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Speaker 5: Oh.
Speaker 6: Hi, hi, it's that mechanical pencil that's out of lead.
Speaker 6: Oh wait, click click, wait, oh look there you go,
Speaker 6: alli word. I hope you're hungry for a small, bite
Speaker 6: sized version of indigenous cooking. So this is an episode
Speaker 6: of smologies, and smologies are shorter edited episodes of longer
Speaker 6: full length episodes, but we cut out all the swear
Speaker 6: words and we make it safe for all ages. If
Speaker 6: you're looking for the full version, it's linked right in
Speaker 6: the show notes. But if you're here for smologies, you're
Speaker 6: in the right place. This episode's great. It's just a
Speaker 6: wonderful romp through time and identity and history and culture
Speaker 6: and food with someone who you may know as in
Speaker 6: digit Kitchen Online Indigenous Digital Kitchen Online cooking lessons in
Speaker 6: digit Kitchen. Can you dig it? You can?
Speaker 5: So.
Speaker 6: This guest is of both Begani Blackfeet and Cherokee heritage,
Speaker 6: and is based on the one point five million acre
Speaker 6: black Feet Reservation in northwestern Montana. I was so excited
Speaker 6: to get to know her, and I was nervous because
Speaker 6: she's very cool, and I had a bunch of questions
Speaker 6: and I didn't want to be annoying. You know what,
Speaker 6: after all that worrying, I was annoying and I did
Speaker 6: ask embarrassing questions. But she rolled with it because she's
Speaker 6: awesome and that's what I'm here for. Okay, but let's
Speaker 6: get on with it. Indigenous Queisonology which is the study
Speaker 6: of a culture through its food, and indigenous comes from
Speaker 6: a Latin root for indeed, genus, which is sprung from
Speaker 6: the land or native. You're gonna love her, Your love
Speaker 6: her work so much, Okay, So belly up, stuff a
Speaker 6: napkin into your collar. Boy, howdy, get hungry for stories
Speaker 6: involving fallen stars, mushroom, DIBs, food, sovereignty, squash, acorns, flower bulbs, bison,
Speaker 6: The Wildest of Rice's meditations on fry bread, and how
Speaker 6: cooking with native foods isn't part of a past but
Speaker 6: an essential aspect of the future. With environmental scientist, engineer,
Speaker 6: cooking show host and advocate Mariah Gladstone, soligious.
Speaker 7: Pology con cheu mon jeez.
Speaker 5: My name is Mariah Gladstone.
Speaker 8: She her and now You're based in northwest Montana.
Speaker 5: Yep. I'm on the Blackfeet Reservation just south of the
Speaker 5: Canadian border. I'm about five minutes outside the eastern entrance
Speaker 5: to Glacier National Park.
Speaker 8: Yeah, okay.
Speaker 6: You know, when you're coming up with recipes, are you
Speaker 6: really kind of basing it on rather than maybe hyperlocal?
Speaker 6: Are you looking for seasonal types of foods that might
Speaker 6: be traditional to whatever season is coming up, or how
Speaker 6: do you plan your the recipes that you're gonna film
Speaker 6: and shoot and disseminate.
Speaker 5: That's a great question. Yeah, it's a combination of regional things,
Speaker 5: especially when I'm doing really old or ancestral recipes, things
Speaker 5: that would have been made very similar to the way
Speaker 5: that I'm showcasing them. And in that case, of course,
Speaker 5: you're looking for a whole bunch of ingredients that would
Speaker 5: have been found in the same area. We're thinking of
Speaker 5: foods that are in season right now, so of course
Speaker 5: it is the time of winter squashes, and it's the
Speaker 5: time of pumpkins, and it's hunting season, and there's all
Speaker 5: of these wonderful foods that are available now. It's after ricing,
Speaker 5: so people have fresh, parched wild rice, and it's fun
Speaker 5: to incorporate those all at the same time. Even though now,
Speaker 5: of course, we have ways of preserving foods. So I
Speaker 5: have picked berries from August, but I can pull them
Speaker 5: out at any time and use them for things because
Speaker 5: I have them in the freezer, I have them dehydrated
Speaker 5: or whatever that may be. But also I recognize, you know,
Speaker 5: Indigenous people are living in the twenty first century with
Speaker 5: everyone else, and we have always used the tools that
Speaker 5: we have access to. And right now, maybe that's a
Speaker 5: big chest freezer. Maybe that's an instapot. Maybe that is
Speaker 5: a coffee grinder that can blend sunflower seeds into flower
Speaker 5: at lightnings ps.
Speaker 6: While we recorded this, I was like, oh, what recipe?
Speaker 6: Use is sunflower butter? So I didn't want to interrupt her,
Speaker 6: but if your stomach just gurgled in curiosity, I looked
Speaker 6: it up. She has a sunflower butter popcorn recipe that
Speaker 6: involves honey and maple syrup, and the note that this
Speaker 6: stuff is addictive. I'm willing to take the risk.
Speaker 5: Whatever it is, we are able to recognize that ancestral
Speaker 5: wisdom and the indigenous brilliance of agriculture or harvesting or
Speaker 5: foraging or hunting or whatever it may be, along with
Speaker 5: our presence in this day.
Speaker 6: You mentioned a little bit about how the diets veered
Speaker 6: off based on what was available and cheaper, less healthy foods.
Speaker 6: People hear indigenous food and they think frybread.
Speaker 8: Does that just make you want to rage? Ever, to be.
Speaker 6: Honest, side note, frybread is this pillowy, oil bathed white
Speaker 6: flower comfort food and it's used as a taco base
Speaker 6: or even as like this honey drizzled dessert. But it's
Speaker 6: been in the hot seat. So how does an expert
Speaker 6: feel about its place on the food landscape.
Speaker 5: You know, it's funny because frybread, of course, came from
Speaker 5: a period of time where Native people were dependent on
Speaker 5: government rations, which were like shelf stable processed boxes of
Speaker 5: food that were distributed to households and they weren't things
Speaker 5: we recognized as food, so we made something out of
Speaker 5: them because survival, and that's what where friybread came from.
Speaker 5: So I will say that frybread is a traditional food
Speaker 5: in that it's part of our history and it got
Speaker 5: us through a period of time that would have otherwise
Speaker 5: met starvation. But there is a tendency of oppressed people
Speaker 5: to mistake our oppression for our culture, and I think
Speaker 5: that's kind of what people do with friedbread or commodity,
Speaker 5: cheese or whatever thing that has become part of these
Speaker 5: subsidized food systems. And so I don't I don't spend
Speaker 5: a lot of time trashing fry bread. So rather than
Speaker 5: focusing on all this negative stuff, we just focus on
Speaker 5: all of the resources that we do have, the things
Speaker 5: that we do have access to, whether it be in
Speaker 5: our grocery stores or in our communities, or in the
Speaker 5: lands that we can forage, or the things that we
Speaker 5: can grow in our soils, whatever it may be, those
Speaker 5: are the things that I focus on and really tie
Speaker 5: it all back to the incredible wisdom that has put
Speaker 5: those things in place, that has helped us recognize. You know,
Speaker 5: corn corns edible, right, but the ways in which we
Speaker 5: eat corn now are not traditionally how they were eaten.
Speaker 5: Our ancestors recognized that corn had to be treated with
Speaker 5: this process of niche timalization.
Speaker 8: Why does it mixed amalization.
Speaker 6: It's called nextimalization and it comes from the indigenous and
Speaker 6: Wantlau meaning lime ashes and tamal for corn dough.
Speaker 9: So nick stimilization this process of treating corn with a
Speaker 9: highly alkaline solution that you make from adding wood ash
Speaker 9: to water and it chemically dissolves the hull of the corn,
Speaker 9: and that transforms the bound and n iosin into free niosin,
Speaker 9: and you have amazing indigenous chemistry happening, while also recognizing
Speaker 9: that you've now added way more nutritional value to the
Speaker 9: corn and the wood ash has added calcium which is
Speaker 9: way more absorbable than the calcium and dairy for example,
Speaker 9: And all of that.
Speaker 5: Has taken generations of indigenous knowledge to put in place.
Speaker 6: And when you are finding out about how food was
Speaker 6: processed and cooked and used, what kind of sources do
Speaker 6: you usually go for? Are you like pouring through biochemistry journals?
Speaker 6: And what is it like when you when you find
Speaker 6: out something new that you hadn't known before.
Speaker 5: Oh, it's it's funny because I'm of course, I'm living
Speaker 5: on the Black Hate Reservation, so I have cultural connections here.
Speaker 5: I have indigenous botanists that are super informed and have
Speaker 5: a lot of information themselves. But I also I'm a
Speaker 5: graduate student and I can occasionally approach things from an
Speaker 5: academic side. Sometimes I get information just by reaching out
Speaker 5: to Native chefs and asking questions, especially if it's from
Speaker 5: a community that I don't have knowledge of. So if
Speaker 5: you're talking with plant folks, they might say, oh, yeah,
Speaker 5: this plant is edible. Great, what part of the plant
Speaker 5: when do you harvest it? You know, Camus roots, for example,
Speaker 5: Camus bulbs are edible.
Speaker 4: What are these?
Speaker 6: Okay, I'd never heard of them, but they are plant
Speaker 6: friends in the asparagus family, and they're flowers sometimes carpet
Speaker 6: whole beautiful meadows with these lilac or white or deep
Speaker 6: violet blooms. And then the root, the bulb tastes like
Speaker 6: a freaking baked pear, So go find them just by
Speaker 6: blossom spotting, right.
Speaker 5: No, but it is more traditional for people to wait
Speaker 5: until after they've bloomed, which makes them a little bit
Speaker 5: harder to identify. And then you also have to know
Speaker 5: what it could be mistaken as, like death cavas, which
Speaker 5: is a white flower versus a blue flower. But if
Speaker 5: they're not blooming when you're harvesting them, that's hard to tell.
Speaker 5: And then you have to know, of course, how to
Speaker 5: cook it. And for camus, it's really really high in inulin.
Speaker 8: Okay.
Speaker 6: Inulin is a fiber. And I'm going to read between
Speaker 6: her lines here and break the windy news. She's talking farts.
Speaker 6: People delicious, creamy sweet. Inulin has a price, and it's
Speaker 6: ripping hot once for days.
Speaker 5: And so you have to basically slow cook these or
Speaker 5: roast these for an extended amount of time. And traditionally
Speaker 5: that was done in a big hit underground and they'd
Speaker 5: be roasted for up to forty eight hours until basically
Speaker 5: the sugars are caramelizing, and how the inulin's been processed
Speaker 5: down so your body can digest it. That's not something
Speaker 5: that it says if you're like Camas, bulbs are edible, right,
Speaker 5: so all of that information has to go along with it,
Speaker 5: or else the resource is incomplete. You know, just knowing
Speaker 5: that something is edible doesn't necessarily help as a resource
Speaker 5: all the time because sometimes it can be dangerous. So,
Speaker 5: for example, choke cherries are edible, but the pits and
Speaker 5: choke cherries contain cyanide. But the pits were traditionally eaten
Speaker 5: by Blackfeet and Lakota and other people that traditionally eat
Speaker 5: and choke cherries. Because we took choke cherries smashed them
Speaker 5: with a rock in their entirety into little choke cherry pancakes, right,
Speaker 5: We basically made little fruit patties and then We dried
Speaker 5: them until they were dehydrated, and then now they're dried out.
Speaker 5: They're very packable. They keep for a long time, but
Speaker 5: that drying process neutralizes the cyanide in them. So you
Speaker 5: can eat the pits because now they've been smashed into oblivion,
Speaker 5: and also the scyanide is not going to harm you.
Speaker 8: Wow.
Speaker 6: What about some myths that you commonly encounter that you
Speaker 6: love to bust? Like, is it flim flam that the
Speaker 6: North American indigenous diet is mostly acorns?
Speaker 8: It's not all acorns? Maybe acorns?
Speaker 5: Acorns are all edible?
Speaker 7: Mm hmm.
Speaker 5: I was just gonna say, I mean I don't come
Speaker 5: from I don't come from any acorn eating people. That
Speaker 5: sounds weird, Okay.
Speaker 6: So I grew up in California and it's golden foothills
Speaker 6: are studded with oak trees. I love them so much.
Speaker 6: I grew up collecting acorns for school projects. So I
Speaker 6: thought it was a national teaching that indigenous foods were
Speaker 6: all acorn based, So that must be a myth. Turns
Speaker 6: out it's incredibly regional. Of course, Like Durward, did I
Speaker 6: embarrass myself? Sure a little bit. So go text your
Speaker 6: crush cut. Some banks ask the questions to the stuff
Speaker 6: you don't know.
Speaker 5: That's really interesting to me because I think that obviously,
Speaker 5: in Montana, so much of our education is buffalo bison.
Speaker 5: And then on the East Coast where my partner's from,
Speaker 5: he's hodn ashone Onondaga from New York, and so a
Speaker 5: lot of their discussions about indigenous food are about the
Speaker 5: three Sisters, which is of course corn beans and squash.
Speaker 5: Coming from a very different agricultural community, which is similar
Speaker 5: to how my mom's people, Cherokee, traditionally grew food as well.
Speaker 5: Up in the Great Lakes region, it's probably all focused
Speaker 5: about wild rice and rice and culture. And then you
Speaker 5: know down in the Southwest you get more corn beans
Speaker 5: and squash, but also there's sunflowers all over that people
Speaker 5: have incorporated as and bread specifically to have very large
Speaker 5: edible seeds, and cactuses Like cactuses don't get talked a
Speaker 5: lot about unless you're in Mexico, in which case everyone's like, oh, yeah,
Speaker 5: I know, pals. But then we have prickly pear cacti
Speaker 5: in Montana and those produce the same edible fruit, and
Speaker 5: that is a treat for black feet people. It's so
Speaker 5: regional and that's the fun part of it. I don't
Speaker 5: know if people have a lot of misconceptions about native food.
Speaker 5: I think probably most people think potatoes came from Ireland,
Speaker 5: for example, and that's a big South American indigenous food.
Speaker 5: Regardless of your type of potatoes. The Incan Empire had
Speaker 5: a massive agricultural knowledge about potatoes and there were and
Speaker 5: still are, thousands of varieties of potatoes. Tomatoes, of course,
Speaker 5: aren't indigenous food. Italians didn't have tomatoes until they were
Speaker 5: traded back to Italy with Columbus and future generations of folks.
Speaker 8: I can make spaghetti, okay.
Speaker 6: So we have questions from listeners if I may ask them, yes, okay,
Speaker 6: But before we do, we always shout out a cause
Speaker 6: of the ologists choosing. And this is for Fast Blackfeet.
Speaker 6: It's Food Access and Sustainability Team, which is a group
Speaker 6: of community leaders and health professionals and educators within the
Speaker 6: Blackfeet Nation who are dedicated to identifying food and security
Speaker 6: in their community, offering effective solutions related to access to
Speaker 6: healthy food and nutrition, education, and addressing food sovereignty. And
Speaker 6: so this week the donation went specifically to them. I'm
Speaker 6: so stoked that this podcast in the community of folks
Speaker 6: were able to make that possible, along with sponsors of
Speaker 6: the show who I genuinely like. And then we take
Speaker 6: some of that money we give away.
Speaker 1: We're freezing prices for two years in the verte Media playhouse.
Speaker 2: Switch to our super fast, reliable broadband now and freeze
Speaker 2: your prices or law broadband offers for twenty four months
Speaker 2: from just thirty five euro month with no activation fee.
Speaker 2: Switch in store or at Virgin Media dot I Virgin Media.
Speaker 1: It's playtime.
Speaker 3: Tcenc's apply subject to availability new broadband customers and twenty
Speaker 3: four month contracts only. You won't receive a price increase
Speaker 3: for the duration of this contract from thirty five euro
Speaker 3: month for twenty four months seventy euro thereafter. N February eighteenth,
Speaker 3: twenty twenty six.
Speaker 4: Get value you can't argue with at Tesco with their
Speaker 4: amazing club card prices. Have the perfect night in with
Speaker 4: their finest frozen pizza meal deal. Get a finest frozen pizza,
Speaker 4: chips and ice cream all for six euro. Like our
Speaker 4: delicious spicy salami, hot honey and Doya or Margarito wood
Speaker 4: fired pizzas served up with their crispy chunkie chips and
Speaker 4: ice cream like sea salta caramel or pistachio for dessert.
Speaker 4: Can't argue with that shop in store or online tesco.
Speaker 4: Every little helps available in most stories, Prices varying express.
Speaker 6: Okay your questions. Dan wants to know what role do
Speaker 6: mushrooms play typically in indigenous foods.
Speaker 5: Oh, that's such a good question. It depends so much regionally.
Speaker 5: But here it's interesting because you know, as I said,
Speaker 5: I'm up in Montana, and so we have really fortunate
Speaker 5: we have morels that grow, especially in our old burnt forests,
Speaker 5: and so that's a really fun activity for folks to
Speaker 5: go out and do, is harvest morels a few years
Speaker 5: after fires come through. But we also have puffballs, and
Speaker 5: puffballs are of course these big mushrooms that grow mostly
Speaker 5: out on the prairies. But there is actually a story
Speaker 5: that goes back that talks about a earth woman marrying
Speaker 5: a sky man and when she came back down to
Speaker 5: Earth and gave birth, there was a rule that her
Speaker 5: baby wasn't supposed to touch the ground for five days,
Speaker 5: and on the fifth day, his grandma, the girl's mother,
Speaker 5: was watching the baby and she wasn't really watching him
Speaker 5: that well. And so the mom came back into the
Speaker 5: lodge and was looking for her baby, and she's, oh,
Speaker 5: he's under that blanket, and she lifted up the blanket
Speaker 5: and instead of a baby being there, it was a puffball,
Speaker 5: and the baby had been turned into a puffball. And
Speaker 5: that's how we got puffballs. And so now on some
Speaker 5: black Feet painted lodge designs, you'll see these circles, and
Speaker 5: they're bright white circles on a colorful background.
Speaker 6: And real quick. So a lodge is what most non
Speaker 6: natives generally see and call a teepee, although a teepee
Speaker 6: is a word from a different nation the Dakota folks.
Speaker 6: Now in Blackfeet language, it would be called a natali
Speaker 6: or a lodge. But some individuals designs look like a
Speaker 6: band along the bottom with this graphic row of big
Speaker 6: pulka dots.
Speaker 9: But they're puffballs.
Speaker 5: They're mushrooms, is what they represent, and of course they're
Speaker 5: there's so many other indigenous peoples with different types of mushrooms,
Speaker 5: but we definitely have recognized mushrooms as part of traditional diets.
Speaker 5: I was just reading a Cherokee story from my mom's
Speaker 5: people the other day, about a type of mushroom, and
Speaker 5: our Cherokee stories tell us they say, once you see
Speaker 5: the mushroom, it will stop growing, but if you put
Speaker 5: a stick through it, then it will keep growing. But
Speaker 5: it was interesting because I was reading this translation of
Speaker 5: this Cherokee text and they also said, in other words,
Speaker 5: if you see a mushroom with a stick through it,
Speaker 5: it means it's already been claimed and you have to
Speaker 5: leave it alone. But if it doesn't have a stick
Speaker 5: through it, then you can claim it and you can
Speaker 5: come back when it's ready to harvest. Okay, I see
Speaker 5: what you did there. And so I was like, oh, okay,
Speaker 5: that makes sense. But it's funny because they translated what
Speaker 5: that principle was. It was like, we don't actually think
Speaker 5: the mush going to stop growing. This is just how
Speaker 5: you claim it. But like that's what the story is
Speaker 5: and that's why it relates. And so it's cool. But
Speaker 5: it's a delicacy. And then they talked about how to
Speaker 5: cook it up and you know, fry it and a
Speaker 5: little bit of animal fat and bread it with a
Speaker 5: little bit of corn meal or something. So there's definitely
Speaker 5: traditional stories with fungi.
Speaker 6: That's wonderful to think of paintings of just big puffballs.
Speaker 6: I thought this was a great question. This is from
Speaker 6: Stephanie Shirley, who is a first time question asker and
Speaker 6: tone How do you propose natives decolonizing our diet when
Speaker 6: most reservations are food deserts and lack of resources to
Speaker 6: fresh fruits and vegetables and planting crops in a drought
Speaker 6: is costly in an already economically disadvantaged community.
Speaker 5: So food deserts, of course are It's a term used
Speaker 5: by the USDA to define people's distance from a place
Speaker 5: where they can buy food, like a grocery store, and
Speaker 5: of course grocery stores on reservations have their own challenges
Speaker 5: within the food distribution system, including of course the last
Speaker 5: mile transport costs, so a lot of high premiums added
Speaker 5: to fresh foods like fruits and vegetables, for example, so
Speaker 5: that in itself can be a challenge to navigate. That said,
Speaker 5: there are a lot of foods that folks likely do
Speaker 5: have within their communities. Wherever you're living, whether it's a
Speaker 5: true desert or not, there are foods that people have
Speaker 5: been eating there four thousands of years, and so sometimes
Speaker 5: it's just learning some of the plants in your area,
Speaker 5: even if it's just little plants that you know that
Speaker 5: you can harvest and dry and make tea out of later.
Speaker 5: That's something that can bring you connection to your landscape.
Speaker 5: So for example, here we have yarrow, which is a
Speaker 5: great plant grows all over the northern hemisphere, has a
Speaker 5: flavor profile similar to tragon, so it could be used
Speaker 5: as a spice or it can be dried and made
Speaker 5: in to a tea. Lots of people grow in places
Speaker 5: that have wild mints. That's something to know. You learn
Speaker 5: to identify whatever wild onions are in your area. There's
Speaker 5: so many types of wild onions that grow all around.
Speaker 5: If you have any types of fruit trees, you know
Speaker 5: berries obviously, nut trees, whether they're black walnuts or hickory nuts,
Speaker 5: those nice beautiful shelled tree nuts like pecans, those are
Speaker 5: all indigenous foods acorns. Learn how to process them. So
Speaker 5: there's foods that are out there, and I love folks
Speaker 5: getting out and just connecting more with our landscapes. Learning
Speaker 5: to identify what plants in your area and what you
Speaker 5: can do with them, how to prepare them.
Speaker 6: So for more on that, you can see the foraging
Speaker 6: ecology episode of Alexis Nelson aka Black Forager.
Speaker 5: I would just say that if you're lucky enough to
Speaker 5: know someone that has traditional medicinal or botanical knowledge, even
Speaker 5: if it's just someone that knows a few plants in
Speaker 5: your area, go learn those plants, go out with them,
Speaker 5: and then share that information.
Speaker 6: And last listener Qustomer, we got from a few people
Speaker 6: Ali Vessels, Consetta Gibson, Ali v Elise Hickman. And this
Speaker 6: is for non native folks, cross cultural implications. How do
Speaker 6: non indigenous friends do right by our indigenous friends when
Speaker 6: making and sharing your incredible food?
Speaker 8: Are their appropriation concerns we should consider?
Speaker 6: How do you feel is the best way for non
Speaker 6: natives to appreciate and to participate in Indigenous food?
Speaker 5: Yeah, that's a good question, So I reiterate, learn about
Speaker 5: your plants. And that's just me as an ecologist thinking
Speaker 5: about you know, how do you connect with your landscape?
Speaker 5: Whenever you get outside and you just learn a little
Speaker 5: bit more about those spaces, it can help inherently build
Speaker 5: that connection. If you go out berry picking, you also
Speaker 5: see the birds that are out there picking berries with
Speaker 5: you yelling angrily. Maybe you might run into a bear,
Speaker 5: right but you understand all of those other creatures that
Speaker 5: are part of that connection with the berries too, and
Speaker 5: if something threatens the berries, you suddenly know that it's
Speaker 5: not just your berry patch that's being threatened, but you
Speaker 5: know all of the other beings that rely on that too,
Speaker 5: and so you're more inclined to take care of that
Speaker 5: because of your vested interest in it.
Speaker 8: Last qustomers always ask, are what your favorite thing about
Speaker 8: your job is.
Speaker 5: I get to spend all of my time educating and
Speaker 5: teaching and working with foods, whether that be as a
Speaker 5: contractor that's developing educational materials, whether that be teaching cooking
Speaker 5: classes or being in the community teaching folks how to
Speaker 5: harvest native plants, whatever it is. I get to grow
Speaker 5: and harvest and hunt a lot of food, and that
Speaker 5: also helps keep me fed, but with delicious, healthy things.
Speaker 5: From here. There is new and exciting things every day,
Speaker 5: and sometimes I get frustrated trying to learn how to
Speaker 5: use video editings software and trying to clean my kitchen
Speaker 5: and all the other fun things. But honestly, it's it
Speaker 5: is the most fun and rewarding thing I could be doing.
Speaker 6: So ask generous people, not genius questions. And just do
Speaker 6: it out of respect and curiosity and everyone will walk
Speaker 6: away better for it. It's a huge, huge thank you too,
Speaker 6: Mariah Gladstone. I'm a giant fan of her and in
Speaker 6: Dija Kitchen. For more of Mariah's work, you can go
Speaker 6: to in Digitkitchen dot com. She's at Indja Kitchen on
Speaker 6: Instagram and Mariah Gladstone on Twitter and Instagram. We are
Speaker 6: at ologies on Twitter and Instagram. I'm at Aliward with
Speaker 6: one L on both. Also linked is Aliward dot com
Speaker 6: slash Asmologies, which has dozens more kids Safe and shorter
Speaker 6: episodes you can blaze through. And thank you Mercedes Maitland
Speaker 6: of Maitland Audio and Shared Sleeper of mind gam Media
Speaker 6: for editing those, as well as Zeke Rodriguez Thomas and
Speaker 6: says we like to keep things small around here. The
Speaker 6: rest of the credits are in the show notes.
Speaker 8: And if you stick around until the end of the
Speaker 8: y episode, I give you a piece of advice and listen.
Speaker 8: I get it.
Speaker 6: Mornings are hectic. They're busy, everyone's fighting to get out
Speaker 6: the door. You're forgetting stuff, and so I like to
Speaker 6: film my water bottle the night before. That way, it's
Speaker 6: not the thing that I go forget it, have it filled,
Speaker 6: and I grab it out the door.
Speaker 8: You can do it the night before. You can even
Speaker 8: put ice in it, and if it's an insulated bottle.
Speaker 6: It stays cool.
Speaker 8: So I do that on days when I know I
Speaker 8: have busy mornings.
Speaker 6: I hope that helps.
Speaker 8: Okay, Bye bye.
Speaker 7: Poldy Agi logee.
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