Episode 61: Gluten Found in Gluten-Free Products Accusations, Does a Bakery Really Need To Make Their Own Stuff, and a 2024 Inspired Home Show Recap

In this episode, Jules and Erica talk about recent reports of gluten found in gluten-free food from a Mom's Across America survey. We talk about the Gluten Free Certification Organization and Gluten-Free Watchdog with this ongoing investigation. We also discuss the trials and tribulations of being an Instagram influencer, and we pose the question - "should a gluten-free bakery and restaurant make their own food?"

Jules finally recaps her favorite household goods from her visit to The Inspired Home Show in March, perfect for any gluten-free gift guide.

RESOURCES
Mom's Across America Report
GFCO response to Mom's Across America Report
Hell's Kitchen Cookware
Nordic Ware
Emile Henri Vinegar Pot
Emile Henri Compost Bin
Presto Slow Cooker
Vitaclay Multi Cooker
Horl Knife Sharpener
Nutr
Dash Cold Brew Coffee Maker
Airtender

*Some links are Amazon affiliate links

Contact/Follow Jules & Erica

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• Follow us on FB @gfJules & @CeliacandTheBeast
• Threads @CeliacandTheBeast & @gfJules
• Email us at support@gfJules.com
• Find more articles, recipes & info at gfJules.com & celiacandthebeast.com

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**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️

Transcript

Erica [00:00:13]:
Hey, I'm Erica.

Jules [00:00:14]:
And I'm Jules. Most people have at least one thing that they can't or won't eat.

Erica [00:00:19]:
Yeah, we're definitely like that.

Jules [00:00:21]:
We started this podcast to talk about the gluten free food industry, like, new.

Erica [00:00:26]:
Products and some of the stories behind.

Jules [00:00:27]:
Your favorite brands and living life with a specialty diet and also some important healthcare topics.

Erica [00:00:34]:
Since we're basically both broken inside.

Jules [00:00:36]:
You had me at eat. Hello.

Erica [00:00:43]:
Welcome to another episode of you had me eat. I'm Erica.

Jules [00:00:48]:
I'm Jules, and hello.

Erica [00:00:52]:
We've got some things to talk about since we last met, you know,

Jules [00:00:57]:
A couple things to talk about.

Erica [00:01:01]:
Things have been real weird in the gluten free world, and I feel like we talked about this last week. Things were very weird because it was Celiac Awareness Month, and all these, like, crazy reports came out when we had some recalls and we had some weird stuff, and it keeps happening.

Jules [00:01:20]:
I know, right? Do you think it's because it's so hot outside? I mean, what's the temperature there where you are?

Erica [00:01:25]:
In Phoenix, it was 117. We broke a record. It was suffocating to be outside.

Jules [00:01:32]:
So proud.

Erica [00:01:33]:
Yeah. My outside cat went outside for two minutes. He's like, screw this shit. And he came back inside and laid, like, splatting on the hardwood floor. We had to get install a new AC unit.

Jules [00:01:46]:
Oh, I'm so sorry.

Erica [00:01:48]:
Our marriage almost didn't make it through.

Jules [00:01:50]:
Yeah.

Jules [00:01:52]:
I wish you were able to get one. I can imagine they're hard to come by.

Erica [00:01:55]:
I mean, it's not hard to come by. It's hard to install by yourself when you have decided that you are going to make this effort to install it by yourself when you could have just hired someone to install it. But I'm really proud of my partner.

Jules [00:02:07]:
Aw.

Erica [00:02:08]:
For not killing himself during it. Now, he did drop the AC unit, which I think does void the warranty, but it does still work.

Jules [00:02:16]:
We're not saying that.

Erica [00:02:18]:
Oh, yeah. Okay. We're not saying that. Anyway, yeah, that was super. It's just like, it's horrible outside, and it's also like, the moon energy is real weird, and. Yeah, it's just a lot right now, and it feels like a lot, and it just seems like everything is ten times harder than it needs to be.

Jules [00:02:36]:
Yeah, well, that's what I'm saying. I mean, do you think it's because it's so hot and everyone's just, like, feeling bitchy? I mean, I don't. I don't know what it is. Like, my cat had surgery.

Erica [00:02:46]:
Oh, my God. Yeah.

Jules [00:02:49]:
Your poor cat.

Erica [00:02:50]:
A lot.

Jules [00:02:50]:
My poor cat. And so I've just sort of been on edge because of that, you know, and then all this other stuff happening, I'm like, oh, I don't like it. I don't like this stuff that's coming out, and, you know, and I'm trying. You know, one of my dear mentors used to say, the better part of valor is. And it would be like, fill in the blank. And this time, the last couple weeks, I feel like the better part of valor for us, you and I, Erica, has been..."Wait, just be silent. Wait".

Jules [00:03:23]:
Not jumping out there to, you know, be all crazy. And.

Erica [00:03:28]:
And I don't do that well, no.

Jules [00:03:31]:
But, I mean, so many other people have been. And. And it. But it's been weird because for those of you who don't know what the Hell we're talking about, there have been lots of reports that have come out. The main one that came out recently was from Moms Across America or something like that, some interesting group that likes to stir the pot and likes to, you know, say shocking things. And. But, you know, to their credit, they. They were trying to do something in this instance where they were tracking down, you know, sources of glyphosate and other pesticides and things in our food system.

Jules [00:04:10]:
And so they were doing some with the best intentions.

Erica [00:04:14]:
They tested foods for glyphosate. Oh, and by the way, just happened to test the foods that they were testing for glyphosate, also for gluten.

Jules [00:04:23]:
Yeah. Yeah. So. But the details were super light about who was doing the testing for gluten and what test they were using and.

Erica [00:04:35]:
How they were using that test.

Jules [00:04:37]:
Yeah. And then they published this list, and they were like, oh, and here's some things that the tested positive for gluten. And back to the glyphosate. And all of us in the gluten free community are like, what? What? What? And anyway, so we. We saw this report and chatted about it and talk to other people in the industry, people who do testing, people who are the testers, people who are certifiers. Like, we were talking behind the scenes to many, many, many people for well over a week and had not said anything to anyone publicly about it because we didn't want to scare anyone who is buying these products, who, you know, might, you know, there's just. We didn't want to, like, you know.

Erica [00:05:23]:
And we didn't know enough. Quite honestly, there weren't enough details for us to be nervous like, to be really nervous. We're always, we're always kind of nervous. Our baseline energy is nervous, but, yeah. So anyway, this report comes out, Jules and I, Jules shares, I hear about it. We talk to the appropriate people, and we're like, okay, well, we're just gonna, like nothing, say anything because we're hoping that people who are smarter than us and people who are more important to us in this, like the people who are mentioned, we're going to say something. If I was a brand and someone called me out like that, a big brand, I would be like, hey, we're investigating. Or at least giving some, like, hey, we're not giving this credit, but like, like everyone, we're going to take this seriously as, as any issue.

Erica [00:06:13]:
And we're going to, you know, look into it. Not a peep. And then, of course, celiac.com puts it out, who are like the biggest shit stirrers around, and they always like to.

Jules [00:06:25]:
Be very, I can't wait to see how that comes out in captions.

Erica [00:06:30]:
Yeah, can't wait.

Jules [00:06:32]:
How are they going to spell that one?

Erica [00:06:33]:
Yeah, and I, they like to be dramatic, just be dramatic to bring clicks. And I don't want to say it's like all clickbait, but a lot of the stuff that they do is kind of like saying some things just to get people nervous. And what we know in the community is that when you have more anxiety around food, the more hypervigilant you get, the more is associated with disordered eating and anxiety and depression. Like, the more you stress about your food, the more you're going to be anxious and depressed and at least to a lower quality of life. There's been a lot of studies on that, so we're trying not to do that. We're trying to be like, you can do this. Don't worry about it. We're going to figure it out.

Erica [00:07:13]:
And I think it, in the midst of all these other recalls that were legitimate, that were in Celiac Disease awareness month, out comes a study and we're all just like, oh, my God.

Jules [00:07:26]:
So some of these products are certified gluten free? Yes.

Erica [00:07:31]:
And they're big products served at big box retailers and, yeah. So celiac.com puts it out and we're just like, oh, my God. So then, of course, there's rumbling online. And the second celiac.com publishes something, there's always going to be people that are like, basically to come, said this, this always, and you have to worry because the people who are reading that are typically only reading that, and they're not hearing it from sources that bring legitimacy. So a couple of other bloggers were posting about it, and I posted about it. I'm like, yes, there's a study. It showed this and it also showed this. I need more information before we panic.

Erica [00:08:10]:
It literally says, like, read the caption before panicking. And then it's like, here's what it came up with. We need responses from these people before we're like, oh, my God, throw it away. I even had a commenter that's like, I dug it out of the trash because you said that it was safe. When you said. I'm like, that's not what I said.

Jules [00:08:28]:
Yeah, I saw that.

Erica [00:08:29]:
So.

Jules [00:08:30]:
And that's the point here. Yeah, that's the point that, like, everyone goes, you know, crazy and panics, which, I mean, look, we get it. We live this life, too, and no one wants to eat something that has gluten when it's labeled gluten free. Yeah, but we also don't want people to lose their minds when it's not necessary because of exactly what Erica just said. Because, you know, we all need some sanity in our, in our lives and especially the products that are certified gluten free without having more information about, yeah. Who did the testing. You know, what test was done, you know, what lab was it? You know, let's have, like, all of this information gathered. Let's do the backup testing, let's do retains test or whatever.

Jules [00:09:14]:
Yes. But to me, and the comments that I had made, because, again, I sat on it, I did not publish anything about it because I didn't want to stir the pot until we had more information because we were talking behind the scenes to the powers that be, and we knew that it was being investigated, that what was disturbing to me, and it still disturbs me because this has happened before. Like, you think people would have learned their lesson, but communication is the most important thing when something like this happens. And the brands themselves as well as the certifying agencies should have been on top of this from moment one and should have said, yes, we are aware of what's happening. We are investigating. And just like what you said earlier, Erica, like, we're not concerned because we know that our systems are solid, but we are going to take this into, you know, into account and we're going to do, you know, our own retesting of retains and, you know, investigate what the systems were there and what the labs were and whatever. So. But nothing was said.

Jules [00:10:23]:
It was crickets. Absolutely crickets. And that's when you start going, wait, is there something really wrong here? Because no one's saying anything. And that just made it worse.

Erica [00:10:33]:
I think it just made, like, for me, I wasn't ever concerned. I know that people are working, always working in the background for me. It's just like, I just want other people to know. If I know people, that's great. Like, they're working on it. Nobody else does. So they're reading the celiac.com article and they're like, oh, I'm gonna throw out all my symptoms and start protesting and posting on their Facebook page. Not everyone is as clear minded when it comes to stuff like this, because they've been through the lot.

Erica [00:10:59]:
They've been through it. I get it. I understand why you'd be like, well, screw it, we're throwing this out. So anyway, so, you know, Trisha. Trisha Thompson finally made a post around the same day that GFCO made a post, which is lovely. They're like, listen, we are investigating this. Trisha found out what lab the people were using and what tests that they were using. And what's weird is that the test that they're using seems like a very accurate test for gluten.

Erica [00:11:27]:
We just don't know who tested it or how, or, like, you know, the real details. Like, this is in a lab that we typically see testing for gluten. So you would think, like, a layperson would be like, it's a test for gluten. How could they screw it up? There are certain ways and certain knowledge points that you need to know when you're testing for gluten. Or, like, if you have to add an extract in because the product contained lactose or milk, or there's all these, like, step stools that, like. Right, like, that people have to know to test something, right?

Jules [00:12:01]:
And that's why you select one test over another based upon what the ingredients are and the thing that you're testing. But it is still under investigation. And so far, the retains that GFCO has of the certified products have all come back clean. And that's been the statement that they've made, but they're still investigating.

Erica [00:12:23]:
Yeah. They tested for four different products and they were all six separate results. And it's all less than five ppm from the same lot, which is great. I mean, that's the whole point of GSU having retains and brands keeping retains. It's like they'll always be able to pull from a lot and be like, oh, that's a lot in question. Here's our testing on it. Yeah, it's just really, the whole thing is just weird. And I even reached out personally to the author of the article and got nothing.

Erica [00:12:55]:
And I'm like, cool. That's not great when you write an article and put a whole community up in arms and you're not, like, communicating. So I'm very curious about who else was communicating with them. And I don't know, I got really got a lot of different replies, a lot of heated messages that just said, this group is bullshit. Like, this group is just fear mongering. And they're like big, big crazy glyphosate.

Jules [00:13:21]:
Because they have a political. They have a political.

Erica [00:13:24]:
Yeah, they're tied with RFK Junior, which, like, whatever.

Jules [00:13:28]:
It's an anti vaxx background.

Erica [00:13:30]:
Yeah.

Jules [00:13:31]:
You know, an agenda, pro science.

Erica [00:13:36]:
He's. He has never been on my list of people to be like, seems like a cool dude, but good for you. Do whatever. But the fact that they're associated with that and with that movement is kind of like, where are you skeetering on the edge of true science? And that worries me a little because I want people to take glyphosate seriously, and I want people to take gluten testing seriously, but I want it to be produced by an organization that can back up their data and it's, like, legitimate and not just fear mongering and not politically slanted. I don't know. The whole thing is just kind of maddening, and it's really put me in this, like, very strange mood where I'm just like, I give up, you know, and I never want to be there, but I'm like, I'm done with this. And you still don't have answers. Like, all the answers.

Jules [00:14:27]:
I know, I know it's very frustrating, and we will be finding out more. I know Trisha is planning on doing some testing as well, and GFCO is still doing more testing, but I would say to these, to the groups and to the brands, you know, again, like, say something like, come out. And this is not just these brands. I mean, like the, like the food should or the, oh, shoot.

Erica [00:14:55]:
Feel good foods.

Jules [00:14:56]:
Feel good foods. Thank you. Feel good foods that, you know, with the one that just happened with them as well. Like, you know, things happen, but you have to be as transparent as possible when they happen to let consumers know that, you know, things are happening and that you're on top of it. Like, that's all that you can do. So that's what you need to do instead of just trying to keep it quiet. And hoping it's going to go away because there's always going to be something out there. And the less you are transparent about it, the more people are going to conjure up ideas that are going to make it worse than what it really is.

Jules [00:15:34]:
So we will be on top of it and we'll certainly come back and tell you when we know more. But at this point, the GFCO certified products that are listed in that article have come back as continuing to be gluten free and so they have not been recalled. And the other product or products that were listed are not GFCO certified. And to my knowledge, they're still saying that they are positive for gluten. Like the trader Joe's everything bagels, which were off the charts for gluten, which is.

Erica [00:16:07]:
Yeah, and it can be because of seeds that are in there, can throw off any sort of test, but, like, also, I don't know, Trader Joe's. Can you say something? I just want to be transparent. And, like, even just acknowledging, like, we've seen this test. We're checking with our testing. We're testing. Just say something. I still haven't heard anything from any of these other brands and correct me if I'm wrong, I don't know if they've said anything.

Jules [00:16:32]:
I've not seen a peep from any of the brands.

Erica [00:16:35]:
It's just so wild to me, man. That's the weird part. The whole thing is just so weird. And the things that are bumming me out are like, I really just wanted these brands to come out and be like, this is very weird. We test all these, like, just, like, say something. Just say something.

Jules [00:16:48]:
Something. Yeah.

Erica [00:16:49]:
And not leave us waiting for a week for someone else to report on it and then totally panic everyone. Like, cut celiac.com off in its tracks, you know?

Jules [00:16:59]:
Yeah, exactly. Exactly.

Erica [00:17:02]:
Anyway, pending story pending on that for us, just know that, like, it's been a really frustrating week for everyone.

Jules [00:17:15]:
So, yeah, I'll tell you what would make you feel better.

Erica [00:17:18]:
No. Is it bitching about something else?

Jules [00:17:21]:
No. It's purging thousands of people from your Instagram.

Erica [00:17:27]:
It does make me feel good. So I had just reached 33,000 followers and I had been working really hard on it because all these little freaking teenagers have, like, 95 million followers. And I've been on this thing since the platform started and I feel like the oldest fucking person on Instagram and it kills me anyway. And then Jules is like, hey, you want to lose more followers? Here's a great way. You know, it's actually super helpful. There's all these bots that always follow you on Instagram. Jules made a post about losing like 10,000 followers. And I'm like, with the push of a button.

Erica [00:18:04]:
With the push of a button. It was so easy before this. Back in the olden day, you had to go through each follower and be like, this person looks sketch. Let's remove them as a follower now. Instagram's like, these people look sketchy. Just remove them. And you're like, button done. So I lost a thousand followers in 1 minute.

Jules [00:18:23]:
Yeah, well, so I, after that, I was like, oh, this is so great. I just feel so, feel so much lighter. I feel so much lighter. Yeah. Cause I just pushed a button and poof. 10,000 fake followers were gone. But. And I can't believe how much that post resonated.

Jules [00:18:43]:
People were like, oh, my God, that's amazing. But, um, but anyway, so since then, I keep going back to the same place. I'm like, oh, I can just press the same button. And I'm realizing, I don't, I think that some of these fake people are smarter than others. And Instagram's only flagging people as fake if they only have, like, zero. There's so fake, fakey people out there who have hundred followers or whatever, and Instagram's not really flagging them, so I still have to go in and hand delete people, so God only knows. But I also deleted some real people the other day by accident. So it's just, you know, what it is what it is, and I can't, I can't be responsible.

Jules [00:19:28]:
Like, please don't take it personally if I've deleted you.

Erica [00:19:30]:
If Instagram thinks that you're a bot.

Jules [00:19:33]:
Yeah, I'm so sorry, but I can't. I just, I can't deal with it. Like, it's just, you know, you just want to have real conversations with people, and it's not about having a zillion people following you. Like, for me, for you, like, it's not. It's about having real people who have real experiences that, you know, are, are similar to ours that we can actually help and share and. Yeah, so anyway, that, that actually did make me feel better this week. You know, amongst all the other weird stuff that happened, that was, that was strange, too. But just going in one day and seeing like, 51,000 followers and then.

Jules [00:20:09]:
And it's like, 41,000 followers, I was like, yeah, how am I about this?

Erica [00:20:17]:
But I was, yeah, it's hard. Instagram started paying me again.

Jules [00:20:24]:
That's nice.

Erica [00:20:25]:
It's so nice. I used to get a stipend from Instagram for creating content back when I was a, back when we were so little Jules, and they stopped paying me because they're like, you're actually not that cool, and nobody likes you, so we're not going to pay you. And then they're like, just kidding. We think you're good enough again to pay you. And they used to pay me, like, a good amount to where I could be like, okay, I can help pay some bills on this. I had several viral reels in the past month, and I will tell you, I have made less than $100 in the past month. So all these content creators that quit their job, that quit their job, and they're like, I just make money off of Instagram and TikTok, I'm like, awesome. I made less money than it took to pay our landscaper to trim our bushes outside.

Erica [00:21:13]:
The whole month of me working my ass off and just doing viral reels with viral sound with all the stuff that I'm supposed to do. And I'm like, are you kidding me? And so while I'm so thankful to the overlords that are paying me for meta, it's unsustainable, and it drives me wild. And Matt's like, why are you, like, singing along to this? And I'm like, oh, my God. Because that's what the algorithm wants. And then I'm like, I can't. It's all horrible, Jules. It's all horrible. I wish that there was, like, I wish that that wasn't a primary way that I talk to people, because it truly is.

Erica [00:21:52]:
And I really have meaningful conversations every day. But, like, the grossness that is around it is just, like, yucky. It makes me feel yucky.

Jules [00:22:00]:
Yeah, I get it. I am, like, physically incapable of doing that kind of video. So that's why you don't see me doing it, and that's why you don't see Instagram paying me anything. So, yeah, I just, I put content up that I just feel like doing in the moment. Like, oh, I think I'll just shoot this video. So ill prepared. As an influencer, I. Yeah.

Erica [00:22:25]:
So please know that all these people that have viral content, theyre all getting paid. This is not just like, this is fun. While youre stuck and lost on your phone for an hour and a half watching reels, its because meta is paying these creators for every single eyeball that is on them. And it is wild out there, man. It's just a lot. Anyway, let's talk about something else depressing.

Jules [00:22:58]:
What would you like to talk about? What other depressing thing would you like to talk about, Erica?

Erica [00:23:02]:
So I'm getting really bummed out because I love gluten free bakeries. I'm starting to realize that not everyone who opens a gluten free bakery, one, has good food.

Jules [00:23:17]:
Oh, that's been evidence for quite a while, Erica.

Erica [00:23:21]:
And they're still around, which is why, to me, yeah. So one, good food shocker. Two, good business sense, like, doesn't understand how to run a business whatsoever. Or three, good food sense. And that, to me, is probably the wildest one, because I don't. I get it. You know, sometimes you think that a product is good just because it's gluten free. And in reality, it's like, this is not good, and why are people ordering this? And I also get people, not everyone, to business school, not everyone understands, and they think they did.

Erica [00:23:56]:
They just want to open a business and they get it, and they're going from their heart. And then the third one is like, I had a bakery and I asked if something was dairy free. They were opening a new bakery, and I said, is anything going to be dairy free? And they responded back to me, I don't know what dairy is. So what would be dairy free? Are eggs dairy? And at first I was like, oh, it's someone trolling me. It's not. They were genuinely asking, and I was like, oh, my God. So I wrote back. I'm like, hey, like, let me know if you want me to consult on your menu.

Erica [00:24:40]:
Let me know if you want me to help you with anything, because, like, this is terrifying. You don't know one of the twelve top allergens. If they were like, hey, what's sulfites? And should I be concerned, it'd be like, we're not in the EU. It's not top nine. We'll figure it out. Or if it was like, a sesame thing, which we didn't even talk about, the sesame in n out bun thing that's going on right now, but, like, it was like a pretty common allergen, I'd say top three allergens, right? So peanuts, tree nuts, gluten, wheat, dairy, eggs.

Jules [00:25:13]:
Dairy, eggs. Yeah.

Erica [00:25:14]:
And the fact that dairy and eggs aren't the same, I get it. They're both in the dairy section.

Jules [00:25:20]:
Grocery stores put them in the same section. That's why people get confused. But they do come from different animals.

Erica [00:25:26]:
So, like, if you're just a person and you're asking, like, is dairy free. Me, no eggs. I'm like two separate animals. But, like, okay, I'll tell you. But if you are physically making. If you're making food and this is your business, and they're not allergen free bakery, I get it. But, like, your food contains animals. Like, in, like, products from two different animals, dairy and eggs.

Erica [00:25:53]:
Hopefully, you don't think they're. It just when, when you tell me that you don't know what that is, that is, like, red flags coming off that you don't know anything about food. And therefore, I do not want to eat at your bakery or restaurant. Like, that seems like a kitchen nightmare scenario where, like, chef Gordon Ramsay comes and he's like, what's this? What's this baked with whatever, and it's like, do you not know what this, like, what is in your food? So that's terrifying. If you're, if you're starting a new bakery and you do not know what that is.

Jules [00:26:25]:
Yeah. Yeah.

Erica [00:26:26]:
Well, because, like, chances are, you're gonna have people come in and ask, and they'll be like.

Jules [00:26:31]:
And I think that's a fatal flaw for people who start gluten free restaurants and bakeries, is that they think that that's all that they're doing. They don't.

Erica [00:26:39]:
Yeah, yeah.

Jules [00:26:40]:
They don't recognize the fact that once, once you've opened that door to one food allergen like that, you're gonna have everybody else going, oh, but I have this too. And I have that too. And I brought my friend with this because it naturally flows from there. Like, people don't just have one, but.

Erica [00:26:59]:
Also, like, every, every restaurant chain now has an allergen list. Like, you should just, that just should be pretty basic knowledge, at least, what an allergen is and, like, what stuff? But if you're a. If you're physically making the food, that's, like, pretty worrisome to me. I don't know, maybe it's just me. It was like, no, they only need to know what gluten is. And I'm like, you don't know about dairy, honey. Do you know about 20 ppm? Do you know what you're buying from, like, your suppliers? Like, it just doesn't seem like that person is also really good at, like, running a bakery. That's really real worrisome.

Erica [00:27:33]:
So anyway, they opened.

Jules [00:27:35]:
Well, lucky for you, you live in Phoenix, and there are some amazing gluten free bakery.

Erica [00:27:40]:
Yeah, I'm pretty lucky.

Jules [00:27:41]:
I didn't have the luxury of just going to a different gluten free bakery around here, there's just really not that much to choose from where I live. So you have other choices, at least?

Erica [00:27:49]:
Yeah, I just. I'm curious, if you heard that about a bakery, would that make you think any different about this bakery?

Jules [00:27:57]:
Oh, I think you know the answer.

Erica [00:28:00]:
I mean, I don't know. What if some.

Jules [00:28:01]:
I've encountered that with restaurants, like, all the time, the chef, you know, there's.

Erica [00:28:11]:
I don't know. I think there's a difference. If there's a chef that's like, we don't make any substitutions and be like, well, fuck that. I'm not eating there. But if, like, it's a gluten free bakery, it just seems like they would at least know what a substitution is and be like, no, we don't offer that. Like, to question that, that's kind of like, God, I feel like that should have been covered in the 101 before you opened a bakery.

Jules [00:28:30]:
Oh, right. But see, I think here's the thing with chefs in a restaurant. They have had a certain amount of training in order to get, you know, their chef designation, their hours, and keep that up or whatever. But they think that they have had allergen training in that, and that's been covered. No, they have not. It is so not covered. It is not adequate. They think cross contamination is the same as cross contact.

Jules [00:28:56]:
They think they know what gluten is. They don't know nothing. Like, it is bad, worry, something. And it's like, it's almost worse because they think that they know what they're talking about, and they don't. Unless they've gone the extra mile to do their own research or to get actual food allergy training. But when you're opening a bakery, you may not have even had that level of training. Right. And I think that's probably the kind of person you're talking about now.

Jules [00:29:26]:
Does that describe these people? Like, I don't know any. Have you gone there? Do you know?

Erica [00:29:30]:
I don't want to go there now, and I'm not gonna go there. I mean, first of all, I can't eat anything. Cause they don't even know what I can't have.

Jules [00:29:35]:
Right.

Erica [00:29:36]:
But it's just like, now I can.

Jules [00:29:37]:
Anybody can just open their own place like that.

Erica [00:29:41]:
Yeah, that's worrisome. Yeah, right? I don't know. It's just so weird. I just got so weirded out by that. I'm kind of like, guys get it together. Like, we're all, like, spending so much money going to these bakeries, and like, half. It's not even good. Like, I can't tell you the amount of bakeries.

Erica [00:29:58]:
I'm just like, oh, God, why? You know, we're not so lucky to have, like, a modern bread and bagel by us all the time. And even then, like, some of the stuff, I'm like, okay, well, it's not my favorite, but, like, come on.

Jules [00:30:09]:
Well, like, those. Those road trips we've taken. The blogger road trips that we've taken, and, like, going when you and Michelle and I would travel. Michelle Palinde from my gluten free kitchen, and she loves to go to gluten free bakeries, and she does all this investigation, and she, like, will plot her entire trip around it. And I've gone with her on many of these trips, and they are not all good. They are just not all good. And it's sad, but it's like, you know, when you find one that is good, you're like, oh, my God, please stay open forever.

Erica [00:30:44]:
And they don't.

Jules [00:30:46]:
They're few and far between.

Erica [00:30:47]:
Yeah. Honestly, it just bums me out. I don't know. Like, I needed another thing to be bummed out about, but I was just like, come on, guys. I just want to, like, I really want to pull for you. I want to support you. I want to be like, this is awesome. A new bakery opened, and then when it's, like, horrible or, like, they say something stupid, you're like, come on, really? So let's move forward to something that's really positive and end this podcast on a positive note, which we never do.

Erica [00:31:19]:
So let's start fresh.

Jules [00:31:21]:
That's not true. We talk about positive things. Sure.

Erica [00:31:27]:
A million years ago. In March or February.

Jules [00:31:33]:
March.

Erica [00:31:33]:
March. It's the end of June. In March, Jules went to Chicago, and she visited the houseware show, the inspired home show. Now is what they call it. And that's where we get all of the great ideas for all of our holiday gift guides. And I did not go this year, but Jules did. And she has yet to tell me about any of the products that she found, because she's just been waiting for a moment, and I think we need some cheering up. And I think you need to tell us about all the great products that you found, Jules.

Jules [00:32:11]:
Well, you know, it's gonna be hard to pick, like, where to start about these great products, because I. And the nice thing, actually, to talk about these products now is that I have been using a lot of them.

Erica [00:32:23]:
Yeah.

Jules [00:32:24]:
If we had been talking about this in March, I would have been like, you know, I think I'm gonna like this one. But now I can say I really like these.

Erica [00:32:30]:
So we should always delay our reviews at least a good six months before we move forward with them.

Jules [00:32:35]:
It was 100% intentional. That's what we really wanted.

Erica [00:32:37]:
Good. We'll roll with it that way, for sure.

Jules [00:32:41]:
And I think I did tell you about this one. One of the things that I've used the most since I got back, and I'm super excited about it, because I'm always. I mean, we talk about restaurants and eating out and stuff all the time, but I. I hardly ever eat out, like, I do when I travel because I have to, but otherwise, I hardly ever eat out because it's just so hard. So, I mean, I cook dinner almost every single night. So I need good cookware. I just. I mean, in addition, I mean, I say bake, so I need, like, a big worm.

Jules [00:33:13]:
But, like, this is life, right? I need good cookware.

Erica [00:33:16]:
Everyone should have good cookware. It changes everything.

Jules [00:33:19]:
It does. It really does. And I love my cast iron skillet, and I use a. My cast iron skillet all the time, but sometimes it's not big enough. And I also sometimes would rather not have to scrape it out, you know, at night. I would rather have something that's, you know, nonstick, but I don't want the nonstick, you know? And look, everybody's making stuff, you know, pfas and all that kind of stuff, which is good, but I still really wanted nice, good, reliable nonstick cookware. And I got this set from Hell's Kitchen that is absolutely gorgeous. And you can see it on my Mother's Day gift guide.

Jules [00:34:01]:
And, yes, it's the same Hell's Kitchen that we've all heard of.

Erica [00:34:05]:
That's why I'm like, is this Gordon Ramsay? Yeah, it's sort of their second Gordon Ramsay mention of the day. It's kind of weird.

Jules [00:34:13]:
It's kind of strange that you threw that in earlier, but. Yeah, but it's. It's the same license name, but he does not come with it, so he's not, like, you know, doing their promotions and things like that. So I'm not exactly sure how that all worked, but they did explain it to me. But it was so long ago in March. I don't remember. But it's. It's etched, and so there.

Jules [00:34:36]:
There are a couple other brands out there that have done this etching and really high end stuff, and it's gorgeous. And it's like a laser etched flame pattern that's nonstick, but stainless so it's got this conducive aluminum core and a diamond reinforced coating. Nothing sticks to this. It's awesome. And it is. It's actually dishwasher safe, but, like, puts.

Erica [00:35:03]:
Pants in the dishwasher.

Jules [00:35:04]:
I never understood that it would do that. I would.

Erica [00:35:06]:
How dare you?

Jules [00:35:08]:
And it also is induction safe. I know a lot of people have moved over to induction. I have not. I'm still a gas girl, but it's, you know, you can do that too. So I love it, love it, love it, love it. 100%. I'm in love with this set. And so I got three pieces, and then I got some smaller pieces from the new Nordic Ware collection, which I'm also really loving because it has some smaller saute pans to make.

Erica [00:35:38]:
We love a good Nordic Ware. We love Nordic Wear.

Jules [00:35:41]:
Big fans.

Erica [00:35:42]:
Super big fans.

Jules [00:35:44]:
And this stuff is. It's aluminum with the three layer coating, cast, stainless handles that are cool. And I also got a big wok, which I am loving because I love to make homemade pad Thai. And this wok is great. I really am really loving that too. So I was really, really excited about those, those two sets. I'm using them daily and have had no issues whatsoever with either one. The Nordic Ware and with the hell's kitchen, I'm really enjoying those.

Jules [00:36:16]:
So I would highly recommend that for anybody who's in the market for even one piece. But they also come in sets, and so you can find those both in my mother's day gift guide. We'll drop a link to it there. I also really, you know, one of the brands that I've always loved is Emile Henri, and they had some new pieces out that I just thought were great. One of them is this dutch oven that I've been working on my sourdough recipe, trying to get the timings right in a dutch oven, because I was never somebody who baked in the dutch oven. I have a lot of readers who asked me how to do it right.

Erica [00:36:58]:
So it's cool in the dutch oven. It's awesome. The ice cubes in it. Is that what your recipe was? Okay.

Jules [00:37:03]:
Yeah. But I think I'm gonna migrate away from the ice cubes. My crusts get nice and crunchy without the ice cubes, and I think I'm not eating it. But anyway, it's so beautiful that I just leave it on my stovetop at all times. This pot, it's so pretty. It is. And then I got a vinegar potential. So I'm making my own homemade red wine vinegar in this pot, which, again, is so beautiful that it's just sitting out on my counter.

Jules [00:37:31]:
How fun is that?

Erica [00:37:32]:
Can you tell me how you make your own vinegar?

Jules [00:37:36]:
It's easier than you would think. You literally buy some vinegar and you add it to red wine and you just put it in the pot and you wait, like, two months.

Erica [00:37:48]:
Okay. So it, like, has to naturally ferment in there with it. Yeah. Okay.

Jules [00:37:52]:
Yeah.

Erica [00:37:52]:
I'm like, you just add it in?

Jules [00:37:55]:
Yeah. I'm still waiting to taste it and see how yummy it is, but, yeah. And I imagine, like, whatever wine you use obviously would change the flavor a bit. But then you're just supposed to be able to, once you get it going, just to keep adding more wine to it and keep it going. It's got, like, a little valve on the side so you can just, you know, pour out a little bit into a dish and. Okay. Super excited about it, really.

Erica [00:38:22]:
I have their, um, their pourable vinegar. Like, just their.

Jules [00:38:26]:
It's just so pretty.

Erica [00:38:28]:
I love it. I keep it out all the time. It's gorgeous. Oh, so pretty.

Jules [00:38:32]:
Their pieces, I mean, I never want to put any. Yeah, it is. It is, though. Emile Henri and then Peugeot Saveurs. Both of those. Yeah, they. They both make really high quality ceramic wear that I just really, really like a lot. Peugeot Saveurs did not have anything super new this year that was out at the show.

Jules [00:38:56]:
I think they're gonna have some stuff in the.

Erica [00:38:57]:
I mean, you can't make new stuff all the time, Jules, just to satiate what we want from these brands.

Jules [00:39:05]:
I know they didn't put any.

Erica [00:39:06]:
How dare.

Jules [00:39:07]:
They're gonna have some more colors out in the fall, maybe, but, yeah, I really liked that stuff, so. Oh, and then I got the Emile Henri compost bin when it has this really cool rope handle which you can take off. So you can put the compost bin in the dishwasher if you want to. But I haven't done that. I've just hand washed it every time and again. So pretty. You want it on the counter. And my compost bin had just bitten the dust, so it was perfect.

Erica [00:39:37]:
But riddle me this. Your compost bin just was like, yay big or so.

Jules [00:39:43]:
Yeah.

Erica [00:39:43]:
On your counter. And so you put all your food scraps and then you take it out back and then you have, like, you.

Jules [00:39:52]:
Have a rolling one. Yeah, we've got a rolling one. We've got. We got two outside, actually. And so we take it. We empty it outside every day.

Erica [00:39:59]:
Okay. Do you have worms in there?

Jules [00:40:04]:
I'm sure we do. We didn't add them.

Erica [00:40:05]:
Okay.

Jules [00:40:06]:
But, yeah, I know.

Erica [00:40:09]:
You know, I always think about it, and Matt's like, do we really need a compost? I'm like, I don't know. They're pretty fun looking. We've got plenty of worms. We got plenty of room. Why not make our own soil?

Jules [00:40:22]:
Yeah, it's great. And it doesn't take up. I mean, the soil just. It compacts so much. You know, we have so much food scraps because we make a smoothie every day and because, like I said, I cook every night, so I've got, you know, the ends of all the squash and, you know, whatever. So it's. We have food scraps every single day. It's not.

Jules [00:40:45]:
No animal problem, right?

Erica [00:40:46]:
I was gonna say, you're also a vegetarian, so that's probably a lot different than people. Like, you can't put meat in there, can you?

Jules [00:40:52]:
Ew, gross.

Erica [00:40:54]:
No, I'm just saying, like, do you put. Can you put meat in a compost bin?

Jules [00:40:58]:
I don't. I don't think so. That would be so foul. Ugh, the smell of that.

Erica [00:41:06]:
Hold on, I gotta ask. Google this. Cause I feel like this is not.

Jules [00:41:10]:
That's just not right. I don't. I think that's unhealthy on so many levels, I don't even wanna think about it.

Erica [00:41:18]:
Oh. I mean, you can if it's cooked, but if you're a home composter, you do not want that.

Jules [00:41:25]:
No.

Erica [00:41:27]:
And you definitely can't compost raw meat, you know? Thank you, Google, because I was curious.

Jules [00:41:32]:
About this question answered.

Erica [00:41:36]:
Oh, God, that's disgusting. Well, that made me feel weird inside thinking about that.

Jules [00:41:43]:
Not nearly as weird as your composter would have felt.

Erica [00:41:45]:
Yeah. They would have been like, what are you doing? Stop putting the worms. I'm like, no, thank you. Okay, go on. Thank you for answering my compost questions. I don't think I want a composter, but this is lovely.

Jules [00:41:59]:
Okay. I'm trying to think what. What order I should talk about these things. In. Another thing that I found, I wasn't really impressed with a whole lot of new appliances that I saw, but one of them that I was really excited about was this Presto slow cooker that looks like a cooler like that you would take to a football game.

Erica [00:42:24]:
Was that on your father's day gift guide?

Jules [00:42:27]:
It was. And the reason why I really like this thing is because, you know, slow cookers are kind of big and unwieldy and heavy and, like, they're round and they take up a lot of space. And then if you want to travel with them, they kind of turn over and, like, they're just awkward. But I have this recipe for slow cooker, gluten free slow cooker pizza, which is super popular on my site. And it's amazing. As I make this Detroit style pizza. It's thick. It's just so good and so easy.

Jules [00:43:01]:
You literally just, like, press the crust in there, put all your stuff on it, close the lid, and 2 hours later, out comes this amazing pizza. It's so easy. So I was really intrigued by this slow cooker because it's really light, and it has this handle, like a cooler, and it's got a flat base, and it's made for traveling. And then on the side of it, it has a whiteboard, so you can write whatever's in it. So if you took it to a tailgate or whatever, you can write, like, what I wrote on a gluten free pizza. And if you put it in the back of your car, whatever it is not spilling. It's got a lockable lid because of the handle locks when you pull it up. And like I said, it's not as heavy as a normal, like my other slow cookers are.

Jules [00:43:47]:
And it makes, like, a rectangular pan, so it's perfect for a lasagna or something like that. But it also makes, like, a rectangular pizza, and it makes a great gluten free slow cooker pizza. I just made one for a friend of mine who's a celiac friend of mine who's been sick, and I brought. I made the whole pizza in it, dressed it and everything, but I didn't cook it yet. And I just carried it over to her house, put it in her kitchen, plugged it in, and I left. And then 2 hours later, they had dinner. I mean, it was...

Erica [00:44:18]:
Six Quart or the eight quart?

Jules [00:44:21]:
I have the six quart because that seems to be the right size for making the pizza. And that was my whole mission in life, to make the pizza. Yeah. That's cool. Yeah. And they even have it branded, I think their partnership as well, like, with Green Bay or something like that. There's a couple other ones that they have that you can buy. They're like team brand colors, but the one I have is the red and white one, because it just reminded me of an igloo cooler, and I just thought it looked cool.

Jules [00:44:46]:
So I've loved it, and it's just literally, it's on. Off. Like, if it's plugged in, it's on. So what temperature want it on, and I have it on high, and it cooks, and it's so easy, and it worked great, and I really, really like it. Plus, with the handle folded down, it's stored. It's not very tall, so it stores on my shelf a lot more easily than, like, a regular slow cooker does. Was kind of awkward. And so I'm really enjoying that.

Jules [00:45:17]:
I really like it. And the price point on it is not that bad. I mean, considering what you can do with it. I thought it was really a handy thing. The other appliance that I really am enjoying is the Vitaclay product, which is. I got the multi cooker to experiment with. They have other products, like just a rice cooker and some other things.

Erica [00:45:39]:
Yeah, they have a tangent. Tagine.

Jules [00:45:42]:
Yeah, tagine. Yeah, they have some other things. A lot of our readers are interested in not having a nonstick pan for their appliances, which is very great question. And Vitaclay has answered that with these appliances. I'm waiting for them to make a bread maker. I want to have a bread maker.

Erica [00:46:01]:
A clay insert bread maker.

Jules [00:46:05]:
That's what I would love to have. But this one is a multi cooker that does rice and other things. I've now gotten rid of my rice cooker in favor of just this one multi cooker. That's saying a lot, man. It actually makes rice faster than my other rice cooker did it. And it, because it's got the clay pot, it keeps things more moist naturally than a metal pot would.

Erica [00:46:30]:
Does it change the taste? Because they keep saying it adds nutrients, and I'm like, how are they doing that without changing the taste?

Jules [00:46:37]:
I mean, I don't know. Everything tastes great. I don't taste good.

Erica [00:46:42]:
Answer. Everything tastes great.

Jules [00:46:45]:
I mean, it's worked fantastic.

Erica [00:46:48]:
Yeah, that's awesome.

Jules [00:46:50]:
Yeah, I mean, you can make soups or stews or, you know, other things in it as well, but, you know, obviously it makes really great rice, too. And it's a smaller footprint as well. I have the eight cup, 4.2 quart multi cooker, and I think they have a larger size one, too. But I didn't want that. I mean, for just, you know, two or three people that you're cooking for, you don't need to have enormous one. So a lot of these booths had home knife sharpeners. I think that seemed to be a thing. And I've noticed that in my local farmers market and stuff that they're always, somebody's rolling up with a home like that, they will take your knives and sharpen them for.

Erica [00:47:30]:
Yeah. That's the only way we can survive. Sure, with the knife sharpener guy at our farmers market.

Jules [00:47:37]:
Yeah. But I get frustrated because ours only comes once every month, and I can never remember which time is coming. And so, like, when am I gonna, like, put all my knives in the car, just in case go up that week? Like, it's very frustrating. So I can see the point, you know, of doing these home knife sharpening. And, like, there was everything from literally these, you know, oscillating, grinding tool things that you could have in your kitchen, you know, down to the one that I really preferred, which was this one that was sublimely simple from HORL horl.com. and there are a lot of other fakes out there, but this was the original. I met the man who invented it and his son, and they're from Germany, I believe, and they have been making this for a while. It's just this really.

Jules [00:48:33]:
The thing about knife sharpening is you've got to know what angle it is, and you got to have the right disc. It's just, like, complicated. And they basically figured out that there are two angles that are basically what you need, and most people don't need more than that. Good. Love it. Don't, you know, take out all the complicated stuff. For me, I don't need to be figuring out, like, if it's 18 degrees versus 17 degrees. Like, just tell me I need 15 or 20.

Jules [00:48:59]:
You know, that's what I need. And so they have this block of. That has a magnet in it, and the knife sticks to the block, right. And so it's not going to go anywhere. And then they have a rolling, like, a barrel that has a disc on it that you can change the discs out to make it rougher or smoother. And it's got diamonds on it or whatever, so it's really strong, and you just sort of, like, roll it on the counter next to it, and it's very quiet and simple. Zen little thing that you do. And it.

Jules [00:49:35]:
It polishes the knife it sharpens the knife

Erica [00:49:38]:
.... and Zen until you realize that you have an open blade that's on your counter facing up towards you.

Jules [00:49:44]:
That freaked me out until I went to every other one, and they're all like that. Every single one of these knife sharpeners is like that. Like, if you're gonna sharpen your knife, you better just be ready to embrace the fact that you might lose a digit, because that's just part of the process. I'm like, all right, well, if you're down for that, I guess you've already decided that's worth it.

Erica [00:50:08]:
Yeah, I always, like, I was always told, always keep your knife pointed down. And, like, this is how you hand a knife to someone, and at no point, they're like, keep your knife upright with the blade up on the counter as you work around it with both.

Jules [00:50:22]:
Of your arms right next to your. Yeah.

Erica [00:50:25]:
I'm like, this doesn't seem right, but apparently that's how to do it. Yeah, I would love to have that instead of going to the blade.

Jules [00:50:31]:
Dude, every way cheaper than one of the blade dudes.

Erica [00:50:35]:
I mean, he also yells at me because, like, sometimes the knife gets stuck at the bottom of the sink, and then I get rusty, and then it gets, like, a notch in it, and he's like, you can't treat your knives like this. I'm like, bro, I know, I know.

Jules [00:50:49]:
Why do you think I'm here?

Erica [00:50:50]:
Why do you think I'm here, bro? Dude, I'm sorry. Yeah, I don't need that judgment. I can do it all by myself.

Jules [00:50:58]:
I don't need your knife judging ways. That's. Yeah, that's, like, one less thing that you'd have to have in your life.

Erica [00:51:07]:
That's true. All right, tell me about. Tell me about the nutter.

Jules [00:51:12]:
Ooh, the Nutr. This is something that I almost passed by, because I just was like, yeah.

Erica [00:51:18]:
I didn't get a sample of this the one year that we were talking about it, so it looked really cool. I got a sample of another one that was like, it. But you actually tried it out.

Jules [00:51:29]:
Yeah. So I watched them do it at the booth. The Nutr is a nut milk maker. And I was like, yeah, okay, whatever. And then I watched him do it.

Erica [00:51:38]:
I was like, that's actually really super easy.

Jules [00:51:42]:
And, like, even I might be able to make time for that. And then I started adding up in my mind. Like, I spend a lot of money on nut milk, you know, as a dairy free individual. Right.

Erica [00:51:53]:
So much money.

Jules [00:51:54]:
And this thing not only makes nut milk, it makes oat milk. And what is it that we talk about all the time on this show is how you can't trust oats unless they're purity protocol oats. And it's hard to find those. And it's hard to find purity protocol certified gluten free oats milk.

Erica [00:52:14]:
Seriously?

Jules [00:52:15]:
And then. And then every time you layer on another thing, like, it's got to be certified gluten free. Or if you want to insist that it's purity protocol, like, more expensive. More expensive. More expensive. And harder to find. Harder to find. So I tell people to make their own oat flour if they want to cook with, with oats, because you can, you can find the oats that you're going to use.

Jules [00:52:35]:
You make those same, use those oats for making your oatmeal in the morning, for your oatmeal cooking, whatever, and then just grind it into flour. Don't pay extra for oat flour. Well, why don't I use that same oats that I found and make oat milk? If I had the ability to do it, it was easy. Why don't I give that a try? So I got this nutter machine, and I'm telling you, Erica, it has been so cool because it is as easy and as fast as they made it. Look, sometimes you see those demonstrations and they're like, oh, this is so easy. And then you go home, you're like, what? This is not the way they made it look. It was actually really easy. And you used like, two tablespoons of oats or something and like a cup of milk.

Jules [00:53:23]:
I mean, it's crazy. And you just dump it in the machine and push a button and you come back in, like, I don't know, eight minutes or something and it's done. And I have been in a situation a couple times with recipes and, like, I've been, I've had to make samples for chefs or restaurants or other people where I'm making completely allergen free samples for people, for things. And I don't have the right milk. I only have almond milk in my refrigerator or whatever, and I can't use that. And I don't have oat milk, so I just throw it in the nutter, make oat milk, and I'm ready to go. And it's been so nice. Or I'll run out of milk.

Jules [00:54:07]:
It makes creamer. I mean, like, it's so easy and fast. So I am a huge fan of this thing. It's really, really easy. And you can also boil water with it, too. So if you just want to use.

Erica [00:54:18]:
It to make tea, it's an expensive tea machine.

Jules [00:54:21]:
Yes, it is an expensive, I would not buy it just to boil water. But again, it's also beautiful machine.

Erica [00:54:28]:
Yeah, it's pretty looking.

Jules [00:54:29]:
I mean, you can also leave it on your counter if you have counter space. It's really, really nice. I really like it a lot. So. And then in the same vein, there's another machine that I also was like, I don't need this. And now I'm like, how did I live without this is the Dash cold brew maker because it's hotter than Hades right now and it makes a really refreshing, ice cold carafe of coffee. And it's not like, you know, watering down your regular coffee and it doesn't take very long.

Jules [00:55:06]:
You can do mild, regular, bold, and it's kind of sublime. I like watching it because it, like, sucks it up and then pushes it back down anyway. You have to watch it, but it's pretty fun. And again, it's not. It's a nice looking machine that you could leave on a. Yeah, it's kind of cool looking. Yeah, that one depends on which setting you put it on. But, you know, it takes around ten or twelve minutes and it's.

Erica [00:55:31]:
Yeah, I feel like it's a really good Christmas gift because, you know, like, everyone's, like, doing cold brew right now and why not? I feel like that's a good gift.

Jules [00:55:40]:
That's why I thought it was such a great Father's Day gift because this is the time of year for it. And, you know, most people don't have a cold brew maker, but it's so much cheaper than running out to Starbucks and getting a cold blue.

Erica [00:55:54]:
Oh, my God, no. Plus they're cold blue trash. Yeah, it's weird because my dad and I are the same. We do not drink cold coffee, even though it's 117. We're like, where is our hot cup of coffee? So I'm like, I was thinking about doing cold brew for him and I'm like, no way. He's just like me, has a daily hot coffee and Matt's like, you're a psychopath. I'm like, I know, but that's how I was raised, so there you go. But Matt might be getting a cold brew maker because he spends a lot of money on cold brew.

Jules [00:56:27]:
There you have it. Yeah, well, I mean, when you start thinking about it in those terms, oh, it's wild. Those types of appliances make a lot of sense. Yeah.

Erica [00:56:35]:
If you have the right beans, that's the biggest thing, too, is you got to use really good beans and not trash beans or else you're going to have trash coffee. You can't expect the input to be bad and the output to be good. These people, people that buy bad beans, it bums me out. I see them in the grocery store and I'm like, she put that back. She really put that back.

Jules [00:56:55]:
That's the same way I feel about flour. People buying bad flour, gluten free baked goods to taste good.

Erica [00:57:00]:
They're like, this is the folgers of gluten free flour.

Jules [00:57:04]:
Exactly.

Erica [00:57:05]:
Gross.

Jules [00:57:06]:
Gross.

Erica [00:57:07]:
All right, so last one up, tell me about your wine aeration. Speaking of rounding up the roundup.

Jules [00:57:14]:
Right.

Erica [00:57:14]:
With one of your favorite.

Jules [00:57:16]:
Yes. This is also. This is a really fun booth at the show. The wine ones always are. But so, you know, we've all seen those things where you just sort of pump it and it takes the air.

Erica [00:57:28]:
You want to do that motion again.

Jules [00:57:29]:
Jules, you pump it. Pump the. Yeah. So you suck the wine, the air out of the wine bottle and put a. Like a cork on the top of it. Like a rubber cork that seals it.

Erica [00:57:47]:
Again and keep it there longer. Right. Instead of going bad with the air.

Jules [00:57:52]:
So if you haven't finished the bottle. So I'm sure you've never experienced that air. But so there's this set from this company called Airtender, and they have one of those. And that's great. I. But the cork kind of thing that you put in the top of it instead of being like, a regular one that sticks out at the top of the bottle, is flush with the top of the bottle. Well, what is nice about that is that then if you have a screw top bottle, which a lot of people do, especially in the summer with their whites, you can still put the screw top back on top of it, and then you can, you know, put it back in the fridge. You can lay it on its side.

Jules [00:58:37]:
You know, you can store it without having to worry about it leaking anywhere. They say it won't leak, but, like, putting a screw top back on top of it is also very helpful. But the other piece to this set is that they have an aerator that looks just like the one that sucks the air out. They have another one that pushes air in, and you can either use it to push air into the bottle, or you can push air into your glass. And this would be good for not just wine, but also for your cocktails. So, like, something that might have egg white in it or something like that, you want it to be foamy. And so basically, you're decanting the wine really quickly by pushing air through it. So for those of us who don't think ahead and say, oh, I'm going to go to can't that bottle of wine this afternoon or whatever, you can actually aerate your wine right when you pour it out into your glass.

Jules [00:59:31]:
And that, we have tried that several times, and it works. Really? Really. Wow.

Erica [00:59:34]:
It's on Amazon.

Jules [00:59:36]:
Yeah. That's cool. Yeah, it's not that expensive. And then they also have a, like, an advanced set, which they sell to bars and restaurants, which is you plug it in and it, like, it's industrial, blows lots of air into lots of cocktails, and it's pretty fun. So they were doing lots of things with that at the booth.

Erica [01:00:02]:
You can also use it for some canning stuff, probably. That's interesting. Yeah, I'm on their, their page right now. That's kind of cool. All right. Yeah, it looks like. I wonder if it's any cocktail or if it's just one with egg whites. It would foam, but it says that it foam any cocktail.

Jules [01:00:23]:
Yeah, yeah, but the ones with egg whites get super foamy. That's what I was thinking that that would be really good for. But they're from the Netherlands, and these guys, they were the nicest guys. They had this really great booth, and it was the very end of the day, and they were all hanging out or whatever, and the one guy turned to someone else and said, you know, would you make her a drink? And he's like, sure. And so he's talking to me and he, like, made this drink, whatever. Come to find out, he was the CEO, he like, I mean, he just, they. I love. I love going to shows like this where you meet and the people behind the brands, and they're passionate about it.

Jules [01:00:59]:
And, you know, I think he may have had something to do with part of the invention of either the aerator, their particular vacuum nano stopper. But he was so down to earth. And, I mean, like I said, they're from the Netherlands, so he had this great accent, but they were so cute and so friendly, and they were just so pumped about their brand and about their product, and they're so excited about getting into the us market. And like you said, at least the retail stuff is on Amazon, so, yeah, it's really exciting.

Erica [01:01:32]:
This person says it made a seven dollar bottle of wine, tastes like a $20 bottle of wine. And I'm like, what would it do to a $20 bottle of wine? We're talking exponential.

Jules [01:01:45]:
That's right.

Erica [01:01:46]:
Interesting. Yeah. I mean, I'm excited for you to try this and really get into it and see how it works, because I trust you on anything wine related because, you know.

Jules [01:01:58]:
Yeah, well, that's just a taste of some of the things that I really liked from housewares this year. It was, some of the colors were fun. A lot of the brands were doing colorways in the entire line. So, you know, you'd walk in their booth and, like, the entire appliance section was one colorway. It was just wild. You know? So I think you're going to start seeing a lot of. A lot of things that are not just your traditional stainless steel, black, white, you know, a lot of other options.

Erica [01:02:32]:
You know, I didn't hear you say anything about Le Creuset. Did you see anything exciting?

Jules [01:02:38]:
I didn't. Because you know what? I tell you why. The color that they introduced this year.

Erica [01:02:46]:
Oh, no. Was it not your favorite?

Jules [01:02:49]:
I forget the name of it because I really didn't care for it.

Erica [01:02:53]:
Oh, well, then, yeah, it was.

Jules [01:02:59]:
It was not my favorite.

Erica [01:03:00]:
Well, it will be making its way to the Le Creuset outlets in no time soon.

Jules [01:03:06]:
My prediction?

Erica [01:03:07]:
Yeah. Sometimes they launch stuff and you're just like, oh, that's headed right to the outlet. That's not nice, is it?

Jules [01:03:16]:
They were really enthusiastic about it.

Erica [01:03:18]:
That's cool. I mean, like, one of my favorite pieces from them was like a really random Miami themed launch. It was like Paradise beach, whatever. And it's like this really, really bright pink and really, really weird teal. And like, you know, I tell people about it and they're like, oh, yeah, no, that was. That did not sell well. And I'm like, oh, that's fine. Like, everyone has their own little thing that they like but checks out.

Erica [01:03:43]:
Yeah.

Jules [01:03:43]:
And maybe people will really like this. I did not.

Erica [01:03:46]:
Thanks so much for tuning in to another episode of You Had Me At Eat. You can always check out Jules amazing gifts that she has featured. If you have a birthday coming up, christening, a bat mitzvah, whatever you want to celebrate. Jules has the perfect gift for you in one of her gift guides. She knows all I know very little, but thank you for listening. Anyway, we'll see you next time on you had me at eat.

Jules [01:04:16]:
Thanks for tuning in to You Had Me At Eat, the number one voted gluten free podcast in the country. Remember to like and subscribe, tell all your friends, and we'll talk to you next time.