Podcast appearances and mentions of Emily A Francis

Emily A. Francis (https://www.emilyafrancisbooks.com/) is an author, radio host, columnist, and health & wellness professional who took her family from Atlanta to Malta in 2020 and never looked back. Tonight we'll talk about the change of scenery, the immersion in local food production and cuisine, and much more. In the second half of the show we will open the lines for your own culture shock stories, and a dip back into our Strange Food Combination/Hacks forum topic. Watch the full video rerun here: https://share-link.pilled.net/topic-detail/804477 Proudly Sponsored By: Blue Monster Prep: An Online Superstore for Emergency Preparedness Gear (Storable Food, Water, Filters, Radios, MEDICAL SUPPLIES, and so much more). Use code 'FRANKLY' for Free Shipping on every purchase you make @ https://bluemonsterprep.com/ SUPPORT Quite Frankly: Official Merch: https://tinyurl.com/f3kbkr4s Official Coffee: https://tinyurl.com/2p9m8ndb Sponsor through QFTV: https://www.quitefrankly.tv/sponsor SubscribeStar: https://www.subscribestar.com/quitefrankly One-Time Tip: http://www.paypal.me/QuiteFranklyLive Sign up for the Free Mailing List: https://bit.ly/3frUdOj Send Crypto: BTC: 1EafWUDPHY6y6HQNBjZ4kLWzQJFnE5k9PK LTC: LRs6my7scMxpTD5j7i8WkgBgxpbjXABYXX ETH: 0x80cd26f708815003F11Bd99310a47069320641fC FULL Episodes On Demand: Spotify: https://spoti.fi/301gcES iTunes: http://apple.co/2dMURMq Amazon: https://amzn.to/3afgEXZ SoundCloud: http://bit.ly/2dTMD13 Google Play: https://bit.ly/2SMi1SF BitChute: https://bit.ly/2vNSMFq Rumble: https://bit.ly/31h2HUg Streaming Live On: QuiteFrankly.tv (Powered by Foxhole) DLive: https://bit.ly/2In9ipw Rokfin: https://bit.ly/3rjrh4q Twitch: https://bit.ly/2TGAeB6 YouTube: https://bit.ly/2exPzj4 Rumble: https://bit.ly/31h2HUg How Else to Find Us: Official WebSite: http://www.QuiteFrankly.tv Official Forum: https://bit.ly/3SToJFJ Official Telegram: https://t.me/quitefranklytv GUILDED Hangout: https://bit.ly/3SmpV4G Twitter: @PoliticalOrgy Gab: @QuiteFrankly Truth Social: @QuiteFrankly GETTR: @QuiteFrankly MINDS: @QuiteFrankly

Angela A. Wix joins me on the show to share a new book containing 12 methods to release anxiety, relieve stress and restore peace. Twelve of Llewellyn's top authors have collaborated to introduce you to a dozen new-age relaxation techniques that can positively impact all areas of your life. On the show we discuss Tuning into your body's wisdom, contributed by Emily A. Francis; Calming techniques for empaths contributed by Kristy Robinett; Calming effects of chakra work by Julio Consiglio; Astrology and Self Care by Leah Patterson; Creating Calm through your vagus nerve by Cyndi Dale and Find Peace through Good Sleep practices by Angela A. Wix. There is so much helpful information in this book given by 12 experts. Angels is Offering a Coupon Code to Purchase her Books Code: WIX2024 Discount: 20% off Finding Your Calm, The Secret Psychic, and Llewellyn's Little Book of Unicorns at www.Llewellyn.com Valid: 1/9/24 – 2/29/24. Must be logged in to your Llewellyn.com account for coupon to apply to shopping cart. -----------------------------------------------------------------------------------------------Visit http://NancyYearout.com to book Your Angel Reading and to Listen to all of the Podcasts. My Book, Wake Up! The Universe is Speaking to You is available at Amazon.com. https://rb.gy/icm5eq Come and See me in February at the LAX Conscious Life Expo 2024' I will be doing a workshop on angel Communication and Spiritual Law https://consciouslifeexpo.com?ref=mge5otn

Melanie Marquis discusses her Cookbook of Shadows and being a magician in the kitchen.Melanie Marquis is an award-winning author, the founder and producer of Mystical Minds convention, and a local coordinator for the Pagan Pride Project. She's the author of Llewellyn's Little Book of Moon Spells, Carl Llewellyn Weschcke: Pioneer and Publisher of Body, Mind, and Spirit (2019 Ippy Gold Medal Winner for Best Biography, & 2019 COVR award Bronze winner), A Witch's World of Magick, The Witch's Bag of Tricks, Beltane, and Lughnasadh, as well as the co-author of Witchy Mama (with Emily A. Francis), and the creator of the Modern Spellcaster's Tarot (illustrated by Scott Murphy), all from Llewellyn Worldwide. Her latest book Cookbook of Shadows is a magickal cookbook releasing winter 2024. In addition to her books, Melanie offers tarot readings, handwriting analysis, witchcraft services, and customized classes in tarot and magick. She's passionate about helping others achieve their dreams and is happy to offer aspiring authors guidance and encouragement. She's the producer of Stuffed Animal Magick Shop on Youtube and Tiktok, and she is also a folk artist and an avid crafter, creating unique stuffed animals and magickal products to make everyday life more fun.Host Bonnie Burkert melds the worlds of media and higher consciousness, sharing tools for transformation to find our highest truth and live our brightest life. https://www.instagram.com/yogi_bon/melanie marquis #kitchen witch #food magick #pagan feast #wicca #witchcraft #food traditions #magical foods #bonnieburkert #yogibon #truth be told transformation #club paranormal #metaphysical podcast #witch wisdom #pagan wisdomPlease Like, Subscribe and Share today's show, Please visit www.ClubParanormal.com for more information about upcoming shows.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3589860/advertisement

Author, speaker and healer Emily A. Francis takes us through an adventure of listening to her intuition and how it led her to a life of joy. Emily's New BOOK: A Taste of Joy Links Mentioned Just Ask Spirit Marketplace Sherianna's New Book: Energy in Action  

Episode 374: A Confluence of Events and 3 Wake-Up Calls Episode NotesSometimes we need more than one experience to raise awareness that a behavior change is required. A confluence of events shifted my perspective and primed me for three wake-up calls that led to reflection, integration, and behavior change.I first noticed a shift after reading The Taste of Joy: Mediterranean Wisdom for a Life Worth Savoring by Emily A. Francis and listening again to our two podcast conversations. I can't say if it was a comment or the whole concept of continuing to live mindfully and naturally to nourish our bodies and souls, as Emily encourages, that prompted my perspective shifting. Or the massive leap of faith in moving their family to Malta to live the Medattearan life.My second perspective shift is the unexpected heart-opening with Letty in our lives. Letty, our seven-year-old miniature Schnauzer, came into our lives on March 7, 2023, and Olivia, our daughter, said I seemed happier with Letty in our lives. That comment stuck with me. Was I not happy before welcoming Letty into her retirement home, our home? She has had 50 puppies and made 50 families enormously happy.She brings joy to our family with just her presence. She is a love bug and comfortable in her skin. Being comfortable in our skin is what few humans learn. The rest of us hustle to belong through pleasing, perfecting, and performing, as we know from Brené Brown's research on shame and resilience. Letty let us know she belonged with us by providing unconditional love; we shower her with it. A different kind of contentment is setting in.The third shift involved taking a 10-session Movement For Living Well class taught by Stephanie Ross-Russell that releases myofascial tissue using the movement disciplines of Yoga, Pilates, and Slings Myofascial Training®. We have one session left. This class improves skeletal movement, enhances blood flow, and has countless other benefits. I feel different physically, emotionally, psychologically, and spiritually. I think more grounded, resilient, and buoyant.This Movement For Living Well class has integrated asanas or yoga poses while having a pilates feel with small repetitious movements designed to target small muscles and nerve fibers. The goal is to move more freely. This integrated experience reminds me of one of the world's yoga masters, B.K.S. Iyengar's writings in his book Light on Life: The Yoga Journey to Wholeness, Inner Peace, and Ultimate Freedom. “Yoga has a threefold impact on health. It keeps healthy people healthy, it inhibits the development of disease, and it aids recovery from ill health.” I definitely need that.“Health begins,” he writes, “with firmness in body, deepens to emotional stability, then leads to intellectual clarity, wisdom, and finally the unveiling of the soul.” Iyengar teaches us that there is more to us than physical health. There is moral health, mental health, intellectual health, and even the health of consciousness, the health of our conscience, and ultimately divine health. With the confluence of those events, my body, mind, and soul were primed for three wake-up calls that supported my behavior change. One never knows whom the next enlightened soul will cross our path. We need to be vigilant.My first wake-up call started on June 18, Father's Day. Olivia, our 21-year-old daughter, had a nasty stomach flu leading up to Father's Day. I was worried about her. Matthew and I decided to drive to Madison, where she lives and goes to school, and spend a few days with her.I drove down with my Waze App connected. The App lets us know where cars are by the side of the road and where cop cars are parked at differing locations along our Hwy—94 path. I've been known to be a fast driver. I love driving and the freedom I feel behind the wheel. No one is telling me what to do. No one is in my way for too long. I can always pass them. Only the weather, construction,

Episode 373: Mediterranean Wisdom for a Life Worth Savoring with Emily A. Francis EPISODE NOTES JUNETEENTH (Federal and Minnesota State Holiday)Before exploring Mediterranean Wisdom with Emily A. Francis, I acknowledge Juneteenth. This commemorates the day enslaved people of African descent were informed that they were free under the Emancipation Proclamation. From the Council For Minnesotans of African Heritage website, the earliest Juneteenth celebrations began in 1866 in local African Heritage church communities in the South. Us folks in the North, Midwest, and Western United States learned of Juneteenth during the Great Migration, where 6 million Black Americans were enticed to move north for work from about 1916-1970. In January 2021, President Joe Biden signed a bill recognizing Juneteenth as a federal holiday. In January of this year, Minnesota Governor Tim Walz signed a bill recognizing Juneteenth as a state holiday. Here is a link to 10 ideas to commemorate and celebrate JUNETEENTH. Mediterranean Wisdom with Emily E. Francis“Try not to resist the changes that come your way. Instead, let life live through you. And do not worry that your life is turning upside down. How do you know that the side you are used to is better than the one to come?” – Rumi, a Sufi and Persian PoetAs Rumi describes above, Emily is letting the Mediterranean life live through her and shares her wisdom to help us savor our lives. The Mediterranean lifestyle is one of the world's healthiest lifestyles and is known in the West through the famous Mediterranean Diet.Emily invites us to live simply, mindfully, and naturally to nourish our bodies and souls. I start this conversation with a quote from Emily's fifth book, The Taste of Joy: Mediterranean Wisdom for a Life Worth Savoring. Emily is in her third year of living the Mediterranean lifestyle with her family on the European Island of Malta.She is keenly aware of the stark difference between Atlanta, Georgia, where we are in our American Democracy, and where she and her family live now. This makes it easier for her to highlight what we need to bring joy into our lives to develop a life worth savoring. A bit of salt made from the sun, the wind, and the sea brings out the flavor of what we eat. Honey secrets help us adapt to new locations. Making our own dressing engages our senses, and one can never learn too much about figs and other essentials like good people to make life worth savoring. This conversation is packed with nuggets of goodness.Emily dispels the American myth about the Mediterranean Diet with a definition she has observed from the Maltese people and now lives herself. She says the Mediterranean Diet misrepresents what the Mediterranean people live for food, fun, family, and faith. And they love sunshine. Those working in offices have snorkels, swimsuits, and other items tucked in their cars to weave play and enjoyment into their workday. They jump in the sea during lunch to enjoy the sunshine and then return to the office to finish the day's work. Lots of ideas here.We learn the limitations of what Emily was taught about happiness and explore what it means to love someone unconditionally. “In Malta, people aren't climbing all over each other and trying to keep up with the Joneses. They want you to succeed,” says Emily. She uses the analogy of lighting a candle and using it to light another's candle, making the light shine brighter and more prominent as a collective. There isn't a finite amount of love, joy, and happiness. The more joy and happiness we can bring, our lives and those around us will expand.In our first conversation, we got a taste of joy as Emily talked about her move from Atlanta, Georgia, to Malta and how that experience changed her and her family's life. Unexpectedly, Emily found her soul in Malta when her husband Scott and their two daughters, Hannah, almost 11, and Ava, 9, moved. They took a mammoth leap of faith in 2020,

Episode 372: The Taste of Joy with Emily A. Francis Episode NotesI didn't know I needed Emily's book until I started reading The Taste of Joy: Mediterranean Wisdom for a Life Worth Savoring, released earlier this year. During the Covid-19 pandemic, people moved to bigger houses and smaller towns, and some moved out of state. Emily A. Francis and her family flipped the script on their life story; Emily wrote a plot twist she didn't see coming.They left their life in Atlanta, Georgia, creating a new life in Malta. Malta is part of the European Union and has been an independent country since 1964. Emily is sharing why her family moved to be part of one of the healthiest lifestyles in the world and invites us to live mindfully and naturally to nourish our bodies and souls.Emily is a highly sought-after speaker, radio host, columnist, bestselling author, and wellness expert with a vast array of education and experience. The Taste of Joy: Mediterranean Wisdom for a Life Worth Savoring, is her fifth book. Her knowledge of the body and the body/mind connection is extensive, and her commitment to total body, mind, and spirit wellness is her driving force. She has a few degrees and hosts the internet radio show “All About Healing” on Healthy Life Radio.In moving to Malta, Emily has become deeply involved with local food production on the island. You will hear about how capers are farmed, prickly pears, figs, and the best sea salt in the world. She writes a regular column titled “Emily in Malta” in the local tourism magazine Oh My Malta, where she interviews local farmers, fishermen, and chefs on single-ingredient farming and reveals the secrets to living a clean life. Home | Emily A Francis (emilyafrancisbooks.com).The two-lane cobblestone roads in Malta were built for horses and carriages in the 1800s, not for school buses. Emily gives an excellent description of how she gets around and how she seized the opportunity to create a new life from not having a work visa. In 2020, Scott, her husband, and two girls, Hannah and Ava, decided to move with their three or four pets, sight unseen, from southern Georgia to Malta.Before she and Scott moved their family to Malta in 2020, their life in southern Georgia became untenable with gun violence, active shooter drills in schools for her girls, the insanity in politics, and too many genetically modified food products that have long-term adverse effects on our bodies. Seeing a man with his four-year-old daughter in the grocery store carrying a gun, not in its holster, pushed her over the edge. A confluence of events came together with Scott's IT work, and 30 employees and their families joined them to create a new life in Malta—a multigenerational family style of living. Emily boldly created a new life and discovered a new happiness she had never experienced.She says, “I worked on my mental health for years and was stuck in an environment that did not lend itself to health and wellness, kindness, and inclusivity. It was a super southern town. I wasn't happy. I tried but ended up faking it.” Surprisingly, her new life came out of the misery of a global pandemic.Paul Parker, producer/director of Paul Parker Productions in Malta, wrote a beautiful preface explaining why people need to read Emily's book. His reasoning ends with this statement, “Because everyone needs a bit of Joy in their life and an anchor to reel them back into reality and enjoy what's around them every day.” Paul is referring to Emily as his anchor these past three years, giving him a new perspective that people who live in the Mediterranean take for granted.School for Emily and Scott's children, who were six and nine at the time of the move to Malta, went from school shooter drills to a welcoming environment where teachers openly say, “I love you.” They kiss the children's foreheads, calling them an endearing term, Poopas, meaning dolls,” Emily says. Children are reassured that they are part of a...

After moving to Malta with her family during the 2020 pandemic, Emily A. Francis learned insider secrets to one of the healthiest lifestyles in the world. Now she shares these insights so that you too can improve your wellness and invigorate your spirit.  The Taste of Joy shows you the importance of living simply, mindfully, and naturally while nourishing your body and soul. Discover your own path to happiness as Emily recounts eye-opening experiences with a country and culture that made her come alive. Using food as a metaphor for life, this book highlights local methods for harvesting and cooking while exploring Mediterranean values. With Emily's pearls of wisdom and a handful of recipes, you can get a taste of bliss and create a life you can relish instead of simply endure. What You'll Learn in This Episode: The reason Emily and her family left the United States to move to Malta Why Emily chose to live in a country without genetically modified organisms (GMOs) What makes Mediterranean living different in terms of health and wellness How Emily experiences joy Emily's three tips for creating more joy Links Mentioned in This Episode: Website | Facebook | Instagram | Linked In | Twitter

After moving to Malta with her family during the 2020 pandemic, Emily A. Francis learned insider secrets to one of the healthiest lifestyles in the world. Now she shares these insights so that you too can improve your wellness and invigorate your spirit. The Taste of Joy shows you the importance of living simply, mindfully, and naturally while nourishing your body and soul. Discover your own path to happiness as Emily recounts eye-opening experiences with a country and culture that made her come alive. Using food as a metaphor for life, this book highlights local methods for harvesting and cooking while exploring Mediterranean values. With Emily's pearls of wisdom and a handful of recipes, you can get a taste of bliss and create a life you can relish instead of simply endure. @llewellynbooks #malta #foodie #spiritualpodcast #podcast #spirituality #spiritualawakening #podcastersofinstagram #meditation #spiritualjourney #spiritualpodcasts #spiritualgrowth #spiritual #selflove #podcasting #lightworker #podcastlife #podcastsofinstagram #podcaster #astrologypodcast #astrology #manifestation #intuition #healing #podcasters #spiritualguidance #awakening #mentalhealth #enlightenment #spirit #soulpreneur #spiritualdevelopment #podcastinglife Learn more about your ad choices. Visit megaphone.fm/adchoices

After moving to Malta with her family during the 2020 pandemic, Emily A. Francis learned insider secrets to one of the healthiest lifestyles in the world. Now she shares these insights so that you too can improve your wellness and invigorate your spirit.Tune in today at 10am PST/ 1pm EST for an inspiring discussion with Emily Francis on her new #book The Taste of Joy: Mediterranean Wisdom for a Life Worth Savoring.#MomentsWithMarianne with host Marianne Pestana airs every Tuesday at 3PM PST / 6PM EST and every Friday at 10AM PST/ 1PM EST in the Southern California area on KMET1490AM & 98.1 FM, ABC Talk News Radio affiliate! Not in the area? Click here to listen! https://tunein.com/radio/KMET-1490-s33999/Emily A. Francis has a BS in Exercise Science and Wellness with a minor in nutrition and a masters degree in Human Performance. Since moving to the Mediterranean, she has been writing a regular column in the local tourism magazine, Oh My Malta titled Emily In Malta, where she interviews local farmers, fishermen and chefs about the way foods are grown, harvested, caught and prepared on the island. She also reviews restaurants for a collaborative column titled A Chef and a Foodie On Tour, and works as a contributing writer for Malta's Gourmet Today Magazine. www.EmilyAFrancisBooks.com For more show information visit: www.MariannePestana.com#bookclub #readinglist #book #bookish #MariannePestana #author #authorinterview #nonfiction #kmet1490am #TheTastelOfJoy #EmilyFrancis #Malta #Mediterranean #wisdom #newlife

  As this podcast goes to air we are in the waning phase of the moon with lots of transits going on in the cosmos breaking up the status quo.  Can you feel this in your own life? I know I do. Little by little I am seeing shifts in my life and finding more joy We are in a time of evolution and change is occurring.  How you adapt is a big part of this.  Getting out of your comfort zone and breaking free of your old fears is very important. Finding ways to tend to the struggles of your life with the RITES for your everyday life can add inspiration and amusement, and joy. Rites being Reiki... Intuition...Tarot...EFT and Stones & crystals. As we move through these comic transitions, now is the time to clean up your energy with an Energy Clearing session.  Schedule one in person or online. When you work with the energy body, it helps to release the old patterns and all that old stuff.    Empowered Spirit Private Mentoring Program. *Warning: This work will change your life. It can seriously improve your Body, Mind, and Spirit. Schedule a Spiritual Upgrade Breakthrough call with me and let's talk about how my programs can help you. This episode is being brought to you by Forecast Salon located in Homewood Alabama. Forecast is a hair salon on a mission to shape a movement in the beauty industry focusing on education, fashion, and creativity. Forecast strives to train stylists with the latest in education to provide their guests with the latest trends. Follow them on Instagram @forecastsalon or find them online at https://www.forecastsalon.com/ In today's episode, I want to talk about a subject I know I have struggled with for many years, actually my entire life.  Food... Eating.  Do you feel guilty about eating good food? I know this time of year... new year's resolution... coming to the end of winter... spring on the way… many of us start to restrict what we are eating. In our culture, pure, simple yet tasty food is hard to find. My guest Emily Francis brings her view on eating in her latest book, The Taste of Joy. We talk about being shamed for our weight, eating habits, how you are soulfully feeding your life, what are the seeds you are planting, happiness, why many resist happiness, farming, the simple yet powerful tastes of lemons, limes, good salt, olives, gratitude and so much more that go into making amazing meals to enjoy. Emily A. Francis is a highly sought-after speaker, bestselling author, and wellness expert with an array of education and experience spanning over 25 years. Her knowledge of the body and the body/mind connection is extensive, and her commitment to total body, mind, and spirit wellness is her driving force. Emily has a BS in Exercise Science and Wellness, a minor in nutrition, and a Master's degree in Physical Education/Human Performance. She hosts the internet radio show “All About Healing” on Healthy Life Radio. In moving to Malta, Emily has become deeply involved with local food production on the island. She writes a regular column titled “Emily in Malta,” in the local tourism magazine Oh My Malta, where she interviews local farmers, fishermen, and chefs on single-ingredient farming. Her latest book, The Taste of Joy: Mediterranean Wisdom for a Life Worth Savoring brings her to the show today. Website Book Instagram  Facebook Emily in Malta Watching the way things grow can be applied to your life. What is that seed you want to plant to nourish your soul? What little steps can you take to shake things up and create joy in your meals and in your life? Be happy, wildly happy without the fear. Like Emily, you can move out of your comfort zone and find something really fantastic...even without going to Malta to do it.  Find your local farmers.. talk to them about the way in which they are growing their produce.  Get back to Mother Earth. Walden Farmacy . Lovelight Farms Definitely check out Emily's book! If you are struggling with emotional eating, schedule a call, and let's figure out how to break this cycle for you. Thanks again for listening. To your Spirit, Terri Follow Terri on Instagram Episode Credits: Sound Engineer: Laarni Andres https://www.facebook.com/laarni.andres.7

It was so much fun chatting with Emily about her new book, The Taste of Joy. What a story! Emily paints a wonderful picture of the people, sights, sounds and flavours of Malta and you can discover much more of this refreshingly different approach to life in the book, which you can purchase here: https://www.emilyafrancisbooks.com/books If you listen to the podcast you'll also discover Emily's background in health and wellness and the wide selection of books also available on her website (such as Whole Body Healing and Stretch Therapy). What a talented lady!

Emily A. Francis has a BS in exercise science and wellness, with a minor in nutrition and a master's degree in human performance. Since moving to the Mediterranean island of Malta, she has been writing a regular column in the local tourism magazine, Oh My Malta, where she interviews local farmers, fishermen, and chefs. She also reviews restaurants for a collaborative weekly column titled, “A Chef and a Foodie On Tour,” and works as a contributing writer for Malta's Gourmet Today Magazine. Emily and Dawson are close friends, and there's a lot of laughter as well as pauses for you to journal in their discussion, which covers: Emily's move to Malta  The question: “Who would you be if you could describe yourself any way you like?” And, “What would you do if money were no object?” Foods as personalities  Another key question, "What do you need to thrive?" Why we have so many excuses for not doing what we love; make a list of all of yours - and burn them! Why Mediterranean people have average 10 year longer life expectancy than US New book: The Taste of Joy Who am I? What do I stand for, what are my boundaries? What do I want for my life? What am I willing to do in order to get it? For more about Emily: https://www.emilyafrancisbooks.com/ For more about Dawson: http://www.dawsongift.com/ #thetasteofjoy #malta #eft #eftuniverse #mindtomatter #blissbrain #whatmakesyouthrive #food 

After moving to Malta with her family during the 2020 pandemic, Emily A. Francis learned insider secrets to one of the healthiest lifestyles in the world. Now she shares these insights so that you too can improve your wellness and invigorate your spirit.Tune in Tuesday, January 10th at 3pm PST/ 6pm EST for an inspiring discussion with Emily Francis on her new #book The Taste of Joy: Mediterranean Wisdom for a Life Worth Savoring.#MomentsWithMarianne with host Marianne Pestana airs every Tuesday at 3PM PST / 6PM EST and every Friday at 10AM PST/ 1PM EST in the Southern California area on KMET1490AM & 98.1 FM, ABC Talk News Radio affiliate! Not in the area? Click here to listen! https://tunein.com/radio/KMET-1490-s33999/Emily A. Francis has a BS in Exercise Science and Wellness with a minor in nutrition and a masters degree in Human Performance. Since moving to the Mediterranean, she has been writing a regular column in the local tourism magazine, Oh My Malta titled Emily In Malta, where she interviews local farmers, fishermen and chefs about the way foods are grown, harvested, caught and prepared on the island. She also reviews restaurants for a collaborative column titled A Chef and a Foodie On Tour, and works as a contributing writer for Malta's Gourmet Today Magazine. www.EmilyAFrancisBooks.com For more show information visit: www.MariannePestana.com#bookclub #readinglist #book #bookish #MariannePestana #author #authorinterview #nonfiction #kmet1490am #TheTastelOfJoy #EmilyFrancis #Malta #Mediterranean #wisdom #newlife

We've all heard of matchmaking for romantic relationships; but what about matchmaking for healing and wellness? Today's special guest, author and wellness expert Emily A. Francis, talks us through the importance of utilizing all resources available when striving for total wellness, and discusses her new book, “Healing Ourselves Whole”. You can learn more about Emily and her work at www.emilyafrancisbooks.com. Follow Emily on social media: Instagram: @EmilyAFrancisBooks Twitter: @EmilyAFrancisBK Facebook: @EmilyAFrancisBooks --- Send in a voice message: https://anchor.fm/jaya-jaya-myra/message

In this episode, Tania Kolar speaks with bestselling author and bodyworker Emily A. Francis on her latest book, Healing Ourselves Whole. They discuss understanding the way that our bodies absorb and store trauma and how to release it. You will learn how to process the Heavy Four emotions - Shame, Guilt, Grief & Trauma, and how to shift to The Fabulous Four to gain more joy and happiness.

Healing Ourselves Whole: Emily A. Francis As a trained body worker, Emily Francis offers a refreshing perspective into healing trauma. She reveals unique knowledge of the body as a holder for memory. Emily will lead you on a path deep within yourself to rearrange the ways that pain and trauma have been holding you back from whole body, mind, spirit, and energy healing. You will rearrange the dialogue within your body memory systems as well as learn a practice to re-birth by healing your inner child and adolescent selves, coming into the present to create the best adult self possible. Learn to get in touch with various parts of the physical and energy body, and how to use them to let go of stored traumas and rediscover the deeply held joys that have also been stored within the body. From this, you will learn to live from a new mindful and powerful space. Emily A. Francis is a highly sought-after speaker, bestselling author, and wellness expert with an array of education and experience spanning over 20 years. Her knowledge of the body as well as the body/mind connection is extensive and her commitment to total body, mind, and spirit wellness is her driving force. She believes in a whole body, proactive approach to wellness where balance is the key, and kindness paves the way. Emily is the host of the internet radio show All About Healing on Healthy Life Radio www.HealingOurselvesWhole.com Learn more about Simran here: www.iamsimran.com www.1111mag.com/

In this Conversations With Healers episode, my guest is Emily A. Francis, Bodyworker, Healer, Host of the All About Healing Radio Show and the Author of Healing Ourselves Whole - An Interactive Guide To Release Pain And Trauma. Emily and I talked about: Her story of learning to leave her previous programming and anxiety behind, and re-building herself and her body, How your body stores energetic information (what Emily calls carrots) and how to dig into this information, What our bodies have to tell us about trauma, shame, guilt, and grief, as well as happiness, joy, feeling connected, and empowered, The trauma that surgeries create in the body including C-section, Whether we can ever completely heal ourselves, When we need to get healing support to go into the wilderness of our wounding, The joys of living in a country you weren't born in, And more. My favorite healing nugget from Emily is "I go sit still. I go have conversations with God under the moon and look at nature. I feel how I feel to direct me to each next right step. That to me is one of the most powerful things that you can become: your own guide." You can find out more about Emily and her work at her website. Her book Healing Ourselves Whole - An Interactive Guide To Release Pain And Trauma is an amazing resource for healing deeply embedded energetic wounds in your body and expanding into your joy and well-being. I highly recommend you to try Emily's freely available guided healing meditations that go hand in hand with her book. You can also follow her on Instagram and Facebook. This idea of our mind and soul checking out but the body having to stay put during trauma stayed with me from Emily's book: "Many victims say that when they were being physically or sexually assaulted, they ejected themselves from their bodies and hovered above so that they would not have to feel all of it. That is a gift of the mind that helps us to survive the experience. People talk about looking closely at the ceiling, counting cracks in the wall, or doing anything with their thoughts that allowed escape from what was being done to them. The body, however, does not have that same luxury. The body cannot leave itself. With that being said, in situations when people experience extreme fear, the body will release hormones that will lessen the mind's perception of actual pain, but that does not erase the experience from the body. The body takes the pain and absorbs the trauma." (p. 47) If this conversation touched you in any way, inspired you, or spoke to you, please share it. You can share it in a conversation, post about it on Facebook or Instagram, or email or text it to your friends and family. We truly appreciate your support in spreading the love and light that we hope to create with these conversations! Listen to other episodes here. Take this quiz to determine what your energetic wounds are and how they show up in your life. Subscribe here for future episodes and to receive a mini-email course to help you learn more about your energetic wounds. With love and light, Damla (Photo Credit for Damla: Eye Sugar Photography) WATCH HERE:  LISTEN HERE:

As a trained body worker, Emily Francis offers a refreshing perspective into healing trauma. She reveals unique knowledge of the body as a holder for memory. Emily will lead you on a path deep within yourself to rearrange the ways that pain and trauma have been holding you back from whole body, mind, spirit, and energy healing. You will rearrange the dialogue within your body memory systems as well as learn a practice to re-birth by healing your inner child and adolescent selves, coming into the present to create the best adult self possible. Learn to get in touch with various parts of the physical and energy body, and how to use them to let go of stored traumas and rediscover the deeply held joys that have also been stored within the body. From this, you will learn to live from a new mindful and powerful space.

Inner Voice – a Heartfelt Chat with Dr. Foojan on KMET 1490 AM / ABC News Radio.  In this segment -Body Talks - Dr. Foojan shares the Tip of the week about how to reward yourself and let your greatness shine. She shares with you the latest Research from University of Texan in Austin about how our home décor and surroundings says something about who we are, and when we make it our own, we are happier. She shares about our new upcoming certification program for therapists, educators, and coaches to learn how to apply the Awareness Integration Theory with their clients. She chats with Emily A. Francis, a highly sought-after speaker, bestselling author, and wellness expert with an array of education and experience spanning over 20 years. Her knowledge of the body as well as the body/mind connection is extensive and her commitment to total body, mind, and spirit wellness is her driving force. She believes in a whole body, proactive approach to wellness where balance is the key, and kindness paves the way. Emily is the host of the internet radio show All About Healing on Healthy Life Radio. Today we talk about her latest book “Healing Ourselves Whole – An Interactive Guide to Release Pain and Trauma by Utilizing the Wisdom of the Body”.  www.healingourselveswhole.com Check my website: www.foojan.com

As a trained body worker, Emily Francis offers a refreshing perspective into healing trauma. She reveals unique knowledge of the body as a holder for memory. Emily will lead you on a path deep within yourself to rearrange the ways that pain and trauma have been holding you back from whole body, mind, spirit, and energy healing. You will rearrange the dialogue within your body memory systems as well as learn a practice to re-birth by healing your inner child and adolescent selves, coming into the present to create the best adult self possible.

The Dr. Pat Show: Talk Radio to Thrive By!: Healing Ourselves Whole with Special Guest Emily A. Francis

The Dr. Pat Show: Talk Radio to Thrive By!: Healing Ourselves Whole with Special Guest Emily A. Francis

Join Mary and her very special guest, Emily A Francis! Emily is a highly sought-after speaker, author, and wellness expert with vast education and experience. In this episode Mary and Emily talk about how the body is always communicating to you and the language is through pain in the body. They dive deep into exploring the connection between our muscles and our emotions and how that awareness helps walk ourselves into deeper healing. Emily is the creator of the Somatic Emotion Chart and the Muscle Emotion Chart. She is also the host of the radio show All About Healing on Healthy Life Radio. She has a Bachelor's degree in Exercise Science and Wellness as well as a Master's of Science in Physical Education with a concentration in Human Performance. She graduated from the Atlanta School of Massage in clinical and neuromuscular massage therapy and went on to specialize through the Dr Vodder School North America in manual lymphatic drainage and combined decongestive therapy, working specifically with lymphedema. She has completed level 1 and 2 of Upledger Craniosacral Therapy. Emily is a Usui & Karuna Ki Reiki Master level practitioner.       ON THIS EPISODE WE WILL DISCUSS… - How emotions are trapped in the muscles, tissues and fascia - Recognizing how your body's story is different than your mind's interpretation - The 4 heavy emotions the body holds - The 4 fabulous emotions the body holds - Why you can never truly release grief - The power of lymphatic massage - Finding your healing team - The role the body plays in trauma - And more!    — SEASON 2: Each month will be a deep dive into a topic that supports you on your journey to living more fully alive. June's topic will be on BODY WISDOM.    --- Emily's Website: http://HealingOurselvesWhole.com Emily's Instagram: https://www.instagram.com/emilyafrancisbooks/ Emily's Facebook: https://www.facebook.com/EmilyAFrancisBooks/ Text Me: https://maryhyatt.com/text Follow Me On Instagram: https://www.instagram.com/maryghyatt/  Full List of Episodes & Show Notes: https://www.maryhyatt.com/show Subscribe to My Youtube Channel: https://www.youtube.com/c/maryhyatt

https://www.emilyafrancisbooks.com/ Meet the author Emily A. Francis is a highly sought-after speaker, author, and wellness expert with vast education and experience. Her commitment to total body, mind, and spirit wellness is her driving force. She believes in a whole body, proactive approach to wellness where balance is the key, and kindness paves the way. Emily is the creator of the Somatic Emotion Chart and the Muscle Emotion Chart. She is also the host of the radio show All About Healing on Healthy Life Radio. She has a Bachelor's degree in Exercise Science and Wellness as well as a Master's of Science in Physical Education with a concentration in Human Performance. She graduated from the Atlanta School of Massage in clinical and neuromuscular massage therapy and went on to specialize through the Dr Vodder School North America in manual lymphatic drainage and combined decongestive therapy, working specifically with lymphedema. She has completed level 1 and 2 of Upledger Craniosacral Therapy. Emily is a Usui & Karuna Ki Reiki Master level practitioner. Emily is originally from Atlanta, GA, and currently resides in Malta. Follow her journey at www.mymaltalife.com (https://mymaltalife.com/)! Healing Ourselves Whole​ There is a part about healing trauma that I don't think enough people understand: The mind has an ability to check out in many situations when there is trauma involved. Some refer to it as shock. For example: after an accident, more times than not the person will be hazy about the experience and cannot properly recall the entire set of events. We basically separate ourselves from any impact that may be occurring to the body itself. That is a gift of the mind that helps us to survive. The body, however, does not have that same luxury. The body cannot leave itself. The body takes the pain and absorbs the trauma. The way that our bodies store those particular memories is different from the way that our minds may remember it. When we learn how to dialogue with our body directly in order to recall the memories as they actually occurred and without the narrative of the mind, we can help our body release the stored pain and trauma that may have eluded us in our attempts to heal to this point. On the flip side, an important piece of the work offered in this book, is to use the same dialoguing skills with the body to access the happy and joyful memories that the soft tissues store in order to produce more of the same. Following this guidance, we can create within ourselves a place of overall connectedness and personal empowerment. This can result in an increase in overall health, vitality, and wellness that can drastically improve our quality of life.​ Autism Essentials With a child who has recovered from her mild/moderate autism spectrum disorder and speech apraxia who no longer meets the DSM-5 criteria for either diagnosis and therefore had a removal of the original diagnosis, Emily is the contributing author to this book and her chapter is on recovery. Recovery is possible but the pathway to it will never be a direct road. Health and healing have always been Emily's field of study, but upon the diagnosis of her 3-year-old, she put everything aside and got to work on how to bring her child into the best possible environment to create the highest outcome possible. Many people do not believe it is possible to get off the spectrum, but Emily is here to challenge that belief and offer hope for their own children on their path to health and healing. No one has any right to tell you how or to what level healing is possible. When it comes to healing, anything is possible and miracles do happen. Witchy Mama

Our bodies are speaking to us all the time. Emily A. Francis believes that we can decode that language, opening us up to access the body's innate wisdom, healing, and joy. We'll learn about how emotional trauma is stored and held within the body, and how we can shift negative energy. Emily A. Francis is a highly sought-after speaker, bestselling author, and wellness expert with an array of education and experience spanning over 20 years. Her knowledge of the body as well as the body/mind connection is extensive and her commitment to total body, mind, and spirit wellness is her driving force. Emily believes in a whole body, proactive approach to wellness where balance is the key, and kindness paves the way. Her new book is “Healing Ourselves Whole.” Emily is the host of the internet radio show All About Healing on Healthy Life Radio.

Our bodies are speaking to us all the time. Emily A. Francis believes that we can decode that language, opening us up to access the body's innate wisdom, healing, and joy. We'll learn about how emotional trauma is stored and held within the body, and how we can shift negative energy. Emily A. Francis is a highly sought-after speaker, bestselling author, and wellness expert with an array of education and experience spanning over 20 years. Her knowledge of the body as well as the body/mind connection is extensive and her commitment to total body, mind, and spirit wellness is her driving force. Emily believes in a whole body, proactive approach to wellness where balance is the key, and kindness paves the way. Her new book is “Healing Ourselves Whole.” Emily is the host of the internet radio show All About Healing on Healthy Life Radio.

Our bodies are speaking to us all the time. Emily A. Francis believes that we can decode that language, opening us up to access the body's innate wisdom, healing, and joy. We'll learn about how emotional trauma is stored and held within the body, and how we can shift negative energy.

Did you know the mind and the brain are not the same thing? Wellness Expert and Author Emily A. Francis speaks about the difference between the two and how we can't unlock all of the magic and wisdom we hold until we understand how to treat our whole body. Through her story, you'll hear how by working through trauma she helps others free themselves from their past experiences through emotional release. Now living out her “call to brave” in Malta, she shares how to achieve your full healing potential.

Healing Ourselves WholeAired Tuesday, June 8, 2021 at 11:00 AM PST / 2:00 PM ESTAs a trained body worker, Emily Francis offers a refreshing perspective in to healing trauma. She will lead you on a path deep within yourself to rearrange the ways that pain and trauma have been holding you back from whole body, mind, spirit, and energy healing.About the Guest:Emily A. Francis is a highly sought-after speaker, bestselling author, and wellness expert with an array of education and experience spanning over 20 years.She has a Bachelor's degree in Exercise Science and Wellness, BS & Masters in Physical Education/Human Performance Concentration. Emily's knowledge of the body as well as the body/mind connection is extensive and her commitment to total body, mind, and spirit wellness is her driving force. She believes in a whole body, proactive approach to wellness where balance is the key, and kindness paves the way.WEBSITE: https://www.emilyafrancisbooks.comFacebook Fan/Biz Page URL https://www.facebook.com/EmilyAFrancisBooks/Twitter Profile URL https://twitter.com/emilyafrancisbkVisit the Inspired Conversations show page https://omtimes.com/iom/shows/inspired-conversations/Connect with Linda Joy at https://www.linda-joy.com/#EmilyFrancis #HealingOurselvesWhole #InspiredConversations #LindaJoy

Your Body is Speaking to You, It's Time to Learn the Language to Answer! Discover what your body is trying to tell you about reaching your highest health! Healing Ourselves Whole gives you the tools needed to clean your emotional house from top to bottom. This groundbreaking process contains meditations and exercises that will help you dig deep into past trauma to discover when and how it took root, but most importantly how to release it! Get in touch with various parts of the physical and energy body, and learn how identify, and let go of stored traumas while rediscovering the deeply held happiness that is also stored within your body. From this empowering space, you will learn to live from a new mindful way of being. As a trained body worker, Emily Francis offers a refreshing perspective into healing trauma. She reveals unique knowledge of the body as a holder for memory. Emily will lead you on a path deep within yourself to rearrange the ways that pain and trauma have been holding you back from whole body, mind, spirit, and energy healing. Learn the process of rearranging the dialogue within the body memory systems as well as a practice to healing your past self, and come into the present to create your best possible life. "Emily has developed a vernacular for healing that our body tissues speak which allows us to excise the chronic wounds of pain, traumas, and guilt. This book will help you undo what has perhaps been the cause of your chronic physical or mental pain". - Roberto Tostado M.D., author of WTF (What the Food) is Wrong with Our Health?

In today's episode, we discuss understanding mental illness and decoding our body language.   My first guests are Dr. Carlin Barnes, a double Board certified and licensed child, adolescent, and adult psychiatrist, and Dr. Marketa Wills, a board-certified psychiatrist with a master’s in business administration from the Wharton School of Business. They join me today to talk about the social stigma that still surrounds psychiatric problems, and how this, combined with a lack of understanding, perpetuates a national mental health crisis affecting those in need and their families. Dr. Barnes and Dr. Wills provide practical insight to help everyone better understand mental health so that we and our loved ones can be better equipped to navigate through rough times and seek the proper care needed.   My second guest, Emily A. Francis, is a highly sought-after speaker, best-selling author, and wellness expert with an array of education and experience spanning over 20 years. She joins me today to discuss how we can decode our body's language and learn what it has been trying to signal to us. Emily also talks about how we can use action behaviors to move from the suppression of an emotion to the act of processing and releasing old pains so that we can arrive to the side of the fabulous four--feeling happy, joy, connected, and empowered.   Visit: https://voicesofcourage.us/

Are you emotionally exhausted and don’t know why? Healing Ourselves Whole is filled with tips, journal prompts, free guided #meditations, and actionable tools to empower your journey as the catalyst of your healing and spiritual growth. Tune in for #MomentswithMarianne show with special guest Emily Francis as we discuss her new #boook #HealingOurselvesWhole: An Interactive Guide to Release #Pain and #Trauma by Utilizing the Wisdom of the Body. Emily A. Francis is a highly sought-after speaker, bestselling author, and wellness expert with an array of education and experience spanning over 20 years. Her knowledge of the body as well as the body/mind connection is extensive and her commitment to total body, mind, and spirit wellness is her driving force. She believes in a whole body, proactive approach to wellness where balance is the key, and kindness paves the way. Emily is the host of the internet radio show All About Healing on Healthy Life Radio.She has a Bachelor's degree in Exercise Science and Wellness, BS & Masters in Physical Education/Human Performance Concentration. Emily graduated from the Atlanta School of Massage in clinical and neuromuscular massage therapy and went on to specialize through the Dr. Vodder School North America for a MLD/CDT in manual lymphatic drainage and combined de-congestive therapy, working specifically with lymphedema. Emily holds a Gold Medal in the US Open in Tai Chi Forms, is a Usui & Karuna Ki Reiki master level practitioner, and has over 300 hours of yoga teacher training. https://www.emilyafrancisbooks.com

Healing Ourselves Whole: An Interactive Guide to Release Pain and Trauma by Utilizing the Wisdom of the Body with Emily A. Francis Healing Ourselves Whole will give you the tools you need to clean your emotional house from top to bottom.This groundbreaking interactive book contains a journal and access to audio meditations for you to listen to as you read. The meditations will help you dig deep into past trauma and discover when and how the trauma took root. Learn to get in touch with various parts of the physical and energy body, and how to use them to let go of stored traumas and rediscover the deeply held joys that have also been stored within the body. From this, you will learn to live from a new mindful and powerful space. Emily A. Francis is a highly sought-after speaker, author, and wellness expert. Her commitment to total body, mind, and spirit wellness is her driving force. She believes in a whole body, proactive approach to wellness where balance is the key, and kindness paves the way. For more information visit: www.emilyafrancisbooks.com ************************************************************** For more information about BITEradio products and services visit: www.BITEradio.me See the photography of Robert Sharpe at rpsharpe.picfair.com

Should we vaccinate those who are on the frontlines? Dr. Jason Kindrachuk weighs in. We are stressed and we may not have recovered from past trauma never mind the trauma of this pandemic. Emily A. Francis is back to help heal you from the inside out.. Foggy brain, fatigue, irritability? Maybe it’s menopause. My guest Dinara Mukhametianova will help you balance your hormones. See omnystudio.com/listener for privacy information.

We have the esteemed Dr. Jason Kindrachuk on the program to answer all of your questions about rising COVID rates, variants, the likelihood of future lockdowns and the vaccine. Emily A. Francis, trained body worker, once again offers a refreshing perspective into healing trauma. And finally, how can sexual flexibility help you put the spice in your sex life? The Sunday Night Health Show podcast starts now.  See omnystudio.com/listener for privacy information.

Become your own greatest healer and find wholeness from the inside out. Author, radio host, and speaker Emily A. Francis shares how you can take an active role in your healing process.

When I met this week’s guest, I knew I needed to have her on the show, just based on her enthusiasm alone. Emily Francis is the host of the radio show All About Healing and author of the new book, Whole Body Healing: Create Your Own Path to Physical, Emotional, Energetic, and Spiritual Wellness. One of the reasons I’m pumped to introduce you to her is because I’ve never had a guest on the show who does the kind of work that Emily does.  Today we discuss how body memory leads us to carry pain, releasing your body of emotions, and leaning into joy and gratitude. I learned so much from our time together and I hope you do too!  In this episode, you’ll hear: About muscle memory and why we carry pain where we do. Muscle memory is very much like mental memory. Our bodies remember. (11:01) Some ways the body communicates its emotions - aka the body’s somatic languages. (22:00) The importance of working with the body for the release of emotions, like grief or anxiety. (29:00) How we can use tissue memory for healing. (31:00) Listening to your own body - aka the body scan. (43:36) http://yourkickasslife.com/344  

Emily A. Francis is a 2020 Thought Leader on BestEverYou.com and the author of multiple books, including her latest, Whole Body Healing. Emily has a Master of Science in Physical Education with a Concentration in Human Performance and a BS in Exercise Science and Wellness with a minor in nutrition.  Both degrees are from Jacksonville State University where she was a collegiate cheerleader. After college she worked in corporate wellness. She soon became an aerobic director, kickboxing instructor, yoga instructor as well as began practicing tai chi, kung fu and other martial arts. She is trained under Universal Yoga in Sivananda yoga. Her teacher, Dattatreya was the senior desciple to Swami Vishnudevananda who brought yoga from India to North America and was the senior disciple to Swami Sivananda himself. Emily holds a gold medal in the US Open in Tai Chi Form as well. Emily taught High School Health and PE and was the head of that department for a charter school before attending massage school. In 2004 Emily graduated from the Atlanta School of Massage in Clinical and Neuromuscular therapy. Immediately after she went on to study and complete the Dr. Vodder School International for Manual Lymphatic Drainage and Combined Decongestive Therapy (graduating in 2005 and completing recertifications with the school every 3 years since). Additionally she is also certified in the Vodder's kinesiotape training. Over the years since massage school Emily has taken courses in advanced TMJ dysfunction, MLD/CDT recertifications and has become a Certified Pediatric Therapist. Continuing education is extremely important to Emily and she tries to gather studies from far and wide. For more information: https://www.emilyafrancisbooks.com/

Emily Francis is the host of the weekly radio show All About Healing on the Healthy Life Radio Network. She is the author of The Body Heals Itself, Stretch Therapy and her newest book is Whole Body Healing (Llewellyn, June 2020) Emily has a Master’s Degree in Physical Education/Human Performance, and her work has been featured in Elephant Journal, Today.com, Spirituality and Health, and many additional international and national media outlets. www.emilyafrancisbooks.com

You are more than just your physical body! Emily A. Francis shares wisdom about healing in all four aspects of the body, and how to tap into the magic and messages it is communicating to you.  Emily A. Francis has a degree in Exercise Science and Wellness, and a Master’s Degree in Human Performance. She is a clinical body worker with tremendous specialized training. Her work spans more than twenty years of study on the body, the muscles specifically, and the emotions that the body stores. Find out more about Emily and her work at http://emilyafrancisbooks.com. 

You are more than just your physical body! Emily A. Francis shares wisdom about healing in all four aspects of the body, and how to tap into the magic and messages it is communicating to you.  Emily A. Francis has a degree in Exercise Science and Wellness, and a Master's Degree in Human Performance. She is a clinical body worker with tremendous specialized training. Her work spans more than twenty years of study on the body, the muscles specifically, and the emotions that the body stores. Find out more about Emily and her work at http://emilyafrancisbooks.com.

You are more than just your physical body! Emily A. Francis shares wisdom about healing in all four aspects of the body, and how to tap into the magic and messages it is communicating to you.

The Best Ever You Show is celebrating 500 shows!  Host Elizabeth Hamilton-Guarino started this Maine-based live show with first guest Forbes Riley!  The show has grown with millions of downloads and is now synicated on iHeartRadio, iTunes, Spotify and more. The Best Ever You Show has welcomed hundreds of experts and celebrities including; The Lennon Sisters, Lee Phillip Bell, Sally Huss,Sheri Salata, Gordana Biernat, Sherianna Boyle, Emily A. Francis, Ed Asner, Dr. Michael Bernard Beckwith, Gary Kobat, Alana Stewart, Michael McGlone, Bobby Roth, Frank Stallone, Tosca Reno, Shea Vaughn, Eileen Davidson, Susan Baker, and many more. Please join us for a night of celebration.  Elizabeth will be joined by Kris Fuller, who is the CEO of Your LIfe Sparkles.  The two will chat about Gratitude, Compassion, Collaboration and more! Elizabeth is the author of four books including the best-seller, PERCOLATE - Let Your Best Self Filter Through, Pinky Doodle Bug, Pinky Doodle Dance and a contributor to the best-selling book A Lesson for Every Child: Learning About Food Allergies. BestEverYou.com YourLifeSparkles.com ElizabethGuarino.com

Emily is the host of the weekly radio show on Healthy Life Radio titled All About Healing (www.healthylife.net). Emily is the author of The Body Heals Itself: How Deeper Awareness of Your Muscles and Their Emotional Connection can Help You Heal as well as Stretch Therapy.  Emily's newest book Whole Body Healing: Create Your Own Path to Physical, Emotional, Energetic and Spiritual Wellness is open for pre-orders now and arrives early May! Emily has a BS in Exercise Science and Wellness from Jacksonville State University as well as a Masters degree in Physical Education/Human Performance Concentration. She is a graduate from the Atlanta School of Massage (2004) in Clinical and Neuromuscular Therapy, she went on to specialize through the Dr. Vodder School in Manual Lymphatic Drainage and Combined Decongestive Therapy MLD/CDT (2005). She has also been certified in Kinesiotape Training, Advanced TMJ training, yoga teacher training 300 hours in the Sivananda Style of Yoga under Universal Yoga. She has completed the Upledger Cranio Sacral Therapy 1 & 2 and is a Certified Pediatric Massage Therapist. Emily is a Usui and Karuna Ki Reiki Master. You can find her at www.emilyafrancisbooks.com

Ed explores West Coast Culture with Melanie   Melanie Marquis is a lifelong practitioner of magick, the founder of United Witches global coven, and a local coordinator for the Pagan Pride Project. She's an award-winning author of several books including Carl Llewellyn Weschcke: Pioneer and Publisher of Body, Mind, and Spirit, A Witch's World of Magick, The Witch's Bag of Tricks, Beltane, Lughnasadh, and Llewellyn's Little Book of Moon Spells, as well as the co-author of Witchy Mama (with Emily A. Francis), and the creator of the Modern Spellcaster's Tarot (illustrated by Scott Murphy), all from Llewellyn Worldwide. In addition to her books, Melanie offers tarot readings, handwriting analysis, witchcraft services, and customized classes in tarot and magick.  She is also the producer of the Mystical Minds convention. Contact Melanie at injoyart@yahoo.com or connect with her at facebook.com/MelanieMarquisauthor    

Join Tim Ray and his guest Emily A. Francis Emily A. Francis is an author of books for both children and adults. Emily has a BS in Exercise Science and Wellness with a minor in nutrition from Jacksonville State University where she was a collegiate cheerleader. After college she worked in corporate wellness. She soon became an aerobic director, kickboxing instructor, yoga instructor as well as began practicing tai chi, kung fu and other martial arts. She is trained under Universal Yoga in Sivananda yoga. Her teacher, Dattatreya was the senior desciple to Swami Vishnudevananda who brought yoga from India to North America and was the senior disciple to Swami Sivananda himself. Emily holds a gold medal in the US Open in Tai Chi Form as well.

Emily A. Francis (Georgia) has worked in corporate wellness and as an aerobic director, kickboxing instructor, and yoga instructor. She is a clinical massage therapist with extensive specialized training and the author of Stretch Therapy (Blue River Press, 2013). Emily also holds a gold medal in the US Open in Tai Chi Form and a bachelor’s degree in exercise science and wellness. She is currently pursuing a master’s degree in physical education/human performance concentration. Visit her online at www.EmilyAFrancisBooks.com. Thank you so much for your interest in this show of Exploring Mind and Body, if you haven’t done so already please take a moment and leave a quick rating and review of the show in iTunes by clicking below. It will keep us delivering valuable content each week and give others an opportunity to find the show as well. Click here to subscribe via iTunes (and or leave a rating)

Improve your physical health and emotional wellness with today's special guest, Emily Francis' book  The Body Heals Itself/ This book is a practical guide to understanding, healing, and activating your muscles on an emotional level. This book shows you how the muscles are storehouses for emotions and encourages you to use that information to let go of pain. Guiding you on an energetic journey within your own body, The Body Heals Itself provides a road map to the muscles that explores not just their physical aspects, but their emotional and spiritual components, as well. By understanding the link between your emotional and muscle bodies, you can unlock your healing potential and live better. Emily A. Francis has worked in corporate wellness and as an aerobic director, kickboxing instructor, and yoga instructor. She is a clinical massage therapist with extensive specialized training and the author of Stretch Therapy Emily also holds a gold medal in the US Open in Tai Chi Form and a bachelor's degree in exercise science and wellness. She is currently pursuing a master's degree in physical education/human performance concentration. Visit her online at www.EmilyAFrancisBooks.com.  

In this podcast episode, Ariel Guivisdalsky, dives into the complexities and challenges of achieving his goal to create something doable amidst the chaos of the culinary world.You will learn the necessary qualities, skills, and organizational strategies to become an outstanding chef."A chef is someone that is a leader in a kitchen, someone that creates as well as executes. It has to be your baby. It has to be your baby."Chef Ariel Guivisdalsky believes that a chef is someone who is a leader in the kitchen, creating and executing. Through his experience, he has seen chefs who have creative ideas but are unable to execute them. He has also had to deal with owners who don't understand the industry and don't pay their chefs a living wage. His last position was as the head chef of Dinner in the Sky, where he created a menu for forty-four people that included two starters, a palate cleanser, four main courses, a dessert, and side dishes. He worked sixteen hour days, plus preparation and orders during the week. In this episode, you will learn the following:1. What is the definition of a chef and how can you tell if someone is a great chef?2. How does Chef Ariel Guivisdalsky create and execute an impressive menu in a limited kitchen space?3. What is it like to cook in a restaurant 50 meters up in the sky?Resources:Chef Ariel Guivi on InstagramMediterranean Culinary Academy on InstagramEmily A. Francis on InstagramThe book by Emily A. Francis can be found on Amazon and booksellers everywhere.The Taste of Joy: Mediterranean Wisdom for a Life Worth SavoringOther episodes you'll enjoy:Mario Orozco: From France to Texas to New York Rich Vana Patrick Stark Connect with me:Instagram: @insidethepressurecookerYouTube: @insidethepressurecooker7872Website: https://insidethepressurecooker.comPatreon: Inside The Pressure CookerFeedback: Email Me!Loved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Transcript[00:00:01]Hey. So welcome to kind of a new Format, where we're breaking this episode up into two shows. Two episodes, mainly because we wanted to do justice to the entire conversation. Part one, which you're about to listen to, is the background of Chef audio. Wonderful person to talk to.[00:00:23]Really enjoyed our conversation. And then part two, which is going to be released right behind this one, is a very important topic to all chefs. And if it's not for you, it kind of should be. Over the last 20 years working in restaurants, I met a lot of really interesting people. Bourdain called us pirates and misfits, and he couldn't be more right.[00:00:50]We really were I say were. We are a hodgepodge of cultures and backgrounds, and we get to play with food all day, and we get to make a living doing that, and it's pretty damn awesome. This is what inside the Pressure Cooker is all about. It's about making some new friends and sharing some stories with some old friends. And listen, we all know that life inside a kitchen is not for everyone.[00:01:16]We've seen plenty of people come and go that thought they could hack it and they couldn't. It really does take a special someone not only to survive, but to really thrive in an environment of just what feels like complete fucking chaos. But it's pretty damn controlled. And then just the constant pressure and the stupid hours you put in, not to mention it can be a very thankless job. Before you know it, it's all in your blood, and it's the only thing you know, and you need more.[00:01:47]It's an addiction. This is the bond that all wine, cooks and chefs share. It's becoming the heartbeat of the kitchen, as cliche as that fucking sounds. But it's in our blood, which means it's fucking pulsing through our veins, and it's what we live for. This is Chad Kelly, and I've been slinging pants for over 25 years.[00:02:08]And in that time, I've been fortunate enough to be a part of many successful kitchen teams, many of which I had the privilege of leading. And during those final few years of my career, I found that my passion was not only just in cooking, but it was the people, and it was mentoring the next generation of chefs. You cannot create if you have no idea what you're talking about, if you don't understand, if you don't walk your kitchen. How can you create something if you don't walk your kitchen and if it's not doable for the crisis of service? So those are the things that I've been learning and took me lately when I was my last head chef position that I did.[00:03:01]So I think it's the definition of chef just create, but create something that it's doable. So what is a chef to you? To me, the definition is pretty simple, but for some reason, it can be a hot topic to some people. It's like not everybody can call themselves a chef. And it's like it's a title of honor.[00:03:32]It's also a title of respect. So it's okay to occasionally call somebody a chef, regardless of their status. If their passion is there and their heart is there, then it's okay. And if you're that worried and that pretentious about who's a chef and who's not, I can just relax. Nobody's stealing any of your glory, all right?[00:04:02]But honestly, for me, a chef is someone that is a leader in a kitchen, someone that creates as well as executes. And here, shortly, you're going to listen with audio about his kind of rise in the culinary world, in the Mediterranean, and his experience with chefs, his experience with chefs that could create but couldn't execute, and him finding his place, being a chef that was creating and executing. So what is your definition? A quick interruption before we jump on to the rest of this, two things. First, there's a link in the show notes that well, it's not really a link, it's my email, please.[00:04:52]I want to hear some feedback from you all. What do you love? What do you not love? This is how I learn. And the second part I've set up a patreon account for this podcast.[00:05:02]The link is also in the show notes below. Please, if you're able to, we would love any contribution you're able to support us with. We all have costs that we need to try to COVID with this show, and any sport would be greatly, greatly appreciated.[00:05:20]You're based in the States, right? Yeah, I'm in Dallas area. North Texas. I don't know how there, but the situation here of the industry in Malta and in Europe itself in general, it's a disaster, you know what I mean? Well, Chef, let's start.[00:05:44]Give me your 32nd elevator pitch. Who is Chef Ardio?[00:05:51]I have to say that I never called myself a chef. I still consider myself a self taught.[00:06:00]The thing is, I started professionally cooking only ten years ago and very fast, because the place where I lived, they were mainly small places. So I grew very fast in the industry and I became heavier very fast because of probably lack of people. And when someone does normal things or a bit better than the normal, and someone is angry to learn, so I claim up in the steps very fast. So that's the thing. I never say Chef Ariel, although everyone called me Chef, which is very funny.[00:06:46]I need to take this down. Sorry. I just did the same thing. No, I get it. For me, I've been cooking for 20 odd years and I've done everything from fast food to fine dining.[00:07:03]But in my heart, I'm a cook. I'm just a cook. Because the thing is, I always say that a chef might not be a cook. You know what I mean? I know many chefs that they cannot hold the service.[00:07:28]They're a fantastic chef. They're a fantastic chef. Ideas and maybe from the other side of the past, but don't put them inside on the line because they can't hold it. And I saw it by myself, people that I had once a guy, an executive chef, that he was fantastic on ideas and developing of menus, but he was literally not able to he could forget the steak inside the oven or the pasta, thyme, things like that. You know what I mean?[00:08:10]That's not bad. I mean, if you can't execute it, then how do you plan on but. That'S the thing, I saw that many times, people that there were fantastic chefs, creativity on excellent. They could do it without the pressure, but once the pressure of service start, they couldn't handle it. They just couldn't handle it.[00:08:35]Now, for me, the definition of chef would be more someone that can both create and execute. Because to be able to create, you've got to be able to execute and know how things are going to execute. And if something happens, you got to be able to get in there and. You need to understand that what you are creating can be done. It's doable according to the situation to the kitchen that you have, because that's many things.[00:09:08]I have a funny story. I lived first of all, I started I born in Argentina. At the age of 19, I decided to move to Israel. I'm a Jewish guy and I moved to Israel, did the army, and I was working for the government, to be honest, in the Defense Ministry, nothing related to food. And my wife works in I gaming industry, so basically all these online casinos and sports bets and things like that.[00:09:47]And she got a relocation offer to move to Gibraltar, which is a small, tiny British colony in South Spain. And then I find myself actually in a very tiny place with an empty CV, because obviously whatever I did in the army Defense Ministry was not on my CV, for obvious reason. And I didn't know what to do. So I always like to cook. And so I signed up for a reality in injury to, which is probably half percent of the budget of a normal reality in any country.[00:10:34]And I finished running rap, and one of the judges took me and I started making chips, fried chips, and peeling potatoes and fried chips, and giving side dishes, and then cold starters, and then from managing the starters and then doing the desserts, and then starting on desserts and then on sauce. And eventually, after about a year and a half, I became head chef in another restaurant in a pub. And funny enough, I was in the pub for about eight months. I have a discussion with the owner that they didn't want to pay, so I didn't have people. So he was telling me the pub was not full, and he was telling me people are not famous.[00:11:28]And I was blaming him. I said, Listen, bring the people. That's your job. You bring the people. Once the people are inside, I make them happy.[00:11:37]And that happened. My side is happening now. If you don't pay the guys, I will end up being okay. You want me to work alone? I can do everything.[00:11:44]Yes. So I'm in the past, I'm in sauce, I'm in fries, and I wash the dishes as well. But then there is a limit how many people I can feed. Yeah. So eventually I left and then cook came in, kind of someone who accepted very low money.[00:12:05]Sure. And I saw the idea and eventually I told the guy, listen, do you see the kitchen that we have? And he was saying, yes, but we can do this. And he said, Mate, you won't be there. Listen, the oven has the size of my hand.[00:12:29]There is a limit. You can put some barriers because they're small, they can put four or five barriers, fair enough. And then on the planch and do the other ones. But you can have fish al sale, which is whole fish with salt crust. It doesn't fit.[00:12:49]It doesn't even fit a pub either. Exactly. So eventually, what I'm saying is, talk to the chef. You cannot create if you have no idea what you're talking about, if you don't understand, if you don't walk your kitchen, how can you create something if you don't walk your kitchen and if it's not doable for the crisis of service? So those are the things that I've been learning and took me lately when I was my last head chef position that I did.[00:13:27]So I think it's the definition of chef. Sure. But create something, that it's doable.[00:13:38]You've got to be one with the restaurant. Yeah.[00:13:45]You've got to be as much a part of it as it's a part of you. It has to be your baby. It has to be your baby. I mean, I understand, for better or. For worse, in sickness and in health, that's the thing.[00:13:59]The problem is that here comes the other thing. And it's when the owners, that in many times I'm not going to say most, but in many times, they have no clue and they are just business people and they don't understand. And then eventually, because we theft, we consider the cooking. So more like, it's not just a job, it's a job, it's a hobby, it's a passion, it's something that represents us. So we end up overwhelming, underpaying, underpaid.[00:14:41]And the default becomes that. Yeah, you need to be here 1213 14 hours. Why not? Which is you know what I mean? I remember when someone told me, well, you will have one and a half days leave.[00:14:58]And I said, one and a half. Yeah, you just come in the morning. You just come in the morning.[00:15:10]That's not half, that's a day, you. Know what I mean? But that's the thing, but in the industry that some people were saying, yeah, that's just one and a half day, because you don't do split shift. You just come in the morning. And in my head was like, no, dude, you're wrong here.[00:15:30]You know what I mean? You're wrong. You can't see that.[00:15:35]Oh, no, I get you. Your last spot was where you're cooking. Was that dinner in the sky? Yes, that was my last job as head chef. Man tell me about that.[00:15:46]That's crazy. Basically, that could be probably the most logistically complicated thing that I ever did because it is an outside catering in terms of the organization, but it's an outside catering based on another outside catering because you arrive to the place, at least here in Malta. I don't know how it is along in like 50 countries. And I am sure I'm sure that each country is different. I mean, I saw Michelin star chef cooking in the sky.[00:16:22]So obviously we didn't get a star because we only operated for six months. So I assume that one of the criteria is being an ongoing restaurant, but didn't apply here in Malta. During winter, you cannot do it. In fact, even during summer, sometimes, since it's an island, the wind doesn't let you go up. But in any case, so basically, back to how to create a menu.[00:16:57]So I did two years. I did two years. The first year, I was just hired just to deliver the service. So I was receiving all the food preparations and everything, and I was just delivering the service. And then we won several prices.[00:17:17]And they believed that something most of them, some of them, they were related to me, and they offered me take over everything, all the cooking and logistics and everything from that. So we're talking about the first thing I did was create a menu. So I needed to again, since I had already experienced I understand how the kitchen is. So I changed completely the menu. As I give an example, the first year, everything was hot.[00:17:49]So I spoke to my executive chair and told him, listen, let's think. Let's focus on plating. We are giving fine dining experience. People are paying a lot of money and they're seeing us and what they see. They want to see what they see on YouTube or what they see on TV.[00:18:06]They want to see fancy stuff. They want to see plating. They want to see all this show that we did. So basically, I changed the start as we moved it to Cold. So everything was pre done.[00:18:20]So I was just needed to take it and played it. So I was focusing more on the plating. So people were the first impression was the wow. The show. And then so we also created the whole option, vegan option.[00:18:35]So we had nice because we expanded the menu to two different options. Of starters, Anamus Bush was a molecular sphere a cocktail in a sphere made with calcific and holistic. And then we had two type of studies.[00:19:00]So we had one with fish, one vegetarian, or was vegan, in fact, so we could cater for anyone. And then we had a palate cleanser, which also we did vegan. And then we had four different main courses. So we had fish, we had a bird, we had beef, and we had the vegan option and vegetable option. And then we have a dessert, which was also gluten free, was lactose free, but had eggs.[00:19:35]So for the vegans, we used to do fruit salad. So basically think that I am talking about two starters. So sphere, two star trees, cleanser, four main courses and dessert, plus potatoes and vegetables for the side dishes. Sure. That for 22 people twice.[00:20:03]So it's 44 Friday, Saturday, Sunday, plus extra of everything just in case someone changed someone this I don't know, whatever it is. Yeah. Plus you're executing all this at 40 meters up? Well, that's the thing. And that you need to execute all that.[00:20:23]Yes, 50 meters above, you know, hanging in a crane with a small home oven and two burners because the other two in the back were moved to place stuff like spoons and things like that. Okay, so you had just a little. Tiny oven and then the small oven where you're you need to warm up your plates as well. Okay. Again, because we find it's a fine lining.[00:20:58]So that's why the first thing I thought was started need to be cold. Because then you need the room. It's impossible. Basically, it's that I used to go there Friday, Saturday, Sunday, used to work about 16 hours every day. Plus during the week, all the preparations, all the orders.[00:21:25]I was doing all the orders, all the preparations, and obviously I have my staff and everything, but it's really tough. I mean, you need to mount the preorder of the food because people, they need to pre order many times. There is no pre order many times.[00:21:49]And then you need to have just in case for everything. Yeah. What happens when extra people show up? You only got 22 seats, though. Yes, but when you have an owner like the one that I used to have, I remember once, I think I wrote you once, was full service, 22 seats.[00:22:13]And then the owner came and then he said, oh, I brought some two friends. And we were like, don't worry, don't worry. So basically, imagine a table around and inside, in the middle you have me, another chef, the host, and on the side you have waiters to serve the people in the corner. So the owner decided that he comes up with two guests. So the two guests standing up next to the waiters on the side.[00:22:54]Okay. So basically I needed to have food for 25 because I need to give him as well, even if he said no. So start thinking about how fragile are all those cocktail spheres. And I need to have for everyone, okay, one food portions, there is a limit how many they trade. For example, for the fish we had trade, there is a limit how much like that.[00:23:30]Like this. Everything just goes out the window. Yeah, not only that, how many times I was serving the fish. And then the guy next to, let's say the lady or the I don't know, beef. And then was like, wow, the fish looks amazing.[00:23:50]Can I have the fish instead of the beef? 40 meters hanging in the grain. Food hot already. Everything is there. If you want anything, it's down there, you need to bring it cold.[00:24:04]So all portions, there were always one or two extra. Just for that reason. Just for that reason. So food cost, it needs to be super tight, super tight, super controlled, because otherwise you spend too much.[00:24:25]And then one day I used to do beef, beef rips, beef short, rips, sou vide. And then slow was very tender. And I ended up having I think it was the day that the owner brought another two guys. So I had extra beef, but I didn't have enough. Obviously there was already all warm already to go up, so it was too big.[00:24:54]So I cut it in half somehow, so they don't see me. And from one I made two. And again, and I'm going to say that again, 40 or 50 meters hanging in a crane. And the distance between me and the guest is, I don't know, 50 size of a table, 60 CM. They see everything.[00:25:21]You can hide. Once the chef who was with me, somebody asked for the fish, no sauce. And then he was a bit, I don't know. And then he put sauce everywhere. And I'm like, Look, I said I said, one, no sauce.[00:25:43]You see, he's putting down, change the plate, put the plate in the oven, take the fish, scrap the sauce, flip it so they don't see, you know what I mean? And then make another boat and send like that, hundreds.[00:26:06]Once they brought once the same owner, don't take me wrong, the owner, he was also a chef and everything. He's a fantastic businessman. And I don't know, personally, I don't have anything against him. The opposite, I still in touch with him and everything. One day he brought a two Michelin star chef from Singapore.[00:26:30]He was visiting motor. He was visiting motor. And they decided to do something together, blah, blah, blah. And one day, before I got to know that he will come to do the service with me in the sky. Now, with all what I'm telling you, you can understand that if you've never been in a service and dinner in the sky, it is super complicated for me to explain you, because everything is time.[00:27:02]Everything is time wise. The service is one and a half hour the service is one and a half hours. Then I have 20 minutes in between the first and the second one to set up again, and then another one and a half hour. So if for any reason there is a delay, I'm not going to say the word, but I'm fucked. You know what I mean?[00:27:28]Yeah, no, I was looking at that, too. I mean, like being 40, 50 meters up in a very small space, you've got everything preset. You only got an hour and a half to execute, and everything is time. It's almost 112345. It's a five course meal.[00:27:47]Plus we used to do at the end, nitrogen, the Moncello. So we used to do like a sorbet with liquid nitrogen as a show. So it's kind of a six course meal in one and a half hours, hanging in the air. And I needed to explain to a two minute minister restaurant guy, to a chef who probably last time he was in a service like that was when he was, I don't know, 15. Yeah, right.[00:28:17]The guy has a restaurant with five tables. That's what he knows. And I needed to brought him to the mud. But listen, mad. Mad.[00:28:29]Really, the mad. And we succeed. At the end, we succeed. And the guy sat down and told me after, in between the services, he was sitting and eating the leftovers and blah, blah, blah and stuffed food and things like that. And then eventually he told me, I don't understand how you do this.[00:28:56]I really don't know how you do that.[00:29:01]I just show you how. It's impressive. It is very difficult. Yes, it is very difficult. But it was done.[00:29:12]It passed. It gave me a reputation here in Malta. It gave me the courage to understand that at the end, it's just food. It's just food. It's not life or death.[00:29:23]It's just food. We need to do all the best. And I have to say that this owner, that he's in all details of all his restaurants, he only came to visit six times in six months. And when I asked him, Why is he not coming? He told me, I don't need to go.[00:29:43]So you know what I mean? So that's that's all on on me at the end of the day. Yeah. It's a beautiful thing, man. Yeah, that well, that's the thing.[00:29:56]That's when the owners come to you and tells you, because at the end, I ask for more money. First of all, I told him, Let me take care of okay, I show you. I proved you let me take over everything. I do all the organization. Let's bring another chef.[00:30:16]I'm not taking a step back. But the opposite. I will take care of everything and I need more money. And blah, blah, blah. And then it's when they said, no, but you don't need your money.[00:30:30]You enjoy what you're doing. So it's like you work from something that you like. So you're not working, you're enjoying it's. Your hobby.[00:30:41]You don't pay the bills with a hobby. No, but then I had another offer on my table, and this is when I said, okay, thank you, but I'm going to do that.[00:30:59]Makes sense. Yeah, they understand. And they understood. And I was lucky enough to do that in January 2019. So imagine.[00:31:14]Imagine. Yeah, the timing was there. The timing was there. The timing was there. I could have been two years or two and a half years without the job and forget it because I didn't want to go back to the kitchen, as we said.[00:31:35]Go back? I'm already 40. Go back to the shifts and things like that with the family.[00:31:43]It's not ideal. No, not at all. So, I mean, how did COVID impact Malta? I have to say that the impact here was very low. At the beginning, things, they were locked, they were closed.[00:32:00]But we were never in a completely locked down. Okay. We could go out here and there. I'm not talking about traveling since that. Also, again, it's an island, so there isn't anywhere to go.[00:32:21]The government gave out vouchers to spend in the local industry and local businesses. That helped most of the restaurants, even including fine dining and including Michelin Star restaurants, they turn into takeaway. They used to send takeaway with instructions on how to reheat or things like that. I tried them all. It was no good.[00:32:53]I don't know. Yeah, it was no good. I know that in the state habit, I mean, I follow linea and other things, and I know that Grant was doing the videos on how to reheat and regenerate the food that was sending. Look, even for me, which I don't really need instructions, to be honest, to regenerate a meal. It was not done.[00:33:21]Correct. It's very hard. In my opinion, they needed to go lower. But then if you have a Michelin Star restaurant, you can't not send the food that is expected.[00:33:35]Yeah.[00:33:39]I don't know if I'd expect a Michelin Star experience in food if I'm ordering it all take away. I agree. But on the other hand, that's what people were expected. Like, okay, I'm more than in from, for example, Noni, which is they have one Michelin Star restaurant here. I know the chef.[00:33:57]He's an amazing guy. And he also was on my Teslas. I interview him. Okay.[00:34:07]He was trying to deliver as a takeaway with instructions, with everything, and put the oven like this, and blah, blah, blah, and simplify. But at the end, you know what I mean? It's not there. The experience is not there. So I think they should have go to what I believe it's the best, which is simple food taste.[00:34:31]Just simple food, local produce and do it, taste it. That's it. Yes. Because at that point, too, people just wanted comfort, right. Whether it's through the food and everything else, it's just they needed something more soul warming and stuff, so it didn't have to be fancy.[00:34:48]No, I agree. Now, the thing is, in Malta, in terms of the industry, the funny thing is that and I entered in a few details of my dissertation, is that during COVID most of the people turning to the local, to the farmers and mainly to the local farmers. And the local market grew and people were buying and things like that. As soon as the border opens, everything went back as it was.[00:35:26]It's incredible. Incredible. Same people that they used to go to, the farmer, they kept going, but all the new guys back to the comfort life of supermarkets or big chains. As soon as the convenience came back. Convenience, yeah.[00:35:46]Still, I think the takeaway food grew exponentially. And it's incredible the amount of people ordering food from home. But normal food, like normal takeaway stuff. But there's pizza, pasta maybe, which is weird. I don't know who ordered pasta from takeaway, but anyway, it's going to be overcooked.[00:36:20]But anyway, you know what I mean? But then what happened is that a lot of these takeaway apps, they added grocery by fishmonger butcher everywhere from the app. You can buy all your groceries, you can buy all the supermarkets turn into online shopping, online buying. A lot of farmers, supposedly, they turn into the online selling as well. Although, back again, if you go online and it says, I'm not going to say the name of the company, but if you say local farmers from Older, why you're selling bananas?[00:37:16]How can you sell a banana if you're a local farmer? Or mango. We're still in the Mediterranean. Where are you bringing the mango from?[00:37:28]Yeah, no, we get that here. It's kind of almost a running joke with the farmers market in our area. It doesn't actually have any actual farmers from the area. It might have someone.[00:37:45]I don't think there's any produce. We might have some local chickens, the honey. There might be one or two small ranchers, but that's it. But I mean, the market itself is fairly large and it's stall after stall after stall of all the same thing. And it's all produced from whether it's Mexico or Florida, I mean, wherever it's coming from at that time.[00:38:10]And it looks beautiful, but this isn't a local thing. There's no local board here. The farmers market, it is 100% local, that's for sure. But it's only physically. They don't sell online.[00:38:27]Now, the people selling online, they're telling you, we are the farmers. And I know them. That's the thing. I know them. But they are.[00:38:39]I'll give you an example with the Academy, where I teach. One of our workshops is olive harvesting, and we create our own olive oil, the Maltese indigenous olive, which is thousands of years old. The name is Bitney. That's the type of oil of olive. And obviously, I know the farmers.[00:39:04]And the funny thing. Is that the farmer I speak to, his cousin is one of the biggest importers of fruit and vegetables for supply retail. And I'm asking him why he's not selling local. I was in the restaurant or in where I work. I was managing a whole office payment solution office, that they have a canteen for the employees.[00:39:33]So I was managing everything, including the canteen. And I was buying from this guy who's the cousin of the farmer of the Olive, and he's not selling any local things. And I was asking him, is your cousin you have a lot of things, why he's not offering local? Why? You know what?[00:39:57]Let's say that he wants to be imported. I don't know. I know why, because those are the conclusion of my dissertation. But at least favor the local product over the importer. I can't understand in an island so small that a Cauliflower from abroad costs you less than a Cauliflower from here.[00:40:29]Now I understand. Okay. Because there is not enough. Okay? But if there is not enough, sell whatever it is and that's it.[00:40:38]Done. But can't be that importing something, it's cheaper than growing here.[00:40:48]I can't understand that. How's that for a cliffhanger? So we're going to pick up this conversation in part two. Jump onto that one when you've got the time. And thank you for listening to this episode of Inside the Pressure Cooker.[00:41:01]If you enjoyed this episode and feel like you're able to take something away from it, please go to Apple podcasts and rate and review us. If you don't use Apple podcast, please follow us as well as share this episode with a friend. This is a publication by Rare Plus Media, hosted and produced by me from Rare Plus Media and myself, Chad Kelly. Thank you for listening. Keep kicking ass.

Chef Ariel Guivisdalsky is passionate about exploring the usage of local products within hospitality business in Malta, and he interviewed five people in different elements to write his thesis on this topic. Through his interviews, he found that the five star hotel and Michelin Star restaurant didn't focus on local products, but the middle range restaurant and the high end restaurant were more focused on using local products. This surprised Chef Ariel and reaffirmed his passion for the importance of buying and using local products.In this episode, you will learn the following:1. The addiction that all cooks and chefs share and how it drives them to thrive in what can feel like complete chaos.2. Exploring how the usage of local products within hospitality businesses in Malta can help increase food tourism.3. Revealing what surprised Chef Ariel Guivisdalsky when he interviewed five people in different elements of the food industry.Resources:Chef Ariel Guivi on InstagramMediterranean Culinary Academy on InstagramEmily A. Francis on InstagramThe book by Emily A. Francis can be found on Amazon and booksellers everywhere.The Taste of Joy: Mediterranean Wisdom for a Life Worth SavoringOther episodes you'll enjoy:Suki Otsuki: Finding Peace & Nourishing Your SoulThe Lady Line Cook: Learning LeadershipJeff Platt: Diplomas & EgosConnect with me: Instagram: @insidethepressurecookerYouTube: @insidethepressurecooker7872Website: https://insidethepressurecooker.comPatreon: Inside The Pressure CookerFeedback: Email Me! Loved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.[00:00:01]Hey, and welcome back to Part Two with Chef Ardio. Over the last 20 years working in restaurants, I met a lot of really interesting people. Bourdain called us pirates and misfits, and he couldn't be more right. We really were. I say were.[00:00:19]We are a hodgepodge of cultures and backgrounds, and we get to play with food all day and we get to make a living doing that, and it's pretty damn awesome. This is what inside the Pressure Cooker is all about. It's about making some new friends and sharing some stories with some old friends. And listen, we all know that life inside a kitchen is not for everyone. We've seen plenty of people come and go that thought they could hack it and they couldn't.[00:00:49]It really does take a special someone not only to survive, but to really thrive in an environment of just what feels like complete fucking chaos. But it's pretty damn controlled. And then just the constant pressure and the stupid hours you put in, not to mention it can be a very thankless job. Before you know it, it's all in your blood and it's the only thing you know and you need more. It's an addiction.[00:01:14]This is the bond that all wine, cooks and chefs share. It's becoming the heartbeat of the kitchen, as cliche as that fucking sounds. But it's in our blood, which means it's fucking pulsing through our veins, and it's what we live for. This is Chad Kelly, and I've been slinging pants for over 25 years. And in that time, I've been fortunate enough to be a part of many successful kitchen teams, many of which I had the privilege of leading.[00:01:45]And during those final few years of my career, I found that my passion was not only just in cooking, but it was the people. And it was mentoring the next generation of chefs. A quick interruption before we jump on to the rest of this, two things. First, there's a link in the show Notes that well, it's not really a link, it's my email. Please, I want to hear some feedback from you all.[00:02:13]What do you love? What do you not love? This is how I learn. And the second part I've set up a patreon account for this podcast. The link is also in the show notes below.[00:02:25]Please, if you're able to, we would love any contribution you're able to support us with. We all have costs that we need to try to COVID with this show, and any sport would be greatly, greatly appreciated.[00:02:39]You're based in the States, right? Yeah, I'm in Dallas area. North Texas. I don't know how there, but the situation here of the industry in Malta and in Europe itself in general, it's a disaster, you know what I mean? This was just a brief snippet from our conversation when we started talking a.[00:03:04]Little bit about the impacts of COVID on Malta and where it's out today, but it can easily apply to the. Conversation that's about to happen. Hopefully you love the first part, but this one breaks down something that Chef Ariel is very passionate about, and hopefully. All chefs are passionate about. And it's really about our food supply.[00:03:29]And the concept of buying local seems pretty simple, right? But once again, it never really is. We all know that it's not as. Simple as it should be. So before we get too far into this as well so we're getting into your dissertation, your thesis here.[00:03:47]And why did you I mean, obviously you're very passionate about it, but what was this thesis for? Basically, since I was working and didn't in the sky, and it was mainly hold for six months, the season, during the summertime. And then I said, okay, let's study. Okay. I've been a head chef.[00:04:10]I am a head chef, but I don't have those beginning basic skills, or at least the theory behind that. Let's go and study. Let's do. And I check. And here they allow me to do a bachelor's degree.[00:04:29]So basically, it's a kind of university title, university degree, which is over three years. And then I said yes. Why not? So I was studying winter, fall, and I was working mainly during the summertime. So time was perfect.[00:04:57]So obviously then it took a bit longer than normal. It took me four years because in between what's covered inside and part of the degree was I spent four months in Institute Paul, because I spent four months intensive in Institute Pulpus.[00:05:22]But then we flew when COVID was here, COVID started and then back, and then what we do, and then again, so it takes a bit longer. The last thing that I needed, I needed to do the test is a dissertation of 15,000 words, because it's a degree. It's a bachelor's degree with honors.[00:05:50]So that's part of it. And unfortunately, I failed the first one, to be honest. And I needed to do another one.[00:05:59]It was meant to fail.[00:06:04]I started as part time job, full time study, and I end up full time study plus full time work, plus another part time work, plus everything. And it was really complicated. But yeah, was part of it was done. Graduate and everything is perfect. How did you choose this topic in the topics exploring the usage of local products within hospitality business in Malta?[00:06:35]So, as I said first, I failed my first test, which was based on ethical consumption. I truly consider myself an ethical consumer, which means that it's related to the local produce. But I do think twice before I buy any food related produce. For example, buying avocado, it's actually supporting not only the fact that avocado kills the soil, but it uses a lot of water, but it's also supporting the labor laws in countries where the avocado is grown. And some countries, we know that there are kids working in there, and it's a bit shady, let's call it.[00:07:28]So I don't buy that unless, for example, here we receive avocado from Spain, from the Canadian islands. Fair enough. Okay, no problem. So failing the ethical consumption, Texas doesn't matter. Why?[00:07:46]To be honest, I didn't really do many things.[00:07:52]I still wanted to stay on something similar with that. Sure, this makes sense. Then I said, okay, let's see. One of the main goals of the academy where I teach is that we use only local products in terms of fruit, vegetables and proteins. Obviously spices, there is a limit, how can you use?[00:08:14]But we try to use only local product in terms of that. So I said, if this is something I'm dealing with every day, let's focus on that. And then I decided to do that and try to understand why, if we as an academy can do that, are the restaurant doing it? Because I don't see it on the menus. Here in Malta, unfortunately, we live in an island in the middle of the Mediterranean, and 85% of the restaurants, they have seabass farmed and salmon in the menu.[00:08:52]And I can't understand why we have salmon in the menu. Sibas, I understand it's locally grown, farmed fed, it off, but it's local. At least it's from here. At least from here. But why salmon?[00:09:09]And the answer is because that's what people like. I said, but that's not what people like.[00:09:17]That's what you are offering. So that's what they choose. Why? If you offer something else?[00:09:26]Exactly. It is a complicated topic, and for me it was important because that's what I do. You know what I mean?[00:09:37]I don't buy my house, for example, unless my kids really, really want maybe once every, but usually I don't. So, yeah, I mean, when it comes to local versus the imported, how much of it is just business decision for. More of the tourist market? Because Malta is kind of heavy on the tourist market, right, where they're almost you go there and they're offering stuff that it's just tourist trap crap. Exactly.[00:10:13]But that's the thing. There is an increase, extremely increase in all Europe on the food tourism, people who want to buy local stuff. Then you arrive to Malta, and if a foodie arrives to Malta, it will be hard to find where to eat local food. And I'm not talking about traditional Maltese food, because that's there is traditional Maltese food. I'm talking about that you go to any restaurant, whatever middle range here you have high end, which are good, not hardly using local product, the middle range are bad.[00:11:01]And then you have the low GestIC kiosk in the street, whatever, which those are quite good because they sell traditional Maltese street food, which is fine, but in the middle, which is the normal people used to usually go, most of them are tourist oriented. What they believe the tourists want, or what they found that the tourists want. That's what it is. They all have steaks. Argentinian, Rebuke.[00:11:42]Now. I'm argentinian. I don't buy Argentina meat. I don't buy Argentina meat because it pissed me off that they bring it from there, you know what I mean? I try to buy it.[00:11:55]For example, there is a breed in Italy called Scottona, which is a type of cow. So I buy that. It's slated in Sicily, which is 40 minutes in the ferry. It's loaded. And in Sicily, it's not locally grown, but it's there.[00:12:15]Or else I buy a lot more. Local than Argentina, of course, that's the thing. Or else I even buy malt is locally grown beef. I think they slaughter here, maybe two cows per week, something, maybe three. But I die from a butcher that they have, you know what I mean?[00:12:38]And I try to buy things that all the rest of the people they don't buy because I know, because I have the knowledge or the experience or whatever. But at least I know my head is quiet that I did myself as much as I can to keep them on the same situation. And yes, most of the restaurants here, unfortunately, they sell what the general crap tourists want. So part of the restaurant review that I do, we do restaurants review for free. Me and an American lady that she has a lot of she also wrote a book coming out soon.[00:13:21]She is a foodie and I'm the chef, so it's called The Foodie and the Chef on Tour. And we actually try to find small places that they do something specific with local products, but they don't have a lot of potential for marketing. So we go with obviously they give us the food and we'll write a review. And we posted a magazine, which is tourist oriented magazine. Okay?[00:13:51]So that way, because we both have foreigners and I found a lot of places that I never heard about them. Living in Malta for almost six years, I never hear about them because they're more on the local market. Exactly. Or it's not very popular or things like that. And we try to showcase that.[00:14:14]That's cool. That's a lot more what I'd look for. Although so much of like when I would travel, when I see stuff in magazines I thought I knew. But it's all paid placement. Some of them, yes.[00:14:30]The thing is, again, the balcony that we work is it is tourist oriented, but it's not the magazine of the airport, you know what I mean? You won't find it on the airline.[00:14:45]You will find it on the airport and it's for free, but it's not in the airline, you know what I mean? There is a difference. I love all those, like, best seafood or best steaks and wherever. It's just an ad and it's not actually produced by anybody other than the company.[00:15:10]And the good thing is that with us, you actually read it's. A whole review about the place about how we found it, what we think, what we had, what they have, what they offer.[00:15:25]Sometimes we don't even agree. I mean, the lady we went to a place, they do their own fried calamari. Obviously, here there is plenty of calamari, and usually me, personally, I like very thin coat of flour. And this lady, she likes more butter, kind of more British butter, kind of. And at the place here, the place that we went, they do like that.[00:15:54]And she was in love. And I said, well, you see, I don't like it. I mean, as a chef, I can tell you it's very good, it's well done, but I prefer the thin one. And we try to showcase that. They have a special recipe that comes from ages and ages with the same butter, the same calamari, the same thing.[00:16:16]And the calamari that he buys is from the next door lady that she sells in the fish market. So all those things we try to. Do no, that's great. Yeah. So we're kind of getting away from your thesis a little bit here.[00:16:34]No, this is good. I think it's all relevant as well. So your thesis you went through, you interviewed five people in different elements, right? Yeah, ideally, what we did is I interview from Michelin Star restaurant, five star hotel, until a small takeaway shop, everyone, at least I tried to understand, cover the spectrum. Yeah, it's cover all the spectrum.[00:17:06]I could have done it more with more people, but unfortunately, some, they tell you, no, we only give you one, or blah, blah, blah. Because my idea was like, we took a five star hotel. Okay, so I spoke to the executive chef, but what about the purchase manager? Or what about the Somalia? You know what I mean?[00:17:28]There are many savings, but they decided that just one person. And I covered all the spectrum of all the options. So I didn't want it to do two places on the same range. Kind of makes sense. It's pointless.[00:17:45]So, yes, we did that in each one and yes. So was there anything about it that surprised you, like, after you collected everything? Well, for example, I have to say that it really surprised me. The Michelin Star restaurant, the five star hotel, I assume that they would mainly focus on importance because they buy big bikes and things like that. Yeah, that one didn't surprise me.[00:18:21]But again but the Michelin Star resident, I was expecting that one of the criteria to have a Michelin Star is like, you focused on mostly on local produce. And unfortunately, I know, and he told me my proteins cannot be local because the quality is not there.[00:18:45]He's telling you the quality is not there. And then the vegetables at the end, the season is so short, or sometimes I just can't which in my head was, okay, if it's short, use two weeks. Cauliflower another two weeks. I don't know another thing, another two weeks, another thing. Just change it.[00:19:05]That's stylish. Fair enough. You know what I mean? Okay. You need to focus on your proteins, and for any reason you don't use local.[00:19:15]Okay, but all the rest.[00:19:20]Yeah, no, I get that. The middle range restaurant seem to be. More focused on because I choose one specific one middle range that they claim to be traditional Maltese food. And I said, okay, your traditional Maltese food, what are your ingredients? And happily they are using specifically.[00:19:46]And he told me I pay more, but I use local. I pay more for sunried tomatoes. That is done by my uncle, my cousin, whoever, you know what I mean?[00:20:03]The capers I buy here remotely, there is a lot of wild capers, so you can go actually in the countryside and pick them up. And he said, I prefer to use this one, even if I pay more than buy a bulk of ten kilo from somewhere. And that's it. And that was very good. And that was what I wanted to listen, you know what I mean?[00:20:32]And I also have on the high end end restaurant, there's a high end restaurant, the one that I interviewed, that they were just open. They just nearly open. And they claim in fact, I see that they don't use anything from abroad. And in fact, lately I came to know that there is a guy growing sugar cane in Montana, and there is a lady growing stevia, and they were all sold to this restaurant. Really?[00:21:13]Yes, yes. So he's doing his own he was doing his own flour from local train, and he now is having his own kind of drying stevia plants for him for sweetener. And someone was growing sugar. Someone is growing local avocados now as well in Malta. Okay.[00:21:36]Which is funny. I mean, we're talking about an island that the size of I mean, you are from Texas, so probably it's all Malta. It's one third of a neighborhood, probably super small.[00:22:01]It looks like increase at the end. My main focus was always on my main idea, my main goal for both cases is that if you increase the demand at the end, the supply will come, the consumers have the chance to actually change, but if they don't demand it, we will keep seeing here salmon and sibas everywhere.[00:22:35]Well, I mean, that's kind of that I mean, we're almost talking like, what came first, the chicken or the egg no. I agree. Yeah, definitely. So there's a combination of you've got to have the demand, right? And then you've got to have the support from the public as well as just ownership that's going to pay for it and then be able to find that middle ground as far as pricing structures, because it feels like pricing is such a weird thing that everybody is trying to compete with the big corporate places or just your chains.[00:23:22]And it's like okay? We'll never be able to compete with that as a smaller restaurant. So just stop right. Stop trying to be that place that you don't want to be. Exactly.[00:23:34]Stop comparing yourself to that, too. I believe that, unfortunately, many restaurants, they don't understand marketing, so they open and they don't understand what's the target market. They don't know how to focus. They don't do segmentation. They don't understand all these words, all those words that I learned them during my degree.[00:24:03]And I know that fair enough. And that's why I believe that having a degree I'm not just saying having a small course of cooking. Now, you want to do you want to manage a restaurant, you have to study or you have to have the money to pay someone who studied to managing for you, because you can't open a burger place. You know what I mean? As it happens here.[00:24:33]But the thing is, again, here, every burger place that starts, that opens, they copy what they understand, and you end up having a takeaway burger place with Ruffle Burger man. Now, the problem is that people ordering that saying, oh, I'm having a burger with travel. No, they bought a sauce which has no travel at all, just some essence, and they put it to you and they sell them to you. So the lack of knowledge now, what I'm saying is, as a restaurant here, why are you putting that or you know what? Back to the fish option.[00:25:19]You want to have salmon because people like salmon. You want to have seabass because okay, have three have local fish of the day, sea bass or salmon. But at least you're trying. Now, you said I mean, because you. Said yeah, as I say, you're in the Mediterranean.[00:25:39]You're in the island in the Mediterranean. Exactly. Seafood should not be in a problem. No, I mean, you've got beautiful seafood where you're at. It is it is a problem.[00:25:47]I mean, salmon is is like that's just a shot in the face. It is. It is a problem. It is a huge problem here, because, unfortunately, this is something I talked to my fishmonger, and he's telling me the fish guys, first of all, the lower during COVID or whatever, they stop going, and many change, and they don't go anymore. And those who go, they sail to the area of Sicily or even Greece, and they sell there.[00:26:21]They sail, they catch whatever they can, and they don't bring the top quality to Malta. They sell the second or the third quality to Malta on the same price that they sell the top quality in Sicily. So we pay more for less quality.[00:26:42]And then you go, you take a ferry or you take a plane for 45 minutes, 550 minutes, you're landing Napoli, and you have the best seafood ever in your life. It all came from Malta, and it's the same sea. It's the same sea. You know what I mean, it's exactly the same sea. I'm not talking about I don't know.[00:27:05]Andalusia in Spain and Tel Aviv. Okay? It's all Mediterranean. It's all Mediterranean. Fair enough.[00:27:13]But the current things heat, blah, blah. But Sicily, anonymous. There is people that they do swimming, that they swim that you know what I mean? So it's crazy. It's crazy.[00:27:30]It is a sort of what first demand or the offer? I believe the if you as a restaurant here, try to offer something. I'm not talking about change the the whole mind, but one step at a time. As Rocky Balboa used to say. One step at a time, one punch at a time, one round at a time.[00:27:54]Sure.[00:27:59]I 100% agree with that. Because you're not going to get the best quality if nobody is going to buy it or if you're not trying if they see the support, the farmers and your fishmongers. Absolutely. Why wouldn't they want to bring the money home? And also, the government is here.[00:28:27]It has a huge I mean, I am a liberal. I don't like government to impose or to enter in that in terms of economy. I'm not trying to regulate prices or the opposite, but promote. Promote. Now, don't promote only in the multistelevision in Maltese, because there is about half a million people living in Malta, probably 150,000, 200,000 are foreigners.[00:29:10]Now, if you don't understand that, then keep doing advertising multistelvision that nobody sees. Because anyway, nobody sees. Yeah, just so many things, I'm thinking. But even then, smart government is when you try to protect the business and your agriculture, and that's imposing, whether it's tariffs or something, taxes on products that you can get in Malta. Exactly.[00:29:45]But then is imported, and then all of a sudden, it creates a fair market value. Again, personal opinion. I don't like that. I don't like all these things, you know what I mean? But at least try to make you know what the Minister of Tourism, tourism is one of the most important industries in motor.[00:30:10]Combine food with tourism.[00:30:15]Well, are you familiar with how Pad Thai was created? Pad Thai? No. From Thailand. Yeah, I know.[00:30:22]Right. So it was created through tourism when they were in the process of changing their name from, like Siam to Thailand and what is what we call Thailand. And they were looking for a dish that represented their culture and just who they are as a people. Right. They wanted something to help define their identity and their culture.[00:30:48]So they had a national competition to create the next national dish. And so Pad Thai was created out of a competition to create a national dish that represented who they were. Well, that's the thing, okay? There is national dishes. There is whatever you want, but promote it.[00:31:09]Showcase, showcase the local produce.[00:31:15]Listen, there is DOP on Jesus in Malta. There is DOP on Jesus and nobody knows. There is dok, which is dok in wines. It's like DOP, but in Maltese. Okay?[00:31:35]The wines here are not bad.[00:31:39]They are not burgundy Pinot Noir, but they're not bad. They are good. I choose, most of the time, local multi wine when I go out to eat. But that's me. My wife always complains about that anyway.[00:31:58]But again but you know what? But you know what? There is a wine here. There is a wine here fantastic. And they have amazing olive oil.[00:32:09]But you need to spend in a restaurant almost 100 euro per bottle, man. We're still talking about Malta, you know what I mean? It's not a premier crew, it's a wine from Malta. So, with all due respect, you need to understand that. Now, I don't know if it's a winery or if they're a restaurant, but someone in the middle is doing something wrong.[00:32:43]Because how do they mark so wine in Europe, in those countries? How is that priced? I don't know how I don't know. To be honest. I don't know how to price this.[00:32:57]Look, the winery, I can check. I don't really know. I have someone who works in winery and contact with him. He came as a student. He came to win.[00:33:09]But the problem here is that there is not enough. There is not a lot. So the cost is high, and I understand that. But still, your price cannot be the same as a premier crew from Chablis, you know what I mean? With all my respect, it's not you can't you know, a Chevy Premium crew cost €120.[00:33:45]Your white wine has to cost no more than 50 because you're not there. Even if you are amazing, you're not there. Now, then there is a problem with cost wise, because amount or whatever, I don't know, change your market, you know what I mean? I don't know. Do something else.[00:34:02]But I'm not buying that. It's too much. Yeah, that's a lot for a local wine. That is going to be good. But like you said, is it that level?[00:34:17]That's a thing. That's the thing.[00:34:23]There are a lot of things and bringing this forward, and I think it's a trend going on in all Europe. What's happening.[00:34:38]What'S going on everywhere, but. Mainly with the local product. It's like the prices are getting crazy with the war, mainly, okay? And then people try to go, but it's a mix of convenience and prices, you know what I mean? People now, they work too much.[00:35:05]And all through the computer, in 30 minutes, you have all your order. The next day you have delivery on your home. And it's sad, but it is what it is.[00:35:21]Yeah.[00:35:24]The war in Ukraine right now, what's been the biggest impact, price wise? What items? I know grain was a huge export. Grain. Grain is a huge oil.[00:35:37]Oil as well. I I remember I remember paying the 2026 25 liters, you know, Jericho of frying oil. Sorry, speaking liters. But that's that's what I know. I think they know how many gallons are.[00:35:56]We used to pay €26 for the 25 liters. And the last offer I received, when I still used to deal with all these bulk, it was 75 €75 per 25 liter, from 26 to 75. And that's the price, and it doesn't go down.[00:36:21]And we're talking about vegetable oil, which based on soybeans and whatever. Soybean canola. Vegetable oils, yes, oil. Oil, definitely grains and flowers as well. And again, grains are the impact in animals.[00:36:48]So animal feed, I volunteered in a horse rescue place, and the animal feed went up dramatically. Even the hay, even buying hay, it's hot. Yeah, because once you short something else, you're going to put pressure on the other spot. It's a whole cycle of complication.[00:37:19]Well, let's hope this gets wrapped up sooner. Yes. Later. I hope so. The thing is, we stopped hearing in the news, you know what I mean?[00:37:27]They still fighting. It was okay all over the news a couple of days. That's it.[00:37:37]So let's talk shelf life. And in marketing, you brought up marketing.[00:37:47]I read this in your thesis, and it kind of annoyed me, not because it was in there, but because I see the same thing here. That shouldn't be an issue, but when people are saying the local produce would just come in a bag, and it wasn't, like, properly marketed, and I'm like, well, okay, one, I'm already paying more for something. Because the concept of local is also the concept of sustainability, which you talk about. Right. But sustainability means it has a positive impact on that farmer, his family, the environment, and the economy.[00:38:33]And all the feedback that I receive is that every local product is just put it in a bag and look like disgusting thing. Mainly proteins. That's the thing they send you proteins. Not even wrapped up the packages. It's just a bag, or whatever.[00:38:55]That could be an easy fix. It's like, hey, you want me to wrap this up in something? Fine. But stuff, shouldn't it just be put into these fancy packages just for you to later take out? I agree.[00:39:10]But again, look, when you bring imported things, that's how they come. They come in fence.[00:39:20]It's designed to be on a store. It's designed and grown to look pretty on a store shelf. Yes, and I agree. The thing is and that's something that was telling me, the guy from the hotel, and he was telling me, it can't be that I ordered chicken, and I said, okay, you know what? Bring me local chicken, and I receive a plastic box, kind of with, like, ten or 15 chickens, one on top of each other with a bag, and just like that.[00:39:56]Okay, don't fancy wrap it. Don't fancy wrap it, but at least wrap it properly. Don't bring me a disgusting box where the blood of the liquids are falling. You know what I mean? Because that's.[00:40:13]What happened. And the thing and what I see here what I see here is that I don't want to say the health and an environment has an impact. Or people in Moza, they live somehow, you know, the age of the where we all were eating with our hands after touching the mud. But in many, many situations it is in many situations it is like that. And you say that okay, I'd like local, but at least don't package it with a plastic box or those white material.[00:41:00]I forgot how to say that in English. Those white trays. Plastic white, yes. Terror phone with clean thing. Okay, don't can you vacuum it?[00:41:14]For example, take a vacuum bag, put the chicken, vacuum them, even if the bones break the bag. You know what? At least it will not start licking, smelling in the box.[00:41:34]That concept, it's not understandable. I mean, is it like a generational gap? I think it's generational gap. In my opinion, it's generational gap. Because even here when I go to a farmer's market, I don't expect anything.[00:41:51]I go with my bag on my plastic bag, big one. Just put everything inside. I don't go home. Fair enough. Sure.[00:42:01]When you buy from a farmer at home, they bring you fancy things, box, carbon box with paper bags inside.[00:42:17]Okay. You know what I mean? If you're a farmer, you bring me a box so you don't make dirty fairness. Okay, but why adding more papers and more and more bars and more inside and everything? I don't know.[00:42:31]Maybe it's because of me. Maybe people like it more, people like it less. And it's all about marketing and how I'm fancy and how it's done. I'm saying that it cannot be such a difference between what you come from abroad, it's so fancy packaged and some dated and everything. And then here you buy again back to the chickens.[00:42:54]There's not even date on the packages, just in the bag. No. And that's it. And that's sad because when I buy my chickens or my beef from the local butcher, there is date and there is everything. So why the retail?[00:43:12]Not you know what I mean? Why not? Why? Because I pay more and then you know what I mean?[00:43:24]I don't know. Yeah, that's the tricky part because out here we have to have USDA is involved with everything. So it's part of that government oversight and it's become very restrictive. So like a local chicken farmer, after everything's said and done in one processing, it's more to process a chicken than what they can almost sell it for. Right?[00:44:00]That's the tough part because the processing can create more of a dirtier environment as well here than a natural where they would be doing working outdoors.[00:44:13]So there's a lot of elements to it that create more costs, even though they're going to have a better quality product, healthier product, because it's not going to have all the elements to it and everything's sold. They're almost harvesting just what's sold, or they're going to sell it, freeze it, and then take it to market.[00:44:42]But they can't compete with pricing. Just like we talk about out here. We've got the costco is like those big markets, and they sell whole roasted chickens for like, $6. And it's like, well, that's what it costs just to have it processed.[00:45:03]Nobody can compete with that. So when someone says that, hey, it's $20 for a whole chicken, right, then it's like, well, why is it twice as much as this one that's already cooked and ready to go? The public doesn't understand that. No, that's lack of knowledge. Education.[00:45:27]There's part that says education, right? But do they want to know? Do they care enough? Well, I don't think they want to know because unfortunately, most of the people think with a pocket and not with a head.[00:45:44]And that's something here.[00:45:48]And that's why I believe that you can solve that with education for the future. So at the end, if you focus on the education of the kids, if the kids would know do they kids know where the chicken nuggets come from? They have to know. But they have to know. You know what I mean?[00:46:12]It's this chicken, you see? Now it's walking and then I'm not talking about that. I'm not going to send my five years old kid to a slaughterhouse. I'm not. But he knows that the ham comes from the pig.[00:46:33]And the farm where we volunteer with the horses, we have a pig. And then, okay, so this is a pig. And when he died, they create food. So this is what I try to do. Now, I believe kids in school, they should go to farms.[00:46:53]They should go and see one day, I don't know, picking strawberries, you know what I mean? Pick and eat. Pick and eat.[00:47:04]They don't even know how the strawberries grow. They don't even know why. You know what I mean? Like my son was telling me, there are supermarkets here now in the middle of we're talking about we are already in December, which is winter.[00:47:22]And he asked me for a pitch, and I said, there's no peach. No, but there is in the supermarket. And my question is why? Why do we need to have peach in the supermarket in December in the middle of the Mediterranean? Why?[00:47:41]And it's not even good. It won't be good. Disgusting. It's tasteless. That's the thing.[00:47:48]It's tasteless. It has been in fridge for who knows? Kept in cameras on zero degrees or whatever. Who knows? Yeah.[00:47:59]Took the cargo, freighter over from the south. Exactly. Or who knows from where it's coming from. You have asparagus from Peru. Now you need to add another thing.[00:48:13]Malta will never be the first step, the first stop. It probably will be the last stop. So the spargo is from Peru. They arrive to some central area in Central Europe. Now, from there they might arrive to Sicily and from there to Malta and from inside customs to the shop.[00:48:45]So imagine how long these Asparagus have been harvested from to be able to buy it here. And I still see restaurants in the. Menu using asparagus and it's still cheaper than anything that could be produced locally. I don't know. No, not necessarily.[00:49:07]There is amazing local spargo, seasonal, fantastic, but seasonal. But asparagus is fancy. So some restaurants, they middle range, whatever they want to be as they sell us. And it's incredible. It's crazy.[00:49:25]It drives me crazy. It drives me crazy.[00:49:32]This kind of goes back to your concept of the ethics, though. Exactly, right? Is it teaching the ethics at the school? Because there's also huge like we've kind of talked about it though, just the disassociation with our food supply. Right.[00:49:48]We just assume like, hey, there's a peach there. Where did it come from? And I don't know, I pushed a button.[00:49:55]I have to say that that was a change in myself. I mean, I slowly the more I was into the food industry, I slightly I start changing myself, my habits, my food habits or purchase habits, more into the ethical and start thinking, okay, let's buy free range chicken. Okay. Where there is free range chicken, okay, so we know that there is free range chicken coming from Italy.[00:50:28]What do we prefer? I prefer the free range chicken or I buy local chicken. And the local chicken, which one? And then I saw a farm, a chicken farm in Morta. And I cannot even get close to those chickens.[00:50:47]And it costs you €1.20 per kilo or something like that. At the free range costs you five year old per kilo. Right. But the growing way, it's bad. So then there is something in between.[00:51:09]We found then teaching the academy and with the values of the economy, they also brought me try to see different suppliers. And then there is a guy growing capons, which are amazing and really big, nice, fantastic. But the supply is very small, so you need to call him. And then in that case, personally, I prefer to buy the free rest chicken from Italy. So I buy you know what I mean?[00:51:45]So that's one thing.[00:51:49]I think it's the way go at the end. You need to respect what's next to you. We need to respect the land, the soil, the land. I'm not saying that will taste better, you know what I mean? Considering I'm not even thinking on the flavor.[00:52:08]I'm thinking about respect the animal, respect the food, the environment. This is my way of thinking. So when I buy local beef, which is extremely bad comparing to the Argentinian beef and I'm talking about extremely bad, really? No good. But yet again, so I said to myself, okay, if I want a steak, I will buy the Italian steak, which is good, it's decent, it's good.[00:52:41]But as an Argentinian and as a chef, I know how to take a beef ribs and turn it into something fantastic. I know how to take a beef chick and turn into something fantastic. So I will buy the local ad, you know what I mean, and do it in a slow barbecue or whatever. So that's the way I was. I started thinking and that's why I came into the ethical and that's why I tried to explain to my kids.[00:53:17]Then we'll see what I mean, how. Much they were listing. They are, I have to say that they are, you know what I mean? I still buy bananas and kiwis, I have to say. But the banana bananas itself is a topic that someone can speak hours and hours.[00:53:43]How we lost all the different kind of bananas that exist and then we end up having only one which is highly produced, survive every environment. And that's it.[00:54:02]That's a whole other topic. Exactly.[00:54:07]What's your plan now? You've got your thesis, you've learned everything. Where do you want to go with this? Ideally? So basically, as I told you lately, I got a job opportunity on gaming as well.[00:54:25]Basically, some people that they know, my wife, they needed someone just to be the face in here in Mozart, because the company is registered here. So they needed someone. So I entered into that. But my idea is, first of all, I will keep teaching. I kind of took a step back the last month, so I settled the Igaming stuff.[00:54:51]But I will keep teaching, definitely.[00:54:56]When you do a workshop, we do mainly workshops of one day workshops. It's a three hour workshop, but we speak so many about something else but the recipe and their basic skills. And then this is where I believe I keep talking about the ethical consumption and the local produce and try to explain everyone who anytime came under my classes why it's important. You know what I mean? Why is it important?[00:55:34]Why it is important? Exactly why it's important. I know we've been talking about it. But no, because look, especially in places like an island, you can't be 100% dependent on your food, on someone else. Now, if the demand continue to go down, you saw that on my the almost 45% of the land which is not even sold, it's used for communal or for local or for personal usage.[00:56:14]So people are not going into a farm. It's not they don't want to be they don't want to be farmers. There is plenty of spaces you can go here and there's plenty of spaces of nothing, of land which is not even cropped.[00:56:33]On the classes, I try to explain and the next thing that I will definitely do eventually will be content creative. I do very small wheels when I remember with my phone, but I try to do more on the content creative, on local product. Again, go to the farmers market. That's talking to me about the local. Exactly.[00:56:58]Go to the farmers market, go to the butcher, go to the fishmonger, talk to them, do short videos. Okay, what do we have? Give me this. Is this and then go back and then film a recipe.[00:57:13]The thing is, it's still ongoing because I believe, unfortunately, long YouTube videos are not anymore on that. It's more on short reels. Then there is a limit how much you can explain and teach on these small reins. But attention spans have gone out the window. Exactly.[00:57:36]Nobody's got a detention span. No people. More than three minutes, it's gone. It's like that sad. That's a whole other issue.[00:57:46]Yes, but again, but even this, continue talking about this, coming into these type of things anytime I went to the television here, I went to the TV a couple of times. So try to focus on that and to explain that, to bring these topics up.[00:58:11]And eventually see, I don't know, maybe one day someone will listen from the government or whatever, and they would invite me to talk about. Hey, you never know. I get it. I worked for a seafood place, seafood restaurant. And even though we're landlocked, I had all my seafood was flown in from the different coast, west Coast, East Coast, so nothing local about it.[00:58:43]But we tried to make the smartest decisions we could. And I remember talking to somebody about the concept of sustainability, and this was before marketing companies got a hold of it. And she's like, well, where does it start? How does it go? And it's like, well, it starts with me, right?[00:59:02]It's exactly where you're at. It starts with you, and then you talk about it and you live it, right? You don't just talk about it, but you live it. And you be the example. And hopefully you can make enough of an impact at some point to get it to grow.[00:59:21]Hopefully. Again, I try to do that, as I told you, from leading by example. That's what I think it has to be. You need to lead by example and lead by example in anything that you do.[00:59:38]So I couldn't write a ted or a dissertation about local product if by myself I was not actioned by local product. So that's the first thing I do.[00:59:53]And I try to explain. Again, my wife, forget it. She buy whatever she wants, and it's fair enough, no problem. You know what I mean? But when we are together, I do the stuff.[01:00:09]And my kids also try.[01:00:15]Let me ask you this. If there's one product, one item out of Malta that you want to see benefit the most, out of just more of that local ore kind of mindset.[01:00:31]I have to tell you that the local olive oil is really good. It's really extremely good. The local honey, local olive oil, ghost cheeses. But again, they do ghost. But they only do one type, you know what I mean?[01:00:58]Locally involved, for sure. The honey really good.[01:01:04]And ghost cheeses. I think those are the three that components that invest, you know what I mean? They're really good. Okay, fantastic.[01:01:22]Do you have any questions for me? Not much I've been hearing. No, but that's the thing. I think it's fantastic that you give space to anyone to speak. Topics are important.[01:01:37]Topics are important. It's good that people speak about that. It's sad and good at the same time. That from two remote countries. We have the same ideas and same concepts and the problems.[01:01:54]Exactly. It's a sharing issue. So the more we talk, the more we bring this up, more people will know, and I wish you all the best. I really appreciate it. And thank you for listening to this episode Up Inside the Pressure Cooker.[01:02:13]If you enjoyed this episode and feel like you're able to take something away from it, please go to Apple podcasts and rate and review us. If you don't use Apple podcast, please follow us as well as share this episode with a friend. This is a publication by Rare Plus Media, hosted and produced by me from Rare Plus Media and myself, Chad Kelly. Thank you for listening. Keep kicking ass.