October 31, 2024 • 28 mins
In this episode of Easy Style with Sami, host Sami Bedell-Mulhern sits down with London Brazil, creator of the food blog Evolving Table. They discuss London’s journey from dental school to building a successful food blog, her decision to rebrand, and the emotional challenges that came with leaving a stable career. London shares her insights on finding one’s unique style, overcoming imposter syndrome, and the importance of pursuing what truly makes you happy. Sami and London also touch on topics such as developing a distinct brand, catering to various diets, and the collaborative nature of the food blogging community.
In this episode we discuss
- How London transitioned from dentistry to food blogging
- The emotional challenges of leaving a stable career path
- The importance of finding support and validation from loved ones
- London’s approach to developing a unique food blogging style
- The behind-the-scenes of creating a successful cookbook
Want to skip ahead?
[07:33] Embracing change and following your passions, even if they differ from your original plans, can lead to unexpected fulfillment.
[10:43] The food blogging community can be a valuable resource for learning and support, especially when navigating new technical skills.
[13:07] Focusing on solving a specific problem for your audience can help you stand out in a crowded market.
[18:48] Setting aggressive timelines and deadlines can be a powerful motivator when pursuing a big goal, like publishing a cookbook.
[21:15] Protecting your creative process by managing comparison and imposter syndrome is crucial for long-term success.
Resources
Evolving Table Food Blog: http://evolvingtable.com/
[cookbook] Turn Everyday. Dinner Into Weeknight Winners – Use code EASYSTYLE10 for 10% off
London Brazil
Food Blogger
www.instagram.com/evolvingtable/
www.facebook.com/evolvingtable/
www.pinterest.com/evolvingtable/
https://www.tiktok.com/@evolvingtable
https://www.youtube.com/@evolvingtable
Grab more resources at https://easystylewithsami.com
Follow us on Facebook at https://facebook.com/ssmulhern
Follow us on Instagram at https://instagram.com/ssmulhern
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Sami Bedell-Mulhern (00:00):
Welcome to Easy Style with Sami. I'm your
(00:02):
host. Sami Bedell-Mulhern, eachepisode, I invite a friend,
family member, colleague or justsomeone I've met on this journey
called life, to come and sharetheir personal style and
approach to business, parenting,life and everything in between.
You'll hear motivational andinspirational stories that will
help you refine and build yourown personal style. Remember,
(00:25):
style is easy when it comes fromwithin.
Hey, friends, today I am soexcited to have London Brazil
here on the podcast. London.Thank you for joining me.
London Brazil (00:37):
Oh, of course. Thank you.
Sami Bedell-Mulhern (00:38):
So we've never actually met. I am just a
fan of your food blog, and wemake the fajita steak fajitas
like on the regular, andintroduce me to you. And I said,
Hey, would you come and talkfood with me on the podcast? And
you said, yes. So thank you somuch for being here.
London Brazil (00:57):
Oh, of course. Oh, I love hearing whenever
Sami Bedell-Mulhern (00:59):
making us no, we love your we love your
people are
blog. But I want to say thatthere's a theme that has been
coming across on this podcast ofpeople that have kind of shifted
gears and pivoted and madechange in their life. We started
out with, I think, like episodeone with Sarah Cook. She was a
naturopathic doctor, went to medschool and then decided to be a
copywriter. We've had peoplelike Jane Lockhart, who have
(01:23):
completely shifted theirbusiness when they were
diagnosed with PCOS andendometriosis to coach instead
of doing design and development,they've coached now on how to
live your best life with thosediagnoses. We've had Becky
Launder who talked about beinghaving a really successful
direct sales business, and thenshifting into coaching and
(01:43):
helping other people grow theirdirect sales business. So I love
that thread that we've beengoing on, and it's continuing
with you London. So I would lovebecause I'm sure people don't
know a lot about you, what kindof because you have a similar
thread, a similar story, kind oftell us a little bit about
London and kind of how you'vegotten to where you are today,
London Brazil (02:03):
for sure. Yeah. So my blog, evolving table, it
started back in 2014 andactually it wasn't called
evolving table at all. It wascalled gluten free with lb. And
it started in the very end I wasin dental school my fourth year.
We had about like a two or threemonth break between when we
finished up our likerequirements for senior year and
(02:25):
when we were supposed to takeour lights licensing exam. Those
two to three months are the moststressful time in your life,
because you're just sittingaround waiting to taste take
this exam that pretty muchpredicts if you get your dental
license or not, and in theprocess, I love to cook. I've
loved to cook since I was, likeseven years old. My mom showed
(02:46):
me this cardboard recipe bookthat I had made with like
scrambled eggs drawn on it andeverything. And I had just
recently discovered that I washaving a lot of stomach issues,
and had kind of nailed down thatmaybe gluten was causing some
issues for me. So I was like,Well, I love to cook, and I
found this thing called a foodblog, and I was like, Well, I
(03:09):
want to be sharing my GlutenFree Recipes, because there's a
stigma that everyone who eatsgluten free, it's this terrible
food. So I started on a whim.Just started this blog, not
thinking anyone would see it,except for, like, my friends and
family. And then I keep doingit, because, if you're I'm a
type three on the Enneagram, soI'm very much like, when there's
(03:32):
a schedule and there's aroutine, I just do it. And so I
kept up and consistently startedposting to the blog, all while
doing a licensing exam, goingoff pursuing dentistry. And then
I found this food blog calledpinch of Yum, which in the food
blogging world is this very wellknown blog where they started
(03:53):
posting their income reports.And I saw very soon that there
were food bloggers making moneythat was comparable to what I
could make as a dentist. And itwas at that moment I thought,
Well, I would much rather betaking photos and playing with
food all day, like drilling onpeople's teeth. And from there,
(04:14):
I think I just put it in theback of my brain. Did dentistry.
I was luck, fortunately enoughthat I did it part time. I
actually had a lot of migraines.I got tons of migraines, and I
was doing dentistry, and it kindof put a bad taste in my mouth
about it, because every time I'dgo, Yeah, I'd be in pain when I
went home. So it was kind ofhoping to transition into the
(04:36):
blog full time and eventuallymaybe cut to the punch line. But
eventually I was able to
Sami Bedell-Mulhern (04:42):
Well, I love that though, because I feel
like when we go into certainareas of our life, we go to
certain we invest so much time,money, effort, a combination of
all of those things, it's likeyou don't think, well, I could
leave this behind. You think,Well, I. I've done all this,
people have supported me inthis. This has not just been a
(05:03):
thing about me. It's been a, youknow, I don't know your your
whole story, but I can't justleave this thing behind. I'm
supposed to keep going on thistrajectory. So what was that
like for you? Emotionally inlike, okay, you know what? I
financially aside, if I can makemoney, that's great. But just
the emotional side of like,letting something that big go,
London Brazil (05:23):
Oh my gosh, that was the hardest part, because if
it were up to me, I probablywould have done it a lot sooner.
But what was interesting is thatso long story, my dad passed
away when I was 20, so my momdid a wonderful job encouraging
me to keep pursuing my path ofdentistry. And I did, I think
(05:46):
she really wanted me to have avery stable career. So as many
parents do you know, and I went,did I did it. I pursued the path
was miserable. I'd call herevery day, almost crying,
driving into work, and years goon of me doing this. And I
remember one day I was cominghome from the office at a Hobby
(06:08):
Lobby because I love Christmas.I think it
Sami Bedell-Mulhern (06:10):
was August, and I was in the Christmas
section
London Brazil (06:12):
Hobby Lobby because it made me happy, and I
called my I'm crying, and I'mjust like, I don't know if I can
do this anymore. I really wantto do my blog full time, because
it was starting to kind of pickup and get traction, and I just
I don't do well with like,divided attention, and I'll
never forget that day, my momwas like, Oh, honey, all I've
(06:33):
ever wanted is for you to behappy. And it was like her
releasing me to like, be able,even though I didn't need her
permission, I needed herblessing. And I think that just
allowed me and gave me morestrength to pursue it. And ever
since then, she, I mean,obviously the whole time, she's
so supportive, and, yeah, andeveryone else around me was too,
(06:54):
even the amazing dentist Iworked for, he like they all
saw, like, the passion that Ihad, and everyone was just kind
of like cheering.
Sami Bedell-Mulhern (07:03):
Do you think it's kind of one of those
things where it's like, we holdour dreams and our brain, we
hold it in our mind. We're like,Okay, well, this is crazy. We
could never do this. This isn'tsomething that I should but then
when you start to put out there,you realize that you have more
support than you ever thoughtand had you maybe not vocalize
some of those things you mightnot have felt as comfortable,
(07:23):
like, Oh my gosh. People don'tthink I'm crazy. I can do this,
and I not only can I do this,but I have people that are like,
okay with me doing this
London Brazil (07:33):
absolutely. And I think too our brains are so wild
at making up stories about whatwe think everyone else is
thinking about us, but ninetimes, or probably 99 times out
of 100 everyone is thinking thatone positive thing about you.
They're not thinking all those1000s of other negative things
(07:54):
that are going on.
Sami Bedell-Mulhern (07:55):
I love that. Okay, so you transition
from dentistry, your your foodblogging, 100% of the time. I am
curious. Like, if that's notyour like, that was your
background, that was yourtraining. Like, how did you kind
of navigate the tech side ofthat? The like, the know, with
all and how to make a successfulfood blog, let alone like, how
(08:15):
do you kind of find your I knowyou started out gluten free, but
kind of walk me throughmentally, how you kind of
navigated. These are things thatI wasn't trained in. I don't
know how to do these things, butI'm going to learn how to do
them and be successful at
London Brazil (08:29):
it. I'll say one thing, ignorance is bliss. You
don't know how much you don'tknow until you get into
something. But I will say theone thing I love about the food
blogging community is how likeopen everyone is about helping
each other with any andeverything. And I think some of
my pivotal moments happen when Iwent to conferences and met
(08:52):
fellow bloggers, and we wouldshare things that are working
with each other and share thingsthat aren't working in the
beginning, it was a lot. I mean,I luckily we had some platforms.
Was a little easier to postonline. But, yeah, I think I
tried to do my web design thefirst time. It took me days
trying. It was horrible. But youjust, I don't know, I think
(09:15):
especially now, there's so manyresources online, and if you
just tell yourself, like you canfigure it out like you you can
figure it out. You can findsomeone that has the answer. You
can YouTube it or google it likethere's so much out there. I
will say, as far as the cookingpart, for some reason, the tech
stuff didn't bother me, butfeeling like an imposter in the
(09:38):
cooking world has been anongoing thing that I continually
try to overcome. And I startedbeing gluten free. But over the
years, as I got to know my bodymore, started to know like
because I had it was mainly GIissues, I started to see that it
was more than just gluten thatwas causing me issues that was
(09:59):
eating too much. Sugar. Havingtoo much coffee, maybe dairy one
day bothered me. And so I feltthis real, like pull because my
website was called gluten freewith lb, and it was in 2017 that
I decided to rebrand, which waskind of in the website world,
(10:19):
it's like you're shootingyourself in the foot, almost,
because, like you're losing linkequity and all of that. But it
was the best decision I couldhave made, because in my heart,
what it meant is that you'recontinually evolving and every
like, whether it's the way thatyou're eating, the number of
people that are at your table,like the style of food you'd
like to cook. So it, it reallyopened me up to a broad new
(10:41):
world of, no,
Sami Bedell-Mulhern (10:43):
I love that, and I because I'm we're
not gluten free in ourhousehold, and we found your
recipes. I mean, we found you onPinterest. That's where
everybody finds their recipes,right? So you're a smart cookie
there. Um, but I think what Ilove about what you've what you
create, is it's just easy, it'ssimple and it's good. Um, so
(11:04):
kind of, how do you kind ofinterject, like, how do you
choose what you're going to do,what you're not going to do,
like, what recipes you're goingto publish? Because the here's
the thing is, the food bloggingspace is it's a churn of, like,
you have to be churning contenton a regular basis, and that's a
lot. So how do you kind of comeup with your food style? Like,
(11:25):
how did you kind of say, Yes,we're rebranding, we're going to
be evolving table, we're notjust going to be gluten free,
but we still want to live inthis space of we want to create
this environment of healthyeating and communal tables and
family and you know, like, howdid you kind of develop what
your whole vision and brand is?
London Brazil (11:47):
Well, a wonderful question Sami, because honestly,
this summer was a lot aboutfiguring that out. Because I
felt like, after I switched fromgluten free, I was floundering a
bit. I was kind of likegenerically healthy, trying to
cater to all these differentdiets. And this summer, a dream
of mine has always been likefrom that cardboard, like
(12:07):
cookbook. Thing I made was tocreate a physical cookbook and
and in that you have to have atheme, though, for your
cookbook. And I heard one timesomebody say, if you were a
cookbook on a shelf, like yourfood blog was, what would you
want your cookbook to be? Andboth like food blog and your
(12:29):
physical cookbook. And in myheart, I just knew for me, it
was weeknight dinner recipes.And the last like seven years or
so, you've seen everything,dinners and breakfasts and this
and that, but I finally kind ofstarted honing in on this focus.
Because to me, I eat the samebreakfast every day. I kind of
eat leftover lunch. Nothing'svery exciting there, but I love
(12:51):
coming home, unwinding after along day, and cooking a meal
with Whole Food Ingredients notcatered to a specific diet or
macro friendly, or anything likethat, but just something that
everyone's gonna love, made withmostly vegetables and protein.
Sami Bedell-Mulhern (13:07):
I love that. Well, I think that's good,
because I think there's what youmentioned, the food blogging
community is collaborative, butthere's hundreds of 1000s, if
not millions, of food blogs, andso the way that you step outside
of that is like, here is what Ido. And so I think that's
beautiful, and that's what wetalk about a lot of this
podcast. Like, what is yourunique style, and how do you
(13:27):
bring that to the table? Becausethat's how people are going to
connect and grow with you. Andso did you see, have you seen a
difference in your ease in thebusiness, and also, like your
audience, as you kind of reallymade that decision,
London Brazil (13:45):
it's, I'd say it's still unraveling right now,
like I'm slowly updating thewebsite and the verbiage, and
people are seeing more contentcome out, but I am already
seeing, I feel like, in My ownheart, like a positive shift,
because I'm not torn in so manydirections about there, you
(14:06):
think you would run out ofrecipe ideas, but it's actually
more
Sami Bedell-Mulhern (14:09):
creative, right,
London Brazil (14:13):
right, right? And then it's, I feel like, finally,
I feel like I'm really solving aproblem, like the weeknight
dinner dilemma, like, here's arecipe. Another thing I've in
the cookbook I focus on is theseare the one or two things. If
you do these, it'll really makethis dish a winner. So it kind
of takes the guesswork for myreaders and my audience kind of
(14:35):
out of it. So it makesweeknights a little bit more
enjoyable,
Sami Bedell-Mulhern (14:39):
a constant struggle in our house, what's
her dinner? No, I don't care. Idon't because I don't this is
why I love people like you,because I love to cook. I hate
to figure out what I'm cooking.And so your blog is super
helpful. And like, Okay, I'mgonna go through some ideas and
like, see what's going on. Andso kind of talk to us a little
bit about your cookbook. I knowthis is new. This is just coming
(15:01):
out, but if people want to kindof connect with you a little bit
more and get because I do love,I mean, I'm a paper planner
person. I love the tangiblething that I can flip through.
Yeah, like tell us a little bitabout your cookbook.
London Brazil (15:20):
Yes. Uh. So the title is weeknight winners. And
it kind of came because I feltlike anybody who would leave
comments every now and then I'dbe like, this was a real winner.
And I don't know, it just kindof I like,
Sami Bedell-Mulhern (15:32):
I'm the same. I love it.
London Brazil (15:37):
But I It started off because I was like, Well,
I'm going to do a dinner recipesCookbook from all the popular
dinner recipes from the site.But as I started going through
them, kind of recreating them,revamping them, I was I noticed
a thing like I just said, tomake it a winner, there were one
or two things, whether you buyfresh cabbage and thinly shred
it for the slaw, you'll get abetter texture and flavor, or
(16:00):
you make sure the squash isperfectly caramelized, and
you'll get a sweeter flavor inthe dish. And I think it really
helps. I think my hope is thatit's going to help people learn
a little something about cookingand techniques. One other thing
that I love about this book thatI have not seen, and I'm sure
it's somewhere I just haven'tseen it yet, is that, since it
(16:23):
is a weeknight dinner cookbook,one of the things that always
frustrated me, I would love acookbook, but there might be a
main dish on one page, a sidedish on another, and then I'm
flipping back and forth, gettinga little messy, and forgetting
where I am. This one haseverything conveniently located
on one or two pages. So it waslike, lays flat and you can see
(16:44):
everything that you need, allyour ingredients laid out for
you. I love that.
Sami Bedell-Mulhern (16:48):
No, that's so good. Okay, so I want to ask
you, so you went to dentistschool. You were dentist. You
moved into your food blog, whichis scary. Now you're doing this
cookbook. Like, how, how do youfeel like you approach those or
like, what advice maybe wouldyou give to people that are
like, Okay, we want totransition to this thing, or we
want to take that step into thatscary thing that we didn't think
(17:10):
we could do. Because I bet whenyou started your food blog, you
never thought you'd write andpublish a cookbook, right or
have an audience that would buyit. So kind of, how do you work
yourself through those thingsand say, I know you mentioned
earlier the support of yourcommunity and your family and
your friends, but internally,like, how do you kind of push
yourself into those next bigthings?
London Brazil (17:34):
I don't know, because the cookbook, I mean, I
have journal entries where I wastalking about wanting to do a
cookbook for the blog since,like, 2018, or something, it
took me six years. So it's notlike it just because I don't
want to have, like, yourlisteners think it's just easy,
like that. You should be able tojust, like, go do it, but at
(17:54):
some point you kind of just haveto go do it and, like, push
yourself past that and juststart, because I feel like if I
had known, in hindsight, all thequestions, all the things I
didn't know about making acookbook, I don't know that I
would have jumped into it aseasily, because there was a lot
(18:14):
that I had to learn along theway, but, but you will learn
along the way. And I do thinkone thing that helped me with
the cookbook, particularly wassetting a very aggressive
timeline. It was May of thisyear, and I said it needs to be
out before the holidays and forself publishing. And I retested,
(18:35):
refilmed, re photographedeverything in the book and had
it sent to the printers withinfour months. It was insane, but
it's almost like you gottacapitalize on that momentum.
What
Sami Bedell-Mulhern (18:48):
I think what you're saying is you had
really the time into putting thecookbook together, was like
really revalidating for you overand over and over again. And
this was something that wasimportant to you and that
mattered to you, and so thatmakes it easier to kind of push
yourself to that leap, versusmaybe shiny object syndrome, or
like, well, I could do this, andI could do that, and I could,
(19:08):
you know, go do that, and thenit doesn't work as well, because
it's not something that youactually truly internally care
about,
London Brazil (19:17):
right? And something I will say to that,
because I do think a lot ofpeople like I'm very I feel like
I'm fairly fortunate because Ikind of stumbled into food
blogging, and it is my perfectalignment of, I love
photography, I love cooking, Ilove Right? Like, everything
about it is perfect for me, butI do feel like not everyone
(19:38):
knows what that thing is, butyou need to kind of, for a
little bit dabble, and that'sokay to dabble in things and
then, but then you do probablyhave to commit at some point if
you want to turn something intosomething big. No, I
Sami Bedell-Mulhern (19:55):
love that. That's great. Um, okay, so
London, the other question Iwant to add. Ask you is if
people are like, Okay, well,that's great. She started in
like, 2000 I can't, do you say2018 14? Oh, even worse, yeah,
even better, yeah, worse for myquestion. But if they're like,
Oh yeah, 2014 like, that's whenblogging was started. Like, I
(20:16):
have a passion. It might not befood, it might be travel, it
might be fashion, it might bewhatever, but to start a blog
right now, like there's no way,like I would never be able to do
it. What would you maybe say tothose people?
London Brazil (20:31):
Well, I would say, I mean, the landscape is
ever evolving a blog per se. Idon't know. I still the industry
is up and down. It fluctuates.But I would say that there is
always space for your uniqueperspective, your unique point
of view, and there's never toomany people out there. I feel
(20:52):
like the world is abundant andopen and there's always room and
people that need you and yourvoice and how like your spin on
things. So I mean, even if youhave to, sometimes I have to put
my blinders on and stop checkingInstagram so much, or stop
looking at things that aregetting me down or making me
feel insecure so that I can goand do mine. Because
Sami Bedell-Mulhern (21:15):
we talked about this briefly before I love
that's like the most perfectanswer. But we talked about this
briefly before we started inthat the imposter syndrome is
real and comparison is crazy.And so how do you kind of just
run your own race and say, thisis where I'm going and this is
what I'm doing. And, you know, Idon't need to worry about what
(21:35):
everybody else is
London Brazil (21:38):
doing. Honestly, sometimes it's hard, but some of
my best friends, depending onthe day, will like cause me to
feel bad about myself, and Ilove my friends, and I support
them fully. But when you'reseeing I think Instagram is a
really tough space, because yousee the numbers right in front
of your face, and if that'scausing you to feel icky, and
that's causing you to not like,Go and do your creative work of
(22:01):
the day, maybe like, yeah, orstop following them, or, like,
just mute them for a little bit.Doesn't mean you don't like
them. It doesn't mean you don'tsupport them. But I've started
doing that with a couple ofpeople lately, and I like, if
anything, it's the people that Iadmire the most. It's the ones
that I want to be like that tendto cause me the most angst when
(22:23):
I see it. So I don't think it'slike a bad thing, but it
protects your own like selfimage and self talk.
Sami Bedell-Mulhern (22:31):
I agree, and I think for me, like, you
know, in my marketing side of mybusiness, you know, I went
through a whole transition a fewyears ago because I was like,
Well, I'm seeing all thesepeople that are launching
similar programs and courses andcoaching is me, but they're
making like, ten million intheir launches, and I'm not. And
then, you know, I started tofeel bad about myself. And then
(22:53):
I looked, started looking moreinto what they're doing, and I'm
like, well, whoa. I don't want ateam of 10 people. I don't want
to be, you know, like, when youstart to really play into, like,
what it takes them to get tothat space. And I was like, I
don't want any of that. Likethis is I had to reevaluate my
goals and my process and like,what I actually want for myself,
because that gets hard. Like yousaid on Instagram, it gets hard
(23:16):
to, like, not compare yourselfto people and say, well, I could
have that. But here's the thingsthat also come along with that,
right?
London Brazil (23:24):
And I do think whenever you feel that like
twinge of like envy, instead oflike pushing it down, often,
what I like to do is like, turntowards it and ask myself, why
are they making you jealousright now? Like, what is it that
they have that you want? Becausenormally there's something. And
for a long time for me, it waslike seeing people with a
(23:46):
cookbook. Eventually I was like,Oh, well, maybe I need to make
them
Sami Bedell-Mulhern (23:49):
now you have like,
London Brazil (23:52):
yeah. So I do think it's always kind of a
little flag for us to, like, tapinto what it is that our
instinct is tough, becausenormally we see them, and we're
like, that could be me. And thenyou need to step back and say,
Do I want exactly that, or do Iwant some iteration of what I'm
your
Sami Bedell-Mulhern (24:09):
own style. I love it. Okay, I'm gonna put
you on the spot. I did not prepyou with this question, but
London, do you have like, two orthree favorite recipes, or two
or three. Like, if you're comingto evolving table for the first
time, these are your must rise.Mine is the steak fajitas,
because they're like, the bestmarinade we've ever had in our
(24:32):
entire lives. And it's so easyand it's delicious. But like,
what are some of your like,check these out first. These are
great, tried and true favorites,even though they're all your
babies, it's really hard,
London Brazil (24:45):
I feel like, depending on the day, it
literally changes, um, I wouldsay, hands down, the most
popular on the website. Andbecause it's really easy, it's
healthier, like low carb is anegg roll. A bowl. People love
that one. That one's been a sitefavorite for so long. Um, I'm
(25:06):
trying to really, it's, what
Sami Bedell-Mulhern (25:07):
are you hungry for?
London Brazil (25:08):
Whatever I'm cooking up, yeah, exactly. It's
like, what are you hungry for?Really, all the recipes in the
cookbook are, like, they'relike, the top 45 dishes, I'd say
I love it. Okay. Well,
Sami Bedell-Mulhern (25:22):
if you were gonna give any advice London to
people that are dreaming aboutsomething that they want for
themselves that might be alittle bit different than what
they had pictured forthemselves, it doesn't have to
be blogging, but just, you know,a change or a shift, kind of
what last words as we wrap thisup, would you maybe want to
leave people to just go for it?
London Brazil (25:46):
Well, I would say just, kind of what you said,
just go for it. But somethingthat works for me, and I know
this may not work for everybody,is schedule time, set aside
time. And because, if you like,I'm a big runner. If you just
think you're gonna just runevery day without, like,
blocking a time or thinkingforward enough of knowing when
(26:09):
you're gonna start running orwhat time or where you need to
have your shoes or your clothesout, like I feel like setting
up, it sets you up for success,because then, you know, Okay,
this one hour in the morning.I'm gonna wake up at five, from
five to six, before the kidswake up or whatever. I'm gonna
have my time to do my thing, andI think it will ease more angst
(26:30):
and allow you to get more in theflow
Sami Bedell-Mulhern (26:35):
London, this has been a wonderful
conversation. I feel like wejust met, but I feel like I
could talk to you forever, like,in fact, you want to come over
for dinner, even though we livehalfway across the country. How
do people connect with you?Connect with evolving table. How
do we find you?
London Brazil (26:55):
Well, I am everywhere on social media, at
evolving table, and then alsothe website is evolving, and we
will link all of
Sami Bedell-Mulhern (27:03):
that up in the show notes at
easystylewithsami.com/31 butLondon, thank you so much for
being here today. This has trulybeen a pleasure.
London Brazil (27:12):
Yes, thank you so much, Sami.
Sami Bedell-Mulhern (27:14):
So this is what I love about this podcast,
is that London and I had nevermet before, and that was an
amazingly fun conversation. Ihope that you loved it too, and
that you will check out herblog, evolvingtable.com I love
to cook, and so I hope thatyou'll share your favorite
recipes from her blog with methat you try. She has, like, I
think, 300 plus some recipes onher website. So check out all
(27:38):
the resources and information onhow you can connect with London
at the easystylewithsami.com/31as always. Thank you so much for
listening to the podcast. Ireally appreciate it. It's so
fun telling these stories. Ifyou have somebody that you think
would be great as a guest forthis podcast, please shoot us a
message,sami@easystylewithsami.com
(27:59):
that's S A M I and thank you forlistening. I really appreciate
you taking the time and makesure you stream this and
subscribe. That was a hard word.Subscribe wherever you listen,
or on YouTube, but thank you somuch for listening to the Easy
Style with Sami podcast. I lovebeing in here with you, and
(28:19):
remember that style is easy whenit comes from within. I'll see
you in the next one. Bye.
Welcome to Easy Style with Sami. I'm your
(00:02):
host. Sami Bedell-Mulhern, eachepisode, I invite a friend,
family member, colleague or justsomeone I've met on this journey
called life, to come and sharetheir personal style and
approach to business, parenting,life and everything in between.
You'll hear motivational andinspirational stories that will
help you refine and build yourown personal style. Remember,
(00:25):
style is easy when it comes fromwithin.
Hey, friends, today I am soexcited to have London Brazil
here on the podcast. London.Thank you for joining me.
London Brazil (00:37):
Oh, of course. Thank you.
Sami Bedell-Mulhern (00:38):
So we've never actually met. I am just a
fan of your food blog, and wemake the fajita steak fajitas
like on the regular, andintroduce me to you. And I said,
Hey, would you come and talkfood with me on the podcast? And
you said, yes. So thank you somuch for being here.
London Brazil (00:57):
Oh, of course. Oh, I love hearing whenever
Sami Bedell-Mulhern (00:59):
making us no, we love your we love your
people are
blog. But I want to say thatthere's a theme that has been
coming across on this podcast ofpeople that have kind of shifted
gears and pivoted and madechange in their life. We started
out with, I think, like episodeone with Sarah Cook. She was a
naturopathic doctor, went to medschool and then decided to be a
copywriter. We've had peoplelike Jane Lockhart, who have
(01:23):
completely shifted theirbusiness when they were
diagnosed with PCOS andendometriosis to coach instead
of doing design and development,they've coached now on how to
live your best life with thosediagnoses. We've had Becky
Launder who talked about beinghaving a really successful
direct sales business, and thenshifting into coaching and
(01:43):
helping other people grow theirdirect sales business. So I love
that thread that we've beengoing on, and it's continuing
with you London. So I would lovebecause I'm sure people don't
know a lot about you, what kindof because you have a similar
thread, a similar story, kind oftell us a little bit about
London and kind of how you'vegotten to where you are today,
London Brazil (02:03):
for sure. Yeah. So my blog, evolving table, it
started back in 2014 andactually it wasn't called
evolving table at all. It wascalled gluten free with lb. And
it started in the very end I wasin dental school my fourth year.
We had about like a two or threemonth break between when we
finished up our likerequirements for senior year and
(02:25):
when we were supposed to takeour lights licensing exam. Those
two to three months are the moststressful time in your life,
because you're just sittingaround waiting to taste take
this exam that pretty muchpredicts if you get your dental
license or not, and in theprocess, I love to cook. I've
loved to cook since I was, likeseven years old. My mom showed
(02:46):
me this cardboard recipe bookthat I had made with like
scrambled eggs drawn on it andeverything. And I had just
recently discovered that I washaving a lot of stomach issues,
and had kind of nailed down thatmaybe gluten was causing some
issues for me. So I was like,Well, I love to cook, and I
found this thing called a foodblog, and I was like, Well, I
(03:09):
want to be sharing my GlutenFree Recipes, because there's a
stigma that everyone who eatsgluten free, it's this terrible
food. So I started on a whim.Just started this blog, not
thinking anyone would see it,except for, like, my friends and
family. And then I keep doingit, because, if you're I'm a
type three on the Enneagram, soI'm very much like, when there's
(03:32):
a schedule and there's aroutine, I just do it. And so I
kept up and consistently startedposting to the blog, all while
doing a licensing exam, goingoff pursuing dentistry. And then
I found this food blog calledpinch of Yum, which in the food
blogging world is this very wellknown blog where they started
(03:53):
posting their income reports.And I saw very soon that there
were food bloggers making moneythat was comparable to what I
could make as a dentist. And itwas at that moment I thought,
Well, I would much rather betaking photos and playing with
food all day, like drilling onpeople's teeth. And from there,
(04:14):
I think I just put it in theback of my brain. Did dentistry.
I was luck, fortunately enoughthat I did it part time. I
actually had a lot of migraines.I got tons of migraines, and I
was doing dentistry, and it kindof put a bad taste in my mouth
about it, because every time I'dgo, Yeah, I'd be in pain when I
went home. So it was kind ofhoping to transition into the
(04:36):
blog full time and eventuallymaybe cut to the punch line. But
eventually I was able to
Sami Bedell-Mulhern (04:42):
Well, I love that though, because I feel
like when we go into certainareas of our life, we go to
certain we invest so much time,money, effort, a combination of
all of those things, it's likeyou don't think, well, I could
leave this behind. You think,Well, I. I've done all this,
people have supported me inthis. This has not just been a
(05:03):
thing about me. It's been a, youknow, I don't know your your
whole story, but I can't justleave this thing behind. I'm
supposed to keep going on thistrajectory. So what was that
like for you? Emotionally inlike, okay, you know what? I
financially aside, if I can makemoney, that's great. But just
the emotional side of like,letting something that big go,
London Brazil (05:23):
Oh my gosh, that was the hardest part, because if
it were up to me, I probablywould have done it a lot sooner.
But what was interesting is thatso long story, my dad passed
away when I was 20, so my momdid a wonderful job encouraging
me to keep pursuing my path ofdentistry. And I did, I think
(05:46):
she really wanted me to have avery stable career. So as many
parents do you know, and I went,did I did it. I pursued the path
was miserable. I'd call herevery day, almost crying,
driving into work, and years goon of me doing this. And I
remember one day I was cominghome from the office at a Hobby
(06:08):
Lobby because I love Christmas.I think it
Sami Bedell-Mulhern (06:10):
was August, and I was in the Christmas
section
London Brazil (06:12):
Hobby Lobby because it made me happy, and I
called my I'm crying, and I'mjust like, I don't know if I can
do this anymore. I really wantto do my blog full time, because
it was starting to kind of pickup and get traction, and I just
I don't do well with like,divided attention, and I'll
never forget that day, my momwas like, Oh, honey, all I've
(06:33):
ever wanted is for you to behappy. And it was like her
releasing me to like, be able,even though I didn't need her
permission, I needed herblessing. And I think that just
allowed me and gave me morestrength to pursue it. And ever
since then, she, I mean,obviously the whole time, she's
so supportive, and, yeah, andeveryone else around me was too,
(06:54):
even the amazing dentist Iworked for, he like they all
saw, like, the passion that Ihad, and everyone was just kind
of like cheering.
Sami Bedell-Mulhern (07:03):
Do you think it's kind of one of those
things where it's like, we holdour dreams and our brain, we
hold it in our mind. We're like,Okay, well, this is crazy. We
could never do this. This isn'tsomething that I should but then
when you start to put out there,you realize that you have more
support than you ever thoughtand had you maybe not vocalize
some of those things you mightnot have felt as comfortable,
(07:23):
like, Oh my gosh. People don'tthink I'm crazy. I can do this,
and I not only can I do this,but I have people that are like,
okay with me doing this
London Brazil (07:33):
absolutely. And I think too our brains are so wild
at making up stories about whatwe think everyone else is
thinking about us, but ninetimes, or probably 99 times out
of 100 everyone is thinking thatone positive thing about you.
They're not thinking all those1000s of other negative things
(07:54):
that are going on.
Sami Bedell-Mulhern (07:55):
I love that. Okay, so you transition
from dentistry, your your foodblogging, 100% of the time. I am
curious. Like, if that's notyour like, that was your
background, that was yourtraining. Like, how did you kind
of navigate the tech side ofthat? The like, the know, with
all and how to make a successfulfood blog, let alone like, how
(08:15):
do you kind of find your I knowyou started out gluten free, but
kind of walk me throughmentally, how you kind of
navigated. These are things thatI wasn't trained in. I don't
know how to do these things, butI'm going to learn how to do
them and be successful at
London Brazil (08:29):
it. I'll say one thing, ignorance is bliss. You
don't know how much you don'tknow until you get into
something. But I will say theone thing I love about the food
blogging community is how likeopen everyone is about helping
each other with any andeverything. And I think some of
my pivotal moments happen when Iwent to conferences and met
(08:52):
fellow bloggers, and we wouldshare things that are working
with each other and share thingsthat aren't working in the
beginning, it was a lot. I mean,I luckily we had some platforms.
Was a little easier to postonline. But, yeah, I think I
tried to do my web design thefirst time. It took me days
trying. It was horrible. But youjust, I don't know, I think
(09:15):
especially now, there's so manyresources online, and if you
just tell yourself, like you canfigure it out like you you can
figure it out. You can findsomeone that has the answer. You
can YouTube it or google it likethere's so much out there. I
will say, as far as the cookingpart, for some reason, the tech
stuff didn't bother me, butfeeling like an imposter in the
(09:38):
cooking world has been anongoing thing that I continually
try to overcome. And I startedbeing gluten free. But over the
years, as I got to know my bodymore, started to know like
because I had it was mainly GIissues, I started to see that it
was more than just gluten thatwas causing me issues that was
(09:59):
eating too much. Sugar. Havingtoo much coffee, maybe dairy one
day bothered me. And so I feltthis real, like pull because my
website was called gluten freewith lb, and it was in 2017 that
I decided to rebrand, which waskind of in the website world,
(10:19):
it's like you're shootingyourself in the foot, almost,
because, like you're losing linkequity and all of that. But it
was the best decision I couldhave made, because in my heart,
what it meant is that you'recontinually evolving and every
like, whether it's the way thatyou're eating, the number of
people that are at your table,like the style of food you'd
like to cook. So it, it reallyopened me up to a broad new
(10:41):
world of, no,
Sami Bedell-Mulhern (10:43):
I love that, and I because I'm we're
not gluten free in ourhousehold, and we found your
recipes. I mean, we found you onPinterest. That's where
everybody finds their recipes,right? So you're a smart cookie
there. Um, but I think what Ilove about what you've what you
create, is it's just easy, it'ssimple and it's good. Um, so
(11:04):
kind of, how do you kind ofinterject, like, how do you
choose what you're going to do,what you're not going to do,
like, what recipes you're goingto publish? Because the here's
the thing is, the food bloggingspace is it's a churn of, like,
you have to be churning contenton a regular basis, and that's a
lot. So how do you kind of comeup with your food style? Like,
(11:25):
how did you kind of say, Yes,we're rebranding, we're going to
be evolving table, we're notjust going to be gluten free,
but we still want to live inthis space of we want to create
this environment of healthyeating and communal tables and
family and you know, like, howdid you kind of develop what
your whole vision and brand is?
London Brazil (11:47):
Well, a wonderful question Sami, because honestly,
this summer was a lot aboutfiguring that out. Because I
felt like, after I switched fromgluten free, I was floundering a
bit. I was kind of likegenerically healthy, trying to
cater to all these differentdiets. And this summer, a dream
of mine has always been likefrom that cardboard, like
(12:07):
cookbook. Thing I made was tocreate a physical cookbook and
and in that you have to have atheme, though, for your
cookbook. And I heard one timesomebody say, if you were a
cookbook on a shelf, like yourfood blog was, what would you
want your cookbook to be? Andboth like food blog and your
(12:29):
physical cookbook. And in myheart, I just knew for me, it
was weeknight dinner recipes.And the last like seven years or
so, you've seen everything,dinners and breakfasts and this
and that, but I finally kind ofstarted honing in on this focus.
Because to me, I eat the samebreakfast every day. I kind of
eat leftover lunch. Nothing'svery exciting there, but I love
(12:51):
coming home, unwinding after along day, and cooking a meal
with Whole Food Ingredients notcatered to a specific diet or
macro friendly, or anything likethat, but just something that
everyone's gonna love, made withmostly vegetables and protein.
Sami Bedell-Mulhern (13:07):
I love that. Well, I think that's good,
because I think there's what youmentioned, the food blogging
community is collaborative, butthere's hundreds of 1000s, if
not millions, of food blogs, andso the way that you step outside
of that is like, here is what Ido. And so I think that's
beautiful, and that's what wetalk about a lot of this
podcast. Like, what is yourunique style, and how do you
(13:27):
bring that to the table? Becausethat's how people are going to
connect and grow with you. Andso did you see, have you seen a
difference in your ease in thebusiness, and also, like your
audience, as you kind of reallymade that decision,
London Brazil (13:45):
it's, I'd say it's still unraveling right now,
like I'm slowly updating thewebsite and the verbiage, and
people are seeing more contentcome out, but I am already
seeing, I feel like, in My ownheart, like a positive shift,
because I'm not torn in so manydirections about there, you
(14:06):
think you would run out ofrecipe ideas, but it's actually
more
Sami Bedell-Mulhern (14:09):
creative, right,
London Brazil (14:13):
right, right? And then it's, I feel like, finally,
I feel like I'm really solving aproblem, like the weeknight
dinner dilemma, like, here's arecipe. Another thing I've in
the cookbook I focus on is theseare the one or two things. If
you do these, it'll really makethis dish a winner. So it kind
of takes the guesswork for myreaders and my audience kind of
(14:35):
out of it. So it makesweeknights a little bit more
enjoyable,
Sami Bedell-Mulhern (14:39):
a constant struggle in our house, what's
her dinner? No, I don't care. Idon't because I don't this is
why I love people like you,because I love to cook. I hate
to figure out what I'm cooking.And so your blog is super
helpful. And like, Okay, I'mgonna go through some ideas and
like, see what's going on. Andso kind of talk to us a little
bit about your cookbook. I knowthis is new. This is just coming
(15:01):
out, but if people want to kindof connect with you a little bit
more and get because I do love,I mean, I'm a paper planner
person. I love the tangiblething that I can flip through.
Yeah, like tell us a little bitabout your cookbook.
London Brazil (15:20):
Yes. Uh. So the title is weeknight winners. And
it kind of came because I feltlike anybody who would leave
comments every now and then I'dbe like, this was a real winner.
And I don't know, it just kindof I like,
Sami Bedell-Mulhern (15:32):
I'm the same. I love it.
London Brazil (15:37):
But I It started off because I was like, Well,
I'm going to do a dinner recipesCookbook from all the popular
dinner recipes from the site.But as I started going through
them, kind of recreating them,revamping them, I was I noticed
a thing like I just said, tomake it a winner, there were one
or two things, whether you buyfresh cabbage and thinly shred
it for the slaw, you'll get abetter texture and flavor, or
(16:00):
you make sure the squash isperfectly caramelized, and
you'll get a sweeter flavor inthe dish. And I think it really
helps. I think my hope is thatit's going to help people learn
a little something about cookingand techniques. One other thing
that I love about this book thatI have not seen, and I'm sure
it's somewhere I just haven'tseen it yet, is that, since it
(16:23):
is a weeknight dinner cookbook,one of the things that always
frustrated me, I would love acookbook, but there might be a
main dish on one page, a sidedish on another, and then I'm
flipping back and forth, gettinga little messy, and forgetting
where I am. This one haseverything conveniently located
on one or two pages. So it waslike, lays flat and you can see
(16:44):
everything that you need, allyour ingredients laid out for
you. I love that.
Sami Bedell-Mulhern (16:48):
No, that's so good. Okay, so I want to ask
you, so you went to dentistschool. You were dentist. You
moved into your food blog, whichis scary. Now you're doing this
cookbook. Like, how, how do youfeel like you approach those or
like, what advice maybe wouldyou give to people that are
like, Okay, we want totransition to this thing, or we
want to take that step into thatscary thing that we didn't think
(17:10):
we could do. Because I bet whenyou started your food blog, you
never thought you'd write andpublish a cookbook, right or
have an audience that would buyit. So kind of, how do you work
yourself through those thingsand say, I know you mentioned
earlier the support of yourcommunity and your family and
your friends, but internally,like, how do you kind of push
yourself into those next bigthings?
London Brazil (17:34):
I don't know, because the cookbook, I mean, I
have journal entries where I wastalking about wanting to do a
cookbook for the blog since,like, 2018, or something, it
took me six years. So it's notlike it just because I don't
want to have, like, yourlisteners think it's just easy,
like that. You should be able tojust, like, go do it, but at
(17:54):
some point you kind of just haveto go do it and, like, push
yourself past that and juststart, because I feel like if I
had known, in hindsight, all thequestions, all the things I
didn't know about making acookbook, I don't know that I
would have jumped into it aseasily, because there was a lot
(18:14):
that I had to learn along theway, but, but you will learn
along the way. And I do thinkone thing that helped me with
the cookbook, particularly wassetting a very aggressive
timeline. It was May of thisyear, and I said it needs to be
out before the holidays and forself publishing. And I retested,
(18:35):
refilmed, re photographedeverything in the book and had
it sent to the printers withinfour months. It was insane, but
it's almost like you gottacapitalize on that momentum.
What
Sami Bedell-Mulhern (18:48):
I think what you're saying is you had
really the time into putting thecookbook together, was like
really revalidating for you overand over and over again. And
this was something that wasimportant to you and that
mattered to you, and so thatmakes it easier to kind of push
yourself to that leap, versusmaybe shiny object syndrome, or
like, well, I could do this, andI could do that, and I could,
(19:08):
you know, go do that, and thenit doesn't work as well, because
it's not something that youactually truly internally care
about,
London Brazil (19:17):
right? And something I will say to that,
because I do think a lot ofpeople like I'm very I feel like
I'm fairly fortunate because Ikind of stumbled into food
blogging, and it is my perfectalignment of, I love
photography, I love cooking, Ilove Right? Like, everything
about it is perfect for me, butI do feel like not everyone
(19:38):
knows what that thing is, butyou need to kind of, for a
little bit dabble, and that'sokay to dabble in things and
then, but then you do probablyhave to commit at some point if
you want to turn something intosomething big. No, I
Sami Bedell-Mulhern (19:55):
love that. That's great. Um, okay, so
London, the other question Iwant to add. Ask you is if
people are like, Okay, well,that's great. She started in
like, 2000 I can't, do you say2018 14? Oh, even worse, yeah,
even better, yeah, worse for myquestion. But if they're like,
Oh yeah, 2014 like, that's whenblogging was started. Like, I
(20:16):
have a passion. It might not befood, it might be travel, it
might be fashion, it might bewhatever, but to start a blog
right now, like there's no way,like I would never be able to do
it. What would you maybe say tothose people?
London Brazil (20:31):
Well, I would say, I mean, the landscape is
ever evolving a blog per se. Idon't know. I still the industry
is up and down. It fluctuates.But I would say that there is
always space for your uniqueperspective, your unique point
of view, and there's never toomany people out there. I feel
(20:52):
like the world is abundant andopen and there's always room and
people that need you and yourvoice and how like your spin on
things. So I mean, even if youhave to, sometimes I have to put
my blinders on and stop checkingInstagram so much, or stop
looking at things that aregetting me down or making me
feel insecure so that I can goand do mine. Because
Sami Bedell-Mulhern (21:15):
we talked about this briefly before I love
that's like the most perfectanswer. But we talked about this
briefly before we started inthat the imposter syndrome is
real and comparison is crazy.And so how do you kind of just
run your own race and say, thisis where I'm going and this is
what I'm doing. And, you know, Idon't need to worry about what
(21:35):
everybody else is
London Brazil (21:38):
doing. Honestly, sometimes it's hard, but some of
my best friends, depending onthe day, will like cause me to
feel bad about myself, and Ilove my friends, and I support
them fully. But when you'reseeing I think Instagram is a
really tough space, because yousee the numbers right in front
of your face, and if that'scausing you to feel icky, and
that's causing you to not like,Go and do your creative work of
(22:01):
the day, maybe like, yeah, orstop following them, or, like,
just mute them for a little bit.Doesn't mean you don't like
them. It doesn't mean you don'tsupport them. But I've started
doing that with a couple ofpeople lately, and I like, if
anything, it's the people that Iadmire the most. It's the ones
that I want to be like that tendto cause me the most angst when
(22:23):
I see it. So I don't think it'slike a bad thing, but it
protects your own like selfimage and self talk.
Sami Bedell-Mulhern (22:31):
I agree, and I think for me, like, you
know, in my marketing side of mybusiness, you know, I went
through a whole transition a fewyears ago because I was like,
Well, I'm seeing all thesepeople that are launching
similar programs and courses andcoaching is me, but they're
making like, ten million intheir launches, and I'm not. And
then, you know, I started tofeel bad about myself. And then
(22:53):
I looked, started looking moreinto what they're doing, and I'm
like, well, whoa. I don't want ateam of 10 people. I don't want
to be, you know, like, when youstart to really play into, like,
what it takes them to get tothat space. And I was like, I
don't want any of that. Likethis is I had to reevaluate my
goals and my process and like,what I actually want for myself,
because that gets hard. Like yousaid on Instagram, it gets hard
(23:16):
to, like, not compare yourselfto people and say, well, I could
have that. But here's the thingsthat also come along with that,
right?
London Brazil (23:24):
And I do think whenever you feel that like
twinge of like envy, instead oflike pushing it down, often,
what I like to do is like, turntowards it and ask myself, why
are they making you jealousright now? Like, what is it that
they have that you want? Becausenormally there's something. And
for a long time for me, it waslike seeing people with a
(23:46):
cookbook. Eventually I was like,Oh, well, maybe I need to make
them
Sami Bedell-Mulhern (23:49):
now you have like,
London Brazil (23:52):
yeah. So I do think it's always kind of a
little flag for us to, like, tapinto what it is that our
instinct is tough, becausenormally we see them, and we're
like, that could be me. And thenyou need to step back and say,
Do I want exactly that, or do Iwant some iteration of what I'm
your
Sami Bedell-Mulhern (24:09):
own style. I love it. Okay, I'm gonna put
you on the spot. I did not prepyou with this question, but
London, do you have like, two orthree favorite recipes, or two
or three. Like, if you're comingto evolving table for the first
time, these are your must rise.Mine is the steak fajitas,
because they're like, the bestmarinade we've ever had in our
(24:32):
entire lives. And it's so easyand it's delicious. But like,
what are some of your like,check these out first. These are
great, tried and true favorites,even though they're all your
babies, it's really hard,
London Brazil (24:45):
I feel like, depending on the day, it
literally changes, um, I wouldsay, hands down, the most
popular on the website. Andbecause it's really easy, it's
healthier, like low carb is anegg roll. A bowl. People love
that one. That one's been a sitefavorite for so long. Um, I'm
(25:06):
trying to really, it's, what
Sami Bedell-Mulhern (25:07):
are you hungry for?
London Brazil (25:08):
Whatever I'm cooking up, yeah, exactly. It's
like, what are you hungry for?Really, all the recipes in the
cookbook are, like, they'relike, the top 45 dishes, I'd say
I love it. Okay. Well,
Sami Bedell-Mulhern (25:22):
if you were gonna give any advice London to
people that are dreaming aboutsomething that they want for
themselves that might be alittle bit different than what
they had pictured forthemselves, it doesn't have to
be blogging, but just, you know,a change or a shift, kind of
what last words as we wrap thisup, would you maybe want to
leave people to just go for it?
London Brazil (25:46):
Well, I would say just, kind of what you said,
just go for it. But somethingthat works for me, and I know
this may not work for everybody,is schedule time, set aside
time. And because, if you like,I'm a big runner. If you just
think you're gonna just runevery day without, like,
blocking a time or thinkingforward enough of knowing when
(26:09):
you're gonna start running orwhat time or where you need to
have your shoes or your clothesout, like I feel like setting
up, it sets you up for success,because then, you know, Okay,
this one hour in the morning.I'm gonna wake up at five, from
five to six, before the kidswake up or whatever. I'm gonna
have my time to do my thing, andI think it will ease more angst
(26:30):
and allow you to get more in theflow
Sami Bedell-Mulhern (26:35):
London, this has been a wonderful
conversation. I feel like wejust met, but I feel like I
could talk to you forever, like,in fact, you want to come over
for dinner, even though we livehalfway across the country. How
do people connect with you?Connect with evolving table. How
do we find you?
London Brazil (26:55):
Well, I am everywhere on social media, at
evolving table, and then alsothe website is evolving, and we
will link all of
Sami Bedell-Mulhern (27:03):
that up in the show notes at
easystylewithsami.com/31 butLondon, thank you so much for
being here today. This has trulybeen a pleasure.
London Brazil (27:12):
Yes, thank you so much, Sami.
Sami Bedell-Mulhern (27:14):
So this is what I love about this podcast,
is that London and I had nevermet before, and that was an
amazingly fun conversation. Ihope that you loved it too, and
that you will check out herblog, evolvingtable.com I love
to cook, and so I hope thatyou'll share your favorite
recipes from her blog with methat you try. She has, like, I
think, 300 plus some recipes onher website. So check out all
(27:38):
the resources and information onhow you can connect with London
at the easystylewithsami.com/31as always. Thank you so much for
listening to the podcast. Ireally appreciate it. It's so
fun telling these stories. Ifyou have somebody that you think
would be great as a guest forthis podcast, please shoot us a
message,sami@easystylewithsami.com
(27:59):
that's S A M I and thank you forlistening. I really appreciate
you taking the time and makesure you stream this and
subscribe. That was a hard word.Subscribe wherever you listen,
or on YouTube, but thank you somuch for listening to the Easy
Style with Sami podcast. I lovebeing in here with you, and
(28:19):
remember that style is easy whenit comes from within. I'll see
you in the next one. Bye.
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