Get so fresh.

Get so fresh.

Get so fresh.

Welcome back to another exhilarating episode of Food In Session podcast.

My name is Emily Priscilla and I am joined by my beautiful co-host, Mindy Musselman.

Hi, Mindy.

Hi, Emily.

Mindy is a registered dietitian, certified diabetes educator, beekeeper, extraordinaire, gardening, guru. Go on. Go on, go on. And I'm me.

You set the mood for us though today. I like it. I did. We have a future CSS that we have on the

table. And I lit a candle today because, you know we you and I have a super busy

August with a lot of stuff going on so we decided you know let's knock out some episodes yeah so we're

doing we're doing a little three to four hour recording session episode recording binge yeah

like our batch recording batch yeah that's what batch yeah batch recording which we've only done one

another one before I think yeah we try to look well we didn't do them before we just had so many like built up before when we started that what it was no we did it a couple we did them like one at a time didn't we yeah we did then yeah we batched in may yeah and then we've just been doing episode to episode but now we need to batch again because we just kind of look at our calendars and say, okay, it's going to be crazy. Yeah. And Mindy is like, she travels all over the place in St. Louis and over in Illinois with, you know, taking care of her doctors and making sure their patients are good. And then I'm just busy with my own stuff and the next book and ready to come out. So we just decided like, okay, let's just knock this out. So it is a Tuesday night. We're knocking these out. You guys are going to love them. So if the third one in August sounds like a little like we're dozing or getting delirium. Yeah. So if the August 29th episode sounds like we're tired, it's because we're already done.

Or if I'm eating. Don't eat, don't, don't announce the CSS because we're hungry. But yeah, so we got the candles lit. We got lots of water going. We're ready to go. It's nice. It's not freezing up here for once. But anyway, guys, I am Emily Vercell. I didn't get to finish my intro.

Entrepreneur, cookbook author

cleaning chef and temporarily going insane with all the crap that i have to do i know i didn't realize

that you were gone for that event until i saw you post i was like oh crap that's out here already

i know i know i know how you're fitting it all in yeah i went up to there that's the third year in third year in a row. I've gone up there. It's always such a good time. And it was a turn and burn trip, though. It was literally like, you know, I had a 5 a.m. flight to Chicago, drove an hour east to Indiana and then got back home that night about eight or so caught a flight about 645 out of there and came home. everything was on time though oh my gosh it's on time everything goes smooth if you have like an hour delay

it was well here's the thing is like i like intentionally like stayed up late the night before

i was trying to make myself tired because i wanted to be able to go to bed the night before like

seven because i had to get up at like 1.30 or two to get ready to meet.

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