support for conversations live comes from the gertrude j saunt endowment and from viewers like you thank you good evening and welcome to conversations live coming to you live from the newly named dr caico miwell-ross wpsu production studio i'm carolyn donaldson cooking at home has taken on a whole new life during the coven 19 pandemic stay-at-home orders and self-quarantining left millions of people not just with spare time to cook but a necessity to cook at home how have our attitudes towards cooking and food changed over the last year how has it affected where we get our food and our local restaurants and what kind of cooking trends are likely to remain in the post-pandemic world here with us to discuss these questions and more and to offer a few great cooking tips we're joined tonight by duke gastiger co-owner of reef farm cafe at wim swept along with his food composer shane orndorff tamara fattemi producer of wpsu's world kitchen and also our events coordinator and beth egan professor emeritus in food service management at penn state you too can join tonight's conversation whether you were watching us on air right now online through our live stream or perhaps listening to us on the radio right now our toll-free number in all cases is 1-800-543-8242 this is a conversation and we want you to be a part of it you can also email us in that address if you'd rather send us a question that way to our experts connect at wpsu.org duke shane tamara beth thank you all for joining us safely and remotely in this case well we're going to begin if we can with a look at when that pandemic began and life literally kind of stopped and things really shut down everything changed as we know in our world and including our association with food and what did each of you see in respect to the food industry and your food and your your perspective of food at that time so beth let's let's begin with you what did you see happening as we changed really our life uh at a standstill last year well the title of the show more people were cooking at home because you had to right and i think we found that sometimes we couldn't find the ingredients we wanted there were shortages of things we started to get tired of what we usually made if we were cooking at home prior to the pandemic so we wanted to try to find new things to do most people know sourdough right everybody was trying to make sourdough or if they weren't making sourdough maybe they were just trying to make bread so people got kind of bored they wanted to try new things i found a lot of friends and and ideas myself on social media so there were big ideas out there there's something even called pandemic coffee and tick tock videos came out we saw lots of videos and cooking shows on on tv teaching us new things so just all kinds of different things to try and think people had time and an interest in trying new things sounds great we'll get to a closer look at some of those cooking demos and different things but duke from a restaurateur perspective and entrepreneur tell us a little bit about your perspective there having that restaurant and the changes that you saw and what you did to adapt well every day you woke up and and uh you figured how you were going to reinvent yourself and the way that works with you to get through another day it literally changed uh from day to day um we also had a responsibility to our community you know that it's it's uh pretty easy i've been doing this for 50 years so it's pretty easy to serve people in a standing you restaurant a finite number of people everybody files in fouls out they're happy uh all of a sudden uh nobody could come into your restaurant they still won't be eat they'll needed nourishing good delicious foods so we spent and we are still spending our time is finding the best way to get really good food to our community good point and we'll get much more into details especially about some philosophies that the folks at refarm cafe reform farm at windswept are doing and tamara i have to preface everyone by saying that tamara is our resident cooking expert so tamara just even as a a as a as a mother as a wife and grandmother you know what were what did you see among all your friends and yourself when the pandemic started and what did you do both personally and professionally well as you said um everybody was looking for something to do because we all got so tired of the same old things you know we were all used to occasionally going out to dinner or ordering in and we weren't able to do that anymore so we all started cooking and we got sick of our own cooking so everybody was looking for something else i know my sisters and i had kind of a text going where we were like giving each other ideas for what to cook each night or you know saying what we cooked and sending pictures to each other and then professionally you know we were looking for ways at the station to stay engaged with the people that we normally would have been doing in person events with so we came up with the idea to start this online digital option for a cooking program and you know for me being in a multicultural family i was used to cooking a lot of foods from other countries and a lot of my friends said hey you should you know you should write a cookbook or you should you know show this to everybody else and so it kind of worked out that we kind of were able to do both we were able to engage with our um you know our people who might normally be coming to in-person events which is my day job and i put that together with what i do at home and for family and friends which is cooking international foods so bringing that and international chefs in the area in as well to cook with me that was always the plan and it's worked out really well we started back in october and we're still going that sounds great and actually we've got a short little blip of one one of your earlier editions of world kitchen and folks just joining us we want to hear from you 1-800-543-8242 let's take a look at a recent world kitchen that was done literally in tamara's kitchen and we'll come right back out with more so welcome to episode three of world kitchen this episode is going to feature holiday cookies from around the world cookies from japan iran russia brazil and a really fun kwanzaa cookie so we'll get started the nice thing about these kwanzaa cookies is that they're very natural in the ingredients maple syrup our two teaspoons of vanilla extract i think those are about ready to go into the oven alex pretty little indentions in the cookie so you're going to roll the balls out like we did before and put them on the cookie sheet and we will go ahead and take those over there roll it into a ball i'm going to go ahead and do this one in some nuts scoot these over a little bit so these are all of the cookies we made today i hope that you will all join us in january one way or another my friend ping will be showing you how to make chinese dumplings thank you [Music] it has now hit some pretty good numbers and tamara i'm going to bring you back on to just ask you another question about how you saw that grow and evolve and who who tuned in i know this was done on our social media and um what did you see i i understand it wasn't just one person in other per you know people were cooking along with you when families were joining you we did start small you know the first month or two we had a smaller crowd and then over time i think more and more people learned about it and we've grown um every month pretty much um our shandong dumplings in january was a huge hit i think our chef there had a huge following here and around the country of friends who tuned in for that one um yeah we often have people cooking along with us um i'd say you know anywhere from five to ten uh individuals or families cooking with us and then we also have people who are just watching we archive this on the website so people can come back and watch it at any time and we know um by looking at the metrics that people do they for the most part people come by back and look at it later and um maybe cook along with it you know just on their computer in in on in an evening or something like that and it was families individuals we've had people from all over the united states watching and even some people from other countries because it is um on the computer so they can just tune in we can be connected in many ways and as a non-cook who tried some of tamar's recipes i can tell you firsthand she made she makes it very easy and the different cooking demos that you find out there are fairly easy thank you tamara now we've got our first caller calling in so i want to bring back on my panel here and shelly from bradford you're on the line right now this evening on cooking from home your question to our panel hi i just explained that i really didn't have a question i just have a little tidbit of information of what i've been doing here in bradford uh since covet hit last march every evening monday through friday i post the day's date and i simply ask what's for dinner then i proceed to say what my husband and i had for dinner and then i just put out the simple question you with a question mark and i have been getting probably 50 to 60 responses every night just from our local friends they share recipes they share evening leftovers and it's just been a lot of fun that's a wonderful effort and a great example of what food can do and so i'm going to throw that question thank you for calling that in and letting us know about that i'm going to throw that out to our panel i don't know who wants to comment about how can food be that that rallying cry of of of kind of gathering together even if it is virtually what what have you found in your worlds uh duke did you have a perspective on that as you kind of branched out in the different areas of reform or beth in your research yeah i i think that uh from the personal note uh we had more planned family dinners um you know that being in this business you're always finding excuses of uh being too busy and not having time to get together so we were able to to plan our week a little bit better to have that time and there is nothing uh that binds people more together that connectedness that we talked about that food and sharing food um amongst friends and family and neighbors um we we got to know a lot of our neighbors during the pandemic because we were able to uh touch uh their hearts that way with food so it was it's a very special time uh for working on that connectedness and beth i know you did a little bit of research for us ahead of tonight's program taking a look at the different age demographics and and how this may continue this cooking at home can we take a look at what you've found as far as you know depending on the age group um will people continue this and and will other shelleys from bradford's continue to put social media posts out and and have some connected connectivity that way i think i found myself cooking with my daughter and of course i'm in one of those categories and she's in another one we won't say which that's fine and um one of the things she said was she i really did try to teach my daughters to cook as they were growing up and have them involved but she didn't seem to think she remembered very much um and so um we had a lot of fun um cooking and i think when you have to cook a meal by yourself it can be a chore but when you cook with someone else it's a whole time to have a conversation so like duke said as well i know i have friends who got on zoom and made family traditional family recipes together so at the holidays they all made a certain dish and then they sat down to eat it and that kind of thing so i think there was a lot more family cooking and i think that that will we will see that younger people who you know they maybe didn't do so much cooking growing up they didn't have as much cooking and learning to do that in school with family and consumer science and home economics et cetera but now they were almost forced to learn um some of the things that they didn't know and they are some of the groups that you see even at a higher percentage think they will continue to cook at home because now they know what they're doing i just have to add to tammy so a funny little story that um years ago uh i said to my daughter sometime for my birthday you can make me a pumpkin roll because i really like pumpkin roll and it isn't something that i cook we made other kinds of jelly rolls and things but not not pumpkin roll because my cousin always brought some a pumpkin roll to family um thing so i didn't make it so when tammy's program was having pumpkin roll my daughter and i got on and actually cooked along with the program um and you know it was great so and i think people are doing that in all kinds of ways with tv shows with um youtube videos with things that the shows like tammy's producing um etc so uh and enjoying it that's for sure that's great and speaking of demonstrations we have an expert right there in the kitchen tonight so i'd like to have a duke and a great videographer his other and better half monica gastiger and their food composer shane orndorff demonstrate a very first cooking demonstration for us here tonight we've got a couple planned so duke take it away what do you have for us tonight that we can take home and and use tomorrow perhaps in our own kitchens well just an introduction we use as much as we can from windswept we have our own chickens and so many people are afraid of working with whole foods like a whole chicken i just went on today and got uh the most current prices from our uh grocer who happened to have their start in new york not naming that who they are but they're humanely raised organic chicken which they sell whole for 2.99 a pound wow to cut that chicken just in quarters they sell it at 3.99 a pound it jumps that much in production smell the breast of that same organic chicken it's 5.99 a pound so what i'm telling you there's three chickens that basically everybody sells certainly organic uh humanely raised broilers uh are the the uh tenderest the youngest then you have frying chickens which are a little bit older a little bit tougher and then you finally have the roasting chickens where the the biggest ones but they all cut the same way and you can use them for for for each chicken for a different style of cooking depending on your recipe so shane is cutting up a whole chicken and he'll do it in less than a minute excuse my dog and um we're gonna make or suggest five meals from this chicken so not only are you saving money by buying a whole chicken you're preparing for five meals chain um so i mean break it down for the chicken the carcass makes really good stock it's really easy as you can see once you get the hang of it it's a lot of joints so you're popping stuff off for whenever you're stuffing things it's really easy the skins very movable and pliable so you can easily get in and and stuff whatever you're going to stuff if you're going like catch tory or things like that but that's the chicken broken down fairly quick and we use everything in this chicken um we you want skinless chicken we're taking that skin off and we're rendering the fat in the chicken fat as skin and we'll use that for uh for cooking uh there's even south after you rent it or a great crack lens that goes on top of salads uh so the breasts we're gonna saute and we'll show you a simple cloth that we make uh from a sauteed uh chicken breast uh the wings and the the leg grape cacciatore the thighs whatever you want to do with but the neck and the carcass is great stock i happen to be from new york so i eat all the the inner of the of the chicken as well it all gets sauteed up and goes in a nice mayonnaise bun for lunch so wow you can't do it when my wife is around the kitchen because she doesn't like the smell of liver uh just as a taste of what you can do and the money that can be saved and um my goodness how much uh fresher and how much uh more of a nutritious meal you have five meals from one chicken that's amazing that is really so don't be afraid folks try try your hand at that and we'll get back to duke and a look at where you can find those as part of what he's turned his reform cafe at windswept um not only as a restaurant but a takeaway and a farmer's market of sorts with all the beautifully sourced things so we talk about that chicken and we talk about local and locally sourced things and i want to go if i could to beth right now and again we want to get your calls so please don't hesitate to call us at 1-800-543-8242 or head online at connect at wpsu.org no question is a bad question we're talking food and always and i would love to hear what you'd like to pose to our experts here but beth i i want to ask you about how we've also got that trend now where we're paying more attention right and tamara you can weigh in too of of where we're buying things and how far things are traveling to get to our home kitchens or even to our local restaurants what have you found oh it's that's um a trend for sure um i know duke uh plans to talk a little bit about alice waters and i used to teach about her all the time and she really started um um around her restaurant and trying to find the local the fresh foods and and then building a menu from that uh and it's actually she started way back in the 70s but it's really um we've seen it a lot more in restaurants and the restaurant trends the last couple of years and then of course we have the whole part that's a climate and trying to reduce our carbon footprint so younger folks have sort of driven that to say i want to get my food closer to home and we're so lucky in this area because we have so many farmers markets and of course when we couldn't find things that we wanted perhaps in the grocery stores or our whole food system and the supply chain started to break down during the pandemic luckily we were coming into spring in central pennsylvania and um our local farmers markets were really ramping up and they were busy i at least from my experience and people were looking to things um so that they could get at the farmers market and then how to cook them i saw emails from the farmers markets to say here's a recipe for this or here's an idea for that so i think just overall it's good for the environment it's good for our local businesses and we really wanted to try to support our local businesses even more so when the pandemic started and another trend that the national restaurant association has put out there or that they're seeing is that restaurants can put are putting together meal kits so people like having kind of all the ingredients put together and measured and things like that they can cook at home they don't have to take the risk of going out and eating in the restaurant right now um but the data shows that more than half of people like having meal kit and the younger they are so the millennials and the gen xers 75 of those folks like having meal kits and think that they will continue to want to have those in their life great and and duke i want to go back to you real quickly because i'm one of those people that came to reform at uh refarm cafe at windswept and took advantage of some of those uh pickup items that you continue to have can you tell us about how you changed the business model and still um had your beautiful locally sourced produce and and variety of products they're available for folks to pick up and take home sure well monica and i and shane and the rest of the composers consider ourselves extremely lucky as restaurateurs uh having this this uh wonderful source of food right out of our back doors even in the winter months we have a year-round greenhouse so we were getting beautiful uh salad greens and herbs uh all year round so it is a different it is a different way to cook and we tend to bring all those flavors and all that freshness to matter whether we're cooking for the for our guests at the cafe uh or our home foods program called repast or even we have uh for right now we have a summer salads program it's a subscription program uh so every week um that a a uh just a cornucopia of vegetables and and greens uh show up in your on your doorstep with some simple instructions on how to make a great uh chef salads with different needs so we're not only have this wonderful group of composers that i get to work with on a daily basis unbelievably talented farmers uh christina and luke and a whole bunch of other people that make it happen uh but it's it's uh it's a special way to cook and any way that entrepreneurs can bring new ways of getting good food to people is something that we're always going to support good point good point and tamara did you find when you were deciding on the recipes and the worlds that you were heading to and the different chefs that you tapped into i i recall in some cases you were able to give tips on where they could find items right that maybe were part of those recipes and trying to keep it even though it was the world you could find those things if not in person or sent to you you could have it mailed to you depending on on on the spice that was needed etc yeah absolutely um luckily for us in the state college area we have a number of international markets um another new one just opened recently um and so those kind of kept going during the pandemic for the most part they they had lower stock on some things but you could still find most of what you were looking for um and as we know you know all of our stores went through shortages in particular i remember that the yeast shortage that everyone suffered from in the beginning um i think everyone somehow it's like it's like a snowstorm and everybody thinks they're going to need all the toilet paper in the store we all thought we were going to need all the yeast that any store had and so i remember um one of my neighbors ended up finding a source of a couple of pounds of yeast and she was doling it out to all the neighbors who were looking for yeast you know so we all got our little jar of yeast um but uh yeah i think you know we found that if if if you don't have a source as i i normally do my husband travels back and forth uh from the middle east a lot so he brings the spices and herbs and things i need um dried things uh for me but again during the pandemic he he wasn't coming home um he he was here for a long time and then he left and he was gone for eight months so i did um look online and i got some online things shipped to me but i also just you know found uh substitutes or things that worked just as well or i did look at some of those international markets and to be quite honest you can find things often a lot cheaper in an international market than you can in one of the big chain markets or the new york market that duke mentioned um you know a small container of something like paprika is going to be you know five dollars at that that store whereas you're going to get a big bag of paprika um at the international market for three or four dollars wow so pays to shop around a little good points good points we have an email right now that we'd like to put up on screen and i'll read it to you sally writes to us during this past year i've developed mother health issues and a vegan diet is best for me i think many people are cooking for health this year and i did want to get to that point so thanks sally for bringing this up i'm interested to know if others have experienced this and when we can get out more are there local restaurants any of them that are dedicated to eating this way so i'll throw it out there and ask any or all of you to comment on what you found for for our region i guess in in respect to health and our changing diets i can tell you that that we um accommodate any diet requirements dietary requirements or allergies at reform cafe and it is something that we're used to because our style of cooking is first of all a minute so there are no pre-prepared items we can leave out or add items as we need to make that dish delicious so there are other restaurants that follow our our methods but we normally have vegan dieters in vegetarians uh you know dairy-free gluten-free nut allergies i think that that it's our responsibility as as restaurateurs and composers and cookers uh we have we have to adapt to our our clientele they don't have to accept us right good point and beth i know that you did a little bit of quick research here uh we're almost at the halfway mark and and we'll reintroduce our panel here but beth can you comment on some of the other health issues that you saw during the pandemic i guess the coven 19 weight gain and it was more than 19 pounds at some persons uh and some eating disorders that spiked i understand through this pandemic right as people were alone and anxieties and and different things cropped up yeah we saw an article recently that um along with lots of people had more anxiety they were by themselves etc it did spark an increase in serious eating disorders that need to be treated medically but otherwise also we saw that people tried to eat uh more healthfully it again fewer processed foods that can think but it's kind of a uh back and forth because people wanted comfort foods so they aren't always as healthy now if you're cooking at home there are lots of ways to make them more healthy and i saw cooking cooking demos and and ideas on morning television and again social media on ways to do that i have a friend on facebook who is always taking uh recipes and making them vegetarian and then she posts that and other people sort of chime in on those ideas and she puts in the ingredients that she substitutes so i think that there are lots of resources out there um and some people gained weight some people lost my feet during the pandemic we saw we saw a little bit of everything so you have to kind of see where you fit in but i want to i want to add one thing to what um duke said and again i mentioned social media at the beginning maybe i'm on it a little bit too much but in our area there's a an eat local group on facebook and so they post um both the the restaurant tours the business owners can post what they're doing but also people can post a question and say where can i get a good vegan this where can i get gluten-free um that and then people answer them either again the business owners or other folks so um in your area reach out or look around in social media and you can find some of those places where you can go out to eat for the types of menus that you want and you know be more healthy and however it it's such an individual thing work with your doctor dietitian etc to figure out what's best for you excellent point beth thank you for bringing that up and and uh do we are at about the halfway point so if you are just joining us i'm carolyn donaldson live from the newly named doctor keiko meewa ross studios here at wpsu and this is conversations live it's cooking at home right here on wpsu and joining us tonight we have duke gastiger and shane orndorff both from refarm cafe at windswept tamara fatemi our own wpsu world kitchen producer and event coordinator and beth egan who is with the professor excuse me faculty emeritus is part of the food service program at penn state our toll-free number because we still got time for folks to call us with questions is 1-800-543-8242 we're ready to take your calls you can also send us your questions by email at connect at all wpsu.org let's go back to duke because i know um cooking demos they are the thing we're seeing them tamara has them on our world kitchen you can get them on social media but right now tonight we have another live cooking demonstration with a with a hack or a a special tip for us tonight from our friends at refurb duke what's up i did want to mention uh an important thing before uh halftime what i noticed uh that there is a difference between intentional eating and cooking and impulse eating and cooking and those i became more intentional in my my diet chefs are the worst eaters in the world uh we deal with heavy rich food all day long uh we don't want to sit down to a full meal so we're more likely to get a bowl of cereal than we are to have uh you know a three-course dinner but during the covent restrictions because we had to plan meals our eating became more intentional when it becomes more intentional we tend to think about not only the flavors of food but all the nutritional quality if you're just an impulse eater you're at the um you you're in the hands of all the mass marketers in this country they're winning yeah you need to take control of that impulse and become more intentional okay so we're gonna go we've uh we've cooked that chicken breast um in a saute pan and we're going to make a couple quick sauces from from the pan fawn now um f-o-n-d fond uh the little charcoaly bits that usually people scrape out and put in the trash can as a chef that is where all the flavor in the world is and it is the basis for so many uh different sauces that you can make you don't need fancy stocks um you don't need bouillon cubes uh certainly you don't need packets of uh uh of any uh gravy mix so we've got that that uh pan and shane's gonna take you through and show you how to make two very simple sauces all right so as you can see that's the fun that you're going to have and that's uh what you're going to first do with that is you're going to uh deglaze it with some white wine you want to do a terrible job get off those pieces uh and then as that builds up you hit it with a little bit of uh your onions or shallots or anything that you have that's a loom camera difficulties here this is a little tough we're working with computers here safely and zooming remotely here out at reform so thank you shane for adjusting it there this this reminds us too and we'll talk to tamara about the uh um uh non-professional but still delightful uh cooking that was done uh using lots of computer laptops through our world kitchens okay what's next okay so as the onions they're they're going to start to cook down um as they cook down you're going to see that some of your pieces start to stick around the pan a little bit so you're going to hit it with a little bit of water and that's going to fry up a little bit more helping release all that bond and anything that builds up but it's going to cook down rather quickly as it does then the last thing you're going to do it's going to go for about 30 seconds here uh and then as it does uh you've got another white wine round that you're going to hit it just to do your elasti glaze uh but like duke said this is where all of your all of your flavors at this is and you don't need too fancy equipment either right shane no it uh it's rather simple um and i mean everybody has a frying pan and a spatula at home very nice okay so as as that cooks down the wine's going to uh cook off there um and then you uh just take a pad of like room temperature butter and that gets folded in and as it melts that that starts to bring your sauce together and that's what makes it lost it's okay to experiment then too right uh shane and duke you know we we can take chances now more than maybe we did before oh you definitely should i mean uh especially now when you're at home a lot of people are playing around and trying new things with the sauce here we're just finishing it off with some fresh herbs some salt and pepper and that that really just brings it together and that makes it just a little bit more rich so from uh that that fong from that those little crunchy bits in your pan uh we made uh what is it called burblanc which is a white wine butter sauce you could use red wine instead make it a red wine butter sauce you could use tarragon you could use lemon thyme you whatever you have in your garden you can use this herb it's nice to have a fresh herb you could add a little bit of cream to this and you can have a little bit of a cream sauce so there are so many things that you can do from this one pan and this was not an additional purpose this uh purchase rather this these are items that came from your cooking process so you're you're not uh you're not adding cost to your meal again you're you're getting benefits of doing it from scratch and duke maybe we should bring up at this point um that philosophy that that i know beth mentioned and tamara i know uses maybe not to the format that you do but walk us through what you believe at reform and kind of your mission statement around the way you value food and how perhaps we should all maybe take a closer look at the food that we take in well we take we think of the of a very intimate relationship with uh food and people um not only from uh the connections between people but also the connections between the people and the land and the farm in the land so it is just um taking advantage of advantages of all that that uh connect the connections that we're able to to establish so uh at refund cafe we're concerned about that connectedness where we're concerned about food security which is the local food system uh we're also concerned about uh the economic viability of small farms and small restaurants in our community there's a thing called the multiplier effect which is it's it's a number that we all kind of knew about but it's especially important in restaurants restaurants are notoriously uh low profit areas because our our payroll costs are so high um but because of that a lot of what the economic impact that restaurants have especially small restaurants in the local economy is because of that that local payroll so the numbers come out that if you are a chain restaurant or one of the big guys about 34 34 and a half percent of the revenue you produce goes back to enrich the local economy an independent restaurant um small mom and pops uh they give about 64 and a half percent back their economy so it's not only enriching food it's rich in the economy um and that's some of the value systems so alice waters is a great example um kind of the the the matriarch of the the slow food movement of the local food food movement has one of the most successful restaurants uh in the world at chapini uh doesn't never learn how to cook she just has an unbelievably strong value system and uh she puts this way very simply so that her food philosophy is eat seasonally and think about this i think in in the times of covid and how a lot of people been able to adapt to her philosophy without knowing about it so seasonally eat locally and sustainably [Music] shop at farmer's markets plant a garden conserve compost and recycle cook simply engaging all the senses so important set the table with care and respect eat together and the last one we we talk about all the time here is food is precious and um we take um we we ignore that uh thought about how lucky we are as communities that we don't live in food deserts and have food to eat and we should um you know have that off for the farmers and what they produce very good points and and we'll talk a little bit about food scarcity and now post-pandemic and as we come out of this pandemic how you know many local efforts are being undertaken right now to help those that are perhaps in need of some food but tamara i want to ask you a question about the relevance as part of world kitchens i noticed that in in how you were describing some of your world kitchens you talk about the culture of food and how that differed and that's part of what you bring to the table with with your cooking demonstrations and i guess in some ways you kind of follow that food philosophy or the world does to some regard yeah um i think one of the things i've always enjoyed most about the world kitchen and why i wanted to start it and it was a it was a thought long before covet and it just gave us the opportunity to do it was to share culture because i come from a long history of trying to bring cultures together and trying to help people to understand that everyone around the world is the same we all want the same things we want you know healthy children and food on the table and a roof over our heads and um you know the more we see how much we're alike the better off we're all going to be and the less tension we're going to have and the less conflict so bringing culture into food and showing people how other cultures around the world eat was really important to me for world kitchen when i'm visiting my husband's family in iran it's very common for us to all sit on the floor on what's called a sofray um so it's a tablecloth on the floor and all the food is there and we all sit and eat out of family-style bowl things get passed around and the older i get the harder it is to sit down on the floor like that but um it's that that culture and that um that family togetherness and the the love of the food and the way as duke mentioned everything gets used um persian cooking they use every piece of the vegetable and every piece of the animal that has you know uh been been sacrificed to give us that food so um you know it's really important for me for everyone to understand that culture and how um even though our our personal cultures our our histories our religions all those things may be different there's so much about our lives that is the same and how we all are going back to shelly from braddock who said you know a simple post on her social media and people just kind of connect with food um thank you tamara beth let me ask you this because we want to get we've got about 10 minutes left in the program and we still want to hear from you so let's one more time ask you if you can those of you watching or listening 1-800-543-8242 is the number to call don't be shy we'd love to hear from you you can also go and email us at connect at wpsu.org we'll have a few more minutes to get to yo's questions or comments about life and food and post pandemic and cooking at home beth i know you gathered some more facts for us from for your food service management background so let's look at these graphics about restaurants and pre-pandemic and post-pandemic both eating in and take out if we can put up those graphics and and beth you want to kind of comment on what your research has shown um uh again adults and then breaking it down with the different demos who's going out for dinner before the pandemic hit and who's gonna who's gonna start going out for dinner here coming up well you see that it it went down from pre-pandemic sure it it went down and down and then and of course every state and every locality had different um restrictions and that kind of thing and also a big part of this is if people could eat outside and and what we've seen is people want to be able to continue to eat outside if they can and that depends where you live in the country i personally ate out at restaurants through last summer and into the fall and actually have a walking buddy we are so proud of ourselves because we've supported some of our um favorite coffee places never never eating inside but always having our our treats outside um and so uh things will start to come back i'm sure they already are starting to come back and as people get vaccinated and they have um different feelings about what they're willing to do how about on the take outside can we take a look at that graph is that a little less dramatic i guess people still wanted to support local right and they right and look at that free pandemic and then it it went up which is totally makes sense right so um people are um wanted to support their local restaurants um they have their favorites they don't want them to go out of business so they uh they did take out and it's a that's another thing that um we see that people really would like to have continue um including and and grocery delivery and being able to pick up your groceries and a lot of a lot of things that changed uh well maybe not a lot but some things that change during the pandemic people do want to see continue absolutely absolutely we do have an email that came in from chuck let's get to his email here chuck writes i have a non-stick pan that no longer is nonstick do you know if there's a way to restore the pan back to non-stick so i'm going to throw that over to duke and duchesne and then from there we've got one last demo to show everybody as we have about six minutes left in our program so what do you guys think can you help with this non-stick pan detail or do they need to just get a new one uh yeah the the coated pans whether it's teflon or some other chemical once they start flaking it's time to recycle them there is no way short of having the coating resurfaced by the company which you know most fans now are 20 bucks you're not going to be able to uh afford to do that so pitch up another good pan there you go all right or buy cast iron right or not you don't have to buy it um i want to bring up something that that also i see a lot of in this community and i so i know it's in state college i hope it's other places around our listening area too but that's by nothing groups so another social media happening where there's an organizer and it's getting to know your neighbors and people are getting rid of things or they're moving and i've seen a lot of cast iron be available being given away come get it if you'd like it so then you don't have to you can season that up and you don't have to worry about the coating going there you go do we have enough time for a quick demo here and then we'll have a summery wrap-up and a takeaway for our viewers and our listeners tonight duke shane yeah the one we're gonna so we have that delicious chicken we're gonna make a a salad dressing or a sauce for that chicken and um you know salad dressings and sauces again if this is not scary stuff uh that you know basically it's an acid and some sort of fat which makes a good dressing and and there's all kinds of different fats and there's all kinds of different uh acetic acid and citric acid and we're going to use a couple different things that you might have not thought of but it's still going to be a delicious dressing whether it's for salad or for the meat we just prepared shane um so we're going to be putting together a lemon turmeric coconut yogurt dressing so it's using all those things that you normally have in dressing but they're going to be a little bit healthier and the things you just might not think of that go together okay um we have a house-made coconut yogurt that we we put together um but you can purchase coconut yogurt at any supermarket um but what you're gonna do is you're gonna put about a cup in and then uh you just whisk it up a little bit just to break it up and uh get it reincorporated back into itself okay we got about three minutes left shane i just if you don't mind just uh we want to get to everybody's comments too but please go ahead uh fresh turmeric um that we have uh as well as fresh dill and then you have uh some lemon juice that you slowly uh put in as you're whisking it together and as that starts to bind then um you're going to then slowly uh take your oil and you're going to slowly put that in there uh as you're whisking quickly that just allows it to come together and it makes a simple quick dressing for yourself wonderful very aromatic so duke as shane finishes up there our food composer again he's got several of them out at the cafe and also the re-past your summary of what's a takeaway from what we've talked about tonight and where we're headed real briefly and i'll start with you duke well just quickly you know local foods not all local foods are good not all farmers are great the most important thing about sourcing foods is to get to know your farmer your producer and buy from somebody that you can trust um you're more likely to get a good quality uh group of vegetables or meats for your table and you can know that you can have uh it done safely and deliciously that sounds delicious tamara more world kitchens ahead for those listening and watching absolutely we're going to keep going this month we're doing north indian cuisine next month we'll have some italian food and over the summer we've got a plan for a big barbecue show to show you a lot of international barbecue foods so you know we hope that you will open your mind and open your palette to new foods and new worlds and watch along with us one sunday a month at 2. that sounds great and i'm going to end with beth egan telling us a little bit about a recap of what those trends are and where we're headed and how that could be a good thing for us right beth oh yeah that isn't what i was going to say but um i i do think that people um once you learn to cook and get it get some experience at it and then you get more interested in it you can prepare foods for yourself that are more healthy you can find the things at the farmers market that are good quality and you can also find restaurants like dukes where they're taking good care of the food and buying local raising it locally etc i what i wanted to say in wrapping up is i heard somebody um somewhere along the line say cooking for yourself cooking for yourself is a good form of self-care so taking the time to put together that meal with all the different components and you should just think of it as a good way to take care of yourself and your family sounds great our guests tonight have been due gastiger shaynordorff tamara fatemi and beth egan thank you so much for joining us thank you to our experts we hope you have a wonderful delectable [Music] night you