"It's the next big thing!" she told him. "Haven't you heard of Serial?"
He hadn't. Farris doesn't like having to keep up with the latest and hippest on the Internet. It makes his head spin.
"Trust me," Jenny said. "It's the next big thing."
And that's how it happened that one Wednesday morning in December, Jenny and Farris recorded their very first episode for the OurSpace Podcast.
For those of you who also don't like to keep up with the latest and hippest on the Internet, this is how a podcast works: every two weeks, Farris and Jenny will have a conversation about health and holistic medicine. Farris will bring his extensive experience and Jenny will bring the nosy questions. Each episode is chock-full of advice, jokes, and important tidbits of information. And you get to listen in.
All you have to do is click on the play button below and you're ready to go! Follow us on Facebook or sign up for our newsletter so that you don't miss a single episode. They're hilarious - we promise. It's kind of like eating gummy bear vitamins - so much fun you don't even realize you're doing something good for yourself!
PS: We're not on iTunes yet, but we will be soon! We wanted to share this episode with you as soon as we could.
2:00 Jenny drops a bombshell
3:58 "We live from the neck up" Farris talks about getting more in touch with our bodies
5:10 How acupuncture helps you get more in touch with your bodies
7:19 Exercising smarter
8:00 Farris talks about a better way to exercise
11:12 "I really do like to eat," says Farris. What else is new?
12:00 Farris' take on gluten free
14:50 Food angst - not good.
18:20 Why traditional Chinese medicine says that carbs are actually good for you
23:30 Bloopers. Of course.
Jenny used her uber journalism skills to dig up the ingredients for Zaytinya's pita breads (AKA just made a phone call) and this is what they said was in their pita breads: flour (not organic), yeast, semolina, sugar, salt, water and whole milk.
Below is a pretty typical recipe for the aguidito soup Farris was raving about. As described on Peru Delights "Aguadito de pollo is in the category of hearty and succulent soups, bursting with flavors and textures. Having a serving of this for lunch is a complete meal, so nothing else is needed, maybe only a dessert. This is the kind of soup we call “levanta-muertos” (literally, that wakes up the dead), because some people usually have it at dawn, after a party night, because it´s restoring and soothing."
Sound just like what the doctor ordered? Give it a shot. And don't worry if you don't have all the ingredients, just make sure you don't skimp on the cilantro!
Aguadito de Pollo
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
4 chicken legs
Salt and pepper
¼ cup vegetable oil
½ cup onion, finely chopped
2 garlic cloves, mashed
2 fresh aji amarillo, chopped, or 3 tablespoons paste
2 cups cilantro leaves (discard the stems)
4 cups chicken stock
1 cup black beer (optional)
½ red bell pepper cut in slices
1 cup carrot, diced
1 cup corn kernels
½ cup long grain rice
4 medium yellow potatoes, peeled
½ cup green peas
Season the chicken with salt and pepper. Heat the vegetable oil in a saucepan over medium heat, add the chicken pieces, and sear them. Transfer the chicken pieces to a plate and keep warm. In the same saucepan sauté onion and garlic until golden.
Process cilantro leaves and fresh aji amarillo with ¼ cup water in a blender until smooth; add to the onion mixture, along with the chicken stock, beer, if using, chicken, corn, and carrots. Bring to a boil, turn the heat to low, cover with a lid, and simmer for 30 minutes. Add rice, and after 15 minutes add potatoes.
Put the lid on and simmer until the potatoes are tender and the rice is cooked. If the soup is too thick, add more stock. Taste for seasoning, and serve.
Credits: Intro and Outro music: "If You Will Leave Me" by Saxotherapy
Produced by Jenny Chen