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Zibb-B-Y for this exclusive offer. I'm here today with Allison Kane, who's the founder of Haven's

Kitchen, a cooking school cafe and event space in New York. She's the author of the Haven's Kitchen Cooking School, Recipes and Inspiration to Build a Lifetime of Confidence in the Kitchen. She's also the creator of podcast In The Sauce on the Heritage Radio Network, and recently launched a line of fresh-made sauces. She has a master's in food studies from NYU, a mother of five Allison currently lives in New York. So welcome, Allison. Thanks for

coming on moms. Don't have time to read books. Thank you for having me. I am particularly excited

because you have five kids and I have four kids. So now I feel like I'm like a slacker compared to you.

Yes, I was just thinking that. Yeah. Yeah. And not only that, so you started Haven's Kitchen.

And I want to know about how you started. I know you went to school for nutrition. You have like this whole amazing background. But you stumbled upon a carriage house. Tell me how you founded Haven's Kitchen and turned it into a cooking school and an event space and now a cookbook and all the rest. Yeah. Well, I'll just sit back now. Okay. You can, yes, I'll talk for the next 40 minutes. Basically, I was a stay-at-home mom, and when I was 38, I decided to go back to school. I did not get a degree in nutrition. I got a degree in sort of food systems and food studies and sustainability. Nutrition, I'm like a, I really love food. Did I say nutrition?

Yeah. Sorry. Sorry. I'm fine. I had it down here correctly. People usually say like I either went to culinary school or I'm a nutritionist and I'm neither a chef nor am a nutritionist. I'm a really good

home cook. But I did get a degree in sustainability and food

systems. And basically all that means, you know, from sort of production through post-consumer

usage, what are the things that affect what we eat and how we eat and how it's grown and everything.

And what I learned sort of in that program over and over again was the importance of home cooking,

that people who cook from scratch tend to be more engaged with the environment,

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