July 8, 2023 • 53 mins
Angie Palmer founded WILDFLOWERS KITCHEN LLC after 35 years as an executive chef. She started her career catering small events until she became the Executive Chef at a Country Club in Michigan. She relocated to Napa Valley to work at the Culinary Institute with well known and highly respected chefs in the industry. She returned to the Midwest to start her own company WILDFLOWERS KITCHEN LLC in Indiana. Today, she is a private chef, caters special events, and offers a trendy carry-out food service supporting her local vendors and farms to provide the best food quality for her clients.
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Please note that all XZBN radio and/or television shows are Copyright © REL-MAR McConnell Meda Company, Niagara, Ontario, Canada – www.rel-mar.com. For more Episodes of this show and all shows produced, broadcasted and syndicated from REL-MAR McConell Media Company and The 'X' Zone Broadcast Network and the 'X' Zone TV Channell, visit www.xzbn.net. For programming, distribution, and syndication inquiries, email programming@xzbn.net.
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(00:02):
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(00:25):
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losses incurred as a result of theinformation presented in this program. Welcome to
(01:23):
the Healthy Alternatives Radio TV Show withDoctor Janet Hull, bringing unsensored alternative health
topics and special guests revealing the truthabout natural health and nature's remedies. After
curing herself from a near death experiencecaused by aspertaine poisoning, Doctor Hull became
one of the world's most renowned artificialsweetener experts, combining her expertise in environmental
(01:47):
toxicology with natural healing and hellistic nutrition. Doctor Hull is a best selling author
and expert in finding the root causesof modern diseases using hair analysis. Join
Doctor Hull discovering what may be atthe root of your health concerns, and
remember that there are always Healthy Alternatives. For more information on Doctor Janet Hull
(02:08):
and the Healthy Alternatives radio TV show, visit Healthy Alternatives radiotv dot com.
And now here is the host ofHealthy Alternatives, Doctor Janet Hull. Well,
howdy everybody, Welcome back to anotherHealthy Alternatives episode, and today our
(02:36):
Healthy Alternative topic is the Healthy Chef. But I'll do a little disclaimer here,
it's really the unhealthy chef that wentto the Healthy Chef. And our
executive chef guest today is Angie Palmer. Angie is the owner of Oh,
(02:58):
let me make sure I get thisright, Wildflower's Kitchen, and Angie has
had a great background. She hasbeen a chef for many, many many
years. She's worked all over theUnited States. And I first was introduced
to Angie when she came to meto have a hair analysis done. She
(03:21):
was having some health issues and shewanted to find out the down and dirty
and look at her possible toxic load, look at her vitamin and nutrient levels.
And I had no idea that Angiewas a chef. Well, when
I found out that Angie was achef, I was very intrigued because I
(03:45):
assumed that every chef, especially they'rereally good chefs like Angie is, we're
just automatically healthy because they were servingus healthy foods and balanced foods and high
quality foods. So I was justassuming that they also were practicing that and
(04:06):
eating these foods in their own life. So the healthy chef now Angie is
the healthy chef, was the unhealthychef, and we helped her to get
to be the healthy chef. Andnow I want to welcome her to my
show so that she can explain tous how she turned her personal eating routine
(04:29):
around, because she was already doingthat for all of her all of her
customers, and all of her clients. So Angie, welcome to Healthy Alternatives
and the Healthy Chef Hill. Howare you thank you? Well, I
want to thank you because your honesty. You didn't have to be so open
(04:49):
with me, and I was sothrilled that you were because you taught me
something. I really, honestly justassumed that the chefs were some of the
healthy people on the planet because theywere making some of the healthiest foods on
the planet. No way, Sogive us a little bit of a background
(05:10):
here on what you why you cameto me, and what you were experiencing,
and how it's maybe changed your outlookand changed your life amazing. Well,
we I contacted you originally because ofthe Aspartame poisoning and your name came
up along with doctor Blaylock right workedwith him extensively, and I was having
(05:34):
a lot of health issues with that, neurological issues, and so that was
my initial contact with you, andthrough your help and your guidance and your
information and your research, I startedto become normal again, as normal as
(05:55):
a chef can be. But yeah, no, it all started with that,
and then you and I continued ourdiscussion and our consults and that's that's
our relationship at the beginning. Andthen Jenna turned me on to the ACA
products, which um have been fabulous. I've been trying that, YE been
(06:19):
sharing that with a lot of myfriends who have issues and uh so,
you know, it's it's really wonderfulto find a source, UM that understands
what to prescribe and understands what you'retaking and how it affects you. Um.
As we talked about that was somethingthat you know, eat beats,
(06:42):
Well, how many beats do Ihave to eat to make it work?
You know, so many of usneed that guidance. So that's how we
started, and here we are nowwe're talking about chef chefness well because really
my interest was definitely peaked because youknow, I work with various people from
(07:03):
various professions, from pilots to evenlittle babies, and when I when I've
found out that you were a chef, and again, like beats, you're
going to be fixing some awesome beatdishes for your for your clients. But
I think it's interesting that you didn'thave the time, which we will go
(07:25):
into in more detail here, butyou don't have you didn't have the time
to eat well. Sort of liketeachers and nurses, you just assume they
are going to be following what itis that they're teaching and doing correct,
but they don't have the time todo it. But the ASPER team is
very interesting because I suppose you wereon the run. You had very little
(07:46):
time, so you were just grabbingthe diet sodas and just for the convenience
of it, or five to eightcans of diet cocada and um anything else.
Well, I'm so Type one diabetics, so I ate a lot of
sugar free stuff. And that wasthat was before I went on the pump.
(08:07):
So the pump head revolutionized a lotof our issues being diabetic. You
can basically eat whatever you want.You just have to know the carbs and
what dosage of insulin to take forthe carbs that you're eating. Not to
say that eating a lot of sugaris a good thing, obviously, but
(08:28):
um it doesn't. You know,when you're on the pump, you can
eat basically whatever you want because you'llso aggress it immediately. What are you
doing now for a diet sweetener,for a diet sugar substitute. Your advice
to me was the pink stuff,right, the saccharin is that? Um?
(08:52):
That is that? And honey,but honey's not a safe food quote
unquote for diabetics. But if Ineed to do something for a low blood
sugar, I'll do honey. Um, but sacharin is my go to.
And Stevia but um, I'm doingthe all all, one hundred percent Stevia
(09:13):
because I guess some stevias have funkinessput into them. Yeah, so a
little bit stevia, a lot ofadditives. And so if you find the
pure stevia from like the Stevita Companyor the New Stevia Company, right,
those are really great products. Yes. So so those are the two that
I'm using. And I'm you know, I still I'm a sugar addict,
(09:35):
which is ironic, isn't it.Um it's not a good thing to admit
as a type one diabetic but um, but it's real. But I can't
help but be real. Even whenI try to lie, I can't do
it. That's why you're on theshow. That's you're right, But no,
you you know you brought up andyou and I had talked about this.
(09:56):
Chef's um do not have time andwhen they get home they've made all
this wonderful food for people, anda bowl of cereal is all we want
to eat and hunt. I don'tknow of any cereal that is really that
great for you. So there yougo. Well, you know it makes
(10:16):
a lot of sense because you're cookingall day for everyone else and you're not
going to come home and then repeatbecause you've invested hours hours. Correct.
But I am curious, what umsweetener do you use when you're preparing your
chef meals, your executive chef meals. Well, I do use stevia and
(10:39):
honey a lot for like vinegarettes,and to add a little bit of sweetness
to sauces. There are some saucesthat don't yield very well with those,
um, so I'll use sugar.Sugar white sugar not good. What about
sukanad or turbinado, the unpressed sugarcanes, the turbinano. I have used those,
(11:03):
yes, but um and actually Ibelieve it or not, I prefer
honey or stevia over And let mepreface when I use hungry, I use
local honey from a guy that hasa beehive, and I know I can
see it and I can go visithim and I can buy it locally.
(11:24):
You get honey off the grocery storething, because that's bad too, So
I use honey from beekeepers that Iknow that are either at the farmer's market
or I have one down the roadfrom me here that has his own honey.
So that's what I utilize used forsweetening up for desserts. I don't
(11:45):
do special desserts. I have notfound anything that replicates white sugar for making
cakes and stuff. So well,it kind of leads me to my next
question. Do your clients know thedifference or taste the difference when you do
use something like stevia or I supposeyou're when you're catering or when you're cooking.
(12:11):
How do chefs handle that? Howdo you know if someone is diabetic
or not? So how do youknow whether to add an artificial sweetener or
not add sweeteners or which one toadd? Well, if you're a good
chef, you always interview your clientsright before you do a job, and
you ask about gluten intolerance, veganpreferences, diabetic issues. I always do
(12:37):
that so I know. I mean, I have a job coming up next
week that has a peanut allergy andso, or if they have Celiac disease,
that's another huge one. You've gotto really watch out for. Not
just a gluten preference diet where youcan prep things you know close by and
it's not a big deal, butif they have celia X disease, you
(13:00):
have to have separate knives, separateprep areas, separate boards, really keep
yeah, yeah, yeah, becausenone of it it cannot be contaminated or
it will harm the person who hascelia X disease. So what happens when
these people I'm sorry, I didn'tmean interrupt your happens when they go into
just a general restaurant like a Chiliesor a KFC or something like that.
(13:26):
I don't think they do if they'reseverely severely disabled by Celiac disease. There's
different levels. Some can be inthe presence of gluten, meaning it can
be used around them or whatever,they just can't eat it. But then
there are others who are very allergicand they can't even be in the presence
(13:46):
of it. Oh well, Angie, and that I'm not a dietitian or
I'm not a doctor, so Idon't understand how that works. But this
is so fascinating. We're going totake a break here, our first break,
and then when we get back intothis, I'd want to dig into
this more because that you are,you are educating me. I will tell
you this is awesome. So we'llreturn after our break. Okay, wow,
(14:11):
Angie, I'm telling you this.I could talk to you for hours.
You are really definitely showing me anotherbehind the scenes in the kitchen,
right. And I think for themost part, if people are not aware
of the dangers of certain oils orgluten or the diet sweeteners, and they're
(14:37):
just going out and eating at variousrestaurants and they're not really aware of how
they're good food that they are eatingis still negatively affecting their health, what
do we do? Do we dowe try to do more shows like this
(14:58):
to try to educate just the generalconsumer or as a chef, what do
you feel like you can do well? I think as we spoke earlier,
I think you've hit the nail onthe head and focusing in on this topic
the chef world, because we arethe ones preparing it. You know,
(15:18):
a lot of it depends on whereyou work and if the company is behind
you, if you're in a corporatesetting as a chef, more than likely
they're buying the cheapest food at thebiggest volume that they can, so you're
getting mostly processed food. Okay.If you're a small to medium sized business
(15:39):
such as I am, you havethat luxury of being able to a communicate
with your clients, educate your clientsthrough discussions, and getting involved in their
lives. I just did a joba big party a couple of weeks ago
where I worked with the couple forover six months planning their party, and
(16:03):
during that, you know that trajectoryof time. I would meet that with
them monthly and we had lots ofconversations, and inevitably it got into the
health. They were from Chicago,the health of what they wanted their guests
to have, the food, thehealth of the food. They wanted to
know where I was buying my foodfrom. They wanted to but they were
(16:27):
somewhat aware, They were somewhat awareof clean eating. I think that it's
our responsibility to talk to people aboutthe food we're serving them and tell them
about the local purveyors that are around. I try to do that on my
site. I try to feature notregularly enough, but feature different locations where
(16:51):
people can go and buy locally grown, you know, items that are in
season, very important, important,and I think it's just it's a boots
on the ground sort of thing.Um, when you're a chef in a
big corporate situation, UM, Idon't know if you have that luxury.
To be honest with you, Idon't know a if the company would back
(17:14):
you in that. You don't havethe as an executive chef. You really
don't have the ability to buy uhfrom certain purveyors and be limited and what
you buy, they tell you whatwhat you're going to buy and what you're
gonna cook. Um, so itis, and that's something that Um,
that's one reason why I'm not inthe big corporate world anymore. Of chef
(17:40):
them, I don't. I didn'tagree with their philosophy and I didn't agree,
you know, with with their uhthe food that they bought and what
they wanted to do with it.Well, and sort of circling back to
to your history and your background,which what which is what has you where
(18:00):
you are today? You started offas a as an executive chef at a
country club, right, so giveus more details here, But then you
went to Napa Valley in California.I'm really interested to know was this what
was going on with both of thosethose gigs that you had. Well before
(18:22):
the ten year chef job executive chefjob at the Country Club, I did
small catering and just you know,nothing significant. The nice thing about the
job at the Country Club was itwas a privately owned club in southwest Michigan,
and I could direct the program.I had free reign to direct the
(18:45):
food program. So I started buyingfrom local vendors in Michigan, started talking
with all the members because I hadthe luxury to be able to do that,
getting feedback of what they wanted,understand what issues they had, and
then creating menus and event menus anddining menus that you know, encompassed a
(19:08):
lot of different needs. And atthe close of that tenure, that club
was clean. It was clean,and they didn't even really know that.
They weren't asking for that. Butyou know, when you when you cook
properly and you use fresh, highquality ingredients, that's all they care about,
(19:30):
you know. They care about theirgolf and their spa and their tennis
and all of that. But theyknew that the food was clean and it
was respectful and respectful to their bodiesand what was going to their bodies.
So that meant a lot to me. And then California, California overall for
(19:51):
where I was at Napa, theymost restaurants cooked that way. What made
you decide to go from Michigan tonaw Well, I had. I had
a year opportunity to do a yearof event in the events department at the
Culinary Institute in Napa at Oxbo Market, and we catered events only for all
(20:18):
the big wigs, you know,Thomas Keller, Charlie Palmer. It was
quite an honor. Um. Inever had envisioned myself being in that position,
but from living there and working atthe Culinary Institute, I will tell
you and most of the chefs thatI met, they use clean food and
they cook it properly so you getthe nutrient value and that's what they serve.
(20:45):
So when you go out to dinnerin Napa or Sonoma or Saint Helena,
whatever restaurant you go to, you'reeating very well. And that one
year of living there, I couldtell a different said how I felt,
kid, you not way different inthe Midwest, way different. Now,
(21:06):
I can't speak for every restaurant outthere, but those were the high end
restaurants, So okay, the abilityto do that. It sort of goes
back to my question on like ifyou if you're just an average person and
you're going out to eat and you'remaking a selection, how do you know
if it's clean? You're assuming Iassumed they all were because I don't go
(21:30):
through drive fruits fast foods. Butman, you sit down restaurant, I
just assume they all were. Howdo you know you don't? And everybody
has different ideas of what is clean. You know what I'm saying, and
you know this too. Now,I mean, what are they spraying our
fields with? What are they sprayingour vegetables and fruits with? That's one
(21:51):
scary thing if you start looking intothat. I think that where do you
like to go get doctor home?Can you tell me when you when you
go somewhere. I do love togo to the farmer's markets, and I
do try to buy as organic asI can, and I'm trying to grow
my own. But when I goout to eat, I don't go out
(22:12):
to eat very often, but whenI do, it's either at the country
club, or it's an ethnic restaurant. I will eat ethnic because I feel
like they are more real. Idon't go to chains, I don't go
to fast food, and we've wetypically cook everything everything here. But when
(22:34):
I do go out, it's goingto be an ethnic or it's going to
be the country club. Right.And so the country club that you go
to, they have a kitchen thatis conscientious of what they're cooking. Obviously,
I've never asked, you should say, I've never asked. I just
always assumed. Now when you goto um a chain, even if it's
(22:57):
a high end chain, I knowthat that's coming out of the Cisco truck.
Correct. So, and I'm verylucky because I live in the part
part of the country to where Ilive in um Magic Valley, which is
the real Grand Valley where they're growingthe things. However, I do see
(23:18):
the crop duster come over right,you know, and and and hit the
field. So to buy from thelocal farmers, I'm a huge contributor to
that. Yeah, But you know, when you're busy and you don't have
time to But like in the oldendays, people would go to the market
(23:38):
every other day to buy their freshdairy fresh breads, and we just don't
do that anymore. I don't thinkwe'll ever go back to that. Um.
I think that's a dream gone by. I could be wrong, but
I think that, um. Youknow. And and then with the smaller
(24:00):
vendors, it's hard to stay competitiveand keep your price within the market that
you need to for people. Butyou know, I'm sure in Texas as
well as in Chicago and in ourtown, we have a community garden that
helps for the lower income people andpeople who can't afford necessarily to buy good
(24:22):
food or go out to nice restaurants. When I say nice, I mean
clean, you know, restaurants thatyou know that are buying good quality food.
I like that that word a cleanrestaurant. That's a really good way
to, yeah, categorize it.And I think I think that. I
think it's a good thing. Soyou as a patron, me as a
(24:44):
patron, when you go somewhere toengage the chef or any of the even
the front of the house staff withtell me about the food you're serving tonight,
how did they prepare it. Maybethey'll send the chef out to describe
it, but engage in the conversationthat the chef there knows, Hey,
there's there's somebody here that cares,that can cench with me right so um
(25:08):
and even at the country club,you know, ask questions and it's not
an offensive thing. It's like,this is how again boots on the ground,
where you start getting the conversation goingand you just engage with the people
who are feeding you. And that'ssomething most people don't even think about doing.
They're afraid it's gonna they're they're steppingout of their boundary, or it's
(25:30):
gonna make the chef mad or waitressmatter. I don't think so. I
think that there's a turn now,don't you. I think you and I
talked about this, that there's aturn now that people are actually caring about
what they're eating. At least I'mfinding that in the in the particular market
that I'm in, which is asmall representation, I get it. But
(25:52):
the people that I go in anddo private chef service for it is expensive,
I don't get. You know,middle income I wouldn't be a person
that could afford to do it.But you know the thing is is they
engage me initially, So what kindof food are you? Where did this
(26:14):
come from Oh, this dish iswonderful. Where did you get this?
Where do you buy your fish from? I'm finding more and more people are
more aware. I think you know, in other contexts you call it the
great awakening. Right, Well,there's I believe there's a great awakening with
the food now and I think it'snecessary and I think that that's why I
encouraged you and Jenna to get onthis and help push it forward. Interview
(26:38):
other chefs and confusion. Well,I tell you when we come back from
our next break, I'm really interestedin talking to you about what how you've
set up your business and your yourFacebook page, and about the other services,
(26:59):
you know, the door to doorservices that like the door dashes,
and how they're how they're Yeah,the new trend, like you said,
the new awakening. So when wecome back, we're going to be talking
about the new awakening and the newthe new way things are are seeming to
be turning these days. So we'llsee you after this next break. Thanks
(27:21):
Anthony, thank you. Welcome backto Healthy Alternatives with executive chef Angie Palmer.
And you are definitely teaching me aboutthis your industry and the things that
you were saying in the last segmentwere a perfect segue to go into what
(27:41):
I want to talk about now.And as as a bit of a disclaimer,
I am not saying that that Ciscocompanies and the types of companies the
suppliers of the foods you know,are are selling bad, bad food.
It's just that there's a huge differencebetween the delivery trucks that bring things in
(28:03):
bulk versus buying them locally correct,and I wanted to talk about that in
this segment, and then I wantedto go into a little bit of the
like you said, the reawakening ofpeople are now having deliveries. They're having
their food sent to their are orderedand brought into their homes. Which I
guess what did that really get startedduring COVID or get really big during COVID
(28:26):
when people were not going out?It did? It got started for restaurants
to be able to hang on andmake a living and stay in business.
That is when I decided to startdoing freshly prepared foods one night a week
from scratch everything depending on the season, using that And it's not a huge
(28:49):
money maker and it's not a hugepart of my business, but it's an
important part of my business and forme having to get involved with these people.
So here's the other thing that wasbeautiful about that. People would come
and pick it up, right andwe would start having discussions right And it's
(29:10):
like, okay, So you starttalking to your clients, you build that
relationship with them, You talk aboutthe dishes you're doing that week, you
post it, they order it,and now I have a small following.
I'd like it to get bigger.I enjoy that more than the catering or
the you know, the big eventstuff. I'm getting too old for that.
(29:32):
But that is something that personally isgratifying because I know I'm feeding them
well. And some people don't ask, don't care, they just like the
food. Wow. What But what'sinteresting, Janet, is this is so
weird. I'll make a simple dishright right right. So I'll make a
(29:57):
simple salad um where I buy thelettuce from a local vendor and get veggies
at the farmer's market and make ahomemade dressing with real high quality olive oil.
People go on and on and onabout it. It's like, Okay,
I don't get it. You knowwhat it is. They're taste buds
are starting to taste real food rightright right from the pasta that's homemade,
(30:22):
freshly made pasta with fresh sauce andmade with cream from my Amish dairy that
you know, you go and youbuy and they're they're not treating their cows.
It's just real fresh cream that day, and you make a sauce with
that, and people are just amazed. And to me, as a chef,
(30:42):
it's like, Okay, this isn'treally a big deal, um,
but the people are starting to notice, and I think taste buds are starting
to awaken from the processed foods areaddicting, right right, I do believe
something they change our palettes. Idon't know, I don't know all the
(31:06):
answers, but I believe that allthe processed foods change your palette. You
get addicted to it, and thenreal who doesn't taste the same, right?
I mean, haven't you done researchon that? Absolutely, especially with
a diet sweeteners, on how ittricks the body into thinking that getting something
sweet. So then when they doeat real sugar or stevia for example,
(31:30):
they're like, whoa, this istoo sweet. Yes, when they taste
the real thing, absolutely that isweird. But yes, you're right.
That's exactly so that I'm starting tonotice, and for a dish that I
think is simple and not very exciting, you know, from a chef's perspective,
it's not very exciting. It's like, oh wow, you know this
(31:52):
is high flute and whatever. Butthey're just going on and on about a
classic Ishuh huh that I think Angie, you're right. The taste bloods have
been reawakened, and you are right. Yeah. So food. The other
(32:13):
thing I've noticed, and have younoticed this, and I'm sorry to interrupt
you, but when you eat realfood, you fill up faster and you're
not hungry, You're not as hungryafterwards. It will satisfy your body.
Have you noticed that as well?Yeah? I have. I've noticed that
with myself. Now, are youreal sensitive? So a question I wanted
(32:35):
to ask you when I asked youwhen you go out to a chain,
if you do, I suspect Iknow the answer, But because you're you're
sensitive, but you probably walk outof there a couple hours later and you
don't feel that great. You can'treally put your hand on it or your
finger on it rather and say well, well, someone will say well,
what do you mean? How doyou feel? I can't describe it,
(32:57):
but I just feel like, youknow, to answer your question as as
a client that you would be cookingfor. When you go out to a
restaurant that uses process oils, maybethey've gone rancid the wrong The cheaper seed
oils like canola is a cheaper seedoil. You overeat, you overeat.
(33:20):
So the difference of banking a tortillafrom cassava flowers a tortilla from refined enriched
corn meal are just white flour.You're going to eat more of the bad
stuff and you're going to fill upquicker with the good stuff. So you
definitely feel better after you've eaten realfood, fresh foods you don't overeat,
(33:44):
and then of course you don't havethat hypo lycemic sugar crash to where you're
up and you just come crashing down. Absolutely, I have noticed the difference.
So what I find, um,I think everybody's a little bit different,
but neurologically. So we ate ata place yesterday because I didn't want
(34:05):
to cook, just coming off ofa busy weekend, and we ate it
a place and I chose an itemon there that I knew was bad just
being a show. It was bad. And I it's the weirdest thing.
My whole brain shuts down. Iget foggy and I get I can't explain
it, but it hits me neurologicallymore so than anything. I get cloudy
(34:29):
and confused. And it's not mydiabetes, it's not that. It's just
it's the food. But I don'tthink everybody connects the dots. You know,
they don't connect the dots. Theycan't connect the dots because they're not
equipped with the research or the understandingto know what those dots are to connect.
(34:49):
And that's why it's important for youand me and my little area of
the world to have the conversation andwell, and you bring up some super
super good points because do chefs whenthey're in school, And I know not
all chefs. You don't have togo to culinary school, but for the
(35:13):
chefs that are in culinary school,is it a lot like medical school.
Are you taught nutrition? Yep?Nope, I mean they're yeah, you
may have one class on it,but it's an overview and it's just general.
You know, this food's high envitamin C, so use it.
I mean, it's it's irrelevant inmy opinion. And I don't think most
(35:37):
chefs want to become nutritionists. Imean, if they did, they would
become a nutritionist. But I thinkit's an you know, for me,
it's an ethical issue. It's like, why do I want to use food.
I want to be a good chef. I want to be looked at
as somebody who is respect respected inmy field. But and what that means
(36:00):
is various things. But I don'twant to necessarily sell myself as you know,
the healthy eating chef, even thoughyou introduce me that way, because
a lot of people get turned offby that. So, like I told
you privately, and I'll tell youwhoever's listening, I just have to look
at myself in the mirror, andI don't want to poison people. And
(36:22):
I want to give people a greatculinary experience, right, Beautiful food.
I mean you can go on myFacebook page and see it. Beautiful food,
tasty food, properly prepared. Butit's also not gonna kill you,
and it's not harm your organs oryour brain or but you may not even
(36:42):
know it. I think it's importantto discuss it with those who want to
discuss it. But to push iton people. I'm not so much into
that. But so that's why Isay the conversation more and more is coming
up. Not initiated by me.It's a shaded by a lot of my
customers and clients. When you wereout to eat yesterday, what in your
(37:07):
dish that you ordered did you knowwas unhealthy? Being a chef item?
What did you know? High anMSG it was a breaded cauliflower bite.
I wanted something fried and bad forme was craving. I was craving of
fried something. We chefs crave friedand sugar um because that's quick energy correct
(37:31):
and and so it's like, oh, okay, it's fried cauliflower bites with
an Asian sauce over it. TheAsian sauce was a bottled chili sauce.
They get their food from Cisco.Cisco has various levels of food. You
can buy good food from them,but it's very expensive. Most restaurants do
(37:53):
not buy They buy the medium tolower end food. Okay, they understand.
Yeah, they do have a lineof good, clean food, but
not many chefs use it. Butyeah, so I thought fried, yummy,
greasy and Asian chili sauce. Yeah, that's what I want. And
I knew it all the breading.They didn't bread it there. God only
(38:16):
knows what is in the breading.Right when you read, you read ingredient
lists, you see things you can'tcan't pronounce. The boy was it good?
But you know, I felt reallyreally really bad the rest of the
day physically, yeah, and mentally, and I'm like, why why do
you do this? And Alan gaveme huck about it, he said,
(38:39):
why do you do that? PlusI had another, you know, like
little mini seizure in the middle ofthe night, which is what the aspartame
MSG connection there. Yeah, soit had the MSG as a neural toxin
also just like Asper team and anyneural toxin, and when you're sensitive to
(38:59):
it as you are and you havea reaction, it's very common to have
a seizure like reaction to it.Absolutely well, but it was good for
five minutes. But this is whatthis is what we're pushing on society,
and this is what we're pushing onour younger kids. And you know as
(39:20):
well as I that when Aspartame cameout, I fell on the trap two.
I drank it for a year beforeit almost killed me. But some
people can drink it for decades withoutit doing It's a slow kill. I
mean it's you know, it doesn'taffect them quite as quickly as it did
me, but very quickly. I'llmention this and then we'll take our final
(39:43):
break and come back for our lastfinal segment. But when people are not
aware and these products are marketed tous, and the chefs aren't aware either,
they're just people and it's being marketedto them too, and they're looking
at their bottom line profit, youreally have to take it upon yourself,
(40:07):
as you were saying, to individualizeyour choices of where you're going to go
eat right. And we didn't reallytalk about the door dashes and the door
to door services, So we'll talkabout those quickly when we come back,
because I want to talk about whatyou're offering and how you could really change
this industry. So we'll see afterthis last break. All right, thank
(40:29):
you, welcome back to Healthy Alternatives, And Angie, I cannot tell you
enough what a pleasure it is thisconversation. I want to talk quickly about
how your business has evolved, andyou have gone from catering large events to
catering special events and now you're alsooffering sort of like a door dash service.
(40:53):
Is that correct? That's correct.I'm offering that. I started that
during COVID and it just exploded andabbs and tides, you know, ebbs
and flows or whatever that's saying isit comes and goes. I can't think
(41:15):
of the word of the saying,but it's it's something that I think along
with private chef service where you goin and you construct a menu specific to
the client, those are the twoareas that I think are really important right
(41:36):
now. I agree they're important becauseyou have the opportunity to talk with people,
which is huge, and educate themand it just happens organically, right
because you're cooking for them and you'reable to just speak about the foods you're
using and where you get them from, and you can prepare really high end,
(41:59):
lovely dinners for people and then thatconversation just organically comes up. That's
something that I think is is definitelyworth pursuing, and I would encourage any
chef to do that. Um it'syou know, I don't think it's going
to make me a millionaire. Idon't. I don't. I'm not looking
to become a millionaire. But butI think that for our profession at something
(42:22):
that I think is very needed.And it's funny, you know, on
our break. On the break,I was thinking about how back in the
day, you know, when whenFrance was the leader in cooking and you
already know this, I assume,but I just the thought came to me
when chefs became known and doing elaboratethings. You know what Doctor Janet they
(42:45):
were. They were cooking with freshfood from multi right. They weren't using
processed foods. If you look atan old classical French recipe book and you
look at the recipe or Italian,everything is simple and everything is using local
(43:10):
purveyors. It's not buying it fromCisco. Right. So food started off
good. I don't know where,you know, I didn't live back then,
but I don't know where it wentwrong. Well, you know,
I have an example for you herein Texas. Coca Cola, the Coca
colas, and even the doctor peppersthat they make in Mexico. Because I'm
(43:35):
in South Texas, I'm close toMexico. You buy those in the bottle.
You can still get them in thebottle. They're made with pure cane.
Sugar really and they are like whatthe original Coca Colas were like.
So those are still available on themarket, and maybe not in every state
in the United States, but they'reprolific. Here in Texas. We have
(43:59):
so many Hispanic you know that arethat are Hispanic Texans Americans that are still
wanting, to your point, tohave access to the quality, even if
it's through a Coca Cola. Ibelieve that Corona is made down in Mexico
as well Modello, and they areare going after the authentic products and they
(44:24):
don't buy the American made products thathave all of the junk in it.
So your point is a pretty goodone there for people to stop and think
about. Right. And you knowRick Bayliss is the well known chef out
of Chicago, right he does Idon't know if you've ever watched any of
his one Plate Mexican it's on PBS, but he goes down into Mexico and
(44:49):
he cooks authentic and he does thatin the Chicago restaurant. That would be
one place I would say you definitelycan go and eat clean because he's into
that. But his food is amazingand when you eat it, you're not
necessarily thinking, oh, I'm eatingclean, it's so good. See that's
the thing. If you cook right, I mean, let me bottom line
(45:09):
it, you cook right, youuse quality ingredients, and you don't bastardize
right good words. Yeah, it'snot so hard. I mean, it
would be interesting to do some researchand I'm sure it's out there as to
how our whole food system and industrygot bunk of bite money profits. They
(45:35):
were just you know, it's likethe history of aspartame. They knew it
was bad from the very first researchto study done on a fifty, didn't
they, But they couldn't resist changingthe food industry, which they did.
The diet sad changed everything. Sothen you have low fat this and look,
well maybe we could take it evenfurther to hydrogenization. I suppose hydrogenizing
(46:01):
pure dairy milk, so we couldeven take it probably a hundred years ago
exactly. So let's so the lessonwould be that if you're going to be
getting a door dash service or andI'm just using that because that's the name
that most people are familiar with,but you want to maybe look locally to
(46:23):
see if there are services and companieslocal and then interview them and ask them
what oils do they use and dothey buy locally? The right absolutely interview
them. I would. You know, I'm a pain in the PETUITI when
I go out to eat because Ialways interview. I always want to know
(46:44):
what's this dish about? It tastesfunny. I analyze everything to death and
it's it's almost embarrassing for whoever goesto dinner with me. But you know
I would. I would not evenWe have a couple's small restaurants now in
our town and I talk to thepeople. I want to know, what
are you using, where are yougetting it from, how are you cooking
(47:07):
it? And the people, theprofessionals who really care and who are real
professionals, they I'm sorry, butthey love those conversations. It's not an
offense to them. They're not defensive. Oh that's good to know. So
if the chef comes out and youcompliment him, then he knows that he's
(47:29):
doing the right thing because maybe hedid use a better quality oil instactly,
and they need that. We needthat feedback. We need feedback all the
time because let's let's be Yeah,it's good feedback on the feedback, but
not about us I mean, chefscan be very egocentric and very I get
(47:53):
it. I've been there. Ithink it's in the maturing process, but
you come out of that. Butit's really about the people you're feeding and
the people who are paying the moneyfor the food that you're preparing for them.
So, now you're in a smalltown in Indiana now or is it
a large now? It's about thirtythree thousand people. That's not small small,
(48:16):
But we're about an hour out ofChicago, and we're an hour away
from South Bend, which hosts NotreDame University. And we're thirty minutes from
Southwest Michigan, which hosts a lotof summer tourist activity, and that's where
I do most of my private chefservice. So if you're in a large
(48:37):
town, you need to sort of, like you said, reawaken and market
yourself as being a clean chef.Yes, I think that's important, and
I encourage any chef to do that. You know, even if it's a
process of stepping away. I thinkI swear to you, mark my words
(49:00):
that maybe three to four or fiveyears from now, we're gonna we're gonna
reach that place where you will youwill have wished that you had started marketing
and talking to your patrons about beingclean, because I really I feel it
in my gut. I'm sorry.I don't have any necessary research that I
can quote or give you, youknow, any numbers or percentages, but
(49:23):
I really feel that that's where we'removing towards and for you as well,
in continuing that education for your people. So you're supporting the local farmers and
so you're helping that economy build backup because it's suffering right now. I
know it is, Yes, itis. It's suffering. And um,
(49:43):
I don't know what our government isdoing to the local farmers, but it's
not good. You know, they'retrying to shut them out. Yeah,
yeah, exactly, which is corporatecalled yeah, because I think they you
know, they only if everything's centralized, they're gonna want you centralized food production,
right, big, huge, massivebeef areas if they allow us to
(50:07):
eat beef. I don't know.That's the other thing. Have you tried
any of that beyond beef stuff?No, I don't know. The nastiest
stuff I have ever, I swearto God, and the list on it
is so long and you can't pronouncehalf the words well, and you know,
Angie, you've got a good point, because if people's taste buds get
(50:30):
conditioned to these laboratory meats and fakemeats, and then when they taste real
meat, the difference is just goingto be amazingly market yeah, for sure.
And so that's what we're looking atnow, a generation that's who's taste
buds are getting corporatized, versus that'sfor people that remember what it used to
(50:53):
be like, that's right, it'svery sad. That's why, you know,
encouraging families to grow gardens, encouragingpeople to go out to the you
know, their I see families thatbring their children out to the dairy farm
in Osceola in Indiana where I buymy dairy stuff, and they, you
know, the kids are out thereand they take them on tours and they
(51:15):
talk to the cows and it's prettycool. You know, it's important.
And then they make another horrible thingis they make oh god, Janet,
they make all their ice cream nowwith their cream and milk that they do,
and it's like, I can't sayno, but you know what I
do know is um, I shouldweigh four hundred pounds for as much ice
(51:37):
cream as I eat. But theymake their ice cream with cane sugar and
their cream that come from their cows, and that's it. There's nothing we
have. I'm definitely going to haveyou back on because we have just touched,
yeah, on a topic here andI love what you have said.
(52:01):
We are reawakening people to what agift good food is and healthy food is
and what it's like to prepare itat home or to give a child the
experience of being to eat real icecream. Right, let me take well,
we've We've got about a minute togo, and so I want to
(52:22):
make sure that you send people toyour Facebook page. So tell us how
people can get a hold of you, because you made some other chefs that
want to start up a business locallyin following your footsteps, right, So
I would love to encourage other chefsif they're thinking about it and they just
want to have the conversation. I'mon Facebook at Wildflowers Kitchen. My logo
(52:45):
is a green leaf with a purplebackground, and yeah, I mean take
a look at the photos and Ido post things to keep people abreast of
wonderful what's open and what's available.And let's start a nationwide. Right,
Well, I yes, and let'swork together. Let's work together with us.
(53:07):
I'll support you all I can,because you really are the healthy chef.
Yeah. I don't want to beYeah. And I think with what
you're doing, we can start amovement. You can start a movement amid
other chefs and definitely amid the peoplethat are looking for healthy foods. I
(53:29):
can't thank you enough for joining ustoday. I'll have you back. This
has been Healthy Alternatives. Thank youso much.
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(00:25):
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(00:48):
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losses incurred as a result of theinformation presented in this program. Welcome to
(01:23):
the Healthy Alternatives Radio TV Show withDoctor Janet Hull, bringing unsensored alternative health
topics and special guests revealing the truthabout natural health and nature's remedies. After
curing herself from a near death experiencecaused by aspertaine poisoning, Doctor Hull became
one of the world's most renowned artificialsweetener experts, combining her expertise in environmental
(01:47):
toxicology with natural healing and hellistic nutrition. Doctor Hull is a best selling author
and expert in finding the root causesof modern diseases using hair analysis. Join
Doctor Hull discovering what may be atthe root of your health concerns, and
remember that there are always Healthy Alternatives. For more information on Doctor Janet Hull
(02:08):
and the Healthy Alternatives radio TV show, visit Healthy Alternatives radiotv dot com.
And now here is the host ofHealthy Alternatives, Doctor Janet Hull. Well,
howdy everybody, Welcome back to anotherHealthy Alternatives episode, and today our
(02:36):
Healthy Alternative topic is the Healthy Chef. But I'll do a little disclaimer here,
it's really the unhealthy chef that wentto the Healthy Chef. And our
executive chef guest today is Angie Palmer. Angie is the owner of Oh,
(02:58):
let me make sure I get thisright, Wildflower's Kitchen, and Angie has
had a great background. She hasbeen a chef for many, many many
years. She's worked all over theUnited States. And I first was introduced
to Angie when she came to meto have a hair analysis done. She
(03:21):
was having some health issues and shewanted to find out the down and dirty
and look at her possible toxic load, look at her vitamin and nutrient levels.
And I had no idea that Angiewas a chef. Well, when
I found out that Angie was achef, I was very intrigued because I
(03:45):
assumed that every chef, especially they'rereally good chefs like Angie is, we're
just automatically healthy because they were servingus healthy foods and balanced foods and high
quality foods. So I was justassuming that they also were practicing that and
(04:06):
eating these foods in their own life. So the healthy chef now Angie is
the healthy chef, was the unhealthychef, and we helped her to get
to be the healthy chef. Andnow I want to welcome her to my
show so that she can explain tous how she turned her personal eating routine
(04:29):
around, because she was already doingthat for all of her all of her
customers, and all of her clients. So Angie, welcome to Healthy Alternatives
and the Healthy Chef Hill. Howare you thank you? Well, I
want to thank you because your honesty. You didn't have to be so open
(04:49):
with me, and I was sothrilled that you were because you taught me
something. I really, honestly justassumed that the chefs were some of the
healthy people on the planet because theywere making some of the healthiest foods on
the planet. No way, Sogive us a little bit of a background
(05:10):
here on what you why you cameto me, and what you were experiencing,
and how it's maybe changed your outlookand changed your life amazing. Well,
we I contacted you originally because ofthe Aspartame poisoning and your name came
up along with doctor Blaylock right workedwith him extensively, and I was having
(05:34):
a lot of health issues with that, neurological issues, and so that was
my initial contact with you, andthrough your help and your guidance and your
information and your research, I startedto become normal again, as normal as
(05:55):
a chef can be. But yeah, no, it all started with that,
and then you and I continued ourdiscussion and our consults and that's that's
our relationship at the beginning. Andthen Jenna turned me on to the ACA
products, which um have been fabulous. I've been trying that, YE been
(06:19):
sharing that with a lot of myfriends who have issues and uh so,
you know, it's it's really wonderfulto find a source, UM that understands
what to prescribe and understands what you'retaking and how it affects you. Um.
As we talked about that was somethingthat you know, eat beats,
(06:42):
Well, how many beats do Ihave to eat to make it work?
You know, so many of usneed that guidance. So that's how we
started, and here we are nowwe're talking about chef chefness well because really
my interest was definitely peaked because youknow, I work with various people from
(07:03):
various professions, from pilots to evenlittle babies, and when I when I've
found out that you were a chef, and again, like beats, you're
going to be fixing some awesome beatdishes for your for your clients. But
I think it's interesting that you didn'thave the time, which we will go
(07:25):
into in more detail here, butyou don't have you didn't have the time
to eat well. Sort of liketeachers and nurses, you just assume they
are going to be following what itis that they're teaching and doing correct,
but they don't have the time todo it. But the ASPER team is
very interesting because I suppose you wereon the run. You had very little
(07:46):
time, so you were just grabbingthe diet sodas and just for the convenience
of it, or five to eightcans of diet cocada and um anything else.
Well, I'm so Type one diabetics, so I ate a lot of
sugar free stuff. And that wasthat was before I went on the pump.
(08:07):
So the pump head revolutionized a lotof our issues being diabetic. You
can basically eat whatever you want.You just have to know the carbs and
what dosage of insulin to take forthe carbs that you're eating. Not to
say that eating a lot of sugaris a good thing, obviously, but
(08:28):
um it doesn't. You know,when you're on the pump, you can
eat basically whatever you want because you'llso aggress it immediately. What are you
doing now for a diet sweetener,for a diet sugar substitute. Your advice
to me was the pink stuff,right, the saccharin is that? Um?
(08:52):
That is that? And honey,but honey's not a safe food quote
unquote for diabetics. But if Ineed to do something for a low blood
sugar, I'll do honey. Um, but sacharin is my go to.
And Stevia but um, I'm doingthe all all, one hundred percent Stevia
(09:13):
because I guess some stevias have funkinessput into them. Yeah, so a
little bit stevia, a lot ofadditives. And so if you find the
pure stevia from like the Stevita Companyor the New Stevia Company, right,
those are really great products. Yes. So so those are the two that
I'm using. And I'm you know, I still I'm a sugar addict,
(09:35):
which is ironic, isn't it.Um it's not a good thing to admit
as a type one diabetic but um, but it's real. But I can't
help but be real. Even whenI try to lie, I can't do
it. That's why you're on theshow. That's you're right, But no,
you you know you brought up andyou and I had talked about this.
(09:56):
Chef's um do not have time andwhen they get home they've made all
this wonderful food for people, anda bowl of cereal is all we want
to eat and hunt. I don'tknow of any cereal that is really that
great for you. So there yougo. Well, you know it makes
(10:16):
a lot of sense because you're cookingall day for everyone else and you're not
going to come home and then repeatbecause you've invested hours hours. Correct.
But I am curious, what umsweetener do you use when you're preparing your
chef meals, your executive chef meals. Well, I do use stevia and
(10:39):
honey a lot for like vinegarettes,and to add a little bit of sweetness
to sauces. There are some saucesthat don't yield very well with those,
um, so I'll use sugar.Sugar white sugar not good. What about
sukanad or turbinado, the unpressed sugarcanes, the turbinano. I have used those,
(11:03):
yes, but um and actually Ibelieve it or not, I prefer
honey or stevia over And let mepreface when I use hungry, I use
local honey from a guy that hasa beehive, and I know I can
see it and I can go visithim and I can buy it locally.
(11:24):
You get honey off the grocery storething, because that's bad too, So
I use honey from beekeepers that Iknow that are either at the farmer's market
or I have one down the roadfrom me here that has his own honey.
So that's what I utilize used forsweetening up for desserts. I don't
(11:45):
do special desserts. I have notfound anything that replicates white sugar for making
cakes and stuff. So well,it kind of leads me to my next
question. Do your clients know thedifference or taste the difference when you do
use something like stevia or I supposeyou're when you're catering or when you're cooking.
(12:11):
How do chefs handle that? Howdo you know if someone is diabetic
or not? So how do youknow whether to add an artificial sweetener or
not add sweeteners or which one toadd? Well, if you're a good
chef, you always interview your clientsright before you do a job, and
you ask about gluten intolerance, veganpreferences, diabetic issues. I always do
(12:37):
that so I know. I mean, I have a job coming up next
week that has a peanut allergy andso, or if they have Celiac disease,
that's another huge one. You've gotto really watch out for. Not
just a gluten preference diet where youcan prep things you know close by and
it's not a big deal, butif they have celia X disease, you
(13:00):
have to have separate knives, separateprep areas, separate boards, really keep
yeah, yeah, yeah, becausenone of it it cannot be contaminated or
it will harm the person who hascelia X disease. So what happens when
these people I'm sorry, I didn'tmean interrupt your happens when they go into
just a general restaurant like a Chiliesor a KFC or something like that.
(13:26):
I don't think they do if they'reseverely severely disabled by Celiac disease. There's
different levels. Some can be inthe presence of gluten, meaning it can
be used around them or whatever,they just can't eat it. But then
there are others who are very allergicand they can't even be in the presence
(13:46):
of it. Oh well, Angie, and that I'm not a dietitian or
I'm not a doctor, so Idon't understand how that works. But this
is so fascinating. We're going totake a break here, our first break,
and then when we get back intothis, I'd want to dig into
this more because that you are,you are educating me. I will tell
you this is awesome. So we'llreturn after our break. Okay, wow,
(14:11):
Angie, I'm telling you this.I could talk to you for hours.
You are really definitely showing me anotherbehind the scenes in the kitchen,
right. And I think for themost part, if people are not aware
of the dangers of certain oils orgluten or the diet sweeteners, and they're
(14:37):
just going out and eating at variousrestaurants and they're not really aware of how
they're good food that they are eatingis still negatively affecting their health, what
do we do? Do we dowe try to do more shows like this
(14:58):
to try to educate just the generalconsumer or as a chef, what do
you feel like you can do well? I think as we spoke earlier,
I think you've hit the nail onthe head and focusing in on this topic
the chef world, because we arethe ones preparing it. You know,
(15:18):
a lot of it depends on whereyou work and if the company is behind
you, if you're in a corporatesetting as a chef, more than likely
they're buying the cheapest food at thebiggest volume that they can, so you're
getting mostly processed food. Okay.If you're a small to medium sized business
(15:39):
such as I am, you havethat luxury of being able to a communicate
with your clients, educate your clientsthrough discussions, and getting involved in their
lives. I just did a joba big party a couple of weeks ago
where I worked with the couple forover six months planning their party, and
(16:03):
during that, you know that trajectoryof time. I would meet that with
them monthly and we had lots ofconversations, and inevitably it got into the
health. They were from Chicago,the health of what they wanted their guests
to have, the food, thehealth of the food. They wanted to
know where I was buying my foodfrom. They wanted to but they were
(16:27):
somewhat aware, They were somewhat awareof clean eating. I think that it's
our responsibility to talk to people aboutthe food we're serving them and tell them
about the local purveyors that are around. I try to do that on my
site. I try to feature notregularly enough, but feature different locations where
(16:51):
people can go and buy locally grown, you know, items that are in
season, very important, important,and I think it's just it's a boots
on the ground sort of thing.Um, when you're a chef in a
big corporate situation, UM, Idon't know if you have that luxury.
To be honest with you, Idon't know a if the company would back
(17:14):
you in that. You don't havethe as an executive chef. You really
don't have the ability to buy uhfrom certain purveyors and be limited and what
you buy, they tell you whatwhat you're going to buy and what you're
gonna cook. Um, so itis, and that's something that Um,
that's one reason why I'm not inthe big corporate world anymore. Of chef
(17:40):
them, I don't. I didn'tagree with their philosophy and I didn't agree,
you know, with with their uhthe food that they bought and what
they wanted to do with it.Well, and sort of circling back to
to your history and your background,which what which is what has you where
(18:00):
you are today? You started offas a as an executive chef at a
country club, right, so giveus more details here, But then you
went to Napa Valley in California.I'm really interested to know was this what
was going on with both of thosethose gigs that you had. Well before
(18:22):
the ten year chef job executive chefjob at the Country Club, I did
small catering and just you know,nothing significant. The nice thing about the
job at the Country Club was itwas a privately owned club in southwest Michigan,
and I could direct the program.I had free reign to direct the
(18:45):
food program. So I started buyingfrom local vendors in Michigan, started talking
with all the members because I hadthe luxury to be able to do that,
getting feedback of what they wanted,understand what issues they had, and
then creating menus and event menus anddining menus that you know, encompassed a
(19:08):
lot of different needs. And atthe close of that tenure, that club
was clean. It was clean,and they didn't even really know that.
They weren't asking for that. Butyou know, when you when you cook
properly and you use fresh, highquality ingredients, that's all they care about,
(19:30):
you know. They care about theirgolf and their spa and their tennis
and all of that. But theyknew that the food was clean and it
was respectful and respectful to their bodiesand what was going to their bodies.
So that meant a lot to me. And then California, California overall for
(19:51):
where I was at Napa, theymost restaurants cooked that way. What made
you decide to go from Michigan tonaw Well, I had. I had
a year opportunity to do a yearof event in the events department at the
Culinary Institute in Napa at Oxbo Market, and we catered events only for all
(20:18):
the big wigs, you know,Thomas Keller, Charlie Palmer. It was
quite an honor. Um. Inever had envisioned myself being in that position,
but from living there and working atthe Culinary Institute, I will tell
you and most of the chefs thatI met, they use clean food and
they cook it properly so you getthe nutrient value and that's what they serve.
(20:45):
So when you go out to dinnerin Napa or Sonoma or Saint Helena,
whatever restaurant you go to, you'reeating very well. And that one
year of living there, I couldtell a different said how I felt,
kid, you not way different inthe Midwest, way different. Now,
(21:06):
I can't speak for every restaurant outthere, but those were the high end
restaurants, So okay, the abilityto do that. It sort of goes
back to my question on like ifyou if you're just an average person and
you're going out to eat and you'remaking a selection, how do you know
if it's clean? You're assuming Iassumed they all were because I don't go
(21:30):
through drive fruits fast foods. Butman, you sit down restaurant, I
just assume they all were. Howdo you know you don't? And everybody
has different ideas of what is clean. You know what I'm saying, and
you know this too. Now,I mean, what are they spraying our
fields with? What are they sprayingour vegetables and fruits with? That's one
(21:51):
scary thing if you start looking intothat. I think that where do you
like to go get doctor home?Can you tell me when you when you
go somewhere. I do love togo to the farmer's markets, and I
do try to buy as organic asI can, and I'm trying to grow
my own. But when I goout to eat, I don't go out
(22:12):
to eat very often, but whenI do, it's either at the country
club, or it's an ethnic restaurant. I will eat ethnic because I feel
like they are more real. Idon't go to chains, I don't go
to fast food, and we've wetypically cook everything everything here. But when
(22:34):
I do go out, it's goingto be an ethnic or it's going to
be the country club. Right.And so the country club that you go
to, they have a kitchen thatis conscientious of what they're cooking. Obviously,
I've never asked, you should say, I've never asked. I just
always assumed. Now when you goto um a chain, even if it's
(22:57):
a high end chain, I knowthat that's coming out of the Cisco truck.
Correct. So, and I'm verylucky because I live in the part
part of the country to where Ilive in um Magic Valley, which is
the real Grand Valley where they're growingthe things. However, I do see
(23:18):
the crop duster come over right,you know, and and and hit the
field. So to buy from thelocal farmers, I'm a huge contributor to
that. Yeah, But you know, when you're busy and you don't have
time to But like in the oldendays, people would go to the market
(23:38):
every other day to buy their freshdairy fresh breads, and we just don't
do that anymore. I don't thinkwe'll ever go back to that. Um.
I think that's a dream gone by. I could be wrong, but
I think that, um. Youknow. And and then with the smaller
(24:00):
vendors, it's hard to stay competitiveand keep your price within the market that
you need to for people. Butyou know, I'm sure in Texas as
well as in Chicago and in ourtown, we have a community garden that
helps for the lower income people andpeople who can't afford necessarily to buy good
(24:22):
food or go out to nice restaurants. When I say nice, I mean
clean, you know, restaurants thatyou know that are buying good quality food.
I like that that word a cleanrestaurant. That's a really good way
to, yeah, categorize it.And I think I think that. I
think it's a good thing. Soyou as a patron, me as a
(24:44):
patron, when you go somewhere toengage the chef or any of the even
the front of the house staff withtell me about the food you're serving tonight,
how did they prepare it. Maybethey'll send the chef out to describe
it, but engage in the conversationthat the chef there knows, Hey,
there's there's somebody here that cares,that can cench with me right so um
(25:08):
and even at the country club,you know, ask questions and it's not
an offensive thing. It's like,this is how again boots on the ground,
where you start getting the conversation goingand you just engage with the people
who are feeding you. And that'ssomething most people don't even think about doing.
They're afraid it's gonna they're they're steppingout of their boundary, or it's
(25:30):
gonna make the chef mad or waitressmatter. I don't think so. I
think that there's a turn now,don't you. I think you and I
talked about this, that there's aturn now that people are actually caring about
what they're eating. At least I'mfinding that in the in the particular market
that I'm in, which is asmall representation, I get it. But
(25:52):
the people that I go in anddo private chef service for it is expensive,
I don't get. You know,middle income I wouldn't be a person
that could afford to do it.But you know the thing is is they
engage me initially, So what kindof food are you? Where did this
(26:14):
come from Oh, this dish iswonderful. Where did you get this?
Where do you buy your fish from? I'm finding more and more people are
more aware. I think you know, in other contexts you call it the
great awakening. Right, Well,there's I believe there's a great awakening with
the food now and I think it'snecessary and I think that that's why I
encouraged you and Jenna to get onthis and help push it forward. Interview
(26:38):
other chefs and confusion. Well,I tell you when we come back from
our next break, I'm really interestedin talking to you about what how you've
set up your business and your yourFacebook page, and about the other services,
(26:59):
you know, the door to doorservices that like the door dashes,
and how they're how they're Yeah,the new trend, like you said,
the new awakening. So when wecome back, we're going to be talking
about the new awakening and the newthe new way things are are seeming to
be turning these days. So we'llsee you after this next break. Thanks
(27:21):
Anthony, thank you. Welcome backto Healthy Alternatives with executive chef Angie Palmer.
And you are definitely teaching me aboutthis your industry and the things that
you were saying in the last segmentwere a perfect segue to go into what
(27:41):
I want to talk about now.And as as a bit of a disclaimer,
I am not saying that that Ciscocompanies and the types of companies the
suppliers of the foods you know,are are selling bad, bad food.
It's just that there's a huge differencebetween the delivery trucks that bring things in
(28:03):
bulk versus buying them locally correct,and I wanted to talk about that in
this segment, and then I wantedto go into a little bit of the
like you said, the reawakening ofpeople are now having deliveries. They're having
their food sent to their are orderedand brought into their homes. Which I
guess what did that really get startedduring COVID or get really big during COVID
(28:26):
when people were not going out?It did? It got started for restaurants
to be able to hang on andmake a living and stay in business.
That is when I decided to startdoing freshly prepared foods one night a week
from scratch everything depending on the season, using that And it's not a huge
(28:49):
money maker and it's not a hugepart of my business, but it's an
important part of my business and forme having to get involved with these people.
So here's the other thing that wasbeautiful about that. People would come
and pick it up, right andwe would start having discussions right And it's
(29:10):
like, okay, So you starttalking to your clients, you build that
relationship with them, You talk aboutthe dishes you're doing that week, you
post it, they order it,and now I have a small following.
I'd like it to get bigger.I enjoy that more than the catering or
the you know, the big eventstuff. I'm getting too old for that.
(29:32):
But that is something that personally isgratifying because I know I'm feeding them
well. And some people don't ask, don't care, they just like the
food. Wow. What But what'sinteresting, Janet, is this is so
weird. I'll make a simple dishright right right. So I'll make a
(29:57):
simple salad um where I buy thelettuce from a local vendor and get veggies
at the farmer's market and make ahomemade dressing with real high quality olive oil.
People go on and on and onabout it. It's like, Okay,
I don't get it. You knowwhat it is. They're taste buds
are starting to taste real food rightright right from the pasta that's homemade,
(30:22):
freshly made pasta with fresh sauce andmade with cream from my Amish dairy that
you know, you go and youbuy and they're they're not treating their cows.
It's just real fresh cream that day, and you make a sauce with
that, and people are just amazed. And to me, as a chef,
(30:42):
it's like, Okay, this isn'treally a big deal, um,
but the people are starting to notice, and I think taste buds are starting
to awaken from the processed foods areaddicting, right right, I do believe
something they change our palettes. Idon't know, I don't know all the
(31:06):
answers, but I believe that allthe processed foods change your palette. You
get addicted to it, and thenreal who doesn't taste the same, right?
I mean, haven't you done researchon that? Absolutely, especially with
a diet sweeteners, on how ittricks the body into thinking that getting something
sweet. So then when they doeat real sugar or stevia for example,
(31:30):
they're like, whoa, this istoo sweet. Yes, when they taste
the real thing, absolutely that isweird. But yes, you're right.
That's exactly so that I'm starting tonotice, and for a dish that I
think is simple and not very exciting, you know, from a chef's perspective,
it's not very exciting. It's like, oh wow, you know this
(31:52):
is high flute and whatever. Butthey're just going on and on about a
classic Ishuh huh that I think Angie, you're right. The taste bloods have
been reawakened, and you are right. Yeah. So food. The other
(32:13):
thing I've noticed, and have younoticed this, and I'm sorry to interrupt
you, but when you eat realfood, you fill up faster and you're
not hungry, You're not as hungryafterwards. It will satisfy your body.
Have you noticed that as well?Yeah? I have. I've noticed that
with myself. Now, are youreal sensitive? So a question I wanted
(32:35):
to ask you when I asked youwhen you go out to a chain,
if you do, I suspect Iknow the answer, But because you're you're
sensitive, but you probably walk outof there a couple hours later and you
don't feel that great. You can'treally put your hand on it or your
finger on it rather and say well, well, someone will say well,
what do you mean? How doyou feel? I can't describe it,
(32:57):
but I just feel like, youknow, to answer your question as as
a client that you would be cookingfor. When you go out to a
restaurant that uses process oils, maybethey've gone rancid the wrong The cheaper seed
oils like canola is a cheaper seedoil. You overeat, you overeat.
(33:20):
So the difference of banking a tortillafrom cassava flowers a tortilla from refined enriched
corn meal are just white flour.You're going to eat more of the bad
stuff and you're going to fill upquicker with the good stuff. So you
definitely feel better after you've eaten realfood, fresh foods you don't overeat,
(33:44):
and then of course you don't havethat hypo lycemic sugar crash to where you're
up and you just come crashing down. Absolutely, I have noticed the difference.
So what I find, um,I think everybody's a little bit different,
but neurologically. So we ate ata place yesterday because I didn't want
(34:05):
to cook, just coming off ofa busy weekend, and we ate it
a place and I chose an itemon there that I knew was bad just
being a show. It was bad. And I it's the weirdest thing.
My whole brain shuts down. Iget foggy and I get I can't explain
it, but it hits me neurologicallymore so than anything. I get cloudy
(34:29):
and confused. And it's not mydiabetes, it's not that. It's just
it's the food. But I don'tthink everybody connects the dots. You know,
they don't connect the dots. Theycan't connect the dots because they're not
equipped with the research or the understandingto know what those dots are to connect.
(34:49):
And that's why it's important for youand me and my little area of
the world to have the conversation andwell, and you bring up some super
super good points because do chefs whenthey're in school, And I know not
all chefs. You don't have togo to culinary school, but for the
(35:13):
chefs that are in culinary school,is it a lot like medical school.
Are you taught nutrition? Yep?Nope, I mean they're yeah, you
may have one class on it,but it's an overview and it's just general.
You know, this food's high envitamin C, so use it.
I mean, it's it's irrelevant inmy opinion. And I don't think most
(35:37):
chefs want to become nutritionists. Imean, if they did, they would
become a nutritionist. But I thinkit's an you know, for me,
it's an ethical issue. It's like, why do I want to use food.
I want to be a good chef. I want to be looked at
as somebody who is respect respected inmy field. But and what that means
(36:00):
is various things. But I don'twant to necessarily sell myself as you know,
the healthy eating chef, even thoughyou introduce me that way, because
a lot of people get turned offby that. So, like I told
you privately, and I'll tell youwhoever's listening, I just have to look
at myself in the mirror, andI don't want to poison people. And
(36:22):
I want to give people a greatculinary experience, right, Beautiful food.
I mean you can go on myFacebook page and see it. Beautiful food,
tasty food, properly prepared. Butit's also not gonna kill you,
and it's not harm your organs oryour brain or but you may not even
(36:42):
know it. I think it's importantto discuss it with those who want to
discuss it. But to push iton people. I'm not so much into
that. But so that's why Isay the conversation more and more is coming
up. Not initiated by me.It's a shaded by a lot of my
customers and clients. When you wereout to eat yesterday, what in your
(37:07):
dish that you ordered did you knowwas unhealthy? Being a chef item?
What did you know? High anMSG it was a breaded cauliflower bite.
I wanted something fried and bad forme was craving. I was craving of
fried something. We chefs crave friedand sugar um because that's quick energy correct
(37:31):
and and so it's like, oh, okay, it's fried cauliflower bites with
an Asian sauce over it. TheAsian sauce was a bottled chili sauce.
They get their food from Cisco.Cisco has various levels of food. You
can buy good food from them,but it's very expensive. Most restaurants do
(37:53):
not buy They buy the medium tolower end food. Okay, they understand.
Yeah, they do have a lineof good, clean food, but
not many chefs use it. Butyeah, so I thought fried, yummy,
greasy and Asian chili sauce. Yeah, that's what I want. And
I knew it all the breading.They didn't bread it there. God only
(38:16):
knows what is in the breading.Right when you read, you read ingredient
lists, you see things you can'tcan't pronounce. The boy was it good?
But you know, I felt reallyreally really bad the rest of the
day physically, yeah, and mentally, and I'm like, why why do
you do this? And Alan gaveme huck about it, he said,
(38:39):
why do you do that? PlusI had another, you know, like
little mini seizure in the middle ofthe night, which is what the aspartame
MSG connection there. Yeah, soit had the MSG as a neural toxin
also just like Asper team and anyneural toxin, and when you're sensitive to
(38:59):
it as you are and you havea reaction, it's very common to have
a seizure like reaction to it.Absolutely well, but it was good for
five minutes. But this is whatthis is what we're pushing on society,
and this is what we're pushing onour younger kids. And you know as
(39:20):
well as I that when Aspartame cameout, I fell on the trap two.
I drank it for a year beforeit almost killed me. But some
people can drink it for decades withoutit doing It's a slow kill. I
mean it's you know, it doesn'taffect them quite as quickly as it did
me, but very quickly. I'llmention this and then we'll take our final
(39:43):
break and come back for our lastfinal segment. But when people are not
aware and these products are marketed tous, and the chefs aren't aware either,
they're just people and it's being marketedto them too, and they're looking
at their bottom line profit, youreally have to take it upon yourself,
(40:07):
as you were saying, to individualizeyour choices of where you're going to go
eat right. And we didn't reallytalk about the door dashes and the door
to door services, So we'll talkabout those quickly when we come back,
because I want to talk about whatyou're offering and how you could really change
this industry. So we'll see afterthis last break. All right, thank
(40:29):
you, welcome back to Healthy Alternatives, And Angie, I cannot tell you
enough what a pleasure it is thisconversation. I want to talk quickly about
how your business has evolved, andyou have gone from catering large events to
catering special events and now you're alsooffering sort of like a door dash service.
(40:53):
Is that correct? That's correct.I'm offering that. I started that
during COVID and it just exploded andabbs and tides, you know, ebbs
and flows or whatever that's saying isit comes and goes. I can't think
(41:15):
of the word of the saying,but it's it's something that I think along
with private chef service where you goin and you construct a menu specific to
the client, those are the twoareas that I think are really important right
(41:36):
now. I agree they're important becauseyou have the opportunity to talk with people,
which is huge, and educate themand it just happens organically, right
because you're cooking for them and you'reable to just speak about the foods you're
using and where you get them from, and you can prepare really high end,
(41:59):
lovely dinners for people and then thatconversation just organically comes up. That's
something that I think is is definitelyworth pursuing, and I would encourage any
chef to do that. Um it'syou know, I don't think it's going
to make me a millionaire. Idon't. I don't. I'm not looking
to become a millionaire. But butI think that for our profession at something
(42:22):
that I think is very needed.And it's funny, you know, on
our break. On the break,I was thinking about how back in the
day, you know, when whenFrance was the leader in cooking and you
already know this, I assume,but I just the thought came to me
when chefs became known and doing elaboratethings. You know what Doctor Janet they
(42:45):
were. They were cooking with freshfood from multi right. They weren't using
processed foods. If you look atan old classical French recipe book and you
look at the recipe or Italian,everything is simple and everything is using local
(43:10):
purveyors. It's not buying it fromCisco. Right. So food started off
good. I don't know where,you know, I didn't live back then,
but I don't know where it wentwrong. Well, you know,
I have an example for you herein Texas. Coca Cola, the Coca
colas, and even the doctor peppersthat they make in Mexico. Because I'm
(43:35):
in South Texas, I'm close toMexico. You buy those in the bottle.
You can still get them in thebottle. They're made with pure cane.
Sugar really and they are like whatthe original Coca Colas were like.
So those are still available on themarket, and maybe not in every state
in the United States, but they'reprolific. Here in Texas. We have
(43:59):
so many Hispanic you know that arethat are Hispanic Texans Americans that are still
wanting, to your point, tohave access to the quality, even if
it's through a Coca Cola. Ibelieve that Corona is made down in Mexico
as well Modello, and they areare going after the authentic products and they
(44:24):
don't buy the American made products thathave all of the junk in it.
So your point is a pretty goodone there for people to stop and think
about. Right. And you knowRick Bayliss is the well known chef out
of Chicago, right he does Idon't know if you've ever watched any of
his one Plate Mexican it's on PBS, but he goes down into Mexico and
(44:49):
he cooks authentic and he does thatin the Chicago restaurant. That would be
one place I would say you definitelycan go and eat clean because he's into
that. But his food is amazingand when you eat it, you're not
necessarily thinking, oh, I'm eatingclean, it's so good. See that's
the thing. If you cook right, I mean, let me bottom line
(45:09):
it, you cook right, youuse quality ingredients, and you don't bastardize
right good words. Yeah, it'snot so hard. I mean, it
would be interesting to do some researchand I'm sure it's out there as to
how our whole food system and industrygot bunk of bite money profits. They
(45:35):
were just you know, it's likethe history of aspartame. They knew it
was bad from the very first researchto study done on a fifty, didn't
they, But they couldn't resist changingthe food industry, which they did.
The diet sad changed everything. Sothen you have low fat this and look,
well maybe we could take it evenfurther to hydrogenization. I suppose hydrogenizing
(46:01):
pure dairy milk, so we couldeven take it probably a hundred years ago
exactly. So let's so the lessonwould be that if you're going to be
getting a door dash service or andI'm just using that because that's the name
that most people are familiar with,but you want to maybe look locally to
(46:23):
see if there are services and companieslocal and then interview them and ask them
what oils do they use and dothey buy locally? The right absolutely interview
them. I would. You know, I'm a pain in the PETUITI when
I go out to eat because Ialways interview. I always want to know
(46:44):
what's this dish about? It tastesfunny. I analyze everything to death and
it's it's almost embarrassing for whoever goesto dinner with me. But you know
I would. I would not evenWe have a couple's small restaurants now in
our town and I talk to thepeople. I want to know, what
are you using, where are yougetting it from, how are you cooking
(47:07):
it? And the people, theprofessionals who really care and who are real
professionals, they I'm sorry, butthey love those conversations. It's not an
offense to them. They're not defensive. Oh that's good to know. So
if the chef comes out and youcompliment him, then he knows that he's
(47:29):
doing the right thing because maybe hedid use a better quality oil instactly,
and they need that. We needthat feedback. We need feedback all the
time because let's let's be Yeah,it's good feedback on the feedback, but
not about us I mean, chefscan be very egocentric and very I get
(47:53):
it. I've been there. Ithink it's in the maturing process, but
you come out of that. Butit's really about the people you're feeding and
the people who are paying the moneyfor the food that you're preparing for them.
So, now you're in a smalltown in Indiana now or is it
a large now? It's about thirtythree thousand people. That's not small small,
(48:16):
But we're about an hour out ofChicago, and we're an hour away
from South Bend, which hosts NotreDame University. And we're thirty minutes from
Southwest Michigan, which hosts a lotof summer tourist activity, and that's where
I do most of my private chefservice. So if you're in a large
(48:37):
town, you need to sort of, like you said, reawaken and market
yourself as being a clean chef.Yes, I think that's important, and
I encourage any chef to do that. You know, even if it's a
process of stepping away. I thinkI swear to you, mark my words
(49:00):
that maybe three to four or fiveyears from now, we're gonna we're gonna
reach that place where you will youwill have wished that you had started marketing
and talking to your patrons about beingclean, because I really I feel it
in my gut. I'm sorry.I don't have any necessary research that I
can quote or give you, youknow, any numbers or percentages, but
(49:23):
I really feel that that's where we'removing towards and for you as well,
in continuing that education for your people. So you're supporting the local farmers and
so you're helping that economy build backup because it's suffering right now. I
know it is, Yes, itis. It's suffering. And um,
(49:43):
I don't know what our government isdoing to the local farmers, but it's
not good. You know, they'retrying to shut them out. Yeah,
yeah, exactly, which is corporatecalled yeah, because I think they you
know, they only if everything's centralized, they're gonna want you centralized food production,
right, big, huge, massivebeef areas if they allow us to
(50:07):
eat beef. I don't know.That's the other thing. Have you tried
any of that beyond beef stuff?No, I don't know. The nastiest
stuff I have ever, I swearto God, and the list on it
is so long and you can't pronouncehalf the words well, and you know,
Angie, you've got a good point, because if people's taste buds get
(50:30):
conditioned to these laboratory meats and fakemeats, and then when they taste real
meat, the difference is just goingto be amazingly market yeah, for sure.
And so that's what we're looking atnow, a generation that's who's taste
buds are getting corporatized, versus that'sfor people that remember what it used to
(50:53):
be like, that's right, it'svery sad. That's why, you know,
encouraging families to grow gardens, encouragingpeople to go out to the you
know, their I see families thatbring their children out to the dairy farm
in Osceola in Indiana where I buymy dairy stuff, and they, you
know, the kids are out thereand they take them on tours and they
(51:15):
talk to the cows and it's prettycool. You know, it's important.
And then they make another horrible thingis they make oh god, Janet,
they make all their ice cream nowwith their cream and milk that they do,
and it's like, I can't sayno, but you know what I
do know is um, I shouldweigh four hundred pounds for as much ice
(51:37):
cream as I eat. But theymake their ice cream with cane sugar and
their cream that come from their cows, and that's it. There's nothing we
have. I'm definitely going to haveyou back on because we have just touched,
yeah, on a topic here andI love what you have said.
(52:01):
We are reawakening people to what agift good food is and healthy food is
and what it's like to prepare itat home or to give a child the
experience of being to eat real icecream. Right, let me take well,
we've We've got about a minute togo, and so I want to
(52:22):
make sure that you send people toyour Facebook page. So tell us how
people can get a hold of you, because you made some other chefs that
want to start up a business locallyin following your footsteps, right, So
I would love to encourage other chefsif they're thinking about it and they just
want to have the conversation. I'mon Facebook at Wildflowers Kitchen. My logo
(52:45):
is a green leaf with a purplebackground, and yeah, I mean take
a look at the photos and Ido post things to keep people abreast of
wonderful what's open and what's available.And let's start a nationwide. Right,
Well, I yes, and let'swork together. Let's work together with us.
(53:07):
I'll support you all I can,because you really are the healthy chef.
Yeah. I don't want to beYeah. And I think with what
you're doing, we can start amovement. You can start a movement amid
other chefs and definitely amid the peoplethat are looking for healthy foods. I
(53:29):
can't thank you enough for joining ustoday. I'll have you back. This
has been Healthy Alternatives. Thank youso much.
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