Obsessing Over Matcha, Rituals & Trinity Mouzon Wofford

Emily and Kyle kick things off with Emily's 31-week baby update and Kyle's hilarious tale of being victimized in the East Village. Plus, their two obsessions that happen to be the perfect way to cool down on a warm summer day.

Then entrepreneur and author Trinity Mouzon Wofford stops by the WOWY Offices to talk about creating meaningful daily rituals, making time for lunch, why she shops at her local farmer's market, and, of course, how she takes her matcha. Later, she reveals her ~UNDERRATED~ obsession and shares how she really feels about Magic Shell in an all-new round of Obsessed or Over It.

00:00 – Welcome to WOWY
05:12 – Kyle’s Obsession
10:00 – Emily’s Obsession
15:11 – Trinity's Interview
34:33 – Trinity's Obsession
43:51 – Obsessed or Over It

New show, new obsessions, every Wednesday.

Hosts: Emily Hymes and Kyle O'Donnell
Guest: Trinity Mouzon Wofford
Executive Producer: Julia Aubuchon
Technical Director: Drew Downing
Editor: Grace Harper
Graphic Designer: Maddie Jones
Original Music: Reuben Alexander
For RaffHouse Productions: Haleigh Raff and Glenn Raff

Keep in touch:
Instagram » http://bit.ly/4p5Dsxm
TikTok » https://bit.ly/47YvkbR
Email » wereobsessedwithyou@gmail.com

This Week's Obsessions:
Emily: Pura Vida Matcha Refresher with Coconut Water
Kyle: Homemade Ice Cream
Trinity: The Oregon Coast

Trinity's Substack:
https://substack.com/@trinitymouzon

Transcript

SPEAKER_06 0:00

We're Emily and Kyle. We started as coworkers in late night television and now we're best friends exploring NYC and our FYPs.

SPEAKER_03 0:07

This is an interview show about obsessions. Ours, theirs, and maybe yours too. Welcome to We're Obsessed With You. Hi Emily.

SPEAKER_06 0:19

Hey Kyle.

SPEAKER_03 0:20

How's it going?

SPEAKER_06 0:21

Um, it's going great. How are you?

SPEAKER_03 0:23

I'm doing well. Hi everyone. Welcome to We're Obsessed With You. I'm Kyle O'Donnell.

SPEAKER_06 0:27

I'm Emily Himes.

SPEAKER_03 0:28

This is the show where we talk to the people we're obsessed with. About the things they're obsessed with.

SPEAKER_06 0:32

Yes.

SPEAKER_03 0:33

I had something. I'll just say it. I was the victim of a hate crime last weekend.

SPEAKER_06 0:38

You texted me and you were like, something so funny happened. So it's funny that this is now turning into a hate crime.

SPEAKER_03 0:44

It was a hate crime that was hysterical.

SPEAKER_06 0:47

How fun.

SPEAKER_03 0:48

So my friend Zach and I, we went to dinner in the East Village. I did not want to go to the East Village. Zach wanted to go to the East Village to a hot spot. Went to Thursday kitchen. So something a hot spot five years ago.

SPEAKER_06 1:01

Yeah.

SPEAKER_03 1:02

If not more. Definitely more, probably like eight years ago. But, anyways, we went. It was delicious. It was worth it. We then went to get Ralph's. It was a beautiful sunny day. Or like a warm evening. And the East Village on a Saturday night. It was bumping. It was going. It was alive and well.

SPEAKER_05 1:18

Yeah, I love that.

SPEAKER_03 1:19

So we go to Ralph's and just the girls working behind there, the counter there. Like, and I'm saying girls. They weren't women. They were girls.

SPEAKER_06 1:27

Well, we've talked about like I've always wanted to work at an ice cream shop as a teenager. Yeah. And feel like those vibes of like a beach town. In a beach town. Yeah.

SPEAKER_03 1:35

I guess.

SPEAKER_06 1:36

I mean, this is the East Village.

SPEAKER_03 1:37

Square Park is a beach town right now. It was these girls are just so funny. But, anyways, so as we're standing there, I clock this twink.

SPEAKER_06 1:48

And a redhead.

SPEAKER_03 1:49

And he's like 22 years old and his gal pal, his hag. And he is holding his phone up like this. There's you don't have to see what's all about.

SPEAKER_05 1:58

Okay, okay.

SPEAKER_03 1:58

So she could apply her lip gloss.

SPEAKER_05 2:00

Okay, cute. That's nice of him.

SPEAKER_03 2:02

They start walking over. And the twink, I guess, takes a liking to Zach. And he's like, Did you guys get ice cream? And Zach's like, Yes. And the kid goes, How is that? And he's like really like taking a leaning.

SPEAKER_06 2:19

Yeah, like really leaning in.

SPEAKER_03 2:21

And Zach goes, Oh, it's fabulous.

SPEAKER_06 2:23

Okay, so Zach's giving it right back.

SPEAKER_03 2:25

And the girl goes, Did you just say fabulous? And Zach was like, I did. The ice cream was fabulous. And she goes, Oh my god, I love that. And walked away.

SPEAKER_06 2:35

What's happening?

SPEAKER_03 2:36

I was like, Zach, I think that guy liked you. And she goes, and he was like, Yeah, like they really liked us. And I had to inform Zach that she probably thought he was like Stamford from Sex in the City. Like he she was like, Look at this old, like I was gonna say the F slur. She was probably like, Who is this old man eating, old queen eating ice cream? Exactly. So we were just dying over that that this girl said this to us. We're walking back to the F train and we are walking past Vaselka. And this girl just goes, Oh, look at them with their ice cream. How cute. But the fact she goes, look at them with their ice cream. And I was like, We're not that old.

SPEAKER_06 3:27

Yeah, it's like it's like when you see those old couples and you're like, I want to be that when I'm grown up.

SPEAKER_03 3:31

Yeah.

SPEAKER_06 3:31

Or when I'm old. Yeah. That's so wait, this was another just random girl.

SPEAKER_03 3:36

Three blocks away.

unknown 3:37

Wow.

SPEAKER_03 3:37

Outside of the selka.

SPEAKER_06 3:38

And she said it loud.

SPEAKER_03 3:39

Look at them with their ice cream.

SPEAKER_06 3:42

And how old do you think she was?

SPEAKER_03 3:44

24. 22, maybe. I was just like, Zach can I stop talking? We're like, huh?

SPEAKER_06 3:50

Us? Yeah.

SPEAKER_03 3:51

Isn't that so cruel?

SPEAKER_06 3:52

I would have thrown that rust right in there for you.

SPEAKER_03 3:55

The ice cream was so good, but that takes me to my obsession. Segue.

SPEAKER_06 3:59

Wait, I haven't given you my baby update.

SPEAKER_03 4:01

Oh my god, duh, of course, baby update.

SPEAKER_06 4:03

Yeah. So I'm in 31 weeks. I'm in my third trimester, which I have been for like two weeks. But um, so the baby eats through the umbilical cord, which we all know. Yes. But now that I've entered my third trimester, the baby is practicing swallowing and tasting.

SPEAKER_03 4:21

Whoa.

SPEAKER_06 4:22

So their taste buds are fully operational.

SPEAKER_03 4:25

Well, I do know that babies taste everything you eat.

SPEAKER_06 4:28

Now they do. Yes. So they they're tasting everything. And it does say like you should be eating garlic and cumin and having all of these flavors because when they do start to eat solids, they're more like it's like six months or something, they're more likely to like these items. So I should be eating carrots because then they'll like carrots. Yes.

SPEAKER_00 4:47

So that's what about the spicy food?

SPEAKER_06 4:49

They say you should be eating all of it now, even though you could get like heartburn or something, but you should incorporate it so you don't have like a picky eater.

SPEAKER_00 4:56

That's so fascinating. I know. So what are you doing?

SPEAKER_06 4:58

So today I had a bagel for breakfast.

SPEAKER_00 5:03

So adventurous.

SPEAKER_06 5:04

Um, so I have to like start thinking about that. And I had asparagus last night, so hopefully my child is inclined to asparagus.

SPEAKER_03 5:10

Oh, yeah. Some greens. Well, your baby will soon be tasting something that I made, which is my obsession.

SPEAKER_06 5:16

Ooh.

SPEAKER_03 5:18

I'm staring right in the camera. I every week I come on here and I talk about an obsession. Nothing has hit as hard as this.

SPEAKER_06 5:26

Wow. Oh my god, what is it?

SPEAKER_03 5:28

I have started making my own ice cream.

unknown 5:32

Oh, right.

SPEAKER_06 5:32

Wow.

SPEAKER_03 5:33

I am obsessed with Well, you're obsessed with ice cream.

SPEAKER_06 5:37

Let's just like get that.

SPEAKER_03 5:38

I'm obsessed with ice cream.

SPEAKER_06 5:39

I'm obsessed with ice cream. And now you're making it yourself. It must make it feels you're it's getting you closer to ice cream itself.

SPEAKER_03 5:45

Exactly. And I was thinking about it today, and I was like, how can I intellectualize making my own ice cream? And I realized that it scratches the same itch as sourdough, with it being significantly faster. I was gonna say, probably so much easier. Significantly easier, and it's more forgiving of sins. Like baking is easy, they you can't exactly cannot make a mistake when you're baking because then the whole thing will go to waste. But ice cream, it's a bit more uh forgiving. I got just the Cuisine Art ice cream maker, like the two-quart one, and it's great. It is a little loud, I'm not gonna lie, but it gets the job done. And it wasn't that it was like 120 bucks. Great for like normal at-home one.

SPEAKER_06 6:29

Um I can spend $100 throughout the year, I mean throughout the summer on ice cream. I mean, more than that, probably.

SPEAKER_03 6:35

In New York City?

SPEAKER_06 6:36

I spend like $20 on ice cream.

SPEAKER_03 6:38

My my froyo at my ideal froyo is about $11.

SPEAKER_06 6:42

Yeah, mine's about $12,13.

SPEAKER_03 6:44

Yeah, exactly. I'm using the Melissa Clark recipe from the New York Times. Love her. I am just having the most fun. So far, I have made a vanilla to moderate success.

SPEAKER_06 6:54

And I think vanilla is like that's your base. You gotta be able to make a good vanilla before I think you can start like trying all these crazy flavors.

SPEAKER_03 7:00

Yes. And then I made a coffee one.

SPEAKER_06 7:02

I love that. Would it keep me up at night?

SPEAKER_03 7:05

So I think so. Because it was so coffee flavored. And then last night, I have made a peanut butter chocolate chip.

SPEAKER_06 7:16

Oh my god. Kyle, that looks so good.

SPEAKER_03 7:20

Adding the chocolate chips is the coolest fucking thing I've ever done.

SPEAKER_06 7:24

I want it like because it's just like so beautiful to see it like rolling in there.

SPEAKER_03 7:28

I am loving making my own. Everyone should go out and buy an ice cream maker. It is so, so, so, so, so easy to make.

SPEAKER_06 7:35

You also sent me a picture when you were doing the vanilla, and the there's a pretty swirl on it. I don't know how like the top has like squiggles.

SPEAKER_03 7:44

Yeah.

SPEAKER_06 7:45

So it just like seems like such a fun thing to do.

SPEAKER_03 7:48

The whole thing is so fun. You just like make a custard. It's like so, so much of it is passive time with huge reward. I am obsessed with making my own ice cream right now. I love it so much.

SPEAKER_06 7:59

Now, when you make your own ice cream, not how quick can you consume it? How long does it actually last? Because it's quick, right? It's like a few days, three or four days.

SPEAKER_03 8:06

Okay, well, uh The New York Times said freeze until needed.

SPEAKER_06 8:12

Hmm. Melissa?

SPEAKER_03 8:14

Yeah, so I don't know how long it will keep, but I assume as of right now, I have four pints of ice cream, of homemade ice cream in my fridge. I hope they last.

SPEAKER_06 8:22

Well, let's check with my mom because when my mom made her black raspberry, which was delicious, and I know you don't like that flavor, so it's okay. She was like, we have to eat it within a few days. It doesn't last long. Yeah.

SPEAKER_03 8:32

Because it's just egg yolks, cream, milk, and whatever flavor.

SPEAKER_06 8:38

I think I would, I would have thought like two weeks to a month.

SPEAKER_03 8:41

Yeah. But what we're going to do is I'm going, because obviously I couldn't transport the ice cream here. We are going to be amazing. It's a hot, hot day. At the end of each episode, we do we add a little like fun bit if people watch or listen all the way through.

SPEAKER_04 8:54

Some call it.

SPEAKER_03 8:55

We're going to do a taste test of some of my ice cream.

SPEAKER_04 8:58

Yeah, I can't wait.

SPEAKER_03 9:00

And then we'll do like a bigger deep test or longer taste test on YouTube.

SPEAKER_06 9:04

I have a question. You know, when somebody makes a meal and then they give it to somebody and say, here, look, I made this, and they ask for salt, and people are so offended.

SPEAKER_03 9:12

Yeah.

SPEAKER_06 9:13

Would you be offended if I asked for sprinkles with my ice cream?

SPEAKER_03 9:16

No.

unknown 9:17

Oh.

SPEAKER_03 9:17

No. Because I also don't like toppings with ice cream.

SPEAKER_06 9:21

I do.

SPEAKER_03 9:22

Exactly. So I understand that everyone has their own preference. And like I prefer a bowl than a cone. Like there's lots of things. But I guess we're so different. An ice cream social, and it's going to be B Y O B.

SPEAKER_06 9:33

Bring your own bowl. Bowl.

SPEAKER_03 9:37

And then B Y O T.

SPEAKER_06 9:39

Bring your own toppings. Only not getting any of these.

SPEAKER_03 9:45

BYOS.

SPEAKER_06 9:47

Bring your own spoon.

SPEAKER_03 9:51

Yeah. That's better than that.

SPEAKER_06 9:53

That took way too long.

SPEAKER_03 9:54

Yes. And you know what I'm not going to blame.

SPEAKER_06 9:57

You can't.

SPEAKER_03 9:58

I'm not going to go, don't go there.

SPEAKER_06 9:59

I'm not going to.

SPEAKER_03 10:00

Emily, what are you obsessed with?

SPEAKER_06 10:01

I am, well, I love matcha. And our guests today, we're going to talk about matcha a little bit. So this is like a I don't want to spend too much time here, but I am obsessed with summertime and matcha. And I don't want to have a latte all the time in the summer. It's so hot. And I don't want an iced matcha. It's just a lot of milk. Like sometimes like people don't want that. I want it in my ice cream. Yep. But Pura Vita does this. And I though I know you can get it other places, but Pura Vita is like a fast casual restaurant that started in South Miami. And now though, nine locations in New York City.

SPEAKER_03 10:36

That's it's so crazy that's in New York.

SPEAKER_06 10:38

In the Short Hills Mall in New Jersey.

SPEAKER_03 10:39

Fabulous. Fabulous.

SPEAKER_06 10:41

So it's like growing, it's in other lots of places. So if it's not in a city near you, Mexico City, I'm talking to you, you can do this. They have a matcha refresher. And it's either a matcha with lemonade, fine. You can get that lots of places. But this was the first place I'd ever seen a matcha shot with coconut water.

SPEAKER_03 10:59

I was going to say I bet it would be taste delicious with coconut water.

SPEAKER_06 11:04

It is so delicious, so refreshing because it's like you're getting the caffeine you need, but you're also getting hydrated. Coconut water is so hydrating, and we're we're all dehydrated. Yes. FYI. So I just think that it's like such a fun drink. And I don't think it's just at Pura Vita, just the first place I had ever seen it. Yeah. And I went to the opening of their new flagship location this week, and it was and I got one. And I was like just reminded that this is the time for matcha refreshers. Yeah.

SPEAKER_03 11:29

So just ice, a coconut water, matcha on top.

SPEAKER_06 11:33

There are YouTube videos of how to like make your own. And I did look at that and I didn't make it. I said I'll just spend $10 on one instead. Um, but I think everyone should just like explore, expand their matcha um drinks.

SPEAKER_03 11:48

I like that.

SPEAKER_06 11:48

Yeah.

SPEAKER_03 11:49

We have a viewer obsession. Someone wrote in about. Caroline Green talked about nampons. They are they're called namons. They are an FDA registered nosebleed applicator. They're like a thing that you put in your nose and it expands and stops the nosebleed. And I responded and said, I haven't had a nosebleed since I was like nine. And they said asked if you were getting them when you were pregnant because they got a bunch of them when they were pregnant.

SPEAKER_06 12:16

Yes, I think a lot of people get them when they're pregnant. I've gotten one.

SPEAKER_03 12:19

And they swear by And all of a sudden it'll just start.

SPEAKER_06 12:21

Like we could be mid-episode.

SPEAKER_03 12:22

I'll just like That's so crazy.

SPEAKER_06 12:24

I mean, I haven't had one in a while, but I think supposedly in our third trimester that could be happening.

SPEAKER_03 12:28

Well, you may need to get some namons.

SPEAKER_06 12:31

I mean, it's just it's so similar to tampon. I'm like getting so confused. That's that's I get it. Yeah, yeah, yeah.

SPEAKER_03 12:36

Um, but it expands. It's it looks like pretty cool.

SPEAKER_06 12:40

And is there like a string?

SPEAKER_03 12:41

No, there's no string.

SPEAKER_06 12:42

It's just like a yeah, instead of just like getting. I always thought you had you you were supposed to go like that, like tip your head back, but you're not supposed to tip your head back. You're supposed to just like let it let it drain.

SPEAKER_03 12:54

We'll have to try, you'll have to try these namons.

SPEAKER_06 12:56

Someone I wanted to do, I don't know if we can do this. We can't because I'm bringing it up now. Like a call-in episode because last week we talked about boyfriends on television and who you like, team what. Yeah, yeah. And I ran into one of your friends who has such a hot take. Very we talked about Lorelei and Rory from Gilmore Girls and what was the best boyfriend for them.

SPEAKER_04 13:17

Yeah.

SPEAKER_06 13:18

And with Rory, it feels like hands down, Jess is a winner. She strongly is a dean.

SPEAKER_03 13:29

Yes, Taylor Hatch Espinoza is team dean.

SPEAKER_06 13:32

Yeah.

SPEAKER_03 13:33

Crazy.

SPEAKER_06 13:34

I know.

SPEAKER_03 13:34

She had like strong feelings about it. Yeah.

SPEAKER_06 13:36

That actually. So I kind of want her to call in, or we maybe like do a recording. Because I want her to like explain why. I can't, I can't do that for her.

SPEAKER_03 13:44

Taylor, yeah. We're gonna have you.

SPEAKER_06 13:46

Yeah, can you voice note us?

SPEAKER_03 13:48

Yeah, we'll we'll have you voice note.

SPEAKER_06 13:49

Yeah.

SPEAKER_03 13:50

Um, but that's a reminder that we're building this community. We are now on Facebook. Follow us on Facebook.

SPEAKER_06 13:55

Oh, don't forget.

SPEAKER_03 13:56

We're also on Shop My. So any product we talk about, you can buy on Shop My.

SPEAKER_06 14:00

Oh, yeah, you should put your um maker or your Yes, guys, I'm so excited.

SPEAKER_03 14:03

Ice Cream Maker. I love it so much.

SPEAKER_06 14:04

Where'd you get it?

SPEAKER_03 14:06

I believe Amazon.com. Oh, so it's Quisin art. And it was just like the wire cutter recommended one.

SPEAKER_06 14:10

I love Queen Art.

SPEAKER_03 14:11

Let's talk about today's guest.

SPEAKER_06 14:12

I'm really excited for today's guest.

SPEAKER_03 14:14

So excited.

SPEAKER_06 14:15

We she's teaching us all how to just slow down.

SPEAKER_03 14:17

Yes, she's a very thoughtful, lovely person. We have Trinity Muzahn Wafford. She is the owner and creator of the brand Gold, which is a matcha wellness brand. And she just came out with the most gorgeous cookbook of all time Eating at Home. Um, we're so excited to talk to her about wellness, about cooking, a relationship with food. Yeah, it's gonna be fabulous. So excited.

SPEAKER_06 14:40

Me too.

SPEAKER_03 14:40

It's gonna be fabulous.

SPEAKER_06 14:42

Oh, look at him. Did you just say fabulous?

SPEAKER_03 14:45

I go, I said to Zach, I go, she thought we were Cam and Mitch. She did not think we were like hot stuff. Oh God.

SPEAKER_06 14:55

But was she hot stuff?

SPEAKER_03 14:56

Yeah, she was like a hot 22-year-old.

SPEAKER_06 14:58

Oh dang.

SPEAKER_03 14:59

Actually, she was in a like a nap dress, and I was like, uh, hello, 2004 called.

SPEAKER_06 15:03

Uh-huh.

SPEAKER_03 15:03

That was mean.

SPEAKER_04 15:04

All right, we'll be right back.

SPEAKER_06 15:11

Trinity, Muzon, Wofford. Thank you so much for being here. We are obsessed with you. Obsessed with you. Welcome. Thank you for having me.

SPEAKER_00 15:19

We're so happy to have you.

SPEAKER_06 15:20

We're so happy. My sister and I came across your brand gold in 2020. Uh-huh. And that was the time. I mean, I was so happy for your brand at that time, too, because it did it started in 2017. Yes. And then it just like continued to grow and had a big extra boom in 2020. Um, and now we're approaching 10 years.

SPEAKER_00 15:41

Uh-huh. 10-year anniversary, right?

SPEAKER_06 15:44

2020 was just yesterday. No, it wasn't. I know. So we're approaching 10 years. Yeah. In a nutshell, how are you feeling about 10 years of gold?

SPEAKER_07 15:53

Oh my gosh. I mean, it's such a privilege to reach that point because a lot of businesses don't. Yeah. And I think that it's been really funny too, because when I started the business, I was 23, or at least I was, you know. And so I I've grown up with it. Of course. See me through so much life. That is a big chunk of your life. Formative. Formative. Very, very formative. And so I mean, it's one of my, it's one of the longest relationship dynamics, right? In in my life. And so I just feel, I mean, it has not been, I don't think any business owner will ever say this, but I'll just add to it. It's not smooth sailing, right? It's like, oh, well, you know, I just started. But I really do have a lot of gratitude for the experience and for the um, I don't know, like the optimistic naivety that I started it with. And like, you know, I mean, so many good things come from being young and dumb enough to try. Yeah. And it's funny because, like, okay, here I go on the downer, but like, I think we're coming into a time now where I keep reading things about how people are becoming less and less willing to try things, right? And I feel, I mean, it's amazing that it's gone where it's gone. I I didn't expect for it to be big and for people to be, you know, finding out about it. But I mean, I think there's something, there's just something really nice about knowing that you can still step out into the world and test something out, and it can end up being this enduring feature of your life.

SPEAKER_03 17:37

And also the fact that you so you started with this turmeric latte lens, and it's just expanded into so many things, including your most recent book, Eating at Home, Your Gorgeous Cookbook.

SPEAKER_07 17:49

Thank you.

SPEAKER_03 17:49

And I think that's a part of this as well. You know, you set out to create a brand, but you never know in what direction that's going to go. Evolve into how the community is going to help like shape that.

SPEAKER_07 18:03

So when we started, it was just me and my now husband Isei. We're at high school sweethearts. So the codependence goes way back. I love this. And so, I mean, but my, you know, I was really interested in health and wellness. And, you know, I had grown up seeing his parents have their own business. And um, they had started a candle factory out of their garage, like when Isei was a kid. And so I had seen that way that they had sort of organized their lives around working very hard for the business, but allowing the business to be sort of in service of their family. And so, you know, they spent a lot of time traveling together, they homeschooled their kids for a while, you know, like they kind of let the business be the thing that gave them freedom. Yeah. And that was really enticing to me. And so when we started with gold, it really was this idea of like, I want to do something in wellness that feels warm and inviting and a lot more approachable than a lot of the like, okay, I'm gonna sort of like plug my nose and choke this thing down. Is it working?

unknown 19:09

Yeah.

SPEAKER_07 19:12

I wanted it to feel like something that you would want to do. I wanted that ritual aspect of it, but not so heavy. Um, and so when we started, I mean, I truly our whole goal was at the time um our rent in Brooklyn was like 2,000 bucks a month. And I was thinking, yeah, but I was thinking, wouldn't it be so incredible if this thing could pay our rent? Yes. And that was like so, I mean, we self-funded it. I think we had like, you know, a little bit in savings that we just like put into the business and we started and we were pounding the pavement, you know, going to different shops. It was very humble beginnings. And, you know, the funny thing is once you create something and it is outside of you, it is its own being. Yeah, and it follows its own path. And so I've just been pretty jazzed to be along for the ride with this thing.

SPEAKER_03 20:06

That is so cool.

SPEAKER_06 20:08

I want to know. I feel like you have a love for matcha. I do not, I do too. Kyle does not. I'm not that's fine.

SPEAKER_03 20:16

I'm not a matcha drinker, I'm sorry. Coming clean.

SPEAKER_06 20:18

I want to know how you take your matcha. Okay.

SPEAKER_07 20:20

Well, if it's a great matcha, you can just drink it straight up. And I find that that can be really quite.

SPEAKER_01 20:30

I'm so sorry.

SPEAKER_07 20:31

I believe you.

SPEAKER_03 20:32

I just I can't do it. I really can't do it. Yes, exactly. So there are things that I consume that you would be repulsed by, I promise you guys.

SPEAKER_06 20:41

Wait, name one.

SPEAKER_03 20:42

Oh god.

SPEAKER_06 20:43

What about your favorite protein bar?

SPEAKER_03 20:46

Oh, Snickers. You're the person in the commercial. I'm always like, oh yeah, it's not great. It's not great. But it does work. Oh, something. I mean, in a pinch, it'll it'll work. But no, clearly, clearly, and I'm not sure. I just mean like you don't like fall onto the powers you through.

SPEAKER_07 21:10

Yeah. Okay.

SPEAKER_03 21:11

Yeah. That's one of my bad habits. Anyways, continue. Yeah.

SPEAKER_07 21:14

So, you know, in between the Snickers, you can always do straight up matcha. Okay. If you're not interested in that though, my other favorite thing to do if you want a fun drink is you can make like a matcha lemonade situation where you do it's like, so I would whisk up a matcha shot with warm water, um, add a little bit of sweetener. Um, I like to do maple syrup with matcha. I find that it dissolves a little better than honey. Yeah. Um, and then add either lemon or if you have Yuzu juice, that's very nice. I can get that in my local bow. Yeah. Yeah.

SPEAKER_06 21:49

Brooklyn has that.

SPEAKER_03 21:51

Yes. So what I do like about matcha is the ritual of it all. Like I love the accoutrement that comes with it. I think it is like an incredibly chic thing.

SPEAKER_07 22:01

Well, and that's the thing that I think we're all craving. It's not so much about, you know, if you say, hey, I don't like taste much, that's okay. Yeah. But what do you have in your life that gives you that sense of like, I'm here, I'm present, I'm doing this thing, I return to it again and again. It doesn't even have to, it doesn't have to be literally a um sort of beautiful endeavor, but I do think there's something about embracing the loveliness of the moment.

SPEAKER_00 22:29

Yes.

SPEAKER_07 22:29

I love that. It is important for us.

SPEAKER_00 22:33

Yes.

SPEAKER_06 22:33

And I feel like that's what a lot of your book is about too. It's like the ritual of actually cooking dinner. It's not like, it's not a chore. It's not something you're supposed to like, I mean, I feel like so many times I'll be at the office being like 30 minute meals are like, what can I do? I'm getting home late. Because I still enjoy it. I don't like to go out and like I don't want to order in. I do like the ritual of cooking. It is hard when like you get home late and stuff. But I feel like that's a big part of this book.

SPEAKER_03 23:00

Yes. And that it should be a meditative experience to cook and nourish yourself.

SPEAKER_07 23:05

That it can be no I mean I'm not here to say that I as the one who wrote the book never feel stressed on Wednesday night trying to get dinner on the table. Right. But I think you know we're living in this moment now where we're all spending the bulk of our time outside of our homes. We are feeling super rushed out right because we're sort of on this cycle where if we're not working, we are actively in recreation mode, right? Or like we're off on vacation or we're taking a class or whatever. Like there's not a lot of this sort of peaceful downtime where you could sort of wrap your head around the idea of taking the time to cook something and then sit down and eat it and make sure that someone else is at the table with you. And the funny thing that I found and and really sort of the the ethos of the book at the end of the day is that I know we are all at that breaking point. Yes. And I've personally found that we are not going to air fry our way out of that feeling. And so to me it's it's a bit of reverse logic but I find that in those moments when everything feels the most squeezed if I can stand to say I'm going to slow down for this 30 minute block of time things actually do open up.

SPEAKER_06 24:29

It is meditative. It's calming that's why I always think my sister loves acupuncture and I'm like I think it's because you actually get like a 30 minute nap. Yes. Nobody's bothering you for 30 whether the needles are doing things or not you also have the moment of like peace. You're in the moment you're in the moment of not of that just relaxing time. I love when I'm cooking by myself. I don't turn music on I like I'm like in a zone and my husband's like you could go faster I'm like no I'm good. What's the wrong like I like when I'm alone it is that like that nice thing that everybody wants in one way or not the other they just like don't quite know how to get it to do it.

SPEAKER_07 25:04

I think it's just very easy for us to say I'm too busy I can't do it. It and it it's sort of addicting that feeling of like right I've been up all night. I woke up so early I'm doing this I'm onto that and at a certain point you realize that like most of the world that we're living in is built on conditioning and it's a culture that we've all sort of mutually decided to agree upon. We've decided that it is you know three o'clock in the afternoon on Friday and we've decided that it's not really so good to take a lunch break and that's that's not a real thing anymore. And I think you know once the moral hierarchy comes in there, it's really hard to break through that. Because you're talking about not just like the playfulness of sitting down to eat, but you're also talking about kind of going against the the grain of what is considered good to be doing with your time. Yes. Right? I mean we are living in a moment now where what we are being asked to do is be productive toward the marketplace at all times. Yes. Constantly all times. And so even now just the idea of pausing to eat and especially pausing to eat food that you've made at home versus like something you know I mean think about the opposite side of wellness which is like the bougie grocery stores where you can get the very lovely assembled salads that are designed to be eaten at your desk while taking a Zoom call. Right, right. Uh-huh one version of wellness fits with the marketplace and one doesn't support it. And so we've sort of created this sense of like wrongness or rightness about that.

SPEAKER_06 26:56

It's not, I mean it's not easy.

SPEAKER_07 26:58

Right. Of course it's not easy.

SPEAKER_06 27:00

Do you gather every night with your family? Is everyone sitting at the table? Is it become a ritual in your house? Is it always been of you are the one who's really enforcing not enforcing and that's goes against everyone that literally goes against everything that we're saying everything we're growing.

SPEAKER_04 27:13

Oh my God.

SPEAKER_07 27:15

Yeah you welcome them to the table behind closed doors.

SPEAKER_06 27:20

Have they has your family also gotten into it too has it become a practice for them as well so I did not grow up this way.

SPEAKER_07 27:28

Okay. I grew up so an only child of single mom and uh with that my mom would sort of like cook something, leave it on the stove and I could get it, you know, kind of get it as you wish and it was a it was not the only times that we would sit down to eat together at the table were like Thanksgiving and maybe Christmas. And so for me I think I always had this really deep craving for that sense of like a family time. And so it really started with me and Ise together. I mean when we were first starting gold and we were living in that apartment in Brooklyn we would sit down and have lunch together every day and we were working from home there. And it was nothing fancy it was almost always rice and pickled cabbage on top because at the time we had just started the business and I was pulling money out of the business checking account $40 a week for groceries.

SPEAKER_06 28:26

Wow my gosh cabbage.

SPEAKER_07 28:29

Cabbage goes a long way that big goes a long way especially pickled yes mandolin you can get that thing kicking your cooking wash your fingers sort of inspired by I don't know if you've ever had Curtito it's um like a Central American style of it's it's it's sort of it's like a fermented cabbage. But anyway so um you know you you chop up um cabbage and some carrots and we would sort of like uh massage it together with salt, let it sit for a while and then it's good in the fridge, I don't know, forever. Yeah, right. And so but what's funny is I started at that time going to the Union Square Farmers Market. And I found that um perhaps counterintuitively with sort of the conversation around farmers markets now, that's actually where I could get my dollars to go furthest. Yes. Because I you know I think there's a sense of like we all get a little bit excited when we see the asparagus and the strawberry.

SPEAKER_06 29:34

I've fallen to asparagus the last few weeks at the farmers market.

SPEAKER_07 29:39

Rams and that's great. I think that there's there's a lot to love about being embracing those like seasonal pops. Yes. Right? But you can also sort of sidestep those things and get to the hardworking produce the carrots the potatoes literally like the roots the roots right and by the way you can eat your turnip greens right like I mean all of those things they're not the farmers are not charging top dollar for it. You're getting really nutritious stuff. You are just by going every week and making a rhythm of that you are starting to get a sense of what is seasonal and when and where right versus like you know if you try to go into a big box supermarket and find and figure out what's in season it's impossible. Forget about it. And even the stuff that is technically in season you know because I try to teach this to my mom and then she goes to Price Chopper which is like our local supermarket and she's like well I got these strawberries and it is June I'm like yeah but those strawberries came from like Brazil. I don't know why. And so with that you know you've got a food system that has tremendous you know travel miles on it. You've got foods that have been bred to travel far versus be delicious, be high in nutrients. So you know when you get that stuff and you're like I'm being so healthy I'm having my squash my carrots my cabbage if that squash was bred to be able to you know travel all around the world and back in 60 days right like you're talking about something that is not going to have the same vitamins and nutrient content as something that was grown with more integrity closer to home.

SPEAKER_03 31:26

So we're filming this in beginning of June what are you getting at the farmer's market? Like what is your usual haul right now?

SPEAKER_07 31:34

I live a couple hours north of here in upstate New York which means that like spring is just springing up there. So it's still a lot of like it's early stuff it's the like the small turnips and radishes leafy greens also we have a recipe in the book for roasted radishes with their greens you know I always typically think okay radishes that's like salad right but they're such a good roasted vegetables it takes away some of the bitterness of it as well. And the bite yeah like spiciness if that's a little too much for you. I love them roasted it's so so easy. You know right now spring carrot the very first like early carrots are coming and those ones have been typically those are overwintered carrots so they're really sweet. They're like extra like you kind of just want to eat them like a snack as soon as you get them which is really lovely. And then you know as we get more into July and August that's when we'll start seeing the tomatoes and the peppers and you know and that's a funny thing too because I think you know we're so conditioned to say okay great it's 4th of July you know corn on the cob, whatever. Unless you're living in a much more southern place than I am, that stuff's not ready yet. Right. And it's but it's impossible to know that unless you're getting sort of into the rhythms of visiting your farmer's market funny thing though is I recently I posted about this and a lot of people were commenting and they were saying yeah but my farmer's market sucks. It's all people selling herbalife and like they're like they're like flipping vegetables that they got at Costco.

SPEAKER_06 33:13

That's what Tecla my friend who lives in Boston we went to a farmer's market and they were doing that. I was like we can't buy anything here. This is not a real farmer's market.

SPEAKER_07 33:21

Yes yes wow horrifying that is really upsetting yeah well and I realized it was so as I was reading these people's feedback it was really demoralizing for them because they had like made the point to trek out to this place go local and then they were like what the hell? Yes. Right.

SPEAKER_03 33:35

Yeah yeah you're like trying something and then to like you take ownership because it's like oh did I do it wrong you didn't do anything wrong. You tried. Right. Oh that's so oh that is sad.

SPEAKER_07 33:46

Yeah so that to be said if you are living in a place where you know you have access to good markets go out and support them and get all that good stuff because a lot of people don't have them. Yeah and I think there's a lot that can be done to sort of organize and improve those places because there are farms near Boston right there are vegetables. They just have to organize it the right way and a lot of that just comes down to like you know giving some feedback and and getting involved but if you have a good one go out there and use it.

SPEAKER_03 34:18

I love this we'll be right back with your obsession what's one word you'd use to tease it underrated. Oh I cannot wait.

SPEAKER_07 34:26

We'll be right back we're back Trinity yes you teased us with underrated oh yeah what is your underrated obsession okay my obsession is the coast of Oregon I've ever been I haven't either already can that's obsessed great so I was recently on book tour and I brought my whole family with me Ise and our two daughters and we decided to rather than like being on all these airplanes we decided to fly into Portland Oregon and drive all the way to Los Angeles and hit our stops along the way full family road trip. Now when I told everyone that we were doing this the people that were at least excited and not deeply concerned that I was doing this were all like oh big sir you're gonna love big sir. And so we're like okay big sir. Big sir. And then sort of by happenstance I said you know I feel like I've heard some good things about the Oregon Coast though. So can we just like you know add a few extra hours on to like cut or over earlier right and I have to say it was the most magical wonderful experience and ever since I have been an unofficial representative for the Oregon Coast tourism board. First of all, it's not I mean we went in April and I'm sure it is busier in the summer but you're talking you're driving along some of the most beautiful shoreline that you've ever seen and nobody's there. It's like it's the dream untouched beach. Yes there's the huge rocks and you know imagine there's like the cliffs I don't know I've been visiting some of the there are rocks there are um I like like gray sand beaches. It's so gorgeous and then so you can drive that that's the 101 that you take right along the coast in Oregon and then you can you can take that down into California super super northern California is where you start to see the redwoods which was great that's a dream spiritual experience. Yes. So I have to say and so then the best part after that was we went and we took I think it was the 128 in California this is still way north of San Francisco like you can go sort of through this beautiful like redwood highway and it like cuts into these like oak tree savannas as you're starting to get down towards wine country it was absurd. Yeah and I must say we then were like oh and big surfs interesting yeah it's just high up right yes which I found stressful it's it's like a fun like jump scare for the first 30 minutes but like four and a half hours into being like six inches away from the edge of a cliff.

SPEAKER_03 37:21

Yes. How'd your daughters take that?

SPEAKER_06 37:23

They were fine they didn't know what's going on freaking I was freaking did you drive any of the way or is are you a passenger princess? I'm a passenger princess all the way.

SPEAKER_03 37:33

Yes yeah 100% are there like specific towns on the Oregon coast that you suggest?

SPEAKER_07 37:41

Yes so I mean the towns I didn't like I didn't get too deep into the towns but Gold Beach is really how interesting I didn't even really I don't know why um but that was absurdly gorgeous. There are all these like state parks and beaches basically going right along the way so you kind of just can't go wrong. We probably only made 20% of the stops along the way that we wanted to because at various points the kids were sleeping and we were like can't interrupt the map it looks great. Yeah but even just that was awesome and I think doing it you know if you have kids I can be sort of overwhelmed like every time I talk to someone who's a parent and they're about to go on a trip they're so filled with dread of how bad it's going to be and airplane rides can be dicey but I have found that the car rides are great. Yeah great especially if they're already used to being in a car like you put them in the car seat they're like in their comfort zone all you need are snacks which I which is the same for anyone anyways. You just need like you got like every 30 minutes you got to work out hungry here. Exactly did you find some good stops along the way for food? We try to sort of hit different like natural foods markets. That's my favorite thing to do on a trip and like load up on like the weird chips and stuff.

SPEAKER_06 39:09

Our favorite anywhere anytime we're somewhere like let's check out the grocery store.

SPEAKER_07 39:14

Always always what kombucha do they have completely I've seen that flavor chip before yeah it's all there's always a fun popcorn there's some always a fun sometimes a soda that's so like unique to the reason that's the best fun of all yeah let's I love this why do you think it's underrated like why hasn't it been co-opted by okay well I'll tell you what is that most of the time when I've told people about this they've said oh we've done a really similar trip we flew into San Francisco and then and went to LA yes right so people for the most part just are missing it when they're doing that drive they're really thinking like California. Yes and I thought the most beautiful part of California was all the way up at the Tippy Top before you even get to SF anyways so but I'm also a rural gal and I love like all the way up there it's a lot of Bigfoot. It's a lot of like a lot yeah he's everywhere really I think it was more like Appalachia yeah me too they've embraced him on the West I kind of get that kind of enjoy Ruby the three year old she kept calling him big toe it was like it was very like and it was I mean you know you're talking about just driving for hours and oftentimes not seeing another car. Yeah. Which maybe to some is not your ideal trip. There would be like long stretches of long stretches of no cell service. Yeah.

SPEAKER_03 40:43

Okay.

SPEAKER_06 40:44

So you're you're losing both of us I'm just kidding well I'd probably be driving so I wouldn't mind but I would assume my husband did something wrong and that we were getting lost forever.

SPEAKER_07 40:54

Oh yeah yeah yeah well it's one road right so that's the key thing you're like I'm on the 101 and I'm either going north or south. So it's true. You can't get to Mendocino, California, which is all the way up there also is really cute like old hippie town.

SPEAKER_03 41:11

Have you been to San Luis Obispo? I haven't I love San Luis Obispo I think you'd really like it as well it's um like mid-coast it's above Santa Barbara right but it's wine country it's beautiful farmland um what school is there Cal Poly? I don't know there's some college there so it does feel like a bit of a college town but it is like a very much I think there's a California state school right there. I think so yes I loved it it I thought it was fabulous incredible.

SPEAKER_06 41:40

I do remember as a family growing when we would take family trips we would try to do one almost every year within the United States typically but we would drive a lot my dad loved a beautiful route and it likes to see something pretty through a mountain or through a valley or whatever on the coast. So we I do have fond memories of driving a lot.

SPEAKER_07 42:00

Did you enjoy those trips?

SPEAKER_06 42:02

Yeah or did you feel like you had sort of been yeah no we enjoyed them I mean I was also like such an annoying little girl that was like I don't want to go where was like at the best time we did like Yellowstone and we did I mean I'm trying to think of no I can't remember any no um we did Arizona we did the the canyons we did a bunch of things but my dad always drove less fly I mean we fly there and then drive but we drove a lot I just as a kid I'd feel like you're in the car all the time.

SPEAKER_03 42:34

Yes no matter what that's the best way to see is like these parts of the country like these giant expanses. Yes you know like when people go to Zion it's that kind of you have to drive and do these beautiful distance.

SPEAKER_07 42:49

Just be able to pull over and just feel the wonder of it.

SPEAKER_06 42:53

And they love the pull out sections.

SPEAKER_07 42:54

Yeah they want you to pull yeah like I I think there's something really lovely about that experience of just I mean especially like as we got it it doesn't take long right as you cross into California you start to hit the redwoods and I had never seen them before. Yeah I had known that they were big trees. Yes I did not understand that they were like magical I mean it's it's hard to fathom a tree that is the size of this room. Right. No I can't I actually cannot understand it. I was laughing out loud and it felt so good.

SPEAKER_03 43:29

I mean I felt like a kid right to be like what is this yeah what are we they're like in a fairy tale like we're so devoid of wonder yes and to see that. Yeah that's so major oh my God yeah I want to I want to like hug a red foot so badly.

SPEAKER_07 43:46

Yeah you should do it.

SPEAKER_03 43:48

I know maybe maybe I wanna this is the trip for you. Yes we're running out of time but we want to do a lightning round to get your takes on some hot topics.

SPEAKER_07 43:55

Oh boy.

SPEAKER_03 43:56

Simply tell us if you're obsessed or over it.

SPEAKER_06 43:58

Okay.

SPEAKER_03 43:58

Three, two Why?

SPEAKER_06 44:00

Oh, chocolate magic hard shells. What? I know. I I like wrote. It's just the thing where it's the dip. Obsessed. Yeah. Especially cherry dip. Oh, like the chocolate.

SPEAKER_03 44:10

I need a cherry. I love a cherry dip. Google Docs.

SPEAKER_07 44:14

Over it. Nightgowns. Obsessed. Especially in the summertime. No, I know. I think you can wear them like, oh yeah, especially. You can wear them over. Okay, see, I know that's supposed to be, but I go on and on. Like you can wear them over your jeans later, and it like feels kind of like sexy. I just woke up. You know, like it's Yeah, I like that.

SPEAKER_03 44:32

The World Cup.

SPEAKER_07 44:33

Oh, I don't know. Over it. Flossing. Obsessed with that.

SPEAKER_03 44:38

Radical honesty.

SPEAKER_06 44:39

Ooh, obsessed. Well, I think I know how you feel about this one. Farmers markets. Over it.

SPEAKER_03 44:48

Tap back reactions.

SPEAKER_07 44:50

What is that? I had to look it up.

SPEAKER_03 44:52

And you're texting and it's like the heart, the high.

SPEAKER_07 44:54

I'm so over it. Yeah.

SPEAKER_03 44:56

What do you think is the neatest one? I feel strongly about this.

SPEAKER_07 45:00

I honestly think it's the like.

SPEAKER_03 45:02

Oh.

SPEAKER_07 45:03

Because I don't want something so superficial as a like in response to a text message. Yeah. And also, don't make me check and like un make a text. What is that called? When you look at it and it's red? I don't want to have to go through that effort just for your like. Yeah, yeah, yeah, yeah, yeah, yeah.

SPEAKER_00 45:21

Yes.

SPEAKER_07 45:22

That's not a response. I don't need that. Okay. Yeah. Right.

SPEAKER_00 45:26

Just it's not that much harder.

SPEAKER_06 45:29

It probably takes the same amount of time.

SPEAKER_03 45:30

When someone hits me with a question mark, I think that is the meaning of the thing. It's the meanest thing someone can do.

SPEAKER_06 45:36

That is very rude.

SPEAKER_03 45:37

Yeah, it's so awful.

SPEAKER_06 45:38

I don't know if I've done that.

SPEAKER_03 45:39

It's so mean. You're lucky. Okay. Conscriptive.

SPEAKER_06 45:41

If someone question marks you, they really should have just called you. Yeah. Right.

SPEAKER_03 45:45

Or just like what you mean.

SPEAKER_06 45:46

Yeah. Wait, I don't get it.

SPEAKER_03 45:48

Like I'm waiting what? So mocking.

SPEAKER_06 45:58

Okay, stemless wine glasses. Over it.

SPEAKER_03 46:02

Promotional tote bags. Over it. Same.

SPEAKER_06 46:05

Okay, our last question.

SPEAKER_03 46:06

Three, two, one. Are you obsessed with?

SPEAKER_06 46:09

Yes.

SPEAKER_03 46:10

Trinity, we love you so much. We're obsessed with it.

SPEAKER_06 46:13

We're so happy for gold and eating at home.

SPEAKER_03 46:16

Everyone pick up her cookbook. It is absolutely gorgeous. Yeah. Go to your farmers market, support local.

SPEAKER_06 46:21

And then where can everyone find you? Tell us your Instagram.

SPEAKER_07 46:24

Oh, my Instagram is at Trinity Mooseon, uh, M-O-U-C-O-N. And I also just started a Substack and I can't remember the name of it. But I think if you find my name, it'll be on the YouTube channel and in the notes.

SPEAKER_03 46:36

We'll put the Substack underneath.

SPEAKER_04 46:39

I was not supposed to do that.

SPEAKER_03 46:47

Thank you, Trinity. Thank you, everyone.

SPEAKER_06 46:51

Oh yes.

SPEAKER_03 46:53

Thanks for tuning in.

SPEAKER_06 46:54

Are you obsessed with us? Please like, comment, and subscribe.

SPEAKER_03 46:57

Bye.

SPEAKER_02 47:06

Here's a sneak preview.

SPEAKER_06 47:08

My God.

SPEAKER_02 47:09

Coffee fun. I'm so sorry. Beautiful.

SPEAKER_05 47:15

Beautiful.

SPEAKER_03 47:22

This is really good, and I gotta say the fun sauce is also very good. I wish it was thicker, but that's something I can work on for next time. But one may say, I wish I had a palette cleanser.

SPEAKER_02 47:38

Let it be know that I've been having four kinds of homemade ice cream in my bridge for weeks, and I've not had any of it. Yes. Live for diet.

SPEAKER_06 47:49

Oh my god.

SPEAKER_01 47:51

Live.

SPEAKER_06 47:52

This is good. This isn't hunger. This is like a smoke hunger.

SPEAKER_01 47:57

Neither one of us are currently drinking.

SPEAKER_06 48:03

That's delicious.

SPEAKER_03 48:06

Thank you. This one is that it's gorgeous. You can tell what it is. Peanut butter chocolate chat. You're gonna sit here and tell me that this is doesn't look like the best ice cream in the entire world. You're gonna sit here and lie to my face. Peanut butter chocolate chat. So sorry.

SPEAKER_06 48:34

It's almost like I'm eating frozen peanut butter.

SPEAKER_03 48:38

This next flavor.

SPEAKER_06 48:40

Is it polarizing?

SPEAKER_03 48:42

No, it's wacky.

SPEAKER_06 48:43

It's wacky.

SPEAKER_03 48:45

It's an abstract flavor. Yes. That's part of it. I'm going to give you just a small stew because I don't know if you'll like it.

SPEAKER_05 48:55

Beautiful.

SPEAKER_03 48:57

It's a base of something else. I don't know if you'll be able to taste that flavor. You can taste the flavor that does. It's a site specific ice cream flavor.

SPEAKER_06 49:10

Wait, tell me what it does. My God.

SPEAKER_03 49:23

A little salt.

SPEAKER_06 49:25

I was thinking of like a buttery cookie. What is buttery popcorn? What is that?