You know, so it's just like finding little pieces of time here and there and wanting to commit to this you have to want to do it and the more you do it the easier it'll get.

Obviously at first when you start doing this you may be like well this is so hard this is so stressful gathering the food cooking spending time doing this the more you do it easier to get and actually I don't even feel like I spend hardly any time in the kitchen even though it looks like I spend all of my time in the kitchen.

From the Weston A Price Foundation welcome to the Wise Traditions Podcast for Wise Traditions in Food, Farming and the Healing Arts.

We are your source for scientific knowledge and traditional wisdom to help you achieve optimal health.

Hey, Hilda Lebrata Gore here the host and producer of the show welcome working from home for many of us has sparked an interest in spending time in the kitchen creating and cooking healthy meals for others it's meant calling for more takeout.

This is the judgment here my culinary skills were once limited to opening up a pack of frozen fish sticks pressing 350 degrees and tossing them on a baking sheet into the oven.

So where to start if cooking isn't your strong suit either this is episode 312 and our guest today is Gretchen Hackman.

Gretchen is the founder of the women's health and lifestyle brand Gretchi.

She is passionate about food as medicine emphasizing traditional foods and preparation methods like how to make sourdough bread lacto fermented vegetables and how to make your family's meals more nutrient dense like putting liver into meatballs.

Today she shares her own cooking successes and flops which reminds us that it really is a journey.

She talks about what matters most when getting going how to cultivate your children's craving for real food awareness of how processed foods can make you feel the role of cookware in the kitchen and more her practical down to earth advice can help all of us gain just a little bit more confidence in the kitchen.

Before we dive in go to our website WestinayPrice.org and get on our email list so you can find out what is going on.

We want a more direct line with you honestly and these days of censorship this is more important than ever.

You don't need to become a member that we invite that but do get on our email list just go to WestinayPrice.org to sign up and to find out about in-person gatherings and more.

And please keep in mind that the WestinayPrice Foundation is a member supported nonprofit. We keep going on your gifts and support.

Just go to WestinayPrice.org slash donate to give a gift of any size or you can donate directly through PayPal to info at WestinayPrice.org.

Thank you so much for your support. It really means a lot. This is Holistic Kilda and you're listening to Wise Traditions.

Welcome to Wise Traditions Gretchen. Hi, Hilda. Thank you so much for having me.

I want you to tell us about the time you had a total disaster in your kitchen. What was the meal that you made and why did it go south?

I think one that stands out in my memory during a time that I was vegan and this was a few years ago.

I was in the kitchen. I wanted to make a really nice meal for my husband. I think we were newlywed and I started putting together a variety of different vegetables in the healthiest cleanest way that I knew how to deal.

In this meal, you can imagine I had steamed kale, just plain big leaves of steamed kale. I left the stock thing because I didn't realize that you have to remove the stalks or to make it edible and tasty.

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