Dirty Linen - A Food Podcast with Dani Valent

Catie Gett (Muesli whisperer and naturopath) - How did ‘health food’ get so off track

Dirty Linen - A Food Podcast with Dani Valent

Show Notes

How did ‘health food’ get so off track and became expensive, elitist and anxiety inducing?

Muesli whisperer and naturopath Catie Gett recently made a scary leap from the wellness world’s cool kids’ table to the very real world of sharing budget-friendly recipes for people stretched by a cost-of-living crisis. The Staple Store Cookbook is enabling, accessible and anxiety free.

https://www.instagram.com/catie_gett/?hl=en

SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES

https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5

Follow Dirty Linen on Instagram

https://www.instagram.com/dirtylinenpodcast

Follow Dani Valent

https://www.instagram.com/danivalent

Follow Rob Locke (Executive Producer)

https://www.instagram.com/foodwinedine/

Follow Huck (Executive Producer)

https://www.instagram.com/huckstergram/

LISTEN TO OUR OTHER FOOD PODCASTS

https://linktr.ee/DeepintheWeedsNetwork

Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.

Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

More from Dirty Linen - A Food Podcast with Dani Valent

Oct 11, 2026

It's not easy opening a small business in a new town, especially when you are a chef-turned-waiter and sommelier. How is Galia Valadez managing the journey at Barro, the Mexican wine bar she's running in Adelaide with her husband Alejandro Huerta? As part of Dirty Linen's state of hospitality series, we talk culture, money, producers and emotion.

Oct 6, 2026

With more than 20 years cooking experience, Sam Homan is now executive chef at Joseph’s, a contemporary but grand restaurant at Werribee Park, outside Melbourne. We talk about an industry in transition: punishing long hours have been reined in but that makes it hard to skill up young chefs, even if they’re keen. What to do?

Oct 4, 2026

What's the future of the independent neighbourhood bar, bistro or cafe? How resilient are small local businesses in today's hospitality industry? We talk it through with Ali Currey-Voumard, owner and chef at Table Bar & Bistro in Castlemaine, a regional restaurant in a record store.

See all episodes →