About this episode

Trinity Mouzon Wofford discusses the importance of slowing down to protect mealtime and shares insights from her journey in building a wellness company.

What if the answer to feeling too busy isn’t making everything faster, but choosing one place to slow down? Trinity Mouzon Wofford, founder of Golde and author of Eating at Home, joins Catherine to make the case for protecting mealtime in a culture built around convenience. They talk about taking a real lunch break, shopping at the farmers market and why it's work soaking your own beans. Trinity also shares what she learned from building a wellness company during a period of explosive growth, separating her identity from her business and writing her first cookbook while becoming a mother. Plus, she explains “component cooking,” her practical alternative to traditional meal prep, and how a pot of beans, rice, pickles or a simple herb sauce can make home-cooked meals possible on even the busiest weeknights. It’s a candid conversation about convenience, all-or-nothing thinking and why making time for food might be more radical—and more necessary—than ever.

People in this episode

Host: Catherine Smart

Guest: Trinity Mouzon Wofford

Topics covered

• cooking at home
• wellness
• mealtime
• convenience
• component cooking
• farmers market
• work-life balance

Keywords

• cooking
• home meals
• wellness company
• meal prep
• farmers market
• lunch break
• component cooking
• beans
• rice
• cookbook

Mentioned in this episode

Organizations: Golde

Books & works: Eating at Home

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