My Eco Story
My Eco Story explores the intersections of ecology, psychology, and narrative. It seeks to mine the depths of the human heart and the expansiveness of the human spirit while honoring and co-creating with the more than human world.
Every month, My Eco Story takes you on an adventure with a variety of guests who share stories about their path to eco-consciousness, and how they use their talents, gifts and insights to evolve our culture, our systems, our cities and our imaginations.
We hope their passions are contagious, their stories compelling, and their ideas inspirational. Perhaps today’s guest will also motivate you to take action in some way. Meanwhile, My Eco Story aspires to open a portal for you to reconnect with nature, the Self, and one another.
My Eco Story
Sustainable Food Systems: Nourishing Our Planet, Our Community, and Ourselves – A Conversation with Chef Ambassador Danielle Leoni
When we talk about food systems, we often focus on production, distribution, transportation, marketing and retail. We think in terms of mechanistic systems.
But ecosystems are built upon complex symbiotic relationships among the soil, insects, plants, forests, waterways, oceans, invertebrates and mammals of this planet. These relationships also include the connections and dependencies we have with one another as humans in community, and as humans in nature.
Sustainable food systems embraces these connections and dependencies. And My Eco Story's guest, Danielle Leoni, has long been dedicated to shifting mindsets and behaviors around how best to source, prepare and serve food.
But that's only one chapter of Danielle's story.
As Chef Ambassador for the Asian Seafood Improvement Collaborative (ASIC), Danielle's mission has become global in dimension. She passionately advocates for small farmers around the world who's methods contribute to a sustainable future – or could if provided the right resources.
Throughout the show, Danielle shares her professional and personal experiences and how they have catalyzed epiphanies about community, self-care and accountability. We also juxtapose the myth of 'rugged individualism' against the realities of deeply embedded interdependence and connectedness.
But perhaps most importantly, this conversation reflects on how each of us has the power to create a better planet one small decision at a time.
We hope you enjoy our first episode with Danielle Leoni.
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Links:
Danielle Leoni, Chef Ambassador & Sustainable Foodways Consultant
Website
Instagram
Linkedin
Dom's Cooler Cuisine Challenge
Danielle Leoni in Indonesia (ASIC video)
PBS NewsHour, “Tipping Point: Fisheries on the Brink”
My EcoStory explores the intersections of ecology, psychology and narrative. It seeks to mine the depths of the human heart and the expansiveness of the human spirit, all while honoring and co-creating with the more than human world. Every month, my EcoStory takes you on an adventure with a variety of guests who share stories about their path to eco-consciousness and how they use their talents, gifts and insights to evolve our culture, our systems, our cities and our imaginations. We hope their passions are contagious, their stories compelling and their ideas inspirational. Perhaps today's guests will also motivate you to take action in some way. Welcome. I'm your host, Faun Finley.
Faun Finley:My guest for the very first episode of My EcoStory is Danielle Leoni, a celebrated American chef and culinary leader who has been featured in print, radio and television, including NPR, ABC, PBS News Hour, and the show Chopped. She was also recognized as a semi-finalist for the James Beard Foundation's Best Chef Southwest. Danielle is passionate about food, but she is also fiercely committed to making food systems more sustainable, equitable and healthy. Danielle's work is global in dimension. She advocates for sustainable seafood as the chef ambassador to ASIC, the Asian Seafood Improvement Collaborative. She also assembled a sustainable seafood chef army with Goodfish and is a member of the James Beard Foundation's Smart Catch Chef Advisory Committee, among a few other committees, task forces and the like, all focused on sustainable seafood. What drew me to Danielle, beyond her achievements, was her infectious energy and enormous heart. She cares deeply about people and about our planet. I am so very excited to have her on the show.
Danielle Leoni:If you choose the good apple, you're also choosing a better life for that person that grew your apple, that picked your apple, the person that packed your apple, the person that transported your apple picked the good apple. And you're not just doing something for yourself, you're voting for a better planet.
Faun Finley:Danielle, welcome to the show. So happy to have you here.
Danielle Leoni:Thank you, I'm so pleased to join you today.
Faun Finley:What cultivated your intimate connection with food?
Danielle Leoni:The seed was planted way back when I was a little girl, grading some pecorino romano for my granny. There was this special kismet, something that would happen to all these people. There's a lot of them, and they're Italian American and they're loud and they're very opinionated. But when meal time came, there was this beautiful harmony And when you sat around to pass the meatballs and the salad and the pasta, there was this amazing connection I felt is unbreakable. For me, real connection was through sharing a space or a seat at the table.
Faun Finley:Through your restaurant? were there also some other connections that you made as an adult?
Danielle Leoni:There was a different perspective on the food and I had to learn how to cook my own meal and make my own table. That became a very big table. When I opened The Breadfruit and Rum Bar, I was suddenly in charge of creating a meal every night, six nights a week, for thousands of people. That responsibility was tremendous. A little known fact is when I opened my restaurant, I was strictly following a vegan diet and my restaurant was not a vegan restaurant. So Danielle had to figure out how to use source food responsibly for so many hungry bellies. Knowing my farmer really was the answer. It was the solution from then on. Those farmers kind of were like my family.
Faun Finley:How did you meet these farmers? Was there a farmer's market across the street?
Danielle Leoni:It sounds too easy, doesn't it? Oh, it was just across the street. Yeah, it's a great story. It's the downtown Phoenix public market and it really was across the street. from my restaurant I can buy fruits and vegetables and chicken and grass-fed beef. I can buy everything cheese, mushrooms, the grew mushrooms. I was like this is amazing.
Faun Finley:And then was there one point where you decided I'm only going to source from these farmers. How did you come to decide to change your sourcing?
Danielle Leoni:When we opened I, wasn't a chef and I wasn't a restaurateur. I've never been to culinary school, I've never cooked in a kitchen, i never had a chef friend. I didn't do any of that. I was a vegan yoga teacher Great. My partner was born and raised in Jamaica. He's very tropical focused. We're like well, where do people get food for restaurants? We went to the big box store. If you have the mindset of a yogi who lives on wheatgrass and then you see the rows of the big box store, it made my heart like disintegrates. We're like oh my God, what are we going to do about this? I ate from the farmer's market and I thought, well, why can't I?
Faun Finley:So Danielle was asking why couldn't she create a healthy style of eating at a restaurant, the same that she had long embraced for herself? Even if it wasn't how restaurants were supposed to do things, it was what she wanted to do to align with her values.
Danielle Leoni:Who really cares if it's inconsistent? Why does something always have to be on the menu when you show up? Who cares if you're out of whatever? Who cares if you're out of chicken? Who cares if the salad is sold out? It's not the end of the world. It's the reality of the world, that food isn't endless. So you know what, when people come into my restaurant and I was sold out of something, i would be incredibly proud. I couldn't tell them quickly enough why we were sold out with the biggest smile, and I taught every one of those people on our team why they should also be proud of it.
Faun Finley:That's wonderful. That is not usually the mindset, So you really did shift things. I bet a lot of people responded well to that or got used to it and came to appreciate it.
Danielle Leoni:There was also a big chunk of people that were very upset and left a lot of poor reviews for my little restaurant that was just trying to do it well.
Faun Finley:Danielle also shared that, despite those reviews, her approach to food became a powerful differentiator, contributing to the restaurant's success.
Danielle Leoni:What I wanted to do was honor Arizona and honor Jamaican culture by finding where those two intersected. So I would buy everything local and present it in a Jamaican way, which might sound weird but certainly was fun.
Faun Finley:You sound like you were already on the road to sustainability. How did that become, I guess, a conscious passion for you, And what inspired you to make it your primary focus, including going to grad school and getting an Executive Masters in Sustainability Leadership?
Danielle Leoni:I had a message that wasn't common. Every time I would be on the front page of the Arizona Republic. I was delighted that the story of sustainability in food and local foodways was being shared, But it really just broke my heart that I was the one. I just thought, if I want to take this more seriously by enacting a bigger change or more, something more substantial, I'm going to have to be seen as a professional outside of the kitchen. The Executive Masters in Sustainability Leadership is exactly the training I could use to be more strategic. Could I take it to the next level? Could I be a part of another organization, something outside of mine, and really collaborate in a smart way to help them become more sustainable? Can we make this beautiful sustainability snowball grow? I wanted to be bigger And I said I am willing to invest my time and my money so I can make a strategic case for more sustainable practices.
Faun Finley:And speaking of being involved with other organizations, you've been involved with the James Beard Foundation in myriad ways. In fact, on your press site they're listed 26 times, I counted. So would you share how that relationship first blossomed and how it has evolved?
Danielle Leoni:Yeah, absolutely. It was always the James Beard Foundation that stood out for me. I know a lot of people trip over themselves for a Michelin star or a Michelin recognition, But for me it wasn't. It was always James Beard, because they seemed so nitty gritty, down to earth, toe- to- toe as chefs. They were launching a sustainable seafood program called Smart Catch. They were looking for people to help pilot it.
Danielle Leoni:I started with their Smart Catch program and became a leader – the only leader in the whole region for their Smart Catch program for sustainable seafood. I moved on to their chef's boot camp for policy and change and I learned more about how to advocate for better policies. They really helped to hone my skillset to become an advocate for good food. We can all have opinions, We can think something, but how do you actually do something about it? That's why you see Beards so much on my page. I love them to pieces because of their good intentions and the actions they take. They were my home away from home and just been so fond of them and the work that they do.
Faun Finley:Coming back to your role as chef ambassador for the Asian Seafood Improvement Collaborative, which is ASIC right.
Danielle Leoni:Yes, ASIC.
Faun Finley:Can you share what their mission is and what resonated with you about it?
Danielle Leoni:It recognizes all these Asian, very small scale farmers that are actually raising shrimp properly, meaning responsibly, in harmony with the planet. So it's a symbiotic ecosystem. It's amazing you see these farmers just wade through the water and they harvest these shrimp out of hand woven baskets with such intensity of love and care and pride, but they don't have the money and they don't have the resources to be certified. ASC [Aquaculture Stewardship Council] is awesome and it does a lot of wonderful work, but they miss all these other people like the everyday people who are just coming up. And I really felt such an alignment with them because I started my business from scratch.
Danielle Leoni:I didn't have any money. I worked every day, six days, seven days a week, 14 hours a day sometimes, because I didn't have enough money and I didn't have resources and I didn't have support and I had good intentions and it's very hard and it's easy to fail And that's what ASIC does is they go in and if a farmer is interested, they'll say show us what you're doing, there's no consequence, there's only benefit. We're gonna help you. They have a traceability system. They help find markets for these shrimp. I was able to partner with them to be their ambassador for some time and I went to Indonesia with them, hung out with these awesome farmers on their beautiful I mean, it's like a zen retreat these farms.
Faun Finley:There's a video on this for anybody who wants to watch it, and I highly recommend it. It's a wonderful video.
Danielle Leoni:It's beautiful, isn't it? It's like it really is transportive. And I think like what ASIC does is really critical to bringing the planet to a better place and also just bringing better food to your plate. I don't need my food to be certified sustainable. I don't need my food to be certified or get it. I just need that person who's growing it to do it responsibly. I need to trust it.
Faun Finley:You need to know the story behind it. Yeah, exactly. What I'm hearing is the very systems that we hope sustainability will fix can also do the opposite and leave people out, create inequity, and we have to keep an eye on that, and we also are undermining the whole point of the movement. Would you say that that's a fair assessment? I absolutely would.
Danielle Leoni:It's really the crux of the matter. If you're interested in eating well for yourself, there's always that benefit to the planet and it's not easy to navigate our food system or our food supply. I don't think the answer is certified like USDA, or organic, or certified ASC or MSC [Marine Stewardship Council].
Faun Finley:Danielle is not against certifications, but she does not believe they're the only or the best way to ensure that seafood is sustainable.
Danielle Leoni:The answer is people being held accountable and there has to be transparency. We have basic, thankfully for that, and we have all those small farmers out there trying to do it right.
Faun Finley:Locally grown food and organic food have long been a focus of the sustainable food movement. But from what I've seen and heard, you have a slightly different take on local And so, in light of your knowledge of food systems, your experience as a chef, and working with ASIC, what do you now consider local?
Danielle Leoni:Local for me is who across this globe is doing it properly? And transportation of our food is such a tiny percentage of our concern when it comes to greenhouse gas emissions and global warming, it's not the transportation, it's the production of the food.
Faun Finley:Greenhouse gas emissions from food production are at about 83%, whereas transportation of produced food is estimated at 4 to 11%.
Danielle Leoni:If you want to support a good environment, the health of yourself and your community, you want to find the food that is being grown with the highest integrity possible. I might go to my farmer's market, but I'm not going to always just buy it because I found it there or because it's local.
Faun Finley:There is a perception that it's important to eat local. Transportation is such a drain on resources that creates greenhouse gas emissions. What you just shared is it's not as big a piece of the pie. Could you elaborate on that?
Danielle Leoni:Absolutely. Pick your food well – that's what's going to have an impact. It's going to impact the health of people across the planet because they don't have to inhale pesticides or live with pesticides. The land isn't doused in chemicals, which goes into our local waterways, that feed into bigger waterways, that feed into our oceans. Every farm leads to the ocean. Pick food well over anything else, [pick] responsibly grown food.
Faun Finley:And without chemicals.
Danielle Leoni:Yeah, that's what that means responsible, right? It's not poisonous. If I presented you two apples and I had each one in a bowl and one was sitting in a bowl of pesticides and one was just in a bowl of clean water, I mean, would you pick that apple sitting in a bowl of pesticides?
Faun Finley:I love how you simplify that. As you said, our food systems are so complex, you could just shut down trying to figure it out, trying to navigate it. But if you break it down to: Would you choose an apple in a bowl of poison, in a bowl of chemicals, or would you choose an apple in a bowl of water? It's a really easy decision. I think so too.
Danielle Leoni:If you have that opportunity to do it.
Faun Finley:Let's come back to your story. The pandemic was a major disruptor, as it was pretty much for all of us, but oftentimes walking through fire is what opens us up to real growth. What wisdom or epiphanies did the experience give you access to, particularly if they're ones you now live by?
Danielle Leoni:Most of my adult life I spent grinding in a kitchen putting out fires. I always thought, if I just do it one more day, one more week, one more month, one more quarter, one more year, it's just going to be easier. It's not going to always be something that's on fire And, for whatever the reason is, it never did. Not to say it wasn't successful, because I really was. I had more than I ever dreamed of. I had the recognition from James Beard, I was in every magazine and on TV and I was doing cooking shows. I saw progress in my food system and it's everything you want . It was the American dream. I was just always told that's how you have success. Like my family is about hard work and determination. But if you ask my grandfather about it, he never said anything about happiness. He just said you're going to make it, you're going to have security right, And so, coming from that kind of family mentality, i was doing really well and everybody was proud of me.
Danielle Leoni:And then, in March 2020, the city of Phoenix closed down my restaurant, along with everybody else's, for the pandemic. The first time in over 12 years, really, I didn't have anywhere to go or really anything to do. It seemed like never ending right. I always thought it was going to go back to work, it was going to open And I actually fought for restaurant relief.
Danielle Leoni:That's how I occupied myself, but ultimately I was just not busy. There's no way you could ever be busy and I just thought, oh my gosh, this is amazing. I thought forever, if I just kept sacrificing myself for the greater good, it was going to break and it would be time for myself. Through that pandemic, i realized that I have to actually work on myself, meaning take care of myself, if I was going to have a bigger impact on my planet or my community or anybody really. My uncle is actually a Taoist grandmaster. When I wanted to be a vegan, he actually came in to counsel me and said listen, kid, you're not going to be able to save the chickens if you can't save yourself. And I was just like what in the world is this man talking about? But I finally understood it.
Faun Finley:I get that. My grandfather said so many things. Growing up I thought he was crazy and now they make perfect sense to me and I didn't appreciate them back then, but I kept them in my head.
Danielle Leoni:Yeah, that's the truth of it. I had more than I could ever dream of. I just was so fiercely focused and single-minded. for so long I was just like I could actually do what serves me best spiritually, mentally, physically, professionally but in a different way. That hard stop changed my entire life.
Faun Finley:Hard stops will do that. We don't like them, but they're transformational.
Danielle Leoni:It's so much easier to fix everything around you sometimes, which I hope was a benefit to somebody. But I think now that my life is incredibly different. I live in Europe and I don't cook on a line anymore and I don't own a restaurant anymore, but at the same time, I'm very fulfilled There's a lot more space in my life now.
Faun Finley:When you got off the line, it opened up space for you to become a part of ASIC and expand your influence.
Danielle Leoni:Yeah, absolutely. I was a part of James Beard so much in the United States and I was a part of their chef army their chef army for good, for change, for better food system. I've learned so much over the past decade, plus that when I moved here to The Netherlands I actually got to create a chef army for sustainable seafood here in The Netherlands. I was so stoked to create another legion hopefully a very large number of chefs that are rallying and advocating for good food on the other side of the planet.
Faun Finley:You have influence on at least three continents now.
Danielle Leoni:Right, right, who would have thought Yeah, who would have thought Indeed, it comes out so clearly.
Faun Finley:Your passion for sustainable food rings through. Something else I've noticed is that community seems to be equally important to you. Can you share how those are inextricably linked.
Danielle Leoni:Why? Because I mean, nobody is an island. We all coexist. Over the many years in Phoenix and across the US, I've had so many conversations and I have found community everywhere I went. So, it's not my neighborhood or my street or something like that, or my town. It's been family and friends and colleagues. I feel like what we're missing is this sense of belonging. For me, like I did talk about this at the beginning, my passion for food was nurtured in the kitchen at that meal I had with my family. I think that's what we're really looking for C ommunity is the source of all goodness. Even if the community is not doing well, is struggling, but you're going to band together with somebody, with some people on that. That is your community. So it's all rooted in this togetherness.
Faun Finley:R ooted in togetherness. That's a great way to communicate that. I think, especially in the West, we really have this idea of this rugged individualism that we have to do it on our own. This independence, this pull yourself up by your bootstraps, what's mine is mine, because I earned it, I made it. If we look at nature, which we're a part, we're ecological, we're not Borg, not yet. We rely on nature for everything. We could not survive without all the systems in nature. In terms of actual human cells, i think we have like 10%. So we are not just who we think we are alone in our own bodies, let alone the world. I'm wondering if you have any more thoughts that expand upon that idea, like: Hey, we're really interdependent and until we realize that we're going to struggle more than we need to.
Danielle Leoni:I know that right individualism that you're talking about, because I opened my restaurant in Arizona and it was like a very wild West American thing to do, like very brazen, and I did feel alone because, like I said, i wasn't a chef and I didn't have resources or colleagues, I was just trying to make it work and I really felt like it was only me me and Dwayne, obviously that were going to make this thing work.
Faun Finley:Duane was Danielle's partner in The Breadfruit and Rum Bar.
Danielle Leoni:And I think if I got to know my people in my community a little sooner, maybe I would have realized that and it would have been a little bit better a little bit sooner too. You know, you have to realize that you're not the only one struggling; if we can all realize we all want to be well and have the things that we need, the essentials, right? I'm not talking about the luxuries. We all can have that across the planet. Nobody has to be the loser as long as nobody is taking way too much. I'm not afraid of somebody taking something from me or being more successful than me, whatever that might be. You know, I never once thought, if somebody opened another restaurant, that my business was going to go away. I never thought, like if another chef was on the front page of the newspaper, that it was going to hurt me in some way. I always thought of the culture being nourished and growing around me. I feel like that's the same thing with our food system.
Danielle Leoni:We talked about these apples earlier. If you choose the good apple, you're also choosing a better life for that person that grew your apple, that picked your apple, the person that packed your apple, the person that transported your apple, pick the good apple. And you're not just doing something for yourself. You're voting for a better planet. It's social and it's environmental, but it's also economical. You just have to realize that you have a lot of power and you're not alone. It's actually quite impossible to not have an impact on somebody in a negative way or a positive way. I don't care how rogue you feel like, you are American or Western, or you are a part of a community. You might just not see it right now.
Faun Finley:Picking the good apple, recognizes the interconnectedness of us all and prioritizes equity.
Danielle Leoni:There's somebody else's life on the other end of that apple. I think if you were on the other side of the apple, if you were that grower or picker, I'm sure you would want somebody to vote for a better life for you or to encourage the system to embrace that better way of life because it is supply and demand. We know that. It's about the squeaky wheel getting the oil. You speak up in so many ways by making the smallest decisions and I fully acknowledge that so many people do not have the economic viability to make that decision all the time. And that's fine, because I grew up quite not able to make that decision – and now I can and I do – and I just say do it when you can, but at the very least do your best to enable it for yourself and other people.
Faun Finley:Beautifully said That leads me to something else I've observed: You could fill up an entire week with all the amazing work that Danielle has done, and one of my favorites is the PBS News Hour piece, particularly the segments that you were in within that show. I highly recommend that one among many others. There are some fun ones too, like you getting stuck with making a dish with cactus.
Danielle Leoni:Oh, my goodness, you think I'm from Arizona, that I cook with cactus, but no, it's not a part of my cuisine And Faun, I had those stickers all in my hand and I was doing my best as I was being filmed to not freak out or just drop it.
Faun Finley:The show with Dom's Cooler Cuisine. We'll have a link to it in the show notes. You look like you had it handled, even the way you very gently removed the thorn that got stuck in the pineapple.
Danielle Leoni:And that's the fun in it. Who cares? Get a sticker in your finger, cut something wrong. Who cares? Just go touch some food and eat it. Make it yourself. Have some good times with it.
Faun Finley:In getting to know you more through your work, in addition to having conversations with you prior to talking with you now, there is a very clear moral compass that you have. And when I say moral compass, I don't mean that you are a person who stands in judgment of others, I mean you have a North Star in terms of where your heart is at and the good work you want to do in the world, And I'm wondering where that came from?
Danielle Leoni:I always wanted to help people. When I was younger, you know, even when I was like in junior high, i would volunteer. And then in high school, i would like volunteer to pick up trash or to raise money to bring a family a Christmas meal and Christmas gifts. I organized my high school blood drive and I got a waiver signed by my mother so I can give blood. Even though I was scared to death of it, i just felt like people needed blood, like people need food, people need clean streets, and those are my ways as a younger girl, young woman, to contribute.
Danielle Leoni:I was walking with my uncle – that same uncle – and I saw this lady and she wasn't dressed very well. I said something to him. I was like something about her dress. You know like she looked at, she went why is she dressed like that? Something, just some little offhanded comment a girl would make when she's too young to realize what the world's about. And he said Danielle, if you're willing to speak up and criticize somebody or something, you'd better be willing to do something to make a change. That was the last time I ever criticized somebody.
Faun Finley:Oh, wow. What is that uncle's name? Because he clearly had a huge influence on your life, which then has expanded out to the influence you've had in the world.
Danielle Leoni:His name is Michael Leoni. He has the same last name as me, Michael Leoni, and he's actually from Arizona. He was in Arizona and he still practices and teaches too, so if you're lucky enough to be out there, you can look him up.
Faun Finley:What has always motivated Danielle Is a desire to help people.
Danielle Leoni:I love to open doors for people. I love to let somebody go first. There's like an elderly person in my grocery store. I will stop and ask if I could reach the butter. I do love to help people because I can. It's the smallest stuff in life that has such a big impact on me. Who stops to help you with anything? It doesn't have to be dramatic. You don't have to go save aquaculture or something. You just grab the butter or something.
Faun Finley:You don't have to save aquaculture, just grab the butter. It starts there. Doing small acts. They mean so much, And now I'm going to invert that a little bit. What do you do to regenerate yourself?
Danielle Leoni:For most of my life I have felt like I've had very little personal space. And even though I'm fully aware that I stand in my own power and make my decisions, I also have always felt very subject to life, put in circumstance. I came to my own restaurant. I'm always like, oh, i have to do this and it's hard, and there would be times where it was just so intense. I never had a lot of personal space either, because what I did is very public And then, growing up, you're just a kid, so I would find just a moment to actually talk to myself.
Danielle Leoni:I would do something small, like I'm going to take this deep breath, i'm going to feel it come in, i'm going to feel it go out and just let that air just tickle me, tickle my spine and my lungs and my head, and just feel that small sensation of relief. It always gave me a better perspective, had a better handle on life, no matter the circumstance. I always just found a small moment, the beauty of the clouds or the sky or the rain, just observing nature because it's beautiful, breathing it for a moment and just letting a little bit of it go.
Faun Finley:I feel better already and I hope our listeners feel that connection too. Would you share some final thoughts with us?
Danielle Leoni:I'm going to advocate for myself or somebody that I love to be well. I believe if we all just focused on somebody, if it's just you, or if it's one other person outside of yourself, you would make such a great impact on this planet. Just make that choice.
Faun Finley:Make that choice to advocate wellness for another. Make that choice to pick the right apple if you can. And make that choice, maybe, to think both beyond yourself and give yourself space just to be. That actually resonates with me quite a bit. Danielle, it has been a delight and a pleasure. I have learned so much from you and I hope the listeners have too, thank you. Thank you for coming on My Eco Story.
Danielle Leoni:Oh, absolutely, it was my pleasure and it was wonderful speaking with you and I hope whoever's out there listening has a little bit of inspiration to do just a little bit of good today.
Faun Finley:Discover more about Danielle Leone, visit myecostorycom and view the show notes from this episode. We'll also have links to Danielle's website, her social pages and the television appearances referenced in the podcast. Thank you to our guests for sharing their knowledge and stories and to our listeners for tuning in. Please join us again next month. Visit myecostorycom for links to projects and work by guests and collaborators. Podcasts are released the last week of each month. Any exceptions will be listed on our website. Audio editing and sweetening, along with my EcoStory logo and website art courtesy of Marina Anderson, also known as Yes, ws Logo designed by Lawrence Peterson. Ecostory theme music by LexiMusic, and I am your host and producer on Finley. All rights reserved. Everyone involved with my EcoStory gives other time freely. Please support their work if it resonates with you and remember please take good care of yourself and this amazing planet.
