Let's Talk Taste With Sherry, Saving the Earth One Flavor at a Time

Spring is here! There's nothing more exciting to welcome spring than the dreams, conversations and seedlings that stimulate our gardening visions.   

In this episode  a couple of Jersey Girls talk flavors and gardening. Sherry and Katrina both started their early days of planting and growing food in the soil of New Jersey which is actually known as the garden state! The conversation flows so easily between these two Jersey x-pats that now reside in Colorado.  

Listen in to find out why eating kale that an insect has started to munch is a good idea! (pst....it also creates different flavors!)  

Gardening can sometimes feel like an overwhelming task so getting the right help with the right tools and expertise can make a big difference. In Colorado, the terrain, weather and water availability creates a whole new set of challenges than we had growing up in New Jersey.   Tune in and learn how Katrina's business, Grateful Garden LLC is not just growing gardens, but growing gardners!   

It's February and I'm wondering how many of you have given up on your New Year/New You eating plan.   

It seems to happen every year. We're all in, do great for a while and then bam, we want to eat something we LIKE, that TASTES GOOD! 

We always choose flavor.   

Instead of constantly battling this trend of failure, why aren't we CHOOSING flavor from the start?   

Do you know what protein tastes like? Antioxidants? Minerals?   

On this episode of Let's Talk Taste with Sherry, Ron and Sherry discuss his new found love of the flavor/nutrient connection and hear the challenges he still holds around using flavor as the thing to balance on his plate. When you understand flavor and the nutrients that should back it, suddenly choosing flavor instead of understanding the latest ever changing diet plan becomes a clear pathway for success!   

Season 2, Episode 2 airing on 2/2/2022!!! Pure magic...

Starting the new year with Covid, Sherry shares her experience of what most people describe as "losing your sense of smell and taste."  

Reflecting back on Episode 11 when Sherry hosted her very first guest - Dia Kline, congenital anosmic and comedienne extraordinaire -Sherry shares her personal experience. Although admittedly different for someone who loses an ability vs one who never had it, the experience of loss of smell finally became something that Sherry can speak to first hand.  

If you've experienced your own version of this common symptom, in this episode Sherry explains how she experienced the flavor challenges and brings hope and awareness to this seemingly temporary condition that affects the experience of tasting in general, but also creates a beautiful opportunity to fully recognize that the five basic categories of flavor still exist, even though the nuances may have changed.  

If you're experiencing long term effects to your smell or taste, The Monell Center has resources that can help.   

Trust your taste buds. I say this over and over as if it's a switch we can flip. I truly understand that it hasn't been something that we've been taught.   And at the same time, it's something that should come naturally. After all, our sense of taste and smell are the only tools we are born with to detect nutrition on our own.   

In this episode of Let's Talk Taste with Sherry, we dive into some steps that you can take to begin to recognize when flavor is supportive of your body. Sherry breaks down the sense of smell vs the sense of taste and gives pointers on how to recognize the difference when you are experiencing flavor.   

There are a few key steps that must be taken to fully recognize if flavor is supportive as well as some red flags as to when it is not.   The bottom line is that you can interpret this episode, and listen to the advice, but the best thing that you can do is to begin to practice experiencing flavors for yourself.   

In this Halloween episode of Let's Talk Taste with Sherry, Sherry brings a panel of guests to the show to discuss the cycles of life and death, with a common thread of the Thich Naht Hahn Book "How To Eat" and the chapter titled Our Ancestors in Our Soil.   

Welcome guests Erin Merelli and Lauren Carroll of The Death Wives who are bringing awareness and healthy conversations and education around death and dying. In the process they can also show us (the living) more advanced end of life options.  What's this have to do with the soil and gardening?    

Segway to Eric Rooney Earth Steward of Half Moon Farm, where advanced composting methods are being used on his beautiful flower blooms at his farm.  Listen in and learn about the latest most environmentally friendly way of transforming your body back into the soils. If you've always said you wanted be a flower after you die...your current death plan might require a new strategy.   

This episode will leave you thinking about what are YOU giving back to the earth when you reach the end?    

For more information about these sacred guests - visit their websites below:  

As one of the original movers and shakers involved in the Organic Certification in Congress, Rod Morrison understands what the modern day farmer faces when it comes to taking care of their land. His family history traces back to the days before corporate agriculture began to influence and strong arm farmers into toxic land practices. 

"Back then there wasn't organic farming, it was just called farming."   

At one point, I ask Rod what the original intention of the organic certification was, and his answer was quite shocking.   

Throughout his farming career, Rod has been able to link arms with some big names in environmental farming. He's been fortunate to work with Wes Jackson botanist and environmentalist with connections to Wendell Barry, who was a key contributor to Michael Pollan’s Omnivore’s Dilemma.   

Rod has a powerful perspective on calories as an approach to food economics. When you understand what a calorie really is, you start to recognize how precarious our way of eating truly is.   

ANNOUNCEMENT: THE FLAVOR BYTES NEWSLETTER is now available for subscriptions.   

In this episode, Sherry interviews professional functional nutritionist, Liz Morgan. Liz and Sherry hit it off from the moment they met, as they share similar stories in healing their bodies through health and environmental passions. 

When Sherry first envisioned The Flavor Remedy as a way to elevate our health through flavor, she reached out to nutritionists to share her wisdom around the connection between health and flavor. The message was received well by some, and confusing to others. 

Enter Liz Morgan, who heard Sherry on a podcast and instantly connected on all things health and flavor. Liz understands that navigating the diet culture makes people believe that they are in a constant battle with their own bodies. 

Instead of preparing them for battle, she guides her clients on how to become "wise and loving caretakers of their own body." It is through this wisdom of our bodies that Liz sees the connection to flavor and the importance of growing food that is nutritionally dense and sustainable for the planet. 

One of the goals of having your own garden is to have food that tastes better. Just ask any farmer at your local farmers market or anyone who has their own garden- home grown food tastes better. 

But did you ever ask yourself why? Or wonder what nutrients in the soil are promoting the flavors of bitter, sweet, salty, sour and umami in the food that you're growing? 

Join this conversation in Episode 33 of Let's Talk Taste With Sherry, Saving the Earth One Flavor at a Time where I talk about home gardening and how to support FLAVOR (pssst....this is the same thing as more nutrient dense) in your own gardening adventures. 

#flavorremedy #livingflavor #livingflavorrevolution #flavormatters #taste #senseoftaste #letstalktastewithsherry #savingtheearthoneflavoratatime #deliciousenvironmentalism #realfood #nomorediet #originalthinker #foodismedicine #salty #sweet #sour #bitter #umami #livingsystems #regenerateflavor #savethesoil #savetheocean #saveourplanet #growyourownfood #urbangardening #flavorforhealth 

Have you ever noticed how many supplements in the natural food and health aisles share the same name as spices in the culinary flavor aisle?   

This is actually the exact story that brought Sherry into the world of food and health. Back when she was diagnosed with an autoimmune disease over 10 years ago, she was given lots of supplements to help support her immunity, digestion, adrenal glands, hormones and energy levels. As she read the labels she quickly recognized many culinary ingredients.   

At the same time, we are also finding ourselves reaching for convenience and an "out" for tasting things that we believe we don't like.   What if actually tasting our supplements can be beneficial? 

What if the tase experience can enhance the nutrition as well as teach our bodies what flavors are truly acting as medicine so that we can then learn to crave that which supports us in times of depletion or illness?  

Watch Episode 32 of Let's Talk Taste with Sherry, Saving the Earth One Flavor at a Time where Sherry proposes that we taste those supplements that are simply spices... or better yet, find ways to incorporate them as an enjoyable meal!  

#flavorremedy #livingflavor #livingflavorrevolution #flavormatters #taste #senseoftaste #letstalktastewithsherry #savingtheearthoneflavoratatime #deliciousenvironmentalism #realfood #nomorediet #originalthinker #foodismedicine #salty #sweet #sour #bitter #umami #livingsystems #regenerateflavor #savethesoil #savetheocean #saveourplanet   

Follow The Flavor Remedy   

When it comes to knowing what food is "bad," information can be very overwhelming and confusing.   In this episode of Let's Talk Taste with Sherry,  Sherry and her #1 fan Ron Ben Joseph talk about the long list of foods that can be described as being bad, an allergen, or even poisonous.  

Gluten, dairy, sugar, red meat, soy, salt, nuts, seeds, legumes, grains, nightshades, shellfish.....this list of "do not eats" can go on and on!  

After watching this episode, you might just walk away wondering, is it really the food that is the problem, or is it the environment in our bodies that is challenging our system to digest food properly. And, if that's the case- is the food actually causing that? It can be overwhelming to figure it all out. 

Join the conversation and let me know, what foods are you afraid or unable to eat and why?

It's a question I plan to ask into the future to as many people as I can. "Do you trust your sense of taste as guidance for nutrition?" Why or why not? Just imagine if you could. Join Sherry in this episode of Let's Talk Taste with Sherry as she piques your curiousity around why you may or may not see this innate sense as a powerful tool.  

 #letstalktastewithsherry #flavorremedy #livingflavorrevolution #saveoursoils #saveouroceans #saveourplanet #flavormatters #flavordiversity #wealwayschooseflavor #healthyeating #delicousenvironmentalism #flavormatters #senseoftaste #taste #tastematters #sensesaretools #flavorcuriosity #originalthinker #foodismedicine #innate #senses #personalizednutrition

As a follow up to Episode 28 where Sherry compared a beef burger to an impossibe burger, this episode goes into depth about the flavor of Umami which is the flavor of protein. It's one of the 5 categories of flavor that we experience as humans. It's not as common of a flavor buzz word as "salty" or "sweet" and most people haven't even heard of it, but i can tell you, the processed food industry knows umami well. It knows that we as humans really love the savory and meaty flavor that it provides. It's almost defines "delicious." However, when you're paying attention to your ingredients and searching for flavor backed by nutrients, umami has a giant black hole of nutrient deficient manufactured flavors that keeps you coming back for more, especailly when there isn't actually protein in the product. 

#umami #meaty #flavormatters #livingflavor #beef #mushrooms #kale #msg #fakeflavor #savory #flavorremedy #chineserestaurantsyndrome

Have you recovered from your 4th of July Food Fest? Did your family debate burger vs impossible burger? No doubt there is some very valid conversations around concern for our environment, personal health concerns and eating plants out of concern for animal welfare, but where exactly is the flavor coming from? And when we don't understand an ingredient in a product and the description is vague and obscure, is it really beneficial? Watch this episode of Let's Talk Taste with Sherry, Saving the Earth One Flavor at a Time, where Sherry simply asks....are you really making the best choice when you choose these laboratory created flavors?

#flavor #flavorremedy #salty #sweet #sour #bitter #umami #livingflavor #flavorfromlife #saveoursoils #deliciousenvironmentalism #flavormatters

Cancer. It's become almost a daily conversation in everyone's lives to some degree. We either experience it, care for someone with it, love someone with it and often sadly  grieve the loss of those that lost their battle. In a field that is beginning to take a multidisciplinary approach to treatment, CEO of Marivation, Butch Hunter,  saw a need for a better approach to the missing element: nutrition. Following a very personal experience with his young daughter suffering from stomach disorders, Butch decided to step outside of his established career as an oncology professional to create a better real food option for patients. In this episode, learn about the role Sherry plays in creating these specialized,  soft, easy to eat, high calorie real food bites that (GET THIS) appeal to the TASTE sensitive challenges that cancer patients face. 

In this episode of Let's Talk Taste with Sherry, you get to hear the big vision of where the Flavor Remedy is going. This project has always been thought of as a movement by Sherry, a way to look at the profound connection that our tastebuds create to nutrient density in the Earth. Today, we talk about the intentions, the gratitude and the freedom for you the listener to decide if this is of interest to you or not. Less noise. More purpose. After watching this episode, please comment on what you'd like to learn, see as a reference, learn more about or even if you know someone who might want to be a guest to help us build this community.

Saving the Earth through Flavor cannot be a thing without talking about the soil. It's the crux of the goal here - to save the planet by choosing nutrient dense foods, and tasting that connection through flavor. In this episode of Let's Talk Taste with Sherry, Sherry and Ron talk about composting. Yes, it can be very complex if you try to understand the in depth science, but the best thing is that nature handles the complexity for us! We can let nature do it's thing if we just feed it SOMETHING. Composting can be complex OR....it can be as simple as saving your kitchen scraps! Even simpler, you can do grass clippings and shredded Amazon boxes- almost anyone with a yard has those two things these days. Join this conversation and check out the resource below for ways to make more soil and contribute to food having more flavor through composting.  

I am so blessed to call Kelly Newlon my friend. She's one of those people that you meet in life and quickly witness her huge-ness (she's actually small in stature) and at the same time you feel how incredibly humble, kind and giving she is. This episode has such depth. It's worth the 51 minutes. We reminisce about our days in culinary school, the fortunate and profound experiences that we shared on the farms in the North Fork Valley of the Gunnison River in Colorado, and ultimately land on what she's working on now. As the Chef/Owner of Real Athletes Diets Kelly will be spending 2 months following an elite athlete, cooking his specialized nutrition all the while being documented on a Nat Geo film. As my friend and mentor, she also straight up tells me what she thinks about all of this flavor stuff I'm doing! If you don't have 50 minutes right now, at least catch the highlights: 

3:45 Kelly saves the day as our Culinary School Instructor. 

4:50 Photos of culinary school on the farm. 

6:00 Reverence to the lives we take when we eat meat. 

9:07 Where are they now? Success stories. 

10:20 Culinary School memories with Kelly and Sherry. 

13:13 What is RAD Boulder and why did Kelly create it? 

16:58 Why it's rare to find a personal chef who cooks for athletes. 

19:15 What do athletes prefer when it comes to nutrition? 

19:58 What percentage of athletes are vegan vs animal protein based. 

21:42 Find out why Kelly will be in a National Geographic documentary. 

25:00 Why salt doesn't deserve to be completely demonized. 

26:30 Flavor fatigue- what is it? 

32:20 How to make Kale taste good 

39:20 Do chefs taste as they cook? 4

1:00 Sherry's big dream and what Kelly REALLY thinks. 

Chefs that are choosing fresh whole food ingredients to create their masterpieces not only understand how to create flavor diversity, they are also elevating the nutrition on your plate and supporting farmers that are making healthy soils a priority for flavor.

#flavor #flavorremedy #salty #sweet #sour #bitter #umami #livingflavor #flavorfromlife #saveoursoils #deliciousenvironmentalism #flavormatters

Food as an Identity - so many people have them. Vegan, Vegetarian, Paleo, AIP, FODMAP, Carnivore, Pescatarian, Keto, Gluten Free, Dairy Free, Fat Free, the list goes on and on. We cling to these definitions as an identity of self. Perhaps for reasons of personal choice or values, perhaps because of an allergy, or it may just be your own choice. Whatever the reason, in doing so, we often lose sight of the fact that we're focused on ingredients, and not flavor itself. In this episode of Let's Talk Taste with Sherry, Saving the Earth One Flavor at a Time Sherry shares with us the concept of focusing on flavor instead of food identifies can give you freedom to trust your body and not require you to attach to an identity around food.

#flavor #flavorremedy #salty #sweet #sour #bitter #umami #livingflavor #flavorfromlife #saveoursoils #deliciousenvironmentalism #flavormatters #keto #paleo #vegan #nomoredieting 

If you're a gardener, you've likely become very familiar with the nomenclature on fertilizer bags (NPK). In general there is a mindset out there that our food is grown based on the chemistry alone of these 3 elements that are often chemically added to it- Nitrogen,Phosphorous and Potassium. Sherry's recent participation in the BioNutrient Science conference opened her mind to something she has always known, but until now hasn't become forefront. It's not the chemistry that matters- it's the BIOLOGY- the LIFE of the soils the generates the richest, strongest, most flavorful foods from resiliant living soils. This concept of biology over chemistry is huge - not only for our soils, but for the flavors you choose to place in your body and teach your taste buds to trust.

Here in the United States, the diet culture has been engrained in us from the day we're born. In episode 15 of Let's Talk Taste with Sherry, I interview Ron Ben-Joseph about his livelong journey with dieting. Without even knowing it, his ultimate success came when he decided to make flavor a priority- even before we met and he understood the nutrition behind it. Listening to this episode could give you your own insights into the important choices you make around flavor and how your body can be supported by it.

Sherry talks about how long it's taken her to step into her roll of educating people about flavor. Perfectionism and the need to ben an expert can sometimes stop you from doing what you're meant to do! Huge ah-has came after she recognized that it's hard to be an expert in a topic that no one else is talking about! But the reality is, there is expertise that we can all tap into with our senses. The concept of trusting our sense of taste is a new one, and yet when we invite guests from all different backgrounds and topics of “expertise” it all comes together and we can see the important thread that ties it all together. Flavor can indeed save the earth! Are you an expert that would like to join the show?

#flavor #flavorremedy #salty #sweet #sour #bitter #umami #livingflavor #flavorfromlife #saveoursoils #deliciousenvironmentalism #flavormatters

In the last episode we talked about the 5 categories of flavor. "Why do they matter?" you say.... because they are the only thing that our sense of taste detects. They make a big difference in the life of Dia Kline, who is a congenital anosmic. She can't smell, but she wins almost every blind taste test she participates in! And, she's funny! Join us for this entertaining episode where we also discuss "the loss of smell and taste" in Covid-19 patients. 

Our taste buds are the one thing that we have to help us decipher the nutrition that we experience. If we are ever going to be self sovereign in determining what is good for our bodies, we must start by understanding the 5 categories of flavor and how they support our bodies through nutrition and detoxification. The key of course is that the flavors on our tastebuds are backed by the biology they dictate and are not just a masked pseudo flavor that simply fools the taste buds. Watch as Sherry explains to Ron why this matters and how we can move forward with a better understanding of when we can trust flavors to support us and when we can't.

#flavor #flavorremedy #salty #sweet #sour #bitter #umami #livingflavor #flavorfromlife #saveoursoils #deliciousenvironmentalism #flavormatters

Protein is the healthy eater's buzz word of the decade. One could easily assume that if protein is healthy, steak is also healthy. From the perspective of the eating experience, what is it about steak that makes it so opulent, and delicious? Why do we love umami (even if we don't know what it is?) If umami is the flavor of protein, and protein is so good for us, why do we make it taste like chocolate? How will we ever be able to trust our bodies if we keep making protein taste like chocolate? These are some things that will make you go "hmmmm?" after watching this episode! 

#proteinmyth #flavor #flavorremedy #salty #sweet #sour #bitter #umami #livingflavor #flavorfromlife #saveoursoils #deliciousenvironmentalism #flavormatters

Sherry dives deep into discussions about the ocean. After all, our oceans make up most of our planet. Listen to her share her heartbreaking experience of snorkeling in waters that have historically been alive and thriving. The larger picture of flavor saving the planet is suddenly expanded beyond just saving our soils. Understand one simple step that you can take to save the oceans through flavor.

 #flavor #flavorremedy #salty #sweet #sour #bitter #umami #livingflavor #flavorfromlife #saveoursoils #deliciousenvironmentalism #flavormatters

Sherry challenges all of the emotional struggles of eating salty and sweet flavors. When it comes to experiencing our sense of taste, we are required to make a choice. When that choice factor is involved, our brains take over, seeking wisdom outside of our bodies to assist that choice. Learn how sweet and salty have numbed our sense of taste, but they don't deserve to be shunned. In nature... sweet almost always comes with bitter... and that's where the magic lies!

Time takes you to Cozumel Mexico- land of tropical flavors. Join Sherry as she guides you on an ah-ha journey of the flavor of papaya. When you tune in to Living Flavors™, it becomes clear that flavor holds a wisdom that we can not only learn from, but also embody. 

#flavor #flavorremedy #salty #sweet #sour #bitter #umami #livingflavor #flavorfromlife #saveoursoils #deliciousenvironmentalism #flavormatters

We start with the basic understanding of the experience of flavor. It's not JUST about the sense of taste, however there is a lot to be learned about why our sense of taste matters. When we understand the sensory capacity of the moment of eating, we can learn to give it the reverence it deserves.

#flavor #flavorremedy #salty #sweet #sour #bitter #umami #livingflavor #flavorfromlife #saveoursoils #deliciousenvironmentalism #flavormatters

Ron Ben-Joseph of Artful Speaking interviews Sherry so that you can start to piece together her stories. By sharing her journey, you too can understand how to use flavor as a remedy for a healthier you, and a healthier planet.

If you have ever wished you could just eat delicious food and have it be good for you, wondered about why garden tomatoes taste so much better, or have been amazed at how chefs make food taste delicious... you're in the right place! Here, Flavor is the Remedy for so many things:

• Flavor is the remedy to boring food.
• Flavor is the remedy for understanding nutrition.
• Flavor is the remedy for supporting your body.
• Flavor is the remedy that can create a demand to heal our planet! 

Tune in and join the conversation!

Sherry believes that we have let the reverence for our sense of taste slip through the cracks.  Join her as she explains how to elevate your sense of taste, determine when we can trust flavor to hold nutrients and when we must question its purpose. Flavor is a body language, and Sherry's here to engage that conversation.