YouSaid · the spoken record

Anya Fernald

lines on the record: 124
first: 2021-07-23
most recent: 2021-07-23
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“You might also be responding to that it's a complex flavor. So there's also an analogous, if you look at butter, for example, a lot of the butter that we eat in the US is just sweet cream butter. It's not cultured. If you explore like a cultured fermented butter, maybe a grass milk, grass fed and finished butter, you're going to get a ton more complexity. And so you may also just be responding to having fats with more flavor, which is the journey in the US has been towards refined foods that are very neutral. And then you have to combine more of them to make things taste like things. And so, if you're coming from a background of using mostly just generic butter or let's say canola oil to cook with, those are very neutral oils. So you can also take some of your favorite fats and look for versions of them that are more flavorful.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“It's difficult on the quality of that ingredient. So I found often that I buy a high quality coconut oil and there's rancidity in it. And I don't totally know why. I think it's just the cold chain and how that products packaged. So I've had some issues with product quality in that. But for me, it's a little bit too much sweetness. In my foods. But then again, I don't cook a Southeast Asian palette. I try to not have much sweetness in my foods in general. Just because of the palate that I like to cook with. So for me, coconuts got a little bit too much of those high notes and earthiness, which is a nice combination, but it's more like a treat.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“I like it in coffee. Like, I like it as a treat a little bit. I find the flavor a little bit challenging in foods. I also find that”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“I like the flavor for finish because of the bitterness that it adds. So I like the bitter and acid contrast on meat and vegetables, which is mostly what I eat. And so I love that way that the bitterness and astringency complements and allows the flavors to come out.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“And the idea that you can sort out and do Korean one night and then talk is the next night. You can, absolutely, but to get in a regular cadence of specific ingredients, you're probably going to get more mastery with that sooner. And I think as much as you can do to get an understanding of the basics around salt and acid and understand your palate, for me it's lemon and you share sherry vinegar, right? So that's my acid palate. And my fat palates, you know, suet in butter, olive oil. So you can sort of choose your language, what you're painting with. But I would splash out and say, Do I use sesame oil? Yeah, every once in a while, but that's not part of my base palate, right?”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“You have to decide on a palette. You know, if we're talking about an art, it's equivalent to saying, Am I a sculptor or a painter? That the sushi lexicon thing that's a very, very narrow small canvas that you're painting on. And that is a beautiful road, right? There's a beauty and a perfection to that. It's like, I mean, there's many things culturally around that that you could extrapolate specifically for Japan. But I encourage people on the journey in food to choose kind of a language that they're working within. And if you want to step out of that occasionally and have one or two dishes, but if you want to get mastery with food, you probably aren't going to be able to get more than, say, 20 ingredients that you use regularly that you really understand. And so we often see, you know, I see the American pantry. It's got tons of sauces and tons of spices and tons of spice blends. And then really people only use just a couple things.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Awesomeness. And that's actually, you know, the number one way you see this is roasting a whole chicken, which is a really difficult, it's the simplest dish, but it's very difficult because you have the breast meat, which is bigger chunks. They cook faster. You have the thighs and drums, which are smaller and they cook slower to optimize that and pay attention to it and do it all right. You're actually solving for different outcomes. So there's one example, but oftentimes food is less delicious with multiple ingredients at the start Because we're not able to pay attention to how each one needs to end up. So there's a way to parse that apart and achieve a better outcome.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“And that's something in general to be really attentive of when you're building flavor to make sure you pay attention to every piece separately. You know, the idea that you can, okay, with a soup or something or stew, there's workarounds, but like to make a great dish that's got four or five vegetables in it, cook them all separately to their optimal deliciousness and then combine them. So that's another way to approach that is that you may also be able to look at the different ingredients separately and still have that sense of like understanding of it. But there's too often that we're layering together like four or five things and then cooking them all at once and then surprise that it's not delicious because you can't really optimize on multiple variables at the same time for peak.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Also, for you You're very interested in things and interested in things being done well and appreciating them. So the single ingredient also allows you to control for perfection and cooking that, which is probably really appealing to you. And I think sometimes I see people also in the beginning of their journey of culinary trying to do too many things, right? So there's another piece too that you'll notice, if you recall last night, I grilled us the salad, right? And then I did all those pieces separately.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“By eliminating and then growing towards more intuitive food is a good evolution from that base. I love to cook for people. I love to pay attention to their way of being and read what they like to eat. And it's my purest way of love. And that's for everybody in my life. I actually love to cook for people I love. You know, I don't, I would struggle to be, you know, putting out food all the time. It's like something for me. It's a real act of caretaking. So, I definitely have that in my makeup. And I definitely notice in times of real stress, that's the piece that drops off, right? And it's like if I'm unable to care for myself, I have a hard time cooking. So for me, it's very emotional. It's very connected to love.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“It's a tough one because there's lots of layers around kind of gender roles and families changing and things. I'd say I agree around the alienation, and I've done carnivore diet, and I've tried some of these extreme protocols. And I, too, I suffered from loneliness. You know, it was like doing carnivore and not being able to eat what my kids ate and talk about at the same time. Those pieces are real. And I wonder with all of these diets. That structure is actually helping or just taking away from people's kind of sensual understanding. But I think that there's some rigor around that that helps people discover what's good for them.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“For the potlucks. And so there was an openness around that, but she just loved to cook for people. And there was a real tenderness and expression of that love. So seeing women in my life who had this like real tenderness and Love that they shared through food and then also being able in my own home to kind of pitch in and add value and help my mom and dad was really powerful for me because I felt like I had a superpower. You know, I felt like, oh man, I just made this stressful thing. Go away. That was huge.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Me falling in love with cooking was about solving a problem in my family. And it had to do with my mom feeling very anxious about Cooking and overwhelmed frequently when it came to meals. And I'm naturally very good at juggling a lot of things. And it was just something I could dive in and help and help my dad, who's very, very close to. So it was a very functional role where I would see this kind of crescendo of anxiety around mealtimes as a kid and would be able to dive in and solve things. And I also loved women who cooked like my father's mother is a great cook. She was, I remember her telling me as a kid, I was asking her about church and why she went to church. And she's like, I mostly go to church because I get to cook.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“And for those of us looking to maintain weight and something to consider in this is that cooking is also part of what your appetite when you're hungry, what are you hungry for? Right. So we tend to think about calories. But when you're hungry, you might also be hungry or for a wider range of things. And it might be smells. It might be stopping. There's other elements and that's something I think as a cook that it's powerful to explore and be with and observe. how your hunger changes when you're cooking.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“you cook end your sense of fullness which is if you cook and you're hungry the experience of being around the food smelling it touching it sampling it you'll take your hunger down by 40 And this is my own observation. But as I mean, we've all had the experience of cooking Thanksgiving and the cook never kind of wants to eat that much Thanksgiving, that's an extreme experience. But when you really dive in and you're cooking for a few hours and you're smelling and smelling and smelling, it totally changes your threshold of satiety and fullness. Because of other sensory things that are happening.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“We don't have to be afraid of hunger at all because there's food everywhere and it's really cheap in all that abundance, we've lost this edge of hunger and we don't let ourselves get hungry. And that's one thing that I learned in part of my journey as a cook and chef has been, you know, moving abroad was the first time when I lived out of the US, it was the first time that I regularly experienced hunger because the time between meals was really long. And that was just what everybody did. And so I was hungry for two hours before lunch. And that was the first time in my life that there hadn't just been readily available snacks. So I wonder if the intermittent fasting and part of the popularity around it, I'm sure there's all these amazing metabolic things that are happening, but also people might also feel better because they're really anticipating and enjoying food. Then if you look at the feelings of fullness, there's a really interesting thing that happens when”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“I think fasting is gaining in popularity because we're having to relearn the importance of being hungry. In anticipation and delight We have such a fear of hunger, and that's really functional in evolution. But we had this deep fear of hunger and part of the great American experience has been”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“So look at our own and just revisit in your mind like the memories of food, the most compelling ones. It's the smell and then the experience and then sometimes how one felt, right?”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“No judgment on that. That's something I do too, right? But that does take away a whole element of surprise and delight. And also I think if your body's ability to prepare for it, you think about our most common memories of childhood for those of us who grew up in homes with parents who cooked is smell of things cooking. And it's not the eating of it, it's the smell of things cooking. So why is that so memorable? It's an anticipatory piece of food. That's what you remember about your experiences of food is the moment of like sweet anticipation of this great sensual experience that's going to be really gratifying on these emotional and physical levels. So I think we're also resonating on those memories because it's like it's an experience of food where the sensuality of it is kind of extended. So it's a long kind of arc of buildup and then you're eating it and it's amazing and then you're enjoying it and your body feels good. So all those pieces together, it's a much more memorable experience than just grabbing the cookie out of a bag.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Something that I'm glad you bring up because it's an element that with eating so many of our meals out of a bag and the instance where you start to eat the meals when the delivery shows up and you might smell something when you open the bag, right?”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“The art of it. I mean, the art is like creating temptation and indulgence and giving people pause. You know, like creating experience that's so sensual and like I love that about when I make something really simple and beautiful and delicious the way that like there's that moment of silence at the table. And that to me is the moment of art, like of appreciation.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Also, so many feedback loops that I don't think we know the beginning of that our bodies are picking up on around nutrients, available nutrients, immune response. There's deep levels of sensory evaluation that lead to health and alertness and wellness. You hear about this a lot, like with babies that if there's a risk of an infection that a mom's breast milk will help the baby develop a resistance, like there's this way that our bodies can tune into health and can't extrapolate from that in any specific way, but think about that as an example of like the many ways in which our body is reading available nutrients and food to signal other aspects of wellness and health.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Yeah, I also think of food as one of the key ways that we interact with our environment. It's the part of our environment that goes inside us most visibly. Of course, we interact with our environment. We could have skin creams that have certain things in them or our clothes can then be absorbed. There's things in the air. There's our water and there's food, right? It's like how we're engaging in the world physiologically. It's the most significant way we engage in our environment.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source
“Art and service together probably. Art to me because it's about Creating something of beauty and being responsive and creating something that's expression of creativity and love. Cooking also has a very strong element of service and it doesn't mean necessarily service to another person but like service to health, wellness, environment. There's an element of supporting through food in how I approach cooking.”
2021-07-23 · Lex Fridman Podcast · #203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat · IDENTIFIED FROM THE TRANSCRIPT · source