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

Episode 43: Welcoming Spring with Katrina Karczewski of Grateful Garden

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 eat...

Episode 42- Balancing Flavors instead of Carbs and Protein

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 Sh...

Episode 41 Personal Perspective on "Loss of Smell and Taste" with Covid

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.   I...

Recognizing When Flavor Supports You

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 bre...

A Sassy discussion on "Nutritive Mismatch" & The End of Craving by Mark Schatzker

Most of my closest friends call me “Sherry Spice.” Admittedly, this nickname was born from my days of creating spice blends, but today, you’ll see a whole new “spicy” side of me in this episode of Let’s Talk Taste with Sherry, Saving the Earth One Flavor at a Time.   Yeah, I can tend to get a little sassy at times, but if you see or hear that side of me, you should know, the message is important!  This episode is the epitome of importance, so the sass is apparent.    This passed week I rea...

Episode 39 A Sassy discussion on "Nutritive Mismatch" & The End of Craving by Mark Schatzker

Most of my closest friends call me “Sherry Spice.” Admittedly, this nickname was born from my days of creating spice blends, but today, you’ll see a whole new “spicy” side of me in this episode of Let’s Talk Taste with Sherry, Saving the Earth One Flavor at a Time.   Yeah, I can tend to get a little sassy at times, but if you see or hear that side of me, you should know, the message is important!  This episode is the epitome of importance, so the sass is apparent.    This passed week I rea...

Dan Kittredge of the Bionutrient Association and Sherry validate that flavor and nutrients are indeed a match.

As what typically happens with the brilliant guests on the show, Dan Kittredge of the Bionutrient Association and Bionutrient Institute completely validates my work from a scientific and embodiment perspective! Dan Kittredge is the Founder and Executive Director of The Bionutrient Association and The Bionutrient Association (formerly the Real Food Campaign).  Dan and his team have created a consumer ready, open sourced nutrient detection device that is designed to collect data that correspo...

Finding the Five Flavors in your Thanksgiving Meal

Here on Let’s Talk Taste with Sherry, we talk extensively about the 5 flavors we experience on our taste buds. Salty, Sweet, Sour, Bitter and Umami are the basic categories of flavor that we actually experience on our tongues. If you were to remove the aromatics which create the actual distinguishing nuances, these are the flavors that would remain. I always emphasize them, not to discount the importance of the aromatic experience of flavor, but rather to give us a launching point to remin...

Death, Dying and Our Ancestors in our Soils

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 opt...

4th Generation Organic Farmer Rod Morrison

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...

Functional Nutritionist Liz Morgan

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. ...

What Flavor Teaches Us About Gardening

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...

Taste your Supplements

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 ingredient...

Demonizing Food

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 won...

Do you Trust Your Sense of Taste as a Guide for Nutrition?

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 #wealwayscho...

Umami - The Unfamiliar Flavor we might not know, but all love.

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 provi...

4th of July and Impossible Burgers...where is the flavor coming from?

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...

Oncobitez: Nutrition Designed for Cancer Patients with Taste Sensitivity Appeal.

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 disorder...

The Cost of Produce Perfectionism

Everyone loves a nice shiny unbruised apple. Beauty and visual perfection is almost an inherent darwinistic tendency, even when we grocery shop. We often search for the unattainable: the unbruised perfectly ripe produce. In this episode, we question if in doing so, we are unknowingly feeding the exact demand that sets flavor and nutrition low on the totem pole. Watch and get curious about how snubbing that bruised produce might just be doing you and the planet a disservice. Want to try imper...

Where is The Flavor Remedy Going?

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...

Compost and Flavor? Eww... but, wait!

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 SOMETH...

Chef Kelly Newlon of Real Athletes Diets Boulder shares our culinary school secrets...

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 w...

Why I love chefs

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 www.flavorremedy.com

Book Chat: Thich Nhat Hanh "How To Eat" Food As Medicine

In this episode of Let's Talk Taste with Sherry, we're stepping into book reflections on the book How To Eat by Thich Nhat Hanh. Many of us have heard the phrase "Food Is Medicine." When you hear the reflections in this book you will also see the underlying connection to joy and flavor in your medicine! This episode will be the first in a series of several where we will dive into the wisdom of this book and the importance of using food as medicine to support your immunity in these challengin...

Keto, Paleo, Vegan, oh my! Identifying Ourselves with Food

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 ...

Special Guest: Ethan Frisch of Burlap and Barrel Spices - The Life of AMAZING SPICES!!

Don't miss this SPICY episode with Ethan Frisch Co-Owner of Burlap and Barrel Single Origin Spices. In the first minute of the show you will quickly realize how amazing this company, their owners, and their products are, simply by hearing their story. In addition to talking about the true elevated value that this company puts on it's farmers and foragers, you will also hear fantastic stories about Fire Breathing Dragons protecting black pepper crops, chai flavored forrests and doctors turned...

Flavor from Biology Not Chemistry

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 ...

The Voice of Vanilla with Filmmaker Maureen Maloney

In this episode of Let's Talk Taste with Sherry, Saving the Earth One Flavor at a Time, Sherry interviews special guest Maureen Maloney. Maureen is a documentary film maker who is elevating the lives of women vanilla farmers in her upcoming movie The Voice of Vanilla.  Sherry and Maureen share with the viewers how to make better choices when it comes to one of the most revered and popular flavors we consume. When we know better, we do better and by making simple choice around vanilla alone, ...

Flavor Experience vs Perception

Sherry loves a good Ted Talk about flavor. After recently watching "What happens in Our Brains When We Taste Food" with Neuroscientist Camilla Arndal Anderson, she discusses the importance of being tuned in to what's happening in our bodies and on our taste buds. Being aware of perception and expectations around flavors can make a big difference. This is why we need to be aware and when possible, limit our preconceived notions of flavors we are tasting. Intelligence and knowledge can get in ...

Special Guest Ron Ben-Joseph: One Former Dieter's Journey Through Flavors

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 ...

The Importance of Diversity In All Things - even FLAVOR!

Diversity. It's an emotionally charged word, and yet it's simply a word that invites inclusiveness of varied people, places and ideas. Without diversity and open mindedness, we cannot learn and grow in new ways. In general, our world is much healthier when we live in a bio-diverse planet. Have you ever considered the importance of diversity of flavor? How opening your mind to experiencing new things could actually inform your body and delight your senses? Join Sherry on this episode of Let's...

Special Guest: Rod Tyler - USDA report proves flavor/nutrient correlation in food grown in Garden Soxx®

Imagine if we could trust our bodies and our sense of taste to detect nutrition. What if this has always been the truth, and we just haven't been taught to recognize it? Today, in Let's Talk Taste with Sherry, Sherry and her guest Rod Tyler of Garden Soxx® connect the dots of flavor and nutrition in food grown in Garden Soxx®. These alternatives to traditional gardening simplify growing by simply using compost as it's growing medium which brings a rich nutrient dense (in other words flavor) ...

I am not The Expert. That's why we're inviting guests to the conversation!

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 di...

Special Guest: Dia Kline - She can't smell, but she's an amazing taster!

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.  #flavor #flavorremedy #salty #sweet #s...

The 5 flavor categories and how they support you.

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 Sherr...

Steak, Umami and The Chocolate Steak Syndrome

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...

Flavor Saves The Ocean

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 #saveo...

Beyond The Emotions of Salty and Sweet. Embracing the Magic of Bitter.

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! www.flavorremedy.com

Recapping my Conversation with Chef Jonathan of Sereno

Sherry makes friends with Chef Jonathan in Cozumel at Sereno Rooftop Bar and Restaurant. He prides himself on creating delicious dishes with fresh local fare! You might assume that makes him in high demand...but what are his guests often asking to be on the menu? It's a true sign of where many are making our choices around flavor. www.flavorremedy.com https://www.serenocozumel.com

What can a papaya teach us about flavor?

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 www.flavorremedy.com

What Is Flavor?

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 www.flavorremedy.com

An Origin Tale - How The Flavor Remedy Got Started

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. https://www.flavorremedy.com

How Flavor Saves the Earth

Sherry explains how flavor can indeed save the Earth. When we don't give our sense of taste the reverence it deserves, we might see it as a superficial indulgence to simply eat something that tastes good. When we understand the connection to nutrition and flavor that exists in food grown and raised in healthy regenerative environments, we can understand that flavor isn't just fun, it's functional for us and the the planet.

Flavor is the Remedy!

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 an...

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