WEBVTT
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She is sure, she is true, she is strong, she
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is straw, she is true, is true, she is praise, pray,
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is she is you.
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Hello, everyone, welcome to today's Word of Mom Radio. Here
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on the Word of Mom Media Network. I'm your host
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Dori Di Carlo, and you know we are here week
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after week, show after show breaking those myths that morepreneurs
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and business women, especially those of us building our businesses
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from home, that were just dabbling in between bake sales
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and getting her nail done. We're not. We are smart,
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we are savvy, and we are sharing the wisdom of
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women in business and in life. And I'm looking forward
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to bringing today's gift into our Healthy Habits Show. Elizabeth
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Willard grew up in an Italian Irish family, so food
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has always been her epicenter. When Liz decided she wanted
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to step away from her executive corporate job more than
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seventeen years ago, founded on a personal chef company was
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a natural transition. Liz named the company Lucis, after her
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great grandmother, who inspired her love of cooking and taught
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Liz how to use the freshest, highest quality ingredients that
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can transform even the most humble dish diagnosed with the
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autoimmune disorder hash Hashimoto's thyroiditis. In twenty seventeen, Liz started
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working with a functional medicine practitioner and the first did
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he thing he did was change her diet. They eliminated gluten, dairy, soy,
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and any ingredient she had a sensitivity too, and the
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result was astounding. Within weeks, Liz was feeling like her
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old self again, had had more energy, growing back her hair,
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and experiencing more RESTful nights. She knew at this point
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she had found a truly unique medicine that she wanted
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to share with others. Chef Liz found the pickled beet
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to help you live your best life by nourishing your
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body with exactly what it needs while still preparing delicious
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meals that you and your family can enjoy. And I
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can keep telling you more, but I would love to
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bring her in so she can share her journey. So
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Chef Lives Welcome to Word of Mom Radio.
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Thank you so happy to be here today.
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I'm happy to have you here and I would love
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for you to share your journey with us because having
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grown up in an Italian family, I was cooking with
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my grandmother when I was five, I learned how to
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make meatballs. Let mommy know I could take care of daddy.
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Now I'm making meatballs. He was all set. So I
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would love for you to take us on that food journey.
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So, as you mentioned in the opening, I was raised
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in an Italian family, and my great grandparents emigrated here
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from southern Italy. They lived in Massachusetts. They had an
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enormous garden, and I was fortunate to spend a lot
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of time with them as I was growing up. And
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so as a little kid, I was in the garden
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with my uncle Jack, picking tomatoes and picking green beans
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and learning how to clean them and how to cook
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them from scratch, working with my great grandmother Lucia to
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make pastas from scratch and bread from scratch and pizza
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from scratch. Climbing up the hill to harvest blueberries which
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they turned into various baked goods, and my personal favorite
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was actually just to eat them in a bowl of
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milk as a little kid, And like you said, when
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you grow up in an Italian family, food is really
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the epicenter of everything. When I was in college and
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I would go visit my great grandmother, I'd walk a
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door sometimes and she'd say.
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Oh, you know, eat, eat, and I'd say, you know, Nanny,
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I'm not so hungry.
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Okay, I just give you a little because you know,
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the idea of me coming in and not eating food
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was was that was non negotiable. That wasn't going to happen,
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because you know, food is love and food is pleasurable, right,
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everybody eats. We eat to sustain ourselves, we eat to
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energize ourselves, we eat because we enjoy it.
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And when I.
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Was diagnosed with hashimotos and I started working with a
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functional practitioner and he changed my diet, and I realized
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in a really short period of time three four weeks,
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that so many of my symptoms were going away and
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I was feeling so much better. I thought, Wow, I
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wonder if people know that you can make some dietary
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modifications and feel so much better. So that's really the
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impetus for rebranding the company with a focus on trying
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to cook for people that had a medical issue or
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a reason to cook with specific ingredients so that they
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could feel their best, whether it was food allergies or sensitivities,
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or they were trying to combat a not immune disorder
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or lower their cholesterol or just eat healthier because they
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didn't have the time to cook for themselves, and they
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recognized that eating in restaurants every single day was not
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the best choice for them.
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Let's talk about the pickled beat and what you do
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with your site.
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So we are a culinary services company. We offer a
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myriad of services. We cook weekly meals for some of
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our clients, and there are one hundred percent personalized. When
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you start with us, you fill out a food questionnaire.
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We ask you a bunch of questions about everything you
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like to eat, proteins, vegetables, starches, grains, dairy, et cetera,
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and if you have any kind of medical issues or
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health challenges that you're trying to address through your meals.
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About fifty percent of our clients do have some sort
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of issue that they're trying to address through their meals.
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And the other fifty percent are people who have made
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the connection between food and health and they want to
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invest in their health and in their future health, and
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so they are having us prepare their meals for them
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so that they're getting meals that they really enjoy because
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they're one hundred percent personalized.
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We're like having a private chef.
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We're just not cooking in your house because every client
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is their own individually prepared menu. Every single week, every
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meal gets prepared individually for every client. We just find
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the cooking in our commercial kitchen gives us better quality
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control over the final product. In addition to that, we
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also offer private in home chef services. So if you're
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having a special occasion meal and you want us to
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send in a chef for a chef team and prepare
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a meal and serve it tier guests, we offer that.
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We also offer catering for in flight dining. So there's
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a lot of private aircraft and private aviation FBOs in
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South Florida and so we service those everything from Miami
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all the way up to Pond Beach County. So when
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a flight attendant has a flight schedule, then she wants
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to send us a menu, then we execute that menu
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to their specifications, drop it off at the FBO for them,
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and they're good to go. In addition to that, we
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also offer drop off catering services so that if somebody
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doesn't want to have a chef come into the home
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but they don't want to have to cook. Thanksgiving is
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coming up, we have a lot of clients who we
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make their Thanksgiving dinners every year for them now because
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they enjoy being able to sit back and relax and
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enjoy their company and not have to be stuck in
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the kitchen all day long. So those are all the
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different ways in which we service our clients.
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What were your biggest challenges?
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Chef Liz finding a commercial kitchen in South Florida when
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I decided that. I Initially, when I opened the company,
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I was just a solopreneur, which was by choice because
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I had a lot of employees in my corporate job
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and I wanted to just work alone for a while,
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so I cooked in my client's homes. And then when
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I decided I wanted to grow the business and I
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started hiring staff, I started looking for a commercial kitchen
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and it was very difficult to find a commercial kitchen
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in South Florida. So I found one which we rented
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for a couple of years, but ultimately I knew we
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were outgrowing that space, so I couldn't find a kitchen
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that I wanted to buy because nothing really fit our
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needs well. So I bought a warehouse and we built
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a commercial kitchen in that space. It's custom designed for us,
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and it's a really comfortable workspace for us, and it
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gave us the opportunity to expand even further because now
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we had the space that we needed to grow. So
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we've been in that space since December of twenty two.
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What area do you service?
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We service everything from Miami to pom Beach County.
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Wow, that's a big chunk there in Florida. It is,
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it is.
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We have a lot of clients in Miami, in Miami Beach,
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we have clients in Fort Lauderdale clients and book Raton
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clients in Boytant Beach, and we work with flight attendants
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sometimes flying out of PBI in Palm Beach or at
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a book Raton or Opa Loaca. So we really work
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with a lot of different clients in a lot of
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different ways throughout the southern part of the state.
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We talked earlier about food being kind of medicine. I'm
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doing that finger quote I said to you before we
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recorded my children. I grew up in an Italian family.
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The way Jewish people use chicken soup. Our family used
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pastavazool as that you weren't feeling well. And to this day,
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my kids who are now grown on their own, they
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will still if they're home with me not feeling well,
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I'll make it. The first time my son was with
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his wife and she got sick, he called me up.
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He's like, Mommy walked me through pastavazool nel six, you know,
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And it's just so fun to see because I think
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it's really true. So how for you, I know, with
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your hashimotives, But when you find your other clients that
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are dealing with things, how is this food grown and
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the harvested naturally like the medicine for them?
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So it's depends on what their challenges are. But a
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lot of times people are working with the healthcare provider
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who hands them a specified diet. Sometimes it's an autoimmune
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elimination diet, which is extremely restrictive, and they will call
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me and they're really confused and they really don't know
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what to do, and it looks to them like there's
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nothing they can eat because diet tells you who have
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to eliminate so many things, and of course that's not
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really the case. Or we've cooked for people who have
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severe food allergies.
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A woman with more.
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Than fifty things that she couldn't eat, so when she
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contacted us, she was kind of desperate.
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She was a business owner herself.
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She really didn't have the time to research and figure
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out how to cook around all of these food allergies
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that she had, and she was getting sick because she
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was really limiting her diet too much.
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And she said, I don't know if you can help me.
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I've already talked to so many people and nobody can
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help me because.
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This is my situation. And they said, sure, that's what
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we do.
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So because we cook everything from scratch, and because my
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chefs are so talented and experienced, when we have a
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case where somebody has so many restrictions, we're able to
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create recipes specifically for that person. So we have had
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people who were limited by maybe thirty different ingredients.
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They can have thirty in total.
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I mean talking about what kind of maybe one kind
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of oil, one kind of flower, two or three different
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kinds of proteins, six or seven different kinds of vegetables.
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That's all they could eat because they had so many
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reactions to everything else. And people with low histamine or
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hustamine intolerance where they there's a very short window where
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we have to cook the food and they have to
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consume the food, so that they don't have a histamine
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reaction to it. So we've been able to work with
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a lot of different functional providers in South Florida. We
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partner with them and their patients and so it's a
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win win for everybody because the client gets to eat
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food that they actually enjoy that's conforming to whatever their
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restrictions might be. The doctor looks like a hero because
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now every time the patient comes in for testing, everything
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is looking great and the person's feeling a lot better.
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And it really helps us fulfill our mission which is
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to help people really live their best life through food.
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You know, we don't measure our success by the dollars
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in our bank account. We measure our success by how
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many lives we change, and in twenty plus years of
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doing business, we've really embraced that and been able to
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change a lot of lives since.
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Really very fulfilling for us.
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What a great place to take a quick break, Say
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thank you to our supporters, and we'll be right back
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on Word of Mom Radio. She is brave, she is bold,
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she is you, and we want to tell your story.
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Are you ready to share your journey with us on
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Word of Mom Radio? Go to Wordomomradio dot com and
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register as a guest. We want to tell your story
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because when you win, we all win.
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In twenty seventeen, Unsilenced Voices was formed to help survivors
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of domestic abuse and gender based violence worldwide. The organization
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currently serves Siri Leone, Rwanda, Ghana, and the USA. In
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twenty twenty two, Unsilenced Voices gifted over thirty three thousand
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dollars to survivors in the USA and in sire Leone.
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There are over twenty six young girls who have been
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rescued from sex trafficking and domestic abuse and now going
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through vocational training school in order to better their lives.
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We need your help. Donations are critical in order for
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us to continue our work. We also need volunteers to
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help with research and development. Please visit Unsilenced Voices dot
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org for more information.
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And we're back here on Word of Mom Radio. We
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are talking with Jef Liz about the Pickle beat and
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the lives that they are changing through food, which I
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think is just amazing. And again we share that Italian
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heritage food is love. I know with me and somebody
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is like I'll just give you a little bit, and
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it's like that's a lot. I was like out in
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an Italian house. That is a little right. So it's funny.
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I actually was talking to a friend of mine about
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it the other day. I said, you know, the thing
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is perception as you're trying to watch your weight and
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things like that. Don't eat off a dinner plate, eat
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off a salad plate, I said, because your mind's eye
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now sees a huge plate of food, where when you're
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putting it on this giant dinner plate, it looks like
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I'm not eating enough. I need to add more food.
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Your body only needs what it needs. You can keep
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feeding it if you want to, but it's only going
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to need what it needs. I love again, it's food,
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It really is. So as a business owner, all of
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the women who are listening, what do you want to
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say to them getting ready to start a business or
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trying to grow their business.
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Starting a business is something that you need to know
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going in. It will take you a while to gain
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your footing.
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You need to have.
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A solid plan, a solid foundation for accounting and financial advice,
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and saw the legal structure. So put that money in
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in the very initial stages as you're getting yourself set
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up so that you don't have to spend money later
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down the road trying to clean things up. And you
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need to understand that you have to pay for marketing.
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I think sometimes business owners think that their only way
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of getting their clients is going to be through social media,
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and social media is very important, but it's not the
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only way that they're going to get clients, and you
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need to understand the target market that you're going after.
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My background before I started my business was in communications
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and marketing, so I had a leg up because I
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understood exactly how to do my market research, figure out
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what my target demographic was going to be, and then
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build a business plan based around that, knowing who I
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was going after and how we were going to reach them.
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So those are the things I think are the most important,
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and I would say the mistakes that I see people
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make sometimes there they're not figuring out who they're targeting.
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They're just trying to be everything to everyone, and that
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is a sure sign that you will fail because no business,
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large or small, is ever going to be everything to everyone.
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It doesn't work.
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So true. So, do you yourself have any favorite recipes
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that you like and are willing to share with us?
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So probably my favorite things to cook are some of
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those recipes that I got from my great grandmother. When I,
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you know, spend time in the kitchen making dough from scratch,
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or making my pasta from scratch, and you know, making
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the Sunday sauce that cooks for six or eight hours
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before we even touch it. Those are really my favorites.
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My mom had a really wonderful chicken soup recipe like
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you were talking about with your kids. Even as an adult,
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if I was sick, you know, Mom, I have cold. Okay,
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I'll make the soup, and you know it is really
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miraculous how much better you feel. And when your mom
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makes it for you, I think it's always ten times
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is better and more ten times curative than if you're
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making it yourself.
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And it never tastes the same. That's a really interesting thing.
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I have their recipes, which the recipes for my great grandmother,
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because of course she never measured anything. It was, you know,
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a handful of this, a pinch of that, my mom.
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The reason I have recipes is my mom would grab
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her hand, dump it into a measuring cup. Okay, so
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that's gonna be one cup of flower, and grab her
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fingers okay, so she needs you know, this much east
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and that's that's how I have those recipes. But even
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following them exactly, it's just never tastes the same. There's
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just you know something about you when your loved ones
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make food for you that it really makes a difference.
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But that's the special ingredient. Love.
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Absolutely.
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My kids gave me a pottholder and that's what it said,
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Mom's special ingredient is love, because they say it all
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the time. Mom, I do everything that you do and
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everything else, it never tastes the same. And we finally
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realized it. It's because of the love you put in.
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And I have to laugh because I have long hair
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and I always put my hair up, but once in
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a blue moon, it winds up in the My granddaughter,
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who was four and a half, went, mimiyah, you've got
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a hair in my food. I said, ooh, that's a
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little extra love. Oh okay. So about three weeks later,
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I made my son something. I said, I threw some
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extra love, and then my granddaughter's looking, she goes, oh
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is their hair?
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Oh my gosh, that's great, so funny.
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Those are the magic parts I cooked with my kids
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since they were little and my sister in law would laugh.
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She's like, but they make a mess. I said, yeah.
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Then they learned how a sponge comes back to life
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and everything and the most important part. We would make
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homemade pizza and then they would sit with their back
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against the wall. I would turn on the light and
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for twenty two minutes they watched their food cook and
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I could have a cup of tea with nobody in
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my lap. There was a message to the madness, plus
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the fact we know the more kids are involved in cooking,
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the more they are going to eat. Because you've been
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tell them and nothing. What's better in being able to
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say to them go out to the garden and pick
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a tomato. My kids used to get to pick their salad, stuff,
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their vegetables, their fruits. In the morning, they'd go out.
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We had strawberries and blueberries and blackberries. There's nothing better.
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And let's face it, in today's world, the less chemicals
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and the more good food you can eat. Let's face
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the chef, Liz, you and I did not grow up
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in an age where we had to worry about genetically
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modified foods and the hormones and things that they are
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putting into our food. So you look at something like
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hashimotos and some of the different things that people are experiencing,
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and I always wonder how much of it was caused
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by the accumulation of all of the stuff that shouldn't
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be in our food.
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Yeah, you can definitely see a correlation between the American
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diet and American incidents of disease. If you look at
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the research of the US compared to other countries, there's
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definitely a correlation between lifestyle factors, which you know are
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so different.
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In the US.
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Food is more about convenience, what kind of eat in
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my car at a red light, versus cultures that sit
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down and really enjoy a meal together and take that
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time away. They're not I was in Italy a couple
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of years ago and we were sitting in a piazza
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in the afternoon, just enjoying a cocktail, and I looked
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around and there were three or four different generations sitting around.
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There were little kids playing on their bikes or with balls,
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and adults and they were and it was really striking
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to me. There wasn't a single person who had their
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phone out. They were just sitting having a coffee, having
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a cocktail, talking to each other. The kids were playing
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with each other, and you know, it's part of part
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of why they first named Blue Zone was in Sardinia,
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because that lifestyle factor of healthy eating and community and
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taking time to enjoy the food really plays into your
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overall health at the end of the day.
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It's amazing that you said that I was out to eat.
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I was traveling and I stopped for something, and I'm
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sitting having this wonderful meal looking at this couple across
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from me, and both of them were sitting there on
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their phones, eating, not having a conversation with each other,
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just engrossed in that bone in their head. It's sad
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to me. I do understand for some parents whose kids
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may be autistic or whatever that when they're in a rest,
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sure putting something on for them is helping them regulate
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their temperament and things like that. But when you see
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adults sitting there doing that, it's such a shame. Food
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was supposed to be a place where you sat and
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talked about your day and your plays and everything. So
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I love that you've created a company that is fostering that.
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It's bringing healthy food into people's homes that they don't
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have to worry about what is in their food and
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giving them that opportunity to just enjoy that togetherness with
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a meal. Because what's nicer. I'm recording at my brother's
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house because I'm on the road, And one of my
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favorite parts of it is I always give my sister
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in law, who's a real wife for forty two years,
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the break. I'm like, I'm here, I'll cook tonight. Pick
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whatever you want, and believe me, I make some serious
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meals because it gives her the break and stuff and
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my brother we just have a wonderful time just having
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a great meal and hanging out and open a bottle
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of wine or some seltzer. But nothing's better then bring
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people together over food. So the fact that you are
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doing this as you're low belihood, what a wonderful way
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to spend your wife. So as we're wrapping up chef with,
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what do you want to leave our listeners with and
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how may they reach out to you?
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So I think the most important things to know about
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us is that we really do care about our clients.
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You know, eating is.
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Such a personal thing. We go through all the health
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challenges with them. You know, we know when they're in
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the hospital, we know when they've come out of the hospital.
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We know when they've they've faced challenges, we know when
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they have received a diagnosis. We are we are part
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of their lives, and we're really honored to be able
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to play that role with them. And we know we've
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got clients right now that are going through cancer treatments
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and you know, modifying their diets on a weekly basis
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as their taste buds change and their physical needs change.
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And we've cooked, like.
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You said, for families where it was a arge family
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and one of the children had celiac disease but the
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rest of the family didn't, but everybody had different preferences,
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and the mom was trying to work and advance her
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career and still trying to cook for everybody, and was
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really feeling inadequate everywhere.
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She was feeling.
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Stressed out at home, she didn't feel like she was
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being a good employee at her job, and we were
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able to take away all of that burden from her
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so that she could just really focus on what she
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wanted to focus on, which was spending time with her
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family that was enjoyable, not stressful.
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And advancing in her career.
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So those are really I think the most important things
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to know about us. Everything we cook from scratch, We
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cooked with love. We used only organic poultry and produce
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and grass fed beef and wild caught seafood. And we're
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lucky that South Florida has so many local organic growers
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that we and we have a rather long growing season here,
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so we're able to source stuff locally, which we always
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enjoy being able to support other local small businesses.
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And to reach us.
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Our website is the pickletbeat dot com and it's beat
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as the vegetable be e et and the best way
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to contact us by phone is three zero five three
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eight eight three five three six, or if you want
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to shoot an email, you can send that straight to me,
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Chef Liz at thepicklebet dot com, or you can reach
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out to our customer service manager Customer Service at the
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picklebet dot com and someone will be happy to get.
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Back with you.
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All of Chef Lizzy's lengths are going to be live
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on Word of Mom Radio. I encourage you to reach out.
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I also encourage you, if you are not in the
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area where the pickle Beat has their services, reach out anyway,
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because there are things you are going to learn from
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the site that you can take with you. You are
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what you eat. It was a silly same way back,
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but it is the truth and the extra money you
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are worth it. It is no longer where organics were
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twice the price, three times the price. More and more
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companies are bringing organic products at a price you can afford.
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You are worth the money because so much of what
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we are suffering from is an accumulation of the things
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00:26:28.240 --> 00:26:32.559
that we're ingesting that we shouldn't be reach out to.
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00:26:32.680 --> 00:26:35.720
Chef Lin, Like I said, all of her links are
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00:26:35.759 --> 00:26:38.000
going to be live on Word of Mom Radio. I
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00:26:38.279 --> 00:26:42.640
encourage you. Today is the best day to start taking
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00:26:42.680 --> 00:26:46.359
care of you and your family. So Chef Liz, thank
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00:26:46.440 --> 00:26:48.880
you for what you do and for your work at
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00:26:48.920 --> 00:26:51.960
the Pickled Beat what you've created, because you're really doing
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00:26:52.000 --> 00:26:53.680
a wonderful thing. Good for you.
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00:26:54.039 --> 00:26:54.920
Thank you very much.
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00:26:55.119 --> 00:26:58.440
It is my pleasure. And for all of you tuning in,
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00:26:58.720 --> 00:27:01.359
thanks so much for being here. We're gonna close out
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00:27:01.799 --> 00:27:05.200
with our fabulous theme song from Smith's Sisters and the
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00:27:05.240 --> 00:27:09.079
Sunday Drivers. So till next time. This is Dori de
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00:27:09.240 --> 00:27:13.200
Carlo saying, go out and create a marvelous you. Bye
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00:27:13.240 --> 00:27:13.640
for now.
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00:27:16.680 --> 00:27:19.240
She is sure, she is sure she is strong, she
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00:27:19.319 --> 00:27:23.359
is strong, she is true, she is true, she is
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00:27:23.519 --> 00:27:27.519
braz bra, she is boul, she is you, she is you,
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00:27:27.839 --> 00:27:30.920
she is you, she she is sure, she is sure,
508
00:27:31.000 --> 00:27:34.119
she is strong, is strong, she is true, is true,
509
00:27:35.720 --> 00:27:39.480
she is braz she is bold, she is she is you,
510
00:27:39.759 --> 00:27:42.720
she is you, she is you, she is you. Sure
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00:27:42.759 --> 00:27:46.559
of herself. Yes, she takes care of his powerful and strong.51200:27:46.839 --> 00:27:47.839
Yes, she knows who.51300:27:47.640 --> 00:27:52.039
She is, has integrity, woman, strong and true. You know51400:27:52.079 --> 00:27:56.119
her by name. See this woman is you. She is sure,51500:27:55.400 --> 00:27:59.319
she is strong, is strong, she is true, is true,51600:28:00.920 --> 00:28:04.279
she is brave, brave, she is bold, she is she51700:28:04.440 --> 00:28:08.039
is you, she is you, she is she is sure,51800:28:08.119 --> 00:28:12.079
she is strong, is strong, she is true, is true,51900:28:13.759 --> 00:28:17.440
she is brave, she is she is she is you,52000:28:17.720 --> 00:28:21.920
she is you. She is adds value and hope. Has52100:28:22.039 --> 00:28:25.119
proved to be brave. See it's never too late, never52200:28:25.240 --> 00:28:29.400
time to behave reaching for dreams doesn't matter. The age52300:28:29.759 --> 00:28:33.400
believes in herself, unleash from her cage. She is sure,52400:28:33.480 --> 00:28:36.680
she is sure, she is strong, is strong, she is true,52500:28:36.960 --> 00:28:43.039
is true, she is brave, she is bold, she is you.52600:28:43.240 --> 00:28:46.440
She is she is she.52700:28:45.640 --> 00:28:48.759
She is sure, she is she is strong, she is strong.52800:28:48.799 --> 00:28:53.559
She is true, is true. She is brave, is brave.52900:28:53.640 --> 00:28:55.960
She is she is, she is you.
