Emily Merrell  

Welcome to the sixth degree podcast, the podcast where we grill our guests about the things that make them tick and find out how human connection plays a role in their life. I’m your host, Emily Merrell.

 

Emily Merrell  

Hello, and welcome back to the sixth degree with Emily Merrell. The podcast where we grow our guests about the things that make them tick, and find out how human connection plays a role in their life. I’m your host, Emily. And today I am so excited to have my friend Tiffany Swan, the incredible talented retreat chef as our guest, Tiffany, welcome to the show.

 

Tiffany Swan  

Thank you. I’m so glad to be here.

 

Emily Merrell  

I am so excited to be here as well. I feel like the podcast is cooking up trouble, because I feel like we’re always cooking up something when we’re loving one another. But first and foremost, before we jump into all the 1000 questions I have for you. I love just telling our story and recapping our story because we’ve actually had the pleasure of meeting in person which a lot of my guests I haven’t met. Yes. And it all started because of the virtual world, right?

 

Tiffany Swan  

Yes, indeed, indeed. And if it weren’t for, for you wanting to Well, I guess maybe your husband wanting to learn to cook at home maybe have you cook a little bit I never would have met you.

 

Emily Merrell  

Exactly basically that nudge where my husband is like, um, can you make dinner every once in a while. So my husband who like does not eat carbs and is so healthy. January I chose to do a cleanse. And he gave me a few cooking classes that month and one of them was paired with Tiffany and we were doing we were making ravioli, virtually important, Tiffany. You know me I’m like such a chatterbox. And you know is supposed to be an hour class I think it ended up being like a three hour class or something crazy like that.

 

Tiffany Swan  

It was perfect though. I don’t sit on the phone with everyone.

 

Emily Merrell  

Okay. Luckily obliged and you know what turned into something from us talking and I learned how to make delicious ravioli is highly recommend, you know, hiring her to teach you that I’ve learned pacos and other things since but it also was the opportunity to to just get to know you on a deeper level. And it was so cool. From there, you know, you became a member of six degrees and a part of our community joining our mastermind and now here we are in a podcast, you’re hosting an event in a few weeks.

 

Emily Merrell  

All through raviolo ease.

 

Tiffany Swan  

It’s amazing. Food really does act as a catalyst for connection.

 

Emily Merrell  

It really does so well enough about me. Yeah, we know that you I know that you live in Tahoe, can you tell us a little bit more about how you became a chef? I’m always so curious. I love watching cooking shows and hearing the stories of people in the kitchen with their parents. So like what is your journey to becoming? Chef Julia? I mean chef, oh my god. She’s Julia Child’s it’s in my head. Guys. I’m Tiffany.

 

Tiffany Swan  

No worries. So I you know, a lot of chefs will say that they got started by, you know, cooking at their grandmother’s feet or whatnot. And my family is not really a family of cooks. So I think I was just born with it. I had no, no real guidance and my family and yet I was fascinated with food from the very beginning. In fact, my parents like to tell a story of when I was two years old, I was in my bedroom, and in bed sleeping because it was nighttime, and they put me to bed, and they were eating some ice cream. And from my bedroom. I hollered what somebody got in somebody’s mouth. So I’ve been fascinated with food and what people are eating. And I just, it’s just grown from there. I’ve taken that fascination I started working in a restaurant before it was technically legal and then really continued on. And my first restaurant as was a Thai restaurant, so I got to learn some cultural food right off the bat. And then I had amazing parents that not only supported what I was doing, but tried to encourage a little bit more. My mom read kitchen confidential when I was in high school or there abouts and it’s like, I don’t want you going into restaurants. So I got a food science degree and a nutrition. I was one class short of a nutrition degree because out of state tuition.

 

Emily Merrell  

We didn’t make it And then you still got it. I think you’re close enough.

 

Tiffany Swan  

Yeah. And I, I got my food science degree. And then I got a culinary degree after that all while working in restaurants. And I have just kind of followed it throughout there. I’ve been in production kitchens, I’ve been in professional kitchens, I’ve been in development kitchens, and they’re all amazing, and I love it all. And, you know, it all just kind of feeds my soul, literally and figuratively,

 

Emily Merrell  

is there I love that you got your start in a Thai restaurant, I feel like that must have been such an eye opening experience to skip the behind the scenes world of a, of a working restaurant, and you clearly have cultivated food into your career, having worked at some extraordinarily established places like the Ritz Carlton, which is a name brand that I think everyone knows. So what a big differentiator from like a local Thai restaurant to the Ritz Carlton, you know, what was your journey from, from that local Thai place to the Ritz Carlton, and then I know you, you sprinkled in some food scientists, things that are super interesting, in between.

 

Tiffany Swan  

My journey is interesting. But it’s always been food based, you know, they, I’ve heard a lot of much wiser people than me say, as long as you’re moving in the right trajectory. If your zigging and zagging, it doesn’t really matter. And ultimately, my path was on the same trajectory, but I zigged and zagged, like crazy. So I started out in food science, my very first job outside of school was at power bar, and I did product development on power bars, and gels and things like that. And I also worked in the restaurant because I am a glutton for punishment. I like to work a lot. But I worked in food science, I did some development there, did some baking mixes after power bar. And then I kind of hit this wall. And I decided to take my first pivot in life. And I went and worked in the wine industry, and I quit my high paying salary job to go work minimum wage to work in a cellar at a winery. I did that for a couple of years, and decided, you know, wine, work and food are both the same, and that you have to be really, really passionate about what you’re doing. And I just wasn’t passionate enough about wine to continue working there. So I went back into the industry and began doing Food Science work. And again, restaurants second job always, and was working in San Francisco and San Francisco is my favorite city to visit but I don’t love to live there. So I met my husband there and then moved to Tahoe afterwards. And that was probably my second pivot, where I went from being food sciences, the primary job to cooking being the primary job and I went to Tahoe and started a food truck. And then I became the executive chef of a major ski resort squat Alpine. And I worked myself to the bone and didn’t ski very much and loved every minute of it. You know, I bled squat Alpine I, I still do to some extent. And that kind of work brings burnout. And even though I still loved it, I was burned out. So I went to the Ritz Carlton that you mentioned and worked there and worked through some of that burnout, but struggled. So pivot three came, and I left all kinds of work with the great support of my husband. And that was where I realized that I could be a virtual chef, so to speak, I left the pandemic hit, I began teaching classes online where I met you, Emily, and I, you know, just started to discover that being a chef, or being in the food industry in general doesn’t have to mean standing on your feet for 15 hours a day, sweating like crazy, you know, just behind the, the heat of the kitchen. And so my third pivot there, kind of developed into a constant pivot where I’m, I’m in this realm now where I still love cooking for people. I still love doing my food science work, but yet, there’s so much more available to me now that I know that there’s Not just behind the kitchen.

 

Emily Merrell  

And I love I love hearing all of this pivots because with life and you know, with corporate jobs, you hear about corporate pivots or you hear about pivots into entrepreneurship. And I think it’s, it’s so refreshing to hear about pivots within the food industry. And like what that looks like. And, you know, the pandemic was definitely an eye opener for people who were in the restaurant industry to, to decide if they wanted to stay in that industry, or take a hard look at their lives. And what that that is, and serendipitously, it sounds like you landed there before the pandemic even put most people there, which is really cool to

 

Tiffany Swan  

see. Yes, yes, I was very lucky to start to begin to figure that out before everyone else was forced to

 

Emily Merrell  

building that reputation. And I have to say, you know, I’m probably super biased, but I think it’s easy to see with you, Tiffany, like, even just hearing you talk is so nourishing, there’s something nourishing about being in your presence, and it shines through in the food that you create, and you teach people how to create for themselves as well. So you know, thank you, it truly, and I’ve had her tacos in person, and they’re so good. I’m so lucky to have had that feeling of being like, held by her through her food, essentially, in person. But you know, it’s interesting that you had this love and this attraction to food that’s such a young age as a curious two year old. And then you actually worked in restaurants and you still like food, because I feel like that could be something that ruined your relationship with food. I know there’s a lot of people who feel like food is intimidating. And you know, there’s a lot of factors that come around food from like, what you should be eating, and what’s right for you to be eating? And should I be doing keto, or paleo or it all just feel so overwhelming that when you go into the kitchen, maybe talking from personal experience here, you don’t really know where to start? So, you know, for those people for the me’s who like go, and who are googling recipes for hours and feel like a crazy person at the grocery store? How do you start?

 

Tiffany Swan  

That’s a really great question. And it’s a little bit hard for me to answer. It’s like trying to tell you how to ride a bike, you know, you know how to do it. But how do you tell someone how to ride a bike. And I think the the key to starting is to just start, you know, just start playing around, don’t be afraid to make mistakes. I have been cooking professionally for over 25 years, and I still make mistakes. And mistakes are an opportunity to learn. So I think the key is just being curious, and not being afraid to start and not being afraid to make mistakes.

 

Emily Merrell  

And do you recommend starting with a recipe or more like, pick a pick a vegetable and let’s build off of that vegetable or pick a base and build off of the base?

 

Tiffany Swan  

That’s a great question. And I would say you know, if, if a recipe is something that speaks to you, or if you feel like you need the guidance to kind of follow a recipe, then by all means do that. But if you’re like, I don’t want someone telling me what to do, then just start playing around, you know, pick that vegetable, maybe do a little googling, like maybe you picked up a fennel bowl at the farmers market and you do a little googling what goes well with fennel, and then you start putting together a salad and suddenly you have some fennel and lemon and a rubella and, and maybe some nectarines or something and you’re really happy about your your salad, but really do what feels good to you. Because ultimately, that’s what’s going to make it the most fun and the most stress free.

 

Emily Merrell  

I know you and I have teased about the idea of like you being the pocket chef in a way where people email you or text you all the time like oh no, I’m, I’m in front of the fennel bulb, like what do I do next with it? What are some of the common most common questions that you get asked by people?

 

Tiffany Swan  

While being a food scientist, I get a lot of the Can I still eat this question?

 

Emily Merrell  

What can we eat? That’s a wonderful question. Because I really,

 

Tiffany Swan  

I think the biggest thing if you if I were to kind of cat, categorize everything or try to generalize everything. If you can see mold, or it smells like a winery, throw it away. But if it’s not go ahead and keep it that doesn’t work. For me. That’s a little different. That one is a little more obvious to it’ll smell bad, or maybe have kind of a sticky layer on it. But in general, if you see mold or you smell that yeasty aroma, it’s no good anymore.

 

Emily Merrell  

I feel like There’s so many things that expire faster than you even know what to do with and I had the pleasure of opening a box of Trader Joe’s crackers for me are ago they completely expired like they were. The crunch was gone they were stale. But then on the flip side, you know you see a Manny’s thing or you see catch up and you’re like, Okay, I just bought it last year, I haven’t used that much of it. Is it really bad? Are those condiments typically things that go bad? Or is it more marketing ploy?

 

Tiffany Swan  

It’s, I mean, it’s yes or no, you know, again, as a food scientist, we do shelf life studies to see how long a product is going to not only be safe on the shelf, but have its most flavorful and textural experience. So a shelf life for those trader Joe crackers, maybe based on when the air and moisture starts to go into that package and make it sale. But for something like mayonnaise, it’s going to be based on when it’s going to start to mold essentially. So you know, as long again, for something that’s in your refrigerator in that condiment door, if it’s not moldy, it doesn’t have a weird color to it. And it’s not smelling like yeast, then it’s just fine.

 

Emily Merrell  

That’s so funny. I’ve definitely cleaned out our fridge before in Connecticut and it’s like 2012 right now I’ll say it’s 2012 when I was trying to clean out and like finding ketchup from 99 years. This was so long, like how did how did none of us catch this? And we’re still clearly using this like little bit of ketchup that’s in this bottle from the year 1999. Like before, yes, the 2000s even started so yeah, it’s it’s fascinating when you when you do that. Okay, so Tiffany, you’ve we’ve talked about this before, but as a chef, you clearly are good under pressure. And I’m sure there have been some pressure cooker moments for you in your career. So first and foremost, can you share with us some of the craziest things that you’ve had to encounter over the course, talk to stories, and then also what advice you have for people when things get, quote unquote, hot in the kitchen.

 

Tiffany Swan  

There are probably more than I can actually categorize. But I would say my time as the executive chef at squaw Alpine was pretty much an exercise in figuring out backup plan after backup plan after backup plan. And if you’ve never been to squad pain, or squad, specifically, there’s a gondola or a tram that goes from the base. up to the top of the mountain, there’s a facility up at the top where we do a lot of weddings and things like that. And it goes up. I don’t remember now 2000 feet or something. So we take all the food up there, we take all the people up there, we take all the plates up there. And I would say one of the biggest What am I doing in my life I have moments was when we were loading all of our product up there. And there was an incredible windstorm and thunderstorm and the tram was rocky inside decide. And you could see lightning hitting around us. And typically I don’t want to scare anyone, but typically it’s shut down for this because, you know, we want to be we want everyone to be safe and such. But this was an event that by the time the event started, it was going to be okay, we watched the weather really closely. So those of us setting up had to go up in it. I have never been so white knuckled as a chef getting to an event and it went off beautifully. The food was great, the guests arrived and had a beautiful rainbow in the background. And of course a view of Lake Tahoe and the mountain. But my goodness trying to keep your cool while you’re literally bleeding and being blown around is is not that fun. But you know that doesn’t necessarily translate over into the food you know, we’re we that was the preparation. And really, again, cooking is all about the preparation. So we did it we have a lot of fun and it makes for a story but there’s definitely a million stories of you know, setting up plating lines in bathroom hallways that are not ideal or you know, someone getting hurt right as we’re going into service at the Ritz Carlton and now we’re down a person and we’re, we’re filling up and planned to have probably 500 covers and that evening and you know things like that, like there’s always something happening and also That way, I think the goal of a chef is to number one, stay calm. And number two, always have a way to make decisions and fix those problems when they come up.

 

Emily Merrell  

Can you share with us your turkey story? I think that’s the one, you have come under pressure in a really intense pressure. I think that’s like the one that

 

Tiffany Swan  

this one actually didn’t feel that pressure filled. So I guess that shows you a little bit of how, how bad things can. But you know, Thanksgiving is one of those times where turkeys can kind of get in high demand, so to speak. So we would often buy our turkeys or at least contract our turkeys in June or July. And we were doing a dinner again up at that high camp location and at the mountain. And we were serving, I think 300 people that evening for Thanksgiving dinner. We may have actually been doing to savings, so maybe 600 people, my memories, motivating

 

Emily Merrell  

that one out I hope

 

Tiffany Swan  

so we had had to buy a lot of turkeys. And somehow a few days before Thanksgiving, we’re talking with our meat supplier and we’re like so where are turkeys? Why have they not arrived yet? I thought you were gonna ship them on Monday and and he’s like, I don’t have you down for turkeys. What are you talking about? We’re like, we contracted these in June. So we then sent our purchasing manager out to find as many turkeys as possible, going to every grocery store possible buying, I don’t know something like 50 turkeys. And she was successful, she was able to buy all these turkeys It was amazing. It was late at night. It was cold outside below freezing. So she put all these frozen turkeys in her car, they were still in her car. And we live in bear country. And a bear decided or maybe a family of bears who knows, decided to have their turkey dinner a little colder than normal, and help themselves to the the turkeys in her car and left just a couple of remaining. And we somehow were able to find some additional turkeys a lot more scrambling. And that was the first time I learned how to thaw and brine a turkey at the same time. Because that at that point was like Thursday morning, and we’re ready to make our Thanksgiving meal.

 

Emily Merrell  

Oh my goodness.

 

Tiffany Swan  

It was nutty. And for those of you that don’t live in bear country or aren’t familiar, a bear can open a car door using its tongue so it doesn’t even scratch the door or the paint. It can get in the car and help itself to whatever it wants. So as long as the car is locked, you’re fine. But if it’s unlocked, then the barrel help itself to snacks.

 

Emily Merrell  

Oh my God, this girl probably has never left her car unlocked ever again.

 

Tiffany Swan  

Probably not.

 

Emily Merrell  

I cannot even imagine that that feeling of shame not and not that it’s it’s her fault. Maybe well, sorry, lady. It was your fault. But like that feeling of being like so heroic the night before. And then calling everyone the next morning. Like I’ve cut some really bad news. The Bears ate our turkeys like it sounds make believe like make believe it. My gosh, I love it. I love these kind of like war stories, because we’re so as a culture, I think unappreciative of where our food comes from and like the labor of love and intensity that that goes behind it. So Wow. I would have taken three Thanksgivings off probably. So Tiffany, now you’re I can’t say this word retreat, Chef retreat, Chef, retreat. Retreat chef and you are cooking for women in community. Can you talk about your last hope? Your current pivot? I was gonna say your last. I won’t say your last pivot your current

 

Tiffany Swan  

pivot. My Yeah, I’ll probably continue pivoting until I can’t any longer,

 

Emily Merrell  

bigger scale here.

 

Tiffany Swan  

But I decided to become a retreat chef after all these years and in kitchens because as you mentioned, to me food is nourishing food is love. And I want to be able to participate in that sharing of food and that sharing and love as opposed to being kind of behind the scenes. Now with a retreat. Absolutely. As a chef, I’m behind the scenes, if that’s what the retreat planner would like. But I love getting to see what People are doing and seeing how they interact with one another each day and kind of getting to know people whether or not I’m in the background or or in the forefront. So to me it’s a little bit more about that connection and that relationship with who I’m serving as opposed to just kind of being the help.

 

Emily Merrell  

I love that like being in community as you nourish and cook. Well so with that being said, How can we find out more about what’s coming up in your world? Where can people learn about your retreat, cooking retreat, it came in again retreat. I don’t know why that I’m struggling so much today on that one. And, and also if you’re still offering digital cooking classes, where all of that can be found.

 

Tiffany Swan  

Well, I am in the process of building a new website that’ll be out shortly. And it’s my name Tiffany Swan calm. And my Instagram is a great place to find things I’m slowly but surely posting more and more every day. And that is also my name, but includes my middle name Tiffany Sage Swan, I was born to be in food. So Tiffany stage song from my Instagram. And really the key is just to reach out again, foodist connection, I’d love to connect over a coffee or a snack or glass of wine or something, and maybe I’ll be able to cook for you too.

 

Emily Merrell  

I love that. Um, before I go on to six fast questions, I actually, I’m curious, besides being your middle name, do you have a favorite herb or spice.

 

Tiffany Swan  

I definitely lean towards Sage because it’s my name. But I don’t necessarily use it all the time. However, I would say I mean, every chef’s favorite salt. But if I were to pick when I set up my line, and my line is essentially like where I’m cooking where I’m you know, putting together all the ingredients. I always have some kind of acid, a salt, pepper, and a sugar. And I think that’s the the most unique, most chefs Don’t think about the sugar or the acid, they normally just have salt and pepper. And the reason I do that is because sugar helps kind of potentially ate the other flavors and bring out something not so much to make it taste sweet, but just to kind of make it better. And acid does the same thing. So for example, maybe you’re making a beef stew, and it tastes really great, but you’re like, it needs something. A squeeze a lemon juice and maybe half a teaspoon of sugar and you’ll be like, Oh my gosh, that’s so much better than I ever could have thought. So those are my four favorites. If I can have four.

 

Emily Merrell  

That’s great though. That’s a really great suggestion because I feel like sugar feels the least intuitive. Out of all those things like acid makes a little bit more sense but you just think of sugar for the sweetness so right? I’m gonna I’ll be texting Tiffany later tonight when I try to cook something in my kitchen. See what happens? Well, I love it. Well, Tiffany, I want to switch gears and ask you some six best questions. You know, I am annoyingly dedicated to asking people questions so I love thank you for loving it. I think the teachers I had growing up didn’t feel as as confident loving it. So my first question for you is tell us an unknown fun fact about you.

 

Tiffany Swan  

And then unknown Fun fact. I’m a klutz. Although some people may know this already. I broke my arm brushing my teeth when I was five years old. I fell off a stool to get to the sink. And you know I was probably dancing around with the toothbrush or something but I fell off the stool brushing my teeth and broke my arm. Did your parents just put you to bed or did they actually rush you to the hospital? I went to the hospital I got cast and you know I was a cool five year old with a sling.

 

Emily Merrell  

Yeah, I don’t know as a parent, I’d be like You know what? It’s too late for this shenanigans. Let’s get this thing up and call it a day and handle this tomorrow. I’m jealous. You had a cast. I always thought that was so cool when I was little so clearly that entertainers for the chic trends in my mind, right? I felt that way too. Yeah, we’ve had issues. For sure. Um, you know, you’ve had the pleasure of working with so many incredible individuals, but is there a dream person you’d want to be connected with?

 

Tiffany Swan  

I don’t know. Or, or cook for? I mean, yes and no. I would say if there was someone I could cook for and kind of fangirl over. You would probably be Michelle Obama. Like she is just so impressive and the way that she number one speaks about food and health and nutrition for, for all, but also how she manages being a woman, minority woman in the spotlight doing amazing things for our country and our world.

 

Emily Merrell  

Yeah, I think she’d be a really fun one to have a glass of wine with two, for sure. Yeah. Right. I after watching the documentary and reading her book, I felt like I would be that girl crying in line just being like, I don’t know, I’ve cried I just I love that. What TV show Are you currently watching or have recently watched that you want to share with the world?

 

Tiffany Swan  

I love Ted last though, his optimism and just overall sense of coaching and being a good human being is so inspiring. And it’s just a really funny shout out to Roy

 

Emily Merrell  

Kent.

 

Tiffany Swan  

So graph, but so sweet. So great.

 

Emily Merrell  

So good. I highly recommend that too. I love that one. And what about a book? Or is there any book that you’re currently reading or recently read that changed the way I think and, you know,

 

Tiffany Swan  

I am generally a nonfiction reader. And I read a lot of science books. And the most recent book that I finished and that was interesting is the emperor of All Maladies, and it’s about cancer. My father just died of cancer and my mother in law is going through treatment for cancer, and then just kind of shares a little bit about how cancer is common and what happens and why and, and it was just really informative and helpful during this phase of my life.

 

Emily Merrell  

I’ve heard incredible things about that. Didn’t they also turn it into division it into a docu series as well.

 

Tiffany Swan  

Maybe, I don’t know, maybe familiar feel

 

Emily Merrell  

like they may have. That’s a great reminder of a book to reread. Speaking of not that I want you to read a book about cancer, but crying at h Mart is a really good book that Mary’s it’s nonfiction, it’s about food. It’s about this Korean woman whose mom passes away but of cancer, but like through it, she’s also talking about the food that they cook together. That sounds great. Yeah, I think you’d really right up my

 

Tiffany Swan  

alley.

 

Emily Merrell  

Oh, you’re hungry and hysterically crying all at once. It’s It’s perfect. Yeah. It’s good. It’s exactly what you want. What is your favorite or most used emoji?

 

Tiffany Swan  

Um, the heart eyes emoji. And especially when it comes to pictures of puppies, or beautiful trails in the woods, or especially food pictures?

 

Emily Merrell  

I love that. Oh, hopefully he’ll send the hard emoji later tonight, not emoji. And then my final question for you is Who gave you permission or inspired you to do the thing you wanted to do with your life?

 

Tiffany Swan  

This is probably gonna make me cry. My dad made me here come to tears. My dad was a nuclear engineer. And he he left his his job. I don’t know, the details of it. But he left his job when I was about 12. And he decided instead of he searched for a new job for a while, and he decided that it was more important to him to keep his family in the community that we grew up in. And he convinced the family friend to sell him a jam and syrup business. So my dad went from being a nuclear engineer to a jam man. And if that’s not a career pivot, especially in a different era, you know, but it’s been really inspiring for me to feel like I can pivot. And then later on in my life, I had a really tough time. My I was at a job that I didn’t like, I’d been taught not to quit things. My dog had just died. I came home and my dad sat down with me and said, You know, sometimes it’s okay to quit. I think you should quit this. And that was the first time I had really had the permission to quit something. And I still hear his voice. And in fact, I, again, that’s gonna make me cry. But I said the exact same thing to him is he was fighting in his last days, that he too could could quit. He gave me great advice. And I’m turning around and giving that to him.

 

Emily Merrell  

I love that story. Oh, you’re gonna make me cry. All of us crying. Well, in that same vein, what was the best jam that he made

 

Tiffany Swan  

I’m Marion Barry. I’m an Oregon girl and Marian berries grow in Oregon. If you’ve never had one, it’s a cross between a blackberry and boysenberry. And it’s like all the best things like the tart, the sweet, the deep, dark flavor, and definitely delicious.

 

Emily Merrell  

I love that I had no idea that food in a way runs in your blood the way it does. And the sweetness the desire to create is there. And thank you for sharing thank you for sharing your vulnerability and love that. The full circle of this this whole entire episode this Yeah. Well, Tiffany, it was an absolute pleasure to hear your story. And talk about all the incredible things that you have done and to have you on today’s podcast. Thank you. Thank you, thank you for joining

 

Tiffany Swan  

you. Thank you so much. And as always Emily, it was been a pleasure talking with you and I can’t wait to do it again.

 

Emily Merrell  

Likewise, you’re stuck with my kids so you’re going to get a lot of it. And listeners please check out Tiffany tech, check out her website. Check out her Instagram her photos are the most beautiful and droolworthy photos you will see and she is constantly teaching and inviting you in to challenge yourself to get comfortable in the kitchen, or you know plan that extra treat once it’s the world the safe ish again. And so if you liked today’s episode, make sure to give us a five star review, share it with a friend and follow along and we’ll see you the next time on the sixth degree. Have a wonderful day, everyone.