- 15 hours ago
Kelis talks to Essence's Yes, Girl! hosts about her new show 'Cooked with Cannabis' on Netflix and living on a farm.
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00:00Cory, I have a confession sister. When all of this started and everybody was like, we're just
00:09toning down self-care, being with ourselves. All I kept thinking was, I just want to be on the farm
00:15with Kalis gardening and absorbing all of those good vibes. That's how I wanted to feel. Like her
00:23Instagram makes me feel. Did you feel that? No, I feel that. Yeah, it's kind of like a zen moment.
00:29You know what? Let me just go away. I just need to go away and be with the earth.
00:33Seriously? Be with the earth. Yes. I almost have to fly to LA, but good thing we didn't have to
00:38because since the new Netflix show Cook with Cannabis has launched on 420, Kalis is here on
00:43the show. Welcome, Kalis. Hey, girl. Hi, guys. Thanks for having me. Did you hear my farm dream
00:49confession? I did. I heard it. You're more than welcome. We have a lot of space. I made it so
00:55it's a farm, but we've eliminated the roughing it elements. So come on down.
01:03There's a lot of glamping. There's a lot of glamping farming. Well, it's funny because,
01:07you know, life is crazy and things happen. And like, we've been looking for farmland for so long.
01:12And when we finally, like I was going to sell my house and I had my house in LA and we were very
01:17comfortable. And then we first got out here and I had a moment of sheer panic, like, oh my God,
01:21what have I done? And I just play myself, like, is this crazy? Like, I definitely had a moment of
01:28like, abort mission. Let's go back. Beautiful. I mean, it took, it was a lot of work though,
01:36like to get it to a place where I didn't feel like I was like, you know, not still feeling like me.
01:41Like it is definitely connection with the earth. And I love that aspect of it. But I also, I needed all
01:45of my, like, all my stuff and like all of my, you know, the things that make you feel whole.
01:51Whether we want to admit it or not, like.
01:53Yeah. Because you're like a true born and bred New Yorker.
01:58Yes, I am. I am a Harlemite all the way. So.
02:02You needed to treat your comfort, they say.
02:04Yeah, no, totally. And so that was like super important. And my husband kept saying,
02:09well, we got, you're on a farm. I'm like that, sir, that is not the definition.
02:15So we, we found some, you know, some level playing field. And so now it's definitely like,
02:20it's, it's very comfortable. So please come on down.
02:24I have a, a nerd girl question. Now that, you know, everything has been quieted down because
02:29we're, we've all been forced to stop. Have you seen anything like different with the animals or
02:34how the farm kind of speaks to you now that the world, the earth is kind of quieted down?
02:40Oh, no, it's interesting that you say that. You know what? There's a few things.
02:45I think being here is so you feel very disconnected in a way anyway. So then you are forced to
02:51reconnect with other things. So that's, that's sort of the nature of being here.
02:55And I think also because like, you know, I like hardwired our house and everything. So we don't
03:01have any wifi in any of our structures here. So I thought that was really important. So we are very
03:06kind of like, when you're here, you're outside and you end up doing things that you would like,
03:10if you asked me 10 years ago, I'd have been like, girl, bye. Like I'm doing that.
03:16But now I'm like, well, what's wrong? This is amazing. I love it. So I think like,
03:20I don't know that it's different because of, I think it's just the nature of being here. It's
03:24like, you're outside so much more. Um, and you're, you know, it's funny. Like my, I was calling my mom
03:29the other day and she was just like, girl, you guys are battling the elements. I was like,
03:33you have no idea every day. It's something else. Like this morning I was on a call and
03:37I'm like, hold on a second, get the chickens. Like, and he was scaping, which is a whole other
03:44thing. But like things like that, that you're just, I never, what was I ever yelling? Get
03:48the chickens. Like, you know, I think it's just, it's quiet out here. So like, you notice
03:53like what animals have attitude, what animals are easy, what animals can the kids go and handle
03:58on their own versus like where, you know, they need an adult. Like there's a lot of things that kind of
04:03you know, that I'm just figuring out because like, we only bought the farm.
04:07It's almost a year, but we moved in, in September of last year. So it's, you know, and I was on
04:14tour, so I was gone and there was just so much work to be done. So it's a process every day. We're
04:19like, oh my gosh, like, you know, like that cow was stank. Like I did not realize that they told
04:24me she would not be, they lied. So like, there's like all kinds of things. I didn't know that.
04:30Koi and I have been saying, we're all experiencing that. Like I'm like talking to the birds,
04:36like Snow White, like we're doing, we're all getting a taste of that life.
04:39And it's amazing though, because it really is like, you realize so much. Like I never
04:46consider myself like a nature person. I was from Harlem. Right. And so like, and I love New
04:49York and I'm such a New Yorker. And for me, like a day out was like shopping. I'm like,
04:53we're going to take a day outside. I'm going to go shopping. That was why I'm like,
04:56I'm an outdoor event. Connect with nature, like with yourself. That's what I felt.
05:02So this is a whole different thing. It's definitely like my phone doesn't work half the time. You know,
05:08I'm like, let me go. And I find myself going to like sit with the vegetables. And it was funny
05:12because, you know, I've got my children and they grew up in the city too. And now like my oldest,
05:17the other day, cause like it's, you know, springtime and now everything's really starting to harvest.
05:22He came, he went outside and he was like, so wait, I can just like walk in here and like eat stuff.
05:25I used to have to fight with them to eat anything that was green. You know what I mean? Like
05:30I can just pick you like, this is incredible. I can just pick up stuff and just eat it. And I'm like,
05:33yeah, sure. You know, so connecting in a different way. So that's really cool.
05:40Like right off the tree. I'm like, we have so many fruit trees. You know,
05:44we just did our first olive harvest. So we did, um, we've been pressing our own olive oil,
05:48which is insane. So that was really exciting. And then, you know, just with all of our,
05:53like produce and stuff, like we have so much and because everything grows here,
05:58yes, baby.
06:03Well, yeah, but there's a trash can, use a trash can over there. Okay. Tell your brother
06:08all day. And it's funny. Cause like, I find myself, my friend called me the other day and she's like,
06:11where's shepherd. And that's my little one. And I was like, I don't know. And she's like,
06:14what do you mean? You don't know? I was like, well, and it's funny. I said it,
06:17I had to laugh. Cause I'm like, I would have, I mean, I could have never said that in LA. I'm
06:20like, I know exactly here. It's like, he walks outside, but like, who just opened the door?
06:26It's the four-year-old. He just went outside and he's like, oh, you know, I got stuff to do. So
06:30they're very, it's like, we're, we're, they're on the farm and they're doing farm stuff and they're
06:34outside so much more. And they're not asking for television or iPads all the time. So that's
06:38definitely changed. Like just our lifestyle, just inherently just being out here.
06:41So how have you been able to like fit in working on a cooked with cannabis show? Like,
06:48how were you able to like, between touring, farming, mothering?
06:52You know, I mean, you know how we do, right? It's like, it's a juggle. We're constantly like,
06:56Hey, got it. So, I mean, it was really, um, the beauty of the show was that it was a really
07:04quick kind of like, you know, a lot of times TV can be very drawn out and this wasn't, I went in,
07:09I talked to them. I was sort of, I went in initially just trying to see like,
07:13if this is something I was interested in and I wanted to see what the approach was.
07:17Um, and you know, it was, it was a big deal. And so I really wanted to kind of like take it and
07:21think about it and what it meant and was it going to mean all of that? Like, were they going to allow
07:25it to mean all of that? You know? And so like, it was a lot of things for me that I sort of, you
07:30know, was, was thinking about. Um, but really shortly after, like I first went and met with the producers
07:35and everything and kind of got a feel of what they wanted to do. Um, pretty much, it wasn't,
07:42it wasn't long after that. They were like, okay, if you're down, we're down, let's do it.
07:46And so by that point I talked about it, prayed about it, talked to my mom, I like everything,
07:49you know, like kind of like had all the conversations I needed to have and I felt really good about it.
07:54And so we went in and I, and it was a short time even in the filming. So I was able to kind of be like,
07:58okay, this is the amount of time that we have blocked off for this. It wasn't like a long drawn
08:02out thing. It was short and sweet. Um, and it was really easy process I have to say.
08:07So I was able to juggle amongst all the other stuff. I love that the show cooked with cannabis
08:12is dealing with something that used to be so taboo and now it's so mainstream and this is huge.
08:18This is a cooking show. I love it. No, it's crazy. And we just like,
08:22we just hit like Netflix top 10, I think in like two days, which is incredible. Um, but you know,
08:28I, like I said, for me, I really, it has been taboo. It was also branded and labeled. It became
08:34an ethnic issue. It became something I was really cognizant because I wanted to make sure that yes,
08:41it's lighthearted and it's fun and it's all these things, but just because we're able to make money
08:46from it and prosper and do all these wonderful things from it. Now there are still, there's still
08:50a lot of suffering behind it. There's still a lot of things that need to be touched on. And I thought
08:54that that was really important. Um, and so, yeah, it's, it's incredible. It's absolutely incredible.
08:59One of our chefs that we had, you know, I'm competing on the show, like he's from Chicago
09:03and I don't even, you know, we did it last year. I don't think it's even, I'm not sure if it's legal
09:07now, but it wasn't at the time. So he's there representing, knowing that he's got friends and
09:11family that are incarcerated behind it. And yet he's in fabulous, you know, Los Angeles in this wonderful
09:17set doing this fabulous show. And so there was a lot of like emotion and stuff that people were,
09:22you know, was dealing with it in the midst of it. So it's definitely, it's powerful though.
09:26That's why I was excited. Cause I felt like if it's going to be done, it needs to be done right.
09:31And I'm, I felt, I feel good that we, that we did it some justice, at least in its introduction.
09:36Well, Khalees, you're not new to food shows. I mean, you had your own on the cooking channel
09:41called Khalees Saucy and Sweet. You've had food trucks, you know, we all know that you're a
09:47professionally trained chef. So what about, what else about the show made you jump on and say,
09:52I can do, I want to get involved at this? Well, you know, I am not down for any kind
09:57of buffoonery. So for me, I was really like, first of all, like, as far as from the cannabis
10:01perspective, like who do we have involved? Who knows what the hell's going on, which like really
10:05what they're doing. And they had some fantastic experts that have been in the field for a very
10:09long time. And then on the chef side, when I started to see like who they were considering,
10:13these are also people who were chefs for sure. And then also in conjunction with that,
10:19were able to incorporate cannabis as an actual ingredient, as opposed to just like,
10:24let's make some, you know, make some weed butter. So like, I wanted like the real deal. I wanted like
10:31really great chefs so that there was nothing compromised. And so when I saw their lineup,
10:35I was like, Oh, this is dope. Like they had some really good chefs. Like I was shocked. I was talking
10:39to my mom laughing, like, I don't do vegan anything. And like, they had vegan chefs on there that were
10:44like, I was like, this is fantastic. So all around, it was just like kind of the crumb of
10:51the crumb. Like they had all the best of everything. So that was dope. It made it easy.
10:55And it's such an educational moment for people to understand this, the world and the industry and
11:02how it all comes together and how many different ways it affects different communities and different
11:06people. Who want the number one takeaway to be for viewers when they watch this?
11:11Oh man. Um, that number, I mean, two things, I think the two main things that I think I kept
11:17focusing on was on one level, the artistry of it. It's an art form. Um, and just that it's
11:25extremely cannabis along with food is an extremely useful tool. And it's become, you know, it was so
11:31kind of scoffed at for so long and it was, people had no idea. It's still such a new industry.
11:36I learned so much even in being on the show, like I, from the chefs, I learned stuff as far as like
11:43how to incorporate cannabis, all the different ways you can incorporate the right way versus the
11:47wrong way from the experts that we had behind the scenes. I learned so much. I mean, it was,
11:52I was like taking notes. Like, so that for me, I hope that people are able to take away really just
11:58like valuable information for how to properly incorporate this into your lifestyle. The idea of
12:03microdosing is a totally different thing than, you know, let's just get, let's get messed up.
12:07Like, you know what I mean? Like, this is not that, this is like, you know, this is like go to work,
12:13be a mom, do your job, be responsible and still be able to maintain these types of things where it's
12:19not just leisure, but actual, like there are really medicinal benefits to it that have been,
12:23we were stripped of, you know, because we used to use it a long time ago. So I think like,
12:27that's what I hope people are getting from it on top of the fact that like these chefs were bomb and they
12:30really knew what they were doing. And we also love like to know now this backstory of the chefs,
12:35but they're all varying ages. Like the first episode with the lady with the white hair. Like
12:40I was like, Oh, she, the whole time was just like, I was doing this before it was cute. Like
12:49she was really, she was like dosing. Like she was on her own thing. She comes from a totally different
12:56era. I mean, think about it. She started like when I was born, like really, you know what I'm
13:01saying? That she was dead ass. Like I started this in the seventies, like word, like that's like a
13:05whole other thing, you know, kids who are like in their twenties, you know what I'm saying? So
13:11like, it was definitely, it was full spectrum, but I think that is kind of a testament to like
13:15food is the language of it's a complete international language. And then cannabis, because it's been such a
13:20secret, you realize that like auntie over there was getting, you know what I mean? Or that this,
13:25it's like, you have no idea. Do you know what I mean? Like, and all of a sudden it kind of,
13:28it's a real unifier too. Like you start to see people in a whole different way.
13:32Yeah. Is cooking self-care for you? It's, it's your, you know, it's the second career or fourth,
13:38you are dynamic, but like, is it also self-care for you? Cause I think right now we're all just like
13:47grasping for ways to care at home. And like, people keep saying food, y'all mirror.
13:52No, a hundred percent, a hundred percent. I think like I'm big on like abundance and decadence.
13:59And I love my life to be, I feel like I don't waste any moments and food is such a huge part of
14:04that, you know? And like, I think we have, there are so many misconceptions about what's healthy.
14:09And especially I think in the black community, there's a lot of like, we're always taking
14:13guidelines and pointers from other people as opposed to where this whole thing started
14:17and what generally is best for us as a people. And so for me, I feel like I'm always researching
14:24and I'm always looking stuff up and I'm experimenting and food really is about like
14:28feelings, well-being, you know, it's how you show love and it's how you, I love to eat.
14:33You know what I mean? So I'm always like, Ooh, like that I, I plan my days around like snacks and food
14:42and like, you know, so making sure that they are optimal and that they're giving back, you know,
14:49what I need them to give. Like that's so important. So yeah, absolutely.
14:53I'm curious, do you follow recipes or do you kind of like just wake up and like, I'm going to take some
14:58collards, some pork back, you know what I mean? How do you cook? How do you, it depends. It varies.
15:06You know, there are things that like, well, first of all, I'm not a baker, but I do bake a lot.
15:11So I find myself, I do more recipes when I'm baking because it's not my, like, it's not my real thing.
15:18You know, it's not where I'm gifted at. Like I can bake, but I would never tell anyone I'm a baker
15:21or a pastry chef. I definitely use more, you know, recipes from that aspect. As far as like when I'm cooking,
15:29cooking is like, it's a lot like music in the sense that like, when you understand certain fundamentals,
15:34like it's like, you have to learn the basics first and then you can kind of play and add upon all of that.
15:39But you have to, you have to have a foundation. So generally, like I cook from my understanding
15:46of the ingredients. And so like, even if I'm trying something new, it's because I understand
15:51for the most part, what it's going to do and how it's going to react, whether it's with steam or fire
15:56or butter or, you know, whatever that is. So I definitely, um, I take guidelines sometimes.
16:01Like I'm cooking something from like Malaysia that I've never cooked before. Like I understand
16:05why these ingredients work, but I want to, I try to deconstruct it and go back to
16:10the beginning sort of, you know, so I, I really understand. Wait, I have to put Charlie on the
16:15spot for one second. Oh, but because we're talking to a chef right now. Okay. So Charlie,
16:22Charlie doesn't cook at all.
16:29Tell Charlie, like, what are the three things she, well, let's say five, three to five things she must
16:35have in her kitchen. Okay. For beginners, for beginners. Well, um, let's see.
16:44I would say as far as ingredients go. Um, so like every culture has kind of their,
16:53like sofrito or their starter, right? I think me personally, like for African Caribbean,
17:00like the flavors that I personally like, which you have to decide what you like,
17:03it might be if it's French or if it's whatever that is, there's always a starter,
17:06right? And things you should always have. So onion is a real universal ones. You should always have
17:10a yellow onion, right? Garlic. And then for me personally, I would opt for like peppers over
17:18carrots. Generally, French would be like, do like more European or French kind of cuisine.
17:23Then you would go with like celery, carrots, onions, right? If you're more like me and you go for more
17:29like the spicier kind of like colorful, heartier things. And you would go with like onions, garlic,
17:35peppers. Um, and that's, you can pretty much, honestly, there are so many different things
17:41you can do like stewed chicken. You can do all kinds of curries. You can do, um, I mean really
17:47anything like it's sort of for all the soups and braises and things like that. It's such a great,
17:52like, if you don't have those things, you're kind of asked out. So that would be like, as far as
17:55ingredients, my main things to say. And then really you need a food processor. I tell all of my,
18:01like, I have like all these younger girls that work for me. I'm always like, girl,
18:04do you have a food processor? Cause we can't even talk about like, get a food processor.
18:08Why? Like teach. I'm like, look, it's kind of like, it's like a chef's like,
18:15like, can I do stuff by hand? Yeah, I can. But like, first of all, why, if I'm doing,
18:20secondly, like it's an equalizer. So if you don't cook the way I cook, it makes it to that. Like,
18:25if I'm talking to you over the phone and I'm like, Hey girl, you want to make, you know,
18:29jerk chain and whatever you want to make, whatever you want to make. I know that yours
18:33came out like mine came out. Because of the food processor.
18:37Yes. It's like, Hey, this is a great, so that that way I know how long until you cook time.
18:41If your pieces are much larger or not even like mine are, then your cook time is going to be
18:45different. Right. And the amount of liquid you need is going to be different. So it's kind of like,
18:48I just feel like it's a really good, like, it kind of simplifies everything and it equalizes
18:53everything. So if you're going by a recipe, you kind of know what you're getting.
18:57Do you know what I mean? It leaves, it leaves less mess.
19:00I have just changed my husband's life in isolation.
19:03Oh, okay.
19:05Even like last night, you know what, I was kind of, you need to,
19:10especially because we live so far out here, like, postmates is not an option. So like,
19:15we cook every single day. And so like, you get tired, you're like, I'm tired of eating. I'm just
19:20tired. I'm tired of the same stuff. I'm just getting over it. Right. Even as a chef, I'm like,
19:24I don't have no ideas. Like, I don't know. Can someone else cook for me? Like, you know,
19:29you just sort of feel like, okay, well, what do we do? So I was like, okay, well,
19:33let's do meatballs. And you know, with the easiest thing to do, because my kids were involved,
19:37just be like, okay, great. So they're working in the food processor. It's the easiest thing
19:41in the world. Yeah. It's like, oh, okay, well, let's make Swedish meatballs. Like,
19:45why don't we do that? Like, you know what? Let's get a little fancy. Swedish meatballs.
19:49I'm like, what do you have? It's kind of the things you're going to have always around. You should
19:52always have milk and heavy cream. You should always have garlic. You should always have some kind of
19:57onions. You should always have bread, that kind of thing. Like, so threw it all in the food processor,
20:02you know, and within 40 minutes, we had Swedish meatballs and lindenberries and mashed potatoes.
20:08And you know what I mean? So like, that kind of thing is like,
20:10they're must. You should definitely have a food processor.
20:14Thank you. I will order one after this call.
20:18Also, I love that you talk about incorporating your sons. And one of the things I want to ask you
20:22is, one of the things I love about you as a woman is that it's clear when you make up your mind about
20:27something, you're doing it. We've watched you and you're just such a free spirit, but also so
20:35fiercely focused on what you want. What are you teaching your sons from your lifestyle? What do you want
20:41them to take away?
20:43Well, you know what? It's funny. Cause like
20:47being totally transparent, you look at your kids and you're like, you are spoiled.
20:50Like you're like, I love you. And I recognize this is my fault, but like you are spoiled.
20:56And what do I do about that? Like, damn. So like you look at, and I worked so hard at like
21:02keeping them as grounded and as, and out of the, all of this as I possibly can.
21:06Um, but it's, there's nothing you can do to get around it. Like they did not grow up the way that
21:12I grew up. Like that's, they just didn't, you know what I mean? Like my mom was way stricter.
21:16I grew up in Harlem. Everything about it is this is the dumb stuff you don't think about when you're
21:23having this perfect little baby. Like they're going to have an edge and they're going to have all the
21:26things that I had because they're going to crop like no, no, that is not realistic. Like they will
21:31be lovely and you will love them, but they will not be like you were.
21:36So like, I think, I don't know. I think it's just, I'm not a coddler first of all. Um,
21:43and I think it's also easy because I have boys, but I'm very much like shake it off. And I think
21:48it's because they are so much more privileged than I grew up. I want them to understand
21:53they see me work. You know what I mean? Like I'm not the mom that's like cleaning their room for
21:59them. Like that's not the housekeeper's not doing it. I'm not doing it. I'm like, if you want to live
22:03in a pigsty, sir, that is okay. Make sure the door closes. And like, I'm not, so there's silly
22:12little things that just become part of our life. Um, especially now being on the farm, like they have
22:18chores, you know, it's like, you need to be a part of this. And at first they were like, wait, what?
22:23There's our land. And if it goes to hell, then it's like, I got nothing to give you. Like, this
22:28is it. So work it out, homie, like get it together. So they're very like, uh, oh, mama's coming.
22:36You know, but they're part of the whole like ecosystem that we're building here. And I think
22:40that's like, that's really important. Um, they're not on iPhones and iPads. And like, I try to keep it
22:48as like, I try to keep them as grounded as possible. Nothing for them. I'm always like,
22:54I, I work really hard. And so I'm able to do these certain things for you, but you're not,
22:59you didn't, it's like you earned it. It's like, I love you and I'm a sucker, but it's not because
23:05like, you just deserve it. Like I could love you and never do these things.
23:14And she loved us. So like, you just, you do the best you can and you try to keep them. Um,
23:21they understand all this is a job for me too. And so like, they're not really impressed. Like,
23:26they're like excited for me as children are, but they're not like,
23:29like, this is not the end all be all. They're like, that lady works. Like works. Yeah. And I
23:36bring them on tour. So they see it. Like my kids tour with me. So even when this whole like
23:39Kobe thing happened, like I was in Austria at the time and we had to fly back and they're like,
23:44you're leaving. I was like, yeah, we gotta go. We gotta get home. We gotta get home. We got to go.
23:50Yeah. It's getting very real. I love that they get to see your life. Yeah. You know,
23:56it's funny when I first had night, my oldest, I got a lot of questions about,
23:59like what I was going to censor for them. And it's definitely an, it's an everyday question
24:03you ask yourself. Um, but I never wanted to have to censor myself from them. And so even like with
24:09the show, you know, I was like, okay, we're talking about weed and like, you know, when I thought about
24:17it and I was just like, I'm not ashamed of it. And like, I'm really proud of myself. And I think that
24:21it was important and I want them to understand that. And so I'm sitting there watching the show with my
24:25kids and my son's like, what's high? And I'm like, well, you know, we have to break that stigma.
24:34Also, I think just thinking about cannabis the same way, like, you know, I was studying to get
24:38my sommelier certification at one point and like, no one's looking at me like, oh, she's an alcoholic.
24:43Like, no, I'm not. It's about the art of it. Right. And so it's the same thing with cannabis. It's like,
24:47I think if we approach it a certain way, we can take all the stigmas away so that it does become an art.
24:52And it becomes respected as opposed to like, you know, just someone over there, like a stoner like
24:57that. I think that's really important. I'll tell you watching the show. That's what it did for me
25:02because I don't smoke and I'm like at all. So that, yeah. Yeah. And for me, it's, uh, it's really
25:10personal because you know, my father was a drug addict, but that's a whole other story. So I have a
25:14lot of issues with it, but watching the show, it made it elegant. And I was like, maybe I will try,
25:20maybe I will. I would love to be invited to a cannabis infused therapy because I feel like
25:26that's a, uh, uh, for me personally, that'd be a way to introduce, to actually see the natural
25:33benefits of it as opposed to what I've constantly, my, my previous memories. Right. No, absolutely.
25:40I did, um, for my birthday, I had one of the, a friend of mine is actually was one of the chefs,
25:46the experts from the show, um, behind the scenes, like did like a, for my 40th, did a cannabis
25:52infused dinner. And so I had a lot of friends that were there that I'd never, they were like,
25:55Oh my God. Okay. It's crazy. Why is she doing this to us?
25:59I was like, okay guys, like, you know what? And everybody, it's funny because across the board
26:03and friends from all over the place, everyone was like, it was the greatest experience. Like,
26:06and it's not scary anymore. And you know, you do want someone that actually knows like
26:11what they're doing and understands proper dosing. And the idea is not to scare the
26:15crap out of people and, you know, have someone have a terrible, you know, experience, but
26:20there is so much like that you can do, you know, like I used to have really bad migraines and I
26:24stopped, um, you know, with, there was a whole bunch of like extra stuff that was happening as
26:29far as like my vocal cords. And I ended up having polyps and I had to have surgery and all this crap
26:32because of like Advil and just all the ibuprofen that was not good for my body. And when I started,
26:38you know, they started recommending, a friend of mine actually started, started recommending
26:42taking, um, all kinds of like tinctures and stuff like that, like the oils and things.
26:46And I was like, oh, and I'm usually at, you know, at the time I was the kind of person that was just
26:49like the natural, like, give me the drugs, like, give me, what is the doctor? You know what I mean?
26:54I was like, I ain't nobody got time for all this herbalization. I'm like, I want like the real deal.
26:59And like, it was out of necessity that, because it just, I, you know, the Advil, it was like,
27:05I had to keep taking more. It wasn't working. I have not taken an Advil in like three years
27:12or an ibuprofen or an Aleve or anything else like that. And that for me was game changing too,
27:17just to be like, that's actually crazy. And then my mom, I was like a lot of, there's so many uses
27:23for it. You don't have to be high to use it like real talk. There's so many different parts of the
27:28plant that are just becoming part of like, you know, talk and conversation now. So explore,
27:34I'm like, you'll learn a lot. All right. That's my first, I think I'm going to add that to the top
27:39of my bucket list when we get back to normal. It'll be really fun because there, you know,
27:42there is a fun aspect to it, but like there's THCA and CBN and all these different components to the
27:47plant that have no psycho effects at all, you know, so you will not feel high. But you'll definitely feel
27:54like, oh, anti-inflammation and, you know, no anxiety and no stress and I'm not gritting my teeth and my
28:00period is easier. Like all these things, you know, many benefits. So, so many. First,
28:05I'm going to learn to cook. You can text me. I tell all my friends to text me. Cause I'm like,
28:11I'll help you this. Don't struggle. I'm so good at texting.
28:15I need you to do it. And I get questions that I shouldn't even be getting. I'm like,
28:23you know, I don't do that. I am on the struggle bus. I taught myself the pan sear last week and
28:29I was super excited. That's helpful though. That's good. So all those fundamentals that you
28:33learn are going to be part of the bigger things you want to do. So you're, yeah, any trouble,
28:39hit me up. I am. No, I'm serious. I'm going to find you right on the DM. Like do whatever you want.
28:45Some of us never learned. Like I know, you know, like I didn't have, like my mom passed when I was
28:50little, then my grandma passed. And like thinking back and just being raised about my dad, I was like,
28:55oh my God, he just had, it was chicken fingers, broccoli milk, and I never learned. So I do.
29:02What do we eat? How do you eat now? Like what's your.
29:04I will literally throw a piece of chicken breast in a Pyrex dish, sprinkle salt and pepper on it,
29:09and heat up some steamable vegetables. Like that is my life.
29:13But are you happy? Like, do you like it? Because if you like that, then you're winning,
29:16but do you wish there were more?
29:20I crave flavor. I mean, my husband can cook, so he'd kill me if I didn't acknowledge that.
29:25But you know, speaking of quarantine and all this, Corey and I've been asking
29:33our guests. And right, Corey's been, I think it's kind of dear to our heart.
29:36What are you learning about yourself with all this time with yourself?
29:40Oh, that I love it.
29:44I'm good. Okay.
29:47You're like, I'm never going back outside.
29:48Yeah.
29:49What? What is out there?
29:55Well, my friends were like, girl, you were built for this. I'm like, what?
29:58Like I love it because I, you know, like I said, I was on tour even when this whole thing happened.
30:03So I think because my, I'm an extremist anyway, and my life is so extreme that like, you know,
30:08you'll be on the road for three months or four months and you're like, I have met more people
30:12and snuggled and hugged and don't nobody touch me. Don't talk to me. Like I need to go home.
30:17Like, you know, so I was like, I'm great. I was in my apartment. I might feel different,
30:27but being here and being, you know, having space, we don't feel cooped up. Like I can be outside
30:32whenever I need to be outside and we go on walk. I'm like, you know, my sons just came in with eggs.
30:36Like they literally just brought eggs in. I love it. We need a farm. We need a farm.
30:43Like I said too, you know, like when this is all over, you really, I would love, you guys should
30:47come over. We'll cook. We'll eat. We'll eat off the land. We have cows. We've got goats. We've got
30:51chickens. Everything is, it's beyond, you know, we make a joke here. We're like, it's beyond organic
30:55because organic is some crazy certification that comes from you to see it. Oh, yes.
30:59I've been on this, but the air and water and like me and, you know, the kids buzzing with it every
31:06now and again, like that it's as fresh and is like pure as you could really get. So
31:11Corey, yes, girl goes to the farm because yes, girl goes to the farm. I'm here for it.
31:17Yes. Do some dinners in the olive grove. I mean, I've been saying it because it's so pretty
31:21and yeah, come chill, eat, hang out. It's happening. Yeah, it's good. I love it. I'm down. I'm down.
31:28Come, come out. Please. You're more than welcome.
31:31Please. You have such a great vibe. Thank you for being you. I love it.
31:35Thank you for listening. I appreciate it. It's fun.
31:37We appreciate you so much and good luck with whatever amazing thing you're doing next.
31:42Thank you. You keep us, you keep it interesting. We love it.
31:45I'm busy.
31:49Stay busy. No, but truly, we love it. And thank you so much for stopping by the show.
31:55Very appreciate it. Thank you. Thank you.
31:58Bye.
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