Back On The Mic

Send us Fan MailWe’re back after a stretch where life got real fast. I share why the show paused, how my wife’s serious surgery reshaped our days, and why you sometimes have to set aside the things you enjoy to take care of the people you love. The messages, calls, and check-ins meant more than I can say, and that support is part of what helped us steady ourselves again. Just as she started doing better, I ended up sick and in the hospital. That experience sparked a surprising reflection on recovery, perspective, and food. After weeks on a clear liquid diet, “normal” meals hit differently, and yes, I even found myself praising hospital food. It’s an honest reminder that you can be health conscious, bike ride, and still get humbled by something you didn’t see coming. From there, we turn to one of my favorite pantry experiments: fermented garlic honey. We talk through why people have made it for thousands of years, how fermentation creates gas you need to release, and what changes as it ages from a few weeks to a full year. If you care about gut health, traditional food prep, and simple DIY wellness habits, this is a great place to start. We also get into sourcing: how to spot domestic versus imported garlic by looking for roots, and why that detail exists in the first place. And because life isn’t only about health, I share a joyful side story about a peach tree gift that turned into hundreds of peaches, plus a hard truth for gardeners: the best time to plant was yesterday. We wrap by teasing new local restaurant finds and a frank take on tipping culture, including those checkout screens that try to pressure you. Subscribe, share the episode with a friend, and leave a review so more listeners can find us.Support the show