Everyday Creation
Everyday Creation is about living our purpose, lifting our vibes, and expressing our creativity for the highest good. The show's title refers to three types of creation: The ways we express ourselves (for example, with art, music and so many other pursuits fueled by purpose and passion); the parts of life that fill us with awe — birth, death, love, the big picture; and our innate personal power to create our best possible lives while also making the world a better place. You’ll hear conversations with terrific guests on matters we care about, as well as spiritual perspectives, personal essays on being our best selves, and episodes simply for information and fun. I'm your host Kate Jones, welcoming you to Everyday Creation.
Everyday Creation
A Feast for the Senses with Jared Gleaton
Jared Gleaton is the author of “A Feast for the Senses: The Psychological Art of Eating Well.” He also hosts “Jared Gleaton Eats” on YouTube.
A school psychologist in Skiatook, Okla., Jared applies his professional expertise to writing about food and reviewing restaurants. One of his goals is to help people expand their palates to appreciate different kinds of dishes and preparations, and, in so doing, perhaps overcome biases in other aspects of their lives too.
In this interview, he shares his experiences with food growing up with his father, an unabashed "pie fiend." Jared didn't have his father's metabolism, though, and found himself gaining a lot of weight. He talks about how he lost the excess pounds eight years ago and has kept them off, and says he hopes that sharing his story will help others who also want to improve their relationship with food.
“A Feast for the Senses: The Psychological Art of Eating Well” is available on Amazon, Barnes & Noble and Books-A-Million. It comes in audio and ebook as well.
And here's a link to "Jared Gleaton Eats." Enjoy the "Feast."
This is Kate Jones. Thank you for listening to Everyday Creation, available on YouTube and in podcast directories including Apple, Spotify and Audible.
Kate:
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Hello, and welcome to Everyday Creation, a show
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about living our purpose, lifting our vibes
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and expressing
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our creativity
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for the highest good.
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I'm Kate Jones, here with Jared Gleaton,
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author of "A Feast for the Senses:
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The Psychological
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Art of Eating Well."
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Jared also hosts "Jared Gleaton Eats" on YouTube.
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Welcome to the show, Jared!
Jared:
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Thank you. Thank you so much for having
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me, Kate. It's an absolute pleasure to be
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here.
Kate:
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It's a pleasure to have you.
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I watched "The Meat and Cheese Show" episode
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on YouTube recently and enjoyed it very much.
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You began reviewing restaurants in 2023.
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Please talk about why you reviewed "The Meat
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and Cheese Show," which also appears in your
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book, and how covering this establishment
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fits with your two priorities:
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to discover outstanding restaurants and dishes,
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and also to bring to light the stories
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and emotions behind them.
Jared:
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Well, absolutely. So to talk about "The Meat
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and Cheese Show" is to sort of go
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back to the beginning of my story. And
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that's sort of what I detail in my
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book is,
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you know, we all have formed relationships with
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food early on. It's part of our heritage.
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It's part of our culture. It's ingrained through
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generations, and they form
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our tendencies
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from an early age, and a lot goes
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into it. And so I developed a relationship
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with food primarily through my family. My father
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was a big influence.
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And so,
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as time went on,
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I started to
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really get into the
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"eat
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to enjoy life."
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And, you know, at some point
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I ballooned up to almost 400 pounds,
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and it wasn't until I lost my father,
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who was my world, that I was able
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to lose 176 pounds
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in one year
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and get to a healthy weight. But during
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that time, I really started to discover flavors
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because, you know, I'd gone through all my
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life eating as much as I want thinking
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it was good without really appreciating, trying to
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understand the connection with food, the flavors,
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what the chef was trying to do. And
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so as I started to go through that
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journey,
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I realized there's so much more out there
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that I'm missing out on.
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And it wasn't until I started experiencing fine
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dining in Chicago, San Francisco,
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and New York that I really
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started to expand my palate about what could
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be known about food. And so when I
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came back from a recent trip, I thought,
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well, I want to find out what the
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best in Oklahoma is. And when I looked
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online for reviews, I couldn't
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find any. It was just "one star for
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parking.
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This is amazing. The best — 5 stars." And
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a lot of it was Olive Garden, Texas
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Roadhouse.
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Where were the really good places that Oklahoma
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had to eat? Does Oklahoma have a food
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scene? Because when I, you know, our
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culture very much is "Oklahomans want what they
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think of as Michelin-quality food
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for Golden Corral portions
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and Applebee prices."
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And that's a hard thing to really match
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up.
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And so what I realized was a lot
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of the newspapers, the magazines, the review would highlight
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the story of the chef, how the restaurant
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came to be. But it didn't really tell
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much about the menu, the themes behind the
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menu, the service, the atmosphere.
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So I
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started to really go into restaurants
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and break that down — using my background as
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a school psychologist because I've worked in public
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education for the last 13 years —
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and write a detailed list of
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each bite, the atmosphere, what it looked like,
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what you thought, smelled or heard. I used
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the five senses.
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And then I also
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attach my emotional reactions to each bite. And
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that is sort of culminated into how it
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evolved into the food show, "The Meat and Cheese
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Show" with Chef Bein and Amanda Simcoe. And
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I started to do YouTube reviews from that.
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So that is sort of a generalization
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of how we came
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full circle to where we're at now.
Kate:
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That's marvelous.
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So you mentioned your father.
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He had a big influence on you. Do
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you have a favorite story about him?
Jared:
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Yeah. So my dad was,
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he grew up in Pennsylvania. He's not
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Pennsylvania Dutch, but it's Pennsylvania Dutch cooking —
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pot pies, whoopie pies, shoe fly pies,
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just pies, cookies,
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some bread. And so he would make pies
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and he would make a pumpkin pie, but
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it wasn't made with pumpkin. It was made
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with squash —
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squash, eggs, heavy cream, sugar.
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And so every year, I'd want a pumpkin
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pie, and he rolled his own dough with
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flour and butter, maybe some Crisco sometimes.
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And so he made this pie and,
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he, this was around the holiday
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season. I asked for this pie. So he
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made one pie for him and one pie
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for me. Well, when the pie was cool,
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I would have a just a regular slice of
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my pie.
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I go into my room and the next
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morning I wake up. Well, there's no pie.
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Well...
Kate:
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Where's my pie?
Jared:
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Exactly. Where's my pie? And he had consumed
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his pie and my pie. And he just
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looked at me and said, "Well, you didn't
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eat it."
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And I demanded another pie, and he enthusiastically
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did it again. I had a quarter this
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time, went back to my room, came out,
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same thing happened
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and the same thing: "Well, you didn't eat
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it. You really need to get on eating
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it." And then
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finally,
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a third time I took the pie into
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my room. He ate the pie. So in,
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in two days he had
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over three pies and
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he had no portion control, no
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moderation. He, he never ballooned up. It was
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interesting.
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But he had to have his aortic valve
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replaced.
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You know,
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that is how we lived
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essentially. And we thought nothing of it, you
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know, and
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that was what I'm talking about when it
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comes to portion control. And
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I did not
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have the same metabolism or genetic features that
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he had because I did get larger and larger
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till I got to about 376 pounds.
Kate:
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I cannot imagine you carrying that much weight.
Jared:
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You know, I did a lot of power
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lifting, so it didn't feel like much. But
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as soon as I lost the weight, it
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felt like, oh my goodness. I felt
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so much lighter. I felt so much better,
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so much healthier, much more energy. It's
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just one of those things where
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coming up with a plan and executing the
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plan was so incredibly hard, but I got
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almost addicted to the success as I was
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watching it. And I had that drive
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to not let anything stop me.
Kate:
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That's terrific. Congratulations. How long ago was that?
Jared:
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That was in 2016 to 2017.
Kate:
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Wow. And you've kept it off after that.
Jared:
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I've kept it off, for
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eight, nine years now. Yeah.
Kate:
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Congratulations.
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So you
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talked about
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your work as a
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school psychologist in Bartlesville,
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Oklahoma.
Jared:
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So I live in Bartlesville. I work
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in Skiatook Public Schools. It's
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it's a little district between Tulsa
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and Bartlesville. Sorry about that.
Kate:
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Oh, okay. So you work as a school psychologist.
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At what point, and you referenced this a little
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bit, but I'm just curious. At what point
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in your life and career
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did you get this idea
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of combining your professional
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expertise and your appreciation for food?
Jared:
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It's sort of that little period in
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my that I did hint to, and that
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is where I was sitting in my favorite,
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Chinese restaurant. And I had ordered honey chicken
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and an epiphany happened. And this is after
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I lost the weight and everything. This is
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about two years ago. I thought to myself,
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and this is just right after I got
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back from Chicago, this place has 40 things,
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30, 40 things on the menu. And I've
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only ordered three in my entire life. And
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I thought I need to break through this
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mold.
00:08:09.330 --> 00:08:11.170
And so I somehow found the strength to
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break through that mold, and I tried more
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things. And while I didn't like everything I
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tried, I extended my palate to appreciate
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new flavors.
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And then once I had that strength to
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to try the new and be okay trying
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the new, that's when I
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looked online to see where all these
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places were that could be great in Oklahoma
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and couldn't find any reviews that told me
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anything. Again, it was just vague
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conjectures. And so
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I decided to — I do a lot of
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report writing because I work with students with
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disabilities. I test, I do reports
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and I decided I wanted to get to
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the facts. Where do flavors hit on the
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palate?
00:08:45.960 --> 00:08:47.400
Where is it, at the beginning? Is it on
00:08:47.400 --> 00:08:48.920
the top, the tip of the tongue, the
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side, where do the textures hit? And analyze
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the flavors.
00:08:52.895 --> 00:08:55.215
And I realized I needed to add, interject
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some emotions behind it. And so if I
00:08:57.615 --> 00:08:59.970
had something that's "the beginning note of this
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piece of steak was a rich,
00:09:03.170 --> 00:09:04.230
fatty beef flavor
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with middle notes of beautiful
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rare meat and end notes of char.
00:09:09.715 --> 00:09:12.275
It was so good my toes curled as
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the perfect cut of beef
00:09:14.360 --> 00:09:16.840
coated my tongue from beginning to end." And
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so I was able to give a great
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descriptor of the food that people could relate
00:09:21.080 --> 00:09:22.955
to. But in describing that, I just have
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to ask, did you think of a piece
00:09:24.075 --> 00:09:25.135
of beef real quick?
Kate:
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Did I, I mean, listening to you?
Jared:
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Yeah.
Kate:
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Yes, actually. It's funny you should say that.
00:09:32.920 --> 00:09:35.480
Because it was in a period of
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my life that I rarely ate any
00:09:38.335 --> 00:09:40.595
red meat at all. But I went to
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a fancy meal. I was invited. I was
00:09:42.575 --> 00:09:44.735
an editor of a local magazine, a city-
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regional magazine.
00:09:46.190 --> 00:09:49.150
And I was invited to this thing, and
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I brought a friend with me. And the
00:09:53.765 --> 00:09:57.225
the beef was so tender and so
00:09:57.765 --> 00:10:00.900
absolutely ... it was actually Kobe beef. And it
00:10:00.900 --> 00:10:02.980
it was so tender and so good. The
00:10:02.980 --> 00:10:04.920
entire meal was astonishing.
00:10:05.540 --> 00:10:06.440
And
00:10:07.455 --> 00:10:09.695
I still remember it. And that's
00:10:09.695 --> 00:10:11.055
what comes up. And this was a lot
00:10:11.055 --> 00:10:13.135
of years ago. And you asked me that
00:10:13.135 --> 00:10:14.960
question, and that's what comes up.
Jared:
00:10:15.440 --> 00:10:17.280
Exactly. So I was able to elicit that
00:10:17.280 --> 00:10:18.800
memory, get you thinking. And that's what
00:10:18.800 --> 00:10:20.180
I wanted for my readers
00:10:20.560 --> 00:10:22.160
to be able to close their eyes and
00:10:22.160 --> 00:10:22.660
say,
00:10:23.025 --> 00:10:24.705
"I can taste that. I have an idea
00:10:24.705 --> 00:10:26.545
of what it is. I want to try
00:10:26.545 --> 00:10:28.725
that." And I don't see that in reviews.
00:10:29.105 --> 00:10:31.120
I just see people saying this was great.
00:10:31.120 --> 00:10:32.820
The portions' size were great.
00:10:33.200 --> 00:10:35.760
Good fries. What does that mean? You know,
00:10:35.760 --> 00:10:38.000
if I describe a fry, I say it's
00:10:38.000 --> 00:10:39.755
on the crispy side with a,
00:10:40.155 --> 00:10:41.535
very crunchy exterior.
00:10:41.995 --> 00:10:44.635
The interior is soft, but the exterior outweighs
00:10:44.635 --> 00:10:46.235
the interior. So I try it, you know,
00:10:46.235 --> 00:10:48.640
like there's more crust than the soft interior
00:10:48.700 --> 00:10:50.460
or the fry is flaccid, but it has
00:10:50.460 --> 00:10:51.040
a good
00:10:51.420 --> 00:10:53.420
potato flavor. I try and get into the
00:10:53.420 --> 00:10:55.260
details of what is put in front of
00:10:55.260 --> 00:10:57.855
me. So therefore a reader can be informed
00:10:57.915 --> 00:10:58.575
and really
00:10:58.955 --> 00:11:00.955
go into, "I really want to try this
00:11:00.955 --> 00:11:02.395
place. I want to spend my money to
00:11:02.395 --> 00:11:03.055
try it."
Kate:
00:11:03.880 --> 00:11:06.120
Oh, that's cool. So when you do
00:11:06.120 --> 00:11:06.780
a review, I'm
00:11:07.400 --> 00:11:08.860
just curious about this.
00:11:09.560 --> 00:11:11.865
How long are you there at the restaurant?
00:11:11.945 --> 00:11:14.105
Because you're analyzing these things and and you
00:11:14.105 --> 00:11:14.605
must
00:11:15.465 --> 00:11:16.285
chew rather
00:11:16.665 --> 00:11:17.165
slowly
00:11:17.785 --> 00:11:19.645
to be able to do that.
Jared:
00:11:20.180 --> 00:11:22.420
So sometimes I chew slow. Sometimes I chew
00:11:22.420 --> 00:11:24.420
fast. It just depends on if I've
00:11:24.420 --> 00:11:25.940
got a good idea of what the flavors
00:11:25.940 --> 00:11:27.560
are going on. And, you know,
00:11:28.095 --> 00:11:29.695
also I've got plenty of bites. Now, if
00:11:29.695 --> 00:11:31.695
it's one singular bite, I will choose slow
00:11:31.695 --> 00:11:33.535
because a lot of tasting menus, the bite
00:11:33.535 --> 00:11:34.975
portion might be small, but if it's a
00:11:34.975 --> 00:11:36.815
larger one, I'll start off slow. And then
00:11:36.815 --> 00:11:39.040
when I have a good idea of it,
00:11:39.040 --> 00:11:41.520
I keep going. But usually, when I
00:11:41.520 --> 00:11:43.360
go to a restaurant — I eat one meal
00:11:43.360 --> 00:11:43.940
a day —
00:11:44.640 --> 00:11:46.845
so, you know, that's a drawback.
00:11:46.845 --> 00:11:48.525
Sometimes I miss out on some brunch places
00:11:48.525 --> 00:11:50.285
or some breakfast places because I usually eat
00:11:50.285 --> 00:11:50.785
between,
00:11:51.405 --> 00:11:52.865
4 o'clock and 6 o'clock.
00:11:53.900 --> 00:11:54.400
And
00:11:54.860 --> 00:11:57.260
so what I really find myself doing is,
00:11:57.500 --> 00:11:58.860
a couple of things. When I go into
00:11:58.860 --> 00:12:00.940
a restaurant, I rarely look at the menu
00:12:00.940 --> 00:12:01.440
anymore.
00:12:02.315 --> 00:12:02.815
I
00:12:03.275 --> 00:12:04.875
ask them to bring me a couple of
00:12:04.875 --> 00:12:06.795
appetizers, a couple of entrees, and a couple
00:12:06.795 --> 00:12:08.955
of desserts, bring what they
00:12:08.955 --> 00:12:11.830
think the restaurant epitomizes. What is the message
00:12:11.830 --> 00:12:14.070
of this restaurant? Doesn't matter what it is
00:12:14.070 --> 00:12:16.150
because whether I personally like it or not,
00:12:16.150 --> 00:12:17.830
it's kind of irrelevant. I'm really trying to
00:12:17.830 --> 00:12:19.935
get the idea of it through expanding your
00:12:19.935 --> 00:12:21.955
palate, understanding the foods and techniques
00:12:22.735 --> 00:12:25.055
and analyzing the flavor profile. It doesn't matter
00:12:25.055 --> 00:12:27.330
what my preferences are. I'm breaking past what
00:12:27.330 --> 00:12:28.850
I think is good and trying to go
00:12:28.850 --> 00:12:30.690
into, let's just look at what the dishes
00:12:30.690 --> 00:12:32.310
and appreciate it for what it is.
00:12:33.010 --> 00:12:35.810
And so I can spend one hour there
00:12:35.810 --> 00:12:38.215
or three hours there. It just depends.
00:12:38.755 --> 00:12:40.435
And what I really love doing is if
00:12:40.435 --> 00:12:42.355
I'm close to someone, "I've got all this
00:12:42.355 --> 00:12:44.750
food I like, would you like a bite?
00:12:44.830 --> 00:12:46.990
I haven't touched it." I want to bring
00:12:46.990 --> 00:12:49.390
people in. So if nothing else, they might
00:12:49.390 --> 00:12:50.750
try something new and be like, "Oh my
00:12:50.750 --> 00:12:52.610
goodness. I've never had something like that."
Kate:
00:12:54.255 --> 00:12:57.455
You mean close in proximity or somebody you
00:12:57.455 --> 00:13:00.175
brought to the restaurant?
Jared:
00:13:00.175 --> 00:13:02.275
Close in proximity. I'll talk to somebody a table over,
00:13:02.970 --> 00:13:04.730
especially if they look over and say, "That
00:13:04.730 --> 00:13:05.850
looks good." I was like, "here, have a
00:13:05.850 --> 00:13:06.350
bite."
Kate:
00:13:08.650 --> 00:13:10.650
That's interesting. Do people take you up on that?
Jared:
00:13:10.650 --> 00:13:12.895
Sometimes they do. Sometimes they don't because
00:13:12.895 --> 00:13:14.335
a lot of people, it takes them aback.
00:13:14.335 --> 00:13:15.775
It's like, well, "Do you wanna share your
00:13:15.775 --> 00:13:17.455
food?" Just, you know, it
00:13:17.455 --> 00:13:19.135
can take some people aback, but some people
00:13:19.135 --> 00:13:21.250
just dive right in. And I think it
00:13:21.250 --> 00:13:22.930
goes back to once the people realize I'm
00:13:22.930 --> 00:13:24.290
just wanting to share a bite of food
00:13:24.290 --> 00:13:26.610
with them, they're more than happy. And,
00:13:26.610 --> 00:13:28.710
if nothing else, it brightens up their day.
00:13:29.125 --> 00:13:30.565
Another thing that I make sure I do
00:13:30.565 --> 00:13:31.705
in restaurants is
00:13:32.325 --> 00:13:34.565
I want to know each person's name. If
00:13:34.565 --> 00:13:36.085
they want, to shake their hand if they're
00:13:36.085 --> 00:13:37.765
comfortable with that, because if you just smile
00:13:37.765 --> 00:13:38.585
and acknowledge
00:13:39.010 --> 00:13:41.490
servers and chefs as people, which they
00:13:41.490 --> 00:13:43.250
are, they're hardworking, even if they've had a
00:13:43.250 --> 00:13:45.170
bad day and aren't providing the best service,
00:13:45.170 --> 00:13:46.470
still acknowledge them.
00:13:47.475 --> 00:13:50.055
It makes everybody's experience so much better.
Kate:
00:13:50.675 --> 00:13:51.495
That's wonderful.
Jared:
00:13:52.595 --> 00:13:53.095
Yeah.
Kate:
00:13:53.930 --> 00:13:54.430
So,
00:13:54.810 --> 00:13:56.570
boy, we could go anywhere with this.
00:13:56.730 --> 00:13:58.670
But there is a question
00:13:59.050 --> 00:14:00.670
that you touched on,
00:14:01.050 --> 00:14:01.550
definitely,
00:14:02.255 --> 00:14:04.275
And I want to see if there's any more
00:14:04.335 --> 00:14:05.315
to the answer.
00:14:06.015 --> 00:14:08.095
And this is the statement and then the
00:14:08.095 --> 00:14:10.350
question that follows it. "A Feast for the
00:14:10.350 --> 00:14:12.370
Senses" just came out this year.
00:14:12.830 --> 00:14:15.170
What was your goal in writing it?
Jared:
00:14:15.710 --> 00:14:17.365
So the book is "A Feast for the
00:14:17.365 --> 00:14:19.925
Senses: The Psychological Art of Eating Well." And
00:14:19.925 --> 00:14:21.145
the goal was to
00:14:21.525 --> 00:14:24.485
first relate with readers and and acknowledge we
00:14:24.485 --> 00:14:25.460
all form these
00:14:25.940 --> 00:14:27.780
things in childhood memory. But the second goal
00:14:27.780 --> 00:14:30.420
was share with people my weight-loss
00:14:30.420 --> 00:14:32.420
journey. It's not easy losing weight. And I
00:14:32.420 --> 00:14:33.575
think 176 pounds
00:14:34.115 --> 00:14:35.795
in a year is an accomplishment
00:14:35.795 --> 00:14:37.555
to let people know that we can do
00:14:37.555 --> 00:14:39.235
this. You can do this, but not add
00:14:39.235 --> 00:14:42.620
sacrificing great flavors, not sacrificing the things you
00:14:42.620 --> 00:14:44.560
love, just going through moderation.
00:14:45.020 --> 00:14:47.520
And then coming out of that through moderation,
00:14:47.900 --> 00:14:50.595
appreciating, and using the five senses to really
00:14:50.595 --> 00:14:51.095
explore
00:14:51.635 --> 00:14:55.315
your environment, the food, every bite, every smell,
00:14:55.315 --> 00:14:56.215
taste, everything,
00:14:56.770 --> 00:14:59.010
and then just broadening your horizons. And what
00:14:59.010 --> 00:15:00.690
is important to me is if I could
00:15:00.690 --> 00:15:01.910
get one person to
00:15:02.450 --> 00:15:04.610
go to a restaurant and try something new
00:15:04.610 --> 00:15:07.285
on the menu, find that strength within themselves
00:15:07.285 --> 00:15:10.165
to really expand out of what
00:15:10.165 --> 00:15:12.325
they're comfortable with. If they can find that
00:15:12.325 --> 00:15:14.180
strength just in a bite of food, apply
00:15:14.180 --> 00:15:16.440
that strength to other aspects of your life,
00:15:16.980 --> 00:15:18.680
it would be such a beautiful thing.
Kate:
00:15:19.700 --> 00:15:21.480
How do people make that leap?
Jared:
00:15:22.185 --> 00:15:24.605
So people make that leap just by understanding
00:15:24.745 --> 00:15:26.265
in that moment that it's going to be
00:15:26.265 --> 00:15:28.845
okay. It's going to be okay. You know,
00:15:29.160 --> 00:15:31.560
there's implicit and explicit bias. Our fears of
00:15:31.560 --> 00:15:33.980
food are formed early on, or our perceptions
00:15:34.040 --> 00:15:35.640
of food are formed early on from our
00:15:35.640 --> 00:15:37.580
early childhood. If you think about it,
00:15:38.165 --> 00:15:40.905
all these advertising, everything that happens
00:15:41.285 --> 00:15:43.285
in a grocery store, everything, that's,
00:15:43.685 --> 00:15:45.705
all smells, tastes,
00:15:46.510 --> 00:15:48.530
it's all primed to get us
00:15:49.790 --> 00:15:50.450
to buy.
00:15:50.830 --> 00:15:52.930
And so there's a reason that Froot Loops®
00:15:53.685 --> 00:15:54.505
look like
00:15:55.045 --> 00:15:57.445
cartoons. In childhood, we form those flavors of
00:15:57.445 --> 00:16:00.620
extra salty, crunchy or extra sweet. And then
00:16:00.620 --> 00:16:02.460
we carry that throughout because that is the
00:16:02.460 --> 00:16:04.380
pattern we have established. So it's hard for
00:16:04.380 --> 00:16:05.680
us to get away from that.
00:16:06.060 --> 00:16:08.460
And so once you recognize that implicit bias,
00:16:08.460 --> 00:16:10.475
that pattern: "I just grab Cocoa Puffs because
00:16:10.475 --> 00:16:12.475
I've been grabbing Cocoa Puffs for 15 years." Well,
00:16:12.475 --> 00:16:14.795
maybe there's some Kellogg's flakes that are
00:16:14.795 --> 00:16:16.475
a little bit better or a different flavor
00:16:16.475 --> 00:16:18.430
profile probably you've never had. So if
00:16:18.430 --> 00:16:19.870
you can just say, "You know what, I'm
00:16:19.870 --> 00:16:21.870
going to try it and realize it's going
00:16:21.870 --> 00:16:22.610
to be okay."
00:16:22.990 --> 00:16:24.510
That's how I would say you bring that
00:16:24.510 --> 00:16:26.805
leap up, make that phone call to someone
00:16:26.805 --> 00:16:29.685
that you need to talk to, realize that
00:16:29.685 --> 00:16:31.225
it is going to be okay.
00:16:31.765 --> 00:16:33.065
And it will be okay.
Kate:
00:16:33.880 --> 00:16:35.500
Because you did it instead
00:16:36.760 --> 00:16:37.420
of fearing.
Jared:
00:16:38.760 --> 00:16:40.760
It's because you did it and
00:16:40.760 --> 00:16:42.915
because you could explore and learn something new
00:16:42.915 --> 00:16:45.015
about yourself and something about the world.
Kate:
00:16:46.435 --> 00:16:49.255
I like this topic a lot because,
00:16:49.910 --> 00:16:52.570
food is one of our commonalities
00:16:53.030 --> 00:16:53.770
as humans.
00:16:54.310 --> 00:16:57.110
Every single one of us requires nourishment of
00:16:57.110 --> 00:16:59.485
some kind. So if we have that
00:16:59.485 --> 00:17:00.065
in common,
00:17:00.525 --> 00:17:03.325
boy, we could also use, as you say,
00:17:03.325 --> 00:17:04.465
use that understanding
00:17:05.270 --> 00:17:07.110
of a bias we have toward or against
00:17:07.110 --> 00:17:09.270
food to also understand some other kind of
00:17:09.270 --> 00:17:11.750
bias. Is it toward another person? Is it
00:17:11.750 --> 00:17:13.370
toward another group of people?
00:17:13.670 --> 00:17:14.330
Is it
00:17:16.115 --> 00:17:18.675
true of an activity that we think we
00:17:18.675 --> 00:17:19.175
loathe?
00:17:19.715 --> 00:17:20.615
We don't know.
Jared:
00:17:21.315 --> 00:17:23.315
Absolutely. Didn't know. Maybe you don't like
00:17:23.315 --> 00:17:24.780
that color that you think you've loved all
00:17:24.780 --> 00:17:26.720
your life, or maybe you have dismissed
00:17:26.780 --> 00:17:27.520
other colors.
00:17:27.900 --> 00:17:29.660
It's all these little things you can apply
00:17:29.660 --> 00:17:31.600
to any aspect that you want.
00:17:31.925 --> 00:17:33.925
And that's, that's really the beauty of it.
00:17:33.925 --> 00:17:34.985
Food is us.
00:17:35.605 --> 00:17:38.165
It is us, the story of us. And
00:17:38.165 --> 00:17:40.220
like you said, we grow up with it.
00:17:40.380 --> 00:17:43.840
Million-dollar deals are made. Marriages happen around food.
00:17:44.060 --> 00:17:45.840
It is just all encompassing.
Kate:
00:17:47.020 --> 00:17:47.520
Absolutely.
00:17:51.075 --> 00:17:53.315
You've got a lot packed into this slim
00:17:53.315 --> 00:17:53.815
volume.
Jared:
00:17:54.355 --> 00:17:56.115
Yes. And there's a lot, but it's
00:17:56.115 --> 00:17:58.360
touched on and tried to be brought down
00:17:58.360 --> 00:18:00.360
to where people can relate. That was very
00:18:00.360 --> 00:18:02.760
important to me, that people could join me
00:18:02.760 --> 00:18:04.840
on my adventures. And I think how
00:18:04.840 --> 00:18:06.440
the book sort of culminates is I go
00:18:06.440 --> 00:18:08.695
into my reviews, discuss the five senses,
00:18:08.995 --> 00:18:10.935
but then also I provide some recipes,
00:18:11.475 --> 00:18:13.235
some recipes I sort of came up with
00:18:13.235 --> 00:18:13.975
on my own
00:18:15.010 --> 00:18:17.810
from exploring these restaurants and realizing if I
00:18:17.810 --> 00:18:20.290
can identify the flavor profiles, I can bring
00:18:20.290 --> 00:18:22.210
them home and cook some of these things,
00:18:22.210 --> 00:18:24.445
I'm not a chef, but cook
00:18:24.445 --> 00:18:27.245
them and replicate them at home. And how
00:18:27.245 --> 00:18:28.685
wonderful is that? Now you can bring them
00:18:28.685 --> 00:18:29.965
to your loved ones who might not be
00:18:29.965 --> 00:18:32.465
able to afford these things on the outside.
Kate:
00:18:32.830 --> 00:18:35.410
Or may not have thought of trying.
Jared:
00:18:36.030 --> 00:18:38.130
Correct. So one example is sassafras mushrooms.
00:18:40.350 --> 00:18:41.890
Late great chef Paul Wilson,
00:18:42.485 --> 00:18:44.245
he had some mushrooms. I ate them,
00:18:44.245 --> 00:18:45.365
and I was like, oh my gosh, this
00:18:45.365 --> 00:18:47.845
is sassafras root beer and
00:18:47.845 --> 00:18:49.705
tarragon butter and garlic.
00:18:50.610 --> 00:18:52.130
It doesn't sound — like I see your face.
00:18:52.130 --> 00:18:53.910
It doesn't sound like it works, right?
Kate:
00:18:54.370 --> 00:18:54.870
Right.
Jared:
00:18:55.650 --> 00:18:57.490
I would challenge you just to grab some
00:18:57.490 --> 00:18:59.675
mushrooms, quarter them, throw them in with a
00:18:59.675 --> 00:19:02.155
big old lob of butter, some garlic. Let them
00:19:02.155 --> 00:19:04.175
reduce down, get a little browning on them,
00:19:04.235 --> 00:19:05.115
then add a little
00:19:05.595 --> 00:19:08.230
beef stock, reduce it down. Then throw in
00:19:08.230 --> 00:19:08.550
some
00:19:09.510 --> 00:19:10.810
root beer
00:19:11.430 --> 00:19:11.930
and
00:19:12.390 --> 00:19:14.310
tarragon, and bring it down to a glaze
00:19:14.310 --> 00:19:16.070
so they're shiny. Pull them off and take
00:19:16.070 --> 00:19:17.370
a bite and see how that
00:19:18.015 --> 00:19:20.895
sassafras, that root beer flavor and sweetness goes
00:19:20.895 --> 00:19:23.955
into a meaty mushroom and salty end notes.
Kate:
00:19:25.130 --> 00:19:27.610
That's pretty cool. I will try it.
Jared:
00:19:27.610 --> 00:19:29.210
So that's sort of what I
00:19:29.210 --> 00:19:31.905
go into and also realizing that I
00:19:31.985 --> 00:19:33.825
think a lot of people associate eating good
00:19:33.825 --> 00:19:34.965
food is expensive.
00:19:35.985 --> 00:19:38.385
And I also discussed a simple recipe:
00:19:38.385 --> 00:19:40.165
If you have a block of ramen,
00:19:40.810 --> 00:19:43.210
it's very cheap, throw a block of ramen
00:19:43.210 --> 00:19:45.370
in some water, boil it, save some water,
00:19:45.370 --> 00:19:47.370
put it aside, add a couple tablespoons of
00:19:47.370 --> 00:19:49.310
butter, a handful of Parmesan cheese,
00:19:49.805 --> 00:19:52.125
add your ramen, take a couple, maybe quarter
00:19:52.125 --> 00:19:54.385
cup of the pasta water, stir, stir, stir.
00:19:54.685 --> 00:19:57.985
You have actual Alfredo from Northern Italy,
00:19:58.205 --> 00:19:59.265
authentic Alfredo.
Kate:
00:19:59.790 --> 00:20:01.810
Which is amazing with ramen noodles.
Jared:
00:20:02.190 --> 00:20:04.590
The noodle doesn't matter. It's
00:20:04.590 --> 00:20:06.590
all gonna come together and taste
00:20:06.590 --> 00:20:07.090
delicious
00:20:07.525 --> 00:20:09.445
because of the sauce that you get. Because
00:20:09.445 --> 00:20:11.685
of the sauce and everything combined. If
00:20:11.685 --> 00:20:14.025
you have some regular pasta, that's even better.
00:20:14.245 --> 00:20:15.420
I'm just going with a lot of people
00:20:15.420 --> 00:20:17.340
have ramen. So that all is under $3
00:20:17.340 --> 00:20:19.100
If you want to make it healthier, you get
00:20:19.100 --> 00:20:19.840
some broccoli. A
00:20:20.220 --> 00:20:22.540
broccoli head is 98 cents for a head. Cut it
00:20:22.540 --> 00:20:24.285
in half. Add to the end of it.
Kate:
00:20:25.245 --> 00:20:27.505
That sounds good.
00:20:28.205 --> 00:20:29.185
So I like
00:20:29.965 --> 00:20:32.605
asking this question, and I'm going to ask
00:20:32.605 --> 00:20:35.790
it about your book. What did you
00:20:35.790 --> 00:20:37.730
learn and how did you grow
00:20:38.030 --> 00:20:40.510
during the process of researching and writing your
00:20:40.510 --> 00:20:41.010
book?
Jared:
00:20:41.790 --> 00:20:43.570
So I would say that
00:20:44.435 --> 00:20:46.295
I grew as a person and I realized
00:20:46.435 --> 00:20:48.995
that I had so much to say, but
00:20:48.995 --> 00:20:50.275
I didn't want to get lost in the
00:20:50.275 --> 00:20:51.555
weeds. So the first thing is I had
00:20:51.555 --> 00:20:53.620
to really prioritize what I wanted my message
00:20:53.620 --> 00:20:54.500
to be because I had a lot to
00:20:54.500 --> 00:20:55.240
touch on.
00:20:55.540 --> 00:20:57.700
But I I think that writing through that
00:20:57.700 --> 00:20:59.380
process, I I would say the biggest thing
00:20:59.380 --> 00:21:02.625
is realizing my limitations and trying to identify
00:21:04.765 --> 00:21:07.025
the support I needed that was meaningful
00:21:07.645 --> 00:21:10.340
and helpful along the way. So, for example,
00:21:10.400 --> 00:21:10.900
copyediting,
00:21:11.200 --> 00:21:11.700
proof
00:21:12.000 --> 00:21:12.500
reading,
00:21:13.120 --> 00:21:15.060
line editing, all of these things,
00:21:15.840 --> 00:21:17.925
realizing what goes into it and what is
00:21:17.925 --> 00:21:19.765
good quality to get help and what is
00:21:19.765 --> 00:21:20.665
not good quality.
00:21:21.045 --> 00:21:23.285
That's the first thing I learned. The second
00:21:23.285 --> 00:21:25.465
thing I learned is whenever you
00:21:26.130 --> 00:21:28.230
have your manuscript, you're ready to go.
00:21:29.650 --> 00:21:31.810
It's trying to deliver the message. You know,
00:21:31.810 --> 00:21:33.170
the next thing is the book cover, trying
00:21:33.170 --> 00:21:35.125
to deliver the message on your book cover.
00:21:35.125 --> 00:21:36.265
Cause that's the eye candy.
00:21:36.805 --> 00:21:38.085
You're not trying to make it look good
00:21:38.085 --> 00:21:39.445
for what you think looks good, but
00:21:39.445 --> 00:21:42.120
what the audience thinks looks good. That's the
00:21:42.120 --> 00:21:42.860
next thing.
00:21:43.240 --> 00:21:43.740
And
00:21:44.520 --> 00:21:46.360
what I discovered in myself is this is
00:21:46.360 --> 00:21:48.520
not an easy process. And then I have
00:21:48.520 --> 00:21:49.980
a lot of growing to do
00:21:50.360 --> 00:21:50.860
and
00:21:52.015 --> 00:21:53.455
I'm here for the ride and I should
00:21:53.455 --> 00:21:54.755
enjoy it for the ride.
Kate:
00:21:55.775 --> 00:21:56.915
You sure should.
00:21:57.375 --> 00:21:58.435
So your cover,
00:21:59.640 --> 00:22:00.940
it's really striking.
00:22:01.480 --> 00:22:03.740
And even when I saw it on Amazon
00:22:04.040 --> 00:22:05.420
when I ordered the book,
00:22:06.175 --> 00:22:07.155
I thought that.
00:22:07.455 --> 00:22:10.195
So would you explain the cover? You've got
00:22:10.335 --> 00:22:11.235
a person
00:22:11.775 --> 00:22:14.655
and then all these hands with food and
00:22:14.655 --> 00:22:15.155
drink.
Jared:
00:22:15.530 --> 00:22:17.130
Yeah. So that's the thing is, you know,
00:22:17.130 --> 00:22:18.970
food is us and it is the glory.
00:22:18.970 --> 00:22:19.630
And so
00:22:19.930 --> 00:22:22.250
what the cover actually is, is me and
00:22:22.250 --> 00:22:25.075
several friends were at a local pizzeria
00:22:25.135 --> 00:22:27.395
called LoFi in Tulsa, Oklahoma.
00:22:27.775 --> 00:22:29.635
And we took pictures of us celebrating
00:22:30.655 --> 00:22:33.780
around food, this beautiful pizza, this hand-pulled
00:22:33.780 --> 00:22:36.100
dough, and they took pictures. And that was
00:22:36.100 --> 00:22:37.620
what the book cover was because we felt
00:22:37.620 --> 00:22:38.600
that would be meaningful.
Kate:
00:22:39.925 --> 00:22:41.305
That is great.
00:22:41.685 --> 00:22:42.665
And the
00:22:42.965 --> 00:22:45.685
colors with the background orange and the main
00:22:45.685 --> 00:22:46.185
title,
00:22:46.530 --> 00:22:47.750
"A Feast for the Senses,"
00:22:48.050 --> 00:22:50.530
in a kind of a red wine color.
00:22:50.530 --> 00:22:52.930
And it's really cool. You did a good job.
Jared:
00:22:52.930 --> 00:22:55.010
Thank you. And that was
00:22:55.010 --> 00:22:55.830
very important.
00:22:56.355 --> 00:22:59.075
And I feel like that encapsulates — when you
00:22:59.075 --> 00:23:00.595
open the book — what it's all going to
00:23:00.595 --> 00:23:01.255
be about.
00:23:02.275 --> 00:23:04.035
And I think because you can do
00:23:04.035 --> 00:23:05.560
a great cover, but
00:23:05.560 --> 00:23:07.400
if the content of the book
00:23:07.400 --> 00:23:08.380
isn't good,
00:23:08.760 --> 00:23:10.700
then that almost feels a little deceptive.
00:23:11.240 --> 00:23:12.840
And so I wanted to make sure the cover
00:23:12.840 --> 00:23:14.120
reflects the book, and I think we did
00:23:14.120 --> 00:23:14.555
that.
Kate:
00:23:15.115 --> 00:23:16.875
You had said there was so much you
00:23:16.875 --> 00:23:19.695
wanted to say, but it's a thin volume,
00:23:19.755 --> 00:23:21.935
which is great. It's not intimidating.
00:23:22.315 --> 00:23:24.170
You didn't use a lot of words for
00:23:24.170 --> 00:23:25.630
the sake of using words.
00:23:25.930 --> 00:23:26.990
You know what I mean?
Jared:
00:23:27.290 --> 00:23:29.130
Yes. And I'm also gonna come out, you
00:23:29.130 --> 00:23:30.910
know, in ebook, an audiobook.
00:23:32.595 --> 00:23:34.435
So, you know, there's a lot going on
00:23:34.435 --> 00:23:35.955
just in that little book and
00:23:35.955 --> 00:23:37.315
I want to be able to relate to
00:23:37.315 --> 00:23:39.230
people. People are busy. I want to respect their
00:23:39.230 --> 00:23:40.750
time. So if they take the time to
00:23:40.750 --> 00:23:42.590
buy and read my book, I want them
00:23:42.590 --> 00:23:43.790
to be able to go through it and
00:23:43.790 --> 00:23:44.850
get something quickly.
00:23:45.310 --> 00:23:46.990
And so they can enjoy it and apply
00:23:46.990 --> 00:23:49.145
it quickly instead of "here's this novella."
Kate:
00:23:50.085 --> 00:23:50.585
Yes.
00:23:51.125 --> 00:23:53.305
I want to mention chapter 18,
00:23:53.845 --> 00:23:56.725
which I really like. It's titled "Reflections Through
00:23:56.725 --> 00:23:58.105
the Senses and Beyond."
00:23:58.630 --> 00:24:01.190
And I'm going to read just one brief
00:24:01.190 --> 00:24:01.930
part of
00:24:02.950 --> 00:24:05.450
it. "Food extends beyond sustenance.
00:24:05.910 --> 00:24:08.065
It forms lifelong relationships
00:24:08.685 --> 00:24:09.745
and, more importantly,
00:24:10.125 --> 00:24:11.185
lifelong memories."
00:24:11.725 --> 00:24:13.565
Do you care to comment on why you
00:24:13.565 --> 00:24:15.425
ended the book with that chapter?
Jared:
00:24:16.410 --> 00:24:19.050
Because I wanted to reiterate, it comes back
00:24:19.050 --> 00:24:21.150
to full circle, we started with a memory
00:24:21.370 --> 00:24:23.530
and we're ending with a memory. And that
00:24:23.530 --> 00:24:25.150
was very important to me. And
00:24:25.585 --> 00:24:29.185
food for many people, especially in other countries
00:24:29.185 --> 00:24:31.445
is, oh, you just eat to survive.
00:24:31.745 --> 00:24:34.430
We have a luxury here. And I think
00:24:34.430 --> 00:24:36.990
that sometimes we make these memories around food
00:24:36.990 --> 00:24:38.750
and we take for granted these memories and
00:24:38.750 --> 00:24:40.830
they should be cherished and looked upon and
00:24:40.830 --> 00:24:42.370
expanded upon. And
00:24:43.095 --> 00:24:44.855
it is just, again, the story of us.
00:24:44.855 --> 00:24:46.455
So I wanted to start with a memory
00:24:46.455 --> 00:24:48.535
and my preface with the pie fiend and
00:24:48.535 --> 00:24:49.515
end with a memory.
Kate:
00:24:51.230 --> 00:24:51.730
Marvelous.
00:24:52.830 --> 00:24:55.470
So I want to ask the same question about
00:24:55.470 --> 00:24:55.970
your
00:24:56.270 --> 00:24:59.150
restaurant review show on YouTube as I did
00:24:59.150 --> 00:25:01.825
for the book. And that is, what are
00:25:01.825 --> 00:25:04.225
you learning? How are you growing by doing
00:25:04.225 --> 00:25:05.045
that show?
Jared:
00:25:06.385 --> 00:25:08.465
What I'm learning is, oh, there's a lot
00:25:08.465 --> 00:25:09.605
that goes into production.
00:25:10.200 --> 00:25:12.700
I do voiceover, so I actually record everything
00:25:13.160 --> 00:25:14.840
with my iPhone. And then I do a
00:25:14.840 --> 00:25:17.400
voiceover later on.
Kate:
00:25:17.400 --> 00:25:20.025
I like that by the way, a lot. I think that's a very
00:25:20.025 --> 00:25:22.185
good way of doing it.
Jared:
00:25:22.185 --> 00:25:24.425
Yes. So there's some really great people that are doing things
00:25:24.425 --> 00:25:26.665
on YouTube for reviews, and they have a
00:25:26.665 --> 00:25:29.520
larger following than me, considerably larger. But
00:25:29.520 --> 00:25:31.220
they go there. They talk about it.
00:25:31.600 --> 00:25:32.100
They
00:25:32.560 --> 00:25:34.020
do the same things that I was
00:25:34.320 --> 00:25:36.295
struggling with for the reviews. Well, the steak
00:25:36.295 --> 00:25:37.655
was very good, but I'm not sure about
00:25:37.655 --> 00:25:39.335
the sauce. It just didn't taste good. It
00:25:39.335 --> 00:25:41.495
lacked flavor in-depth. Well, what flavors did it
00:25:41.495 --> 00:25:43.360
lack? It doesn't tell you anything of why.
00:25:43.840 --> 00:25:45.860
Also, I don't like it whenever we interject
00:25:46.800 --> 00:25:48.800
certain feelings like, "Well, it wasn't very good
00:25:48.800 --> 00:25:50.800
for me. I didn't think it was very
00:25:50.800 --> 00:25:52.825
good." These are interjecting unnecessary
00:25:53.125 --> 00:25:55.125
criticisms, but not giving a detail as to
00:25:55.125 --> 00:25:56.565
why, what does that mean to you? So
00:25:56.565 --> 00:25:58.265
I just try again, go back to
00:25:59.060 --> 00:26:01.460
what the flavor profiles are. If it elicits
00:26:01.460 --> 00:26:04.040
a positive response, talk about the positive response,
00:26:04.580 --> 00:26:05.400
not saying,
00:26:05.860 --> 00:26:06.360
well,
00:26:06.955 --> 00:26:09.515
"The fish was slightly overcooked and soggy. I'm
00:26:09.515 --> 00:26:11.435
sad. I don't think that this was very
00:26:11.435 --> 00:26:13.515
good." Think about what I've just set up
00:26:13.515 --> 00:26:14.015
there.
00:26:14.390 --> 00:26:16.390
Let the person listening decide if that what
00:26:16.390 --> 00:26:17.990
I described is something they want to try
00:26:17.990 --> 00:26:19.190
or not. I don't need to add my
00:26:19.190 --> 00:26:21.165
2 cents of something negative to it.
00:26:21.965 --> 00:26:24.365
And so what I've really discovered is if
00:26:24.365 --> 00:26:25.265
you are honest
00:26:25.645 --> 00:26:27.645
and you take this approach and the restaurant
00:26:27.645 --> 00:26:28.465
and the chefs
00:26:29.540 --> 00:26:31.700
understand your intent is not to hurt, it's
00:26:31.700 --> 00:26:32.840
constructive criticism.
00:26:33.540 --> 00:26:34.920
They're okay with critiques.
00:26:36.155 --> 00:26:38.155
But if you're being mean for the sake
00:26:38.155 --> 00:26:39.995
of being mean or to express yourself because
00:26:39.995 --> 00:26:40.815
you are unhappy,
00:26:41.675 --> 00:26:43.935
no one gets anywhere. Communication stalls.
00:26:44.300 --> 00:26:45.760
And that's never helpful.
Kate:
00:26:46.140 --> 00:26:46.640
That's true. Yes.
00:26:47.740 --> 00:26:50.240
So when does the audiobook come out?
Jared:
00:26:50.540 --> 00:26:52.285
I'm hoping in the next week or two.
00:26:52.685 --> 00:26:54.765
I've got it all recorded. I did not
00:26:54.765 --> 00:26:56.765
do the voiceover. I wish I did. I
00:26:56.765 --> 00:26:59.245
have a wonderful man named Mason Hunter who
00:26:59.245 --> 00:27:01.585
did the voiceover. He is absolutely spectacular.
00:27:02.590 --> 00:27:04.990
I started doing voiceovers for my videos after
00:27:04.990 --> 00:27:07.250
I had already recorded the audiobook.
Kate:
00:27:08.590 --> 00:27:10.270
Well, maybe for the next book. Do you
00:27:10.270 --> 00:27:11.650
have another book in you?
Jared:
00:27:12.095 --> 00:27:13.535
I do have another book in me.
00:27:13.535 --> 00:27:15.215
There's a couple of of things I've been
00:27:15.215 --> 00:27:16.895
toying around. We'll see how this one goes.
00:27:16.895 --> 00:27:18.655
I've learned a lot since this last one,
00:27:18.655 --> 00:27:19.795
so we'll just see.
Kate:
00:27:20.770 --> 00:27:22.070
That sounds fair to me.
00:27:22.770 --> 00:27:25.430
Anything else, Jared, that you'd like to share?
Jared:
00:27:27.305 --> 00:27:29.065
I'd like to say that if there's anyone
00:27:29.065 --> 00:27:29.965
out there struggling
00:27:31.065 --> 00:27:33.245
and using food through their struggles,
00:27:33.705 --> 00:27:35.485
know that you're not alone.
00:27:36.090 --> 00:27:37.870
And whatever you're going through,
00:27:38.490 --> 00:27:40.890
there is strength within yourself to overcome. You
00:27:40.890 --> 00:27:43.130
know, food is one of these beautiful things
00:27:43.130 --> 00:27:45.445
that we celebrate in life, but there are
00:27:45.445 --> 00:27:47.785
some drawbacks to it. If we can
00:27:48.085 --> 00:27:50.645
make changes and discover happiness in ourselves and
00:27:50.645 --> 00:27:52.645
use food as a supplement, not as a
00:27:52.645 --> 00:27:54.505
way to, to mask our problems,
00:27:55.170 --> 00:27:57.270
then the sky's the limit. And
00:27:58.050 --> 00:27:59.810
I just hope that you can find that
00:27:59.810 --> 00:28:01.250
inner strength. And if I can help you
00:28:01.250 --> 00:28:02.310
do that, that'd be wonderful.
Kate:
00:28:02.985 --> 00:28:05.865
Yes. And that brings us to where people
00:28:05.865 --> 00:28:07.885
can get your book. I mentioned Amazon.
00:28:08.505 --> 00:28:10.745
Anywhere else?
Jared:
00:28:10.745 --> 00:28:13.050
They can get it at Amazon, Barnes & Noble, Books-A-Million. There's several
00:28:13.050 --> 00:28:14.890
different online retailers that they can get, and
00:28:14.890 --> 00:28:16.490
I'm hoping it gets popular enough to be
00:28:16.490 --> 00:28:18.570
carried in some bookstores — physical copies. So we'll
00:28:18.570 --> 00:28:20.670
just have to see.
Kate:
00:28:21.085 --> 00:28:23.005
You mentioned an ebook too. So is that coming out the
00:28:23.005 --> 00:28:25.265
same time as the audiobook?
Jared:
00:28:25.725 --> 00:28:28.285
The ebook is out.
Kate:
00:28:28.285 --> 00:28:29.870
Okay. So it's available on Kindle. Is that right?
00:28:29.870 --> 00:28:31.810
It's Amazon, it's Audible, Kindle, Apple Books,
00:28:32.350 --> 00:28:34.110
Barnes & Noble, so where you can get
00:28:34.110 --> 00:28:36.690
most audiobooks.
Kate:
00:28:36.995 --> 00:28:38.775
Excellent. Well, I wish you a lot
00:28:39.155 --> 00:28:41.555
of good fortune with this. That a lot
00:28:41.555 --> 00:28:44.035
of people find the book and take it
00:28:44.035 --> 00:28:46.750
to heart because you have a very interesting
00:28:47.130 --> 00:28:49.790
approach. You approach it as a psychologist,
00:28:50.090 --> 00:28:52.385
which is a different way of, you know,
00:28:52.385 --> 00:28:55.665
talking about food, I think. And there's a
00:28:55.665 --> 00:28:57.905
lot there, but it doesn't take a long
00:28:57.905 --> 00:28:58.885
time to read.
00:28:59.290 --> 00:29:01.450
And it's an easy read. There's not,
00:29:01.610 --> 00:29:03.790
you're not wading through big,
00:29:05.210 --> 00:29:06.750
big concepts. It's
00:29:07.050 --> 00:29:07.950
very accessible.
Jared:
00:29:08.565 --> 00:29:10.005
And that was the goal is if
00:29:10.005 --> 00:29:11.845
I could, you know, the longer the book,
00:29:11.845 --> 00:29:13.365
the more you're going to forget. The shorter
00:29:13.365 --> 00:29:14.565
the book you're going, the more you're going
00:29:14.565 --> 00:29:17.045
to remember. That's just human memory.
Kate:
00:29:17.045 --> 00:29:17.545
That's true.
00:29:17.960 --> 00:29:21.240
All right. Well, Jared, thank you for being here
00:29:21.240 --> 00:29:22.460
in the organization.
00:29:22.920 --> 00:29:24.920
It it it really has been a pleasure.
Kate:
00:29:24.920 --> 00:29:26.620
It has been a pleasure. Thank you.
00:29:27.895 --> 00:29:30.295
This is Kate Jones again. Thank you for
00:29:30.295 --> 00:29:33.175
listening to Everyday Creation. Please share this episode
00:29:33.175 --> 00:29:35.355
with anyone who enjoys good meals
00:29:35.670 --> 00:29:36.490
and the memories,
00:29:37.190 --> 00:29:39.690
stories and emotions surrounding them.
