Podcasts about daikon

This episode of Japan Station is a rebroadcast of Ichimon Japan episode 12. On this episode of Ichimon Japan we ask: Why are vegetables so unsulting in Japanese? On this episode we are honored to once again be joined by Kyle Broyles of the Tokyo Splosion podcast and Hard Officers YouTube channel. Topics Discussed Some funny Japanese vegetable-based insults and their (supposed) etymologies What the term daikon ashi means Why daikon ashi is so insulting and reserved only for use on women The usage of the term "dumpling legs" What the term daikon yakusha means Why daikon yakusha is considered an insult Why it's insulting to call someone a bean sprout (moyashi) in Japanese What it means to "stink of potatoes" (to be imokusai) What a "country milkboy" is What an "embankment pumpkin" is (dote kabocha) The most commonly cited story explaining the insulting meaning of the term dote kabocha A tip for training yourself to like vegetables Interesting Japanese slang involving the the Japanese word for eggplant (nasu) What the term bokenasu means Why it is insulting to be called a bokenasu What the heck an otankonasu is Two theories for where the "otanko" part of otankonasu derived from The most common etymologies of the term otankonasu The potential connection between otankonasu and Edo period pleasure districts Bubble era Japanese slang How pīman (green pepper) was used as an insult in Japan in the 1970s The difficulties localizers face when translating idioms from Japanese into English Whether the Japanese word for "vegetable" (yasai) totally overlaps in meaning with its English counterpart Why there seem to be more vegetable-related insults in Japanese than fruit-related insults And more! Note: All of the etymologies provided during this episode were found in Japanese language sources and are the most commonly cited. However, just because they are the most commonly cited etymologies that does not mean they are true, so please keep this in mind. 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For a minimum pledge of $2 a month you'll get access to exclusive content and our eternal, profound, and undrying gratitude. Support on Patreon Kyle Broyles Links This episode features Kyle Broyles as a special guest. If you would like to follow him on Twitter, please use the link below. Kyle Broyles on Twitter Kyle is one of the hosts of the Tokyo Splosion podcast. If you would like to check his podcast out, you can look it up wherever you get your podcasts or use the links below. Tokyo Splosion on Libsyn Tokyo Splosion on Apple Podcasts Tokyo Splosion on Twitter The latest episode of Tokyo Splosion as of the time of this posting can be found below. Tokyo Splosion Quarterly: Spring 2020 Kyle also produces the YouTube series Hard Officers. Check out the channel via the link below. Hard Officers YouTube Channel Sources, Links, Videos, Etc. Here's a link to the previous episode Kyle Broyles was a guest on. What's life like in Japan during the coronavirus pandemic? (Uncovering the cute sneeze conspiracy | Ichimon Japan 13 Just to review, here's a list of all the insults that were covered on this episode, including how you write them in Japanese. Daikon ashi 大根足 : 大根足; 大根脚 【だいこんあし】 (n) thick legs; fat legs; cankle; cankles (literally: daikon radish legs) Daikon yakusha 大根役者 【だいこんやくしゃ】 (n) (yoji) ham actor; hack actor (literally: daikon radish actor) Moyashi もやし (n) bean sprouts (in certain contexts it can also be used to mean as an insult meaning lanky, gangly or frail) Moyashikko もやしっ子 【もやしっこ】 (n) weak child; frail child; gangly child Imokusai イモくさい 【いもくさい】 (n) country bumpkin; unsophisticated; hick (literally to stink of potatoes) Dote kabocha どてかぼちゃ (n) incompetent person; halfwit; blockhead; fool (literally: embankment pumpkin) Bokenasu ぼけなす (n) (1) faded, dull-colored eggplant; (2) (derog) slow-witted, abstracted person; halfwit Otankonasu おたんこなす (n) fool; twit; idiot; bird-brain Atama ga pīman (Note: This term was popular in the 1970s and is rarely, if ever, used today.) 頭がピーマン 【あたまがぴーまん】 stupid; dumb (literally: your head is a green pepper) Hanashi ga pīman 話がピーマン 【はなしがぴーまん】 what you are saying is stupid/pointless (literally: what you are saying/your story is a green pepper.) If you'd like to check out episode 38 of Japan Station, you can do so via the link below. Understanding Idols and the Success of AKB48 (Dr. Patrick W. Galbraith) | Japan Station 38 If you missed the Japanese study tips episode of Ichimon Japan, check out the article below. What are your Japanese studying tips? | Ichimon Japan 08 Japanese Vocabulary List Most episodes feature at least one or two interesting Japanese words or phrases. Here's some of the ones that came up on this episode. All information is from Jim Breen's WWWJDIC. Yasai 野菜 【やさい】 (n,adj-no) vegetable Kudamono 果物 : 果物(P); 菓物 【くだもの(P); かぶつ(果物)】 (n) fruit Oden おでん (n) (food) oden; dish of various ingredients, e.g. egg, daikon, potato, chikuwa, konnyaku, etc. stewed in soy-flavored dashi Shokuatari 食あたり : 食あたり; 食中り 【しょくあたり】 (n) food poisoning Shokubutsu 植物 【しょくぶつ】 (n) plant; vegetation Emoi エモい (adj-i) (1) (sl) emo; sad; melancholic; (2) (sl) (pun on エロい and キモい) (See エロい,キモい) erotic in a disgusting way Inakakusai 田舎臭い : 田舎臭い; 田舎くさい 【いなかくさい】 (adj-i) rustic; unsophisticated; provincial; hick; cornball Ume 梅 : 梅(P); 楳 【うめ(P); むめ(ok); ウメ】 (n) (1) Japanese apricot (Prunus mume); Japanese plum; ume; Chinese plum Tnkō 炭坑 : 炭鉱(P); 炭坑; 炭礦 【たんこう】 (n) coal mine; coal pit We Want Your Questions Is there something about Japan that confuses you? Is there something about Japanese culture that you would like to learn more about? Is there something in Japanese history that you would like us to explain? We're always looking for new questions about Japan to answer, so if you have one, please send it to ichimon@japankyo.com. Special Thanks Opening/Closing Theme: Produced by Apol (YouTube, Twitter, Facebook, Fiverr) Ichimon Japan cover art: Produced by Erik R. Follow Japankyo on Social Media Facebook (@JapankyoNews) Twitter (@JapankyoNews) Full Show Notes https:///japankyo.com/ichimonjapan  

Toilet-bound Hanako-kun on AidaIron yliluonnollinen toimintasarja, jossa lukiotyttö päätyy tutustumaan koulunsa seitsemään mysteeriin ja muihin henkiolentoihin. Ajankohtaisaiheena puhumme korealaisen sarjakuvateollisuuden muutoksesta mangan halpakopioista netissä julkaistaviksi webtooneiksi. Lukujonossa tutustumme Kamome Shirahaman debyyttimangaan Eniale & Dewiela. --- Kommentoi | Bluesky | Mastodon | X | Threads | Instagram --- (00:57) – KUULUMISET: DESUCON JA ANIME-ALIAS - Desucon 2025:n ohjelmakartta (01:30) – KUULUMISET: JAKSOKUVAT - Instagramissa on kustomoidut jaksokuvat - Mainittuja jaksokuvia: - Jakso 84 (Fullmetal Alchemist) - Jakso 9 (Delicious in Dungeon) - Jakso 112 (Wotakoi) - Jakso 97 (Perfect World) - Jakso 52 (After the Rain) - Jakso 50 (Kuroshitsuji) - Jakso 73 (Sweat and Soap) - Jakso 92 (I Want to Hold Aono-kun So Badly I Could Die) - Jakso 111 (Magic Knight Rayearth) - Jakso 107 (The Royal Tutor) - Jakso 62 (Saiyuki) - Jakso 1 (Patriootti Moriarty) - Jakso 36 (Patriootti Moriarty) - Jakso 60 (Death Note) - Jakso 41 (Dr. Stone) - Jakso 17 (Rumiko Takahashi) - Jakso 100 (One Piece, osa 1) - Jakso 103 (One Piece, osa 2) - Jakso 51 (Mitä on isekai?) - Jakso 72 (Mitä ovat kuolemanpelisarjat?) - Jakso 76 (Miksi pahikset kiinnostavat?) - Jakso 93 (Millainen on hyvä mangakansi?) - Jakso 109 (Keitä ovat mangan päähenkilöt?) - Jakso 98 (Miksi kaikki manga näyttää samalta?) - Jakso 66 (Miksi mangassa on ääniefektejä?) - Jakso 82 (Mikä on nimen merkitys mangalle?) - Jakso 89 (Mangan yhdeksän vuosikymmentä) - Jakso 61 (Miksi mangasarjat ovat niin pitkiä?) - Jakso 11 (Kenelle mangaa tehdään?) (23:03) – TOILET-BOUND HANAKO-KUN: ESITTELY - Toilet-bound Hanako-kun - GFantasy-sarjoja on käsitelty Mangakartassa aiemmin: - Jakso 50, jossa puhuimme Kuroshitsujista - Jakso 62, jossa puhuimme Saiyukista - Jakso 107, jossa puhuimme The Royal Tutorista - Maaretin neoshounen-artikkeli Anime-lehdessä 7/2015 (pdf) sekä Desucon-luento Kuroshitsujista Karnevaliin – neoshounenin salat (YouTube) - Nene-kala ja kohtalokas sopimus (kuva) (33:42) – TOILET-BOUND HANAKO-KUN: MAAILMANRAKENNUS - Sanzu-joki - Rinne - Jonkin paikan seitsemän mysteeriä on suosittu konsepti - Hanako-san - Yorishiro - Hanako-kunissa yorishirot ovat koulun mysteereille tärkeitä esineitä, jotka antavat niille aseman yhtenä seitsemästä mysteeristä (kuva) - Kannagi - Henkiolennot joutuvat noudattamaan niistä kerrottuja tarinoita (kuva) - Revolutionary Girl Utena - Jakso 92, jossa puhuimme sarjasta I Want to Hold Aono-kun So Badly I Could Die - Pandora Hearts (53:27) – TOILET-BOUND HANAKO-KUN: NENE YASHIRO - Nene on höpsö romantikko (kuva) - Magatama-helmet ovat japanilaisessa viihteessä usein maagisia reliikkejä - Paksut nilkat (kuva) - Daikon-retiisi - Mega Man - Panty & Stocking with Garterbelt - Pojat Nenen kiinnostusasteikolla (kuva) (01:01:37) – TOILET-BOUND HANAKO-KUN: HANAKO-KUN ELI AMANE YUGI - Jakso 20, jossa puhuimme sarjasta Vanitaksen kirja, jonka nimihahmo Vanitas on myös hyvä huono poika - Kiusoitteleva pusi (kuva) - Pusi toiseen suuntaan (kuva) - Hanako halii Neneä ja hiplaa hiuksia usein (kuva) - Hanako suojelevaisena (kuva) - Hanakon sydänverikyyneleet… (kuva) - …jotka olivatkin feikatut, vai olivatko sittenkään? (kuva) - Tsukasan ilmestyminen saattaa Hanakon paniikkiin (kuva) - Nenekin huomaa, että Hanako on mahdoton (kuva) (01:11:36) – TOILET-BOUND HANAKO-KUN: KOU MINAMOTO - Kou on reipas, vilpitön ja kotitaloustaitoinen manaajanalku (kuva) - Kou haluaisi auttaa kaikkia, mutta neuvot eivät aina meinaa riittää (kuva) - Historiallinen samurai Minamoto no Yorimitsu on Koun esi-isä - Myös genderbendattu Fate-versio löytyy (01:15:49) – TOILET-BOUND HANAKO-KUN: SOUSUKE MITSUBA - Mitsuba on rasittava kummituspoika… - …joka haluaisi ottaa viimeisen valokuvansa ja saada ystäviä (kuva) (01:20:05) – TOILET-BOUND HANAKO-KUN: KUULUTUSHUONEEN POSSE - Tsukasa on kuin empatiakyvytön lapsi (kuva) - Sakura Nanamine on tehnyt jonkinlaisen sopimuksen Tsukasan kanssa, ja Natsuhiko Hyouga luulee olevansa coolimpi kuin on (kuva) - Kuulutushuone on rajapinta (kuva) (01:28:55) – TOILET-BOUND HANAKO-KUN: YAKO JA TSUCHIGOMORI - Misaki-portaiden rajapinta on pyhättöportaikko täynnä leluja ja roinaa (kuva) - Mysteeriä nro 2 eli Misaki-portaita hallinnoi Yako-kettu, mysteeriä nro 5 eli kello neljän kirjastoa hallinnoi hämähäkkihenkiolento Tsuchigomori, joka esittää koulussa ihmisopettajaa (kuva) - Tsuchigomori kantaa huolta Hanakosta, koska on tuntenut hänet siitä asti kun hän oli elossa (kuva) - Kello neljän kirjasto (kuva) (01:37:00) – TOILET-BOUND HANAKO-KUN: MUUT HAHMOT - Koun isoveli Teru Minamoto vihaa henkiolentoja (kuva) - Aoi Akane ja Akane Aoi ovat lapsuudenystävät (kuva) (01:42:43) – TOILET-BOUND HANAKO-KUN: TYYLI JA VISUAALIT - Käsinpiirretyt taustat ovat visuaalisesti samaa kynänjälkeä hahmojen kanssa (kuva) - Se, että luokkahuone näkyy kalansilmälinssin läpi hahmojen taustalla, tuo kohtaukseen pahaenteisen tunnelman Sarjoja, jotka yhdistävät pelottavat ympäristöt ja lapsekkaat hahmodesignit: - Made in Abyss - Puella Magi Madoka Magica - Princess Tutu - Higurashi: When They Cry - School-Live! - Magical Girl Raising Project - Sarjan pilottiversiossa pääkolmikon hahmodesignit (ja luonteet) olivat vielä astetta kehittymättömämmät (kuva) - Komeita koko sivun ja aukeaman ruutuja (kuva) - Nenen minämuotoiset kerronnat lukujen alussa ja visuaaliset kehykset luovat neljättä seinää rikkovan tarinankerronnan fiilistä (kuva) - Nenen silmät heijastavat joskus asioita, joita hän katsoo (kuva) - Demon Slayer: Kimetsu no Yaiba - Sarjan kannet (02:00:38) – TOILET-BOUND HANAKO-KUN: JULKAISU - Boksijulkaisu on hieno (YouTube) - Käännös- ja kulttuuriselitteet ovat oikein hyviä (kuva) - Yen Pressille harvinaisesti ääniefektejä ei ole tuplakäännetty – mutta edes puhekuplissa olevia ääniefektejä ei ole korvattu, mikä näyttää vähän halvalta (kuva) - Yleensähän Yen Press tuplakääntää ääniefektit, kuten The Case Study of Vanitaksessa (kuva) - …jolloin puhekuplissa olevat ääniefektit ovat vieläkin hassumpia (kuva) - Maaretin vihainen Mastodon-ketju siitä, miten Yen Press on lokalisoinut The Summer Hikaru Died -sarjan ääniefektit rumasti (02:12:49) – TOILET-BOUND HANAKO-KUN: PILOTTITARINA - Pilottitarinassa on mukana konsepteja, joita lopulliseen sarjaan ei ole otettu (kuva) - D.Gray-man (02:22:15) – TOILET-BOUND HANAKO-KUN: ANIMESOVITUS - Anime Crunchyrollissa - Animen ensimmäisen kauden OP (YouTube) - Animen toisen kauden OP (YouTube) - After School Hanako-kun Crunchyrollissa - Kamishibai-paperiteatteri - Ääninäyttelijät MyAnimeList-sivustolla (02:36:20) – TOILET-BOUND HANAKO-KUN: SPOILERIOSIO – AJAN VARTIJAT JA PEILIHELVETTI - Uusi hahmodesign (kuva) - Miksei aikaa voi kääntää eteenpäin (kuva) - Mainittu luvunaloituskuva, jossa vain yksi ei kuulu joukkoon (kuva) - Kamerakimaira (kuva) - Uusi Mitsuba (kuva) (02:47:13) – TOILET-BOUND HANAKO-KUN: SPOILERIOSIO – TAIDELUOKAN SHIJIMA - Taideluokan Shijima (kuva) - Ristiriitaiset tunteet, kun Hanako ja Mitsuba ovatkin elossa! (kuva) - Hanakon suunnitelma (kuva) - Mein painajaissairaala (kuva) - “En halua että kuolet” (kuva) - Minä toteutan toiveesi! (kuva) (02:58:00) – TOILET-BOUND HANAKO-KUN: SUPERSPOILERIOSIO – KUOLEMANJUMALA - Obon-juhla - Alkaa tulla ongelmia, kun yorishiroja on tuhottu jo aika monta (kuva) - Hakubo, koulumysteeri numero 6, ja Sumire, uhriksi kasvatettu tyttö (kuva) - Kuuluisa oni Shuten-dooji - Myös genderbendattu Fate-versio löytyy - Aoista poistettiin “kaikki ylimääräinen” (kuva) - Akanen ja Aoin status quo -leikki saa uusia aggressiivisia muotoja (kuva) (03:11:20) – TOILET-BOUND HANAKO-KUN: SUPERSPOILERIOSIO – EROTUS - Erotus (kuva) - Jakso 111, jossa puhuimme Magic Knight Rayearthista - Dragon Pilot: Hisone & Masotan - Jos kaikki yorishirot tuhotaan… (kuva) (03:20:02) – TOILET-BOUND HANAKO-KUN: SUPERSPOILERIOSIO – PUNAINEN TALO - Teru selittää, miten tämänpuoleinen ja tuonpuoleinen ovat yhteydessä (kuva) - Pakko mennä kirottuun taloon (kuva) - Kannagi-kuilun pohjalla (kuva) - Poikakannagi Katakuri on vielä järjissään… nipin napin (kuva) - Muuttuva labyrintti, joka tarjoaa houkutuksia (kuva) - Tsukasan ja Hanakon lapsuustakauma (kuva) - Niin helkkarin pelottava nelivuotias (kuva) (03:34:10) – TOILET-BOUND HANAKO-KUN: SUPERSPOILERIOSIO – EROTUKSEN JÄLKEEN - Ainoa toinen tapa tuhota yorishiro sinettilapun poistamisen lisäksi (kuva) - Akvaariotreffit (kuva) - Väkisinsyöttämistä (kuva) (03:43:59) – TOILET-BOUND HANAKO-KUN: YHTEENVETO - Land of the Lustrous - Witch Hat Atelier, josta puhuimme jaksossa 43 - Steel of the Celestial Shadows, josta puhuimme jaksossa 109 (03:45:54) – KOREALAISEN MANHWAN TUHO JA WEBTOONIEN NOUSU - A Brief History of Webtoons Mainittuja varhaisia manhwoja: - Kill Me, Kiss Me - I.N.V.U. - Demon Diary - Les Bijoux - Ragnarök - Let Dai - Puhuimme pystysuuntaan luettavista sarjakuvista jaksossa 29, jossa mainitsimme myös ReLIFEn - Deb Aokin X-ketju - Boichi - Naver Webtoon - Lezhin Comics Mainittuja nettisarjoja: - Love Story - Noblesse - Legendary Moonlight Sculptor - Daughter of the Emperor - Solo Leveling - Tower of God - The God of High School - Killing Stalking - Vuonna 2020 huomautimme, että mangapiraattisaiteilla suosituimpien sarjojen listalla on yhä vähemmän mangaa (kuva) - Quibi-suoratoistopalvelu oli yritys tehdä sarjamuotoista viihdettä kännykkäkulutukseen (04:06:19) – KUULIJAKOMMENTTI: MAGIC KNIGHT RAYEARTH JA SUPER ROBOT WARS - Jakso 111, jossa puhuimme Magic Knight Rayearthista - Super Robot Wars -pelisarja - Isekai Quartet - Mobile Suit Gundam GQuuuuuuX - Reiwa Restauraatio (04:13:57) – KUULIJAKOMMENTTI: ONE PIECE JA SANKARUUS - Jakso 109, jossa puhuimme päähenkilöistä (04:15:38) – LUKUJONOSSA: ENIALE & DEWIELA - Kamome Shirahama on saapumassa kesäkuun Desuconin kunniavieraaksi - Witch Hat Atelier, Shirahaman tunnetuin sarja - Eniale & Dewiela - Harta-lehti - Good Omens - Mangasplaining-podcastin jakso Eniale & Dewielasta - Enielan hinku saada kylpyläänsä luminen vuoristomaisema laittaa maailman ilmaston sekaisin, ja lopulta jopa kylpylädemoni Crocell suutahtaa raamatullisesti (kuva) - Välillä käydään Japanissa ihmettelemässä kahdeksan miljoonan jumalan olemassaoloa, eivätkä paikalliset jumalat ota kristillisiä vieraita vastaan hyvällä (kuva) - Muotia ja vaatteita (kuva) (04:24:41) – LOPETUS

Today, we're thrilled to take you on a fascinating journey where quantum computing meets real-world applications. In this episode, Frank La Vigne and Candice Gillhoolley welcome Anna White, president of Daikon and the visionary behind Hito Match—a dating app that leverages the power of quantum algorithms and AI hybrids to predict human behavior. Anna discusses how quantum computing is breaking free from the confines of labs and physics arenas, proving its potential in fields as diverse as matchmaking, travel, and medical technology. Tune in as we explore how quantum is not just a concept on the horizon but a present-day force solving complex problems. So, get ready to expand your mind and discover what happens when you mix a light bulb, a candle, and a multiverse—only here on Impact Quantum!Timestamps00:00 Innovative Quantum-AI Application Strategy06:46 Understanding Quantum Computing Essentials10:41 Startup Challenges in App Development13:54 Marketing Strategy for Quantum Adoption15:04 Pre-Seed Secured for AI Development18:19 Quantum Computing's Diverse Hardware Approaches23:53 Quantum Readiness in Banks25:21 "Quantum AI Solutions for Business"30:02 AI Investment and Development Challenge33:25 Quantum Physics History Book Insight35:57 University-Industry Collaborations in Quantum Tech41:38 Building an Industry Requires Diversity44:48 Beyond Labels: Embrace Opportunities48:31 "Emerging Tech: Transformative Travel Apps"49:55 Consumer-Focused Travel Optimization54:09 Chance Meeting Through Tech Connections56:26 Quantum's Real-World Impact

On Yumi and Simon's top-rating food podcast, we unpack the mysterious giant vegetable that is the Daikon.What are some of the uses? What can I do if I've foolishly bought one?Help! Hosted on Acast. See acast.com/privacy for more information.

Welcome back to this week's #FridayReview where I can't wait to share with you the best of the week!   I'm looking forward to reviewing:   ApresFlex Boswellia Serrata (product review) Self Love, A Workbook for Women (book review) Coffee & Milk (research) Daikon Radish (research)   We're going to review all this and much more on today's #CabralConcept 2954 – Enjoy the show and let me know what you thought in the comments!   - - - For Everything Mentioned In Today's Show: StephenCabral.com/2954 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

#49. In this week's episode, Josh Sharkey sits down with the incredible Chef, Masako Morishita, whose journey from Kobe, Japan, to the United States is nothing short of inspiring. Masako's family owns Morshita Liquor Store, a renowned restaurant and bar in Kobe that has been serving customers for almost a century. Despite not speaking English, Masako found herself in Wisconsin before eventually settling in D.C. But her story doesn't stop there.Before embarking on her culinary journey, Masako held the prestigious position of captain within the NFL cheerleading squad for the Washington Commanders. Following her passion for dance, she soon discovered a deep-seated love for the culinary arts, setting the stage for her remarkable career in cooking.This year, Masako was nominated as a James Beard Award semi-finalist, following her win as Eater D.C. Chef of the year in 2023. She currently serves as Executive Chef at Perry's, where her dedication to showcasing authentic Japanese cuisine beyond sushi and tempura shines through.During our conversation, we delve into Masako's mission of educating Americans about casual Japanese cuisine and the importance of supporting immigrant women in the hospitality industry. She shares her insights on the changes she hopes to see and highlights other inspiring women in the field.Where to find Masako Morishita: InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Maganger for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(02:50) Masako's Daikon dish at Indie Chefs(06:52) How Masako considers herself to be a rebel(12:07) What inspired Masako to become an NFL cheerleader(13:48) Leadership lessons learned through being captain of an NFL cheerleading team(15:43) How growing up with parents in the restaurant industry influenced Masako(19:56) Things that Americans misunderstand about Japanese food(25:30) How lack of experience and being a woman immigrant caused Masako to work harder to gain success(27:27) How Masako hires her staff(31:43) Being a woman in a male dominated industry(37:28) What Masako sees for her future in the industry

This week on Krewe of Japan Podcast... in light of Japan Society of New Orleans's  upcoming 2024 Sister City Exchange Program, the Krewe sits down with Nicholas McCullough, Coordinator of International Relations for the International Tourism Division in Matsue. Nicholas takes us through some of the must-see, must-do, must-eat options that Matsue has to offer inbound visitors! Stay tuned at the end for some information on how to participate in the New Orleans-Matsue Sister City Exchange Program in 2024!------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ About Nicholas & Matsue ------In Matsue Facebook PageImages in Matsue Instagram Page------ About New Orleans-Matsue Sister City Exchange Program ------JSNO Page about Exchange ProgramsBecome a Member of Japan Society of New Orleans

Even in Iowa, traditional Asian vegetables like Bok Choy and Daikon radish can prosper in your garden.

It's takuan time!!! Shawn and Simon take a big bite out of the cheapest and easiest spring/summer vegetable to grow and enjoy. Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Honey Glazed Radishes: https://www.eatdrinkbreathe.com/wildflower-honey-glazed-radishes/ The Flavour Bible: https://www.amazon.ca/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400 RIP Ahmad Jamal: https://www.npr.org/2023/04/16/846207919/ahmad-jamal-obituary Thousand Island Dressing: https://manyworldstheory.com/2013/08/18/what-ever-happened-to-thousand-island-dressing/  

Forget the big boys like salmon and tuna, Simon and Shawn are here to talk little fish and all the gloriously cheap dishes you can make from a humble oily little mackerel. Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: The Vancouver Aquarium's Ocean Wise Guide to Sustainable Seafood: https://seafood.ocean.org/ Simple Grilled Saba: https://www.justonecookbook.com/grilled-mackerel-saba-shioyaki/ Shizuo Tsuji's Japanese Cooking: A Simple Art: https://www.amazon.ca/Japanese-Cooking-Simple-Shizuo-Tsuji/dp/1568363885 Mackerel Courtbouillon:  https://honest-food.net/catfish-courtbouillon-recipe/ Hank Shaw's Hook, Line and Supper: https://www.amazon.ca/Hook-Line-Supper-Techniques-Everything/dp/0996944826 The Miracle of Pakistani Tekken: https://www.youtube.com/watch?v=l2SQgjYmVYY Blue Water Cafe: Unsung Heroes: https://www.bluewatercafe.net/unsungheroes.html    

Virtually every morning, when I open the gate to descend to the path around the pond, on my way to feed Possum the sow, I cause a stir of sorts. Possum hears the sound of the latch opening and the gate squeaking and stirs herself to come out for breakfast. The other domestic livestock react similarly. The chickens run toward me for the cracked corn I spread in their yard as soon as they hear the door slide open. The sheep, if they perceive my movement toward the barn, return from grazing in the pasture to gather at the barn door and ready themselves for the “charge of the light brigade” – the race to their morning grain treat. The wild cohabitants of my space are similarly attentive to my movements, but respond differently. When I open that same gate to head toward Possum, rabbits and squirrels dash for cover. Frogs on the margin of the pond jump in the water. And most mornings for months, I've gotten to witness the elegant take off of a great blue heron that seems to spend every morning hunting for the fish that multiplied in the pond. The heron is an odd creature, It appears fragile and delicate, its body resting on long spindly legs, and its wings, while large, not appearing substantial enough to propel its body. Even though it instantly reacts to the sound of my arrival by leaving, it seems to move with a slow deliberation, its huge wings flapping languorously. It is sort of the diametrical opposite of a hummingbird. But I don't think it's really delicate. Its long skinny beak must be a powerful weapon against its chosen prey; I wouldn't want to tangle with it. Observing its departure one morning this week, my visiting friend Steve speculated on how “it must be nearly impossible for such a delicate bird to get through the winter”. I told him I didn't have that impression.They seem quite cold hardy, and I think when the pond freezes such birds hang out at marshy margins, like those along the Hudson, that don't fully freeze and where they can pick off fish in the shallow waters. I'm not sure if I'd call the heron a visitor anymore. It is in the same place so regularly every morning that I'd have to say the pond has become part of its territory. The boundary lines on my property deed are not necessarily the ones observed by the animals I share the neighborhood with. The difference between visitor and resident can be a kind of blurry one, and the ambiguity extends well beyond the great blue heron. A few weeks ago, when Eric's dog, Lillie, was here for the week, she as usual accompanied me out to morning chores. She immediately started barking and running at the screened porch. I at first assumed she was protecting us from a delivery person. When I saw no truck in the driveway I then assumed she was responding to a skunk, since skunks at times have created burrows under the porch. But when she kept running at the screen itself and barking, I investigated further. There, inside the porch, I found perched on rattan side table a barred owl. I knew there was such a creature in the neighborhood. This summer, I asked my visiting brother in law Doug, an avid birder, what the weird shriek, which I found so unsettling just after nightfall, was. When he said it was a barred owl call, it made sense to me, as I had at times in the past seen that remarkable looking bird on telephone lines along the side of the road. When I showed the picture of it to a neighbor, he said “I know that owl, it is always hanging out in a tree by my pond, where it hunts.” He thought of it as a resident of his property. From what I've been reading, the barred owl claims rather large territory. It may well principally nest next to my neighbor's pond, but probably regards my property as its own territory as well. They seem to claim territories as large as 800 acres, which would easily encompass my house, the house of this neighbor down the street, and the telephone lines over on Church Avenue where I've seen it roosting before.How it decided to fly through the screen of my screened porch is a bit of a mystery. I assume it saw a rodent or some other prey on the north side of the porch while it was roosted just to the south, and that something about the light at that moment made the screen invisible to it. It swooped in through a spot where the screen was already torn. Once inside, it couldn't figure out how to get back out. So the farm is part of this barred owl's territory. It's part of the great blue heron's territory. And it's clearly part of Lillie's territory, as she views it as her duty to guard it against any intruders.To say any of these creatures are simply visitors would not, to my mind, really be accurate. In some sense the blurring of the line between resident and visitor is perfectly appropriate, as the farm's human denizens are of equally mixed status. Or course, it's been clear for months that Eric resides here. Not only does he have his own desk, dresser drawers and closet space, but has marked the space as his (to my delight and that of my friends and family who felt the house needed a fresh new look) by reorganizing and redecorating. He's not here every day, but it is nonetheless his home. Steve has been contemplating moving in as a roommate, and he, too, has an ongoing presence in the form of toothbrush, pillows, and clothing. If you asked him “resident or visitor?” I think his response would be “undecided.” But I know the ongoing presence of "stuff" means he at least feels at home here, and it makes me happy. And looking around at various kitchen items, booze, shoes and outerwear, headphones and other electronics, he is not alone. It warms my heart to have friends like Paul, Tom, Perry and Matt who feel “at home” here as well. First real snow of the season 12-11-22 Photo by Mark Scherzer WHAT'S AVAILABLE THIS WEEK: Just a few things. Eggs are in hiatus until these new girls get a bit bigger. The old girls are producing just a couple a day. Lamb is sold out but I'm preparing to send 5 or 6 more off to market. If you want to order a whole or half lamb cut to your specifications at $7/lb hanging weight, please let me know. Last produce: Daikon radish, $2/bunch Salad turnips, $2/bunch Garlic: $2/head Fresh horseradish root: $4/lb. FARM PICKUPS: Email us your order at farm@turkanafarms.com, and let us know when you'd like to pick up your order. It will be put out for you on the side screened porch of the farmhouse (110 Lasher Ave., Germantown) in a bag. You can leave cash or a check in the now famous pineapple on the porch table. Because I'm now here full time, we're abandoning regular pick-up times. Let us know when you want your order any day between 10 and 5, and unless there are unusual circumstances we'll be able to ready it to your convenience. If you have questions, don't hesitate to call or text at 917-544-6464 or email.

my birth date is tomorrow. i’m no longer in my mid-thirties i guess. i have lots of feelings about this but will just keep chuggin along *doot doot doot*DOWNLOAD/STREAM RECORDING00:00 (intro by omar)00:20 Susan “Now I Know Why” As I Was02:12 New Balance “Guitar Improvisation #4” 29th Birthday Blues: Solo Guitar Improvisations On My Dad’s Old Guitar03:51 The Oilies “Anywhere With You” The Oilies07:14 Gal Gracen “Today or Tomorrow” FANTASY GARDENS10:31 Sheena, Anika and Augusta “Billboards + Bodies” Simple Pleasures13:11 Daikon “No One Sees The Wizard” At Least It’s Short16:56 La Rabbia “Statues in Ash” Shock Tactics18:47 PROM NITE “No Motivation” Dancing To This Beat…20:47 EXEK “Commercial Fishing” Some Beautiful Species Left23:40 Walter Mitty and his Makeshift Orchestra “Funny Faces” Puddles of Alligators24:47 Maybe Don’t “MK2K3” Maybe Don’t27:24 Cat Scan “Lysol” In Nature debut30:02 Bright Ideas “Falling Down” Saturdays and the Turning Tide32:47 Mermaidens “I Might Disappear” Look Me in the Eye35:53 Morning Hands “Simple Speak” Morning Hands39:32 Sonoda “Half-Life” Half-Life / The Mark42:25 Animal Actor “Not Enough” Not Enough44:27 Frankie Cosmos “With Great Purpose” Close It Quietly45:48 SPF “Curb Appeal” Paul’s McCartney47:59 Haircut “El Tiempo” Sensation49:20 Secret Shame “Comfort” Dark Synthetics52:25 Pom Pom Squad “Again” Ow

Perry, the son of my late partner Peter, arrived to our delight Thanksgiving morning. We hadn't much warning that he'd be in New York; he flew in to do a job installing whatever it is he installs in buildings. But once we learned he'd be in the vicinity we made sure he would get to the farm for the ritual turkey meal, because after all he's an important part of my family. After about an hour here, Perry remarked at the pop music with French lyrics playing in the kitchen, which he found refreshing. "This is great. The only things you ever played before were NPR and all Dad's Turkish folk music." Slightly exaggerated, but fundamentally true. Life with Eric very much comes with its own sound track, one I have come to love. It very much has been a changing of the channel. Changing of the channel is not just a figure of speech in this case. Among the dominant sounds in the house these days is the programming of Ici Musique, the Montréal based public radio station. Streaming the station is one of the ways that Eric stays tied to his home culture. Although it plays plenty of popular music, the station treats all of its content as art worthy of respect. Some programs are curated by guest artists, or are organized to commemorate artists, eras or themes; they incorporate background commentary about the artists' life events or earlier artists that influenced the work. It gives me insight into the seriousness with which the québécois treat their culture, and at the same time improves my French vocabulary and listening skills. It is particularly easy for me to listen to since I can turn to Eric, as I probably do a dozen times a day, and get the low-down on a word I don't really understand. Last Saturday night we saw the Montréal singer / songwriter Coeur de Pirate in New York City. On the drive back up Sunday morning, we heard an interview on Ici Musique in which someone kept using the word I heard as "plat", which turns out is spelled "plate" but pronounced "platte". "Do they mean just 'flat'"? I asked Eric, "like 'calm' or 'flat seas'"? He said the sense would be more like "boring" or "uninteresting". "C'est plate" might be a bad review for a play or a party. He said the French would almost never use such an expression, that it was a very québécois usage. As with all additions to one's vocabulary, it is best absorbed if it can be applied immediately to life repeatedly. As it turned out, "plate" was definitely my vocabulary word of the week . That evening, we both came down with chills. And while we both seemed to recover somewhat by the following morning, late Monday I was seized with more intense chills alternating with sweats, low grade fevers and debilitating headaches and joint pain that confined me to bed for most of the rest of the week. A negative COVID test brought me no comfort. I was reminded for the first time in a long time of what it is to feel really sick. To lack desire or appetite, and not be able to imagine having it ever again. To have one's greatest desire be comfort, and yet to derive little from being comforted. To feel that everything you say is off base or unable to connect with reality. To only want to crawl under a rock. I was relatively immobile and inactive, with Eric blessedly taking on himself the entire burden of buying feed, doing chores, and cooking. But there was nothing Zen or calm about my flatness. The boredom, feeling tired of the absence of interest, was almost excruciating. If someone were to ask how I feel, I thought "plate" would be an appropriate term. This morning I awoke feeling largely recovered. It was the first time this week I had sense of energy. It was the first time I was able to do the chores as they should be done, not to get by with just the minimum tasks necessary to avert disasters. I was able to feel the sun's rays as a source of energy, and to see the calm joy of the animals as they, too absorbed those rays. Theirs was a quiet pleasure, in which I felt I was sharing. It was calm, but not "plate". Vocabulary lesson learned. WHAT'S AVAILABLE THIS WEEK: Just a few things. Eggs are in hiatus until these new girls get a bit bigger. The old girls are producing just a couple a day. Lamb is sold out but I'm preparing to send 5 or 6 more off to market. If you want to order a whole or half lamb cut to your specifications at $7/lb hanging weight, please let me know. Last produce: Daikon radish, $2/bunch Salad turnips, $2/bunch Garlic: $2/head Fresh horseradish root: $4/lb. Sorrel $3/bag FARM PICKUPS: Email us your order at farm@turkanafarms.com, and let us know when you'd like to pick up your order. It will be put out for you on the side screened porch of the farmhouse (110 Lasher Ave., Germantown) in a bag. You can leave cash or a check in the now famous pineapple on the porch table. Because I'm now here full time, we're abandoning regular pick-up times. Let us know when you want your order any day between 10 and 5, and unless there are unusual circumstances we'll be able to ready it to your convenience. If you have questions, don't hesitate to call or text at 917-544-6464 or email.

With temperatures forecast to plunge well below freezing imminently, I realize the days of covering my fall plantings at night to extend my growing season are over. In preparation for the inevitable, I harvested all the daikon radishes of harvestable size I could find earlier this week. Yesterday, I brought in a large bunch of sorrel that I transformed into sorrel soup; I will bring in the rest, wilt it and freeze it, by tomorrow. This morning, I pulled virtually all the oasis turnips. During this little frenzy of activity, I have occasionally recalled Martin Luther King, Jr.'s expression, “the fierce urgency of now”. But to be honest, that expression has been lurking in my consciousness for reasons that far transcend the garden. It has far more to do with world events of this week, both historical and current. This week marks the anniversary of Kristallnacht (the night of broken glass), the organized violence against Jews, Jewish communal institutions and businesses in Germany and Austria that occurred on November 9-10, 1938. Marking the day always causes me to look back at the drawing (above) my Viennese father made as a young adolescent a year or so after the event. My father was not artistic by nature. He was encouraged to draw his memories of the trashing of a Jewish stationery store (If I recall correctly, belonging to his uncle) as a sort of therapy while he was at La Guette, the Rothschild chateau where he and about 60 other German and Austrian children his age were lucky enough to be given refuge and educated up until the German invasion of northern France in 1940. As we now know, the world felt no great urgency about Kristallnacht or what it might portend at the time. Had there been greater efforts to understand what was happening and what subsequently developed, and to throw sand in the machinery of death once the Holocaust got going in earnest, hundreds of thousands of lives could have been saved. But, as illustrated by the story of Rudolf Vrba, who escaped Auschwitz and tried to alert the world to the mass murder under way, larger geopolitical calculations can frustrate such efforts. I commend to you David Remnick's interview (“The Man Who Escaped from Auschwitz to Warn the World”) with Vrba's biographer in this week's New Yorker Radio Hour for insight into both the power and limitations of such individual action. The story resonates today as we see western governments calculate how directly to confront Russian actions in Ukraine that, if not more vigorously opposed, will also cause mass suffering and death. If you asked me almost any day, I would say our world is only marginally less unsettled, and unsettling, than the world of 80 years ago. You might say I have traveled through life on a “Tsuris Visa”. I was raised by my parents to always expect cataclysmic “tsuris” (Yiddish for “troubles” or “woes”) lurking around every corner. I started this week fearing tsuris from the elections, either because my preferred candidates would all lose or because, if they won, the other side would violently reject the results. Yet only some of my candidates lost, and in many parts of the country the radical election deniers and authoritarian nationalists I most worry about lost too. Most of the losers seem to have acknowledged the legitimacy of the process. Whether you characterize it as Liz Cheney did (a “clear victory for team Normal”) or as President Biden did (“a good day for democracy”), to me it definitely seemed that “Things are not as bad as I thought.” As if following the theme of “things are not so bad,” on Thursday we learned that inflation has eased a bit, meaning we may be able to preserve economic stability without inducing a severe recession. The same day I heard an interview on Fresh Air with David Wallace-Wells, a New York Times reporter who once predicted that the earth would become uninhabitable because of climate change. There is now, he says, an emerging consensus among climate scientists that the world will not experience the worst-case scenario. Renewable energy has become the most economical alternative; a low carbon and therefore less overheated future is far more assured. The week was capped off by the most welcome news that the Russians have abandoned Kherson, the sole Ukrainian regional capital seized in their invasion. Does all this pretty good news mean I no longer have to feel guilty about my relative lack of political engagement? Things may not be great, but are they in a tolerable balance? I'm afraid the answer is probably no. There is still an activist authoritarian (and often racist and antisemitic) philosophy that holds sway and will likely resurge in large parts of our country. It is gaining power too in Sweden, Italy and maybe Spain. Inflation has not eased enough to make housing, food, or fuel affordable for large numbers of people. Even if we don't experience the worst possible global warming, we are still going to face more intense heat waves, natural disasters, and disruption to our food production. And the Russians' retreat from Kherson is not defeat of the invader. It is a strategy to create a more defensible border for seized land. The war is going to grind on. Situations that seem just tolerably bad today, if left to fester, are going to lead to far deeper tsuris later. I think Dr. King's words are probably true for every time in every era: “We are now faced with the fact that tomorrow is today. We are confronted with the fierce urgency of now. In this unfolding conundrum of life and history, there is such a thing as being too late. This is no time for apathy or complacency. This is a time for vigorous and positive action.” WHAT'S AVAILABLE THIS WEEK: Just a few things. Eggs are in hiatus until these new girls get a bit bigger. The old girls are producing just a couple a day. Lamb is sold out but I'm preparing to send 5 or 6 more off to market. If you want to order a whole or half lamb cut to your specifications at $7/lb hanging weight, please let me know. Last produce: Daikon radish, $2/bunch  Salad turnips, $2/bunch  Garlic: $2/head  Fresh horseradish root: $4/lb.  Sorrel $3/bag FARM PICKUPS: Email us your order at farm@turkanafarms.com, and let us know when you'd like to pick up your order. It will be put out for you on the side screened porch of the farmhouse (110 Lasher Ave., Germantown) in a bag. You can leave cash or a check in the now famous pineapple on the porch table. Because I'm now here full time, we're abandoning regular pick-up times. Let us know when you want your order any day between 10 and 5, and unless there are unusual circumstances we'll be able to ready it to your convenience. If you have questions, don't hesitate to call or text at 917-544-6464 or email.

Facing an investment flop can be a crippling experience, but Dr. Johannes Urpelainen quickly learned from this experience and carried on with building his legacy. In this episode, he shares his story, tips, and tricks for getting started in the industry. He emphasized the ins and outs of the hospitality industry and ways to increase cash flow.   Dr. Johannes Urpelainen is a Principal at Oasis Equities. He has a Ph.D. in Political Science (University of Michigan, 2009) and is a tenured Professor of Energy, Resources, and Environment at Johns Hopkins University. [00:01 - 06:08] From an Investment Flop to Monumental Success   Johannes' story from an investment failure to building a real estate empire Running multifamily and focusing on hospitality through AirBnB and hotels Johannes explains the ins and outs of the hospitality industry   [06:09 - 19:28]  What it Takes to Manage in the Hospitality Industry   The similarities between acquiring hotels and multifamily Why the recession is not a concern in the hospitality space The role of 3D printing addressing the housing shortage in the U.S.   [19:29 - 20:24] Closing Segment   Reach out to Johannes See links below  Final words Tweetable Quote   “Real estate is kind of a legacy industry, right? We don't see too many new innovations, roughly the same as 100 years ago. But with 3D printing, that could change because if we can drive down the cost very significantly and build these a lot faster, we could really start making progress on the housing shortage, which is pretty extreme in the United States today.” - Dr. Johannes Urpelainen   ----------------------------------------------------------------------------- Connect with Dr. Johannes Urpelainen on Linkedin. Check out his website and email him at johannes.urpelainen@gmail.com.      Connect with me:   I love helping others place money outside of traditional investments that both diversify a strategy and provide solid predictable returns.     Facebook   LinkedIn   Like, subscribe, and leave us a review on Apple Podcasts, Spotify, Google Podcasts, or whatever platform you listen on.  Thank you for tuning in!   Email me → sam@brickeninvestmentgroup.com Want to read the full show notes of the episode? Check it out below: Johannes Urpelainen  00:00 Real Estate is kind of a legacy industry, right? We don't see too many new innovations roughly the same as 100 years ago. But with 3d printing, that could change because if we can drive down the costs very significantly, and build these a lot faster, we could really start making progress on the housing shortage, which is pretty extreme in the United States.    Intro  00:21 Welcome to the How to Scale Commercial Real Estate Show. Whether you are an active or passive investor, we will teach you how to scale your real estate investing business into something big.   Sam Wilson  00:33 Dr. Johannes Urpelainen is a principal at Oasis Equities, a real estate investing company. Johannes, welcome to the show.   Johannes Urpelainen  00:40 Thanks. Sounds great to be here.   Sam Wilson  00:42 Absolutely. Johannes, there are three questions I ask every guest who comes to the show in 90 seconds or less. Can you tell me where did you start? Where are you now? And how did you get there?   Johannes Urpelainen  00:50 I started by making a pretty bad investment here, where I live in Arlington, Virginia, in a condo before I had any idea what I was doing. Learn from that mistake, did very well on the passive investing side during the pandemic, and about a year ago, decided to launch my own investment company called Oasis Equities.   Sam Wilson  01:11 That's a really fast 123 step there. Okay, so you owned a condo that was a complete flop, then you started doing passive investing. And that did really well for you. You said you know what? I can do this on my own. What was that? What asset class and what are you working on right now?   Johannes Urpelainen 01:29 I've done some multifamily. So I have a few code GP positions. We have an ID two unit in Atlanta and a 300 unit in Orlando, Florida. But recently, I've been very focused on hospitality. So run a few Airbnb s in West Virginia. I am a cold GP on a new construction in North Carolina, for a kind of beach community. And right now I'm working on closing on three hotels, one of us Virginia, two in Arkansas.   Sam Wilson  02:01 Okay, tell me about I don't know, I'm thinking here on the show. If I had anybody come on and talk about hotels, if we have it's been hotel conversion projects, or something a little bit more off the beaten path, but a straight hotel investment we've not really talked about lot here on the show. So give us the give us the mechanics of investing in hotels.   Johannes Urpelainen 02:24 Yeah, so the basic idea is very similar to multifamily. You're looking to buy something where you can buy at a low basis. And then you can add value with renovations, better management, new revenue streams and all that the challenges that you faced with hotels, it's seasonality, and the income is more kind of variable. As we saw, for example, during the pandemic. The other issue is that cap rates are higher. So that means that when you add value when you went away, it doesn't translate into quite the same increase in the value, as you see in multifamily. But the beauty of hospitality is that there's almost an endless number of things you can do to add value, you can take Highway motel, and turn it into a cool boutique hotel and make a lot of money doing that.   Sam Wilson  03:15 Very, very cool. So with the options for investing in hotels, you know, seemingly endless options for investing in hotels, how to how have you found an effective way to kind of filter through those and find the investments that are right for you?   Johannes Urpelainen 03:31 That is a very good question. I'm myself more on the cash flow, side of investing. So I always try to find assets that would do quite well as is. So I don't go for vacant hotels or very heavy value ads, I'm looking for something that's kind of working okay, as is maybe has a cap rate of like nine or 10 or something so that I basically pay $10 for $1 of net operating income. And then I do things I improve the marketing. Many of these hotels are owned by kind of mom and pop operators who don't understand dynamic pricing, who don't understand how to optimize their websites and all that. So that alone can sometimes give you five to 10% net operating income by just improving the pricing.   Sam Wilson  04:22 Is there a brand in particular that you hunt for or that you found that to be the right brand to buy inside of I don't even know necessarily how Hotel Management works is the brand actually just the manager of it like a property manager? How does that whole system inside how does that work? I don't I have no idea.   Johannes Urpelainen 04:40 Yeah, so there's really two different types. One is the so called flag hotels. So think of like Hilton or Holiday Inn, Marriott, those are the ones that are branded and if you go for those, then you are restricted by their brand guidelines, which can be very strict. So I actually prefer the word With boutique hotels that don't have a flag, because I can do whatever I want with those.   Sam Wilson  05:05 Got it. So a boutique hotel that doesn't have a flag. Does that mean that when you go there, you're not necessarily like you pull into a town you're not seeing? I mean, what's the name of a hotel you're buying right now? And is it just a name that you guys are giving it? Or is it?   Johannes Urpelainen 05:20 Yeah, let me give you one example. So we are about to close on this asset. It's called the cheat River Lodge. It's a very simple, small nine units in a beautiful location. It's been operated by this couple now, for 40 years, I think they don't have any kind of branding beyond a very simple website, and just a lot of word of mouth. So when we buy it, there's no restrictions, nobody's going to tell us that you need to have this kind of breakfast. And you don't need to have those kinds of line ends or anything like that, we can do almost anything we want with that, if I instead went and bought the Hilton, they would have this very long agreement that we'd say this is what it has to look like, this is what the pricing has to be like, This is what the services need to be. They're very strict about that.   Sam Wilson  06:09 Got it. Okay, so what's the play? So you got a nine unit hotel that this couple zoned it for 40 years? I know you mentioned that you'd like to buy for cash flow, but I would imagine that there's a lot of deferred either maintenance and or, you know, like you said operationally, deficiencies, operational deficiencies in properties like this. So what's what's the play for you when you buy this nine year old hotel?   Johannes Urpelainen  06:31 Yeah, so there's a few things to do. One is, of course, we do need to do some renovations, there is deferred maintenance. And there's a few things that just outdated right, so we'll replace the flooring, we'll fix a few roofs, things like just got a similar thing you would do in a typical multifamily acquisition. Then on top of that, we put in new furniture, and some other things like you know, coffee makers, fridges, maybe a few new air conditioners, things like that, we work with the third party manager with whom I work before who's very good at this kind of very small hotel management. And then once we stabilize it, and once we are cash flowing, so that we are not bleeding anymore, hopefully in the next three to four months. Then after that, we get creative. So this one comes, for example, with five acres of land. So we could do glamping, we could do tiny homes, we could put pizza shop, we could put a general store there, there's just a lot of different things we can do with this one,   Sam Wilson  07:33 where where does a property and may not give you know specific location, but I'm really just thinking outside of the box of a nine unit Hotel? Where does something like that do well that you feel comfortable then buying enemy? Is that is that? Are there nine unit hotels everywhere? And I'm just not seeing them? Or can you give any shedding light on that?   Johannes Urpelainen 07:53 Yeah, it's first of all, it is difficult, because if you have such a small number of units, it's hard to find management, you cannot have kind of like, on site, full time manager, everything has to be done. And I'm going off contract basis. So that's tough. But for example, with this one, it's right on the river. There's a lot of like fishing, there's hunting, there's hiking, there's all kinds of, you know, sports activities, outdoor activities, and it's also in a fairly good location. There's a number of cool small towns around it. It's not too far off a drive from Pittsburgh, or DC or North Carolina, even if somebody really wants to come to West Virginia. So you just look at these opportunities. And most of them don't make a lot of sense. But every now and then you find something where there's an opportunity to add value and increase the cash flow.   Sam Wilson  08:45 I've heard of people taking small boutique hotels like this in turning a more into Airbnb style, you know, getting rid of the front desk getting rid of kind of a lot of the ancillary services that don't necessarily generate revenue. Is that is that part of your strategy?   Johannes Urpelainen 09:02 Yeah. So I think if you think of the management here, I think many of the hotels traditionally have had these, for example, somebody at the front desk, right? That really only makes sense if you're looking at the kind of full service where people expect kind of white glove treatment, right. But the boutique hotel typically you don't need that. So you can save quite a bit of money by not having front desk at all. You definitely want to list on Airbnb. So for example, this one has these cabins cabins are great for Airbnb because people pay a lot more for them than they would for a hotel room. So you want to list those. But at the same time, it's also funny seeing everybody going from Airbnb hotels, when people start seeing these really these economies of scale, because the problem with Airbnb, it's hard to scale. Every asset is different than it's just one asset. So unless it's a complete blockbuster, you're talking about maybe like 5060 say About $1,000 of gross cash flow, it's very hard to scale that up.    Sam Wilson  10:05 Hmmm, that is awesome talking about third party management of this, how did you locate a third party manager willing to take on just nine units, or I guess nine?   Johannes Urpelainen 10:14 So, I had worked in other Airbnb acquisition acquisitions with the same guy whom I met through one of my business partners, he's done a good job with the others, he's bringing in good money. And the management is generally almost hands off for us every now and then we need to do some things that the owner needs to do. But generally, the performance has been good. So I just asked if he felt he would be able to take this on. And he said, it looks looks doable. He gave us some estimates of how much money he thinks we can make with this, those were in line with our estimates and what the property has been doing historically. So feel pretty confident about that.   Sam Wilson  10:51 How do you underwrite these? I mean, is there the guess what do you project if you don't mind sharing kind of, you know, where it is now to where you think you can take a property like this.   Johannes Urpelainen 11:03 So the underwriting is surprisingly similar to multifamily. You have all the same things, you have different expenses, your property management fees, you have gross income, the few things that I think are different one is the seasonality. So you gotta be ready for those slow seasons when you have to have reserves, and you might barely break even or even be at a loss. So that's a big one for something like this, these nine units, I think, right now, their gross total is probably something like 150,000. By just improving management, a little bit of renovation, we can probably add another 20 to 25%. And if we then get into this, like lamping, and other general store mode, we might bring in another 15%. So at that point, we would pay well over 200,000. And that would be a pretty good place to be.   Sam Wilson  11:53 Got it. Okay, that is that's absolutely awesome. I love I love looking off the beaten path. I mean, the hospitality sector, of course, has done really well in the last couple of years. Is there? Is there any fear and or contingency plans if we go into a recession? Or if maybe the cash flows change?   Johannes Urpelainen 12:15 So for a recession, I'm not too concerned about the recession, because in my role, looking at the data that we have, these malls are limited. Service hotels tend to do well, even in a recession, they might not do crazy well, but they'll do well enough that we can pay the mortgage and the expenses and all that something like the pandemic, if that happened again, that would be a tough place to be. But I think maybe now that we've seen it, once we have a better idea of how to play it, I wouldn't expect the same kind of uncoordinated, you know, a blind get a lockdown. So I think we would say something a lot more kind of targeted and sophisticated next time around.   Sam Wilson  12:57 Right, right. Yeah, absolutely. You have been involved in some really unique, unique investments. I know you and I talked a little bit about a 3d printing opportunity that you're involved in right now. Can you give us give me some insight on that what kind of turn left out of the hospitality space maybe a little bit and talk about this other opportunity that you find compelling?   Johannes Urpelainen  13:20 Absolutely. This was actually a key reason why I went from being just a passive investor to, to active. So about a year ago, I made a venture capital investment, my only venture capital investment in my life, to this company called Family communities, which is based in Houston, Texas, and they use 3d printing technology to produce these duplexes that they will then rent out so it's built to rent. But with this technology that dramatically reduces the cost and time to develop this when I made the investment and visited them. The CEO actually asked me to help them. So I joined the company. As a consultant, I've been helping them with developing these sites, looking at the markets doing some underwriting, financing, things like this. And what is cool about this really is that real estate is kind of a legacy industry, right? We don't see too many new innovations roughly the same as 100 years ago. But with 3d printing, that could change because if we can drive down the cost very significantly, and build these a lot faster, we could really start making progress on the housing shortage, which is pretty extreme in the United States today. So I've had a great time working with this company. And that experience kind of gave me the confidence to go and start doing my own joint ventures and syndications.   Sam Wilson  14:41 That's really cool. Kind of a backdoor entrance into the into the real estate market as a whole. What size of home how fast can it be produced? What are the major? Obviously a housing shortage is one of the components that we're trying to solve. But how does this How does this meet many of the problems that we're facing today?   Johannes Urpelainen 15:03 So let's say we have a family that's looking for a home and they want a house, they don't want to live in a studio apartment or something like that. Okay. And it's pretty hard to find those today, just a year ago, they were very expensive. Now, they're a bit less expensive, but it's 7% interest rates, the Bank is not going to give you the money, right. So what we do is we build these 3d printed duplexes, so two units in each, they have a yard, and the only common wall is between the garages, right. So there's not really the sense of living next to a neighbor, right, they're more like separated from each other, the size of the unit is about the smallest one that we have is about 1300 square foot. So it's like a very small house size, it comes with a full garage, where you can actually fit three cars, there's a, there's a backyard, there's a fence, all the appliances, everything is very top notch, and then you pay rent as if you were living in an apartment complex, but it feels more like single feminine living, which again, for families in particular is in very high demand.   Sam Wilson  16:17 Are they? So when you say 3d printed? Does that mean the walls? Does that mean the roof? What is what of this is 3d printed? And how does it speed up the process?   Johannes Urpelainen 16:27 Yeah so of course, you need to start with the site work. And that is done. As always, there's the usual leveling, beside the infrastructure, all that that is what it is, we don't have any major innovations on that. But then when you actually put together the kind of like structure of the house that is done with the 3d printer in one week, okay. So instead of, you know, weeks and weeks, months of work, you put the structure together in one week, and it's designed in a way that everything's kind of ready, the electric is very easy to put in, the plumbing is raised to put in, you put the roof on it, you put in the flooring, the appliances, and you're basically ready to go. So we can reduce the overall time by months, we can probably reduce it to a half by with 3d printing.   Sam Wilson  17:15 Wow, that's wild. What about building codes? I mean, I don't even know the right question to ask on this. But the materials that whatever materials it takes to do 3d printing, how has been getting that incorporated into the local building codes? What's what's been that process? Like?   Johannes Urpelainen  17:34 That's a great question, it is a very important issue. Fortunately, Texas is an easier place to do this than many others, because mostly, the building codes are pretty easygoing. And zoning is not extremely restrictive, what we did for the first time, so this is a very early stage, this is a tech company, right? With the first side is just build a good relationship with this community. It's called Waller. It's northwest of Houston, about an hour's drive on their Houston Austin Highway, which was just opened up about a year back and it's now seeing this massive migration into it, because a great place to live. And so we just built this relationship with tell their, you know, Town Council and all the other people that we have the solution here we can build first dozens and then hundreds of units for you. We can bring in people here, there is a very large factory there with this company, Daikon, which is, I think, the largest producer of H back equipment in North America. So their biggest site is there, that site alone has 10,000 people working there. And they typically drive two hours to work right now. We can reduce that to 30 minutes. So it's very attractive for the community. Think about the tax income economic with this.   Sam Wilson  18:49 Yeah, absolutely. No, that's really, really fascinating. I love I love out of the box solutions. And this will be a fun one to see as you guys bring it to market and see this kind of catch on. Johanna, it's been a pleasure having you on the show today. I've learned so much from you. I don't know much about either of the things you talked about today. So I got a full education here listening to you talk just about 3d printing, manufactured housing, talking about taking hotels, and getting into the hospitality space, how you got involved in that, where you're finding opportunity, bringing property managers on and how you're turning those, and really just finding unique opportunities here in the commercial real estate space. So thank you for taking the time to come on and share your experience with us today. If our listeners want to get in touch with you learn more about you. What is the best way to do that?   Johannes Urpelainen  19:36 Yeah so I would first of all, check our website. It's called Oasis equity. So just always equities.com and easiest way to get in touch with me directly is on LinkedIn. I'm the only $100 bill on the world so I'm pretty easy to find.   Sam Wilson  19:51 Fantastic. Dr. Johanna, certainly appreciate your time today. Thank you so much. We'll talk again soon.   Johannes Urpelainen 19:56 Thanks for having me.   Sam Wilson  26:21 Hey, thanks for listening to the How to Scale Commercial Real EstatePodcast if you can do me a favor and subscribe and leave us a review on Apple podcasts, Spotify, Google podcasts, whatever platform it is you use to listen If you can do that for us that would be a fantastic help to the show it helps us both attract new listeners as well as rank higher on those directories so appreciate you listening thanks so much and hope to catch you on the next episode.

A week ago I was down about the state of the world. One and a half million Ukrainians were facing electricity interruptions as Russia's brutal imperialist war took an ugly turn in tactics. Yet Kevin McCarthy, the prospective Speaker of the House should the congressional balance of power shift, was complaining about our giving a "blank check" to Ukraine. This week I feel so much better. Vladimir Putin has assured us that Russia does not intend to turn its war nuclear and has called for unity with those in the west who embrace what he calls his Christian values. Even nicer, Kevin McCarthy solicitously called Nancy Pelosi to inquire after her family's welfare after a right wing extremist attacked her husband with a hammer, clearly heralding a new era in bipartisan warm feelings and cooperation. OK, I'm being sarcastic. The same Vladimir Putin has continued Russia's barbaric attacks on infrastructure, now depriving four million Ukrainians of life sustaining utilities. The same Kevin McCarthy is still intent on restoring or even enhancing committee assignments for Georgia Representative Marjorie Taylor Greene, a frank antisemite who helped set the stage for the hammer attack by calling for Nancy Pelosi's execution for treason, even endorsing a statement that the most expeditious way to deal with Speaker Pelosi would be a bullet to her head. And yet, I do feel better. Because while the world around me may be disintegrating, I am resolutely "cultivating my own garden," stabilizing and getting things operating better here on the farm. I haven't lost any more of the young chickens. I've also found the groundhog's route into the coop, which will allow me to close him out. Things in sheep world, too, are decidedly looking up. A couple of weeks ago, I was terribly concerned about getting hay in for the winter. I wanted to stock up so I could keep the sheep fed even if snow covered the route up to the barn. The mid-summer drought in this region meant that virtually no second cut hay, the later cutting that is usually preferred as fresher, was locally available. I was resigned to buying first cut, but when I called the fellow who supplied me in the past few years he told me he hadn't made any first cut this year either because he was dealing with his house burning down. I called someone he referred me to, who after a week of back and forth said he could not deliver wagons full of hay because he had no help to load them. He referred me on to a third person, who was unable to deliver on our first planned date for the same reason, "no help," and who didn't respond to my further messages. By last weekend, I found myself awakened by hay concerns at 3:30 a.m., googling hay suppliers. By a stroke of good fortune, this third supplier suddenly called me Sunday morning, ready to come deliver, while I was enjoying the company not only of my chum, Eric, but also of occasional visitor Macho Matt. Matt is both a fan of farm work and a dynamo at accomplishing things. He earlier led the effort to paint the barn.This Sunday he, Eric and I worked with the farmer who delivered the hay to get two full ricks unloaded and stacked in the barn. Even better, while we were awaiting the deliveries, mechanically adept Matt was able to reconfigure an interior gate that the sheep had been continually knocking off its pindles, and to restore to smooth operation an interior sliding door that, by sticking, had made moving between the two halves of the barn a challenge for months. The latter he accomplished with two twists of a wrench. Said Matt: "I feel like that was my #1 achievement of the weekend if not the month." With the sheep having gotten their fall shearing at the end of this week, I feel we are now fully prepared for the winter. And I've even now gotten a glimmer of how to deal with the ever challenging question of what to do with all the sheared wool accumulating in the storage loft, to which I've just added 26 more bags. At the Rhinebeck Sheep and Wool Festival recently we came across a vendor from our region, Dashing Star Farm in Millerton, selling beautiful and well crafted bed pillows composed of mattress ticking stuffed with wool from the farm's flocks. It dawned on me that producing similar pillows might be a perfect solution for me. Why? Well, the last four months of constant house guests has convinced me that I have something of a pillow problem. After his first overnight visit here, my friend Tom never arrived without bringing four of his own pillows, carried in a satchel he stitched himself from mattress ticking. He assured me that it was his custom to carry his pillows wherever he traveled, and was no reflection on mine, but was he was just being diplomatic? Then Steve brought a pillow of his own, which was so nice that it somehow migrated under my head, and last month bought me two new pillows as a gift. Why was it that Steve kept gently suggesting that "You could get a dozen perfectly comfortable new pillows delivered from Amazon in just a week, cheap"? I'd much prefer my own wool stuffed pillows to Amazon pillows stuffed with petrochemical fibers. This winter project will require me to learn to wash the sheared wool and transform it into batting. And also then to get it sown into pillows. While I might be able to learn to sew for this purpose, a good project for long winter nights alone, I'm not really very handy. Seeing Matt so successfully address mechanical issues that have vexed me leads me to think that I should enlist someone who really knows what he's doing for the sewing.Tom, are you reading this? WHAT'S AVAILABLE THIS WEEK: Just a few things. Eggs are in hiatus until these new girls get a bit bigger. The old girls are producing just a couple a day. Daikon radish, $2/bunch Salad turnips, $2/bunch Lamb chops $14/lb, riblets $10/lb., shanks $12/lb Garlic: $2/head Fresh horseradish root: $4/lb. Garlic chives (flat leafed): $1/bunch Sorrel $3/bag FARM PICKUPS: Email us your order at farm@turkanafarms.com, and let us know when you'd like to pick up your order. It will be put out for you on the side screened porch of the farmhouse (110 Lasher Ave., Germantown) in a bag. You can leave cash or a check in the now famous pineapple on the porch table. Because I'm now here full time, we're abandoning regular pick-up times. Let us know when you want your order any day between 10 and 5, and unless there are unusual circumstances we'll be able to ready it to your convenience. If you have questions, don't hesitate to call or text at 917-544-6464 or email.

Can you turn really bad soil into good soil? Today we talk about one of the most important aspects of growing healthy plants, getting good production, and harvesting the highest quality food you could possibly eat. You will need to know these tips for building and maintaining healthy soils for a successful vegetable garden! Below are the 4 tips for creating healthy garden soils. 4 Tips For Creating Healthy Garden Soils Soil Sample Getting a soil sample is very important, definitely the first thing that we suggest you do. You need to know what's in your soil! It provides useful information about the chemical and physical conditions of your soil (specifically in the area you are planting). There are variables to getting your sample, such as, what time of year it's done, who does the test, and how samples are collected. We always recommend getting a soil sample to your local extension office several weeks before planting. Click here to find your local extension office. Amend Your Soil Adding organic matter is the best way to improve nearly most any type of soil. Adding a 5% increase in organic matter will quadruple your soil's ability to maintain water. Composting helps with water retention, it will lighten up heavy clay soils (ex. worm composting), it is free soil fertility and soil improvement! Cover Crops Never let your soil be bare. Using cover crops adds tons of micronutrient minerals that are not accessible. Cover Crops will protect and improve your soil, different varieties will add different benefits, so make sure you use the right kind you need based on your soil sample test. What can cover crops do? Nitrogen fixersSoil miners for nutrients. Daikon radish gets deep oxygenating your soil, breaking it up, and then tilled in for organic matter.Green Manure, chop, and dropSteals energy from the sun and air, putting it back into your soil. Weed ControlMulch - it's not always ideal, but could help in not losing your soil quality. Better for some plants (strawberries) than others. Mulching takes longer to build the soil than other methods Crop Rotation Consider crop rotation if you have soil erosion, low yields, soil crusting, or water stress for crops. Crop rotation can help manage your soil and fertility, reduces erosion, improves soil health, and will increase nutrients available for crops. Healthy soil is the backbone of "no-till" methods. Other than helping with weed management and pest control, a good crop rotation gives your soil microbes different food sources. It will assist in better crop yields, and you tend to reduce fertilizer and insecticide inputs. Extra Tip: Know Your Soil Type A soil's texture, most importantly its ability in retaining nutrients and water is crucial. Sandy soil drains well but heavy feeders don't do as well (ex. brassicas). Clay soil doesn't drain well, the roots lack access to oxygen and can't breathe. Product of the Week Cover Crops Complete Organic Watch the Complete Show on YouTube Below: https://youtu.be/YYzAKNseG4Y

Tom and Yannis chat about a range of topics, from supermarkets to vegetables. Ultimately, they discuss the importance of rest and relaxation.

Today we're cooking with Daikon, an underutilized winter radish that is mild and slightly sweet. Like other closely related vegetables, Daikon is packed with cancer-fighting properties, as well as vitamins vital to your health and well-being. Join me as I make a plant-based, oil-free stir fry and chat about all the benefits of this nutrient-packed vegetable. Today, You'll Learn: 0:31 - 1:00 Daikon and its Health Benefits 4:53 - 5:14 Locking in Flavor 12:21 - 12:36 Daikon Stir Fry Serving Ideas Listen and Subscribe Nutritionist Deepa: https://nutritionistdeepa.com/​ Dupage Dietitians: http://dupagedietitians.com/​ Start Your 5 Day Detox to Cut Cravings, Restore Energy, and Lose Weight: https://tinyurl.com/kexeisl6 Text us at (630) 686-7300 #nutrition #nuturitonistdeepa #deepadeshmukh #plantbased #vegan --- Send in a voice message: https://anchor.fm/asknutritionistdeepa/message

In today's episode, I talk to Masako Morishita, the creator of Otabe pop-up restaurant in Washington DC. Otabe specializes in Japanese comfort food, unique flavors that are exciting taste buds in the capital city. Morishita has recently taken on the role of chef at Maxwellpark Wine Bar where she's serving up pairing-friendly dishes like the Teriyaki Wagyu Burger, Edamame and White Anchovy Toast, and Okonomiyaki Pancakes tinged with togarashi. You'll hear how Morishita arrived in the US for one career, but ended up cooking instead. You'll also learn about the flavors of Japanese comfort food, the different types of dashi and how they're made, how to make a great Okonomiyaki, and the essential cornerstones of Japanese cuisine. What you'll learn with Masako Morishita Popular street foods in Japan (3:02)Variations of okonomiyaki (4:25)How to make okonomiyaki at home (6:28)The difference between katsu and karaage (8:28)How Masako Morishita ended up in the US (11:36)The goal behind her cooking (13:08)The potluck where her Japanese foods wowed guests (14:38)Masako Morishita's family's 90-year-old restaurant in Japan (15:39)Why the smell of dashi reminds her of family (16:23)The meaning of “otabe” (17:57)Street foods on the menu at Otabe (18:31)Unique twists linking Japanese food with wine pairing (19:56)The most popular dish at Maxwell (20:57)The surprising fast-food burger Masako Morishita is trying to replicate (21:13)How she uses her favorite vegetable (23:37)Who inspires her cooking (27:39)The Cornerstone Ingredients of Japanese Cuisine (29:01)Masako Morishita favorite brand of soy sauce (30:03)Where to start if you want to make dashi at home (32:49)The most important cooking techniques in Japanese cuisine (34:28)5 restaurants to visit in DC (36:08)Top 3 cookbooks where she finds inspiration (36:49)Must have kitchen condiments (37:26)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in the DMV area. Conversation with Chef Declan HorganConversation with Private Chef Chris SpearCovid-19 – Top Chefs Respond (with Chef Ian Boden)Conversation with Chef Hari Cameron  Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Baked Uni Mac & Cheese from Masako Morishita – Cheddar, Gruyère, cream sauce with Tamari, Uni and garlic bread crumbs Masako Morishita's Slow cooked Daikon with melted Brie & Dashi Onigiri at Otabe d.c. by Masako Morishita Lightly fried lotus root, peppers, eggplant, green beens marinated into house made cold sweet dashi broth by Masako Morishita Click to tweet My goal is to introduce Japanese culture, which people don't really know about, through food. Click To Tweet People have a perspective of Japanese people being ‘so quiet' and ‘too stiff' and I think I kind of broke that stereotype. Click To Tweet Every time I make Dashi, it immediately brings me back to my grandma's house. Click To Tweet Daikon is actually one of my favorite vegetables ever, especially around the winter time.

2022.01.17 OA Life in Fukuoka "English" #094 LOVE FM 76.1MHz http://lovefm.co.jp/

What does it take to overcome the narrative that you tell yourself and begin to choose living a life you love? Taylor Smith and Lesley Logan talk about building a business from a simple idea and the mindset one must hold to trusting in your success.If you have any questions about this episode or want to get some of the resources we mentioned, head over to LesleyLogan.co/podcast. If you have any comments or questions about the Be It pod shoot us a message at beit@lesleylogan.co . And as always, if you're enjoying the show please share it with someone who you think would enjoy it as well. It is your continued support that will help us continue to help others. Thank you so much! Never miss another show by subscribing at LesleyLogan.co/subscribe.In this episode you will learn about:Establishing daily habits the set the precedent for the dayHow your mindset controls the narrative The importance of holding yourself or having someone hold you accountable to your time off.The “everything else can wait”. The story we tell ourselves about what others will think about us. Are we letting our “identity” hold us from taking action. Episode References/Links:FacebookIG shopstudiosistersShop Studio Sisters WebsiteShop Studio Sisters PodcastGuest Bio:A teacher-turned-CEO, running a handmade sticker shop on the Etsy and teaching others how to create a six-figure salary doing what they love. Taylor Smith is an award- winning entrepreneur and travel enthusiastic bringing her passion for financial freedom to others through masterclasses, public speaking, and the podcast ShopStudioSisters.   OPC Flashcards:OPC Flashcards are on AmazonOPC Flashcards are on our site  If you enjoyed this episode, make sure and give us a five star rating and leave us a review on iTunes, Podcast Addict, Podchaser or Castbox.  ResourcesWatch the Be It Till You See It podcast on YouTube!Lesley Logan websiteBe It Till You See It PodcastOnline Pilates Classes by Lesley LoganOnline Pilates Classes by Lesley Logan on YouTubeProfitable Pilates Social MediaInstagramFacebookTik TokLinkedIn Episode Transcript:Lesley Logan 0:01  Hey, you, how are you? I'm really excited for our guest today. This is new for me, actually, most of, pretty sure almost all of the interviews I've done to this point. So whatever order this comes in, we'll we'll see, but to this point have been people I know. People who've been introduced to me, people I've had conversations with, people I know there Be It story and I brought them on. And, I share this because this is where the podcast is, at this point, we have people pitching themselves to be on this podcast to share their Be It story. And, I can't even like, like this is being it till you see it right here. Like this episode, I have been wanting an interview like this where it's a person, I don't know, I don't know, whether and I look like when they come on the screen. I don't know how they're gonna sound. It's like, just being it till you see it. And the story she and her sister have to share with you is really inspiring. And I'm so grateful. And I and I want you to know that you should not wait for an invitation to share your story. Should not wait for an invitation to do the thing that you want to do. Sometimes, you've already given given that invitation. And it might not be in the sign of like a paperless post message saying, "You're invited." But it may actually be in questions people are asking you repeatedly. And because they see you as an expert in something, or it could be in a vote of encouragement, "Oh, yeah, you're really great at this, you should do it." Those are little invitations. And so put yourself out there more often than you think you should. You're not bragging, you're not being annoying. Unless someone says, "no." (Lesley laughs) And even when they say "no," it could just mean not right now. And so I hope you enjoy this this episode, she and her sister are working on some great things. And it's really truly inspiring. Like, you don't even have to wait very long for your thing to take off. When it's the right thing for people and you're solving a problem. But also, I hope it inspires you to take that leap, face the fear, and put yourself out there without waiting for the formal invite that I think a lot of us are waiting for. And the truth is maybe it already happened and we just, we just didn't listen because we're a little bit scared to be it till we see it. So here is the interview with Taylor Smith of Shop Sisters, Shop Studio Sisters on Etsy and Instagram and I hope you enjoy this. If you snag a sticker you must take a picture and tag me on the gram with them because I want to see what you got. I'm not gonna lie I'm already perusing because I am an elder millennial who loves Lisa Frank. So here's Taylor Smith after this brief message.Lesley Logan 2:54  Welcome to the Be It Till You See It podcast, where we talk about taking messy action, knowing that perfect is boring. I'm Lesley Logan, Pilates instructor and fitness business coach. I've trained thousands of people around the world and the number one thing I see stopping people from achieving anything is self doubt. My friends, action brings clarity and it's the antidote to fear. Each week, my guests will bring Bold, Executable, Intrinsic, and Targeted steps that you can use to put yourself first and Be It Till You See It. It's a practice, not a perfect. Let's get started.Lesley Logan 3:37  All right, Be It listeners. This is a first and I'm I'm really excited. So forgive me if I nerd out. But I hope I ask all the questions that are coming into your mind as we talk to Taylor Smith (aaahhh.) Taylor is a teacher turned CEO and she runs one of the top 1% of Etsy shops. And I have to say like I was reading all of her stuff. This woman has been being it till you see it as she, she created this amazing company from, it sounds like, from scratch. So Taylor, can you please tell the Be It listeners who you are, what you rock at, and what you're doing right now.Taylor Smith 4:12  Okay, first of all, Lesley, thank you so much for having me on the podcast. I'm super excited to be here. So, my name is Taylor. I run a Etsy shop with my sister Katie. It's called Studio Sisters because obviously, we're sisters. (Lesley laughs) We produce our own stickers. So my sister is the artist and designer and then we do everything in house. So we design, print, cut, and ship all of our products ourselves. And we ship worldwide. All over the United States and globally. It's an amazing like thing to get to wake up every day and ship handmade products that are you know our own designs to people all over the world. Who are using them, putting them on their water bottles, using them as mantras and putting them you know, maybe on their desk or their computer where they can see them or the creating art with them. It's it's so freaking cool. And ...Lesley Logan 5:12  Wait, this is incredible. So wait, you you guys make stickers and you the two of you do this as your job for a living. Like this is what you're doing.Taylor Smith 5:22  Yeah, I know (Lesley: That so cool) it sounds crazy. (Lesley laughs) So my sister always jokes that like when she was a kid, she wanted to be Lisa Frank when she grew up. I don't know if you remember Lisa Frank?Lesley Logan 5:32  Honey, elder millennial, of course, but I'm (Taylor: Yeah) too poor to get Lisa Frank, anything my parents would never buy it. They would always buy the cheap, you know, 9 7 29 cent folder as opposed to the dollar 99 folder. And I just like was so jealous of all the Lisa Frank girls in my class. And that's probably why everything I do is color. I'm like Lisa Frank and her life. So, I love your sister already. (Lesley laughs)Taylor Smith 5:55  Yeah, yeah. So she's like, "I just wanted to be her when I grew up. And now I am I design stickers for a living." So every day we get up, we fill the orders, we ship stickers out. We because we produce ourselves and we don't use like a drop shipper or a third party. There's a lot of like, handmade production that goes on. And I think that's a really fascinating process. Like the whole time you're, you're running printers and Daikon machines, you're like, "Wow, I'm like actually making this thing. And it's going like to people who are going to love it." That that is the coolest part of the process. But also for me, this Etsy shop literally changed my life. So, I'll share a little bit (Lesley: Yeah) about that.Lesley Logan 6:37  I want it, I want that's exactly what they need to hear. Because like, first of all, it's amazing to say you're in the top 1%. But I think where people get hung up is like, "How did you go from where you were to like success now?" But like what was the thing because like, you, you don't just like you're not just a wake up one day. Now you're the number one shop, right? Like you have to like there's there's a whole lot of messy middle in there. So can you tell us the story?Taylor Smith 7:01  Yeah, I love talking about that messy middle. (Taylor laughs) Okay, so I have two degrees in Cultural Anthropology, I wanted to teach, that's all I ever wanted. I had no plan B. That's all I ever wanted was to teach social studies, to teach humanities. And so I left grad school and took a job at a community college, which was my dream. Like I had gone to community college, I wanted to give back and teach at a community college and I got the job and I loved it. But I was like making no money (Lesley: Right) (Leslet and Taylor laughs) at it.Lesley Logan 7:34  Yeah, that's not a shock. If you live anywhere else in the world, maybe this is a shock to you. But teachers in the States make no money. (Lesley laughs)Taylor Smith 7:42  Exactly. So then I did that for several years, just trying to like somehow thinking that if I just kept at it, it would, it would somehow work. And I would somehow be making more money at some point. And I'm not really sure why I was thinking that was going to work out. (Lesley and Taylor laughs)Lesley Logan 8:05  We tell ourselves a lot of things to get through. And I think sometimes those stories can be really helpful. And sometimes those things can be you know, holding us back. So you're like, it sounds like you had an idea at some point to not do that anymore.Taylor Smith 8:19  Yeah. So then I tried, like teaching for a corporation. I thought maybe teaching public education was the problem, right? If I went to work for a corporation, I get paid a lot more as an instructor. So I did that, I work for actually, it's kind of crazy. I accepted two teaching contracts at the same time. (Lesley laughs) So ... (Lesley: Go bigggo home, Taylor) Yeah. Yeah. And they were both online. So that was like, wild. I ended one job at 11pm on a Friday night, and I started my next teaching shift at 5am on Saturday.Lesley Logan 8:53  Okay. (Taylor: and ...) This is crazy. (Taylor: I know) That's wild. Like this, (Taylor: Yeah) like I say, go bigger go home as a joke, because I'm sure like, at some point, you're like, "This is a big problem." Like, you can't like this is not sustainable.Taylor Smith 9:05  Correct. So, like I had, okay, so I'm making a little bit more money. This is okay, like, I'm paying my bills. But like, this is crazy and I hate it. I absolutely hate it. Right? I love that teaching, but I hated the schedule. And I hated working by myself. And it was like really alone and I was working weird hours. So I was like, there has to be like, I've got to do something else. And this is all kind of like coming together in my brain when the pandemic hits.Lesley Logan 9:39  Oh, so wait, you ... Sorry. Spoiler alert. I got to skip ahead. You started this business in the pandemic?Taylor Smith 9:45  Yeah, (Lesley laughs) so the business happened in 18 months.Lesley Logan 9:50  Stop. Okay, so, the pande... so when the pandemic hits you quit teaching or like how did you and your sister (I'm sorry, I skipped so far ahead. I got so excited.) And how did you and your sister go, "You know, let's work together." We we have it sounds like you had very few extra hours in your days when you weren't sleeping and versus teaching. So like, what like did did because the pandemic, did your jobs shut down? Like what was what was the impetus?Taylor Smith 10:16  Okay, so I became very worried that I was gonna lose my job, because, um, what happened is I had actually, at that time, I think I had just stopped one of my contracts, I was just working for one company, and then the pandemic hits. And then we start getting emails that like people are getting laid off. Because people are homeschooling their kids, or a lot of our clients actually were companies paying for their employees to take classes from us. And so that when that happened, a (Lesley: Oh, yeah) lot of those contracts got dropped. And so ...Lesley Logan 10:49  Yeah. Everyone peeled back all their budgets as quickly...Taylor Smith 10:52  Everybody peeled back. (Lesley: Yeah) And that happened in my company, too. And the education company I worked for. So, I was like, "Holy crap, I'm, I'm might be about to lose my job. I need to start something." And so I like hit up my sister. I'm like, "Hey, I think we should start an Etsy shop. And I think we should just play with this and see what happens." And we have both previously had small Etsy shops in the past, we, she's a freelance artist, she works for herself. But this was the first time that we actually like worked together on something, we had always kind of done our own thing. So I drug her kind of into this, like kicking and screaming. (Lesley laughs)Lesley Logan 11:29  But she gets to be Lisa Frank now.Taylor Smith 11:31  Yeah, and you know, that's what big sisters do to their little sisters. 100%. I don't know if you have a sister. (Lesley: Oh, you big sister?) Yeah, I am.Lesley Logan 11:39  I have a little sister. And she is gonna hate it if she hears me say that. I have a younger sister. (Lesley and Taylor laughs) (Taylor: Yeah) And it's true, like, there's just something I mean, I think when you're older, it gets a little bit less. You know, whatever it is when you're growing up, but like, we were not, we were pretty close in age only two years apart. So it was easy for yeah, anyways, she is amazing. And she actually does some work for us, which is super cool. We did not have to drag her kicking and screaming. I will say but (Lesley and Taylor laughs) (Taylor: Well that's good) yeah, so wait. So you, so you the new ... you started this in like March, April, May of 2020? When did y'all start?Taylor Smith 12:18  March 31, 2020.Lesley Logan 12:22  Oh my God. This is crazy. (Taylor: Yeah) Okay, okay, okay. I'm so excited. So how do you start this business, though? Because I don't know, is it just like, you just go on Etsy and you're like, become a business like, what do you have to do to like, get on Etsy, and you don't take on all the like, click, buy, clicks, but like, did you, did you to know you'd have a viable product? How did you test that your, what you're about to sell was gonna be worth it?Taylor Smith 12:45  Yeah, so that's an awesome question. So, Etsy really easy to get started. Pretty much just like if you've signed up for a Facebook account, you can figure out how to sign up for an Etsy account. It's really not that hard. And Etsy, unlike other platforms like Shopify or running your own business that have monthly subscriptions, Etsy don't pay a monthly fee for it cost you 20 cents to list and test a product. That's it, and you don't pay anything else to sell. So listeners out there, if you want to test something out, Etsy is a great place to test and validate. (Lesley: This is insane ... 20 cents. That's insane) 20 cents. Yes. (Lesley: Okay.) (Lesley laughs) Yeah.Yeah. And then you pay a commission on the sale, but you don't pay anything else until it actually sells. So we tested a few different products in the in the very beginning. And then also, Katie had, my sister had produced some stickers on her own already, she kind of validated it on social media, a little bit. So we said, "Hey, let's let's take that." And we had initially sold a few other things like masks, we had sold some other handmade products and like craft kits for adults, like journal or DIY kits using stickers and different, like art prints and things like that. But stickers were very quickly where we found that niche. And this was the thing that was selling so, yeah, so so we began to niche down and here's the part where it sort of like all changed is like we just decided, hey, if the stickers are selling, we love doing this. We're like this product makes us excited. But we're also seeing it's validated by customers buying it. So let's just become known as the "sticker girl," let's niche down and just do this one thing.Lesley Logan 14:22  I love it. I mean, that's what it is. Right? Like, they say in everything that you do. Like it's just so important to focus on like one thing because then you can break through like, I'm sure I don't know, maybe you haven't spread your wings yet on things but like. Once you're known for one thing, then you can actually talk about many things. Like Oprah was known as like this one thing as a day time host and now she's like, got magazines and weightwatchers and all I mean all the things, right? She got to be one thing first, so you guys tested some stuff and then you're like, "We're the sticker girls. We're rocking it."Taylor Smith 14:52  Yeah, exactly. Yep. And I 100% agree with you. Like if there's one, I get asked this all the time. Like, how do I stand up to my competition? How do I make my business blow up? Right? How do I, how do I start making money not just like $1 here and there, $10 here on Etsy. Like, how do I actually make this something that is profitable, that is part of my financial freedom story and that is like, you have to choose a thing and become known for that thing (Lesley: You have to) you have to choose your niche.Lesley Logan 15:22  You have to. Okay, so here's like inquiring minds want to know. So how so like, because I do not believe that if you build people will come. So your your, you know, you put your stickers on there, you're like, "we're sticker people." And like, "Etsy is amazing." Like, "I am like, I need something cool. I'm just gonna go look on Etsy." But how how, like, how soon between like, "Okay, we're the sticker girls." To like, "Hey, we work for ourselves as the shop sisters." Like, what was like the did it just like overnight, people just buying stickers because of the pandemic? Or like, was there like a, you know, is there a lead up? Is there a little growing period?Taylor Smith 16:03  Okay, so I think the most normal thing for business to expect is that there's a lead up, there's a growing period, you just are going to be in a position where you see slow, steady growth month over month, it's gonna get bigger and bigger. That's not what happened in our case, from pandemic, like, just hit fast forward on everything. (Lesley: Right) On April 5, I think was around Easter weekend. And one day, we had like, 300 orders in one day. (Lesley: Shut up. That's insane.) Yeah, after, in like a week, it was insane. We were not prepared, we got super overwhelmed. And we were like, "We have to develop a strategy. There's got to be a system." And we did and we learned from it, which is amazing. But I think that the most normal thing you should expect with any kind of like, entrepreneur journey is more of a slow, slow, steady, intentional pace. And hopefully you don't get overwhelmed by it.Lesley Logan 16:51  Yeah, cuz it's true (Taylor: Um ...) like, that's the other side is like, "whoo, all these orders," but then you got to do all the work for it. So (Taylor: Yeah) this space in between, what was, what ... did you like check your... did y'all like check your email all day long looking for like dings? Like, did you keep the sound on see here chi ching? Does Etsy do chi ching? Like, you know, how, like, how did you all spend your time to like, getting ready for being this shop owner before you were like, you know, busy being a shop owner.Taylor Smith 17:21  Ahh oh gosh. Okay, so many things. So first of all, I think that one, I tried to start, like manifesting this, like, for my future, even though it was already happening, right? I was, we were already getting orders. I was deep down thinking like, "What is this just stops tomorrow?" Right? (Lesley: Right) Like, "This is great. I'm glad I made $3,000 this week, but like, what if next week it's zero. And that's it. That's the end of it." So ...Lesley Logan 17:53  Right. It's like a one hit wonder we all know those ...Taylor Smith 17:55  Correct. I was deeply terrified that I was a one hit wonder on Etsy. (Taylor laughs)Lesley Logan 18:01  ... like I think we all just we're like, "Oh my God. April 5th, you like sold out overnight. You're overwhelmed. It's like, yeah, but then what happened on April 7?" (Lesley laughs)Taylor Smith 18:10  Correct. Correct. Yes. So establishing those daily habits. Right? So this is applicable for someone, even if you have zero clients and your service based business or zero clients in your product based business, like figure out what you do every day as a successful business owner. So every morning at eight o'clock, I go through all the customer DMs, I log on to Etsy and I answer all the customer messages. It doesn't matter if there's zero that day. And I already knew that because there weren't any notifications on my phone. I still do it anyway. (Lesley: Got it) And that habit like sets the precedent every single day that this is what I do, because this is a normal part of my life as a full time handmade business owner.Lesley Logan 18:50  I love this so much. You're not like, (Taylor: Yeah) "Let me wait until I'll just, I'll do, I'll wait until there's customer messages." And you're like, "Nope. Every day as a successful business owner, I check these messages, I check this email, I check these orders. I do these things" because you are, you, it's manifesting. It's also being it until you see it. It's like, acting as if you have these things because I think so often it's like, "Well, when I have (Taylor: Correct) then I will do this." You know, I even caught myself the other day going, "Ah, when all this is done, then I'll go back to my morning journaling." And I was like, "Whoa, (Taylor: Yeah) whoa," like my brain was like cognitive dissonance. We don't like this. That's not how I believe and I was like, "You're right." I'm going to just have to make the time to get back to my morning journaling. So, I have been doing it again all week long. And I have to say, days are better than ever because that's just what it is. But also, I am the person who that makes the time to do what she says she's going to do to fill her cup first. So, I love that you did that. You're like, "I'm checking these orders." How did that feel? And like, did ... did it feel like it was manifesting or did it feel scary? Like because I think that can feel weird, right, to just check things knowing that it's not there.Taylor Smith 18:52  Yeah, so I think you can look at that one way and say like, "Oh, there weren't any customer messages. My business is a failure. No one likes what I make, no one likes what I sell." That's one option. Totally, you can go that route with your mindset or what I tend to look at it as, "Hey, look, there weren't any messages today. Awesome. Look, I did such a good job. Like my product description must be so clear that no one had any questions today. Like good job, Taylor."Lesley Logan 20:26  I'm like, obsessed. I'm obsessed. Like, that is so ... that is so true. Because it's I mean, like, y'all, when we're recording this, I just finished a launch. And when you do a launch, I'm sure like, even when Taylor will say this, like, if there are like reasons for people to buy day one that disappear for day 2, 3, 4, basically what that means is you get a lot on day one. And then you get the last minute people on day five, but like (Taylor: Yeah) 2, 3, 4, it's like crickets, and it's so easy to go, "Oh my God, that's it. We're not going to get any more like, it's just wasn't that great." Or to go, "Nope, everyone is so excited. They're gonna buy it on the last day, because they can wait to the last day. So I'm just gonna wait for them but everything is out there and it's so clear. And we're just gonna, we're just going to trust them and be there." And they always come but it's, we can tell ourselves such interesting stories. So because you work with your sister, do you guys catch each other on any stories you tell each other? Like, is it good to have a partner in crime?Taylor Smith 21:24  Oh, I think so. Um, she's awesome at reminding me like, "Slow down. We don't need to do everything at once." And (Lesley: Yeah) (Lesley laughs) which is something I struggle with. And I really I have to practice daily and I'm like, I have to set a stop time for myself, doesn't matter. Everything else can wait until the next day after 3pm or 4pm. Whatever I set for that day. And she ...Lesley Logan 21:48  That's amazing. So what time do you start your day?Taylor Smith 21:51  So, I usually start at seven. I'm an early morning person, we both are. So usually I started at seven, she likes to start at 5am. Not my jam. (Taylor laughs) She's drinking her tea and designing art at 5am. I start at seven I usually stop at three or four unless it's just like we're going to the holiday season. We know we're gonna have to work more during the holidays. But usually I work seven to three most days. And sometimes I'm like, so excited. And so in it and she's like, "Hey, we're done for the day. Like I'm done. You need to be done too." So that's one of the benefits. I would say working with my sister is like, she's not afraid to call me out and tell me like, "No."Lesley Logan 22:31  Yeah, I work with my husband. And I will say like, we call each other out because I am the early person. But I early on that I like to get up early for myself. And I run and I work out and I have my coffee and like now that the weather is amazing. I sit outside, it's a little cold. But I have my blanket and it's like awesome, all the things. And then I'll start work around like 8:30, 9 o'clock. And but I like to end early like, like several days a week I like to end at four. And then, and then the only reason on two, the other two days I end all the later because I'm studying breath work right now. So I'm just I'm taking class. But technically, I'm done working. That's just like my education. And my husband will want to come in and talk to me, of course, because he starts his workday at 10. So he's still going and I'm like, "I'm (Taylor: Yeah) done. You can (Taylor: Yup) put that in Slack to me. Thank you so much. I love you." But then other times I'll have this amazing idea while we're out and he's like, "Hey, can you put that down in the ideas parking lot? We're off today." And it's like, ah, cuz, you know, when you work for yourself, you can't it's hard to turn the brain off. But having someone (Taylor: Right) to be like, "Hey, you remember you put your ideas here when you're thinking about them and you're off?" (Lesley laughs) Like, "Oh, yeah."Taylor Smith 23:39  Exactly, (Lesley: Yeah) 100%. Yeah. (Taylor laughs)Lesley Logan 23:43  So okay, so that "everything else can wait" is really difficult. Especially I think for people who I mean, you did grow so fast and the pandemic and it is easy for I think when you work for yourself to think like, "Oh my God, this could all end tomorrow." (Lesley laughs) (Taylor: Yeah) So how, like, what, like, what are some mantras or what stickers have you made to like, keep yourself from worrying that tomorrow it's gonna be gone.Taylor Smith 24:10  Okay, so I think that what happened for me besides like, a business that changed my life, and I quit my job in four months, and like, I worked for myself ever since ... Lesley Logan 24:21  Oh my God, you quit your job in four months? (Taylor: Yeah ...) your company was making enough money for you to quit your job? And I'm assuming your sister to just work on the business too? (Taylor: Correct. Yes) Insane, insane.Taylor Smith 24:32  But it was terrifying because like I would, I actually knew I could quit at three months. And it took me a month to quit because I was so scared.Lesley Logan 24:41  Oh. Can you, can we talk about that? Can we talk about (Tyalor: Yeah) that fear because I actually think so many people listening to this, know they should be quitting. They already know. (Taylor: Mm hmm.) And like what was going through your head and what did you tell yourself to because ... in one month that's actually a really short period of time. I know people who wait years. (Lesley laughs)Taylor Smith 25:00  Yeah. Yeah, and I know there are a lot of teachers out there. I have a lot of teacher friends, every day, every day I talk to them, I text them. I'm like, "Hey, do you quit your job today? Hey, did you quit your job today?" Because, like, yeah, so like, they're not valued by their employer for what they should be, like valuing for themselves, but they're stuck in it. And I totally get that because I've been stuck, right? It it took me a month to quit my job. So let me talk about that what I was afraid of. So, I was afraid of being a one hit wonder, with my business terrified that it was like, "This is just gonna be six weeks of pandemic cash." And then that's it like, "We're done, we'll never have another sale again." I was also really afraid of like, "What would my identity be if I wasn't a teacher anymore? Because I didn't plan for anything else." And I was terrified of like, "What if I wasted my degrees? I wasted all this time in my 20s trying to be a successful teacher. Who am I if I don't have that academic, like, trophy of working in education anymore?"Lesley Logan 26:04  Thank you for sharing these thoughts because I think identity is a really big thing that holds us from being it till we see it. We are worried how people will see us, we're worried that you know, we've wasted time, which, you know, like, the only time wasted is really the time you spent, like not doing the thing that you're being (Taylor: Yeah) called to do. It's not the experience because like, everything I did working in retail, none of that was with my degree. I don't (Taylor: Yeah) know why I thought I was doing that. And so when I was like leaving that to be a Pilates teacher and I'm like, "Oh, my God. Like, what are people gonna think, I managed this high end jewelry store. I work at this incredibly, like, sought after space company." Like people, when you say, "Oh, I manage a store in Fred Segal." They're like, "Oh, my God," like, instant, like, you're up here. And now I'm a Pilates instructor. I thought what are people gonna say, with that? And really, again, what you said is the stories are in our head because as soon as I told them, "I'm a Pilates instructor." Like, "That's so cool. Tell me about it." (Taylor: Yeah) Like people are very curious beings. And they don't, unless you're like, I'm like, I don't actually think so. Actually, I'm catching myself, y'all because I gotta say like, I'm a high school dropout, like, you know, whatever. My, one of my best friends who has been on the podcast, she's a college dropout. And she kills it in the business world. And so and when she shares it, people like go, "Really?" Like, I think we make people we put stories out there that make people make us think that people are gonna judge us on something that they're gonna find very fascinating, and intriguing and interesting, and almost, like, slightly jealous and inspired by. So thank you for sharing that identity part because I do think that that is something we have to explore. And we really should explore with ourselves more often because we can ask yourself, "Why do I think that?" We have a guest episode I just interviewed. So I don't know, the time this is out was never his will be. But he talks about identity. And he actually goes and I don't know if you did this, he actually like steps outside of himself. And he's like, "Okay, Thor. So why is that a problem?" Like as if he's interviewing himself as a therapist. So how did you, what was the thought that made you go, "It's going to be okay. I'm going to be this Etsy sticker girl, and it's going to work out."Taylor Smith 28:16  Okay, so, um, I was very, like, caught up in this, right? Am I teacher? Am I not? Like, what if I only can do this business, like, halfway, and then I'm like, a failed teacher, or anything caught up in that. And I sort of stopped myself and I was like, "Okay, what are all the things that you want? Like, what is your dream life?" And so I made a list that was being able to get off of work early, go for a run, take as long as I want to cook dinner in my kitchen at night with music on and a glass of wine and not have to worry about, you know, doing more work after work. But also the freedom to travel and then also like the financial aspect, like I was sick of having a teacher salary where I was like, "Okay, I can go get coffee two times this week that's what fits in my budget." And so I sort of divided up what aligned did didn't align and then I said to myself, "Okay, so if you didn't have fear, like, if if fear just didn't exist, like, let's just take it off the table. If there is no fear, what choice would you make?" And obviously, like dream lights, self employed, world traveler sounded way better than minimum wage teacher, you know, working for someone else, and ...Lesley Logan 29:41  Two jobs at the time online by (Taylor: Exactly) yourself at home and only able to go out for coffee two times. Yeah ... (Taylor: Exactly) And also, you know, everyone just says, you know, unless you really screw up the quitting, you pretty much can always go back. Like (Taylor: Yeah) you pretty much can if I wanted to, I don't want to trust me. But if the pandemic had really screwed me up, I could have knocked on one of any of the luxury shops in in, you know, on the strip and be like, "Hey, do you need a manager? Assistant manager? Need a salesperson?" Like, I know how to do this." (Lesley laughs)Taylor Smith 30:18  Right? I always thought, well, I could definitely call back up like my employer was begging me like, "Can you just take a six month sabbatical instead of quitting?" Like, like, they were begging me to stay. And I knew I could always go back to teach, I could, you know, always get another job. And now my mindset has shifted from I could get another job to, if something happened with my business, I am not worried about it. Because as a business owner, I can come up with 1000 other ideas, (Lesley: Yeah) to sell something on the internet (Lesley: Yeah) and find another way.Lesley Logan 30:52  Yeah, you're 100% correct. And I think like, a lot of people fear, "Well, what if it doesn't work?" And it's like, the truth is like (a) what if it does? And (b) if you're a creator, you are a creator. And I do actually believe that we all have the creator ability in us. And we just don't give ourselves credit for it. Because maybe someone didn't tell us we're an artist, or maybe someone didn't tell us that we're creative. But really, like, we all have that in us, and it's really tenacity, stamina, and the belief in yourself and here, maybe not everyone is gonna wants to work for themselves like that is very scary. So if you're listening to this, and you're like, "Ladies, this is awesome. But I don't actually want the fear of working for myself, I need stability. I need this." That makes so much sense. You can still ask yourself those same identity questions and make sure that you're in a space that like actually is serving you because you can still work for there's so many different amazing places to work that value you in different ways. Not always monetarily, but they can value in your time and your creativity and, and and your enthusiasm. So Taylor, where do you like to hang out on the socials? If people are like, "Holy crap, I want to know more about this Etsy thing." What can they do?Taylor Smith 32:09  Okay, so you can find us on Instagram, and Facebook, @shopstudiosisters, also our website shopstudiosisters.com. We have a Studio Sisters podcast, you can find that on our website (Lesley: So cool) or Spotify, wherever you listen. On the podcast, we love to talk about Etsy, of course, we share a lot of actionable Etsy tips. We also just talk about what it's like to be like working full time creative, and sort of everything about that kind of part of our lives. It's a lot of fun. If people are interested in Etsy, and they're like, "Hey, I just want to make $500 a month in a side hustle. I just want to sell this cool thing that everyone is always telling me I should sell that I just make for fun or I don't know, I want to learn more." We do teach an Etsy coaching program. It's called Dream, Create, Sell and it's our step by step guide. It's the exact strategy we've used to make more than six figures in sales and Etsy in the past 18 months. And so we took everything we did, we built it into a strategy that you can follow step by step. And so we have students in our program that are having like absolutely incredible results with it. And it's super exciting. So all of that you can find us on Instagram @shopstudiosisters.Lesley Logan 33:20  Oh my God, I can't wait. I need stickers for my walls. I'm just... I'm so excited. And also just like, I love that you and your sister like, "Hey, people are asking us questions on this. Here's what we're gonna do next." Y'all, sometimes your next thing is the question just keep getting asked. And (Taylor: Yeah) I am making an assumption there. But I don't think you just were like, "Hey, you know what, we should just teach people how to do this." I'm sure people were asking you questions and you're like, "Alright, we should make some money on this because this is taking a lot of our time too." I'm so grateful (Taylor: Yeah) for this conversation. Okay, before we go, though, we ask every guest what bold, executable, intrinsic, targeted steps can our listeners take to be it till they see it?Taylor Smith 34:00  Okay, so I would say that. I think if I were to just pick one thing, be the initiator in your life. Maybe that's you want to make new friends. Maybe that's you want to start a business or just you feel stuck and you want to just try something new, you've never done, whether that's a yoga class or signing up for a marathon or taking up a new hobby, like, you need to be the initiator. So pick a day on your planner with nothing on it and pencil in that thing that you want to do. That could be inviting someone you barely know for a cup of coffee. Or maybe it's signing up for an online course that literally you know nothing about other than it sounds like a good thing to try. And just see where it leads. That is my best tip, pick something, be the initiator but make it time bound, right? Don't say, "I'm going to become a quilter and I'm going to quilt and make you know 300 quilts." Like just say, "I'm going to do this one thing on this one day."Lesley Logan 34:58  Oh my God. Okay. That is so cool, "Be the initiator." If you have made that sticker you and your sister should and ... (Taylor and Lesley laughs) (Taylor: Yeah. We should) Be initiator you want to see like well just (Lesley laughs) in the world. I think that is genius I really do love that and I I couldn't agree with that more. I, Taylor this has been awesome thank you for making the time to be in our listeners ears this week and for sharing so generously, your journey and your story. I think it is inspiring AF and I can't wait listeners. Please, y'all, tell us how this inspired you. So screenshot this, tag shop Sisters Studio, stop Studio Sisters, hold on. (Taylor: @shopstudiosisters) @shopstudiosisters. See the messy action right there no one's perfect. Tag @shopstudiosisters and @be_it_pod with your takeaways with what you're going to do if you're going to be the initiator today. And let us know how this affected you. Until next time, Be It Till You See It.Lesley Logan 35:56That's all I got for this episode of the Be It Till You See It podcast. One thing that would help both myself and future listeners is for you to rate the show and leave a review. And follow or subscribe for free wherever you listen to your podcasts. Also, make sure to introduce yourself over at the @be_it_pod on Instagram. I would love to know more about you. Share this episode with whoever you think needs to hear it. Help us and others BE IT TILL YOU SEE IT. Have an awesome day!Lesley Logan 36:25'Be It Till You See It' is a production of 'As The Crows Fly Media'.Brad Crowell 36:29  It's written produced, filmed and recorded by your host Lesley Logan and me, Brad Crowell. Our Associate Producer is Amanda Frattarelli.Lesley Logan 36:40  Kevin Perez at Disenyo handles all of our audio editing.Brad Crowell 36:45Our theme music is by Ali at APEX Production Music. And our branding by designer and artist, Gianfranco Cioffi.Lesley Logan 36:53Special thanks to our designer Jaira Mandal for creating all of our visuals (which you can't see because this is a podcast) and our digital producer, Jay Pedroso for editing all video each week so you can.Brad Crowell 37:05  And to Angelina Herico for transcribing each of our episodes so you can find them on our website. And, finally to Meridith Crowell for keeping us all on point and on time.Transcribed by https://otter.aiSupport this podcast at — https://redcircle.com/be-it-till-you-see-it/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

For those of us in the Southern Hemisphere, the scents, sounds, and sensations of Spring are upon us again. The Sun is beaming longer, warming up the earth and our bodies as we are transition away from contraction, welcoming the feeling of expansion. Here to help us bridge this shift in season, we have TCM Food Therapist Kimberly Ashton on the podcast, chatting with Mason and taking us on a journey through the energetics, foods, and flavours of Spring; The Wood Element, and Liver Qi.   As a healer, Kimberly Ashton's work centres around the power of functional food, Chinese medicine, the 5 Elements, food energetics, emotional anatomy, and energy medicine. When talking about the energy of Spring, Kimberly describes it as, "A season of transition, ideally, one that we ease our way into patiently and enjoy at its own pace". Observing our master teacher (Nature), we look around and see everything right now is in a moment of birthing; Slowly emerging from hibernation, gently transitioning in movement, reflection, and animation. Is your body craving some Spring regeneration? Can you feel a bit of Liver stagnation? Tune in as Kimberly brings her depth of food wisdom forth with a breakdown of the foods, herbs, flovours (and desserts) that cultivate the distinct energy in the body required to support Liver Wood and its function in this season.       “I like to emphasize the word feeling. How do you feel about food? How do you actually feel when you eat something? Come back into the body and to your centre and make food choices from a place of embodiment”.   - Kimberly Ashton    Host and Guest discuss: The Wood element.  Liver Qi stagnation.  Liver Qi building foods.  Teas and herbs for Liver heat.  Foods and habits to avoid in Spring. Foods to support Liver Wood function. The emotional energy in the Wood element. Liver Wood cooking and preparation methods.  Functional foods to cleanse the Liver and Gallbladder.   Who is Kimberly Ashton?   Kimberly Ashton is a Holistic Wellness coach that focuses on the 5 Elements, Food Therapy and Chinese Medicine. She spent over 18 years in Asia and Shanghai, 8 of which she co-founded China's first health food store & plant-based nutrition cooking studio. Now back in Australia, she launched Qi Food Therapy in 2020, a platform offering e-books, online courses, and coaching for “balancing life energy” through food, food energetics & emotional wellness. In 2019 she published her second book “Chinese Superfoods” in Mandarin, which encourages new generations of food therapy enthusiasts to explore Asian traditional foods, everyday ingredients & get back in the kitchen. It has sold over 7000 copies in China. Her approach is centered on cultivating an intuitive relationship with food and helping people understand their energies through food choices, cooking techniques, the 5 Elements, emotional & energy practices.   CLICK HERE TO LISTEN ON APPLE PODCAST    Resources: Kimberly's Website Kimberly's Instagram Soothing Liver Qi Stagnation 5 Elements & Cycles e-course   Q: How Can I Support The SuperFeast Podcast?   A: Tell all your friends and family and share online! We'd also love it if you could subscribe and review this podcast on iTunes. Or  check us out on Stitcher :)! Plus  we're on Spotify!   Check Out The Transcript Here:   Mason: (00:00) Kim, welcome to the podcast.   Kimberly Ashton: (00:02) Hello, Mason.   Mason: (00:03) You got a lovely IGTV live chat, is that right? Back on-   Kimberly Ashton: (00:09) We did.   Mason: (00:10) Gosh. Was that in-   Kimberly Ashton: (00:11) Months ago.   Mason: (00:12) Yeah. It was months ago.   Kimberly Ashton: (00:14) Yeah. I think it was well before winter.   Mason: (00:17) I think we had the arrangement, the intention, to have a winter diet, food, ingredient, cooking technique podcast, but then things happened. I don't know what these things are, haven't been watching the news. Don't know what's going on in the world, but something happened out there and people aren't moving around for some reason.   Kimberly Ashton: (00:34) That's all right. We hibernated in winter and now it's a chance to change the season.   Mason: (00:41) Springtime, your favourite.   Kimberly Ashton: (00:43) It is my favourite. Yes.   Mason: (00:46) Why do you think that is?   Kimberly Ashton: (00:48) Lots of reasons. A, I love the colour green. Predominantly my five elements, numbers, or predominant elements are wood. I've got two words. The beginning, out of the three numbers, the first and the third number are both wood energy, so I don't just like spring, I love spring.   Mason: (01:10) Are you still facilitating people to run through their... I don't know what to say. Their details in order to hone in on which element is dominant for them in their constellation?   Kimberly Ashton: (01:20) Absolutely. Yeah. I mean, there's two main ways you can do it. One is go see a TCM doctor and they'll do a diagnosis and tell you what's your constitution, but also condition, what's happening. Which is a great way to just understand more about your body and what's going on, and your health tendencies, as well as food preferences. And then the other way is a system that I use, called Nine Star Ki. It's based on astrology, but I take the food, personality, emotion side of it. So, that's what I mean when I say the three numbers. So, my predominant number is a three, tree, which is the branches of a tree, which goes in 10 directions at the same time.   Mason: (01:59) It's like I, for some reason, there's certain things where my slight dyslexia comes in, and that's a lot of the time in, for lack of a better word, my diagnosis. I definitely get big vibes of where someone's at within their elemental journey, but honing in on the constitution, for some reason it alludes me because I go in so many different tangents. And the acupuncturist I was working with for years spoke to me about the fact that sometimes it's elusive to him, because in fact where what's coming up and emerging is dominant, is just where we're at on the journey and tracking back and finding where the truth is... He used to call it, true deficiency lies, and that's where you are. So, he's about far more pessimistic, and so I take it that basically your constitution and what dominates is your biggest weakness, and what's eventually going to kill you as long as you stay unbalanced-   Kimberly Ashton: (03:01) Absolutely agree. So, I mean, our conversation today is all around spring and wood elements and everything that goes with that. We'll get to lots of food and yummy stuff later. But absolutely. So, when I say, wood element is my predominant element, my liver and my gallbladder, they're the first to go. And we can talk with emotions, we can talk with food, so it's absolutely your best friend, but it could be your worst enemy if you're not aware of how to balance that, or how easily you get out of balance. So, it's really important. It's being factual probably, not so much pessimistic.   Mason: (03:38) factual is very- But then I think I'm more just in the sense of like, I'm such a romantic in the sense of that maybe that where the weakness is, but my goodness, the opportunity and the dance and the lessons, cosmic and both the practical that you're going to be able to learn from that deficiency. Maybe it's not a deficiency after all. Maybe it was your greatest strength. I'm too much of a... Never want to grow up and face the music of the reality of the world. So, I like to balance it out with all the romantic language, but I remember he was like, "Cool. Whatever. It's still the thing that's going to kill you." All right. Good.   Kimberly Ashton: (04:19) And then he sticks the needles in you.   Mason: (04:21) Then he stabs you right in the back.   Kimberly Ashton: (04:23) Love it.   Mason: (04:26) Yeah. Springtime. I'm excited. I'm going to come, and I think I really want to have a session with you as well. And just make sure that everyone listening knows that I've been. It's great to have you on the podcast finally. I can send everyone your way so that they can get that insight, it's a beautiful offering for our community. So, yeah. I hope a few people can send a few people your way and-   Kimberly Ashton: (04:49) I would love that. Thank you.   Mason: (04:49) And springtime. It'd be great to do this seasonally with you, but I'd love for you to take us on that journey and the distinction around why particular foods are going to come into the diet, outside of just seasonality. And what the energy of spring is, and what it is in the liver wood function that we're actually attempting to support through our diet and cooking techniques.   Kimberly Ashton: (05:14) Yeah. There's so much to talk about and to share. And I'll start with the energy of the season, of the external, and then we'll bring it into the body. But the wood element, or the springtime energy, is all about transition and shifting. And a lot of us, whether they're as passionate about spring as me, or even yourself, we rush into it. We're like, oh, it's warm weather, the sun's out, and we take off the clothes and we go for ice cold drinks and ice cream and salads and cold beverages. Nothing against that.   Mason: (05:47) Quiet now.   Kimberly Ashton: (05:50) We do rush and there is also this emotional energy in the wood element of impatience. So, we get quite excited, myself included. It's like, oh, it's beach time. And we start thinking of all these beautiful activities or foods or lifestyles that we want to jump into. It could be summer. A lot of people are more of a fan of summer. So, spring is like a big step towards summer and the expansive openness of that. So, it really is a transition season, and ideally we ease our way into it, patiently, and enjoy it at its own pace, rather than rush to do everything that we want to do. The other thing that can happen is that we over organise, or over control things, and that's the element of the liver and gallbladder expressing themselves as well. And then we just want to do, do, do more and we can get pretty tired very quickly. We don't make it to summer.   Mason: (06:45) Yeah. I mean, that's the nature. It's a transitory season, yet it's its own entire season, like summer and like winter, which obviously are pinnacles, but a transitory season like spring is just as important and has the same amount of impact as those two are going to have as well, because so many people get sick at the change of season. And funnily, it's like it's from jumping from the waters of winter, straight up into the wood of spring. And as you said, we get impatient and we forget that there's earth between the seasons, and you need to step onto the soil and ground yourself in order to not get sick. Have you got a couple of tips at the moment, because maybe people are listening and recognising that, yes, I've done that again this year. And over the next five years, because you get a new opportunity every single year, and it also impacts day to day as well. We get to spring and we get a wood season every single day-   Kimberly Ashton: (07:40) Every morning, yeah.   Mason: (07:41) A couple of easy tips, especially since you're such an expert of jumping into spring and getting so excited as well. Just little things that help you ease in so that you don't burn yourself out too soon.   Kimberly Ashton: (07:52) Yeah. Absolutely. I mean, physically, you can not strip down to, depending where you live of course, where you are it's a lot warmer, but physically easing yourself in, whether it's appropriate dressing, doing too much as well. So, we go from hibernation in winter and sitting on the sofa or doing less. I didn't, that's my biggest problem is actually stopping in winter. I'd have no problem going in spring, but it's actually the season before. So, paying attention, as you just said, into what you're doing in all seasons, so that there is that element of balance. But definitely in spring, not rushing, in terms of your thought process, keeping your mind too busy, packing in your schedule. Sleep is a really important one too. We tend to think, oh, there's more hours of sunshine in the day, so I'll just...   Kimberly Ashton: (08:44) A lot of people cut off from winter to spring. It's just this big change, rather than a gradual transition. But the biggest thing for me is movement and exercise in this season. So, I tend to find I have more energy to want to move and do things, so do that. I work with a lot of people in my coaching practise who don't move enough, and there is a lot of liver stagnation and then it gets to spring. I'm like, "Come on, let's go." So, there is an element of that. So, definitely moving appropriately and then eating. I mean, all seasons are important to eat, but spring's a really lovely opportunity to add new ingredients and flavours and move with the season and energy.   Mason: (09:28) So, what are you... Because I mean, it might seem like an obvious thing... I guess, even for myself, it seems obvious that I'm going to have a look at what is more of an appropriate diet. We live in this incredible world where we've cultivated particular vegetables. Maybe some of them a bit hybridised, others not, but we've got this widespread availability of foods. And across that repertoire, yes, there's wild foods in the environment, which are going to be endemic and obviously going to be seasonal, which is a great anchoring. But going to the farmer's markets, it's just always such a great reminder to remember, yes. There are going to be those staples and things that you always base your diet on, but there's going to be particular foods that you can start to get a little bit more creative and a little bit more intentional in bringing that particular energy in the body, to support the liver wood and its function in this spring. So, I'm like, yeah. I'm looking forward to hearing what we're getting onto, and how we're preparing as well.   Kimberly Ashton: (10:26) Yeah. Absolutely. And of course it depends where you're listening from. If you're in a tropical place like Thailand or Singapore, then your spring energy is not as excitable as it is for us in a four season climate, where the prevalence of green vegetables really will come out now. Tropical places have an abundance of what I'm about to share, all year round. And that is another factor and problem as well. I find that people will say, "But I can eat greens all year round. It's not just springtime." But yes, there's a lot more of them and we can, as you just said, intentionally look for these foods.   Kimberly Ashton: (11:07) So, whenever I talk about vegetables I categorise them, because people just think of vegetables as one big group. But there's many more than three, but I will break it down into leafy greens, and in there we'll put sprouts and leeks and chives, and I'll talk about those. And then round and ground vegetables, which are all the onions and pumpkins and sweet potatoes, cabbages, that are very earth element like. And then the root vegetables, carrots, parsnips, all the radishes, beetroot, burdock, arrowroot. So, this season is all about the upward energy and the leafy greens and that whole category, so I like to talk about food in terms of arrows and energies. So, it's pretty much like asparagus, it's like the best arrow I can think of, which I love.   Mason: (12:01) That's always for me like it's first on... For me, it's always, for some reason, not saying that this is the most important, but for me, when I'm like, okay, cool. Spring. It's upright. It's upright, it's got a firmness to it. I'm thinking asparagus, and I always think of rosemary.   Kimberly Ashton: (12:18) Yeah.   Mason: (12:20) It's just such an over... I've got a tendency towards rosemary over thyme. Even to an extent, or even in a more of a yin... I'm like, oh yeah, there's the yang, really upright rosemary. And then other times it will be a little bit more yin, a bit more creepy.   Kimberly Ashton: (12:34) There we go. Yeah. Yeah. I haven't thought about the herbs in that way, but yeah. Absolutely. So, asparagus is, in terms of purely energy of food, that's the perfect example. And closely followed by leaks and anything in that family. So, chives, spring onions. Again, it's not to say that you can't eat them in other seasons, but this is the season energetically, and when it's ripe and when it's going to taste the best. The other thing is, in terms of green vegetables, really anything that's leafy and green. I always go to the Asian greens because there's just so much more choice. But of course, the more Western green vegetables are great too. And then sprouts, it's really sprout season. I know people eat sprouts all year round. I tend not to, and I really save them for spring and summer on salads and other-   Mason: (13:28) I'm with you there. It's such an eventful food, I find. I mean, there's a celebration in spring and I find if I continue to do sprout something that's so vibrant for me, when I used to have them sporadically, becomes a bit of a bore.   Kimberly Ashton: (13:53) Can't put them on everything. Some people do, but I don't tend to put them on everything.   Mason: (13:57) And going on the greens. I mean, I know not necessarily the ones that are available to everyone, but just if you get the opportunity to get the chicories and the dandelions at this time, how do they go for you?   Kimberly Ashton: (14:11) Absolutely. So, a lot of the vegetables that you just mentioned and a few others that I'll mention, we can have them in their sprout form or in their more salad leaves form. But then save the root for autumn or winter. So, as a dried tea. So, it's nice to use the whole vegetable, especially if it is a root vegetable with the leaves. Another example is beetroot. Fantastic now if you can get beetroot, most people can. Eat the leaves, so a lot of us are throwing the leaves away. I'm sure you aren't, but a lot of people do. Even at farmers markets-   Mason: (14:47) I swear. Again, I get my little dyslexic things that pop up every now and then, and diagnosing where someone's actually on a constitutional level with their elements and whether it's... Is it beetroot or radish leaves that I can't eat? I can't, just for the life of me, I just can never nail it in my memory. I constantly need to go and Google. So, yeah. No. But the beetroot leaves, I know Tarny uses them every time, just when we're doing a little juice.   Kimberly Ashton: (15:16) Yeah. So, it's that energy. So, if the beetroot was under the ground and that's a good root vegetable, then go for the leaves as well. And a lot of people don't eat carrot leaves, radish leaves, daikon leaves, beetroot leaves. Yet it's really a nice addition in the season to start adding in the leaves of vegetables that we're used to eating. So, don't waste that. I'll keep going with the greens and the green theme, but I do want to come back to something called liver qi as well. So, a lot of people will say, "Well, beetroot is purple, it's not green. Why are you talking about beetroot?" But there is an element of nourishing the blood in chi, and there's a separate list in Chinese medicine just for that. They're not necessarily green foods or vegetables, but yeah. It's really an important element of this discussion as well.   Kimberly Ashton: (16:03) So, a few other examples would be pretty much all the mustard greens and collard greens. You mentioned dandelions. I love [inaudible 00:16:11] or rocket, depending where you live. That's a really nice one. It's got a slight bitterness to it, but it's got that beautiful energy. And fennel. I'm a huge fan of fennel. If you just look at the way that fennel is grown, it's just this... Not so much upward, but up and out energy, and the leaves again, the leaves are just huge. People don't have the opportunity, depending where you live, if you're shopping in a supermarket, for example, you'll just see the poor little fennel bulb, and you won't see the full expression of a fennel.   Mason: (16:43) That's beautiful bringing that back from the markets and trying to fit it into a crisper. I'm like-   Kimberly Ashton: (16:47) You've got to eat it fast. Celery is a great example too, of this energy. And then there's a few other things, herb's and tasty things like parsley, any type of basil. You mentioned rosemary as well, which is lovely. And nettle. I've really gotten into drinking nettle tea, like just organic tea leaves lately. Beautiful, really nice and cooling. If you're in Asia and you're listening to this, green tea is lovely. So, I start to switch my warm drinks in the morning to more of a matcha. Whether it's a smoothie or a hot latte or something like that, anything green you can get your hands on. And then there's the raw food community, and they get very excited about wheat grass, spirulina and chlorella at this time of year as well. But more greens in there.   Mason: (17:44) They're always excited about wheat grass and chlorella and spirulina.   Kimberly Ashton: (17:47) That's true. But now's a good time to bring that on if you're really weaving in Western nutrition and Chinese medicine, they do share the same concept of the liver and spring being a detoxing, cleansing, uplifting season. And you can definitely do that really well in the kitchen.   Mason: (18:12) Yeah. I mean, yeah. As an ex raw foodist it was definitely an exciting time, when you're like, ah. I'm energetically aligned right now.   Kimberly Ashton: (18:18) Exactly.   Mason: (18:20) And then in autumn, you're just like, la, la, la. All external stimuli.   Kimberly Ashton: (18:27) Yeah.   Mason: (18:27) Beautiful. All right. Let's crack on.   Kimberly Ashton: (18:29) Yeah. So, I'd like to mention a few liver qi building foods, because that might be a concept that... Actually, even in China or in Asia, a lot of people, they understand green vegetables are good for them, and especially in the spring season, but there is an element of nourishing the liver. We can talk about yin and yang, but the qi, so the yang side of things, and really having enough blood and energy more functional from the liver. And it's really important for men and women, but especially for women with menstruation as well, like a strong liver is needed to start that process. So, sweet potatoes, again, not green, but sweet potatoes have a very blood nourishing liver qi function. And the leaves of sweet potatoes are delicious just sauteed as a green vegetable. Beetroot and beetroot leaves, as I mentioned. Mushrooms, I know you love mushrooms, but all mushrooms are really yin nourishing, blood nourishing, and wood ear fungus is something that I've been adding in more of lately. Wood ear mushrooms or black fungus.   Mason: (19:36) Sauteing those or doing them in a soup?   Kimberly Ashton: (19:39) All of the above. So, I get them fresh, but also I always have dried ones in my kitchen cupboards. So, if you're using dried ones, just rehydrate them for about an hour. So, I would put them whole in a stir fry, or I like to slice them really thin and put them in noodle soups or even fried rice. And then more Western dishes you can... I'm not sure how many people listening are familiar with seaweeds or sea vegetables, but RMA. If you get some RMA and then also the black fungus and slice them up really small, you could put that with some lentils or meat, and make a pie or a pastry filling or Shepherd's pie.   Kimberly Ashton: (20:23) So, you get quite creative with how you use black fungus. You don't need to just make an Asian noodle soup or in a stir fry. You can put them into Western dishes as well. But, yeah. They're ideally rehydrated or used fresh. So, they're really good for nourishing the liver as well. And then good old red dates, or jujube dates. They're good for everything in Chinese medicine. I know you have them in quite a few of your blends as well, but I just eat them as a snack, or I chop them up and steep them in hot water as a tea.   Mason: (20:59) Are you sourcing them... Because I remember, it was... Oh gosh. At the markets I used to be up at Frenchs Forest Market, we got a grower, a local grower, who used to come and-   Kimberly Ashton: (21:08) There is one here, yeah. I get them from them.   Mason: (21:10) Is that who you get it from?   Kimberly Ashton: (21:11) Yeah. They're called Pickle Hill.   Mason: (21:15) That's an appropriate name. Pickles as well-   Kimberly Ashton: (21:18) I think so. I think they have a lot of citrus, and then they have plums. And then I don't know when, but more recently, but I think it's been a few years, they have the jujube dates and a lot of them. And they're delicious and they'll go and... Yeah.   Mason: (21:36) Chinese red date, citrus, and then a stone fruit. That's pure spring qi, liver qi contributor. They're like pickled liver hill.   Kimberly Ashton: (21:45) Yes. No wonder I like them so much, but yeah. It's been really good to get more local produce, as much as possible. So, those are good for building the liver. So, if anyone listening is having liver issues, whether it's liver qi stagnation or menstrual issues, look at the liver for sure. In any season, but now's a good time to really nourish that.   Mason: (22:11) I mean, just quickly just catch everyone up. I think there's a few distinctions around why the recommendation is there if you just get a little reminder of the basic function of... Into the liver wood system and the liver organ. One of them being the storage of blood, and there's a lot of damage that comes to the liver qi, the flow of liver qi, when there's [inaudible 00:22:33] and no blood. Qi is pushing along and there's not actually enough in there, and especially for women being run by blood and men run by qi. Still for men, it happens for us in other ways. But, yeah. So, I guess you're talking to jujube and there's other elements of this diet which are blood building. But it is always nice to remember that the spleen contribution and the kidney contribution is always there and building the blood so that the liver isn't deprived. And then it's the natural cleansing of the blood. And so, that the blood isn't toxic, which I think everyone can just be like, yeah, of course. All these things that you're recommending are beautifully cleansing to the blood. I guess the chief factor is, if your liver qi is stagnating or interrupted, the liver is responsible for distributing and for the smooth flow of qi being distributed to the rest of the body.   Kimberly Ashton: (23:29) To the whole body. Yeah. And if people are wondering, how do they know if their liver is blocked or stuck, apart from the obvious things or even more Western views, like fatty liver or there's lots of Western nutrition and diagnosis. But then there's the Chinese physical, but also energetic. So, I heard you recently talk about bamboo and being adaptable, so it's more like when people think of a tree in this season, it's like a big, old tree trunk, that's stuck and stubborn, which we can be, but ideally we're creating more of a soft supple bamboo wood element, rather than being too fixed. And that goes into diets as well. We don't want to get too stuck in a box of, oh, Mason and Kimberly said, I've got to eat this, this and this. It's not that kind of approach in Chinese medicine. But definitely not in the spring season. We want to listen to the body and see what it wants and what it feels like. If it wants salad or if it wants steamed greens, or if it wants stir fried greens.   Kimberly Ashton: (24:34) There's many ways you can cook your food and I'll get to that as well. But definitely there is a softness to it. And the next thing I want to share is also the liver heat, because that can be a big problem to getting blockage in the system, in this season as well. So, whilst we said not to jump into too many cold things or cool things at the beginning of the session, if we need to, then we need to look at things like peppermint, nettle, as I mentioned, green tea and also rose bud or rose petal tea is very, very nice in this season. And for anybody, men or women with any liver issues or anger issues or frustration issues, could be physical, it could be emotional. It's a very soothing, calming, cooling ingredient. So, there's so much to draw from in terms of food and flowers and herbs in this season. We can really utilise them.   Mason: (25:34) And the only other one flower really jumping out at me right now in that list is the chrysanthemum-   Kimberly Ashton: (25:41) Yeah. That's good too.   Mason: (25:44) ...just draining the heat down. And so that the liver isn't just sending it up.   Kimberly Ashton: (25:48) Yeah. A funny story, a true story about chrysanthemum. When I first started getting into Chinese medicine and food and herbs, back in China, my TCM doctor would say, "You need to eat these foods." And she didn't mean go and eat a bucket of them, but that's what I... Chrysanthemum was one of them.       Kimberly Ashton: (26:07) Okay. Yeah. So, with chrysanthemums, it was in the height of summer in Shanghai and it's very, very hot and humid there. So, whatever she said, I would take in large doses. And she didn't think to tell me how much. With chrysanthemum I've overdosed on chrysanthemum. I would take like a whole handful and drink a cup a day, and it made my spleen and stomach a little bit too cold. So, everything in moderation, including all the food that I mentioned.   Mason: (26:34) One of the symptoms, have a freezing hand, and just too much heat strain from it.   Kimberly Ashton: (26:38) I did. I think the heat did go away. It was great. But yeah, just causes a little bit of sensitivity in the gut, and a little bit of diarrhoea, susceptibility to different things. So, chrysanthemums are great. I save it personally for summer, and enjoy it a lot. But it depends on the person. So, absolutely.   Mason: (26:59) I love hearing... I mean, because chrysanthemum, it does fall into that category of a tonic herb, and I love how classical Chinese medicine, but especially regimented, a westernised traditional Chinese medicine, there's a lot of stagnancy and there's a lot of distrust in people going about and engaging in herbalism on their own accord. The practitioner controls it, but I love... The role of the practitioner is to help to eliminate disease and for the longest term possible, so therefore it's lifestyle based. And a tonic herb there like chrysanthemum, and for you at that time, you're like, cool. Like whiz bang, great.   Mason: (27:45) You said chrysanthemum, I'm going to go hard and charge hard. And sometimes that pays off for you. And then in this instance, you've just gone and done some cooling, got some diarrhoea, so what happened? I knew I put basically in too much and that's what happens, and I know the ramifications. And it's a tonic herb, so it's not relative, it's not toxic. You can't do too much damage, as long as you've been somewhat sensible. And you learned about your body, you learned about respecting a herb, understanding the energetics. And so, I can just sense, for you, you've developed a relationship there and an insight in yourself, and it's something I try and make sure everyone remembers when it's on the journey of tonic herbalism, whatever. Or diet, and you do something wrong. Like damn. It's like, no. Look. Look at what you've got now. You've got more experience. You've gained insight. You understand nuance a little bit more. So, I just always like reminding that, because sometimes people can be like, why isn't this working exactly the way that I want it to straight away? It's like, because it's a dance.   Kimberly Ashton: (28:45) Yep. Absolutely. And to add to that, you need to feel it. I mean, my world is with food, so don't just trust what I say and say sprouts are good or leaks or asparagus are great. When you eat, feel what it's doing for you, and later that day or the next day, and then if it's not working for you, then stop. We've lost a lot of this listening to the body or the stomach or different organs. If I drink peppermint tea, I enjoy it, and I'm like, oh, it's cooling me, I can feel it here. And maybe it's taken a lot of time, and as you've said, different experiences, but it is an opportunity. Every meal is an opportunity to feel into the body and listen to what it needs or how it reacts.   Kimberly Ashton: (29:31) And then I do want to also mention another good ingredient at this time. It is green, it's mung beans, a fantastic ingredient at this time of year. It's very cooling, very high in protein. It's so versatile, you can do so much with it. So, I want to make sure to mention, if you're going to eat mung beans, now's the time, spring and summer. Really good in Western cooking, obviously Indian dahls and curries as well. And in China, it's pretty much green bean soup. That's about the only way they know how to do it, but I mash it. I cook it and make it into a burrito filling. Or you can do it with Indian spices. Just be careful of Indian spices at this time, because a lot of them are quite warming, so not for everyone. But, yeah. Also a really good ingredient to add in. So, get some mung beans. Anything green and mung beans.   Mason: (30:24) Anything green. I mean the other... You know what I get attracted to, I can't remember what book I read it in, but it was just like, look at the greens, look at things that are growing on vines. Look at how, this time of year, the vines explode. And I'm like, oh yeah. That's the wood element right there. And so, yeah. I'm always... Like the peas and beans and snow peas this time of year. I think you might have mentioned some of them already, but just want to reiterate.   Kimberly Ashton: (30:49) Absolutely. So, in the peas and beans section, yeah. Anything that's... Whether it's a green pea... And most people have frozen peas, not that I'm encouraging frozen foods, but definitely anything that's green. Edamame as well is really nice, fava beans. Again, it's energetic so watch what nature is naturally producing. If you're fortunate enough to grow your own food or have a veggie patch, then you would have hopefully planted those and you'll reap the benefits of that coming to fruition now. Yeah. So, those are the main foods. I also wanted to talk about foods, because it's TCM and there's always yin and yang, and two sides to the story, so you can eat as much kale or leek or asparagus or fennel. I forgot artichokes by the way, which is actually my logo, but that is what I love.   Kimberly Ashton: (31:40) That's also a really good one for liver qi, and yeah, it's so high in fibre and flavour and all of it. So, it's a short season that we can get them here anyway, but I highly recommend them. But foods not to eat are really important. I did a post on this, I think it was a few weeks ago, and I had so many people write because the first one I put, or maybe it was the last point, was peanut butter. And so many people wrote to me complaining, going why can't I eat peanut butter? And going [crosstalk 00:32:10] exactly. But going back to your point on feeling, I'm like, I didn't say you can't eat peanut butter. I was just saying, feel into it and see if your liver likes the peanut butter. So, any of these nut butters, anything with lots of oil or fat. So, that includes deep fried foods, heavy cheeses. Not that anybody listening would be eating fried chicken, but you never know.   Mason: (32:31) Every now and then, maybe in the middle of travelling, you go to a really great Korean restaurant.   Kimberly Ashton: (32:39) Absolutely. That's the place to have it. But, yeah. So, just watch out in the spring season as well. So, don't overburden the liver. You can have all that rich, oily, comforting, nourishing food, more in autumn/winter. That leads into different ways of cooking as well. But definitely be careful if your liver is having issues. If your liver is fine, then go for the peanut butter or almond butter, it's up to you.   Mason: (33:04) Yeah. Well, I mean, I was never keto, but I used to enjoy going down the route of more of a high-fat raw food diet. And this would always be the season where it fell down, and I could see my bowel movements weren't as great. I don't think I was willing to admit to myself that the excess coconut oil at the time, and even now, just with... Maybe it's the buttery tonics, a huge amount of avocados, a huge amount of olive oil that I used to eat as well. All those things, I just watched my digestion slip at this time. And I think that was the first time I started opening up to the variants of the way my diet worked, because going into winter, it feels really great for my protein and my fat intake to go up.   Mason: (33:59) And then it's just a matter of being adaptable enough to not drag it into this stage. I think this is where a lot of people... This is the season where a lot of people want a hardcore keto diet, or a carnivore diet, that kind of... Or even just a ketogenic style, raw food or vegetarian or whatever it is, you can see and you can undeniably feel that little bit of queasiness that can emerge and gives you a little bit of a ugh, like your body can't handle that fat. And so, just really good advice. I've just got to say, it's palpable at this time of year.   Kimberly Ashton: (34:36) Yes, absolutely. So, just noticing those small things, and it's just a small adjustment. I don't think I said alcohol as well, just to finish that section up. But I'm just noticing and feeling into the body. Okay. Maybe before summer and party season and more alcohol, or moving out of winter and heavy cheeses, or nut butters or whatever it is, just to make that small adjustment, just to get the body through this transition season of spring.   Mason: (35:06) Liver cops a lot and it's going to cop the excess, so it's recreational-   Kimberly Ashton: (35:14) It's all the excess.   Mason: (35:14) ...drugs, pharmaceutical drugs, coffee. They have lots of fat, lots of protein, sugar, booze, any of those, if you hit them, if you keep on going in excess, it's a good time to reevaluate if you're leaning on any of them and doing them in excess, and try and pull it in. And then balance out with the greens, the fibres, the array of colours on the side of that dominance of green. It's a really good season for that.   Kimberly Ashton: (35:38) Absolutely. Yeah. And so, this idea of detox in Western nutrition is a great time for exactly what you just said with all that excess, but in Chinese medicine, it's never eliminating one. It's also about adding in and rebalancing on our nourishing. So, definitely we can use Western terms like alkalizing or cleansing or that kind of thing.   Mason: (35:59) Nah.   Kimberly Ashton: (36:01) But we can, but we can apply it to food and TCM concepts. I like to bridge them together. And on that note as well, with some functional foods, I'm a big fan of functional foods. I'll just mention two great ones for this season. One is shiitaki mushroom, and one is daikon radish. If you can get dried daikon radish, even better.   Mason: (36:26) What daikon, sorry?   Kimberly Ashton: (36:28) Daikon radish, but dried.   Mason: (36:30) Dried. Right.   Kimberly Ashton: (36:31) Yeah. So, it looks like... It's like an off beige, or off yellow, off white colour. So, those two are really cleansing. I use the words melting fat quite loosely, but it actually can help with the liver and the gallbladder, release or melt.   Mason: (36:53) I mean, because we've talked a lot of bitterness within the greens. Within Chinese medicine, we're looking at... It's like a sour flavour though, being associated with liver. And hearing you talk about the melting of the fat, that's always... I feel that contribution comes in from those bitter greens and that cleansing and getting that roughage in to support that process. But when you bring up... For some reason, when you bring up daikon, the reason I then go and start associating with sour is because I used to pickle. I used to ferment my daikon. And when I think about it and when I think about lemon and lime and citruses during this time and that sourness, I can always feel that contribution of them, just going in and helping that fat to melt away, or just being contributed to... It's taking it along in this process in digestion.   Kimberly Ashton: (37:51) Yeah. Yep. Absolutely. And I know daikon is more of a metal element vegetable, but yeah. We could, as you said, have some pickled or all the other beautiful radishes as well. Or if we need more functionally or medicinally in a detox or spring diet, a little bit of the dried radish and the dried shiitake can just add, purely on a functional level, to help the liver and gallbladder along their way of processing all the oils. And then, I definitely want to touch on the flavours of the season. So, sour, and then we can wrap up with cooking styles, my favourite. But definitely the citrus, I'm a huge lime fan. Lemons are okay. Grapefruit is really wonderful in this season. We really like the ruby grapefruits at the moment. But, yeah. If we can start getting in more of that, whether it's just consciously buying them and snacking on them, or putting them into a salad, or getting creative with the juices of them as well.   Kimberly Ashton: (38:57) And I always like to remind people, in every traditional diet, whether it's German or Japanese or Italian or whatever it is, there was always some sort of radish or lemon or parsley or coriander, to help digest a meal. And we've also lost a little bit of that, I feel, in modern food culture. We don't have these herbs and functional ingredients to help us build a meal, digest a meal, cleanse after a meal. And traditionally all food, all dishes, had five flavours, in maybe not one dish, but in a meal. So, it's great to say yes, sour is good for the wood element, but it doesn't mean to say that we have vinegar or lemons on everything. I could, I actually really enjoy it.   Mason: (39:41) Me too. I can put it in and go all over everything.   Kimberly Ashton: (39:44) Me too. The food is just the carrier for the vinegar actually.   Mason: (39:49) It's just the delivery system for the vinegar that I truly crave.   Kimberly Ashton: (39:53) You must have a strong word element as well.   Mason: (39:55) Yes, I do.   Kimberly Ashton: (39:58) Yeah. So, definitely looking at apple cider vinegar, balsamic vinegar, any vinegar really, but starting to get that into... A little bit. Again, everything in moderation.   Mason: (40:09) God, I'm excited. One thing is champagne vinegar, white wine vinegar.   Kimberly Ashton: (40:11) Yeah.   Mason: (40:12) Oh gosh. I'm like, yes, yes. You're speaking my language. And just bringing up that element, that sour element, like the side, whether it's a radish and Tarny... We just get the radishes and just shave them and make quickles with them. It's like no time at all for you to have that at the start of your meal prep, and by the end of it, you've got some really decent pickles and they'll sit there for a couple of weeks and be that side.   Kimberly Ashton: (40:41) Yes.   Mason: (40:42) So, do you feel that way in spring, like the nattos, even in a kimchi, or even getting misos and kefirs and [inaudible 00:40:53] and all those kinds of things, do they fit in at this time of year for that flavour profile?   Kimberly Ashton: (40:58) Absolutely. Yeah. For those short-term pickles, like you said, the quick ones, quickles. I like that quick pickle, medium pickle, or long pickle, absolutely. For a long pickle, that'd be more in winter because we're also adding more salt. So, salt is very yang and more of a winter element. But absolutely, it's a nice time. Something we also do, it's a little bit more on the Japanese side, is called a... Like a pressed salad, similar to what you just said. So, you could just get some cabbage or any veggies, but cabbage works well, a bit of vinegar and you just massage it with your hands, and then you let it sit for while. Very similar to what you just said with the shave. So, trying to get a little bit of raw vegetables, a little bit of sourness, but again, building it slowly, rather than saying here's a bowl full of vegetables with vinegar on it, ease our way into that.   Kimberly Ashton: (41:50) But definitely starting to add a little bit of the kimchi as well. Again, depending on your digestion and whether you want the chilli or not. But definitely starting to have some sourness through... I'm not a big lemon water person, where you drink lemon water all day, everyday, but now would be a good time to maybe a couple of times a week start to have a bit of that. I prefer just to eat grapefruits and all the citrus fruits. But definitely, yeah. Adding them in where you can. If you wanted to take it to desserts as well. I love raw food. I love lime cheesecake. It's my favourite thing. So, starting to even change your desserts, and flavours, and making them a little bit lighter and fresh with those citrus flavours.   Mason: (42:39) Change the rules and just say, cashews are good at all times during the year. They are the base of those raw cakes. That was a time... That was the other thing about being a raw foodie. You're like, it's healthy, it's a healthy key lime cake, or it's a chocolate cake. What's the base? Just a shit load of cashews.   Kimberly Ashton: (42:57) Yeah. So, if you have liver qi stagnation, not too many rich, nut based desserts, because the first thing an acupuncturist will say, if you have liver qi stagnation is how many nuts and seeds? Seeds not so much, but nuts can be quite heavy in those quantities. Yeah. I actually prescribe desserts to people. I'm like, you need to eat more desserts. They're like, "What?" Because there are a lot of people with... I mean, I deal a lot with spleen and liver energies. I actually have an ebook just on liver qi stagnation, by the way. It's the first one we wrote with some recipes in there, no raw desserts in there, unfortunately. Or fortunately.   Mason: (43:36) Fortunately for the liver.   Kimberly Ashton: (43:36) Fortunately for the liver. But we do tend to have a lot of salt in our diets, or a lot of sugar, but we don't tend to have good quality, relaxing, sweet flavours or sweet vegetables even. And that can impact both ways with the liver as well. So, that can contribute to stagnation and tension, frustration and anger.   Mason: (44:02) I mean, sorry to interject again, the use of relaxing desserts and tying in with what you said then around the liver stagnation and that frustration. Then that anger and the liver, I guess another function we haven't talked about is the liver being responsible for helping smooth muscle, remain smooth and the peripheral nervous system not being tight.   Kimberly Ashton: (44:25) Yeah. And fascia and tendons.   Mason: (44:29) Fascia, tendons, yeah. Can you talk to us more about relaxing desserts?   Kimberly Ashton: (44:35) Yeah. So, the opposite of the sour would be sweet, which is why it works really well in many dishes and cuisines. But a lot of us use sugar in terms of a stimulant, and I'm talking white refined sugar or high fructose corn syrup and all those bad things, which are in a lot of commercial desserts, pastries, beverages, ice cream, things like that. But it's really the body craving something to relax, to let out a sigh, or calm down after a busy day at work, or social media or whatever it is, looking after the kids. We get a lot of tension built up and the spleen, stomach really just want to relax. So, we can do that with desserts. We're just eating, for the most part, the wrong desserts, for lack of a better word.   Kimberly Ashton: (45:24) Whereas if we have things that are soft and creamy and things like tofu pudding or creme caramel, or there are a lot of fantastic Asian desserts, like bean soups, bean pastes. Smoothies to an extent as well, just no ice. That can be a better option. Then lots of chocolate, which is heaty and with refined sugar, for example, like commercial chocolate. Or ice cream, which shocks the spleen, or too many dried foods like cakes and muffins. So, it's more about getting healthy sweeteners and healthy ingredients. So, like a carrot juice is actually really relaxing to the body, compared to another beverage or a dessert.   Mason: (46:11) This is always where dessert... I don't know where to sit on it. My body generally doesn't enjoy it, probably because it's cold or it's heavily... Heavy amount of sugar. As well as just in my mind, it's like at the moment we've got good seasonal fruits. It's the time of berries and there's grapes and then all the pit containing fruit, so plums and apricots and peaches and nectarines are a natural choice. And putting them on top of a meal that's got a little bit of... I guess we haven't talked about protein yet, but springtime for me, I like having a little side of protein since that's such a building part of the liver that it's an appropriate amount, not excess meat.   Mason: (46:55) Not excess beans or legumes or anything like that, but a nice little side. And then putting any sugar on top of that... Have you got any little combination techniques? I know there's alcoholic drinks, digestives that have been taken around that time, but maybe that aren't cocktail based that we can just help that, I don't know, that process of... Or maybe just bring some further distinction around putting natural sugars even, like berries, on top of a meal that contains proteins and fibres.   Kimberly Ashton: (47:25) Yeah. I definitely don't suggest eating them together, and I'm actually... As much as I love desserts, and I was just saying to prescribe them or to encourage people, I like to have them in between meals. So, if it was late afternoon, it's actually a really good time to have... Afternoon tea is actually energetically or even the 24 hour Meridian clock system, is a good time to have something, if that works for you in your day. Or if it's after dinner, which I'm assuming more on top of a meal is what you're referring to, I wouldn't actually have it on top of a meal or right after. Leave a bit of time. Let the body digest because definitely having all those... As amazing as nectarines and berries are, a lot of fruit on top of beans or chicken or whatever, is not going to work so well in digestion. So, yeah. I would separate them just purely by the time.   Mason: (48:20) Moving dessert to afternoon tea is such a revelation. I'm like, of course. Of course.   Kimberly Ashton: (48:26) Yeah. At four... I mean, I don't even have a slump, a lot of people do, and that's when they reach for chocolate or cake or things like that. And I don't have it every day, but it's a good idea. Depending on when you exercise, because I also like to work out or do yoga and things at four or five, that's just... So, it really depends. You have to work dessert into your day or week, maybe week. But definitely after dinner is-   Mason: (48:49) You practise.   Kimberly Ashton: (48:50) Into your practise, dessert practise. That would be good. But no, if you're going to have it after dinner, I mean, ideally have an early enough dinner, then you can have a break and then maybe have something sweet. But, yeah. I wouldn't suggest it necessarily [inaudible 00:49:03] purely for food combining. But, yeah. And then let me quickly share also some cooking for spring. I'm big on different styles of cooking as well. So, with the five elements with different seasons, adjusting the way you cook. I don't tend to use the oven so much in spring or in summer. It's not like I never do it, and again, depending where you live. If you live in Tasmania or, I don't know, Sweden or somewhere where it's not super hot in summer, then it doesn't matter.   Kimberly Ashton: (49:35) But for the most part, I'm more of a fan of steaming, blanching, boiling, some broths instead of heavy soups from winter, you can still have beautiful lighter soups. One of my favourite soups is a bunch of different green things, fennels in there, green peas, broccoli, spinach. There's one more. I think I put a potato in there and you boil it and then you blend it. So, it's a green blended soup. Very light, very cleansing. And the fennel is super tasty, so lighter soups. And then a quick saute. So, just something light and fresh. And then maybe, as you said, adding a little bit of pickle or raw, I don't know, a little [inaudible 00:50:18] salad on the side or steamed asparagus. Yeah, some sprouts. So, just thinking in terms of a lighter and fresh approach, rather than boiling and slow cooking and baking, which is more autumn/winter. So, yeah. You can get seasonal with food, and you can get seasonal with cooking styles as well, which will help you adjust to that transition of the spring season.   Mason: (50:46) Yeah. And I guess, even if you are habitual in... I know sometimes I'm like, oh my gosh, I am using the oven a lot. And my mind goes I'm not meant to in this season, not meant to. I'm like, okay. I think, right now I've got my meals, I've got my style, just adding the freshness, adding pickle, and then slowly bringing in the other cooking styles. I mean, it's such a good reminder that maybe we get some cobwebs on the oven during-   Kimberly Ashton: (51:18) Yeah. It's okay. During the next few months. And again, as I said, it's not that you can't use it. It's more about learning what your body needs and when you need it. So, for example, say you are going hardcore raw food from now until Christmas. And then suddenly in December you think, ah, I need more energy or I need more, we call it yang things. You can go to different foods or herbs or the oven, or the slow cooker, in the middle of summer if you need that energy and that quality from your food. So, nothing is set in stone. It's more about adjusting for your lifestyle, or that condition of your body and mind on the day or that week. So, you don't have to stop using the oven, but ease up on the oven after winter.   Mason: (52:06) Yeah. Just getting a few salads going. Like I'm really just back in salad season.   Kimberly Ashton: (52:10) Yeah. Salad, it's great... As you said, it can be a meal or it could be a side, half a meal or even less. But just last point on the oven. A lot of people will argue with me and say, "I want to have bread." Well, you can eat bread whenever you want, that's fine. But a lot of traditional cultures actually steamed their bread and not just in Asia. So, the idea of... If you just think of a steamed sourdough versus a pretzel or [inaudible 00:52:39] and dry rye bread, there's a very different quality. They're both good, but there's a very different quality that it'll bring to you as well. So, yeah. Start getting curious about steaming things or different ways to prepare food or warm it or energise it.   Mason: (52:58) I love the approach because ultimately I see everyone developing and allowing the emergence of their own food culture, their own personal culture. Hopefully not in just taking from other cultures, but respecting the entire tradition, and just seeing what the appropriate spillover is, towards you and your life, while you respect the entire lineage of what it took to bring us this wisdom. I think that's always important. But naturally there is a practical emergence of what you and your family on this land do. And there's going to be contributions from many areas. For me, it's always going to be my four or so years I had as a raw foodist that are going to inform something. I really love the French, Italian living kitchen. Italian mama, lots of aromatics there. I've got that beautiful grounding and insight though, from Chinese medicine, reminding me to tune in with the seasons, tune in with the alteration and maybe changing up of what the energy of the meal is, thanks to the cooking and the sourcing.   Mason: (54:07) And the type of food, what that's going to bring to my body. And notice that, wow, that actually, I'm feeling very different. I'm feeling... I don't know. Not as edgy, not as angry. I moved through my anger a little bit more. And it can be that obvious, just through having that slight... You've maybe taken the rules for a little bit, as I did, and then going, well, hang on. I can throw the rulebook a little bit out here because they've just pointed me towards what is possible for me to perceive. And I think it's been important to remember that, for me, I'm also balanced out with that around ancestral style diets, but I don't want to live fully in that indoctrination of any one of those. Those are my influences and they all balance each other out and bring an emergence. But I've got to say, Chinese medicine is that one that keeps me grounded and keeps me in sync with the... Not just off with what my mind thinks I need, but in sync with my actual environment and how my body is relating to the environment.   Kimberly Ashton: (55:06) Yeah. And just to reemphasize the word feeling. It's like, how do you feel about food? Oh, I like this. No. But how do you actually feel when you eat something? And as you mentioned, just to come back into the body and to centre and make food choices from a point of empowerment, if you like, or embodiment. Very trendy words, but really understanding what your body needs, rather than just seeing an ad on TV or at the food court or whatever, and then just eating. But actually understanding what your body needs. It will take a while for sure. And I love, like you said, drawing on different food cultures and flavours and wisdoms. But they all essentially have the same... Whether it's an Italian grandma or a Japanese grandma, they understood food and they knew it intuitively and innately.   Kimberly Ashton: (55:59) Like if you were sick, you'd have this herb. They'd just know these things and we've lost that as well. So, it's exciting though, I feel, that in terms of food and nutrition has really changed globally a lot. And things like [inaudible 00:56:15] Chinese medicine, there's a lot of interest in it. And food as energy is a wonderful... I was going to say new, but it's an old topic that people are getting re-introduced to, and that's where my heart lies. It's like, flavor's good. Cooking is good. But how do you actually feel when you eat the food is something that we need to tap back into.   Mason: (56:36) And then we've only just gone over what you faced... In the beginning, it was just like, what's on the shopping list, what are we looking out for? Basic intentions, basic cooking styles. And then, I know you go in, like you mentioned, the Italian mamas and grandfathers and all that. It was just they were like, we know that the tomato with the basil leaf, with the olive oil and salt, there's wisdom in that combination. That's just not random. And I know you go into that in other ways. Just for people, this is a 3D, 4D and 5D conversation that does go deeper, and we'll keep on bringing Kim on, but you can go and check out... What's your best website, where's the best place? Qi Food Therapy, I love your Instagram.   Kimberly Ashton: (57:22) Yes. Qifoodtherapy.com is where to find me. And there's some eBooks and an e-course and more and more. I've got three or four things that I'm working on, which is really exciting. So, be great to connect with people there, and they can pop their email for the newsletter. Yeah.   Mason: (57:42) Qi is spelled the proper way. Q-I.   Kimberly Ashton: (57:46) Qi.   Mason: (57:47) Qifoodtherapy.com. Yeah. Follow Kim on Instagram as well. You've got lots of IDTVs, which are really great resources. You're really generous with your video content I find.   Kimberly Ashton: (57:59) Thank you.   Mason: (57:59) It's really... That's great. I tune in every now and then, just go and see, just go and get a little... Glean off a little insight around what I'm doing with my diet, when I'm clicking into... I just click into auto mode with life and family and that, and I just go, Jesus, what am I doing here? Where am I? Spring? Okay.   Kimberly Ashton: (58:17) I'll do more kitchen ones. I've been out of the kitchen for a little bit, but I think it's time to come out of retirement. Because my joy and passion is being in the kitchen. Not just talking.   Mason: (58:28) Well, I think everyone's enjoyed this. I'm sure everyone will be getting greens and doing beetroot juice and getting onto... Maybe switching up into matchas and maybe letting some cobwebs form on the oven a little bit, getting into steaming. And, yeah. I think it's been great. It's been a great reminder and touch base and I'm really happy that we'll get to introduce everyone to you on the podcast now. And we'll... Yeah. They'll just appreciate it so much, really inspiring, really concise, which is nice as well. Really practical information, which I know we all... But the ability to go very deep, which is I think something we all appreciate.   Kimberly Ashton: (59:05) It's been a pleasure. Thank you so much for having me.   Mason: (59:08) Hopefully we catch you for some summer vibes.   Kimberly Ashton: (59:11) Yeah.   Mason: (59:13) Enjoy your double wood spring.   Kimberly Ashton: (59:15) Thank you.   Mason: (59:16) See you.   Kimberly Ashton: (59:16) Bye.   Dive deep into the mystical realms of Tonic Herbalism in the SuperFeast Podcast!

We watch the Battousai rise become a legend of the Meji Restoration, fall in love, grow a Daikon, then fight a bunch of ninjas. The last movie in live action adaptations of Rurouni Kenshin it's also a prequel, so a good place to start if you want to get into the series. Directed by Keishi Ōtomo and starring Takeru Satoh.

Linh wonders what daikon is, and Dimitri tries his best to explain it… slowly… Check out Linh's app, Not Phở, a cook that introduces the user to Vietnamese cuisine, especially dishes other than Phở. It runs on iPhone, iPad, and Mac. It also have an iMessage sticker pack so that you can share with all your friends and family. App Store: https://apps.apple.com/app/apple-store/id1525104124?pt=14724&ct=Podcast&mt=8 Follow us on Twitter: https://twitter.com/LinhAndDimiChan References: - https://en.wikipedia.org/wiki/Daikon

“Daikon, Japanese for ‘big root' and a mild-flavored white radish, is growing just outside of San Luis Obispo. But it's not destined for the local sushi joints. It's nurturing vineyard soil. And Playing With Food got and inside look.

On today's show, we'll hear the story of a large area of Santa Barbara open space that will remain undeveloped, as "Save the San Marcos Foothills" has reached its goal to purchase the 101 acre site, west of hwy 154. San Francisco International Airport has an impressive showcase of the arts in galleries throughout the airport. Local author Corinne Ardoin shares her quest for publication- and for a better understanding of her relationship with her heritage. And finally, daikon is growing just outside of San Luis Obispo as a cover crop for a vineyard and Playing With Food's Father Ian checks it out.

On today's show, we'll hear the story of a large area of Santa Barbara open space that will remain undeveloped, as "Save the San Marcos Foothills" has reached its goal to purchase the 101 acre site, west of hwy 154. San Francisco International Airport has an impressive showcase of the arts in galleries throughout the airport. Local author Corinne Ardoin shares her quest for publication- and for a better understanding of her relationship with her heritage. And finally, daikon is growing just outside of San Luis Obispo as a cover crop for a vineyard and Playing With Food's Father Ian checks it out.

In this episode of Turn One Sol Ring, Eric, Kevin and guest host Riley review their favourite Gold, Colourless and Land cards from the Modern Horizons II set release. Patreon https://www.patreon.com/turnonesolring Instagram https://www.instagram.com/turnonesolringthepodcast/ GooglePlay https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy8xNGYzYTQzMC9wb2RjYXN0L3Jzcw== YouTube https://www.youtube.com/channel/UCUmWntUuDyPbRi5ohnyL6fg/featured Spotify https://open.spotify.com/show/4PXeDTpS40wuXiqn21WWDH Kevin's Deckstats Decks https://deckstats.net/decks/137112/?lng=en Eric's Deckstats Decks https://deckstats.net/decks/69389/?lng=en Riley's Deckstats Decks https://deckstats.net/decks/144786/?lng=en

十字花科蔬菜大全：（App不接受排版，好無奈啊，誰來教教我）（中文译名因各地方區域差別会有不同，仅作参考） Arugula 芝麻菜 Bok choy 上海白菜 Broccoli  花椰菜 Brussels sprouts. 球茎甘蓝，球芽甘蓝， Cabbage. 圆白菜，椰菜 Napa Cabbage 大白菜 Cauliflower 白色花椰菜 Daikon 白萝卜 watercress 西洋菜 radishes 小球萝卜 bitter melon 苦瓜 Gai lan (Kai-lan) 芥蓝 菜苔 （各种颜色的）  Collard greens 羽衣甘蓝類 最常见的叫 kale （节目里面忘记讲它的煮法了：把美国人会丢掉的硬硬的 stem/茎部切成小段，先下锅中火满满炒软它，再加入撕成小块的叶子/美丽卷曲的绿色部分，加一点盐，仍然是中火耐心把一起它们超软。可以随时加入姜丝蒜片红葱干或红色黄色甜椒丝等添加香味和美貌，不加也可以，出品非常美味和健康！深绿色成品拍照片发社交媒体是超级惊艳的！我屡试不爽啊！主要是真的很少人有勇气和耐心去了解和料理这道菜。） 以下的這些比較少見，大概率只在農夫市場Farmer's market會可能碰到，我不知道中文名字，基本上就是各种花椰菜cabbage、甘蓝菜kale、深绿叶菜green： （是按照首字母顺序排序的，让你去超商/农夫市场容易找到） Cone cabbage             Kohlrabi Lacinato kale Marrow-stem kale Mustard Greens Perpetual kale Red cabbage Romanesco broccoli Savoy Cabbage Tronchuda kale

This week the boys sit down with some Margaritas and talk about: Macbook, Episode 100, Carmax, Toyota, AAA, Real ID, Dinner, Kimchi, Daikon, Cress salad, Wine, Total Wine, Second dinner, Lassen, Mom's 60th bday, Get Back, Blue Apron, Ono, Brocwok, Basilic, Better Call Sal, Restoration show, New mutants, smiley men, and much much more.

Megan Ortega and Aubrey Stark rate and review meals and meal-kit delivery service. Each week they cook up whatever lands on their doorstep. Join them to get the skinny on everything the industry has to offer. We are proud to introduce the Juicing Bananas Podcast. Juicing Bananas is the only food-review podcast dedicated to exploring the meal-kit delivery industry. Add a dash flavor to your week — subscribe now!

Monday’s show was three hours and it was so dark at times that I thought a live feedback show would be a good idea. The challenge being that some of you have not listened to Monday’s show yet because it is so long. But enough of you have that I have a set of things to talk about AND I wanted to talk about real community and what it means - because our prosperous US Society has done a pretty good job of changing the perception of how community works both through social networks and also government imposed, top-down, corporatized systems. Direct Download January Prepper Projects Freedom Cell meetup The Greater Reset Get Documentation in Order #HollerHatWednesday: Has died because IG What’s Up in the Garden Preparing beds as weather permits Planting fall bulbs Daikon in problem areas Mulching around early spring plants that are already up Thoughts on Spring this Year -- playing plant roulette stronger this time bc it is like $1 in seed The Dim Age Feedback Make it a great week! GUYS! Don’t forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.  Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up LFTN Gift Registry Mewe Group: https://mewe.com/join/lftn Facebook Group: Facebook.com/groups/lftncoffeebreak/ Instagram: @nicolesauce Twitter: @nicolesauce  

Oden is missing, Daikon is pretty alright, HUB needs to be on fire, plus many more things. Contact Us: Listener voice questions: anchor.fm/tokyofresh/message Twitter: @tokyofreshpod Instagram: @tokyofreshpodcast @afroinjapan @zyrell --- Send in a voice message: https://anchor.fm/tokyofresh/message

Někteří lidé se v těchto měsících začínají více zajímat o své zdraví. A s tím souvisí i výběr kvalitnějších potravin. Inspiraci přinesl do studia Českého rozhlasu Pardubice Jiří Malík z pardubické restaurace se zdravou výživou Špalda.

Welcome to episode 083! This week we got to hangout with Austin Tremellen of Rogue Builds and Daikon Studio. You can follow him @Daikonstudio on Instagram or Daikonic.com I hope you enjoy this weeks episode and feel free to check out a few of his write ups on Pipeburn.com STAY SAFE FYCRAM #mopedarmy #mopedmondaypodcast mopedmonday.com

On this episode of Ichimon Japan we ask: Why are vegetables so unsulting in Japanese? On this episode we are honored to once again be joined by Kyle Broyles of the Tokyo Splosion podcast and Hard Officers YouTube channel. Topics Discussed Some funny Japanese vegetable-based insults and their (supposed) etymologies What the term daikon ashi means Why daikon ashi is so insulting and reserved only for use on women The usage of the term "dumpling legs" What the term daikon yakusha means Why daikon yakusha is considered an insult Why it's insulting to call someone a bean sprout (moyashi) in Japanese What it means to "stink of potatoes" (to be imokusai) What a "country milkboy" is What an "embankment pumpkin" is (dote kabocha) The most commonly cited story explaining the insulting meaning of the term dote kabocha A tip for training yourself to like vegetables Interesting Japanese slang involving the the Japanese word for eggplant (nasu) What the term bokenasu means Why it is insulting to be called a bokenasu What the heck an otankonasu is Two theories for where the "otanko" part of otankonasu derived from The most common etymologies of the term otankonasu The potential connection between otankonasu and Edo period pleasure districts Bubble era Japanese slang How pīman (green pepper) was used as an insult in Japan in the 1970s The difficulties localizers face when translating idioms from Japanese into English Whether the Japanese word for "vegetable" (yasai) totally overlaps in meaning with its English counterpart Why there seem to be more vegetable-related insults in Japanese than fruit-related insults And more! Note: All of the etymologies provided during this episode were found in Japanese language sources and are the most commonly cited. However, just because they are the most commonly cited etymologies that does not mean they are true, so please keep this in mind. Support on Patreon If you enjoy Ichimon Japan and want to ensure that we're able to produce more episodes, then please consider becoming a patron on Patreon.com. For a minimum pledge of $2 a month you'll get access to exclusive content and our eternal, profound, and undrying gratitude. Support on Patreon Kyle Broyles Links This episode features Kyle Broyles as a special guest. If you would like to follow him on Twitter, please use the link below. Kyle Broyles on Twitter Kyle is one of the hosts of the Tokyo Splosion podcast. If you would like to check his podcast out, you can look it up wherever you get your podcasts or use the links below. Tokyo Splosion on Libsyn Tokyo Splosion on Apple Podcasts Tokyo Splosion on Twitter The latest episode of Tokyo Splosion as of the time of this posting can be found below. Tokyo Splosion Quarterly: Spring 2020 Kyle also produces the YouTube series Hard Officers. Check out the channel via the link below. Hard Officers YouTube Channel Sources, Links, Videos, Etc. Here's a link to the previous episode Kyle Broyles was a guest on. What's life like in Japan during the coronavirus pandemic? (Uncovering the cute sneeze conspiracy | Ichimon Japan 13 Just to review, here's a list of all the insults that were covered on this episode, including how you write them in Japanese. Daikon ashi 大根足 : 大根足; 大根脚 【だいこんあし】 (n) thick legs; fat legs; cankle; cankles (literally: daikon radish legs) Daikon yakusha 大根役者 【だいこんやくしゃ】 (n) (yoji) ham actor; hack actor (literally: daikon radish actor) Moyashi もやし (n) bean sprouts (in certain contexts it can also be used to mean as an insult meaning lanky, gangly or frail) Moyashikko もやしっ子 【もやしっこ】 (n) weak child; frail child; gangly child Imokusai イモくさい 【いもくさい】 (n) country bumpkin; unsophisticated; hick (literally to stink of potatoes) Dote kabocha どてかぼちゃ (n) incompetent person; halfwit; blockhead; fool (literally: embankment pumpkin) Bokenasu ぼけなす (n) (1) faded, dull-colored eggplant; (2) (derog) slow-witted, abstracted person; halfwit Otankonasu おたんこなす (n) fool; twit; idiot; bird-brain Atama ga pīman (Note: This term was popular in the 1970s and is rarely, if ever, used today.) 頭がピーマン 【あたまがぴーまん】 stupid; dumb (literally: your head is a green pepper) Hanashi ga pīman 話がピーマン 【はなしがぴーまん】 what you are saying is stupid/pointless (literally: what you are saying/your story is a green pepper.) If you'd like to check out episode 38 of Japan Station, you can do so via the link below. Understanding Idols and the Success of AKB48 (Dr. Patrick W. Galbraith) | Japan Station 38 If you missed the Japanese study tips episode of Ichimon Japan, check out the article below. What are your Japanese studying tips? | Ichimon Japan 08 Japanese Vocabulary List Most episodes feature at least one or two interesting Japanese words or phrases. Here’s some of the ones that came up on this episode. All information is from Jim Breen's WWWJDIC. Yasai 野菜 【やさい】 (n,adj-no) vegetable Kudamono 果物 : 果物(P); 菓物 【くだもの(P); かぶつ(果物)】 (n) fruit Oden おでん (n) (food) oden; dish of various ingredients, e.g. egg, daikon, potato, chikuwa, konnyaku, etc. stewed in soy-flavored dashi Shokuatari 食あたり : 食あたり; 食中り 【しょくあたり】 (n) food poisoning Shokubutsu 植物 【しょくぶつ】 (n) plant; vegetation Emoi エモい (adj-i) (1) (sl) emo; sad; melancholic; (2) (sl) (pun on エロい and キモい) (See エロい,キモい) erotic in a disgusting way Inakakusai 田舎臭い : 田舎臭い; 田舎くさい 【いなかくさい】 (adj-i) rustic; unsophisticated; provincial; hick; cornball Ume 梅 : 梅(P); 楳 【うめ(P); むめ(ok); ウメ】 (n) (1) Japanese apricot (Prunus mume); Japanese plum; ume; Chinese plum Tnkō 炭坑 : 炭鉱(P); 炭坑; 炭礦 【たんこう】 (n) coal mine; coal pit We Want Your Questions Is there something about Japan that confuses you? Is there something about Japanese culture that you would like to learn more about? Is there something in Japanese history that you would like us to explain? We're always looking for new questions about Japan to answer, so if you have one, please send it to ichimon@japankyo.com. Special Thanks Opening/Closing Theme: Produced by Apol (YouTube, Twitter, Facebook, Fiverr) Ichimon Japan cover art: Produced by Erik R. Follow Japankyo on Social Media Facebook (@JapankyoNews) Twitter (@JapankyoNews) Full Show Notes https:///www.japankyo.com/ichimonjapan  

Today I'm chatting with Susan Ho: founder and CEO of bespoke travel concierge app Journy, Forbes 30 Under 30 alum, and champion eater/drinker. We talk about Susan's bonafide "American Dream" upbringing, how and why she created Journy, her favorite food cities in the world and the best/worst advice she's ever received. Susan also shares her recipe for Daikon Pork Bone Soup, which she learned from her mom, Paulina Yang. Find the recipe for Paulina's daikon pork bone soup here! About Journy: Journy is a personal concierge service app that pairs guests with trip designers to manifest the trips of their dreams. Check them out at gojourny.com and on instagram: @gojourny Find Susan on Instagram: @susan_ho

Space for the Self-Made is a new podcast created by Issie Leigh and Jeng Au, members our youth-led innovation lab, Interchange. The podcast addresses adversities felt by people of colour in the arts and creative industries through reframing the narrative focus from the negative and instead explores the culture of resilience emerging among young London creatives. The pilot episode gives a solid springboard as it traverses three major points of contention for young PoC today; diversity and representation, the necessity of safe-spaces and economic uncertainty seen through the lens of young creatives who are “making their own creative space”. Interviews and guests include musician and artist YaYa Bones, print publication for East and South-east Asian women and non-binary voices Daikon* zine and audience members at The Cocoa Butter Club who showcase and celebrate performers of colour. This work was supported by AHRC grant AH/P013155/1, 'Who is missing from the picture? The problem of inequality in the creative economy and what we can do about it.', funded as part of Panic! 2018. Please note: contains some swearing.

In this week’s episode, Julian talks about doing stand up comedy, conversations with humans, and Rhythm + Flow. Subscribe to the Do Your Best Podcast On Spotify: https://open.spotify.com/show/6RjeS0loZoGLUCHwYHbRMo On Apple Podcasts: https://podcasts.apple.com/ca/podcast/do-your-best-podcast-with-julian-davis/id1481162626 Find Julian on Instagram: instagram.com/julianjosephdavis/ Find Julian on YouTube: youtube.com/channel/UCgpH2OYKVVxvBD8MQjXDZag

Dr. Berkson discusses coming back from lecturing in Canada, daikon radish escapades with customs, security, dating and oxytocin. In this show you learn about oxytocin’s global clinical applications, oxytocin receptor locations, delivery mode options, critical co-factors, and other specific nuances that play direct but often unappreciated role in how oxytocin helps your body function optimally. A big focus is on liquid oxytocin mixed with a muco-adherent liquid for application in esophageal diseases from severe reflux to the pre-cancerous condition, Barrett’s esophagus. Dr. Berkson answers a fan’s question as to why you might be taking oxytocin replacement and not getting the benefits you desire, and what to do about it. You also will hear about a possible new pilot trial on oxytocin’s application for esophageal disease. Join Dr. Berkson for  this fun, useful and heart-felt show!

Increasing Your Potato Harvest On this week’s episode, the guys discuss their favorite tips and practices for growing a huge potato harvest. They walk through the four varieties of seed potatoes that they now carry, which include Yukon Gold, Red Norland, Adirondack Blue, and German Butterball. They mention how some varieties are early-maturing and others are late-maturing, and that this should be taken into consideration when planting. They suggest planting potatoes 3-4 weeks before the last frost date in spring. For their planting zone, which is zone 8, the ideal planting time is Valentines Day throughout the end of February. They talk about cutting potatoes to get more from the seed potatoes purchased. They suggest cutting the seed potatoes so that there are 2-3 eyes on each piece. Seed potatoes should be cut several days before the intended planting date, because they need time to suberize or heal. This will prevent the potatoes from rotting in the ground, making them less susceptible to fungal disease in the soil, and provide a better potato harvest in the end. They mention that the Hoss Double or High Arch Wheel Hoe with the Plow Set attachment is the perfect tool for planting potatoes. The Plow Set allows you to make a planting furrow and cover the potatoes easily, just by pushing the wheel hoe along the row. Hilling, or covering the plants with soil, will also ensure a large potato harvest. This should be done every 2-3 weeks as the plants grow, leaving just a few leaves uncovered. To decrease issues with blight causing problems with foliage on your potato plants you should apply a fungicide. Greg recommends using Liquid Copper Fungicide to help with your blight problems. It is very weather resistant and sticks to the plant once it dries out leaving lasting control. Show and Tell Segment On the show and tell segment, Greg shows the preferred size that he likes when harvesting his Skyphos Butterhead Lettuce, which is an open-pollinated variety. He also brought some Daikon radishes that he grew as a cover crop in his vegetable garden. Although these were grown as a cover crop, they are also great to eat and are considered a high-demand crop in some markets. Travis explains why Tillage Radish works so well as a cover crop. The long roots penetrate deeply into the soil, providing aeration and reducing soil compaction. The roots also sequester nutrients from deep and store them so that they are available to the upper soil layer when they are incorporated or tilled into the soil. Viewer Questions Segment On the question and answer segment, the guys answer questions about harvesting peppers and growing onions from seed. Travis suggests two techniques to help when you are adding trellis to the plants get the string on the main stem of the plant so it won't smush all the leaves together. The other suggestion is growing peppers in cages to provide more airflow, allow leaves to spread, and decreases disease problems in the garden. This will also help to prevent fruit from being stuck in the middle of the plant and being inaccessible for harvest. Greg explains that onion plants can be grown from seed in the greenhouse, but that it is much easier to just purchase plants from companies like Dixondale. Tool of the Week Tillage Radish https://www.youtube.com/watch?v=T90Kq2XgEPU

Increasing Your Potato Harvest On this week’s episode, the guys discuss their favorite tips and practices for growing a huge potato harvest. They walk through the four varieties of seed potatoes that they now carry, which include Yukon Gold, Red Norland, Adirondack Blue, and German Butterball. They mention how some varieties are early-maturing and others are late-maturing, and that this should be taken into consideration when planting. They suggest planting potatoes 3-4 weeks before the last frost date in spring. For their planting zone, which is zone 8, the ideal planting time is Valentines Day throughout the end of February. They talk about cutting potatoes to get more from the seed potatoes purchased. They suggest cutting the seed potatoes so that there are 2-3 eyes on each piece. Seed potatoes should be cut several days before the intended planting date, because they need time to suberize or heal. This will prevent the potatoes from rotting in the ground, making them less susceptible to fungal disease in the soil, and provide a better potato harvest in the end. They mention that the Hoss Double or High Arch Wheel Hoe with the Plow Set attachment is the perfect tool for planting potatoes. The Plow Set allows you to make a planting furrow and cover the potatoes easily, just by pushing the wheel hoe along the row. Hilling, or covering the plants with soil, will also ensure a large potato harvest. This should be done every 2-3 weeks as the plants grow, leaving just a few leaves uncovered. To decrease issues with blight causing problems with foliage on your potato plants you should apply a fungicide. Greg recommends using Liquid Copper Fungicide to help with your blight problems. It is very weather resistant and sticks to the plant once it dries out leaving lasting control. Show and Tell Segment On the show and tell segment, Greg shows the preferred size that he likes when harvesting his Skyphos Butterhead Lettuce, which is an open-pollinated variety. He also brought some Daikon radishes that he grew as a cover crop in his vegetable garden. Although these were grown as a cover crop, they are also great to eat and are considered a high-demand crop in some markets. Travis explains why Tillage Radish works so well as a cover crop. The long roots penetrate deeply into the soil, providing aeration and reducing soil compaction. The roots also sequester nutrients from deep and store them so that they are available to the upper soil layer when they are incorporated or tilled into the soil. Viewer Questions Segment On the question and answer segment, the guys answer questions about harvesting peppers and growing onions from seed. Travis suggests two techniques to help when you are adding trellis to the plants get the string on the main stem of the plant so it won't smush all the leaves together. The other suggestion is growing peppers in cages to provide more airflow, allow leaves to spread, and decreases disease problems in the garden. This will also help to prevent fruit from being stuck in the middle of the plant and being inaccessible for harvest. Greg explains that onion plants can be grown from seed in the greenhouse, but that it is much easier to just purchase plants from companies like Dixondale. Tool of the Week Tillage Radish https://www.youtube.com/watch?v=T90Kq2XgEPU

The second anime the IBeatItFirst.com crew decided to tackle for Cutscene is Asobi Asobase -Workshop of Fun-.  The series centers on Hanako, Olivia, and Kasumi, second-year students at an all-girl middle school and the only three members of the Pastimers Club, a not-officially-recognized group. The club has very ambiguous goals, usually consisting of whatever so-called […]

Stories: Indonesian Ghost Show When a TV crew shows up to film a ghost show their disrespect angers the gods. Special thanks to Haryo Bhama, who was a producer on the popular Indonesian reality show, Masih Dunia Lain. Thanks, too, to Arzia Tivany Wargadiredja, who wrote an article for Vice about the show. Production: Liz MakOriginal Score: Leon Morimoto Daikon Susan's dog Daikon kept giving signs that an intruder was haunting her old Victorian in New Orleans. Then one night in October, the intruder crossed the line. Original Score: Leon Morimoto

Daikon is an oriental radish which aids in digestion. Make a daikon tea for an effective detox. The post The Practical Vegan Mom – The Health Benefits of Daikon appeared first on WebTalkRadio.net.

Episode 59 is packed with shit talking and beef within the Seattle food scene. Jhonny goes off on a previous guest comments online. Robby goes in heavy on a Yelp reviewer. They discuss the USA winning the 2017 Bocuse d'or competition. plus Ingredient Of the Week is Daikon Raddish.

Recipe at: http://ciaprochef.com/legends-from-europe/recipe1/ In this recipe Chef Bill Briwa from The Culinary Institute of America shows us how to make a tasty and elegant appetizer by rolling Asian pear and daikon sprouts in Prosciutto di Parma and serving them with a wasabi aiol. Prosciutto di Parma is a Protected Designation of Origin product from north-central Italy that is aged for a minimum of 12 months.

It’s now, around January and February, that daikon radishes begin to really sell, said Tamarack Hollow Farm’s farmer Amanda Andrews. She drives down from Burlington, Vermont, every week to sell produce at the Union Square Farmers Market on Wednesdays, and says that only diehard daikon fans really buy them when they’re first harvested in September. At that point in the year, the long, white radishes are often overshadowed by spotlight-stealing fall produce like tomatoes, squash and berries. Food writer Cathy Erway is one of Tamarack Hollow Farm’s customers, and she’s a fan of daikon because of its versatility. “It has a very mild taste, and it’s very pleasant because it takes on any broth or flavoring that you want to give it, and it just really absorbs it all,” she said. “It doesn’t lend too much of a funky or spicy... radish taste that we associate with the vegetable. So, in a way, it’s kind of a blank slate.” Erway, who is the author of the book The Art of Eating In and the blog Not Eating Out in New York, says that daikon can even replace some of those fall vegetables that are no longer available locally. “You can saute it, slice it up, and stir-fry it maybe with garlic, just like you would with a zucchini or summer squash,” she said. She suggested cooking it until it’s just crisp-tender, when “the inside is just a little bit whitish and the rest of it is softer and more translucent.” Daikon is also an ideal winter vegetable because it holds up well when braised or slowly cooked in stews and soups. “It has an amazing ability to stay in big chunks,” Erway explained.   Farmers are also have a special use for the easily grown vegetable: Some use it as a cover crop. Andrews said that a farmer friend got a new field ready for planting by first seeding it with daikon. Once the vegetable was mature, the farmer set the cows into the field to munch. The resulting fertilizer from the cows, decomposing daikon remnants, and divots left by the long vegetable meant the farmer didn’t have till the now-fertilized field. Not only was it labor saved, Andrews explains it was also better for the soil.  “There’s a living strata in your soil and different bacteria thrive in different areas of the soil, different oxygen levels, different moisture levels, and if you turn all of that over, it means that it’s upending that whole life cycle,” she said. “You certainly do sometimes need to turn a field over, but if you can do it not too frequently, it’s better for the soil.” Part of the reason daikon serves as such a good cover crop is because of its sometimes gigantic proportions. Erway said that’s fine for culinary purposes because the vegetables saves well in the crisper drawer. “Look for ones that are firm and not too blemished on the surface,” she advised. “You usually peel it anyway.” It’s a bonus if there are still greens attached to the radish. “Radish greens are really healthy for you and you can just saute them like you would most any other greens,” Erway said, adding that the greens can also be added to soup or stew. Or, if you’re feeling particularly inspired, Erway suggested using the greens to make a spinach-like fresh pasta. Her recipe for that, along with seared daikon with chilies, garlic, and lemon, is below. Daikon Radish Greens Pasta with Seared Daikon Radishesby Cathy Erway(makes 4 servings) 2 medium-sized daikon radishes with their leafy greens still attached 1 large egg 1 cup all-purpose flour 2 cloves garlic, minced pinch of red pepper flakes juice of about half of a lemon 2 tablespoons olive oil 1 tablespoon butter salt and freshly ground black pepper to taste Separate the radishes from their tops and strip the leaves from the stems. Bring a small pot of water to a boil and submerge the leaves. Remove after 30-45 seconds and transfer immediately to an ice bath to cool. Squeeze the leaves out and transfer to a food processor or blender. (Alternately, you can just chop them finely with a knife instead.) Add an egg to the food processor/blender to puree, stopping to scrape down the sides as necessary. Place the flour in a bowl and make a well in the center. Pour the greens/egg mixture into the center and begin stirring it to let the flour gradually fall in from the sides. Continue doing this until all the flour has been incorporated. Dust a surface with flour and knead the dough for 8 minutes, until smooth. Cover with plastic and let sit for 15 minutes. Peel the daikon radishes and halve lengthwise. Cut into about 1″ long pieces on a bias along the length of the radishes. Heat a large, wide pan with the olive oil and add the garlic and chile flakes over medium-high. Once hot, add the daikon pieces and don’t stir for the first minute or so to let them sear a little. Season with a pinch of salt and pepper. Reduce heat to medium (so garlic doesn’t burn) and cook, stirring occasionally, for another 2 minutes, or until pieces are more translucent but still crisp. Turn heat off until pasta is ready to add (see below). Bring a large pot of salted water to a boil. Crank the pasta into thin sheets (I used the 6 level for thickness on my pasta crank) and then into pasta noodles of your choice (I chose fettuccine). When water is boiling, drop in the pasta at once and stir. Fresh pasta noodles need only cook about 2 minutes. Transfer the noodles immediately to the pan with radishes. Add the butter and lemon juice and toss to coat evenly. Taste for seasoning, adding salt and pepper as desired, and serve immediately.

Learn from our renowned Chefs as they take you on a culinary tour through Vietnamese Cuisine.

Chef Dave visits the Mitsuwa Marketplace in his the All-New Hyundai Tucson, with Touchscreen Navigation and challenges Catherine McCord to develop an inventive recipe using daikon.

Issue #6 - Daihoonji Daikon Festival

Issue #6 - Daihoonji Daikon Festival (English Hints)