December 13, 2025 • 13 mins
Turn your family recipes into a lasting legacy with Culinage, the o n l y platform that preserves not just the food you make, but the voices, stories, and traditions that come with it.
Upload handwritten recipe cards, easily record cooking videos or voice notes, and speak to the stories tied to each dish. Weekly guided prompts from our recipe assistant, Cully™, spark memories and make it easy for anyone to share recipes and traditions in their own words.
See omnystudio.com/listener for privacy information.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Right now, we're going to talk to Gregory Carr and
this is a really fascinating idea. So why don't you
pull up that Mike, Gregory and break down a little
bit of what you do.
Speaker 2 (00:13):
Absolutely well, thank you so much for having me on
the show. Oh my pleasure, this is awesome. Yeah, I'm
here to talk about my company, Clinage, and Colinage is
a new app that basically helps your family or just
yourself preserve their recipes and stories behind them so that
(00:36):
we never really lose those memories.
Speaker 1 (00:38):
And nothing was sadder than when you have, you know,
or more sad than having a family recipe get destroyed
or lost because it was on that piece of crappy
paper there but he handed down.
Speaker 3 (00:49):
Or never even asking about it.
Speaker 2 (00:50):
Yeah, and yes, I mean it turns our everyday cooking
traditions into a beautiful heirloom cookbook that you could print anytime.
And you know, I came to the idea about I'd
say about three or four months ago. I had this
memory of this cookbook that was on the countertop in
(01:13):
my mom's kitchen and I'd always seen it. I asked
about it one day and I said, hey, Mom, I
never see you actually using this cookbook. Why do we
have it? It's full, it's full of Cuban dishes. My
mom came from Cuba when she was eight years old,
and I've never once seen them use it, and so
(01:36):
I was curious about it. And her response was, well,
we have kind of our own way of cooking these dishes.
And I kind of bought this book because I thought
it was interesting. It was about our food culture and
our dishes that we make every day. So I thought
that was kind of interesting because, you know, it reminded
me how fragile, you know, that knowledge of our family
(02:00):
recipes really is. You know, once we lose that knowledge,
it's you know, it's gone forever. We can't just pull
up the phone and say, hey, hey Mom, how do
I how do I do this dish? I want to
make it, you know, for my family one day. So
that was where the idea really came from. It's kind
of this way for us to not only capture the recipes,
(02:21):
but the stories behind them, which I think is very
powerful because it's not just about you know, how we
make the dish, it's like how we learned it, right,
It's how you know, who taught us that dish. Why
did they learn it this way? So I started doing
a little bit of research on you know, what our
(02:41):
age room. You know, I'm a millennial, what gen Z
is also doing in terms of retaining their family recipes.
And I found this interesting study that was done for
about two thousand people, and this was done a couple
of years ago whereby a gen Z said that they
we're about fifty three percent or so would retain their
(03:03):
and cook their family recipes. And that's a pretty concerning
trend to me. Yeah, because the millennial group clucked in
and around sixty eight percent, So we're losing pretty big
percentages here as the generations go. And you know, I
thought that was a very concerning trend.
Speaker 1 (03:21):
So, yeah, there is everything gross. We're living in a
moving changing in a lot of good ways, I mean,
changing society. That's that's part of culture. A lot of
people think that saving culture is only keeping things in
the past, and it's not. It's remembering them as you
(03:42):
move forward and not losing them. You want those things
because they are the foundation, and that does concern me
that we're not keeping those You should sit down with
family members, you know, camera in hand, if you have
to and video the process, because face it, some of
those older recipes, they're not in measuring cups. They're in
(04:03):
hands right, they grabbed the you know, they were taught
to grab. I know my mom still cooks that way.
Sometimes we come back, we'll talk more about the app.
So's I was looking there? Is it something that you find,
you know, at the Apple Store or something like that,
or the app store rather.
Speaker 2 (04:22):
Or so I decided to keep it only on the
web just because I wanted it to be as easy
as possible for every generation to use. Gotcha, So no passwords,
no logins to memorize. You get a link every week
about a prompt for a recipe, and you click that
link and you're right into the experience. You can film
yourself talk about it. So it's supposed to be really
(04:45):
easy to use.
Speaker 3 (04:45):
Oh that's cool.
Speaker 1 (04:46):
Okay, we'll get into more of that when we come back,
talking with Gregory Carr. And it's called Colonage. Yes, colonage
c A U l I n Age. We'll talk more
about the cookbook, saving recipes, family recipes, passing them along
and all those when we come back. Great time for
the holidays to be thinking about these things. When we
(05:08):
connect with family.
Speaker 4 (05:09):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 3 (05:16):
Hey everybody, it's the Fork Report. I'm your well Fed
host Neil Savadra. How do you do.
Speaker 1 (05:21):
We'll get back and chatting with Greg Green just a
moment about his just fascinating way to preserve family recipes
not only in the digital realm, personal and connective to
whoever you want to be connected to it, so other
family members. No one else can have the digital aspect
of adding things, whether it's photos of you know, or
(05:43):
written down recipes, whatever it is, and then you can
have them bound in a hard bound.
Speaker 3 (05:47):
Book as a keepsake as well.
Speaker 1 (05:50):
Fascinating in a great concept, one of the best uses
of the Internet when you think about preserving family stuff.
Speaker 3 (05:57):
We'll get back to that in a moment.
Speaker 1 (05:59):
Someone asked on the talkbacks, I was talking about some
gift ideas and I mentioned a book about the book
of Cocktail Ratios written by one of my favorite writers,
Michael Ruhlman, who did the book Ratio about cooking and
baking ratios. But this is a newer one. This is
the Book of Cocktail Ratios, also by Michael Ruhlman r
(06:21):
u h LMA. And it's brilliant breakdown of how all
recipes are basically in cocktails.
Speaker 3 (06:29):
They call them specs.
Speaker 1 (06:31):
The specs are broken down into the ratios of your sweet,
your sour, your spirit, and these types of things.
Speaker 3 (06:38):
So fabulous writer.
Speaker 1 (06:41):
So now we are talking with Gregory Carr and this
way of documenting and keeping the heritage. And that's where
the name comes. It's the culinary and heritage combined. So colinage, yes, colonage.
Speaker 3 (06:59):
I like it.
Speaker 1 (07:00):
It almost sounds like another language, Golano.
Speaker 3 (07:03):
Would you like some colonache? No, okay, we made sure.
Speaker 2 (07:08):
To look it up. It is an actual word. I
can't remember what language, but it is a word. Nothing batter, okay,
but yeah, I definitely made sure to look it up
before committing to something like that.
Speaker 3 (07:19):
Yeah you get it in English. You're like, this is great.
Speaker 1 (07:22):
We find out, Well, that's about the little space between
the never mind, I don't want to know. So okay,
let's break this down like we're talking to five years
five year olds because not the audience is super smart,
but it's such a neat concept, but it's it's new
(07:45):
enough that they have to understand somebody wants to commemorate,
somebody wants to log, somebody wants to put down the
recipes of their family.
Speaker 3 (07:55):
Step one, step one.
Speaker 2 (07:58):
So the moment you sign up, whether it's a gift
or whether it's for yourself, our AI actually generates for
weekly prompts for you. We do it every month, and
the prompts are based off of your cultural background and
the cuisines you like to cook at home, and it
(08:21):
also takes into account the time of the year. So
right now we're in the holiday season, so the questions
are all kind of based around you know, what's that
one dish that everyone asks you to make for the holidays,
or like, what's one tradition that you do every holiday
and a dish.
Speaker 3 (08:35):
That you like to make for it.
Speaker 2 (08:38):
So the first thing you do when you first sign in,
whether you're a gift recipient or personal use, is you
get that question and you can start writing your recipe
right away, or you can actually upload an image of
a handwritten card or printed out recipe, whatever it might be,
and the AI actually extracts everything for you cursive, even incursive,
(09:02):
which the good ones are always incursive.
Speaker 3 (09:04):
Oh yeah, oh yeah. So you know, once.
Speaker 2 (09:08):
You come up with an answer to the prompt and
what dish you're going to write down. It brings you
right into a video recording experience. You could choose to
either video record or voice record or type it in yourself.
But I found that the video recording brings more of
a natural conversation about the dish, and that ends up
(09:30):
being like your introduction gets transcribed automatically for you.
Speaker 3 (09:35):
Wow, how cool is that?
Speaker 2 (09:36):
Yeah, and it's it's supposed to be just super easy
to use. You you don't have to type a word
if you don't want to, And that was kind of
the user experience I wanted to go for. And then
once you do your introduction, you can actually have if
you don't remember all the steps or the ingredients, you
can actually ask the AI to fill that in for
(09:56):
you too, just to give you a head start, and
then might jog your memory. Oh, actually, you know, I
don't actually use oregano in this. I use you know,
something else, or I actually like to do some fright stage,
you know, something that you like to add specific to
the recipe. You have full control over it, So it's
just meant to save time jog your memory just so
(10:17):
it doesn't become such a chore to log all of
your family memories.
Speaker 1 (10:21):
So this you will have access to digitally, but also
the ultimate goal is to get it in a hard
bound book. Yes, okay, so this could take any amount
of time you want.
Speaker 3 (10:32):
You take it a year, right, you take about a year?
Speaker 2 (10:34):
Yeah, And so our give subscription it's for one year,
and it also includes one copy. You can add on
as many copies as you want to give out his gifts.
But the we found that the kind of the subscription
model for a year gives you enough time to kind
of compile a really really cool, meaningful cookbook. Now beyond
(10:58):
the year, you have the option to continue the subscription
if you'd like to keep everything in the digital experience,
but you also have the capability to download everything that
you've got submitted to the app. Because it's your data, right,
it's your stories, it's your images. You can take it
whenever you want. But if you want to keep it
(11:18):
in the nice digital experience where you can kind of
look back at the videos and the voices behind the recipe,
you know, we would recommend.
Speaker 1 (11:26):
That are there any QR codes or anything that you
put in the book that would take you back to
that digital experience.
Speaker 3 (11:31):
Yes, glad you asked.
Speaker 2 (11:32):
So every recipe in the printed book comes with a
QR code, and when you scan that QR code, it
takes you right into the digital representation of that recipe.
Speaker 3 (11:43):
Oh cool. But we like to put the.
Speaker 2 (11:45):
Videos that are recorded right up front, so you get
to see your loved ones right away when you love
that recipe. It gives it a really personal and emotional
feel that you don't really get with just a standard
recipe collection app or anything like that.
Speaker 1 (12:00):
So, wow, this is super smart. Gregory Carr has been
my guest Colonage. You can go to c U l
I n a g E c U l I n
a g E dot app, dot a p P, dot app.
Colonage dot app will take you there. It breaks down
(12:22):
everything you can start today. You can give it as
a gift to break down full like the features of it,
how it works, printing a book. All of that is
on the website. So c U l I n A
g E, dot app, dot app. If you go to
dot com, I can't promise what you're gonna see. It
(12:44):
could be porn, it could be ugly horrible things we
don't know. It could be in a different language. But
if you go to Colonage dot a p P. That's
where you're going to get the good stuff. What a
pleasure to meet you. Thanks for coming in. This is
a great idea. Thank you so much.
Speaker 3 (12:58):
I love it.
Speaker 1 (12:59):
I'm gonna talk to my family about it because I
think this would be great for a large family. Like mind,
everybody chip in and give there. My mom made a
hot dog and it was delicious. One time she put
it in eggs. No, she has better stuff than that, Gregory,
what a pleasure. Thank you, thanks for coming answer for
having me all right, stick around more to com The
(13:19):
Fork Report. I'm Neil Savedra KFIM six forty.
Speaker 4 (13:22):
You're listening to The Fork Report with Neil Savedra on
demand from kfi AM six forty
Right now, we're going to talk to Gregory Carr and
this is a really fascinating idea. So why don't you
pull up that Mike, Gregory and break down a little
bit of what you do.
Speaker 2 (00:13):
Absolutely well, thank you so much for having me on
the show. Oh my pleasure, this is awesome. Yeah, I'm
here to talk about my company, Clinage, and Colinage is
a new app that basically helps your family or just
yourself preserve their recipes and stories behind them so that
(00:36):
we never really lose those memories.
Speaker 1 (00:38):
And nothing was sadder than when you have, you know,
or more sad than having a family recipe get destroyed
or lost because it was on that piece of crappy
paper there but he handed down.
Speaker 3 (00:49):
Or never even asking about it.
Speaker 2 (00:50):
Yeah, and yes, I mean it turns our everyday cooking
traditions into a beautiful heirloom cookbook that you could print anytime.
And you know, I came to the idea about I'd
say about three or four months ago. I had this
memory of this cookbook that was on the countertop in
(01:13):
my mom's kitchen and I'd always seen it. I asked
about it one day and I said, hey, Mom, I
never see you actually using this cookbook. Why do we
have it? It's full, it's full of Cuban dishes. My
mom came from Cuba when she was eight years old,
and I've never once seen them use it, and so
(01:36):
I was curious about it. And her response was, well,
we have kind of our own way of cooking these dishes.
And I kind of bought this book because I thought
it was interesting. It was about our food culture and
our dishes that we make every day. So I thought
that was kind of interesting because, you know, it reminded
me how fragile, you know, that knowledge of our family
(02:00):
recipes really is. You know, once we lose that knowledge,
it's you know, it's gone forever. We can't just pull
up the phone and say, hey, hey Mom, how do
I how do I do this dish? I want to
make it, you know, for my family one day. So
that was where the idea really came from. It's kind
of this way for us to not only capture the recipes,
(02:21):
but the stories behind them, which I think is very
powerful because it's not just about you know, how we
make the dish, it's like how we learned it, right,
It's how you know, who taught us that dish. Why
did they learn it this way? So I started doing
a little bit of research on you know, what our
(02:41):
age room. You know, I'm a millennial, what gen Z
is also doing in terms of retaining their family recipes.
And I found this interesting study that was done for
about two thousand people, and this was done a couple
of years ago whereby a gen Z said that they
we're about fifty three percent or so would retain their
(03:03):
and cook their family recipes. And that's a pretty concerning
trend to me. Yeah, because the millennial group clucked in
and around sixty eight percent, So we're losing pretty big
percentages here as the generations go. And you know, I
thought that was a very concerning trend.
Speaker 1 (03:21):
So, yeah, there is everything gross. We're living in a
moving changing in a lot of good ways, I mean,
changing society. That's that's part of culture. A lot of
people think that saving culture is only keeping things in
the past, and it's not. It's remembering them as you
(03:42):
move forward and not losing them. You want those things
because they are the foundation, and that does concern me
that we're not keeping those You should sit down with
family members, you know, camera in hand, if you have
to and video the process, because face it, some of
those older recipes, they're not in measuring cups. They're in
(04:03):
hands right, they grabbed the you know, they were taught
to grab. I know my mom still cooks that way.
Sometimes we come back, we'll talk more about the app.
So's I was looking there? Is it something that you find,
you know, at the Apple Store or something like that,
or the app store rather.
Speaker 2 (04:22):
Or so I decided to keep it only on the
web just because I wanted it to be as easy
as possible for every generation to use. Gotcha, So no passwords,
no logins to memorize. You get a link every week
about a prompt for a recipe, and you click that
link and you're right into the experience. You can film
yourself talk about it. So it's supposed to be really
(04:45):
easy to use.
Speaker 3 (04:45):
Oh that's cool.
Speaker 1 (04:46):
Okay, we'll get into more of that when we come back,
talking with Gregory Carr. And it's called Colonage. Yes, colonage
c A U l I n Age. We'll talk more
about the cookbook, saving recipes, family recipes, passing them along
and all those when we come back. Great time for
the holidays to be thinking about these things. When we
(05:08):
connect with family.
Speaker 4 (05:09):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 3 (05:16):
Hey everybody, it's the Fork Report. I'm your well Fed
host Neil Savadra. How do you do.
Speaker 1 (05:21):
We'll get back and chatting with Greg Green just a
moment about his just fascinating way to preserve family recipes
not only in the digital realm, personal and connective to
whoever you want to be connected to it, so other
family members. No one else can have the digital aspect
of adding things, whether it's photos of you know, or
(05:43):
written down recipes, whatever it is, and then you can
have them bound in a hard bound.
Speaker 3 (05:47):
Book as a keepsake as well.
Speaker 1 (05:50):
Fascinating in a great concept, one of the best uses
of the Internet when you think about preserving family stuff.
Speaker 3 (05:57):
We'll get back to that in a moment.
Speaker 1 (05:59):
Someone asked on the talkbacks, I was talking about some
gift ideas and I mentioned a book about the book
of Cocktail Ratios written by one of my favorite writers,
Michael Ruhlman, who did the book Ratio about cooking and
baking ratios. But this is a newer one. This is
the Book of Cocktail Ratios, also by Michael Ruhlman r
(06:21):
u h LMA. And it's brilliant breakdown of how all
recipes are basically in cocktails.
Speaker 3 (06:29):
They call them specs.
Speaker 1 (06:31):
The specs are broken down into the ratios of your sweet,
your sour, your spirit, and these types of things.
Speaker 3 (06:38):
So fabulous writer.
Speaker 1 (06:41):
So now we are talking with Gregory Carr and this
way of documenting and keeping the heritage. And that's where
the name comes. It's the culinary and heritage combined. So colinage, yes, colonage.
Speaker 3 (06:59):
I like it.
Speaker 1 (07:00):
It almost sounds like another language, Golano.
Speaker 3 (07:03):
Would you like some colonache? No, okay, we made sure.
Speaker 2 (07:08):
To look it up. It is an actual word. I
can't remember what language, but it is a word. Nothing batter, okay,
but yeah, I definitely made sure to look it up
before committing to something like that.
Speaker 3 (07:19):
Yeah you get it in English. You're like, this is great.
Speaker 1 (07:22):
We find out, Well, that's about the little space between
the never mind, I don't want to know. So okay,
let's break this down like we're talking to five years
five year olds because not the audience is super smart,
but it's such a neat concept, but it's it's new
(07:45):
enough that they have to understand somebody wants to commemorate,
somebody wants to log, somebody wants to put down the
recipes of their family.
Speaker 3 (07:55):
Step one, step one.
Speaker 2 (07:58):
So the moment you sign up, whether it's a gift
or whether it's for yourself, our AI actually generates for
weekly prompts for you. We do it every month, and
the prompts are based off of your cultural background and
the cuisines you like to cook at home, and it
(08:21):
also takes into account the time of the year. So
right now we're in the holiday season, so the questions
are all kind of based around you know, what's that
one dish that everyone asks you to make for the holidays,
or like, what's one tradition that you do every holiday
and a dish.
Speaker 3 (08:35):
That you like to make for it.
Speaker 2 (08:38):
So the first thing you do when you first sign in,
whether you're a gift recipient or personal use, is you
get that question and you can start writing your recipe
right away, or you can actually upload an image of
a handwritten card or printed out recipe, whatever it might be,
and the AI actually extracts everything for you cursive, even incursive,
(09:02):
which the good ones are always incursive.
Speaker 3 (09:04):
Oh yeah, oh yeah. So you know, once.
Speaker 2 (09:08):
You come up with an answer to the prompt and
what dish you're going to write down. It brings you
right into a video recording experience. You could choose to
either video record or voice record or type it in yourself.
But I found that the video recording brings more of
a natural conversation about the dish, and that ends up
(09:30):
being like your introduction gets transcribed automatically for you.
Speaker 3 (09:35):
Wow, how cool is that?
Speaker 2 (09:36):
Yeah, and it's it's supposed to be just super easy
to use. You you don't have to type a word
if you don't want to, And that was kind of
the user experience I wanted to go for. And then
once you do your introduction, you can actually have if
you don't remember all the steps or the ingredients, you
can actually ask the AI to fill that in for
(09:56):
you too, just to give you a head start, and
then might jog your memory. Oh, actually, you know, I
don't actually use oregano in this. I use you know,
something else, or I actually like to do some fright stage,
you know, something that you like to add specific to
the recipe. You have full control over it, So it's
just meant to save time jog your memory just so
(10:17):
it doesn't become such a chore to log all of
your family memories.
Speaker 1 (10:21):
So this you will have access to digitally, but also
the ultimate goal is to get it in a hard
bound book. Yes, okay, so this could take any amount
of time you want.
Speaker 3 (10:32):
You take it a year, right, you take about a year?
Speaker 2 (10:34):
Yeah, And so our give subscription it's for one year,
and it also includes one copy. You can add on
as many copies as you want to give out his gifts.
But the we found that the kind of the subscription
model for a year gives you enough time to kind
of compile a really really cool, meaningful cookbook. Now beyond
(10:58):
the year, you have the option to continue the subscription
if you'd like to keep everything in the digital experience,
but you also have the capability to download everything that
you've got submitted to the app. Because it's your data, right,
it's your stories, it's your images. You can take it
whenever you want. But if you want to keep it
(11:18):
in the nice digital experience where you can kind of
look back at the videos and the voices behind the recipe,
you know, we would recommend.
Speaker 1 (11:26):
That are there any QR codes or anything that you
put in the book that would take you back to
that digital experience.
Speaker 3 (11:31):
Yes, glad you asked.
Speaker 2 (11:32):
So every recipe in the printed book comes with a
QR code, and when you scan that QR code, it
takes you right into the digital representation of that recipe.
Speaker 3 (11:43):
Oh cool. But we like to put the.
Speaker 2 (11:45):
Videos that are recorded right up front, so you get
to see your loved ones right away when you love
that recipe. It gives it a really personal and emotional
feel that you don't really get with just a standard
recipe collection app or anything like that.
Speaker 1 (12:00):
So, wow, this is super smart. Gregory Carr has been
my guest Colonage. You can go to c U l
I n a g E c U l I n
a g E dot app, dot a p P, dot app.
Colonage dot app will take you there. It breaks down
(12:22):
everything you can start today. You can give it as
a gift to break down full like the features of it,
how it works, printing a book. All of that is
on the website. So c U l I n A
g E, dot app, dot app. If you go to
dot com, I can't promise what you're gonna see. It
(12:44):
could be porn, it could be ugly horrible things we
don't know. It could be in a different language. But
if you go to Colonage dot a p P. That's
where you're going to get the good stuff. What a
pleasure to meet you. Thanks for coming in. This is
a great idea. Thank you so much.
Speaker 3 (12:58):
I love it.
Speaker 1 (12:59):
I'm gonna talk to my family about it because I
think this would be great for a large family. Like mind,
everybody chip in and give there. My mom made a
hot dog and it was delicious. One time she put
it in eggs. No, she has better stuff than that, Gregory,
what a pleasure. Thank you, thanks for coming answer for
having me all right, stick around more to com The
(13:19):
Fork Report. I'm Neil Savedra KFIM six forty.
Speaker 4 (13:22):
You're listening to The Fork Report with Neil Savedra on
demand from kfi AM six forty
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The official podcast of comedian Joe Rogan.
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!