In this episode of "Garry Talks," host Garry converses with Sarah Butler, a renowned cookbook author and media personality, about her new book on batch cooking. Sarah shares valuable insights on efficient meal preparation, food safety, and the benefits of using local produce. They discuss the importance of reading food labels and the impact of misleading food marketing. Sarah emphasises supporting local farmers and the role of nutrition in behaviour and mental health. The episode concludes with a call to action for listeners to embrace healthier eating habits and engage with their local food community.
To avail of Sarah's book please visit her website https://sarahbutlerathome.com/
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Introduction to Sarah Butler (00:00:00) Sarah Butler reflects on control and the unpredictability of life.
Sarah's Background (00:00:07) Garry introduces Sarah Butler, highlighting her achievements in nutrition and cooking.
Food Label Awareness (00:00:43) Garry shares his experience with misleading food labels on chicken products.
Podcast Introduction (00:01:08) Announcement that this is a GK Media Podcast.
Returning to the Studio (00:01:23) Sarah expresses her excitement about being back in the studio.
Batch Cooking Book Discussion (00:01:30) Garry praises Sarah's new book on batch cooking and its quality.
The Process of Writing a Book (00:02:20) Sarah shares her challenges and experiences in writing her latest book.
Batch Cooking Insights (00:03:07) Sarah discusses her realisation about people's struggles with batch cooking.
Fear of Bland Meals (00:04:57) Garry and Sarah address misconceptions about the blandness of batch cooking.
Food Safety Education (00:06:09) Sarah explains the importance of food safety and proper food handling.
Cooling Food Properly (00:07:54) Sarah advises on cooling food before refrigerating to prevent bacteria growth.
Boiling Eggs for Convenience (00:08:14) Sarah suggests boiling eggs in advance for quick meal prep.
Book Content Overview (00:09:29) Sarah highlights the variety of recipes and practical advice in her book.
TV Show Idea (00:09:52) Sarah discusses her concept for a TV show focused on real-life cooking challenges.
Helping Families Cook (00:10:26) Sarah shares her vision of assisting families with nutritious meal preparation.
Local Produce and Sustainability (00:11:31) Sarah emphasises the importance of supporting local growers and producers.
Show Pilot Production (00:12:23) Garry and Sarah reflect on their experience creating a pilot for the TV show.
Sustainability in Hospitality (00:13:28) Discussion about sustainable practices observed at Ashford Castle.
Challenges of Food Preparation (00:14:20) Sarah talks about the difficulties families face in meal preparation.
Raising Awareness on Food Quality (00:16:21) Garry shares his experience with poor food quality and misleading labels.
Misleading Food Marketing (00:17:05) Sarah warns about deceptive packaging and marketing in the food industry.
Educating the Public (00:18:28) Sarah expresses her desire to educate others on healthy eating and nutrition.
Call for Change in Food Standards (00:19:19) Both speakers advocate for better food quality and awareness among consumers.
Supporting Local Butchers (00:20:37) Discusses the importance of supporting local butchers and the perception of food costs.
Batch Cooking Benefits (00:21:28) Highlights the advantages of batch cookin
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