Susegad Stories From Goa

2.04 How Emma Ryan introduced Goan cuisine to the UK in a compact tin!

January 19, 2023 Bound Podcasts Season 2 Episode 4
Susegad Stories From Goa
2.04 How Emma Ryan introduced Goan cuisine to the UK in a compact tin!
Show Notes Transcript

Hooked by grandmother's secret spice blends, part Goan, London resident, Emma Ryan is keen on bringing Goan cuisine to homes across the globe. 

Her brand Yesterday's Curry, serves the spice blend of warm, Goan, comfort food, making it easy to create authentic tasting curries from scratch, and is going on to introduce Goan flavours to the UK audience in a DABBA! Find out how Emma got hooked to Goan cuisine without ever visiting Goa! How does she prepare Polle? And how is she researching about Goan cuisines to author her own recipe book?

Tune in to find out!


Travel tip: If you are looking for something sweet, yet healthy try Goan pancakes, Polle!


Produced by Aishwarya Javalgekar
Sound edit by Kshitij Jadhav


Brought to you by Bound, a company that helps you grow through stories. Follow us @boundindia on all social platforms for updates on this podcast or take a look at their other podcasts.

Hosted by Clyde D’Souza. He is a creative director who has worked in TV, print, and digital. His book Susegad: The Goan Art Of Contentment captures Goa through conversations, memories, stories, recipes and much more. He lives between Mumbai and Goa and lives the Susegad lifestyle every day! Follow him on Instagram @clydedsouzaauthor.

This is Sue Seagal stories from guava. I cried de Souza take you deep into glob beyond the beaches and help you live and love the SUSE God lifestyle, no matter where you are.

 

00:26

My guest today is an amazing person who is testament to a love for GWA across generations and continents. Believe it or not, she has not yet been to Guam. She lives in London and as of govern an Irish descent of grandmas go and food and childhood memories and led to her starting a gold spice business, cooking classes and a lot more and most importantly, falling in love with GWA. Our guest today is UK based Mr. Ryan, classically trained chef and founder of yesterday's curry. Welcome to Susie got stories podcast, Emma. Hi, Clyde. Thanks very much for having me. So normally, I start this podcast by asking my guests where in Goa Are they from? But the amazing thing is, you've not been to go ahead. So maybe you can tell us where you are right now. And where are you finally making that trip to go? So I'm in London right now. And that's where I've always lived. But my my family do actually come from Goa. So my grandmother was from battle Batum. And my grandfather was from Margo. So I'm planning a trip to go in January. I haven't booked my tickets yet. But second week of January preliminary and yeah, I'm really looking forward to it. I can't wait. So yeah, we'll just dive straight into it. You have this awesome go and spice business, you have a lovely website. And I remember reading one of your newsletters. And in your newsletter, you said that as a child, you weren't particularly fond of golden curry. But now, yeah, but now you've come to love it. So can you tell us how you know how it all came to be about how a girl living in London fell in love with growing food? When go in general? Yeah, yeah, sure. So I mean, it all started really for me when I went on a cooking course. So

 

02:02

in 2019, I went on a year long cookery course, to become a chef. So I had been working as an illustrator. And I sort of fell in love with cooking, I was doing a lot of cooking at home. But I decided that I want to go and train professionally. So I went to a school called leets, which is a cookery school in London. And during the course the lockdown hit. So it was March 2020. And we're all sent home for six months. And I was thinking, Okay, well, what am I going to do with all this time, and we had to do a project at the end of the year, which was to produce a portfolio of recipes. And it could be about anything we wanted. And I thought well, I just sort of kind of at the back of my mind started thinking about going food, like I like eating Indian food. And I remembered all the dough and food I was eating growing up. But I thought Well, now that I've got all this time on my hands, maybe I can really sort of delve into go and food and try and learn about all the food that I remember from my childhood. So with locked down, I just went on YouTube, went onto Facebook, join all these Facebook communities, which helped me massively, and just started looking at some of my grandma's old recipes and looking at things online and just spent a lot of time just teaching myself and like making go and food over and over again, and just sort of got really, really into it. And then notice there was a huge gap in the market here because no one has heard of go and food at all, really. So I thought well, maybe this could be something that I can, you know, have a go. And that's kind of where it all started. And then everything I've done up until this point. Wow. Amazing. That's yeah, that's fascinating. It reminds me of the ratatouille movie, you know, where there's a kid who's eating Ratatouille, and I mean, sorry, the the critic. He's eating Ratatouille, and it takes him back to his childhood and he realizes what he loves. Exactly, yeah. Beautiful. And that brings me to this. I mean, the word love. I mean, it's such a fascinating force. And in your case, it has given you a purpose, right right now. Yeah, definitely. You wouldn't be right to say that the childhood memories you loved your grandma's hand scribbled goon recipes. All of that made you fall in love with the place that you've never been to in your whole life? I think so. Yeah. Because I mean, as you know, like go and food is so different from food from the rest of India. And here in London, there's lots of Indian restaurants, but it's all very much based on North Indian foods. So apart from the home cooking, I had my grandma and also my mom and my aunt who was a very good cook as well. I'd never really eaten go and food anywhere outside of the home. And it was all from childhood really, like in later life just didn't really experience go and food. So when I started cooking all these things during lockdown, I was like, Oh my gosh, that really brings back a lot of memories and all these ingredients that I hadn't really eaten in such a long time. So there were a lot of memories that came back when I started going online and recreating all these go and recipes for sure. Yeah, I mean, even my memories, my childhood memories, and I also grew up with my grandma and eating her food. And I remember coming home from school still wearing my school uniform, and I would not even take it off and I just start eating her piping hot ammo to curry and right yeah, and ever since then, my favorite cuisine has been, you know, going Korean rice. Yeah, exactly. Yeah, I mean, yeah, it's the same for me really like

 

05:00

When I used to come home from school, my grandma would make the Philo's the go and pancakes with the banana and the cardamom and I never really knew what was in it. And then when I started making it myself, I thought, oh my gosh, that's, that's what the pancakes were they were the Philo's, and she used to make a tamarind and carrot chutney that would go with the Korres. There are all these things that were kind of locked in the back of my brain somewhere. Yeah, all being released now. Exactly, exactly. Yeah, super. So now Okay, now tell us about your spice business. It's called yesterday's Korean. While I know why it's called yesterday's curry. Maybe you can tell our listeners, the history behind that. And the interesting reason behind its name. Yeah, sure. So when I started the business, and I started getting really into go and food I thought, Okay, what should I call this business? And I was just reading lots of going books and looking at a lot of things online. And I started reading about the couchy kadhi. And I thought, oh, yeah, I know what that is. That's the fish curry, which is heats up the next day. And then I saw someone saw it written somewhere couch Akali you know, the literal translation of that was yesterday's curry. I just thought, oh, that's just such a cool name. It's got a hook, you know, it's something that would appeal to go and people but there will also work here in the UK, because, you know, I think personally, every curry is nicer when you eat it the next day. It we know when you have a takeaway. And then the next day in the morning, you have it and it just gives gives them the spices time to merge together and really develop. So I just thought, well, yes, as curry, it sort of works for the go and angle. It also works here in the for UK market. And obviously, it reminds me then of the fish curry rice, which is nice. So the next morning, right? Yeah, yeah, it's an amazing name. And I want to like you know, really dive into the whole golden spice business that you've started and talk a lot about that. But before that, I want to ask you, so my favorite spice is ratio, then I'm gonna take what's yours? I think mine is sure kuti I've made I make quite a few different spice blends, but there's something about acuity. It's just got so many different layers, because it's got so many spices in it. Whenever I smell that or make that I just think wow, it's just so so fragrant. And just just really, really delicious, I think. Right? Wow. Okay, cool. Okay, now, as someone who has just recently started this entire business, and you've, you know, you're still discovering things, you're still discovering many, I guess, interesting ways of making it and staying true to the tradition but also maybe changing it. So for example, like when I was writing my book, so say, God, I spoke to a chef called chef Vasco Sylvia, who have run this restaurant and pendulum it's called horseshoe restaurant which by the way, you should check out to get some recommendations from

 

07:24

I was always under the impression that ratio which is you know, which we make Bhangra ratio at from macro ratio masala. I was under the impression that ratio, the ratio means Kashmir, red chilies kind of spice, but he actually told me that ratio means stuffing. It's not really the masala so I was like, Okay, wow, all my life. I thought it was it was a red Kashmiri spice. So have you made any such you know, culinary discoveries that we know when you started learning? You thought it was something but you've learned something else? That was actually one that I learned as well? Yeah, yeah, with because i Same as you just assumed it was meaning the sort of the red, the red curry pace, but then learnt it meant, it's the thing that gets stuffed, I would say, um, let me try and think that will probably be actually the main one for me as well. But just just genuinely, I think I've learned a lot about the ingredients. Because I know in a lot of the sort of Indian food we get here in London, the ingredients, I know the ingredients and going through it is so different. And I read a lot of recipes. And I haven't, you know, found a lot of cookbooks where, you know, the ingredients use, you wouldn't necessarily get here, lots of pickles, for example, right? You have to really searched for the ingredients. So I guess I've, from my perspective, it's more just discovering things, the difference between making things in go and making things here and how to adapt that to what I have access to. Okay, nice. All right. So now let's talk about your spice business. And I have to say I love the packaging. I love the font. I love the way Yeah, it's do you know, your your website looks so good. It's beautifully packaged. You have these nice rules around the buzz,

 

09:04

you know, for the spices. So you want to just tell us what are the different spices you have? And how would you go about you know, like producing them marketing it. All of that. How do you get your like you slightly mentioned how you procure your ingredients. But yeah, tell us a little bit about the business side of it. Sure. So I started the business about a year ago, I would say it was about October, November of last year. And while I was in lockdown, and while I was just doing my general go and cooking, I started Experimenting a bit with blending spices. And it's sort of the reason I the reason I started the business was because I wanted to make it accessible for people at home to make a curry without having to necessarily go out and buy all the individual spices and work out the quantities for themselves. So it was to sort of make it easy to make things at home. And then when I was thinking about what the spice beds were going to be when I thought well I'll start with dough and spices because that's what I've been cooking for the past couple of years. And also those are the things I like to cook as well myself. I love

 

10:00

Making fish curry. I love making vindaloo and acuity. So those are the three that I currently stock. I've got a fish, curry masala Chicoutimi masala vindaloo masala. And I packaged them up a little tins. And I've got a little recipe. So I started off with little packets that had a recipe on the back with a sticker. And now I've moved on to tins, which I think just a little bit prettier nicer if you're giving it as a gift to someone. And so now you can look at a recipe on my website. So my purpose is to introduce these three go and curries and our plans definitely do a lot more like Cal Dean, and maybe some Perry Perry. But the purpose is to sort of introduce go and flavors to the UK market where they don't really know anything about going curries, or maybe haven't even eaten them before. Right. Wow. Okay, interesting. And do you find the takers to be a lot of non GMO ones or a mix of people have good ones who have settled in UK, what's the kind of people that do buy the spices, I'd say it's a mix. I have a lot of goings on that follow me on Instagram. So when I launched it, and I was putting things up on social media, there were a lot of go into was saying, oh, you know, I love this recipe or this I'm so used to eating this at home or eating this before and go out but I haven't been able to get it here in London without cooking it. Especially something like security where the masala has 15 spices and it's quite labor intensive to make. I had a I've had definitely a lot of guns who have bought it and said well, they can recreate their favorite dishes without having to make it all from scratch. And the great thing is I had a lot of people that have told me that it tastes exactly like the authentic, traditional way they used to having it so that was definitely was very nice to hear and know, you know, helped me know that I'm on the right track. But then at the same time, I've also had a lot of customers who have never tried go in food, or they might have had a fish carrier or had a security once or twice. And now they want to have it again or people who just want to try something completely brand new. It's a bit of a mixed bag. Right. So I mean, if I'm not mistaken, isn't the national dish of UK or London chicken tikka masala? It probably is. Yeah, it's definitely a curry. Definitely one of those. So maybe, maybe the mission of yesterday's curry is to make the national dish chicken shack with your survey. I would love that. Yeah, I think is when I started the business. I thought I was a bit worried that my products were too niche because obviously people in London, just UK in general, they're so used to the chicken tikka masala, as the butter chickens and cetera, that I you know, wanted to make sure that I wasn't, you know, losing people's interest by giving them carries which are so unknown. But like you say it's more, maybe I should be the one that's trying to educate them about these curries. Yeah. Cool. All right. So now I know that like for example, go gets a lot of British tourists, right? Some of them spend months and go and you're a classically trained chef. And you've just started a go and cooking class in the UK. Right. So now not only do you have the spice business, but you also have cooking classes that you do. So what kind of people who come for these classes? And again, what do you teach over there. So I've only just started that that's a very, that's very new. I probably started that in August. So at the moment, I'm doing corporate cooking classes. So I run my spice business out of a place called Mission kitchen, which is a big shared commercial kitchen in Battersea and southwest London. And so what I've done so far is I've I've had corporate clients come in, so you'll have a group of people come from a company, and I'll always teach them three things. So last class I taught I taught a go and fish curry, but sort of easy version. So they made it with salmon and prawns, which I know is not what you'd normally go up. But that's the cut, you know, that's what's accessible here. So I thought, well, maybe I can do my own little modern twist on it, and they learn how to make coconut milk from scratch. So I bought a coconut I scraped up the flesh, and then I made like a massive batch of coconut milk for everyone so they could see how you make it. And then I made a mango salad, which is actually a recipe I learned from my friend Mervyn mascio, who taught me that when I went to visit him, which is really lovely mango salad, which has got a sprinkling of my grandma's secret go and spice on it. And then two parties the way my grandma used to make them as well, but I did a modern twist. I did like a spicy butter that they could layer private parties in. So it was a little bit of like a go in modern fusion. And so that's what I'm doing for corporates at the moment, but it's very early days and I'm planning to launch online cooking classes. So about a few days ago actually, I set up a little group online to see if people were interested in doing some online cooking classes. I'm hopefully going to be starting that in November December time. Okay, well that sounds good. So now I just wanted to know since you're doing cooking classes do you keep it authentic? For example, you said that you know you got the coconut scraped and all that but did you get the the people the students to also maybe scrape the coconut and maybe do it in a proper go and style I don't know if you get those kinds of cycles of David now in India, nobody does that. But you know, if you want to take them back to the old days, do you think do you do things like that or that you get like coconut milk ready and so I the way I did it, I tried making it at home first as a test. So what I did is I broke a coconut I

 

15:00

Open, I scraped it myself. And the coconut itself was quite hard to crack. And it took me a few attempts. So what I realized is that if I'm doing this in a class with six to 12 people that might end up being possibly dangerous and maybe very messy, so I didn't, I also didn't want to just give them coconut milk from a tin because I thought, well, they can do that. They don't need me for that. So what I did is I scraped all the coconut in advance, I gave everyone a little pot of coconut flesh that was grated. And then they did mix it with water, blended it and then pass it through a muslin cloth. So they made the coconut milk themselves, but they didn't have to break the coconut. And so I didn't have any lawsuits on my hands. Right? Yeah.

 

15:40

Yeah. Okay, cool. So now traditional cooking and cuisine, as we know is always very tricky. Everybody has their own mom's or grandma's recipe, which they think is the most authentic. You know, so then, other than your own family, handwritten recipes, did you look at any going cookbooks or any ones that you would maybe like our listeners to maybe check out if they want to try cooking on food

 

16:02

other than your grandma? So I joined the Facebook group traditional go and foodies, that's a really good one. That sounds awesome. Yeah, that's massive. There's so many people in there, and it's there posting all the time. So I definitely use that a lot. I also bought the I think it's called the goer cookbook. And it's by forgotten the name now Maria Teresa. Yeah. The one it's the it's the kind of the one that with the blue cover. I know. That's a definitely a very popular one. Yeah, I think that's one of the classic books. Yeah, that's one of the classic books. And then also who I mentioned before, my friend Mervyn, who I actually met. Yeah, we're going to talk about him next. Yeah. But his wife wrote a cookbook. So when I met him, he gave me his wife's cookbook. And I looked through that, and I absolutely love that cookbook, particularly because it's traditional, but it also has, because they they grew up, you know, they spent a lot of time in the UK, they moved here. And so her recipe is what I like is that there's a lot of sort of British influence and makes it you know, little twists that make it easy for UK cooks. I really, really love that one. Yeah, no, I'm glad you you brought up moving because my next question was about moving. And I just want to tell our listeners that you know, Mr. What you've been doing is not only a spice business and the cooking classes, but now you've also started writing about GWA and its diaspora. And I think in one of your newsletters, you wrote about a heartwarming couple. And again, the name is, of course 93 year old I think he's now 93 years old Marvin Marcille and his late wife Elsie, right it's it's such a lovely heartwarming story about this couple who lived in Kenya and then they move to the UK and their whole love for gua and lt is cookbook or pickles and your trip to India to his home and you ate food. And I bought I found amazing as you know how India's smallest state still holds the imagination of people so far away? Do you have any other interesting stories or what people may have told you your readers? What have they told you? And well, to be honest, the news the newsletter has been amazing to help me connect with so many guns online. I mean, Mervyn, particularly because we met through email had a mutual friend. And then I went to his house and met him. And now we're really good friends. And I'm actually doing this Sunday, I've got another little thing coming on my newsletter about him because I'm I'm doing I've started doing an interview series where I'm just going to be in fact, I think I was talking to you about it about just sending go and do a little q&a about their relationship with go and foods. So I would say the great thing about the newsletter is just how people are so engaged. And you know, I set it up thinking oh, no one's gonna read it. And within a couple of months, I had, you know, 500 people, and then every time I write something new, I get loads more people reading it, which is just amazing. And, you know, people that email me and it's just the community is absolutely amazing. And just so much more than I expected. I thought, I'll start writing about go and food and maybe a few people will read it. But just the back and forth, the sort of online friends I've made through it has been really, really nice. And, and also through that the people that I hope to meet when I go there in January as well, I'm sure there's so many people that I've met through the newsletter that I'm going to meet up with, ya know, amazing. And yeah, speaking about your trip, you're going to be making your first W trip to go and it's like, it's like you've had this long distance romance with someone. And now you're finally

 

19:09

meeting them. Exactly what it is. Yeah, that's exactly what it is. So so no, yeah. What are you most excited about? I would say just being able to do proper food research. I mean, I'm going for a few weeks, I'm going to like about three weeks. So I'm going to be able to do quite a lot, quite a few things. But I mean, first of all, just to see it and just to think wow, I'm actually here. And then just to hopefully go into little restaurants go into homes, ask people to teach me local recipes. Once I've got it all in the diary and I've actually booked the tickets I'm gonna then hopefully reach out to people and try and actually plan a proper a proper research trip where I'm learning from the locals and I've also got family to meet who I've never met before. So when I've got it all booked, I will you know, let them know and it's yeah, it's it's gonna be really exciting. And I've got I'm taking up taking a friend

 

20:00

with me, so she'll be able to film everything. Wow, super, that really sounds exciting. And I think you should definitely film it or document it in whatever way that you can. Yeah, definitely. So you're going to be staying in I guess you're going to be staying in South Goa, which is better button, right? Yeah, I think I'm gonna do maybe half and half. So maybe stay in Bethel button for a bit and then maybe in the North for a little bit and just experience both sides. Yeah, so better bottom is home to one of Google's classic restaurants. It's called Martin's. I don't know if you've heard of it. It's

 

20:31

Martin's corner. Yeah. So it was one of the best raesha the lobster and crab and all of that. It's brilliant. So yeah, that's your room. So you should definitely check out Martin's corner. Oh, great. Yes, I've heard of it. And I definitely want to go there. Yeah, and I also really want to try Cavatina Yes, that's Avinash Martens. Yes, I really want to go there. Definitely, definitely one of the other three things that you're maybe looking forward to doing other than food, of course, the beaches, I'm sure that'll be though the beaches will be lovely. And just sort of soaking in the atmosphere. Also, the architecture I know, go is a beautiful place as all these lovely parts, you know, with all this sort of Portuguese

 

21:11

architecture, I just would love to see what it actually looks like. So I've only seen pictures online. And I just imagined, you know, everyone, everyone says it's just such a beautiful place. And yeah, just meeting meeting all the people who I've, you know, met through my newsletter, and through my Instagram and spice business, there's just a lot of people that I kind of have spoken to, but I would love to put a face to the name. Nice. Yeah, you should do a spice exchange, maybe carry a few tins of your spice and give it to some of the the chefs over there and like, ask them to test it. Yeah. Yeah, definitely. And they'll tell me no.

 

21:45

Right, yeah, but you should also check out there's a lot of Saraswat go on cuisine as well. So not Portuguese. So be interested. Yeah, but some of the vegetarian and some of the Saraswat. And some of the Gunby are tribal communities that are, you know, deep in the central side of God, because that's, obviously we're also kind of enamored by the Portuguese going food that some of it has been overlooked. But I'm also now researching and discovering this side of the cuisine, and some of it is is really nice. So you should check out this other spice business and go it's called Women of fatorda. Oh, I know that actually. I wrote a newsletter about a few months ago. Yeah. But you're right, that when you said that, actually, that reminded me of them. Because, yeah, I spoke to the founder. And then they have some really, really interesting spice mixes. And I really like the brand, because it really draws you in and makes you really curious about the women who have come up with these spice mixes. So yeah, that's definitely Thanks for the reminder, because I definitely want to get pick up some of those on them out there. Right. Yeah. And are you going to try to maybe launch your spies business in India as well? Um, I mean, I would love to I think there's probably a lot of legislation involved in that. Yeah, exactly. I mean, I would, I would love to be able to get my spy.

 

22:57

Get, but at the moment, I don't, I haven't really looked into it enough. But if there was interest, I definitely would look into it. For sure. Right. So yeah, so like I mentioned earlier, you know, the point of this podcast is to make people fall in love with GWA, no matter where they are. And you're like, you know, testament to that. And as I like to tell our listeners that, you know, you can live this to say God lifestyle, wherever you are. So you know, what's next for you? How are you taking the cigar lifestyle beyond its borders, you're already doing so much. But what's next? Do you have any other plans that you haven't revealed to anyone? Well, I do plan on writing a go and cookbook and Oh, wow. Yeah. So I mean, that's sort of something which is not going to happen immediately. But hopefully, you know, this is this is sort of what my long term plan that I'm working on. So I think at the start, I would mention to you that this all started when I was at cookery school, and I wrote a little project about growing food. And then I entered an award to try and travel to go. So I went I entered this prize, where you write a proposal for a cookbook, and they pick the winner. And that person gets a winter trip to go and do a research but I didn't win it. But I got into the final six. And after that I got picked up by a literary agent here in London. And so I'm working with her and over the next year or two, you know, will hopefully take my book idea to a publisher. And so this research trip is is not just like a little holiday, it's more than kind of the first proper research trip I'm doing, you know, building, eventually writing a cookbook. Wow. So yeah, so we look forward to that we look forward to your cookbook as well. That's great. Okay, so my next segment, my next segment now is something that our listeners love. It's called the ouzo round. I don't know if you know the meaning of ouzo. Yeah, so ouzo is the company word for fire. And, you know, like they have they have a rapid fire round in most interviews. So this is, this is our rapid fire round. It's called the user round. So yeah, we're gonna start and it's basically quick question then you have to give one word answers if you can. Yeah. All right. So question one, who's your favorite gun YouTuber, or maybe an influencer? Who helped you learn about GWA um, off the top of my head. I really liked

 

25:00

Chef rego and his recipes so I'm hoping maybe when I go there I might be able to which restaurant is he from? I haven't heard of Frigo he's he's on YouTube. He's a go and chef. Okay. Check them out. All right where you go are eg Oh, nice. Okay, I'll check him out. He's meant to be the grandfather of go and go and cuisine. Oh really? Yeah. Okay, well, okay, cool. I'll check him out. Nice. All right, what is one recipe of your grandma which is your favorite? I would say well, this is a tricky one.

 

25:29

I would say actually her she used to make potato pakoras with a tamarind chutney. And I just love those because I love anything that sort of I love started as appetizers. Yeah, tangy that kind of food crunchy, crunchy and tangy with a nice dip. Yeah, so because I would say okay, all right. Nice. All right, and which are called Chico de yesterday score. It is best to you the next day. I really like a macro fish curry. I think a mackerel fish curry tastes really good the next day. Okay, so like a red curry. Yes. Yeah, like a classic sort of go and fish curry coconut with this with a spice blend. But then I think particularly with mackerel, it's really good. quite strong taste. All right, as a first time traveler to go, what experience are you looking forward to the most?

 

26:10

Definitely the local cuisine. I'm really looking forward to just going to these hidden little restaurants and just eating really traditional food. Okay, there is one restaurant that I love. It's not guava. It's just after new rule. You should check it out. It's called Viva gua so yeah, check it out.

 

26:30

Alright, what's the company word or phrase that you like to use? I don't know how much of company Yeah, I don't know company at all. I'm really hoping that I can learn someone to go out there. All I remember is my grandmother say, kiss your homies. How are you? Right? That's all I know. Yeah. Gotcha. Yeah, there's a there's a bit of a north south dialect difference. So Keisha is very south gua. Yeah, it would be very north Goa. Okay. I actually bought a little going. I bought a little company phrasebook from a going festival I went to about a month ago. So I'm gonna learn I'm going to read it before I go. All right, cool. All right. My last question in the user round is what life brings you so say, God, what in life brings me she's got relaxing with my dog. Oh, nice. Yeah. That's my that's my happy place being being with my dog. Wow. Okay. That's nice. Great. So yeah, I mean, it's amazing to have had this conversation with you. And I hope our listeners wherever they are, can also start living the golden lifestyle, eat grown food, and maybe even share their going away in their own lives and be a part of the growing community. Yeah, yeah. So this has been an amazing conversation. And I'm so happy to, you know, make your acquaintance and read your newsletter, and I look forward to it every week, or whenever you do update it. And I would recommend my listeners to also check it out. I think it's a substack newsletter, right? Yes, that is correct. Yes. Yes, it is. carrie.substack.com. Right. And what's the Instagram handle? Same. So my instagram handle is my actual name. So it's Emma. And then Denise, which is my mother's maiden name in the middle. D I N is Ed Ryan. Okay, great. So yeah, we, the listeners will check you out. And yeah, it's been awesome talking to you. Thank you for coming on to cigar stories podcast. And I hope you have a great time when you come in January and all the best with all the food and research and checking out places. Thank you very much. Yeah, there's one. There's one phrase that I have not phrase, but it's a term that I always use. When I say bye to my guests, and that is more gasunie. Do you know what that means? No. Okay, so, so So mortgage mortgage company word for love. And our Su Su is what the south guns would say and not going to say are Sunni. So since I'm from North go, I say Moga Sunni, so which means let there be love. So maybe that's something that you can also say to people when you meet Yeah, maybe I should sign off my newsletters with that. Yeah, sure. Yeah. So thank you, Emma, for coming on to this podcast. Thanks so much for having me. It was lovely talking to you.

 

29:02

Hope you enjoyed this episode of cigar stories from go out don't forget to rate review and follow this podcast. This is great saying bye for now follow me on Instagram at quite D'Souza, author of buy my books to say got the gun out of contention to promote go and stories, recipes and a whole lot more. This podcast is brought to you by bound, a company that helps you grow through stories. Follow them at bound India on all social platforms for updates of this podcast or take a look at their other awesome podcast. We'll go through and see us