Live in Portland - Diane Sanfilippo, Liz Wolfe | Balanced Bites

Podcast Episode #236: Live in Portland

Diane Sanfilippo Featured, Podcast Episodes 1 Comment

Topics:Live in Portland - Diane Sanfilippo, Liz Wolfe | Balanced Bites

1. News and updates from Diane & Liz [3:28]   
2. Shout out: Cultured Caveman [7:22]   
Audience questions:   
3. What I wish I knew about paleo when I started [8:58]   
4. If you could magically wake up with a new talent, what would it be? [14:45]   
5. Describe your perfect donut [17:30]   
6. What does Liz feed her baby? [21:07]   
7. Comedy club or dance club? [27:05]   
8. What advice do you have for yourself 10 years ago? [29:01]   
9. Two top business tips for starting out [31:42]   
10. Getting started with a podcast [39:32]   
11. Audience favorite Balanced Bites podcast moments [45:10]   
12. Audience suggestions for new segments [47:15]   
13. #Treatyoself: Suggestions for donuts and chocolate [55:20]

Links:

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 Show sponsors:

NTA | Podcast Sponsor | Balanced Bites Podcast | Diane Sanfilippo

Live in Portland - Diane Sanfilippo, Liz Wolfe | Balanced Bites Live in Portland - Diane Sanfilippo, Liz Wolfe | Balanced Bites Live in Portland - Diane Sanfilippo, Liz Wolfe | Balanced Bites

You’re listening to the Balanced Bites podcast episode 236.

Welcome to the Balanced Bites podcast with Diane Sanfilippo and Liz Wolfe. Diane is a certified nutrition consultant, and the New York Times bestselling author of Practical Paleo, The 21-Day Sugar Detox, and co-author of Mediterranean Paleo Cooking. Liz is a nutritional therapy practitioner, and the best-selling author of Eat the Yolks and The Purely Primal Skincare Guide. Together, Diane and Liz answer your questions, interview leading health and wellness experts, and share their take on modern paleo living with their friendly and balanced approach. Remember our disclaimer: The materials and content within this podcast are intended as general information only, and are not to be considered a substitute for professional medical advice, diagnosis, or treatment.

Dr. Scott Mills: Welcome to the Balanced Bites live podcast! Please give a warm welcome to your hosts; you know them, you love them, Diane Sanfilippo and Liz Wolfe!

Liz Wolfe: Hey everyone. Hey Diane.

Diane Sanfilippo: Hey Liz.

Liz Wolfe: We’re here at the Balanced Bites live podcast event recording a podcast live!

Diane Sanfilippo: In person. Say hey everyone!

Audience: {cheers} Whooo! {applause}

Liz Wolfe: I just experienced severe gastrointestinal distress

Audience: {laughs}

Diane Sanfilippo: {laughs}

Liz Wolfe: When I realizes we are recording, we are on, we’re live.

Diane Sanfilippo: Yeah, and we have done live events before, but never a podcast. Typically our podcasts we’re not even in the same room, let alone with an audience of about 100 people. We’re really excited to have you guys here, and welcome and thank you all for traveling from far and wide, or from down the street if you live here in Portland. We really appreciate that.

Liz Wolfe: Alright, I’m going to do a quick thank you to one of our sponsors. Pete’s Paleo; they’ve been a sponsor with us for years now, probably since we first invited sponsors on board. We absolutely love them. They’re with us for good reason; because they provide us with the absolutely highest quality premade meals, bacon, broth, and more. You can order online from PetesPaleo.com, and know that you’ll always have good food ready to go from freezer to fridge.

Am I doing another sponsor? {laughs}

Diane Sanfilippo: {laughs}

Liz Wolfe: Scott says do them all. Alright, our other sponsor; hold for Diane.

Diane Sanfilippo: I’m sorry you guys. I had a cold last week.

Liz Wolfe: Vital Choice. Amazing wild caught seafood, totally traceable from the sea to your plate. Diane and I love the salmon, the seaweed salad, the scallops. They have absolutely anything, you can trust the source. We love Vital Choice, we’re grateful for their sponsorship, as well.

And finally, the Nutritional Therapy Association. NTA is the program I went through to become a nutritional therapy practitioner. They have an NTP certification and an NTC certification. Lots of NTPs and NTCs in the paleo/real food world. We love NTA, we’re grateful for their support.

And there you go.

Diane Sanfilippo: How many folks in the Nutritional Therapy Association in a program right now? A good handful of you guys, awesome. Glad to have you here; welcome.

1. News and updates from Diane & Liz [3:28]

Liz Wolfe: Alright, Diane. What are your updates?

Diane Sanfilippo: Updates. Ok, so alright the Balanced Bites Master Class. For those of you who are in the live audience, you got a swag bag and it says Balanced Bites Master Class on it, because we’re getting really pumped and excited because the Master Class is coming. We’ve been talking about it for a long time, but we’re getting through the last final finishing touches. It should be releasing this summer, so we’re really excited about it. And we know that a lot of you guys are going to be super pumped about the content. We know you’ve been learning from us for years, but this is getting everything in one place so it’s kind of a start to finish to really spend almost a day with us, essentially. So some of you may have come to a live workshop in the past, and it will be kind of like that but better, because it’s amazing graphics and all that great stuff. So stay tuned for that.

And, Austin; if anybody is coming to PaleoFx, I have an entrepreneur’s event. It’s a very, very small mastermind event that will be there. We’ve already probably about 30% sold out, so if you’re interested and you're coming to Austin check it out. It’s not something I would say come to Austin specifically for that, but if you’ll be in Austin for PaleoFx, then you can join us for that.

And the last update I have, very quickly about Instagram. You guys know I always have social media; hurray or boo, {laughs} something that’s going on with social media. And Instagram right now is actually making a shift in the way that they share content, and shifting it away from what was known as a chronological order, as well all know. Right? You could scroll back and see everything that you missed. Well, they’re switching it to be a little bit more like Facebook, because if you didn’t know Facebook owns Instagram. They’re going to start to show more popular content.

So unfortunately, you may follow people and you may stop seeing their content. So the best thing we know about how you can be sure that you’re seeing what we’re posting, what we post on the Balanced Bites podcast account, our own accounts, etc. is to interact with the content. Make sure that you’re liking it, that you’re commenting. It’s not for any other reason than we want you to be able to see it.

And you can, if you want to, select to get notifications from a handful of pages that you really don’t want to miss out on, but that’s another story. I don’t know how many people are getting push notifications, you’re phone’s going to go crazy. So, there’s that. But we will always remind you guys that our emailing list, make sure that you're opening those emails, but our emailing list is the best place to stay in touch.

Liz Wolfe: Double tap that.

Diane Sanfilippo: {laughs}

Audience: Whooo! {laughs}

Liz Wolfe: Right? That’s what you do on Instagram, right?

Diane Sanfilippo: Double tap, yep.

Liz Wolfe: Yeah, ok. I don’t know. So my updates.

Diane Sanfilippo: What are your updates?

Liz Wolfe: My updates? I have one update. One big beautiful update. So Baby Making and Beyond, we’re getting a lot closer but I did have a conversation with somebody today who was asking me about it, and I have set up a little beta testing emailing list. So we are going to get it done probably within the next 30 days; that probably means 60 days. Always double it. But we’re going to get it done, and it’s not going to be pretty yet, so it’s going to be a lot of words, a lot of information, probably not a lot of video, necessarily audio just yet. But it’s going to be on the internet, it’s going to exist. So I’ve created a link, if you want to sign up to be a beta tester, which basically just means we’ll let you in early. We will still have to have a fee, because we have to host the account, but it will be substantially less than what we’re actually going to charge for it once it’s all done and rolled out and we do the big launch.

So if you want to get on the beta testing list for Baby Making and Beyond, RealFoodLiz.com/BMBbetatest. That’s a pretty link that will take you straight to the sign up form. If you want to get your name on there, you guys will be the first that I let know about the program’s availability and you can get in there before it’s pretty, but after it’s ready. And that’s all I got!

Diane Sanfilippo: Sounds good.

2. Shout out: Cultured Caveman [7:22]

Liz Wolfe: Diane, do we have a shout out?

Diane Sanfilippo: Do we?

Liz Wolfe: Not in this Google document, no.

Diane Sanfilippo: {laughs}

Audience: {laughing}

Diane Sanfilippo: That’s pretty much how it goes every week.

Liz Wolfe: Pretty much. And then Scott, cut this out. Alright, what about our dinner?

Diane Sanfilippo: Our dinner?

Liz Wolfe: Yeah.

Diane Sanfilippo: What dinner?

Liz Wolfe: The people that catered our dinner?

Diane Sanfilippo: Oh! I’m like, what are you talking about?! I’m like, are we going to dinner?

Audience: {laughs}

Liz Wolfe: Not tonight, no. By the way, I have dinner scheduled at 4:15 p.m. tomorrow, because I’m a mom now and I’ve got to go to bed, so that’s pretty awesome. 4:15 at departure.

Diane Sanfilippo: If anybody wants to know where Liz will be tomorrow.

Liz Wolfe: Yeah, 4:15 tomorrow.

Diane Sanfilippo: So, let’s shout out to Cultured Caveman, our amazing caterer for this event tonight. And we have Heather from Cultured Caveman here in the audience and her pink adorable Where’s Waldo shirt. So you can find her, right back there. We love Heather and Joe, who opened Cultured Caveman, and I remember, I didn’t realize this, I actually kind of forgot, but when they did a Kickstarter I pitched into the Kickstarter, having no clue that I would ever really even be in Portland to eat the food, and then I showed up and they were giving me all this free food. They were like, “oh, yeah you supported our Kickstarter!” I was like, glad you remember because I didn’t remember. {laughs}

Liz Wolfe: Wait, I think I did too!

Diane Sanfilippo: {laughs}

Audience: {laughing}

Liz Wolfe: I stole a bunch of bacon wrapped dates, so.

Diane Sanfilippo: So if you are ever in the Portland area, make sure you guys visit Cultured Caveman. They have an amazing location and a cart also downtown, so check them out.

3. What I wish I knew about paleo when I started [8:58]

Liz Wolfe: Very good. Alright, so, let’s move on to some listener, some crowd questions that we got. We’ve picked some fun ones. The first one from Heather, “Is there something you know about the paleo lifestyle that you wish you knew years ago when you started your journey?” Diane.

Diane Sanfilippo: {laughs} You want me to answer first?

Liz Wolfe: Any thoughts? Yeah you first.

Diane Sanfilippo: So, I actually wish that I knew that keeping things strict for a while and not going into baked goods and all of that; I wish I knew that that would teach me healthier ways and healthier choices and just get used to eating meat and veggies and starches and things like that without kind of going crazy, without it being this come down from the heavens of, “you shouldn’t do this; don’t do this, don’t do that.” Just more, I wish I knew that kind of internally that that would be a good way to go, because I think a lot of people, they just wonder why they’re not feeling great, but they’re kind of making all kinds of brownies and cookies and all of that. Not that I have anything against brownies {laughing} and cookies. But yeah, I wish I knew that.

Liz Wolfe: I think it’s just different from person to person, and what kind of personality type you are, and maybe even where you are in your journey. We’ve talked a little bit on the podcast recently about your personality type and maybe kind of figuring out what that is. And for a really long time, and I can’t be really mad at this whole journey because it’s what got me to this point today, having been able to write a book and kind of consolidate many years of failure and experimentation and research in one place and make a living from it. I think that the whole back and forth, crazy crash dieting, trying to do one thing and failing, really being hard on yourself, feeling like you can’t be successful because you’re not meant to be successful, you’re meant to be a certain way, a certain body type, or whatever it is. Whatever roadblocks I used to give myself, thinking that I wasn’t able to moderate.

And I have to do a little asterisk here, because the whole “everything in moderation” trope kind of bothers me a little bit, because I seriously do not agree with the idea that you can eat anything; transfats or, say highly refined vegetable oils, that type of thing, in moderation. I think those are pretty worthless items, and there is no need to eat them. But you can moderate food intake and bring yourself to a place where you’re enjoying food, you’re nourishing your body with it, but you’re not experiencing this crazy emotional push-pull around it. And that was something that I struggled with even 5 years into paleo, thinking I had to eat all of the; I don’t know, paleofied treats. Maybe I had to eat all the bacon-wrapped dates. Maybe I had to eat whatever it was. I think was still really hard on myself. And maybe that even encompassed what I should or shouldn’t feel like I should look like.

I know I’m rambling a little bit, but I feel like people kind of get where I’m going with it. I wish that I understood that the paleo lifestyle, the real food lifestyle, is something different from any other dietary endeavor, any other plan that you put yourself on, anything that you’re trying to do. It’s an all encompassing way of thinking that alleviates judgment for yourself and for other people, gets you thinking in broader terms about where your food comes from and what it’s purpose is in your body, and enables you to let go of a lot of that old toxic stuff that maybe you were hanging onto, and maybe even brought with you into the paleo lifestyle. So, in a roundabout way.

Diane Sanfilippo: {laughs}

Liz Wolfe: I just said something.

Audience: {laughing}

Liz Wolfe: And now I’m going to stop. That’s what I got.

Diane Sanfilippo: Well I think one of the points that you were just making about what happens when you go paleo; I know a lot of you guys, probably the same thing happened to us when you first learn about a new way of eating. Which it happens with anything, right? It happens with gluten free, it happens with those who go vegan or vegetarian, and people who go paleo for sure; but you become a zealot and you just can’t shut up about it. And you even annoy yourself when you think back.

Liz Wolfe: Yes.

Diane Sanfilippo: Right? On a few years ago, or 5 or 6 years ago. I’m like; oh my gosh, I was one of those people. And if you later go on to write a book about it, at least you feel like {laughs} you had a bit of an excuse. But, Liz what you’re saying, what I’m getting from what you’re saying is that if you understand that it’s really not mostly about the food, it’s kind of about the way that your mindset shifts when you realize that everything you were taught about good nutrition is wrong, you wonder then what else you’ve been told that was wrong, about sunscreen, sun exposure, all that stuff. And it’s a shift for your whole life and your mindset, and that none of us who teach this stuff; myself, Liz, I know folks like Robb Wolf, Chris Kresser, not to speak for them, but I know them well enough to say, nobody wants it to be dogmatic to the point where you’re the zealot going after people who are doing it wrong. And I think that is something that’s a great thing to hear from folks like us, to say that’s not the intention of what we’re doing. We don’t want you guys to come learn from us and have this black and white mentality. It’s why it’s often so hard for us to answer questions succinctly; because it’s not black and white. Right? There’s a lot of gray area.

So that’s it. What we wished we had known is that paleo is not black and white.

Liz Wolfe: Yes.

Diane Sanfilippo: {laughs}

4. If you could magically wake up with a new talent, what would it be? [14:45]

Liz Wolfe: I like it. Alright, this next one is from Elizabeth; great name. “I know you’re both very multitalented,” Why thank you. “But, if you were able to wake up tomorrow, or some appointed day,”

Diane Sanfilippo: {laughs}

Liz Wolfe: “With a completely new skill or talent that is unlike anything you’ve ever done or been good at and enjoy it for a day, what is it and what would you most love to do?”

Diane Sanfilippo: Why are you giving this to me first? {laughs}

Liz Wolfe: I don’t know, I feel like you probably got something.

Diane Sanfilippo: You guys are under the impression that we prepare at length for these things, but we do this every single week, and we have some business questions down the list here, and when you do a podcast every week for more than 4 years, your time commitment to hours of notes ahead of time significantly shrinks.

Audience: {laughs}

Liz Wolfe: It’s more fun, anyway.

Diane Sanfilippo: It’s more fun this way.

Liz Wolfe: To not know what’s coming. I have one; do you have one?

Diane Sanfilippo: Alright, you go. I do have one, but it only sort of answers the question the way she wrote it, but I don’t care I’m just going to answer it how I want to answer it.

Liz Wolfe: Just do it your way; it’s your podcast. Do it how you want. I would love to be able to sing. And that’s really boring, but do you ever just think, if you could just get on the bus and belt out a Disney song without being annoying.

Audience: {laughs}

Diane Sanfilippo: {laughs} I’ve never thought that before.

Liz Wolfe: So, having… I’m a mom now. The kid was here a little bit ago; she had to go to bed so she didn’t get to stick around. So now we’re learning music, and I feel like this horrible mom because I feel like I should be singing to her, and I should be playing music, but I don’t really know what to play and every once in a while she’ll have these toys that will play a song, and she’ll do this real cute thing where she’s like … so she’s dancing, like she feels the music, but I’m in no way providing that stimulation for her so it’s a source of extreme guilt for me. {laughs} So I’ve been thinking a lot lately that I wish I had some kind of musical talent or singing talent such that I could bring up an intelligent and well rounded daughter. {laughs}

Audience: {laughs}

Diane Sanfilippo: Did your mom sing to you?

Liz Wolfe: No! That’s what I’m saying!

Diane Sanfilippo: I think you're intelligent and well rounded, so it’s going to be just fine! Ok, so honestly, I think I would probably be a trapeze artist; which, the part that that doesn’t apply to this question is that I did train on static trapeze for a year and a half several years ago; more than several at this point. {laughs} Many years ago. But I feel like that would be really fun to have a very physical job where you get to kind of express yourself artistically, which is kind of a similar little vein there. But I just watch aerial performers and I think; “Wow. I wish I could do that.” So, there you go.

Liz Wolfe: Ok.

Diane Sanfilippo: Plus they’re strong. They just, they’re all freaking buff and strong, and that looks awesome.

Liz Wolfe: Yours was better than mine.

Audience: {laughs}

5. Describe your perfect donut [17:30]

Liz Wolfe: Way more interesting. Alright, the next one is from Roxanne. Ok, so if I was a singer, I could have sung Roxanne.

Diane Sanfilippo: {singing} Roxanne! Not a singer.

Liz Wolfe: Very good. “Since we’re in Portland, home of Voodoo Donuts,” whoa. We had a very visceral reaction from the crowd there. Voodoo Donuts. “Describe the donut for which you would wait an hour in line. Pretend we’re not paleo for a second, of course.”

Diane Sanfilippo: Of course! {laughs}

Liz Wolfe: Have you guys been to Voodoo Donuts? It’s ok. There’s no…

Diane Sanfilippo: No need to be quiet.

Liz Wolfe: Yeah.

Diane Sanfilippo: You guys can be a little rowdy.

Audience member: It’s not that good.

Audience member: It’s not that good.

Diane Sanfilippo: Oh, really?

Liz Wolfe: It’s not that good? I’ve really wanted a donut for some time.

Diane Sanfilippo: Whoever wrote this question obviously thinks it is.

Audience member: It is.

Audience: {laughing}

Liz Wolfe: No judgment. I’ve actually been wanting a donut and a margarita probably since I found out I got pregnant, so, I’ve been thinking about this for a really long time, and we might actually go. What’s that?

Audience member: Petunia’s.

Liz Wolfe: Petunia’s. Ok. Ok, Petunia’s.

Diane Sanfilippo: Gluten free.

Liz Wolfe: Alright, so.

Diane Sanfilippo: Describe your perfect donut, Liz. It’s like describe your perfect date, but for food people.

Liz Wolfe: I would say April 25th. I’ve already done that joke before. I think I just want a really good traditional glazed donut. Sometimes when you try and dress them up a little bit too much, it’s a little too much. Or sprinkles; actually I really like sprinkles. I’ll do a sprinkle one. What about you.

Diane Sanfilippo: So, can I get more than one donut?

Audience: {laughing}

Diane Sanfilippo: Because I traditionally would get more {laughs} than one donut. Because who eats one donut?

Liz Wolfe: You can get as many donuts as you want.

Diane Sanfilippo: I would like the following donuts:

Liz Wolfe: {laughing}

Audience: {laughing}

Diane Sanfilippo: {laughs} I would like a glazed donut; this is me ordering. I don’t know if these exist.

Liz Wolfe: You’re getting kind of sweaty! {laughing}

Audience: {laughs}

Diane Sanfilippo: {laughs} I would like the following dozen, and they’re just for me. No, I would like a glazed donut as long as it’s one of those really light ones, not a cakey one. It’s got to be a light, fluffy; are they light and fluffy? Alright, so a glazed donut. Then I would also like a maple frosted donut, maybe with bacon maybe not. I don’t really care that much about the bacon, but I do like salt with my sweet stuff. I take treats very seriously.

Liz Wolfe: {laughs}

Diane Sanfilippo: I’m being very serious.

Audience: {laughing}

Diane Sanfilippo: I would also like a chocolate frosted donut {laughs}. This is a little bit Dunkin’ Donuts style because I grew up on the East Coast, so Dunkin’ Donuts. With the white, I don’t know that’s its really vanilla, because it’s Dunkin’ Donuts, it’s not fancy. But the white frosting marbled on there with the chocolate; anybody else? Alright, fine I’ll be done. I might also want a jelly donut {laughing}.

Audience: {laughing}

Diane Sanfilippo: But all of these, much like a box of a chocolates where you know how you get the chocolates with the code of what they are; when I was a kid that was a really big deal because I didn’t want to bite into a bad one. But I would definitely take a bite of each, and if one of them wasn’t that good, I mean I might still eat it later but right then.

Audience: {laughs}

Diane Sanfilippo: So I think I just named 4 kinds of donuts? So I would have 4. That’s the donut I would have, it would be 4 donuts.

Audience: {laughs}

Diane Sanfilippo: {laughing}

Liz Wolfe: You didn’t plan that in advance, either, I don’t think. I don’t see any notes about your 4 donuts. {laughs}

Diane Sanfilippo: No, there’s no notes.

6. What does Liz feed her baby? [21:07]

Liz Wolfe: Alright, that was good. Petunia’s, though. Alright, very good. This one we actually didn’t get a name with. This one is for Liz.

Diane Sanfilippo: That’s you.

Liz Wolfe: That’s me. Hi! “Robb Wolf recently posted about how he feeds his kids, and I was curious if you had any thoughts on that or how and what you feed your baby?” Didn’t we see that post? Robb Wolf’s post? Ok. I’m curious; he talked about basically prechewing food, alright. This face, right here, yeah.

Audience: {laughs}

Liz Wolfe: So how many people thought that was kind of gross? Ok, got a couple. How many people; nobody is going to raise their hand. How many people have chewed food for their kids before? Alright. I mean, there have been times where I don’t have anything to chop stuff up with, and I’m like; I’ll just do it real quick, so it has happened. That’s actually really a very common preference, and it’s super common in other countries that are kind of as hygienic; not hygienic, because it’s not not hygienic, but aren’t as obsessed…

Diane Sanfilippo: Didn’t Gwyneth Paltrow or somebody do that; somebody famous?

Liz Wolfe: Alicia Silverstone.

Diane Sanfilippo: Ok. Whatever, same difference.

Liz Wolfe: And I found out about that 10 years ago whenever she was doing it. Now, she did make a YouTube video.

Audience: {laughs}

Diane Sanfilippo: If anybody wants to watch it.

Liz Wolfe: Of herself doing it, so I just don’t know how that resounded with everybody, but that’s actually a pretty common thing. And it’s probably not the worst idea in the entire world, quite honestly. We pass a lot of bacteria back and forth, and this might actually be something we’re meant to do with our kids. It’s a super interesting strategy, I don’t do a lot of it, but I’m not saying I never have. It’s actually a really good strategy for me, as well.

So my kid is a round 1 year old; we started solids around 7 months. She has had some gluten free grains; some quinoa, some amaranth, some millet. She’s not really that into them, but I’m not super dogmatic about the paleo thing when it comes to the kid and traditional foods. So I’m all about traditionally prepared stuff, giving her a little bit of everything and seeing how she does with it. We do a lot of egg yolks.

One of the first things that I did with her was {laughs} to give her really thinly sliced marrow bone and just let her gnaw on it. I actually tied a ribbon around it and then tied it to her shirt straps {laughs} so she could gnaw on it for a while without throwing it on the floor, because you know how kids are just like, done, done, over and over, throwing stuff on the floor. You don’t want to chase a marrow bone around, especially if you have dogs that are waiting for whatever the kid is going to throw on the floor. So, she’s done that, gnawed on a roasted marrow bone.

We’ve given her pieces of steak to gnaw on. I think making sure your kids get adequate dietary iron probably starting from around 7 months is an important thing to keep an eye on. KellyMom.com has some good wisdom surrounding what type of iron kids need, whether rice cereal is actually necessary; surprise, no. And how long, for example exclusively breastfed babies can go without having to really keep an eye on their iron, so that’s a good resource.

But if you’re doing a lot of liver, and a lot of meat with your kiddo; prechewed, whatever you want to do, you’re probably going to be ok. What else have we done? Starches, fibrous veggies, a lot of broth. I haven’t done a whole lot of unfermented dairy yet, but I’ve given her little tastes of that. And really what’s been cool about it; she’s into everything. I think the most powerful thing we’ve done around food with her is not to be really expressive around it, not to be, “Oh, is that good? Is that so good!” Or, alternatively to make a really weird face when you're like, “Uh, is she going to like this liver that I’m putting on her plate.” Because I think kids pick up on the attitude with which you serve them food, and who knows. She’s only a year; maybe she’s going to get really picky next year. I see a couple of people that are like; yeah, just wait until she has a mind of her own. But I think that is really helpful, to be kind of neutral about it. Give them the food and kind of let them pick what they like and not like; stop eating, eat more, that type of thing.

What else on that? Yeah, I think that’s about all I had to share about that. Alright, cool.

Diane Sanfilippo: I listened to a really good podcast recently called Gastropod, and if you like to learn about food in depth, they do different topics. I don’t know if it’s every two weeks or something, but that’s one of the ones on my rotation. And they did a whole episode about feeding kids, and what you were talking about with not making a face about it, not being overly expressive, and not glorifying certain things versus others. They did kind of mention that being pretty effective. And that kids, surprisingly, respond really well to things just presented to them over and over again, and even kids in other countries may be given kimchi, for example, on a plate with other things. They might try it one time, spit it out; they might try it again, and again, and again and eventually not spit it out. That was something I thought was pretty interesting.

Liz Wolfe: I’ve got to listen to that. I wanted to also add; kids that are fed real food and maybe if you’re a parent and you’re dealing with this you can kind of give me a yes or a no; it seems like she has a pretty good internal guide for what she needs and maybe what she doesn’t need, so I don’t worry as much about whether she’s actually getting the nutrition she needs. I don’t think her taste buds are screwed up or dullened by any kind of fake food. So I do trust her preferences, which is a really beautiful thing because at the beginning I was probably giving myself a harder time than I needed to about watching and making sure she ate this much liver, and that much squash, and that type of thing. So that’s been really cool.

And the other thing I wanted to let folks know is, we’ve never actually fed her; spoon fed her. From the beginning we just put stuff on the tray and kind of let her grab it and put it to her mouth. I think she’s developed a pretty cool sense of agency around food and her diet. I think it’s been pretty cool to kind of give her that kind of control.

Diane Sanfilippo: I like that.

7. Comedy club or dance club? [27:05]

Liz Wolfe: Yeah. Alright, cool. You’ve got a few business questions. These are always fun; my answer is, “I’m not sure. I don’t know.”

Diane Sanfilippo: Your answer is; “ask Diane.”

Liz Wolfe: Ask Diane! And ironically, I’m actually doing a talk at the Nutritional Therapy Conference about building a business.

Audience: {laughs}

Liz Wolfe: But there are a lot of ways to go about things.

Diane Sanfilippo: Yes, for sure.

Liz Wolfe: Probably I’d try it her way first, but hopefully people get a little bit out of my talk.

Diane Sanfilippo: My way is not the way for everyone, I will say that.

Liz Wolfe: Alright, this one is from Holly. “What advice would you give to yourselves 10 years ago; and if that’s not lighthearted enough, how about, comedy club or dance club?” This is a fun one.

Audience member: It was meant to be open ended.

Liz Wolfe: Ok. Ok. I think we might have copied and pasted it incorrectly.

Audience member: Any advice.

Diane Sanfilippo: We can hear, we can clarify from the actual… Sorry. That was very The View of me.

Audience: {Laughs}

Diane Sanfilippo: That show is literally women talking over each other for an hour. I’ve watched it.

Liz Wolfe: I’ve never watched it.

Diane Sanfilippo: It’s ridiculous.

Liz Wolfe: Is Whoopi Goldberg still on that show?

Diane Sanfilippo: {laughs} I think so.

Liz Wolfe: All I can think of her is in Sister Act with the… Alright. Comedy club or dance club?

Diane Sanfilippo: This is going to be hard to edit; we did that really badly. I’m sorry.

Liz Wolfe: {laughs} I’m sorry. I’m so nervous.

Diane Sanfilippo: I think comedy club, because; can I go to the early show? There are early shows, right?

Liz Wolfe: Yes.

Audience: {laughs}

Diane Sanfilippo: I’m too tired for a dance club.

Liz Wolfe: Do the hecklers go to the early part of the show or the late show.

Diane Sanfilippo: I just mean an early show; like can be home and in bed by 10.

Liz Wolfe: Oh. I thought you meant you don’t want to see the people that warm them up.

Diane Sanfilippo: If I go to a comedy club. Versus a dance club; I’m too old for that. No, no dance club.

Liz Wolfe: I’m going to say comedy club as well. I… Never mind; I’ve been to dance clubs before, and I’m always the one; you know, friends want to go to the dance club and you’re the one that’s at the edge like; I’m stupid.

Diane Sanfilippo: You’re known as a wallflower, Liz. {laughs} That’s a wallflower.

Liz Wolfe: Yeah.

Diane Sanfilippo: Alright.

Liz Wolfe: I just don’t like drinking that much to drink to the point that I could get in the middle of the dance floor and have a good time.

Diane Sanfilippo: Totally.

Liz Wolfe: That’s all I’m saying.

Audience: {laughs}

Diane Sanfilippo: I did many years ago.

8. What advice do you have for yourself 10 years ago? [29:01]

Liz Wolfe: Yep. Alright, what advice would you give to yourselves 10 years ago? Stop dancing.

Audience: {laughs}

Liz Wolfe: You look stupid.

Diane Sanfilippo: Should I take this to the business angle.

Liz Wolfe: Yeah, why not.

Diane Sanfilippo: Holly, we can follow-up with our listener who asked the question. Ok, so 10 years ago? What the heck was I don’t 10 years ago? 2006. I think my advice to myself then would have been to just keep going, and if what I did wasn’t working I would be fine and I would learn something from it. I know that sounds really lame and typical, but it’s totally true.

I think 10 years ago I was working as a graphic designer and not long after that quit the graphic design job to open a meal business which I shortly thereafter learned was not a good idea for me; I could not handle it. I burned out way too quickly. And I honestly didn’t know how to make a profit doing it; it’s not easy. Hat tip to Heather and Joe for figuring that out {laughs}. But I think that probably would have been it; I don’t think it would have been any specific, “Do this, don’t do that.”

But I will say also that my instincts at the time to not go into business and get a loan for it, because that was something I was considering, that was a good instinct on my part. I’m very quick to take a risk when I’m betting on myself and how much energy and effort and time and thought and caring I’ll put into something that I’m doing, but I’m very risk averse when it comes to large sums of money that I will owe somebody else. So, that for me was something that I’m glad I didn’t write a business plan and get a loan for the meal business, and then have that flop. I really think 9 times out of 10 if not more, you can find a way to build it from scratch. There are certain businesses you do need capital for, but most of you guys in this room, if you’re thinking about a nutrition career, for example, you probably don’t need to do that. But that’s just kind of my thoughts from 10 years ago.

Liz Wolfe: Things just move so fast technology wise. I feel like now I could give people the advice that you can literally build anything that you want to build, just have confidence in your ability to do it, because there are people out there that think that way about themselves and their out there building businesses and being successful, and if you’re like me you’re sitting there going; “oh, I probably couldn’t do that.” Yeah, you can. You actually can do that. You can do pretty much anything you want to do, and you can figure it out. But that’s also, now that we have the internet, you can pretty much figure anything out yourself. I think maybe 10 years ago; I don’t know. It would have been a little harder.

Diane Sanfilippo: 10 years ago I certainly had an emailing list.

Liz Wolfe: You’d have to go to the library.

Diane Sanfilippo: I had an emailing list in the 90s, by the way.

9. Two top business tips for starting out [31:42]

Liz Wolfe: Alright, next question is from Allison. “What two top business tips to someone just starting out?” I think I just kind of gave mine. “You can do it!”

Diane Sanfilippo: What was it? Oh, to have the confidence. Hmm, well that’s one. What’s your second one?

Liz Wolfe: We both have to give 2?

Diane Sanfilippo: I don’t know.

Liz Wolfe: I thought we could put our heads together on this one. Second one; {laughs}.

Audience: {laughs}

Liz Wolfe: Don’t do things because you think it’s what people want. Because if you’re constantly catering to other people and trying to figure out what you should put out there, you’re going to completely miss where your talents actually lie and what you’re capable of providing to other people at the highest level. So I think for a long time at the beginning, I was like, “Oh, people want to read about this. I should write this because people ask that question.” And I was completely missing what I was actually pretty talented with, which was myth busting. Digging up dirt on things like vegetarianism, or John Harvey Kellogg, or the cholesterol myth, and putting those out there. I finally ended up writing a book about that stuff, but for a really long time I was so concerned with what I thought people wanted to hear versus what I was actually talented enough to put out there.

Diane Sanfilippo: See, I’m glad I pushed you.

Liz Wolfe: Thanks for pushing me. Number three; have someone like Diane who forces you to do stuff that you don’t want to do.

Audience: {laughs}

Diane Sanfilippo: Like a podcast for more than 3 years.

Liz Wolfe: Like a podcast for 4 years.

Diane Sanfilippo: So, two tips I would say, probably the first one, in looking at the landscape of sort of online internet business, which everyone is kind of getting caught up in these days; the number one thing, and I’ve talked about this on the Build a Badass Business podcast, I’ve got a bunch of folks who have been on my team as moderators who are awesome, members of my team here and some 21-Day Sugar Detox coaches; the number one thing is to get out and meet people in person in your community. Because what happens online, and you know I just mentioned at the beginning of this show, Instagram reach is going to start dropping. Well, everyone has had themselves all in a tizzy about growing their Instagram following, and then what happens? The reach actually declines.

As soon as we stop looking at the internet and the potential of the entire world, and turn it back to looking at our communities; the community especially here in Portland and wherever you guys are; and if you’re in a town that’s a really tough town for healthy living and nutrition and that’s what you want to teach, I would strongly consider moving. Honestly. Because people have asked me that question before; they’re like, “I have a meal business and my town is just not responsive.” I’m like, you need to move. You can’t build something if people aren’t interested. You have to be where your people are.

And that is the cool thing about the internet and an internet business, right? You can connect with people who are anywhere who are interested in what you’re teaching, and if you want to teach about thyroid, or about prenatal health and all of that stuff, you can find your people on the internet. That’s cool. But meeting and connecting in person is a thing that can never be replaced, and it’s what we’re trying to do on the internet. We’re trying to connect with people, but there’s a chasm of space and time, and we’re not in the same place, and we’re not looking at each other, we’re not sharing an energy exchange.

So it’s the most important thing. Whether you have one person show up or 100 people show up. If you hold an event and one person shows up; guess who you’re going to still see commenting on your Facebook feed in 5 years? That person. Because I still see them. I’ve done events when it’s 3 people, 5 people, I know their full name, I know their first, middle and last name, I know their face, I know their dog’s face because that was her avatar for a while.

Audience: {laughs}

Diane Sanfilippo: I know these people! So that’s the number one thing. The second thing, and this one sometimes gets a little controversial with people but, people go back and forth on the idea of hustle. And I kind of am over it when people say to slow down and not hustle when people are trying to build something and want and expect a result in an unreasonable amount of time for the amount of effort and energy and focus and attention that they’re willing to give it. If you don’t want to hustle, that’s cool; don’t expect the business to grow and succeed at the pace you see other people’s businesses growing and succeeding if they are hustling.

However, if you have a health condition and you’re driving yourself into the ground, and this is not a criticism in some kind of way to call anyone out or whatever; but there are plenty of health practitioners, plenty of other authors, tons of people who are driving themselves into the ground with their health, and those are the people I would say, “Can you please stop hustling? Can you just sit for a minute?” because the result of what you’ll do if you take care of yourself first; and I know this something that; a lot of you guys are parents, you don’t realize it until a certain point in time. The result of what you’ll do when you give yourself the grace and the time and the space to kind of recover; what you will put out there after is so much better quality. The quality of it will just be better. Your attention and your focus will be clearer. Your energy will just be so much better for it.

So, I think it’s a little bit tough, and again I’m not trying to criticize anyone who is working really hard and unfortunately that kind of thing happens, a health crash happens. But if it happens repeatedly, and you’re not listening to it each time, you’re not listening to that first sign that that was probably too much for you, then I think you need to scale it back. But I do think people don’t realize how much work and effort it takes to grow a business. I work really hard. I work all the time, I work really hard. And so if you’re looking at someone like me, and you’re like, “I want to do that.” It’s like, well are you prepared to work more than you really are comfortable working. Because that’s what it’s going to take. You don’t have to do that, but your business will be a little bit different. And that’s cool.

And just a side note to that; one of the things that I love about having grown a business that is a little bit bigger is that this isn’t for everyone either, but I now have a team of people. I think we have maybe about 10 people; there’s probably 5 or 6 or 7 here right now; we’ve got Amanda, who does video for us, we’ve got Moriah in the back who is our graphic designer, Kate is our content coordinator; Holly is here somewhere who runs the 21-Day Sugar Detox program, the coaches program. We have some of our current and past moderators; Jennifer and Cassy up here in the front, and Kim somewhere. I love being able to pay people to do something they love and support my work, and a lot of times now there are days where I really don’t do much at all because I have a team helping me.

If we record a podcast one day, I have to tell myself, “that was work today, now rest for a while.” Because it does take a lot of energy. No, seriously. Right now we’re doing this, and the rest of the weekend I’m not really going to do that much. And Monday and Tuesday, I might not do that much. So, that’s kind of a little bit of a roundabout answer, as well. But that’s what we do on this show.

Audience: {laughs}

Liz Wolfe: What?

Diane Sanfilippo: I don’t know what I was talking about.

Liz Wolfe: I, it’s interesting though, you have a huge team and I don’t. I have myself, I have a friend that does some hours as an assistant, and somebody else that helps me a little bit with customer service for my skincare guide just because I’m worried that I would let it fall off, and I want to be responsive with folks. But I mean, I guess it really does depend; what exactly are you trying to build, how much do you want to make, how much do you want to work. Things like that; you really do have to get pretty detailed about it. And I’m actually going to talk quite a bit about that at my Nutritional Therapy Association talk, so hopefully I can offer more insight there. And you still can make a viable living doing it my way.

Diane Sanfilippo: You do not have to have a big team.

Liz Wolfe: Right.

Diane Sanfilippo: The more people on your team, the more money is going out of your pocket, you guys. There are people who have these huge businesses, tens of millions of dollars, and you forget how much money goes into actually running that business. So I think having one person help you is plenty, totally.

Liz Wolfe: Right.

Diane Sanfilippo: Cool.

10. Getting started with a podcast [39:32]

Liz Wolfe: Ok I’m going to rapid fire my answer for this next one. This is from Natalie, “What advice would you give to someone starting their own podcast? How much time a week approximately do you, should you, spend on prep, editing, and publishing, and marketing? I realize this is relative to how much time you want to put in to be successful.” Yep. “Is this a full time job for one person, or for three?”

So here’s my thoughts. For starting your own podcast what I did was to go to Pat Flynn’s site, SmartPassiveIncome.com. He has a whole starting a podcast tutorial. That’s what I followed to set up Modern Farm Girls. How much time a week? I’m not sure. My kind of thought at this point after 4 years of doing this every single week is to maybe underpromise and over deliver. Like maybe; Modern Farm Girls started out, we wanted to do it once a month. It turns out I couldn’t even commit to that, so Diana Rogers has been really taking the helm of that one. But maybe once a month or once every two weeks. Once a week is a huge commitment; huge commitment.

Diane Sanfilippo: Huge.

Liz Wolfe: And I don’t even do any of the work.

Diane Sanfilippo: My team does all the work.

Liz Wolfe: {laughs} Yes.

Diane Sanfilippo: Once we record the episode. Seriously.

Liz Wolfe: They do.

Diane Sanfilippo: Because we used; Liz used to edit the podcast {laughs}.

Liz Wolfe: I used to edit it, upload it, do all of it.

Diane Sanfilippo: Yeah. What happened? I was like, you’re done doing that.

Liz Wolfe: I was like, I’ll show up.

Diane Sanfilippo: Stop doing that.

Liz Wolfe: Yep.

Diane Sanfilippo: We record the episode, and then my husband edits it, thanks honey. And then it goes for a transcript, it goes for graphics, it goes for video clips of the quotes from the show. We do all kinds of fun stuff with it now, but in the very beginning it was just Liz and I and it was maybe, I would say anywhere from 3-5 total hours a week of work.

Liz Wolfe: Yeah.

Diane Sanfilippo: Between the editing and just planning it and pulling questions together and all of that. So it kind of depends on the quality of how you want the whole thing produced. Do you want musical interludes? You know {laughs}. Do you want segments? Do you want everything cut together? I definitely think that people should just start out by getting it done, because there are people who are all about making it perfect before you get it out there, but perfection just really doesn’t exist. Or, if you want it to be perfect, it’s going to take you so much longer, and you’re going to hate it a lot faster. So, one of the reasons why in the very beginning we were not editing almost anything out, because we were like; we’re either going to edit it or it’s going to get done. So it’s one or the other.

But I don’t think it’s really a full time job for somebody, but somebody could make a full time job out of having a podcast if they wanted to have it multiple times a week. But I don’t think, if you’re new to podcasting, I don’t think you can earn a living to make it a full time job right out of the gate. We really do not earn money from the podcast. We have sponsors; they help to pay for the actual production of the show. We really don’t net anything from that. So maybe that’s good or bad business on my part, but that’s not really the purpose of inviting the types of sponsors that we invite, who are not huge companies. We want to invite companies that we want to connect with you, and often times that’s going to leave us not with somebody who can pay tens of thousands of dollars an episode.

So that’s kind of it. I think; other advice, I think having a co-host is really fun. I think you guys probably listen to a bunch of podcast; if it’s just one person, a shorter show is better. When I do it by myself, if I do a business episode, it’s 15-20 minutes of just me kind of blabbing. You can see how easy that is for me.

Audience: {laughs}

Diane Sanfilippo: {laughs}

Liz Wolfe: Uh-huh. {laughs}

Diane Sanfilippo: But Liz and I, we only became friends because I was like, “hey do you want to do this podcast with me?” We didn’t even know each other before hand. But I heard her on an episode of a short lived podcast by our friends the Food Lovers. It was called the Food Lovers Dish, and it was very much like the Delicious Dish on Saturday Night Live.

Liz Wolfe: Mm-hmm.

Audience: {laughs}

Diane Sanfilippo: But I heard Liz on an episode, and I was like; I like her voice, just the sound of it, and I liked what she was saying about nutrition. So I called Liz; she was in the bathroom but she took the call.

Liz Wolfe: Uh-huh.

Audience: {laughs}

Diane Sanfilippo: I think that was what happened.

Liz Wolfe: It was. Yep.

Diane Sanfilippo: She was like, who is this, what do you want? But I think having a co-host is great. It makes the dynamic really fun. It challenges you to come up with interesting content or not so interesting, I guess depending on who’s listening. But I think it is challenging, also, as your life changes and you’re trying to get each other on the desk to record.

Liz Wolfe: Yes.

Diane Sanfilippo: That does become a big challenge.

Liz Wolfe: On that note; pick somebody that you respect. It was probably a gamble for us to not know each other and jump down this hole; but really, I know quite a few people who have started podcasts with partners that couldn’t stick with it, that kind of disappeared, that lost a lot of steam and a lot of passion, so that’s something that you need to definitely seek out as a partner who either complements you enough to pull you along with them when you’re dragging a little bit, or somebody that has as much zest for the whole thing as you do. That’s really critical to a partnership.

Diane Sanfilippo: But whatever you do, if you are going to start a podcast, whatever commitment you make to the timing and the schedule, commit to it and actually do it. Because a lot of people put out 3 episodes, and then that’s it. If you’re going to do it, go ahead and do it. But it’s more work than it looks like. Always a lot more work than it looks like. Or sounds like, I guess.

11. Audience favorite Balanced Bites podcast moments [45:10]

Liz Wolfe: Alright, you think we make it sound like a lot of work? I don’t know. Alright, this next one; you want to start this next segment?

Diane Sanfilippo: Well, considering we have about 10 or 15 minutes left I think we should go to this.

Liz Wolfe: Right here?

Diane Sanfilippo: Yeah.

Liz Wolfe: Alright. This is a fun one. This is the submissions for favorite Balanced Bites podcast moments. “I love the “ask us anything” show as it gives us a fun chance to get to know you guys better.” That’s good.

Diane Sanfilippo: That is good.

Liz Wolfe: Yeah.

Diane Sanfilippo: We did those for episodes 100 and 200, I think.

Liz Wolfe: Mm-hmm.

Diane Sanfilippo: {whispering} Everybody’s so quiet.

Audience: {laughs}

Diane Sanfilippo: {laughs}

Liz Wolfe: Ok. Everybody’s butts are ok. These are hard chairs, I know.

Diane Sanfilippo: This is a little bit awkward, I’m not going to lie.

Liz Wolfe: I know!

Diane Sanfilippo: Because we’re so used to doing this…

Liz Wolfe: It’s performance art.

Diane Sanfilippo: Just us. And because you guys are trying to be quiet. I mean, I think you’re trying to be quiet.

Liz Wolfe: I just got this feeling that I needed to check and make sure my fly was zipped.

Audience: {laughs}

Liz Wolfe: Because I was standing here this whole time. Oh man. Alright, next one. A bunch of people said the banter and personal stories. “You can hear the passion you both have for this business, and it makes me feel like I’m hanging out with friends on my commute to work.” That is awesome.

Diane Sanfilippo: How many of you guys listen on a commute? Commuters.

Liz Wolfe: That’s so cool!

Diane Sanfilippo: That’s cool. Love it.

Liz Wolfe: Alright. “I’m a fan of Dr. Perlmutter, so number 204 was awesome, but who doesn’t love Chef Pete.” Aww.

Diane Sanfilippo: I don’t know who doesn’t love Chef Pete.

Liz Wolfe: I know. “All your quick-tip style podcasts are great too.” The rapid fire ones.

Diane Sanfilippo: Very cool.

Liz Wolfe: Those are fun.

Diane Sanfilippo: Very cool.

Liz Wolfe: {laughing} This is the first I saw this. “Anytime Liz…”

Diane Sanfilippo: {laughs}

Liz Wolfe: “Anytime Liz quotes a 90s movie or TV show, or sings, or raps.” Have I rapped?

Diane Sanfilippo: They like your singing!

Audience: {laughs}

Liz Wolfe: When did I rap? Oh my gosh, I know, all of a sudden I’m drawing a blank on all the raps that I do all day. Wow. Alright {laughs}. Let’s move on to the next segment.

12. Audience suggestions for new segments [47:15]

Liz Wolfe: So, we really liked this one. The submissions on this one; new featured segments for the show. Right now we do #Treatyoself, and we do shout outs.

Diane Sanfilippo: We forgot about the kitchen tip, quite honestly.

Liz Wolfe: Yeah.

Diane Sanfilippo: I think it fell off the document when we were doing interviews for a while, and I forgot to put it back.

Liz Wolfe: {laughs} Well I never listen to them anyway.

Audience: {laughs}

Liz Wolfe: Sorry.

Diane Sanfilippo: They were voted as something that people like. People like my kitchen tips, Liz!

Liz Wolfe: They do! I used the one with the Dijon mustard in the salad dressing. The Dijon mustard as an emulsifier, that’s a good one. I like that one.

Diane Sanfilippo: This is a widely known way to make salad dressing, just FYI.

Liz Wolfe: I didn’t know. I didn’t know!

Audience: {laughs}

Liz Wolfe: I didn’t know.

Diane Sanfilippo: Not original to me.

Liz Wolfe: Oh man. Alright, so here’s an idea. “A segment where you and listeners share their comical kitchen and paleo fails.” I could get on board with that one.

Diane Sanfilippo: I feel like you had one not long ago.

Liz Wolfe: Well, yeah.

Diane Sanfilippo: Didn’t a Pyrex; did you have a Pyrex explode?

Liz Wolfe: Oh no, that was quite a few years ago. But yeah that’s happened to me. Has that happened to anybody else? Ok, one person.

Audience: {laughs}

Liz Wolfe: Ok wait. More than one person, ok. You pour; I guess I should have known not to pour, what, cool water in a hot pan.

Diane Sanfilippo: Yeah.

Audience: {laughs}

Diane Sanfilippo: I don’t know.

Liz Wolfe: I really didn’t; I really didn’t know. I don’t know.

Diane Sanfilippo: I also heard that you’re not supposed to take a Pyrex; it’s the tempered glass or something, right?

Liz Wolfe: Yes.

Diane Sanfilippo: I don’t think it’s specific to that brand.

Liz Wolfe: I don’t know, why did I just say yes? I don’t know. I don’t even know what tempered glass is.

Diane Sanfilippo: Anchor or Pyrex. Ok, you’re also not supposed to set it on a cold countertop. So if you have a marble countertop. You guys want to know where I learned this one is America’s Test Kitchen. That is the real life version of Delicious Dish that you may have seen on Saturday Night Live. It’s extremely dry and I love it. {laughs}

Audience: {laughs}

Diane Sanfilippo: It’s really nerdy.

Liz Wolfe: Alright.

Diane Sanfilippo: Oh I love that show.

Liz Wolfe: How about a try this at home segment.

Diane Sanfilippo: What would we tell them to try at home.

Liz Wolfe: Like, don’t try this at home?

Diane Sanfilippo: {laughs} Liz wants to tell you what not to try at home.

Liz Wolfe: I could just say what not to do. Try this at home.

Diane Sanfilippo: Don’t try this at home?

Liz Wolfe: How do you get your avocado to go in a little … thing.

Diane Sanfilippo: I don’t know, do you mean like the flower thing.

Liz Wolfe: Yeah.

Diane Sanfilippo: You’re really going to want to do that.

Liz Wolfe: All your pretty Instagram pictures.

Diane Sanfilippo: I just regrammed that, I didn’t do that. That was a regram.

Audience: {laughing}

Diane Sanfilippo: {laughs}

Liz Wolfe: Ok.

Diane Sanfilippo: #Regram.

Liz Wolfe: Ok. Moving on. “Maybe a quick recipe or quick fix meal you recommend, or maybe a funny story you could turn into a meme, or a question of” whoever did this one, I love the enthusiasm. It’s like, idea after idea.

Diane Sanfilippo: Or.

Liz Wolfe: Maybe a funny story, or maybe a question of the week like Jimmy Fallon does. Which I love Jimmy Fallon. He’s doing a good job. “And you could share the best/funniest replies. Anything that creates interactions between you and your listeners more is always a winner.” Wait; so. {laughs}

Diane Sanfilippo: We did this for a while.

Liz Wolfe: We actually did that. And we didn’t get a whole lot of replies, but maybe there’s a better {laughs}.

Audience: {laughing}

Liz Wolfe: We actually had a discussion in our… back room.

Diane Sanfilippo: In the green room.

Liz Wolfe: In the green room where I said; why don’t you let me take this one, and I’ll be a little bit less East Coast about my response. Because Diane can be very direct, and maybe I can be a little bit nicer. But, maybe if anybody has any suggestions as to how we can make it more obvious that we want people to hashtag stuff and participate, we’re definitely open to suggestions. Because we did kind of try that, and didn’t get a whole lot of response, and I think maybe part of that is we don’t have exactly as big an audience as Jimmy Fallon.

Diane Sanfilippo: Almost. It’s almost as big.

Liz Wolfe: Close. But not quite.

Diane Sanfilippo: I don’t know if he could have sold out this room.

Liz Wolfe: That’s what I’m saying. But we should try that again, because that’s actually always really fun to see what Jimmy Fallon is doing with that.

Diane Sanfilippo: And we do; we love when you guys have your questions or comments or when you tell us your kitchen fails, or whatever. We love it. Which, I actually think the Balanced Bites podcast Instagram account, that’s been a really great way for you guys to submit questions. So we’ll probably be posting more interactive graphics there; hopefully you’ll see them. But we’ll be posting those just like we’ve been doing with the calls for questions over the past couple of months. So keep your eyes peeled there. We’ll start doing that.

We love these ideas. I love them because we’ve been doing this so long, we’re like, “What should we do that’s new and interesting and different.” Because, have any of you guys been listening since 4 years? More than 4 years ago when we started? How many of you guys just started listening to this show in the last couple of months.

Liz Wolfe: They’re probably way better now.

Diane Sanfilippo: {laughs}

Liz Wolfe: Thank you for being with us for so long.

Diane Sanfilippo: So, you know we do try and keep it fresh and interesting for you guys, and also for ourselves because we like to do something fun. Treat yoself has been fun.

Liz Wolfe: Yeah, that’s fun.

Diane Sanfilippo: You guys all watched Parks and Rec? Ok I’m just making sure.

Liz Wolfe: It’s a good one.

Diane Sanfilippo: Fine leather goods.

Audience: {laughs}

Liz Wolfe: {laughs}

Diane Sanfilippo: We went into Maiden; Made Here? Is the store called Made Here?

Audience Member: Made well.

Diane Sanfilippo: No, it’s not Made Well. Sorry. It’s just a different name. it’s called Made Here? And we were repeating that over and over in the store; there’s a lot of fine leather goods in there, and I kept wanting to say “fine leather goods”. It’s a store where everything is made here in Portland, so it’s a specific shop. If you guys haven’t been there, it’s very cool. I bought mostly edible things, like chocolate.

Audience: {laughs}

Diane Sanfilippo: If anybody ever wants to send gifts, please send chocolate.

Liz Wolfe: Thank you for that chocolate you sent me, by the way.

Diane Sanfilippo: We bought a bar of that, and Scott was like; “that’s the best chocolate I’ve ever had.” I’m like, yes! We’ll tell you guys what it is one day. I don’t remember the name.

Liz Wolfe: Y’all are troopers, we’re almost done.

Diane Sanfilippo: We’re almost done.

Liz Wolfe: Alright, so “just a minute segment where we distill a hard or complex topic into a helpful focused tip for lack of a better word.”

Diane Sanfilippo: I like that.

Liz Wolfe: I like that too, quite a bit. “Making things realistic and accessible.” That’s a great one. “We liked the kitchen tips.” We’re going to have to bring those back.

Diane Sanfilippo: We’ll bring those back.

Liz Wolfe: We’ll put it on the bottom of the document, we won’t let it fall off. I love this; “confessions of the paleo faileo.”

Diane Sanfilippo: {laughs}

Liz Wolfe: “A segment to show that it’s ok to indulge and to empower others to not feel bad about a mistake.” I like it. And this one kind of goes along with that a little bit, “worst decision of the week.” {laughs}

Audience: {laughing}

Diane Sanfilippo: I love that.

Liz Wolfe: I love this.

Diane Sanfilippo: And I was like, I really want to know how far can we take that.

Audience: {laughs}

Diane Sanfilippo: Like…

Liz Wolfe: I’m sure we can be wildly out there.

Diane Sanfilippo: Like, for this week I’m pretty sure it was the peel thing that I put on my face earlier today, and I was lying there. If any of you guys follow me on SnapChat; I was lying there looking all Hannibal Lector or whatever, I don’t know what I looked like. I had somebody else’s face on top of my face, and I was thinking to myself; “what if my face turns totally red before I have to do this podcast thing?” And I did not really think it through before I put the thing on my face. So that was kind of; what was that segment called again? {laughs}

Liz Wolfe: Worst decision of the week.

Diane Sanfilippo: Worst; that was probably my worst decision. But I will say it did turn out just fine.

Liz Wolfe: It did. You look lovely.

Diane Sanfilippo: Oh great.

Liz Wolfe: So that would be like #BBBadDecisions. I think we’re going to have to do that one. I really like that one. I don’t have any really good ones this week, except I bought a $100 hair curler today really freaking out that my hair was not going to be appropriately curled for this event, and not only did it not work but it also ate about half of my hair on this side, and it broke so I can’t take it back. Well, maybe I can take it back.

Audience: Yes.

Liz Wolfe: Alright, holla, I got my hundred bucks back.

Diane Sanfilippo: {laughs}

Liz Wolfe: But that was a dumb decision. Alright, we’ll do that. #BBBadDecisions and Confessions of the Paleo Faileo. I love it.

Audience: {laughs}

9. #Treatyoself: Suggestions for donuts and chocolate [55:20]

Liz Wolfe: Alright, we are rounding out the live podcast. Should we do a #treatyoself of the week?

Diane Sanfilippo: Yeah, let’s do it.

Liz Wolfe: Voodoo donuts? Should I; can we have a show of hands, should I do it? Raise your hand if I should do it? Worth it? We got two people.

Diane Sanfilippo: Oh, you guys, out of 100 people about 5 people just raised their hands.

Liz Wolfe: Ok. Should I not do it and go to Petunia’s. Ok.

Diane Sanfilippo: Are they really good, or do we just forget what regular donuts are like? Can we just. Not good; we’re getting a not good and we’re getting a good.

Liz Wolfe: Go to what? Pip’s? Pip’s, like pip, pip, cheerio?

Diane Sanfilippo: Alright, so everybody is telling us where to get the gluten free, whatever the best donuts are come comment on my Instagram so I don’t lose your comments because then I’ll see them there. There's a little thing with a graphic.

Audience Member: Skip the donuts and go to Cacao for chocolate.

Diane Sanfilippo: Oh, I’ve been there honey.

Liz Wolfe: Oh, ok.

Audience: {laughing}

Liz Wolfe: I’m going to have to do that.

Diane Sanfilippo: Done it; yesterday! {laughs}. We’ll go back.

Liz Wolfe: First stop on the itinerary.

Diane Sanfilippo: We’re going to go back; we’ll go back with the whole team. Oh shoot! I had a gift for you and I forgot it. I think it might be in the back.

Liz Wolfe: You were going to present it to me in front of all of these people, and then I have the pressure of the reaction? Thank you.

Diane Sanfilippo: Yeah, hold on.

Liz Wolfe: Oh, awkward.

Diane Sanfilippo: Ok.

Audience: {laughs}

Diane Sanfilippo: What did you say? Are you laughing? Clickity clack?

Liz Wolfe: Your mic is on.

Diane Sanfilippo: What?

Liz Wolfe: Your mic is on.

Diane Sanfilippo: Did I say something back there?

Audience: {laughs}

Liz Wolfe: Yes, you did. Aww, thank you!

Diane Sanfilippo: It’s from Cacao, so you reminded me. You should open it, now.

Liz Wolfe: Ok, I’ll… What does it say? I don’t get it!

Diane Sanfilippo: It’s a chocolate fig. we ate; I don’t need two microphones. We ate countless chocolate covered figs on the road.

Liz Wolfe: I know. I actually ate a whole thing of them this morning.

Audience: {laughing}

Diane Sanfilippo: But this one was soaked in brandy first; I’m just saying.

Liz Wolfe: I remember these from our first trip to Portland.

Diane Sanfilippo: And a chocolate sardine. I just thought that they were cute.

Liz Wolfe: That makes sense. I love it.

Diane Sanfilippo: Ok, sorry. I don’t want to forget.

Liz Wolfe: Thank you! Alright, so we did it! We did a live podcast!

Everybody: {cheers} {applause}

Diane Sanfilippo: You want to close it out?

Liz Wolfe: Thank you so much for sticking with us. That’s it for the week. You can find me, Liz, at http://realfoodliz.com/ and you can find Diane at http://dianesanfilippo.com. Join our email lists for free goodies and updates that you don’t find anywhere else on our website or on the podcast. While you’re on the internet, leave us an iTunes review. See you next week.

{applause}

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