Meiko Krishok's guest appearances

Meiko Krishok

The 24 Hour Woman

The Best Advice Show

Barack Obama

Sarah Knight

Phil Rosenthal

Dan Levy

Alex Guarnaschelli

Gretchen Rubin

Merrill Garbus

Larry King

Joe Saul-Sehy

Kevin Kelly

David Plotz

Jesse Thorn

Liz Alpern

Eric Johnson

Josh Gondelman

OwlTail

Meiko Krishok is the founder and co-operator of Guerrilla Food (GF), a Detroit-based grassroots culinary team that uses food as medicine. GF is the team behind the  Pink Flamingo To Go farm-to-table carry-out restaurant in the Palmer Park neighborhood in Detroit and Pink Flamingo popular seasonal vintage food trailer that is located in a community garden in Corktown, Detroit.Meiko was last on the show talking about the ease and joy of growing garlic. ﻿To offer your own advice, call Zak @ 844-935-BESTTRANSCRIPT: ZAK: There was a Danish author named Karen Blixon writing at the beginning the 20th century. One of her pen names was Isak Denesen. And it's Denisen who the following quote is attributed to. The cure for anything is salt water: sweat, tears, or the sea. My guest today, Meiko Krishok, who's been on the show before has been thinking about this piece of advice a lot lately. MEIKO: To me all those things work in different contexts. So, like, sweat is sort of an easy one. It's like, movement or physical activity and the actual expelling of energy. Right? And how relieving it can be to go for a walk or a run or work in the garden. And then tears is another obvious one. It's sort of about that release emotion, whether it's happiness or sadness.ZAK: What makes you cry?MEIKO: Movies. Every now and again I'll read something and it'll make me cry. You know how some people are like, oh I cry all the time. At this point in my life I don't cry all the time. And then the sea. I do feel like there's something especially therapeutic about the ocean. I don't know if it's chemically what's going in salt water. You can float more in salt water than fresh water. And the waves. 'ZAK: Yeah, I can't wait to go to the ocean again. MEIKO: I've been trying to take Epsom salt baths.ZAK: That's a good home hack!MEIKO: Is it a good home hack but it's not the same. It's not the ocean. You don't get the power with it. But you do get some benefit. ZAK: Maybe you have to cry in the Epson salt bath. MEIKO: hahahah Learn more about your ad choices. Visit megaphone.fm/adchoices

Meiko Krishok is the founder and co-operator of Guerrilla Food (GF), a Detroit-based grassroots culinary team that uses food as medicine. GF is the team behind the  Pink Flamingo To Go farm-to-table carry-out restaurant in the Palmer Park neighborhood in Detroit and Pink Flamingo popular seasonal vintage food trailer that is located in a community garden in Corktown, Detroit. Meiko was last on the show talking about the ease and joy of growing garlic. ﻿To offer your own advice, call Zak @ 844-935-BEST TRANSCRIPT: ZAK: There was a Danish author named Karen Blixon writing at the beginning the 20th century. One of her pen names was Isak Denesen. And it's Denisen who the following quote is attributed to. The cure for anything is salt water: sweat, tears, or the sea. My guest today, Meiko Krishok, who's been on the show before has been thinking about this piece of advice a lot lately.  MEIKO: To me all those things work in different contexts. So, like, sweat is sort of an easy one. It's like, movement or physical activity and the actual expelling of energy. Right? And how relieving it can be to go for a walk or a run or work in the garden. And then tears is another obvious one. It's sort of about that release emotion, whether it's happiness or sadness. ZAK: What makes you cry? MEIKO: Movies. Every now and again I'll read something and it'll make me cry. You know how some people are like, oh I cry all the time. At this point in my life I don't cry all the time. And then the sea. I do feel like there's something especially therapeutic about the ocean. I don't know if it's chemically what's going in salt water. You can float more in salt water than fresh water. And the waves. ' ZAK: Yeah, I can't wait to go to the ocean again. MEIKO: I've been trying to take Epsom salt baths. ZAK: That's a good home hack! MEIKO: Is it a good home hack but it's not the same. It's not the ocean. You don't get the power with it. But you do get some benefit. ZAK: Maybe you have to cry in the Epson salt bath. MEIKO: hahahah Learn more about your ad choices. Visit <a href="http://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Seeking Salt Water with Meiko Krishok

Meiko Krishok is the founder and co-operator of Guerrilla Food (GF), a Detroit-based grassroots culinary team that uses food as medicine. GF is the team behind the  Pink Flamingo To Go farm-to-table carry-out restaurant in the Palmer Park neighborhood in Detroit and Pink Flamingo popular seasonal vintage food trailer that is located in a community garden in Corktown, Detroit.Growing GarlicFermented Honey GarlicTRANSCRIPT: ZAK: Welcome to another addition of Food Friday where talk food advice.MEIKO: My name is Meiko Krishok and I live in Detroit. I have a food business called Guerrilla Food and run an off-shoot of that business which is Pink Flamingo Food Truck and Pink Flamingo To Go carry-out restaurant. One thing I've been enjoying that I've been learning how to do that I really enjoy doing because it's so low effort is how to grow garlic. This is the time of the year where it starts to pop-up a little but because you grow it in the fall. You don't really need to have access to water to grow it. You just need a space to put it in the group and cover it up really well in the winter time so it doesn't freeze and I just think it's like, one of the best food sovereignty things that we can be doing that's also not very hard.You know for things like onions and stuff you either need to grow the seeds or you need to get transplants and garlic you literally just take the cloves, right? Any cloves. Even stuff from the grocery store and then you just need a place to put it in the group that can go into the ground about 6-inches or so. And then you just cover it really well. I like to use leaves and then if you have straw. So, I literally don't even water the garlic. I just put it in the ground, cover it and then in the spring I uncover once it's warm enough and wait for it to grow the little garlic scapes. It grows this little curly-cue and that part will flower if you don't pick it. If you break it off of at the right time of the year, then all the energy goes down into the bulb and then the garlic grows and then you have garlic by July.ZAK: Garlic continues to be just, obviously it's part of so many recipes...but it's the thing that I'm perpetually so intoxicated by in the kitchen. It's just the best.MEIKO: Yeah. It's so good. You can do so many things with it. One thing we've been doing recently which has been so delicious is you take peeled cloves of garlic and you put em in a jar and then you put honey on top. And the honey will ferment the garlic and it just mellows it out slowly over time. But that is really delicious. You can eat the cloves of garlic or you can the honey. And you just let it sit for as long as you can and eat a little bit every day.Learn more about your ad choices. Visit megaphone.fm/adchoices

Meiko Krishok is the founder and co-operator of Guerrilla Food (GF), a Detroit-based grassroots culinary team that uses food as medicine. GF is the team behind the  Pink Flamingo To Go farm-to-table carry-out restaurant in the Palmer Park neighborhood in Detroit and Pink Flamingo popular seasonal vintage food trailer that is located in a community garden in Corktown, Detroit. Growing Garlic Fermented Honey Garlic TRANSCRIPT: ZAK: Welcome to another addition of Food Friday where talk food advice. MEIKO: My name is Meiko Krishok and I live in Detroit. I have a food business called Guerrilla Food and run an off-shoot of that business which is Pink Flamingo Food Truck and Pink Flamingo To Go carry-out restaurant. One thing I've been enjoying that I've been learning how to do that I really enjoy doing because it's so low effort is how to grow garlic. This is the time of the year where it starts to pop-up a little but because you grow it in the fall. You don't really need to have access to water to grow it. You just need a space to put it in the group and cover it up really well in the winter time so it doesn't freeze and I just think it's like, one of the best food sovereignty things that we can be doing that's also not very hard. You know for things like onions and stuff you either need to grow the seeds or you need to get transplants and garlic you literally just take the cloves, right? Any cloves. Even stuff from the grocery store and then you just need a place to put it in the group that can go into the ground about 6-inches or so. And then you just cover it really well. I like to use leaves and then if you have straw. So, I literally don't even water the garlic. I just put it in the ground, cover it and then in the spring I uncover once it's warm enough and wait for it to grow the little garlic scapes. It grows this little curly-cue and that part will flower if you don't pick it. If you break it off of at the right time of the year, then all the energy goes down into the bulb and then the garlic grows and then you have garlic by July. ZAK: Garlic continues to be just, obviously it's part of so many recipes...but it's the thing that I'm perpetually so intoxicated by in the kitchen. It's just the best. MEIKO: Yeah. It's so good. You can do so many things with it. One thing we've been doing recently which has been so delicious is you take peeled cloves of garlic and you put em in a jar and then you put honey on top. And the honey will ferment the garlic and it just mellows it out slowly over time. But that is really delicious. You can eat the cloves of garlic or you can the honey. And you just let it sit for as long as you can and eat a little bit every day. Learn more about your ad choices. Visit <a href="http://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Loving Garlic with Meiko Krishok

A conversation with an old friend about how food can heal us and how we carry our parents in our body. Plus, a short and terrifying noise.This is a listener supported podcast. It is important to pay makers for making. Venmo (@MagdalenZinky)PayPal (the24hourwomanpodcast@gmail.com). Pay what you think it's worth. If you don't have extra money, you can support by leaving a rating and a review or using word of mouth and social media to help this podcast find a larger audience.Further activities:- Follow on Instagram @magdalen.zinky- Email the24hourwomanpodcast@gmail.com (tell me about the food that heals you)- See the delicious food that Meiko makes on Instagram @guerillafood. Their website is guerillafooddetroit.com- This week's education resource: Yo, Is This Racist? Episode 1031 - Juneteenth Special--&gt; BONUS: Write to your representatives because you have the privilege to do so. You can do it in less than five minutes using resist.bot. - lilydesmond.bandcamp.comTake good care of yourself and spread the love around.

A conversation with an old friend about how food can heal us and how we carry our parents in our body. Plus, a short and terrifying noise. This is a listener supported podcast. It is important to pay makers for making. Venmo (@MagdalenZinky) PayPal (the24hourwomanpodcast@gmail.com). Pay what you think it's worth. If you don't have extra money, you can support by leaving a rating and a review or using word of mouth and social media to help this podcast find a larger audience. Further activities: - Follow on Instagram @magdalen.zinky - Email the24hourwomanpodcast@gmail.com (tell me about the food that heals you) - See the delicious food that Meiko makes on Instagram @guerillafood. Their website is <a href="http://guerillafooddetroit.com" rel="nofollow" target="_blank">guerillafooddetroit.com</a> - This week's education resource: Yo, Is This Racist? Episode 1031 - Juneteenth Special --&gt; BONUS: Write to your representatives because you have the privilege to do so. You can do it in less than five minutes using resist.bot. - <a href="http://lilydesmond.bandcamp.com" rel="nofollow" target="_blank">lilydesmond.bandcamp.com</a> Take good care of yourself and spread the love around.