Open Discussion – Food Delivery, Recycling Waste And Healthy Food Options

Hello and welcome to open discussion with the three J's on women's radio station. That's me, Julia, Judith and Joy. And on today's program. Well, we're going to start off talking about. I can't remember, food delivery to your home. I think that says a lot about me because actually I think I've got a bit of a block about home deliveries. Not had very good experiences with them. So I'm not that much of a fan of home deliveries. Due to the fact that they didn't deliver my cat cushions last year, they refused to refund me my cat cushions for my outdoor cat home. We have to reveal that the whole of the neighbourhood cats live on Julia's balcony. She's turned into the. It's a B and B for cats. So I've got this lovely little cat house on my patio, which they all ignore now. Because the cushions didn't. No, I think it's because you know what cats are like, you know, they did use it occasionally. It's lined with straw, it's dry, you know, it's private, you've seen it. Perhaps they're getting better fed at home. And so I thought, no, maybe not straw, maybe not newspapers, maybe I'll order a cat thing that fits inside it. Lovely sort of upholstered, fleecy. Etc, Etc. And I ordered it from a company which will remain nameless and my name and shame. And then they swore they had delivered it. They probably had, but they just left it on the balcony. They said, no, the GPS shows that this package arrived on this afternoon, that you ordered it. And I said, actually, nobody knocked on my door. I was in the flat at the time and I heard no one. Did they photograph your front door? Because that's something they do now as well as having the GPS point, they photograph your front door to prove that you've been there. Because a neighbour of mine, just before Christmas last year, had something go missing and they sent her a photograph of her front door to prove they'd been there. But that doesn't prove they knocked on the door. Well, no, in this case it doesn't prove that they were there because she had, since that photograph had been taken, she'd put a Christmas decoration on her front door. So that photograph was from a previous delivery. She'd had that thing on her front door about two, so she actually caught them. So you've got to. Well, I had no, no recourse. I lost £27 and they wouldn't, you know, I said, well, you know, I just. I said, I've ordered a few other things that they always leave under a chair or something or a neighbour will take it. And I said, nobody's gonna steal a cat house insert thing. Some people steal anything because they perceived there might be something. But did you pay by credit card? Because you can claim it back if you pay by credit card. I can't remember now, actually. Yeah, it's probably too late now. It was well over a year ago now. But you can actually do that. I believe if you pay by credit card and something goes missing, there's a kind of insurance that goes missing. But they're always used to it anyway. We'll have to check. But I have to admit that I like having things delivered to my front door. I still have a milkman that delivers milk to my front door in glass bottles. Oh, wow. And I love that because I know not using plastic milk bottles, it's good for the environment. The glass ones are reused and I think the milk tastes better. I think it's much nicer not getting any little plastic particles in your terrain. Because they say that if you're taking liquids in, plastic comes away, you know, you get these bottles delivered. Do you. Is that. Is there still a milk float that goes around? Yeah, the milk float goes around. Except the only difference is now you can't leave the note in them in the empty milk bottle overnight. You have to go online. So before 9 o' clock at night and then you can change the order. And also you've got to set up a. A direct debit. The milkman doesn't take the cash. But apart from that, it's the same. What dairy is that then? It's called milk and more. Okay. They were recently taken over by. I think it was a. It was either a Dutch or a. A German company. And I know there have been some problems with a new online system and there has been quite a lot of customer complaints, but overall it's. It's a good service. I think they've just got to get those. Does it cost a lot more? It costs a bit more. It costs 80p a pint, which I think in the supermarket. Is it 50, 50 or something? Yeah, but it's still worth it. But it lasts longer. I think when we used to buy it from a supermarket in plastic containers, we used to end up throwing a lot of milk away that went off. Never happens with the glass. Well, what I find now is you're talking about it lasting longer. I don't leave my milk in the plastic container. I put it in a ceramic jug. In the fridge and it lasts quite a long time. So maybe that's a good reason. Yeah, that it lasts longer because it's not in the plastic. It's colder, isn't it, in ceramic? I mean it's all in the fridge. You'd think, think it would be the same temperature. But surely the coldness of a plastic is not as cold as a glass. Oh, I don't know. It could well be the case. I mean the other reason I thought was because if I bought it from a supermarket and maybe buy a big four pint container to last a week, whereas this with the milkman, it's coming throughout the week so you're getting it, it's fresher. And I like the idea, you know, that you're not sort of contributing to more plastic. More plastic every day. Because milk bottles very definitely get recycled, don't they? Unless they break. And the thing is that milk delivery was going out of fashion and it was, do you know it was going out of fashion though. It was because it wasn't safe for milkman anymore when there were lots of flats and they, you know, the high rise flats and they'd have to leave their float at the downstairs, they'd come back and find all their milk gone. And so lots of milk rounds disappeared for those kind of reasons. Yeah, that's probably true. The other thing is that people getting so much cheaper in the supermarkets as well. But the reason they've come back, very interesting is something to thank the hipsters for. The hipsters like to have everything kind of old fashioned and natural and then they'll be having jugs, you know, in the street. Well, I was thinking somebody might come around with the cow. Park it by your curve and you can go out of milk. Apparently it is hip to have your milk delivered and it's a resurgence in it. And what I've noticed is that this milk and more they've always sold other items and before they tended to be a lot of kind of biscuits and kind of cheap. What I think is cheap, unhealthy food, suddenly it's like organic and really kind of split special handmade things and they totally change around their marketing. The thing is it doesn't work if you're. If they're not. If say it was delivered to where I live, as I don't. My flat's slightly. Probably more awkward to get to. It retracts. This gets a lot of sun during the day. If I was, if it's delivered after I've left in the morning, it would get Overheated. I know we have a little container to put it in. We bought a container that's like. It's polystyrene and then it's surrounded by terracotta plastic with a lid on. So your milk stays cold. Yeah. I still think it can only work for people that are on the street really though it still can't really work for people that are in blocks of flats. Unless you've got two milkmen so that you've got one that stays with the milk and the other one that's doing deliveries because otherwise you know they're going to lose half their stock. They used to carry those things, didn't they, with all the milk in those. And he comes. He probably comes about 5 or 6 in the morning and you wouldn't hear him unless you just happen to be awake early or something. Anyways, ever so quiet the way he's. Oh, that would solve the being early, wouldn't it? When I was watching Open All Hours last night, you know that prayer. Oh yeah. And they. In the credits, you know, the introduction they always have. Or was it the. After the. The program's finished, they always have the milk float going down the road, don't they? Which I thought. Oh, I felt quite nostalgic when I saw it. You'll probably find that you can get your milk delivered because it's definitely on the increase now. And I just thought Kennington is a bit. It's a bit, A bit fashionable around Kennington kind of area where they would buy bottle milk. They're aspiring, aren't they? Well, it's always been quite wealthy parts of Kennington. Hasn't there anyone, anything that's left on my patio? I don't. It's not that I don't trust people but anyone could come up, nick it, you know, especially if they could in the street, regular thing. They'd get to know that it was there. Yeah, but I mean if they're coming at 5 and 6 in the morning, you don't go out that early. So you'd always be there to take it in. It just depends where you are. Have these containers that hide the bottles. Do you know this is going to make me sound so ancient that my dad was a milkman's, you know, sort of helper, as it were. And I've got this photograph of him and there's the milk trolley and the shafts and he's sitting on the shafts that a horse is standing in. That's before milk trolleys used to be electrified. Now I'm sure of the hipster culture. They could start using horses again and selling. That's just what I was thinking. There's some nice feather roses as well. Manure for their, for their vegetable gardens. Yeah. Oh dear. Eventually they'll have stables in central London like they used to. Well, there used to be stables in Peckham where the Peckham pulses. The healthy living centre used to be staples. Well, there used to be dairies in central London. Well, there is a dairy house. There was the express dairies in just off near where the Raw British Museum, that road. Yeah, they used to have an express dairy there. I know there was a huge dairy by the back of Vauxhall, you know where all the. Yeah. So all these dairies around because the milkmaids used to work and it used to sound like it was a lovely job going out in the country in the field milking a cow. But actually they just went to really horrible conditions where the cows were kept indoors and it was all kind of smelly and not very hygienic. Well, it's a bit like today, isn't it? You know, our food that's getting delivered to our door is being produced in horrible conditions for the people working there, I think. Yeah, I mean I actually think that after our break that's coming up pretty soon. I think that would be a really good topic to get onto. Okay, well we're going to have a quick cup of milk and take a break and join us very soon. See you. Bye. 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We've been talking about deliveries from food, milk, cat cushions and more. And I'm not actually a fan of home deliveries because of the fact that I was treated rather badly by a certain company regarding my cat cushions. You're not going to ever let go of that. Although I did have successful delivery. She'll tell you about it again after the next breakup. I had a successful delivery of a. A foot appliance that I had when I had my torn tender. Sounds painful. I'm sure there are other things that were. Oh yeah, CDs. They're not a problem. They just pop them through the letterbox. Well, the only time small things become a problem is when they're Packed in such huge packaging that doesn't need to be the size that it is and then it won't go through your letterbox. Yeah, it's unbelievable. You get this little tiny thing, don't you, in a sort of A4 sized box. Yeah, I think I once had, I sent for a set of Nordic walking sticks climbing to Nordic walking and the sticks had been put into a box that was like 5 foot by 4 foot with all these packages around them and it was just total overkill. My husband even like photographed it and put it on Twitter. And I think all of us have had those examples of Amazon. I think they just have three sizes of packaging, don't they? So you know, if what you've bought is sort of 3cm too big for the smallest they've got, it goes over to the next one and they just put more and more polystyrene in. I just wonder if it's because those people have to work so fast that they just grab the first box. Yeah, that could be true. They can't. But it's definitely very wasteful of the environment. The amount of. Can polystyrene actually be re, recycled or reused? I don't think you can put it. You can't put it in the recycling bin. So it goes into the landfill or to be incinerated. I think they should stop using it actually for packaging. But I mean, what is polystyrene? It is sort of. It's a form of plastic. It is another form of plastic because that's what people used to have. All the tiles in they on their ceilings. Not even that if there was a fire, all these. But it breaks, it breaks up and then, you know, you get these little baubles and then the animals, you know, the birds might think it's bread or something. There's one thing, I remember that when the docks in London had been abandoned, which was when I first came to London and nobody had started building on them, they were just closed and finished. And I went to walk around the areas that were really desolate. But the whole dock was covered in polystyrene floating on the top, various. It is real stuff. And those little beads. Because it does degrade, does it? Well, I assume not. And those little beads, if you ever kind of burst a cushion that's got one of those little beads like cat, they're just everywhere. There's nothing you can do to get rid of the damp. The static is that you just can't get rid of them, can you? The more you try and sort of brush them off, the more they stick to you, or whatever it is that you're trying to brush them off. And, you know, you're right. I've seen it. I've seen lot of those polystyrene bits floating in the sea in Kent and, you know, it's everywhere. It makes me so angry. I mean, what did. What. It used to be straw, didn't it, that was used. Or raffia or. Yeah, but the wrap they use, which isn't. Well, that's so very. Yeah, but before all the plastic that was. Was ubiquitous, it was straw. Straw, sawdust, sand has been used as a packing. I mean, newspapers turn as good. Yeah, yeah. You could use old shredded newspapers, didn't they? They used to shred up old recycled paper. Yeah, there's no use. It would be a really useful recycle all the metros and the Evening Standards, wouldn't it, that get left behind on the trains and on the buses. But I think with Amazon, I mean, has been criticised for the way it treats its staff and for not paying tax. I think somebody should have a go at them, that their packaging could be minimalised and everything should be recyclable, that I think they have had a few criticisms about their packaging already. Yeah. There was a photograph in the metro today. This guy has collected together and kind of. They almost look like artworks. It's a load of rubbish and he's got all the milk bottles that somebody would use. Oh, yes. Did you see an amazing amount that just one person uses? I know it is. I think things like that are really good. I think the more those kind of things are put up on huge hoardings around the place to really make people aware. Because it's so easy, isn't it, to put something in the bin, then put it in the rubbish bin and it's kind of, oh, it's gone. And people don't really take on board just how much this is building up and building up. Well, what should they do with it? Because it doesn't. If you don't recycle it, it goes into a normal rubbish bag and landfill. Yeah. Although apparently there are some councils now, to save money off stopping doing recycling. And people are having to put their plastics into black bin liners again. But they're not all going into landfill. What some of them are doing, which is actually done in my local area, is that there is a power plant where the rubbish is incinerated. It generates electricity. And there's one. You see it near London Bridge. Yeah, there's one. It's at Deptford, I'm not quite sure where. I think it's just in South. It's on Southern Ocean, but. So that's what they're doing as an alternative to recycling is burning it and generating electricity. What happens with the, you know, the outcome from where you can see the chimneys, it pollutes the sky. Yeah. Are they cleaning the outflow from the burning well, I don't know. You can see the smoke coming out. Is it white? Because if it's white. All right. Oh, good, that's reassuring to know. But, yeah, it's actually with all these cutbacks that the local authorities are facing, and the Chinese don't want them, they don't want the plastic anymore. They've got to find somewhere else, something else to do with it, haven't they? Yeah. And apparently also we've been exporting it to other countries who they're paying for them take it away and then they're just dumping it in their own countries and not actually doing anything responsible. So we've just been like exporting our waste with no control over what really happened. Did you see that program on television? Was it last week or the week before? That scientist, that young, she's a young woman, she was looking at plastic, the problem with plastic, and she went up this river and she saw all this river was entirely plastic things floating on it, and she was. She was having a meltdown. She's going, no, I don't believe it. Oh, my goodness. You know, it was quite horrific at the sight of them all. I saw a bit of that. And apparently that was caused by us exporting our plastic to countries. And that's it. It's been dumped in like two or three river estuaries at the other side of the world. And that's causing most of the pollution of the plastic that's going into the ocean. Because there's a huge island, isn't there, somewhere in the Pacific that's miles wide? I mean, I think they should just put it all in a big net and make a new island out of it. The thing is, if you've got that amount of plastic, because it's huge. The world currents bring it all together in this one place and it really is huge. So. So why can't you just start making it into something that would be useful? You know, if you bag it up, I know it'll contain it in some way. Yeah, if you contain it ecologically, contain it and then maybe the fish would use it to burrow in or, you know, even if it was kind of. If all the plastic was actually contained so that none could leach out into the ocean. And on top, they could have sort of like big containers and have earth. They could actually make an island out of it. That's what I mean, that's what I was thinking. If it's that big, you could start putting stuff in there. It could be like a reef of some description. Yeah, yeah. No, that's. It would be good. I think something will be done because it's starting to be the fact that it's not just the fish's guts are filled with plastic, we're filled with plastic. And, you know, it's just as soon as the rich people in the world realise that they're not immune to it, there's no way that they can stop them and their children. Yeah, exactly. Or their children's guts are going to get filled up with plastic, that something will be done about it. I mean, it seems as though the vast majority, that the likes of you and I, just the ordinary person, the way that we generate a lot of waste is through our food that we buy and through our goods that we buy. And we can't do as individuals. We can't, you know, sort of. You just can't go into a supermarket and get everything outside of a bag, you know, if you're going to have a ready meal, unless you go to Morrisons, you can ask, you can take your own containers in. Yeah, but things that are already made, you know, well, you just don't buy them, do you? Well, some people need to, you know, people that are not so able. It's been a lifeline for them, isn't it, to be able to have ready meals already done, but. So you can't take a container in and take the thing off, the film off and put it into your container and take it. Ready meals could be done in cardboard, but that's exactly what I was leading. We can't, you know, as individuals, we can't do the great sea change there, but it's the people that are supplying these things, putting them out for us to buy. Well, the supermarkets would make so much more money if they started to move away from plastic, because more people would buy their goods knowing that they can. I think the critical mass hasn't been reached yet, though, in the consciousness of people, because there's a lot of people that still buy all the stuff in the plastic and don't think about it. I think a lot of people these days, they're very busy, they're short of money and if the supermarket is going to get the easiest, cheapest place that they can take by their stuff and they don't really see it as affecting them. I think there's still a bit of the. Kind of liberally. But now we're moving on to the fact that people think they don't have time to prepare food, which I think probably could be. On to our next topic. I think I was thinking about. People think they don't have the time to shop around or go to a market store. Because I'd certainly like to go to a market store or get my fruit and veg rather than every one that I get. Every time I get tomatoes. Some supermarkets in some plastic container and everything seems to have to be put. Well, there are loose tomatoes and not always. Sometimes you go. And there aren't any loose things. They're all in packaging. Makes it really difficult to. It is. It's very difficult to get loose stuff in the supermarket. Now, I think what you're doing also leading on to the fact of people getting takeaways and getting them delivered, which we were going to talk about in this part, but we might actually get on next time. Right. We're going to have a short break again and we're not going to use any plastic containers to have any tea or coffee. Welcome to Women's Radio Station, the voice of women worldwide. Hungry? An average woman eats about 2 to 3 kilos of lip syrup in her lifetime. Women's Radio Station, we want to hear from you. This is Women's Radio Station. You're listening to Avril Price with Kitchen Sink Spirituality. It's Anna Kennedy talking all things autism and my guest today is Karen Nunn. I listen to Women's Radio station. Women. The possibilities are endless. That's what makes us different. Hi, I'm Valentina Barbacci and I'm the executive Director of Media Matters for Women. We're a registered charity operating in Sierra Leone and the Democratic Republic of Congo, and we produce and share podcasts via Bluetooth on mobile phones, focusing specifically on women and girls excluded from information due to extreme poverty. 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A lot of people now don't want to go to even a supermarket to buy food. They want it delivered, which I noticed a lot more vegetable boxes. Yeah. We were talking about people not feeling as though they've got time to prepare their own food and that's why they're sort of. There's a huge carryout amount of people buying ready meals and also ordering takeaways. And I find that really hard to understand because one thing I always find, if there's a restaurant I like locally, like Chinese or Indian, I get a takeaway from them. I find that the quality of takeaways is way below what has been served in restaurants. And it costs a lot of money. As well as the fact, again, you're getting all this in containers, I suppose usually they're in foil containers, which is more cardboard on top, aren't they? Yeah, recyclable. But I really don't understand people spending all this money on buying takeaways. Often not a good quality. And certainly takeaway pizzas last two times they have been inedible. So I never order, do you? No, I Don't. No, see, I don't. Generally. It used to be an occasional thing if I was busy or got back from a long journey, but now I just avoid them. But people, a lot of people are just ordering them automatically. And it's very healthy. What you said about it being, you know, sort of less than. If you go into the restaurant to eat it, it's not the same quality. That's why I would never order a takeaway pizza, because I think the takeaway pizzas that I've tasted, when other people have ordered them, they're hideous, you know, but if you go to a really good restaurant, you know, Italian restaurant, and then the pizzas are going to be amazing, or even some of the supermarket ones are quite nice, if you're fussy about where you go, they are nice. I think where I've been extremely disappointed is when it's a restaurant that I eat in regularly and think of very good quality food, then you order the takeaway and it's. So they have two different menus almost for the. Well, they're not different menus, but different dishes. It's the same thing you've ordered, but it comes up completely. That's weird. Different. And the thing is, there's travel time, isn't there? Something's never as good if it's 20 minutes afterwards as it would be, as it's just served to you at the table. Yeah, but I think, especially with people, this is the quality. But a lot of this takeaway, it's not very good quality food. And it tends to be kind of high calorie, unhealthy. But this is our culture where we in this country do tend to do this more than you would in France. You don't see this in Italy or France. You don't get people, I don't know who. Takeaways. I have this idea. Spend a long time over their meals. They do, but they eat out. Is that still. Is that still? They. They have their lunch hours. They have proper lunch hours. Do they still. But they're at. Their working hours are completely different. And the same with Italy. They have. They have a longer lunch where they eat at a table. I think this is part of it. It is the kind of couch potato thing where people order in a pizza and just sit on the sofa in front of the TV or eat it. Their desk. Eat it. And they get. Yeah, and then people are getting. Spreading obese. Yeah. Whereas I would never eat. I always eat at a table. I set the table and eat it. And I think it's a shame that people have got to this just like pigging out in front of the Italian grazing rather than this co formal meal. People are really pressurised today in defence of people that do that kind of thing. You know, they work long shifts or they work night shifts or they've got, you know, there's a couple of them, there's, you know, they sometimes don't even come and see each other. They're sort of working different hours and there's the children and it's not the same sort of family setup that it used to be. I agree. It's not the family where mother is the there and she starts at 4:00'. Clock. The mothers. Generally people do not have culinary skills. No, they don't. You know, I agree with you. Why have they not got culinary? Because they're not taught it at school. Well, there is that, but it's also that the whole culture over the last decade, few decades has changed that. People don't have the time to do all that cooking and baking that they used to. I agree, they don't have the time to do. I mean, though, I. When you look at some of the programs on television, like, you know, Great British Break off, people obviously do it and they enjoy it because there's enough. You know, those programmes are very popular, but it's not like everyday. No, no, but I, I still think that the lack of skill, the lack of skills in cooking, even like basic people do not know they're not taught it at school anymore. Well, they do have cookery still at school. Not like we used to. I used to make. Yeah, I thought they did. But if you think about a jacket potato, you've just got to scrub a potato. You've got a microwave oven now, haven't you? And put it in the oven. So how difficult is that to create a healthy meal? But people don't seem to think in that way. And I also think. Yeah, but that doesn't take any time. Well, it takes about an hour to do a baked potato. Potato. No, but if you have a microwave, that's. They're horrible in the microwave. But it does take most preparation time. This is why I think Jamie Oliver is on. You know, he does keep saying this, that you don't need to spend a lot of time. Who's that other young chef? How long does pasta take to cook? You just put it in a pan of boiling water and it chop up a few boils away and it's much cheaper than anything getting. I think there is. I think there is a Kind of lust for this kind of food that's very kind of salty and fatty and has all these artificial flavors. It's almost like children demand this as proper food. I heard a child at the bus stop complaining that they'd been given chips at school. And they were complaining because all that had happened was that they'd chopped up potatoes and then fried them in fat. They were complaining that there was no kind of, you know, flavoured, floured coating them. They were just too. They were just chips. Yeah. Which are great. That's why I like just chips. But people seem to like this. It's like overstimulated taste buds, which. Well, it's like when you go into the local shop, isn't it? You see the bank of choice of crisps. Yeah, they do add a bit sizes, flavors, but they're all pretty disgusting, unhealthy stuff. I mean, this is where we've taken off to the States. Because I remember when I first went to live there and walked into a supermarket, I thought, wow, what a wonderful selection of stuff. And then I realized it was a great variety of different sorts of crap that. Hundred types of fizzy drinks, drinks or crisps or whatever, but none of it was anything that's beige is bad because I went to, you know, you go to these, like, you know, meals, you know, like for parties or anything like that. You see all these beige food. There's no color. There's hardly any salads. It's like sausage rolls. Oh, I see all pastry. It's called beige. They call it beige food. And. Yeah, I was trying to visualize what food I was looking at. I mean, I. I agree with that in a way. A lot of these kind of like sausage rolls and pies. Yeah, no, I. I paste it. It's what I call party food that you see most people go by, you know, and my sister was having. Where she lived and her old last care home, they had this farewell, you know, for the home that was closing all the food. And I looked at the table and I thought, that is just crisps. It's crap. Sorry. Oops. You know, there's no colour, there's no diced up, you know, tomatoes, salad. You could. Nothing. It hardly costs anything. No greens, no green stuff. No, you know, green peppers, yellow peppers. No rainbow food. No. And it's not any more expensive. No. And that. That is bad in a care home where they are to have nutrition guidance for food. But maybe party food, they didn't think. But no, I agree with you because usually when I go to Parties because I can't eat wheat. I'm intolerant to it. You find nearly everything has wheat in it, so I can't actually eat any of that rubbish anyway. And I kind of look to see if there's some carrot sticks hidden somewhere that I can eat. But it's. Yeah, it's a problem. But I think with that kind of food, I think traditionally it's been seen as booze soaking food. I think where people go to parties and they're. Soak up the alcohol. Yeah. And it's put there to soak up the alcohol. But it's pretty disgusting, isn't it? But then the thing is, I'd heard the term beige food, but then pasta's beige and that's good for you, is it potatoes? I thought pasta must be a healthy food. It depends on the size. Egg pasta, if it's made properly, you know. But the stuff that you buy with a wheat, you know, the dry pasta isn't that healthy, is it? Well, it's just another form of carbohydrates. You can have rice, you can have pasta. I have lost weight since I've stocked. I mean, I did have a nice little olive roll today, but actually I've lost weight since I've stopped eating bread. Okay. Maybe one sandwich a week. Yeah, no, I think you're right in terms of like, something like pasta is a carb, but it's a healthy carb. You're better off to have a portion of pasta than a portion of chips. Oh, yes, that sort of thing. But yeah, if you eat less carbs or a potato that's boiled rather than, you know, baked or fat. Right, yeah, yeah. Something like a boiled. I think it's how you cook the food, isn't it? That makes sense. And what you add to it as well. Because also with the pasta, it depends a lot on the sauce. You can do a kind of tomato sauce that's quite healthy, or you can do something like carbon dioxide. Yeah, Portions are very important. But you do need carbs for energy. That is quite important. The carbs sort of render down to sugars, don't they? And we need the sugar for the energy. Yeah. And it's better to get your energy through that than the sugars. So then I don't think carbs are the great evil. No, no. I just think it's how you. And how you cook them, the type you are. In portions. Yes. And I think the size of portions is something to be looked at because people do seem to eat huge amounts. They do actually If I go into a restaurant, I'm often very overwhelmed by the portions. I can't think of a starter and eating the main course as well these days. Right, biscuit time. See you soon. Nice. That's really. WRS Women's radio station Voice of Women Worldwide Sarah's Universal Soul Show. What does your soul or spirituality mean to you? 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We give practical help to get people back on track. Whether you're thinking of having a baby, trying to get out of an unhappy relationship or just unsure what benefits you may be entitled to, we can help visit turntousous.org.uk WRS Women's radio station Voice of Women Worldwide women's radio station is a not for profit community interest company. Supporting women is our passion. We're currently welcoming donations to help towards our running costs to keep this important initiative alive. To donate simply head to our website. Every little will help. Okay, here we are again. And we enjoyed our biscuits. Well those two ate a lot more than I did. But one of the things that people might think that they're being healthier these days because there are various organisations sort of delivering food to your door from a particular restaurant and they might be thinking that they've got a better quality of food and they're getting food from a restaurant that they know they like what this restaurant cooks. But evidently it's turning out that a lot of these restaurants are outsourcing this food that's delivered to your door to other organizations. And the people that are working are in awful conditions like sort of tin containers, no windows, the usual very, very low pay. And it just seems as though every reasonable idea that comes up, the people that are making the money on the back of it find some way of turning it into a nightmare for the people that are providing the service. Yeah, I heard something this, that most of the takeaway food done, unless you know it's your local independent restaurant, is done on an industrial estate quite often. And I think that worries me because who's overseeing it? I mean a health inspector may turn up every now and again but I don't want people food that's produced on some kind of industrialistic buy low paid stuff because you don't know what's, what sort of quality. It's going to be like are they going to be hygienic? Are they going to put something awful in it because they hate their terms and conditions. Well, I think, I think it's just there's always that to consider. Is that spitting in the soup before? I think there's a lot of rest on that actually. I don't think it's just industrial streets. I think if you were to go back behind the scenes of most restaurants, even fairly good ones, you would be shocked at the. Well I heard that you have to judge, you have to judge a restaurant by their conveniences. If they've got clean loo's, they've probably got clean kitchens. I know I just recently gave a pub in a seaside resort I visited recently a very bad review because it had been quite mediocre. But then to use the conveniences before we left and we both came out they smell so much. So I've never eaten there. If I'd have visited the toilet first. Yeah, I think that's. They do need to keep clean and sometimes you sort of see that they're using toilets as well as a sort of storage area and you think, what are they storing here? Sometimes. Yeah, yeah. So germs. Well, you wonder if sometimes it might be, you know, what they're going to use to cook the food. I think the thing is, with the catering industry, it's always known that it's been hard work, long hours and not that well paid. But you can tell if you're going to a restaurant and there's a good flow of food coming out of the kitchen and things happening and sometimes where you can actually see people. Oh, they're amazing. Those. When they have kind of like a carousel in the middle and that's the kitchen and you can see, you can actually see what's happening. Or sometimes you have to go to get to the torch, you have to go to sort of corridor, take your past kitchen doors, see what's going on and that's it. And I think it always. But it always has been a tough, underpaid and bad conditions as well, because it's of necessity. They always very hot, aren't they? And quite often they're sort of in the bowels, so there's no kind of proper ventilation for them. But they seem to put up with it, don't they? Because they. But I think you can tell them also the state of the cushions or the state of the kitchen, what you've still got on your mind, the state of the kitchens by, well, the quality of the chef's clothing, you know, their aprons are dirty, as I've seen. I've seen chefs standing outside the door of a restaurant having their cigarette filthy, you know, and you think, I bet you they don't wash their hands when they come back. I, you know, a great one in, you know, soap and water. I know. It's one thing I actually do think about that you are. If you're eating out, you're heavily dependent on the people being honest and clean. And I think, you know, the more people are eating out and getting takeaways and also things are maybe cheaper and people are being paid less, the more these standards are going to slip. And I actually don't want to leave myself open to that. I'd rather cook my own food at home. And I know where it's. Well, my sister recently went to an ex work colleague's farewell party. Where she hired in a catering company. They had superb food, curries, things like that. But everyone went down, apart from the people that had avoided the chicken curry. They all went down with terrible food poisoning. And my sister has a cast iron stomach. Even she was suffering. The following day she hadn't cooked the chicken because it had been transported from London to the coast, so. And reheated and probably reheated. There's nothing wrong with that. Well, you're not really supposed to reheat things. Well, you have to. If you're a caterer, you've got to reheat food that you might have prepared earlier. Yeah. It's just that you've got to make sure it's ready. That's it. I don't trust them. If I ever get sort of chicken that's a bit lukewarm, whatever, I won't eat it. But I have to say, there's another thing with this pub that had the smelly toilets. They also, my husband ordered an eaten mess for a dessert and it came up warm. And we worked out what they'd done was that they were using frozen berries. They put defrosted them in the microwave, then they just mixed up a bit of cream. Lazy. And it was disgusting. And he said, oh, try a spoonful. I said, no. And I say, don't eat it, you'll get food poisoning. Because warm cream is really bad for it. Of course he has a customer, so he was. And he was okay, but I wouldn't have touched it, but I couldn't, you know, you've got this warm cream and smelly toilets. Oh, I tell you what I did. I did put all this on TripAdvisor, by the way, if anybody wants to look it up. That Eton Mess reminds me of time I went to this very nice spa place in Dorset and on the menu that evening was Eton Mess. Now, I love Eton Mess and normally when I've had it before you've had a good, you know, nice bowl full and it's delicious. So it's well done, you know, if it's well made. And what I had was small, flat meringue base with a few berries on it with some cream on the top. Now that's not an eaten mess. No, no, it should be broken up, the meringue. And so I complained because it was a lot of money and I said there was hardly anything there for it. I said, I think five mouthfuls and it was gone, you know, the way I eat. So the following day they sort of apologized and they gave me enough and it had exactly the same, hadn't improved at all. So it's like I did complain again but you know it's like it's. Enjoy that rest. Well I was just thinking about that cheese that I got put on my, in front of me. It was all mouldy. Oh, that was your breakfast? Because I thought it would be really nice or contemplated kind of breakfast. Ham and cheese, mouldy cheese. And I, I didn't. I don't think I'm a particularly good cook. I mean I'm, I'm, you know, all right. Oh, you're very good. I really enjoyed the last. But when you look at the standard of cooking in most restaurants, you think actually I've paid a lot of money for rubbish. It's not actually that difficult to make something nice, is it? With a bit of care. Yeah, I agree. A lot of it's a substandard the food that you get and I think the choice also restaurants make the, the you know, they have too much to choose from. You want to make a few good, you know, change the menus maybe every week but have less to choose from because a lot of them just have pre prepared frozen things that they're just eating up the chains and I even know and even all the vegetables and everything come frozen and sliced up in the pizza chains and things and they just throw everything on. So nothing's actually properly made in some And I think the prices they're charging they, they should be. But it's like when you get to the good old fashioned restaurant where each meal is made to order in the kitchen and it's really good quality. That really, it is, that is really not. And I think people just don't want to wait, do they? Because if you, if that's the case then you're gonna have to wait for your food to be cooked. And I think people just want it now, don't they? They want to nip in, have a quick sort of fill up with food before they. Well I've never ever been to, I have to. I've been to some nice restaurants but I've never been to one of those high, you know, class restaurants where it's more of a cuisine, you know. Well that's, you know, I go on these, we joke about, jokingly call them ladies who lunch. I've got three friends and the four of us go out for a meal once a month and there's those kind of restaurants that we go to and you know that it's being cooked there and then and nothing's been frozen beforehand and it's absolutely delicious. It's nutritious and it really fills you up. It's beautiful. It is nice. And I think if in the restaurants like that where they're run well, yeah, you will get your food in a reasonable amount of time, maybe 10, 15 minutes. Yeah, no, you wait more than that because they are sort of cooking it from base. Some of them. You, you do. I mean, but then if they actually get into a mess in the kitchen or something goes a bit wrong and then you're waiting like half an hour, then that does get uncomfortable. But I think there is, if they're a well run kitchen, they've got everything there to hand that they just grab it on, put it together and stick it in the oven. So I think that does vary. I mean, I more often than not find myself at Turkish or Greek restaurants and I always find that their food is gorgeous. Yes, they are very good. And they seem to really. They, they kind of relish their food, don't they? They sort of revel in their food. They really love it. And it's kind of. They want. There is, there is. You know, they're sort of really kind of proud of their food. So they want it to be good for you. I think that, I think most of the food that I got to eat will be somewhat of ethnic food in this country. And often, it's sad to say, but still, often English food is not worth paying for because actually I just think often I might as well just go to Wetherspoons because it's cheaper and you know what you're getting. And I've ended up paying a lot more in some restaurants for something that isn't really anything significantly better than what Wetherspoons are turning out. There are any places that do things like hot pots and you know, sort of really old fashioned food. Anyway, I'm sure you can find. I'm sure the hamsters know. Yeah. Well, we're going to put a potato in the oven. Oh. And we're going to finish in three minutes. Two minutes. Welcome to women's radio station, the voice of women worldwide. Hungry? An average woman eats about 2 to 3 kilos of lipstick in her lifetime. Women's radio station, we want to hear from you. This is women's radio station. You're listening to Avril Price with Kitchen Sink Spirituality. It's Anna Kennedy talking all things autism and my guest today is Karen. No, I listen to women's radio station. Women, the possibilities are endless. That's what makes us different. Hi I'm Valentina Barbacci and I'm the Executive Director of Media Matters for Women. We're a registered charity operating in Sierra Leone and the Democratic Republic of Congo and we produce and share podcasts via Bluetooth on mobile phones, focusing specifically on women and girls excluded from information due to extreme poverty. We empower those living in rural areas with media that transforms how they access, own and share information. To find out more and be part of this movement, come check out our website@mediamattersforwomen.org. Women's Radio Station is passionate about communication and we'd love any thoughts and feedback on our programs. Email presenters womensradiostation.com if there's a topic you'd like to hear about or want to contact your favourite presenter, do get in touch. 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