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getting out into nature can do for our brains and the way that can make us more inventive. More after this break. David Strayer We had been basically hunter and gatherers and our brains are basically the same for the final hundred thousand years. We’ve created all this technology, however our brains haven’t changed. I’m so inspired by a chef in Copenhagen, his name is René Redzepi. He’s been talking concerning the sense of time and place in meals or about what you prepare dinner. When I heard it, it actually made a lot of sense to me. And it means, like, undoubtedly the flavor is a bit different from what I had in Northern Iran as a result of that flavor comes from the components from that place and was cooked in that particular timeframe. But the same expertise occurs. It’s a bit, I guess, related to your feelings. When everything clicks, and the flavor works. And it’s not just about like, yeah, that was like exactly how my, what my grandma used to make. It’s simply extra about like the way it looks like, you realize, the, the entire flavor combination in your mouth, it reminds you of some particular time and place and you feel like, okay, if the flavour here works because of this time and place that we’re in now, means the recipe’s working. And I assume it was actually, even that moment and that plan really helped me to, to connect more with the character here and to really feel extra home. Like, as you mentioned, like once I, after I smelled it, I touched and I was like, Oh yeah, exactly tastes the same. It smells the identical. It was actually opened up like the entire idea of like, you understand, accepting this nature of Bay Area as my new home. Hanif Sadr Like the blackberries and Persian hogweed and like sour plums, and wild mint and wild, like sorrel, all these things that I knew from my childhood, from our farm, they were all there in a matter of that summer season of 2013. You know, I needed to take the youngsters to the hike up within the park every week. And you realize, each time I was discovering the ingredients that I had known before from our farm in Northern Iran. So, I started foraging these
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