Hey, friends. Welcome to the old-fashioned on-purpose podcast. I'm really excited for our conversation

today. I think it's going to resonate with a lot of you. A little bit of housekeeping

before we dive into the interview today. So, we've had a few comments from a number

of you saying our audio for the last few episodes has been a little wonky and I just wanted

to apologize for that. As you might have figured out, we're getting some new equipment and

new technology on board with the video podcasts and different cameras and different microphones.

So it took us a little while to get in our groove. I think we're getting it figured out.

So if we had some ups and downs with the audios, hopefully it's better now, but thanks for

giving us that little bit of warning and hopefully it's fixed. So today's topic is a really

important one, because as you know, we talk a ton about food on the podcast. And more

often than not, that focus is on food that we might buy at a farmer's market or you might

be growing in your backyard or getting it from local producers. But I know that not everyone

has that availability. And I know even for myself, we grow a lot of our own food and we're

sourcing it from great resources, but there's still some things that I'm just buying at

the regular old grocery store. And that's probably the case for even more of you that

might not live in a row area. You don't have a homestead yet. And you're working towards

it, but it's not your reality at the moment. So I wanted to bring on someone who is an expert

in the field of ingredients. And she is going to help us walk through and sort through all

of the information that's thrown at us at the grocery store shopping trip and figure

out what we should be really steering clear of things to watch for and how to find the

good stuff. So welcome, Carlin. I am so excited to have you.

Well, thank you so much for having me. I'm excited to be here. Before we dive into all

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