Lessons in Food from the Grandmothers + Kitchen Improv with Connor Sauer
01/13/23 • 96 min
In this week’s episode, I talk with women’s empowerment pioneer, foodie, wise woman and passionate lover of the natural world, Connor Sauer. Connor shares a bit about her childhood growing up eating close to the land right at a time when convenience foods were also making their appearance as well as her travels around the world and life in the wilderness. Our conversation weaves its way through topics including the natural state of abundance, tending fire and hearth, the nature of the feminine, gardening by the moon cycles, and eating seasonally. Connor takes us on a journey with her stories of learning the Contract with Corn from the Hopi Grandmother, living in a tipi in Colorado, and understanding the power of the moon’s pull in the Mayan jungles. And, oh my gosh, we just LOVE to talk about food, gathering in community, our shared joys in the kitchen and her views on the role of the feminine in humanity’s continuing journey. Along the way, Connor shares her “un-recipe” which is truly a lesson on how to cultivate your own language of flavor through experimentation and creativity so that you can always feel empowered in your kitchen no matter what is on hand or in season. This was SUCH a rich conversation!
Resources mentioned in this episode:
My Favorite Cookbooks List on Bookshop.org (including the Moosewood Cookbook, The Joy of Cooking & Julia’s Kitchen Wisdom mentioned in this episode)
Two Gifts from Connor: (with PDF downloads)
“Compact with Corn” writing about the corn wisdom from Hopi Grandmother “Walking With Medicine” writing about living in devotion to your unique expression
Get Business Coaching from Missy at: WomenInFood.net/workwithmissy
Become a member of the Women In Food Community at: WomenInFood.Net/Community
Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com
In this week’s episode, I talk with women’s empowerment pioneer, foodie, wise woman and passionate lover of the natural world, Connor Sauer. Connor shares a bit about her childhood growing up eating close to the land right at a time when convenience foods were also making their appearance as well as her travels around the world and life in the wilderness. Our conversation weaves its way through topics including the natural state of abundance, tending fire and hearth, the nature of the feminine, gardening by the moon cycles, and eating seasonally. Connor takes us on a journey with her stories of learning the Contract with Corn from the Hopi Grandmother, living in a tipi in Colorado, and understanding the power of the moon’s pull in the Mayan jungles. And, oh my gosh, we just LOVE to talk about food, gathering in community, our shared joys in the kitchen and her views on the role of the feminine in humanity’s continuing journey. Along the way, Connor shares her “un-recipe” which is truly a lesson on how to cultivate your own language of flavor through experimentation and creativity so that you can always feel empowered in your kitchen no matter what is on hand or in season. This was SUCH a rich conversation!
Resources mentioned in this episode:
My Favorite Cookbooks List on Bookshop.org (including the Moosewood Cookbook, The Joy of Cooking & Julia’s Kitchen Wisdom mentioned in this episode)
Two Gifts from Connor: (with PDF downloads)
“Compact with Corn” writing about the corn wisdom from Hopi Grandmother “Walking With Medicine” writing about living in devotion to your unique expression
Get Business Coaching from Missy at: WomenInFood.net/workwithmissy
Become a member of the Women In Food Community at: WomenInFood.Net/Community
Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com
Previous Episode
Food, Business & Intuitive Leadership + Beet Ice Cream
In this week’s episode, I talk with Courtney Buckley of Your Mom’s Donuts. Courtney shares with us her story of learning how she leads best as a mom, wife, entrepreneur and farmer. Our conversation wanders deep into dairy sheep farming, kids food television, how she started her donut business, and learning to lead life from simplicity. Courtney and I dive deep into the feminine intuition and how it can be a gift as well as a challenge when trying to lead a business. We also get real about the challenges of our times — finding clarity in the chaos, the difficulties managing other people, decision-making from the feminine and soooo much more! Along the way, we have a few fun food conversations from different kinds of animal milks to ice cream making, maraschino cherries and how she creates the unique, fun flavors for her donut shop. Learn Courtney’s recipe for making Spiced Beet Ice Cream —yes, you read that right— beets + ice cream!
The Recipe starts at: 56:12 Resources mentioned in this episode:Your Mom’s Donuts Social Media Links: Facebook and Instagram
Kids’ Food Programming: Tiny Chef Show, Waffles & Mochi, Jr. British Bake Off
Maraschino Cherry Recipe NY Times Ice Cream Recipe Smita’s Cookery Dessert Spices
Get Business Coaching from Missy at: WomenInFood.net/WorkwithMissy
Become a member of the Women In Food Community at: WomenInFood.Net/Community
Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com
Next Episode
Eating with Empathy + Mushroom Quiche with Chef Charlie Ray
Today I talk with Chef Charlie Ray — a Swedish and Black American food creator and seasonal, local food advocate. Learn about her early start foraging for wild mushrooms & berries in Sweden & fishing with sticks & strings off the river banks Norway. From there, we journey with her through the world of vegan fine-dining as she explores food waste and the ethics of dining and into her time in Australia discovering ingredients like salt bush. We talk about how to make choices for yourself that are values-based beyond a general dietary option, the nuance of sustainability, ostrich & emu meat, discovering indigenous foods and more. Along the way, we explore how to combine seasonal ingredients with world cuisines, basics of ethical wild-foraging and some pie crust techniques as she shares her recipe for Mushroom Quiche and how to adapt it to anything you’ve got leftover in your fridge. Resources mentioned in this episode:
Chef Charlie Ray’s Social Media: Facebook, Instagram
Amazon Prime UK Show: World Cook
More about the Swedish cheese: Vasterbottensost
Links to Chef Charlie Ray’s two women inspirations: Nornie Bero & Alexis Nikole (the Black Forager)
Get Business Coaching from Missy at: WomenInFood.net/workwithmissy
Become a member of the Women In Food Community at: WomenInFood.Net/Community
Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com
If you like this episode you’ll love
Episode Comments
Generate a badge
Get a badge for your website that links back to this episode
<a href="https://goodpods.com/podcasts/women-in-food-420511/lessons-in-food-from-the-grandmothers-kitchen-improv-with-connor-sauer-58222192"> <img src="https://storage.googleapis.com/goodpods-images-bucket/badges/generic-badge-1.svg" alt="listen to lessons in food from the grandmothers + kitchen improv with connor sauer on goodpods" style="width: 225px" /> </a>
Copy