And I feel like they then recognize something in you.

Like, I remember being on, um, Gordon Ramsey's show, uncharted, um, and he, it was in Tasmania, it was before I was even thinking of moving to America.

And he goes to me, oh, I finally met a female version of myself.

And I was like, I'm not sure that's a good thing or a bad thing.

Is that a compliment, Gordon?

Yeah.

I'm like Ram.

Um, but I think he was just meaning in the sense of like, you know, go-getter, like down the line, like got guts.

That was Sarah Glover and you are listening to the Regenerative Journey.

Good day.

I'm your host, Charlie Arnett, an eighth generational Australian regenerative farmer.

And in this podcast series, I'll be diving deep and exploring my guests unique perspectives on the world so you can apply their experience and knowledge to cultivate your own transition to a more regenerative way of life.

Welcome to the Regenerative Journey with your host, Charlie Arnet.

Good day.

Welcome to The Regenerative Journey.

Welcome to this episode with Sarah Glover.

Chef Sarah Glover.

She's from Tasmania originally, but she's absolutely taking the USA by storm, which is where I caught up with her at the Ecology Center, a couple hours south of LA in California, uh, where they have outdoor cooking events.

They do other education, teaching, cafe, restaurant.

It's a wonderful venue, growing their own food, fruit and veggies and all sorts of things there.

It's a great place.

If you've ever got a half a day spare, you're heading down south from la.

That is the place to go.

Wonderful to catch up with Sarah, uh, in person, uh, at the Ecology Center there, talking about her past, her family, her future.

It was actually in ju in July last year, and she has since been married, which is awesome.

Um, so pleased to see her.

Her growing notoriety, uh, doing so well in the United States, and a great ambassador for Australia in general.

Um, she now also see she's doing some work also with five Mary's, um, farm over there, five Mary's ranch, uh, which is awesome.

So hats off to you, Sarah.

Thanks so much for your time.

Talking about hats.

She decided she might wear my black Cuba for the entire interview, which was awesome.

Uh, I do the, the footage, the, the video quality of the interview.

Probably not a, not as good as I would've hoped.

We did have some, I think some connectivity problems with the tech there, the wifi and so on onsite, but it doesn't take away from the audio.

It doesn't take away from the quality of the interview.

Um, Sarah, you are awesome.

Thanks so much for your time, and I trust everyone enjoys listening to this episode of The Regenerative Journey with Sarah Glover as much as I did recording it.

Sarah Glover.

Yes.

Welcome to The Regenerative Journey and welcome to the Ecology Center here in, in, uh, San Juan Capistrano.

I should be actually welcoming you 'cause you came to visit me, but that's not, that's not, that's not how we roll.

Okay.

I, I, I, I, uh, I welcome you to the site of our interview meeting.

Okay.

Um, we've got a lovely reflection of what we are looking at.

So that's actually, that's a first, the trees in the background.

It's nice.

And we are sat, we're sitting on the porch of a, a house that's listed with the, um, national Register of Historical Places in California.

In California, yep.

And this was an old farmhouse?

Yes.

150 years old.

Jay-Z was saying, he said 150.

This is so good.

So, so, so, I'm, I'm so thrilled we're here.

'cause last time I saw you was in Byron Bay.

Yes.

And it was like, it was a while ago.

It was a year.

It was probably two years ago more.

Yep.

Actually you hadn't moved over here.

No, I hadn't.

I think I was still living in Tasmania.

I still have my house in Tasmania.

Yeah, you are Airbnb kind of Yep.

Thing.

Yeah.

Um, and.

So we'll get to why you are here very shortly.

Um, so lovely to see you again.

Yes.

You've had a bit on, we've, we've only been here two days and, um, I saw this.

No, I saw that you were doing some, you, you, you often are here doing your cooking on the pans.

My fire cooking.

Fire cooking.

Yep.

Look at all the notes I've got for you.

Oh, lot.

It's coming.

It's in my head.

Okay.

No, I, I ' cause if I don't know someone I got, I do notes.

Yeah.

But if I know someone, I don't.

Okay.

Yeah.

I know enough about you.

I Googled you, you were young and needed the money, so No, we're just gonna roll.

Um, Sarah, lovely to be here.

This is amazing.

Why don't you tell us about where we, where we are exactly.

Here we've had a bit of look around the Yep.

Veggie patch.

And so this is a, so I first came in contact with the Ecology Center.

Maybe two and a half years ago, I was shooting a commercial for Thor motor coaches.

So they do big RV fit outs, um, which RVs are like, like a sprinter van kind of scenario or some of the big like jco, um, camper vans and stuff.

So they had, um, employed me to, well they basically did a story on me and they flew me out from Florida to California.

And one of the places that I was on the journey, I was fishing and hunting and meeting people in the community.

And then we did a big cook up here at the Ecology Center.

First time here.

First time here.

Oh wow.

And I was like, this is amazing.

This is so cool.

And at the time I had no desire to move to California.

And then, so hang on.

Where you were in Florida?

Florida.

I was in Florida for nine months or 10 months before I moved to California.

Yeah.

And then I moved to California.

Um, I came up to the farm and Jay-Z met me and he was like, do you wanna do a dinner with us?

And I was like, why not?

Um, so they host, so it's a 20.

How many acres did you say it was?

27 acres.

28.

28 acres.

Um, of regenerative farming.

Um, it's like a community farm.

So they have a farm stand, they have a cafe, they have, um, an outdoor kitchen space where they host, um, weekly dinners where they'll raise money for the 'cause.

It's a not-for-profit, um, farm here.

They also host like kids camps, and I host workshops here.

So it's very much a place for the community to come.

Um, full-time Chef Doug.

Yeah, Doug's a full, there's a bunch of full-time chefs here.

Um, they have a apprenticeship program that people can come and learn how to farm, grow veggies, all that sort of stuff.

And, uh, yeah, so I've just been a friend of the farm for two and a half years now.

Um, I volunteer my time and cook and they let me, uh, host workshops here and it's a great exchange.

Um, we saw where the fire pit set up is.

Yep.

Or the, or the fire, what do you call that?

What do you, did you bring, did you bring your own though?

I mean, I do and I also use their setup.

They have a outdoor kitchen here, so they've got, um, a bus diff Yeah, there's a bus and then there's, um, running water and a kitchen space out the back.

And then they've also got, um, a whole heap of little apparatuses set up that you can hang at things from and, um, grill on.

They've got ados and pizza ovens and all the fun things.

Because California has nice weather most of the time, and it's amazing.

We, because I looked at the, I'm driving up here, or Dr.

Driving down here this morning, 87 degrees Fahrenheit.

What's that in Celsius?

I wanna say that's probably like 27.

Okay.

25, 27.

Yeah.

It's a really nice, that's pleasant.

That's awesome.

Um, we missed, I missed, um, what's June?

June.

June gloom.

June gloom.

Uh, we are in July.

The sun is shining.

Uh, I actually thought it'd be a lot hotter, but I'm, I'm really, I'm glad it, it's not well it's hotter where you're going, but it's nice here into Memphis.

Yeah.

You're going some central places and Georgia's like Really?

Yeah.

Georgia gets steamy.

Steamy.

Yeah, steamy.

Um, okay, so this is, and there's fruit trees.

We're looking at all sorts of things in front of us.

Fruit, cheese, and then they have eggs.

So not really any protein.

Yeah.

Not the animal.

Yep.

Component meat, protein stuff.

Not probably the land for it.

No, no.

Um, however, um, you know, couple of cows doing poo.

Wouldn't be so bad.

Oh, if few goats doing p and we think that it's good, you know?

Yeah.

It's just one of those things.

But, um, no, there's, that's um, what, as soon as I got here, you could just sense the, you'd see, you know, there's fruit still in the trees.

There's people having lovely time.

We just had delicious lunch.

Um, lunch.

Yeah.

Um, you had the, um, corn chips, tortillas.

Yeah.

Made outta the corn from the purple corn from here.

Yeah.

Which they mill and turn into like tortillas and then they fry.

So.

Amazing.

Yeah.

So, thank you.

This what a perfect place to meet.

I know.

Yeah.

Great meeting grounds.

Um, so let's get to, um, I wanna get to your life like day one.

Yep.

When I was born, little, little Sarah sort of appeared somewhere, but before we get to that, where in the United States you are from Tasmania.

Mm-hmm.

Like long way from home.

Yeah, absolutely.

And so you mentioned Florida.

Yeah.

And we, and we, we, we, last time we.

Caught up was two and a half years ago.

Yeah.

Or so or something.

Yeah, like a while ago.

Let's, why, why America?

Why America?

America.

Um, so I was living in Tasmania.

I backstory, been a chef since I was 16.

I just turned 40.

So when you say chef?

Yep.

Trained, trained, qualified chef since I was 16, I left school.

We'll get, we'll, we'll do the full circle back.

Yeah.

I left 10 and I just was not an academic person.

I really enjoyed, um, being creative with my hands.

I loved entrepreneurialship, I loved creativity.

And I think that was just, my dad is a sparky.

You know, he grew up, um.

Uh, uh, like with trades.

And so I think he was always such a big fan of us having a trade.

We can always fall back on it if we need to.

Um, so they encouraged me to go to culinary school.

So my best friend's mom was the head of the culinary school in Tasmania, which was a TAFE institute then.

So there is a, like a government run facility and.

Um, I just started my journey then of like cooking and, and learning about business and like entrepreneurialship and things that I loved.

Um, and actually at 16 after I'd finished my, um, certificate in commercial cookery, I came to the us So I actually worked on a kids' summer camp for three months in Virginia.

Norfolk, Virginia.

A age what?

I was 16.

So you did that there?

Yeah.

How that didn't take long to do it then.

So I did my cert three and commercial cookery at 16, and then I was working in a restaurant and then I took three months off and then I traveled and I came back and finished my.

Certification.

And you come over here for three months?

Yep.

At 16.

Yep.

Wow.

I know my parents were like, I was like, how did you let me go at that age mom?

And she's like, you just exuded confidence.

She goes, I knew you would be fine.

And this is before the day of internet and FaceTiming mobile and all the things.

So you know, I remember going to the payphone and like calling my mom and dad back home and just being like, I'm fine guys.

I'm alive.

I'm living my best life in America.

And I think for me, there was something about America, even at that age where I felt very like accepted and alive and like I felt like I could be whoever I wanted to be and there was like no judgment.

And so, you know, in Tes Australia we have tall poppy and I think that that's a real thing where it really does affect you and like your growth as a human.

So fast forward all these years later, I, um.

Was living in Tasmania.

Um, I'd actually had a cookie biscuit company.

I'd had a cookie company in New York.

Yeah, Bondi Bickies.

So see, I've done my homework.

You've done your homework.

I've got no notes, but I know it all.

Anyway, so I, um, I started a cookie company when the recession hit.

I was actually working for Quicksilver at the time, so I was maybe 24 at this, at this stage.

I'd worked in and outta restaurants.

I'd also worked for Quicksilver, I'd worked for brands I really enjoyed like design and, and you know, sales and all that kind of stuff.

So it's amazing how like our life just kind of leads us to where, like down the river where we are meant to be and it all lines up.

Um, but the recession happened and a friend opened a cafe and I started, um, baking things for her, which turned into a full blown cookie business.

So I used to wholesale and distribute cookies all over Australia.

So it started in Australia.

Started in Australia, started in Bondi Beach.

Yep.

So what, what was the name of it?

Bondi Bickies.

Bondi Bies, yeah.

Are they still around?

Uh, I I don't do it at the moment, but I still sit on the name.

So maybe Charlie, maybe we need to talk to Oh yeah.

No, I ha I come from a long island of bakers.

I know.

You, you do Charlie on it.

And my, my daughter.

It not to, not to overtake the story, but my daughter is, um, she's an amazing cook.

Oh, she's fantastic.

She just picks it up.

She makes up her own recipes.

She's doing bread.

Mads is, um, our es is really helping her with just, you know, encouragement and helping her, helping her follow recipes.

But yes, sidetracked.

Yes, sidetracked.

So I, I actually, so I started my cookie company in Bondi.

Um, I think it was in 2000.

I did that for like eight years.

I had a storefront in Bondi Wholesale and distributed all over Australia.

And then I started dating a guy in the New York, in New York, and his mom loved baking.

So long story short, that turned into her baking cookies in the us, selling them in the us, which turned into me eventually having a cafe.

Which all blew up in my face, um, probably like eight years ago now.

And it sent me back to Australia.

So, so how so, how long?

I was only in New York for, yeah.

So I had traveled back and forth for four years from New York, like doing my cookies and doing stuff.

Well, the cafe in New York, the cafe in New York was the last part of the journey, which was, I was involved with some other people, um, business partners and it, um, it just didn't go great.

Business partnerships are one of those things that don't always fly the way you expect them to.

So it took me back to Australia.

I, um, was in debt from it all and I didn't really know what I was gonna do.

I took a sabbatical for six months and lived on the Gold Coast and just like chilled out surfed, found myself again.

Um, and then I moved back to Tasmania to basically figure out if I was gonna go bankrupt or if I was gonna figure out how I was gonna pay back this money that I owed.

Um, and thankfully I didn't have to go bankrupt.

Um, I.

Found fire.

So I worked in a restaurant that cooked over open fire.

I was actually just waitressing at the time in Tasie, in Tasie.

And I went back to school to get my certification in pastry because I always knew I wanted to teach people how to cook.

I wanted to write cookbooks.

And I thought, well, I'll use this time to kind of like, you know, reset.

Um, and the kitchen cooked on open fire.

And the chef at the time, um, he just, I loved how he approached it.

It was very much about the produce.

Um, it was, how it was butchered or filleted.

Um, it was about the quality of the ingredients and the dairy and being.

Tasmanian, like, there's just so much beautiful, um, farmed produce there.

Like the land is so rich, um, and it's small, like it's an island, so it's easy to get around and find everything.

Um, so I started just experimenting.

I didn't cook in the kitchen.

I would just go out and I'd camp and I would cook and I would play around and with recipe ideas.

And a friend of mine who was a photographer followed me around.

And this launched my first cookbook, which was called Wild Adventure.

Um, publishers didn't understand the concept of shooting a whole cookbook outdoors, um, on the fly.

So we did a Kickstarter, and at the time my brother got married in an old apple orchard in Tasmania because it's, you know, it's such a big thing in Australia that people have spaces, you know, like there's a lot of farmland, there's a lot of people with.

You know, sheep farmers, cherry farmers, apple farm, whatever.

And there's orchards and there's old barns.

And so people will have weddings there.

My brother got married in an old apple barn.

Where?

Whereabouts?

In ta In Tasmania.

In the Huen?

In Huen Park.

Oh, cool.

Yeah, so all there was was a little, you know, picket for water and some electricity.

And I was like, well, I guess we could dig a hole and light a fire.

And my uncle, um, you know, we all hunt and so he had some kangaroo meat.

Um, we got given some lamb and some fish and I was like, well, let's just figure this thing out.

And so I came up with this concept of how I would, you know, hang my meat and cook my meat.

And it turned into somebody being like, could you do this for me?

Which turned into me catering and starting the wild kitchen, which is my catering business.

And I paid all my debt off, um, wrote my first cookbook, and that took me on this trajectory of.

Sarah glover.com au.

Six years ago, maybe seven, seven or eight.

So I've got three cookbooks now.

One's a Kids Adventure Cookbook, and then the latest one is about me exploring the USA.

So in in all of that, I think I had been like, I was like, I'm done with the us.

I failed.

This is not my dream anymore.

And then I broke up with my boyfriend.

And I was stealing my little house in Tasmania, looking out in the water, and I was like, I'm gonna die a cat lady here unless I like get out.

So I was like, I need to get out of Tasmania.

I need to, I felt like I'd become a big fish in a little pond in Australia, and I was like, I've kind of done everything I can do here for me personally.

And America just seemed to feel, feel right for me.

So it was kind of when COVID had happened, I'd lost a lot of my business in catering.

Um, everything was, you know, taking a different turn in our lives.

So I applied for a visa and I got a special talent visa and I moved to Florida.

Uh, sort of extra, no, uh, alien of extraordinary talent.

Yeah, basically.

That's what they call it, isn't it?

Yeah, no, totally.

I think it's a classic.

They use that.

And that was how many?

Four years ago?

Uh, three years ago now.

Yep.

So you moved over here, moved over here.

You moved to Florida.

Moved to Florida because, excuse me, I have some really good friends of mine, and they, the, the US was still very shut down because of COVID.

So, excuse me.

Actually that's, isn't that interesting that in that period, so you actually applied for it in COVID?

Yep.

And they went, yeah, sure.

We shut the whole country down, but you can come over here.

Mm.

It really wasn't that easy.

I had to write to the government and I had to get permission to leave the country and I basically had to sign a waiver that I was okay with not coming back.

Really?

Yeah.

So that was a big step of faith for me just to be like yolo.

You were driven though, clearly.

It was it, yeah.

I just felt.

What was telling you that was the right thing?

I don't know.

Like, I think I just like, I mean, I believe in a divine power, like I believe in God.

I believe in like being led, and I just really felt like it was the right move for me.

Like I just felt really peaceful and everything lined up.

It doesn't mean it wasn't easy getting there, but.

It, it just seemed like, uh, like the right op like moment in time for me to like go and to also grow as a person and to grow as Sarah.

And you know, I'm not married, I don't have kids.

Um, I didn't have a lot of like, I'd paid my debt off.

I'd had a small mortgage on my house and I was like, well, you know, if I'm gonna go like now's the time, like I can always come back.

Well, supposedly, even though I said I signed a waiver of saying I'd be okay with not coming back, so, so when, when were you last back?

So I was actually just home in March.

I renewed my Visa again.

Yeah.

They let me in.

Well obviously the borders are open now.

Wow.

So are you going to.

What?

Citizenship residency?

No, I, I'm not, I, I'm really happy.

I mean, I'm on my special talent visa.

I don't know whether I'll stay here forever, but for now it feels right.

I just signed, like, I just applied for a new three year visa so I can always go back to Australia if it's not right.

And I still have my house there and stuff.

But there's been a lot of, um, growth opportunities.

Like I think as a person and as a human, I feel like I am like a better human here.

Um, I really love how celebratory people are here of, of one another.

They really, you know, they're like, you're amazing.

They get behind you and they like cheer you and champion you, which was a new experience for me coming from Australia.

And I'm not saying that we don't do that in our culture, but it's different.

There is that, you know, there's that angst of like, I'm jealous you're doing well.

And I kind of like, I'm okay with it, but then I'm gonna like.

Not be okay with it.

And I've experienced a lot of that in my life.

And I think it's just because I'm a very big personality, you know, and I carry my like, and I can't, it's either shrink as a human and become less of myself or just push through that.

And so, and I'm not saying I have to be center of attention in a room or anything, um, far from it.

But I think when you naturally exude a certain presence, that can be intimidating for some people.

Well, it's no doubt that the Australian culture breeds probably does literally genetically breed that kind of thing.

I don't know why that is though.

Yeah, because it, 'cause you are not the first, I mean, you're an Aussie, but I hear, I hear that from a lot of, um, non Australians.

Yeah.

They go Wow you and they're looking at it from the outside.

Yeah.

Whether it's their own personal experience or just heard it on the grapevine, I don't know.

But.

Uh, it's sad.

I wish that that wasn't ingrained.

It's a real thing in our psych.

Yeah.

To, to be like that.

And I think that that being here has made me a more celebratory person and it's actually helped me get rid of that within myself.

And I, um, I think travel does that to you.

I think the opportunity of being able to, um, be in new culture and meet new people and immerse yourself in like, different ways of life.

Like, that's the beauty of travel is that it really, it calls you to a higher place sink or swim.

I also think that, um, it creates a bit of a filter, doesn't it?

Yeah.

Well you just stop hanging.

Like you clearly have to leave the country to do that.

Yeah.

But, uh.

Just not being around people who are with that attitude is, it's just like you can either put up with it.

Yeah.

Or you go, you know what, thank you for helping me make a decision about where this relationship goes.

And if you can't really like, hold bitterness in your body towards that people or things like, I think you need to be very mindful of, um, oh, we're on set now.

All good.

Yeah.

You, you need to be mindful of like, how you are carrying yourself in that space as well, because it can like, it can affect, you know, you and like, that's not a good thing.

So there's like a challenge to like look within as well.

Yeah.

Yeah.

It, it's, you know.

What pain is.

No, there's, I say it a lot 'cause I, it's, it's a, it's a bit of a cliche, but you know what, what is a cliche's?

Mm-hmm.

It's an expression that's kind of relevant.

Yes.

Overused for good reason, but there's no growth.

Stimulant like pain.

Yeah.

You know, the challenges are what sends us to America.

Yeah.

Mm-hmm.

Miracle, you know, or, you know, out of New York or whatever it happens to be, you know, and they're the, they're the inflection points, which we need to literally be challenged.

Otherwise we, you know, com comfort is not necessarily a good thing.

No.

You know, living in a walk.

Yeah.

And I think for me, like some people love that, and I think every, I don't really judge people when they choose to be in that space, but like for me in my house, I was like, okay, it's so nice, it's so peaceful, it's so calm.

I'm not growing as a person here and I'm going to literally just sit here and not do anything with my life.

And I'm not that type of person, like.

You know what my great-great-great, great grandfather landed in Tasmania because he was a whaler.

Like, I mean, we're adventurers.

Yeah.

That's cool.

It's like in our blood to like go out hunting.

Yeah.

Wow.

So you don't like get the urge to go out in the boat and just like try and find somes out there?

Oh, I, I mean, I'm not a but that would not be right.

Well, not that we can talk about here.

Yeah.

Well, interesting.

I actually met one, a guy that, um, from the National Geographic.

He, he was the filmmaker documentary guy for, um, all the series on the whales and the, um, authors and stuff.

So he was, he was, I told him, I was like, Hey guys, you know what?

I'm kind of thankful for those guys.

They've given us so much, you know, the ability of what they had to like hunt these animals was like incredible.

Like the knowledge that they had in how to.

Find them without anything.

So not saying that how they hunted them was necessarily right.

Yeah.

Or humane.

But, but you know what?

You won with the times, but you know, also it's part of what it, you know, we can't go back and write that wrong forward.

But, but, but even, but I, I totally agree.

And, and also like, okay, back then they had to eat, they had to power, they had to, you know, force a source of life.

So the oil that would burn in the, in the streets.

Yeah.

You know, that, um, you know, lands and in their homes and that sort of thing.

I mean, it was like a necessity in a way.

Yeah.

It's like, wow, this is this massive resource.

And, you know, they weren't thinking about.

The ecological implications and the consequences of that.

They're just going, I, I need to eat.

But also like manpower, like it was all, like, there was no mechanics, no.

Those little boats, what they took in a little boat in a half moon and a half moon and this massive thing.

And so no, no, no wonder so many of them died.

And you know, I go, I go to, when I think of that, I goosebumps when I go to that sort of thing.

I think about what our ancestors, our, our, our, um, you know, forebears, your how many greats?

Great, great, great, great.

Yeah.

A couple of many.

Yeah.

Um, six.

Great.

That was, that was what they had to do to survive.

That was their skill.

That was their trade.

And, and he, and he actually gave it up.

He sold his boats.

He fell in love with a girl in Tasmania and sold his boat.

That's how, but he, but he was, where was he from?

Where was he wailing?

He went England.

He was wailing over there.

Yeah.

So he was, no, he was from England, but he was wailing in Tasmania.

Yeah.

But then he went, oh, then he fell in love with a girl in Tasmania and stuff.

Fell in love with a land lover.

Land loving girl.

Yeah.

And he went, he put his harpoon on the wall basically.

Wow.

And then, but yeah, that's, that was, that's what they had to do to survive.

And what, and that was normal.

Yeah.

Right.

Like, yeah.

I'm a whale.

I go and kill stuff and put my body on the line every day.

Yeah.

I do that.

Like, and I think, try not to be too judgy.

Trying to be discerning about generational stuff.

And I think about today and go, my God.

Yeah.

Like, we've got it so easy.

And you know, back to the challenges.

The challenges have.

We, we, we, we almost have to create challenges in our lives and maybe subconsciously we do.

Yeah.

To 'cause our, our subconscious knows.

I had a great conversation with the port chick the other day about souls.

Yeah.

Our souls kind of know.

Where we're headed and what we're doing, sort of tap back in and go.

No, you need to, I was listening to the one on the way up here today about getting to the back of the queue.

Yeah.

Like, this guy's having dreams and he's had this dream about having a shortcut to the front of the queue.

And it's all very, you know, um, uh, Carl Yong, you know, the Yeah, yeah, yeah.

Psych, yeah.

The staff and dreams and everything.

He was going back and, and then this old gray man said, no, no, no.

There's no shortcuts.

You get back to, you have to go to the back of the queue.

And that's, the soul almost does that.

Or you know, God, or, you know, however we wanna frame that up is, is saying there are no shortcuts.

There are no hacks.

Yep.

You gotta go on the journey.

You gotta go on the journey, you know, you gotta get the pain to deflect you to the spot.

Yeah.

And, and you know, and, and I, I trust that we, we have all, and I think, I think in that journey, like in that process, when you do you actually attract people?

Who are on similar paths or who have paid the price.

And I feel like they then recognize something in you.

Like, I remember being on, um, Gordon Ramsey's show, uncharted, um, and he, it was in Tasmania, it was before I was even thinking of moving to America.

And he goes to me, oh, I finally met a female version of myself.

And I was like, I'm not sure that's a good thing or a bad thing.

Is that a compliment, Gordon?

Yeah.

I'm like, Ram.

Um, but I think he was just meaning in the sense of like, you know, go getter, like down the line, like got guts.

Like, we'll, you know, we'll just give it everything.

And I met Martha as well and a similar experience with her.

And I think they just, they do you recognize?

And, and to me that's like an honor.

Totally.

Yeah.

They paid a price to be where they're at.

They did, but I guess that was the investment they made in their life, in their career, knowing there was gonna be pushback again.

It wasn't the, yeah, I mean, I don't know whether they knew at the time, like you never know the challenges you're gonna come up against, but I think that you either like take that and you run with it, or you know you regress and that's just the choice you.

Make in life.

Yeah.

It's not the the resolve, you resolve to go look, I'm not sure where this is gonna end up.

Yeah.

But it feels, are you an intuitive, do you feel intuition is kind of part of your Definitely.

Your faith, your intuition, your, your, your lighthouse.

Yes.

And like, and you're a chick, right.

So you, you guys are gonna cover, bloke are, I've got a good like, little like Yeah.

Compass down there because we, you know, that muscle and as is like weak.

Mm-hmm.

I think, and then it does take, you know, we're working to, to actually, um, develop it, but Yes.

Yeah.

Yeah.

No, I definitely think that I have like a deep knowing and an intuition in a sense.

And then I think that like, sometimes I get it wrong, you know, put myself out there and fall back or, or I've not like done.

The research I've needed to do to like, I guess, support myself.

Like even when I came to America with my, um, cookie business and like had the bakery and things, the coffee shop space, I, you know, though I got done the dirty on in that, that experience.

Um, I also could have set myself up for a win and I didn't, because I rushed the process and I didn't.

I was like, I'm, that's it.

I'm in, I'm going, let's go.

And I could have done certain things that, like contracts and different things that would've helped me not fail, fall as hard as I fell.

And that's just because there's that part of me that trips myself up and I'm like very fast.

Like I'm, yes, let's go.

Yes, it's, and that's a strength and it's a weakness.

But it's momentum too, isn't it?

It's like if you, you know, the.

But I think you need to, I think yes, there's momentum and I think you also need to trust the process of like, when I put a boundary on myself that this is what I need, um, that it's okay if it doesn't.

Happen.

It just, you know, you boundaries are a big thing that I've learned and it's not so much that you put them on other people, you put a boundary on yourself.

Yeah.

So you're good at saying no.

No, I'm terrible.

Oh yeah.

Trying to get better.

Tell me.

Yeah.

Okay.

I mean, do you wish you'd said no to this interview?

No.

Women are great.

Great old time.

We've got some tin.

Stole a hat, got a bandana.

Got a bandana.

Um, yeah, so.

Okay.

Is, is, is that an example of your I, I want to, I want to go.

We are so nowhere near day one of Sarah Glover, but that's fine.

Tell me about the, it never goes to plan.

No.

Um, tell me about business.

Yeah.

Like the business you got in.

You don't have to give us all the detail and names, whatever, but in terms of like, what did you learn about that?

Were there times you should have said no or Yes.

When you didn't, you know, was there, I, I guess I'm looking for our listeners and viewers to understand a few Sarah Glover business tips.

Yeah.

What, what did you learn at the time that you would not have done or you do differently and you would.

Should you, I think like, so for those of you that don't know, I like, obviously I'm a chef.

Um, I have a catering business called the Wild Kitchen.

Um, I have an Airbnb, um, I write cookbooks.

I'm in brand ambassador for a lot of brands.

Um, so, you know, I have a YouTube, all the things.

So I have a very multistream kind of business, I guess, and it all channels into like sierra Glover, um, dot com com.

You don't even, you don't be neat, are you?

I do.

Well it is got you right now because.

I couldn't get the.com.

Is there another serial letter?

No.

Well, I think there might be, but I think there's just someone holding the name.

So if anyone knows, you know, send away.

So they just, do they just see you like Rising Star and went Oh, not, no.

I think just pick like, I dunno, whoever these people are, they just pick random things and then they just hold them.

So then get lots of money and then they, you, you get to a point or someone gets to a point and go, oh, okay, I'll give you a 50 K for the day.

Yeah, exactly.

Isn't it ridiculous?

No rude.

That's so rude.

See, that is not that, that for me is, oh, unethical, whatever.

But it's like, I don't know, is that calm?

Karma's?

I'm a big believer in karma.

Yeah.

You know, things catch up with you.

I do.

Business ethics.

Yep.

Back to you.

Back to me.

Yeah.

So, um, I, when I took the leap to come to America, I don't think I really thought about the fact that I was actually starting a whole new business.

I mean, I was known here in the US but I never really thought about the fact that, hey.

I am starting a whole new company in a new country and I remember getting here and being like, alright, how do I generate money?

And so I reached out to a few of my people I'd worked with in the past and some of my brand ambassadorships that I'd already had and like Yeti and Traeger and these things.

And I was like, Hey, I'm in the us.

Anyone wanna work with me?

Um, and then I literally just waited for the phone to call.

Like, yeah, I was just like, all right.

Waiting for that email, waiting for that phone call.

And then I slowly started to get momentum and build up that like, you know, side of my business here in the us.

So it's taken a long time.

I feel like I'm kind of just hitting this little bit of a trajectory right now of success three years later.

Through hard work.

Oh, bloody hard work and, and reputation.

Yeah.

And, and being an example of some of life and then bloody good, tasty food and delicious tasty food and, you know, the whole thing.

I just love the fact it's on fire.

Can I look at your hands?

Do you, do you They're not very callous or, I mean, they don't look like they are right now.

They're actually in pretty good shape.

But give them, I'm about to head out in the road and these things will be roughed up, but I can pick up something.

So is this like, has it, I I've got a few scarves, but like, I don't, I feel like I definitely have asbestos hands.

Like I can pick up things that you wouldn't be able to.

For sure.

Yeah.

Um, so business tips, um, yeah.

So you, sorry, back to one step, but you are, you are an example of, I'm not surprised that you are brand ambassador and you have good relationships because you uh, you speak your truth and you are an example of what you do.

Yeah.

And cooking over a fucking fine.

Oh, yeah's hard is not hard.

Isn't is the hard work.

Yeah.

So I sweating, specialize.

I think like when I moved to the US I definitely was in the trajectory of more doing like brand ambassadorships and photo shoots and recipe development, whereas now I'm like focusing on the immersive cooking experiences.

So like big live fire, immersive, artistic, creative cooking experiences out in the wild.

Um, so for Green Feast here, they have a big fundraising thing.

Um, I did Fish on Logs, so I did these, I did 12 Massive Yellow Tail.

I saw.

Yeah.

So, which are like Kingfish in Australia, what they call 'em Yellow Tail here.

So they were.

You know, they were probably up to my waist.

Um, they're like 20 kilo, you know, yellow tail that I nailed to a log and lined them all up in a big, long line.

And everyone walked past it as they like went out to the field for their, you know, it's theater, isn't it?

Yep.

And that's what I love.

I love that theatrical experience that people are like, whoa, like, what is this?

Like this is a whole animal and it's got eyes and it's got scales and, you know, it's nailed to a log and how's that gonna taste and what that's, you know, and I ended up serving it with a, um, a goat's milk creme fresh tar.

So there's a local guy here that has incredible goats milk and, um, yeah, I made a, this beautiful like, yeah, green creme, fresh tar with the, um, with the yellow tag.

Literally you pull the skin back and then you just get these beautiful, juicy chunks of flesh and then just serve them with simple little bit of salt.

Lemon And it's education, right?

Yeah.

Yeah.

It's education.

'cause I think people, like I just did a big photo shoot for Martin Huntsman.

Shut up.

Yeah.

Which is a big hunting magazine here in the US and they're launching a cookbook next in 2025.

I was one of the Are you in it?

Yeah, I was one of the feature chefs and um, they were like, well, what do you wanna cook?

What recipes?

And I was like, well, I wanna do whole animal like Jesus.

I was like, I wanna do a whole animal.

So we went and hunted, um, all of the.

Um, animals that we, that I cooked.

So we did, um, wild pig.

Um, see, that's, that's great.

Yeah.

We did responsible access deer.

We did quail and pheasant.

Um, and then I also had a forage, like some, um, Nepal of has like cactus pads and I hung them all and there was all these oranges we found in the road.

And where was this in?

So I sh we hunted everything in West Texas with my friend Josh, who has spoke Hollow Outfitters.

Um, and then the whole photo shoot was done in Joshua Tree at, um, a ranch out there.

Shut up.

It was a massive production, but it turned fa out, Fantastics and I also built all of the apparatuses that we, um, nailed all the animals to.

So I, we harvested all the wood that I made the asto crosses out of, and we found actually an old chuck.

Wagon, um, like a horse brace that I hung the deer from, and I really wanted people to connect with, um, the animals.

So I'd like left the face on and the hoofs on and like, it was very like, confrontational.

But those guy, the guys and gals, yeah.

Who went, they would've kind of expected that though, right?

Yes.

Or they go, oh my God.

So this photo, it was photographed for the cook block, and then we also did a big video piece on it as well.

So that will come out in 20.

But there was a whole, it was like, it was like it was a proper event.

Like obviously No, so it was just a photo shoot and then we invited some local people to come and join and eat all the food to get the crowd vibe.

Uh, it wasn't so much about the crowd, it was about shooting the recipes in like a very like, you know, unique way.

So when are we gonna see the Sierra Glover fire apparatus?

Is that, is that a thing?

Like me?

Producer product range?

Yeah.

Like you have a, like a cage or, or some, some apparat.

I know Charlie and you, you, you hang, they really need to go into business together.

No, no, I, I'm not, no, that's not, I'm not.

Well, yes, that'd be lovely, but no, that's not the, that's not the thing.

It's like that, that feels to me like an, um, a natural progression, whatever it is.

I mean, that might be too much, but what I love is when we get interrupted by a fight truck.

Yep.

Welcome to California.

Is that a kitchen?

I dunno.

A kitchen fire.

Uh, I hope you're not a bushfire.

So, um, no.

I saw the other day and I cannot remember where it was.

Maybe it was you was there, um, someone had found some harrow leaves, right?

So there about this, there about a meter high and three quarters meter wide.

And their diamond harrows is what they, they're called in Australia at least.

And they got spikes that come at the bottom and you drive around and they just harrow stuff and they just put them on their end and they had strapped.

I don't know what was, I can't remember what was what tour.

That's cool.

Was it?

Yeah, it was, no, it wasn't me.

It was just, but the same thing, use of farm stuff.

Yeah.

That's lying around.

That's iron that can handle the heat and is somewhat of a frame to Yeah.

To, to cook meat on.

I mean, I'm just always say to people, as long as it doesn't fall on the fire, use it.

Um, while we're on that, uh, is there a favorite meat you like to cook?

I get, people ask me all the time, they're like, what's your favorite recipe?

And I'm like, that's, oh, oh, that was my extra, I won't asked it.

Don't ask the question.

My favorite meat, um, I don't really have a favorite protein.

Um.

I think that like everything I enjoy for different reasons.

So I love cow because it's like, can be very fatty, you know, and you get, you can cook it for a long time and like the flavor's unique.

But then I really enjoy the challenge of cooking while game because it's so lean and you have to be really like, knowledgeable in how you're gonna cook it so it doesn't dry out and like not have any flavor.

Um, so anything obviously with more fat is always gonna be easier.

Um, the flavor is going to be richer.

Um, and it's, it is gonna break down on the fire better than, like, you don't need to be as sort of technical with it.

Um, but yeah.

And I really enjoy seafood.

Seafood's fun to cook on the fire as well, like lobsters and like.

Whole fish and Yeah.

What?

Are there kangaroos here?

No.

Woolies?

No.

But aren't, aren't there some wild somewhere?

No.

They talking, someone said, uh, I was watching someone the other day.

Not unless someone brought them over in their suitcase.

Oh, no.

It was Sean Baker.

Okay.

The carnival doctor up in Seattle.

Okay.

And he said, I just saw something that looked like a kangaroo on the side of the road.

Oh no.

Maybe like a, a wallaby or something.

No.

So they're not, they, no.

Oh, okay.

I might be thinking New Zealand.

I know this kangaroo's over there.

Really?

Wouldn't that be cool?

Can you get kangaroo over here?

No.

Can now you, you, you, you get your meat from someone over here.

So there's a producer, there's a, a think culinary, um, and they kind of go under herd and grace.

They, that's, that's, yeah.

They actually start, have imported meat from Australia.

So all of the Cape Grimm, BAS Strait, um, black Angus.

Yeah.

Um, well, black opal, um, beef.

So that's cool.

And you, you tap into them?

Yeah, I do because it's really, I really love the quality of Australian beef.

And then it's also really nice to be able to, I sort of say to people, it's so lovely to be able to bring a part of you to the table.

Mm-hmm.

So something from your home country.

Yeah.

Um, they import Tasmanian sea salt and all that sort of stuff.

So it's, it's, I mean, obviously I'm here.

I wanna tap into like the produce that's available here and not just be like, I only use Australian.

Well, why not stay in Australia?

Like, don't be a knob.

Um, but it's nice to be able to be like, do you wanna try something from my whole country?

And being like, here is something.

And they also do, um, lamb as well.

So that's, I hate, I hate American lamb.

Tastes like shit.

Yeah.

Is that right?

Wonder why that is very laly.

Like very strong.

Yeah.

Game flavor over the top.

Yeah.

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Bring the fire home.

Uh, we have to take it back to day one.

We are already sort of 40 minutes in and we haven't even touched on day one.

That's not to say this iss gonna turn into a three hour, three hour, um, episode.

By the way that, let's go.

You've, you've given us a really good overview.

Overview now for a bit of detail.

No.

Day one, Sarah Glover turned up in Tassie.

So actually my parents, um, born and raised Tasmanians, but they moved from Tasmania when my mom was pregnant with me and a little red posty man.

They drove up to Gladstone.

I was actually born in Gladstone.

They lived there nine months, then packed the Postie van up and moved back to Tasmania.

So pretty much born and raised, but my birth certificate says Queensland.

So you're, you're a cane toad really on the state of origin side.

Go maroons.

You've got quite a few siblings, brothers and sisters.

Yeah.

Five brothers and two sisters.

Mm-hmm.

Big family.

And where do you appear in the lineup?

Second oldest.

Oh, cool.

Yep.

And is a brother or sister older than you?

Brother.

Okay.

Nia.

Yep.

And how does, how do you know, given your life and understanding and experience with your siblings, do you, do you fall into a, an atypical kind of bracket in that lineup?

Like number two of of seven, right?

Eight.

Eight.

Is that, do you know, do you go, oh yeah, I'm number two and this is what I'm like, or are you all so different or We are all so different?

I mean, I think it is natural that there is like.

1, 2, 3, 4, 5, whatever.

There's dynamics.

There's dynamics for sure, but I don't, I mean, I was obviously big sister to my little sisters.

My mom had more kids, started having more kids when I was 11.

Same parents, you know, married 40 plus years, 45 years or something.

So I, I think naturally you turn into like, I'm gonna help and I'm gonna do things and I'm gonna, you know, rise to that, into that space.

But we are very much all best friends and like, get along really well and respect one another and where we're at in our journey of life.

So.

And they're all, are there any of them over here?

No, most of 'em are all in Tasmania, except for my two youngest brothers.

One lives in Western Australia, um, studying art history.

And then the youngest Tobias lives in Melbourne.

He's doing fashion at the moment.

Yeah.

Cool.

Hmm.

So back to Azzie, grew up on a farm.

What was the, what was the situation there?

No, on a farm, sadly, that would've been great.

Mm.

Um, we, so my parents lived, we lived in Lauderdale, so on a little beach house, and then they sold that and moved to New Zealand.

We lived on Great Barrett Island for a year when I was like nine.

Um, they did a course, um, over there.

They were sort of, you know, OG hippies, like trying to work on themselves and their journey and their marriage.

And we went to Amari school and, you know, they sold everything and we're like, let's send it.

And then they just felt like they were gonna go to Canada and decided that.

They needed to come back to Tasmania and keep, you know, working through their stuff.

So they moved back to Tassie and that's when they had more kids.

And that's how we ended up in Kingston, which is, um, down the channel.

Kingston.

Yeah.

So it kind of goes Hobart and then you go down the southern outlet to, to Kingston, Blackburns Bay.

And they built a house there.

Yeah.

Cool.

And that's where they still live.

And school homeschooled.

Homeschooled.

Good for you.

Yeah.

Can you tell?

No, I love it.

My daughter little.

I mean, it's cool now.

Back then it wasn't cool.

People are like, oh, you're home.

Yeah.

And why not?

What are you hiding?

What are, yeah.

What was the, what was the, I think it was very much related to like religious control too.

Are they reckon all those, yeah, a lot of people are like weo homeschoolers, you know, and now all it's say, trendy, all siblings doing it.

So we went to school.

So the, the reason we homeschooled was, um, my parents had us in school.

They wanted to hold me and my brother back a year because we weren't doing so well academically.

And they were like, well, you guys mustn't be doing your job properly.

So they pulled us out and homeschooled us.

And then obviously when they had more kids, they decided that they would continue homeschooling.

But my mom had helped.

So there was one lady who, um, they were actually pastors of the church that my parents go to, and her, his wife is like super smart.

They'd run a university before and she offered to tutor us.

So we would ride our bike down to her house, do the curriculum, and she would oversee it and my mom, while my mom was having all the babies.

And then just slowly, yeah.

Do you think your homeschooling.

I mean, definitely.

You know, if you hadn't, I'm sure there'd be a different trajectory and God knows what, but what were some of the.

I don't know the, the benefits or the things that, that were set up in you as a character, as a person from homeschooling that you think homeschooling kind of brought to your Um, at the time I sort of did it kicking and screaming.

I didn't really wanna homeschool.

I was a very social person, so I kind of enjoyed being around people.

Um, but now I look back and I think, so we would, we had to get our schoolwork done for the day, but once it was done, we were free.

And so it gave us a lot of time as kids to like go run in the bush and like go pick black bullies and try and sell them to the neighbors.

And so it gave us a lot of autonomy and a lot of freedom.

Also taught us a lot about like responsibility and like setting yourself goals and sticking to them and achieving things.

So I think it suited my personality really well.

Um, I think homeschooling keeps you innocent as well for a period of time.

Like.

I was just hanging out with my brothers and surfing and we had friends.

I was, I was actually, um, a lot of people like, what about your social side?

Um, we were involved in a church and then also I was part of a kids choir, like a community choir.

So I used to travel with the community, like queer community choir took me all over Australia to, in different indigenous communities.

And like, I mean, I was fine, you know, I was like, I'd make friends with anybody.

Like, I loved, like people.

And it wasn't, that was not an issue for me.

It was actually probably the opposite of like, she's too involved with people.

She needs to focus on doing some schoolwork, um, focus.

And also just for me, I'm like, I've got a little bit of A-D-H-D-A little bit.

Cr, like it didn't, I didn't fit into the system.

And that's the problem.

I think that, I mean, look, I'm in this mindset of like, is a DHD really a thing?

Because I feel like there's so many people with it nowadays.

Like maybe it's just another human, another type of person that how they learn and like, you know, how they absorb and we just not one shoe fits all, you know?

And so I think that's what homeschool allows is that ability for you not to fit into like having to perform and having to like, um, measure up to some person's standard of like, this is what it is that you have to be, to be an academic.

I feel that the Lila Lila's homeschooling is her second year.

She is, I have to say amazing.

I'm a little biased, but she's 13, she's going on 14 in a couple of days time.

That's probably gonna Memphis so she can have a birthday at Gracelands.

And so she, um, she cooks and she makes scarves.

She looms she knit, she makes, she's made a dress she's wearing on a birthday.

Yeah.

She like all those lovely crafty Yeah.

Hands-on skills.

Yeah.

I think they're awesome.

Just exploding.

Blossoming.

Yeah.

And I think that like what is learning like my mom.

Oh, you know, for, for me, I was, I loved cooking and I loved baking, and she's like, well, I guess that's math.

Like, you gotta figure out how to measure things and duplicate things and times things.

And she's like, that looks like good math lesson to me.

You can learn all these skills in different ways.

Like, it doesn't have to be, here's a book, you know, two plus two equals four.

Like, you could do two leaves and you know, too far, you know, like you can learn in different ways.

Um, and if your, your daughter's like learning through reading a, you know, um, recipe or learning how to cut out a pattern and sew that together, like, that's still a skill.

And ultimately school is setting you up to be a good adult.

So I think there's so much you're supposed to, supposed to, right.

I think there's so much emphasis on like, you know, the, the written stuff we, we were losing what it means to actually just be a good fricking human.

The, uh, we, my stepdaughter, um, per, she went to a Steiner school some years ago, and Lily did Steiner.

Yeah.

And when we were interviewing, they were interviewing us really for the, for the position at Byron Bay, one of the Steiner schools up there.

I asked the headmaster, or the principal, what you, whatever you're supposed to call nowadays, I said, what's, tell me about Steiner schools versus conventional?

He said, well, look, the easiest way to explain it's in a conventional school, they basically just fill you up with knowledge.

Yeah.

You're a cup, you're a vessel.

And they're pouring stuff in.

Yeah.

Right.

And it's just like, learn, learn, learn, learn.

Yeah.

Try and hold it all at a Steiner school and look, you know, probably it's parallel as a homeschooling scenario too, is the building the vessel.

Yeah.

Mm, that's a good way to think about it.

So you can put anything in and they'll kind of, not necessarily retain it, but they'll know how to deal with it.

They'll never manage the challenges, the things and the, it's not like just writing and the shaping of the vessel too.

You know, like it's such a, a, you know, I love children and like I wrote a kid's cookbook on the Kids is an adventure cookbook.

And the whole concept around the book was that, you know, each chapter was a different adventure you could go on and it's like, let's be pirates and let's build a raft and let's use our imagination and like go on an adventure.

Like we've lost that in our society of like actually creating out of nature and like how to light a fire and how to cook a fish straight on the coals.

Or you could stab it with a stick.

Like how to see nature as a different resource other than just like a pretty garden to look at, allow allowing kids to be kids and like.

My mom was very good at that.

Like she just opened the front door and we would just like run out and play.

So I'm, I'm thankful for, you know, I, for her recognizing in me, oh, Sarah doesn't fit in this.

Okay, that's fine.

Like, she never put me, like, I never felt bad that I couldn't spell and read very well.

I never felt any of that pressure to perform in that space.

If anything, it was probably more of a external pressure that I felt.

Um, but I'm thankful that my, yeah, my mom definitely was just like, go shine somewhere else.

Why was it important to write that book about kids and you didn't have any kids?

Yeah, so.

And I still don't have kids.

You still have kids?

Yeah.

So like, that's, that's, that's really interesting that Yeah.

For whatever reason you want, this is an important thing to do, you know?

Yeah.

I think that I just, I love kids and I think I recognize so much of myself in them, and for me, I just, I really care about, you know, nurturing that innocence that they have.

And I guess for myself it's like, you know, nurturing yourself, nurturing your innocence.

And so I, I wanted to give children and parents something to visually look at and be as inspired to continue to nurture that.

So I'm, I'm a big believer in giving back to that generation.

I mean, I had a lot of people that sewed into me as a young woman.

Um, and I'm thankful for that.

And I wanna be someone that does that for others as well.

And you don't have to have your own biological children to do that.

I mean, I hope one day I can, but for now I'm like, definitely not letting that stop me.

Did that let you be a kid again in a way, like you were, you were creating a, you know, choose your own adventure.

I mean, I'm just a giant kid anyway.

Like everything I do is didn't like a big adventure.

Didn't say that.

Yeah.

But that you gave your license to I officially go abroad.

It does.

And like what kids kind of come up with and the way they process and think and change and move, like it helps you stay in that space as well.

My boy and, and lilo's 13 and a half, so she's kind of out of the, the cuddle sort of mm-hmm.

Rumbling zone, but, but Laia, who's six, sometimes I stop and go.

Oh my God, I'm such a, so immature sometimes.

Yeah, like in, in, in a way is like what comes out of my mouth.

And what we say in the games you play is like, oh my God.

But then I think, 'cause I feel like I'm six again.

Yeah.

But then there's a kind of the realizations, like that's actually a really healthy thing.

Yeah.

Like we don't get too grown up, do we?

No.

That it'd suck.

Yeah.

No, it sucks.

And I don't think just because you are, you are, you're getting older.

Doesn't, like age wise it, you know, I think we should forever stay young in our like play.

We have to play.

Yeah.

Lila's name is, is playful in Sanskrit.

And that's one of the things that we kind of, we, it was important for us and it's something that we, on our farm mission vision is like we have fun.

Yeah.

That's the last thing on a list of things.

It's like we have fun and it's not always fun, but.

You know, 'cause sometimes it should be though, but like, at the same time, like, it's like attitude.

You can overcome things and do things about, okay, that was fun.

Like, I, I achieved something.

Like, there's a sense of joy you get from that and what, what, and, and it's like the lessons you learn, like Yeah.

Something can be getting back to the talk discussions earlier about challenges, like, you know, it's only mistake if you do it twice.

Yeah.

Like it's, you know, everything should be a learning experience.

Oh.

Now getting, talking about learning.

I want to go, this is, I know, going all over the place.

I want to get back to, 'cause there's a gap we haven't quite worked out from like back to Tazzie Yeah.

School.

But before we go there, so between there and 16 when you started doing your chefing and so on.

Mm.

But before we go there, I want to get back to business tips.

Business tips.

Yes.

We sort of touched on it then.

Then we, I don't know whether we went, we went what?

So what did you learn?

And you don't have to reference, as I said, specifics about the business in New York, but like, were there things that you went I, I, you know, I wouldn't have done that again.

I would've done this.

I would've done, I don't know, more research.

Like I, I, I love to know so that we learn.

Yeah.

From your challenges.

I think, I think one thing for me was I was probably a little afraid to be vulnerable, and I was afraid to kind of, um, have people help me.

And so I kind of kept a lot in and in, in doing that.

I guess I never really knew whether I was being successful or not, because I didn't really know.

And I'm talking probably more in like a financial space of like how to run your books and like how to pay things properly and like, do you have contracts?

Like I kind of.

You know, fumbled my way through that a little bit.

And I think that the only downfall of like, my journey was perhaps having a business mentor helping me a little bit more would've been really awesome.

I obviously had it in me to like, make money and business and, you know, you're making money, you can pay your bills.

So I was able to do that, but I think I could have had a little bit more help in how to like, grow and scale what it was that I was doing, like particularly with Bondo, his, um, but I didn't know where to find that.

So, you know, I, my dad was like, had his own business his whole life, but he was a suck.

You know, like it wasn't, we're not talking someone that was wholesale, dishing a product.

I could have gone on, like gotten my cookies and q like, I could've done all these amazing things.

I didn't really know where to go and find.

But you was a creator, right?

Yeah.

I, I think you have to be careful with that because I, I did become, I became very personally attached product and so it became hard for me to, um, like help.

Uh, you good?

Yeah.

All good.

All right.

It came, it, it became hard for me to let go of pieces of the pie because I was, um, I was a little afraid to have people step in and give me a hand, um, maybe a little Type A, so, yeah.

But I mean, that's, that's often the, um, that's often the thing with a creator or the, the, the, the person who's, who's, you know, the creative is like.

That's not necessarily a skill set they're gonna have.

And they, not that, not that they always covered things, but like that's their, that's the passion.

That's the drive.

Yeah.

The create, you know, the, the, yeah.

I really needed a, I needed a, I needed someone to manage that mentor Yeah.

And mentor it and like come alongside and help more.

But, um, I didn't really know where to find that either.

Like, I didn't know who would give me advice that I'm doing well or not like.

Yeah.

And so were there other, other things that, um, again, without all the details, specifics that you.

Um, would've done differently.

Uh, yeah.

Mentoring, I mean, that's a, you know, that old cliche that Tiger Woods, who the best golfer in the world at the, at, at, at his peak, he still had a coach.

Yeah.

Tennis.

But you pick a sport, pick a, yeah.

I mean, and, and business coaching is not a, not a rare thing.

Yeah, of course.

But was there anything else that, you know, were you, do you think you were naive about some things?

Um, I was very naive.

I mean, I was just like, you know.

Were you, were you, were you like overtrusting, do you think, I mean, not of it, but like your personality was like, yeah, of course.

Everyone thinks they, and they're generous and they're whatever else.

You know, I think they're always like, you want, you expect the best of humans for each other.

And I was probably very a little naive, like when it came to the business in New York, um, and sort of getting dealt the short end of the stick in that situation.

Um, but I could have put something in place like a contract or like I said, I could have had a lawyer help me write something up between us, which I've learned from and now do.

Yeah.

And am way better off because of it.

And I don't think it's like, because you don't.

It, it's not because you don't trust another person or not, it's just literally like this is actually protecting you and your assets and your time, and also them as well.

Like you, it's very clear like, this is the boundary and this is how we are gonna do business together.

Versus just being like, eh, she'll be right.

You know?

Yeah.

I mean, it's just smart, isn't it?

Mm-hmm.

It's, it's definitely smart and just slowing down, you know?

Like just because someone offers you the moon, you know, doesn't mean you have to jump to take it straight away.

Like if it's the right thing, it will still be there in six months time.

Um, let's go back to Tazzie and not only living on a farm, but you were homeschooling.

Um, navigating the world, large family where, what was the, between that and kind of 16 and getting to that point of going year 10, man, this is not for me.

Was there any sort of significant events in that, in that period of time?

I don't, I don't remember any significant events.

I just remember not loving school and um, having an opportunity not to do it.

And so I took that opportunity.

And why cooking though?

Like you could have done anything.

Yeah.

Um, yeah, I mean, I just gravitated to the kitchen.

My best friend's mom was the head of Drysdale.

Um, I think my parents were like, like I said, my dad was big on having some sort of trade, so it just, that's what, you know, opened up for me.

And I think cooking made sense.

Um, I'm very tactile, so, you know, I enjoyed eating and I enjoyed flavor and I enjoyed the whole process of building something.

But I equally, you know, was, I didn't like being behind, you know, the closed doors of a restaurant and I missed.

Having interactions with people.

And so I struggled with that dynamic of like, I, I love creating, but I don't like just doing life by myself in a kitchen.

You're very personable, kind of.

Mm-hmm.

Person.

Yeah.

So that could be, well I bounce off other people's energies and things.

Yeah.

So, you know, for me now when I create on a big scale, like I work best if I like come into a space and I'll be like, oh, this is what I feel.

Or, you know, like, I think we should put it here.

Or this is like, someone will be like, this is where we're gonna put you.

And I'm like, no, no, no, no.

We should be over there and like, let me set it up here and this is how it is.

And like, 'cause they think this and I think this.

So, you know, it's, I just work so much better in like the moment and in this.

Space.

And so going to culinary school gave me a lot of, like, mis on plastic, gave me the basic backbone of what I needed to know to be able to create.

It's like any good artist, right?

I would say I'm more of an artist than like, I mean, I, I definitely am not like world class Michelin star chef.

I can cook good food and it tastes bloody delicious.

But for me, I get a kick out of seeing someone like immersed in some crazy experience that they're just like, well that changed my life.

Well, you're a performer, right?

Yeah, yeah, for sure.

Yeah.

Yeah.

But, and, and authentically, and again, it's all about education.

And you are in the zone.

They get in the zone Yep.

Via their taste buds via the other sides.

And everyone takes what they want.

Like some people take more than another.

Yeah.

But either way they leave impacted and that's what's important.

Um, so we covered that, haven't we?

Yeah.

16.

Flew the coop Yep.

Kind of thing.

Yep.

Um, tell me about, tell me about, tell me about politics over here.

Can we talk about politics?

Yeah.

I just, obviously a fly on the wall, just watching.

Oh, see, I don't really pay that much, much attention to it.

I'm really, I mean, my dad calls me up and is like, you need to have an exit plan.

And I'm like, why?

It's crazy.

What, what does he think's gonna happen?

Uh, I mean, my dad's end of the world kind of guy.

Okay.

Yeah.

So he, what, what, what events might, um, precipitate that?

Is he, I think there's just a lot of, um, civil unrest in general.

Yeah.

Like with obviously the current p.

You know, which is Joe Biden, um, who I, and what about, what, what do you think about Sleepy Joe?

I think Stevie Joe.

Uh, sleepy.

Sleepy.

Joe, Stevie.

His new name is Stevie Joe.

Stevie Joe.

Sleepy Joe.

Sleepy Joe.

Wait, you mean, um, old mate?

Pardon?

No, sleepy Joe.

Joe Biden, sleepy Joe.

Oh, yeah.

That's used to call him.

Oh, I don't know.

See, I don't really even know his nickname.

Yeah.

Um, look, I don't agree with his anything he's done.

But that's me personally.

He can't even talk.

I know.

And just, he's caused so much disruption to like the economy.

And look, I know people don't like Trump, and I'm not saying I'm a full Trump supporter, but he did some great stuff for the economy.

Like it was booming.

And that's what's gone down the most since Joey's jumped in.

And it's become all about, it's become all about, um, just, you know.

I don't know, soft stuff that's like, I'm like, I need someone that's gonna, like, we are gonna leave the country and make sure we are, like, we've got an economy and a future and it's like protected and there's justice and Yeah.

Have you, are you across Robert Kennedy jr's stuff?

I'm not really, but I know a lot of people that are, and they're big fans of his, his, what he's doing.

Yeah.

Mm-hmm.

I think he's probably the pick.

I reckon he's the pick.

Yeah.

Not that I get a chance to vote or, or, or put that in stone.

Yeah.

Yeah.

I mean, again, it's not terribly important to me, but I just, I'm, I'm my, I'm, you know, I mean, I'm, I'm here, I'm working in the economy.

I like pay taxes, so, you know.

Do you have to vote?

You don't have to vote here, do you?

I can't vote.

I'm not a citizen.

Oh, you can't?

Yep.

So, yeah.

Okay.

So you can't.

You can't make your mark.

No.

Uh, but it will be interesting to see.

Mm-hmm.

Um, I think and, and look what repercussions that has for Australia.

I don't know, but gee, we is like, I mean, everything will affect Yeah.

Everywhere because America is America and I think America is a great country.

I just hope that we can get rid of some of this, you know, people pleasing mentality of things and actually do what's right and good.

Um, I hope so.

We'll be, I don't even know what the election is.

No, I think it's coming up.

End of the year.

End of the year.

Yeah.

End of the year.

Um, yeah, that debate, it was a bit of a train record.

I didn't even watch, I didn't even watch it.

No, no.

I just saw bits of it and it was like, like both of them, like bickering about who can play better golf.

Oh, was it Trump?

And Trump and Biden.

There's the two of 'em.

And, and Robert Kennedy Jr.

Didn't even get a, a look in like, 'cause he's a legitimate Well I feel it's sad because he's kind of been censored, which sucks.

Totally.

Massively censor kind of.

He's like, he's the only president since they.

Um, since I'm not even sure which president it was in his, in his term of office.

So we're going back decades.

Every presidential candidate from that point on, so we're talking Yeah.

Tens and tens of years had FBI or, or they had security like, um, yeah, security, um, uh, uh, what do you call it?

Issue whatever, um, when detail, when they were a candidate and he's the only one ever not to have been granted that.

It's like, oh no, we are happy for him to get shot.

Like he's uncle and he's dead.

You know?

It's like really?

Like, and then And then what?

It just screams like, is that not just, are people not like going, that's fucked up.

I mean, I think everyone's just censored, which sucks.

You know?

The me, I don't even watch the news.

Like just a lot of it feels, likes it.

Yeah.

And it feels like everyone's desensitized to it all.

It's like, oh, that's normal.

Like, oh yeah.

Going like, oh yeah, that's, it's another day in Paradise.

Yeah.

Yeah.

It's another, another, yeah.

They've definitely desensitized people from actually being alarmed by shit that's like coming out of people's mouths.

What about, and the wall and then, and then the whole like, I mean, it's a kind of a classic thing of, you know, just people coming in across the border in droves and you know, Trump was stopping that from happening, and it's not that.

People can't get the thing is that what the media portrays?

'cause um, a church community that I'm a part of, we actually have a, um, refugee camp in Tijuana that helps, um, hold people until they get their appointment with the embassy to come in.

So it's, and then the cartel is a big issue because they're smuggling people across and then they're taking their money.

And so it's this big vicious cycle.

But, you know, I guess with, people see Trump as like, oh, he put a, a wall up.

Like, what an asshole.

But it's like, actually it was important because the cartel is smuggling people in and, and pillaging people, and then people can get into the us they just have to wait for their appointment, do it officially, to do it officially to get in.

So then people are getting smuggled across.

They only then have two weeks to get their paperwork before they're deported back again.

So it's this horrible cycle that, you know.

It is happening and it's not because we don't want people genuine, legitimate people that need asylum in our country to be here.

It's like the, but there is a, there should be a system and a protocol like just like there was for me to get in.

Yeah, totally.

And it feels like the whole woke movement of everyone, even if you are not American and you are a foreigner or whatever, the definition of that might be that we shouldn't be putting boundaries up for people and we should be, everyone should be treated equally.

It's like, but then they're not.

That's the thing I know, like you can put the work movement up, but we are not treated equally because people that wanna have an opinion on things or hold their own personal space aren't allowed to.

So it's everyone's being censored and to fit into.

A movement that really is not all inclusive and that is sad to see.

Yeah.

Um, okay.

Enough for politics.

Let's get to, I'm fascinated with, 'cause I love what you do with your brand partnerships and mm-hmm.

That sort of thing.

It feels like a really genuine kind of, you just don't, you obviously love the brands you work with.

Um, and, and they're all relevant.

Mm-hmm.

Like you are not brand thing for, I don't know.

I mean, Tim Tams, Tim, you should be though.

That should be, we should talk.

Actually, we don't have anything to do with 'em anymore, unfortunately.

Oh.

Sold.

Sold.

9 19 97.

1990, hang on, I'll get this right.

1997 that, yeah.

Campbell Soup bought them all, public company, bought all the shares my grandfather had, had, you know, in some ways, thankfully.

Departed a few months before, but he would've seen all that going on.

Um, yeah, whole other story.

So I can't be, can't be an ambassador for Tim Kens No.

Well, you could be, but no, I, I don't have any, any pull there at all.

You'd have to do it totally on your own merit there.

Um, so, but you, that makes not a bad idea.

Yeah.

In in, in, in, in America.

'cause some people know about 'em.

I love the Tim Tans.

I think they're a great biscuit.

They are.

They and Kim Kardashian apparently likes 'em.

I don't even, I hardly even know who she's, I thought she was vegan.

Yeah, they are.

They're not vegan.

There's a milk in them.

Is there milk?

It's typically milk in anyway.

Maybe there's a vegan version.

She goes, it's gluten free or something.

Um, where was I?

So you, so Land Rover.

Because you bought Land R.

Yeah.

So I'm not an ambassador for Land Rover though.

I should be.

So if anyone's watching, they're rude to Land Rover.

You hurry up, you, but you ran.

Are you bang on about it that much?

Uh, that you, I thought you were, because No, you're just a general, rather.

I just own my Land Rover defender Harriet, who's actually in the parking lot right now.

And you, and you Harriet.

And you brought her from Australia.

Yeah.

Yep.

How'd you manage that and like that?

I would've thought given knowing, knowing that that's what you did.

I thought, oh, of course.

That's just, this is the relationship and they're going, yeah, bring it over here.

We do.

No.

So I just brought her over because she's fully kitted out.

I put my trailer all my, all my fire pits, everything, and just shipped it over.

I thought it would be a great idea.

So it's on a temporal import.

She does need to go back at some point.

Really?

Yeah.

Unfortunately.

Um, what, what, what if, what if she gets stolen somehow and she just disappears shit.

And then is a different color.

She's now bright red.

Very.

Yeah.

That's awesome.

So Stella, so that's a member of your family, so from her family.

Yep.

Bought across.

Um, and I work with, um, the ambassador for Dometic, which they do.

Um, they're actually the person that invented the refrigerator Get outta here.

Yeah, they're out of, uh, Sweden, but they make portable like coolers.

How you spell that?

Dometic.

D-O-M-E-C-T.

I think it's ICT ca ti Oh, TIC.

Um, Che.

Yeah.

I just told you.

I know how to spell No homeschooling.

That's what, um, yeah.

Cool.

So you are working with him?

Work with Dometic.

Um, and I work with Traeger Grills.

I work with a brand called Brio.

Hang on i, Traeger Brio.

They do like big open fire pits that you can work on.

Yeah.

Um, handmade outta Lancaster.

So Amish family started it.

The Brio Brio.

B-R-E-O-O-B-R-E-E-O.

My bad.

E ere.

Oh Breo.

B-B-R-E-E-O.

Yeah.

Cool.

And then can you get that in, in, um, Australia?

You can't get Brios in Australia.

Why not?

Which is a bugger because they don't import them yet.

But one day what could bare bones, you can get bare bone grills in Australia.

Um, and oh, a bunch of different, you know, different brands here and there, but mostly brands I work with, brands that like, I don't have a product, but I wanna like help you totally.

I have a better experience in the outdoors.

So I'll work with brands and I'll be like, here's a great brand you could use.

Yeah.

And that makes sense.

Stick to stick to new.

So what I said before about your fire stuff, just forget that.

Yeah, forget I said I'm gonna edit that bit out.

That's not anything out.

Um, no, that's awesome.

So they're obviously relating to you, you use them, you are.

Yeah.

Genuine supporter.

What makes, what makes a good brand ambassador?

This is a loaded question by the way.

I don't know.

Shit.

What makes a good brand ambassador?

I mean, I think it's someone that like embodies the brand like that.

Genuinely.

For me personally, I think it's someone that genuinely is living a lifestyle of what that brand is trying to like emanate.

Um.

Whether you're a surfer or a Euro surfboard brand or where a clothing brand or whatever.

I think any person that I guess has a hold, like has a following in that space is, makes a good ambassador.

Yep.

Any others that my pens run out of ink.

Have you got any other, um, have you got a pen?

No, I might do, are you, are you a brand ambassador for a pen?

No, borrow should be a feather feather.

I like writing everything.

Oh no.

You need a pen?

No, it's all good.

What's in there by the way?

In my bag?

In, no, in your jar.

Oh, it's um, it's a strawberry hacha.

What is that?

It's like a, no, it's a strawberry.

Not kombucha.

No, it's strawberry.

Um, matcha tea.

Not matcha.

Not matcha.

Jesus.

What is it?

It's like the South American mata Mata.

Alright.

Make a tea.

Not tea.

Yeah.

Yummy.

So yummy.

And you make it at home.

Mm-hmm.

You got it from here?

Mm-hmm.

Oh yeah.

Cool.

Um, what other questions?

Uh, tell, tell me about hunting.

I, I was, I just love the fact that I just love it, but also I, I think I really support the whole idea of, and you, you, you referenced it some Yeah.

Time ago in the interview that, you know, you source in that particular promo you did, you got the quail, you got the, whatever else it was deer.

So we got d you got quail, um, pheasant, um, and then pig While Pig, and you went out and got it.

Yep.

Right.

And that is like, seriously, it took a lot of effort.

Yeah.

But I think it's just, it's just, I mean it, you know, for want of a better word, the right thing to do though, you know?

Mm-hmm.

Like in terms of reverence for the, the animal.

Yep.

You know, the fact that it's.

It's providing protein, it's, it's providing experience.

It's an, it's a, it's part of the educational loop that you are, you are sort of pivotal, pivotal to you.

Did you say you when tasie you were hunting?

Is that kind of a thing you Yeah, so I grew up, my uncle has a farm in Tasmania on the west, sorry, east Coast.

And he is a Marino wool sheep farmer.

Yeah.

Um, and so as a kid we just grew up going to stay in the dearest quarters.

Um, and we would hunt on the land.

So I had my mine's permit and I would go and use my dad's 22 and we would get wallaby and rabbit.

And, um, I remember I killed my first rabbit, um.

And I was like, all right.

My uncle's like, well, you killed it.

You gotta gut it.

And I just remember that experience of being like cutting it down the back, like down its, you know, you open it up through the center and then feeling like getting the guts and pulling it out.

And I was like, it's warm.

It's such a confronting experience to, you know, it's not like you're at the butcher and it's cold.

You know?

It was warm and then I had to like skin it, and then I took it and I made a stew with it, I think.

And then, you know, my dad, we would go diving for like, he loved diving, so we would dive for like crayfish and my uncle's a cray fisherman down there and abalone and all.

So that's what I grew up doing as a kid because we didn't really have a lot of money.

And so our holidays consisted of like going up the east coast and fishing and hunting and cooking.

And how important was that, putting aside even kind of what you then did and yeah, you do it now.

Like how important that in terms of a child and experience, I didn't, I think as a kid I didn't really love it.

I was like, oh, okay, I guess this is what we do.

And I enjoyed it to a degree, but I wasn't like, oh, I'm like living to hunt.

I think that it was just what we did as a family vacation.

And it wasn't until I was older when I really started following my chefing career and stuff that I was like, wow, this actually, um, I'm so thankful for that experience because, um, it impact, it's like it impacted me at a young age in a way that I never knew would actually, um, influence me as an older human.

So I look back at that and I was like, wow, my uncle did me a favor.

And Oh wow.

Like my parents didn't have money, but they still chose to take us away and they never, I never remember growing up feeling like we were poor or we had less, it's just that that was what you did.

That was the resource we had.

And that's what you did.

Like you stayed at a friend's shack and you went and swam out on the beach and you would, you know, get pippies and the, it's sort of just what you did.

And it's not until you're older and then you live in a different world and climate that you're like, oh, I was really given something really beautiful.

That was normal.

Right.

It was normal.

And that's what you did in Tassie, you know, and also, like, like I said, travel wasn't a big thing like it is now.

And so, and now I'm like, cool, I'm glad I have those skills, those survival skills, because it, it's aided me now to be able to.

And also just like having that kind of like tenacity and can-do where my mates are like, let's go spear fishing off Catalina.

And I'm like, all right, I'll jump on the boat.

Like I know I've got sea legs, you know, let's jump in the water and dive, like I've been in cold water, a dark cold work, murky water, and.

Um, and I also, like, I grew up hunting with somebody else and I grew up with my dad and my brothers, so it's very normal for me to lean into somebody helping me in that space.

So I think that was nice.

But there wouldn't be many chefs in Australia or here.

I, I don't know.

I haven't done, yeah, I haven't done the sur survey of the audit that would actually, um, go out and hunt.

There's definitely more learning now.

I definitely follow a bunch of crew that do hunt and forage, um, and gather.

Now it's become a little trendy to do that.

Um, which isn't a bad thing by any means.

Like, great, you know, I'm glad more people are aware of that and where their food is coming from and how hard it is to like harvest and skin and kill things.

You can't commercially, like, I can't commercially go and get a fish and then serve it to a paying patron.

I'm not allowed to do that, but I do it for my own personal recreational things.

But you can forage like, so vegetables and stuff, who's the guy?

And there's probably a few of them in the states.

Really big on that.

He's got a TV show and he does a lot of hunting.

I, I think it's all mainly on land.

Do you know, do, do you follow anyone in the states who does that?

I don't.

Someone referenced.

Bear grills.

Bear grills?

No, not him.

Um, but he's, he's, he's crazy.

He's kind of crazy.

I always laugh when he's there and he's by himself and he supposed to be by himself and he's climbing this thing and then like, hang on, who's holding the camera?

There's gotta be something.

I know, right?

He's second.

He is like, oh.

And then he's, you know, like 3:00 AM He's got the, the lamp on and he's recording himself and it's raining.

It's like, hang on.

Are you sure you're not sleeping in the Land Rover and you're just ducked into the tent?

Yeah.

Yeah.

To have your moment.

Have your moment.

Um, where's I going with that?

Um, I don't, I don't know.

I mean, there's a few people that like hunt and I don't know many chefs that, like, there's a few chefs that like hunt and gather and like, you know, but there's not a whole heap that do live fire like I do here.

And definitely not chicks.

No, no.

Very few.

I love that you're a, you're somewhat of a pioneer there.

Um, I, we're getting, I'm just conscious of your time.

Yes.

Everyone's time.

Um, you've got some work to do what I want to do.

Mm-hmm.

Did I have any more questions?

Not really.

What I wanna do now is we're gonna turn this off.

Have a stretch.

Yep.

Do a we if you need to, and then we're gonna do a quick 10 minute q and a.

Is that cool?

Okay.

So it's for our subscribers.

Okay.

Yeah.

Is that cool?

Can we do that?

Yep.

Pretty standard questions.

Okay.

Um, hey, awesome.

Thanks.

Thanks so much, Charlie.

That was so good.

I so enjoyed that.

Oh, good.

We've been talking about this for some years now, and so for it to actually happen, I know in California of all places.

I know it was just serendipitous and it'd be in such a lovely place.

So Lovely.

The, uh, ecology Center here.

Mm-hmm.

In San Juan, Capistran, capa.

I probably butchered that, but that's all right.

Well, you did a better job than me.

Okay, Sarah.

Awesome.

Thanks so much.

Bye.

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