YouSaid · the spoken record

Marco Canora

lines on the record: 117
first: 2021-11-10
most recent: 2021-11-10
sittings or episodes: 1
sources: podcast

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2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Super comfortable, super stylish, and I just want to read something that one of my employees said. She is an athlete. She is quite technical, although she would never say that. I asked her if she had ever used or heard of Viori, and this was her response. I do love their stuff. I've been using them for about a year. I think I found them at REI, first for my partner, t-shirts that are super soft but somehow last as he's hard on stuff. And then I got into the super soft cotton yoga pants and jogger sweatpants. I live in them and they too have lasted there, stylish enough, I can wear them out and about the material is just super soft and durable. I just got their Clementine running shorts for summer and love them. The brand seems pretty popular, constantly sold out. In closing, and I'm abbreviating here, but in closing, with the exception of when I need technical outdoor gear, they're the only brand I bought in the last year or so for Yoga running loungewear that lasts and that I think look good also. I like the discrete.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Solution for enhanced recovery so you can take on the next day feeling refreshed. And now, my dear listeners, that's you guys. You can get $250 off of the Pod Pro cover. That's a lot. Simply go to Eight Sleep.com slash Tim or use code Tim. That's 8 all spelled out E-I-G-H-T sleep.com slash Tim or use coupon code Tim T-I-M. 8Sleep.com slash Tim for $250 off your Pod Pro cover. This episode is brought to you by Viori Clothing spelled V-U-O-R-I. Viori. I've been wearing Viori at least one item per day for the last few months. And you can use it for everything. It's performance apparel, but it can be used for working out. It can be used for going out to dinner, at least in my case. I feel very comfortable with it.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Most user friendly solution on the market. I polled all of you guys on social media about the best tools for sleep, enhancing sleep. And eight sleep was by far and away the crowd favorite. I mean, people were just raving fans of this. So I used it and here we are. Add the Pod Pro cover to your current mattress and start sleeping as cool as 55 degrees Fahrenheit or as hot as 110 degrees Fahrenheit. It also splits your bed in half so your partner can choose a totally different temperature. My girlfriend runs hot all the time. She doesn't need cooling. She loves the heat and we can have our own bespoke temperatures on either side, which is exactly what we're doing. Now for me, and for many people, the result, eight sleep users fall asleep up to 32% faster, reduce sleep interruptions by up to 40%, and get more restful sleep overall. I can personally attest to this because I track it in all sorts of ways. It's the total...”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Off for the weekend, something to think about. If you'd like to try it out, just go to tim.blog slash Friday, type that into your browser, tim.blog slash Friday, drop in your email and you'll get the very next one. Thanks for listening. This episode is brought to you by Aid Sleep. My God, am I in love with Aid Sleep? Good sleep is the ultimate game changer. More than 30% of Americans struggle to sleep, and I'm a member of that sad. Temperature is one of the main causes of poor sleep, and heat has always been my nemesis. I've suffered for decades, tossing and turning, throwing blankets off, putting them back on, and repeating ad nauseum. But now I am falling asleep in record time faster than ever. Why? Because I'm using a simple device called the Pod Pro Cover by Aceleep. It's the easiest and fastest way to sleep at the perfect temperature. It pairs dynamic cooling and heating with biometric tracking to offer the most advanced, but”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Hey guys, this is Tim again. Just one more thing before you take off, and that is Five Bullet Friday. Would you enjoy getting a short email from me every Friday that provides a little fun before the weekend? Between one and a half and two million people subscribed to my free newsletter, my super short newsletter called Five Bullet Friday. Easy to sign up, easy to cancel. It is basically a half page that I send out every Friday to share the coolest things I've found or discovered or have started exploring over that week. It's kind of like my diary of cool things. It often includes articles I'm reading, books I'm reading, albums perhaps, gadgets, gizmos, all sorts of tech tricks and so on that get sent to me by my friends, including a lot of podcast guests and these strange esoteric things end up in my field and then I test them and then I share them with you. So if that sounds fun, again, it's very short, a little tiny bite of goodness before you head.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Your job is just to find the excellent spots. And we did find some excellent spots and took a cooking class with his grandma who was hilarious. It was all outstanding. But those gnoki that we made in that kitchen that day, despite the circumstances. We're just incredible.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“I found the whole thing really interesting, and it turned out that Gubio was going to be on the way to our next spot. And so we stopped relatively so. And then we went to Pompeii and then drove down and spent time on the coast and went to a few spots there. And we had Gnoki a few times. And they were good. They were really, really good. They were not as good as the ones that we made in your kitchen. In my opinion. I got to say, man, that is saying a lot because as a friend of mine put it who's Italian, he said, you know, in Italy, he's like, it's all going to be good. You just have to find the excellent restaurants. It's going to be really hard to find a terrible restaurant.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Oh, so good. So good. And we went to Italy, my girlfriend and I, for the first time. Yeah, that's right. We went all over. We were in Rome, then went to Umbria, then went to through a couple of smaller places like Gubio. I wanted to go to Gubio because there's this story of St. Francis of Assisi brokering a truce with this huge wolf story. I'm fascinated by And supposedly it was thought a myth because how could it not be? And then there was a huge wolf skeleton discovered right next to a church at some point in history, within the last hundred years. And then that was put. Within the church, there's this whole story. And I found it”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“And yet it all came together. It was fun. It was fun and you are an incredible teacher and the Noki were spectacular. And if I remember correctly.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“So we met up, I want to say the plan, it was either 10 or 11 a.m. And why don't you tell the story of kind of what the plan And then what happened”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“I love the simplicity but the thought behind the simplicity. There's a lot that goes into it When my girlfriend and I were in New York City, before we move on to other questions, because I mentioned In somewhat cryptic phrasing, the affair of the oven that was not turned on, I wanted to make it sound like a Sherlock Holmes novel or something. Got to see what a delivery of bad news. Discipline looks like without yelling and screaming, which I thought was very fascinating. And I'm just going to kind of bookend this story and then I'll let you tell it. So the only part that I heard that I then asked you about was you said pretty calmly. You said, I heard you say around the corner to a bunch of staff. You were like, this isn't going to be fun for anyone.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“The inclination for anyone who hasn't spent a lot of time in the kitchen would be like, all right, let me just take the potato, cut it kind of right down the middle the way you'd think of cutting a tomato down the middle where you just have the kind of ends of the cigars, so to speak Exposed to air, but that's not going to actually accomplish the job. So even though technically both are easy, right? You're making one cut, like the direction matters a lot to the outcome.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“And you came to this, it sounds like largely through trial and error. And part of what impressed me, right, is the detail in the simplicity, if that makes any sense. So for instance, if you're trying to, in the process of cutting the potatoes, evaporate as much moisture as possible. Cutting them lengthwise in a particular way so that you have the maximum amount of surface area exposed, right?”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“So there were a few things that hopped out at me. And there are many things that are kind of counterintuitive, right? So one of the first was don't get your sort of hipster $10 a potato potatoes that are as fresh as possible. That is a mistake. Right. And so In fact, you kind of want the opposite. So, I'd love to hear you speak to why that's the case And then I want to clarify, and please fact check me, one thing that you said, which was related to, I think, I would imagine a common error, which is people are needing with their hands, needing with a K the flower into the potato. But by doing so, you're kind of creating this elastic, gummy, glutinous response, right? And instead, what I saw you do. And we did some of this too is to use a Pi scraper to kind of chop the flower into the potato, right? Which is very counterintuitive.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Okay, so just so we don't kind of bury the punchline here. What are some of the keys The keys to making Yoki That are delicious and fluffy and amazing, like the ones that we made, and by we, I mean 90% you, but we participated. Or, what are the common mistakes? If you could just kind of walk us through maybe a few of the things that make great Gnokie great and why so many Gnokie are not great.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“So before we get into the stories and the affair of the oven that was not on, what are Gnoki? Just so people know what we're talking about.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“It offers some fertile ground for, I think, a pretty hilarious story. And it also shows how simplicity and elegance can be the byproduct of trial and error, if that makes any sense.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Quite that stupid about it, but I asked you if you might be open to teaching my girlfriend and her mom via Zoom how to make gnoki properly. And I really wish I had that voice memo, your response to put into this podcast. It was great. But it was basically like, yes, I have made 10,000 plus rounds of gnoki and it's been featured in these falling outlets and actually quite famous for the gnokie. And so yes, I do know how to make gnoki.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“I sent you a voice memo not too long ago. I mean, this is a few months ago. And it was a question about Gnoki, G-N-O-C-H-I for people who don't know the spelling. And we should probably describe what Gnoki are for people who don't know. But the reason I sent you a voice memo is I was trying to think up a birthday gift from my girlfriend. My girlfriend is half Italian and she and her mom have been trying to recreate this family recipe for Gnoki for a decade or something like this, maybe more. And there was always something missing or something they weren't getting right because the Gnoki would just not turn out. And so I asked you if you might know how to make Nyoki. And if so, if you would be open to, now I said it, I mean, I wasn't.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Wherever I will be, wherever I am for sure. Can't wait. Keep going, man. Keep going. And I recommend everybody check out. Again, brodo.com b-ro-d-o.com. Check it out. Do a taste test. You'll thank me later. And to everybody listening. We will have show notes, links to everything as per usual at tim.log slash podcast. And until next time, thank you for tuning in. And now we bring to you the affair of the oven that wasn't on other mysteries and how to make delicious yoki. Enjoy. Let's talk about the affair of the oven that wasn't on.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Hear, here, brother. You know, as you're saying that, I'm like, I need to go thaw out some venison, go to the farmer's stand, get some food. I'm going to cook dinner. I'm going to cook. I'm going to cook dinner on Sunday night. I'm so fired up. It's fucking great, man.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“There is complexity, or there are nuances, right? But you're not dealing with dishes, at least in the central and south, that have 27 ingredients generally. You're able to actually look at the variables. And it's so much fun. Well, we could go for hours. I'm getting all spun up. So I'm going to try to land this plane. So Marco, people can go and should go to brodo.com, brodo.com. I recommend everyone try it. They can find the restaurant at restaurant hearth.com, certainly New York City if you're in NYC. Give a visit. They can find you on Instagram at Marco Kenora. That's M-A-R-C-O-C-A-N-O-R-A. Is there anything else you would like to say? Any closing comments, requests of the audience, anything at all that you'd like to add before we wrap this up?”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“So, you know, don't assume the past is the path forward, but I think it is safe to assume that hidden amongst the false positives and false and negatives, there's also a lot of signal in the past. And that's been made clear in my adventures and conversations with you that's been made also super clear in reading about and experiencing firsthand a lot of the traditions in Italy, which is a great cuisine to study because”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“It was at altitude, I think. And there was this frost that came through and like wiped out everything in the valley. And they're like, yep, turns out you shouldn't plant shit there.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“With this NGO to help this local group and they had really low yield, well like moderate yield on a crop and they always put it way up on the hillside. And we asked them why they put it way up on the hillside. I'm paraphrasing this, but it's something like this. And they said, well, that's because that's the way our grandparents did it. And then why did they do it that way? Well, that's the way their grandparents did it. And so these bright-eyed bushy-tailed 20 and 30 somethings and this NGO were like, oh, well, we have some news for you. You'd have much better yield if you did it down in the valley and did it this way and that way based on modern agriculture and what we know about A, B, C, D, and E. And let us show you how this is done. You know, these villagers are like, fantastic. We'll try it. They put them all down in the valley. First sort of winter storm. So it must have been, yeah, more central, maybe probably not Africa.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Oh, yeah. Yeah. And so 100% agree with that. And for-profit companies will establish foundations and institutes and all sorts of weird stuff to hide sources of funding for sponsored research or studies. Yes, there's a lot of bad behavior, right? You'll have people fund 20 studies and 18 of them will say this stuff is terrible for you. Two will say it's good for you. They'll be like, great, we'll take those two thanks very much. There's a lot of bad behavior. You should always look at the conflicts of interest sections and so on. With all of those warts, science and the scientific method still very important. However, we assume we know more than we do. This is true of humans for as long as we've called ourselves humans. And one story that I remember a friend told me who did a lot of work in, I believe it was South America, but it may have been Africa. And he said, you know, we...”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“I mean, I love spun up about this stuff. Yes, there's a lot of superstition and bullshit, and there's a lot of nonsense and dross that humankind has accumulated. Yes. And right now, the scientific method is the best way we have consistently of asking questions of nature and trying to sort answers out without fooling ourselves. I mean, I fund a lot of science, so I believe that. But sometimes...”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, and you can look at both, but make sure to look at both. I mean, there's another story. I think this is actually told to me, if you don't mind, I'm now like on a roll just because I get so.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Oh my god, that's amazing. And for some. Bizarre reason, right? It's like plant crab. And all of it together somehow. That was figured out to have this effect. Now, putting aside, this is not randomized controlled trials. I understand that. Could a huge part of it be placebo effect? Maybe. Could it be contextual based on the culture? Yes, but there's so many phenomena that we cannot explain at this point in time. It's just the pinnacle of hubris to think that we have a full understanding of food. When we've demonstrated throughout our history, including recent history, how piss poor we are at deconstructing these things. So I'll get off my soapbox, but I really...”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“And they're like, what was that? And he's like, it's the crab. And they go, what? And they go, We asked you what was in your concoction. He goes, No, you didn't. You asked me which plants were in my concoction.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Oh, they said your concoction doesn't work. And he goes, What do you mean my concoction doesn't work? You measured the results in patients taking it. How do you conclude it doesn't work? And they go, well, we tested them all separately. We need to watch you make it again. And so they're watching him make it. He's doing what he's doing with the three plants. And then at the very end, he drops a crab in.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“These researchers were able to observe with glucose measurements that this concoction, which included three plants reliably lowered blood glucose and type 2 diabetics. And they'd never seen these plants, never ID this type of concoction. And they asked this medicine man which plants he used? And he said, no problem. You're welcome to take them back and analyze them. He gave them these three plants. They took them back. They looked for what could be active molecules, ran all sorts of tests on these three plants, negative, negative, negative, nothing. All three together, negative. And they went back because they discarded one step and they forgot they discarded one step. And they're like, we need to watch you prepare this.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“And I'm hoping to excerpt some of it on the blog because there are a few chapters that are really just incredible. And he tells this story of a number of supposedly ethnobotanists who were, they might have actually been at a research institution. They weren't doing this for commercial development. But there was some type of concoction that a medicine man in this case, some type of healer, which is much more than psychedelics and psychotropics, which bothers me when the assumption is like all these people is dose people with hallucinogens. And they're basically pharmacists who use the, in this case, the jungle to treat ailments of all different types, including fungal infections, parasites, et cetera. And if I”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, for sure. It makes me think of this story coming back to that Chinese proverb, right? And how... And who knows, very easily could just be coincidence, and maybe it's just some poor Chinese guy came up with a saying that rhymed really nicely, but it does coincide very well with your experience as validated through the latest and greatest continuous glucose monitor a few thousand years separated. That's interesting. At least it raises questions. Like, is that just chance, or have humans figured out a lot by trial and error? And in fact, even our primate Predecessors figured out because we're not the only animals who use, say, plants as medicine. And I was reading this book recently called Medicine Quest by an ethnobotanist named Mark Plotkin.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Components of food, but you are all about experimentation with whole food ingredients. I mean, I see you conducting experiments constantly, right? So it's not as though you're saying like, hey, this is the way spaghetti is made. This is the only way spaghetti should ever be made. You're constantly running experiments, but it's with the integrity of Whole Food as like the base Of your elements that you are allowing yourself to work with, which I admire because I think the conceit that we would possibly understand everything that is going on multifactorially when you eat foods in combinations is just at this point given our technology and ability to assess these things pretty ridiculous”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, high 30s, low 40s. And I will say to anyone wondering, at least in my experience and the experience of many friends on the cold side, I'd be curious to hear your thoughts, Marco. There isn't a sort of linear incremental perception to cold. In other words, it's not like going from 65 to 55 is the same as going from 55 to 45. Once you get into the 40s, it is a different game. It is so like the perception of cold is so different. And just be aware of that before you get in. It is chilly. And I'm a fan. I'm also a fan of both. And I know that you like pushing the edges. And you like preserving the essence, right? I mean, I think that from my exposure to you, like one thing you're not a fan of is faddish new ingredients or the quest for Kind of magic bullet PT Barnum”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“I'm not really sure. I mean, it's a chest freezer full of water and ice that is unplugged. It's unplugged at the moment. My guess is that it's mid to...”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“I will note just for people who can't put it in context, those are hot and cold temperatures. Also, I have a cold plunge about 100 feet from where I'm sitting, which is just a”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Too late, and it's tough. Too late, and it's tough, but exactly on the earlier side, I usually do it before dinner, but I've tossed my cookies from too much heat before. But so number one, for everyone listening, we're not giving medical advice. These are two whack-a-doodle guys talking about what they do. So get proper medical clearance before you do any extremes in hot or cold. However,”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“We could. What have you learned about your sauna experiments? What is your best practices know and why? Because you are a hard charger when it comes to saunas. I mean, I do sauna as well. I just did one yesterday. I'm impressed by how much of a hard charger you are.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“When you said define things, certain things that weren't defined, are there certain things that you would encourage people to define that you didn't that they could consider if they're looking at a potential partnership?”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Favorite failures, any favorite failures come to mind, things that set you up for later success or that you wouldn't trade in?”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Cook your own food. Next question, which is most or frequently given books. So what books have you gifted often to other people besides your own?”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Let me ask a couple of those closing questions and see where we go. I'll start with one that I know you've heard before, which is the billboard question. If you could put anything on a billboard, metaphorically speaking, to get a quote, a comment, a question, image, anything out to billions of people, what might that be?”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I saw the packaging, which is gorgeous. And what can people find on Broto.com currently, right? So if they're more inclined to go to a website, what are their options on Broto.com?”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“To that point I'm excited about this. Obviously, I got a preview when we were making the gnochi or before we started making the gnochi. Having more coffee, I got this via preview because you can't serve the world through a window in New York City. So what is the latest and greatest? Know this is sort of a big, big step. What is going on with Brodo?”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“Many different types of potatoes, many different types of preparation. And then when we did the taste test in the West Village, I still remember that because I love bone broth. Even I got to a point where I was like, maybe I need to slow down on today's intake of bone broth because I had like a gallon of bone broth. And it was amazing. I couldn't stop myself. But what were the flavors that we”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“There's yes. Okay, flour and potato. Okay, anybody can go out and get flour and potato, but many different types of flour.”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT
“It's been fun to see its evolution. I mean, I think that on one level, the experiment with the window is a beautiful case study of low risk entrepreneurial experimentation. It's not like you found another retail shop. It's not like you put all of your, pushed all your chips in on broth. You're like, hey, correct me if I'm wrong, but you're like, what can we do with these amazing ingredients that we already have? I understand broth. We have this location, open a window, see how it does, and you're like, you know, if we cover our costs or maybe make a little bit of money, we're in great shape. So the downside risk is super low And you got to test it, right? You got to test it and then develop it and kind of start with the basics, but with really, really good ingredients. Again, like for people listening, I think of the”
2021-11-10 · The Tim Ferriss Show · #545: Marco Canora — The Art of Food, Eating, Nutrition, and Life · IDENTIFIED FROM THE TRANSCRIPT