John Kanell

"Preppy Kitchen Super Easy" is John Kanell’s follow-up to his best-selling cookbook “Preppy Kitchen.” In this episode of “Dishing With Stephanies Dish,” I speak with him about his success, the ease of his recipes, and his favorite tools to use in the kitchen.

PODCAST TRANSCRIPT FOLLOWS:

Stephanie [00:00:15]:

Hello, everybody, and welcome to the Dishing with Stephanie's dish podcast. I am here with John Cannell, and he is the author of the Preppy Kitchen cookbook. Now feel like Preppy Kitchen is such a complete statement because it makes me think of all the things about you right off the bat. Congratulations on a great moniker on on a well titled cookbook.

John Kanell [00:00:42]:

No. Thank you. Preppy Kitchen's super easy.

Stephanie [00:00:44]:

Yeah. And, like, do you identify with that just in terms of I mean, I'm looking at you. You're pretty cute. You seem like a preppy person.

John Kanell [00:00:52]:

I suppose I do. But, you know, I used to be a math and science teacher, and I dealt with all these kids. It's kind of a long story, but I dealt with kids who had all this math anxiety and science anxiety too. They thought, like, I am an English person or I'm I love history, but I cannot do it. My brain doesn't work this way. And I was teaching middle schoolers, and they already had the sense of failure ingrained in them, and it was heartbreaking. You know, like, later on in life, when I switched careers and I pivoted over, I saw the same thing for people in the kitchen. They're like, I'm a baker.

John Kanell [00:01:24]:

I cannot cook. Or I am fine on the grill, can't bake anything. Or I just use my credit card and call it a day.

Speaker C [00:01:30]:

No. You can send it

John Kanell [00:01:30]:

with my kids. Like, you can do it. Let's just be prepared. Let's have all the steps laid out and everything else. So it's kind of a play on words. It's about being prepared in the kitchen and having, like, a fun, easy time, not anxiety inducing train wreck where you're, like, halfway through a recipe, like, I don't have this ingredient. Why do I die? You know?

Stephanie [00:01:51]:

Okay. I'm just gonna back up for a second because your aesthetic is really appealing to me in lots of ways. Number 1, just talking to you and the way you have your background set. Awesome. Number 2, the photographs in the book and the photographs on your Instagram and on your sites are also incredibly beautiful. Are you doing all this by yourself? Do you just have this lifestyle persona hidden inside you as a math and science teacher? Come on.

John Kanell [00:02:18]:

Well, I used to do it all by myself back back in the day. But to answer part of your question, like, in pieces, I was an art major. So I wasn't a science teacher, but UCLA and had, like, a fine arts degree. So I was about color theory and putting things together and conceptual art. So my career path has gone all over the place. And now, you know, I find that as business gets busier and my kids get older, I have 2 7 year old boys, they're twins, that whatever someone else can do, they can free me up to, like, spend more time with my family or do things that only I can do, I'll outsource. So the book, book number 1 and book number 2 were both shot by David Meloche, who's a be like, a wonderful photographer. For styling here, like, I do like to collect antique copper and stuff like that.

John Kanell [00:03:09]:

But there's there's a community that comes together.

Stephanie [00:03:11]:

I love antique copper, and I also actually kinda like cooking with it, But cleaning of it and the maintaining of it is, like, a full time job.

John Kanell [00:03:20]:

If like, you have to just understand, like, most antique copper is tinned on the inside, so you might just have to get it retinned every once in a while. Or if you found a piece for, like, $5 at a flea market and it's falling apart, you're gonna say, okay. This is $5 plus the retinning cost, and then it'll be good as new. Because copper you know, old copper's is so heavy. It's gonna conduct the heat really beautifully. And part of being prepared and having the right tools, like, you know, having the nice a nice pot or pan, a nice heavy one that conducts heat conducts heat evenly because you could be following a recipe perfectly to the t. Everything is right. But you had one of those, like like, a sad pot that has paper thin walls that scorches everything.

John Kanell [00:04:02]:

And, you know, your food's kind of it's not ruined, but it's not as good as it could be just because of the tool you had.

Stephanie [00:04:07]:

You're speaking to the choir. I'm at my, summer place, and I'm working on a cookbook. And we got a new stove, like, last year, and we have to buy a our place is super little, so we had to buy this specific size stove. Yeah. And it is just the worst. Like, everything I cook for the cookbook burns. There's so many hot spots in it. It's 75 degrees off.

Stephanie [00:04:32]:

And I'm just like, okay. I don't know if I can cook a cookbook and all the test all these recipes with this horrible stove. No. So, yeah, it's been challenging. Not

John Kanell [00:04:44]:

cool. Not cool at all.

Stephanie [00:04:44]:

When you when you besides your fancy French copper cookware, do you have, like, anything that you recommend for just the basics?

John Kanell [00:04:54]:

You know?

Stephanie [00:04:54]:

I, like, I always recommend All Clad, but that's a kinda easy one. AllCloud.

John Kanell [00:04:58]:

Because it kinda just lasts it's, like, indestructible, lasts forever, and is you know, it's expensive, but I will have the All Clad until I don't know what happens to me.

Stephanie [00:05:08]:

Yeah. Same.

Speaker C [00:05:09]:

You

John Kanell [00:05:09]:

know, you just clean it with some steel wool. If it gets really singed, then it's fine. And then, also, you can find some, like, nice cast iron enameled, like Dutch ovens or something. You can get them secondhand. And if they're in good shape, they'll last forever. So those are, like, investment pieces that really make your time in the kitchen a lot easier.

Stephanie [00:05:29]:

Agreed. Now you're on your second book here. How did you can you give me the transition from math and science teacher to cookbook author? Did you just love cooking?

John Kanell [00:05:41]:

You know, I grew up in the kitchen with my mom. So I always had my mom taught chef, and my mom came from a very small town in Mexico where, like, everything was made fresh every single day. And she came to this country with a love of fresh flavors and ingredients and learning. She never wanted to stop learning. So she explored the world through her kitchen and cookbooks and recipes she clipped out. And, I got to be there on that journey with her and learn a lot from her. So and she was a teacher and retired as well, so I followed her by I just became a teacher. And, when my husband and I were planning a family, because it takes a lot of planning, we were thinking who's gonna be home? And, you know, my job had specific breaks, but you can't show up to school late.

John Kanell [00:06:29]:

So, if, like, you know, if your kid is sick or something happens, he really encouraged me to do a pivot. And he's like, you know, you love teaching, but you really are passionate about food. Like, that's what you kind of light up when you talk about. So he's like, you know, you could. I see people, like, having food blogs, and they can make that a career. So why don't we, like, try that out, and you can work from home and be there more often? So I really credit him for helping me do that because it was really taking a chance. Ended up working out pretty well.

Stephanie [00:06:59]:

And I I mean, congratulations on the books and your story of your mom is pretty inspiring. She sounds like a really neat lady.

Speaker C [00:07:08]:

She really

Stephanie [00:07:08]:

But that is, I think, how a lot of us get started and and the being a cookbook writer is probably more possible now than it was before because of digital creation and social media, to be honest. Yeah. Did you always have a knack for that too? Because many people are great with, like, the food or the recipes, but they're not so great at the digital side. And then there's people that are great at the digital side, but maybe their recipes aren't the best.

John Kanell [00:07:35]:

Part of you thinks I was horrible at everything when I started except, like, I could make a delicious dish. But and I the funny thing is I went to art school. But, like, my photography classes were conceptual art photography classes. And there was no skill. Like, if you wanted to have any skill earned, you'd speak to a technician. And the teacher was just there for the discourse of arts and, like, different references. And, you know, it's a lovely conversation. I enjoyed it, but it gave me zero preparation for shooting food and making it look attractive because it's very difficult.

John Kanell [00:08:07]:

It looked tasty even as in the I mean, it's hard. And if you went scrolled all the way back on my Instagram, you would see some very tragic looking things. And I was, you know, so proud of them at the time.

Stephanie [00:08:21]:

Yeah. And I do think, like, the authenticity of the not so perfect photos too. Certainly not for a book, but we kind of had these whole curated Instagram feeds and lives and I do feel like we're getting away from that a little bit in a way that appeals to me just because it feels more democratic for everyone else.

John Kanell [00:08:43]:

Yeah. I mean, I am a bit of a klutz. I'm gonna acknowledge this. So for me, that part comes out of my YouTube channel where I'm making things and, like, something falls or, like, the I made eclairs 10,000,000 times. It's my favorite thing, but I'm filming it and they fall down because I added, like, a little bit too much egg that day, or the eggs were a little bit on the larger side than I was used to. And I'm I will show that. I don't edit it out. So I'll say, like Same.

John Kanell [00:09:10]:

And but now, let's just come back and say, could you use these? Yes. They're still gonna be delicious. They're not gonna make someone French happy, but you will eat them, or we can remake them. And let me show you the correct amount of egg right now. You know? Or I

Stephanie [00:09:23]:

can Oh, I love that.

John Kanell [00:09:25]:

The fridge.

Stephanie [00:09:26]:

No. I absolutely love that. I have done 2 horrible videos. 1, I cut my head off, but I really liked what I made, so I kept it in. It's the headless shrub making. And then the second, I had a absolute whipped cream failure where it, like, just went like this all over my whole kitchen. Oh, no. And I just left it because I was like, well, I've done that once with soup where I Vitamix it and it was too hot and it blew out all over and now with whipped cream.

Stephanie [00:09:55]:

So I think people actually appreciate that because it makes them feel like they can do it too.

John Kanell [00:09:59]:

Yeah. And also, like, whipped cream is actually quite difficult because in the US, there's all these additives and every every brand is a little bit different. If you go abroad and you make a whipped cream with like a double cream or something else, it takes longer to whip. But when it does, it's a beautiful consistency. And depending on what's been additive or how it's been ultra pasteurized, it could become kind of chunky very easily.

Stephanie [00:10:22]:

Yeah. Okay. So yes. Also, cooking with well and your mom being from Mexico and probably you traveling all over too. Cooking all over in different places is weird. We travel a lot by boat. So cooking in a small space boat kitchen with, you know, butter from all over different goat butters and just like, oh my gosh. This is unique.

Stephanie [00:10:45]:

Let's talk about specific recipes in your book and give me, like, your top five that you feel really attached to.

John Kanell [00:10:53]:

Well okay. So on the back cover, I'm gonna start start sweet. In the book, I have the perfect birthday cake, which is like a beautiful vanilla melt in your mouth cake. But on the back cover is what I actually make for my birthday for myself. And it's a lemony Italian olive oil cake, Two layers with a crunchy sugar topping, and in between and on top, a mountain of mascarpone stabilized whipped cream with lots of fresh berries. It's, like, just perfectly sweet, has that wonderful consistency, and it's a very simple cake to make. So, you know, it's a good example of something delicious, something visually stunning. It doesn't have to be difficult.

John Kanell [00:11:35]:

It doesn't have to be time consuming. And you can really make it your own. One of the side dishes that I am very attached to to is part of my Sunday dinners growing up, and it's a Greek style, spicy tomato orzo. It goes with everything. Like, we would have it with a roast chicken or a big garlic studded leg of lamb in a salad. But you can have it a 1000000 different ways. It's silky. It's perfectly spicy.

John Kanell [00:12:02]:

It has a lovely play of flavors. It does take a little bit of time. And whenever you make something saucy and pasta y on the stovetop, you know, it's gonna burn on the bottom and you're constantly, like, stirring and scraping. So my time saving hacks for this were to start off by using Bloody Mary mix for the base because that gives you a perfect spiced tomato

Stephanie [00:12:22]:

Yes.

John Kanell [00:12:24]:

And saves a lot of time. And then we do a little work on the stovetop and then pop it into the oven and just bakes perfectly on its own. It's so silky, perfectly saucy, and goes with everything. There's, like on the cover, I have a a lemony chicken pasta bake, and it's a one pan meal. There's a whole chapter of 1 pan meals because, you know, we don't necessarily wanna feel like Cinderella every single day at the sink. And it is just a nice combination of pasta that's been cooked in a flavorful, like, white wine chicken stock sauce. Yum. It's made creamy with a little stir of ricotta, and then you have these beautiful, big, juicy pieces of chicken, lots of sweet cherry tomatoes, lemons, squash, and it's finished off with giant dollops of ricotta.

John Kanell [00:13:14]:

And it looks so good. It's delicious. It's decadent. And it's something you can just make really easily. And then for breakfast, there are these pear fritters where like, I make recipes for a living, and I enjoy all the recipes that I make because they're these pear fritters were so good. It was like, they're so easy to make. It's basically like if you haven't made fritters, which I'm sure you have, but they're it's like pancake batter holding a lot of fruit, and you deep fry it. So unlike a regular donut where you're you know, the yeast and the rising, it's time consuming.

John Kanell [00:13:49]:

You can just throw this together in a few minutes. And the combination of these lovely pears with just enough golden batter holding together, drizzled with a lemony glaze, they're like it's you will eat and inhale the entire batch of them.

Stephanie [00:14:06]:

I feel like you need to have a radio or a TV show too because one thing you're doing that's really working for me is you are making all of the food sound so absolutely delicious with your adjectives and your adverbs and just I mean, I wanna cook everything.

John Kanell [00:14:23]:

Oh, you're too sweet. Thank you. The book starts out, by the way, like, on the subject of being prepared with the pantry of convenience. Because a lot of us like, I'm a little scattered. I I will admit this. And I will go to the store. Do I have cinnamon? I'll buy cinnamon. I go to my pantry and there's 8 cinnamons there.

John Kanell [00:14:44]:

I am set. But I wanted to show people how you can set things up. Just talk about the different kinds of flours, the different kinds of sugars, like all the stuff that, you know, we might take for granted. But when you're making a recipe or setting yourself up, you need to know have them at hand, know what they do. And, you know, if we're talking about a chocolate chip cookie, there's a dry mix for chocolate chip cookies. So you guys have that in your pantry hanging out, the recipe is halfway done, and you can make as many cookies as you want. And it's like a time saver. Same thing for, like, like, a chocolate cake mix.

John Kanell [00:15:16]:

There's a pancake and waffle mix too. So you can have those in your pantry. And then also talk about, like, different ways to, like, treat butter, like, you know, European versus American butter. You know, I love browned butter. It's one of my flavor hacks. It goes in anything. Anything that has butter, you can sub in browned butter, which is butter that's been cooked and caramelized a bit and has lovely nutty flavor. And it gives you so much extra depth and makes everything just a little bit more special.

John Kanell [00:15:43]:

So, of course, I'm gonna talk about butter, browning it. The different types of butter have different amounts of butterfat in them, just so you know, and what that what that means for your recipes, and the list goes on. And I started you off kind of to set you up for success. And then from there, we have all these easy recipes with tons of variations where you can swap out different proteins, try different sauces. You could use different, like, flavor combinations with spices. Or if it's like a baked good, I'll show you how to make cupcakes verse like, the there's people who make either a batch of cupcakes, the 8 inch, the 9 inch layer cake, or a sheet cake, and it'll give you instructions for any of those. So you can

Stephanie [00:16:23]:

Right that alone is impressive because my number one failing as a cook is pan conversion.

John Kanell [00:16:32]:

It's a it takes actually, it takes some math. So many times

Stephanie [00:16:34]:

This is why I'm bad at it.

John Kanell [00:16:37]:

So many times I wish I could go back in time to my middle school math class and say, Listen to this. This is how we're going to use some math in everyday life. And, you know, the only other time that happened out of the kitchen was when I was calculating, how much flooring material to buy. And I do some geometry. I was like, I used the geometry in real life. It's a miracle.

Stephanie [00:17:00]:

Spatial spatial relationships. They're they're here. My daughter, we were working on a project that we had to map out where we were gonna put some boost in an event and she looked at me and she said, how did you do on the SAT and your spatial reasoning? And I was like, not good. Not good.

John Kanell [00:17:19]:

Sassy. She's

Stephanie [00:17:21]:

pretty funny. Could have inspired you. Like, you kinda give me a little bit of a Ina Garten vibe, and I say that in a very nice way because I feel like she's the the leader of high all high priestess of recipe testing. I mean, her recipes always work. They're always beautiful. They're fairly easy.

John Kanell [00:17:40]:

Yeah. Well, that's a very kind

Speaker C [00:17:42]:

the I grew up

John Kanell [00:17:43]:

in Los Angeles, so I'm not, you know, starstruck when I see people. However, one time in New York, I was with my husband, and I saw Ina and Jeffrey walking hand in hand in the park. And it was like, it's real. They're together. Like, he came down. I love her. For recipe testing, what some people don't realize, it's so important to test your recipes multiple times by multiple hands in multiple places. Because you can be in one, like my famous example for this is in the south, and in the south, and it was falling flat.

John Kanell [00:18:31]:

Or it was, like, it had a little bit of a concave, and it wasn't something was off on the texture. And I was like, oh. So I kept adjusting the recipe over and over again. I was like, it's working for me. I don't know what's going on. And, eventually, after some research, we found out that in the, like, in the 4 regions of the US, there's, like, 4 big flour companies. Each one of them uses a different amount of baking powder in their self rising flour. So if you just try to make a self rising flour recipe for something as finicky as a cake, where you're really trying to reduce the flour to give a melt in your mouth consistency, It's it's literally impossible unless you have in your notes everything for the different flour companies.

John Kanell [00:19:10]:

And there's, like, you know, sub brands and private labels, so it's we ended up just using regular flour with to make it work. And you would never have known that unless you recipe test things in different places, especially with different ovens and, you know, like, you have to give proper ranges. And, one of the goals is always to have things just past multiple hands, multiple places, multiple times before they make it into the blog or the cookbook. Because if someone's trusting you with a recipe, what they're really trusting you with is their time, their money, and their moments. You know, it's you're making something for your family to come together. It could be as simple as just dinner for yourself after a long long day, or it's a big celebration and it's like a supposed to be like a show stopping, meal, and that is very, daunting. So we I also wanna make sure it's just right and it'll be full proof.

Stephanie [00:20:01]:

It is kinda heartbreaking when someone texts you or sends you a message and they're like, I made your blah blah blah, but I'm a terrible cook and it didn't work out. And I always think, oh, no. Like, I don't. I'm sorry it didn't work out, number 1, but I'm more sorry that you think you're a terrible cook because of something you cooked of mine that didn't work out. Like, there are so many variables and

Speaker C [00:20:23]:

Yeah.

Stephanie [00:20:24]:

You know, you're trying to control all those variables, but also sometimes everything's just not controllable. Right?

John Kanell [00:20:32]:

There is not. The 2 things I will say on this podcast or the variables you can control. 1, just get a kitchen scale. It'll save your life for anything baking related. Or even if you're just making anything where you have to weigh things out, you will use less measuring cups, less little bowls, less everything else, and save all that washing up time if you're using a scale as dumping it

Speaker C [00:20:56]:

in, and you

John Kanell [00:20:57]:

will get accurate results. If you scooped up flour from a measuring cup, you are going to add maybe like 60% more flour just by packing it in. Most people don't know that if you're using a measuring cup, you're supposed to fluff the flour in your canister. Use a spoon, sprinkle it in like a gentle rain, and then level it off with a knife without compressing to get accurate results, which will give you that melt in your mouth delicious texture that

Stephanie [00:21:23]:

you A scoop and sweep.

John Kanell [00:21:25]:

Yeah. And that's a little bit more work, a little bit more finicky. So if you just dump it in using a scale, you're saving you time. And then the other thing is just do not overmix any batter unless you're doing a bread. So I always use the mixer until I see just a couple streaks of flour and then finish it off by hand with a spatula so I can scrape it down and fold it together. So you have ultimate control and everything will be a nice texture because the texture even changes how you've taste things. You know, if it has a gummy dense texture, those

Stephanie [00:21:57]:

Mhmm.

John Kanell [00:21:58]:

Your tongue just can't accept it and you miss a lot of the flavors.

Stephanie [00:22:03]:

So I think your advice is really solid, but I'm gonna just confess. And I know, like, my friend Zoey Bakes, she'll say the same thing about the kitchen scale.

Speaker C [00:22:14]:

Yeah.

Stephanie [00:22:14]:

She's like, and then you don't have to mess up another bowl and all the little dishes. But there's something about a kitchen scale that feels so mathy.

John Kanell [00:22:23]:

No. It's not. You just press the 0. Just press the 0 button when you're done, and it starts at 0. There's no adding involved. So just tear it out.

Stephanie [00:22:31]:

0 zero 1.

John Kanell [00:22:32]:

No math.

Stephanie [00:22:33]:

Just I use it for my sourdough baking, and I just always feel like, oh, again, with the math. Like, I gotta figure out how much the bowl weighs, how much the this weighs and everything.

John Kanell [00:22:45]:

Zero it out. Put the bowl on to zero it out. And I will tell you that you might just be an intuitive cook, and, like, my mother just doesn't use any measuring. She just throws things in, like, like, a handful of this. And I'm like, oh my gosh.

Stephanie [00:23:01]:

That's how

John Kanell [00:23:02]:

would I full?

Stephanie [00:23:04]:

Like, I have, like funny.

John Kanell [00:23:05]:

If I remember trying to get one of her recipes onto the blog or, like, use that as a starting point,

Speaker C [00:23:09]:

I will it's so frustrating for her because I have to stop her at

John Kanell [00:23:09]:

each point and then take take it, comes out anyway. So maybe you're that person. You're too

Speaker C [00:23:13]:

talented for this. Know. I don't know.

Speaker D [00:23:14]:

I don't know.

John Kanell [00:23:14]:

I don't know. I don't know. I don't know. I don't know. I comes out anyway. So maybe you're that person. You're too talented for this.

Stephanie [00:23:22]:

I don't know. I'll we'll see. Now you've competed on some food competition shows, haven't you?

John Kanell [00:23:28]:

So I was a judge on Disney's, Magic Bake Off, and part of the fun there was getting to do, like, a judges compete

Stephanie [00:23:37]:

Yeah.

John Kanell [00:23:38]:

Thing. And it was a I It was really the first time I had done that, like, in a high stakes environment, and it was quite fun. I was working with, another Disney actor who is absolutely not a cook or a baker at all. He's quite young. So I had a couple sessions giving him some, like, coaching moments, and he did his really did his best. And we pulled it together. I was so proud of our our creation. Didn't win, but that was fun.

Stephanie [00:24:04]:

Teacher too. Just like the way that you say that, which is so nice. Like, always lifting someone up.

John Kanell [00:24:11]:

Thank you so much. He was it was fun. I mean, I didn't, realize how invested I would get into it when I accepted the challenge, but I was, you know, really going all out. It was a very elaborate cake we ended up making with, like, have, like, marzipan decorations all over it. Wow. It was all had to be very timed out because normally, I have the luxury of time. Yeah. Well, this I can, like, finicky work on something until I am happy with it, and this was you know, the clock was ticking.

Stephanie [00:24:42]:

Would you do other TV competition shows that passed?

John Kanell [00:24:46]:

Maybe. I could do it. Like, if it was fun. I'm gonna do, Foodie Con in New York in the summer. And, one of the challenges which I have agreed to do is, like, handcuffed and hangry or I'll be handcuffed somebody else doing something, which is just fun and kind of like, you know

Stephanie [00:25:02]:

That is fun. Really.

John Kanell [00:25:03]:

So I would do that. Like yeah.

Stephanie [00:25:05]:

You're handcuffed too.

John Kanell [00:25:07]:

I'll be handcuffed to another food person, TBD, and I get one free hand. So I'm hoping my left hand is free.

Stephanie [00:25:15]:

If you had to pick someone to be handcuffed with, and it can be anybody

Speaker D [00:25:20]:

Mhmm. That

Stephanie [00:25:20]:

you have to cook something with, who would it be?

John Kanell [00:25:22]:

I know.

Stephanie [00:25:25]:

I mean, that's a solid bet. Right? Yes. Because you know whatever you did would be great. We are talking with John Kanell. It is the Preppy Kitchen. Super easy. A 100 simple and versatile recipes. When you think about, like, the legacy that you're gonna leave your kids, 2 7 year old boys, are you gonna teach them to cook?

John Kanell [00:25:45]:

They already know. I mean, honestly, they are very curious about what happens in the kitchen. And I love using my time in the kitchen as, like, bonding time, like my mom and I did. So, you know, we're all connected to devices as adults. My kids are, like, connected to the Legos. And being in the kitchen is one moment where you're really, really present. It's tactile. You're engaged, and you're making something that's memorable.

John Kanell [00:26:16]:

So, like, on Sunday, we like pizzas. Started off very simple with, like, them adding the toppings on. And now once they were 6, they were at the point where they could start off with just all I do is warm measure the water out and warm it. And then they, like, you know, bloom the yeast. They add the flour in. And they're using a scale, so they get to talk about numbers a little bit. Like, okay. Let's get close to that.

John Kanell [00:26:41]:

And it doesn't be perfect, but, like, let's get close. And then they need it, and they work on it, and they shape it. And, you know, it's like a nice afternoon where they can come and do a little bit of work, and then exit, and they love it.

Stephanie [00:26:52]:

Yeah. I love it. That's a great story, and I hope more people get in the kitchen with their kids because that is how you learn.

Speaker C [00:26:59]:

And it's

John Kanell [00:26:59]:

how people connect with food too. Like, it's easy to a picky eater. I understand some people are just naturally, like, super tasters or else, and, like, I won't take that away from them, but, like, my kids. And then I developed an appreciation for it. And just your palate changes over time, and you change. But the exposure is different. And when you're making something, you have a hand in it, and that really gives you more of an investment in trying it out and wanting to like it.

Stephanie [00:27:25]:

Yeah. And I think people do go back and try foods that you maybe didn't like as a kid and you have a totally different experience with it later.

John Kanell [00:27:32]:

Yeah. The brussels sprouts.

Stephanie [00:27:34]:

Yeah. Oh, gosh. We I made brussels sprouts for a dinner party once and one of my friends was aghast. Like, literally could not understand why I would be serving brussels sprouts and I was like, well, have you had them in a while? Go ahead and taste them. They're pretty great and he loved them, but he was just like remember that time when you had a dinner party and you made brussels sprouts? He just thought it was so risky. I was like, not too risky. Yeah.

John Kanell [00:28:00]:

One little face.

Stephanie [00:28:01]:

Yes. That's right. Well, I'm gonna put links to the book in the show notes and people will follow you. I'll put all that in the show notes. It was great to talk with you, John, and good luck on the book.

John Kanell [00:28:12]:

Thanks so much for having me over, and Yeah. Wait to see everybody on my book tour. It starts August 20th.

Stephanie [00:28:17]:

And will you be coming to Minneapolis by chance?

John Kanell [00:28:20]:

I will not. I think the closest I'll get is Chicago. But if you're in the neighborhood, come see me. We go to Los Angeles, Dallas, Seattle, Chicago, Atlanta, and New York, and not in that order.

Stephanie [00:28:32]:

How fun, though. Oh, I just I'm I hope I get to do a book tour sometime. Right now, my books are pretty regional. But someday, I'm gonna go on a book tour, I swear.

John Kanell [00:28:41]:

It's really fun. I I see that visualized in your future.

Stephanie [00:28:45]:

Yes. I'm manifesting right now. Thanks for being on the program. I really appreciate you.

John Kanell [00:28:49]:

Thanks for having me. Have a nice day.

Stephanie [00:28:51]:

Alright. Okay. Bye bye.