Welcome, everyone, to Midday Magazine for this March 28th, 2024.
Have your host, James G. Mailoff here in part two.
We're going to talk to our friend Anna James Mitchell, natural resource
educator with UW Madison.
Right now we have in studio are one of our favorite people.
Steven hitner from family, natural food.
Steven, it's just us today.
I know.
Isn't that crazy?
It's so crazy.
It's weird.
We don't get to do this very often.
Oh, it's fun.
Yeah.
It's like I'm talking to my brother here, uh, it's right back at you.
I've got two sisters.
She's one of them's usually on the radio with me.
But uh, today I just have my,
my adopted brother.
Yes.
And we love to have, we love to hang out together, being able to do this show
together is a lot of fun.
And we can be guys.
Oh, all right.
So I can let my gun out a little bit.
Doctor.
Yeah, yeah.
I brought a topic on testosterone.
If we get to that, excellent, perfect.
I know that we wanted to start talking a little bit about events you have going on over.
Yeah.
Let's start with that.
Um, so yeah, we're really excited.
We've got a kind of a lineup for our final series of speakers this, this, um, spring.
So the next one coming up is going to be on April 11th, um, and it's at one p.m.
So it's in the afternoon this time.
And it's going to be Katrina and I talking about our experiences, um, traveling in India, um,
seeing where a lot of these medicinal herbs that we sell every day, um, grow,
and how they grow, how they're manufactured, what makes them special, um,
it really, really a phenomenal experience that, um, we, Katrina, I had to do.
Um, we were traveling with Terry Lemuron from Terry naturally.
Um, anyone who listens to the Saturday, um, morning program knows his, his work well, um, him
and I, you know, we both have a similarly enthusiastic radio voice, but, yeah.
But we both ideally, um, have a lot of good content.
So absolutely.
If you haven't heard this, is Saturday program about, you know, natural health and stuff, um,
check that one out, but, um, we're going to talk a lot about just like, it's kind of like a
travel log and what I'd encourage people with this event in particular is we're going to,
we're going to do a lot of door prizes.
So if you come, you're probably going to go home with something in your hand and, um,
some of the door prizes we have are in like the $30 range.
Mm hmm.
So, um, not, not small things with, uh, with this, I'm so glad you guys are doing this again.
Uh, for one, there's a lot of us that weren't able to go to the first time that you did this.
And, and I imagine like a lot of things, you know, we do any show and, and sure enough,
minutes eight later or days later, we're thinking about, oh, I should have mentioned this.
Oh, I should have talked about this.
So that's a good reason right there too.
Yeah, there's, there's some extra content we wanted to throw in there.
And also we wanted to see if some people wanted to come at eight, one o'clock, you know, um,
middle of the day, it's a little more casual.
Um, and we always find it kind of fun to do talks at different times, different people come.
So again, that's April 11th at one PM.
You know, Steven, one thing that stood out to me about this, uh, that you, you,
this trip that you both made when talking to you both about it, um, I, I, I, I, I don't know
if this is the right way to put it, but it felt like when I hear from people to talk about
making a pilgrimage.
Yeah, yeah.
You guys grew up in this industry and you, you know, uh, well, where a lot of us now are
starting to look at labels and understand what these ingredients are, how to say them,
what they are in that.
You guys have grown up with a lot of this stuff.
Yeah.
It felt a little bit, when you talk about it, like a bit of a pilgrimage going there and kind of
seeing the source for some of these supplements and some of these things.
Yeah, I think, I think that's really the, the case and to like know them on a deeper level.
Um, so that's going to be a really, really great talk.
Yeah.
And then I'd also encourage people to put it on their calendar.
There's another talk we have coming up on May 7th.
Um, and that's going to be at 515 PM.
Um, and that's with, uh, true grace.
So true grace is a new company.
They're Wisconsin based.
It's a woman-owned company and it's really based on foundational family nutrition.
So, um, a lot of the things that you kind of overlook or don't seem too exciting, you know,
we've got, you know, multivitamins and fish oils.
Yeah.
Uh, those are some of the first products they brought out and what's exciting about them
is the way they innovated it and what they did to make them special.
Um, and that's, that's what they're hopefully going to come in and talk on.
It's, uh, actually not going to be, so it started by this husband and wife.
And actually it was the wife's idea.
It's her business, but the husband's, um, been in the health food industry a long time as well.
And he's the one who's coming in.
So I guess she's like, hey, honey, I'm too busy with work.
You know what to talk about.
Yeah.
Come, come and do the talk for me.
Yeah.
Um, but we're really excited to have, you know, basically the family, um,
coming to talk about their, their fresh, you know, new innovative business that they have, um,
in Wisconsin.
They've joined us before in the early, if it really enjoyed those conversations I know our
listeners have to and any chance to not only hear from a young business,
an independent, you know, really starting business, but a local business as well.
Yeah.
The other thing I'm sure they'll talk about is mushrooms.
And, um, they, you know, there's a lot of, a lot of interest in mushrooms, the health
benefits of mushrooms.
If we get time, I'll end up talking about mushrooms later, later in the series today, um,
related to allergies, but, uh, they, they have a, uh, a category of mushrooms that are very
high quality and we tested them independently.
We've done these kind of tests on the radio, actually, um, and I think they were put on
Facebook, perhaps, too, because we did a video of us doing this on the radio.
It was really fun.
Um, and a lot of these mushrooms don't really pass the test.
Um, you're basically buying a bunch of starch.
Yeah.
Um, a bunch of, you know, grains, maybe oats, maybe rice, you know,
things that cost nothing.
Yeah.
Um, and mushroom supplements are rather expensive, typically.
So you want to make sure you're getting something and there's past our test with lion
colors, um, and they, you know, have high integrity.
So again, you know, if you want to know about like cutting edge nutrition,
mushroom supplements, how to, how to optimize this to your overall body health, um,
come to this talk with true grace.
It's going to be on May 7th at 515.
Hmm.
It's going to be a really good conversation.
Looking forward to that.
Um, and then the last one, I'm not actually going to say who it is,
but he's, uh, he's a big deal.
Uh, um, and we've had him speak before.
Uh, he's coming out of Wisconsin as well.
But I'm going to wait till Katrina's here.
Okay.
But if you want to put something on your calendar.
Oh, I like this.
Uh, you know, just like save the date for you don't even know what you're saving it for.
Yeah.
Um, May 29th, the end of May, um, 515 pm.
I believe that's a Wednesday.
Um, we'll be talking more about this.
Um, probably if you stop and you might get some information.
Next time we're on the air with Katrina, we'll, we'll get into this more.
But if you want to save all the dates, we'll give them to you one more time.
So we've got April 11th, 1 pm.
May 7th, 515 pm.
And then the surprise one, um, May 29th, 515.
Some great events.
And we'll be talking about these as we get closer to them.
Uh, and looking forward to every one of these.
They're all looking good.
Cool.
Steven Easter is right around the corner.
Uh, coming up this week.
And I have to remind myself of that.
It really snuck up on me.
Uh, and I'm not the only one I think.
Others might have snuck up on too.
Yeah.
So we're preparing things for Easter.
And we're also trying to get some stuff ready for pass.
So we've got a little more time on that one.
Yes.
Thanks to the Lunar calendar.
Um, but Easter is this weekend.
And if you're like me, you're usually like, oh, yeah, Easter's coming up.
What am I going to get together here?
Yeah.
Um, and, uh, so we've got a lot of great like Easter candies.
We have these wonderful, um, handmade aloffia baskets like Easter baskets.
Yeah.
So if you want like, um, probably like an heirloom basket.
Like it's going to last generations.
Mm-hmm.
Um, Joel Kinhold, um, from Lonely, Lonely Oak Farms.
He uses these baskets to harvest vegetables into.
Mm-hmm.
And they're, they're made in Africa by these,
this women's cooperative and the money's given back to them.
Really nice fair trade kind of.
Yes.
Situation.
Mm-hmm.
But, you know, these baskets are made to be used.
And to be passed on to the next generation, next generation.
So if you want a literal Easter basket that you could use every day
and you could pass on to your grandkids, um,
these are the ones to check out.
Such a great idea, man.
This is one of the better things I think we've talked about.
Honestly.
Yeah, it's sustainable.
It's, you know, it's, it's giving back to communities that need it.
Yes.
And it's supporting an art that, you know, they, they do in, um,
in the Africa and it's just, you know, beautiful.
Yeah, and some of the essence of Easter is this.
It is giving back and everything.
So being able to do that, your kids not only getting a great Easter basket,
which you can reuse and everything,
which is so much better than the plastic ones we just throw in a box
and, you know, bring about here.
Yeah, for sure.
Once a year, we bring them out and all that.
This is a multiple use.
And the being able to, hey, kids, all those,
that candy, everything you got in that basket,
that, and then telling them where that basket came from.
That's a really cool idea.
You could tell them all the Easter Bunny shops of family.
Yes.
That's how foods, yes.
So you got some candy without loaded with sugar,
without those weird food colorings that, you know,
we don't know what they're going to do.
You can get some really healthy, you know,
alternative candies that taste really good and fill up the basket
and tell the kids Easter Bunny shop to family natural foods.
It's a very cool idea.
And I really love the idea with the baskets.
That's so smart.
We also know that this is a time of year,
a lot of people getting ready for gardening seeding out of that.
Yep, so garden season's coming up.
We have a lot of our seed packets in.
All the little glossy ones are in now.
All the bulk stuff is in.
The only thing we're waiting on is onion sets,
onion plants and potatoes.
Those are usually, let's, let's call it mid-April.
Okay.
But if you want to give us a color stop in,
you might be in a little before that.
But let's call it mid-April.
So the majority of stuff is in though.
Yeah.
Pretty much everything else,
which a lot of people I'm going to imagine are excited about right now
this time of year, getting building and getting ready for that.
It's always amazing.
There's people that come in.
I mean, this year, I guess makes sense.
It's like, it was like planting weather about a month ago.
Yeah.
And so we had people come in and say,
oh, when can I start my,
do you have seeds in yet?
I want to start my garden.
And you know, a lot of these people are starting in their window,
you know, inside their house.
So, you know,
but some people I was like,
are you sure you want those yet?
Yeah, I don't know if you can get into the ground yet.
Yeah.
We're speaking with Steven,
a hitter from Family Natural Foods
and talking a little bit about some of the things going on over there
and some of the great products they have.
And Steven, one of my favorite things you guys have over there
is an integral part too.
I think a lot of families out there,
but just speaking from my background,
in an Italian household,
you have to have milk, bread, and olive oil.
Like, you have to have these things.
They are mainstays.
They are that important.
And I'm not even exaggerating that much.
Yeah, yeah.
It's that important.
My Nana talked about how they didn't have much growing up.
But the olive oil they had was like Cadillac of olive oils.
They always had good stuff.
Yeah.
And you guys have some really good stuff over there of olive oil.
Oh, yeah, we definitely do.
And that's what I wanted to bring in.
Olive oil is such an amazing thing.
And I think since we're not from,
we're not all blessed to be from Italian families,
like James, with Italian grandma,
who could set us straight on the right quality olive oil.
Some of us had to kind of like learn this from scratch.
My German ancestors didn't help me with this.
But I have learned a lot about olive oils.
And we sell it a few really great ones.
And I wanted just to kind of talk through what to look for in olive oil.
And then to do a little tasting with you here today.
James, and these are things people can take home with them and work on.
So we've got a Spanish olive oil,
which is a wonderful olive oil.
You can taste that at our store.
We have samples.
You can try it.
And then we have Moroccan olive oil.
And we now just brought in this new Italian olive oil.
So that's what we'll try today.
And I really like these single origin olive oils where they're coming from one country.
Yes.
I get a little more suspicious as they add a number of countries.
I've seen one olive oil that came from three continents.
So we had Europe.
They had some part of the oil was coming from North Africa.
So that's another continent.
And then it was also coming from Argentina.
So that's three continents.
Interesting.
Not just three countries.
And then you got to wonder like, well, they keep it all together.
You know, was there any adulteration somewhere between?
And it's certainly been in the news that olive oil is a product
on American shelves that is often adulterated.
And what that means is sometimes they'll sell something like canola oil or soybean oil.
Some cheap oil, right?
Yes.
So I add a little food coloring, maybe a little flavoring.
Make it seem like it's olive oil.
But it's not.
And there's a distinctive thing to look for for olive oil.
So like I said, try to find ones that come from a single source.
This new Italian one we have is a great example of one you'd want to look for for quality
and authenticity, I guess is the word I'm looking for.
This one is actually recommended to us by Terry Lemuron.
Terry himself, he will have to talk more about his endeavors with olive oil.
But he wrote a book on it and I think that's quite a testament because he doesn't even sell
olive oil.
Yeah.
And he wrote a book on it.
How many things do you write books on?
So he's so passionate about olive oil.
And he mentioned this olive oil specifically in his book as one that he would classify his
very high quality.
On the front there's a QR code which you can use your phone's camera to scan and it'll tell you
basically treat a bottle where this olive oil comes from.
That's incredible.
Yeah.
So you're very much tracing it.
It's in glass, which is sometimes oftentimes a really good sign of a good olive oil.
I think so.
We're certainly like a good quality when I'm not crazy about plastic.
It's got its place.
But glass and a lot of times in tins you'll find olive oil.
I think that's fine too.
But glass is probably the best.
This one is organic.
Again it's coming only from Italy and it's well I think the next thing we need to do is taste test.
Oh yeah.
Before I hand this over to you and you can you can pour it on your spoon yourself.
There's a lot of expensive equipment here.
But I'll describe before you taste test I'll kind of describe the process of taste testing olive oil.
Much like wines there's sort of a special way to taste test olive oils.
And so you can get all the flavor in your mouth.
So what you do is you put in your mouth and then you swish it around.
That's kind of like wine so far.
And then you kind of open your teeth like this James.
And then yeah like you're kind of smiling with open teeth and then you draw air in.
And that kind of that kind of opens up.
Oh yeah.
Oh it does.
Yeah.
Then you'll want to kind of tell me what you're tasting because it evolves as time goes on.
Oh I can oh god I feel like I can taste Italy.
So the the wow the spice and the herb of it I can taste especially the aftertaste.
I got the herb taste of that kind of hits the back of your throat almost.
Yeah and it's it's dancing on my tongue right now.
Yeah wow that is really I've had some great olive oils.
This is a really good one.
Oh that's a good olive oil.
Yeah.
Yeah.
So you know just a really fun thing we did a we did a staff kind of olive oil sampling at our store
a couple of weeks ago at a meeting and one of the staff Judith who's worked with us
I don't know for over 20 years she tried one one of these I think it was this one in fact
and she started coughing and I said oh great Judith that's what you're supposed to do when it's
a really good olive oil catches you in the back of the throat especially if you take a big slip
sip of it and you'll actually just like have this kind of impulse to cough because it has that
kind of pepperyness in the back of the throat and that's just a sign of a really good olive oil
and what that also is a sign of which is what Terry will write about in his book
which we have copies of if anyone's interested in this book and Terry recommends taking a couple
of table spoons each day I think he's up to a half a fourth of a cup I'll have to ask him but he
takes you know he's serious about olive oil and and what that spiciness is is polyphenols
so actually these more flavorful more kind of spicy olive oils have higher antioxidants they
have higher polyphenols and better for your health long story short so the one's Terry looking
is looking for the ones that just really get you in the back of the throwing stuff and you know
that's that's the best stuff I was actually holding back a bit of a cough a little bit of
and I just thought it was my throat was dry yeah but that yeah that makes a lot of sense I never
heard that before though that's really something man my nano would have loved you bad that
yeah really good notes really good notes I would have just like going to our kitchen and
taking her olive oil yeah absolutely yeah who's this guy getting him out of here he's taking
all my olive oil she'd have loved you she had dad guaranteed it it's in the name of this is
again Baluchee olive oil yeah find out about that and other great ones over at our
friends at family natural foods Stephen we got about five minutes five or so minutes left I
want I didn't want to take some time to talk a little bit about allergies and I know that it feels
like we talk about it a lot but it's it's becoming more more of a thing for people where it's a year
round thing yeah well and with the weather being funky you don't really know when you know like
maybe you have spring allergies well maybe your spring allergies started a month ago maybe they'll
start next week I don't know yeah so we always like to remind people natural things for allergies
work best if you start them ahead of time you can always kind of load them up you could take a
heavier dosage and a lot of our products will have you know descriptions on how to take a higher
dosage if you're having an you know an allergy reaction at the time it's basically your immune
your immune system overreacting to something and you know the other things there's a lot of things
you can do I love Corsitan I also love Rishi mushrooms and we kind of I've kind of previewed
this and we're going to get into it if anyone comes to that talk on May 7th and 515 with true
grace they're going to talk about mushrooms and Rishi mushrooms probably my favorite anyone who's
kind of research mushrooms this one kind of does it all yeah it's an adaptogen so it helps
your body adapt it's great for it's an anti-inflammatory it's an antiviral it's an immune amphoteric
that means it kind of balances the immune system protects the kidneys it's good for the nervous
system so it's good for stress cardiovascular health really great I found some statistic on here
in a study in patients with angina angina 84 percent had reduced pain when taking Rishi
mushroom 60 percent of people with arrhythmia has noted improvement wow is that a really good
cardiovascular I'm kind of going all over the place and that's what I always do when I talk
about this mushroom because it has so many benefits it's hard not to there's so many different
things it does yeah you want to highlight as much as you can about it but since I know it has all
these benefits I love taking it in the springtime before allergy season because I think it's this
kind of in A it's going to help me with my immune system and balancing my immune system for any
kind of allergies but next it's just like it's going to have all these other benefits yeah really
who's going to turn any of those things down I mean there's no site yeah there's no downside to
having those in your side benefits now there's a term we need to bring around that's a good one
kind of with allergy respiratory stuff the last little thing I want to bring up is I've had a lot
of people come in with kind of lingering coughs that are hard to get rid of yeah we have these
great cough formulas just four or maybe there's five different ones and there's a book called
herbal therapeutics that we have you can look through this book and just read a couple pages it'll
tell you kind of which formula to use for what kind of cough and when you can't get rid of a
cough you have to get specific and that's where I love these individual remedies so again if you
got a lingering cough stop in ask for the book we'll find you they'll find you the exact formula
for your cough there's there's a lot of different things that you can do and find at family
natural foods that are good for you whatever aches and pains you have or whatever concerns you
might have if you've got questions they want them over there and if they can't answer them they'll
hunt it down with you yeah definitely Steven one more time if we can just tell people the dates
of those events and let them know those coming up so April 11th 1 p.m. Katrina and I will be speaking
about like amazing herbs coming out of India some you've probably heard of some you probably
never have and then May 7th at 515 p.m. it's going to be true grace talking about innovations
in yeah innovations in natural medicine and this great Wisconsin company they'll talk about
mushrooms too so if you're interested in any of those things it's going to be actionable
everybody so please come I'm sure there'll be free samples and giveaways at all these events
and then I'm just putting out the date May 29th 515 put it on your calendar we'll tell you more
later it's a surprise really really looking forward to that and looking forward to hanging out with
you guys again real soon tell the staff over there hello forests and everything and good to
hang out with your brother good hang out with you thank you James yeah good to see you thanks for
the time visit our friends and family natural foods at 910 West Green Avenue Wisconsin rabbits
be sure to bookmark their web page family natural food dot com and follow them on social media it's
a great follow great way to keep up the date and all the good things that they're doing over at
family natural foods we'll take a time out we'll come back and have some more fun on the midday
magazine here at WFHR
