Jodie Sadowsky
@josadowsky · 1:01
What does it mean to nourish ourselves? An Interview with NOURISH author Terry Walters
Hi, I'm Jodie Sadowsky. I'm a writer and reader from Connecticut. I'm so happy to be here on my very first wellcast to chat with my friend and best selling cookbook author, educator, and chef terry walters. I first met Terry in 2007 after picking up her first cookbook, clean food, at a nutrition workshop. I couldn't believe my luck when I began reading it and learned that Terry lived one town away from me and taught cooking class in her kitchen
Terry Walters
@TerryWalters · 2:28
I knew I was living a healthy life, but I also knew I could do better with what I was eating. So I moved off campus. I got an apartment with a kitchen, and I started teaching myself how to make, quote unquote, real food. And I felt good. I felt good physically. I felt good mentally. But more than anything, I felt empowered. And I really liked it. So I started immersing myself and learning as much as I could about macrobiotics Ayurveda
Jodie Sadowsky
@josadowsky · 0:35
Hundreds and hundreds. I can't even imagine how many students you've taught over the years. And the ripple effect of all those lessons. I mean, in the COVID days, I definitely bragged a few times that I was making sourdough dough way before the pandemic baking frenzy. But that, of course, is thanks to you for teaching so many of us in person and virtually over the years. And there is so much nourishment in the community that you've created
Swell Team
@Swell · 0:15
Terry Walters
@TerryWalters · 4:04
But superfoods are going to be just like diet and nutrition, unique to the individual. We all have our own unique constitutions. So your superfood, my superfood, will be the taste and the colors that we're not currently getting. So for one person, it could be blueberries. For another, it could be collard greens. For someone else, it could be lemon, or it could be the chia, the hemp, the maca powder. Fill in the blank
Jodie Sadowsky
@josadowsky · 0:26
Yes, I love hearing you talk about the four pillars. And yes, you can never mention it enough. I think we need a poster or a good meme, so we always have those in front of us on that fourth one. Fermented Foods. Can you share? What is the difference between pickling and fermentation? And you have a quick and easy recipe, your simplest ferment recipe that you could share with us. Bye
Terry Walters
@TerryWalters · 4:11
So fermented, pickles or any foods will be in the refrigerated section because they are not shelf stable, because they are living as opposed to regular pickles which can be shelf stable. So when we make brined produce and I distinguish, because there are other sorts of ferments like miso and tempeh and wine and cheese and yogurt that use other kinds of cultures to chart the ferment, but we're going to talk about brine ferments. So we're going to make these with produce
Jodie Sadowsky
@josadowsky · 0:48
Wow. That was amazing. I am so excited to have that audio clip. I'm going to take it with me when I finish this well and go right to my fridge and see what I can ferment. And I know you have a whole section in the new book and some of the prior books, too, but on fermentation and how to get started. And this new book, Nourish, is really very beautiful
Terry Walters
@TerryWalters · 5:00
And I like to think that there's intention behind everything that I do. And so if it's not clear to you, ask or look in that section in the front on my favorite ingredients and tools. And to that end, I labor over the index in the back of the book so that you can go to the farmers market and find an ingredient or look in your refrigerator and find an ingredient, look it up in the back, and find the recipes that will work for you
Jodie Sadowsky
@josadowsky · 0:30
Well, I certainly love being on this journey with you in my kitchen and outside of my kitchen. And so much of what you just said really resonated with me, as always. Especially that part about dessert for breakfast. I love those recipes. So you can find out more about Terry and connect with her and purchase her cookbook nourish at her website, terry walters. Net. And thank you so much, Terry. This has been such a treat. Thank you. Bye