You'll Hear It: Full Album Deep Dives with Jazz Musicians - All About Adam & Peter's Palate

Episode Date: October 8, 2019

Plant-Based vs. Keto: Peter and Adam ditch talking about their palettes for an episode and decide to discuss their palates, instead.Open Studio has a brand new course from renowned pianist Helio Alves! Brazilian Jazz Piano shows you the authentic way to play Brazilian jazz styles including samba, bossa nova, baião, and more. Go to https://www.openstudiojazz.com/brazilian-jazz-piano for more info.Like those You'll Hear It shirts Peter shows off on the podcast? Want some YHI swag of your own? Take a visit to our store! Just go to https://teespring.com/stores/open-studioLet us know what you think by leaving a ⭐⭐⭐⭐⭐⭐⭐ review, or head over to our YouTube channel and leave a comment for this episode.Interested in more jazz advice? Go here to browse our catalog of jazz lessons and courses available for purchase.Follow us on Facebook, Twitter & Instagram at:https://www.facebook.com/heyopenstudiohttps://twitter.com/heyopenstudiohttps://www.instagram.com/heyopenstudio See acast.com/privacy for privacy and opt-out information.

Hey, Peter. Hey. Are you hungry? Yes, starving. Are you hungry for more? I'm hungry for Mo. I'm Adam Maness. I'm Peter Martin.

You're listening to the You'll Hearer podcast. Daily G. Can't say it today. Just Daily banter today. We're doing a little experiment. What are we doing? We may not mention the word J. Don't say it.

Yeah. Well, you know what? I don't like the word anyway. I don't like jazz. I don't like jazz. I love what jazz is. But we're not even going to talk about, you know what?

It's probably going to come up, actually. We were going to try to do an episode where we didn't talk about music at all. We have done 500 episodes about music and we were going to do one not about music. Like this is going to be this could either be our greatest thing ever or could be the end of the podcast.

Send your emails to Ryan at Open. At Webster. Okay. So yeah, we're going to talk about this is all about Adam and Peter's palette. Not our musical palette. We didn't specify that because we still wanted people to tune in. But if you hate food, if you're not a fan

of food, tune out. But everybody's a fan of food, right? And we're big fans of food here, right? Well, we are. I was going to say this is going an interesting episode because you have gone, hashtag plant-based, and I have gone... Hashtag keto. So if you don't know, keto and plant-based are essentially polar opposites. You eat nothing but plants. I eat mostly meats and no breads. Yeah, but I have to make a little distinction. This might turn from a palette into like a little bit of a lifestyle food, food, and diet war here. I can see that going on. And seeing as both of us are not only licensed jazz musicians, but we're licensed

dietitians and nutritionists, we're not. We're not. Okay. This could be interesting. But I was thinking about this, and now we are really bantering. Hashtag attorney, help. We both traveled extensively, and we both love restaurants, and we, I don't know about you, but I pride myself on my ability to be anywhere. Yeah. I've been in the middle of Iowa, and I found a heavy, delicious sandwich out of nowhere.

You know what I mean? Big shout out to Yelp. Yeah, with nothing but Yelp and the interwebs. Because it's not just Yelp. You've got to do some secondary dimensions on this. And when you're in the middle of nowhere, Yelp is, and there's certain countries, Yelp is useless because it's not operating there. That's right. Like some big countries, you know.

And actually, someone who's married to someone who's in restaurants for a very long, long time. Yelp is not the greatest thing for restaurants. They don't like Yelps. It's kind of like the rating system for podcasts. And that's why we lost that that's for another episode. You know, everything is about thumbs up and thumbs not. Give us a thumbs up if you're enjoying this episode. But yeah, no, but you are, you really are a foodie.

I'm like a foodie junior, foodie light. Like, you really know a lot about food, I think partly because of your, you know, family connection in the industry and stuff. Yeah. Can I tell you a story about our first, my first date with Heather? Please, because I got nothing planned for today. I mean, this is the banter episode, right? We're just kind of chilling. Yeah.

So first date with Heather, we go to a restaurant that's no longer here called Atlas. Do you remember Atlas? I remember Atlas. Yeah. I did some dates there. It was a... With my wife. An incredible place.

Not too far from where you live, actually. Skinkered a Bolliver neighborhood. Skinkered a Bolivar neighborhood. On purging. Yeah. And it was like, you know, it was kind of a mix of sort of French and American food, just like cuisine, right? What they call it, continental back in a bygone era? A bit, yeah.

Like, you could get like, well, you can get exactly what Heather got, which is, I think I got a lobster bisque, right? I was not, this is like, I was food newbie at this point. I had been to some restaurants. I had lived in. New York where there's great restaurants, but I wasn't into it. Right. And go on a date with this pretty girl who works in restaurants. Yeah.

She orders chicken liver, Turin. And you're like, I know chicken, but what's a liver and what's a Turin? I never had chicken liver ever, especially not in a paste form. Right. Right. And she was like, do you want something? And I was like, yeah. You know, trying to hang, right?

You know, as you do. And I found out later, like years later, she was like, by the way, because we were, I think it was the one on one of our universities who were reminiscing about our first date. She was like, by the way, that moment, when I asked you if you wanted that chicken liver terene, if you would have said no or been grossed out, there wouldn't have been a date number two. Right. You know, because that's how food is for her. At the very least, she's like, it doesn't matter if you've never had it before. Because I told her, when on that first date, I was like, oh, I've never had that before. And she's like, do you want to try it? And I was like, yeah. And she's like, if you wouldn't have been adventurous enough, right?

That would have been it. Cut off. That would have been it. She would have left. He would have left. But look, don't get too comfortable. How many years have you guys been married now? 14 years. Okay, so there's questions that still you're passing, but the same question comes up and make sure, because, man, you answer wrong.

I could be out. That wasn't just pre-marriage. There's continual questions to keep the marriage going, you know. Keep that pressure on. Yeah, Atlas was great, actually. When we moved back, so that would have been, we might have been dining in the same place before we knew, because when we first came like 2005, 2006, around seven,

That was like our go-to place for like an anniversary dinner. We had a retirement dinner, some folks put on for my dad there. It was a fantastic place. It was great. Yeah, yeah. Nice folks from San Francisco. That's right. Yeah.

And I think they actually moved back to San Francisco. Yeah. Why would you do that? I don't know. But, you know, so funny then as we're dating later on, I've, you know, I mean, you know me now. I can't keep me away from a chicken liver to. It's like my go-to. Give me a baguette when I'm not hashtag keto.

We pull up to the McDonald's drive-thee one time. And you embarrassed me. by trying to order chicken liver turrine at the... No, you might go to niche get that chicken liver turin. That's a good one. Just any, you know,

Rosserie, you know. Yeah, I'm saying. Or Paris France. Or Paris France. They have it too. Do they? I don't know. You know, I've never had

a chicken liver tureen. I'm embarrassed to say. Oh. Is that like when you're, now you're asking me the question, are we going to stop in this podcast? Because I have it?

No, not at all. I mean, but, well, see, now you can't try it because you're hashtag plant. You should have to understand something. Let me explain something. Let me explain something about hashtag plant. Okay, please do. And this is why I was saying it really is different than keto.

We're not going to go. It's not even about whether or not it's better because I think, correct me if I'm wrong, but keto is a diet, actually. It's not like, like, plant-based eating is really a lifestyle. And I don't want to over, sorry. That sounds a little bit pompous, to be honest. You know, mine is more of a lifestyle. Yours is a silly little diet.

Yours is more of a thing you'd read about. No, no, no, but I shouldn't even say lifestyle. plant it's more of a help help no no it's true so it is actually a ketogenic diet right so that's what it's a system like that's what i mean like you're getting your body into ketosis yeah right so you put in not very many carbohydrates and your body which chooses to burn alcohol and carbohydrates first apparently yeah if it doesn't have if it burns through those quickly then it starts burning through fat you know quicker right into the process so yes I will say that

but you know for months now I haven't really been technically keto I've just been like not eating a lot of sugar and bread you know what I mean

right but the thing with so maybe there's similarity in that like plant base means like I could I mean if I wake up tomorrow I want a steak I'm gonna eat a steak it's all good right plant based is more

is different than vegan see a lot of people don't know this I'm not vegan right because vegans like don't eat I mean probably 95% of the time I eat a vegan diet but

but you're seriously like 95% Maybe even more at this point, actually. I'd have to think about it, but I'm not like strict. I mean, I believe in a lot of the things that typically, like veganism gets into beyond diet. There's political beliefs that go along with that. Totally great. Yeah. And lifestyle beliefs and environmental things.

There's a lot of stuff. But plant-based is more like, you know, you're eating vegan most of the time, if not all the time. And you're normally trying to do that because it's like a preference that you have, both for the environment for your health. Right. for, you know, just kind of your overall thing. So it becomes the thing of like, you just prefer to do that. And so I've kind of lost my taste for a lot of that stuff. But if I was, I mean, if I'm, you know, if we were like doing a duo piano tour and we're in Paris and the perfect,

and you're like, dude, you got to try this chicken liver turine. I'm trying it. If I'm feeling it, I'm not like, oh, no, it's against my religion. It's not a religious kind of a thing. It's more of just a basis for what the diet is. So you're not super cut dry, like I can never, I'm never eating meat. ever again and all that stuff. I mean, right now I'm pretty much like I couldn't have, I couldn't see myself eating meat again.

But I'm not like, like I say, if I wake up and just have to have it. I mean, the thing with the plant-based diet right now is so weird is that you can. And my pal, like we're talking about, you know, we're talking about a lot of things today. Not jazz. Scooby-Doo-Dubo. It feels great, man. I got to say, it feels really refreshing. I feel like we're out of our expertise.

Right, go you get some Manhattan's. I'll take one up and he'll have one on the rocks. Perfect. So that you can eat a lot of meats. We had sausage last night that was a very good sausage, beyond meat. Big shout out to beyond meat. Oh, they're doing it now with this beyond stuff, right? Yeah, and it's all natural, not the natural flavor stuff.

Not necessarily the healthiest thing, I mean, not unhealthy, but all from plant sourced and not processed at all. Nothing is processed in there. But it's a darn good sausage, my friend. In fact, we might have to invite you over for a little bit of the sausage and see if you, it's not going to be a pork sausage. It's not going to be a boutin. I like, you had meat sausage. Yeah.

It doesn't matter. But you know, so do you remember when I first started working here at Open Studio? I think I was doing vegan five days a week. Remember that? Oh, yeah. I was doing like, I was vegan five days a week and I'd have two days off. And it was purely for the environmental reasons, for the impact on the environment. You just, on the weekend, you didn't care about the environment.

No. It was just my, but see, here's the thing. So even now, Heather and I will take, we'll have meatless days for that reason. Yeah. To just try to, like, soften the blow of, right? Right. You know, but what I found interesting when I was doing that

was it really changed the way I thought about each meal. Like, when you're into, you know, it's just a typical plate has a protein and a starch and a vegetable and maybe some fruit for dessert or whatever. And like that, when you're vegan or plant-based, hashtag plant-based, that kind of goes out the window a little bit. Like you're, and it actually opens up your, palate I find more than I thought it would. I thought I would be limited, but it really kind of like you start thinking about what

you can eat in a different way. It's really liberating in a sense. Yeah, I agree. I try not to like proselytize too much about it, but it's been really fun actually for me. And it's not limiting in the way that most people think it is. Now, do you run into issues at restaurants? I can't imagine it's as bad as it once was. It's usually not, yeah, it's not, I mean.

Like you can't go to Pappies, but for the ribs, you know, obviously. Yeah, that kind of place. But I mean, most of the places I go, I mean, you know what's been interesting for me traveling? You're talking about being in Iowa and finding something great. This has been a challenge, but there's so many great. And normally they kind of go under the vegan moniker or vegetarian friendly that you can find from Yelp or these other. They have like this Happy Cow app and stuff. I think that's what it's called.

But it's like a Yelp for vegan places. Nice. I've gone to places that I would have never gone before. I went to this vegan joint that is like in Berlin that will knock your socks off. I mean, it's just like really casual stuff. And they kind of do, you know, a lot of people kind of against these like fake meats. They call them fake meats. But I just look at them as like they're plant-based.

You can get a burger. You can get a really interesting. I mean, there's all these different kinds of. The impossible burger, right? Yeah, well, there's impossible, but there's a lot of other ones and stuff. You know, there's. So, yeah, you could look at it as fake, but you could also look at it as like it kind of satisfies that. It's just good food.

And it's been interesting to explore that. But mainly like the whole grains, the vegetables, the nuts, the seeds. the seeds, all the stuff that's sort of the bounty of the earth, you start to get in touch with, okay, this sounds really pretentious, sorry. No, man, I'm into it, I'm sold. Hashtag plant-based keto. Can I do that? Ryan, is that possible?

Ketotterian. Ryan's like that. Hashtag ketotarian. Ketotarian? Oh, my gosh. That sounds like a lot of work. That sounds like I wouldn't be able to find a restaurant, actually. But the thing is like you're talking about, yeah, we're so conditioned, especially in the U.S., like you're meat and three.

You know, it's like this is the diet and do that three times a day. Let's look around America. How's that doing for us? that good old American diet. I was on a couple of packed Southwest flights over the weekend with some of my fellow Americans traveling from the Midwest, and it wouldn't a lot of elbow room. There was some fat rolls coming over into my seat.

No, but the ideas, too, you realize that plants, all plants that we eat have protein in them, some level of protein. All protein that animals have that we eat, they get there from plants. Naturally. So it's always there. So this kind of a myth about we don't get enough protein

and stuff. It's very rare that you have. Actually, they're already saying there's like, there's way more documented cases of protein deficiencies in carnivores or whatever people that eat meat than there is in vegetarians and vegans. Interesting. So that really hasn't been a problem and it's kind of opened up a whole new thing, you know. Yeah. Actually, you know, the keto thing has caused, it's not easy in restaurants. That's, as you've seen when we go out to eat or whatever. It's like to find just a dish on its own that doesn't have any kind of carbohydrates. You have to ask them to kind of alter it usually. I'll do a salad and then I'll say like if you could leave out the coutons or whatever or something.

You know, I'm also not super strict about it either. Like I try to do my best. And so if I'm out and all, like everybody wants to go to just like a dingy pizza place, I'm going to go and I'm going to have a slice pizza because I'm not a monster. Right. Right, right. Yeah, and I try to, I know I'm sounding kind of dog bad, but you know me. I'll eat whatever.

Sure. Not whatever. But I, yeah, I think that that's important too for people to realize. And I like your thing about the, and I'm remembering now, the weekday vegan thing. Yeah, yeah. It's like, you know, none of this stuff needs to be binary. Because, you know, some of these people that, I mean, I've heard some of these people talking about veganism. They're like, what about if a bug flies into your mouth?

What are you going to do you then? You know, I mean, it can get really ridiculous. You know, because we, how many bugs a week do we swallow or whatever? I don't want to talk about that, man. Anything but jazz and that. You're like me. Come on, man. Cotosis, you're fine with the bugs.

No, but I mean, it can get a little ridiculous. And it's like, we're not that. important really. This was fun. This was fun. Yeah. It's just just kind of us, you know, talking like we normally do. It was nice to not have to talk about like a minor seven.

And I forgot what, what? I don't even know music theory. Well, you know what? I think tomorrow we're going to be back on our jazz A game. So we want folks to know that because as much as we like talking about other stuff, people come in here for daily jazz advice. So we appreciate you guys for tuning in today. Yes, yes.

On a little bit of a departure from our norms. And then until tomorrow, you'll hear it.