Studio Time / Gail Boenning & Manu Satsangi — The Gift of Shared Kindness

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Episode notes

Growing up, neither Gail or Manu would have identified as an artist or creative, but over time, both of them began to listen to the quiet voice inside them that realised they had ideas and gifts worth sharing.

After getting to know each other during an online creative workshop earlier this year, they began looking for projects they could collaborate on.

One such project is The Gift of Shared Kindness, a product inspired by a creative Christmas gift Gail made for her father a few years ago. It’s a gift you can give to someone who doesn’t need more stuff in their life. Instead this is a gift that is designed to be re-gifted in a way that Gail and Manu will explain - the beauty here being that the more you give it away, the more valuable it becomes.

As a special bonus, this is the first episode of Studio Time that comes with a free recipe! You’ll find instructions on how to make Gail’s exceedingly satisfying snack mix in the show notes below.

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Find and follow Gail & Manu online:
Gail: Born Free Newsletter | Manu: Instagram

The Gift of Shared Kindness:
Etsy Store | Shared Kindness stories on Medium

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Show Notes from this episode:

Sweet & Fruity Snack Mix

10 oz  Sunflower Seeds10 oz  Pumpkin Seeds8 oz  Almonds, sliced10 oz C Dried Montmorency Cherries10 oz C Dried Wild Blueberries1/3 C Maple Syrup1 tsp Vanilla1 tsp Cinnamon Mix seeds, nuts, syrup, vanilla and cinnamon in a mixing bowl.  Place on shallow rimmed baking sheet.  Bake at 250 degrees for 30 to 40 minutes.  Stir at 10 minute intervals. Cool.  Stir in dried fruit. Package.

Sweet and Savory8 oz Pecan Halves8 oz Whole Cashews8 oz Whole Natural Almonds2 tsp Dried Thyme2 tsp Dried Rosemary1 tsp Sea Salt1/2 tsp Black Pepper¼ C Maple Syrup Mix all ingredients by hand in a mixing bowl.  Place on shallow rimmed baking sheet.  Bake at 250 degrees for 30 to 40 minutes.  Stir at 10 minute intervals. Cool and package.

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You can visit the show website at www.studiotimepodcast.com | Email any questions or feedback to [email protected]