Episode Transcript
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Speaker 1 (00:00):
You're listening to Food for Thought with Billy and Jenny,
brought to you by the Box Center. For more than
fifteen years, this dining duo has been eating their way
through New England, mixing it up with top chefs, jumping
behind the line of the hottest restaurants, and giving you
the inside scoop on where to wine, dine and spend
your time. So get ready, it's Food for Thought giving
you something to chew on.
Speaker 2 (00:20):
Hey, everybody, welcome into Food for Thought. Billy Costa here
and while it so happens, The Red Sox had their
Fenway opener this past Friday, and the story prior to
the game was all the new food items that you
could pick up in Fenway Park and around Fenway Park.
And one of the things that jumped out at me
(00:41):
is they now have a lot of gluten free and
or dairy free food options both in the park and
around the park some of the outside concessions and stuff.
So that got me thinking, and I said, hey, wait
a minute, I know my friend Paul Centuro happens to
be gluten free and happens to be starting a new business.
(01:02):
It's all about gluten free dairy free food. So what
do you know? I got Paul in the studio. Hey, Paul,
how's it going, buddy good, Billy, thank you for having me.
I appreciate it. Now it's called Sugar and Sound Bakery.
How did this start? Just for a love of baking.
Speaker 3 (01:13):
I got laid off from my job, my business job,
back in September, and I always baked and I never
thought about starting a bakery.
Speaker 2 (01:22):
And my wife one day was like, you should start
selling your stuff. Your stuff's really good.
Speaker 3 (01:27):
And as everybody else, I'm a self sabotager. I have
imposture syndrome. So I never believed that.
Speaker 2 (01:34):
Anybody liked my stuff and my stuff was any good.
So I Pele must have been telling you that they like.
Speaker 3 (01:39):
Yes, but I have a hard time on believing people,
especially my friends, that like I feel like we just hey,
this is good.
Speaker 2 (01:45):
Being nice, right exactly? Well, I can tell you that
you've got a bunch of different items that you brought in,
and one of them is a cinnamon Cayman cake. Yes, yes,
And I'm gonna tell you and even though you're my friend,
is that really a fire arver? That nothing ever happens
in us, No, nothing at all. So even they knew
I was eating the cinnamon, but it's one of the
(02:06):
best pieces of cake I've ever had, one of your
original products. Yes, yeah, So I'm doing loaf cakes.
Speaker 4 (02:13):
I did.
Speaker 3 (02:14):
I've been doing rum cakes for a long time, but
I'm doing loaf cakes now, different flavors of red velvet.
I'm doing a chocolate chip one. I'm doing the cinnamon
roll one. So every week it's a scratch made on
demand bakery. I put up a menu every Sunday and
people have from Sunday to Wednesday to DM me on
my Instagram or come onto the website to order and
(02:37):
then I deliver or they can pick up.
Speaker 2 (02:39):
Now I'm going to take a wild guest, Paul, you
are gluten free. I am. I am gluten and dairy free.
Speaker 4 (02:43):
I've been.
Speaker 2 (02:43):
When did you find that?
Speaker 4 (02:45):
So?
Speaker 3 (02:45):
About twenty years ago. As you know, my history is
I have a kidney transplant. On eleven years post my
kidney transplant, and while I was waiting for my kidney
transplant for over ten years, I did dialysis and my
dialysis was at home, and I relate my dialysis to
becoming gluten free. I don't think that is what happened,
(03:06):
but it's around the same time you think it.
Speaker 2 (03:08):
Contributed correct, exactly.
Speaker 3 (03:11):
So at that point I started going gluten free, and
it was hard. It was hard to find a place
to go out to eat that was dedicated gluten free.
You have to really search it. There weren't a lot
of bakeries. And then over the last ten fifteen years
there's been a lot of places that have come out,
especially my friend Jennifer Lee going Jennifer Lee's on the
TV show exactly. So all of my stuff come is
(03:33):
all natural. I get my eggs from a farm in
the little Tenet's called Theo's Market Gardens, and all my
other stuff is organic.
Speaker 2 (03:39):
I'm using either sugar or honey for the sweetener. Excuse me,
that's the fire alarm. But trust me, there's no They
don't want me to be on this interview. But how
are they saying in the street the fire alarm goes
off and the building's on fire. It's okay, yeah, no, okay,
So okay, So how many different items are you making out?
Speaker 3 (03:57):
So right now I'm making cookies and cake. So I'm
posting two cookies every week along with two cake flavors,
and then they'll switch up the following week, So I'm
working on bagels, I'm working on breads, I'm working on
muffins now, but I'll expand my repertoire as we get
more busier and people demand things.
Speaker 2 (04:16):
And I asked you, when did you find out and
how did you find out? And I'm asking because well,
my wife, Michelle is there gluten free. She's intolerant, but
she's not Celiac. Correct. Yeah, I'm intolerant.
Speaker 3 (04:27):
And again, around the same time, I was diagnosed with
my kidney disease and I was on dialysis. That's kind
of where anything found out that I was, you know,
gluten free. Where after eating gluten for my whole life
and dunking the pieces of bread into the sauce, like
when my mom made sauce one day, it just started
to bother me and then at that point it just
(04:47):
got worse and worse and worse.
Speaker 2 (04:49):
So yeah, yeah, and we should probably mention five minutes
into the interview that you're making all of this at home. Correct. Correct,
I have at.
Speaker 3 (04:58):
Not shipping yet, but right now is just delivery and
pick up, so they can pick it up at my
house or I can meet them somewhere in the Massachusetts area,
like Metro West, North Shore, Boston and stuff like that.
Speaker 2 (05:09):
Now, do you have neighbors that think something strange is
going on? No showing up to I bribed them. I
them a lot. With everything that I make, it goes
over there.
Speaker 3 (05:18):
A lot of my neighbors have kids and they're always
when when are you gonna bake again? When are you
gonna bake again?
Speaker 2 (05:22):
So that's I bribe them. And this is what's so
cool about this show Food for Thought. With me and
with Jenny Johnson, we rotate, so to speak. In the
middle of our conversation, Maureen Woodwood just kind of walks
in from Woodman's, Uh, hey, Maureen, how you doing.
Speaker 5 (05:36):
I'm doing great. How you doing, Billy?
Speaker 2 (05:37):
I'm doing just fine. You're just back. You're out of
town at a big food show.
Speaker 5 (05:40):
I just went. I got actually I went for a
shower in Chicago, and I was amazed at the food
scene and the biggest thing I was amazed at, you know,
being the birth of the fry clam. In Chicago. Pizza
is beyond advertised and hot dogs, and I was.
Speaker 2 (06:00):
Think, this is a national food show.
Speaker 5 (06:01):
This was just walking around Chicago that I noticed, And
what I was thinking was a fried clam's really that
well known in Boston, like pizza is known in Chicago.
Speaker 2 (06:14):
Now, Woodman's in Essex, did you really invent the fried clam?
There seems to be some sort of a rivalry up
there in the North Shore.
Speaker 5 (06:22):
We absolutely invented the fried clam. It's documented, And we
just recently got a hold of Bessie Woodman's marriage certificate,
which one of the great great grandchildren were holding, and
we put it up on the wall at Woodman's. So
when people come this year, our one hundred and eleventh year,
(06:43):
we have a copy of the original marriage certificate that
says on July third, Chubby and I fried the first
fried clam in Essex, Massachusetts. And it's hanging with a
pitcher of Bessie to the right of the pickup window.
And we kind of made it look a little bit
like Angemima, like she's the original pancake person. Instead we
(07:06):
have the original fried clam woman.
Speaker 2 (07:08):
So there's no argument anymore. There's no more debate. Woodman's
in Essex, Massachusetts is the inventor of the fry clam.
We're going to take a break. We're going to continue
the conversation a lot going on at Woodman's Did you
say one hundred and eleven years? Oh, and Paul Santurro
is still talking gluten free, dairy free. He's got a
fabulous new business he's operating out of his house. We'll
(07:28):
deal with that more coming up next.
Speaker 1 (07:30):
Then, boy, you're listening to Food for Thought, brought to
you by the Box Center and Salem Waterfront Hotel in sweets.
Speaker 2 (07:37):
Hey, everybody, welcome back to Food for Thought. Billy Costa here,
and I've got Maureen Woodman in studio. Now, welcome back, Mareene.
And we've got Paul Santoro. Interesting story and this was organic.
Paul was in here talking about his new business, which
is called Sugar and Sound Bakery. What's the sound mean?
It's music. So I always do a playlist when I bake.
Speaker 3 (07:59):
And because my wife's been in the music industry for
thirty years, we love music together. We don't really watch
a lot of TV on the weekends. We just try
to put the radio on and put our record player on.
So that's kind of like the.
Speaker 2 (08:11):
Part of the so you're not watching the White Loader.
Speaker 6 (08:14):
I am not.
Speaker 2 (08:15):
I am not. I definitely am not. I should mention,
by the way, that I've worked with your wife, Shylene
for thirty plus years, and she's fabulous. We miss her here.
He used to be in this building all the time.
Now she just pops in. I miss her too when
she travels. Yeah, she's a big executive and I now
so anyway, okay, so we're talking about gluten free and
I asked you a few minutes ago, when did you
(08:36):
realize that you were gluten free? And I ask that
because I used to have a videographer camp. You don't camp,
and you know, we would go on shoots at different
restaurants and he would eat everything insight, just love eating food,
love great food. And then overnight became a full bone
blown celiac, Like he could have a bite of food
(08:57):
with gluten in it and have to go to the hospital, right,
And I couldn't understand how can that happen?
Speaker 3 (09:04):
I'm not a doctor, but hey, like what I've heard
is that your body changes every seven years, whether it's
because of some traumatic injury or a disease.
Speaker 2 (09:12):
That's happened for me.
Speaker 3 (09:14):
Again, I don't know why it happened or when it
exactly happened. I know it was around the time when
I was doing dialysis from my okay, so and again
I was doing dialysis home where I had fluids sitting
in my abdomen that was sitting on my stomach, and
I felt like that was the cause of like because
of the trauma that was happening to my stomach every
day from doing the dialysis. I felt like that's why
(09:35):
what happened and caused this to.
Speaker 2 (09:37):
Change, because it it did seem back then, I don't
know twny years ago that all of a sudden, gluten
free was in everybody's vocabulary, right, And I'm like, when
did this become so prominent? And like I said, my
wife is gluten free. She's intolerant, she's not celiac, but
she cheats occasionally, but it's a real factor in her
life definitely. And they're off the air, Mareen. When you
(10:00):
walked in you started a conversation with Paul. I mean,
obviously Woodmans, as I believe, has always been or had
gluten free items on the menu.
Speaker 5 (10:08):
Right, correct. So again I was telling Paul the story.
I don't think a lot of people know that. And
I would say, if I had to guess, somewhere between
when the Internet started, let's say like nineteen ninety nine
and two thousand and one, everyone got a website. We
knew that we were gluten free, but by accident, there
was a few doctors that lived in Manchester by the
(10:29):
Sea in the late sixties. They were in charge of
the Celiac newsletter, not Positive If if it was Brigham
or mass General. It was one of the big hospitals
in Boston back then, and they knew that we were
Celiac friendly because one of their children actually had a
Celiac disorder and they started a Celiac Newsletterait. You know,
(10:52):
we're talking almost fifty five sixty years ago before anyone
was aware of allergies or glue intolerance or even the
word gluten because back in the sixties a lot of
people didn't have preservatives in their food product. Everything was natural, right. Yeah,
So when the food started to morph and people started
(11:14):
to get more and more sicknesses and allergies, so we
kind of stumbled upon the gluten free diet rage or the.
Speaker 2 (11:24):
Cops diet rage because and were asking.
Speaker 5 (11:27):
Yeah, we jumped on. By then, we had a website,
so people were actually emailing in and asking questions. We
didn't market it to be who we were We have
always been serving corn flour. That's another thing that most
people don't think. Because it's corn flour, people think it
has gluten, but that's not true. Corn flour is made
(11:48):
from corn maize, and corn maize has no gluten and
it's way more money.
Speaker 2 (11:53):
Well, I got to tell you another story that always
I always remember when we start talking about gluten free
years and years ago. I don't know, if you know,
a call It in Christina from Nebo Restaurant now their
original Nebo you know it Paul used to be over
by the Boston Guard Correct and I remember we went
there to do a shoot and this was years ago,
Jenny and I and I think at the time it
wasn't even Dining Playbook. It was our previous show TV Diner,
(12:16):
and we were going there because call It and Christina
were showcasing and this is you know, mostly pasta and
pizza were mostly showcasing their gluten free menu. And I,
you know, I'm going to sound food ignorant, but I
didn't know. I'm like, Jenny, what does this mean? Like
I need to know what to say what not to say.
(12:38):
But that's how far back they went with the gluten
free menu. I think I had my first gluten free
food at Nebo by the way. It's a fabulous restaurant,
and it probably comes.
Speaker 3 (12:46):
From their background, their Italian background, coming from Italy or where.
We were talking off there about going to Italy and
being able to eat gluten your dog.
Speaker 2 (12:56):
Yeah, if you're gluten free, you can eat pasta and
stuff in Italy exactly.
Speaker 3 (13:00):
And I think I think it's because it's not processed
the US government or the US worker the makers of
these food. In the flower process, there's stuff so much
that it causes that glutent analogy.
Speaker 2 (13:12):
So Maureen at Woodmans in Essex by the way, fabulous
restaurant in the warm weather's coming, so you have fabulous
outdoor seating as well. But at Woodman's, like how much
of them men? You can you get gluten free from it?
Speaker 5 (13:23):
Everything is gluten free. Even our clam chowder is gluten free.
So another interesting tidbit that I don't think the average
person knows, kind of like going with the semolina flower
that's in the original pasta that wouldn't have the gluten
like the corn maze. When the trans fat came, which
was also in the early two thousands, lard, which we
(13:44):
got like everyone was on us for serving lard. Everyone
thought that lard has trans fat. It doesn't lard again,
all natural beef tarlow is actually what lard is. And
all the other people were frying in pretend oil that
had so many fillers and so many preservatives in it
(14:06):
that there was gluten in all of the veggie oils
or all these other things. So we won again by accident,
even though people were screaming at us that lard had transfat.
Lard has zero trans fat.
Speaker 2 (14:21):
And you were saying off the ear to Paul that
it seems more and more now you almost have to
have gluten for you at a restaurant. You're getting a
lot more people asking for.
Speaker 5 (14:30):
It, right absolutely, And I think because Woodman's is so
well known that we're gluten free, the only thing at
Woodman's that really isn't gluten free would be the role
of the lobster roll, and we offer it is No,
it's a Chelsea roll, hamburger roll is a Pana dosi roll, Okay,
(14:51):
gelfa s Hoe is on us for that. But we
have that secret recipe from Chelsea that has the sugar
in it because we know that sugar goes so well
with lobster to bayl right, but every other thing on
our product, and then of course our puffy onion rings
that were really known for. Those are battered. So if
you came in, we will do mealed onion rings at
Woodman's when it's not too too busy. You have to
(15:13):
request that, and the meal rings are completely gluten free.
But the signature Woodman rings, which I would say would
be our number five item fry clams, clam chowder, lobster rolls,
onion rings. Probably our fourth most popular would be our
onion rings that we're known for. But we will do
mealed rings especially off season shoulder season, no problem in
(15:38):
the summer if we're really cranking, I mean cranking, you
know we're talking. That line is an eighth of a
mile long down the street. There may be it's that's
not a bad thing. We always say the line is
the heartbeat of the business. What will we do if
the line didn't show up?
Speaker 2 (15:52):
And I can attest those rings. The gluten free rings
are amazing.
Speaker 5 (15:55):
They really are.
Speaker 2 (15:56):
And when you have a line that long, it becomes
both a and a social experience because you can do
meet and greets in the line, meet new friends. So
you'll have for life or something. And you all have
one thing in common. You all love Woodman's in Essex.
How many years?
Speaker 5 (16:11):
One hundred and eleven years.
Speaker 2 (16:12):
How did it start?
Speaker 5 (16:14):
So back in nineteen fourteen, Bessie and Chubby Woodman purchased
that land from a friend. Chubby originally was a cable
car driver and somebody got him upset and he ended
up quitting his job that day and he said, I'm
going to go down and he lived with this guy
named Booboo, and Booboo put him in the store and
(16:35):
Booboo Chubby and Booboo. That's really true. And they had
what we look at it like today, kind of like
a rich Dales or a sundry store where they sold
chewing gum and Chubby would go fishing and'd sell some fish,
and Bessie made donuts and they did all these kind
of fun things. But it was also like the hangout.
You know, we're talking dirt roads and cable cars alling
(16:56):
down the causeway on the water. Just imagine that we're
flooding all the time. I always try to figure out
how exactly did the cable car go by when we
had a flood tide.
Speaker 6 (17:05):
Still trying to figure out.
Speaker 2 (17:05):
God, you have such an amazing family history and family
tree that must be a cool thing. We do have
to take a break. I have to be honest with
everybody listening. I didn't plan on making the whole show
about gluten free, but I knew I had Paul coming in,
and then Maureene came in and it became an extended in. Paul,
your company again is Sugar and Sound Bakery, correct dot
(17:27):
com correct, and they can order online correct and come
and get it.
Speaker 3 (17:31):
Yep, come and get it. I can deliver it within reason,
no delivery charge right now.
Speaker 2 (17:35):
And you brought a bunch of stuff. I got to
tell you. AJ had some of the cinnamon cake. I
had one of the cinnamon cake. We both devoured it.
And I know you've got cookies and muffins. We'll talk
more about your line perfect. But Ed Sheeran was supposed
to be a big deal at one Men's. That's the
elephant in the room, Maureene. We'll talk about that next.
Speaker 1 (17:51):
You're listening to Food for Thought, brought to you by
the Box Center and Sale and Waterfront Hotel.
Speaker 2 (17:56):
In sweets Hey, everybody, welcome back to a Food for Thought.
Billy Costa here and again I've got Paul Santoro and studio.
Welcome again, Paul. Great to see you. I've known Paul
for years and he's got this great baking company. Sugar
Insound Bakery dot com is where you.
Speaker 4 (18:10):
Want to go.
Speaker 2 (18:10):
Write that down when you look at some really good
gluten free, dairy free bake goods. They are delicious earned.
Maureen Woodman is here and Okay, so you and I
Maureene spoke several times last week. The big buzz started
around ed Sharon. He was going to Ipswich on Friday night,
which he did and he performed in the makeshift pub,
which I thought was a really cool story. He performed
(18:31):
in the pub and they knocked it down the next day.
But I talked to you and you actually texted me
and said, oh, he's coming to Woodmans tomorrow on Saturday,
and then he did what happened.
Speaker 5 (18:43):
So last week it started probably Wednesday, leading up to
that Friday event in Ipswich, and we started to get calls.
Everybody came, you know, all the big caddy escalades showed
up to Woodman's. They came in with Mark Fitzgerald. Mark
and I worked together years ago in two thousand and
eight when we did Grown Ups. Remember Woodmans was in
Grown Ups. So Mark and I have done probably seven
(19:04):
or eight different movies are renting the parking lot over
the years. He's like, look, can we come into Woodmans.
We don't know if you're gonna be able to open
to the public, clothes to the public. You know, what
are we gonna do? I don't know. If we can,
We'll get you some money. We won't get you some money.
You just got to be ready to fly. I'm like,
I got it, Mark, We'll do whatever you want. In
the meantime, everyone at Woodman's is so excited. We started
to hear the buzz about this phone pub and Ipswich
(19:27):
and cars are all over the place. They're going. So
we went day in. First it was people could come,
Then it was dress up the family. No, nobody can
come get in the thing. Oh now he's coming at
eight o'clock in the morning. He's coming at eleven thirty.
Can you handle it? We were like, we got it,
whatever you want. Nine thirty Friday night, we get a
phone call. After the big hoopla that went on in
Ipswich and it was, Hey, we got to bump somebody
(19:49):
tomorrow and it's gonna be you because we didn't get
to go to Crane's Beach and now with the weather forecast,
we're going to film at Crane's Beach at eight o'clock.
It didn't rain. It didn't rain till about eleven. Oh okay,
so we were We ended up being the eight to
eleven thirty times slot and we got bumped. And then
he said to my husband, but if we can get
there at eleven thirty, can we still come? We were
(20:11):
like absolutely. That day we get a call back. He
still paid us for not coming, and Mark said, I
have a lot of exciting things coming up to the
notth store and Maureen, you know I know where you
are and we will get back to help you out.
Speaker 2 (20:24):
So that's how it all ended. And he ended up
going to Strega in the North End. Anyway, that was
the Ed Sheer and Buzz last year. It was a
big story. We were all over at Lisa and I
go on BCTV every morning and Ed Sheer and showed
up at the BZTV studios and did the weather forecast.
So that's going to be a part of the video.
We got to take a break. I've got Marian Woodman,
(20:45):
I've got Paul Santuro. We'll talk more about gluten free,
dairy free, and I want to know all the hottest
items on the Woodman's menu. It's all up next stand by.
Speaker 1 (20:52):
You're listening to Food for Thought, brought to you by
the Box Center and Sale and Waterfront Hotel in sweets.
Speaker 2 (20:58):
Hey, guys, welcome back to Food for Thought again. This
has become kind of a unique occurrence. Jenny Johnson and
I are live in the studio doing Food for Thought together.
Usually we rotate, we alternate. You're on the road, You've
got a lot going on. I'm on the road, got
a lot going on. But we're together and we're taking
our TV show Dining Playbook to Nantucket for a huge festival.
Speaker 6 (21:20):
We're so excited for this.
Speaker 7 (21:22):
We're going to make sure that you guys have plenty
of ideas of exactly what to eat, exactly what to
do and where to stay if you're traveling to Nantucket
this summer. And the real reason we decided to do
this show together, to do this special we don't usually
travel You know that that often or that far but
it's because you and I are part of the Nantucket
Book Festival, which is an awesome it's an awesome weekend
(21:45):
on Nantucket that's taken place for a lot of years.
Speaker 6 (21:48):
I don't know how many exactly I.
Speaker 2 (21:49):
Have to ask you. Do you tell people on the
street you're an author?
Speaker 5 (21:53):
I do?
Speaker 2 (21:53):
Get yeah, excuse we're being celebrated on the island of
nantuckh oh well, it.
Speaker 6 (22:01):
Was so nice to be able to be asked about this.
Speaker 7 (22:03):
I mean, obviously, you know, my husband's a writer, and
so he's been a part of the Nantucket Book Festival
for years. I've been going, you know, to watch you
off and interviews some of the authors that come through,
and they have a really amazing line up of people.
We're talking international bestsellers, local bestsellers.
Speaker 5 (22:17):
You know.
Speaker 6 (22:17):
Obviously.
Speaker 7 (22:18):
Ellen Hildebrand is a brilliant name that comes out of
Nantucket who is a prolific writer who has so many
different books, and she's always a big part of this festival.
And it's going to be a lot of fun. You
and me at the Athenaeum. Do you remember where that is,
right in the center of town.
Speaker 6 (22:33):
Yes, I do.
Speaker 2 (22:33):
In fact, the book is called the Taste of Boston
Billy and Jenny, and we celebrate sixty of the biggest
chefs in the Boston area, most of whom we've developed
relationships with over the years, and we certainly have anecdotal
and travel stories to share with him. So it's a
great book and it came out beautifully.
Speaker 7 (22:52):
Yeah, and we're excited. So if you are interested, there's
still opportunity to be a part of it.
Speaker 6 (22:56):
You can go online to.
Speaker 7 (22:57):
Nantucket Booksfestival dot org and you can see all of
the writers and all the authors that are going to
be there, and they also have a variety of different
events taking place throughout the week. And we're going early
because we're shooting some of the restaurants down there, uh huh,
some of them that are new, some of them that
have been there tried and true for a long time.
So like you obviously know Straight Wharf absolutely, so that
restaurant's been there for a million years, but they just
(23:19):
have a place next store now, which is different.
Speaker 6 (23:22):
It's a little bit more casually.
Speaker 7 (23:23):
You get your fried clams, you get still amazing, local,
vibrant seafood, but it's right next fur and a little
more chill than Straight.
Speaker 2 (23:30):
Warf and it's right on the wharf. And isn't Stars
ice Cream right behind them?
Speaker 7 (23:34):
So you can finish your you keep talking about Stars
ice Cream, I'm not at sure Stars is still not there.
Oh to say this, but I don't know that it is.
But we're also going to the opposite end of the island.
We're going to Millie's right out in Matickett, where I
know you started your boating career out in Matickett.
Speaker 2 (23:51):
I spent the first three vacations I did on Nantucket.
We did in Madicke. It what a magical place that is.
Speaker 7 (23:58):
It is, and it's kind of like the last old
school version of Nantucket if so much has evolved and
changed and been built up, but Maddicott still feels like
it did thirty forty fifty years. We're going to mill Yeah,
we are, and then a bunch of other spots. One
of my favorites is Proprietors. It's a very tasty, very
unique menu. La Scola just flavors that you don't get everywhere,
(24:22):
and it's a beautiful space right on India Street, you know,
right there in the heart of downtown. I love these
people so much because Orla actually introduced me to Rob.
So it's definitely all a special place to us, but.
Speaker 2 (24:33):
It's where were you you were introduced.
Speaker 7 (24:36):
Oh we're going there now? Well, I was at Cisco Brewery.
I was m seeing a culinary event for Nantucket, for
the island and for the for the high school, and
Rob was covering.
Speaker 6 (24:47):
It for the magazine. I mean that was like fifteen
years ago.
Speaker 2 (24:49):
Now, do you and Rob always go to Cisco on
your anniversary?
Speaker 6 (24:52):
No, the only time we go to Cisco is when
Zach's in town.
Speaker 2 (24:56):
Yeah, I can understand what you're saying right exactly.
Speaker 7 (24:59):
But we're gonna do are from things when we're out there. Obviously,
we're going to go on Young's bikes. You remember Young's
bikes right there and for years. Of course, it's a
great way to see the island. We're also going to
check out this hotel called the Graydon House.
Speaker 6 (25:10):
It's really beautiful.
Speaker 7 (25:11):
It's right in town, right up the road actually from
Young's and from the Juice Bar.
Speaker 6 (25:15):
It's an old home.
Speaker 7 (25:16):
So it's very you know, fields old world, but it
has all the modern amenities that are really nice to enjoy.
So we're going there to give people an idea of
where to stay. And then we're also going to the
Nantucket In which is right up right by the airport.
Speaker 6 (25:28):
And that's so good for families.
Speaker 2 (25:29):
You remember when they were young, you get right off
the plane and literally could walk to Nantucket In.
Speaker 6 (25:35):
It's an indoor pool.
Speaker 2 (25:36):
It was fabulous indoor.
Speaker 7 (25:37):
Pool, outdoor pool, tennis courts like they really make it
so that if you're coming as a family, there's plenty
of exciting things for you guys to do together.
Speaker 2 (25:46):
Are we going to cliff sign at all, the Cliffhouse
or no?
Speaker 6 (25:49):
But we can walk there if you want to walk
by memories. Yes, you have a lot of memories on
that island, you do.
Speaker 5 (25:55):
Mind.
Speaker 2 (25:55):
Now, well, I have a chance a little time just
to go down to the boat basin.
Speaker 6 (25:58):
And look at the boats.
Speaker 7 (26:00):
I promise you'll have plenty of time to gaze out
of the beautiful Nantucket Sound. And yeah, we'll get you
a good cocktail, we'll get you a cosma.
Speaker 6 (26:08):
We go, But it's a listen.
Speaker 7 (26:10):
We know we're coming upon summer where there's so much vibrancy,
both on the cape and the islands, you know, and
really anywhere on the water in New England. But there's
something so special about Nantucket. And one of the things
that they do really well are these festivals, you know,
like they bring people together that have common desires. And
we hope that you'll join us at the athne And
on Thursday for you're around and aren't we going to.
Speaker 2 (26:29):
Be showing a beautiful home on Nantucket.
Speaker 6 (26:32):
Look at you with.
Speaker 7 (26:33):
Your memory over you're saying, Okay, yes, we're going to
focus on the real estate, because lord knows, if you
know anything about.
Speaker 6 (26:38):
Nantucket, the real estate is wild.
Speaker 7 (26:41):
I mean, it's really one of the most sought after,
tiny little spaces in the world. And so you're going
to be meeting with Great Point Properties, which is a
great real estate company, to talk and learn a little
bit more about the real estate on the islands.
Speaker 2 (26:53):
Wow, it's gonna be We're getting all this in and
one one hour special taste of an antipy.
Speaker 7 (26:58):
It's our poor videographers are ready to ring my neck,
but you know.
Speaker 6 (27:01):
We we'll do our best to keep them calm.
Speaker 7 (27:02):
But if you want to come to the book festival,
it's Nantucket book Festival dot org. And coming up, we're
going to be talking about a festival that's happening the
weekend after the Book Festival, which is Happy Place Wellness Imposium.
My dear friend Holly Finnegan has kind of reinvented what
was the Nantucket Yoga Festival, and we're going to be
talking with Holly when we come back in just a minute.
Speaker 1 (27:22):
You're listening to Food for Thought, brought to you by
the Box Center and Salem Waterfront Hotel in Swedes.
Speaker 2 (27:28):
Hey, guys, welcome back to Food for Thought. Billy Costa
and Jenny Johnson both live in Studio two. Gather.
Speaker 6 (27:35):
I know it's been a long time, it's been a while.
Speaker 2 (27:37):
This is awesome and it sounds beautiful, but we are
going to switch gears. You want to thank the palt
Of sisters from Nibo celebrating their twenty year anniversary. Go there,
I mean, go there.
Speaker 6 (27:47):
I mean it's such a delicious place.
Speaker 2 (27:49):
Yeah, plenty of parking, there's an underground garage, there's no
hassle at all, and you'll get some of the best
service and some of the best food you can imagine.
So congratulations in happy twentieth of the Nebo Sisters. We're
going to switch gears right now and we're going to
take all of the listeners with us to the island
of Nantucket, because Jenny, You're going to a fabulous symposium there.
Speaker 6 (28:12):
So excited for this guest.
Speaker 7 (28:14):
So had a happy place well in this symposium is
what we're going to talk about for the next couple
of blocks. And we're going to be introduced to a
person I have known for decades, even longer than you, Billy,
and really other for a long time. Yes, Holly and
I went to college together and we have said yeah exactly,
and we have since remained wonderful friends and have done
a number of different things together over the course of
(28:34):
these years. And Holly has reinvented what was formerly the
Nantucket Yoga Festival for many years that was taking place
in Nantucket. Obviously COVID like had changed, so many things
also changed the Yoga Festival. Yeah, and Holly and her
partner decided to bring back, but bring it back in
a different way.
Speaker 6 (28:51):
So I'm so excited to introduce you to.
Speaker 7 (28:53):
My friend Holly Finnegan, who a lot of people listening
may know as she was formerly Nantucket Black Book.
Speaker 6 (28:59):
She was a voice of Nana Tucket for a very.
Speaker 7 (29:01):
Long time, and now she's switched that voice a little
bit to bring about wellness and sort of raise the
vibration of the island.
Speaker 6 (29:07):
So, Holly, welcome to the program.
Speaker 4 (29:09):
Oh my god, Jenny nine lives baby.
Speaker 6 (29:13):
Wow.
Speaker 2 (29:15):
You know, all of a sudden, Holly, I don't even
want to talk about the symposia. I want to talk
about the unh days.
Speaker 4 (29:21):
Oh my god. Well, then Billy, you're going to have
to come down to the symposium to do that.
Speaker 2 (29:25):
I will do it over a nice glass of wine,
possibly a Sauvignon blanc. But I do remember you, Holly
from the Black Book. What happened to it?
Speaker 4 (29:34):
Oh gosh, you know what, guys, I love the idea
of being on social media and chatting about the island
of man ticket. But I'll tell you, after a while,
I got tired of being online all the time, and
I decided I really really wanted to let go of
the Internet and connect back to the internet, right the
(29:57):
inner heart space said, And to do that through the
energy of group gatherings of meditation and yoga and talking
about things like ora Veda with Jenny and having conversations
around the blue zones the healthiest, happiest, longest living at
places in the universe, well our universe, guys, right, Like yes,
(30:20):
So what is so exciting is that the founders of
the Nantucket Yoga Festivals their names are Joanne and Ted Burnham.
And what they did is, first, you know, from twenty
twelve to twenty nineteen, they had this beautiful festival on
Nantucket that was all based around mindfulness and movement. And
(30:41):
during twenty twenty they had to, you know, pivot like
we all did, right, And what they did is they
took some time off, they called it a nap, and
then they decided, thanks to a little coaxing throoming, how
could we bring back the Nantucket Yoga Festival, but do
it in a way that feels fresh and new and
(31:03):
gives you the opportunity to you know, just connect offline.
But so now we ended up going to the Dreamland
downtown on Nantucket. Yes, and it's June twenty first and
twenty second, and it's going to be the reimagination of
the Nantupic Yoga fest called Happy Place.
Speaker 6 (31:24):
And tell us about some of the people that are
going to be there.
Speaker 7 (31:27):
There are still tickets, which is they're not going to
be for long, but there's still an opportunity for people
to grab some and be a part of this weekend
so walk them through what the weekend's going to look like.
Speaker 4 (31:37):
Yeah, thank you for that, Jenny, because you know, showing
up is everything, right. We can talk about it, we
can market it, I can throw it on the old
instagramma like I am, but it really comes to people
actually showing up for themselves. So June twenty first is
not just the first that's the first day of summer,
(31:58):
but it's also International Day of Yoga. So we're kicking
it off with both full weekend passes for June twenty
first and twenty second. If you're lucky and you're there
on June twenty first, you're going to get to see
Jenny speak. So what will be very cool though, is
that people can make their own schedule. It's like Kenyon Ranch, right,
(32:19):
you go there and you actually choose your own adventure.
So there are three offerings throughout each room. So you'll
have the Mindfulness Room, which will be yin and conversations, meditations, breathwork.
You'll have Yong which is a studio theater which is
all movement based and really incredible practitioners to move your body.
(32:44):
And then the main stage where my girl Jenny will
be on Saturday. Well, Saturday and Sunday will show keynote
speakers and that will be an awesome opportunity for people
to really sta really learn for people sitting like it's
head talk Kentuck at Yoga Festival. And tickets are four
(33:07):
hundred for Saturday day and they are three hundred for
Sunday or six hundred for the weekend. And I could
not do this you guys without the guys at Marine
Home Center. They are premim premier partner. And there was
a wonderful guy's name is Peter Palangin. He was our
first believer and that's what you really need. You really
(33:30):
need people to believe in this. Hey's so grateful.
Speaker 6 (33:33):
He's a great guy.
Speaker 7 (33:33):
And it's so nice that you have so many great
partners on island helping support this. So Saturday is going
to be a lot of great people. I will we'll
talk more in depth about some of them. But Sunday
is also going to be an opportunity for people to
sort of be a little bit less formal and mix
and mingle and that kind of thing.
Speaker 6 (33:48):
Is that right totally?
Speaker 4 (33:50):
On Sunday afternoon, we have this really cool bender area
in the Harbor View Room, afterwards. So it's not one
of those places where you're going to be constant shopping
and meditating and then going into talks. It's like, let's
give you a chance to enjoy everything at the very end.
So that will be the vendor area upstairs, which will
(34:12):
be from twelve to five. But you, guys, one of
the things I don't know, if you guys have to
go to break you just let me know. You can
always you know, you always cut me off me. He's
cut me off before, Jenny.
Speaker 2 (34:21):
Honest, that's more like.
Speaker 4 (34:24):
At a bar.
Speaker 6 (34:25):
You got time, girl.
Speaker 4 (34:27):
But one of the things I wanted to say is
we have this amazing keynote. Her name is Jody Wellman,
and she is going to be talking about something called
four thousand Mondays. And guys, if we're lucky on this earth,
you have an average of four thousand mondays. And so
she'll be chatting with us about how do we live
like we mean it? Because you know, Jenny, you and
(34:48):
I have done a lot of these beautiful retreats and
what happens is you're all juiced up on that Sunday,
But then like what happens right you? Like, what do
you take? How do you integrate it all. How do
you make your Monday like you mean it the next day?
And that's how we're closing out the symposium on Sunday
is how do you live like it mean it? Get
(35:08):
rid of the Sunday scaries, get rid of the Monday blues,
actually get yourself into a state of loving your life
and living your life, living your dream. That's what we
want to leave people with.
Speaker 2 (35:21):
Holly, you kind of scared me a couple of minutes
ago you said we all have four thousand Mondays? Do
I have any left?
Speaker 4 (35:28):
You know what, if you go to four thousand Mondays
dot com check out Jody wellmansite, You've got a calculator
there for you, Billy, you can start to see. I
just feel I figured out, guys, I got nineteen seventy six,
nine and seventy six Mondays.
Speaker 2 (35:42):
Wow, And I got to share something with you. A
couple of minutes ago you mentioned Jenny, and she'll be
speaking I think to some degree about iavetic.
Speaker 5 (35:48):
Right.
Speaker 2 (35:49):
So, Jenny and I sometimes spend time in the car,
and typically when we're in the car, we're waiting for
something to happen on the show, and Jenny will break
out her soup of the day, and most of the
time I'm guessing it's an ira Vedic soup, yes, And
I always am dying to ask for some because it
(36:11):
smells so good in the car. But Jenny is so
buried in this soup, like she doesn't come up for air,
and I know that if I ask her for a bite,
she's gonna be pissed. But just so you know, I'm
always thinking, oh God, that soup smells.
Speaker 6 (36:25):
I'm always happy to give you.
Speaker 7 (36:28):
But Holly knows this very well, you know. And I
think that's part of what this weekend is is about
what are the different ways that we can nourish ourselves?
Speaker 5 (36:35):
Right?
Speaker 7 (36:35):
Like, there's so many different ways, And I think what's
really nice about what you've created, Holly, is there's an
array of offerings. So are Veda may be for some
of us, it may not be for all of us.
Speaker 6 (36:46):
And there's a lot of different ways to be able.
Speaker 7 (36:47):
To figure out what your toolkit can look like to
help sort of, you know, keep you in the best
balance possible.
Speaker 6 (36:53):
So, Holly, we have a few seconds left.
Speaker 7 (36:55):
Can you let people know where they can go to
find out more Read more about some of the different
offers that are taking place and give us the dates
one more time in the website.
Speaker 4 (37:03):
Thank you so much. Yes, so it's Happy Place Events
dot org. Okay, So, this is a beautiful opportunity on
Nantucket Island to celebrate health, happiness and longevity. It's going
to be June twenty first and twenty second at the
Dreamlands Theater. Tickets can be found on the Nantucket Dreamlands website.
You can buy Saturday, Sunday or full weekend passes. And
(37:27):
I got to shout out the Beachside Hotel, the new
reimagined beautiful hotel downtown where actually, Jenny, you're going to
be hanging out.
Speaker 7 (37:35):
Well, and we're going to take a break, but we're
going to come back with you and chat with you
a little bit more.
Speaker 6 (37:39):
More Food for Thought.
Speaker 1 (37:40):
In just a minute, you're listening to Food for Thought
brought to you by the Box Center and Salem Waterfront
Hotel and sweet Hey.
Speaker 2 (37:47):
Folks, welcome back to Food for Thought. Really cool. Jenny Johnson,
Billy Costa, we're in the same studio, live together for
the first time in a long time, and we've got
Jenny's old friend and my friend Holly on the phone.
From now and talk at a really really cool event coming.
Speaker 7 (38:02):
Up on Yeah, let's talk about Happy Place, Wilmas imposing
a little bit more. You gave us a really great
idea of a kinot that's happening on Sunday. But Holly,
tell us about one more thing that folks can expect
when they come down for the weekend.
Speaker 4 (38:14):
Yeah, thank you so much, guys. One of the things
I'm super excited about. And my partners Joanne and Ted Burnham,
who are the founders of the Nantucket Yoga Festival, they
wanted to anchor this event in with an incredible Saturday
nights Keno. Who is going to be David McClain, and
he is the National Geographic Photographer of the Blue Zones.
The Blue Zones the healthiest, happiest, longest living places in
(38:35):
the world, these five countries. Why are they what they are?
What is the nine pillars that make them there? Well, David,
who's a guy who's actually based in Maine, who has
been with Dan Butner who's the founder of Blue Zones,
and they've traveled all around the world together to see
what makes these places last longer and have happier and
healthier people in them. Well, a lot of it is
going to be how you take care of your nourishment,
(38:57):
which Jenny will be talking about too. It'll be talking
about how we take care of our elderly, how do
we take care of our elderly population. And he's going
to be taking us on a photographic journey at five
thirty on that Saturday night, So you want to get
that Saturday ticket if you're going to do this to
understand how do we make where we live our communities
into a blue zone. What would we have to be doing?
And hey, guys, they don't call her the gray Lady
(39:19):
for nothing. She's not afraid of getting a little out
of the black and white. She can get blue. So
we're going to bring that energy of the blue zones
to Nantucket. I can't thank Joanne and Ted enough for
knowing that that needed to be our anchor. That's going
to be on the mothership with us, And I would
tell you do not miss this opportunity to take the
photographic tour through the National Geographic Lege of David McLean.
Speaker 2 (39:39):
Sounds like we should do a whole show with him.
The Blue Zone very inspired something else we haven't mentioned.
The listeners with this Happy Place Symposium that's going on.
What are the day channing.
Speaker 7 (39:49):
June to It's the weekend of June twentieth, Holly, give specifics.
Speaker 4 (39:52):
June twenty first and twenty second, so we say arrive.
You know, it starts at eight am. And we know
all the best places are a little hard to get to.
That's why Jenny and I used to go on our
City and Sand together. So you want to get there
Friday night if you're going to come Saturday. And if
you're going to do that, you guys, stay down town.
Go with the beachside guys. You'll be able to walk
to the Dreamland and yeah, it's going to be a
beautiful opportunity to just savor the best of Nantucket and
(40:14):
then still up your cup for summer.
Speaker 2 (40:16):
Yeah, and that's something we haven't mentioned. Dreamland is right
in the heart of town on Nantucket. So there's so
much to do right around the symposium if you're taking
a break or something. Great, shopping, great everything.
Speaker 6 (40:26):
But Holly, well, you guys.
Speaker 4 (40:27):
Go the dining seam there. It's all yeah time somebody.
Speaker 2 (40:30):
We're actually going to be doing a whole dining playwork
show the Taste of Nantucket real soon. But I gotta
ask you before we let you go. I'm always talking
about a certain ice cream place right in town on Nantucket,
when no matter what time of the day or night
you're there, there is a line blocks long to get
(40:50):
an ice cream cone. Holly, you need to explain to
me is it that good? And why?
Speaker 4 (40:58):
Oh my god? Well, you know, here's what I would
to explain right now. That line for this thing that's
called the Juice Bart also goes all the way around
the corner almost to the Dreamland. So what I'm going
to ask you to do, Billy, next time, is next
time you get in line for that ice cream cone,
you actually come into the Dreamland for the symposium instead. Okay,
you don't eat ice cream, Jenny, right.
Speaker 1 (41:18):
You're not not very often.
Speaker 7 (41:22):
Oh, Hollie, we can't wait to see you for this
special weekend. I'm so lucky to be a part of it.
Give the website one more time, and everyone listening who's
looking for something very memorable, very special in a very
very special place in the world.
Speaker 6 (41:34):
We hope that you'll join us.
Speaker 4 (41:36):
Thank you so much, Jenny. I cannot wait to have
you joining us June twenty first and twenty second with
the happy Place Wellness Symposium. You can buy Saturday, Sunday
or full weekend tickets. You go to Happyplace events dot
org you can read up about everybody there. The Blue
Zone four thousand mondays, Hey Billy, go get your calculator out.
We got to see what's going on all.
Speaker 6 (41:56):
We love you so much. Thank you for joining us,
and thank you for listening. Guys, We'll see time not
much day
You're listening to Food for Thought with Billy and Jenny,
brought to you by the Box Center. For more than
fifteen years, this dining duo has been eating their way
through New England, mixing it up with top chefs, jumping
behind the line of the hottest restaurants, and giving you
the inside scoop on where to wine, dine and spend
your time. So get ready, it's Food for Thought giving
you something to chew on.
Speaker 2 (00:20):
Hey, everybody, welcome into Food for Thought. Billy Costa here
and while it so happens, The Red Sox had their
Fenway opener this past Friday, and the story prior to
the game was all the new food items that you
could pick up in Fenway Park and around Fenway Park.
And one of the things that jumped out at me
(00:41):
is they now have a lot of gluten free and
or dairy free food options both in the park and
around the park some of the outside concessions and stuff.
So that got me thinking, and I said, hey, wait
a minute, I know my friend Paul Centuro happens to
be gluten free and happens to be starting a new business.
(01:02):
It's all about gluten free dairy free food. So what
do you know? I got Paul in the studio. Hey, Paul,
how's it going, buddy good, Billy, thank you for having me.
I appreciate it. Now it's called Sugar and Sound Bakery.
How did this start? Just for a love of baking.
Speaker 3 (01:13):
I got laid off from my job, my business job,
back in September, and I always baked and I never
thought about starting a bakery.
Speaker 2 (01:22):
And my wife one day was like, you should start
selling your stuff. Your stuff's really good.
Speaker 3 (01:27):
And as everybody else, I'm a self sabotager. I have
imposture syndrome. So I never believed that.
Speaker 2 (01:34):
Anybody liked my stuff and my stuff was any good.
So I Pele must have been telling you that they like.
Speaker 3 (01:39):
Yes, but I have a hard time on believing people,
especially my friends, that like I feel like we just hey,
this is good.
Speaker 2 (01:45):
Being nice, right exactly? Well, I can tell you that
you've got a bunch of different items that you brought in,
and one of them is a cinnamon Cayman cake. Yes, yes,
And I'm gonna tell you and even though you're my friend,
is that really a fire arver? That nothing ever happens
in us, No, nothing at all. So even they knew
I was eating the cinnamon, but it's one of the
(02:06):
best pieces of cake I've ever had, one of your
original products. Yes, yeah, So I'm doing loaf cakes.
Speaker 4 (02:13):
I did.
Speaker 3 (02:14):
I've been doing rum cakes for a long time, but
I'm doing loaf cakes now, different flavors of red velvet.
I'm doing a chocolate chip one. I'm doing the cinnamon
roll one. So every week it's a scratch made on
demand bakery. I put up a menu every Sunday and
people have from Sunday to Wednesday to DM me on
my Instagram or come onto the website to order and
(02:37):
then I deliver or they can pick up.
Speaker 2 (02:39):
Now I'm going to take a wild guest, Paul, you
are gluten free. I am. I am gluten and dairy free.
Speaker 4 (02:43):
I've been.
Speaker 2 (02:43):
When did you find that?
Speaker 4 (02:45):
So?
Speaker 3 (02:45):
About twenty years ago. As you know, my history is
I have a kidney transplant. On eleven years post my
kidney transplant, and while I was waiting for my kidney
transplant for over ten years, I did dialysis and my
dialysis was at home, and I relate my dialysis to
becoming gluten free. I don't think that is what happened,
(03:06):
but it's around the same time you think it.
Speaker 2 (03:08):
Contributed correct, exactly.
Speaker 3 (03:11):
So at that point I started going gluten free, and
it was hard. It was hard to find a place
to go out to eat that was dedicated gluten free.
You have to really search it. There weren't a lot
of bakeries. And then over the last ten fifteen years
there's been a lot of places that have come out,
especially my friend Jennifer Lee going Jennifer Lee's on the
TV show exactly. So all of my stuff come is
(03:33):
all natural. I get my eggs from a farm in
the little Tenet's called Theo's Market Gardens, and all my
other stuff is organic.
Speaker 2 (03:39):
I'm using either sugar or honey for the sweetener. Excuse me,
that's the fire alarm. But trust me, there's no They
don't want me to be on this interview. But how
are they saying in the street the fire alarm goes
off and the building's on fire. It's okay, yeah, no, okay,
So okay, So how many different items are you making out?
Speaker 3 (03:57):
So right now I'm making cookies and cake. So I'm
posting two cookies every week along with two cake flavors,
and then they'll switch up the following week, So I'm
working on bagels, I'm working on breads, I'm working on
muffins now, but I'll expand my repertoire as we get
more busier and people demand things.
Speaker 2 (04:16):
And I asked you, when did you find out and
how did you find out? And I'm asking because well,
my wife, Michelle is there gluten free. She's intolerant, but
she's not Celiac. Correct. Yeah, I'm intolerant.
Speaker 3 (04:27):
And again, around the same time, I was diagnosed with
my kidney disease and I was on dialysis. That's kind
of where anything found out that I was, you know,
gluten free. Where after eating gluten for my whole life
and dunking the pieces of bread into the sauce, like
when my mom made sauce one day, it just started
to bother me and then at that point it just
(04:47):
got worse and worse and worse.
Speaker 2 (04:49):
So yeah, yeah, and we should probably mention five minutes
into the interview that you're making all of this at home. Correct. Correct,
I have at.
Speaker 3 (04:58):
Not shipping yet, but right now is just delivery and
pick up, so they can pick it up at my
house or I can meet them somewhere in the Massachusetts area,
like Metro West, North Shore, Boston and stuff like that.
Speaker 2 (05:09):
Now, do you have neighbors that think something strange is
going on? No showing up to I bribed them. I
them a lot. With everything that I make, it goes
over there.
Speaker 3 (05:18):
A lot of my neighbors have kids and they're always
when when are you gonna bake again? When are you
gonna bake again?
Speaker 2 (05:22):
So that's I bribe them. And this is what's so
cool about this show Food for Thought. With me and
with Jenny Johnson, we rotate, so to speak. In the
middle of our conversation, Maureen Woodwood just kind of walks
in from Woodman's, Uh, hey, Maureen, how you doing.
Speaker 5 (05:36):
I'm doing great. How you doing, Billy?
Speaker 2 (05:37):
I'm doing just fine. You're just back. You're out of
town at a big food show.
Speaker 5 (05:40):
I just went. I got actually I went for a
shower in Chicago, and I was amazed at the food
scene and the biggest thing I was amazed at, you know,
being the birth of the fry clam. In Chicago. Pizza
is beyond advertised and hot dogs, and I was.
Speaker 2 (06:00):
Think, this is a national food show.
Speaker 5 (06:01):
This was just walking around Chicago that I noticed, And
what I was thinking was a fried clam's really that
well known in Boston, like pizza is known in Chicago.
Speaker 2 (06:14):
Now, Woodman's in Essex, did you really invent the fried clam?
There seems to be some sort of a rivalry up
there in the North Shore.
Speaker 5 (06:22):
We absolutely invented the fried clam. It's documented, And we
just recently got a hold of Bessie Woodman's marriage certificate,
which one of the great great grandchildren were holding, and
we put it up on the wall at Woodman's. So
when people come this year, our one hundred and eleventh year,
(06:43):
we have a copy of the original marriage certificate that
says on July third, Chubby and I fried the first
fried clam in Essex, Massachusetts. And it's hanging with a
pitcher of Bessie to the right of the pickup window.
And we kind of made it look a little bit
like Angemima, like she's the original pancake person. Instead we
(07:06):
have the original fried clam woman.
Speaker 2 (07:08):
So there's no argument anymore. There's no more debate. Woodman's
in Essex, Massachusetts is the inventor of the fry clam.
We're going to take a break. We're going to continue
the conversation a lot going on at Woodman's Did you
say one hundred and eleven years? Oh, and Paul Santurro
is still talking gluten free, dairy free. He's got a
fabulous new business he's operating out of his house. We'll
(07:28):
deal with that more coming up next.
Speaker 1 (07:30):
Then, boy, you're listening to Food for Thought, brought to
you by the Box Center and Salem Waterfront Hotel in sweets.
Speaker 2 (07:37):
Hey, everybody, welcome back to Food for Thought. Billy Costa here,
and I've got Maureen Woodman in studio. Now, welcome back, Mareene.
And we've got Paul Santoro. Interesting story and this was organic.
Paul was in here talking about his new business, which
is called Sugar and Sound Bakery. What's the sound mean?
It's music. So I always do a playlist when I bake.
Speaker 3 (07:59):
And because my wife's been in the music industry for
thirty years, we love music together. We don't really watch
a lot of TV on the weekends. We just try
to put the radio on and put our record player on.
So that's kind of like the.
Speaker 2 (08:11):
Part of the so you're not watching the White Loader.
Speaker 6 (08:14):
I am not.
Speaker 2 (08:15):
I am not. I definitely am not. I should mention,
by the way, that I've worked with your wife, Shylene
for thirty plus years, and she's fabulous. We miss her here.
He used to be in this building all the time.
Now she just pops in. I miss her too when
she travels. Yeah, she's a big executive and I now
so anyway, okay, so we're talking about gluten free and
I asked you a few minutes ago, when did you
(08:36):
realize that you were gluten free? And I ask that
because I used to have a videographer camp. You don't camp,
and you know, we would go on shoots at different
restaurants and he would eat everything insight, just love eating food,
love great food. And then overnight became a full bone
blown celiac, Like he could have a bite of food
(08:57):
with gluten in it and have to go to the hospital, right,
And I couldn't understand how can that happen?
Speaker 3 (09:04):
I'm not a doctor, but hey, like what I've heard
is that your body changes every seven years, whether it's
because of some traumatic injury or a disease.
Speaker 2 (09:12):
That's happened for me.
Speaker 3 (09:14):
Again, I don't know why it happened or when it
exactly happened. I know it was around the time when
I was doing dialysis from my okay, so and again
I was doing dialysis home where I had fluids sitting
in my abdomen that was sitting on my stomach, and
I felt like that was the cause of like because
of the trauma that was happening to my stomach every
day from doing the dialysis. I felt like that's why
(09:35):
what happened and caused this to.
Speaker 2 (09:37):
Change, because it it did seem back then, I don't
know twny years ago that all of a sudden, gluten
free was in everybody's vocabulary, right, And I'm like, when
did this become so prominent? And like I said, my
wife is gluten free. She's intolerant, she's not celiac, but
she cheats occasionally, but it's a real factor in her
life definitely. And they're off the air, Mareen. When you
(10:00):
walked in you started a conversation with Paul. I mean,
obviously Woodmans, as I believe, has always been or had
gluten free items on the menu.
Speaker 5 (10:08):
Right, correct. So again I was telling Paul the story.
I don't think a lot of people know that. And
I would say, if I had to guess, somewhere between
when the Internet started, let's say like nineteen ninety nine
and two thousand and one, everyone got a website. We
knew that we were gluten free, but by accident, there
was a few doctors that lived in Manchester by the
(10:29):
Sea in the late sixties. They were in charge of
the Celiac newsletter, not Positive If if it was Brigham
or mass General. It was one of the big hospitals
in Boston back then, and they knew that we were
Celiac friendly because one of their children actually had a
Celiac disorder and they started a Celiac Newsletterait. You know,
(10:52):
we're talking almost fifty five sixty years ago before anyone
was aware of allergies or glue intolerance or even the
word gluten because back in the sixties a lot of
people didn't have preservatives in their food product. Everything was natural, right. Yeah,
So when the food started to morph and people started
(11:14):
to get more and more sicknesses and allergies, so we
kind of stumbled upon the gluten free diet rage or the.
Speaker 2 (11:24):
Cops diet rage because and were asking.
Speaker 5 (11:27):
Yeah, we jumped on. By then, we had a website,
so people were actually emailing in and asking questions. We
didn't market it to be who we were We have
always been serving corn flour. That's another thing that most
people don't think. Because it's corn flour, people think it
has gluten, but that's not true. Corn flour is made
(11:48):
from corn maize, and corn maize has no gluten and
it's way more money.
Speaker 2 (11:53):
Well, I got to tell you another story that always
I always remember when we start talking about gluten free
years and years ago. I don't know, if you know,
a call It in Christina from Nebo Restaurant now their
original Nebo you know it Paul used to be over
by the Boston Guard Correct and I remember we went
there to do a shoot and this was years ago,
Jenny and I and I think at the time it
wasn't even Dining Playbook. It was our previous show TV Diner,
(12:16):
and we were going there because call It and Christina
were showcasing and this is you know, mostly pasta and
pizza were mostly showcasing their gluten free menu. And I,
you know, I'm going to sound food ignorant, but I
didn't know. I'm like, Jenny, what does this mean? Like
I need to know what to say what not to say.
(12:38):
But that's how far back they went with the gluten
free menu. I think I had my first gluten free
food at Nebo by the way. It's a fabulous restaurant,
and it probably comes.
Speaker 3 (12:46):
From their background, their Italian background, coming from Italy or where.
We were talking off there about going to Italy and
being able to eat gluten your dog.
Speaker 2 (12:56):
Yeah, if you're gluten free, you can eat pasta and
stuff in Italy exactly.
Speaker 3 (13:00):
And I think I think it's because it's not processed
the US government or the US worker the makers of
these food. In the flower process, there's stuff so much
that it causes that glutent analogy.
Speaker 2 (13:12):
So Maureen at Woodmans in Essex by the way, fabulous
restaurant in the warm weather's coming, so you have fabulous
outdoor seating as well. But at Woodman's, like how much
of them men? You can you get gluten free from it?
Speaker 5 (13:23):
Everything is gluten free. Even our clam chowder is gluten free.
So another interesting tidbit that I don't think the average
person knows, kind of like going with the semolina flower
that's in the original pasta that wouldn't have the gluten
like the corn maze. When the trans fat came, which
was also in the early two thousands, lard, which we
(13:44):
got like everyone was on us for serving lard. Everyone
thought that lard has trans fat. It doesn't lard again,
all natural beef tarlow is actually what lard is. And
all the other people were frying in pretend oil that
had so many fillers and so many preservatives in it
(14:06):
that there was gluten in all of the veggie oils
or all these other things. So we won again by accident,
even though people were screaming at us that lard had transfat.
Lard has zero trans fat.
Speaker 2 (14:21):
And you were saying off the ear to Paul that
it seems more and more now you almost have to
have gluten for you at a restaurant. You're getting a
lot more people asking for.
Speaker 5 (14:30):
It, right absolutely, And I think because Woodman's is so
well known that we're gluten free, the only thing at
Woodman's that really isn't gluten free would be the role
of the lobster roll, and we offer it is No,
it's a Chelsea roll, hamburger roll is a Pana dosi roll, Okay,
(14:51):
gelfa s Hoe is on us for that. But we
have that secret recipe from Chelsea that has the sugar
in it because we know that sugar goes so well
with lobster to bayl right, but every other thing on
our product, and then of course our puffy onion rings
that were really known for. Those are battered. So if
you came in, we will do mealed onion rings at
Woodman's when it's not too too busy. You have to
(15:13):
request that, and the meal rings are completely gluten free.
But the signature Woodman rings, which I would say would
be our number five item fry clams, clam chowder, lobster rolls,
onion rings. Probably our fourth most popular would be our
onion rings that we're known for. But we will do
mealed rings especially off season shoulder season, no problem in
(15:38):
the summer if we're really cranking, I mean cranking, you
know we're talking. That line is an eighth of a
mile long down the street. There may be it's that's
not a bad thing. We always say the line is
the heartbeat of the business. What will we do if
the line didn't show up?
Speaker 2 (15:52):
And I can attest those rings. The gluten free rings
are amazing.
Speaker 5 (15:55):
They really are.
Speaker 2 (15:56):
And when you have a line that long, it becomes
both a and a social experience because you can do
meet and greets in the line, meet new friends. So
you'll have for life or something. And you all have
one thing in common. You all love Woodman's in Essex.
How many years?
Speaker 5 (16:11):
One hundred and eleven years.
Speaker 2 (16:12):
How did it start?
Speaker 5 (16:14):
So back in nineteen fourteen, Bessie and Chubby Woodman purchased
that land from a friend. Chubby originally was a cable
car driver and somebody got him upset and he ended
up quitting his job that day and he said, I'm
going to go down and he lived with this guy
named Booboo, and Booboo put him in the store and
(16:35):
Booboo Chubby and Booboo. That's really true. And they had
what we look at it like today, kind of like
a rich Dales or a sundry store where they sold
chewing gum and Chubby would go fishing and'd sell some fish,
and Bessie made donuts and they did all these kind
of fun things. But it was also like the hangout.
You know, we're talking dirt roads and cable cars alling
(16:56):
down the causeway on the water. Just imagine that we're
flooding all the time. I always try to figure out
how exactly did the cable car go by when we
had a flood tide.
Speaker 6 (17:05):
Still trying to figure out.
Speaker 2 (17:05):
God, you have such an amazing family history and family
tree that must be a cool thing. We do have
to take a break. I have to be honest with
everybody listening. I didn't plan on making the whole show
about gluten free, but I knew I had Paul coming in,
and then Maureene came in and it became an extended in. Paul,
your company again is Sugar and Sound Bakery, correct dot
(17:27):
com correct, and they can order online correct and come
and get it.
Speaker 3 (17:31):
Yep, come and get it. I can deliver it within reason,
no delivery charge right now.
Speaker 2 (17:35):
And you brought a bunch of stuff. I got to
tell you. AJ had some of the cinnamon cake. I
had one of the cinnamon cake. We both devoured it.
And I know you've got cookies and muffins. We'll talk
more about your line perfect. But Ed Sheeran was supposed
to be a big deal at one Men's. That's the
elephant in the room, Maureene. We'll talk about that next.
Speaker 1 (17:51):
You're listening to Food for Thought, brought to you by
the Box Center and Sale and Waterfront Hotel.
Speaker 2 (17:56):
In sweets Hey, everybody, welcome back to a Food for Thought.
Billy Costa here and again I've got Paul Santoro and studio.
Welcome again, Paul. Great to see you. I've known Paul
for years and he's got this great baking company. Sugar
Insound Bakery dot com is where you.
Speaker 4 (18:10):
Want to go.
Speaker 2 (18:10):
Write that down when you look at some really good
gluten free, dairy free bake goods. They are delicious earned.
Maureen Woodman is here and Okay, so you and I
Maureene spoke several times last week. The big buzz started
around ed Sharon. He was going to Ipswich on Friday night,
which he did and he performed in the makeshift pub,
which I thought was a really cool story. He performed
(18:31):
in the pub and they knocked it down the next day.
But I talked to you and you actually texted me
and said, oh, he's coming to Woodmans tomorrow on Saturday,
and then he did what happened.
Speaker 5 (18:43):
So last week it started probably Wednesday, leading up to
that Friday event in Ipswich, and we started to get calls.
Everybody came, you know, all the big caddy escalades showed
up to Woodman's. They came in with Mark Fitzgerald. Mark
and I worked together years ago in two thousand and
eight when we did Grown Ups. Remember Woodmans was in
Grown Ups. So Mark and I have done probably seven
(19:04):
or eight different movies are renting the parking lot over
the years. He's like, look, can we come into Woodmans.
We don't know if you're gonna be able to open
to the public, clothes to the public. You know, what
are we gonna do? I don't know. If we can,
We'll get you some money. We won't get you some money.
You just got to be ready to fly. I'm like,
I got it, Mark, We'll do whatever you want. In
the meantime, everyone at Woodman's is so excited. We started
to hear the buzz about this phone pub and Ipswich
(19:27):
and cars are all over the place. They're going. So
we went day in. First it was people could come,
Then it was dress up the family. No, nobody can
come get in the thing. Oh now he's coming at
eight o'clock in the morning. He's coming at eleven thirty.
Can you handle it? We were like, we got it,
whatever you want. Nine thirty Friday night, we get a
phone call. After the big hoopla that went on in
Ipswich and it was, Hey, we got to bump somebody
(19:49):
tomorrow and it's gonna be you because we didn't get
to go to Crane's Beach and now with the weather forecast,
we're going to film at Crane's Beach at eight o'clock.
It didn't rain. It didn't rain till about eleven. Oh okay,
so we were We ended up being the eight to
eleven thirty times slot and we got bumped. And then
he said to my husband, but if we can get
there at eleven thirty, can we still come? We were
(20:11):
like absolutely. That day we get a call back. He
still paid us for not coming, and Mark said, I
have a lot of exciting things coming up to the
notth store and Maureen, you know I know where you
are and we will get back to help you out.
Speaker 2 (20:24):
So that's how it all ended. And he ended up
going to Strega in the North End. Anyway, that was
the Ed Sheer and Buzz last year. It was a
big story. We were all over at Lisa and I
go on BCTV every morning and Ed Sheer and showed
up at the BZTV studios and did the weather forecast.
So that's going to be a part of the video.
We got to take a break. I've got Marian Woodman,
(20:45):
I've got Paul Santuro. We'll talk more about gluten free,
dairy free, and I want to know all the hottest
items on the Woodman's menu. It's all up next stand by.
Speaker 1 (20:52):
You're listening to Food for Thought, brought to you by
the Box Center and Sale and Waterfront Hotel in sweets.
Speaker 2 (20:58):
Hey, guys, welcome back to Food for Thought again. This
has become kind of a unique occurrence. Jenny Johnson and
I are live in the studio doing Food for Thought together.
Usually we rotate, we alternate. You're on the road, You've
got a lot going on. I'm on the road, got
a lot going on. But we're together and we're taking
our TV show Dining Playbook to Nantucket for a huge festival.
Speaker 6 (21:20):
We're so excited for this.
Speaker 7 (21:22):
We're going to make sure that you guys have plenty
of ideas of exactly what to eat, exactly what to
do and where to stay if you're traveling to Nantucket
this summer. And the real reason we decided to do
this show together, to do this special we don't usually
travel You know that that often or that far but
it's because you and I are part of the Nantucket
Book Festival, which is an awesome it's an awesome weekend
(21:45):
on Nantucket that's taken place for a lot of years.
Speaker 6 (21:48):
I don't know how many exactly I.
Speaker 2 (21:49):
Have to ask you. Do you tell people on the
street you're an author?
Speaker 5 (21:53):
I do?
Speaker 2 (21:53):
Get yeah, excuse we're being celebrated on the island of
nantuckh oh well, it.
Speaker 6 (22:01):
Was so nice to be able to be asked about this.
Speaker 7 (22:03):
I mean, obviously, you know, my husband's a writer, and
so he's been a part of the Nantucket Book Festival
for years. I've been going, you know, to watch you
off and interviews some of the authors that come through,
and they have a really amazing line up of people.
We're talking international bestsellers, local bestsellers.
Speaker 5 (22:17):
You know.
Speaker 6 (22:17):
Obviously.
Speaker 7 (22:18):
Ellen Hildebrand is a brilliant name that comes out of
Nantucket who is a prolific writer who has so many
different books, and she's always a big part of this festival.
And it's going to be a lot of fun. You
and me at the Athenaeum. Do you remember where that is,
right in the center of town.
Speaker 6 (22:33):
Yes, I do.
Speaker 2 (22:33):
In fact, the book is called the Taste of Boston
Billy and Jenny, and we celebrate sixty of the biggest
chefs in the Boston area, most of whom we've developed
relationships with over the years, and we certainly have anecdotal
and travel stories to share with him. So it's a
great book and it came out beautifully.
Speaker 7 (22:52):
Yeah, and we're excited. So if you are interested, there's
still opportunity to be a part of it.
Speaker 6 (22:56):
You can go online to.
Speaker 7 (22:57):
Nantucket Booksfestival dot org and you can see all of
the writers and all the authors that are going to
be there, and they also have a variety of different
events taking place throughout the week. And we're going early
because we're shooting some of the restaurants down there, uh huh,
some of them that are new, some of them that
have been there tried and true for a long time.
So like you obviously know Straight Wharf absolutely, so that
restaurant's been there for a million years, but they just
(23:19):
have a place next store now, which is different.
Speaker 6 (23:22):
It's a little bit more casually.
Speaker 7 (23:23):
You get your fried clams, you get still amazing, local,
vibrant seafood, but it's right next fur and a little
more chill than Straight.
Speaker 2 (23:30):
Warf and it's right on the wharf. And isn't Stars
ice Cream right behind them?
Speaker 7 (23:34):
So you can finish your you keep talking about Stars
ice Cream, I'm not at sure Stars is still not there.
Oh to say this, but I don't know that it is.
But we're also going to the opposite end of the island.
We're going to Millie's right out in Matickett, where I
know you started your boating career out in Matickett.
Speaker 2 (23:51):
I spent the first three vacations I did on Nantucket.
We did in Madicke. It what a magical place that is.
Speaker 7 (23:58):
It is, and it's kind of like the last old
school version of Nantucket if so much has evolved and
changed and been built up, but Maddicott still feels like
it did thirty forty fifty years. We're going to mill Yeah,
we are, and then a bunch of other spots. One
of my favorites is Proprietors. It's a very tasty, very
unique menu. La Scola just flavors that you don't get everywhere,
(24:22):
and it's a beautiful space right on India Street, you know,
right there in the heart of downtown. I love these
people so much because Orla actually introduced me to Rob.
So it's definitely all a special place to us, but.
Speaker 2 (24:33):
It's where were you you were introduced.
Speaker 7 (24:36):
Oh we're going there now? Well, I was at Cisco Brewery.
I was m seeing a culinary event for Nantucket, for
the island and for the for the high school, and
Rob was covering.
Speaker 6 (24:47):
It for the magazine. I mean that was like fifteen
years ago.
Speaker 2 (24:49):
Now, do you and Rob always go to Cisco on
your anniversary?
Speaker 6 (24:52):
No, the only time we go to Cisco is when
Zach's in town.
Speaker 2 (24:56):
Yeah, I can understand what you're saying right exactly.
Speaker 7 (24:59):
But we're gonna do are from things when we're out there. Obviously,
we're going to go on Young's bikes. You remember Young's
bikes right there and for years. Of course, it's a
great way to see the island. We're also going to
check out this hotel called the Graydon House.
Speaker 6 (25:10):
It's really beautiful.
Speaker 7 (25:11):
It's right in town, right up the road actually from
Young's and from the Juice Bar.
Speaker 6 (25:15):
It's an old home.
Speaker 7 (25:16):
So it's very you know, fields old world, but it
has all the modern amenities that are really nice to enjoy.
So we're going there to give people an idea of
where to stay. And then we're also going to the
Nantucket In which is right up right by the airport.
Speaker 6 (25:28):
And that's so good for families.
Speaker 2 (25:29):
You remember when they were young, you get right off
the plane and literally could walk to Nantucket In.
Speaker 6 (25:35):
It's an indoor pool.
Speaker 2 (25:36):
It was fabulous indoor.
Speaker 7 (25:37):
Pool, outdoor pool, tennis courts like they really make it
so that if you're coming as a family, there's plenty
of exciting things for you guys to do together.
Speaker 2 (25:46):
Are we going to cliff sign at all, the Cliffhouse
or no?
Speaker 6 (25:49):
But we can walk there if you want to walk
by memories. Yes, you have a lot of memories on
that island, you do.
Speaker 5 (25:55):
Mind.
Speaker 2 (25:55):
Now, well, I have a chance a little time just
to go down to the boat basin.
Speaker 6 (25:58):
And look at the boats.
Speaker 7 (26:00):
I promise you'll have plenty of time to gaze out
of the beautiful Nantucket Sound. And yeah, we'll get you
a good cocktail, we'll get you a cosma.
Speaker 6 (26:08):
We go, But it's a listen.
Speaker 7 (26:10):
We know we're coming upon summer where there's so much vibrancy,
both on the cape and the islands, you know, and
really anywhere on the water in New England. But there's
something so special about Nantucket. And one of the things
that they do really well are these festivals, you know,
like they bring people together that have common desires. And
we hope that you'll join us at the athne And
on Thursday for you're around and aren't we going to.
Speaker 2 (26:29):
Be showing a beautiful home on Nantucket.
Speaker 6 (26:32):
Look at you with.
Speaker 7 (26:33):
Your memory over you're saying, Okay, yes, we're going to
focus on the real estate, because lord knows, if you
know anything about.
Speaker 6 (26:38):
Nantucket, the real estate is wild.
Speaker 7 (26:41):
I mean, it's really one of the most sought after,
tiny little spaces in the world. And so you're going
to be meeting with Great Point Properties, which is a
great real estate company, to talk and learn a little
bit more about the real estate on the islands.
Speaker 2 (26:53):
Wow, it's gonna be We're getting all this in and
one one hour special taste of an antipy.
Speaker 7 (26:58):
It's our poor videographers are ready to ring my neck,
but you know.
Speaker 6 (27:01):
We we'll do our best to keep them calm.
Speaker 7 (27:02):
But if you want to come to the book festival,
it's Nantucket book Festival dot org. And coming up, we're
going to be talking about a festival that's happening the
weekend after the Book Festival, which is Happy Place Wellness Imposium.
My dear friend Holly Finnegan has kind of reinvented what
was the Nantucket Yoga Festival, and we're going to be
talking with Holly when we come back in just a minute.
Speaker 1 (27:22):
You're listening to Food for Thought, brought to you by
the Box Center and Salem Waterfront Hotel in Swedes.
Speaker 2 (27:28):
Hey, guys, welcome back to Food for Thought. Billy Costa
and Jenny Johnson both live in Studio two. Gather.
Speaker 6 (27:35):
I know it's been a long time, it's been a while.
Speaker 2 (27:37):
This is awesome and it sounds beautiful, but we are
going to switch gears. You want to thank the palt
Of sisters from Nibo celebrating their twenty year anniversary. Go there,
I mean, go there.
Speaker 6 (27:47):
I mean it's such a delicious place.
Speaker 2 (27:49):
Yeah, plenty of parking, there's an underground garage, there's no
hassle at all, and you'll get some of the best
service and some of the best food you can imagine.
So congratulations in happy twentieth of the Nebo Sisters. We're
going to switch gears right now and we're going to
take all of the listeners with us to the island
of Nantucket, because Jenny, You're going to a fabulous symposium there.
Speaker 6 (28:12):
So excited for this guest.
Speaker 7 (28:14):
So had a happy place well in this symposium is
what we're going to talk about for the next couple
of blocks. And we're going to be introduced to a
person I have known for decades, even longer than you, Billy,
and really other for a long time. Yes, Holly and
I went to college together and we have said yeah exactly,
and we have since remained wonderful friends and have done
a number of different things together over the course of
(28:34):
these years. And Holly has reinvented what was formerly the
Nantucket Yoga Festival for many years that was taking place
in Nantucket. Obviously COVID like had changed, so many things
also changed the Yoga Festival. Yeah, and Holly and her
partner decided to bring back, but bring it back in
a different way.
Speaker 6 (28:51):
So I'm so excited to introduce you to.
Speaker 7 (28:53):
My friend Holly Finnegan, who a lot of people listening
may know as she was formerly Nantucket Black Book.
Speaker 6 (28:59):
She was a voice of Nana Tucket for a very.
Speaker 7 (29:01):
Long time, and now she's switched that voice a little
bit to bring about wellness and sort of raise the
vibration of the island.
Speaker 6 (29:07):
So, Holly, welcome to the program.
Speaker 4 (29:09):
Oh my god, Jenny nine lives baby.
Speaker 6 (29:13):
Wow.
Speaker 2 (29:15):
You know, all of a sudden, Holly, I don't even
want to talk about the symposia. I want to talk
about the unh days.
Speaker 4 (29:21):
Oh my god. Well, then Billy, you're going to have
to come down to the symposium to do that.
Speaker 2 (29:25):
I will do it over a nice glass of wine,
possibly a Sauvignon blanc. But I do remember you, Holly
from the Black Book. What happened to it?
Speaker 4 (29:34):
Oh gosh, you know what, guys, I love the idea
of being on social media and chatting about the island
of man ticket. But I'll tell you, after a while,
I got tired of being online all the time, and
I decided I really really wanted to let go of
the Internet and connect back to the internet, right the
(29:57):
inner heart space said, And to do that through the
energy of group gatherings of meditation and yoga and talking
about things like ora Veda with Jenny and having conversations
around the blue zones the healthiest, happiest, longest living at
places in the universe, well our universe, guys, right, Like yes,
(30:20):
So what is so exciting is that the founders of
the Nantucket Yoga Festivals their names are Joanne and Ted Burnham.
And what they did is, first, you know, from twenty
twelve to twenty nineteen, they had this beautiful festival on
Nantucket that was all based around mindfulness and movement. And
(30:41):
during twenty twenty they had to, you know, pivot like
we all did, right, And what they did is they
took some time off, they called it a nap, and
then they decided, thanks to a little coaxing throoming, how
could we bring back the Nantucket Yoga Festival, but do
it in a way that feels fresh and new and
(31:03):
gives you the opportunity to you know, just connect offline.
But so now we ended up going to the Dreamland
downtown on Nantucket. Yes, and it's June twenty first and
twenty second, and it's going to be the reimagination of
the Nantupic Yoga fest called Happy Place.
Speaker 6 (31:24):
And tell us about some of the people that are
going to be there.
Speaker 7 (31:27):
There are still tickets, which is they're not going to
be for long, but there's still an opportunity for people
to grab some and be a part of this weekend
so walk them through what the weekend's going to look like.
Speaker 4 (31:37):
Yeah, thank you for that, Jenny, because you know, showing
up is everything, right. We can talk about it, we
can market it, I can throw it on the old
instagramma like I am, but it really comes to people
actually showing up for themselves. So June twenty first is
not just the first that's the first day of summer,
(31:58):
but it's also International Day of Yoga. So we're kicking
it off with both full weekend passes for June twenty
first and twenty second. If you're lucky and you're there
on June twenty first, you're going to get to see
Jenny speak. So what will be very cool though, is
that people can make their own schedule. It's like Kenyon Ranch, right,
(32:19):
you go there and you actually choose your own adventure.
So there are three offerings throughout each room. So you'll
have the Mindfulness Room, which will be yin and conversations, meditations, breathwork.
You'll have Yong which is a studio theater which is
all movement based and really incredible practitioners to move your body.
(32:44):
And then the main stage where my girl Jenny will
be on Saturday. Well, Saturday and Sunday will show keynote
speakers and that will be an awesome opportunity for people
to really sta really learn for people sitting like it's
head talk Kentuck at Yoga Festival. And tickets are four
(33:07):
hundred for Saturday day and they are three hundred for
Sunday or six hundred for the weekend. And I could
not do this you guys without the guys at Marine
Home Center. They are premim premier partner. And there was
a wonderful guy's name is Peter Palangin. He was our
first believer and that's what you really need. You really
(33:30):
need people to believe in this. Hey's so grateful.
Speaker 6 (33:33):
He's a great guy.
Speaker 7 (33:33):
And it's so nice that you have so many great
partners on island helping support this. So Saturday is going
to be a lot of great people. I will we'll
talk more in depth about some of them. But Sunday
is also going to be an opportunity for people to
sort of be a little bit less formal and mix
and mingle and that kind of thing.
Speaker 6 (33:48):
Is that right totally?
Speaker 4 (33:50):
On Sunday afternoon, we have this really cool bender area
in the Harbor View Room, afterwards. So it's not one
of those places where you're going to be constant shopping
and meditating and then going into talks. It's like, let's
give you a chance to enjoy everything at the very end.
So that will be the vendor area upstairs, which will
(34:12):
be from twelve to five. But you, guys, one of
the things I don't know, if you guys have to
go to break you just let me know. You can
always you know, you always cut me off me. He's
cut me off before, Jenny.
Speaker 2 (34:21):
Honest, that's more like.
Speaker 4 (34:24):
At a bar.
Speaker 6 (34:25):
You got time, girl.
Speaker 4 (34:27):
But one of the things I wanted to say is
we have this amazing keynote. Her name is Jody Wellman,
and she is going to be talking about something called
four thousand Mondays. And guys, if we're lucky on this earth,
you have an average of four thousand mondays. And so
she'll be chatting with us about how do we live
like we mean it? Because you know, Jenny, you and
(34:48):
I have done a lot of these beautiful retreats and
what happens is you're all juiced up on that Sunday,
But then like what happens right you? Like, what do
you take? How do you integrate it all. How do
you make your Monday like you mean it the next day?
And that's how we're closing out the symposium on Sunday
is how do you live like it mean it? Get
(35:08):
rid of the Sunday scaries, get rid of the Monday blues,
actually get yourself into a state of loving your life
and living your life, living your dream. That's what we
want to leave people with.
Speaker 2 (35:21):
Holly, you kind of scared me a couple of minutes
ago you said we all have four thousand Mondays? Do
I have any left?
Speaker 4 (35:28):
You know what, if you go to four thousand Mondays
dot com check out Jody wellmansite, You've got a calculator
there for you, Billy, you can start to see. I
just feel I figured out, guys, I got nineteen seventy six,
nine and seventy six Mondays.
Speaker 2 (35:42):
Wow, And I got to share something with you. A
couple of minutes ago you mentioned Jenny, and she'll be
speaking I think to some degree about iavetic.
Speaker 5 (35:48):
Right.
Speaker 2 (35:49):
So, Jenny and I sometimes spend time in the car,
and typically when we're in the car, we're waiting for
something to happen on the show, and Jenny will break
out her soup of the day, and most of the
time I'm guessing it's an ira Vedic soup, yes, And
I always am dying to ask for some because it
(36:11):
smells so good in the car. But Jenny is so
buried in this soup, like she doesn't come up for air,
and I know that if I ask her for a bite,
she's gonna be pissed. But just so you know, I'm
always thinking, oh God, that soup smells.
Speaker 6 (36:25):
I'm always happy to give you.
Speaker 7 (36:28):
But Holly knows this very well, you know. And I
think that's part of what this weekend is is about
what are the different ways that we can nourish ourselves?
Speaker 5 (36:35):
Right?
Speaker 7 (36:35):
Like, there's so many different ways, And I think what's
really nice about what you've created, Holly, is there's an
array of offerings. So are Veda may be for some
of us, it may not be for all of us.
Speaker 6 (36:46):
And there's a lot of different ways to be able.
Speaker 7 (36:47):
To figure out what your toolkit can look like to
help sort of, you know, keep you in the best
balance possible.
Speaker 6 (36:53):
So, Holly, we have a few seconds left.
Speaker 7 (36:55):
Can you let people know where they can go to
find out more Read more about some of the different
offers that are taking place and give us the dates
one more time in the website.
Speaker 4 (37:03):
Thank you so much. Yes, so it's Happy Place Events
dot org. Okay, So, this is a beautiful opportunity on
Nantucket Island to celebrate health, happiness and longevity. It's going
to be June twenty first and twenty second at the
Dreamlands Theater. Tickets can be found on the Nantucket Dreamlands website.
You can buy Saturday, Sunday or full weekend passes. And
(37:27):
I got to shout out the Beachside Hotel, the new
reimagined beautiful hotel downtown where actually, Jenny, you're going to
be hanging out.
Speaker 7 (37:35):
Well, and we're going to take a break, but we're
going to come back with you and chat with you
a little bit more.
Speaker 6 (37:39):
More Food for Thought.
Speaker 1 (37:40):
In just a minute, you're listening to Food for Thought
brought to you by the Box Center and Salem Waterfront
Hotel and sweet Hey.
Speaker 2 (37:47):
Folks, welcome back to Food for Thought. Really cool. Jenny Johnson,
Billy Costa, we're in the same studio, live together for
the first time in a long time, and we've got
Jenny's old friend and my friend Holly on the phone.
From now and talk at a really really cool event coming.
Speaker 7 (38:02):
Up on Yeah, let's talk about Happy Place, Wilmas imposing
a little bit more. You gave us a really great
idea of a kinot that's happening on Sunday. But Holly,
tell us about one more thing that folks can expect
when they come down for the weekend.
Speaker 4 (38:14):
Yeah, thank you so much, guys. One of the things
I'm super excited about. And my partners Joanne and Ted Burnham,
who are the founders of the Nantucket Yoga Festival, they
wanted to anchor this event in with an incredible Saturday
nights Keno. Who is going to be David McClain, and
he is the National Geographic Photographer of the Blue Zones.
The Blue Zones the healthiest, happiest, longest living places in
(38:35):
the world, these five countries. Why are they what they are?
What is the nine pillars that make them there? Well, David,
who's a guy who's actually based in Maine, who has
been with Dan Butner who's the founder of Blue Zones,
and they've traveled all around the world together to see
what makes these places last longer and have happier and
healthier people in them. Well, a lot of it is
going to be how you take care of your nourishment,
(38:57):
which Jenny will be talking about too. It'll be talking
about how we take care of our elderly, how do
we take care of our elderly population. And he's going
to be taking us on a photographic journey at five
thirty on that Saturday night, So you want to get
that Saturday ticket if you're going to do this to
understand how do we make where we live our communities
into a blue zone. What would we have to be doing?
And hey, guys, they don't call her the gray Lady
(39:19):
for nothing. She's not afraid of getting a little out
of the black and white. She can get blue. So
we're going to bring that energy of the blue zones
to Nantucket. I can't thank Joanne and Ted enough for
knowing that that needed to be our anchor. That's going
to be on the mothership with us, And I would
tell you do not miss this opportunity to take the
photographic tour through the National Geographic Lege of David McLean.
Speaker 2 (39:39):
Sounds like we should do a whole show with him.
The Blue Zone very inspired something else we haven't mentioned.
The listeners with this Happy Place Symposium that's going on.
What are the day channing.
Speaker 7 (39:49):
June to It's the weekend of June twentieth, Holly, give specifics.
Speaker 4 (39:52):
June twenty first and twenty second, so we say arrive.
You know, it starts at eight am. And we know
all the best places are a little hard to get to.
That's why Jenny and I used to go on our
City and Sand together. So you want to get there
Friday night if you're going to come Saturday. And if
you're going to do that, you guys, stay down town.
Go with the beachside guys. You'll be able to walk
to the Dreamland and yeah, it's going to be a
beautiful opportunity to just savor the best of Nantucket and
(40:14):
then still up your cup for summer.
Speaker 2 (40:16):
Yeah, and that's something we haven't mentioned. Dreamland is right
in the heart of town on Nantucket. So there's so
much to do right around the symposium if you're taking
a break or something. Great, shopping, great everything.
Speaker 6 (40:26):
But Holly, well, you guys.
Speaker 4 (40:27):
Go the dining seam there. It's all yeah time somebody.
Speaker 2 (40:30):
We're actually going to be doing a whole dining playwork
show the Taste of Nantucket real soon. But I gotta
ask you before we let you go. I'm always talking
about a certain ice cream place right in town on Nantucket,
when no matter what time of the day or night
you're there, there is a line blocks long to get
(40:50):
an ice cream cone. Holly, you need to explain to
me is it that good? And why?
Speaker 4 (40:58):
Oh my god? Well, you know, here's what I would
to explain right now. That line for this thing that's
called the Juice Bart also goes all the way around
the corner almost to the Dreamland. So what I'm going
to ask you to do, Billy, next time, is next
time you get in line for that ice cream cone,
you actually come into the Dreamland for the symposium instead. Okay,
you don't eat ice cream, Jenny, right.
Speaker 1 (41:18):
You're not not very often.
Speaker 7 (41:22):
Oh, Hollie, we can't wait to see you for this
special weekend. I'm so lucky to be a part of it.
Give the website one more time, and everyone listening who's
looking for something very memorable, very special in a very
very special place in the world.
Speaker 6 (41:34):
We hope that you'll join us.
Speaker 4 (41:36):
Thank you so much, Jenny. I cannot wait to have
you joining us June twenty first and twenty second with
the happy Place Wellness Symposium. You can buy Saturday, Sunday
or full weekend tickets. You go to Happyplace events dot
org you can read up about everybody there. The Blue
Zone four thousand mondays, Hey Billy, go get your calculator out.
We got to see what's going on all.
Speaker 6 (41:56):
We love you so much. Thank you for joining us,
and thank you for listening. Guys, We'll see time not
much day
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