The Storied Recipe: Recent Episodes
Rebecca Hadeed
Weekly guests share recipes they cherish for their significance to their culture, heritage, and memories.
Step back into the kitchen of your childhood. Can you remember? What color were the cabinets? Was their linoleum on the floors and laminate on the counters? Or tile and granite? Was it warm or cold? Cluttered or clean? Was it a happy place? A lonely place?
Now put yourself back into that kitchen - can you recall the first dish you made? And that feeling you had when you made your first dish — that pride in feeding yourself, the confidence that came from doing something so grown-up, the joy of sharing it with someone else?
I think about my own first memory in the kitchen, and my mom is there. Likely the same with you. Certainly the same with today's guest, Erik Fabian.
Erik's mom is, by his own description, a curious, caring, deeply intelligent woman who poured a remarkable amount of herself into her home and her kids. A nurse. A cook of Midwestern classics — chili, spaghetti, chicken soup. Just an American mom. But of course, there's no "just" about it.
Whether it's Erik's mom, your mom, or mine — it is not an ordinary thing to have a parent hand you an egg and say: you can do this.
When Erik's mom taught him to make an egg in a hole — a simple piece of grocery store bread, a hole cut out, an egg cracked right in — she opened a door to competence, to satisfaction, and to a lifetime of feeding himself and others.
Today, that egg in a hole has grown up a little — eggs sunny-side up, avocado, and microgreens layered on a thick slice of sourdough, made with the help of tools from Erik's own company, Sourhouse.
But whether we make our first dishes now as we did way back then, today’s episode is a wonderful timeto remember and appreciate that what is wholesome and universal — like bread, eggs, and moms — are no less precious because they are common .
Listen to Erik NowFollow The Storied Recipe in Your Favorite PlayerErik's Storied Recipe:Connect with Erik Fabian* Visit Sourhouse.co * Download the free Sourhouse Sourdough Cookbook * Bake the Book on Apple Podcasts
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
Recent Episodes* 201 The Midwestern Mom and The Coming of Age Breakfast * 200 The Vindicated Mother and Her Lebanese Lamb Chops * 199 The Foremost Wild Food Authority and His Favorite Taco * 198 The Magnetic Thai Grandma and Her Soothing Breakfast Jok * 197 The 5th Annual Christmas Pudding Episode * 196 The Tireless German Oma and Her Creamy Quark * 195 The Honest Magiría and Its Humble Chickpea Soup * 194 The Best Mother-in-Law and Her Hungarian Walnut Torte * 193 The War Bride, The Baker, And Their Apple Dumplings * 192 The Gentle Generations and Their Best Cookies * 191 The Creative British Nan and Her Cake That Came Full Circle * 190 The Boisterous Landlady and Her Transformative Rajma Chawal * 189 The Unflappable Farmer's Wife and Her Daily Bread * 188 From French Wine Country: The Henriot Family Revives History in Champlitte * 187 A Meal by the Fire: French Soup and Stories in Selina's Country Castle * 186 Towards a Better Listener Experience: Join Me for a Call in 2025 * 185 Global Harvest Festivals: The Rare and Elusive Jubilee Phenomenon with Chase Matthews * 184 Global Harvest Festivals: The Ancient 8 Day Festival of Sukkot with Susan Barocas * 183 Palacinke & Cheesemaking: Nick’s Quest to Honor Baba Saveta’s Legacy * 182 A 3 Minute Update: Big Announcement and Call for Feedback! * 181 The Disappearing Farmer: Brian Reisinger’s Noble Fight to Secure America's Food Supply * 180 The World’s Only: Dr. Menna’s Singular Mission to Unearth Egypt’s Food Legacy * 179 What Happens After Happily Ever After? Alison Kay Returns * 178 Jamaican Cuisine Goes Global: The Scotch Boyz Journey with Neil Hudson * 177 From Liberia with Love: Frances & Jah's Culinary Mission and Famous Potato Salad * 176 Riding Waves and Whipping Up Kaiserschmarrn with Anna and Marco at Mellowmove Surf Camp * 175 Food, Feminism, Fury (and Family!): Geraldine DeRuiter's Tale of the Nesselrode Pie * 174 Onsite Interview: Exploring 500 Years of History at Auerbachs Keller in Leipzig, Germany * 173 A Holocaust Survivor Shares Her Story * 172 The Heady Scent of Coffee Blossoms with Accamma Nanjappa * 171 Warriors and Children of Nature with Accamma Nanjappa * 170 A Cookbook Worth the Wait with Murielle Banackissa * 169 Fermentation as Art, Science, and Life Philosophy with Larry Nguyen * 168: A Wedding Feast to Last a Lifetime With Ruth Newman * 167: Trauma, Mental Health, and Spritual Healing with Alda Sigmundsdóttir * 166 Whale, Puffin, Horse and Icelandic Fish Stew with Chef Stefan of Þrír Frakkar * 165 Recipes for Nurturing Joy with Deborah Johnson * 164 Updates from My 4 Favorite Guests in 2024 * 163 RE-RELEASE The Christmas Story * 162 RE-RELEASE The 4th Annual Christmas Pudding Episode * 161 Christmas in Indonesia with M. Aimee Tan * 160 Christmas in Bruderhof with Diana Rutherford * 159 Christmas in Ecuador with Sofia Alarcon * 158 Memories in the Dough: 70 Years of Montana Ranch Life * 157 Brazilian Carrot Cake, German Chocolate, and Italian Art with B Santos * 156 Lessons from Cameroon with Agatha Achindu, Author of Bountiful Cooking * 155 Slavic Folk Tales & Childhood Memories in The Bone Roots with Gabriela Houston * 154 Savor! An Interactive Celebration of Sephardic Culture Through Food & Music * 153 "We Were Raised on Love" with Auntie Mary * 152 Paradise in Palestine with Auntie Mary * 151 The Heirloom Project with Sri Bodanapu * 150 How To Find Meaning After Pain with Natasha Levai * 149 Mythology, History, and Irish Stew with Shauna Lawless, Author of The Children of Gods and Fighting Men * 148 Vanishing Things: Mushrooms, Monsoons, & Cultures with Author Kaveri Ponnapa of The Vanishing Kodavas * 147 A 2023 Update: Why It's Been So Quiet Around Here * 146 Christmas in Norway with Alexandra Taylor * 145 Christmas in South Africa with Kate Jack * 144 Christmas in the Valley of the Kings, France * 143 Christmas in Alicante with Mar Lozano * 142 Christmas in Palestine with Mai Kakish * 141 The Gratitude Episode * 140 Why This Revolution in Iran Can Succeed with Swarnika & Saeid * 139 Habibi, What’s Cooking? Sfouf! With Amale Chamseddine * 138 One in 6 Million Refugees: A Venezuelan Story from Anonymous * 137 The 5 Days of Diwali with Lopamudra Mishra * 136 What is Ancestral Eating with Alison of Ancestral Kitchen * 135 Chosen for This? With Elizabeth Coulter, Special Needs Warrior * 134 Honoring the Women of Palestine with Mai Kakish * 133 The Diversity of Kazakhstan with Marina Lukyanchuk * 132 Sunset, Moonlight, Cassava & Community with Sophie Musoki of A Kitchen in Uganda * 131 All About Appalachia with Lauren of Must Love Herbs * 130 A Bold, Brave Tour of India and Beyond with Dyutima Jha * 129 A Sacrificial Lamb & A Critique of the West with Saima Ateeq * 128 Mariupol: Memories, Warfare, & the Future of Ukraine with Olia Koutseridi * 127 The US has 90,000 Miles of Shoreline. So Why Does It Import the Majority of Its Seafood? with Craig Fear * 126 Update From Me, June 2022: A Favorite Story, Some Precious People, & An Invitation To You * 125 Why Taiwan Is Not "Chinese Taipei" with Yone * 124 A Love Letter to Poland with Zuza Zak, Author of Polska * 123 The Feasts of Ramadan with Syrian-American Omayah Atassi * 122 "A Peanut Never Forgets Its Shell" Life as a Third Culture Kid with M. Aimee * 121 What Makes You Feel Rich? A Conversation with Alicia Akins, Author of Invitations to Abundance * 120 Insights from a Russian Political Refugee With Anna Kharzeeva, Author of The Soviet Diet Cookbook * 119 All About Baking Science with Author Dikla Frances * 118 Happy Holi! All About The Festival of Colours with Rai Mukhopadhyay * 117 Emergency Episode - Cook for Ukraine, An Opportunity Presented by Zuza Zak * 116 Siberia, Diamonds, and Clowns! The Story of A Jewish Ukrainian Refugee * 115 FOLLOW-UP Interview with Liz Zunon, Author & Illustrator of Grandpa Cacao (Retrospective Interview) * 114 How To Give Without Regrets with Quiara Pinchina * 113 NEW PODCAST ARTWORK! A Discussion About The Process With My Graphic Designer, Sara Sullivan * 112 Tunisia, Couscous, and The Oula Ceremony with Elyes Taleb * 111 How To Do Hard Things in 2022 - Multiple Sclerosis & Food with Theresa Korte * 110 My Private & Personal Christmas Tradition * 109 The 3rd Annual Christmas Pudding Episode * 108 3 Sisters, 300 Pounds of Chocolate, & The Mom Who Started It All (+ The Best English Toffee) * 107 The Best Thanksgiving Podcast Ever * 106 A Personal Update Nov 17, 2022 and a Quick Request (Fill Out a 2 Min Anonymous Survey) * 105 A Turkey Fit for The Queen with Paul Kelly of Kelly Bronze Turkey * 104 A Heavenly Cause With Liam Elkind, Co-Founder of Invisible Hands Deliver * 103 "What If We Weren't All Chicken?" With Haitian-American Kathiana LeJeune * 102 Want Something to Change? Start Here. (With Marybeth Wells) * 101 I Thought "Authentic" Was a GOOD Thing!? with Shayma Saadat * 100 A Nomad Puts Down Roots with Garden Coach Carilyn Mae * 099 RE-RELEASE with Daniela Wilson * 098 Bringing Naples To Baltimore: Featuring Tony Scotto, His Family, & THB Bagels * 097 Curing Land & Restoring Tradition with Afia Amoako, The Canadian Vegan * 096 Turning the Tables! - An Interview with ME * 095 A New Book, Sweets for Breakfast, Perception vs. Reality of an Author (Summer Retrospective Series 5) * 094 Another Listener Request! Juan Salazar Grows La Coop Coffee Amid Pandemic, Threat of Illegal Eviction * 093 This Former Guest Starred in a Commercial!! - And She's Having a Baby!! * 092 I Hired THIS Former Guest to Help Me Grow the Podcast! (Summer Retrospective Series) * 091 National Geographic Tagged THIS Former Guest to Write a Book! (Summer Retrospective Series) * 090 Travel Tips, Kimchi, and A Home Culture For All with Esther JuLee * 089 Two Minute Test Message and 1 Big Question for YOU! * 088 A Complicated Father's Day with Anita of Wild Thistle Kitchen * 087 Djiboutian Food at the Crossroads of Culture and Religion with Rachel Pieh Jones * 086 RE-RELEASE Leprosy, Loyalty, Loss, and the Love of 3 Mothers with Suwanee Lennon * 085 Plot Twist! When It's NOT About the Story with Christine Pittman * 084 A Jamaican and An American with Ashley and Her Mother Precious * 083 "We Learned To Trust Each Other" with Lexi & Beth of Crowded Kitchen * 082 Choosing Freedom with Fatima Mortada * 081 Soul Food, The White House, and Icebox Pie with Adrian Miller, the Soul Food Scholar * 080 Eva Kosmas Flores on Looking for Lessons * 079 A Conversation with Adina Bailey, Take Them A Meal Founder * 078 A Passover Episode With Challah Champ Marissa Wojcik * 077 Arabic Feasts with My Husband, John Hadeed * 076 RE-RELEASE "They Knew I Belonged To Them" with Lydia Cottrell * 075 Creativity vs. Productivity with Monique Chan (BONUS Episode) * 074 A Conversation with Michelin Starred Pastry Chef Monique Chan * 073 A Sacred Conversation With Diana Silva (Molé Mama) * 072 Making Bread the French Way with Danielle Ellis, World Bread Awards Judge * 071 Food in the Real Life Coming-of-Age Story of Helen Au * 070 A Conversation with Dorina Gilmore-Young, Author of Cora Cooks Pancit * 069 A Recipe for Fearlessness with Kimberly Espinel of The Little Plantation and Eat Capture Share * 068 Food and Theology with Father Leo, The Priest Who Beat Bobby Flay * 067 A Wild Idea to Bring the Slow Cooker to Greece with Entrepreneur Eleni Vonissakou * 066 RE-RELEASE The 2nd Annual Christmas Pudding Episode * 065 From Benin to Bakeoff: Hermine's Journey to GBBO Semifinalist * 064 A Caribbean Canadian with Eartha Lowe * 063 A Wanderer Through Life and a Lover of Spice with Nadia Bandukda * 061 Jollof Rice and Other Traditions with Nigerian-Canadian Ify Ogbue * 060 "I Wanted to Encourage People" Letitia Clark, Author of "Bitter Honey" * 059 The Year 2020 According to My Kids * 058 "I Wanted Something Different" with Juan Salazar of La Coop Coffee * 057 No Beaches in Berlin with Lenka Salinger * 056 What is Home? with Haniyeh Nikoo * 055 "Who is This Guy?" with Andy Anderson of @manmakecoffee * 054 Personal Episode: 4 Things I Lost, 8 Things I Gained, and How YOU Can Benefit From My Hack * 053 "Women Are the Makers" with Karishma * 052 "You Never Know Until You Try" with Britney Breaks Bread * 051 Venezuelan Arepas via Holland with Yessica Duques * 050 Mia Kouppa and The Greatest Love Story * 049 Shakshouka, Struggle, and Success with Jordan Syatt * 048 I'm a Victim of the ISIS Flag Hack on Facebook * 047 Personal Message from Becky: HACKED! * 046 Granny Octavia with Stefani Renee * 045 BONUS EPISODE: Leveraging the Power of Food Stories to Start a New Life with Nermine Mansour * 044 The Art of Forging Bonds Through Culinary Diplomacy with Nermine Mansour * 043 BONUS EPISODE: Moy's Tips for Going Gluten-Free * 042 The Street Food that Connects All Trinis with Moy * 041 Time in The Kitchen: What We Will Remember Always with John and Rebekah Leekley * 040 A Primer on Persian Culture with Nazli Bashi * 039 "I Thought My Mother Was the Strongest Woman in the World" with Cheryl Norris * 038 Mornings With Mother, Math, and Chai Masala (with Karthika Gupta) * 037 "From France, Where the Air is Full of Lilac Scent" with Selina Goeldi * 036 "Food Is Political" (But What Does That Mean?) with Anela Malik * 035 One Bread, Four Generations, Three Continents with Shakila Majid * 034 Carryout in COVID One Decision That Changed Everything with Vegetable & Butcher * 033 Carryout in COVID: Connecting Communities with Fresh Farms * 032 Carryout in COVID : "Order Delivery and Tip Well" with Restraunteur Josh Sapienza * 031 Carryout in COVID Series: Pivoting, Partnering, Providing with Emma Jagoz of Moon Valley Farms * 030 Carryout in COVID: Howie Kahn "Eating is Complicated Right Now" * 029 Carryout in COVID: Fish Scale with Brandon Williams * 028 Every 100 Kilometers in India with Pradeep Javedar * 027 A Conversation with Tina Zaccardi, Great Amerian Bakeoff Winner * 026 Tales from the French Countryside * 025 Going Vegan: Bonus Episode with Murielle Banackissa * 024 From Sunny Africa to Snowy Canada with Murielle Banackissa * 023 Purim Traditions: Honoring a Mother's Legacy of Love with Lauren Kandel * 022 "I am Piotr's Granddaughter" with Lydia Cottrell * 021 A Fat Tuesday Semla Competition with Norwegian Chef Mikko * 020 Lessons From an Iconic NYC Bakery with Seth Greenberg * 019 "We Were Not Leprosy" with Suwanee Lennon * 018 All About the Lunar New Year with Anonymous * 017 Lunar New Year Memories with Emily Ho * 016 Grandmother's Hungarian Friday Meal with Dora Hurley * 015 Bonus Episode: All My Questions About British Food Culture * 014 "We'll Fight 'Em On The Beaches" with Tilda Bourne * 013 The Christmas Pudding Episode with Robert & Lisa Stewart * 012 Festive Ecuadorian Pastries with Melissa Sampero * 011 Grandpa Cacao's Granddaughter with Artist & Author Liz Zunon * 010 Thanksgiving In Italy with Laura Clark * 009 In Praise of Simple Cooking with Lori Gamble * 008 Bonus Episode: Dee's Baking Tips for Beginners * 007 Jewish Flavors, The World's Flavors with Dikla Levy Frances * 006 Halloween 2019 - 3 Perspectives * 005 Baking Bread with Grandmother In The Old White Farmhouse with Liz Mulligan * 004 Bonus Episode: Czech Heirloom Pieces * 003 Rejection, Defection, and Redemption with Daniela Wilson * 002 Storied Recipes According to My Kids * 001 Food as A Culinary Bridge Between Ghana and the US with Adjwoa Acheampong More Bread Recipes
I like to think that Mama Issa had breakfast at her favorite place this morning—right on the edge of the Mediterranean. Imagine the soft clatter of dishes, waves gently splashing against the thick rock wall separating Mama Issa from that turquoise water. She sips that good, strong Lebanese coffee and breathes in the scent of warm manouche bread mingling with the faint salt from the sea.
Maybe the electricity went out last night, maybe there will be strikes in the city this month. It doesn’t bother Mama Issa; she’s at peace. She’s been through worse, and after all, her life’s work is an unmitigated success.
Her phone buzzes on the table beside her. Maybe she doesn’t even hear it at first, as a large wave hits the wall and mist swirls around her, kissing her face. But as the wave recedes, she picks up the phone and sees it’s her daughter, Fatema, today’s guest.
Decades ago, not far from this very spot, Mama Issa cradled Fatema close at Beirut airport, guiding her other children as missiles exploded around. She was leaving her home, her heart language, her husband, her community, and her friends.
They escaped the war, but life didn’t get easier. However, with the support of her own mother and siblings, and driven by a vision for her children, she persevered. She gave them a life, a future, hope, education, worldly success—and more than anything, she gave them the lifeline she had received: an unbreakable bond with family.
Today, Fatema works with her brother, a restaurateur, at their newest venture in Washington, DC—Vera Cucina, a restaurant that celebrates a fusion of Lebanese and Mexican cuisines. The cultures share values of family and warm hospitality, a similar vibrancy in art and beauty, and the merging of their cuisines began with a wave of Lebanese immigration to Mexico in the late 19th century.
Fatema’s recipe is a prime example of this fusion, developed side by side in the kitchen with Mama Issa and the chef of Vera Cucina. And in that collaboration, you see Mama Issa’s dream fulfilled: her children working together, staying close, honoring their heritage, and creating something meaningful that carries their family forward.
So I imagine Mama Issa smiling as Fatema shares how guests are coming far and wide, asking for her lamb chops, tasting them, experiencing home—Mama Issa’s home—and above all, family.
Listen to Fatema NowFollow The Storied Recipe in Your Favorite PlayerFatema Issa's Storied Recipe: Mama Issa's Lamb Chopshttps://thestoriedrecipe.com/lebanese-mexican-lamb-chops/Connect with Fatema Issa* Eat at Fatema's Restaurant Vera Cucina in Washington D.C.
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
Recent EpisodesMore Middle Eastern Recipes
Typically, I introduce episodes with a nostalgic story, inviting you all on an emotional journey with me - but I’ve opted out of that today as it doesn’t quite fit. Today’s episode isn’t about the past or the bittersweet memories of loved ones lost -
Rather, it celebrates a friendship rooted in mutual respect and action - action to preserve the skills, wisdom, and cuisine of past generations.
Today, Hank Shaw, owner of the world's biggest wild food site, is sharing a recipe made by his great friend, Patricio Wise. Patricio is a former finance professional, successful serial restaurateur, and immigrant from the Nuevo León region of Mexico to Sacramento, California—and the spontaneous creator of today's recipe: the Deathbed Tacos, so named because Hank would choose them for his last meal and “die happy”.
As for our guest, Hank - well, Patricio himself shared these words about Hank in an introduction to Hank's latest book, Borderlands:
Hank used to work as a political reporter, underpaid by his own accounts, and would for years live off the fish and seafood he could catch himself. He has since become, in my not-so-humble opinion, the foremost authority on wild food in the United States. His blog won a James Beard Award in 2013 and if you've ever heard him talk about foraging, fishing, or hunting, you know the man doesn't just read about things—he does them….
But what really sets Hank apart isn't just the encyclopedic knowledge—it's the storytelling. He has this way of weaving personal experience with fact, of grounding hard research in soft dirt. And nowhere is that clearer than in Borderlands. One of the things that struck me most is how he managed to capture the spirit of the people who live in this liminal space between the U.S. and Mexico. People like me, who grew up in Monterrey with Sunday carne asadas… People who know that food isn't just about sustenance—it's about identity. Culture and story. Hank gets that. He gets us.
Now, having heard from Patricio about Hank, we welcome Hank to tell us more about Patricio and these birthday tacos that Patricio invented one sweltering night in Sacramento.
Listen to Hank Shaw NowFollow The Storied Recipe in Your Favorite PlayerHank Shaw's Storied Recipe: Favorite Tacos with Ribeye or Venisonhttps://thestoriedrecipe.com/hank-shaws-favorite-tacos-from-mexican-american-chef-patricio-wise/Connect with Hank Shaw* Hank's website Hunter Angler Gardener Cook * Order Hank's new cookbook Borderlands * Listen to Hank's podcast episode with Chef Patricio Wise as they talk all about Mexican Cuisine.
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
Recent EpisodesMore Central and South Amerian Recipes
What was your first moment of consciousness this morning? The sound of an alarm clock? The feeling of a toddler whose presence you felt before you even opened your eyes? If you’re really lucky, maybe it was the sun in your eyes?
For Dom, it was the smell of garlic, gently frying outside. Then sounds - a burner catches, the scrape of an aluminum pan, the soft shuffling of small feet, rain on the roof of their home harmonizing with the sound of rain on the roof of their small outdoor kitchen in Thailand.
Still bleary-eyed, but now awake enough to put his feet on the floor, Dom follows another scent — jasmine rice, steaming, floral and comforting - through a doorway and into the morning light.
Predictably, she is already there. Dom’s grandmother squats near the burner, reaching for the soy sauce in its place in line with the other small glass jars of cooking essentials.
When she turns and sees Dom, her beloved grandson - her precious son - her face opens into a smile and the beauty of her youth, a beauty that lifted her from poverty, glows undimmed.
Years later, Dom and Sherri’s kids come home on Friday evenings in their suburban North Carolina home to the same smell - but much more significantly, to the same stability, the same predictability, the same safe assurance of a loving home where they are cherished and prioritized - that Dom awoke to a generation ago.
This is the story of a woman who changed the future of generations. Tiny as she was, she stood in the path of generational addictions and said, like Gandalf to the Balrog, “You shall not pass.”
Because of the way she loved and raised Dom, her grandson turned son, a legacy was changed for generations.
Listen to Sherri and Dom NowFollow The Storied Recipe in Your Favorite PlayerSherri and Dom's Recipe: Thai Breakfast Rice Porridge with Crispy Garlic & Porkhttps://thestoriedrecipe.com/thai-jok-thai-congee/Connect with Sherri PengjadRead more about Sherri on Thai Foodie.com
Email Sherri at sherri@thai-foodie.com
Learn about Sherri's cooking classes
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
Recent EpisodesMore Southeast Asian Recipes
If I had to pick a word for my 2025, it would be bittersweet.
This is now the 5th time I’m releasing the Christmas Pudding episode - I love it that much!
But this year, it’s hitting a little bit differently.
I’ve always loved this episode because it’s fun and funny and full of laughter. The conversation was a cherished opportunity to connect with a friend from my youth that lives across the world from me.
But in light of our experiences this year, it’s landing a little differently for me.
This year, I found myself tuned in to a note that’s been right there all along, underneath the humor — the tenderness of Robert and Lisa’s memories.
And I’m wondering - How didn’t I hear it before?
The way these traditions didn’t just hold joy for Robert and Lisa, but also the pain of absence and loss?
Like the thestrals in Harry Potter, the truth is, we can’t see what we can’t see.
But sooner or later, the events of life will afford all of us, hopefully, an ever expanding vision.
And here’s that word, bittersweet, again - In a dish, bitterness doesn’t cancel the sweet. Rather, orange zest will balance - more than, it will sharpen and amplify the sugar in a dish, allowing us to taste it more fully.
And so, as life changes us, expands us, and makes us more attuned to other notes, may we not forget the purity, the clarity, the melody of life’s sweetest moments, which are so often found in our traditions.
But with some pain and in some seasons, this is not reasonable or respectful
And in that case, may the bitterness of this broken world point us — as Robert and Lisa do at the end of this episode — to the eternal love of God.
Emmanuel, God with us - So gloriously on display, each and every Christmas.
Listen to Robert and Listen NowThe Christmas Story According to the Gospels of Luke and MatthewFollow The Storied Recipe in Your Favorite PlayerMore Christmas EpisodesThe Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
If you listen closely, you can almost hear the soft rattle of a bicycle coasting over cobblestones, weaving past tractors and farm fields on its way toward a small German village kitchen.
A little girl, Heidrun, is on that bike and, as her hair streams behind her in the wind, she can hardly hear anything herself. Her head is full of questions about what she’ll gather or forage with her Oma today - and what they’ll bake when they return to her kitchen - and hoping that, earlier this morning, while the moon was still high, Oma made her perfect yeast cake with soft streusel crumbles.
When she walks into the kitchen, Heidrun is delighted to see that - yes! Oma’s yeast cake has already risen, baked, and is now cooling in the window. And she’s comforted by the familiar sight of fresh quark wrapped in a muslin cloth, dripping its healthy whey slowly into a bowl below, where it will be saved and later added to bread.
Heidrun’s Oma was steady, disciplined, neat, tidy, and hardworking. She wasn’t talkative and she never used a scale. Nevertheless, she managed to teach generations, Heidrun included, the precise art of German Baking, an art which Heidrun has now put into book form with images, explanations, careful instructions.
And at the center of today’s story - and so many recipes in this book - is a cornerstone of German baking. Quark is a soft, rich, creamy, protein and calcium-rich, slightly tangy cheese essential to both sweet and savory German dishes.
To be honest, when I started the process of creating this episode, I thought quark was too technical, difficult, or time-consuming for me and thought, “Well, quark will be fun to talk about, but I’ll just use the substitutions that Heidrun mentions.”
However!
Much like her Oma did for her, Heidrun drew me out of my comfort zone through her quiet enthusiasm, empowering knowledge, and gentle insistence that it's always worth learning a new skill and making a recipe the right way.
Listen to Heidrun NowIf you can't see these in your podcast player, visit TheStoriedRecipe.com to see them.
Heidrun's Oma's Village: StierstadtScreenshotFollow The Storied Recipe in Your Favorite PlayerHeidrun's Recipe: Pumpkin Cheesecake Made from Creamy German Quarkhttps://thestoriedrecipe.com/german-pumpkin-cheesecake/Quark EssentialsMesophilic Cultures
Calcium Chloride
Connect with Heidrun Metzler and Her WorkBuy German Heritage Baking
Listen to Nick Campbell's Episode on Cheesemakinghttps://thestoriedrecipe.com/183-nicks-quest-to-honor-baba-savetas-legacy/The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
Recent EpisodesMore European Recipes
For many of us, Athens is inseparable from ancient—towering colonnades blinding white in the Mediterranean sun, rowdy crowds packed into massive amphitheatres, then those same crowds dispersing into balmy evenings washed in golden light, the 195 The Honest Magiría and Its Humble Chickpea Soupsmell of olive oil and roasted chickpeas drifting through the air.
But what about the Athens of the last eighty years? The last thirty or ten? A city shaped by occupation, migration, rebuilding, prosperity and globalization, then crisis and austerity?
Today’s guest, Diane Kochilas, has written a cookbook that does what I now consider essential for any cookbook I recommend: it is a book only she could have written. Part memoir and part modern history of her adopted city, Athens, she writes with the authority of the food journalist she once was, sharing dishes from over 100 Athenian restaurants (and modern home kitchens). The book contains the fresh recipes of today’s Athens, shaped by new arrivals and new ideas.
But in this episode, as in her cookbook, Diane honors Diporto—a restaurant that has steadfastly weathered all of these changes, remaining a constant for every class and community in Athens. And we celebrate Diporto’s simple five-ingredient soup made from those staples of ancient Athenian cuisine, chickpeas and olive oil. It’s a dish that reminds us again of the power of food to connect every version and every iteration of a city into one continuous and beautiful story.
Listen to Diane NowIf you can't see these in your podcast player, visit TheStoriedRecipe.com to see them.
Follow The Storied Recipe in Your Favorite PlayerDiane's Storied Recipe: Simple Classic Greek Chickpea Soup (Revithia)https://thestoriedrecipe.com/simple-classic-greek-chickpea-soup-revithia/Connect with Diane Kochilas and Her WorkDiane's Website: www.DianeKochilas.com
Buy her latest book Athens
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
Recent EpisodesMore Mediterranean Recipes
Today’s guest Lynn describes Maria — just like a glowing fairy come to life: barely five feet tall, vivacious, chatty and outgoing, and as charming as they come.
So imagine this tiny Maria 100 years ago, just a teenager tripping over the cobblestone streets of Budapest, chatting with her friends, then opening an heavy, ornate and entering a cafe -
And quickly, let’s replace our images of a “cafe” - the cafes of 20th century Budapest were grand, glittering spaces. Picture soaring ceilings multiple stories high, crystal chandeliers, marble pillars, rich, heavy window treatments, carved staircases, and waiters in tuxes.
Tucked in the corners were the who’s who of Budapest - poets, intellectuals, and artists.But Maria and her girlfriends were simply there to do their homework — giggling, whispering, and flirting like any teenagers over the clinking of silver spoons against porcelain coffde cups.
Maria, the daughter of a cafe owner herself, knew and loved all the famous cafes - and they loved her. In fact, as family legend has it, she charmed the pastry chefs into sharing their best recipes for tortes and cakes.
A century later, Lynn opened a nondescript box and discovered fifty-two of Maria’s recipes, handwritten in Hungarian. Well — fifty-one of Maria’s recipes. There was one, a simple Walnut Torte, just like what would have been served in those grand cafes, written in English - not by Maria, but by Maria’s daughter-in-law, Janice, who is Lynn’s mother-in-law.
That recipe card from became the basis of the cake Lynn has dubbed “Mother-in-Law Cake” and she shares with us today.
Listen to Lynn NowImages of Maria!Around a year.In front of the Pariament buiding. The street behind with the trolley is Falk Miksa street.ScreenshotScreenshotIf you can't see these in your podcast player, visit TheStoriedRecipe.com to see them.
Follow The Storied Recipe in Your Favorite PlayerLynn's Storied Recipe: Walnut Layer Cake with Mocha Frostinghttps://thestoriedrecipe.com/hungarian-walnut-cake/Contact LynnLynn's Website: Family Tree Foodie
Lynn's Hungarian Heirloom Walnut Torte on her website
Email Lynn: familytreefoodie@gmail.com
Lynn's Instagram: @familytreefoodie
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
Recent EpisodesMore Eastern European Recipes
The Second World War has started and teenage Dolores stands over a small suitcase laying open on her bed in Columbus, Ohio.She slept in this room through her mother’s three years of illness and the tragic night her mother died, when she was just fifteen.
Some nights, Dolores falls asleep quickly after long days of managing school and a home at that tender age. Other nights, she can't sleep, thinking of her handsome fiancé, Bill Wood — a very young man himself, standing on the brink of battle. But tonight, after Dolores tucked a small white New Testament and a white handkerchief on top of her modest clothing and clicked the suitcase closed, she sat down on the bed and looked around the room as if to say goodbye - not to the room, but to her girlhood. For tonight she may not sleep at all, as she cherishes a very secret hope in her heart - the hope that she will return home to this room as a married woman. Because if all goes well on her trip to Washington State, she will marry Bill. He will go to war as a husband, while she waits, prays, and works for Victory Day.
Today, we hear from the youngest daughter of Dolores, who was always a homemaker first, and Bill, a career baker.
Through their many kitchens - her mother's home kitchens and her father's bakeries - Melissa traces her parent's life of steadfast love and deep devotion: to one another, to their God, and to an institution that, at times, threatened to take advantage of that devotion.
And in that crisis, it was Dolores and Bill’s love for one another — steadfast, selfless, and always protective — that preserved their hearts and family.
We start with a recipe in Dolores’s handwriting, but titled “Dad’s Apple Dumplings”. For what God joined together in Washington State more than 80 years ago, Melissa could not separate — not even when choosing a recipe. 🙂
Listen to Melissa NowImages of Bill, Dolores, and MelissaIf you can't see these in your podcast player, visit TheStoriedRecipe.com to see them.
Follow The Storied Recipe in Your Favorite PlayerMelissa's Storied Recipe: Apple Dumplingshttps://thestoriedrecipe.com/apple-dumplings-pastry-wrapped-apples/The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
Recent EpisodesMore Cake Recipes From Around the World
Let me introduce you to little Maureen — a tiny girl with glossy dark hair and big dark eyes — sitting on the counter of a kitchen on Maple Street, USA. She’s sipping a root beer float, watching the house buzz with cousins, aunts, and uncles, their laughter and teasing filling every corner. The smell of nutmeg drifts through the air; rhubarb simmers in a pot. And at the center of it all stands an older woman — though not nearly as old as you might imagine when you hear the word Grandma — effortlessly making a Lebanese feat for all of them.
Not very many years later at all, little Maureen tiptoes into another kitchen — her own. This time, a young woman — much younger than you might imagine when you hear the word Mother — stands quietly. That same smell of nutmeg fills the air, warm and familiar, but now mingled with something tender, something sad. A handwritten recipe lies open on the counter, its corners soft from years of use. This young mother is making her mother’s favorite cookie, the one everyone calls Grandma’s Best. And though she doesn’t say it aloud, she’s remembering.
Later, little Maureen and this young, beautiful mother sit at the table with their teacups and a single cookie on each napkin. And now, mother does remember out loud. She talks, Maureen listens, and in that quiet moment, Alice’s gentleness passes down another generation to today’s guest, marvelous Maureen, author of the best baking cookbook I've ever used, Lebanese Baking.
Today’s episode is an exploration of grief — and creating as a response to grief - but also a celebration of three generations of highly skilled Lebanese American women who held the highest standards for themselves and the gentlest postures toward others.
This was meant to be an episode about Grandma Alice — and it is. But perhaps nothing would please her more than knowing that, in the end, we couldn’t tell her story without telling her daughter’s and her granddaughter’s. It turns out, it’s all one story.
Through their lives, these cookies, and Maureen’s cookbook, Alice’s spirit, sacrifice and skill continue to shape not just her expansive family, but all of us as well.
Listen to Maureen NowFollow The Storied Recipe in Your Favorite PlayerMaureen's Storied Recipe: Apricot Walnut Cookieshttps://thestoriedrecipe.com/apricot-walnut-cookies/Buy Lebanese BakingBuy Lebanese Baking on Amazon
Buy Lebanese Baking at Schuler Books
Connect with MaureenVisit Maureen at her website www.MaureenAbood.com
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
Recent EpisodesMore Cake Recipes From Around the World
Imagine yourself standing in an English garden, peeking through a small kitchen window into a cozy kitchen. Once you’re close enough, you may even catch the faint strains of Bing Crosby on the radio. A small blonde boy and his sister sit at the table — a blue table, on a blue floor — a surprising color choice, but one that will later make sense when you learn you’re looking into the kitchen of an artist. The little boy and his sister are engrossed in their projects while their Nan takes a loaf out of the oven — and puts another in. Only then do you notice three loaves already cooling on the counter. The old woman says something to the little boy, and his face lights up as he proudly holds out his modeling clay project to his Nan.
This little boy was Sam Harris, who grew up to mirror his Nan in some of the best ways, perhaps more than he even realizes. She owned a business; he’s a serial entrepreneur (and working now on one of my favorite podcasts — more on that later). She was an artist; he is a musician. And she had a gift for making Sam and his cousins feel seen, special, and supported. Speaking personally, I’m in a community where I get to see (and benefit from!) that same gift in Sam today — a thoughtful, humble way of encouraging others.
In today’s episode, we explore all of this through a simple Pineapple Cake — “Sam’s Cake,” as his family called it. The cake was his Nan’s attempt to heal his troubles with food and to instill her old-fashioned values through nurture rather than control.
Most of all, this episode offers a new take — an inversion, if you will — on the old adage “It’s better to give than to receive.”
Sam’s Pineapple Cake tells the story of a family, their matriarch, the values she passed on, and the ways she received the gift of those values in return.
Listen to Sam NowFollow The Storied Recipe in Your Favorite PlayerSam's Storied Recipe: Coconut Pineapple Cakehttps://thestoriedrecipe.com/simple-pineapple-coconut-cake/Listen to Sam's Latest Podcast: How to Change the WorldApple Podcasts
Spotify
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
Recent EpisodesMore Cake Recipes From Around the World
Picture a sun-drenched courtyard between two homes in Punjab where the air is thick with the aroma of cumin and simmering beans. Farmers work the adjacent fields while women move among each other, peeling onions, chopping tomatoes, and stirring a pot over open flames while sipping steaming hot cups of chai, gossiping and laughing. The children run in playful chaos, long, glossy braids bouncing on their backs as they weave around the women at work. Finally, Rajma Chawal, a hearty, spicy dish of kidney beans, is finished. The farmers return from the fields and children circle their grandmother. Together, they dive with all 5 fingers into their steaming bowls of curry.
This is the scene today’s guest, Lopa, pictures so clearly when she imagines Auntie Aruna as a child back in Punjab, the home Auntie left forever as a young woman.
Lopa and Auntie Aruna didn’t meet until many decades later, when Auntie was in her 60’s. And really, she was Lopa’s landlady, not her relative.
Mind you, she was not a profitable landlady - she made no money whatsoever off Lopa, only charging her enough to cover a rise in HOA fees that she and her husband couldn’t afford.
Auntie was, as Lopa says, a typical Punjabi auntie—boisterous, generous, and fiercely nurturing. She was a teacher, best friend, and grandmother to Lopa. In her Bombay kitchen, Auntie taught Lopa to cook while perched on her pillow-lined barstool directing, gossiping, laughing, just like the woman in that courtyard all those years ago.
Auntie’s Rajma Chawal has become Lopa’s signature dish. In a country with so many distinct culinary identities, this humble dish helped Lopa discover so much more than just confidence in the kitchen - it helped her develop her own voice and a sense of identity and belonging. And more even than that, Rajma Chawal takes Lopa right into the heart of Auntie’s Punjabi culture, the belief that cooking is meant to be shared.
Listen to Lopa NowFollow The Storied Recipe in Your Favorite PlayerLopa's Storied Recipe: Rajma Chawalhttps://thestoriedrecipe.com/rajmah-chawal/Connect with LopaVisit Lopa at her website Away in the Kitchen
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
Recent EpisodesMore Indian Recipes
Imagine a Tennessee dairy farm - and then there’s a cellar with a packed dirt floor and shelves made of wood, heavy with jars of home-canned produce—including the blackberry jam Judith and her sisters smothered on their mother’s famous Sally Lunn bread.
Listening to Judith describe her mother, Joann, I was challenged as a hostess but especially as a mother. I DO love welcoming people into my home and I love cooking for them! Nevertheless, I often grumble when plans interrupt my day or slightly panic if I haven’t had time to prepare the abundant meals I like to serve. It’s my kid’s who see, feel, and often carry my stress, even if my guest’s don’t.
Joann, however—a farmer’s wife who gained seven dependents in the first seven years of her marriage—never seemed rushed, overwhelmed, or frustrated to Judith or her other children. Instead, day after day, she calmly built a life of humble hospitality, generous meals, and deep relationships around a table that, by Judith’s account, was never empty.
Perhaps the secret to her steadiness was her view that hospitality wasn’t about entertaining or perfection—it was simply about welcoming others in. But I suspect it was more than that oft-repeated “secret” - I think it was about her true commitment to friendship. Even now, at 90, Judith’s mother carries the same purpose - to welcome and befriend others - into every new season of life.
For Judith, simple Sally Lunn bread—rich, soft, and baked in a Bundt pan—holds her mother’s legacy of hospitality, of showing up, and providing comfort. Here’s Judith, reflecting on her mother and the bread that tells her story. We begin with the first time Judith’s mother encountered this now-beloved loaf...
Listen to Judith NowFollow The Storied Recipe in Your Favorite PlayerGallery from The FarmhouseJudith's Storied Recipe: Sally Lunn Breadhttps://thestoriedrecipe.com/sally-lunn-bread/The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
Recent EpisodesMore Bread Recipes
Hello, I’m here on my break from my production break with an episode recorded in the heart of France.
If you remember the last episode, I invited you into the conversation between myself and 4 others in the kitchen of a thousand-year-old château—a space with soaring beams, stone floors, ochre cabinets, and an open fire that made it feel like home. By the time the 5 of us women gathered for that final dinner, we already felt like old friends, bound by shared explorations and lingering conversations over wine. And that brings us to today’s episode.
This conversation unfolds in a small stone house in the nearly deserted village of Champlitte, once a thriving center of the wine trade. My guests are Orane and her father, Pascal—successful vignerons committed to organic, hand-harvested, and artisanally crafted wines. As we talk, we explore the storied history of Champlitte and how this family is shaping its next chapter.
A quick note before we begin: Between the echoing stone walls, the thick French accents, and my fellow guests frequently accepting gracious pours of wine, it was necessary to heavily edit this episode. To help with clarity, I’ll introduce each new topic with a brief summary—signaled by the pop of a wine cork - that way you’ll know what to listen for in the next segment.
Photo GalleryListen to Orane and Pascal NowFind Orane and Pascal's WineSearch "Coteaux de Champlitte" to find online offerings of Orane and Pascal Henriot's wines.
Follow The Storied Recipe in Your Favorite PlayerMore Episodes with Food Professionals
About 100 episodes ago, I interviewed Selina Göldi - and I Introduced her episode by saying, “Selina has this special gift - the ability to transport others to a different time and place. After a career in economics, Selina took this genius and turned it into a life. Beside a river in a very old building in France, she invites those wearied with the pace of the outside world to culinary retreats. During these retreats, Selina teaches her guests to reconnect to not only the food they eat, but also the pleasure of cooking for themselves.”
Fast forward to last spring, I received an email from Selina.
Since our last conversation, she had traded one old place for another - this time a castle, complete with a tower, still on an old river, and with a “fairy tale kitchen” featuring an open fireplace. She was still hosting culinary retreats, along with researching the complete history of the castle she stewards, as she worked to restore the chateau to its former glory.
In her email, she invited me to come stay at the castle, to enjoy her cooking and excellent choices of wine, to relax, create, connect, and learn, all in what she was calling a Creative Retreat with 3 other women. The only stipulation was that we all share whatever we created with each other. And today, I’m sharing a bit of our experience with you as well, by inviting you into a portion of our final dinner conversation.
Imagine us sitting in a large kitchen with stone floors, a vaulted ceiling, surrounded by terra cotta colored walls and ochre cabinets, dim in the firelight. We are gathered around a large wooden table, made intimate with candlelight, enjoying a spectacular meal of Selina’s French Fish Soup with Garlic Aioli. As my friend Ale says in the first few seconds - “It tastes like a poem.”
Pull up a chair and enter in to our conversation about cooking the French way, the memories the soup evokes in all of us, and the ways this enchanting castle affected all of us when we first saw it.
Stay at Selina's CastleIf you find yourself falling under the spell of the castle, here’s an invitation that Selina has written for you:
Culinary immersion programmes that are time capsule journeys into 19th century life at a French country castle that were run as farming estates.
Experiencing French country life with its local traditions and diving into historic recipes, we learn about the French art of eating well.
It’s less about perfecting a dish and much more about a joyful and playful approach to cooking, learning about food and produce with all our senses.
I invite you to four days of themed excursions, foraging or shopping at the farmers market, cooking and feasting together
You’ll stay at one of the castle tower rooms in an all-inclusive experience limited to small groups with a maximum of six people.
The retreats take place in June, July, August, and September with the last one in the beginning of October
It’s possible to also book as a private group outside scheduled dates OR to book mini versions over weekends that give you a bit of the French approach to eating well. Mini retreats take place in June and in August.
Gallery of Images from The Creative Retreat at Selina's Castle
Contact SelinaEmail: hello@lespoissonchats.com
Website: www.lespoissonchats.com
Instagram: @lespoissonchats
Listen to Selina NowFollow The Storied Recipe in Your Favorite PlayerSelina's Storied Recipe: French Fish Souphttps://thestoriedrecipe.com/french-fish-soup-with-aioli-and-fresh-vegetables/The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
More Episodes with Food ProfessionalsMore Seafood Recipes
Click here to schedule a feedback chat with me in February!
Hello and Happy New Year!
2025 is a big year for The Storied Recipe.
For starters, I’m expanding my mission to help families create their own heritage cookbooks through a process that is doable, joyful, and even healing. Throughout a December of traveling, then returning home and jumping back into hosting, I continued to work almost every day on both researching and creating materials towards this goal. And beginning January 20th, 4 women are joining me to walk through the process of creating their dream legacy cookbook using the framework and approach that I’m developing.
In the meantime, while I’m expanding the mission of The Storied Recipe in 2025, I’m also returning to my roots and turning my attention back to the podcast.
If you’ve been following for a while, you know that I put the podcast on hold two years ago to focus on my website, turning it into a profitable food blog sharing my guest’s recipes and stories. This was a great move, as it gave me the income to hire an amazing assistant, who in turn has given me the freedom to focus on this new mission.
But the podcast has languished in the last two years. I believe it’s time to take the great concept of my podcast the delight I take in creating it and turn both of those into a polished, consistent, exciting listening and learning experience for all of my listeners in every single episode. It’s time for me to become an expert in the craft of podcasting.
Again, throughout December, I’ve been working on that also by taking a course, doing a lot of reflection - quite uncomfortable reflection, I might add - chatting with other podcasters who are farther along in their journey, and listening to shows that are providing the experience to their listeners that I want to provide to you.
And now it’s time for Phase II - to gather the most important feedback there is, which is feedback from YOU. I know a lot of you see potential in the podcast, you believe in the concept, and you even believe in me - and I want you to have you an opportunity to have a say in the direction of the show going forward.
I’ve opened up a handful of slots in my February calendar to talk to listeners, and I’d love for you to be one of them.
These 30 minute calls will help me get to know more about what you like about the show, what we could do more (or less) of, and how to make this the best show it can possibly be.
It can also be a chance for you to ask me any questions you’ve wondered about while listening
Don’t worry, I’m not trying to sell or pitch you on anything - I don’t even have anything to sell at the moment. I’m just looking to make some genuine connections with listeners of the show.
If you’re open to chatting, just go to the link in the show notes or head to URL.
Seriously, this is one of the most valuable things you can do to support the show.
Click here to schedule a feedback chat with me in February!
Or just email me at becky@thestoriedrecipe.com.
Follow The Storied Recipe in Your Favorite PlayerSubscribe to The Storied Recipe Newsletter
Click here to learn more about the Handwritten Heritage Cookbook Starter Kit
Welcome & IntroductionThanksgiving is genuinely my favorite holiday. I love preparing for a home full of hungry guests! But in years past, I've often felt a bit of a disconnect when preparing for Thanksgiving celebrations. When expending so much effort cooking, cleaning, and prepping at this time of year, it's easy forget that the true meaning of Thanksgiving is.. well, to be thankful!
So this year, before jumping into the holiday season, I wanted to set aside November as a season of thanksgiving.
In pursuit of this goal, I tried a new thing. I asked The Storied Recipe community one simple question: What are you thankful for?
I learned it can be hard to express a grateful heart in our cynical culture - but ultimately, the response was beautiful and overwhelming. So many took the time to express gratitude for both the simple things and some of the BIG good things that happened in the past year.
The best part is that with each expression of gratitude shared by my community, the more grateful I become.
I'm so excited to share this episode with you today. I genuinely hope that your experience is the same and you finish listening with peace, joy, and thankfulness overflowing in your hearts - so Thanksgiving can be a season beyond Thanksgiving dinner.
Click here to learn more about the Handwritten Heritage Cookbook Starter Kit
Listen NowFollow The Storied Recipe in Your Favorite PlayerMore Holiday Episodes* 107 The Best Thanksgiving Podcast Ever * 105 A Turkey Fit for The Queen with Paul Kelly of Kelly Bronze Turkey Favorite Thanksgiving RecipesTranscript of The Gratitude EpisodeIntroduction from Becky Hadeed, host of The Storied RecipeHi there listeners. Happy Thanksgiving and welcome to the gratitude episode where we are celebrating Thanksgiving first and foremost by being thankful. So this episode is a little unusual for the storied recipe, but it is not totally without precedent. This is a crowdsourced episode, and the idea is simply to replicate that tradition, that great time, that many of us observe on Thanksgiving Day, where we gather with friends and family around the table to name our blessings. And to celebrate with each other, the joys come. The things that people have overcome each year and we just take a moment to cultivate gratitude for a lot of the little things. But in this episode you don't have to wait to eat. It is OK if you cheat a little and you grab just something tasty to eat or some hot something hot to drink right now. So you can just sit back and savor. Savor these little these little tidbits from our listeners. Or of course, you might be busy packing and. Cooking and that is OK too, so there's nothing fancy about this episode. All I did is I just took each person contribution exactly as they left it. And I strung them together in a little row with just some music underneath, and so it's not a fancy episode, but I think that's the thing about gratitude. The more we focus on it, the more we do find satisfaction in the simplest of things. So thank you. Thank you everyone who contributed. Thank you. To you who are listening, you have all taught me a lot this Thanksgiving season. Here we go. And yes, I did not let myself off the hook. My 92nd contribution is right in the middle there. Enjoy my friends.
LopaHi Becky. I cannot believe that I saw your newsletter right now and the timing could not be perfect because I am just strolling around walking my son in the stroller and I entered the park that I usually come to and just two days back. It was full of fall colors and today the leaves have all gone. The trees are bare and I just said to myself that I'm so thankful. I'm so grateful that I I actually got to see all the colors throughout the two weeks because I almost went out every day every other day with my son and we had a beautiful fall and I had missed this long fall season for a while because we were away in the North Canada where the fall can be really short season. And its my favorite season so I'm just so thankful for this beautiful bounty of beautiful colors that I got to see, uh, this year. And in general, I'm very thankful that wherever we have lived, even when we were in Whitehorse, we were blessed with so much beauty of nature. And while the world was tucked away during pandemic we were still able to go outside and I can never never take that for granted.
MarthaI am grateful for family and friends. I am grateful to have lived long enough to be a Gigi, a grandmother to three grandchildren. One little girl and two teenage boys. They expand my knowledge and perspectives in life and bring me great joy. I am grateful for friends who are so supportive in good times and bad. And finally, I am grateful for having witnessed and experienced my oldest sister, Nancy's last year of life. I learned so much watching how she handled the end of her life. She had lived for 14 years with stage four cancer. And she. But she lived, she kayaked. She hiked, she knit. She was involved in her church. She took dance. She taught dance. She competed and danced with her husband. And as my physician said, she spent her time living instead of spending her time trying not to die.
ReginaMy name is Regina Range and the three things that I am thankful for are favor in my second year of my business, the smell of food that I prepare, and encouragement from the new community that I have surrounded my food business.
DanielleI'm thankful for living in a place that is not at war. I'm thankful for being able to cook and share my skills. I'm so thankful for the community of people worldwide who love food and cooking with the same passion as I do. Of course, my family and friends are so important, but these other things are important too.
DespinaHi Becky, Despina from a little town in South Carolina. I'm most grateful for the opportunity I had back in 2019 to care for my Aunt Polly, my father’s sister, who was transitioning to te next phase of life and I was able to be there to care for her, to attend to her needs and affairs and return a gift that she had given to me to my father and to my sister so many years ago, when we were first in the United States. That's just an opportunity that we don't often have, so I am most grateful for that. On this particular day. Thanks for the opportunity.
KarenThe one thing I'm very thankful for is my daughter being cured of bladder cancer. She went through a really tough time during her teenage years during high school. And I am so thankful that she is able to work. And she just got married in January. Thank you for letting me share.
AndrezaMy name is Andreza and I am grateful for my family, my husband and kids. I'm grateful for the adventures that we've been on as a family. Getting to experience nature and to just see mountains and valleys and rivers too. Just the beauty that is all around us and I'm grateful for Jesus. Without him, I do not know where I would be.
KathianaThree things I'm thankful for are my family, my friends, and a great meal. I love Thanksgiving, 'cause it gives us time to sit around the dinner table, enjoy tasty food like a brown sugar, roasted. Smoked Turkey, some Mac and cheese, green beans and delicious pies as well as other sides and and drinks to go round. Ah, I'm hungry thinking about this, but it involves a lot of memories and hearty laughs and just a good time enjoying that meal and enjoying each other.
AlyssaHi Becky, this is Alyssa. I'm thankful for cultural differences in the tasty food that comes around the world. From Indian Chai tea to Vietnamese Pho to Mediterranean olives, I'm thankful for this podcast, which makes me feel like I'm wearing my favorite sweater when I'm listening to it. It's like home. And I'm definitely thankful for my Japanese futon bed, which I look forward to sleeping in every night.
KatherineI'm grateful for the beauty of fall and the changing of the leaves. I'm grateful to still be able to think and walk and enjoy life. I'm grateful for the comfort of good friends. My pets. And humor, the ability to laugh.
MeredithHi, I'm Meredith. I'm a freshman in college. I'm really thankful for the opportunity I have to get an education and also for the friends I've already made this first month.
Claire MarieMy name is Claire Marie. I am so grateful for my 3 boys who are becoming more and more confident in nature and for urging. Also very grateful for the amazing banana and walnut bread out of the oven. And very grateful for my friends who come over and train with me to command Spurs.
KimberlyWell, this is Kimberly from Minneapolis and I am so grateful for my family and friends. I know that sounds cliche, but when you feel like the world is falling apart and there's nothing that you can really do to stop it, you look around and you see who are your pillars of strength, that can continue to lift you. Up when all you want to do is fall down. And for me, that's been my family and my friends, including our beloved Miss Becky here so. I just wanted to encourage you all who are listening that there will be times when you will feel like your world is falling apart at your feet. And I'm here to tell you that it's really not. It feels like it, but it's not. Look around. And let yourself be helped to get through whatever storm you're facing. Because you're worth it and your mental health is worth it. And your family is worth it. And tomorrow needs you.
DianneSinaitic so gratitude is something that gets us going. Keep us going. I'm very thankful for my friendships, my relationships. And that when my family seem good also, when I see my sons old smile, it's a beautiful day for me. At that day my girls, and also that I can dream and learn so many things. Nature is beautiful and gives us lots of time to reflect and have gratitude. About everything and also a little. Boy that came in my. Life last year, which made life more even more beautiful and I'm thankful for Becky, who provides such unique opportunities for us. Come talk about the things in our lives and share experiences, food. So yeah, I'm thankful for all of you guys.
Gudmunda BGood morning from Iceland. I'm very thankful for some wonderful people in my life, including you, Becky and your or your family. We miss you and we wish you a wonderful Thanksgiving. I'll talk to.
Darlene PThe Lord Jesus Christ, my savior. My grandchildren. My son. I guess just family.
Megan SGood morning, my name is Megan. Here are three things that I am thankful for #1. I am so thankful to live in a place where we have freedom of religion. #2 I love a good book and #3. I just enjoy the changes that come with each season. Right now, crispy leaves, colorful leaves. In the winter, sparkling snow and cold days and a fire. The spring with fresh blossoms and new life. And the summer - You just can't beat a fresh tomato. Have a good day.
Melissa HHi there, my name is Melissa and one thing that I'm incredibly grateful for is the fact that my children are growing up surrounded by family. Nearby, including both sets of grandparents who they see on a weekly basis. Several sets of Aunts and uncles and cousins, including some that live right down the street. And I think that's amazing, because in America, you know, that's kind of unusual nowadays. And for my kids it's just kind of the norm. And it's a real opportunity. I think they don't even realize how blessed they are in that regard, and I'm just incredibly thankful for all those people in my life and in the life of my children.
Becky RMy name is Becky. And I love fall. Fall is my favorite time of year. I have a lot of back problems. And so there have been times I haven't been able to enjoy this season. I haven't been able to get out and do things but this year my health is better and I've been able to get out almost every day and go for walks. And just sit outside and just look at all the beautiful colors of the trees and at the sky and I've been on a trip with our family to the mountains and we haven't done that in a long time. And it's just all been such a blessing. And I'm so so thankful. I feel like Thanksgiving is just really great for me right now.
John HLast week when I received this request, I immediately thought of the relationship that I had with Jesus Christ and how thankful I am for the hope. That it brings me day in and day out. However, I also wanted to share something more, so I immediately started to try to think up some big event or thing that was thankful for that was different from the everyday things that I'm typically thankful for. As I thought and thought I walked out of the office and into the kitchen to get some coffee, where I saw my wife's laptop on the table. It was scrolling through some images of our vacations that we had taken in the past. At that moment it dawned on me how could I not be thankful for the many special vacations that we have been privileged to take as a family? Well, I tried to put together the words for the message I wanted to leave. It was time to walk my 8 year old down to the bus stop.
As I walked to the bus stop, I was struck again at how I so easily downplayed the significance of being thankful for all of the daily things I have because they are their everyday things like: Getting coffee with my wife from Panera, walking my 8 year old to the bus stop, feeding horses with my 12 year old at his job, teaching my 16 year old how to drive, and watching my 17 year old run cross country. Things many people could only ever dream of being able to do, I get to do on a regular basis. I immediately realized this is just the tip of the iceberg. And not being able to be thankful for these big things with a true lack of gratitude. Waking up each day to be able to enjoy these things are the big things.
BarbaraI am just grateful for all the little things in my life, that are so beautiful, that make up my life. Like the little drops of water that make streams, lakes and oceans. And all these little things in my life that are so good help me get through the bigger things in life. And I'm grateful for people around me that loved me. Support me. That helped me. Thank you.
Becky H.This is Becky Hadeed and I am popping in here in the middle with as many blessings as I can fit into 90 seconds. I'm grateful for a new school for my son, Joshua, that is truly abundantly more than all I ever could have hoped or imagined a year ago, and I'm thankful for the teachers there that have taken him under their wing and inspired him with confidence and and hope. I'm grateful for Emma McAdam, who is the therapist behind the hugely popular YouTube channel Therapy in a Nutshell, and she's written a course called How to Process Your Emotions, which helped me so so much in both helping my kids and myself reframe just unhealthy and distorted ways of thinking. I'm grateful for the paths and the trails that I walk or jog every morning. I'm thankful for the silence that I enjoy along those trails and equally or even more I'm thankful for the long conversations that I have during those walks with just dear dear friends who let me be vulnerable and who share their vulnerabilities with me. I'm so grateful for the conversations I get to have every single week with people all around the world. They have challenged me so much in my thinking, they've taught me so many things, and they've helped me look outside of myself and my culture to so many universal truths. That's it, my 90 seconds is up even though I had three more things written down.
DianneHi, my name is Dianne and I am grateful for so many things: my children, my fur babies, my fountain full of neighbor birds, my garden where I grow things that I love to cook, my ability to cook for my friends. My family and sharing a nutritious, lovingly-made meal with friends and family.
Lisa
Hi, my name is Lisa and the thing that I have to be thankful for is. My gratitude journal! And it might sound silly to be thankful for the place that you're writing down the things that you're thankful for. But in April of 2020, a stressful time for lots of us, I started writing down three things every day that I was grateful for. And incorporating this practice into my life has honestly shifted my perspective, and it's made me more grateful for all the things. It's opened up. My heart and my eyes to see the things that there are to be grateful for. Some days they're the little things like the beautiful fall color that we're experiencing in Maryland this year or unexpected mild weather where I can be outside in short sleeves or getting missed by a frost and having several more weeks of blooms. Sometimes there are big things like good medical news or one of the biggest for me is seeing the improvement in my marriage in over the 2 1/2 years that I've been keeping this gratitude journal. So I'm very grateful.
SandyMy name is Sandy and I'm really thankful for the ability to see the beautiful colors in my world. I'm also really thankful for the ability to hear the voices of people I love. And I'm thankful for the ability to touch and feel the hugs of people that love me and that I love. So I'm thankful for all of these wonderful gifts that God has given me.
ShaymaI am grateful for the women and girls in it on who are bringing about change. I am grateful for the friendships I've made with women like you sharing our food stories. And lastly, I am grateful for the beauty of fall, my favorite season. Crimson leaves, Apple cardamom pies, and yes, pumpkin spice lattes Don't hate me please.
NatashaHi my name is Natasha and I'm really thankful for my family. I'm thankful for being able to stay at home with my baby and I'm thankful that my husband can stay at home with us. And another thing I'm really thankful for is for the peace in our country. Because there's a lot of war happening everywhere around the world and I'm really thankful that we get to live in a place that is so safe and where we can thrive and explore and enjoy our lives and do it all together.
AshleyHi, my name is Ashley and this time of year I'm thankful for so so many things. But if I had to sum it up to one word it would be peace. I'm most grateful for peace in my life. Uhm, you know it can be small things, like when I go outside at night to take a walk right at like sundown and I feel the breeze kind of gently graze my fingerips and, you know, the fall leaves are moving around like there's just this calm that comes over me and just that peace is so beautiful. Uhm, you know I feel peace when I'm surrounded by my friends and family. I feel a sense of peace and comfort when I'm in the embrace of uhm, you know my partner. I just, I'm so so grateful to be in a phase and stage of my life where everything uhm, feels just at ease and peaceful. It's a really really beautiful thing and I'm still grateful for it.
QuiaraI'm thankful so much that our family of three is together. My husband got his visa to come to US from Haiti a few months ago and we have a little brown baby. She’s so cuddly and full of toothless grins. She loves to stare at the ceiling fan. She gives us so much joy.
Lisa from A Menu for YouHi Becky, this is Lisa of a menu for you. I love that you're doing it gratitude episode this year. I'm especially grateful for being able to spend Thanksgiving with both my kids as an empty nester. I haven't spent Thanksgiving with my son since before he left for college, and now he's already graduated college and out there in the working world. So I am so extremely grateful to be able to spend Thanksgiving in the first time. That'll be my husband and I and both of our kids for Thanksgiving and. And I am super grateful for that. Wishing everyone a beautiful Thanksgiving. No matter who's seen around your table. I hope that it is extremely special and amazing. And of course, with loads and loads of great food. Happy Thanksgiving.
MarHello, I am grateful because of my family who supports me in everything that I do, No matter what. I'm so happy because I have them.
AlexandraI'm thankful for the relationship that I have with my two sons who are 21 and 22, that I get to speak with them every day and sharing the activities of their lives in college and with friends and girlfriends and the things that they're experiencing in this this time of their life as college students.
TeresaGood morning. I'm thankful this morning for the sunshine streaming through the windows and fire blazing in the wood stove as I drink my coffee and eat whole grain sourdough toast. And thankful for my family, my husband and five children. And I'm very, very thankful for the plan of salvation. And that our good God came and sent Jesus, and he came and died for me, so that I can make it to heaven someday. I'm thankful for the Bible to read. I'm thankful for my long walks that I can take some days out in the country roads. The crisp fresh air these winter days. I'm thankful for my home. And plenty to eat. All my house plants. They bring me much joy.
ScottHi, my name is Scott from Montana. Our group has a tradition called thankful and blessing, something we're thankful or grateful for and something we hope for you as we go into the future. So, my wife is a mental health therapist and she counsels people from all walks of life. And she's confronted a lot of days with people that didn't want their children or struggle to get along with their family. And in this economy we know that it's harder to buy groceries or to afford a place to live. So this Thanksgiving, I'm thankful for just a loving family, awarm place to sleep, and food on the table. I think my blessing to you is that I hope you get to enjoy the holiday and warm meal with your birth family or the family that you choose. And in this spirit of thankfulness and gratitude that Becky is facilitating, I hope you find an opportunity to extend your light, your gifts, your talents, your blessings to someone that needs it in this dark, dark World. Happy Thanksgiving.
LaurenI actually thought a lot about this before I decided to answer, but I think the thing I'm most grateful and thankful for is my community. I feel really lucky and super thankful to have such a great community surrounding us. In the good times and really in the bad times when we needed the support the most. I can't imagine. Having more generous and kind people surrounding me.
AimeeThis year I'm so thankful that we finally can be reunited again with my family. We can travel again and meet them across the world to just spend time Christmas with them and have a good time. So I'm super thankful for that. I'm thankful that we we are in good health that. We are safe and. Sound and I'm thankful and hopeful for many things that will transpire in the next year. I'm I'm grateful that despite many bad things and upsetting news that happens in the world, that we're still hopeful that goodness. And kindness will still come around. So yeah, I'm thankful for that.
SaimaSo gratitude is something that gets us going, keeps us going. I'm very thankful for my friendships, my relationships, and and that when my family is doing good. Also, when I see my son's old smile, it's a beautiful day for me. At that day my girls and also. But I can dream and learn so many things. Nature is beautiful and gives us lots of time. To reflect and have gratitude about everything and also a little boy that came in my life last year which made life more even more beautiful and I'm thankful for Becky who provides such unique opportunities for us to talk about the things in our lives. And share experiences food. So yeah, I'm thankful for all of you guys.
Becky H - OutroThank you again to everyone who contributed and thank you for listening. If you would like to go on and continue to cultivate this spirit of gratitude, I have some prints available for digital download and they are just Autumn prints, autumn backgrounds with some inspiring or famous Thanksgiving quotes on top. And again, you can download those digitally. You can print them on your own. I always recommend mpix.com Because they're super fast. And their consumer printers are the exact same as their commercial printers, so that you'll get a really high quality print. I have those available. The link is right there in the show notes. It is a great way to support the podcast while decorating your home for Thanksgiving.
Also, if you are now in the Thanksgiving spirit, I have links to two. Awesome episodes right there in the show notes. The first is well, I titled it the Best Thanksgiving podcast ever because it is another crowdsourced episode where listeners to the storied recipe shared their favorite Thanksgiving memories. And a lot of them center around pie and then the second one that I have linked is an episode titled A Turkey Fit for the Queen and this is a wonderful multigenerational rags to riches story of a family in the United Kingdom that took. Risk and bought up all of the original free range turkeys that were left in England, and they established a business that now sells turkeys all around the. World and the well, the Queen has sadly passed, but the royal family enjoys the Kelly bronze Turkey every year. The guest Paul Kelly is super funny. Very, very interesting and you will learn more than you ever realized. You didn't know about turkeys and Turkey farming. It's just a great fun, fun, cheerful and inspiring episode. All right. That is it. Thank you again for listening and. Happy Thanksgiving, my friends.
Click here to learn more about The Handwritten Heritage Cookbook Starter Kit
Welcome and Happy Thanksgiving!!!
This is a very special episode of The Storied Recipe podcast! Rather than diving deep into one story, we’re diving deep into one holiday - telling the story of Thanksgiving from the perspective of almost 30 families.
I want to personally thank every single contributor for taking their time to make this episode for us.
These vignettes, sometimes funny, often poignant, and so very relatable have cheered my Thanksgiving season and helped me slow down and remember, reflect, and above all choose gratitude this season.
In fact, my original plan was to cram this episode in, almost as a bonus or extra episode, but the more I listened to your stories, the more I realized I wanted to lengthen this Thanksgiving season.
We begin, surprisingly enough, not with an American, but with a Greek-Australian who reminds us that far, far from being a national holiday belonging to one or two countries, Thanksgiving is an ancient tradition. Practicing gratitude is a tenant, teaching, and calling of every religion, it is, in fact, a need of the human heart.
Listen to The Thanksgiving Episode Now!Follow The Storied Recipe in Your Favorite PlayerMore Episodes for Your Thanksgiving Season!The Gratitude EpisodeAnother crowd-sourced episode from the Storied Recipe Community. Contributors share the things, big and small, for which they are thankful. Another amazing opportunity to pause, reflect, and embrace the Thanksgiving Season!
https://thestoriedrecipe.com/thanksgiving-spirit/A Turkey Fit for a QueenA dream guest - Paul Kelly is entertaining, informative, and down-to-earth. Not only will you learn more about turkeys than you ever wondered - and enjoy every moment of the education - but you'll smile again and again at his heartwarming story of a family pulling together, sacrificing, and creating their own Rags to Riches Story by working together and taking a big risk!!! A favorite all year long!
https://thestoriedrecipe.com/ep-076-paul-kelly-turkey-farmer-kelly-bronze-turkeys/Thanksgiving RecipesContributors to This EpisodeHelen
IG: Glorious Food Stories
Shakila
IG: @adventuresinflour
Cosette
IG: @cosetteskitchen
Website: www.cosetteskitchen.com
Lauren
IG: @laurmerril
Website: www.lempics.com/
Anela
IG: @feedthemalik
Website: www.feedthemalik.com
Alyssa
IG: @thesevenbearsfamily
Monique
IG: @peaches2peaches
Website: www.peachestopeaches.com
Kindra
IG: @therosewifebakes
Website: www.therosewife.com
Lisa
IG: @amenuforyou
Website: www.amenuforyou.com
Jessica
Krissy
IG: @eatingwithkrissy
Website: www.eatingwithkrissy.com
Kate
Helen
IG: @astepfullofyou
Website: www.astepfullofyou.com
Erika
Kathy Kuhl
IG: @kathy.kuhl
Website: www.learndifferently.com
Nermine
IG: @cheznermine
Website: www.cheznermine.com
Mo
Megan
Isabelle
IG: @the_balancedapron
Website: www.thebalancedapron.com
Brenda
IG: @brendawyatt_
Website: Camellia's Cottage
Samira
IG: @sliceofgourmet
Website: www.sliceofgourmet.com
Becky Fisher
IG: @suburbanebaker
Karen
IG: @karenskindredspirit
Kimberly
IG: @hopefully_kimberly
Julie
Hannah and Grace
Lauren
IG: @laurenbakedcake
Website: www.laurenkcooper.com
Despina
IG: @despidoodle
All Floral Contributed and Designed By Kelly Shore
IG: @petalsbytheshore
Website: www.petalsbytheshore.com
Learn more about The Handwritten Heritage Cookbook Starter Kit
Kelly Bronze turkeys have been the centerpiece of the Royal Family’s Christmas dinner and have been specially requested by dignitaries as far as Dubai. Their turkeys are featured on the menus of Michelin-starred restaurants and the Bronze family has been celebrated across the UK.... But it wasn’t always this way.
In fact, there was a time when the Kelly family was in dire straits financially. The turkey market was oversaturated and as far as prices, well, as Paul says, it was a race to the bottom. Paul and his parents became the laughingstock of the turkey industry when they traveled the UK buying up every non-genetically-modified turkey they could find and decided to rear the turkeys according to their natural life cycle. Most shocking of all the Kelly family allowed their turkeys to live and roam in the great outdoors.
It’s really a great success story and, beyond that, Paul is truly a great storyteller. Not everyone could make the history and life cycle of turkeys interesting, but I promise you’ll be hanging on Paul’s every nugget of knowledge and laughing all the way through.
(Oh, and p.s. Paul didn’t give me a turkey recipe! He gave me one of the most adventurous, challenging recipes I’ve made for the podcast thus far - his mother’s Steak and Kidney Pudding. I had lots of questions for him about this, and in the end, we genuinely enjoyed the result!!)
Highlights* I could use all sorts of fancy titles, but I hate that sort of thing * The life cycle of the mass-produced turkey (which grows 10x faster than the natural turkey) * The natural, non-modified life cycle of turkeys * The reaction when they began rearing turkeys outside * In Holland, you need a license to keep animals OUTSIDE * Predators for turkeys in Virginia vs the UK * The 5 stages of development in any animal - and how the stages affect the taste of an animal * Why a slow-grown turkey doesn’t need to be brined, basted, or enhanced in any way * “Every turkey in the history of the world originated from Mexico” - a history lesson about turkeys * The evolution of the modern white turkey - why it was popularized - and what happened to the Bronze Turkeys * The innovative, entrepreneurial approach of the Kelly family * Why free-range alone doesn’t improve the taste of a turkey * The critical reason dry-plucking the turkey massively improves the taste * Michelin-starred restaurants feature Kelly Bronze Turkey Tartar * “I wake up every morning and feel I must be the luckiest man alive.” * Why America was the perfect next market * “At the end of the day, quality wins.” * “If anyone is passionate about something, everyone listens” * The power of transparency in business * “The consumer never really got involved in the conversation” * “A man’s wealth is always measured by the fewness of his wants” * Steak & Kidney Pudding
Listen to Paul NowFollow The Storied Recipe in Your Favorite PlayerPaul's Storied Recipehttps://thestoriedrecipe.com/individual-steak-and-kidney-pudding/More Episodes from Food Industry Pros 176 Riding Waves and Whipping Up Kaiserschmarrn with Anna and Marco at Mellowmove Surf Camp * 175 Food, Feminism, Fury (and Family!): Geraldine DeRuiter's Tale of the Nesselrode Pie * 174 Onsite Interview: Exploring 500 Years of History at Auerbachs Keller in Leipzig, Germany * 170 A Cookbook Worth the Wait with Murielle Banackissa * 169 Fermentation as Art, Science, and Life Philosophy with Larry Nguyen * 166 Whale, Puffin, Horse and Icelandic Fish Stew with Chef Stefan of Þrír Frakkar * 165 Recipes for Nurturing Joy with Deborah Johnson * 156 Lessons from Cameroon with Agatha Achindu, Author of Bountiful Cooking * 151 The Heirloom Project with Sri Bodanapu * 148 Vanishing Things: Mushrooms, Monsoons, & Cultures with Author Kaveri Ponnapa of The Vanishing Kodavas * 140 Why This Revolution in Iran Can Succeed with Swarnika & Saeid * 138 One in 6 Million Refugees: A Venezuelan Story from Anonymous * 136 What is Ancestral Eating with Alison of Ancestral Kitchen * 134 Honoring the Women of Palestine with Mai Kakish * 132 Sunset, Moonlight, Cassava & Community with Sophie Musoki of A Kitchen in Uganda * 131 All About Appalachia with Lauren of Must Love Herbs * 130 A Bold, Brave Tour of India and Beyond with Dyutima Jha * 128 Mariupol: Memories, Warfare, & the Future of Ukraine with Olia Koutseridi * 127 The US has 90,000 Miles of Shoreline. So Why Does It Import the Majority of Its Seafood? with Craig Fear * 125 Why Taiwan Is Not "Chinese Taipei" with Yone * 124 A Love Letter to Poland with Zuza Zak, Author of Polska * 122 "A Peanut Never Forgets Its Shell" Life as a Third Culture Kid with M. Aimee * 120 Insights from a Russian Political Refugee With Anna Kharzeeva, Author of The Soviet Diet Cookbook * 119 All About Baking Science with Author Dikla Frances * 117 Emergency Episode - Cook for Ukraine, An Opportunity Presented by Zuza Zak * 114 How To Give Without Regrets with Quiara Pinchina * 113 NEW PODCAST ARTWORK! A Discussion About The Process With My Graphic Designer, Sara Sullivan * 108 3 Sisters, 300 Pounds of Chocolate, & The Mom Who Started It All (+ The Best English Toffee) * 104 A Heavenly Cause With Liam Elkind, Co-Founder of Invisible Hands Deliver * 103 "What If We Weren't All Chicken?" With Haitian-American Kathiana LeJeune * 102 Want Something to Change? Start Here. (With Marybeth Wells) * 101 I Thought "Authentic" Was a GOOD Thing!? with Shayma Saadat * 098 Bringing Naples To Baltimore: Featuring Tony Scotto, His Family, & THB Bagels * 097 Curing Land & Restoring Tradition with Afia Amoako, The Canadian Vegan * 096 Turning the Tables! - An Interview with ME * 088 A Complicated Father's Day with Anita of Wild Thistle Kitchen * 085 Plot Twist! When It's NOT About the Story with Christine Pittman * 083 "We Learned To Trust Each Other" with Lexi & Beth of Crowded Kitchen * 081 Soul Food, The White House, and Icebox Pie with Adrian Miller, the Soul Food Scholar * 080 Eva Kosmas Flores on Looking for Lessons * 079 A Conversation with Adina Bailey, Take Them A Meal Founder * 078 A Passover Episode With Challah Champ Marissa Wojcik * 075 Creativity vs. Productivity with Monique Chan (BONUS Episode) * 074 A Conversation with Michelin Starred Pastry Chef Monique Chan * 073 A Sacred Conversation With Diana Silva (Molé Mama) * 072 Making Bread the French Way with Danielle Ellis, World Bread Awards Judge * 069 A Recipe for Fearlessness with Kimberly Espinel of The Little Plantation and Eat Capture Share * 068 Food and Theology with Father Leo, The Priest Who Beat Bobby Flay * 067 A Wild Idea to Bring the Slow Cooker to Greece with Entrepreneur Eleni Vonissakou * 065 From Benin to Bakeoff: Hermine's Journey to GBBO Semifinalist * 064 A Caribbean Canadian with Eartha Lowe * 061 Jollof Rice and Other Traditions with Nigerian-Canadian Ify Ogbue * 060 "I Wanted to Encourage People" Letitia Clark, Author of "Bitter Honey" * 058 "I Wanted Something Different" with Juan Salazar of La Coop Coffee * 057 No Beaches in Berlin with Lenka Salinger * 056 What is Home? with Haniyeh Nikoo * 055 "Who is This Guy?" with Andy Anderson of @manmakecoffee * 052 "You Never Know Until You Try" with Britney Breaks Bread * 051 Venezuelan Arepas via Holland with Yessica Duques * 050 Mia Kouppa and The Greatest Love Story * 049 Shakshouka, Struggle, and Success with Jordan Syatt * 047 Personal Message from Becky: HACKED! * 044 The Art of Forging Bonds Through Culinary Diplomacy with Nermine Mansour * 042 The Street Food that Connects All Trinis with Moy * 039 "I Thought My Mother Was the Strongest Woman in the World" with Cheryl Norris * 037 "From France, Where the Air is Full of Lilac Scent" with Selina Goeldi * 036 "Food Is Political" (But What Does That Mean?) with Anela Malik * 034 Carryout in COVID One Decision That Changed Everything with Vegetable & Butcher * 033 Carryout in COVID: Connecting Communities with Fresh Farms * 032 Carryout in COVID : "Order Delivery and Tip Well" with Restraunteur Josh Sapienza * 031 Carryout in COVID Series: Pivoting, Partnering, Providing with Emma Jagoz of Moon Valley Farms * 030 Carryout in COVID: Howie Kahn "Eating is Complicated Right Now" * 029 Carryout in COVID: Fish Scale with Brandon Williams * 027 A Conversation with Tina Zaccardi, Great Amerian Bakeoff Winner * 025 Going Vegan: Bonus Episode with Murielle Banackissa * 024 From Sunny Africa to Snowy Canada with Murielle Banackissa * 023 Purim Traditions: Honoring a Mother's Legacy of Love with Lauren Kandel * 021 A Fat Tuesday Semla Competition with Norwegian Chef Mikko * 020 Lessons From an Iconic NYC Bakery with Seth Greenberg * 015 Bonus Episode: All My Questions About British Food Culture * 014 "We'll Fight 'Em On The Beaches" with Tilda Bourne * 007 Jewish Flavors, The World's Flavors with Dikla Levy Frances More Recipes from the United KingdomConnect with Kelly BronzeWebsite:* www.kellybronze.co.uk
Instagram: @kellybronze
Facebook: Kelly Bronze Turkeys
Twitter: @KellyBronze
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
Welcome to the second episode in our mini-series on Harvest Festivals Around the World, which I hope to add to in coming years!
Today, we speak with Chase Matthews, from the Eastern Shore of Mobile Bay, Alabama. Along with Tokyo Bay in Japan, these are the only two places in the world where a natural wonder known as the Jubilee occurs. When conditions are just right, fish, crabs, shrimp, and other bottom-dwelling sea creatures rise to the water’s surface in massive numbers, offering an opportunity for easy harvest and an impromptu feast..
But what makes the Jubilee truly special isn’t just the rare days when it actually happens—there in Mobile Bay, just the anticipation of a Jubilee brings an entire community together. Chase shares stories of multiple generations gathering on piers with their fishing poles, friends rushing to the bay after a 2 a.m. phone call, and an entire community bonded by the magic of these awe-inspiring moments that we cannot control, we can only enjoy.
Chase also tells us abou the famous Jubilee Festival in Daphne Alabama, named after this event, where local artists and musicians gather and where he and his wife sell their own locally inspired spice blends.
Listen to Chase NowFollow The Storied Recipe in Your Favorite PlayerPlay House SpicesWebsite: www.PlayHouseSpices.com
PHS_SALES_Flyer2024DownloadThe Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
Harvest Festivals Around the WorldRead more about global Harvest Festivals!
Explore Now →Thanksgiving Episodes* 185 Global Harvest Festivals: The Rare and Elusive Jubilee Phenomenon with Chase Matthews * 184 Global Harvest Festivals: The Ancient 8 Day Festival of Sukkot with Susan Barocas * 141 The Gratitude Episode * 010 Thanksgiving In Italy with Laura Clark
Welcome to the first in a pair mini-episodes on Harvest Festivals Around the World! Today, Susan Barocas teaches me about the ancient Jewish harvest festival of Sukkot, from its origins many thousands of years ago right up to this very autumn in Susan’s own backyard in Washington DC.
Sukkot commemorates both the Jewish journey through the wilderness and the harvest season. Each year during this eight-day festival, Susan along with Jewish families all around the world, build and decorate sukkahs—temporary outdoor shelters inspired by those used during the Jews in ancient harvest seasons. Families gather in these sukkahs to share meals, welcome guests (both real and symbolic), and reflect on God’s provision of food, shelter, and divine peace.
Susan also shares about culinary traditions tied to Sukkot, particularly her family’s recipes that came from the Iberian peninsula. Just as she did in her first episode with me, Susan reflects on how food sustained, differentiated, and at times, even betrayed the Jewish people.
Listen to Susan NowFollow The Storied Recipe in Your Favorite PlayerSusan's Last Episodehttps://thestoriedrecipe.com/154-savor-a-sephardic-experience-of-food-music/The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
Harvest Festivals Around the WorldRead more about global Harvest Festivals!
Explore Now →Thanksgiving Episodes
Our story begins with Nick’s memories of Saturday mornings with his cousins, consuming endless stacks of Palacinke, Balkan-style pancakes eaten with cheese or sugar (or both - and don’t knock it until you try it, because I did, and then I had to eat my words. Literally!).
As we trace the makers of Palacinke back through Nick’s lineage, Nick introduces us to his great-grandmother, Baba Saveta, who lived her entire life in the craggy mountains of Montenegro.
Though they never met and only overlapped on this earth by two years, Baba Saveta’s story, character, and expertise have left an indelible mark on Nick. Baba Saveta raised five children in a home hand-built by her husband, who she married in a love match disapproved of by her wealthy family of birth, living through war, hardship, and a century of radical change.
The difference between starvation and survival was the cheese Baba Saveta made twice daily during the summer months in her little mountaintop dairy, scrubbed clean with ashes each spring. Baba Saveta’s skill with cheese has become a particular point of connection for Nick, who now works as a cheesemaker in California. In today’s episode, he shares a great deal about the fascinating process of cheesemaking, particularly from the perspective of Baba Saveta, who did so much with so little.
In moments of daily work—tending his garden, curating cheeses, folding laundry—Nick reflects on this great-grandmother he never met and what she passed on to him. Today, I join Nick in honoring Baba Saveta’s values of self-sufficiency as well as her enduring spirit, wisdom, and love - and I ask, with him, how we can carry her legacy forward.
One note about this episode! Nick’s first shared his story with Alison Kay of Ancestral Kitchen, who was just recently a podcast guest in Episode 179, What Happens After Happily Ever After? Nick submitted this through Alison’s new portal on the Ancestral Kitchen website, where she is collecting memories, documents, recipes, and stories of those who cooked ancestrally. If you have anything to add to this repository, I’m putting the link in the show notes. Thanks so much to Alison for sharing Nick’s story with me - thank you to Nick for his time and this beautiful story - and thank YOU for beig here!
Listen to Nick NowFollow The Storied Recipe in Your Favorite PlayerNick's Storied Recipe: Balkan Palačinkehttps://thestoriedrecipe.com/palacinke-balkan-crepes-pancakes/Find Nick Campbell and Toluma FarmsWebsite: Toluma Farms and Tomales Farmstead Creamery
Address: Tomales Farmstead Creamery 5488 Middle Rd, Tomales, CA 94971
Share an Recipe, Document, or Memory of Ancestral Cooking with Alison here:The Ancestral Kitchen Repository
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
Nick's Original Tribute to Baba Saveta, Submitted to The Ancestral Kitchen RepositoryMy great-grandmother Saveta (Sah-vet-a) was born in 1909. She had my maternal grandmother in 1943, in a house with no electricity and water that came from a well a long walk down the road. She came from a well off family, compared to most people in her region of northern Montenegro, and was the first person in our family village to have a cast iron stove and not cook over an open hearth in the middle of the room. It was purchased by her father when she ran off with my great-grandfather Bašo (Basho) to be wed. He had been a worker on her father’s farm, and they had fallen in love.
Baba Saveta was the main character in most of my mother’s stories about her childhood visiting the village. She was a wonder woman. She could spin wool, weave cloth, care for and milk animals, make cheese and other dairy products, cook anything from seemingly nothing, help with butchering and put up the meat, help with the hay and grain harvests, all things my young suburban brain could barely understand a single person knowing. She is surely the reason I found interest in rural living and real food.
We still make some recipes that she did. In spring, we make a spread from soured cream, mashed young cheese curds and finely sliced green onions to eat with hot bread or baked potatoes. Many of my cousins’ favorite way to eat eggs are “Baba’s eggs,” where a pan of salted cream is brought to just scalding, whole eggs are added and the whole lot is gently mixed together over the stove until an unctuous, bright yellow mass forms and is eaten piping hot with chunks of bread, preferably together taken from the pan it was cooked in. As cold weather approaches, we put smoked pork ribs to simmer, and add diced potatoes to the broth along with a roux made flour added to onions fried in lard, enlivened with bright red paprika, and plenty of soured cream to finish. Her potato soup is one of our family’s true comfort foods. My great-grandmother was apparently well known for making savory filo dough pies called pita, filled with either brined cheese and egg or cream and egg. She passed this knowledge down to my grandmother, and while my mother never really learned the art of how to make the paper-thin stretched dough by hand, I was able to convince my grandmother to show me and keep the tradition going, in spite of her wanting to show my girl cousins (all called sisters in Serbian) before showing me, though none showed interest. I like having that connection with Baba Saveta.
Baba Saveta had a little dairy that served as a smokehouse in the winter, and would be scrubbed sparkling clean with ashes in spring when the cows and sheep would come back into milk and dairying would begin for the year. All of the animals would be milked in the morning and evening. The still-warm morning milk was made into full fat cheese immediately. The curd was ladled into cheeseclothes, tied up, and put between boards on sloped tables with pristinely cleaned rocks kept for years for this purposed, probably soaked through with whey and full of friendly bacteria. The resulting thin, pressed curd was sliced into pieces, heavily salted, and put into wooden buckets and barrels made by her husband and would make their own brine to age until needed. The evening milk would be scalded in a large copper kettle, and portioned out into long wooden bowls, similar to American dough troughs or biscuit bowls, hewed by my great-grandfather from logs, to sit overnight to form a thick clotted cream called kajmak (kai-mak) in most of the Balkans, but skorup (sko-roop) in our regional dialect. That could be eaten fresh, or could be salted and packed into containers like the cheese. My mother always cherished memories of Ivandan (Eevahn-dahn), St. John’s Day, on June 24th, when Baba Saveta would make daisy wreaths and put them over all the doors of the different buildings, and would serve the fresh skorup with fresh bread as a treat. This surely had pagan roots from the early Slavs settling the area, and lasted well past the conversion of the Serbs to Eastern Orthodoxy. The skim milk from the production of skorup was made into a cheese called prljo (per-ly-oh). It was a sharp tasting, lean cheese that was stored in hide bags made from carefully skinned lambs. It was a food to keep the wolf at the door at bay, something that could keep starvation away if everything else lovely was long gone from the cellar. Baba Saveta made yogurt, apparently the most sour, mouth puckering and apparently bubbly yogurt ever. Perhaps she let yeasts get into her culture. She would occasionally churn butter in a tall, narrow wooden churn, and would always clarify it. We call clarified butter maslo (mah-slo). Apparently, it was not loved by many of my living relatives as food, as it often was very aged by the time it was on the table in a meal, but Baba Saveta mostly used it in a cure heated and mixed with honey for respiratory issues, and to comb into her hair before washing it. It works wonders to clear lungs and cure coughs, and my family in Montenegro used it for Covid relief in 2020 with rapid results. Interestingly, when I've researched the combination, Indian tradition says that the pairing of ghee and honey is toxic for the body. I find it fascinating how certain cultures will coevolve and agree on some things, and find others things to be complete opposites.
Baba Saveta knew where to gather wild strawberries, blueberries, blackberries, hazelnuts and various herbs for tea. Despite being an ideal spot for foraging mushrooms like chanterelles and porcini, those apparently were never brought into the house. I have heard from other people from our area of Montenegro that they were eaten so much during the war that many people shunned them after. For Slavs, people in Montenegro are often very mycophobic, gathering the mushrooms just to sell to co-ops that sell them to countries like Poland and Russia. She also knew where to get wild apples, pears and juniper. She would make “waters” from these, putting them each into different containers and covering them with water for weeks. She would add some sugar before serving, but they would most likely ferment with the wild yeasts present on the skins. I was very pleased to find a version of the juniper water called “smekra” in Sandor Katz’s book, almost the same as what I was told about our “kleka” (kleh-kah), just a different dialect’s name. The only other non-dairy ferment that I know Baba Saveta made was whole-head sour cabbage for winter.
My great-grandparents bought their flour to make bread from a local mill, but they grew wheat and rye as well, plowing with oxen and harvesting with scythes. I don’t know all the uses they had for them, but I do know that they ate a lot of soaked and boiled grain cooked with smoked lamb or pork. They did not always have pigs, I think it was hard with the terrible winters there to keep breeding stock, and I imagine there were often not scraps to feed to another being. They usually had veal at some point in the year, and occasionally would eat one of Baba Saveta’s barnyard hens as a special meal. My mother claims that her grandmother could make one of those chickens feed something like 20 people after being made into soup. How a tough old bird like that could be split that many ways is beyond me, but I trust that this woman could accomplish anything, let alone this.
I’m not sure how my grandmother’s family made it through WWII. The war ravaged our area of Montenegro, because many of the partisans were based nearby in the mountains and the occupying Italian troops were terrible to the locals. My great-grandfather was temporarily in a camp in Germany for being a Slav and an early communist while Yugoslavia was still a kingdom. While he was gone, Baba Saveta had to manage a young family and a farm by herself, and deal constantly with the occupiers. Animals were hidden in the high mountains to keep them from being on the Italians’ plates, and crops were burned. She would peel bark off of birches to scrap the inner layer to feed her children when there was nothing else to eat. When there was something to bake into bread, more often then not, the Italian soldiers would see the smoke, come to her house, and take the bread, even half-baked, out from the oven and eat it in front of her as a sick show of dominance. I’m sure that even the hard life with no modern conveniences and the substinence pantry that they worked tirelessly for seemed like an embarrassment of riches compared to the starving war years.
Baba Saveta lived about twenty years longer than her husband, until 1997. She was able to stay in the village until 1996, because there were plenty of relatives within walking distance to help her with her garden and livestock as she grew older. I’m told she never turned gray haired, and while she is stooped in the few pictures I’ve seen of her, her face is radiant and surprisingly unwrinkled for a woman in her 70s and 80s. She attributed much of her health to eating a clove of garlic every day, and chasing it with a shot of plum brandy called rakija (rahk-iya). Her son finally decided that she need to be moved to an apartment in a town an hour away from the village where he lived, and she was given her own apartment. She passed away at 88 six months after. I really think that being removed from her community, her way of eating and daily routine, her home of six decades was what made it so that her body figured it was time to retire. One of my greatest wishes in life was that I could have met her, and I don’t know what I would give for just an hour to talk to her and ask her everything that’s popped into my head over the years. But even a full day wouldn’t be enough time. It’s enough to be from her stock and to carry on whatever traditions she passed down, and it’s good to be content with that.
Attached is a picture from the early '70s (I think) of my great-grandparents for reference, the frame was carved by Bašo. It's still in the house he built in 1930, owned by my mother's cousin now. The story is absolutely free for use, I would prefer that the photo is not be included without me knowing the context if it was ever to be used.
More Episodes with Food ProfessionalsMore Pancake RecipesFollow The Storied Recipe in Your Favorite PlayerSubscribe to The Storied Recipe Newsletter
I miss you! I haven't shared an episode in 3+ weeks, BUT!! I've been working hard on something.....
I'm expanding the mission of The Storied Recipe to not only share the recipes and stories of my guests, but to empower YOU to chronicle your own family storied recipes.
And I've made enough progress that now I'm seeking feedback!
- Have you ever compiled a family cookbook?
- Would you consider compiling a family cookbook?
If you answered YES to either question, would you be willing to jump on a 20 minute Zoom call with me?
Click here to schedule a 20 minute Zoom call!
Or just email me at becky@thestoriedrecipe.com.
Follow The Storied Recipe in Your Favorite PlayerSubscribe to The Storied Recipe Newsletter
I’m joined today by Brian Reisinger, an journalist whose deep roots in farming have shaped his life’s mission. Brian is the first male in four generations not to take over his family’s farm, a role taken up by his willing sister. Instead, Brian has devoted his work to shedding light on the immense challenges modern-day farmers face. In his book, Land Rich Cash Poor: My Family's Hope and the Untold Story of the Disappearing American Farmer, Brian shares personal stories of the pressures farm families endure, the generational struggles they face, and the devastating losses that occur when farms are forced to close.
In a country where 85% of dairy farms have disappeared in the last 50 years, food prices are rising, and supply chain issues are increasingly strained to the point of breaking, we can no longer look away, thinking of farms only as a nostalgic bit of Americana. As Brian says, as farms disappear, we’re not just losing food sources—we’re losing a part of ourselves. So what is to be done about this?
After reading Brian’s beautifully written book, which his family agreed should include the breadth of the farming experiences - including the harsh and painful parts - I can say with certainty that Brian, his family, and the larger community of farmers are the best people - the ONLY people - who should answer this question.
From where I sit, Brian’s family is the definition of a functional family. Through their unflinching honesty with each other, courage in making decisions that are the best rather than the most popular, and unwavering support of one another, they exemplify the strength that comes from unity and honesty. It’s these qualities that make Brian and his family uniquely trustworthy guides in navigating the complex problems facing American farmers today. If we can learn to work together with the same transparency, respect, and commitment that they have shown, we can begin to solve these issues not just as individual communities but as a nation.
Quotes:* There are so many times throughout our history that we’ve made bad decisions for farmers that we didn’t have to make because we felt we were on different sides of a fence. * Almost every American has an image of what a farm is supposed to be… and some live up to that and some don’t. * We face hard truths about farms in America, but we try to take from that, where can we come together. * It’s not a real finicky meat; it’s not too easy to mess up. * When you come from a place where sons do as their fathers did, and you’re the 4th generation, there’s a pressure on you, even if your dad is supportive of you doing something else. * No matter how much distance built between, we always shared hunting and a love of being close to the land. * The stoic farm family IS a thing, but its far more complex than that. * We were very lucky, in my dad, to have a man who could work all day in the wind and the rain, and then still hold a child with a tenderness you couldn’t believe. * I asked my family for permission to share the good and the bad, the happy and the sad… because if we want people to believe in what we do, they have to see the depths of the struggle. * I have tried to make my work be worthy of what my family does. I think farming is the most noble profession. * Anyone who thinks they have a (political) view that solves every problem will meet their match when it comes to farm policy. * Farms have so much support on both sides of the aisle, but there is often such a lack of understanding about the problems facing us. * What are you doing to give farmers new opportunities? * During Covid, you had farmers trying to sell their product and consumers trying to buy it, but the supply chain was locked up. But what we need to do about that is… * If you lose your farm, you lose your home, your community, and your heritage. When you see your herd, it’s like a death in the family. And each generation of the farm family asks, “How can we make it?” There is a generational pressure that builds with each turning of the page. * As we lose farms, our food prices do rise quicker than other prices. We are getting to the point that our food supply is in danger. * When farms are struggling so much, innovation slows because they’re just trying to survive. * We’re losing the farms that feed us but we’re also losing a part of ourselves.
Highlights* What is venison? All the tips for cooking it! * Brian’s masterful job of presenting the farming dilemma without any political leanings * Brian’s family’s struggle to remain close, honest, and transparent, in the face of terrible hardship and difficult decisions * Adoption, identity, and finding his place on the farm. * Platform communications and helping organizations message. * What is a commodity and why should farmers move away from it? * The way forward for America's farms * Farming, mental health, and suicide
Listen to Brian NowFollow The Storied Recipe in Your Favorite PlayerBrian's Storied Recipe: Ultimate Venison Burgershttps://thestoriedrecipe.com/ultimate-venison-burgers-deer-burger/Land Rich, Cash Poor: My Family's Hope and the Untold Story of the Disappearing American FarmerShop at Amazon
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
More Interviews with Authors* 175 Food, Feminism, Fury (and Family!): Geraldine DeRuiter's Tale of the Nesselrode Pie * 170 A Cookbook Worth the Wait with Murielle Banackissa * 167: Trauma, Mental Health, and Spritual Healing with Alda Sigmundsdóttir * 165 Recipes for Nurturing Joy with Deborah Johnson * 155 Slavic Folk Tales & Childhood Memories in The Bone Roots with Gabriela Houston * 151 The Heirloom Project: Creating Family Cookbooks with Sri Bodanapu * 149 Mythology, History, and Irish Stew with Shauna Lawless, Author of The Children of Gods and Fighting Men * 148 Vanishing Things: Mushrooms, Monsoons, & Cultures with Author Kaveri Ponnapa of The Vanishing Kodavas * 136 What is Ancestral Eating with Alison of Ancestral Kitchen * 127 The US has 90,000 Miles of Shoreline. So Why Does It Import the Majority of Its Seafood? with Craig Fear * 124 A Love Letter to Poland with Zuza Zak, Author of Polska * 121 What Makes You Feel Rich? A Conversation with Alicia Akins, Author of Invitations to Abundance * 120 Insights from a Russian Political Refugee With Anna Kharzeeva, Author of The Soviet Diet Cookbook * 119 All About Baking Science with Author Dikla Frances * 114 How To Give Without Regrets with Quiara Pinchina * 103 "What If We Weren't All Chicken?" With Haitian-American Kathiana LeJeune * 101 I Thought "Authentic" Was a GOOD Thing!? with Shayma Saadat * 087 Djiboutian Food at the Crossroads of Culture and Religion with Rachel Pieh Jones * 081 Soul Food, The White House, and Icebox Pie with Adrian Miller, the Soul Food Scholar * 080 Eva Kosmas Flores on Looking for Lessons * 078 A Passover Episode With Challah Champ Marissa Wojcik * 073 A Sacred Conversation With Diana Silva (Molé Mama) * 070 A Conversation with Dorina Gilmore-Young, Author of Cora Cooks Pancit * 069 A Recipe for Fearlessness with Kimberly Espinel of The Little Plantation and Eat Capture Share * 068 Food and Theology with Father Leo, The Priest Who Beat Bobby Flay * 067 A New Years Cake with Entrepreneur, Cookbook Author, and Blogger Eleni Vonissakou * 065 From Benin to Bakeoff: Hermine's Journey to GBBO Semifinalist * 060 "I Wanted to Encourage People" Letitia Clark, Author of "Bitter Honey" * 049 Shakshouka, Struggle, and Success with Jordan Syatt * 011 Grandpa Cacao's Granddaughter with Artist & Author Liz Zunon * 007 Jewish Flavors, The World's Flavors with Dikla Levy Frances More Classic American Recipes
I’m thrilled to welcome Dr. Mennat-Allah Al Dorry to The Storied Recipe Podcast today. Menna, as she insisted I call her, is an archaeobotanist with a speciality in food and Egyptologist with a speciality in Coptology and the only person in the world to have this combination of qualifications.
If you’re like me, who had never heard of an archaeobotanist before coming across Menna’s @eatlikeanegyptian account on Instagram, I’ve got good news. Menna is also a professor, so she answers all of my basic questions with clarity and good humor.
Dr. Al Dorry begins by sharing a cherished family recipe – a layered dish of potatoes, tomatoes, and meat, slow-cooked to perfection in a clay pot, just as her father used to prepare it with Menna’s help on weekend mornings at their farm in the north of Egypt.
From there, we delve into her fascinating work with “ecofacts”, exploring how - and which - ancient foods have been preserved for thousands of years. Dr. Al Dorry discusses the role of food in daily life for ancient Egyptians and the complex identity of Egyptian cuisine today, why their food traditions are disappearing, and Dr. Al Dorry’s deep commitment to both unearthing Egypt’s ancient food heritage and preserving today’s.
Highlights* “Dee-Nee-Vo” - Her father's one pot meat, potato, and tomato dish renowned among their social circle. * What is an archaeobotanist? * How are ecofacts preserved? * Decorative bread preserved for over 3500 years * Why do people say there is no such thing as Egyptian cuisine? * Halloumi cheese dating back to the 4th century AD * Plants that were grown in Ancient Egypt that are still grown today * The intersection of Egyptology and Coptology.
Quotes* The idea of putting meat and vegetables into a clay pot is the basis of our cuisine. * I don’t work with artifacts; I work with ecofacts. * In Ancient Egypt, we have a lot of food stuffs preserved in tombs. * [In the tombs] we have full heads of garlic perfectly preserved smelling exactly as garlic should. * Food was preserved in the dung which was burned for fuel and then became stable, like charcoal. * Unfortunately, a lot of Egyptians have lost sight of their food heritage. * The variety we got once from the countryside, people have forgotten it. In the big city, you will find always the same 10-15 dishes, many of which have a very recent history. * Most things from my father’s generation will be lost… and this is why it's important to document. I can’t freeze time but I have to document as much as I can. * The word Coptic itself can mean different things and has meant different things at different times in Egyptian history. * I don’t want to talk about kings or Egyptian politics, I just want to talk about everyday people.
Listen to Dr. El-Dorry NowFollow The Storied Recipe in Your Favorite PlayerMenna's Storied Recipe: One Pot Potato Tomato Dish with Meathttps://thestoriedrecipe.com/one-pot-egyptian-potato-tomato-dishFollow Dr. Mennat-Allah El DorryInstagram: @eatlikeanegyptian
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
More Episodes with Guests of Middle Eastern Heritage* 153 "We Were Raised on Love" with Auntie Mary * 152 Paradise in Palestine with Auntie Mary * 142 Christmas in Palestine with Mai Kakish * 140 Why This Revolution in Iran Can Succeed with Swarnika & Saeid * 139 Habibi, What’s Cooking? Sfouf! With Amale Chamseddine * 134 Honoring the Women of Palestine with Mai Kakish * 129 A Sacrificial Lamb & A Critique of the West with Saima Ateeq * 123 The Feasts of Ramadan with Syrian-American Omayah Atassi * 112 Tunisia, Couscous, and The Oula Ceremony with Elyes Taleb * 082 Choosing Freedom with Fatima Mortada * 077 Arabic Feasts with My Husband, John Hadeed * 056 What is Home? with Haniyeh Nikoo * 049 Shakshouka, Struggle, and Success with Jordan Syatt * 044 The Art of Forging Bonds Through Culinary Diplomacy with Nermine Mansour * 007 Jewish Flavors, The World's Flavors with Dikla Levy Frances More Middle Eastern Recipes
Welcome BACK today to Alison Kay, one of the co-hosts of the Ancestral Kitchen Podcast, who’s here so we can announce a collaboration that I’ll get to in just one minute. 🙂
I learned today that before Alison was the leader of a community intentionally choosing to procure and prepare food in ancestral ways, she was a life coach…
And nothing has ever made more sense than that discovery.
Indeed, in our last episode together, we heard how Alison has gently but resolutely smashed one goal after another in her life, beginning with completely altering her health and body through her relationship with food. We wrapped up our last episode with Alison as she lived her happily ever after as an ex-pat in Italy, cooking spelt sourdough pizza for her husband and child while looking through an enormous picture window at the rolling sunlit hills as far as the eye can see.
But we pick up this episode with Alison, back in the UK, living at her mother-in-law’s house. And here is where Alison proves her fitness for her former career as a life coach. She describes for us today how she lovingly, gently, and still ever so resolutely opened her hands to let go of her own dreams, welcome the dreams of others, and found she had all new dreams of her own, even bigger and better than before.
We talk today about so many of the big things of life - change, love, dreams, and lovingly and supporting our partners through deep conflicting life philosophies.
Finally, Alison will invite you to share your own ancestral food stories through a new portal on her website. As you’ll hear, Alison feels an urgency to gather, curate, and protect the agricultural and culinary wisdom of our foremothers and forefathers.
I feel a similar urgency, as I know that, beyond the practical wisdom for our kitchens, every story she collects will contain lessons of love and resilience. So, while Alison curates this repository of practical knowledge, she will also pass along the information of willing participants (and only willing participants, there are strict privacy laws in the UK) to me, so I might explore and share these legacies with you as well.
With that in mind, I invite you to visit the link to the Ancestral Kitchen website, listed in the show notes - or just go to Ancestral Eatingpodcast.com and you’ll find your way around - see what she’s looking for, and perhaps submit a little (or a long) snippet for her community.
Highlights* Leaving Italy - when, why? * Signing up for communal living with a complete stranger (who is having a baby!)! - What, How, Why!! * The very unique town of Stroud of Gloucestershire. * Anatomy of making a huge decision together as a family * Small business ownership in Italy - why it’s almost impossible and how history has shaped this difficulty * How to make a marriage work between two creatives with wildly different approaches to work and creativity: “done is better than perfect” vs. “I can’t put out sub-par work.” * How to let go of the identity of being different - of being an outsider. * A REFRESH: Ancestral eating - what it means * A collaboration between Alison and I, to record and explore the different aspects of our listener’s food stories
Key Quotes There was a lot of loss leaving Italy and leaving that dream behind, but a lot of other dreams have come to the fore. * Having this available as an option… and then meeting the lady and seeing the house… and seeing all of my concerns fall away. Everything I was worried about just kind of dissolved while I was there. * You know there will be challenges, but they feel like challenges I would like to grow into, challenges that will make me a better person. * He only started saying he wasn’t happy last than a year ago. * We were paying 50% in tax from the first penny we earned and we weren’t allowed to claim any write-offs. * I remember looking at them and just thinking, “I am so in love with these two”*, and just feeling SO vulnerable. * As it became clear that Rob wasn’t happy to be in Italy, I began to feel - if he wasn’t happy, then I wasn’t happy. * We don’t want a dream to escape from reality - we want to reshape our reality * The most I actualize the things I want to do, the more I let go of things. * It’s almost like I’ve always worn a badge saying, “I do things differently.” * I miss in person friendship and I sabotage it sometimes by always insisting I’m different. * I have no culinary history and I feel a loss and it's part of the reason I’m doing the work I do. Throughout history, this has been passed on from mother to daughter and I can feel this is missing in my life…. And where it still exists, it is a beautiful thing and should be cherished.
Listen to Alison NowFollow The Storied Recipe in Your Favorite PlayerAlison's Storied Recipe: Spelt Sourdough Pizza Doughhttps://thestoriedrecipe.com/sourdough-spelt-pizza-dough/Visit Alison at The Ancestral Kitchen Podcastwww.AncestralKitchenPodcast.com
Share YOUR Ancestral Stories with Alison here!
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
More Episodes with Food Professionals* 176 Riding Waves and Whipping Up Kaiserschmarrn with Anna and Marco at Mellowmove Surf Camp * 175 Food, Feminism, Fury (and Family!): Geraldine DeRuiter's Tale of the Nesselrode Pie * 174 Onsite Interview: Exploring 500 Years of History at Auerbachs Keller in Leipzig, Germany * 170 A Cookbook Worth the Wait with Murielle Banackissa * 169 Fermentation as Art, Science, and Life Philosophy with Larry Nguyen * 166 Whale, Puffin, Horse and Icelandic Fish Stew with Chef Stefan of Þrír Frakkar * 165 Recipes for Nurturing Joy with Deborah Johnson * 156 Lessons from Cameroon with Agatha Achindu, Author of Bountiful Cooking * 151 How to Create Your OWN Family Cookbook with Sri Bodanapu * 148 Vanishing Things: Mushrooms, Monsoons, & Cultures with Author Kaveri Ponnapa of The Vanishing Kodavas * 140 Why This Revolution in Iran Can Succeed with Swarnika & Saeid * 138 One in 6 Million Refugees: A Venezuelan Story from Anonymous * 136 What is Ancestral Eating with Alison of Ancestral Kitchen * 134 Honoring the Women of Palestine with Mai Kakish * 132 Sunset, Moonlight, Cassava & Community with Sophie Musoki of A Kitchen in Uganda * 131 All About Appalachia with Lauren of Must Love Herbs * 130 A Bold, Brave Tour of India and Beyond with Dyutima Jha * 128 Mariupol: Memories, Warfare, & the Future of Ukraine with Olia Koutseridi * 127 The US has 90,000 Miles of Shoreline. So Why Does It Import the Majority of Its Seafood? with Craig Fear * 125 Why Taiwan Is Not "Chinese Taipei" with Yone * 124 A Love Letter to Poland with Zuza Zak, Author of Polska * 122 "A Peanut Never Forgets Its Shell" Life as a Third Culture Kid with M. Aimee * 120 Insights from a Russian Political Refugee With Anna Kharzeeva, Author of The Soviet Diet Cookbook * 119 All About Baking Science with Author Dikla Frances * 117 Emergency Episode - Cook for Ukraine, An Opportunity Presented by Zuza Zak * 114 How To Give Without Regrets with Quiara Pinchina * 113 NEW PODCAST ARTWORK! A Discussion About The Process With My Graphic Designer, Sara Sullivan * 108 3 Sisters, 300 Pounds of Chocolate, & The Mom Who Started It All (+ The Best English Toffee) * 105 A Turkey Fit for The Queen with Paul Kelly of Kelly Bronze Turkey * 104 A Heavenly Cause With Liam Elkind, Co-Founder of Invisible Hands Deliver * 103 "What If We Weren't All Chicken?" With Haitian-American Kathiana LeJeune * 102 Want Something to Change? Start Here. (With Marybeth Wells) * 101 I Thought "Authentic" Was a GOOD Thing!? with Shayma Saadat * 098 Bringing Naples To Baltimore: Featuring Tony Scotto, His Family, & THB Bagels * 097 Curing Land & Restoring Tradition with Afia Amoako, The Canadian Vegan * 096 Turning the Tables! - An Interview with ME * 088 A Complicated Father's Day with Anita of Wild Thistle Kitchen * 085 Plot Twist! When It's NOT About the Story with Christine Pittman * 083 "We Learned To Trust Each Other" with Lexi & Beth of Crowded Kitchen * 081 Soul Food, The White House, and Icebox Pie with Adrian Miller, the Soul Food Scholar * 080 Eva Kosmas Flores on Looking for Lessons * 079 A Conversation with Adina Bailey, Take Them A Meal Founder * 078 A Passover Episode With Challah Champ Marissa Wojcik * 075 Creativity vs. Productivity with Monique Chan (BONUS Episode) * 074 A Conversation with Michelin Starred Pastry Chef Monique Chan * 073 A Sacred Conversation With Diana Silva (Molé Mama) * 072 Making Bread the French Way with Danielle Ellis, World Bread Awards Judge * 069 A Recipe for Fearlessness with Kimberly Espinel of The Little Plantation and Eat Capture Share * 068 Food and Theology with Father Leo, The Priest Who Beat Bobby Flay * 067 A New Years Cake with Entrepreneur, Cookbook Author, and Blogger Eleni Vonissakou * 065 From Benin to Bakeoff: Hermine's Journey to GBBO Semifinalist * 064 A Caribbean Canadian with Eartha Lowe * 061 Jollof Rice and Other Traditions with Nigerian-Canadian Ify Ogbue * 060 "I Wanted to Encourage People" Letitia Clark, Author of "Bitter Honey" * 058 "I Wanted Something Different" with Juan Salazar of La Coop Coffee * 057 No Beaches in Berlin with Lenka Salinger * 056 What is Home? with Haniyeh Nikoo * 055 "Who is This Guy?" with Andy Anderson of @manmakecoffee * 052 "You Never Know Until You Try" with Britney Breaks Bread * 051 Venezuelan Arepas via Holland with Yessica Duques * 050 Mia Kouppa and The Greatest Love Story * 049 Shakshouka, Struggle, and Success with Jordan Syatt * 047 Personal Message from Becky: HACKED! * 044 The Art of Forging Bonds Through Culinary Diplomacy with Nermine Mansour * 042 The Street Food that Connects All Trinis with Moy * 039 "I Thought My Mother Was the Strongest Woman in the World" with Cheryl Norris * 037 "From France, Where the Air is Full of Lilac Scent" with Selina Goeldi * 036 "Food Is Political" (But What Does That Mean?) with Anela Malik * 034 Carryout in COVID One Decision That Changed Everything with Vegetable & Butcher * 033 Carryout in COVID: Connecting Communities with Fresh Farms * 032 Carryout in COVID : "Order Delivery and Tip Well" with Restraunteur Josh Sapienza * 031 Carryout in COVID Series: Pivoting, Partnering, Providing with Emma Jagoz of Moon Valley Farms * 030 Carryout in COVID: Howie Kahn "Eating is Complicated Right Now" * 029 Carryout in COVID: Fish Scale with Brandon Williams * 027 A Conversation with Tina Zaccardi, Great Amerian Bakeoff Winner * 025 Going Vegan: Bonus Episode with Murielle Banackissa * 024 From Sunny Africa to Snowy Canada with Murielle Banackissa * 023 Purim Traditions: Honoring a Mother's Legacy of Love with Lauren Kandel * 021 A Fat Tuesday Semla Competition with Norwegian Chef Mikko * 020 Lessons From an Iconic NYC Bakery with Seth Greenberg * 015 Bonus Episode: All My Questions About British Food Culture * 014 "We'll Fight 'Em On The Beaches" with Tilda Bourne * 007 Jewish Flavors, The World's Flavors with Dikla Levy Frances More Bread Recipes
In this episode, I’m joined by Neil Hudson, Co-founder of Scotchboyz, a brand that’s brought authentic Jamaican flavors to the mainstream American market - and far beyond, as well.
I initially liked this story of 4 childhood friends coming together to build an international business, all while pouring back into the communities that raised them and Jamaican farms that produce their ingredients. I mean, what’s not to love about that story!?
But just a little ways into our conversation, I grew to like and respect Neil for his own thoughtful insights into business and working with friends, his obvious interest in others, and his understated sense of humor.
We begin by discussing, Curry Goat, a dish not only ubiquitous across Jamaica but also the signature dish made at The Hummingbird, a restaurant owned and operated by Neil’s father. I’m very grateful to Neil and his father for sharing this famous recipe with us, as well as to Neil for the many tips and history lessons he provided about other famous Jamaican dishes, like Jerk and White Rum.
As the interview goes on, Neil opens up about their branding strategy, the innovative and thoughtful business strategies they’ve used to create strong partnerships with Jamaican farms and buy-in from employees, and finally he shares the fun and exciting story of the HUGE win that allowed their small business to “escape gravity” and skyrocket into the global brand they are now.
Neil Hudson, My guest on The Storied Recipe PodcastAll 4 Founders of ScotchboyzHighlights* “Nine night” a send-off party after a funeral, where you must have White Rum, Goat Soup, Curry Goat, and White Rice * The story of jerk - runaway slaves who made a treaty with the British… * Pimento = Allspice; a discussion * Best sources for goat in the U.S. * Tips for making the best jerk around (hint: includes an air fryer!) * The story of the 4 founders of Scotchboyz - and what each brings to the company * How the Scotch Bonnet Pepper got its name! * The branding, strategy, and positioning to get Jamaican products into the mainstream aisle next to household condiment brands * How the Jamaican community benefits from the growth of Scotchboyz * Neil’s profit-sharing approach to Scotchboyz and how he arrived at that approach. * The farms and farmers who source the Scotchboyz ingredients * Winning the Next Black Millionaire Award and how Scotchboyz “escaped gravity” with the 100,000 award * Maintaining friendship in a business
Listen to Neil NowFollow The Storied Recipe in Your Favorite PlayerNeil's Storied Recipe: Jamaican Goat Curryhttps://thestoriedrecipe.com/jamaican-curry-goat/The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
More Episodes with Guests of African Heritage* 178 Jamaican Cuisine Goes Global: The Scotchboyz Journey with Neil Hudson * 177 From Liberia with Love: Frances & Jah's Culinary Mission and Famous Potato Salad * 170 A Cookbook Worth the Wait with Murielle Banackissa * 156 Lessons from Cameroon with Agatha Achindu, Author of Bountiful Cooking * 145 Christmas in South Africa with Kate Jack * 132 Sunset, Moonlight, Cassava & Community with Sophie Musoki of A Kitchen in Uganda * 112 Tunisia, Couscous, and The Oula Ceremony with Elyes Taleb * 097 Curing Land & Restoring Tradition with Afia Amoako, The Canadian Vegan * 065 From Benin to Bakeoff: Hermine's Journey to GBBO Semifinalist * 061 Jollof Rice and Other Traditions with Nigerian-Canadian Ify Ogbue * 055 "Who is This Guy?" with Andy Anderson of @manmakecoffee * 044 The Art of Forging Bonds Through Culinary Diplomacy with Nermine Mansour * 025 Going Vegan: Bonus Episode with Murielle Banackissa * 024 From Sunny Africa to Snowy Canada with Murielle Banackissa * 011 Grandpa Cacao's Granddaughter with Artist & Author Liz Zunon * 001 Food as A Culinary Bridge Between Ghana and the US with Adjwoa Acheampong More Potato Recipes
Today’s guests came to my very favorite way - they were recommended by a listener!
Megan responded to one of my weekly newsletters, writing,
There is a couple at my church, Jah and Frances, from Liberia, who are an inspiration. They are so hospitable and care well for their family...their house always is full of people.. Additionally, their house is a revolving door...they care for elderly relatives, young relatives and basically anyone who needs help. Once a year they sell food to raise money for a school in Liberia. When they cook for the fundraiser, Jah mans his smoker through the night. Frances has a "famous" potato salad.
In today’s episode, Frances and Jah shared their love story with us, a great deal about the history of Liberia, including a civil war 30 years ago, that decimated the country, and they hope they find in supporting the Betty Memorial Institute, a boarding school in one of the poorest regions of the country. Here’s what they have to say about the school:
Currently BMI has more than 200 students and is served by 17 staff members who work tirelessly to provide an education, food and housing in one of the poorest counties in Liberia.
The Betty Memorial Institute (BMI) is the only grade school in Western Liberia that provides both Academic and Vocational Education between the ninth and 12th grades.
You’ll hear the inspiring story of how this school was started and what it’s accomplished, as well as details about the 3 day cook-a-thon Frances and Jah commit to every December to raise money for the school. And, of course, you’ll hear details about Frances’s famous potato salad. And while many claim to the best, and I’ve tried a LOT of potato salad recipes, this one was unanimously voted by all 6 members of my family to be the best they’ve ever had.
Welcome again to Frances and Jah. Thank you to Megan for recommending them! If YOU’D like to recommend anyone for the podcast, I’d love to hear from you at becky @ thestoriedrecipe.com. And finally, thank you for being here to hear Frances and Jah’s wholesome, uplifting story!!!!
Highlights* Their 46 year love story * Childhood in Rabblesport, Liberia * Liberia: A history lesson * The Military Coup in 1981 and civil war 10 years later: Why it happend and what it did * Jah’s school experience and why it made him passionate about supporting * The incredible story of the family who started a boarding school in Liberia * The Scholarship in Frances’s mother’s name * A car accident that changed Frances’ life * The 3 day cook-a-thon to raise money for this boarding school * 50 chickens, 50 racks of ribs, 200 servings of potato salad, and so much more. How they do it, what they’ve learned to outsource * Frances’s Famous potato salad! The jobs and the keys to flavor!! * Success stories from the school
Listen to Frances and Jah NowFollow The Storied Recipe in Your Favorite PlayerJah and Frances's Storied Recipe: Liberian Potato Saladhttps://thestoriedrecipe.com/famous-potato-salad-recipe-the-best/Learn More about the Betty Memorial Institute and How to SupportMore about The Betty Memorial Institute
Place an order from The Betty Memorial Institute Annual BBQ!
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
The Storied Recipe Print ShopWhere every print tells a story.
High end prints for your kitchen walls: Download and print immediately.
The Storied Recipe NewsletterThe Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)
More Episodes with Guests of African Heritage* 177 From Liberia with Love: Frances & Jah's Culinary Mission and Famous Potato Salad * 170 A Cookbook Worth the Wait with Murielle Banackissa * 156 Lessons from Cameroon with Agatha Achindu, Author of Bountiful Cooking * 145 Christmas in South Africa with Kate Jack * 132 Sunset, Moonlight, Cassava & Community with Sophie Musoki of A Kitchen in Uganda * 112 Tunisia, Couscous, and The Oula Ceremony with Elyes Taleb * 097 Curing Land & Restoring Tradition with Afia Amoako, The Canadian Vegan * 065 From Benin to Bakeoff: Hermine's Journey to GBBO Semifinalist * 061 Jollof Rice and Other Traditions with Nigerian-Canadian Ify Ogbue * 055 "Who is This Guy?" with Andy Anderson of @manmakecoffee * 044 The Art of Forging Bonds Through Culinary Diplomacy with Nermine Mansour * 025 Going Vegan: Bonus Episode with Murielle Banackissa * 024 From Sunny Africa to Snowy Canada with Murielle Banackissa * 011 Grandpa Cacao's Granddaughter with Artist & Author Liz Zunon * 001 Food as A Culinary Bridge Between Ghana and the US with Adjwoa Acheampong More Potato Recipes
"The waves will keep coming, but you learn to play with them."
Today's guests, Anna and Marco, learned adaptability through their mutual passion: surfing.
This adaptability has allowed them to transition from a carefree surfing lifestyle, marked by ease and minimalism, to a bustling life of parenting two small children and running a thriving surf camp.
Mellowmove Surf Camp is a haven where people can learn to surf and relax. Thanks to Anna and Marco’s hard work and meticulous attention to detail, their guests get to experience a lifestyle of freedom and the rhythm of the tides.
Guests also come, of course, to EAT. Anna's delicious, home-cooked, seasonal, locally-sourced, plant-forward dishes are a highlight. Today, Anna shares a recipe for Kaiserschmarrn with us, an ultra-rich and fluffy torn pancake covered with powdered sugar and served with the homemade applesauce and stewed plums she remembers from her grandmother's pantry.
Anna has inherited her grandmother’s culinary talent, organizational skills, and values of never wasting food, creating delicious dishes for her guests. As if running a kitchen for 40 isn’t enough, Anna also shares her best dishes, beautifully photographed, on her cooking blog, The Mellow Kitchen. After today’s episode, you’ll want to learn more, so find links to The Mellow Kitchen and Mellowmove Surf Camp in the show notes.
Highlights* How and when Marco and Anna each learned to surf * Why surfing is more difficult than other sports - and why snowboarding didn’t necessarily prepa * The surfing lifestyle is about being content with what you have. * As a real surfer, you are not really living with the clock, you are living with the tides of the ocean. * I remember saying to my friends and colleagues, “I just fell in love.” * I chose this recipe because it shows where my cooking comes from. I have a lot ore Anna for surfing * The feeling Anna and Marco chased on the board - total focus and freedom from other thoughts and the connection to nature * Marco’s experience seeing the ocean for the first time * How Marco and Anna recreate the “surfing lifestyle” for their guests. * Kaiserschmarrn!! The flavor, look, and texture of this classic Austrian dessert (or main dish!) * Anna’s grandmother, Kaiserschmarrn, seasonal cooking, and how to make * How Anna managed to cook a seasonal menu for 40 people a day at the surf camp while carrying on her grandmother’s value of zero waste. * Local ingredients in Portugal and favorite dishes of the surf camp guests * The beaches and surfing experience at Mellowmove Surf Camp - a remote uncrowded beach on a World Surfing Reserve
Listen to Anna and Marco NowFollow The Storied Recipe in Your Favorite PlayerAnna's Storied Recipe: Kaiserschmarrnhttps://thestoriedrecipe.com/kaiserschmarrn-fluffy-austrian-torn-pancakesConnect with Anna and MarcoThe Mellow Kitchen
Mellowmove Surf Camp
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
More Episodes with Guests of Western European Heritage* 176 Riding Waves and Whipping Up Kaiserschmarrn with Anna and Marco at Mellowmove Surf Camp * 174 Onsite Interview: Exploring 500 Years of History at Auerbachs Keller in Leipzig, Germany * 160 Christmas in Bruderhof with Diana Rutherford * 154 Savor! An Interactive Celebration of Sephardic Culture Through Food & Music * 149 Mythology, History, and Irish Stew with Shauna Lawless, Author of The Children of Gods and Fighting Men * 143 Christmas in Alicante with Mar Lozano * 136 What is Ancestral Eating with Alison of Ancestral Kitchen * 098 Bringing Naples To Baltimore: Featuring Tony Scotto, His Family, & THB Bagels * 067 A New Years Cake with Entrepreneur, Cookbook Author, and Blogger Eleni Vonissakou * 060 "I Wanted to Encourage People" Letitia Clark, Author of "Bitter Honey" * 057 No Beaches in Berlin with Lenka Salinger * 037 "From France, Where the Air is Full of Lilac Scent" with Selina Goeldi * 026 Tales from the French Countryside * 025 Going Vegan: Bonus Episode with Murielle Banackissa * 024 From Sunny Africa to Snowy Canada with Murielle Banackissa More Pancake Recipes
Today’s guest, Geraldine DeRuitter won the James Beard Award for Journalism in 2019 for a post she typed out in about 45 minutes. Before that, her blog The Everywhereist, had already topped Time magazine’s choice of best blogs in America.
Geraldine’s latest book is titled, If You Can’t Take the Heat: Tales of Feminism, Food, and Fury and having read it in just a few sittings, I’ll add that they are also tales of deep vulnerability which provoked strong responses from me, in the form of scribbled notes in the margins and a list of questions about 4x longer than we were able to discuss.
Geraldine is on par with the funniest writers I’ve ever read. However, rather than just saying that Geraldine is funny, I really want to say she’s a humorist (if that's a word). While many people are born funny, I'm hoping that calling Geraldine a humorist will give you a sense of just how finely Geraldine has tuned her talent, how sharply she's honed her craft. Not only did I laugh out loud throughout the book, but the angrier parts were sharper, the sad parts were sadder, and the (rare) sentimental parts touched me even more deeply because of Geraldine’s wit and humor.
In addition to all of this, Geraldine gave me, hands down, the hardest recipe I’ve ever made (and if you’ve been following this podcast for a while, you know I’m not afraid of a challenge)! Although we had to discuss the recipe in a later call, I’m beginning the interview with our discussion of Nesselrode Pie, which I’m happy to share was a total success, technically and taste-wise. Friends arrived for dinner just as I finished photographing the pie. They all enjoyed a piece before dinner (since, obviously, dinner was running late, and there were plates full of pie in front of them.) The fact that they also gratefully accepted another piece after dinner tells you all you need to know about this creamy, boozy, vintage cherry pie!
Listen to Geraldine NowFollow The Storied Recipe in Your Favorite PlayerGeraldine's Storied Recipe: Nesselrode Piehttps://thestoriedrecipe.com/nesselrode-pie-recipehttps://thestoriedrecipe.com/nesselrode-pie-recipe/Connect with Geraldine DeRuiterThe Everywhereist Blog
If You Can't Take the Heat: Tales of Food, Feminism, and Fury
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
More Episodes with Authors* 175 Food, Feminism, Fury (and Family!): Geraldine DeRuiter's Tale of the Nesselrode Pie * 170 A Cookbook Worth the Wait with Murielle Banackissa * 167: Trauma, Mental Health, and Spritual Healing with Alda Sigmundsdóttir * 165 Recipes for Nurturing Joy with Deborah Johnson * 155 Slavic Folk Tales & Childhood Memories in The Bone Roots with Gabriela Houston * 151 How to Create Your OWN Family Cookbook with Sri Bodanapu * 149 Mythology, History, and Irish Stew with Shauna Lawless, Author of The Children of Gods and Fighting Men * 148 Vanishing Things: Mushrooms, Monsoons, & Cultures with Author Kaveri Ponnapa of The Vanishing Kodavas * 136 What is Ancestral Eating with Alison of Ancestral Kitchen * 127 The US has 90,000 Miles of Shoreline. So Why Does It Import the Majority of Its Seafood? with Craig Fear * 124 A Love Letter to Poland with Zuza Zak, Author of Polska * 121 What Makes You Feel Rich? A Conversation with Alicia Akins, Author of Invitations to Abundance * 120 Insights from a Russian Political Refugee With Anna Kharzeeva, Author of The Soviet Diet Cookbook * 119 All About Baking Science with Author Dikla Frances * 114 How To Give Without Regrets with Quiara Pinchina * 103 "What If We Weren't All Chicken?" With Haitian-American Kathiana LeJeune * 101 I Thought "Authentic" Was a GOOD Thing!? with Shayma Saadat * 087 Djiboutian Food at the Crossroads of Culture and Religion with Rachel Pieh Jones * 081 Soul Food, The White House, and Icebox Pie with Adrian Miller, the Soul Food Scholar * 080 Eva Kosmas Flores on Looking for Lessons * 078 A Passover Episode With Challah Champ Marissa Wojcik * 073 A Sacred Conversation With Diana Silva (Molé Mama) * 070 A Conversation with Dorina Gilmore-Young, Author of Cora Cooks Pancit * 069 A Recipe for Fearlessness with Kimberly Espinel of The Little Plantation and Eat Capture Share * 068 Food and Theology with Father Leo, The Priest Who Beat Bobby Flay * 067 A New Years Cake with Entrepreneur, Cookbook Author, and Blogger Eleni Vonissakou * 065 From Benin to Bakeoff: Hermine's Journey to GBBO Semifinalist * 060 "I Wanted to Encourage People" Letitia Clark, Author of "Bitter Honey" * 049 Shakshouka, Struggle, and Success with Jordan Syatt * 011 Grandpa Cacao's Granddaughter with Artist & Author Liz Zunon * 007 Jewish Flavors, The World's Flavors with Dikla Levy Frances More Pie and Pastry Recipes
If you are reading these show notes in a podcast player, click here to visit The Storied Recipe website and see the photo gallery of my private tour of Auerbachs Keller.
IntroductionI have never had as much fun putting together an episode as I did with this onsite tour and interview of the famous Auerbachs Keller in Leipzig, Germany.
Auerbachs Keller will celebrate 500 years of continuously serving guests next year, in 2025.
What began as a small wine celler in the basement of Dr. Heinrich Stromer's home in 1525, became the inspiration to one of the greatest works of literature in the world (Goethe's The Tragedy of Faust), host to one of the most significant religious figures since Christ (Martin Luther), and has maintained close ties to one of the oldest and most influential universities in Europe, the University of Leipzig.
Join me on the tour (below) and listen in to my conversation with Mr. Bakhtari, a representative of the restaurant, who grew up in Morocco, speaks 6 languages, and had so much to teach me about the legends and history of the restaurant!!
Images from Private Tour of Auerbachs Keller with Mr. BakhtariThe old town hall in the bustling Marketplatz just a stone's throw from Auerbach's Keller. The square is often filled, as it was this night, with a festive market. Live music wafts through the open seating in the middle of the square. The tables are surrounded by stalls selling beer and sausages. The tower of this town hall has great significance to one of Auerbach Keller's most famous guests, Martin Luther.
In fact, it was on this exact spot in 1519 that Luther and fellow reformers debated in the Leipzig Disputation. Although far less famous than the dispute of Heidelberg in 1518, historians say it was after the Leipzig dispute that a split between the Roman Catholic Church and a new Protestant church was inevitable. This old town hall was built on the foundation of the Pleissenburg Castle where the great debate took place - and this very tower was preserved from the original castle.
Another iconic building in the bustling Marktplatz of Leipzig. Historically, merchants traded goods in this square. And, as they do to this day, there were stalls selling food. It wasn't until the 1800s that owners at Auerbachs Keller realized that the waiters in their wine cellar were constantly running out to the nearby square to buy food for patrons - and all that money could stay in their establishment if they started a restaurant!
The Mädler Passage. Several stories high, covered in glass, and flanked with high end shopping, this passage covers the 500 year old space where Auerbach's wine cellar has always existed. There were a steady stream of tourists taking photos of this sign (and its twin on the other side of the passage)!These statues (this one and the one pictured in the next frame) flank the two staircases leading down into Auerbachs Keller from the Madler Passage. They feature scenes and quotes from Goethe's Faust, including this one, where Mephistopheles (a demon from German folklore) takes Faust to the famous restaurant. You'll see Faust's left show (to your right, in the photo) is shiny from being continually rubbed for good luck.
The title of this statue is, "Students Bewitched by Mephisto".
The restaurant is entirely underground ("keller" = "cellar") with rich brown tones and warm lighting. Although now the main dining area, the Großer Keller (Large Cellar) was built most recently in 1913.Germany Featured in The Storied Recipe Print ShopConifers in Saxon Switzerland National ParkDigital print of Conifers in Saxon Switzerland National ParkPainterly photograph of iconic pines in Saxon Switzerland National Park. Download for print immediately.
Photographed during a 2024 May trip to Germany.
Details and Recommendations:Prints are downloadable to allow you maximum flexibility in size and product. I always recommend Mpix.com for printing. Mpix uses ...
$22.00Shop nowThe restaurant leans heavily on the Goethe/Faust connection!Every one of hundreds (thousands?) of pieces of artwork in AK tells its own story. If I could go back and do the interview over again, I'd ask more about the range and value of the artwork in the restaurant. And I would happily pay for a lengthy tour of the artwork!A painting of Rosalie Wagner, the sister of the famous German composer, as she appeared performing in the Tragedy of Faust. This was significant at the time, as men still generally played all parts in stage performances. This particular piece of artwork ties together Auerbach Keller's connections to two significant historical figures: Goethe's Faust and Martin Luther. This painting imagines the meeting between Faust & the devil and Martin Luther & Melanchton (a fellow reformer to Luther). Dates suggest that the meeting is imagined by the painter.While the men may never have met, every evening Auerbach Keller's dining area is filled with those who have a fascination with the devil seated side by side with those who revere the devout reformer, Martin Luther.
The painter recreated the Fasskeller room, which was my favorite room in the restaurant, and most similar to how the first wine celler looked.
Here it is! THE painting that ultimately bound the University of Leipzig, Auerbachs Keller, Faust, and Goethe together forever. The wood panel was painted in 1625 and depicts Faust, a historical figure around whom many legends swirl, miraculously riding a wine barrel out of Auerbachs Keller. This painting deepened the legends around Faust and his relationship with the German demon, Mephisto.
Almost 150 years later, as a student at University of Leipzig, Goethe generally accepted as Germany's greatest contributor to world literature, frequented the already famous wine cellar. This very painting inspired his play Faust, A Tragedy.
The work is written almost entirely in rhyme, and cemented the legends of Faust and the fame of Auerbachs Keller.
A better view of the famous painting.Faust on the barrel of wine. The black poodle in front represented the Devil. Painted at the same time as the previous artwork, this panel depicts Faust with other carousers from University of Leipzig. Notice the black poodle is present in this painting as well. A closer view of the black poodle.When Luther was a man wanted by the Roman Catholic church, he traveled under great danger. His friend Heinrich Stromer von Auerbach promised him a safe place to stay. Today, one of the meeting rooms in the restaurant is named after Martin Luther. Listen to the episode for more details on the relationship between Stromer and Martin Luther.A view from the Luther Room down into the famous FassKeller, or Barrel Cellar. From the large dining room, the private rooms get better and better as I went deeper into the cellars. To me, this upcoming room was the most amazing room of all! The Fasskeller (Barrel Cellar). An absolutely unique sculpture hangs from the domed rounded ceiling, which is covered with paitings. A large barrel is at the head of the room and is designed to hold 3 types of wine at the same time.One view of the sculpture "The Witches Broom" hanging from the ceiling in the Fasskeller.Panoramic view of the domed ceiling and sculpture looking up from the floor.The somewhat terrifying view of "The Witches Broom" from underneath, looking straight up at the ceiling.The original sign (note the date of 1530) in the top left corner welcoming guests to Auerbach's Wine Cellar. The barrel was specially designed to store 3 types of wine: red, white, and... I don't remember! 😉Note the date of 1525 on the barrel. This is only marking the establishment of the wine cellar, not the date the barrel was constructed. The story of the barrel ride was first painted (as you saw earlier in the gallery) in 1625. The small, short door into the "Witches Cellar". The inscription over the top is a quote from The Tragedy of Faust and it says, "Life! Margaret; Judgment of God, to you I have surrendered myself. Come, come! I’m leaving you with her." The tiny Witches Cellar is opened to the public only once a year, when scenes from Faust are reenacted.This witch greets one on the cramped staircase on the way down and its impossible to descend without brushing up against her.
Although the "secret tunnel" from Auerbach's wine cellar to the main buildings of the University of Leipzig no longer exist, this is the door that opened to the tunnel.Centuries of candle wax....Listen NowFollow The Storied Recipe in Your Favorite PlayerFamous Saxon Rouladenhttps://thestoriedrecipe.com/how-to-make-beef-rouladen-the-traditional-german-wayPrint Instantly from The Storied Recipe Print ShopSunset in Görlitz (View from Zgorzelec, Poland) *
This is the story of a Holocaust survivor. It is a complicated story, with layers of historical and political realities I had no idea of before this interview, reminding us story is different than a simple narrative - and that we can never assume someone’s story without actually listening to them.
And Regina’s story is actually two stories of two families - both Greek, one Jewish and one not. It is a story of survival, yes, and it is also a story about of sacrifice, love, and gratitude.
After you listen - tell me - do not these things not leave a legacy that is greater and more enduring than acts of hate and destruction?
And as for Regina’s recipe - Greek Koulourakia are an orange cookie right on the crumbly line between a cookie and a pastry. Regina’s family never had a home without a jar of these cookies - even when her uncle was in the hospital long-term. You’ll definitely want to hear all of Regina’s tips and tricks for making these and look in the show notes for a link to the recipe on The Storied Recipe website.
Thank you, so very much, Regina, for sharing your story today - and thank you, listeners, for being here.
Highlights* The situation in Greece in 1942 when Regina was born * How Regina’s family found out the Nazi’s occupation was imminent. * The family who sheltered Regina’s family and what they sacrificed to do so. * Why 2 of Regina’s uncles were executed * A count of all the people alive now because of the goodness and sacrifice of one family * Regina’s precious grandmother and all the times they spent healing together * The trauma responses in Regina’s family * The long history of Jews in Greece + Being Jewish in Greece before and after the war * Koulourakia!!!! Famous and DELICIOUS Greek cookies - * Regina’s thoughts on the Israel-Hamas war in light of her experience - and her response to what’s happening in America
Listen to Regina NowFollow The Storied Recipe in Your Favorite PlayerRegina's Storied Recipe: Koulourakiahttps://thestoriedrecipe.com/koulourakia-traditional-greek-orange-butter-cookiesThe Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
More Episodes with Guests of Jewish Heritage* 154 Savor! An Interactive Celebration of Sephardic Culture Through Food & Music * 119 All About Baking Science with Author Dikla Frances * 116 Siberia, Diamonds, and Clowns! The Story of A Jewish Ukrainian Refugee * 078 A Passover Episode With Challah Champ Marissa Wojcik * 049 Shakshouka, Struggle, and Success with Jordan Syatt * 023 Purim Traditions: Honoring a Mother's Legacy of Love with Lauren Kandel * 008 Bonus Episode: Dee's Baking Tips for Beginners * 007 Jewish Flavors, The World's Flavors with Dikla Levy Frances More Mediterranean Recipes
Did you know coffee blossoms smell sweet and heady, like a citrus or Jasmine blossom? I certainly did not know that - or dozens of facts shared by today’s guest, Accamma Nanjappa, owner of Bean Song Coffee, which ships internationally from India.
If you recognize this guests’s name - yes! She was last week’s guest, also. In that episode she shared more about Puthari, the harvest festival all Kodavites celebrate in the high, rolling, forested hills of Kodava. Our conversation was so long, we cut it into two!
Today, we are talking ALL things coffee, particularly the coffee she sells under the label Bean Song Coffee. Her delicious beans and blends are sourced from her hometown and also from the birthplace of coffee in India.
Thank you Accamma for another incredibly informative interview - and thank you all for being here! Make sure you take a peek in the show notes for
Highlights* The two types of coffee grown in India - Arabica and Robusta * Accamma’s family plantation - 3 generations. * How Accamma lost her father, then her husband, young * The legend of coffee arriving in India from Yemen * Best geographical conditions for coffee * The journey of coffee from Chikmagalur to Coorg * Single origin/single estate coffees vs. Blended - which is better? * Wet vs. Dry method of preparing coffee * How Accamma traveled the world with her husband, learning about coffee. * India’s scientific support of the coffee industry during climate change. * How the pandemic shut down Accamma’s travel business and she went all in on coffee * BeanSong as a sustainable brown - the creative ways they use the coffee husks
Find Accamma and Bean Song Coffee* Bean Song Coffee Website: https://beansongcoffee.in/ * Sustainable Coffee Husk Products * Instagram: @beansongcoffee * Multi-day Coffee Trail Tours!
Listen to Accamma NowFollow The Storied Recipe in Your Favorite PlayerImages from BeanSong CoffeeAccamma's Storied Recipe: Thambuttuhttps://thestoriedrecipe.com/thambuttu-no-bake-banana-dessert-from-indiaThe Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
Print of the Month Sale!Dogwoods and StrawberriesDigital print of April-blooming pink daffodils and ruby red strawberries..Soft, subtle, elegant, and so...
$22.00Shop nowMore Episodes with Food Professionals* 170 A Cookbook Worth the Wait with Murielle Banackissa * 169 Fermentation as Art, Science, and Life Philosophy with Larry Nguyen * 166 Whale, Puffin, Horse and Icelandic Fish Stew with Chef Stefan of Þrír Frakkar * 165 Recipes for Nurturing Joy with Deborah Johnson * 156 Lessons from Cameroon with Agatha Achindu, Author of Bountiful Cooking * 151 How to Create Your OWN Family Cookbook with Sri Bodanapu * 148 Vanishing Things: Mushrooms, Monsoons, & Cultures with Author Kaveri Ponnapa of The Vanishing Kodavas * 140 Why This Revolution in Iran Can Succeed with Swarnika & Saeid * 138 One in 6 Million Refugees: A Venezuelan Story from Anonymous * 136 What is Ancestral Eating with Alison of Ancestral Kitchen * 134 Honoring the Women of Palestine with Mai Kakish * 132 Sunset, Moonlight, Cassava & Community with Sophie Musoki of A Kitchen in Uganda * 131 All About Appalachia with Lauren of Must Love Herbs * 130 A Bold, Brave Tour of India and Beyond with Dyutima Jha * 128 Mariupol: Memories, Warfare, & the Future of Ukraine with Olia Koutseridi * 127 The US has 90,000 Miles of Shoreline. So Why Does It Import the Majority of Its Seafood? with Craig Fear * 125 Why Taiwan Is Not "Chinese Taipei" with Yone * 124 A Love Letter to Poland with Zuza Zak, Author of Polska * 122 "A Peanut Never Forgets Its Shell" Life as a Third Culture Kid with M. Aimee * 120 Insights from a Russian Political Refugee With Anna Kharzeeva, Author of The Soviet Diet Cookbook * 119 All About Baking Science with Author Dikla Frances * 117 Emergency Episode - Cook for Ukraine, An Opportunity Presented by Zuza Zak * 114 How To Give Without Regrets with Quiara Pinchina * 113 NEW PODCAST ARTWORK! A Discussion About The Process With My Graphic Designer, Sara Sullivan * 108 3 Sisters, 300 Pounds of Chocolate, & The Mom Who Started It All (+ The Best English Toffee) * 105 A Turkey Fit for The Queen with Paul Kelly of Kelly Bronze Turkey * 104 A Heavenly Cause With Liam Elkind, Co-Founder of Invisible Hands Deliver * 103 "What If We Weren't All Chicken?" With Haitian-American Kathiana LeJeune * 102 Want Something to Change? Start Here. (With Marybeth Wells) * 101 I Thought "Authentic" Was a GOOD Thing!? with Shayma Saadat * 098 Bringing Naples To Baltimore: Featuring Tony Scotto, His Family, & THB Bagels * 097 Curing Land & Restoring Tradition with Afia Amoako, The Canadian Vegan * 096 Turning the Tables! - An Interview with ME * 088 A Complicated Father's Day with Anita of Wild Thistle Kitchen * 085 Plot Twist! When It's NOT About the Story with Christine Pittman * 083 "We Learned To Trust Each Other" with Lexi & Beth of Crowded Kitchen * 081 Soul Food, The White House, and Icebox Pie with Adrian Miller, the Soul Food Scholar * 080 Eva Kosmas Flores on Looking for Lessons * 079 A Conversation with Adina Bailey, Take Them A Meal Founder * 078 A Passover Episode With Challah Champ Marissa Wojcik * 075 Creativity vs. Productivity with Monique Chan (BONUS Episode) * 074 A Conversation with Michelin Starred Pastry Chef Monique Chan * 073 A Sacred Conversation With Diana Silva (Molé Mama) * 072 Making Bread the French Way with Danielle Ellis, World Bread Awards Judge * 069 A Recipe for Fearlessness with Kimberly Espinel of The Little Plantation and Eat Capture Share * 068 Food and Theology with Father Leo, The Priest Who Beat Bobby Flay * 067 A New Years Cake with Entrepreneur, Cookbook Author, and Blogger Eleni Vonissakou * 065 From Benin to Bakeoff: Hermine's Journey to GBBO Semifinalist * 064 A Caribbean Canadian with Eartha Lowe * 061 Jollof Rice and Other Traditions with Nigerian-Canadian Ify Ogbue * 060 "I Wanted to Encourage People" Letitia Clark, Author of "Bitter Honey" * 058 "I Wanted Something Different" with Juan Salazar of La Coop Coffee * 057 No Beaches in Berlin with Lenka Salinger * 056 What is Home? with Haniyeh Nikoo * 055 "Who is This Guy?" with Andy Anderson of @manmakecoffee * 052 "You Never Know Until You Try" with Britney Breaks Bread * 051 Venezuelan Arepas via Holland with Yessica Duques * 050 Mia Kouppa and The Greatest Love Story * 049 Shakshouka, Struggle, and Success with Jordan Syatt * 047 Personal Message from Becky: HACKED! * 044 The Art of Forging Bonds Through Culinary Diplomacy with Nermine Mansour * 042 The Street Food that Connects All Trinis with Moy * 039 "I Thought My Mother Was the Strongest Woman in the World" with Cheryl Norris * 037 "From France, Where the Air is Full of Lilac Scent" with Selina Goeldi * 036 "Food Is Political" (But What Does That Mean?) with Anela Malik * 034 Carryout in COVID One Decision That Changed Everything with Vegetable & Butcher * 033 Carryout in COVID: Connecting Communities with Fresh Farms * 032 Carryout in COVID : "Order Delivery and Tip Well" with Restraunteur Josh Sapienza * 031 Carryout in COVID Series: Pivoting, Partnering, Providing with Emma Jagoz of Moon Valley Farms * 030 Carryout in COVID: Howie Kahn "Eating is Complicated Right Now" * 029 Carryout in COVID: Fish Scale with Brandon Williams * 027 A Conversation with Tina Zaccardi, Great Amerian Bakeoff Winner * 025 Going Vegan: Bonus Episode with Murielle Banackissa * 024 From Sunny Africa to Snowy Canada with Murielle Banackissa * 023 Purim Traditions: Honoring a Mother's Legacy of Love with Lauren Kandel * 021 A Fat Tuesday Semla Competition with Norwegian Chef Mikko * 020 Lessons From an Iconic NYC Bakery with Seth Greenberg * 015 Bonus Episode: All My Questions About British Food Culture * 014 "We'll Fight 'Em On The Beaches" with Tilda Bourne * 007 Jewish Flavors, The World's Flavors with Dikla Levy Frances More South Asian Recipes
I think the best way to introduce to you today’s guest, Accamma Nanjappa, is to read an excerpt of her recipe submission.
She says, “It must be noted that the Kodavas or the people of Coorg are not just warriors, but are also children of nature. Hence all our major festivals are celebrations of nature. And what is a celebration without food?”
Today Accamma takes us far, far away into the high hills and deep forests of Kodagu, where the Kodava people still observe ancient traditions around the cycle of sowing, planting, and harvesting. In addition to educating me on the language and history of the Kodavas, Accamma shares very personal memories of celebratory nights spent on her family’s plantation marking the harvest of first rice, then coffee, mandarins, and black pepper.
As for Accamma’s Storied Recipe, this is the first time a guest ever gave me a recipe that began with the instructions, “Make the flour”! However, as Accamma walked me through the process of making Thambuttu, which, in her words is like gluten-free, unbaked thick banana (covered with ghee, nutty unhulled sesame seeds, and fresh coconut shavings), I grew much more confident - and, of course, learned a lot too. I mean, did you know you could turn rice into a flour in just 20 minutes? I didn’t!
Two more quick notes:
- Accamma and I began communicating about a year ago, when I released an episode with Kaveri Ponnapa titled, “Vanishing Things: Monsoons, Mushrooms, and Culture.” You’ll definitely want to listen to this one as well - find the link in the show notes!
- Accamma owns BeanSong Coffee, a coffee company that ships WORLDWIDE. Some of her coffee beans are grown on the very plantation she was raised on; others come from the birthplace of coffee in India. I had so much to learn about the Coorg people AND the coffee business, I’ve actually split our conversation into two episodes. So you can look forward to hearing more from Accamma in the next one -
But more on that later - for now, Welcome Accamma and thank you all for being here!
Highlights* Why I was intimidated by Thambutti (“Make your own flour) * Details about the 3 festivals of the Kodava people - worship of tools & weapons, worship of the spring, worship of the harvest * What the thunder and lighting signified…. * Why July and August were deemed inausipicious * The very ancient history of the Coorg people, going back to the Greeks and Alexander * Women warriors? And who were the warring against? * Beginning boarding school at 4.5 years old * Other foods at the Puthari festival * Coorg larders - and how to protect their food from cats! * The large family homes that last for generations with rooms for each clan
Listen to Accamma NowFollow The Storied Recipe in Your Favorite PlayerImages from the Puthari Celebrations in CoorgImages from BeanSong CoffeeAccamma's Storied Recipe: Thambuttuhttps://thestoriedrecipe.com/thambuttu-no-bake-banana-dessert-from-indiaFind Accamma and Bean Song CoffeeVisit the BeanSong Website
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
Print of the Month Sale!Dogwoods and StrawberriesDigital print of April-blooming pink daffodils and ruby red strawberries..Soft, subtle, elegant, and so...
~~$22.00~~ Original price was: $22.00.$17.60Current price is: $17.60.Shop nowMore Episodes with Food Professionals* 170 A Cookbook Worth the Wait with Murielle Banackissa * 169 Fermentation as Art, Science, and Life Philosophy with Larry Nguyen * 166 Whale, Puffin, Horse and Icelandic Fish Stew with Chef Stefan of Þrír Frakkar * 165 Recipes for Nurturing Joy with Deborah Johnson * 156 Lessons from Cameroon with Agatha Achindu, Author of Bountiful Cooking * 151 How to Create Your OWN Family Cookbook with Sri Bodanapu * 148 Vanishing Things: Mushrooms, Monsoons, & Cultures with Author Kaveri Ponnapa of The Vanishing Kodavas * 140 Why This Revolution in Iran Can Succeed with Swarnika & Saeid * 138 One in 6 Million Refugees: A Venezuelan Story from Anonymous * 136 What is Ancestral Eating with Alison of Ancestral Kitchen * 134 Honoring the Women of Palestine with Mai Kakish * 132 Sunset, Moonlight, Cassava & Community with Sophie Musoki of A Kitchen in Uganda * 131 All About Appalachia with Lauren of Must Love Herbs * 130 A Bold, Brave Tour of India and Beyond with Dyutima Jha * 128 Mariupol: Memories, Warfare, & the Future of Ukraine with Olia Koutseridi * 127 The US has 90,000 Miles of Shoreline. So Why Does It Import the Majority of Its Seafood? with Craig Fear * 125 Why Taiwan Is Not "Chinese Taipei" with Yone * 124 A Love Letter to Poland with Zuza Zak, Author of Polska * 122 "A Peanut Never Forgets Its Shell" Life as a Third Culture Kid with M. Aimee * 120 Insights from a Russian Political Refugee With Anna Kharzeeva, Author of The Soviet Diet Cookbook * 119 All About Baking Science with Author Dikla Frances * 117 Emergency Episode - Cook for Ukraine, An Opportunity Presented by Zuza Zak * 114 How To Give Without Regrets with Quiara Pinchina * 113 NEW PODCAST ARTWORK! A Discussion About The Process With My Graphic Designer, Sara Sullivan * 108 3 Sisters, 300 Pounds of Chocolate, & The Mom Who Started It All (+ The Best English Toffee) * 105 A Turkey Fit for The Queen with Paul Kelly of Kelly Bronze Turkey * 104 A Heavenly Cause With Liam Elkind, Co-Founder of Invisible Hands Deliver * 103 "What If We Weren't All Chicken?" With Haitian-American Kathiana LeJeune * 102 Want Something to Change? Start Here. (With Marybeth Wells) * 101 I Thought "Authentic" Was a GOOD Thing!? with Shayma Saadat * 098 Bringing Naples To Baltimore: Featuring Tony Scotto, His Family, & THB Bagels * 097 Curing Land & Restoring Tradition with Afia Amoako, The Canadian Vegan * 096 Turning the Tables! - An Interview with ME * 088 A Complicated Father's Day with Anita of Wild Thistle Kitchen * 085 Plot Twist! When It's NOT About the Story with Christine Pittman * 083 "We Learned To Trust Each Other" with Lexi & Beth of Crowded Kitchen * 081 Soul Food, The White House, and Icebox Pie with Adrian Miller, the Soul Food Scholar * 080 Eva Kosmas Flores on Looking for Lessons * 079 A Conversation with Adina Bailey, Take Them A Meal Founder * 078 A Passover Episode With Challah Champ Marissa Wojcik * 075 Creativity vs. Productivity with Monique Chan (BONUS Episode) * 074 A Conversation with Michelin Starred Pastry Chef Monique Chan * 073 A Sacred Conversation With Diana Silva (Molé Mama) * 072 Making Bread the French Way with Danielle Ellis, World Bread Awards Judge * 069 A Recipe for Fearlessness with Kimberly Espinel of The Little Plantation and Eat Capture Share * 068 Food and Theology with Father Leo, The Priest Who Beat Bobby Flay * 067 A New Years Cake with Entrepreneur, Cookbook Author, and Blogger Eleni Vonissakou * 065 From Benin to Bakeoff: Hermine's Journey to GBBO Semifinalist * 064 A Caribbean Canadian with Eartha Lowe * 061 Jollof Rice and Other Traditions with Nigerian-Canadian Ify Ogbue * 060 "I Wanted to Encourage People" Letitia Clark, Author of "Bitter Honey" * 058 "I Wanted Something Different" with Juan Salazar of La Coop Coffee * 057 No Beaches in Berlin with Lenka Salinger * 056 What is Home? with Haniyeh Nikoo * 055 "Who is This Guy?" with Andy Anderson of @manmakecoffee * 052 "You Never Know Until You Try" with Britney Breaks Bread * 051 Venezuelan Arepas via Holland with Yessica Duques * 050 Mia Kouppa and The Greatest Love Story * 049 Shakshouka, Struggle, and Success with Jordan Syatt * 047 Personal Message from Becky: HACKED! * 044 The Art of Forging Bonds Through Culinary Diplomacy with Nermine Mansour * 042 The Street Food that Connects All Trinis with Moy * 039 "I Thought My Mother Was the Strongest Woman in the World" with Cheryl Norris * 037 "From France, Where the Air is Full of Lilac Scent" with Selina Goeldi * 036 "Food Is Political" (But What Does That Mean?) with Anela Malik * 034 Carryout in COVID One Decision That Changed Everything with Vegetable & Butcher * 033 Carryout in COVID: Connecting Communities with Fresh Farms * 032 Carryout in COVID : "Order Delivery and Tip Well" with Restraunteur Josh Sapienza * 031 Carryout in COVID Series: Pivoting, Partnering, Providing with Emma Jagoz of Moon Valley Farms * 030 Carryout in COVID: Howie Kahn "Eating is Complicated Right Now" * 029 Carryout in COVID: Fish Scale with Brandon Williams * 027 A Conversation with Tina Zaccardi, Great Amerian Bakeoff Winner * 025 Going Vegan: Bonus Episode with Murielle Banackissa * 024 From Sunny Africa to Snowy Canada with Murielle Banackissa * 023 Purim Traditions: Honoring a Mother's Legacy of Love with Lauren Kandel * 021 A Fat Tuesday Semla Competition with Norwegian Chef Mikko * 020 Lessons From an Iconic NYC Bakery with Seth Greenberg * 015 Bonus Episode: All My Questions About British Food Culture * 014 "We'll Fight 'Em On The Beaches" with Tilda Bourne * 007 Jewish Flavors, The World's Flavors with Dikla Levy Frances More South Asian Recipes
Today’s guest, Murielle Banackissa is a 3 time guest on The Storied Recipe - well, technically 2x guest, but her first interview was so rich we split it into 2 episodes - Ep. 024 From Sunny Africa to Snowy Canada and Ep. 025 Going Vegan!
Murielle has been working on her debut cookbook for 4 years and last month, it was finally released to immediate acclaim. For the last 4 years, I’ve known, for sure that whatever Murielle produced would be well worth the wait. And indeed, her cookbook is visually stunning and full of vegan recipes that are inspired by her own global heritage - and that appeal to omnivores like me and my family. I’ve already given a copy of this book to a friend of mine, who excitedly texted me to say she had as many recipes dogeared as I have in my copy.
In today’s interview, Murielle is full of wisdom, discussing how she tackled this project while keeping intact a life that aligns with her values, her somewhat unorthodox approach to creating vegan recipes (which, by the way, is reflected in the Saka Saka, or Cassava Leaf Stew, recipe that she shares with us), her faith in what’s to come, and even, for us photographers, some technical expertise on how to print images with perfect colors - plus a lot more.
Although we’ve never met and our communication may be sporadic, I consider Murielle to be a true friend. While our personal and professional paths for the last 4 years have been markedly different, we both have a strong sense that they’ve been guided by God and support one another in all of our respective endeavors. It’s in that spirit that I am so honored to introduce Murielle to you today and thank you so, so much for being here!
Highlights The advice Murielle gives her brothers and all young people * The feelings that Murielle seeks: peace, aligned, grounded, present, grateful * Murielle’s mother’s reaction when she first saw the book * Her mom’s support through the process. * All about Saka Saka - the Congolese flavors she grew up with * Cassava leaves = Pondu leaves * How Murielle developed her Vegan Saka Saka recipe. * Murielle’s approach to vegan recipes: NOT replicating non-vegan recipes * Baked watermelon = tuna?! * Why Murielle includes peanut recipes even though she’s sensitive to nuts (Spoiler alert: peanuts are not nuts) * Follow-up on Murielle’s father’s healing after adopting Veganism (Great news!!) * The four year process* of writing and photographing her book * How Murielle wrote and photographed a cookbook in a tiny kitchen without feeling overwhelmed * What is next? * Colors & printing - a technical conversation about how to get prints to show what you see on screen * Murielle is married! Their story of 12 years together and finally getting married. 🙂
Where to Find SavoringVisit Murielle's Website for buying options: www.muriellebanackissa.com
Listen to Murielle NowFollow The Storied Recipe in Your Favorite PlayerMurielle's Storied Recipe: Vegan Saka Sakahttps://thestoriedrecipe.com/vegan-saka-saka-congolese-cassava-leaf-soup-stewConnect with MurielleWebsite: www.muriellebanackissa.com
Instagram: @muriellebanackissa
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
More Episodes with Authors* 167: Trauma, Mental Health, and Spritual Healing with Alda Sigmundsdóttir * 155 Slavic Folk Tales & Childhood Memories in The Bone Roots with Gabriela Houston * 149 Mythology, History, and Irish Stew with Shauna Lawless, Author of The Children of Gods and Fighting Men * 121 What Makes You Feel Rich? A Conversation with Alicia Akins, Author of Invitations to Abundance * 087 Djiboutian Food at the Crossroads of Culture and Religion with Rachel Pieh Jones * 070 A Conversation with Dorina Gilmore-Young, Author of Cora Cooks Pancit * 011 Grandpa Cacao's Granddaughter with Artist & Author Liz Zunon More African RecipesMore Vegan Recipes
The trick to fermentation, I learned this week, is to manage a busy, chaotic world of microorganisms, all doing what they must do, as primitive living things - in a way that creates something first, safe, and then utterly delicious.
Larry Nguyen, who is the Larder Chef at Oregon’s high-end ōkta restaurant, says, “I create environments, little nudges here and there to focus on which reaction I want and to allow those microorganisms to outcompete other food spoilage bacteria.”
After speaking with Larry, I see why he’s so good at this job. It seems to me that - it seems to me that this is what he’s been doing in kitchens long before he became one of the nation’s preeminent Larder Chefs.
Larry takes us into the busy, chaotic, high-stress, low profit world of restaurants and speaks passionately about the importance of patience and cultivating people above all else. In a place where frustration, ego, or profit margins constantly threaten a positive outcome, Larry works “to create an environment, little nudges here and there” that supports shared success over the long run and enjoyment along the way.
The truth is, whenever we’re with people - in our homes, our workplaces, our institutions - we’re in environments that desperately need patient, skillful cultivation of people. Larry, who is humble, quick to laugh, experienced and successful, is the perfect person to share this leadership philosophy with us.
Highlights* Bánh Xèo Tôm Nhảy - What Larry loves about it and why * Larry’s immigrant mother working 60 hours a week and then teaching Larry to cook. * His paternal and maternal grandparents differing approaches to food as a love language. * The NAME OF province - fishing town * Larry’s family history from China -> Vietnam -> United States * The best fried chicken we’ve ever head * Different starches and what they bring to fried dishes * Larry’s introduction to fermentation and how he fell into an expertise in fermentation * What does it take for a restaurant to make it? * Investing in people. * Fermentation: The science and history * What’s the difference between fermentation and rotting? * Why our bodies and palates crave fermented food.
Key Quotes* “I can’t eat all of these. Do I tell them to stop?” * “My mom would keep rolling these for me and my brother and only so often sneak one for herself.” * "Restaurants are a moment in time.” * "It was his job to catch these mistakes young chefs make. It was my job to learn from my mistakes." * "Most kitchens I’ve worked in haven’t made it." * "A restaurant is a low profit, high risk business. And that’s a fact." * "I grew up with an Eastern mindset: The group comes first; we all sacrifice for the family. But I also grew up Western." * "In my opinion, for a restaurant to succeed, you must cultivate people above all else." * "Which cultures have fermented? The answer is: All of them." * "Fermentation IS cooking, it’s just cooking very slowly."
Listen to Larry NowFollow The Storied Recipe in Your Favorite PlayerLarry's Storied Recipe: Jumping Shrimp Vietnamese Crepeshttps://thestoriedrecipe.com/vietnamese-crepes-banh-xeo-tom-nhay/Find Chef Nguyen and oktaVisit the ōkta Website: ōktaoregon.com
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
More Episodes with Food ProfessionalsMore Southeast Asian Recipes
Today I’m welcoming Ruth Newman to the podcast, a “cookier” who specializes in creating intricately decorated sugar cookies for showers, charities, and friends. However, she has never felt the urge to turn her beloved hobby into a career.
And that, in fact, is exactly the reason she is my guest today. In 2024, I wanted at least some of the episodes I release to be just easy, meandering conversations with everyday people that I’ve never met before. Without publicists or books, series, or movements to sell, sometimes it's everyday people who restore our faith in the power of food and remind us to nurture and celebrate connections to our closest people, the people who, quite frankly, may cheer for us, but don’t really care what we do or how successful we are.
Ruth begins by sharing her recipe for German Rouladen, a complicated beef dish she made for the 200 guests at her only child’s wedding. After discussing the recipe and a day so special it still stand out in Ruth’s memory 25 years later, we wind our way through topics and stories, ending with the people who are supporting Ruth and her husband through his Parkinson’s disease, which has now reached a 4th stage.
While I’ve got some powerhouse episodes lined to share with you in the next few weeks - and I’m thrilled, honored, and excited to share those episodes - I know I will not enjoy them any more than this simple discussion with Ruth about the memories and values that truly make a life worth living. Thank you, Ruth!
Highlights A day so special Ruth clearly remembers it 25 years later * The best daughter-in-law in the world 😉 * All the tips on making this complicated Rouladen (beef rolled around pickles and cooked in gravy!) recipe * Is lean bacon a thing? * A day of preparation! 🙂 Wringing out hundreds of potatoes in towels! * What makes German potato salad different * Ruth’s special relationship with her only child and how food and cooking solidified the recipe * Memories of Yan Can Cook* on PBS * The German -> Russia -> North America migration pattern * Newman <- Neumann * Memories of her father and uncle speaking German, playing German music, and teaching them German polkas - and hearty German dishes with delicious desserts * Ruth’s real interest: baking, decorated cookies, and scones (Lemon Cream Scones!!) * Cookie and scone tips! * Parkinson’s - The diagnosis, the advance, how it has changed her husband, and how we can support friends with the disease. * All the people who support Ruth in their Parkinson’s trial
Listen to Ruth NowFollow The Storied Recipe in Your Favorite PlayerRuth's Storied Recipe: German Beef Rouladenhttps://thestoriedrecipe.com/how-to-make-beef-rouladen-the-traditional-german-way/Connect with Ruth NewmanEmail: ruthnewman@mac.com
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
More Episodes with Multi-Generational North Americans* 168: A Wedding Feast to Last a Lifetime With Ruth Newman * 158 Memories in the Dough: 70 Years of Montana Ranch Life * 135 Chosen for This? With Elizabeth Coulter, Special Needs Warrior * 123 The Feasts of Ramadan with Syrian-American Omayah Atassi * 111 How To Do Hard Things in 2022 - Multiple Sclerosis & Food with Theresa Korte * 100 A Nomad Puts Down Roots with Garden Coach Carilyn Mae {Summer Scones Recipe} * 090 Travel Tips, Kimchi, and A Home Culture For All with Esther JuLee * 077 Arabic Feasts with My Husband, John Hadeed * 071 Food in the Real Life Coming-of-Age Story of Helen Au * 063 A Wanderer Through Life and a Lover of Spice with Nadia Bandukda * 062 ORIGINAL Thanksgiving Episode (28 Vignettes From Listeners) * 046 Granny Octavia with Stefani Renee * 041 Time in The Kitchen: What We Will Remember Always with John and Rebekah Leekley * 022 "I am Piotr's Granddaughter" with Lydia Cottrell * 017 Lunar New Year Memories with Emily Ho * 013 The Christmas Pudding Episode with Robert & Lisa Stewart * 010 Thanksgiving In Italy with Laura Clark * 009 In Praise of Simple Cooking with Lori Gamble * 005 Baking Bread with Grandmother In The Old White Farmhouse with Liz Mulligan More Western European Recipes
Today I’m welcoming Alda Sigmundsdóttir to the podcast. Alda is the author of The Little Books series, including The Little Book of the Icelanders, Little Book of the Icelanders in the Old Days, The Little Book of the Icelanders at Christmas, and at least 6 more works of both non-fiction and fiction, all centered on Alda’s homeland of Iceland. She’s a master at her craft.
The book that caught my attention, however, was her memoir, titled Daughter, about her formative years living outside of Iceland, in Canada, at the choice of her narcissistic mother. Her story is beautifully and powerfully told. It offers no easy answers and no pat explanations, but it does offer profound hope to the reader.
There are many books out right now that discuss childhood trauma and mental health - and, there are many books written from an entirely different perspective, tackling childhood trauma and spiritual healing.
But Alda’s story of being shattered and put back together is the only book I have ever read addressing the intersection of childhood trauma, mental health, and spiritual healing.
If you’ve ever felt the truth was out of reach or watched someone you love spiral into darkness, then Daughter was written for you. It was Alda’s vulnerable, sacrificial labor of love so that you may feel seen in your own suffering.
I’m so honored to introduce Alda to you and to share our conversation, which has been reverberating in my mind for several weeks now.
Highlights* Pönnukökur: Icelandic pancakes (more like crepes) - Their meaning to Alda and her family as well as Icelandic history & culture * The two ways to eat Pönnukökur - w/ sugar OR jam & whipped cream * “Butter was actually a currency at one point in our history.” * Traditional Icelandic food vs. Modern Icelandic food * A wind in her back propelling her forward. * What would Alda say to someone who wants to find the life of unmerited gifts she has found… but doesn’t know how? * The 12-step programs of AA and Al-Anon * The purpose of suffering - to destroy our illusions * Alda’s suffering - in spite of the gifts * Childhood trauma and what it does to the psyche and spirit of a person - and how Alda * Alcohol, generational trauma, and demonic energies * What Alda needed to set aside in order to write this memoir. * "I see you."
Listen to Alda NowFollow The Storied Recipe in Your Favorite PlayerAlda's Storied Recipe: Icelandic Pancakes (Pönnukökur)https://thestoriedrecipe.com/traditional-ponnukokur-icelandic-pancakes-crepesLinks: Find Alda & Her BooksAlda's Biography
Website: aldasigmunds.com
Substack: Letter from Iceland
Substack: Things I Don't Talk About at Parties
Alda's Books on Amazon
Alda's Books on Her Website
Alda on Instagram
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
More Episodes with AuthorsMore Guests of Scandinavian or Northern European Heritage* 146 Christmas in Norway with Alexandra Taylor My Recent Visit to Icelandhttps://thestoriedrecipe.com/hafnarfjordur-iceland-2024
Welcome to a very special episode of The Storied Recipe, on location in one of Reykjavik’s most famous restaurants, þrír Frakkar. After enjoying a high end meal of Icelandic specialties, including whale sashimi, roast whale, cold smoked puffin, smoked salmon, delicate halibut smothered in lobster sauce, horse tenderloin, and THE iconic dish of Iceland, traditional Plokkfiskur, or fish stew, I interviewed Stefan, the head chef, owner, and business manager of this famous restaurant.
Stefan is the son of Iceland’s most famous chef, Ulri. Far from living in his father’s shadow, however, he has made a name for himself, growing his father’s businesses to international renown. In today’s interview, he discusses how Prir Frakkar “dared to be different” by creating an elevated menu from traditional Icelandic dishes, using almost exclusively Icelandic ingredients. We go into his family’s story, of course, and he educates me on the whaling industry, the Icelandic financial crisis in 2008, the resulting boom in tourism, and much more.
As another special treat in today’s interview, which also makes this episode very special to me, we’re joined by my dear, dear friend, Gudmunda, who was born and raised in Iceland. After 20 years traveling the world as an Air Force family, Gudmunda, her husband Nathan, and her four children have settled back into Iceland again. As an amazing home cook herself, Gudmunda is steeped in knowledge of Icelandic food and history and brings so much to this conversation herself.
I’m just thrilled to share this episode with you - and please - should you travel to Iceland any time in the future (and it should be first on your list of places to go), set up a reservation at Prir Frakkar!!!! Over 1200 people on Trip Advisor agree - you will NOT want to miss it!!!
Highlights* Creme Brulee from Icelandic Skyr Yogurt * Migration patterns of the mackerel * History of Icelandic fish stew * Secret to perfect fish stew * Change in puffin populations * Whales are the “vegetarians of the ocean” - why whale meat is so healthy * 40,000 fin whales in Icelandic waters and use 100 per year * All the parts of the whale are used - even the bones are used to make fertilizer * Trying whale blubber from the fin * Souring vs. Fermenting * WWI and WWII and the advancement of Iceland * Churchill’s first act in office was to occupy the British * Opening a restaurant that was Icelandic food for Icelanders - but the foreigners wanted fresh fish! * The economic collapse in Iceland and the boom of tourism. * Chef Stefan’s tips for the best trip to Iceland
Listen to Stefan NowFollow The Storied Recipe in Your Favorite PlayerGallery from My Visit to Prir FrakkarLeft Top: Smoked Puffin, Left Bottom, Whale Sashimi, Seaweed, and Cavier; Right: Smoked SalmonPlokkfiskur (Fish Stew) on Left, Horse Tenderloin on Right
Halibut with Lobster SauceThe charming bar inside Prir FrakkarStreet view of Prir Frakkar + Icelandic beers on barStefan's Storied Recipe: Icelandic Plokkfiskur
Plokkfiskur: Icelandic Fish Stew with Potatoes
Find Chef Stefan and Prir FrakkarVisit the 3 Frakkar Website: 3frakkar.is
Read reviews on Trip Advisor
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
More Episodes with Food ProfessionalsMore Scandinavian Recipes
Author of On RisingHow’s your New Year going? If you’re already feeling suffocated by the treadmill that is our chaotic days, I offer this book titled On Rising: Recipes and Rituals for Joyful Morningsby today’s guest, Deborah Johnson.
Reading Deborah’s book was like unwrapping a series of small, beautifully wrapped, delightful gifts. As I turned each page, I didn’t know if I would be greeted with another intriguing recipe, gorgeous image, personal essay, or invitation to rethink my rituals in a way that would, as Deborah says, “take responsibility for my thought life.”
Along with other thought-provoking quotes, Deborah includes this insightful conversation between those great sages, Piglet and Pooh:
“When you wake up in the morning, Pooh," said Piglet at last, "What's the first thing you say to yourself?"
"What's for breakfast?" said Pooh."What do you say, Piglet?"
"I say, I wonder what's going to happen exciting today?" said Piglet.
Pooh nodded thoughtfully."It's the same thing," he said.
Throughout the pages of On Rising, Deborah gently - but ever so practically - invites us to create mornings full of Piglet’s peaceful wonder and excitement. Her invitation is so warm, empathetic, and actionable, you’ll find it difficult to turn down!
But also, like Pooh, Deborah recognizes that food can be an essential part of creating Piglet’s mornings full of excitement and wonder. Therefore, she offers us over 50 amazing recipes - many inspired by her Mexican heritage - to nourish ourselves and our loved ones. (And I tagged about 45 to try. 😉
This is a cookbook unlike any other and I’m so thrilled to welcome you to this conversation today with Deborah - which we start by discussing Pooh and Piglet’s conversation 🙂
Highlights* Deborah’s mom, one of 12 kids, born at 3lbs, kept in a shoebox who became a physician thanks to her parent’s emphasis on education - despite the discouragement of a school counselor * The three layers of why Deborah wrote a cookbook - seeking her mother’s pride * Deborah’s experiences in a close-knit Mexican-American family of over 100. * Making dinner at 7 years old for an entire high school basketball team! * The GIFT of giving a child responsibility in the kitchen * How her parents practiced hospitality. * How morning ritual rescued Deborah from the hardest time of her life * The connection between morning ritual and creating a life of intention * All the different morning rituals Deborah has practiced over the years - begin with the most simple “routine” imaginable * What does a rising ritual look like for those for whom morning hours are not possible * An invitation to experiment with a different approach to phones * Using our margin to repair relationships with others * Our most unpopular opinions about breakfast 🙂
Listen to Deborah NowFollow The Storied Recipe in Your Favorite PlayerDeborah's Storied Recipehttps://thestoriedrecipe.com/easy-fluffy-vegan-cornmeal-pancakes/How to Contact Deborah Johnsonwww.deborahesjohnson.com
Buy On RisingOn Rising: Recipes and Rituals for Joyful Mornings
The Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
Related EpisodesRelated Recipes
Happy New Year!! Kicking of 2024 with my 4 favorite guests - my sons, Jack, Marcus, Joshua and Nicholas!
As I listened back to these brief interviews with each of them, I marveled once again at how deeply both our innate natures and our nurturing experiences integrate into our approach to food, cooking, eating, and time in the kitchen. Even within these brief conversations limited to topics surrounding food, each of their unique personalities are totally distinct.
We begin with my oldest Jack, who has just about two weeks remaining in his 18th year; he’ll turn 19 this month. Never one to do things the typical way and always one to seek out the greatest challenges, Jack has chosen to attend university in Germany, where he’s in a Physics program at the University of Leipzig. The European approach to university is markedly different to the America approach in many ways, including the fact that Universities are not residential. Jack lives in a flat with a German roommate and immediately became 100% responsible for feeding himself. We discuss how he’s made that change and how it’s affected the migraine disorder he’s suffered with for at least 10 years now.
Next is my youngest, Nicholas, who is 9. Nicholas loves his food but doesn’t like to cook. However, in this interview, we hit upon a plan for 2024 that involves one of his favorite foods and I’m hopeful may just give him newfound confidence in the kitchen.
Third, Marcus, who is 17 sits down with me to discuss his feelings (or lack thereof) towards food. Marcus is both thoughtful and matter-of-fact in everything he says and this was another great opportunity for us to agree on the fact that we are very different to - but very appreciative of - each other.
And finally, we end with Joshua, who is 13 and a born cook. We discuss the ways he thinks about food (I was very surprised by his approach, then realized I should have seen it all along!) and the best ways I can nurture this talent and interest in 2024.
Listen to Guest NowFollow The Storied Recipe in Your Favorite PlayerRecipe Mentioned in This Episodehttps://thestoriedrecipe.com/super-easy-tex-mex-lasagna/Please leave a 5 star review for the podcast!This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
Related Posts* 106 A Personal Update Nov 17, 2022 and a Quick Request (Fill Out a 2 Min Anonymous Survey) * 059 The Year 2020 According to My Kids * 002 Storied Recipes According to My Kids Our Family's Favorite Storied Recipes from Guests
Welcome, listeners, to a very special episode that is coming from a vulnerable and treasured place in my heart!
There's nothing typical about this episode - First, I’m releasing this episode as both audio and video. Second, this is a solo episode, and while I have a couple more solo episodes planned for 2022, there won’t be too many. The heart of this podcast is - and will remain - my guests and their stories. Third, this episode is not about food! In fact, there’s one little mention of food in here - see if you can find it.
However, I do believe this episode is in keeping with the idea of the podcast because it is all about story - my favorite story in the world. I've read and recited this story dozens and dozens of times, and each time, I am surprised by it. Each time, I'm filled with wonder, joy, and awe. And today I wanted to share my favorite story with you.
Listen NowFollow The Storied Recipe in Your Favorite PlayerOr Watch the Videohttps://youtu.be/r-5rO8OuV8g?si=c7Vy8thUOZNXi7e6More Holiday Episodes* 161 Christmas in Indonesia with M. Aimee Tan * 160 Christmas in Bruderhof with Diana Rutherford * 159 Christmas in Ecuador with Sofia Alarcon * 145 Christmas in South Africa with Kate Jack * 144 Christmas in the Valley of the Kings, France * 143 Christmas in Alicante with Mar Lozano * 142 Christmas in Palestine with Mai Kakish * 110 My Private & Personal Christmas Tradition Christmas Desserts Around the World
I said it last year and I’ll say it again - this episode deserves to be an annual tradition. This is the story about a family of immigrants making an old British classic - a steamed Christmas pudding. They made it year after year, with laughter (so much laughter), joy, plenty of booze, and they always made sure everyone got at least one turn with the spoon.
Not only is this a great story, the storytellers are so so near and dear to me. I’ve known Robert and Lisa for decades and, truthfully, there is no person in this world that can make me laugh until I cry like Robert. He’s funny even when he doesn’t mean to be (but he usually does mean to be). As Robert and Lisa and their children live in Japan, we only get to see each other every few years, which is part of what made this interview so special and fun for me.
This is an episode all about the power of not only food - but also laughter - to unite both family and friends across generations, cultures, distance & time zones.
Finally, you’ll have to listen to the end to hear it, but 25 years ago, Robert gave me the Christmas tradition that I still treasure most fondly - and you can hear about that here.
Ok, with all that said, here we go with Robert, Lisa and…. I’m already smiling at this treat.
Listen to Robert and Listen NowFollow The Storied Recipe in Your Favorite PlayerMore Christmas EpisodesRelated RecipesThe Storied Recipe Needs Your Help!Please leave a 5-star review for the podcast right here!
This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!
M Aimee shares all about her Christmas memories in Indonesia, from security risks to piano battles with family. Also shares an Indonesian Christmas cookie made with gouda, coconut, and pandan.
Welcome Diana!This one is a little outside the mold for the Christmas Around the World series. You see, Diana’s childhood, the culture she was raised in, and the Christmases she enjoyed weren’t really defined by the places she lived, geographically. In fact, her family moved 22 times in 17 years. Rather, her experiences were mainly defined by the agricultural communities she and her family traveled between. Diana was raised in the Bruderhof, a global collection of self-sustaining farms where all members surrender their personal goods (yep, including Christmas presents) and accept roles for the greater good of the community. Although Diana ultimately chose to leave the Bruderhof community when she was 19, moving to NYC to work as a chef, she retains warm memories of some aspects of her rather unique childhood. Some of the best of these memories include Christmastime, which were full of German Christmas traditions like decorating simply with apples and candles, singing spiritual songs, and making classic bakes like these traditional British Mincemeat Pies she's shared with us. From the time Diana was in high school she spent increasingly more hours in the kitchen (which she truly loved, although it was very heard labor) preparing daily suppers for her communities of 400 people. Thrilled to welcome Diana to the Christmas Around the World series today - and thank YOU so much for being here.HighlightsVision of the Bruderhof: People who wanted to live together, share everything, wear flowers, and run through the fields.Why no members keep their jobs, titles, or possessionsWhy Diana lived in 5 countries but associates Christmas with GermanyBruderhof Christmas traditions: singing, simple gifts, communal nights, childlike, not gluttonous, simplicityHappy memories: Fairytale snowy Christmases outdoors in nature in Upstate New York Rations of 1 cup of sugar per person per monthMaking sugar snow candy!!!Christmas presents in a community that doesn’t believe in personal possessionsSchool from 7am to 5pm, including working on the farm and in the kitchenDiana’s exposure to food from seed to table.How much Diana loved cooking for 400 people as a teenagerDiana’s journey out of Bruderhof and how.Why there was no Christmas cooking/baking at homeWhich Christmas traditions Diana kept from the Bruderhof, and how her journey out of Bruderhof is reflected in her changing Christmas traditionsGerman Lebkukken: Gingerbread cookies as ornaments > food.A special night 100 candles on the tree - Each person lights a candle and says someone you’re praying for.Angel chimes and the time Diana’s pigtail caught on fire.Mincemeat pies!!! Diana’s memories and lots of ways to make them.Rutherford Family Christmas Pictures :-)Listen to Diana NowDiana's Storied Recipehttps://thestoriedrecipe.com/mincemeat-tarts-christmas-piesMore Christmas Around the World RecipesMore Christmas Desserts Around the World
Heartwarming episode with Marlene, who has lived 70 years on her ranch in Montana, first as a child, then a wife, mother, business owner and farmer. Her memories exist in the Walnut Povitica recipe that came from her Austrian mother.
B Santos grew up in a tropical paradise with a lively, intellectual family. Her love of art took her to New York, then to Germany, where she wrote a thesis on the changing depictions of food in art during the Renaissance.
Author Agatha Achindu discusses how her upbringing by a Nigerian mother and Cameroonian mother gave her the foundation for health and wellness she now teaches others.
An interview with Gabriela Houston about childhood memories of time with her grandparents in the Polish Lake District that hsaped her book, The Bone Roots.
Today, we have two special guests on our podcast: musician Sarah Aroeste and chef Susan Barocas. They share a unique connection as Sephardic Jews, with roots tracing back to an ancient Macedonian town. Sadly, during the Holocaust, nearly the entire population of that town was lost - a shocking 98%, in fact - an event that shaped who they are today, in 2023.Both Sarah and Susan are passionate about preserving Sephardic culture. They delve deep into historical records, oral traditions, and stories. Together, they're on a mission to curate and share this rich heritage with all of us. But what makes their "Savor! project unique and truly remarkable is how they express this shared passion differently.The "Savor" experience is, all at the same time, an album filled with Sephardic songs, all about food and in the Ladino language. It's also a collection of recipes that go hand in hand with each song. Plus, they've created videos featuring female chefs and home cooks who demonstrate how to make these recipes, all while discussing their personal connection to food and Sephardic culture.As we approach the Jewish High Holy Days, I’m thrilled to have Sarah and Susan here to discuss Sephardic history and heritage. As you’ll hear, they teach me so much, not only about Sephardic culturebut also about the profound role of food and music in preserving culture, tradition, history, values, and stories. I want to express my gratitude to Susan and Sarah for joining us today, and - as always - thank YOU for being a part of this conversation!
Highlights
A concept album: How the Savor project of pairing Sephardic recipes & songs began
Sarah and Susan’s shared heritage in Bitola (formerly Monastir) in Northern Macedonia, where 98% of the town was exterminated in the Holocaust
The distinctions among Jews (Sephardic vs. Ashkenazi) are a modern construction
When & how did the lineages and stories of Ashkenazi and Sephardic Jews
How the geography, language (Ladino), and music of the Sephardics developed
The core elements of liturgy and customs that unite all Jews
The effects of the multi-century Spanish Inquisition on the entire Jewish populations, especially Sephardic Jews
The Holocaust was deadly for Sephardic Jews as well
Sarah’s story: “Music was my life.” How Sarah pivoted from classical opera to performing as a Ladino singer.
How did Sarah and her mentor uncovered and created Ladino music
No such thing as “authentic” or “traditional” Sephardic music or recipes
Sopa de Ajo: Allium Soap - Why Sarah chose it
Alliums and the Inquisition
Susan’s story: Her father as teacher
How Sephardic cooking spread to and melded with the rest of the world’s cuisine
How to prepare garlic until it’s “mellow, sweet, and flavorful”
Susan’s tips for preparing leeks
Listen to Guest Now
Learn More About the SAVOR Experience!
Website: www.savorexperience.com
Intro to The Savor Experience on YouTube
Susan's Storied Recipe: Sopa de Ajo
https://thestoriedrecipe.com/sopa-de-ajo-healing-garlic-green-soup-for-a-cold/
More Episodes with Guests of Jewish Heritage
Related Recipes
In the second episode with Auntie Mary, we hear about her 10 siblings - their individual personalities, challenges, and life together in Palestine and the United States. As immigrants to this country, they shared the burden of making a new life together - and a success for one was a success for all.
Introduction
Good morning! Today I'm introducing you to a new summer series with John's Aunt Mary, one of the people I most enjoy, appreciate, and admire in this world. John's Auntie Mary is like a living embodiment of the famous serenity prayer: "God grant me the serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to know the difference". It seems to be that God has given Auntie Mary all of those things. On Monday evenings, John and I love to sit at a table with Mary, share in a simple delicious vegetarian meal with her, and soak up the wisdom that Mary has gained over 86 years of life.
Mary was born in 1936 in Ramallah, Palestine as the 3rd of 9 children (that lived to adulthood; her mother bore 11). She was 12 in 1948 and saw the Nakba - the Catastrophe - with her own eyes. Fellow Palestinians, including her future husband Shafiq, were forced from their homes, sent barefoot, unarmed, and homeless into the streets, and in some cases - massacred. At 19 Mary immigrated to the United States. Every day of her life, Mary worked hard to start businesses, keep a home, raise her 4 children, and to show kindness and compassion to everyone she met. In addition to her own children, Mary was like a mother to my husband John, who is joining with me in this series, and to many others. Her heart and home were always open and her table overflowing with the delicious food of her homeland.
I'm hoping to release at least 5 episodes in this series. This first one I've called Paradise in Palestine, as Mary remembers her simple wholesome childhood in Palestine full of the freshest, lushest fruits and vegetables and meals cooked before electricity.
Listen to Mary Now
Related Episodes
Related Recipes
episode 151How to Create Your Own Family CookbookWith Sri Bodanapu of Heirloom ProjectIntroductionFor so many of you who listen to this podcast, recipes are among your family’s greatest treasures. You cherish these recipes because they connect you to your ancestors and the sacrifices they made, to your homeland and its beauty that cannot quite be matched, and your family’s resilience through change, struggle, often even tragedy.
Sri Bodanapu loves her grandmother’s recipes for all this – and for the fact, of course, that they are delicious; the best food she’s ever eaten. When her uncle challenged her to transform the hundred page Word document that sat on his computer and her family’s inboxes into a real, bona fide, honest to goodness, hardback cookbook, she began a journey to creating a one-of-a-kind business that checks all the boxes for our needs.
Sri’s company, Heirloom Project, offers two paths to creating cookbooks that are professional, elevated, beautifully-designed, and made of the highest quality materials – all while remaining amazingly affordable. As she says, belongs on a shelf (or on your coffee table) besides the greatest cookbook authors out there.
There is no minimum OR maximum on the number of contributors that can collaborate on each book and the copies you can print. So you can use Heirloom to crowdsource a cookbook from your extended family, your church, or civic group. If you have a marketing channel, you can create a cookbook to sell.
In this episode, Sri shares with us all the tips and tricks to make her grandmother’s Lamb Biryani and the story of becoming the woman who was both motivated and equipped to begin this remarkable business. One note – this is a sponsored episode, but only because I believe completely in Sri’s mission, the quality of her books, and that this service is exactly what many of us have been looking for. Congratulations to Sri for creating something we all need – and thank you, reader, so, so much for being here.
Through Heirloom Project’s proprietary software, you can create a family cookbook as beautiful and professional as Sri’s.HighlightsBiryani* What makes a biryani? * Tips to cooking a perfect biryani * Basmati vs. Jasmine rice & how to cook * A biryani leaf!!! – did you know it existed? * The critical “dum” – sealing the biryani pot with roti (and what to substitute in the U.S.) * how to control the spice – start with the lamb and adjust from there instead of cooking all at once * Biryani as a Persian dish and Sri’s home city of Hajerbad
Sri’s Story* Sri’s grandmother, who developed this biryani recipe * Memories of chopping the vegetables with * Sous chefs for families & the huge job of daily cooking for large families: Support systems in India * “Cooking is so simplified in the US” vs. in India * Culture, agriculture, and markets in Sri’s city * Sri’s career trajectory and when she turned to a career in food * The breadth of Sri’s experience in the food industry * Food career not being taken seriously * Expectations on Indian women: changes over generations * When Sri chose to write a family cookbook – and how it related to the birth of her first son * Her uncle’s massive word document of all her grandmother’s recipes * Sri’s process of writing a cookbook: 25 recipes in 31 days
Heirloom Project and Custom Family Cookbooks* Creating an “aspirational” cookbook – one that will make your children proud of their heritage * The importance of aesthetics and high quality materials in showing respect * Telling the stories of immigrants and refugees not only for families but for the rest of us as well * Recipes = resilience * Cookbook design process: self-design vs. Full Service * Heirloom’s ideal client * The incredible (exciting!) affordability of Sri’s cookbooks * How to write a cookbook with multiple contributors
Sri wants her client’s cookbooks of family recipes to look equal to books from professional authors.Listen NowAlso listen on:
APPLE
SPOTIFY
This Episode’s Storied Recipe
Recipe shared by Sri BodanapuHyderabadi Lamb BiryaniA world famous Biryani made from layers of seasoned rice, succulent marinated lamb, and caramelized onions.
How To Contact Sri and Heirloom ProjectWebsite: www.heirloomproject.co
Instagram: @myheirloomproject
Email: hello@heirloomproject.co
Related Posts
“I Wanted to Encourage People” with Letitia Clark
Ep. 130: A Bold, Brave Tour of India & Beyond with Dyutima Jha
About The Storied
Recipe Podcast
How To Listen to The Storied Recipe Podcast
episode 150How Natasha Transformed a Painful Childhood into a Life of Hope & MeaningWith Natasha LevaiIntroductionI’m very grateful to welcome Natasha Levai to the podcast today. I’m not going to say much by way of introduction for Natasha for the simple reason that she expresses herself so poignantly and more eloquently than I could. Natasha, who is half Ukrainian and half Russian, speaks to us today from her new home of Hungary, where she and her husband are raising their baby girl and investing their free time and energy into caring for orphans. Natasha’s childhood was lonely and difficult, but her story is about finding, receiving, and then giving away love.
Natasha’s recipe is a first for The Storied Recipe. Russian Pelmini is a laborious hand-rolled dumpling, very similar to the pierogi. But Natasha was clear on the fact that no one had time to make these, least of all her family. So Natasha’s recipe comes frozen, from a bag, just like – if we’re honest – many of the foods we’ve eaten when there wasn’t enough time, energy, or money to go around. But frozen Pelmeni was still a food that brought comfort and nourishment in dark times, and I’m glad Natasha was willing to say this. Finally, she’ll share about a chapter in her story where someone did take the time, energy, and love to make her handmade Pelmini and fresh Borscht.
Like her recipe, Natasha’s story is realistic, raw, and authentic. She reminds us that there is hope – so much hope, in this world and the next – but that hope doesn’t come to us in the form of an after school special. Hope and love come to us in the form of sacrifice and persistence. It’s a powerful story and one I feel, again, so very very grateful to Natasha for sharing. Welcome, Natasha – and welcome to all of you – to The Storied Recipe Podcast.
Highlights* Trust and testing when working with orphans * Conditions of orphanages in Hungary * Why Natasha sticks with it * How not to get burnt out * Why her father served in the Russian military * The moment she lost all trust in her father * How she began going to church – “I don’t know if it was God or the experience of being loved.” * Why she left home at 18 * How Natasha healed * How Natasha experiences the love of God * Hungarian food culture vs. Russia food culture (food and otherwise) * Sweet pasta in Hungary * “You realize you’ve become a ‘green’ person – a 3rd culture person.” * Learning about Suwanee’s 3 loving mothers * Her uncle’s courage and dignity * What survivor’s eat * Why Suwanee was no longer safe in her community * The impact of world cuisine’s on Suwanee’s cooking * A trip back to Thailand that took Suwanee full circle
Listen NowAlso listen on:
APPLE
SPOTIFY
Related Posts
A Hungarian Friday Meal with Dora Hurley
Rejection & Redemption on Both Sides of The Iron Curtain
About The Storied
Recipe Podcast
How To Listen to The Storied Recipe Podcast
episode 149Mythology, History, and Irish StewWith Shauna Lawless, Author of The Children of Gods and Fighting MenIntroductionWhen Shauna turned 30, a relative challenged her to start writing again. After setting aside the initial (quite reasonable) excuses – that she had two young children and was working full time! – she and her husband carved out just one hour every other day for her to write.
Six years later, walking out of the library, my eye fell on a book in the New Releases section: The Children of Gods and Fighting Men, by Shauna Lawless.
When I finished reading the novel (quickly and quite late at night!) I was hungry, not only for Shauna’s second book, but also to learn more about the three great conflicts she effortlessly weaves together through compelling characters and a strong, fast-paced story line set in 1000AD. The first conflict is between the mythological Tuatha Dé Danann and Formorians, the second between the real-life, historical Nordic warriors and Kings and Queens of Ireland, battling for kingdoms, and the third between the pagan and Christian belief systems that battled for both hearts and power in Ireland. It is simply astounding to me that Shauna was able to do.
I am so, so thrilled Shauna came on to talk about all of this and more – including the simple potato, beef, carrot, and onion Irish stew her father made for her and now she and her husband make for their 3 boys. This is the stew you want when you come back from hours of walking in the Mourne Mountains of Northern Ireland, where Shuana lives. It’s the stew you crave when you stand on an ancient cliff and look out over the same angry sea from which the Kings and Queens of Ireland saw Nordics ships approach 1000 years ago.
I’m am so excited for all you’re going to learn from Shauna over the next 90 minutes, so I’ll stop talking now, just as soon as I say a huge thank you to Shauna for coming on – and an equally massive thank you to YOU for being here.
Highlights* 00:04:38 Wild Ireland, including the Mourne Mountains, where Shauna was born and raised * 00:10:02 Warm, cozy 4 ingredients Irish stew * 00:13:09 How Shauna’s family personalizes their beef stew recipe * 00:20:04 The history of potatoes in Ireland, including the tragic Potato Famine * 00:27:00 Finding time to write. * 00:34:34 Writing a bestselling novel in just 4 hours a week. * 00:40:34 The best way to get better at writing. * 00:46:48 How writing what Shauna loved was the key to getting published. * 00:54:04 Ancient Irish mythology – the Tuatha Dé Danann vs the Formorians * 00:59:12 Irish history: the Celts, the Norse, and the Irish. England, Wales, Scotland, and Ireland. * 01:10:46 The clash and merging Pagan Mythology and Christianity * 01:15:01 Religion as power vs. religion as life, then and now.
Listen NowAlso listen on:
APPLE
SPOTIFY
This Episode’s Storied Recipe
Recipe shared by Shauna LawlessCrock Pot Irish StewThe Irish have made this simple, thick & hearty beef stew for 1000 years. With just 4 simple ingredients and a slow cooker (or a pot and stove!), you can make it today.
How To Contact Shauna LawlessWebsite: https://shaunalawless.com
Twitter: @shaunaLwrites
Instagram: @shauna_lawless_author
Where to Buy The Children of Gods and Fighting Men:
Amazon
Barnes & Noble
Related Posts
Ep. 136: “What is Ancestral Eating?”
Ep. 105: “A Turkey Fit for The Queen!” With Paul Kelly of Kelly Bronze Turkey
About The Storied
Recipe Podcast
How To Listen to The Storied Recipe Podcast
episode 148“The Vanishing Kodavas” Mushrooms & MonsoonsWith Kaveri PonappaIntroductionHello and welcome to the February episode of The Storied Recipe. I’m here today with an episode that was well worth waiting for.
Kaveri Ponappa wrote The Vanishing Kodvas – a deep cultural study of her people group who were devoted above all else to the rolling hills and deep, dense forests of their land, Kodagu.
The origins of this remote warlike people are unknown and their history is purely oral – they have no written language. Against those odds, Kaveri embarked on the immense past of not only recording, but understanding, her people’s culture and customs.
The Kodavas remain in existence and they keep many of these customs intact – not by isolating themselves, but rather by inviting and encouraging neighbors and descendents who live in the modern world to return, celebrate, and learn.
In addition to stories from her people and a discussion of her laborious writing process, today Kaveri is sharing a delicious mushroom curry recipe with us. This dish is emblematic of all that is vanishing (or is in danger of vanishing) – the customs of the Kodavas, monsoon season, and fields covered with mushrooms and moss as far as the eye could see.
Welcome to Kaveri and thank YOU for being here to listen.
Highlights* Why Kaveri wears saris almost exclusively – the art and siginificance of making saris * Who are the Kodavas and why are they vanishing * Warlike traditions that persist in customs * The stunning hills and forests of Kodagu and land as the highest ideal in ancient Kodava * Women’s role in this ancient people group, including her aunt and mother * Kodava as home to Kaveri * The importance of land laws to preserving a way of life * The significance of community when maintaining their traditions * How the Kodavas were betrayed by their own * Mushroom Curry – the one secret ingredient * Her grandmother’s kitchen with the giant wood fireplace and full of earthenware * Is flavor different cooked in earthenware? * Mushrooms that looked like snowfall, mushrooms that were hallucinogenic * Drastic changes from a monsoon season to barely a monsoon season * The medicinal plant that grew wild in Kodagu during mosoon season * Book writing process: Combining academic/historical and folk knowledge * What is at stake if the Kodavas vanish entirely?
Listen NowAlso listen on:
APPLE
SPOTIFY
This Episode’s Storied Recipe
Recipe shared by Kaveri PonappaEasy Mushroom Curry with Coconut MilkA quick & easy, creamy, earthy well-balanced dish made from pantry ingredients.
How To Contact Kaveri PonappaInstagram: @kaverikamb
Twitter: @kaveriponappa
Website: www.TheVanishingKodavas.com
More LinksChanges to The Storied Recipe in 2023
Related Posts
Ep. 123: “A Peanut Never Forgets Its Shell” with M. Aimee
Ep. 58: “I Wanted Something More” with Juan Salazar
About The Storied
Recipe Podcast
How To Listen to The Storied Recipe Podcast
episode 1472023 Update:Why It’s Been So Quiet Around Here + What’s to ComeIntroductionThree important things for you to know about the podcast in 2023….
PLUS , my interview with Christine Pittman on her Recipe of the Day Podcast. We talk a lot about our mutual passion for podcasting and why I hope to be doing this for a long time!
Important Links* Read all the details about why I’m making these changes (and what I hope to accomplish) here: Changes to The Storied Recipe in 2023. * Subscribe to The Storied Recipe Newsletter here. * Visit Christine’s website Cook the Story * Find Christine’s daily podcast Recipe of the Day on Apple Podcasts
Listen to Episode 147 NowAlso listen on:
APPLE
SPOTIFY
Related Posts
Arabic Feasts with My Husband, John Hadeed###### Storied Recipes According to My Kids
About The Storied
Recipe Podcast
How To Listen to The Storied Recipe Podcast
episode 147Christmas in NorwayChristmas Around the World Mini Series, Ep 05IntroductionWelcome back to the Christmas Around the World Series! This began with a post you can find on The Storied Recipe website. The post is titled Christmas DESSERTS Around the World and it’s crowdsourced by The Storied Recipe Community (show notes). As people shared their cherished Christmas recipes and the memories surrounding them, I really wanted to hear MORE – so I decided to expand on a few of these with a little mini series about Christmas traditions all around the world. This year, I have 5 episodes in the series -Mai from Palestine, Kate from South Africa, Claire Marie from France, Mar from the Alicante region of Spain, and Alexandra from Norway.
I really hope you listen to them all – and I hope to add more next year!!
Today’s guest is Alexandra, from Norway. She contributed a recipe for her mom’s Chocolate Peppermint balls – sort of a mint chocolate truffle – or an especially beautiful homemade Peppermint Patty. In today’s episode, she also shares a recipe for the special Rice Pudding left for Saint Nicholas on Christmas Eve. In our conversation today, Alexandra who grew up near the oldest town in Norway, established in 898, shares absolutely delightful memories of sweet, ancient Christmas traditions that she’s experienced both as a child and as a mother. You may recognize these as the basis of so many American Christmas traditions and imagery – before the layers of consumerism were slapped on top. The stories Alexandra share – and the beautiful way she shares them – truly evokes a sense of magic, calm, wonder, and peace. Welcome to Alexandra – and be sure to check out her Mint Chocolate Truffles and Risgrot recipes!!
Highlights* Bunad – the Warrior Norwegian Queen outfit * Santa Claus as Nordic * Walking in the “loud silence” of snow with the smells of coffee and baked goods * “Feeding your children is just the best feeling in the world” * Reminiscing on the “hygge” trend * Alexandra’s grandmother, a professional baker * SPELLING “SKOOLABOLA” * Coconut in Norwegian baking/cuisine * The Norwegian Church and the “church mother” * The concept of time – “the next day” is at sunset * The 12 Days of Christmas and 12th Night * The traditional Norwegian Christmas Dinner * Singing and dancing around the Christmas tree * All about the recipe for Norwegian Peppermint Balls that Alexandra shared with us
Listen NowAlso listen on:
APPLE
SPOTIFY
How To Contact AlexandraEmail: flyfishmom@gmail.com
This Episode’s Storied Recipe
Recipe shared by Alexandra TaylorEasy Mint Chocolate Truffles from NorwaySUPER easy to make and delicious Chocolate Mint Truffles that are a Norwegian Christmas tradition.
Pin This Episode
Related Posts
Christmas in Alicante
Christmas Desserts Around the World
About The Storied
Recipe Podcast
How To Listen to The Storied Recipe Podcast
Transcript
episode 146Christmas in South AfricaChristmas Around the World Mini Series, Ep 04IntroductionWelcome to the fourth episode of the Christmas Around the World mini-series. The idea for this series came from the crowdsourced post Christmas Desserts Around the World. After a couple dozen listeners shared the nostalgic, traditional desserts from the Christmases of their childhood, I found I wanted to learn more about the unique ways Christmas is celebrated in various cultures around the world. This year, 5 guests agreed to come on for a mini episode about their experience – Mai from Palestine, Kate from South Africa, Claire Marie from France, Mar from the Alicante region of Spain, and Alexandra from Norway.
Welcome to Kate Jack from South Africa for a delightful conversation about Christmas in the summertime! From the most stunning wreaths of succulents to relaxing around a floating pool bar, this conversation just may have you booking tickets to the Southern Hemisphere for this Christmas!!! Best of all, Kate shares her aunt’s recipe for Peppermint Crisp Pudding and we discuss at length a very new to me method of making caramel for this dessert as well as other traditional South African Christmas dishes. It’s a fun one today, so welcome to Kate and to you as well!!
Highlights* Rainy Christmas days vs. Sunny Christmas days * Spray on snow to bizarrely emulate decorations of the Northern Hemisphere * The trend to Africanize Christmas decorations * Succulent wreaths * How Father Christmas can survive in the heat 😉 * Low key Christmas dinner foods for hot days * How to make caramel from sweetened condensed milk
Listen NowAlso listen on:
APPLE
SPOTIFY
How To Contact KateEmail: kjack@phs.org.za
Instagram:
Website:
This Episode’s Storied Recipe
Recipe shared byKate Jack, Guest of The Storied RecipePeppermint Crisp TartTraditional South African Holiday Dessert combines peppermint and caramel for a surprisingly delicious treat!
Pin This Episode
Related Posts
Christmas in Palestine
Christmas DessertsAround the World
About The Storied
Recipe Podcast
How To Listen to The Storied Recipe Podcast
Partial Transcript – 15 of 60 Minutes
episode 145Christmas in FranceChristmas Around the World Mini Series, Ep 03IntroductionWelcome to the third episode of the Christmas Around the World mini-series. The idea for this series came from the crowdsourced post Christmas Desserts Around the World. After a couple dozen listeners shared the nostalgic, traditional desserts from the Christmases of their childhood, I found I wanted to learn more about the unique ways Christmas is celebrated in various cultures around the world. This year, 5 guests agreed to come on for a mini episode about their experience – Mai from Palestine, Kate from South Africa, Claire Marie from France, Mar from the Alicante region of Spain, and Alexandra from Norway.
Today, I’m welcoming former guest Claire Marie back to the podcast. Claire Marie is raising 3 boys with her Irish husband in Ireland.
However, Claire Marie is French and today she’s sharing her very special memories of celebrating Christmases in the French Countryside as a very large, very Catholic, and not very wealthy family of 10.
In addition to their private Christmas traditions, Claire Marie shares about the massive Christmas dinners in her grandmother’s home, where she would visit with over 100 cousins – and where she watched her grandmother make a very special chocolate chestnut cake. This is an utterly delightful and charming episode full of smiles and great memories and some wisdom as well.
Thanks for tuning in and Merry Christmas – Joyeux Noël!
Highlights* Long dark days and the magic of Christmas * WHY? No Santa (Le Père Noël, in French) and very few presents * Christmas in a large Catholic family * Midnight mass * Feasts! Christmas Eve Dinner, the traditional Christmas meal, and different desserts * Shoes under the Christmas tree * Celebrating with over 100 first cousins! * Peeling chestnuts at her grandmother’s beautiful wooden dining table for Chocolate Chestnut Cake * Christmas in French households vs. Irish households (where Claire is raising her family) * Provence – the Christmas town scene with Santons characters * Claire’s approach to the Advent calendar * Christmas Day: “It’s the contrary of running everywhere and doing all the things”
Listen NowAlso listen on:
APPLE
SPOTIFY
How To Contact Claire MarieInstagram: @clairemariecuisine
Related Posts
Tales from the French Countryside with Claire Marie
Christmas Desserts Around the World
About The Storied
Recipe Podcast
How To Listen to The Storied Recipe Podcast
Partial Transcript Becky
So if people have listened to your original episode, which I’m going to link to in the show notes, in case they haven’t because it’s delightful, it’s delightful.
Claire Marie
Thanks in a while.
Becky
Uhm, remind everyone what region of France you grew up in?.
Claire Marie
So I moved a lot, but I always say I from the Loire Valley, so it’s not necessarily the place most people know, like the South of France, but it’s definitely a place people should know about. It’s also the Valley of the Kings and every time I go back there’s more to see that I haven’t had time to see. It so very very French. Like in really, the sense of France is there. And so that’s just the Loire Valley. It’s kind of in the middle… France is is big but not as big as the US, but big enough for a European country. And so yeah, people don’t necessarily know where.
Becky
It is, and it’s one of the most picturesque, picturesque parts of France?
Claire Marie
Oh yes. Yeah, and it has the perfect climate or weather. And yeah, like it’s cold in the winter, but it’s warm in the summer and you always have like a nice fresh air. It’s really really nice and I do love going back every summer.
Becky
So, paint us a picture. You said the weather was cold – it would be maybe snow? Paint us a picture of what it was like in December or at Christmas time in the Loire Valley or the Valley of the Kings?
Claire Marie
Huh, uhm, so it can go down like it’s very cold. It is, I guess, all a matter of in relation to other countries, but like you definitely definitely have your gloves on and hats on and you would be hoping for the snow because we’re quite far, we are very far from the mountains, so snow is never given and it would be like a rare treat if it snows right around Christmas. Like you, you know, you’d have probably couple of days of snow, but it could be anytime during the winter so I don’t actually remember a white Christmas.
Becky
Never a white Christmas.
Claire Marie
I don’t think we ever actually had a timely snow for Christmas, but it’s definitely very, very cold. I especially remember going to school freezing in the morning because we’d go in very early when it’s still dark and you’re just freezing. And so yeah, the holiday season. It’s nice because French children don’t have to go to school; we just stay home. And you can just stay warm.
Becky
Yes, and you know you’re right I, I guess I didn’t think about that, but that is, I think at least here also in the Northeastern United States, a hallmark of the Christmas season is the very very very short days. The shortest one of the year is just four days before Christmas.
Claire Marie
Yeah, it’s like, definitely for me I feel it’s darkness like you barely see and like I know we’re speaking about France, but it’s even more obvious where I live now in Ireland because we’re a lot further on the globe and and my birthday is also towards the end of the year, so for me, it’s really, really clear. When all of the sunshine and the light just the goes, not even the sun. The light diminishes and yeah, you want to stay home.
Becky
To hibernate, yes, yeah you feel it, don’t you?
Claire Marie
Yeah, totally.
Becky
Yes, so for you kind of in the wider culture that you were around, but then also you specifically as a family was Christmas as a religious holiday. Was it just, you know, a season, a season where you light cozy candles in the darkness and hang Christmas decorations and sing Christmas carols or was it a cultural celebration? What was you family doing specifically that was the same or different as the culture around you?
Claire Marie
Yes, so I hope I won’t be too controversial and I hope little ears are not right because we never did Santa Claus or Father Christmas. That’s the first thing and I still don’t do Santa with my kids. We were very much a Christian and we’re still are a Catholic and so yeah, for us it was really the celebration and Easter is also very big in our. Family Christmas is is a specific holiday where you get presents, yes, but it was very much a family oriented – It’s really a rare time, especially as I have a very big family. It’s a rare time when we try to get all together and we definitely celebrate… like mass is the the biggest event. It’s the real thing of the season. And then we always try to be thankful and celebrate family time. But yeah, we never did the whole crazy buying or Santa? I mean, we just practically couldn’t afford it anyway, because we were 10 kids. So I I really remember more like homemade small gifts, all of us as kids.
We would, you know, try to make little gifts for each other and we get like one bigger gift from my parents. But so yeah, we didn’t mind that at all. And it’s just nice to see as we grew up. We obviously didn’t have much money for a long time, especially as, uh, I’m the eldest, like, it took a while before my youngest brother and sisters could afford anything, but then we did like teams. So like the girls would do the boys presents and then the boys would pair up because obviously if you have a very very small budget, you have to be strategic. So it’s very nice, or like the three youngest would pair together to do a gift for like someone because we, like, I know, in a lot of families like big families they kind of
…. More sweet, funny memories about giving and receiving gifts in a very large family
Becky
So, according to French Christmas traditions, do you celebrate on the 24th or 25th or January 6th or a little bit on all?
Claire Marie
So the I think that’s maybe specific to France, but we do Christmas over 2 days and like each of them are as important and special and each family has their own ways of doing it. Some people will do presents on the 24th evening, some people do the 25th morning, but it’s all like once it’s established you should not question how things are done.
Claire Marie
This is very clear, like you cannot question it.
Becky
Yes I have to say and to new parents be careful what traditions you start because you can’t change them.
Claire Marie
Completely agreed, but so in our family. And again I don’t speak for all French families because it can really really very different, which is interesting and also when you marry ? That’s where compromise has to happen. And but so in our family we would do mass on the 24th evening. It’s usually a late mass. It’s suppose you mean like. So technically it’s a midnight mass, but I don’t think I’ve ever been to a midnight mass, it’s more like a church service at 8 PM or 9:00 PM.
And then you return have a main course after and you know the French. They’re like a long dinner, so you definitely take your time and have a very long dinner. You speak at length and like everybody is in the kitchen for at least a day or two before that. And it’s really lovely and we usually have smoked salmon and foie gras, which I again it’s controversial, but we absolutely love it. And I know very good friends who make really really good foie fras and also we always buy from them. And then we’d often have either lamb for my parents or the traditional thing in French homes is roast turkey, but I think it’s been many, many years since Mom made turkey, especially for a very large group of people. It’s much easier to do like a tajine or like a very large casserole dish. Like you know, one bird for 25 people is not necessarily going to work, correct? And so we’d have like green beans and things like that and chestnut is always the side. And then we’d have a very nice dessert, like a Christmas log.
Becky
The Yule Log – a Bûche de Noël (a chocolate sponge cake log)?
.
Claire Marie
Yes, yeah, yeah. And then we’d go to bed we’d all put one shoe under the tree (a french tradition) and so that’s what we do. If we put all one shoe, which again for us is a lot of shoes, so imagine 10 people when we were just us and now it’s a lot more because we’ll have partners and kids etc. And this is, that’s what we do and then we all go to bed and on Christmas morning, So a lot of people also go to mass on the 25th, but we never did. We only go on the 24th so the 25th means we don’t have to get out of the house or run anywhere. We all wait behind the door because then we all take turns to drop our presents under the tree for all of the other ones. So we kind of take turns it’s a big organization because imagine like 10 presents by 10.
Speaker
It’s nice.
Claire Marie
Quickly, like you know it, it quickly gets crazy like we have a big living room but the whole tree is like it’s a sea of little presents and drawings and different things. It’s very cute. I have so many photos of this and yeah, it’s very special, especially for people who only have maybe one or two family members, it’s very different.
This is the first 10 of 35 minutes.
Tune in now to hear more about their Christmas celebrations with 100 cousins, the very French Christmas dinner they enjoyed in her grandmother’s house, and how Claire Marie uses advent calendars to make the entire season special – and slow – with her Irish-French sons!!
episode 144 Christmas in Alicante
Christmas Around the World Mini Series, Ep 02
Christmas in Alicante with Mar Lozano Today, I’m welcoming Mar from the Alicante region of Spain to the podcast. Mar comes from a super traditional small town in Spain, just a 15 minute drive from the coast, where you could even visit the beach on a typical balmy Christmas Day. One of the most fascinating parts of this interview is the contrast between the traditions of this very small Catholic town and the way that Mar’s family, who are not at all religious, celebrated Christmas. And this same theme - traditional vs. very progressive - plays out in all the foods Mar’s family eats on and around Christmas as well. On the one hand, she one of the most famous and most-searched recipes from Spain, a soft almond nougat, and on the other hand, she’s cooked an entirely Vegan Christmas feast for her family one year. This episode is the perfect example of what I love most about this podcast - while we can always learn about culture from one person, we are constantly reminded that every single family and individual in each culture have their OWN stories to tell. So here’s Mar with her stories of Christmas in Alicante, Spain. About the Christmas Around the World Podcast Mini Series Welcome back to the Christmas Around the World Series in conjunction with the Christmas Desserts Around the World post. Christmas Desserts Around the World is crowdsourced by over 20 members of The Storied Recipe Community. As people shared their cherished Christmas recipes and the memories surrounding them, I really wanted to hear MORE - so I decided to expand on a few of these with a little mini series about Christmas traditions all around the world. This year, I have 5 episodes in the series - Palestine, Alicante (Spain), South Africa, France and Norway. I really hope you listen to them all - and I hope to add more next year!! Listen Now Also listen on:
APPLE
SPOTIFY
How To Contact Mar Email: marlozanocasanova@gmail.comInstagram: @mar_lozano_ Related Episodes Episode 143 - Christmas in Palestine
About The Storied Recipe Podcast
How To Listen to The Storied Recipe Podcast I am also a storytelling photographer celebrating food in extraordinary lightLearn Food Photography here. You can shop The Storied Recipe Print Shop (where every image tells a story) here.Please Rate or Review The PodcastThe Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!! Thanks so much! lovethepodcast.com/thestoriedrecipe.The Storied Recipe PodcastGet Recipe and Episode Updates Every Friday: Subscribe to the newsletterWebsite: www.TheStoriedRecipe.comThe Storied Recipe on Instagram: @thestoriedrecipe.podcastThe Storied Recipe on Pinterest: @thestoriedrecipe.co
/! elementor - v3.8.1 - 13-11-2022 /.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px} episode 143 Christmas in Palestine Christmas Around the World Mini Series, Ep 01 /! elementor - v3.8.1 - 13-11-2022 */.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=".svg"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}
/! elementor - v3.8.1 - 13-11-2022 /.elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#2c2c2c;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:-webkit-box;display:-ms-flexbox;display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);-ms-flex-negative:0;flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:-webkit-box;display:-ms-flexbox;display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{-webkit-box-align:center;-ms-flex-align:center;align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-bottom:0;-webkit-box-flex:1;-ms-flex-positive:1;flex-grow:1;border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not(.
/! elementor - v3.8.0 - 30-10-2022 /.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px} episode 143 The Gratitude Episode 36 Testimonies to Cultivate the Thanksgiving Spirit
/! elementor - v3.8.0 - 30-10-2022 /.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=".svg"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}
/! elementor - v3.8.0 - 30-10-2022 /.elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#2c2c2c;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:-webkit-box;display:-ms-flexbox;display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);-ms-flex-negative:0;flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:-webkit-box;display:-ms-flexbox;display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{-webkit-box-align:center;-ms-flex-align:center;align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-bottom:0;-webkit-box-flex:1;-ms-flex-positive:1;flex-grow:1;border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not(.
episode 141 Why This Iranian Revolution Can Succeed with Swarnika & Saied
Introduction Most of us have heard that the current revolution in Iran began with death of Masha Amini, who was beaten to death for not wearing the hijab in accordance with the regime’s morality laws.
But did you know her name was Jina?
When Jina was born, her parents were required to seek permission to name her Jina. The name was not allowed. So, they chose Masha as her official name and called her Jina at home.
This little nugget of truth, shared by Saied, one of today’s guests, tells us that it’s simplistic to say this revolution is to overthrow laws about hijab. The discontent, the anger, the struggle is far greater, deeper, wider.
Today’s guests are Swarnika and Saeid, a married couple.
Swarnika, who happens to be one of the most talented food photographers I know, shooting for major brands in the margins of her job with a leading technology company, was born and raised in India. She describes her university as a “mini-Iran” where women were obligated to keep curfews as early as 4pm during exams while men studied together as late as they pleased. Once she was once sent back to her dorm to change because her socks showed. Swarnika did choose to speak up on these issues and her experiences doing so gave her great empathy for the courageous people of Iran. Later, Swarnika married an Iranian man who she met in graduate school here in the US. Saied is our other guest today.
Like Jina, Saeid has only known life in Iran under the current regime. Only by listening to people like Saeid, who speaks with truth and passion, can we really understand the struggle and the incredible, awesome courage of Iranians who are truly risking death by protesting against a regime that has weaponized religion to justify their power, bankrupt the country, rule by terror, and rob each citizen of their joy.
Although Saeid is realistic and sober minded about the exceptional threats against protestors, he also speaks eloquently about why he believes this time, Iran may emerge free.
Thank you so much for being here, Swarnika and Saeid, and thank you, listener, for listening in. It’s a long interview, but it only gets better.
And p.s. We also talk about that famous Persian Walnut Pomegranate Stew I’ve been hoping someone would share with me for a long time.
Thank you…. Highlights
How Swarnika and Saeid met & married Compare/contrast of Indian and Iranian culture A history lesson on the common dynasties & events that shaped both countries Why Swarnika is so passionate about the revolution: “I lived in a Mini Iran” Swarnika’s University experience; how women were limited by extremely limited curfews and morality laws How Swarnkia fought back and the lengths to which the University went to expel her Saeid’s experiences growing up in Iran - Did he notice these double standards? What is different about this revolution than earlier protests What is the core issue at the heart of this regime We are not again Islam, there is a hatred of a version of this religion that has been taught to justify a regime Why it is not enough to make rules - why do these regimes want to eliminate all happiness The cycle nature of abusive power The current situation in Iran The predictable lies from the regime and the extreme & violent coercion of citizens “I am not surprised there was an uprising. I am surprised there’s a call for the end to the regime” Has this revolution been coming - or was it a surprise? “When it cannot get worse, that gives you that courage” Life, liberty and the pursuit of happiness in Iran Why Syeed does not think the people of Iran are protesting out of despair, but hope - “Even if I die, something better is coming” Can the Iranian people be successful?
Listen Now Also listen on:
APPLE
SPOTIFY
/! elementor - v3.7.8 - 02-10-2022 / .elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px} episode 141 2 Minute Message from Becky Please Listen!
/! elementor - v3.7.8 - 02-10-2022 / .elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=".svg"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}
/! elementor - v3.7.8 - 02-10-2022 / .elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#2c2c2c;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:-webkit-box;display:-ms-flexbox;display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);-ms-flex-negative:0;flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:-webkit-box;display:-ms-flexbox;display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{-webkit-box-align:center;-ms-flex-align:center;align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-bottom:0;-webkit-box-flex:1;-ms-flex-positive:1;flex-grow:1;border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .
/! elementor - v3.7.8 - 02-10-2022 / .elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px} episode 140 Habibi, What’s Cooking? Sfouf! With Amale Chameseddine
/! elementor - v3.7.8 - 02-10-2022 / .elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=".svg"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}
/! elementor - v3.7.8 - 02-10-2022 / .elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#2c2c2c;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:-webkit-box;display:-ms-flexbox;display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);-ms-flex-negative:0;flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:-webkit-box;display:-ms-flexbox;display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{-webkit-box-align:center;-ms-flex-align:center;align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-bottom:0;-webkit-box-flex:1;-ms-flex-positive:1;flex-grow:1;border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not(.
episode 139 One in 6 Million Refugees: A Venezuelan Story with Anonymous
Introduction Over 6 million Venezuelan refugees are currently seeking asylum around the world. In September, between 1400 and 1600 fled PER DAY. Today we’ll hear the story of an anonymous guest, who gained asylum in the US 4 years ago. She is speaking anonymously because the government there is so repressive - so controlling (you’ll hear how she was threatened to lose all access to food if she didn’t vote for the incumbent) - that her family could be punished as retaliation for her words. But why is she choosing to speak at all? First, because we have a very fundamental need to share our stories. And second, because our guest today wants to give a voice to these millions of refugees - to remind all of us where they came from, why they left, and what they’ve risked (everything) to leave. There are lessons for us in all of my guest’s story: political lessons in the way the current government came to power, then consolidated that power; lessons of compassion and empathy for individuals within a massive migration; lessons of courage, bravery, and sacrifice when we consider what so many risk for their families to have a better life, lessons of gratitude when we are reminded to savor the little moments (like sorting beans for her Storied Recipe) that we would miss if suddenly forced to leave our homes, and finally - lessons of friendship and kindness that we can learn from 3 immigrants that came together - one Venezuelan, one Nepalese, and one Iranian Jew - in a NYC apartment to help one another launch new lives. This is one of the most important episodes I’ve ever released and today I’m asking you - specifically, you, anyone listening - to share this story. I think all of us believe that we should be a voice for the voiceless and today, as this guest literally cannot risk her family’s stability by sharing her story with a name attached, we can share it for her. Would you please think of someone right now and send this along to them? Thank you so much!!! Highlights The three types of crises happening concurrently in VenezuelaHow this nightmare began with hopeWhat happened in Venezuela when the private sector was dismantledHow a simple decision spiraled to a point where she was forced to vote for the incumbent in order to eatThe amazing story of how a Venezuelan, Iranian Jew, and Nepalese came to live and care for one together in a NYC apartment Repairing the country will take years Listen Now Also listen on:
APPLE
SPOTIFY
This Episode's Storied Recipe
Recipe Shared by This Anonymous Guest Pabellón Criollo (Authentic Venezuelan Rice & Beans) This traditional Venezuelan dish is as hearty as it is delicious. White rice, black beans, and skirt steak are cooked slowly and seasoned well. Perfect for a crowd! Pin This Episode
Related Episodes Venezuelan Arepas Coming to Us From Holland with Yessica Duques
About The Storied Recipe Podcast
How To Listen to The Storied Recipe Podcast I am also a storytelling photographer celebrating food in extraordinary lightLearn Food Photography here. You can shop The Storied Recipe Print Shop (where every image tells a story) here.Please Rate or Review The PodcastThe Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?Also,
/! elementor - v3.7.8 - 02-10-2022 / .elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px} episode 139 The 5 Days of Diwali! with Lopamudra Mishra
/! elementor - v3.7.8 - 02-10-2022 / .elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=".svg"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}
/! elementor - v3.7.8 - 02-10-2022 / .elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#2c2c2c;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:-webkit-box;display:-ms-flexbox;display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);-ms-flex-negative:0;flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:-webkit-box;display:-ms-flexbox;display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{-webkit-box-align:center;-ms-flex-align:center;align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-bottom:0;-webkit-box-flex:1;-ms-flex-positive:1;flex-grow:1;border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .
/! elementor - v3.7.7 - 20-09-2022 / .elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px} episode 138 What is Ancestral Eating? /! elementor - v3.7.7 - 20-09-2022 */ .elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=".svg"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}
/! elementor - v3.7.7 - 20-09-2022 / .elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#2c2c2c;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:-webkit-box;display:-ms-flexbox;display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);-ms-flex-negative:0;flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:-webkit-box;display:-ms-flexbox;display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{-webkit-box-align:center;-ms-flex-align:center;align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-bottom:0;-webkit-box-flex:1;-ms-flex-positive:1;flex-grow:1;border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .
/! elementor - v3.7.6 - 15-09-2022 / .elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px} episode 137 Chosen for This? Special Needs, Seizures, and Keto Living with HUWE1 with Elizabeth Coulter
/! elementor - v3.7.6 - 15-09-2022 / .elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#2c2c2c;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:-webkit-box;display:-ms-flexbox;display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);-ms-flex-negative:0;flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:-webkit-box;display:-ms-flexbox;display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{-webkit-box-align:center;-ms-flex-align:center;align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-bottom:0;-webkit-box-flex:1;-ms-flex-positive:1;flex-grow:1;border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:before,.elementor-widget-divider--separator-type-pattern:not([class*=elementor-widget-divider--view]) .elementor-divider-separator{width:100%;min-height:var(--divider-pattern-height);-webkit-mas...
/! elementor - v3.7.4 - 31-08-2022 /.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px} episode 136 Honoring the Women of Palestine /! elementor - v3.7.4 - 31-08-2022 */.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=".svg"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}
/! elementor - v3.7.4 - 31-08-2022 /.elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#2c2c2c;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:-webkit-box;display:-ms-flexbox;display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);-ms-flex-negative:0;flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:-webkit-box;display:-ms-flexbox;display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{-webkit-box-align:center;-ms-flex-align:center;align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-bottom:0;-webkit-box-flex:1;-ms-flex-positive:1;flex-grow:1;border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .
episode 133 The Diversity of Kazakhstan With Marina Lukyanchuk
Introduction Have you ever thought about the stories right there in your own neighborhood, on your own street, in the homes up and down the block where you live? Where Marina was raised, there were Koreans, Germans, Russians, Ukrainians, Persians, and the indigenous people as well - not Native Americans, because Marina wasn’t raised in America. Instead, she was raised in Kazakhstan, a huge Asian country where the native Kazakhs lived as nomads (even, in fact, live now as Nomads) until communist nations - like the Soviet Union and Korea - began to send people there in the 1920’s and 30’s. Unlike the United States, where many immigrants over the last 400 years came by choice (obviously, with very notable and shameful exceptions), very few arrived in Kazakhstan by choice. But… what is choice, really? This is a question Marina had me pondering for days after this interview. In America, we value choice - to move where we want, choose the schools we want, pursue the career that we want, make as much money as we want, marry the person we want. Choice, in our minds, is essential to that constitutional right - “the pursuit of happiness”. But Marina talks about choice in a different way. Her grandmother, for instance, believed that freedom to choose these forks in the road was overrated, that commitment to community was the higher value, and the real choice was in choosing to accept what was given, the choice to be happy, content, and hopeful. I’m left wondering - is it really true that “we always have a choice?” - and also, again, what stories were held within the houses on Marina’s street, where nearly every family was moved to Kazakhstan by a government?And finally, what stories would the Kazakh’s themselves tell of the people who showed up on their land, what happened to their way of life. Certainly Marina shares a powerful story about the compassion of native Kazakhs towards prisoners in a gulag… You’ll definitely want to hear this one. But Marina didn’t know much about these stories as a child and choice wasn’t anything on her mind. What she knew was that her neighbors were her friends, they played happily, and everyone in the neighborhood shared their own cherished recipes, which the parents prepared and ate together, unity among diversity. In fact, Marina’s storied recipe doesn’t come from her own heritage - it’s a Polish cookie called Mazurka, just like the dance. So excited to welcome you into this conversation with Marina, where we dive deep into all of this - and so much more - today. Thanks for joining us. Highlights - Where is Kazakhstan- The indigenous people, the Kazakhs- The national symbol of Kazakhstan, taken from their iconic yurts- How the Soviet Union moved Marina's maternal and paternal families to Kazakhstan- Why Marina's grandmother felt her life was better under the Soviet Union- World War II, The Soviet Union, and Kazakhstan- A special yellow dress- Incredible story of compassion from Kazakhs toward prisoners in a gulag- All the nations represened on Marina's street and in her family- All the food influences brought by all these nations- Foodways in different regions in Kazakhstan (produce in central; meat in the North)- Muzarka: a special cookie to Marina's family- How they learned how the microwave works! Listen Now Also listen on:
APPLE
SPOTIFY
How To Contact Marina Instagram: This Episode's Storied Recipe
Recipe Shared by Marina Lukyanchuk
Mazurka Recipe
The easiest cookies you'll ever make! Peanut raisin cookies from Poland with a crispy top and marshmallow inside. Addictive even if you (like me) don't like raisins.
/! elementor - v3.6.8 - 27-07-2022 /.elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#2c2c2c;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:-webkit-box;display:-ms-flexbox;display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);-ms-flex-negative:0;flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:-webkit-box;display:-ms-flexbox;display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{-webkit-box-align:center;-ms-flex-align:center;align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-bottom:0;-webkit-box-flex:1;-ms-flex-positive:1;flex-grow:1;border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:before,.elementor-widget-divider--separator-type-pattern:not([class=elementor-widget-divider--view]) .elementor-divider-separator{width:100%;min-height:var(--divider-pattern-height);-webkit-mask-size:var(--divider-pattern-size) 100%;mask-size:var(--divider-pattern-size) 100%;-webkit-mask-repeat:var(--divider-pattern-repeat);mask-repeat:var(--divider-pattern-repeat);background-color:var(--divider-color);-webkit-mask-image:var(--divider-pattern-url);mask-image:var(--divider-pattern-url)}.elementor-widget-divider--no-spacing{--divider-pattern-size:auto}.elementor-widget-divider--bg-round{--divider-pattern-repeat:round}.rtl .elementor-widget-divider .elementor-divider__text{direction:rtl}.e-container>.elementor-widget-divider{width:var(--container-widget-width,100%);-webkit-box-flex:1;-ms-flex-positive:1;flex-grow:1} /! elementor - v3.6.8 - 27-07-2022 */.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .
episode 133 Sunset, Moonlight, Cassava & Community with Sophie Musoki of A Kitchen in Uganda
Introduction Welcoming Sophie to the podcast today. She’s speaking with us from Uganda, where she writes the blog A Kitchen in Uganda and hosts a podcast titled Our Food Stories. Sophie takes us with her to the communal gatherings she enjoyed by sunset and moonlight at the communal pestle, where women took turns pounding cassava, prepared dinner, and large extended families ate together in the moonlight. We'll learn from her all about the Casssva plant, Kabalagala bananas, and the pancakes her mother made and she sold to passersby for just a cent or two. After hearing these stories, it's easy to understand the urgency she feels to perserve her food memories - and to learn about the food traditions of fellow Ugandans - through her blog and podcast. Conversations with her parents have convinced Sophie that Ugandan's food heritage is under threat by the forces of technology, modernization, globalization, religion, and vestiges of colonization. Furthermore, Uganda is a country of tribes. The borders are abitrary (well, not quite arbitrary - she discusses how they were formed) and separate tribes from fellow tribe members while tossing together people groups with little culture or language in common. So, Sophie’s second goal in starting her podcast was to learn more about the food cultures of different tribes within her own country. Sophie’s voice is gentle and melodic and in this interview, she taught me many things in the same way - with gentleness and thoughtfulness. I’m so delighted to introduce her to you today. Highlights Seasons in Uganda - historically and currentlyAll about Kabalagala (Apple bananas)Cassava flour - how to make it from planting the Cassava through poundingCassava flour - NOT native to Uganda (introduced in 50 tribes in Uganda - learn about Sophie’sThe evening tradition in Sophie’s villageMaking ?? the recipe that’s a huge ballMaking Kabalagala pancakes and selling them for 1 or 2 cents - beautiful memoriesBuying Kabalagala from a street vendor herself many years laterWhy Ugandans identify more with their tribes than their country - a legacy of Colonization“I may meet another Ugandan and not even be able to communicate with them”Why she started her podcast to connect with other Ugandans and their cooking “I can tell you the capital of Tennessee but I can’t tell you about my own region.”How technology, religion, and globalizaton threaten the memory/knowledge of her food culture Listen Now Also listen on:
APPLE
SPOTIFY
How To Contact Sophie Instagram: @akitcheninugandaPinterest: @akitcheninugFacebook: A Kitchen in UgandaWebsite: akitcheninuganda.comYoutube: A Kitchen in UgandaHow to make Kabalaga pancakes: Video on Sophie's blog, A Kitchen in UgandaEpisode of Sophie’s podcast featuring Cassava preservation: EKilobekoHow to make Ugandan Posho This Episode's Storied Recipe
Recipe Shared by Sophie Musoki Kabalagala: Vegan Cassava Flour & Banana Pancakes Delicious Kabalagala Banana Pancakes are an egg-free, dairy-free vegan pancake made in Uganda using cassava flour and small, tart apple bananas. Pin This Episode
Related Episodes Kelewele: A Spicy Ghanaian Street FoodCuring Land and Restoring Tradition with A Canadian African Afia AmoakoFrom Sunny Africa to Snowy Canada with Murielle BanackissaMore About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview,
episode 132 All About Appalachia Lauren of Must Love Herbs
Introduction So happy to welcome the utterly delightful Lauren of Must Love Herbs to the podcast today. Lauren is going to speak to an idea that I don’t broach quite enough in this podcast, which is the fact that the US itself has many distinct subcultures: Appalachia (or - properly said, Appa - LATCH- a) is one of those subcultures with its own geography, heritage, music, accents, and foodways. Lauren is quickly amassing a huge following on Instagram that love her joyful, bright, and sundrenched photos and videos share her ancestor’s knowledge of gardening and herbalism. She also shares the most amazing adorable cakes decorated with the most intricate, skillful, adorable mushrooms - breads covered with edible florals. Lauren’s a true ambassador of Appalachia, coming from generations of Appalacians that have lived on the land for over 200 years.If you, like me, only carry only a vague idea of what comprises the Appalachian subculture, Lauren will give us all much deeper appreciation of this resilient, strong people through her charming stories and thoughtful discussion. It’s a cliche an apt one when it comes to Lauren - she truly is a ray of sunshine and I’m so happy to introduce her to you right now! Highlights - Who is an Appalachian?- Difference in Appalachian foodways- Lauren's father - a musician from Appalachia who doesn't like bluegrass- What's growing in her garden (Market More cucumbers, 500lb cucumbers))- Medicinal herbs for what ails her ;-)- "Big Daddy" - Lauren's grandfather and garden mentor- Pros and cons of growing up and staying near family- "That's a big part of Appalachia - they don't let you struggle alone"- "It's not my knowledge that I'm sharing, it's my ancestor's knowledge"- Melvana - a woman who bought the family land in 1900- A bear that tried to eat her apple pie!- Why herbalism is a private and personal thing to Lauren- "Here you anxious people, have some herbs!"- What's a holler?- Gender norms for Appalachian women and men - Is there an Appalachian aesthetic?- Can you join Appalachia - or can you only leave? Listen Now Also listen on:
APPLE
SPOTIFY
This Episode's Storied Recipe
Recipe Shared by Lauren of Must Love Herbs
Kilt Lettuce Fresh varieties of lettuce are topped with a delicious dressing of bacon fat and vinegar - watch out for the popping and snapping when the hot grease "kills" the moisture filled lettuce! How To Contact Lauren Website: Mustloveherbs.comInstagram: @mustloveherbsFacebook: Must Love Herbs Pin This Episode
Related Episodes Soul Food, The White House, and Lemon Icebox Pie with The Soul Food Scholar More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light Learn Food Photography here. You can shop The Storied Recipe Print Shop (where every image tells a story) here. ...
/! elementor - v3.6.7 - 03-07-2022 /.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px} episode 131 A Bold, Brave Tour of Indian & Beyond with Dyutima Jha
/! elementor - v3.6.7 - 03-07-2022 /.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=".svg"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}
/! elementor - v3.6.7 - 03-07-2022 /.elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#2c2c2c;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:-webkit-box;display:-ms-flexbox;display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);-ms-flex-negative:0;flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:-webkit-box;display:-ms-flexbox;display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{-webkit-box-align:center;-ms-flex-align:center;align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-bottom:0;-webkit-box-flex:1;-ms-flex-positive:1;flex-grow:1;border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .
episode 130 A Sacrificial Lamb (Literally) & A Critique of the West with Saima Ateeq
Introduction I reached out to Saima for an interview because I have noticed Saima often achieves the difficult balance of being unfailingly kind, gracious, and encouraging to others while unflinchingly frank in her opinions on many topics of great import. It’s so difficult to do both at the same time, but when someone does so successfully, that is exactly the type of person I’m most curious to speak with - and most likely to learn from! For this episode, Saima chose to share a lamb dish popular all around Pakistan, and generally eaten by her family for Eid Al Adha. The unique thing about Saima's experience with this particular lamb dish is that they begin making this dish with a sacrificial slaughtering of the lamb to commemorate the way God provided Abraham with a lamb to replace the sacrifice of Abraham’s son. This episode covers dozens of topics including the making of this dish, how Saima’s faith became deeply personal to her, and why she is so critical of the West. Listen all the way to the end and you’ll even hear about her grandfather, the water diviner, and how to make roti from sourdough! I’m so excited to turn this over one to Saima - but first, thank you for tuning in. Highlights The Pashtun tribe that crosses Afghanastan and PakistanWhat mutton means in Saima's languageKPK contains many racesThe cuisine of the Pashtun tribe - lots of barbequeingHow Saima's tribe became part of PakistanEntering an arranged marriage at 18 and what that meantBeing a "single parent" for 10 years while her husband worked in DubaiWhy Saima is so critical of the US and the WestHow Pakistan was affected by 9/11, the invasion of Iraq and the War in Afghanastan"I don't remember one single day without people in my house?"Why Saima's food memories revolve around her fatherEid-up-Adha - this celebration in IslamWhy the celebration begins with sacrificing a lambHow they sourced the sacrificial lambsWhy Saima believes its important for children to see the slaughtering of the lambHow Saima tries to live her religionHow Saima's Islamic faith became very personal to herHer father/grandfather being water divinersWhere sheep carry their fat - and adding that to this dishSourdough naan/roti Listen Now Also listen on:
APPLE
SPOTIFY
How To Contact Saima Instagram: @saimaateeq_ This Episode's Storied Recipe
Recipe Shared by Saima Ateeq Shinwari Mutton Karahi Recipe Best Shinwari Karahi, a delicious lamb dish with fresh tomatoes, garlic, and ginger from the Shinwari tribe in Northern Pakistan (& Afghanistan). Pin This Episode
Related Episodes A Wanderer Through Life and a Lover of Spice with Nadia BandukdaDjiboutian Food at the Crossroads of Religion and CultureI Thought "Authentic" Was A Good Thing with Shayma SaddatMore About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
episode 129 Mariupol: Summer Memories, Besieged Warfare, & the Future of Ukraine With Olia Koutseridi
Introduction Olia spent summers in Mariupol, dashing through the massive food markets, eating dried fish with her grandparents, and picnicking on the beaches alongside tourists from around the world, including Russians. However, in 2014 those neighbors mounted siege after siege upon Mariupol. The rounds of assault and resistance became so commonplace that Olia’s grandmother, who worked at the now infamous Azovstal Steel Plant, got used to them. Olia's family never suspected the full scale besiegement that began February 24, 2022. For 20 days, Olia, who now lives in Austin, Texas, lost touch with her grandmother and aunt while she used her training as a historian to meticulously track the information trickling out of Mariupol. After 30 days in a basement amid shelling, as her mother’s health failed, Olia’s aunt decided she would rather die trying to escape than staying the basement. This is Olia’s account of Mariupol as it was, her story of living through the first 100 days of Russia’s war on Ukraine, why she believes Russia will never fully succeed, and how she is preserving recipes as an act of resistance and hope. Highlights
Why was Mariupol immediately targeted for besiegement? Olia’s aunt and grandmother in hiding for 30 days “Even the act of cooking was unsafe” “I’d rather die trying to escape than in this basement” Their dramatic escape What are these filtration camps we keep hearing about? How Olia has coped What Olia is doing now - trying to preserve evidence of Russian crimes 50% of Ukraine is occupied or has fled Why Olia has hope for Ukraine “The fight is over, they just won’t accept it” “Russia just needs a lot of therapy” The support from Olia’s community in Austin The markets of Mariupol Mariupol and food culture in port cities Olia’s new mission to preserve recipes that are being erased Reputable organizations to donate to
Listen Now Also listen on:
APPLE
SPOTIFY
How To Contact Olia Koutseridi Instagram: @ogi_the_yogiSign up for Olia's Substack Buy a Burnt Basque Cheesecake for Ukraine Support Liberty Ukraine: https://libertyukraine.org/ This Episode's Storied Recipe
Recipe Shared by Olga Koutseridi Ukrainian Fish in Red Sauce An ode to the fresh produce and fish in the port city of Mariupol. Olia grew up eating this fish in a sauce of tomatoes and caramelized onions. Pin This Episode
Related Episodes Cook for UkraineI Am Piotr's GranddaughterA Love Letter to PolandMore About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light Learn Food Photography here. You can shop The Storied Recipe Print Shop (where every image tells a story) here. Please Rate or Review The Podcast The Storied Recipe is more than a podcast.
/! elementor - v3.6.5 - 27-04-2022 /.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px} episode 127 The US has 90,000 Miles of Coastland. So Why Does It Import the Majority of Its Seafood? /! elementor - v3.6.5 - 27-04-2022 */.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=".svg"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}
/! elementor - v3.6.5 - 27-04-2022 /.elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#2c2c2c;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:-webkit-box;display:-ms-flexbox;display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);-ms-flex-negative:0;flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:-webkit-box;display:-ms-flexbox;display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{-webkit-box-align:center;-ms-flex-align:center;align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-bottom:0;-webkit-box-flex:1;-ms-flex-positive:1;flex-grow:1;border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not(.
/! elementor - v3.6.5 - 27-04-2022 / .elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}episode 127 Hello From Me! June 2022 A Favorite Story, Some Precious People, & An Invitation To You /! elementor - v3.6.5 - 27-04-2022 / .elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=".svg"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block} /! elementor - v3.6.5 - 27-04-2022 */ .elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#2c2c2c;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:-webkit-box;display:-ms-flexbox;display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);-ms-flex-negative:0;flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:-webkit-box;display:-ms-flexbox;display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{-webkit-box-align:center;-ms-flex-align:center;align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-bottom:0;-webkit-box-flex:1;-ms-flex-positive:1;flex-grow:1;border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.
episode 126 Why Taiwan Is Not "Chinese Taipei" with Yone of Flavour Journey
Introduction I reached out to Yone because she shares such interesting stories about the flavors and ingredients she finds in the markets of Taipei… and because she’s willing to speak openly about the current pressures and threats on the Taiwanese, which is something I wanted to learn more about. It wasn’t until after I started to research for this interview that I learned she also identifies as a Latin American woman, because she was born, raised, and educated in São Paulo, Brazil, where it turns out there is a vibrant and resilient Taiwanese community. Yone is funny, matter–of-fact, and her story is every bit as fascinating as it sounds. Excited to share and just thrilled that you are all here today, thank you!! Highlights How a Taiwanese community arrived in San Paolo, BrazilAnd how they made a life there - a glassblower and a entrepreneur/cookHow Yone’s palette developed exposed to both Brazlian and Taiwanese foodThe history between Taiwan and China (Is Taiwan part of China?)The current relationship between Taiwan and China (Why are things tense?)How the war in Ukraine is affecting TaiwanWhat happened in Hong Kong Why Yone does not feel threatenedThe dish that threatens Yone’s commitment to vegetarianism“Chicken Crack” - super unique mix of seasoningThe wonders of plum powderYones travels, plans for the future, and how being a 3rd culture kid affects both Listen Now Also listen on:
APPLE
SPOTIFY
How To Contact Yone Pinterest: Yone | Flavour JourneyFacebook: Flavour JourneyWebsite: flavourjourney.coAlso, Yone's Taiwanese Fried Chicken Recipe is originally from Hanna Huang This Episode's Storied Recipe
Recipe Shared by YoneOriginally from Hanna Huang
Taiwanese Fried Chicken
A staple of night markets, this Taiwanese Popcorn Chicken with Fried Basil hits all the texture and flavor notes: juicy, marinated chicken bites, coated in light and crispy sweet potato starch, and heavily sprinkled with a flavorful spice mix. Pin This Episode
Related Episodes Women Are The MakersAll About PassoverHamantaschen for PurimMore About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light Learn Food Photography here. You can shop The Storied Recipe Print Shop (where every image tells a story) here. Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member? Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there,
episode 125 A Love Letter to Poland With Zuza ZakAuthor of Polska
Introduction Today's episode is a real treat for all of us. I’m welcoming Zuza Zak to the podcast for the second time today. The first time was several months ago, when Zuza came on to share details about the Cook for Ukraine initiative. Zuza is author of 3 cookbooks, Polska, which she calls “a love letter to her country” of Poland, and what we focus on most in this episode. She has also written Amber and Rye, which focuses on the cuisine, culture, and history of the Baltic States, and finally this year she’s releasing a book all about pierogi or dumplings. As a storytelling cookbook author, Zuza has an incredible gift for writing in a way that helps us connect our food with nature, heritage, place, and especially the seasons. Maybe it’s because of this connection to nature that every time I read or listen to Zuza I feel both calm and mentally stimulated all at the same time. Despite it being our second conversation, this is still one of the longest episodes I’ve released in a little while! I simply love to listen to Zuza talk. I feel every conversation with her is a gift and I’m happy to pass that gift along to you now. Highlights of This Conversation with Zuza Zak Update on Cook For Ukraine and Pierogies for PeaceZuza's first cookbook, Polska: A Love Letter to PolandTwo amazing grandmothers: One, a cook, who made intricate cakes for every community event, without charge; Another strong woman, a lawyer, who beat her own legs with nettles to "improve circulation"How communists perverted fokloric cultureHow communism perverted everything"If you make a mistake, someone could come in the night and take one of us away."The value of the freedom of choiceThe magic in the Polish ChristmasHow Polska made me feel connected to be natureThe importance of fasting as a way of life Listen to Zuza Now Also listen on:
APPLE
SPOTIFY
How To Contact Zuza Zak Her website: zuzazak.comInstagram: @zuzacooksTwitter: @zuzazakZuza's Books: Polska, Amber & Rye, Pierogi Zuza's Storied Recipe
Recipe Shared by Zuza Zaks
Fluffy Omelette with Stewed Berries (Biszkoptowy) Pin This Episode
Related Episodes I Wanted to Encourage People with Letitia Clark, Author of Bitter HoneyRejection, Defection, and Redemption on Both Sides of the Iron CurtainMore About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light Learn Food Photography here. You can shop The Storied Recipe Print Shop (where every image tells a story) here. Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member? Also,
episode 124 Feasts of Ramadan with Syrian-American Omayah Atassi
Introduction Around the world, Muslims have been observing Ramadan for most of the month of April. From morning prayers before dawn to sundown, they abstain from both food and drink, including water. But today, Syrian-American Omayah Atassi (who now lives in Dubai) is here to teach us about not only the fasting, but also the feasting associated with Ramadan. I’m a close follower of Omayah’s work through Instagram, her blog, and her newsletter, where she sends weekly meal plans. As Omayah says, Syrian cooking is more than a recipe, it’s an approach, maybe even a lifestyle. This approach is on full display during Ramadan, when women plan ahead and batch cook huge feasts for their communities to enjoy together. Recently, Omayah needed this approach as she prepared and executed an elaborate Iftar menu for a restaurant there in Dubai! Cooking was always an important way for Omayah to embrace her Syrian heritage, but now, it means more than ever. Before the war in Syria, Omayah spent summers there with her parent’s families. Now , it’s through cooking that Omayah can pass her Syrian heritage on to her beautiful daughter. I feel privileged and grateful that she’s here to share some of that with us today! Highlights Why does Omayah look forward to Ramadan when you can't eat or drink?Ramadan and communityThe very different experience of Ramadan in the US vs. DubaiBreakfast on a fasting dayIftar - breaking fast - traditional foodsOmayah's experience creating & serving an Iftar menu at a local restaurantEid: traditions & feastsA primer on the war in SyriaLearning to cook the Syrian way: more than recipesHow cooking bonded Omayah to her motherFattet HummusThe Aleppo Pepper (The Turkish Pepper) Listen Now Also listen on:
APPLE
SPOTIFY
How To Contact Omayah Website: www.omayahcooks.comHer Photography Website: www.omayahatassi.comInstagram: @omayah.atassiTwitter: @omayahatassiFacebook: @omayahatassiphotoLinkedIn: Omayah AtassiMore links referenced in my conversation with Omayah:Soaps made and sold by Syrian refugeesOmayah and her mother making ma'amoul togetherOmayah's ma'amoul recipe This Episode's Storied Recipe
Recipe Shared by Omayah Atassi Fattet Hummus (Warm Hummus Casserole with Yogurt, Crispy Pita Chips, and Caramelized Garlic) Layers of crispy baked pita chips, creamy yogurt, fluffy seasoned hummus chickpeas & caramelized garlic in this “hummus casserole”. Pin This Episode
Related Episodes Women Are The MakersAll About PassoverHamantaschen for PurimMore About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light Learn Food Photography here. You can shop The Storied Recipe Print Shop (where every image tells a story) here. Please Rate or Review The Podcast The Storied Recipe is more than a podcast.
episode 123 "A Peanut Never Forgets Its Shell" Life as a Third Culture Kid with Chinese-Indonesian M.
Introduction Aimee's grandfather was perpetually hungry, subsisting sometimes on as little as a sweet potato a day. So when he was given the opportunity at 12 years old to leave China and join his uncle in Indonesia, he took it. He didn’t see his parents or siblings for 30 years. Two generations later, M. Aimee left the comfortable life that her grandfather had built for her and arrived in Canada to study. She’s lived there since. Today, she and I discuss the dish that perfectly encapsulates her Chinese-Indonesian heritage and the experience of being a third culture kid growing up in a minority, mixed-race home in Indonesia and immigrating to Canada. This year, I've returned to the roots of the podcast - everyday people with extraordinary stories that teach us about the resilience of humanity and the way food binds us to our past and heritage. Aimee is the perfect example of this type of guest and I'm honored to have her today. Thanks so much for tuning in, listeners. Highlights The stories behind the mysterious names of M.Aimee and Milk of Thy KindnessMemories of, meaning behind, and methods to make Mie Goreng Kecap Manis: The Indonesian soy sauce The resilience & success of Aimee's grandfather Why Chinese migrants went to Indonesia during the Dutch colonizationHow 3rd culture kids (TCK) create their own cultures; pros & cons"A peanut never forgets its shell"Leaving Indonesia for Canada at 17 - and never returningHer mission to make "ugly delicious" food beautiful with #fareastfridayfeast Listen Now Also listen on:
APPLE
SPOTIFY
How To Contact M. Aimee of Milk of Thy Kindness Facebook: Milk Of Thy Kindness BlogInstagram: @milkofthykindnessWebsite: www.motkstudio.com This Episode's Storied Recipe
Recipe Shared by M. Aimee Mie Goreng M. Aimee shared a delicious fried noodle recipe full of greens and proteins. The sauce is made from the sweet, caramelized Indonesian soy sauce - Kecap Manis. One of my favorites ever from the podcast! Pin This Episode
Related Episodes I Am Pitor's GranddaughterRoti Canai Across 4 Generations and 3 ContinentsTravel Tips, Kimchi, and a Home Culture for All with Travel Expert Esther JuLeeWhat Is Home? with Haniyeh NikooMore About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light Learn Food Photography here. You can shop The Storied Recipe Print Shop (where every image tells a story) here. Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member? Also,
episode 122 What Makes You Feel Rich? Alicia Akins, Author of Invitations to Abundance
Introduction So happy today to have Alicia Akins, author of Invitations to Abundance, on the podcast today. Invitations to Abundance is book examining the imagery of feasts in the Bible. Alicia says she wrote this book for anyone who has ever been disillusioned. For those people (which, of course, is all of us), Alicia makes the case from the imagery of feasts in the Bible that God is inviting us to experience and rest in God’s presence. Alicia argues from her own life and from this sacred text that God is especially available during times of hardship, grief, or when the path forward seems dim or obscured. Alicia also explains what it might look like to accept God’s invitation and how rich she felt when she finally did. Super excited to have Alicia on today, not only as a podcast guest, but also because her book found me and encouraged me right when I needed it - indeed, I believe God invited me into his presence through her book. Highlights A book for anyone that has been disillusionedInvitations to Abundance: Why this title?What do feasts from the Hebrew Bible tell us about how God wants to be approached? Should Christians participate in traditional Jewish feastsTimes Alicia accepted God's invitations & times she "sent her regrets" What makes you feel rich? How Alicia felt rich when she couldn't pay for food"I have spent a lot of my life choosing to doubt God when things have been difficult."What does it mean to accept God's invitation to abundance? Listen Now Also listen on:
APPLE
SPOTIFY
How To Contact Alicia Akins Buy Invitations to Abundance on Amazon: AmazonAlicia’s Website: FeetMayCry.comFacebook: Alicia J AkinsTwitter: @feetcrymercyInstagram: @aj_akins This Episode's Storied Recipe
Recipe Shared by Alicia Akins Laos Dipping Sauce for Sticky Rice (Jeow Mak Phet) Recipe Jeow Mak Phet is a delicious, authentic Laos dipping sauce for sticky rice made from chiles, garlic, and coriander. Pin This Episode
Related Episodes Food and Theology with Father Leo, The Priest Who Beat Bobby FlayA Legacy of Hospitality with Dorina Gilmore-Young, Author of Cora Cooks PancitMore About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light Learn Food Photography here. You can shop The Storied Recipe Print Shop (where every image tells a story) here. Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member? Also, every review helps new listeners find the podcast. They mean so,
/! elementor - v3.5.6 - 28-02-2022 /.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px} episode 120 Insights from a Russian Political Refugee With Anna Kharzeeva Author of The Soviet Diet Cookbook
/! elementor - v3.5.6 - 28-02-2022 /.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=".svg"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}
/! elementor - v3.5.6 - 28-02-2022 /.elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#2c2c2c;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:-webkit-box;display:-ms-flexbox;display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);-ms-flex-negative:0;flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:-webkit-box;display:-ms-flexbox;display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{-webkit-box-align:center;-ms-flex-align:center;align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-bottom:0;-webkit-box-flex:1;-ms-flex-positive:1;flex-grow:1;border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not...
episode 120 All About Baking Science with Author & Food Scientist Dikla Frances
Introduction I have been eagerly anticipating this episode for well over a year now!!! I’m here with Dikla Frances, whom many of you already know as Dee of One Sarcastic Baker, and her first book Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More is coming out very, very soon - April 5th, in fact!!! I’ve already pre-ordered 3 myself!! Here’s why I’m so excited about this episode - first, Dee has been a true friend to me over the last few years, helping me from the very beginning. (See her first episode, Jewish Flavors, The World's Flavors about her family's Iranian, Moroccan, and Greek heritage, her immigration from Israel to the US, and the beginning of her food science/baking journey) . So, on a personal level I am thrilled to celebrate her huge, huge accomplishment today. But beyond that, I have been waiting for her book Baking Science because..... I want to be a better baker!! I don’t feel I understand baking - and I know this book, which covers over 40 baking concepts (!!) is the one to teach me. Dee is incredibly well qualified to write this book! She first started taking baking sciences when she immigrated to the US in 2008. In 2013, she took a food science class from Harvard that she admits she had to study over and over and over again before she absorbed all the information. Now, in this accessible, clearly-written book titled Baking Science, Dee acts as a translator from the science world to the baking world. She tells us why it’s even MORE important for home bakers to be scientists than commercial bakers and teaches us how to take the frustration out of home baking and to replace it with curiosity!!! Welcome, welcome, welcome, Dee - I am SO proud of you - and welcome to you, listeners!!! Thanks for being here! Highlights Why Dee wrote the bookWhy understanding baking science is more important for the home bakerBaking is learnable/teachable!When Dee started taking Baking Science classes (2008!)“I started getting compliments on my baking and I felt like a cheater”“We start from a place of love, passion, self-expression, and therapy…. We just want to bake.”How she verified every single scientific principle!When Dee’s camera broke after she photographer her first of 40 recipes!!The biggest lesson Dee learned in writing the book Listen Now Also listen on:
APPLE
SPOTIFY
How To Contact Dee Facebook: One Sarcastic BakerTwitter: @DiklaFrancesInstagram: @onesarcasticbakerPinterest: @onesarcasticbakerBuy her book on Amazon: Baking ScienceHer website: onesarcasticbaker.com This Episode's Storied Recipe
Recipe from Dikla Frances, Author & Food Scientist Dee's Bakery Style Challah Bread Challah, a traditional Jewish bread, is baked every weekend and braided in a fancy way to welcome the beloved Shabbat (Saturday). Dee grew up in Israel and has many memories of this bread. It is soft, sweet, fluffy, and crumbly. It’s great for French Toast, sandwiches, or just as is.
Recipe from Baking ScienceDee's First Book Almond & Chocolate Swirl Cake This Almond Cake recipe from scratch is delicious, easy and the best homemade almond recipe I can think of. The cake is tender, moist, and beautifully decorated with an interior of dark chocolate veins. If you love almonds and almond flavor, then this simple almond cake is for you. Pin This Episode
Related Episodes Bonus Episode: Dee's Baking Tips for BeginnersJewish Flavors, The World's Flavors with Dee FrancisAll About PassoverHamantaschen for...
episode 119 Happy Holi 2022! All About The Festival of Colours with Rai Mukhopadhyay
Introduction Happy Holi 2022, everyone! Do you know what Holi is? I've wanted to know more about this colorful (literally!) celebration for years now. And this year, I finally learned!!
For all of us in the Northern Hemisphere, we’re approaching spring and what a welcome spring it will be. To kick off the springtime celebrations, we have Rai, a resident of West Bengal in India, to tell us all about the North Indian holiday of Holi (that’s H-O-L-I), otherwise known as the Festival of Colors.. Actually, it’s known as many things, and we’ll be hearing allll about that today. Rai details all the fun she had spraying colors on her friends - and possibly lobbing the occasional water balloon at passerbys (not Rai, of course) - on Holi. As the National Spelling Bee Champion in all of India in 2019, Rai is a hugely knowledgeable guest, and she teaches me so, SO much about the religious and cultural aspects of Holi, including several stories of Vishnu and Krisha, and the breadth of ways these stories are interpreted and celebrated across Northern India. Finally, we talk about Malpuas, a pancake-like treat with soft middles and crispy edges and notes of fennel, then covered with a saffron-soaked syrup. All in all, this is a fun, festive, fascinating episode and I’m just so grateful to Rai for sharing with us and to you for being here! Highlights
A typical Holi from morning to night The religious, cultural, and seasonal aspects of Holi 4 names: The Festival of Triumph of Good Over Evil, the Festival of Love, the Festival of Spring Three Hindu stories that underly Holi - Lord Vishnu, Krishna Rai’s state of West Bengal The breadth of beliefs across Hinduism about the historicity of Hindu scriptures and the idols and temples in the home Why some states in India burn bonfires the night before Holi Fluffy, crispy malpuas - the techniques to create the perfect middle and edges Creating a sweet sugary syrup
Listen Now Also listen on:
APPLE
SPOTIFY
EMAIL How To Contact Rai Instagram: @browniesandwhims This Episode's Storied Recipe
Recipe Shared by Rai Mukhopadhyay Fluffy, Crispy Malpua Recipe
These light fluffy Malpua are lightly flavored with fennel and fried in oil until the edges are crispy and golden. They are then covered in a cardamom & saffron flavored syrup and garnished with pistachios and almonds. Pin This Episode
Related Episodes Women Are The Makers
All About Passover
Hamantaschen for Purim
More About The Storied Recipe Podcast
The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light Learn Food Photography here.
You can shop The Storied Recipe Print Shop (where every image tells a story) here. Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also,
episode 118 Emergency Episode: Cook For Ukraine An Opportunity Presented by Zuza Zak
Introduction Welcome listeners to a special, unanticipated episode of The Storied Recipe podcast. I had an episode planned for release yesterday, but in light of the horrific current events in Ukraine, my guest preferred to postpone the release. I do thank M. Aimee of Milk of Thy Kindness for her sensitivity during this time. In the meantime, several months ago, I had scheduled an interview with Zuza Zak for this Friday. Zuza was born and raised in Poland until the age of 8 under the oppressive communist regime of the former USSR.
She has written two cookbooks (Polska and Amber & Rye) that double as memoirs and love letters to her country. As things have gone from bad to worse in Ukraine this month, several prominent members of the cooking community (links below) have organized a massive fundraiser titled Bake for Ukraine. They immediately pulled Zuza on board. So rather than following through with the scheduled interview with Zuza tomorrow, instead today we are going to hear about this opportunity to support Ukraine through the Cook for Ukraine movement. We’ll look forward to a full and rich conversation with Zuza soon, but for now, I’m honored to have her on to tell us a little bit about her perspective on the invasion into Ukraine, the Cook For Ukraine Fundraiser, and how we can help. Welcome Zuza and to you, listeners. Highlights
Zuza's experiences growing up in Poland and how they affect her experience and impression of these events Reports from the ground in Poland How she came on board with #CookForUkraine An explanation of #CookForUkraine, who it supports, and how to get involved Who to follow for credible information and more action steps
Listen Now Also listen on:
APPLE
SPOTIFY
EMAIL 4 Ways To Support Cook For Ukraine 1. Donate directly at Cook For Ukraine. If you'd like the direct link to cut and paste, it's here: https://www.justgiving.com/fundraising/cookforukraine/
-
Put the link to donate in your IG bio, stories, FB post, website, etc; and share using the hashtag #CookForUkraine
-
To further involve your community, organize events and invite people to attend and donate. Ideas include supper clubs, bake sales, and workshops. While sharing, remember to hashtag #CookForUkraine
-
Over 50 restaurants in the UK have already joined by agreeing to donate any money over the amount billed (after tips) to Cook For Ukraine. Ask your restaurant. Restaurants wishing to get involved can contact CookForUkraine@gmail.com. More Details & Contact Info for Cook For Ukraine For complete details, access the Cook For Ukraine Press Release here.
Organizers of Cook For Ukraine ask that you direct all questions to CookForUkraine@gmail.com People and Organizations to Follow 1. Zuza Zak is my guest for this episode. She was born and raised in Poland and has just finished her third cookbook. She is helping organize and publicize Cook For Ukraine and offering dumpling workshops to raise money. Follow her on IG at @zuzazakbakes for more information about attending her PierogiesForPeace workshops!!
2. Allisa Timoshkina is the founder of Cook For Ukraine and a Russian food creative and mother living in London.
3. Olia Hercules is a Ukrainian cookbook author living in the UK. Her entire family is in Ukraine and her father and brother are currently fighting in the red zone. Olia is sharing frequent updates on the situation, information to combat lies spread by the Putin regime, and many, many organizations through which you can give aid and support.
-
@clerkenwellboyec1 is a co-founder of #CookForSyria, #CookForUkraine, #CookForBeirut
-
Anisa of @thewonkystove was born in Odessa, Ukraine under the communist regime, and was the guest of last week's episode Siberia, Diamonds, and Clowns. She shares historical context to the recent hostilities a...
Welcoming Anisa to the podcast today, who works as a food photographer under the delightful moniker @thewonkystove - a title just as quirky, unique, and delightful as Anisa herself. Anisa arrived in the US as a very refugee from the former Soviet Union. Anisa’s Jewish Ukrainian family suffered especially cruelly under their communist rule. Her mother’s great courage in fleeing to the United States, and resilience in the face of tragedy once she arrived here, is an inspiration. Beyond that, Anisa’s experience with food insecurity teaches us how we, as a society, need to respond to and support brave family’s like Anisa’s. If this sounds like a dark episode, you’ll learn that humor is one of the greatest legacies of Anisa’s family - and perhaps a secret weapon in their success. I couldn’t be more honored to share Anisa’s stories. Welcome Anisa - and welcome to YOU, listeners, who honor Anisa’s story by listening.
Listen Now to Anisa
Highlights
The subversive answer her mother gave to the Communist Party as a child Anti-Semitism in the USSR Her uncle's sentence to Siberia and the risky way Anisa's aunt worked to set him free How Odessa is unique in Ukraine - Romani, Jewish, Greek, & Turkish people "I live with myself. Sometimes I'm not that great." The generosity of Ukrainians & the joy of feeding others Leaving the Soviet Union and arriving in the US as refugees Anisa's experience with food insecurity and helping the right way "To go crazy from too much" New Year's Celebration & Russian Folklore Eggplant Rolls The proper way of choosing and preparing eggplant
How To Contact Anisa Instagram: @thewonkystove
Recipe Associated with This Episode: Odessa Blue Flame [lt_recipe name="Odessa Blue Flame Eggplants" prep_time="15M" cook_time="20-23M" total_time="35-38M" print="yes" ingredients="2 medium eggplants;1 tbsp of kosher salt;3 tbsp of olive oil;;Filling:;1 small red sweet bell pepper;10 sprigs parsley;4 medium cloves garlic;1 tsp salt;.25 tsp sugar;1/4 tbsp white vinegar;3 tablespoons light olive oil;1 tablespoon hot water ;(Pepper flakes optional)" ]2 medium eggplants sliced from hat to heel into about 1/4 inch thick slices. Spread on a single on a paper towel and salt with about 1 tablespoon kosher salt. Allow to sweat for 15 minutes. Afterwards rinse, pat dry and divide between two parchment lined baking sheets. There should be a single layer of eggplants on each pan. Drizzle the eggplants with 2 tbsp oil divided between the two sheet pans. Pop into a 425* oven for 15 minutes. At 15 minute mark remove, flip, drizzle with 1 tablespoon oil divided between the two pans and return to oven for 5-7 minutes. Eggplants will be slightly browned on edges and pliable. Let cool.;;Filling: Char the pepper until skin is black and blistered. Place in plastic bag or covered bowl to remove skin.;Using a hand blender, blend pepper and all ingredients except vinegar. It should be a thick paste. Heat this until mixture just start to bubble on the stove. Remove. Add vinegar. ;;Cool slightly before spreading 1 tablespoon of paste along length of eggplant. Roll from the narrow end in. Arrange rolls in a shallow dish. Spread remaining paste over top and refrigerate over night. This will keep 4 days and be best the next day, with rice, grilled meat or just a crust chunk of bread. Serve with fresh parsley and a bit of oil over top.[/lt_recipe]Instagram: @thewonkystove Facebook: The Wonky Stove
Pin This Episode
Related Episodes
I am Pitor's Granddaughter
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it.
Have you heard the episode with Liz Zunon, Author and Illustrator of the stunningly beautiful autobiographical children's book Grandpa Cacao? If not, you'll want to either pause this right now and go back and listen to it!!!!
Grandpa Cacao's Granddaughter was one of my favorite episodes ever. We discusses Liz's years in the Ivory Coast and her Ivorian family that worked the cacao farms there. Liz gives us a bit of an education on chocolate farming and the definition of fair trade chocolate. We also discuss Liz's artistic process in creating this truly beautiful and uplifting book about the power of cooking to connect generations, even across continents.
So again, if you haven't listened yet - listen to the original Liz Zunon episode here!!
And if you have listened, I am so excited to welcome Liz back to discuss the reception of her book. We also talk about the 18 books she's now illustrated at this point in her career and all the different techniques she's used - including hand stitching dresses for her most recent project! Liz also shares some happy news from her personal life just in time for Valentine’s Day this week.
Listen Now to Liz Zunon
Highlights
How Liz's family received "Grandpa Cacao" The most rewarding part of the release The multitude of artistic techniques used in her 18(!!) books The varying design processes for her work
Recipe Associated with This Episode: Chocolate Celebration Cake
How To Contact Liz Zunon Grandpa Cacao: A Tale of Chocolate, From Farm to Family on Amazon Her Amazon Store page Her website: lizzunon.com Instagram: @lizzunon Facebook: Elizabeth Zunon - Illustrator Twitter: @elizabethzunon
Pin This Episode
Related Episodes
Grandpa Cacao's Granddaughter
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!! Thanks so much! lovethepodcast.com/thestoriedrecipe.
The Storied Recipe Podcast Get Recipe and Episode Updates Every Friday: Subscribe to the newsletter
Website: www.TheStoriedRecipe.com
The Storied Recipe on Instagram: @thestoriedrecipe.podcast
The Storied Recipe on Pinterest: @thestoriedrecipe
Welcome back after a week away! One thing I learned from you in December's listener survey is that 40% of you said you'd be able to listen to more episodes if I backed off from a weekly schedule. I do hope that last week’s break gave you an opportunity to listen to some of the January episodes - and I’ll be doing the same all year. So we’re kicking off February with a really interesting, introspective, and thought-provoking episode off with Quiara Pinchina. Quiara grew up in a Mennonite community in Southern Lousiana, but now lives in Port au Prince, Haiti, with her Haitian husband. Together, they are questioning how they can live out Quiara’s Mennonite values in a city ruled by gangs that terrorize citizens, merchants, and police. We also discuss a really genius little recipe that I had to read 2-3 times to pictures. Quiara is telling us how to make bowls from plantains - little plantain bowls which Haitians stuff with things like BBQ chicken, pineapple, or a really spicy cabbage salad called Pikliz. Finally, we talk about the cookbook Quiara recently collaborated on with 9 other women, titled “Cafe Au Lait” - after the name Haitians have for marriages like hers, where one partner is white and the other is Haitian - and how this project made her feel a sense of belonging and home. Welcome Quiara!
Listen Now to Quiara Pinchina
Highlights of A Mennonite in Haiti
The experience of a being a White minority Plantain cups The changes in Haiti since the assassination of the President Quiara's experiences with gangs "Do good without looking back" Independence and wealth; living as a community Her love story Why Quiara's husband can't come visit her home country
Recipe Associated with This Episode: Plantain Cups
How To Contact Quiara Pinchina Cookbook and website: quiarapinchina.com Instagram: @quiara_pinchina Facebook: Quiara Pinchina Pinterest: Quiara Pinchina
Pin This Episode
Related Episodes
Doubles: The Street Food That "Profoundly Connects" All Trinidadians
Jamaican Chicken Soup with Ashley and Her Mother Precious
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!! Thanks so much! lovethepodcast.com/thestoriedrecipe.
The Storied Recipe Podcast Get Recipe and Episode Updates Every Friday: Subscribe to the newsletter
Website: www.TheStoriedRecipe.com
I am so, so excited to introduce you today to Sara Sullivan and to the absolutely perfect new artwork she designed for The Storied Recipe podcast. As we start this conversation, I need you to understand how incredibly uncomfortable I felt going into this process. You see, I’m a white woman who, for one thing, regularly shares the stories of people and culture outside my own. On top of that, I have both black sons and white sons that I routinely include in my photography and imagery for the show. Long before I began this process, I had an exchange with a press outlet that made all of these things feel… well, confused at best. The exchange actually caused me to completely shut down from reaching out to press or starting down this process for a long time - I’ll share more about that in the episode. So, before this process, I wouldn’t have been able to tell you what made a graphic designer good at their job - but now that I’ve been through the process, I can tell you that I wish every client could find a professional like Sara. She led me through a process that helped me to confront these feelings of ickiness, reach out to my audience to clarify my confusion, and ultimately she produced a piece of art that exactly resolves all of the problems I brought to the process, meets every criteria I laid out ahead of time, and is truly beautiful. I feel it’s the perfect representation of what I hope to do through this podcast and I owe it all to Sara. I’m so grateful to her and super excited to share a little bit about her career and her process with you today. Welcome Sara!
Listen Now to Sara Discuss Her Design Career and Process
Highlights of This Episode About Creating New Podcast Artwork
Sara’s career trajectory The two reasons I wanted to change my artwork Whiteness, a multiracial family, and podcast artwork (and telling other people’s stories) The process Sara walked me through, both creatively and emotionally Sara’s process from blank page to finished design
Why it’s important to walk through a creative process with someone you connect to How Instagram polls gave me a lot of direction
Some Recipes From Sara Sullivan, Graphic Designer, Food Photographer, and Recipe Developer Lemon Berry Shortbread Cookies
Italian Chicken Soup
How To Contact Sara Sullivan Email: saralsullivan9@gmail.com
Instagram: @saralynn.bakes
Pin This Episode
Related Episodes
I Thought "Authentic" Was A GOOD Thing with Shayma Saddat
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there,
Quick question: Could you name 5 facts about Tunisia or Tunisian cuisine? I sure couldn’t, before this episode, and to be 100% honest, as embarrassing as this is, I’m not sure i would have accurately located it on a map!
A few weeks ago, I shared a recipe from a guest that was named after Tunisia. I felt uncomfortable sharing this recipe, because the guest wasn’t Tunisian, and I couldn’t verify if the recipe had any real basis in authentic Tunisian cuisine. In the end, I kept the name, but asked in the blog post that if any Tunisian read the post, he or she would reach out and educate me about Tunisian culture!
Well, Elyes Taleb, a native Tunisian who now lives in Paris with his wife and baby son, found that post. He was so kind and generous to reach out to me and offer to share more about the culture and cuisine of his country. At his suggestion, we focus the conversation around Oula, a harvest ceremony celebrated in the north of Tunisia in mid to late summer. At this ceremony, the women prepare provisions for the winter months, especially couscous. The high point of this tradition is the lunch they prepare from the newly formed and preserved couscous. So not only has Elyes taught me about this history, culture, and cuisine of Tunisia, he has also taught me that we’ve been cooking couscous all wrong all these years!
Listen Now to Elyes Taleb Teach Us About Tunisia & Couscous
Highlights of Tunisia, Couscous, and The Oula Ceremony
Is a Tunisian Orange Cake really Tunisian? The Mahgreb & the Berber people group North African - and specifically - Tunisian cuisine Tunisian & Italy Geographic regions in Tunisia How to make couscous The Oula ceremony of preparing coucous Steaming couscous 3 times
Tunisian Couscous with Goat Meat & Harissa Sauce [lt_recipe name="Tunisian Couscous with Goat & Harissa Sauce" servings="8" prep_time="30 MINUTES" cook_time="60 MINUTES" total_time="90 MINUTES" difficulty="Easy" summary="A flavorful couscous with vegetables and goat, slowly cooked over a deep red Harissa sauce." print="yes" ingredients="700 gr of couscous;500 gr of goat kid meat;200 gr of soaked chickpeas;1 chopped big onion;250 gr of carrots;250 gr of potatoes;40 ml of vegetable oil (option olive oil);2 tablespoons of tomato paste;1 tablespoon of harissa;1/2 a teaspoon of ground red pepper ;1/2 a teaspoon of spices (Ras el Hanout);black pepper and salt" ]1. Preparation:;Prepare the meat and cut it into equal pieces, then season it with black pepper and salt and left aside. Rub the carrots and cut it in half. clean up and peel the potatoes;;2. Starting up the red sauce:;Heat the oil in a closed pan and fry the pieces of meat in it for 2 minutes with the chopped onion, then add the soaked chickpeas. Add the tomato paste dissolved in a large cup of water, harissa and the ground red pepper and leave the mixture to boil for about ten minutes, then add the pieces of carrots, and submerge with a liter and a half of water. ;;3. Prepare and start steaming the couscous: ;Sprinkle the dry couscous with cold water gradually without excess, mix gently. As soon as the water is absorbed and the couscous grains are swelled up, start steaming the couscous for the first time for no more than 20 minutes over the boiling sauce.;;4. Second round Steaming:;Place the couscous pan on top of a deep saucepan or on a similar vessel, use around 30 to 40 ml of cold water and pour it over, leave it like this for some time until it drips completely. Then pour the couscous into a wide bowl, separate its grains from each other with a spoon. ;Add the peeled potatoes to the sauce and pour in the pot a quantity of hot water to return the stock to its original size. Start steaming the couscous again about half an hour in the same manner. ;;5. Final Step;When the couscous is cooked, it is placed in a bowl, to be watered with the broth (the red sauce) after adjusting its seasoning.;;6.
Happy New Year, my friends! What’s the key to doing hard things in 2022 (because you know, even in the best of years, hard things are coming, right)? Today’s guest, Theresa Korte, one of the chocolate-making sisters from last month’s episode, talks openly today about the hard things that a diagnosis of multiple sclerosis has thrust upon her. She also shares how she has met these hard things with grief and resilience, and the way food and food blogging has helped her meet the challenges and overcome the losses MS has handed her. This is a valuable episode for so many reasons - not least of which, as a reminder that everyone has a story behind their story - who knew these high achieving chocolate makers had struggles, burdens, and hardships like everyone else? Of course, we all should have, but it's so easy to forget!
Listen Now to Theresa Korte Coping with Multiple Sclerosis
Highlights of "How To Do Hard Things in 2022"
Diagnosis Food & MS - the balancing act “Balance is the key to my whole life now” MS and family dynamics - a new identity “I really want my kids to see that we can do hard things” The freedom MS gave her to give up her image
Theresa's Fresh Blackberry Lime Preserves Visit Theresa's blog for the recipe
Pin This Episode
Related Episodes
3 Sisters, 300 Pounds of Chocolate, 3000 Artistan Bonbons
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!! Thanks so much! lovethepodcast.com/thestoriedrecipe.
The Storied Recipe Podcast Website: www.TheStoriedRecipe.com
The Storied Recipe on Instagram: @thestoriedrecipe.podcast
The Storied Recipe on Pinterest: @thestoriedrecipe
Get Recipe and Episode Updates Every Friday: Subscribe to the newsletter
Welcome, listeners, to a very special episode that is coming from a vulnerable and treasured place in my heart!
There's nothing typical about this episode - First, I’m releasing this episode as both audio and video. Second, this is a solo episode, and while I have a couple more solo episodes planned for 2022, there won’t be too many. The heart of this podcast is - and will remain - my guests and their stories. Third, this episode is not about food! In fact, there’s one little mention of food in here - see if you can find it.
However, I do believe this episode is in keeping with the idea of the podcast because it is all about story - my favorite story in the world. I've read and recited this story dozens and dozens of times, and each time, I am surprised by it. Each time, I'm filled with wonder, joy, and awe. And today I wanted to share my favorite story with you.
Have you listened to the Annual Christmas Pudding episode? If you haven’t, I hope you will - it’s actually the perfect episode, in my opinion - funny, nostalgic, just a tiny bit poignant, and a celebration of both family and friends. The guests are my old & dear friends Robert & Lisa Stewart. Well, right at the end of the episode, I mention to Robert that he actually gave me my most treasured Christmas tradition, when he mentioned something his mother did during his childhood. The funny thing is, when Robert and I talked, he didn't remember sharing this tradition with me - or even that his mom had done that. But for me, that little conversation 25 years ago gave me a tradition that is deeply, deeply meaningful and personal. I'll let you tune into the episode to hear the rest - it's a short one. Xoxo.
Listen Now
Or Watch the Video https://youtu.be/r-5rO8OuV8g
Related Episodes
The 3rd Annual Christmas Pudding Episode
3 Sisters, 300 Pounds of Chocolate, 3000 Bonbons (And The Mom Who Started It All)
More About The Storied Recipe Podcast
The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light
You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast
The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!! Thanks so much! lovethepodcast.com/thestoriedrecipe.
The Storied Recipe Podcast
Website: www.TheStoriedRecipe.com
The Storied Recipe on Instagram: @thestoriedrecipe.podcast
The Storied Recipe on Pinterest: @thestoriedrecipe ...
I said it last year and I’ll say it again - this episode deserves to be an annual tradition. This is the story about a family of immigrants making an old British classic - a steamed Christmas pudding. They made it year after year, with laughter (so much laughter), joy, plenty of booze, and they always made sure everyone got at least one turn with the spoon.
Not only is this a great story, the storytellers are so so near and dear to me. I’ve known Robert and Lisa for decades and, truthfully, there is no person in this world that can make me laugh until I cry like Robert. He’s funny even when he doesn’t mean to be (but he usually does mean to be). As Robert and Lisa and their children live in Japan, we only get to see each other every few years, which is part of what made this interview so special and fun for me.
This is an episode all about the power of not only food - but also laughter - to unite both family and friends across generations, cultures, distance & time zones.
Finally, you’ll have to listen to the end to hear it, but 25 years ago, Robert gave me the Christmas tradition that I still treasure most fondly. It’s been mainly a secret tradition in all those years, but this year - I’ll be sharing it with you next Monday. Please, please make sure you subscribe in your player or to my newsletter to receive that (if you choose to subscribe to the newsletter, that would be best because then you’ll keep up not only with episodes but recipes and personal updates also - you can find the link right there in my show notes). This is really important I learned in my recent survey that many of you depend on Instagram to tell you when new posts are released - and that scares me, because Instagram limits reach more and more every day. So I’m asking you, as a Christms gift to me, to subscribe. That way, whether you have time to listen or not - at least you’ll know when a new episode is released.
Ok, with all that said, here we go with Robert, Lisa and…. I’m already smiling at this treat.
Subscribe to The Storied Recipe Newsletter New issue released every Friday including episodes, recipes, lots of beautiful food photography, personal stories, notes on the direction of the podcast, and sometimes - free gifts. Would love to have you join the community! Subscribe here.
Listen to Robert and Lisa Now
Pin This Episode
Related Episodes
3 Sisters, 300 Pounds of Chocolate, 3000 Bonbons (And The Mom Who Started It All)
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there,
I am certain that everyone listening to this podcast about food and heritage associates the holidays with two things: one - family time and two - treats. This is an episode about both! Today, I’m welcoming three sisters - Aimee, Theresa, and Amanda and their mother, also Theresa to talk about their holiday chocolate making EXTRAVAGANZA!!!!! And when I say “extravaganza”, I am not kidding in the least. Every year between Thanksgiving and Christmas, these 3 high achieving women produce over 3000 perfect chocolate bonbons of DOZENS of varieties for family, friends, and charities. They discuss the evolution of their tradition, the sourcing of ingredients and techniques necessary to produce the perfect chocolates and - lucky for all of us - they share the recipe that started it all, still their most discussed candy of all, the perfect English Toffee Recipe. I’m so grateful to welcome Aimee, Theresa, Amanda, and their mother, Theresa to the podcast - and thank YOU all for being here.
Listen Now to Theresa K, Amanda, Aimee, and Theresa G
Highlights of "3 Sisters & 300 Pounds of Chocolate"
3000 individual candies (300lbs) What do they do with all those candies?! Including the kids The family jobs Is it cheaper to make your own artisan chocolates? Sourcing the best nuts, butter, cream, etc; How many pounds of raw chocolate, butter, cream to make this? Their famous toffee recipe and how to make it Why my toffee split + making the perfect toffee Tempering chocolate at home - ALL the tips Storing and packaging all the chocolate
The Best English Toffee Recipe [lt_recipe name="The Best English Toffee with Chocolate & Pecans" servings="16" prep_time="5 MINUTES" cook_time="40 MINUTES" total_time="45 MINUTES" difficulty="Medium" summary="The best English Toffee - gorgeous amber color, snappy, and coated with chocolate and almonds."" print="yes" ingredients="1 C. Salted Butter;;1 C. White sugar;;1 T. Karo Syrup (We have started using Glucose Syrup for more snap instead, but either will work);;3 T. Water;;1 C. Finely chopped pecans or almonds to mix into the toffee;;1/2 C Pecans or almonds for the top ;;(If you do almonds, use finely chopped slivered almonds on the inside, and sliced almonds for the topping)" ]Melt butter slowly, don’t burn or brown!;;Add sugar and stir with a wooden spoon or silicone spatula until well combined.;;Add water and syrup.;;Add candy thermometer and continue stirring.;;Cook over medium heat until 280-285 degrees.;;Add 1 cup of nuts and cook while stirring continuously for 3 mins.;Then pour on cookie sheet and spread with a spatula to desired thickness. Cool to room temperature.;Spread melted/tempered chocolate over toffee, sprinkle with nuts and cool.;Turn the toffee over and repeat this step on the other side. Break toffee into bite size pieces.[/lt_recipe]
Pin This Episode
Related Episodes
The Annual Christmas Pudding Episode
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast
Hi Listeners! So excited to release my FAVORITE episode EVER again this year! The Storied Recipe is a community and it means the world to me that you came together last year to share your Thanksgiving stories with me. Before tuning in this year, remember to fill out the 2022 Storied Recipe Survey (2 minutes and completely anonymous) to help me plan for next year! Now without further ado....
Welcome and Happy Thanksgiving!!! This is a very special episode of The Storied Recipe podcast. Rather than diving deep into one story, we’re diving deep into one holiday - telling the story of Thanksgiving from the perspective of almost 30 families. I want to personally thank every single contributor for taking their time to make this episode for us. These vignettes, sometimes funny, often poignant, and so very relatable have cheered my Thanksgiving season and helped me slow down and remember, reflect, and above all choose gratitude this season. In fact, my original plan was to cram this episode in, almost as a bonus or extra episode, but the more I listened to your stories, the more I realized I wanted to lengthen this Thanksgiving season. We begin, surprisingly enough, not with an American, but with a Greek-Australian who reminds us that far, far from being a national holiday belonging to one or two countries, Thanksgiving is an ancient tradition. Practicing gratitude is a tenant, teaching, and calling of every religion, it is, in fact, a need of the human heart.
Listen to the Episode Now
[fusebox_transcript] Episodes Related To This Thanksgiving Podcast Episode Episode 023: Roti Canai - The Bread That Connected 4 Generations
Episode 024: Food is Political with Anela Malik
Episode 031: The Art of Forging Bonds Through Culinary Diplomacy with Nermine Mansour
Episode 018: Hamantaschen For Purim with Lauren Cooper Contributors to This Episode Helen IG: Glorious Food Stories
Shakila IG: @adventuresinflour
Cosette IG: @cosetteskitchen Website: www.cosetteskitchen.com
Lauren IG: @laurmerril Website: www.lempics.com/
Anela IG: @feedthemalik Website: www.feedthemalik.com
Alyssa IG: @thesevenbearsfamily
Monique IG: @peaches2peaches Website: www.peachestopeaches.com
Kindra IG: @therosewifebakes Website: www.therosewife.com
Lisa IG: @amenuforyou Website: www.amenuforyou.com
Jessica
Krissy IG: @eatingwithkrissy Website: www.eatingwithkrissy.com
Kate
Helen IG: @astepfullofyou Website: www.astepfullofyou.com
Erika
Kathy Kuhl IG: @kathy.kuhl Website: www.learndifferently.com
Nermine IG: @cheznermine Website: www.cheznermine.com
Mo
Megan
Isabelle IG: @the_balancedapron Website: www.thebalancedapron.com
Brenda IG: @brendawyatt_ Website: Camellia's Cottage
Samira IG: @sliceofgourmet Website: www.sliceofgourmet.com
Becky Fisher IG: @suburbanebaker
Karen IG: @karenskindredspirit
Kimberly IG: @hopefully_kimberly
Julie
Hannah and Grace
Lauren IG: @laurenbakedcake Website: www.laurenkcooper.com
Despina IG: @despidoodle
All Floral Contributed and Designed By Kelly Shore IG: @petalsbytheshore Website: www.petalsbytheshore.com
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
Hi listeners! Before the show summary, I'll cut to the chase and ask you to fill out this survey right here:
https://thestoriedrecipe.com/the-storied-recipe-2022-survey/
Now, as for an update with The Storied Recipe, you can listen right here:
Or read a slightly abbreviated version:
Two weeks ago, at my guest's request, I had to pull an episode 24 hours after releasing. Her circumstances changed very quickly and unexpectedly and her new circumstances made it difficult for her story to be in the world. Then, an episode I worked on for over a month fell through. Neither of these things has ever happened before!!
However, it was all for the best. Honestly, I was feeling frustrated and stuck. My approach to content creation that worked for a while just isn't working for me anymore. I knew that deep down, but was still stubbornly trying to push through whatever I had written down on my content calendar.
These cancellations have given me time to reassess my commitments, honestly confront the wasted efforts in my workflow, visualize a thriving 2022, and brainstorm all types of solutions that seemed impossible just two weeks ago.
The next step?
Now I need to hear from YOU!!!!
Before I make changes for 2022, I want to know YOUR thoughts. Will you please take 2 minutes to complete this totally anonymous survey?
Your response will help me create content that serves you AND it will help me create a workflow that works for ME. You'll be helping me out so, so much with these 2 minutes of your time!
Thank you!!!!!
P.S. I'll be releasing some episodes through the end of 2021, but my will remain focused on setting the course for a strong 2022. When that episode schedule is determined and I'm back in full force, you'll be the first to know!
Edited on November 4, 2021:
Hi listeners! With Halloween behind, grocery stores have set out candy canes and my own sister-in-law decorated for Christmas yesterday! For me, I’m not ready for Christmas, mainly because I truly believe there should be an entire season to celebrate Thanksgiving! In that spirit, I’m re-releasing one of my favorite episodes ever, an interview with Paul Kelly, turkey farmer. While the entire flock of Kelly Bronze turkeys in the UK has been sold for Christmas already, Kelly Brozen recently expanded into the US and there ARE Thanksgiving turkeys still available here - contact information is available right here in the show notes. I’m excited to cook my first Kelly Bronze this season, thanks to their generosity, and will be sharing the experience in my Instagram stories - you can follow me there and if you cook a Kelly Bronze this year also, please let me know. OK, here we go with this fun, uplifting interview with Paul Kelly that will get you into the Thanksgiving spirit for sure!
Original Content:
Kelly Bronze turkeys have been the centerpiece of the Royal Family’s Christmas dinner and have been specially requested by dignitaries as far as Dubai. Their turkeys are featured on the menus of Michelin-starred restaurants and the Bronze family have been celebrated across the UK.... But it wasn’t always this way.
In fact, there was a time when the Kelly family was in dire straits financially. The turkey market was oversaturated and as far as prices, well, as Paul says, it was a race to the bottom. Paul and his parents became the laughingstock of the turkey industry, when they traveled the UK buying up every non-genetically-modified turkey they could find and decided to rear the turkeys according to their natural life cycle. Most shocking of all the Kelly family allowed their turkeys to live and roam in the great outdoors.
It’s really a great success story and, beyond that, Paul is truly a great storyteller. Not everyone could make the history and life cycle of turkeys interesting, but I promise you’ll be hanging on Paul’s every nugget of knowledge and laughing all the way through.
(Oh, and p.s. Paul didn’t give me a turkey recipe! He gave me one of the most adventurous, challenging recipes I’ve made for the podcast thus far - his mother’s Steak and Kidney Pudding. I had lots of questions for him about this, and in the end, we genuinely enjoyed the result!!)
Listen to Paul Now
Highlights of my interview with Paul Kelly of Kelly Bronze Turkeys
I could use all sorts of fancy titles, but I hate that sort of thing The life cycle of the mass produced turkey (which grows 10x faster than the natural turkey) The natural, non-modified life cycle of turkeys The reaction when they began rearing turkeys outside In Holland, you need a license to keep animals OUTSIDE Predators for turkeys in Virginia vs the UK The 5 stages of development in any animal - and how the stages affect the taste of an animal Why a slow-grown turkey doesn’t need to be brined, basted, or enhanced in any way “Every turkey in the history of the world originated from Mexico” - a history lesson about turkeys The evolution of the modern white turkey - why it was popuarized - and what happened to the Bronze Turkeys The innovative, entrepreneurial approach of the Kelly family Why free-range alone doesn’t improve the taste of a turkey The critical reason dry-plucking the turkey massively improves the taste Michelin-starred restaurants feature Kelly Bronze Turkey Tartar “I wake up every morning and feel I must be the luckiest man alive.” Why America was the perfect next market “At the end of the day, quality wins.” “If anyone is passionate about something, everyone listens” The power of transparency in business “The consumer never really got involved in the conversation” “A man’s wealth is always measured by the fewness of his wants” ...
As Covid crashed into our collective experience in March of 2020, Liam Elkind was just 20 years old. Home from Yale University, he watched in bewilderment as New York City, for the second time in his life, became Ground Zero for our nation’s calamity. A life-long New Yorker, Liam had been taught to run toward crisis.
Liam and two of his friends saw that there was a population of vulnerable people for whom it was not safe or possible to go out get the food, medicine, and supplies they needed. And they saw other people like themselves, people who weren’t content to just sit on their sofas while the medical community fought this battle on their own. So, in a matter of a few hours, they put together a website and a few flyers asking for healthy volunteer to bring food, medical supplies, and other necessities to the most vulnerable. As their call went viral over the next 72 hours, with people like Blake Lively and Bernie Sanders sharing their initiative, they faced a decision: Would they (could they?) scale this thing to really meet the need out there? Liam’s answer to that question and his approach to building Invisible Hands Deliver is inspiring, informative, and wise far beyond his years. I’ve been talking about this episode with my kids since I got off the phone with Liam and I’m so thrilled to be sharing it with you right now. Welcome to Liam and to you, my listeners.
Listen Now to Liam Elkind
Highlights of "Invisible Hands Deliver" With Liam Elkind
People that shaped him Service as a way to deal with anxiety Who and what make Liam capable of taking on this challenge at the age of 20 9/11 at the age of 2 and how it changed him Tom Hanks - boatlift - the largest water evacuation in history “This is my quest - to be willing to march into hell for a heavenly cause” “New York tough” and why Liam LOVES NYC Liam’s 2 co-founders Mutual aid vs. Traditional philanthropy The huge network that stepped up to help Where Liam’s family was in this journey with him
Recipes Associated with this Episode 3 Minute Three Ingredient Banana Pancakes (Gluten Free)
Connect with Invisible Hands Deliver Website: https://invisiblehandsdeliver.org/
Instagram: @invisiblehandsdeliver
Facebook: @invisiblehandsdeliver
Twitter: @invhandsdeliver
Pin This Episode
Related Episodes
Starting a Truly Service-Based Business with Adina Bailey of Take Them A Meal
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how...
Welcome today to Kathiana LeJeune. Kathiana, a Haitian-American who currently works for National Geographic, has recently written a book titled The Power of the Palate all about cultural diplomacy through food. In this episode, Kathiana shares how her mother, grandparents, and uncles naturally engaged in cultural diplomacy all the time, changing the lives of everyone around them - and how our local schools have an opportunity to do just this every day at lunchtime. Kathiana also shares the Haitian way to cook a turkey (you may want to try this involved method for Thanksgiving!) and Soup Joumou. Kathiane shares the powerful reason that this soup is a celebration of liberation and why every Haitian eats it Haitian Independence Day - also New Year’s Day.
With all that said, welcome again to Kathiana and I’d especially like to welcome YOU, listener, to the show today.
Listen Now to Kathiana LeJeune
Highlights of "What If We All Stopped Being So Chicken?" With Haitian-American Kathiana LeJeune (Soup Joumou)"
The sacrifices of Haitian-American Kathiana’s mother and grandparents Why Kathiana’s mom always had food for new employees The Haitian way of cooking a turkey Haitian Jomou soup, Haitian Independence Day and the New Year “I feel like us first generations American only become proud of who we are after being knocked down What Kathiana’s mother said when Kathiana was embarrassed of the food she brought to lunch School lunches as our first experience of food, community, and cultural diplomacy
Recipes Associated with this Episode Soup Joumou
Connect with Kathiana LeJeune Website: https://www.kathianalejeune.org
Instagram: @iam_kathiana
Facebook: @katlouisius
Book: The Power of the Palate: Through the Great Exchange
Pin This Episode
Related Episodes
Mother's Day Episode: Jamaican Chicken Soup with Ashley and Her Mother, Precious
The Art of Forging Bonds Through Cultural Diplomacy
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!! Thanks so much! lovethepodcast.com/thestoriedrecipe.
The Storied Recipe Podcast Website: www.TheStoriedRecipe.com
The Storied Recipe on Instagram: @thestoriedrecipe.podcast
The Storied Recipe on Pinterest: @thestoriedrecipe
Get Recipe and Episode Updates Every Friday: Subscribe to the newsletter
When others described Marybeth Wells they would always use the same words - "intense", "energetic", "strong", "successful". At this point in her life, people use different words - words like "calm" and "grounded" - and yes, still successful, as Marybeth owns two successful businesses - one specializing in brand photography business and the other specializing in life&business coaching for women. The path to this balanced version of Marybeth passed through experiences that some people could spend a lifetime accumulating - modeling at a tender age, disordered eating, successful careers in emergency flight and tactical medicine, competitive fighting in a ring, and ultimately burnout. This is an episode about change - change that is right there, within your grasp. Marybeth makes a convincing argument that the change you’re looking for is not hidden in an article or another podcast, it doesn’t require more knowledge or tips or advice - and maybe, it actually begins with blocking out all that messaging - and maybe it begins with our approach to food.
**Just a heads up that this episode, as I’ve mentioned, does discuss disordered eating, some scientific studies related to eating, and even specific calorie counts at one point.
Nevertheless, I think this is a powerful episode. I’ll admit Marybeth really made me rethink and change my mind on some things and I’m just excited for you to dive in!
Listen Now to Marybeth Wells on Intuition, Wellness, and Change
Highlights of "Want to Change Something? Start Here. (With Marybeth Wells) "
The pros and cons of energy, motivation, and strength Redefining worth (when it's no longer in productivity) Addiction to achievement and ego Positive and negative experiences modeling at the tender age of 14 "I feel like a suitcase being shipped around the world" What is Marybeth's definition of disordered eating? Connecting with our intuition in order to change... everything Connecting to our intuition THROUGH our approach to food and movement Why Marybeth begins every coaching journey with discussions about food & movement Dangerous Dieting and Starvation Messaging from diet culture vs. the wellness industry vs. the medical community "Nothing is permanent"
Recipes Associated with this Episode Easy Courgette Pancakes
Connect with Marybeth Wells Website: marybethwells.com
Instagram (Brand Photography): @marybeth.wells.photography
Instagram (Wellness and Coaching): @livingwells_
Facebook: @LivingWellsLLC
Pinterest: @livingwells_
Pin This Episode
Related Episodes
Shakshuka, Struggle, & Success with Wildly Popular Fitness Coach Jordan Syatt
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode,
My guest for today is Shayma Saadat, an internationally published food writer, food photographer, teacher and public speaker. Shayma specializes in Silk Road Cuisine, her chosen name for a style of cooking that incorporates her Afghan, Pakistani, and Persian heritage. Just this past July, Shayma presented a paper at The Oxford Symposium on Food titled “Food Reimagined: Diasporic Identity and Authenticity” Her paper discusses the role of food in nostalgia and also - super interestingly to me - the concept of “authenticity”, especially in Eastern cuisines, and why that can be a problematic and limiting word used to label foods. While Shayma is a scholar, a writer, and an academic, she is also a truly wonderful guest who talks about this topic of authenticity, food, and nostalgia from a very deeply personal perspective. I can’t wait for you to hear this episode - and to try Shayma’s truly perfect Chana Masala with just one secret surprised ingredient inspired by her own travels and memories.
Listen Now to Shayma Saadat, Presenter at The Oxford Symposium for Food
Highlights of "I'm Confused! Isn't 'Authentic' a GOOD Thing?"
What is the diaspora? Food as identity for members of the diaspora 3 points to her paper - 1) food, nostalgia, identity and 2) ?? 6:50 3) how those in the diaspora are re-imagining and Is authenticity and inauthenticity in food a false binary? is there grey area? Why is it harmful to label Eastern food as authentic or inauthentic? Who is it doing the labeling? The constant push and pull between old and new generations, the static and the dynamic How to approach changing a recipe from another culture Traditional vs. authentic "Made in Pakistan, assembled abroad" Shayma's path from A Pakistani and Persian heritage then her path Pakistan to Washington DC to Nigeria, Kenya, Pakistan, UK, Massachusetts, Rome to Canada A love story that brought Shayma's great-great-grandfather from Iran to Pakistan, and how Shayma learned this story The similarities and differences between Afghani, Pakistani, Punjabi, and Persian foods Rice as The Queen of Dishes Cooking, authenticity, legacies, and the cycle of life "I don't have a sweet tooth; I have a carb tooth" :-) Using the water in the cans with the beans The sentimental reason Shayma uses Aleppo pepper in her Chana Masala How did Shayma build a career in food while working as an Economist and become a full-time member of the food community Why being a food blogger is Shayma's biggest honor "We don't always want to talk about the trauma and loss. I want to talk about the beauty of that world and I want to talk about my heritage."
Recipes Associated with this Episode Quick and Easy Chanay {AKA Chana Masala}
Connect with Shayma Saadat of Spice Spoon Website: www.thespicespoon.com/
Instagram: @spicespoon
Pinterest: SpiceSpoon
Pin This Episode
Related Episodes
A Primer in Persian Culture with Nazli Bashi {Lamb Kofta Recipe}
What is Home? with Haniyeh Nikoo
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light
I’m so pleased to welcome my new friend Cari to the episode today. Cari is a master gardener, a new homesteader, and a garden coach for new and aspiring gardeners. Cari grew up as a nomad, in her own words, as her father’s job took her all across the U.S. However, she found stability in her childhood through annual visits to her grandparents farm. Later, Cari paused in the Pacific Northwest with her husband. But when infertility and miscarriage brought pain into their lives Cari’s instinct was to pack up and leave - to run away. Instead, she decided to stay, to put down roots, and to find purpose in the land. I’m grateful Cari came on today, shared her perfect scone and summer jam recipes with us, along with her stories, and I’m so grateful to YOU, listener, for tuning in.
Listen Now to Carilyn Mae of My Kitsap Roots
Highlights of "A Nomad Puts Down Roots"
Why do you garden? A childhood moving every 18 months Carrying bread in a red wagon from neighbor to neighbor after each transplant 130 dahlias! What is garden coaching? Capsule gardening - how to grow a cutting garden to produce a perfect bouquet "I'm a garden stylist" What is homesteading? Can you homestead in an urban setting? Infertility and 5 miscarriages "The name 'Kitsap Roots' came out of me needing a home" The difference between a small batch jam and a canned jam Scone secrets Is real buttermilk better than homemade buttermilk
Recipes Associated with this Episode Easy Soft Scones with Buttermilk {+ A Quick Jam!}
Connect with Carilyn of My Kitsap Roots Website: www.kitsaproots.life/
Instagram: @mykitsaproots
YouTube: Kitsap Roots
Facebook: KitsapRoots
Pin This Episode
Related Episodes
Eva Kosmas Flores on Looking for the Lessons
What is Home? with Haniyeh Nikoo
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!! Thanks so much! lovethepodcast.com/thestoriedrecipe.
The Storied Recipe Podcast Website: www.TheStoriedRecipe.com
The Storied Recipe on Instagram: @thestoriedrecipe.podcast
The Storied Recipe on Pinterest: @thestoriedrecipe
Get Recipe and Episode Updates Every Friday: Subscribe to the newsletter
Hello Listeners! I’m so thankful to be back with a new (to most of you) episode. As I traveled out of town unexpectedly for a funeral this week, I did have to deviate from my planned release schedule. But! I'm so excited to bring back only the 3rd episode I ever released, which remains one of my favorites to this day. My guest is Daniela Wilson, author of the powerful, emotional memoir "On Both Sides of the Iron Curtain".
When I began telling people about my idea for this podcast, I met people in two camps. On the one hand, I talked to people who immediately got the idea and, on the other hand, skeptics. As excited as I was, the concerns of the skeptics had me a little nervous. But I remember getting off the phone with Daniela and just knowing this idea WAS going to work. We traced the role of food through the rejection Daniela faced in the former Czechoslovakia, her courageous defection to Canada , and the redemption she ultimately found in a dramatic conversion and new relationships. I remember playing this episode in the car for my kids to hear and feeling so, so lucky that I could get to know Daniela this way and that my kids got to hear her story, learn about her culture, and be enriched by the views forged by Daniela's dramatic experiences.
Listeners, thank you so much for being here and I’m thrilled to share this special episode with you.
Listen Now to Daniela Wilson
Highlights of "Bringing Naples to Baltimore"
A name that tells the story of a dramatic life of suffering and hope. Plus the naming conventions that make it easier to find a doctor in Czech Republic! Life defining memories made as a 5 year old resulting in a life long struggle against feelings of fear, trauma, and rejection The desperate choice Daniela made between life and death as a 19 year old Whether communism or openness led to more changes in authentic, traditional Czech cooking A different approach to meals in Czech Republic That line between cooking as an act of love or an act of control A very, VERY different approach to Easter Egg Hunts Christmas dinner that lived in a bathtub!! How is it that the Czech people ate meat and flour for almost every meal and were never overweight? The culture shock of a first visit to a Canadian supermarket
Recipes Associated with this Episode Charcuterie Board
Chleba Bread
Traditional Apple Strudel
Baked Brie with Roasted Grapes
Find Daniela's Book On Both Sides of the Iron Curtain
Pin This Episode
Related Episodes Bonus Episode: Czech Heirloom Pieces
A Hungarian "Friday Meal" with Dora Hurley
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also,
Have you ever had that experience where an idea seems so far-fetched it starts as a joke…. But then that joke becomes a dream and finally - a reality? Today’s guest, Tony Scotto, a native of Naples Italy, immigrated to the U.S. as a teenager. His first job was in his uncle’s restaurant, where he learned English and began working up his way up the ranks in the restaurant world. Tony was still young when the idea of buying an existing restaurant, Towson Hot Bagels, with his siblings and cousin began as a joke. Not only did that joke turn into a reality, but Tony and his family have now grown to 6 locations. The stores are designed and built to reflect the piazzas of Southern Italy, where people gather with friends and family to enjoy food & share their stories, and their business philosophy honors the values of Tony’s grandfather, who owned an Italian deli in Naples. I really enjoyed this conversation where Tony shared so much insight and wisdom into the uniqueness of both Italian and American cultures, the ways he brings out the best in both, how to work with family, and building a thriving business that employs 150 people and thrived through the pandemic. There’s a lot of great stories, a lot of laughs, and a lot of wisdom in this interview and I’m excited that you get to hear from Tony right now!
Listen Now to Tony Scotto
Highlights of "Bringing Naples to Baltimore"
The things Tony misses most from Naples - Tony's grandfather’s deli The best foods special to Naples “If you like to eat, you love to cook” Why the Buffalo Mozzarella in Naples is the best Naples is volcanic - didn’t know this Clam and pasta recipe How to shop for clams - what to look for, tips on making clams & spaghetti The difference between bread in Northern Italy and the rest The story of coming to America Drinking and leisure in Italy vs. America - drinking while having fun vs. drinking FOR fun Buying a restaurant all out of a joke Opening 2 locations and managing 100 employees during Pandemic How the US could benefit from being more like Italy and how Tony tries to bring that to his restaurants (by making their own experience) How they make a family business - and their family! - thrive Tony hires many people working their first job ever - here’s the advice he gives them The difference between a business owner who treats it like a job vs. a business owner that treats it like a business Does the US threaten family relationships that thrive in places like Italy?
Recipe Shared by Tony: Spaghetti and Clams We discuss this spaghetti and clams recipe at length in the episode. Tony gives a lot of great tips on choosing and cooking clams, and on making the perfect pasta the Italian way. So definitely make sure to tune in for that! However, since Tony wasn't able to share an original recipe, I haven't created a recipe post for this particular episode. Click here to browse all the recipes from former guests!
Connect with THB Bagel & Deli Website: https://www.eatthb.com/
The THB App: https://www.eatthb.com/rewards
Instagram: @thb.bagelry.deli
Facebook: facebook.com/THBBagelryDeli
Pin This Episode
Related Episodes A Thanksgiving in Italy with Laura DiPoeti
Lessons from an Iconic NYC Bakery with Seth Greenberg
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food,
Why hello, listeners!!! This is the first really typical episode of The Storied Recipe podcast in about 2 months! I’m excited to dive right in today with Afia Amoako, known on TikTok, Instagram, the web, and elsewhere and as The Canadian African! As her name suggests, Afia has quite an expansive perspective on food and culture. She was raised in Ghana, spent formative years in Tanzania, South Africa, Connecticut, and now lives in Toronto where she is pursuing a PhD in Epidemiology. Afia shared a Lentil Quinoa Pilau recipe with us to pay homage to her time in Tanzania, where the food reflected the multiple races and histories of this African country shaped by the Silk Road. It also reflects her vegan lifestyle, which is Afia’s way of being grateful for what she has, doing everything she can for the earth, and honoring the way her Ghanaian ancestors ate for generations. This is a fast-paced conversation full of fascinating lessons in history, languages, culture, food, and most importantly - Afia’s unique story.
Listen Now to Afia Amoako (The Canadian African)!
Highlights of Afia Amoako (The Canadian African)
Afia’s research in infectious diseases Afia’s experience with malaria & (un)trustworthy medications Ghana -> Tanzania -> South Africa -> Connecticut -> Canada (comparing food & experiences in each) The different geographical regions in Ghana & associated foods Tanzania - culture, people, and food Afia's experience in an extremely elite boarding school in New England Gut check: Challenges to Afia's new way of eating + why/how she persevered The unique voice Afia brings to the blogging world
Recipe Shared by Afia Amoako: Vegan Lentil Pilau
Vegan Lentil Qinoa Pilau
Connect With Afia Amoako, The Canadian African The Canadian African on Website
The Canadian African on YouTube
The Canadian African on Instagram
The Canadian African on TikTok
The Canadian African on Facebook
The Canadian African on Pinterest
Pin This Episode
Related Episodes Kelewele (The Very 1st Episode of The Storied Recipe Podcast!)
From Sunny Africa to Snowy Canada
Going Vegan
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!! Thanks so much! lovethepodcast.com/thestoriedrecipe.
The Storied Recipe Podcast Website: www.TheStoriedRecipe.com
Hi!! It’s nice to be back here with you, although I do feel a little dazed after 2 weeks away in Maui with my family (and as I try to prep everyone for school starting next week! We’ve wrapped up the retrospective series, but before we return to the typical interviews, I do have one more interview to share....
Now this is the most requested interview, by far, that I’ve received. Understandably, people want to know a little bit about why I started the podcast - but it’s something I’ve avoided for a while. You see, today, we’ve turned the tables a little bit and I am actually the guest!
Here’s how this happened - Last year, I was interviewed by Diana Silva for her podcast. I honestly don’t remember too much of what we discussed, and I didn’t go back and listen to this because I thought it would make me super nervous to release and I didn’t want to get cold feet! I do also remember totally embarrassing myself in the very first moment and I didn’t really want to hear that again!
So - anyhow, I don’t remember too much about the conversation, but I remember feeling really comfortable with Diana and connected to her, I felt I was authentic in my answers. I’ve been interviewed quite a bit this summer and a lot of those will be published this fall. But the other thing about THIS particular interview is that I knew Diana has stopped releasing podcast episodes in order to focus on her writing. Because of that fact, I thought maybe she wouldn’t mind sharing this interview for me to release - I wouldn’t have asked if she was still actively growing her podcast.
So that brings me to just two more things before I share this interview that Diana hosted with me as the guest -
First, speaking of Diana’s writing, I hosted Diana this winter and we discussed her first book, Mole Mama, A Memoir of Love, Cooking, and Loss. I have to tell you this was one of the most powerful and impactful interviews that I’ve conducted over the last 2 years. Diana and her mother are both personal heroines of mine, and their lives are so worth honoring and emulating. I would strongly recommend you go back and listen to A Sacred Conversation with Diana Silva (honestly, if you only have time to listen to one episode - listen to hers!) And as soon as her second book is published, I do hope she’ll come on for a retrospective interview!!
Second, I did a lot of website updates this summer and one section I worked hard on was the About Me and About the Podcast sections! You can head over the www.thestoriedrecipe.com to look at those AND view lots of photos of our latest trip to Maui!! Tropical landscapes, arid landscapes, and photos of my family cliff-jumping, hiking, and exploring. While you’re there, you can also check out some of the content for photographers and creatives that I added this summer. But! More about that in the future. Now I’ll let you go right into this interview with… ME!! (Ahh, I’m nervous about this, you guys!)
Listen to My Interview Now
Pin this Episode
Other Related Episodes A Sacred Conversation with Mole Mama
Arabic Feasts with My Husband, John Hadeed
The Year 2020 According to My Kids
Other Related Posts About Me
Trips and Travels More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
Welcome (once again) to this summer retrospective series. One of my favorite things about this podcast is that it’s truly a community of guests and listeners, where you often connect with each other, apart from me. When guests share so deeply and vulnerably with us, the listeners, I think it’s important to stay in touch and continue to conversation, as much as possible. In this spirit, I reached out to a few guests for follow-up interviews this summer. These interviews are each 30 minutes or less and totally un-edited so you’re getting the raw thoughts of both myself and my guests.
Here we are at the third of our 5 interviews and I am just so excited to welcome Letitia Clark back. Letitia is on the verge of FINALLY having a launch party to celebrate Bitter Honey - except! It’s a DOUBLE book launch party because she has a new book out, a companion book to Bitter Honey, titled La Vita e Dolce: Italian-Inspired Desserts. In this interview, we talk about one surprising challenge that came along with the success of her first book, we have a frank conversation about perceptions vs. the reality in the real life of a successful author. I loved talking to Letitia about her goals for this new book and why she focused so much on sweet breakfast treats. In fact, Letitia’s beliefs about breakfast flies in the face of all conventional wisdom… but I think, for our own good, her experience is truly worth considering! This is simply a light, fun, fresh conversation perfect for a hot summer day. Whether you’re walking, driving, cooking, gardening or sitting on a porch somewhere with a tall glass of iced tea - welcome to you and welcome to Letitia.
Listen Now
"I Wanted to Encourage People" with Letitia Clark, Author of Bitter Honey
How to Connect with Letitia Clark Buy Bitter Honey:
Buy La Vita Dolce
Instagram: @letitia_ann_clark
Website: letitiaclark.co.uk
Original Recipe From Letitia Clark: Devon Strawberry Jam
https://thestoriedrecipe.com/strawberry-lemon-jam/
Original Episode with Letitia Clark: Devon Strawberry Jam
https://thestoriedrecipe.com/episode-045-i-wanted-to-encourage-people-letitia-clark-author-of-bitter-honey/
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!! Thanks so much! lovethepodcast.com/thestoriedrecipe.
The Storied Recipe Podcast Website: www.TheStoriedRecipe.com
The Storied Recipe on Instagram: @thestoriedrecip...
Welcome (once again) to this summer retrospective series. One of my favorite things about this podcast is that it’s truly a community of guests and listeners, where you often connect with each other, apart from me. When guests share so deeply and vulnerably with us, the listeners, I think it’s important to stay in touch and continue to conversation, as much as possible. In this spirit, I reached out to a few guests for follow-up interviews this summer. These interviews are each 30 minutes or less and totally un-edited so you’re getting the raw thoughts of both myself and my guests.
Today we’re bringing back another guest at the request of you, the listeners: Juan Luis Salazar. Juan is one of the most amazing, inspiring people I’ve met, ever. Period. Full stop. His full interview, which I released almost exactly a year ago today and titled “I Wanted Something Different” is what I consider a must-listen. It shares the story of a very young, very determined Juan choosing a life of hard work and risk to better not only himself, but his entire community. Juan and the brave farmers who chose to join him did something no one in Guatamela has done before OR since - they started a Guatamelan-owned coffee cooperative where they had control over their own wages.
When we talked last year, Juan, now living in DC, had opened a coffee shop just weeks beforehand, right in the middle of the pandemic. The goal was to source the coffee from his family’s farm first, and later, from the farms in the cooperative. If Juan could take this step, he would be removing the middle man entirely from between the farm to the consumer and could guarantee farmers, including his own father, the best and fairest wages they had ever received, changing the lives of their entire families. Today we talk about Juan’s progress toward this goal, the way he was threatened by a landlord attempting to illegally break his lease, and the community that has supported Juan and LaCoop Coffee. Just like the original, it’s another must-listen episode, so welcome to Juan and welcome to YOU!
Listen Now
Juan's Original Interview For The Storied Recipe Podcast
“I Wanted Something Different” Juan Salazar, Owner of The Only Guatemalan Coffee Cooperative Owned and Operated by Guatemalans
How to Connect with Juan Luis Salazar and La Coop Coffee Instagram: @lacoopcoffee
Website: www.lacoopcoffee.com
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link,
Welcome (once again) to this summer retrospective series. One of my favorite things about this podcast is that it’s truly a community of guests and listeners, where you often connect with each other, apart from me. When guests share so deeply and vulnerably with us, the listeners, I think it’s important to stay in touch and continue to conversation, as much as possible. In this spirit, I reached out to a few guests for follow-up interviews this summer. These interviews are each 30 minutes or less and totally un-edited so you’re getting the raw thoughts of both myself and my guests.
I’m back this week with the third episode in the retrospective series and today we welcome Britney of Britney Breaks Bread. As soon as my husband heard the first 5 minutes of Britney’s first episode, John looked at me and said , “Wow, she has a great personality!” That personality and Britney’s hard work came together this year for a HUGE year for Britney’s food blogging business! While she continues to work as a research scientist, Britney makes time for recipe development, sponsored work, and… co-starring in a commercial with none other than Phyllis from The Office (also famous for her role as sadness in Inside Out)!!
But this year of massive business growth is not all! Britney also recently shared a HUGE personal announcement - join me in congratulating her and her husband on welcoming a baby boy this fall. As promised this series is raw and in, in fact, in this episode I get a little more personal in my tone and conversation as well. However, in the interest of full disclosure I wanted to share that I did go back and add some minor editing to honor Britney’s professional obligations. Also, this episode contains lengthy discussions about pregnancy, motherhood, and womanhood in general. If those topics are heavy or sensitive for you right now, Britney and I both respect your grief and do not want to add to your pain with our conversation, so do feel free to skip this one.
Listen Now
Britney's Original Interview For The Storied Recipe Podcast You Never Know Until You Try
Recipe Britney Shared (in her original episode) Creamy Apricot Tart with Caramel Cookie Crust
How to Find Britney of Britney Breaks Bread Instagram: @britneybreaksbreads Website: www.britneybreaksbread.com
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!! Thanks so much! lovethepodcast.
Welcome (once again) to this summer retrospective series. One of my favorite things about this podcast is that it’s truly a community of guests and listeners, where you often connect with each other, apart from me. When guests share so deeply and vulnerably with us, the listeners, I think it’s important to stay in touch and continue to conversation, as much as possible. In this spirit, I reached out to a few guests for follow-up interviews this summer. These interviews are each 30 minutes or less and totally un-edited so you’re getting the raw thoughts of both myself and my guests.
For the second episode in this retrospective series, I’m just so excited to introduce you again to Helen Au. Several listeners asked me to bring Helen back because they had such a strong emotional response to her original episode, Ep. 057 Food in the Real Life Coming of Age Story of Helen Au. What no listeners knew until now is that I’ve actually hired Helen as a consultant for my PINTEREST strategy! We discuss her career, which we didn’t discuss at all during her original episode, the importance of Pinterest, and how to start if you’ve never considered it. We also talk about the BIG life change she’s making this summer, which led us into a in depth conversation about Helen’s minimalist lifestyle - when and why she adopted it, and how she sustains it. Finally, we answer the big questions previous listeners are wondering about - if she and her family, especially her mom, have remained in touch.
Listen Now:
Highlights
Her big move this summer Fitting all her belongings into 2.5 suitcases Why she chose minimalism Why I hired Helen Pinterest strategies An update on her family situation
Helen's Original Interview For The Storied Recipe Podcast
Food In The Real Life Coming of Age Story of Helen Au
Recipe Helen Shared (in her original episode)
Vegan Pineapple Buns (Bolo Bao)
How to Find Helen Au Instagram: @astepfullofyou Website: www.astepfullofyoublog.com
More About The Storied Recipe Podcast My weekly guests share a recipe cherished for its significance to their culture, heritage, memories, and family. I make, photograph, and share these recipes on my food and photography blog, www.thestoriedrecipe.com. During the interview, we use the recipe as a springboard and dive deep into the guest's life experiences, culture, and expertise. As a community, we become more grateful for the gift of food, better cooks and global citizens, and we honor those that loved us through their cooking.
Support the podcast with a share or review: The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member? Also, every review helps new listeners find the podcast. They mean so, so much to me personally.
With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, a really smart guy named Daniel created a handy system that will automatically detect your device and help you easily leave a review!! Thanks so much! Leave a review using lovethepodcast.com/thestoriedrecipe.
How to Connect with The Storied Recipe Podcast
Website: www.TheStoriedRecipe.com
The Storied Recipe on Instagram: @thestoriedrecipe.podcast
The Storied Recipe on Pinterest: @thestoriedrecipe
Welcome to this summer retrospective series. One of my favorite things about this podcast is that it’s truly a community of guests and listeners, where you often connect with each other, apart from me. When guests share so deeply and vulnerably with us, the listeners, I think it’s important to stay in touch and continue to conversation, as much as possible. In this spirit, I reached out to a few guests for follow-up interviews this summer. These interviews are each 30 minutes or less and totally un-edited so you’re getting the raw thoughts of both myself and my guests.
First in this series, I’m thrilled to welcome Anela Malik, guest of Ep. 024 Food is Political (But What Does That Mean?). I thought of Anela for this series because she’s gone through an absolutely seismic shift of career since our interview. After Feed The Malik went viral last June, Anela was faced with an avalanche of new decisions, opportunities, and challenges. Listen in as Anela explains how she navigated these changes, why she chose to leave a prestigious career as a US diplomat - the career she worked all the way through graduate school for - and the surprising thing that was most difficult about all the changes.
Also, although Anela continues to advocate for the marginalized, especially the black community, through the avenue of food in a full-time position, she’s changed her view of her work and we get into her updated viewpoints, specifically realities she had to accept when going full-time and choices she made to better support the community through her much larger platform
Finally, Anela shares about the book National Geographic has selected HER to write! We discuss both her goal and her process for this book, which I CANNOT wait to read when it's released.
Listen to Anela Now
Highlights of Ep. 077
Going viral - how it affected the view of her work Going viral - the hardest adjustment Why she chose to leave a career as a diplomat The choices and compromises she’s needed to make Goals for her book Anela’s writing process
Anela’s Original Episode on The Storied Recipe Podcast
Ep. 023 Anela Malik: “Food is Political” (But What Does That Mean?)
Recipe Anela Shared (in her original episode)
Maximalist Mushroom Toast
How to Find Anela Malik Website: FeedTheMalik.com Instagram at https://www.instagram.com/feedthemalik/ TikTok https://www.tiktok.com/@feedthemalik Twitter https://twitter.com/feed_the_malik Podcast: Fix Your Plate
You Might Also Love Ep. 067 Soul Food, The White House, and Icebox Pie with Adrian Miller
More About The Storied Recipe Podcast My weekly guests share a recipe cherished for its significance to their culture, heritage, memories, and family. I make, photograph, and share these recipes on my food and photography blog, www.thestoriedrecipe.com. During the interview, we use the recipe as a springboard and dive deep into the guest's life experiences, culture, and expertise. As a community, we become more grateful for the gift of food, better cooks and global citizens, and we honor those that loved us through their cooking.
Support the podcast with a share or review: The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member? Also, every review helps new listeners find the podcast. They mean so, so much to me personally.
With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, a really smart guy named Daniel created a handy system that will automatically detect your device and help you easily leave a review!! Thanks so much! Leave a review using lovethepodcast.com/thestoriedrecipe.
Esther JuLee and her husband, Jacob Fu, run Local Adventurer, which was recently named one of the top 5 travel blogs in the world. While some of us have been conditioned to think of “travel” as something inaccessible, exotic, or aspirational, Esther and Jacob take a very different approach that values curiosity, gratitude, and contentment. As their name suggests, they encourage finding “local adventures”. In fact, every year for 7 years, they moved to a new hometown to fully explore the region and uncover all the local gems for readers, all while also traveling internationally for their blog.
With that said, I may just be the only person who found Esther through her food blog, www.momskoreanrecipes.com. If you’re a regular listener, you know that last month I did a mother’s day series. While researching possible guests for the series, I found this food blog that Esther started both as a Covid project and in response to her grandmother’s death. As Esther says, although she was born in Korea, there is not much about her that remains Korean. She turned to her mother and food to reclaim some of that heritage.
As many of us are gearing up for travel this summer, I’m thrilled to have Esther on to share her story, a few travel tips, and also to think about some important topics related to food, identity, travel, and the intersection of all of these points: home. Esther’s story reminds us that everyone deserves their home country, hometown, and home culture to be a welcoming place, and just what we can do to ensure that.
Listen to Esther Now
Highlights of Ep. 075 with Esther JuLee of Local Adventurer
How full-time travel bloggers experienced Covid to their job “I don’t feel there’s much that’s Korean about me” and how she turned to food to address that The real reason her parents her left Korea Feelings of shame/conflict about Korean food How Koreans perceived Esther The true definition of Kimchi (much wider than I realized) Pivoting: Chemistry -> Wedding Photography -> Travel Photography Division of labor for the blog with her husband, Jacob Fu Traveling as an Asian-American Experiences of racism at home vs. abroad The pressure to say certain things at certain times on social media “If you don’t carry gratitude or an adventurous spirit with you, you won’t be able to experience travel in that way.” Esther’s amazing advice for harmonious traveling with family or friends
How to Find Esther JuLee and Jacob Fu of Local Adventurer Website: www.localadventurer.com
Local Adventurer on Instagram
Esther JuLee on Instagram
Local Adventurer on YouTube
Local Adventurer on Pinterest
Recipe Esther JuLee Shared With Us: Water Radish Kimchi (Dongchimi)
More About The Storied Recipe Podcast My weekly guests share a recipe cherished for its significance to their culture, heritage, memories, and family. I make, photograph, and share these recipes on my food and photography blog, www.thestoriedrecipe.com. During the interview, we use the recipe as a springboard and dive deep into the guest's life experiences, culture, and expertise. As a community, we become more grateful for the gift of food, better cooks and global citizens, and we honor those that loved us through their cooking. Support the podcast with a share or review: The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member? Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, a really smart guy named Daniel created a handy system that will automatically detect your ...
Hello there, this is just a 2 minute message that I'm using to test a big change AND to ask you one big question. I'll be back Wednesday with a full episode. In the meantime, have a great day!
Listen Now
More About The Storied Recipe Podcast My weekly guests share a recipe cherished for its significance to their culture, heritage, memories, and family. I make, photograph, and share these recipes on my food and photography blog, www.thestoriedrecipe.com. During the interview, we use the recipe as a springboard and dive deep into the guest's life experiences, culture, and expertise. As a community, we become more grateful for the gift of food, better cooks and global citizens, and we honor those that loved us through their cooking. Support the podcast with a share or review: The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member? Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, a really smart guy named Daniel created a handy system that will automatically detect your device and help you easily leave a review!! Thanks so much! Leave a review using lovethepodcast.com/thestoriedrecipe.
The Storied Recipe Podcast
Website: www.TheStoriedRecipe.com
The Storied Recipe on Instagram: @thestoriedrecipe.podcast
The Storied Recipe on Pinterest: @thestoriedrecipe
Our experience of holidays are as diverse and complicated as families, emotions, and grief. In this Father’s Day episode, Anita of Wild Thistle Kitchen explores all of these topics so beautifully and bravely. Anita’s father, Scott, wasn’t the typical dad, (if there is such a dad, really, outside of movies). His work brought him all over the world, where he embedded himself in the local cultures for months or even years at a time, away from his family. When Scott was home, he could sometimes be a loner when some moods hit. And yet, despite this, he was Anita’s caretaker, support system, music teacher, encourager, partner in adventure, and example in living a life of exploration and freedom, both in the kitchen and out of the kitchen. I’ll admit that, as I listened to Anita talk, I wanted to play armchair psychologist - to dive deep and try to make sense of her experience of her father in a way that I could categorize and explain for myself. But the reality is pretty simple. Anita and her dad were soulmates - they just got each other. They loved each other, they were there for each other, and they were a gift to one another. Whether Father’s Day is complicated by your personal experiences of family, regret, or grief or whether Father’s day is a joyful celebration of a man who was everything he should have been, Anita’s story will resonate and make you feel that Father’s Day has room for you and your experiences also.
Listen to Anita Now
Highlights of Ep. 074 with Anita of Wild Thistle Kitchen
The exhausting, complicated process of grief Anita’s father as the rebel son, care taker, free spirt, traveler, writer, musician What Anita used to think every time she saw an airplane Scott's greatest legacy A Shepherd's Pie Recipe as a window into Scott's personality "A soulmate doesn't have to be a romantic partner" Anita's connection to her family's land Cooking wild thistles
How to Contact Anita of Wild Thistle Kitchen Website: www.wildthistlekitchen.com
Instagram: @wild.thistle.kitchen
Pinterest: @wildthistlekitchen
Anita has written more about her father, Scott https://wildthistlekitchen.com/wild-thistles-and-wineberries https://wildthistlekitchen.com/a-cat-named-gravy/ Recipes Related to Ep. 074 from Anita of Wild Thistle Kitchen Easy Traditional Cottage Pie (with ONE Secret Ingredient) More Storied Recipe Podcast Episodes About Food & Grief Ep. 065 with Adina Bailey, Founder of TakeThemAMeal
Ep. 059 - A Sacred Conversation with Diana Silva, Mole Mama
More Storied Recipe Podcast Episodes about Food and Holidays Ep. 064 - A Passover Episode with Marissa Wojcik
Ep. 051 - The Annual Making of the Christmas Pudding
Ep. 047 - The Thanksgiving Episode
More About The Storied Recipe Podcast My weekly guests share a recipe cherished for its significance to their culture, heritage, memories, and family. I make, photograph, and share these recipes on my food and photography blog, www.thestoriedrecipe.com. During the interview, we use the recipe as a springboard and dive deep into the guest's life experiences, culture, and expertise. As a community, we become more grateful for the gift of food, better cooks and global citizens, and we honor those that loved us through their cooking. Support the podcast with a share or review: The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member? Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, a really smart guy named Daniel created a handy system that will automatically detect...
I’m so excited to introduce you today to author Rachel Pieh Jones today. Rachel was introduced to me by one of my listeners named Judith. Judith forwarded me an essay Rachel wrote titled Bread Baked in the Heat of Hell and said she’d love to hear more from Rachel here on the podcast. The piece was beautifully written and truly transported me to a moment when the Djiboutian food, community, and religion intersected for Rachel in Djibouti, Africa, which has been her home for almost 20 years.
In Djibouti, Rachel has raised 3 children in a cross-cultural setting that really couldn’t be more different than how she was raised in a small, insulated Midwestern town. As Rachel sought community in Djibouti, she began to question every premise of her own religion, Christianity, and the prevailing values of American culture, as she engaged with her Muslim friends and neighbors.
Rachel has recently discussed these experiences openly and at length in her latest book Pillars: How My Muslim Friends Led Me Closer to Jesus. I read the book after our interview and filled my phone with screenshots (the modern version of highlighting, haha).
In my opinion, Rachel’s experiences, along with her unflinching introspection and raw honestly, highly qualify her to give me advice on how to lovingly and effectively engage with friends, neighbors, and acquaintances of other cultures and belief systems. I’m so thankful she’s here today to share more of her experiences and particularly what they can teach us about relating with our neighbors. Specifically, Rachel shares 3 key words to keep in mind as we consider how to improve cross-cultural communication.
Listen to Rachel Now
Highlights of Ep. 073 with Rachel Pieh Jones
Highlights 120 and so dry skin can crack Where is Djibouti in Africa Camel trains carrying bricks of salt to barter with Ethiopians Sounds - the call to prayer, wild green parrots, fresh baguettes 9 military bases in one small country The Do Good Better Project - the inherent problems in humanitarian and faith-based work, especially cross-culturally. Cultivating attitudes of humility, curiosity, and delight in cross-cultural experiences - *** Not being embarrassed to ask what we don’t know The role of food in finding delight in Djiboutian culture Food in welcome, grief, faith, and culture in Djibouti The role of fasting and feasting in Islam vs. Christianity Lack of food during COVID in Djibouti - and what American’s can learn from Djiboutians The communal aspect of making food together Keeping and adjusting American Thanksgiving traditions in Djibouti Why they bought their son a baguette-scented candle Why housekeepers have housekeepers in Djibouti
How to Contact Rachel Pieh Jones Website: www.rachelpiehjones.com
Instagram: @rachelpiehjones
Do Good Better on Substack: rachelpiehjones.substack.com/
Pillars: How My Muslim Friends Led Me Closer To Jesus on Amazon
Rachel Pieh Jones on Amazon
Recipes Related to Ep. 073 Djiboutian Food at the Crossroads of Culture and Religion {with Rachel Pieh Jones} Isku Dhex Kharis {Somali Rice Recipe}
More Storied Recipe Podcast Episodes related to Ep. 073 Djiboutian Food at the Crossroads of Culture and Religion {with Rachel Pieh Jones} For more on the practices of feasting and fasting, particularly during Ramadan, tune into Episode 048: A Wanderer Through Life And A Lover Of Spice With Nadia Bandukda
Muslim-American Nadia Bandukda eloquently explains why she observes Ramadan.
If you’re interested in food and religion in general, you will also enjoy Ep 053: Food And Theology With Father Leo, The Priest Who Beat Bobby Flay or Ep. 064 – A Passover Episode With Challah Champ Marissa Wojcik
More About The Storied Recipe Podcast My weekly guests share a recipe cherished for its significance to their culture, heritage, memories, and family. I make, photograph,
Welcome, listeners, to this re-release of my interview with Suwanee Lennon. I first released this well over a year ago in January of 2020. Simply put this is one of the most powerful stories I’ve ever heard and I’m genuinely excited for you to hear it today.
Suwanee Lennon spent her childhood in a leprosy camp in Thailand. Within the gates of that camp, Suwanee endured extreme poverty and the fear of bullies who were there to victimize this vulnerable community. Outside the camp, Suwanee experienced rejection and mockery from unkind, or sometimes simply fearful, people. Although Suwanee never had leprosy herself, she never distanced herself from her leprous family. She was stood proudly by the side of her blind, maimed uncle as other jeered at them.
Despite Suwanee’s loyalty, she did eventually leave the leprosy camp, and this came about through the love of a mother. In fact, Suwanee had not one, not two, but three mothers in her life - and all of them loved her enough to make the greatest sacrifice of all - to say goodbye to Suwanee, to give her a life they simply couldn’t have themselves.
I promise you will finish this episode with awe in your hearts - awe for the resilience, strength, and love of the 4 women in this story; Suwanee and her 3 mothers.
Just a heads up, it’s been about 16 months since I released this episode, so it’s definitely time to catch up with Suwanee. She and I will be going LIVE together on Instagram next Tuesday at 1pm, so make sure to tune in and listen to us then.
Listen to Suwanee Now
Highlights of This Episode:
Learning about Suwanee's 3 loving mothers Her uncle's courage and dignity What survivor's eat Why Suwanee was no longer safe in her community The impact of world cuisine's on Suwanee's cooking A trip back to Thailand that took Suwanee full circle
Recipes Associated With This Episode Spicy Ramen Noodles Recipe
How To Find Suwanee Lennon Website: www.simplysuwanee.com
Facebook: www.facebook.com/simplysuwanee/
Instagram: @simply.suwanee
Christine Pittman is a successful businesswoman. She recently started the Time Management Insider podcast helping her audience streamline their home lives. Christine launched this podcast off the strength of two food blogs, one of which, CookTheStory, is among the highest ranked food blogs globally. Christine launched her food blog while finishing her dissertation in linguistics. In this episode, Christine shares the story of learning to love the fresh ingredients from her Baba’s massive garden and learning to cook in her parent’s Ukranian restaurants in Canada. But, plot twist! This is also the story of Christine learning (from her mother, it turns out), that to truly grow as a businesswoman, she had to let go of the story. She had to replace a focus on her own story with something even more important - a focus on the people she serves. I love this episode for Christine’s open, breezy speaking style, for her obvious wisdom, and for her willingness to disrupt any storyline with a better idea. Welcome to Christine and to all of you listeners. So glad you’re here.
Listen to Christine Now
Highlights of Ep. 071 with Christine Pittman
Why you need to know the why when you cook Canada to Florida Baba and Dade and their huge garden When you let a kid name a restaurant this is what you get! Is it possible to love the hard work of restaurant ownership? Christine's parents are #relationshipgoals Running restaurants and running a blog: What's similar? Coming this close to a PhD in linguistics - and if Christine is happy with her decision When her hobby became a business and she lost her hobby What is the difference between a blog and a business? This ONE mindset shift made Christine's blog explode How does Christine define a business? How do you know if you’re ready to grow your blog? Advice to new bloggers
How to Connect With Christine Pittman Cook The Story Website: www.cookthestory.com
The Cookful Website: www.thecookful.com
Instagram: @cookthestory
Pinterest: @cookthestory
Podcast: Time Management Insider
Recipes Related to Ep. 071 with Christine Pittman Dill Potato Salad Recipe
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast Leaving ratings and reviews are one of the best ways to support the podcast! I deeply appreciate every single one. Sometimes it can be tricky to know how to leave a review on your particular device, so I have this handy little site that makes it really easy for you! Simply go to LovethePodcast.com/TheStoriedRecipe and any option that works for YOUR device will show up. Click on any option, leave a review, and I will be SO grateful!!! Thank you, thank you!!
Welcome to the 2nd episode in our Mother’s Day series. I came across Ashley’s work at Bright Root’s Kitchen a long time ago and I particularly enjoyed a Live interview she did with her mother, Precious. Just like last week’s guests, the relationship between Ashley and Precious was so close and natural, they easily went from teasing one another to supporting each other through difficult parts of the conversation.
So when I was looking for mother’s to interview, along with their children, Ashley was the first I thought of.
I wanted to hear more about their memories of Jamaica, Brooklyn, Queens, and there was one thing in particular that I, personally, wondered as a mother raising 4 boys who are already now searching, seeking for their own identities, apart from mine, and making their own paths, away from our family. This is quite natural and good and healthy, but also a little painful, certainly bittersweet.
And I wondered: is that process more painful when a 1st generation immigrant watches their child adapt and adopt a new country? How challenging was it for Precious, a Jamaican, to accept Ashley’s assertion that she was a Black American woman?
To listen to these two discuss their memories of a chicken soup made by at least 5 generations of women, the Jamaican heritage, and the global village that gave them what they needed to thrive, we remember that the love of a parent and child can stay strong (and even be strengthened by) the teenage years, differences in personalities, and even arriving at new, separate identities. I’m so grateful to Ashley and Precious for this joyful, thought-provoking, uplifting, and illuminating conversation. I’m honored to welcome them to the podcast today. Enjoy.
Listen to Ashley and Her Mother Precious Now
Highlights of Ep. 070 with Ashley and Her Mother Precious/h2>
The story and meaning of the name “Precious” Sights and sounds of Kingston, Jamaica Sights and sounds of NYC Memories of 5 generations in a Brownstone house Cooking for 11 people at 14 years old “America is not an easy place” The grandmother who provided for the huge extended family Is pumpkin grown in Jamaica? Navigating a mother-daughter relationship, adolescence, and changing identities as first and second generation Jamaican Americans Pregnancy loss and motherhood
How To Connect With Ashley of Bright Roots Kitchen Website: www.brightrootskitchen.com
Instagram: @brightrootskitchen
Pinterest: @brightrootskitchen
Recipe Related to this Episode Jamaican Chicken Soup
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast Leaving ratings and reviews are one of the best ways to support the podcast! I deeply appreciate every single one. Sometimes it can be tricky to know how to leave a review on your particular device, so I have this handy little site that makes it really easy for you! Simply go to LovethePodcast.com/TheStoriedRecipe and any option that works for YOUR device will show up. Click on any option, leave a review,
How do you feel about family working together? Terrible idea or a dream come true? If it's something you've ever considered, this episode with Lexi and Beth of the hugely popular blog, Crowded Kitchen, will help you decide if it's right for you.
I think that one of the special joys of talking to a best friend is how quickly you can swing from light-hearted to serious and back again. We feel safe to be vulnerable, so we can bookend some of our most raw and transparent words with laughter. Sometimes, in conversation with our best friends, we can see or even resolve a topic with extra clarity by building off one another’s thoughts. You know how this goes, right?
When I interviewed Beth and Lexi, the mother-daughter team behind the hugely popular vegan blog Crowded Kitchen, I felt like I was listening to a pair of best friends communicating. Because of their easy way of relating , this episode is chock full of entertaining, warm & funny stories, AND incredibly instructive, wise advice about making it through the first, difficult stages of a online business, AND it effortlessly raises and discusses serious topics, like the prevalence of eating disorders among high-performing female athletes, and how to address and prevent those disorders. It’s, you know, the kind of conversation that only happens between two very good friends. It was a joy to listen to these motivated, successful women who love each other very deeply discuss the journey they’ve been on together. I can’t wait for you to hear it too.
Listen to Lexi and Beth Now
Highlights from Family Working Together with Lexi & Beth of Crowded Kitchen
Memories of making cookies going back generations The smell of almond extract Putting on dinner theatre and winter luaus in the living room Who is the messy one and who is the neat one? Adding MORE family members to the Crowded Kitchen team! What do you need to assess before working with family? Learning to trust each other and making it through the tough times Eating disorders, allergies, and anxiety How do you make it through the tough “mountain climbing” beginning stage of business? The experience of Beth coaching Lexi’s high school cross-country team Running, nutrition education, and the birth of blog Having foreign exchange “siblings” in high school
How to Connect with Lexi & Beth of Crowded Kitchen Website: www.crowdedkitchen.com
Instagram: @crowded_kitchen
Pinterest: @crowdedkitchenblog
Recipe Related to This Episode with Crowded Kitchen Vegetarian Coq Au Vin
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast Podchaser is donating 25 cents to Meals on Wheels America's Go Further Fund for EVERY podcast and episode review on Podchaser this April. And the best part is they will DOUBLE it every time a podcast replies to the review! Of course, I'd be honored to reply to your review - So!!! You can help me spread the stories on this podcast to more and more people all while sending meals to those in need!!
Hello readers!! Thanks for tuning in today! I’m going to keep this introduction brief because I just can’t wait for you to hear from Fatima, of the popular blog "Hummus Meets Pizza" and one of the most courageously independent and optimistic women I know.
Fatima was born in Lebanon, not in the urban center of Beirut, but in a small rural town containing Roman ruins, produce markets where her father sold the vegetables Fatima helped picked at 4am every morning, and bakeries making Safiha, the delicious open-faced Lamb pies Fatima shares with us. At 16 years old, Fatima came to live in the U.S. for 5 years. She returned to Lebanon at 21, very much a changed woman, and found she no longer fit into the beloved small town where her family has lived for hundreds of years.
What I admire most about Fatima is this: While her circumstances easily could have led her to conclude she was alone, driftless, and cultureless, she instead chose to to love and embrace the best in both cultures, Lebanese and American. She has chosen New York City as her home. There, she lives a free life where she celebrates her Lebanese heritage, her family’s love, their frugality, and open-mindedness by creating for herself a “slow life in a big city.” And yes, food plays a big part in every facet of that celebration. For me, Fatima’s words remind us that we can speak truth boldy while embracing nuance and loving & respecting those with different opinions.
Listen to Fatima Now
Highlights from this episode with Fatima Mortada
The ancient Roman city of Baalbek, beautiful like Tuscany Italy Mutual respect for religions in a city 80% Muslim, 20% Christian Her father’s open-minded attitude towards women The limitations on women in her home culture How to replicate a bakery in Lebanon when making Safiha - meat pies Green onions, radishes, and tomatoes, lemon juice Picking from the garden every morning at 4:30am What is “the good life”? Is cooking a symbol of repression for women? Her moniker - “Hummus Meets Pizza”
Ways to Connect with Fatima Mortada of Hummus Meets Pizza Website: www.hummusmeetspizza.com/
Instagram: @hummusmeetspizza
Recipe Related to This Episode Safiha - Lebanese Meat Pies
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast Podchaser is donating 25 cents to Meals on Wheels America's Go Further Fund for EVERY podcast and episode review on Podchaser this April. And the best part is they will DOUBLE it every time a podcast replies to the review! Of course, I'd be honored to reply to your review - So!!! You can help me spread the stories on this podcast to more and more people all while sending meals to those in need!!
I have a super simple way for you to do this - simply go to LovethePodcast.com/TheStoriedRecipe and Podchaser will show up as one of your options. Just head to Podchaser, add a 5 star rating and type a review.
Hello, listeners (readers), I’m so thankful and happy you’re here today! and I’m very honored to introduce you to Adrian Miller, otherwise known as the Soul Food Scholar. I recently read the second of Adrian’s 3 books (so far) The President’s Kitchen Cabinet, about the The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. I loved this book of historical anecdotes which were interesting in their own right and also often served to teach larger truths about the office and the country.
But honestly, I was hooked while reading Adrian’s bio, which was written with a humor and humility that belied his impressive resume.
Among other accomplishments, Adrian Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. He is a James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado and currently leads the Colorado Council of Churches as they work together for justice.
Adrian was kind enough to come on and answer my fumbling questions about many of these topics - from the scholarly definition of Soul Food, to his personal history, and finally his ongoing and, sadly, often frustrating work on the front of racial reconciliation. I am grateful to Adrian for his scholarship, wisdom, and time, I commend his books to you, and I am thrilled to share this interview today.
Listen to Adrian Now
Highlights from this episode with Adrian Miller
Historical context for church and meals in minority communities "A community cannot come together without food" Why is there a vegetable plate at any soul food restaurant? What's the hottest trend in soul food? Complicated relationship: Southern Cooking, Down Home Cooking, Soul Food What's the definition of Soul Food and is it being redefined? Who can make Soul Food? His childhood ambition and what went from there Working for President Clinton's initiaive on race Is simply listening to each other enough? Food & racial reconciliation A dinner guide for difficult conversations His research process
Ways to Connect with Adrian Miller, Soul Food Scholar Website: https://adrianemiller.com/
Instagram: @soulfoodscholar
Adrian's First Book: Soul Food
Adrian's Second Book: The President's Kitchen Cabinet
Adrian's Latest Book: Black Smoke
Recipe Related to This Episode (From Adrian's Mom!) Lemon Icebox Pie
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast Podchaser is donating 25 cents to Meals on Wheels America's Go Further Fund for EVERY podcast and episode review on Podchaser this April. And the best part is they will DOUBLE it every time a podcast replies to the review! Of course, I'd be honored to reply to your review - So!!! You can help me spread the stories on this podcast to more and more people all while sending meals to those in need!!
If you’ve ever taken a photo of your food and posted it on Instagram, you’ve probably heard of Eva Kosmas Flores, a hugely popular food photographer, food photography educator, blogger, and cookbook author. However, before Eva gained 30K followers in one weekend and was catapulted into Instagram fame, she was poised for success.
Eva had already chosen to rest her business - and her life, really - on a genuine kindness to all, and on authenticity, passion, and curiosity. She had cultivated creativity and that special type of adventurous spirit it takes to shoot for lofty goals. And to get everything done, Eva knew how to stay organized and efficient. To be so ambitious and yet so kind, so creative while also systematic is a rare combination of traits, and Eva teaches these in her classes and creative workshops.
But how did she gain these values and talents? Well, through her story, of course, which I was honored to hear and explore and am honored to share with you today. The thing is, that weekend of meteoric growth is not what made Eva successful. Rather, it was her openness to learn from every step of her journey. From childhood in her parent’s Greek deli, to an out-of-work 20 something, fired for finally standing up for herself, to an assistant producer for a major network, and at many other points in between, Eva was learning, growing, and gaining the exact skills she needed to excel. As you listen to Eva’s story, you can’t help but shift your perspective from what’s wrong with your situation to what you can learn from it. And of course, she helps us all remember to show kindness at every opportunity. Welcome Eva!
Listen to Eva Now
Highlights of This Episode with Eva Kosmas Flores
Eva's approach to styling a scene The many ways Eva's mother exemplified kindness The only thing Eva hated about going to her parent's Greek deli What she learned from her parent's business How Eva learned photography and found her style "Job hopping" in her 20's and learning at every stop "There is something more important than providing financially" Meeting her husband, Jeremy The amazing story of buying their homestead property
Recipe Shared by Eva
Pear and Pistachio Pie
Ways to Connect with Eva Kosmas Flores Seasonal Living: www.adventuresincooking.com
Food Photography & Business Education & Resources: www.firstweeat.com
Cookbook: Adventures In Chicken
Cookbook: First We Eat
Instagram: @evakosmasflores
Pinterest: @evakosmasflores
Pin This Episode
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally.
There’s this verse in the Bible that says, “Do not grow weary in doing good, for in the proper time you will reap a harvest.” And while you may hear a lot of theologians debate what those words mean, exactly, I think maybe we just need to hear this episode from Adina, founder of Take Them A Meal to gain insight. The words of that verse played over and over again in my mind as I listened to Adina in today’s episode. 13 years ago, Adina and her friend Scott started a website - TakeThemAMeal.com - simply to help a mother of 4 in crisis. With no marketing plan, no big dreams, and no desire to do anything but serve other people like their friend, the website has grown to employ a whole team of employees, sustain 1.5 million visits a month, and facilitate hundreds of thousands of meals taken to families in crisis, grief, or transition every week. As Adina shares the details of why they rejected advertising on their site, the years that she and Scott worked on a volunteer basis, choosing to see the site as a service not a business, their highly empathetic hiring process, and their frequent sending of free meals, you’ll remember, as I did, that maybe hustle and profitability aren’t the highest callings out there. And maybe we’ll all learn from Adina, also, to redefine the harvest for which we hope.
Listen to Adina Now
Highlights of This Episode with Adina Bailey, Founder of Take Them A Meal
My story with Take Them A Meal Adina's story - how she started it How it grew in 3 years when she wasn't even paying attention Choosing to reject advertisers and hire employees before paying herself Her working relationship with her co-founder, Scott Responding to a need with Send Them A Meal, which ships each day and provides full-time salaries for a team Adina's best tips on sending meals and staying sane Packaging tips Adina's favorite recipe to send Memories of her grandfather's mashed potatoes
Ways to find TakeThemAMeal, SendThemAMeal, and Perfect Potluck Take Them A Meal Website
Send Them A Meal Store
Perfect Potluck Website
Instagram: @takethemameal
Pinterest: @takethemameal
Adina's Favorite Meal to Send - Balsamic Chicken Thighs Balsamic Chicken Thigh (Slow Cooker Recipes)
I'll also think you'll love this episode Ep. 059 - A Sacred Story with Molé Mama, Diana Silva
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!!
Welcome, listeners! This is a Holy Week for many religions, and I AM so excited that we are sneaking in this Passover episode just two days before the end of Passover. We welcome Marissa Wojcik today, who burst onto the Jewish baking scene at the beginning of Covid by creating and sharing a brand new Challah recipe every week. A few loaves incorporate expected flavors (like Milk, Honey, & Turmeric) but many are wildly adventurous like Porn Star Martini- flavored Challah, which she made to remember special times in London with her cousins. We discuss the significance of the Sedar meal, Marissa’s two grandmother's - one welcomed at Ellis Island, the other rejected by the U.S. at its borders - plus, another sojourner who was tricked by his brothers, and the way Marissa offended 7 Jewish grandmothers in one fell swoop. We even tackle the question “What does it mean to be Jewish?” (Spoiler alert - It depends!) This is a great one - my family sat in the car when we pulled into the driveway, just to finish listening!
Listen to Marissa Now
Highlights of This Episode with Marissa Wojcik
The food items on the Sedar plate and their symbolism Why Marissa includes the unorthodox orange on her Sedar plate Marissa's Passover memories Making brisket for the first time with 6 other friends - and managing to offend all 7 grandmothers! 33 Challah recipes and counting How her great-great-great uncle ended up in the UK (rather than America) Reformed, Orthodox, Ashkenazi, Sephardic - What does it mean to be Jewish? The Holocaust and Reformed Judaism - What do they have to do with one another?
How To Contact Marissa Wojcik of North Shore to South Bay Website: www.northshoretosouthbay.com Instagram: @northshoretosouthbay Pinterest: @northshoretosouthbay
Recipes Marissa Wojcik Shared With Us Authentic Jewish Brisket Recipe (Perfect for Passover)
Chocolate Almond Macaroons (Almond Joy Macaroons)
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast Right now I really depend on you to grow this podcast, to share our guest’s stories, and to amplify their voices. I’d LOVE it if you would leave a review - or even just a rating. To make that SUPER easy for you, you can just simply click lovethepodcast.com/thestoriedrecipe. The site will automatically detect which device you’re on and give you the option to rate or review with just ONE click. Thank you, thank you, thank you - it means so much to me!!!
Here's a recent review from One Sarcastic Baker, Dikla Francis who supplied the recipe from the Challah bread pictured below:
“The storied recipe is heartwarming, comforting, and one of a kind podcast. It is not every day that one gets to feel close and welcomed through a story that happened years and years ago in a different continent. Becky has a wonderful way of connecting to both her guests and audience in a remarable way. You cry you laugh, you think about the loved ones you lost and the ones that surround you.”
They say you can’t control who you fall in love with - and that is true. I remember my dad asking me, “What is going on with you and John Hadeed?” All I could says was, “Dad, he whistles. All the time. And it makes me so so happy.”
However, you can choose who you marry. And while falling in love with John caught me by surprise, marrying him was one of the most conscious, considered, prayed-over decisions of my life. Ultimately, I married John because I trusted him - I trusted that his natural humility and utter lack of pretension, his work ethic, and his enthusiasm for all the little moments of life would see us through whatever came our way.
Like every couple, it took us some time to integrate our dramatically different communication styles and we’ve been through patches over 18 years where everything seemed to be in short supply - energy, health, sleep, understanding, and even faith. But! I have never regretted the decision to marry John. He has risen to every challenge, personally and professionally. His optimism, grit, and faith have held us together as a family.
As we move away from the infant and toddler years and into our middle aged years (a term which John still won’t accept), we’re a stronger team than ever. Everything we build, from our family to his business to this podcast... we are truly in it together. So I wanted you to meet him - and based on the comments over on Instagram, a lot of you wanted to meet him also. In this interview, we tried to answer most of your questions as we chatted about spinach pies and stuffed grape leaves, John’s Arabic heritage, and also adoption, work and fatherhood. Here’s my husband, John Hadeed.
P.S. Also, I want to say that i know hearing about a happy marriage can be really tough for many reasons. If you are going through something tough, I just want to let you know that I am here and more than happy to listen - just email me at becky@thestoriedrecipe.com and I’d love to support you just, again, by listening.
Listen to John Now
Highlights of This Episode with John Hadeed Recipes Associated With This Episode Fatayer Recipe (Arabic Pies - Meat Pies & Spinach Pies)
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe podcast got off to a really strong start with rating and reviews! However, as I stopped asking, I’ve stopped receiving, and part of the reason I quit asking is that I knew it was a pain for a lot of my listeners. Even my brother mentioned he wasn’t sure how to leave a review! So!! Now I have a nifty little service that automatically knows what device you’re using and allows you to leave a rating or review with just ONE click!! Would you help me out by doing that? Just go to lovethepodcast.com/thestoriedrecipe. Thank you!!!! Every single one helps!!
Lots of Favorite Images of John, Old and New
Try my husbands workout routine using the same dumbbells he uses.
This is a week of transition for my family, so I'm bringing back one of the most loved, listened to, and commented on episodes ever - "I am Piotr's Granddaughter" with guest Lydia Cottrell In this powerful episode, Lydia embarks on a search to find her long-lost family in a tiny Ukranian village. Impossibly, she finds them and says, "They immediately knew that I belonged to them. As Lydia is joyfully reunited with this long-lost extended family she says, "When I turned around, there on the table were the same foods I had grown up eating.” Lydia shared this beautiful story centered around Varenyky (otherwise known as pierogies) . We learn why she is so very proud to call herself Piotr’s Granddaughter. I also came to understand how proud Piotr would be of his granddaughter Lydia.
Listen to Lydia Now
Highlights of This Episode
Verynyky/Pierogis Why Lydia keeps a piece of coal on her kitchen windowsill Working in Ukraine after the wall fell Finding long-lost family Trading shots of homemade vodka with a dying woman Lessons for adoptive families
Recipes Associated With The "I am Piotr's Granddaughter" Episode Ukranian Verynyky Recipe (Pierogis)
Other Related Episodes Lydia and I connected through one of the most FUN episodes of the podcast ever - the Boiled Christmas Pudding episode with Robert and Lisa Steward. Click here to listen to Episode 010 "The Making of the Annual Boiled Christmas Pudding"
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!! Thanks so much! lovethepodcast.com/thestoriedrecipe.
The Storied Recipe Podcast Website: www.TheStoriedRecipe.com
The Storied Recipe on Instagram: @thestoriedrecipe.podcast
The Storied Recipe on Pinterest: @thestoriedrecipe
Get Recipe and Episode Updates Every Friday: Subscribe to the newsletter
Welcome to a short but packed bonus episode with Michelin-starred pastry chef, Monique Chan.
Monique turns the tables and begins interviewing ME about my experiences and struggles with creativity and productivity as a mother, the passion I felt for wedding photography, and even my perceptions of myself. Then Monique goes on to share her own definition of what it means to be an artist and discusses her experiences balancing creativity and productivity both as a chef herself and as a manager of other chefs.
Monique graduated first in her class at her Parisian pastry school, then went on to work in renowned bakeries, five star hotels and multiple Michelin starred restaurants including The French Laundry. Her latest achievement was serving as Executive Pastry Chef of Écriture in Hong Kong, which received two Michelin stars in a record-breaking seven months after opening.
When I interviewed Monique, the two of us simply could not stop conversing and we grudgingly got off the phone almost an hour past our intended stopping time. As my poor editor Justin struggled to cut down the episode, he called me and said this was a conversation that was fascinating to him as an artist, and deserved to be a standalone bonus episode. So - here we are! I hope you enjoy it!
And please, if any of these topics get you thinking, let me know your thoughts - drop me an email at becky@thestoriedrecipe.com. I’d love to hear from you!!
Listen to the BONUS episode with Monique Now
Related - Full Episode with Monique Chan Ep. 060 - A Conversation with Michelin Starred Pastry Chef Monique Chan Related Recipes How To Make Puff Pastry Croissants At Home
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Ever wonder what it’s like to work inside the finest restaurants in the world? I have!
Today, Michelin-starred pastry chef Monique Chan is giving us a firsthand look inside two famous restaurants completely across the globe from one another. At the The French Laundry in California, which was called “The best restaurant in the world, period” by Anthony Bourdain. Monique was tasked with the all-important chocolate station and granted creative freedom to completely redesign their bon-bon menu. From there, Monique moved to Hong Kong, a homecoming of sorts for this daughter of two immigrants to the US from Hong Kong. Monique was part of the “start-up team” launching Ecriture with the immediate goal of achieving 2 Michelin stars - a goal which they achieved. As fascinating at this look inside restaurants may be, I promise you’ll be most captivated by Monique’s humility and vulnerability. We explore the spiritual journey that accompanied the journey of her career, as well as her most recent efforts to raise money for racial justic through her personal brand, Chez Momo. And finally - look out for a bonus episode this Friday where we explore to uneasy relationship between creativity and productivity. (Oh, and p.s. Monique shared her croissant recipe with us and wraps up the conversation with some helpful feedback about what I did wrong!) Thank you, every single listener for being here, and welcome Monique!
Listen to Monique Now
Highlights
The spiritual journey that accompanied her career journey
LA -> Paris -> LA -> Hong Kong -> LA - Australia -> Current
"I see you running, running hard. Maybe you need to rest."
The democratic nature of the kitchen
The physical and psychological toll of working as a chef
What gave Monique the ability to function well under stress
Reconciling a Secular/Liberal/Caucasian Environment and Christian/Conservative/Asian Environment
Moving to Hong Kong, a home culture that wasn't "home"
The Michelin Review Process - How do you earn stars?
Earning 2 Stars in a record-breaking 7 months
Love expressed as "an unrelenting provision of food"
Why Monique, as an Asian-American woman, chose to start a non-profit baking business to support Black Lives Matter
How To Contact Monique Chan, Owner of Chez Momo YouTube: The Real Chez Momo
Website: www.therealchezmomo.com
Instagram: @therealchezmomo
Recipes From Pastry Chef Monique Chan (Owner of Chez Momo) How to Make Puff Pastry Croissants At Home
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
If you're looking for a one-on-one food photography mentor, you can apply here.
So grateful to welcome Diana Silva to the podcast today with a set of stories that will challenge and inspire us to live with more love. Diana is a YouTuber, podcaster, and author of the book Molé Mama: A Memoir of Love, Cooking, and Loss. The book begins when Diana’s mother, Rose, was given 3 days to live. It chronicles the 13 months that she outlived that diagnosis - the 2nd time in her life that she survived against the odds. As Diana walks with her mother deep into “the valley of the shadow of death”, she also cooks for her. In this way, Diana sustains her mother, comforts her, and finally learns the delicious Mexican recipes that Rose made for the 15 (yes, 15!) children and hundreds of migrant workers that she welcomed into her home over 50 years. We have much - so very, very much - to learn from both Diana and Rose in this episode, as their lives challenge us to love with greater sacrifice, endurance, and joy.
Listen to Diana Now
Highlights From This Episode with Diana Silva (Molé Mama) The universal Molé Mama and her message to us to leave our best behind
The diversity of Mexican food that we don't get to experience here
The meaning of a molcajete - and what has it seen?
Working in the fields as a child, the "bad men" that chased them through the fields, and what her mother taught her
The intense discrimination Diana's mother faced as a Mexican woman
Tuberculosis: living 7 years, from 17-24 in the ward. Laying flat on their backs , coughing, enduring experimental treatments, and losing all her siblings - and not as long ago as you think.
"My mother had faith. And I'm not talking about religion. She lived her faith."
Caring for 15 children as if they were her own - and how did Diana learn to accept that?
"Just like scientists say we only use 15% of our brain, I think we only use 15% of our capacity to love."
Saying goodbye to her mother with no regrets How To Contact Diana Silva YouTube: Molé Mama on YouTube
Website: www.molemama.com
Instagram: @mole_mama
Read Diana's book Molé Mama: A Memoir of Love, Cooking, and Loss Watch Diana's Interview with Me Recipes Related to This Episode with Diana Silva, Molé Mama Easy Molé Recipe
Authentic Mexican Rice Recipe
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
If you're looking for a one-on-one food photography mentor, you can apply here.
Welcome! I’m very honored to introduce you to Danielle Ellis. Danielle is an Ambassador for the Real Bread Campaign and Judge for the World Bread Awards. Today, Danielle shares how a series of influences - a childhood love of French holidays, a summer stint as an au pair, a “mad Scotsman”, and a tough pastry teacher all came together to convince Danielle to leave a decades-long career in marketing and enroll in a French school for baking. Danielle completed the 670 hour course (!!). In addition, Danielle completed many months of work experience, including an internship at a bakery that used NO electrically-powered equipment - nope, not even to mix 50lb batches of dough. Today, as an expert on baking, scaling, marketing, and running a bakery, Danielle teaches classes to both novice and professional bakers. Welcome Danielle!
Listen to Danielle Now
Highlights from My Interview with Danielle Ellis
What is the Real Bread Campaign and Why do we need it? The reason Danielle believes many people are "gluten intolerant" A lifechanging summer in France What Danielle teaches - not just baking, but marketing and running a bakery as well The mad Scotsman who taught Danielle to bake and the pastry chef who taught her she was doing it "all wrong" 2 weeks at a bakery in Normandy with WWOOF where Danielle learned to make bread with NO electrically-powered equipment 670 hours of professional training in France Starting and running one of the most successful food blogs in Scotland
Recipes Related to This Episode Pesto Rolls How to Contact Danielle Ellis of Severn Bites Instagram: @breadbakerdani Website: www.severnbites.com
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
If you're looking for a one-on-one food photography mentor, you can apply here.
Helen Au is a natural born storyteller. Those who follow her on Instagram constantly share her content, not only for the beautiful imagery, but for the intimate, detailed memories of her childhood that she shares in every post. Sometimes sad, sometimes funny, and always poignant, Helen's words usually feature her parents, first generation immigrants from Vietnam, and the sacrifices they made for their 3 children. I couldn't wait to talk to Helen and hear more about her parents, so imagine my surprise when Helen shared that, at the time of our interview, she was in fact estranged from her parents. And as Helen worked on finding her way back to a healthy relationship with her family, it was food that paved the way. Food, it turns out, was what bonded little Helen to her mother, what enabled Helen to speak of her parents with so much love and respect through their estrangement. In this episode we learn from Helen that food is truly a love language. Food is the thread that tightly binds together generations through the complexities of life, especially the life of young woman searching for her identity as an adult and an Asian-American.
Listen to Helen Now
Highlights from My Interview with Helen Au
How the BLM movement prompted Helen to begin a search for her heritage Helen's estrangement from her family AND - an update! The story of Helen's family's immigration to the US Helen's grandmother's experience as a mother of 10 and her mother's experience as 1 of 10 siblings Dad's professional cooking in restaurants vs. Mom's homemade cooking Memories of Pho and Pineapple Buns Veganizing Pho
How to Contact Helen Au
Instagram: @astepfullofyou Website: www.astepfullofyoublog.com
Helen Shared this Vegan Balo Bao Recipe With Us
Update from Helen Au, July 2021 I interviewed Helen again in July 2021 as part of my Summer Retrospective Series. We discussed her big move, how she can fit all her belonging in 2.5 suitcases, and why she chose a minimalist lifestyle. We also talk about why I hired her to consult with me on my Pinterest strategy for the podcast. Finally, and definitely most importantly, we talk about her ongoing relationship with her mother.
LISTEN NOW:
More From The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
If you're looking for a one-on-one food photography mentor, you can apply here.
Welcome to a Valentine’s re-release of one of the most popular episodes of The Storied Recipe Podcast - and no wonder, because Seth Greenberg is a master storyteller; the kind of person you could sit around a campfire and listen to for hours. In this episode he’s talking love - love of family, baking, tradition, a career, and a business. Seth Greenberg’s father, a veteran of WWII who cooked over 6000 meals a day for soldiers, opened an old-fashioned bakery with the money he earned playing poker on his way back home from the war. The bakery thrived for over 50 years, growing to multiple locations and an iconic status in New York City. I welcome you to laugh along with Seth’s stories of growing up in the bakery, learning from the loyal employees who made the bakery thrive, and figuring out who HE was and what he wanted out of life. Here’s Seth and his girlfriend Corinna, one year ago.
Listen to {Guest} Now
Highlights of This Episode with Seth Greenberg
How WWII and the US Army launched the career of Seth's dad The artisan who handcrafted over 2 MILLION "schnecken" Seth's first job in the bakery What Seth learned from the employees at his dad's story The evolution of rent, costs, and running a business in NYC The importance of quality ingredients in baked goods Tips from a master baker on making sugar cookies
Recipes Associated With The "Lessons From An Iconic NYC Bakery" Episode Valentine's Day Sugar Cookies
How To Find Seth Greenberg, Just Desserts Website: www.sethgreenbergsjustdesserts.com/
Facebook: www.facebook.com/Seth-Greenbergs-Just-Desserts/
Instagram: @bakegreenbergny
More From The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
If you're looking for a one-on-one food photography mentor, you can apply here.
A question for you - What did your heritage give you? How does the legacy of your parents - your grandparents keep you afloat through life’s struggles? For today’s guest, the answer was immediate: Dorina’s parents and grandparents taught her the value of hospitality. Over a decade ago, Dorina Gilmore-Young wrote “Cora Cooks Pancit” - a celebration of heritage, Filipino culture, the dinner table and hospitality. The book, illustrated by Kristi Valiant, won Picture Book of the Year from the Asian American Association and a dozen years later, the book is incredibly now in its 8th printing! Over those 12 years, Dorina ventured into non-profit work and wrote more books, all while practicing hospitality. Then, the unthinkable happened. Dorina was widowed as a young mother to girls, just 2, 6, and 8 years old. Then the value of hospitality and the family table deepened and became richer as mealtimes were the times where Dorina’s community showed up to comfort her and when she grieved with her young daughters. Dorina has remarried and now works with her husband to raise their young girls, to coach runners, and - yes - she’s written another book with her him. Through these massive life changes, Dorina continues to welcome others to her table where she has learned to embrace not only laughter but also to share tears and difficult stories.
Listen to Dorina Now
Highlights of My Interview with Dorina Gilmore-Young
Discussing "Cora Cooks Pancit", Picture Book of the Year in 2010 from the Asian-American Association Preserving the recipe AND the experience of making Pancit The author-illustrator collaboration process Why a noodle dish? Code-switching as a multi-racial child/adult A legacy of hospitality Food, God, cooking, light, worship, & solitude Food and eating as a runner
How To Connect with Dorina Gilmore-Young: Website: www.dorinagilmore.com
Instagram: @dorinagilmore
Dorina's Latest Book: Walk Run Soar
Buy Cora Cooks Pancit (Winner of The New Book Award from the Asian-American Association in 2010, written by Dorina Gilmore-Young and Illustrated by Kristi Valiant)
More From The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
If you're looking for a one-on-one food photography mentor, you can apply here.
Can you imagine the freedom of living fearlessly? It’s my pleasure to introduce you to Kimberly Espinel, a London-based food photographer, educator, and very recently author of the book Creative Food Photography. Kimberly hosts the popular and informative food blogging podcast titled Eat Capture Share. She also hosts the seasonal food photography challenge over on Instagram by the same title, Eat Capture Share. Of all the things I’ve admired about Kimberly since I came across her community, the thing I admire most is her utter fearlessness - well, both her fearlessness and her focus.
Today, Kimberly shares how her origin story was fraught with difficulties. Loneliness shaped her into a tenacious, brave, and empathetic woman whose greatest strength is her ability to connect with people of diverse backgrounds - including those who, like her, often found themselves in the place of the “other”. Whatever our own origin story is, if we desire to be more fearless and more focused in our life, Kimberly's story can tell us how.
Listen to Kimberly Now
Highlights of my chat with Kimberly Espinel:
Being the "other" in classroom after classroom What Kimberly sees when she looks in the mirror Kimberly's first creative outlet (not what I expected!) Kimberly's former career and the life-changing event that caused her to rethink everything The 3 methods Kimberly uses to make business decisions and stays focused How to pursue your dreams fearlessly Why she chose "The Little Plantation" for her blog name
How To Connect with Kimberly Espinel: Website: www.thelittleplantation.com
Instagram: @thelittleplantation
Listen to the Eat Capture Share Podcast
Join the Eat Capture Share Community (and FREE Food Photography Challenge)
How to Order Kimberly's Book Order Creative Food Photography by Kimberly Espinel
Recipes Related to This Episode Columbian Black Bean Stew
More From The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
If you're looking for a one-on-one food photography mentor, you can apply here.
Welcome back, readers, and thank you for coming by again today! I’m bursting with excitement to introduce to you Father Leo, the priest who beat Bobby Flay! Rather than serving in a parish, Father Leo ministers by cooking - cooking for groups small and large, Catholic and non-Catholic, and even on his own television show. And while this may be unusual, Father Leo contends that when he feeds people, he follows closely in the example of Jesus Christ. As a teen, Father Leo loved his mother’s rustic, delicious Filipino dishes, but he remained apathetic about her faith. Today, Father Leo shares not only his conversion story but also the path to this unusual calling. Whatever your spiritual beliefs, you’ll be encouraged by Father Leo’s wise and practical advice on how to become more grateful and find meaning in the daily (sometimes exhausting) act of cooking.
Listen to Father Leo Now
Highlights:
A SURPRISE throwdown with Bobby Flay! His mother's incredible Filipino cooking and its influence on him The emotional moment he connected food with God Why did Jesus talk about food so much? Is it OK for priests be ambitious and entrepreneurial? Why are Americans so rich and yet so unhappy? A ministry he never sought or chose The liturgy of cooking - how home cooks like you and me are engaging in divine acts
How To Connect: Website: www.platinggrace.com
Instagram: @fatherleofeeds
Podcast: Shoot the Shiitake Watch Father Leo Throwdown With Bobby Flay (and win!) Watch from PlatingGrace.com
Books Mentioned in this Episode Saving The Family
Epic Food Fight: A Bite Sized History of Salvation
Browse All Books By Father Leo Patalinghug
Recipes Related To This Episode: Father Leo shows us how to make an Americanized version of Sinigang, a classic Filipino dish.
Although I don't have a separate post for this recipe, we did make Sinigang following Father Leo's instructions - twice! We loved it both times. See below for images and click here to browse all recipes shared by my guests.
More From The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
If you're looking for a one-on-one food photography mentor, you can apply here.
Welcome and Happy New Year to you, my dear readers! It’s wonderful to connect with you again - thank you for being here. I’m looking forward to a 2021 full of stories that feed our curiosity and nourish our empathy.
Have you ever tried something new and loved it so much you wanted to tell everyone about it? When Eleni’s mother introduced her to a slow cooker, Eleni didn’t just tell her friends about it, she immediately started a business importing slow cookers to Greece! Not only that, with just 5 recipes on a sheet of paper, she purposed to write a cookbook about Greek cooking in a slow cooker which has now been published and sold around the world. Only from a woman who makes these types of wild ideas come true, would I believe the claim that a delicious, moist, firm cake could be cooked to perfection in a slow cooker. But I’m here to tell you - it can happen, and it did! Eleni shares with us today the recipe and traditions surrounding her version of Vasilopita, an traditional orange cake eaten by Greeks on New Year’s Eve. We’ll also discuss what it was like to be the daughter of a Greek man and English woman, raised in Athens, educated in the UK, and how food bridged the two cultures.
Listen to Eleni Now
Highlights of the Episode
New Year's traditions of hiding a coin in Vasilopita, a delicious spiced orange cake Making cake in a slow cooker?!?! And seafood? Religion and celebrations in Greece Growing up half Greek, half English The surprising (and hilarious) way Eleni received her first Greek recipe from her mother "Before I cooked, I collected recipes" Is starting a business as simple as picking up the phone and making a call? Writing a cookbook Why the slow cooker works so well for the Greek (and your!) lifestyle
How To Connect With Eleni Vonissakou, Author of The Greek Slow Cooker Cookbook Website: The Foodie Corner
Instagram: @thefoodiecorner
Buy The Greek Slow Cooker: Easy, Delicious Recipes From The Heart of the Mediterranean Recipes Related to This Episode Vasilopita from Eleni Vonissakou
More From The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player. I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
If you're looking for a one-on-one food photography mentor, you can apply here.
I don’t know about you, but as we come to the end of 2020, it feels a little bit like I’m making a crash landing in the mountains - I’m a little dazed and confused, a little worse for the wear. And I think what we all need is a good laugh.
That’s why, for the first time ever, I’m re-releasing an episode. This way, even if you don’t follow me on instagram or receive my newsletter, but if you’ve subscribed to the podcast any time over the last year, this cheerful, nostalgic, heartwarming episode popped right up in your podcast player. You'll hear me laughing with an old, dear friend, one of the funniest people I've ever met, as he shares hilarious family stories about two sisters (his mother and aunt) making their secret steamed Christmas pudding recipe for the entire extended family.
And even if you did listen last year - well, I think this one deserves to be an annual Christmas tradition.
Listen to Robert and Lisa Now
Such a warm welcome today to Hermine, GBBO 2020 Semifinalist (Season 11). From the first episode of this season, I wanted to sit down for a chat with Hermine, to bask in the glow of her cheerful personality and matter-of-fact wisdom, and to hear a little more about her story. As soon as I followed Hermine on Instagram, I saw that she really stood for something and wanted to use her platform to inspire others to be fearless, to not take life too seriously, and above all to be kind to others. And in Episode 3, Bread Week, when Hermine earned a Paul Hollywood handshake for a salmon soda bread, I knew I wanted to taste Hermine’s food!
So right away, I reached out to Hermine and last Wednesday, I was lucky enough to sit down for a chat with Hermine as she made baked sourdough and made dinner for her son Steven. I found that Hermine is just as genuine, cheerful, and kind in person as she appeared on the show.
If you’re new to the podcast, the concept here is unique - each guest gives me a recipe associated with a cherished memory, which I make, photograph, and share with the Storied Recipe community. Today, we start the conversation with a favorite recipe of Hermine’s from her home country of Benin, named Gbomo Dessi. From there, we move on to discuss so many other topics including why and how she started baking, the serendipitous series of events that led to her application, of course, this salmon soda bread, and which is tougher - Paul or public opinion.
Listen to Hermine Now
Highlights of The Conversation With Hermine
Family gatherings feasting on Gbomo Dessi, a favorite dish of Hermine's Learning to cook in Benin The motivation behind all of Hermine's bakes and why she never would have started baking if she didn't move to the UK The serendipitous series of events that led her to apply Bread week: The now-famous Salmon Soda Bread and watching Twitter live as the episode aired Coping with fear/anxiety both in the tent and when episodes aired Which is worse: Paul or Public Opinion? Using her platform to endorse kindness Hermine's advice to us
How to Follow Hermine, GBBO Semifinalist: You can follow Hermine on Instagram at @bakealongwithhermine Recipes Related to This Episode: Gbomo Dessi Hermine and I discuss two recipe in this episode. First, we talk about a childhood favorite of Hermine's, Gbomo Dessi. This tomato-based stew can be made with any number of proteins from chicken, beef, lamb, goat to smoked fish, prawns, and crabs. Hermine's mother made it with melon seed dumplings in the stew. She reports that in the UK you can find melon seed powder under the name Egussi. Back in Benin, Hermine ate the stew over a variety of dishes, including a cornmeal porridge, similar to polenta. Two other options are rice or pounded yam. The wonderful thing about this dish is, obviously, the variety of ways in which it can be made and the artistic license you can enjoy when making it. In researching this episode, I found many versions and here are a few I used when making my version.
From Africa Cuisine - this one calls for the Egussi that Hermine discusses
From 196 Flavors - this recipe teaches us how to make dumplings to put in the stew
From Spice Breeze Smoked Salmon and Chive Soda Bread
The second recipe we discussed in this episode is that delicious "sandwich all in one", as Paul Hollywood called Hermine's soda bread filled with smoked salmon, gruyere, and chives. In this episode of The Storied Recipe Podcast, Hermine discusses how she came up with the idea for this bread, and how she tested it on two friends before deciding to go for it during Bread Week. She also describes the chuckles she enjoyed while reading the live Twitter feed during the airing of GBBO, while viewers were mocking the "fishy bread". All the while, she new the outcome - that the bread was so good it earned a handshake from Paul Hollywood! We enjoyed the bread just as much here in my house.
A huge welcome today to Eartha Lowe, the creator and editor of Cooking Green Goodness magazine, the first black-owned Vegan magazine in Canada. Eartha was born and raised in Jamaica and named after her father, one of the originators of the Roots Reggae musical movement in the 1960’s and 70’s. While Eartha’s love of cooking was born in her mother’s kitchen, her journey to Veganism was born from both her father’s Rastafarian religion and one very memorable experience when she was young. Today, Eartha is sharing a delicious corn recipe inspired by a woman nicknamed “Crabby”, whose husband filled the air with “positivity and feel-good Reggae chants” as he walked the summertime streets with ingredients for Crabby’s boiled crab and sweet, buttery, crisp corn on the cob.
Listen to Eartha Now
Highlights of the Episode:
Amazing story of name Eartha The Rastafarian religion and the history of veganism in Jamaica Eartha’s father, Little Roy, and Roots Reggae Eartha’s Jamaican nicknames Stories of “Crabby” and her freshly cooked crab and corn Patwa & Jamaican Poets First dinner of chicken, rice, and callaloo - sibling still remember The moment that set her on a path to veganism Canada’s first black-owned Vegan magazine highlighting Caribbean food The dressing that makes “grown men with muscles eat salad”
Recipe Related to This Episode: Coconut Milk Corn on the Cob How to Contact Eartha Lowe: Cooking Green Goodness Magazine Website: cggmagazine.ca
Cooking Green Goodness on Instagram: @cggmagazine
I'm thrilled to introduce you today to Nadia, a Muslim-American who blogs over at Journey to Table. Nadia eloquently describes herself as a "wanderer through life and a lover of spice." As she tells us today, the journey to her table, and the food she sets on it, goes back generations. It travels from pre-partition Pakistan to Nairobi, Kenya, through Great Britain, and finally to New York City. But the food traditions that influence Nadia’s table didn’t stagnate there. Rather, as her father, a forward-thinking immigrant entrepreneur focused on improving society one life at a time, took a young and fearless Nadia his meetings in every corner of New York City, her palate and repertoire expanded to include the many nations represented in that vibrant city. I’m so happy that you’re joining us for this fast-paced conversation covering faith, fasting, history, and above all, her incredible parents. You may want to grab a tissue first, because this episode brought out all the emotions in me.
Listen to Nadia Now
Highlights of this Episode 048: "A Wanderer Through Life and a Lover of Spice" with Nadia Bandukda
The practice and value of fasting Faith and work as an attorney, choosing to wear the hijab The journey to Nadia's table - India to Pakistan to Nairobi to UK to NYC Pakifrikkis and Wakistanis Nadia's definition of the American dream - equally ambitious and charitable Accompanying her father on business trips to every corner of NYC "Isn't YOUR daughter going to college?" "He wasn't the life of the party, but he made you feel like you WERE the party"
Recipes Associated with This Episode: Nadia shared with us a highly flavorful and delicious authentic Pakistani Chicken Korma Recipe How to Contact Nadia of Journey to Table: Website: www.journeytotable.com
Instagram: @journeytotable
Welcome and Happy Thanksgiving!!! This is a very special episode of The Storied Recipe podcast. Rather than diving deep into one story, we’re diving deep into one holiday - telling the story of Thanksgiving from the perspective of almost 30 families. I want to personally thank every single contributor for taking their time to make this episode for us. These vignettes, sometimes funny, often poignant, and so very relatable have cheered my Thanksgiving season and helped me slow down and remember, reflect, and above all choose gratitude this season. In fact, my original plan was to cram this episode in, almost as a bonus or extra episode, but the more I listened to your stories, the more I realized I wanted to lengthen this Thanksgiving season. We begin, surprisingly enough, not with an American, but with a Greek-Australian who reminds us that far, far from being a national holiday belonging to one or two countries, Thanksgiving is an ancient tradition. Practicing gratitude is a tenant, teaching, and calling of every religion, it is, in fact, a need of the human heart.
Listen to he Episode Now
Episodes Related To This Thanksgiving Podcast Episode Episode 023: Roti Canai - The Bread That Connected 4 Generations
Episode 024: Food is Political with Anela Malik
Episode 031: The Art of Forging Bonds Through Culinary Diplomacy with Nermine Mansour
Episode 018: Hamantaschen For Purim with Lauren Cooper Contributors to This Episode Helen IG: Glorious Food Stories
Shakila IG: @adventuresinflour
Cosette IG: @cosetteskitchen Website: www.cosetteskitchen.com
Lauren IG: @laurmerril Website: www.lempics.com/
Anela IG: @feedthemalik Website: www.feedthemalik.com
Alyssa IG: @thesevenbearsfamily
Monique IG: @peaches2peaches Website: www.peachestopeaches.com
Kindra IG: @therosewifebakes Website: www.therosewife.com
Lisa IG: @amenuforyou Website: www.amenuforyou.com
Jessica
Krissy IG: @eatingwithkrissy Website: www.eatingwithkrissy.com
Kate
Helen IG: @astepfullofyou Website: www.astepfullofyou.com
Erika
Kathy Kuhl IG: @kathy.kuhl Website: www.learndifferently.com
Nermine IG: @cheznermine Website: www.cheznermine.com
Mo
Megan
Isabelle IG: @the_balancedapron Website: www.thebalancedapron.com
Brenda IG: @brendawyatt_ Website: Camellia's Cottage
Samira IG: @sliceofgourmet Website: www.sliceofgourmet.com
Becky Fisher IG: @suburbanebaker
Karen IG: @karenskindredspirit
Kimberly IG: @hopefully_kimberly
Julie
Hannah and Grace
Lauren IG: @laurenbakedcake Website: www.laurenkcooper.com
Despina IG: @despidoodle
All Floral Contributed and Designed By Kelly Shore IG: @petalsbytheshore Website: www.petalsbytheshore.com
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode,
Welcome today to Ify Ogbue, a nutritionist by profession and food blogger by passion, sharing a classic - well, I think we could even say THE classic Nigerian dish - Jollof Rice. (PS - Please allow me to just wave the white flag here and say I’m not in the middle of any national debates over Jollof recipes! I’m just a woman following a recipe from my good friend and podcast guest, Ify.) Anyhow, Ify and I caught up way back in August to discuss Jollof Rice, of course, and also maintaining relationships and roots in Nigeria as an immigrant to Canada. Ify educated me on the history and meaning of Ankara cloth and addressed my concerns about appropriating it in photos. Finally, we talked about Ify's background as a nutritionist and her unique approach to food blogging based on that perspective.
Listen to Ify Now
Highlights of This Episode
Ify's memories associated with Jollof Rice Staying in touch across continents Ankara cloth & appropriation A nutritionist's take on recipe development and food blogging
How to contact Ify Ogbue Website: www.ifyyani.com Instagram: @ify.yani Recipes Related to this Episode Nigerian Jollof Rice Recipe
One of my first questions for Letitia Clark, author of the stunning book “Bitter Honey” was this: How should I classify your book? It is, of course, a cookbook. Letitia has filled the book to the brim with recipes. After working as a professional chef in many London kitchens, Letitia moved to the remote island off the coast of Italy named Sardinia. These are the unpretentious, "unbossy", simple recipes Letitia ate as she discovered her true calling, not as a professional chef, but as a home cook and auther. Letitia agrees, however, that the book is more than a cookbook. It is equal parts memoir, story, and manifesto about a way of life and eating that are all but foreign to the rest of us. As we continued in our discussion, my aim was simply to ask Letitia questions that I couldn’t answer from reading “Bitter Honey” (which I loved so much that I read cover to cover in one evening.) The result is a meandering but stimulating conversation between topics of home, self-doubt, the necessity of transparency when women seek to empower other women, and the definition of authenticity, both in and out of every kitchen.
Listen to Letitia Now
HIGHLIGHTS from my conversation with Letitia Clark Sardinia: An ancient culture
Is "taking it personally" a good thing or a bad thing?
"A chef cooks for money, a home cook for love."
Strawberry jam & an apple orchard in Devon
Culture in professional kitchens
The necessary conditions for pursuing a dream
How do we define authenticity - in and out of the kitchen? Recipe Related to This Episode Her favorite Strawberry Jam from Devon
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!! Thanks so much! lovethepodcast.com/thestoriedrecipe.
The Storied Recipe Podcast Website: www.TheStoriedRecipe.com
The Storied Recipe on Instagram: @thestoriedrecipe.podcast
The Storied Recipe on Pinterest: @thestoriedrecipe
Get Recipe and Episode Updates Every Friday: Subscribe to the newsletter
When I launched the podcast just over a year ago, I included in the launch lineup a short bonus episode where I interviewed my kids about their food preferences and our time together in the kitchen. Throughout the year, including this month, I received messages from people that recently found the podcast and out of 50 available episodes, loved the one with my kids the most. It’s well established that 2020 has been an unprecedented, historical year, and through it, our family has adapted - not only because of outside events - but also because 4 children with rapidly changing minds, bodies, and emotions, a mother starting a podcast from scratch, and a exuberant, energetic father together make for a household in a perpetual state of progress. So here’s an update on what’s the same and what’s different with the Hadeed family these days, from the perspective of my kids. One note on this episode - all of the questions came from those who follow along with the storied recipe podcast on IG. Thanks to those listeners and if you’re not following, go ahead and search the handle @thestoriedrecipe.podcast. I’d love to be in touch that way as well!
Listen to my kids Now
Storied Recipes Mentioned by My Kids Authentic Cajun Jumbalaya
Kentucky Butter Cake
Venezuelan Arepas
Trinidadian Doubles
Roti Canai/Roti Paratha
Maximalist Mushroom Toast CLICK HERE TO SUBMIT TO THE THANKSGIVING EPISODE
Several weeks ago, Juan welcomed me into his chic, beautiful coffee shop, La Coop Coffee in Northwest DC. (I was there to take photos for the episode with Andy Anderson, curator of the hugely popular accounts @humansofcoffee and @manmakecoffee on Instagram.) Juan invited me back to the roasting room, and as he taught me how to tell a lightly roasted bean from a dark simply by listening to the beans, he also began telling me the extraordinary story of his life. I asked question after question about his journey - always taking the road less traveled, always taking the difficult and risky path. At 12, when his classmates had completed their education and were beginning to contemplate marriage, Juan begged for the opportunity to leave his father’s coffee farm at 2am every Sunday night to travel over a rushing river and two mountain tops to school. From that first difficult choice, with his parent’s unfailing support, Juan won a coveted spot in a school for agronomists. After that, he returned to his region to affect change - not only as an agronomist but as an entrepreneur. Juan, and the 30 brave farmers who risked everything to try his plan, founded the ONLY coffee cooperative in Guatemala that is financed and led by Guatemalans. Leading with transparency and sacrifice, Juan never took a salary from the cooperative, although he found a way to provide insurance, disaster relief, loan assistance, and grew the profits of the farmers over 40%. Most recently, he came with his American wife to the States, learned English, and followed a new dream: to open a coffee shop selling cups made from the beans grown on his father’s farm. When I got home that evening, I gathered my family, sat them down, and told them they had to hear his story right away - and now, I’m equally excited to share Juan’s story with you.
Listen to Juan Now
Highlights of Episode 043 "I Wanted Something Different" with Juan Salazar, Owner of La Coop Coffee
How his father became a coffee farmer Chores on a coffee farm A basic agronomy lesson growing coffee How climate change is affecting coffee farmers How Juan earned one of only 100 spots out of 15,000 applicants to his high school Increasing profits for local farmers by over 40% Why his cooperative has flourished for over a decade, while international cooperatives only work for a short while Starting over - again - in the US
How to Contact La Coop Coffee Instagram: @lacoopcoffee
Website: www.lacoopcoffee.com
Pin this Episode
Other Related Episodes Episode 040: "Who Is This Guy?" A Vulnerable Interview with Andy Anderson
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member...
Lenka is not one to shy away from BIG changes. After spending over a decade earning a PhD (with highest honors) in neuroscience, Lenka decided to pursue a career centered around her love of food. But this wasn't the first time Lenka calmly made a big change. After high school, Lenka left her home country of Germany for Barcelona, just to try something new and maybe to enjoy living near beaches for once. 17 years later, she still resides in Spain with her partner and 2 children. As easily as she makes big life decisions, Lenka says she struggles with the little decisions - like the perfect place to eat on a day off. That’s how after a neuroscience conference in Florence, Lenka (a vegetarian at the time) accidentally found herself in a little restaurant that served only intestines. She chose the one dish on the menu that was vegetarian, and today she’s sharing that recipe with us, not only because it is delicious, but also because it’s a sort of intersection point between these three themes in her life: travel, neuroscience, and food.
Listen to Lenka Now
Highlights of Episode 042 "No Beaches in Berlin"
Leaving neuroscience for food after 11 years spent earning a PhD with highest honors Lenka's grandmother's kitchen on a German farm Germany to Spain - climate, culture, and values The delightful discovery of this dish Improving in food photography and business skills Deciding to love seafood
How to Contact Lenka Salinger Instagram: @lenkas_lens
Website: www.lenkaslens.com Recipes Related to This Episode Layered Sliced Butternut Squash Dish ("Parmigiana a la Zuccha Gialla")
Between when Haniyeh and I chatted in July and today's release date (October 6th), she has moved with her husband and small daughter to Berlin, Germany. When she left Iran a decade ago, she thought she was going abroad for a year. The plan was to earn a Masters in Photography in Strasburg, France, then to return to her homeland. Instead, she fell in love, married, and moved 6 times over the following 10 years - and when she looks at the facts, she knows it is not her destiny to settle anytime soon. All this moving, adjusting, and learning new languages has given Haniyeh a strength and perspective that few of us can claim. Most significantly for me personally, Haniyeh challenges me to reconsider and redefine the word “home”. For Haniyeh, home is a collection of mindfully chosen things, both immaterial and material. And of course, I’m sure you won’t be surprised to hear that food holds a significant role in this curation, including the smoked eggplant dish she discusses from the place of her happiest memories, the North of Iran.
Listen to Haniyeh Now
Highlights of "What is Home" with Haniyeh Nikoo
"It CAN be ok" Iran to France to Boston to Berkely to Manchester to Exeter to Berlin. 10 years. 3 languages (and 2 versions of English!) "I was living in the past, then I was living in the future" Golden nights playing in the streets and dancing in traffic jams "I can talk about my life in a way that would make you envy it, or I could talk about my life in a way that you would never want to live it." Lighting eggplants on fire to make this dish
How to Contact Haniyeh Nikoo Instagram: @haniyeh.nikoo
Website: www.haniyehnikoo.com Recipes Related to This Episode Mirza Ghasemi: An Iranian Smoked Eggplant Dish
All together, the Instagram accounts curated by Andy Anderson boast an audience of well over a quarter-million followers. As a food photographer, I was introduced to his most popular accounts @manmakecoffee and @humansofcoffee via the account @foodfluffer, whose bio quite simply states: “the most beautiful food in the world”. I happen to agree with Andy’s assessment of his curation and have looked to this account time and again for inspiration. And the more I looked, the more I wondered - “Who IS this guy?” Well, I’ll tell you - through this remarkably vulnerable interview, Andy Anderson, a South African born resident of Dubai, reveals himself to be highly introspective and so much interesting and inspiring than he gives himself credit for. Andy is a humble and generous introvert who deeply loves his wife and children. He is driven by a passion for bettering the lives of others through coffee. And just like his remarkable mother, Andy has a gift for spreading happiness through beauty and helping us reassess what’s most important.
I also want to thank Juan Salazar for allowing me to visit and photograph his coffee shop, La Coop Coffee in Washington DC. Not only did Juan give me a thorough education on roasting coffee and one of the best sips of coffee I’ve ever tasted, he also told me his personal story, which was so instructive, interesting, and commendable, I came home, sat down my family, and told it to them right away. I can’t wait to introduce you all to Juan in an upcoming episode. In the meantime, another thanks to Andy for being the catalyst to our meeting, and welcome, Andy, to the podcast.
Listen to Andy Now
Highlights of This Episode:
With his accounts, Andy is creating spaces that are "the exact opposite of what goes on in his head" How his mother's eyes changed his perspective on Europe A 19 year old Starbucks barista that sparked a passion and... A 1 year old Ethiopian child that gave him purpose. Growing up in South Africa and the ways his parents spoke love The love of his life (Hint: not his wife) The unusual but beautiful, pursuit and courtship of his wife A man speaking vulnerably & candidly about therapy, the hardships of conception, and fatherhood
How To Contact Andy Anderson: On Instagram: Andy Anderson
On Twitter: @manmakecoffee
On Instagram: Kaldi App: An app to find the best coffee shops in the world.
On Instagram: @manmakecoffee
On Instagram: @humansofcoffee
On Instagram: @foodfluffer How to Find La Coop Coffee: Website: www.lacoopcoffee.com
Instagram: @lacoopcoffee
As many of you know, I lost my Facebook and Instagram accounts two months ago, in July 2020. They have not been recovered. You can hear all about that hack in this episode: The ISIS Flag Hack.
Shortly after that episode, I started to question the words that I was using to describe the hack: "I lost everything. I had to start over." Considering the community that rallied around me, I certainly had not "lost everything"! I wanted to really question what the numbers on Instagram truly give us. So, I committed to journaling my return to Instagram with a fresh, new account. I told everyone that I would journal in an attempt to answer 2 questions: "What did I lose?" and "What did I GAIN from this hack?" Today, I'm answering that question to the very, very best of my ability.
It took me a while to figure out how I wanted to present this episode. At first, I couldn't figure out how I wanted to present everything I’ve felt, learned, researched, and concluded since the hack. I knew that my hope was that you could benefit from my hack. I wanted to give you as much value as possible from my loss. I knew there was too much to include in one episode and I knew that many of the things I wanted to share were personal. This episode was going to be personal in the sense that I was going to speak with vulnerability & transparency. But the lessons I was going to share were also personal in the sense that I learned couldn’t apply to everyone listening. You were never going to apply the lessons I learned the way I applied them because there are thousands, maybe millions, of factors contributing to each of our situations at any given time. My solution shouldn't be your solution. And finally, I knew that for you to realize some of the benefits I’ve realized from this hack, you would also have to simply sit with some of the same questions I sat with for a few days, weeks, or months. So here’s what I decided. I decided to do what I always do in my podcast episodes - to tell a story. This is the story of how I came to peace with the hack, how I drew my conclusions, and what I’ve lost and what I’ve gained through this hack.
Listen Now
More Resources
This may be enough value for many of you. However, some of you may want to dig deeper and consider the applications for yourselves. So, along with this episode, I’m offering 2 resources.
The first is a checklist - a 4 page, 14 step plan to defend YOUR accounts and YOUR business from a hack. If I had followed all the things on this checklist (which I’ve broken down into 4 sections - Do today, do this week, do in the next month, prioritize and plan), there’s a good chance I would not have been hacked (and yes, I WAS using 2-factor authentication, that’s not all there is to protect yourself.) And if I had been hacked, I think I could have rebuilt more quickly if I had followed this checklist before the hack. Click here to view "A 14 Step Plan to Defend Your Business From Facebook and Instagram Hacks."
The second resource I’m offering is a guided journal to help you gain, as I have, a crystal clear approach to including Instagram in your plans and goals. There is FAR more I’m going to be saying about this in other streams, but please just know - YOU get to decide how and if Instagram fits into your life and ambitions. I’ve put together 18 writing prompts to help you create a plan and set boundaries or permissions that will make Instagram an effective and joyful place for you. I’ve titled it “Define Your Own Instagram Algorithm”. An algorithm is simply a set of instructions one follows. I don't believe that we should give ourselves over to Instagram's algorithm. I believe that we should dictate how IG serves us, our ambitions, and our businesses. Click here to view "Define Your Own Instagram Algorithm: A Guided Tutorial to Making Instagram a Joyful, Effective Place for You."
As always, I do love to hear from you and I earnestly hope that you...
Today, I’m so pleased to introduce you to Karishma, an Indian-born woman who relocated to Australia when she married, 2 years ago. Today, Karishma is teaching us about halva, a Indian sweet served at celebration times, made from whole wheat flour, ghee, and simple sugar water. Although the ingredients are simple, the process is not, but Karishma’s grandmother, who cooked many years for a household of 20 people, perfected this recipe in a way Karishma believes very few have perfected it. Karishma’s grandmother often brought this dish to the temple as an offering, where others would receive it and bring it home as a symbol that “no one who seeks blessing will leave empty-handed.” Now, to Karishma, Halva is an embodiment of nostalgia and the love of her grandmother, and like her grandmother, Karishma now makes the dish in large quantities not only for celebrations, but whenever she or her family crave it.
Listen to Karishma Now
Highlights
Christmas in July and sunbathing in December Imagine cooking 3 meals a day for 20 people... for 10 years The most terrifying recipe I've ever attempted Halwa as a symbol: "No one who seeks blessing leaves empty-handed "Women are the makers" Adjusting to Australian culture
Recipes Related to This Episode An Indian Dessert: Halwa Recipe How to Contact Karishma Instagram: @food.rumblings
"You never know until you try.” These are the words Britney’s grandmother used to coax Britney into eating her veggies. And after hearing Britney’s story I wonder - did Nanny know that these words would change her life, that they would become her mantra? I’m not sure. But “Just try” has lead Britney to many of her best experiences - learning piano, then bassoon, finally adding in the cello. Britney’s been to 33 countries, sampled many new cuisines, and most of all learned to live with a curiosity and fearlessness that many of us may envy. Britney’s “why not” attitude led her to begin her blog, titled “Britney Breaks Bread” (also an nod to her grandfather, as we’ll hear) and today, she’s sharing with us a hugely popular dessert from that blog - Apricot Cream Tart with a decadent caramel cookie base.
Listen to Britney Now
Highlights
Who was BBB and Do you believe in ghosts? The daughter of an ice cream distributor Nanny & vegetables, music, and travel Britney's most exciting culinary experiences when traveling Curiosity, fear, and compassion Starting her blog & this apricot cream tart
Recipes Related to This Episode Apricot Cream Tart with Caramel Cookie Crust (An Apricot Preserve Recipe) How to Contact Britney of "Britney Breaks Bread" Website: www.britneybreaksbread.com
Instagram: @britneybreaksbread
Pinterest: www.pinterest.com/britneybreaksbread
When Yessica left her home country of Venezuela forever and arrived in Holland (the same country, funny enough, that her mother always dreamed of living), there was one thing she had to do first - find the correct cornflour to make Arepas. As Yessica’s candid speaking style made me laugh out loud over and over, she also taught me about the recent history and struggles in Venezuela and how she has leveraged - one step at a time - a job at her local McDonalds into a graphic design career, a paid education at some of the finest culinary institutions in the world, and finally settled in as a freelance food photographer with her own studio. I’m so honored to introduce you to Yessica.
Listen to Yessica Now
Highlights of this Episode
Why they chose Holland Venezuela now, Venezuela then The song all Venezuelans learn, as babies, while making arepas How Yessica's grandmother served arepas The story of THIS arepas - named after a Beauty Queen Yessica's path from McDonalds to freelance food photography, owning her own studio The cookbooks Yessica wants to write (I would buy it!)
Recipes Related to This Episode, "Yessica's Venezuelan Arepas" Stuffed Arepas with Chicken and Avocado
The perfectly creamy-sharp mixture of chicken, avocado, and lime is the perfect filling to golden, crispy corn arepas. For my family, this was one of the BEST recipes that this podcast has brought our way. My advice to you - make a double batch of these Venezuelan Arepas! How to Find Yessica Website: www.yessicaduque.com
IG: instagram/yessica_duque_photography
There’s a surprise to every interview, and what I didn’t expect from this one was to be so smitten by the beautiful love story of Helen and Billie's (the sisters who blog at Mia Kouppa) parents. Today we meet a courageous, trailblazing woman who made a path in Canada, then returned to Greece to marry a man who knits, gardens, shops, and loved his wife so much, every day for 10 years, he left his job at a factory to join her at her job, so she could finish more quickly and return home with him. And what did they do when they returned home together? Why, they cooked, of course. Their story may be humble, but just like their food, it will nourish and uplift your soul.
Before I knew their parents story, I was itching to know the Mia Kouppa ladies for a while. There’s a lot to appreciate about sisters Helen and Billie. They are warm, friendly, and funny ( and on that note: I highly recommend the opening paragraph to their post on today’s recipe, for Stewed green peas) and they blog with a mission: They take the delicious, healthy, flavorful simple Greek dishes of their parents generation, which have only ever been measured in relation to “Mia Kouppa” - a coffee cup in a cupboard - and translate them to actual recipes, with measurements the rest of us can use and replicate.
Listen to Helen and Billie Now
Highlights of this Episode "Mia Kouppa and the Greatest Love Story"
Growing up as sisters in a small apartment filled with love and good cooking Their mother's arrival from Greece to Canada in February, met with a pair of cheap boots and harsh employment Their father's boundless energy, work ethic, sacrificial love, and many, many abilities Helen and Billie's parents in the kitchen: "like a dance" The translation and meaning of "Mia Kouppa" Why the Greek diet is so frequently Vegetarian/Vegan
Recipes Related to This Episode Stewed Peas on this website
Stewed Peas on the Mia Kouppa website Ways to Contact Helen and Billie of Mia Kouppa Website/Blog: www.miakouppa.com
Facebook: facebook.com/miakouppa/
Instagram: @miakouppa
Twitter: https://twitter.com/miakouppa
YouTube: Mia Kouppa on YouTube
Pinterest: Pinterest.com/miakouppa/
What can a wildly successful strength and fitness coach, who has helped tens of thousands of people lose fat, bring to a podcast all about a love and reverence for food? A lot of common ground, it turns out. Starting with a story about eating Shakshouka during a hike in the Negev Desert, Jordan Syatt shares about the approach to food, life, and family in the home of his heart, Israel, as well as his home of origin, in Boston. He tells us how the experiences and challenges in both places led him to so much success in his current calling, and so much focus and clarity in what he wants next in his life. Finally, we discuss how American culture forces a conflict between loving food on the one hand and being healthy on the other hand, and Jordan helps us understand how to reconcile and resolve that conflict - how we can love food, keep our bodies healthy, and most importantly, forge bonds while doing both.
Listen to Jordan Now
Highlights of the Episode
Shakshouka in the Negev Desert How DID his mom do it all? The Israeli approach to food and why SBX failed there How Jordan's first client, 68 year old Fred, changed his life at age 14 Identity, food, and family Hustle as Investment Avoiding extremes: loving food AND being healthy
Recipes Related to This Episode Jordan Syatt's Shakshuka Recipe
Ways to Contact Jordan Instagram: @syattfitness
YouTube: Jordan Syatt on YouTube
Website: https://jordansyatt.com/
Twitter: Jordan Syatt on Twitter Recipes Related to This Episode Jordan Syatt's Shakshuka
A year ago this week, I became a victim of the ISIS Flag Hack on Facebook. One minute I was in my garage, recording a behind-the-scenes video on Instagram stories, and the next minute, IG had kicked me out. I was irritated when I couldn't get back in. But when I went upstairs and saw all my passwords had been changed (bypassing two factor authentication), I was terrified.
In this very short podcast episode (the only solo episode I ever released), I share my story of being hacked, the stories of 3 other victims (and why one is suing Facebook), how you can protect yourself, and my plan as I prepared to re-launch on Instagram.
For full text of the episode, scroll down.
Update One Year Later: About 8 weeks after I published this episode, I also published this one:
Episode 039: 4 Things I Lost, 8 Things I Gained, and How YOU Can Benefit From My Hack
I was also interviewed about Facebook/Instagram security in this episode of the Eat Capture Share Podcast with Kimberly Espinel:
53 What's Happening With Instagram
Resources For Your Business You really do not need to live in fear of a hack. I've written a 15 Step Plan you can implement to defend your business:
I wish that I never had to start all over on Instagram. My account was rapidly approaching the magical 10K and I had a lot of momentum for the podcast building on that platform.
However, it wasn't all bad. The reality of starting from scratch made me reassess my approach to Instagram. Ultimately, I walked away with an approach that was healthier for me and more effective at growing my business.
I'd love that for you too, so I created this 18 prompt guided journal for you:
Full Text (Edited) [00:00:00] Well, good morning for me, maybe it's good afternoon or good evening to you.
[00:00:16] I am getting closer to either having my Instagram account reinstated or much more likely having to start fresh with a new one. In the meantime, I wanted to let you know a little bit more about this hack that I've experienced, what I've learned so far, and hopefully maybe even a couple things that could help you and me in the future, maybe not be in a situation like this.
[00:00:50] Unfortunately, hackers are good. They're motivated. They know what they're doing. And as you'll hear as I talk about this more, I'm not so sure any of us are ever completely safe. But let's see what we can do.
[00:01:03] So I'm going to start sharing about this experience, actually, from my brother-in-law's perspective. It was what he saw that gave me the clue into what was happening with me and allowed me to do all the helpful research that I've done over the last week or so.
[00:01:19] About 2:45pm last Monday, July 14th, he happened to be on Facebook. He got a notification that my profile picture had changed. So he clicked on it and he saw that my profile picture had been changed to a black flag with white markings on it.
[00:01:40] He didn't recognize this image, so he did a reverse Google look up and saw that it was the ISIS flag. So he switched back to Facebook to let me know. And by that time, my account had already been disabled.
[00:01:57] From my perspective, I knew nothing of this. I didn't even hear that from him until 24 hours later, from my perspective, I was actually in my garage. I was having a great time. I was getting ready to do a shoot. Marcus, my 13 year old who has been doing my behind the scenes videos, was getting set up. I had just published a different Instagram TV video that morning, all about using light in food photography. I was getting a lot of reactions. I was interacting with those. And just as I got ready to take a selfie with Marcus, my 13 year old, I, I couldn't I couldn't take the selfie because I wasn't on Instagram anymore. It actually reverted me to a different account. And I'll tell you in a minute why that account was not disabled.
Here's a brief message about why I'm not releasing an episode this week and a setback I'm experiencing. Thanks for your support!
Stefani is a Bay Area lawyer focusing on how trauma affects communities - and especially youth - of color. Today, she’s telling us all about her Granny Octavia’s refined and elegant teacakes. Granny Octavia migrated from Louisiana to Richmond, California in the middle of the 20th century. She settled down with her husband, contributed to the war effort (even while the war effort discriminated against other black folks), became a part of a thriving cultural scene, raised kids, and hosted elegant teas and dinner parties. Stefani spent all day, every day with her Granny and Gramps during her early years, and doing those hours she learned how to cook, how to set the most beautiful table, how to try new things, and that even grandparents are layered, nuanced people with sometimes surprising backgrounds.
Listen to Stefani Now
Highlights of this Episode "Granny Octavia's Tea Cakes"
Stefani's work as an attorney supporting youth of color Granny Octavia's beauty, talents, and her many hats Migrating from the Deep South to Richmond, California "My grandmother is a woman!" - the layers and surprises Stefani learned about her grandmother later in life Gramps Granny Octavia's elaborate dinner parties & Stefani's role as hostess All about teacakes
Recipes Related to This Episode Old Fashioned Southern Tea Cakes Recipe Ways to Contact Stefani Website/Blog: www.savorandsage.com/
Facebook: facebook.com/savorandsage/
Instagram: @savorandsage
Earlier this week, we met Nermine, an Egyptian-born women who at the age of 22 received the distinctive honor of being named a diplomat. After she fell in love and married, Nermine left that post, but not the diplomatic corps, as she now travels the world practicing the “art of forging bonds” in every new country she calls home. TODAY, in this powerful bonus episode, Nermine shares how she leveraged her Arabic, knowledge of Middle Eastern culture, diplomatic skills, and empathy as a woman to embark on an incredible project of empowerment for Syrian refugee women. Together, Nermine and her new friends figured out how to leverage the power of their food stories - not simply as refugees, but as women, excellent cooks, and ambassadors of Syrian culture - to generate income and start new lives. This project brought Nermine a profound appreciation for the power of food stories and reconnected her personally to her Egyptian roots. Enjoy this powerful story.
Listen to Nermine Now
Episodes Related to This Bonus Episode Episode 031 "The Art of Forging Bonds Through Culinary Diplomacy" Recipe Related To This Episode Pecan Date Syrup Bars Ways To Connect With Nermine Website/Blog: www.cheznermine.com
Facebook: facebook.com/cheznermine/
Instagram: @cheznermine
Today’s guests’s name is Nermine, but by the time you finish this episode, you may just think of her as Wonder Woman. At the age of 22, Nermine, born, raised, and educated first in Alexandria, Egypt, then in Cairo, achieved the rare honor of being appointed a female Egyptian diplomat. 10 years into her service, she fell in love with an American diplomat. When she chose to marry him, she gave up her post, but not her position in the diplomatic corp. Rather, Nermine now travels the world with her husband and two daughters perfecting and practicing the art of forging bonds, in large part through “culinary diplomacy”. She’s sharing with us her recipe for Pecan Date Molasses bars, which she created “to declare a state of harmony and self-reconciliation that [she] reached as an immigrant and citizen of the world.” ALSO! Friday, Nermine will share with us how she leveraged her Arabic, knowledge of Middle Eastern culture, diplomatic skills, and empathy as a woman to embark on an incredible project of empowerment for Syrian refuge women. This project brought Nermine a profound appreciation for the power of food stories and reconnected her personally to her Egyptian roots. You will absolutely want to hear this, so if you haven’t yet - take a second right now to subscribe. Thank you and here’s my personal heroine, Nermine.
Listen to Nermine Now
Highlights of this Episode
Growing up in Alexandria/Cairo, Egypt Being appointed a female diplomat at 22 "American food tells the history of the nation" "The art of forging bonds" One family's American dream The key to regular, high-stakes, low-stress hosting The recipe that "declared a state of self-harmony as an immigrant and citizen of the world"
Recipes Related to This Episode Pecan Date Molasses Bars Ways to Contact Nermine Website/Blog: www.cheznermine.com
Facebook: facebook.com/cheznermine/
Instagram: @cheznermine
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!! Thanks so much! lovethepodcast.com/thestoriedrecipe.
The Storied Recipe Podcast Website: www.TheStoriedRecipe.com
The Storied Recipe on Instagram: @thestoriedrecipe.podcast
The Storied Recipe on Pinterest: @thestoriedrecipe
Get Recipe and Episode Updates Every Friday: Subscribe to the newsletter
Welcome to a bonus episode all about making the switch to gluten-free. We met Moy on Wednesday’s episode as she spoke about the traumatic experience leading up to her diagnosis. She was ill, hospitalized, and ignored until tests finally proved her research and instinct correct: Moy has Celiac’s disease. Moy also spoke in Wednesday’s episode about the science behind the conjecture that gluten intolerance is “an American thing”. In addition to all this talk about gluten, we also discussed the history and culture of Trinidad & Tobago, food memories from Moy’s childhood, and the classic Trinidadian street food with Indian roots: Doubles. So, by the time we got to this important conversation about making the switch to gluten, I just couldn’t fit any more into the episode. At the same time, Moy’s information adopting a gluten-free diet was too helpful, too important- to edit down and cram into an already long episode. So here we are today with a short bonus episode about going gluten-free. Thank you, Moy for such riches of amazing conversation!!
Listen to Moy Now
Recipes Related to this Episode Trinidadian Doubles Gluten-Free More Episodes With Moy Episode 030 Doubles: The Street Food That Profoundly Connects All Trinidadians How to Contact Moy Lovell of Moy's Gluten-Free Kitchen Website: www.MoysGlutenFreeKitchen.com
Moy's Gluten-Free Kitchen on Facebook
Moy's Gluten-Free Kitchen on Instagram
We are all in for a treat today, as we hear from Moy Lovell about Doubles, the street food she says “profoundly connects” everyone in her country, the republic of Trinidad and Tobago, regardless of race, ethnicity, or socio-economic status. Doubles sounds simple enough - just fried bread called “bara” topped with a flavourful Channa (or chickpea) Gravy - but it’s so good that, after making it before this interview, I knew I had to make a QUADRUPLE batch to satisfy my family when the day came to photograph the Doubles. As you may have guessed, the dish has its roots in India, which was the perfect starting point for Moy to teach me about the unique history and diversity of Trinidad and Tobago. Also, the version Moy gave me is gluten-free, as Moy cannot eat any gluten at all, and has used her considerable baking skills to develop recipes for many classic dishes. We discuss her diagnosis at length, but because this episode was already so rich and packed with information, I’m also releasing a bonus episode this Friday with Moy’s best tips for baking gluten-free foods.
Listen to Moy Now
Highlights
Moy’s jobs as an interior designer, artist, and baker A History Lesson: Afro-Trinidadians & Indo-Trinidadians Celiac disease and failure to diagnose Opening a gluten-free shop and the people Moy serves Memories of Moy’s dad baking bread: “a taste of heaven” Family food traditions and a family catering business The savviness & worldliness of Trinidadian tastes The Indo-Trinidadian dish that "profoundly connects" all Trinidadians
Recipes Related to this Episode Trinidadian Doubles Gluten-Free More Episodes Moy's Tips on Going Gluten-Free - Coming Friday
Bonus Episode: Moy's Tips for Going Gluten Free How to Contact Moy Lovell of Moy's Gluten-Free Kitchen Website: www.MoysGlutenFreeKitchen.com
Moy's Gluten-Free Kitchen on Facebook
Moy's Gluten-Free Kitchen on Instagram
John and Rebekah are both Emmy-award winning screenwriters. They are parents to 4 children, doting grandparents, and absolutely passionate home cooks. In fact, I think they’re the most passionate home cooks I’ve ever met. John and Rebekah believe feasting together is the path to “creating family”. While Rebekah uses inspiration and solid know-how to use up leftovers in exciting, delicious ways, John takes a meticulously researched approach to his cooking. They combined their gifts, styles, and experiences to self-publish a cookbook titled Our Wild Savory Kitchen. Today, they’re sharing John’s jambalaya recipe, born one magical evening in the Bayou, perfected in long conversations with famed chef Paul Prudhomme, and now enjoyed together by Paul, Rebekah, and their children as a way of celebrating life. Highlights
Home cooking is "making family" How food brought John and Rebekah together and how they catered their own wedding Memories from a garden Cooking and the creative/writing process John and Rebekah's different approaches to cooking A magical night in the Bayou followed by magical lunches with famed chef, Paul Prudhomme A history lesson on Cajuns and Cajun cooking John and Rebekah's approach to sourcing the very best and most authentic ingredients
Recipes Related to this Episode Authentic Cajun Jumbalaya How to Connect with John and Rebekah Leekley Website: www.OurWildSavoryKitchen.com
Instagram: instagram.com/ourwildsavorykitchen
Cookbook: Our Wild Savory Kitchen Cookbook on Amazon
I’m so grateful to welcome Nazli, an Iranian-born Australian today. She shared with me a recipe for Lamb and Lentil Kofte (also spelled Kofta or Kafta) , a combination of ground meat, seasonings, herbs, rice, and lentils molded into a ball gently cooked in a lovely tomato, turmeric, and onion sauce. Some of us may be tempted to refer to this dish as a variation on meatballs… except for the Kafta’s traditionally massive size. In fact, as Nazli shares, in the region of Tabriz, women sometimes even cook entire chickens in their kofta! Nazli also discusses a wartime childhood, the beauty of the landscape in Iran, and the ancient Persian culture that Iranians share with many other nations. A final word about this episode, I would like to note that it is heavily edited. Welcome, Nazli.
Listen to Nazli Now
Highlights of this Episode
Driving through the mountains to the Caspian Sea Visiting the ancient cities of the Persian Empire The history of the Zorastrianism religion Educating me: Persian / Arab / Iranian The devastating war that shaped Nazli's childhood Celebrating Nowruz One Kofte that can serve 20 people (with a chicken inside!) Memories of her mother preparing a meal from the floor
How to Contact Nazli Bashi of Parionazi Website: www.parionazi.com
Instagram: instagram.com/parionazi
Pinterest: pinterest.com/nazpar
Recipes Associated With This Episode
Lamb and Lentil Kofta
Pin This Episode
More About The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
Please Rate or Review The Podcast The Storied Recipe is more than a podcast. It is a community of curious, thoughtful individuals that love food, culture, and people. I depend on the community for feedback and the growth of the podcast. If you enjoyed this episode, would you please consider sending it to a friend or family member?
Also, every review helps new listeners find the podcast. They mean so, so much to me personally. With all the different devices and podcast players out there, it can be a little tricky to figure out how to figure out how to leave one. If you click on this link, it will automatically detect your device and show you how to easily leave a review!! Thanks so much! lovethepodcast.com/thestoriedrecipe.
The Storied Recipe Podcast Website: www.TheStoriedRecipe.com
The Storied Recipe on Instagram: @thestoriedrecipe.podcast
The Storied Recipe on Pinterest: @thestoriedrecipe
Get Recipe and Episode Updates Every Friday: Subscribe to the newsletter
When Cheryl, an engineer by profession and also the blogger behind Bakes by Brown Sugar, and contestant on Great American Bakeoff Season 4, contacted me, it was the words she wrote about her mother that made me set up an interview as quickly as possible. Several years after moving to Portland, OR in the 1940’s, Cheryl’s mother was a single parent of 7 kids, a self-employed seamstress, raising Cheryl, the baby of the family, all while also helping raise her grandkids. Cheryl writes, “Despite the poverty, mom always cooked amazing food with the simplest tools. I know her love was expressed in the food that she made and shared.” Thrilled to welcome Cheryl to the podcast and to share her mother’s deceptively simple Kentucky Butter Cake, so good it’s worth burning your fingers to get the first syrup-soaked piece.
Listen to Cheryl Now
Highlights of this Episode
Growing up only 2 years older than your niece Cheryl's mom's first sick day in 20 years How Cheryl's mom primed her to be the first in her family to graduate college Why engineers and mathematicians make the best bakers The Great American Bakeoff A cake in a suitcase Self-doubt and trusting the process Why room temperature eggs matter and the best trick for warming them
How to Contact Cheryl Norris of Bakes By Brown Sugar Website: www.bakesbybrownsugar.com
Facebook: facebook.com/bakesbybrownsugar
Instagram: instagram.com/bakesbybrownsugar
Pinterest: pinterest.com/bakesbybrownsugar Recipes Associated With This Episode Kentucky Butter Cake
This easy dump-and-mix cake is rich and a little lighter than a pound cake. A sugar syrup creates a crumbly, melt-in-your mouth crust around every slice.
Born and raised in the diverse city of Bombay (Mumbai), India, Karthika later moved to the US. At the time Karthika’s beloved mother fell ill several years ago, Karthika was experiencing a personal renaissance as she transitioned from a career in computer science to photography. When Karthika traveled back to India to care for her mother, she entered a period of self-reflection and out of this search for identity was born her enlightening podcast and captivating website, both named “Culturally Ours”. Karthika touches on all of these things in this episode, but especially on memories of her mother, with whom Karthika shared the calm, peaceful morning hours for years and years. During these peaceful hours morning hours, Karthika’s mom cooked, Karthika studied, and they both drank from a bottomless pot of chai masala. Could a memory be any sweeter?
Listen to Karthika Now
Highlights of This Episode
Bombay/Mumbai A childhood in the diverse financial capital of India Just Karthika and Mom Disliking cooking The birth of a podcast ("Culturally Ours") Chai Masala - Methods and Memories Why milk is a sacred offering in Hinduism
How to Connect with Karthika Gupta and Her Podcast/Website "Culturally Ours" The Culturally Ours Website: CulturallyOurs.com
Culturally Ours on Instagram: @culturallyours
Culturally Ours on Apple Podcasts: The Culturally Ours Podcast
Karthika's Photography Website: KarthikaGupta.com
Karthika's Photography on Instagram: @karthikagupta Recipes Associated With This Episode How To Make Chai Masala
Selina has this special gift - the ability to transport others to a different time and place. After a career in economics, Selina took this genius and turned it into a life. She bought a very old place on a river in a remote corner of France (not unlike the place in Switzerland where she grew up.) There, she invites those wearied with the pace of the outside world to culinary retreats. Selina teaches her guests to reconnect to not only the food they eat, but also the pleasure of cooking.
Selina first discovered this as a child, when she told tall tales that enthralled her family. Later, in college, Selina led her friends into elegant worlds by throwing glamorous elaborate dinner parties where fancy dress was required. All of us who follow Selina on Instagram are captivated by her gift, and we’ve wondered after reading her poetic, storytelling captions - is this a fairy tale or is this real life? I’m here to say, Selina is very much a real person - a real, rooted, well-rounded person - with an extraordinary gift.
Listen to Selina Now
Highlights of This Episode
A large house on a wall of an old town by a river in France Culinary retreats to rediscover the pleasure of cooking Branding: When art imitates life imitates art Childhood on a Swiss Farm Why Grandmother distanced herself from a German heritage Owning decisions / Letting things happen The soul of a place and "stirring well" A no-bake chocolate cake that is... everything
How to Connect with Selina Website: Les Poisson Chats
Instagram: @lespoissonchats
Selina's Culinary Workshops: L’Art de Bien Manger Recipes Associated With The "From France, Where the Air is Full of Lilac Scent" Episode Kalter Hund - A German No Bake Layered Chocolate Cake
When Anela Malik posted an honest, fair, nuanced review of a local restaurant that departed a little bit from the narrative repeated in most outlets, I thought: “I want to hear more from this woman.” Anela makes that easy by sharing freely about her sourdough baking, her workout regimen, bright red wedding dress, cats, AND her takes on how to support marginalized populations when we go out to eat. I was fascinated by her tagline, “Food is political”, because frankly, I wasn’t even sure what that meant. So, I reached out to hear from Anela about all about her dad, a resourceful and talented cook, cooking competitions with her siblings, her experiences living as an Expat in the Middle East that were the catalyst to start her blog, her “maximalist” but simple approach to cooking, and of course: this intriguing statement: “Food is political.” Thrilled to welcome Anela to the show today.
Listen to Anela Now
Highlights of This Episode
Food blogging as a vehicle for advocacy "The best stories I've encountered have had to do with food" What does it mean: "Food is political"? A dad who shared his affection through food Food can be simple, but still flavorful A food "maximalist" The symbolism of fried chicken Staying fit as a food blogger
How to Connect with Anela
Website: Feed the Malik
Instagram: @FeedTheMalik
Facebook: www.facebook.com/FeedtheMalik/
Other Resources Mentioned in the Podcast Michael Twitty: "The Cooking Gene: A Journey Through African American Culinary History in the U.S."
Alice Williams and Caroline Randall Williams: "Soul Food Love: Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family : A Cookbook"
Recipes Associated With The "Food is Political" Episode
Maximalist Mushroom Toast
UPDATE: Follow-Up Interview with Anela, July 2021 I caught up again with Anela more than a year after this initial interview. In this time, FeedTheMalik went viral, Anela quit her job, and National Geographic tagged her to write a book about the Black contribution to American Cuisine!! Tune in here:
Roti Chanai was a revelation to me - a simple bread dough is formed into balls, stretched very thinly, scrunched, spiraled, and reflattened. After being coated in ghee every step of the way, the flat bread is then fried in more ghee. Finally, the hot, crispy, buttery layers are pulled apart and eaten. While new to me, this bread represents stability and family and love and home to my guest Shakila. The bread connects her the multi-cultural family that somehow made living together on one compound work in Singapore. The bread follows her to England and eventually the U.S. and finally, it was this bread that brought Shakila’s American son back to his Singaporean roots. If any of us ever doubted the power of food, this episode will convince us that food is family, love, and memories.
Listen to Shakila Now
Highlights of This Episode
A mother to 4 before the age of 16 "They all cooked all the time." A wedding reception for 700 people - and the surprising cooks An extended, multi-cultural family living together on a compound in Singapore The bread that took Shakila full circle "Everything that came out of her kitchen was made with love. And I could taste it." How to make Roti Canai (Roti Paratha)
How To Find and Follow Shakila Majid Instagram: instagram.com/adventuresinflour Recipes Associated With The "Every 100 Kilometers in India" Episode Paratha Roti Recipe
Last Wednesday, I hopped on the phone with Turner and Ariane, co-owners of Vegetable and Butcher, a prepared meal delivery service with a focus on plant forward foods for intentional eaters. At every turn of our conversation, I was surprised and delighted by how deeply personal these business owners were willing to be with me - so quick to show their human sides and vulnerabilities about business ownership in this current crisis. They particularly struck a sympathetic chord in me when they shared how difficult it is to make decisions that MUST be made immediately while knowing that the information at hand is insufficient. And when I asked them to share a particularly gut-wrenching decision, their response astounded me and earned my deep respect. About the Carryout in COVID Series Of all the conflicting information we’re receiving these days, I’m having the most difficulty reconciling the call to support small, local businesses with the command to stay home as much as possible. Can I support small restaurants without contributing to the spread of the virus? I felt the best way to answer this question was to hear the stories of businesses in crisis and ask THEM my questions. A variety of guests including owners, farmers, and journalists, are participating in this series, so make sure you check back to get a new perspective each day.
Listen to Turner and Ariane Now
Highlights of This Episode
How their need led to their mission Returning loyalty and support to their employees in this crisis Why a delivery business needs customer support more than ever Working with customers to ease financial concerns The contactless delivery process Why PTO for all employees Donating meals to GW Hospital and participating in the community
How to Connect with Vegetable + Butcher Website: www.vegetableandbutcher.com
Instagram: @vegetableandbutcher
Email: hello@vegetableandbutcher.com
Facebook: facebook.com/vegetableandbutcher/
Information for Number 1 Sons, mentioned in this episode (as well as in Fresh Farm's Episode)
Website: number1sons.com
I reached out to Fresh Farm for this series because, as the host to 30 farmer’s markets in the DC Metro area featuring the work of 240 producers, I knew Fresh Farm would have a unique perspective on the struggles of both vendors and consumers during this crisis. What I did NOT know, but was absolutely THRILLED to learn about, is the number of meaningful programs Fresh Farm has in place to ensure access to fresh, nutritious food for underserved populations in DC. My regular listeners know that, as a mother of 4, I highly value time in the kitchen with my children. Therefore, I was personally MOST excited about their foodprints program in DC public schools bringing both food and food education to kids and parents. Thrilled to share this and so much more with you in Fresh Farm’s information packed interview. Here’s Molly Scalise, director of communications.
Listen to Molly Now
About the Carryout in COVID Series Of all the conflicting information we’re receiving these days, I’m having the most difficulty reconciling the call to support small, local businesses with the command to stay home as much as possible. Can I support small restaurants without contributing to the spread of the virus? I felt the best way to answer this question was to hear the stories of businesses in crisis and ask THEM my questions. A variety of guests including owners, farmers, and journalists, are participating in this series, so make sure you check back to get a new perspective each day. Highlights of This Episode
30 markets/240 producers Kids/parents in 15 public schools receiving fresh frood and education Connecting local, fresh food to the underserved SNAP/WIC matching donations Biggest challenge in COVID - not what I expected!
How to Connect with Fresh Farm Website: freshfarm.org
Facebook: facebook.com/freshfarmdc
Instagram: @freshfarmdc
Information for Number 1 Sons, mentioned in this episode
Website: number1sons.com
As I listened back to my interview with Josh, it slowly dawned on me why I enjoyed it so much. He’s kind of like that "movie Dad". Everyone in the neighborhood goes to him for advice because he’ll tell it to you straight, but he also gives a lot of hope, and you walk away knowing just what to do next. After 20 years running operations for high end restaurants, celebrity-chef driven ventures, and national corporations, Josh has made a career of helping owners and chefs be THEIR best. He now moderates a facebook group giving free advice to over 6000 owners, he runs an online community sharing more advice, and has recently launched an app aimed at helping the hospitality community recover when this crisis is over. After a heavy week, I’m thrilled to share his sage, comforting words with us today. Thanks again to Josh for helping me personally to gain clarity in my confusion, but also for helping this industry that so many of us depend on, whether we know it or not.
Listen to Josh Now
About the Carryout in COVID Series Of all the conflicting information we’re receiving these days, I’m having the most difficulty reconciling the call to support small, local businesses with the command to stay home as much as possible. Can I support small restaurants without contributing to the spread of the virus? I felt the best way to answer this question was to hear the stories of businesses in crisis and ask THEM my questions. A variety of guests including owners, farmers, and journalists, are participating in this series, so make sure you check back to get a new perspective each day. Highlights of This Episode
Josh's wide-ranging career in the industry Why this industry was equipped to pivot quickly "Small business is too big to fail." The safety of carryout/delivery vs. grocery store during Coronavirus Great tips on what to ask your local restaurants
How To Find the Course App COURSE® is the first (and only) restaurant recommendation app fueled by your own private reviews & artificial intelligence for a truly unique experience. Website: www.trycourseapp.com How to Connect with Josh Facebook: Josh Sapienza on Facebook
LinkedIn: Josh Sapienza on LinkedIn
Hospitality Helpline Website: www.hospitalityhelpline.com
Facebook Restaurant Owners Group: Restaurant and Bar Owners, Operators, and Managers
Between Thursday of one week and Tuesday of the following week, Emma Jagoz, owner and farmer at Moon Valley Farms, completely pivoted her business. One week 100% of her produce was serving the best restaurants in the Baltimore, DC, and Frederick areas. By the next week, she had opened her CSA early to provide fresh, safe food to her local community AND, by partnering with local organizations, she was also supplying shares to out-of-work restaurant workers. If this sounds amazing to you, as it did to me, consider that with 2 kids under the age of 2, Emma started this farm in her parents backyard, growing it over the last 9 years to serve up to 100 local restaurants and 250 CSA members. Emma makes a habit of doing great things… and the best thing, is that she invites us to do them with her.
Listen to Emma Now
About the Carryout in COVID Series Of all the conflicting information we’re receiving these days, I’m having the most difficulty reconciling the call to support small, local businesses with the command to stay home as much as possible. Can I support small restaurants without contributing to the spread of the virus? I felt the best way to answer this question was to hear the stories of businesses in crisis and ask THEM my questions. A variety of guests including owners, farmers, and journalists, are participating in this series, so make sure you check back to get a new perspective each day. Highlights of This Episode
Starting with 2 children 2 and under From a backyard plot to serving 100 restaurants and 250 CSA members All injustice boils down to food access Pivoting over a weekend from 100% restaurant sales to open the CSA early New procedures to keep employees and customers safe Partnering with her community and organizations to provide shares to out-of-work restaurant workers
How To Find and Follow Fish Scale Restaurant Website: Moon Valley Farm
Instagram: @moonvalleyfarm
Facebook: www.facebook.com/moonvalleybaltimore How to Find and Support Emma's Partners in Providing Fresh Food to Out-of-Work Restaurant Workers Friends and Family Meal DC: www.friendsandfamilymeal.com
Friends and Family Meal on Instagram: @friendsandfamilymeal
Woodberry Kitchen Website: www.woodberrykitchen.com
Woodberry Kitchen on Instagram: @woodberrykitchen How to Find Meghan Bakes Cookies Thanks to Meghan for connecting me to Moon Valley Farms and for brightening my days with her beautiful designs!!!
"Eating is complicated right now." What does it say about our current state of affairs that I felt dangerously close to tears at this simple, validating statement from today's guest, Howie Kahn? For 20 years, the hospitality community gave journalist, author, and podcaster Howie Kahn delicious food, career success (you know, just a podcast that hit #1 on the food charts in iTunes), friendships, and even a wife. When this crisis hit, Howie and his wife knew it was time to support the people and restaurants that had given them so much. So Howie started an emergency podcast titled Takeaway Only. Every day, he is telling the stories of not only an industry in crisis, but a community that has mobilized to do truly noble and heroic work. From his knowledge of the industry that is as wide as it is deep, Howie provided me with exactly the clarity that I sought. He gives all of us clear, actionable advice when evaluating our food choices. About the Carryout in COVID Series Of all the conflicting information we’re receiving these days, I’m having the most difficulty reconciling the call to support small, local businesses with the command to stay home as much as possible. Can I support small restaurants without contributing to the spread of the virus? I felt the best way to answer this question was to hear the stories of businesses in crisis and ask THEM my questions. A variety of guests including owners, farmers, and journalists, are participating in this series, so make sure you check back to get a new perspective each day.
Listen to Howie Now
Highlights of This Episode
The impact the hospitality industry has had on Howie What's happening with 12-15 million restaurant workers? The importance of communication between restaurants and guests right now "Food is complicated right now" - How to evaluate our choices Howie's latest emergency podcast "Takeaway Only" Some of the inspiring, noble, heroic work restaurant owners are doing The importance and the work of being a listener
How to Listen to Howie's Current Emergency Podcast "Takeaway Only" Listen to Howie's Emergency Podcast: Takeaway Only
Follow Howie Khan on Instagram: @howiekahn
Follow Howie's podcast production company on Instagram: Freetime Podcasts
Learn more about Howie's podcast production company: Freetime Media
Today, I want to introduce you to Brandon, who exudes hospitality, and his DC restaurant FishScale, which has 95 reviews and 5 stars on google. It’s not only Brandon, whose hard work is threatened by this crisis, but that of his entire family, who have sacrificed collectively to turn a concept and a conviction into a brick-and-mortar reality. If you're feeling a little - or more than a little - overwhelmed by this crisis, I invite you to listen to Brandon. Even as his dream and livelihood are threatened, he found a way to make me smile, relax, and find a little faith. No wonder his customers love him! About the Carryout in COVID Series Of all the conflicting information we’re receiving these days, I’m having the most difficulty reconciling the call to support small, local businesses with the command to stay home as much as possible. Can I support small restaurants without contributing to the spread of the virus? I felt the best way to answer this question was to hear the stories of businesses in crisis and ask THEM my questions. A variety of guests including owners, farmers, and journalists, are participating in this series, so make sure you check back to get a new perspective each day.
Listen to Brandon Now
Highlights of This Episode
Humble beginnings from a family cookout From a dream to a reality The sacrifices of an entire family How Brandon is keeping his customers safe The good Brandon sees in this What sets FishScale apart How to help
How To Find and Follow Fish Scale Restaurant Address: 637 Florida Ave NW, Washington, DC 20001
Website: FishScale Restaurant
Instagram: @wearefishscale
Facebook: www.facebook.com/wearefishscale
Twitter: @eatfishscaledc
Pradeep, my guest for Episode 022 "Every 100 Kilometers in India", is a trained medical doctor that teaches pharmacology in Mangalore, India by day and photographs for restaurants in his spare time . When I listened back to my interview with him, all I could think was how ignorant I sounded regarding the food, geography, and culture in India - and how patient he was with my many questions! But really, curiosity is the heart of this podcast - we can’t know about other cultures or bear witness to the lives of others without simply asking questions. Pradeep taught me something Indians say about their own country: “Every 100km, different food, different people, different culture.” I’m so thrilled today to share a little bit about the people, culture, and food that have shaped Pradeep.
Listen to Pradeep Now
Highlights of This Episode
Mangalore, India Growing spices "Food is religion" Efficiency tricks from Indian kitchens Roti vs. Naan A mother to admire Stuffed Brinjal Curry
How To Find and Follow Pradeep Javedar Website: Pradeep's Website
Instagram: instagram.com/distilledstills
Facebook: www.facebook.com/distilledstills Recipes Associated With The "Every 100 Kilometers in India" Episode Stuffed Brinjal Curry
Tina Zaccardi, winner of The Great American Bakeoff Season 4 inspires me in two ways. First, she reminds us that everything takes time. On the other hand, as an amateur baker who never attended culinary or pastry school, she also reminds us that time IS sufficient to master any craft. Second, what I love most about Tina and her Nana’s child-friendly sprinkle cookies, is that Tina’s success (and this recipe) were ultimately motivated by the simple but lofty motive of baking delicious things to make others happy. And it’s nice to know that’s enough.
Listen to Tina Now
Highlights of This Episode
Making Sprinkle Cookies when home sick All the Bronx grandparents driving to Westchester The long, rewarding path of self-education and taking risks Behind the scenes in the tent The moment she won
How To Find and Follow Tina Zaccardi Website: www.tinazaccardi.com/
Instagram: @theitaliancookie
Facebook: www.facebook.com/tinazaccardibakes/ Recipes Associated With The "Great American Bakeoff Winner Tina Zaccardi" Episode Anginetti Cookies (Italian Sprinkle Cookies)
“Enchanting” is the word for Claire-Marie’s laughing voice, the French Countryside she was raised in, where castles are as common as mushrooms, and the incredibly light, crispy, golden French pastries made ONLY by the people in her very specific region of France to celebrate a mid-Lent carnival that no one else in the world even knows about. However, as Claire explains, pain touches every person of every generation, even those living in the Valley of Kings. The truly beautiful and timely part of this episode is that Claire sets before us an example of redeeming our own pain with empathy, forgiveness, and making things easier for those in our care. I am just thrilled to introduce you to Claire-Marie today!!
Listen to Claire-Marie Now
Highlights of This Episode
Claire-Marie's unique storytelling ability Being the eldest of 8 on a self-sufficient farm Claire-Marie's food phobias as a child The significance of our relationship with food Stories from the French Countryside A mid-Lent French celebration Russeroles (similar to Bugnes Lyonnaise - a French fried dough) Falling in love and moving to Ireland
Recipes Associated With The "Tales From the French Countryside" Episode
Russeroles (Similar to Bugnes Lyonnaises)
How To Find and Follow Claire-Marie Instagram: @clairemariecuisine
I know you fell in love with compassionate, confident, and humble Murielle AND the stories she shared in the episode I released Wednesday, “From Sunny Africa to Snowy Canada”. There was one portion of our conversation that I believed was too interesting and important to edit down into that episode, so I’m releasing it right here, right now as a bonus episode. Murielle shares the reasons she chose veganism, how this choice has affected her and her family, and candidly discusses the struggles and benefits of that choice. As a carnivore, I found plenty to challenge me, to research further, and even to which I could relate.
Listen to Murielle Now
Highlights of This Episode
Why she chose veganism Her family's different responses to her choice Some common ethical questions Some common nutritional questions Struggles and benefits Phases of Veganism
Recipes Associated With This "Going Vegan" Episode Vegan Shuba
Shuba is a colorful, delicate, flavorful, layered salad featuring flavors of seafood and cooked, shredded vegetables commonly made in Russia or Ukraine. How To Contact Murielle Email: muriellebanackissa@gmail.com
Website: www.muriellebanackissa.com
YouTube: Murielle Banackissa
Facebook: www.facebook.com/murielle.banackissa
Instagram: @muriellebanackissa These are some resources suggested by Murielle for those considering Veganism In the interest of transparency, I want to be very clear that I am an omnivore. I don't want people to come back to my blog and see recipes including meat and feel that I mislead them. I believe it is important for all of us to consider how we steward the resources in our care, so I want to listen and carefully consider all perspectives on how best to do that. It is in that spirit that I am sharing these resources from Murielle. I have not personally reviewed all of them. Documentaries - Earthlings (the documentary that made me go vegan) - Cowspiracy (on Netflix) - Best Speech you will Ever Hear - Gary Yourofsky: https://www.youtube.com/watch?v=es6U00LMmC4 - Game Changers (on Netflix) - Land of Hope and Glory: https://www.landofhopeandglory.org/
Books - How Not to Die by Dr. Michael Greger (about the health aspect of veganism) - Eating Animals by Jonathan Safran Foer (about the ethical & environmental aspect of veganism)
YouTubers, Podcasters & Activists - Earthling Ed: https://www.youtube.com/channel/UCVRrGAcUc7cblUzOhI1KfFg - Mic the Vegan: https://www.youtube.com/channel/UCGJq0eQZoFSwgcqgxIE9MHw - Colleen Patrick Goudreau’s Podcast, Food for Thought, available on Apple Podcast, Stitcher & Spotify
My Favorite Vegan Bloggers - Lauren Toyota (Hot For Food): https://www.hotforfoodblog.com/ - Richa Hingle (Vegan Richa): https://www.veganricha.com/ - Laura Wright (The First Mess): https://thefirstmess.com/ - Alexandra Daum (Occasionally Eggs): https://www.occasionallyeggs.com/ ** I am not sure if she is 100% vegan but most of her recipes are - Natalie (Feasting on Fruit): https://www.feastingonfruit.com/
Murielle is one of those people that redeem social media for me. When I first found her account, she was so warm in welcoming me to the food photography community, she even generously agreed to take time to get on the phone with me to talk about her experiences as a brand photographer and recipe developer. That conversation was pivotal in my decision to go in a different direction and start this podcast. As I saw Murielle post about her childhood in Congo, her transition to Canada, being vegan, and the love and admiration she has for her mother, I knew I wanted to have her on as a podcast guest. Given the limited knowledge that I had of her life experience, I was shocked when she sent over neither a Congolese or Canadian dish. Instead, I received a recipe for Vegan Shuba - a version of a classic Ukranian dish! Quick note before we begin - this episode will focus on her story and this dish and Friday I’ll be releasing an episode that is solely our conversation about veganism. I’m equally excited to share BOTH of these episodes!
Listen to Murielle Now
Highlights of This Episode
Life and food in Congo Murielle's transition to Canada Her journey to self-acceptance as a woman of color Living in a bilingual city Murielle's amazing mother Grocery shopping with her mother Becoming a food photographer
Recipes Associated With This Episode Vegan Shuba How To Contact Murielle Email: muriellebanackissa@gmail.com
Website: www.muriellebanackissa.com
YouTube: Murielle Banackissa
Facebook: www.facebook.com/murielle.banackissa
Instagram: @muriellebanackissa
For Lauren and her sister Jenny, Purim is about two things: hamantaschen and remembering their mother, Maxine. Every year without fail, these two sisters gather to carry on their mother’s tradition of making hundreds of Hamantaschen to share with their expectant, grateful children and community. And I can see why their children and neighbors treasure this tradition - these soft, flaky, triangular cookies are three bites of perfectly balanced crust and sweet (but not too sweet!) filling.
Listen to Lauren Now
Highlights of This Episode
Maxine's adventurous, inclusive approach to food What Lauren did when other kids were coloring The annual Hamantaschen-making tradition The one time Lauren made hamantaschen in July Who eats all these hamantaschen? Food = stability for kids
Recipes Associated With The "Hamantaschen for Purim" Episode Best Hamantaschen Recipe How To Contact Lauren - Cake Maker, Food Stylist, Food Photographer, Caterer Email: aspenstreetcakes@yahoo.com
Website: www.aspenstreetcakes.com
Facebook: www.facebook.com/aspenstreetcakes/
Instagram: @laurenkandelc
An American-born Ukranian named Lydia reached out to me in December. She wrote , “I love the concept of this podcast. Our memories are so tied up with food. I found my entire family in a Ukranian village. When I turned around, there on the table were the same foods I had grown up eating.” I was immediately intrigued and wanted to hear more of this story. As Lydia shared this beautiful story centered around Varenyky (otherwise known as pierogies), I learned why she is so very proud to call herself Piotr’s Granddaughter. I also came to understand how proud Piotr would be of his granddaughter Lydia.
Listen to Lydia Now
Highlights of This Episode
Verynyky/Pierogis Why Lydia keeps a piece of coal on her kitchen windowsill Working in Ukraine after the wall fell Finding long-lost family Trading shots of homemade vodka with a dying woman Lessons for adoptive families
Recipes Associated With The "I am Piotr's Granddaughter" Episode Ukranian Verynyky Recipe (Pierogis) Other Related Episodes Lydia and I connected through one of the most FUN episodes of the podcast ever - the Boiled Christmas Pudding episode with Robert and Lisa Steward. Click here to listen to Episode 010 "The Making of the Annual Boiled Christmas Pudding"
Around this time last year, I first learned of semla. These fragrant, airy spiced buns are stuffed with hidden pockets of almond paste or jam and piled high with whipped cream. They are made only one season out of the year - to celebrate Fat Tuesday. The Swedish and the Finnish each have their own slightly different versions of semla. Who better to teach us about both than a Finnish chef trained in Stockholm, Sweden? Chef Mikko Kosonen owns the DC restaurant Mikko Nordic Fine Food, which just happens to have 134 reviews and 5 stars on google. Among other clients, Chef Mikko caters for the Finnish and Swedish embassies. For the second year running, Chef Mikko is running a competition to see which semla sells the best. I’m thrilled that Mikko took the time to explain to me the finer points of semla as well as his dogged journey towards becoming a successful, highly sought after chef.
Listen to Chef Mikko Now
Highlights of This Episode
Swedish vs. Finnish Semla How a childhood in the Finnish countryside led him to a career as a chef The cuisines in different regions of Finland The effects of climate change on Finnish cooking Shrove Tuesday traditions in Finland Chef's best tips on making semla
Recipes Associated With The "Chef Mikko and His Fat Tuesday Semla Competition" Episode Semla Recipe How To Find Chef Mikko Website: www.chefmikko.com
Facebook: facebook.com/ChefMikkoCatering/
Instagram: @chefmikko
If there was ever a “tried and true” recipe, consider that Seth Greenberg and his dad have been baking for over a combined 80 years at their iconic NYC Bakery! For this Valentine’s episode, Seth and his girlfriend Corinna come on to share a nostalgic classic cookie dough used for jam thumbprints, Valentine’s heart cookies, as well as chocolate-dipped cookies. They also teach us lessons from Seth’s dad, who set up shop in New York after World War II. For 50 years he provided residents with baked goods for their most cherished events and life lessons to Seth. What an honor to have Seth and Corinna on today!
Listen to Seth and Corinna Now
Highlights of This Episode
How WWII and the US Army launched the career of Seth's dad The artisan who handcrafted over 2 MILLION "schnecken" Seth's first job in the bakery What Seth learned from the employees at his dad's story The evolution of rent, costs, and running a business in NYC The importance of quality ingredients in baked goods Tips from a master baker on making sugar cookies
Recipes Associated With The "Lessons From An Iconic NYC Bakery" Episode Valentine's Day Sugar Cookies How To Find Seth Greenberg, Just Desserts Website: www.sethgreenbergsjustdesserts.com/
Facebook: www.facebook.com/Seth-Greenbergs-Just-Desserts/
Instagram: @bakegreenbergny
I had momentary misgivings when Suwanee Lennon, an Instagram friend but otherwise a stranger, invited me to a small gathering at her friend’s house. I arrived to tables full of Thai food and welcoming people who convinced me eat spicy chicken feet! But what was far more memorable about that day were the stories I heard. I soon learned that these friends, or sisters as they called themselves, that had so generously welcomed me into their midst, were all raised together in a leprosy camp. I sat in awe of the gentleness, compassion, resilience, and most of all - the good humor - of these women. Today, Suwanee has graciously agreed to share not just her stories, but these qualities, with all of us.
Listen to Suwanee Now
Highlights of This Episode Truthfully, I usually write bullet points for this section, but today I'm going to share a personal epiphany I experienced when Suwanee spoke. I noticed at one point that she continually said, "We had leprosy.... WE had leprosy." Suwanee has not had the disease of leprosy in her body one day of her life. Yet she identified so strongly with her aunt and uncle and ALL the "aunties and uncles" in the family. So she chose to say, both then and now, "WE had leprosy." To me, that shows that Suwanee's heart is compassionate straight down to its core. So many other people, and I fear I would be included, would distance themselves from a disease that disfigured. In fact, Suwanee grew up in a community gated from the rest of the world. Society feared lepers. Others wanted nothing to do with then. But not Suwanee. To this day, Suwanee proudly says, "WE had leprosy."
If I had to share bullet points, they would include:
Learning about Suwanee's 3 loving mothers Her uncle's courage and dignity What survivor's eat Why Suwanee was no longer safe in her community The impact of world cuisine's on Suwanee's cooking A trip back to Thailand that took Suwanee full circle
Recipes Associated With This Episode Spicy Ramen Noodles Recipe How To Find Suwanee Lennon Website: www.simplysuwanee.com
Facebook: www.facebook.com/simplysuwanee/
Instagram: @simply.suwanee
Welcome to another bonus episode! In these episodes, I don’t get to try a new recipe. However, I DO get to dig a little deeper into a topic raised in a regular episode. Earlier this week, I released an interview featuring Emily Ho. In it, we discussed her family’s Sticky Rice Cake. This cake, otherwise known as Nian Gao, is traditionally eaten for Chinese New Year. I was so intrigued by the things we discussed, I reached out to an acquaintance of mine named Huilan. I asked her to teach me more about the beliefs and traditions surrounding the New Year - including, of course, favorite celebratory foods.
Listen to Emily Now
Highlights of this Episode Being an adult 3rd culture kid
Buddhism, Taoism, Folk Religion, and Communism
Prep, NYE, and a 14-day celebration
The Red Envelopes
Favorite foods by province
Preventing in-law battles
Are fortune cookies authentic Chinese food? Another Episode Related to this Bonus Episode Episode 013, Sticky Rice Cake for the Chinese New Year Recipes Associated with This Episode Glutinous Rice Cake Recipe
More From The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
If you're looking for a one-on-one food photography mentor, you can apply here.
I’m so happy to welcome Emily Ho, university student, food blogger, and a recent Saveur Blog Award winner of the Editor’s Choice for Best Food Instagram. Emily reached out to me to share her family’s glutinous rice cake recipe. This cake is traditionally eaten for the Chinese New Year, which just happens to be this Saturday, January 25th. I learned so much in this interview about this cake and other traditional Chinese flavors and confectionaries, the history of Taiwan, and Emily’s experiences.
Listen to Emily Now
Highlights of this Episode The ideal texture of a sticky rice cake
The idiom "Nian Gao"
Her family's migration from China to Taiwan to LA
What does it mean to be born in the Year of the Rat (or the Rabbit)?
What are sweet red beans?
Emily's favorite bakes for Chinese New Year Contact Information for Saveur Blog Award Winner Emily Ho of A Short Girl's Feast Website: www.ashortgirlsfeast.com
Instagram: https://www.instagram.com/ashortgirlsfeast/
Facebook: https://www.facebook.com/ashortgirlsfeast/
Pinterest: https://www.pinterest.com/ashortgirlsfeast/ Recipes Related to the Sticky Rice Cake Episode Glutinous Rice Cake
This very smooth, chewy, dense, milky cake is slightly sweet, easy to chew, and is a blank canvas for any stir in or topping you choose.
More From The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking.
Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.
I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here.
If you're looking for a one-on-one food photography mentor, you can apply here.
Today I’m so honored to introduce you to a new friend of mine, Dora Hurley, as she tells us about a very cheap, very simple but very delicious Hungarian “Friday Meal” which served both religious and practical purposes. I also talk to Dora about her migration to Ireland from Hungary and the contrast between living and eating on “the continent”, as Dora calls it, and a tiny island nation, where she and her husband raise their 3 boys.
Listen to Dora Now
Highlights of this Episode Religious and practical reasons for this "Friday meal"
Food deprivation, food security, and food as currency
A kitchen nook the size of an Ikea desk
THE Schnapps
How Dora's grandmother worked 2 jobs and still made her feel like the center of her world
Quitting an advertising job to waitress in Ireland
Life and food on "The Continent" vs. Life and food on the island of Ireland
Becoming a goal crusher
Recipes Associated with The Hungarian "Friday Meal" Episode Chunky Potato Soup This chunky potato soup recipe proves that simple ingredients plus good technique always make a delicious meal. By making this recipe, you'll also learn a technique to make any soup with whatever you have leftover in the fridge and pantry. After you try this recipe, you'll be able to make your own Friday meal!
Poppy Seed Bread Pudding Although slightly sweet, this Poppy Seed Bread Pudding is considered less a dessert and more a hearty accompaniment to a simple soup.
Contact Information for Dora Hurley Website: www.dorahurley.com
Facebook: https://www.facebook.com/dorahurleyphotography/
Instagram: https://www.instagram.com/dorahurleyphotography/
I do hope you've had a chance to fall in love with Tilda's very British self-deprecating humor, her Nanny, and her patience with my questions about food culture already! If you haven't gotten a chance to hear Episode 011, Nanny's Syrup Sponge Pudding, take a listen. You'll love it! This episode is a continuation of the conversation, but a little less cut and a little more free-wheeling. Essentially, as I read Jane Austen novels and watched The Crown and the Great British Baking Show at home here in American, I've generated some stereotypes and questions about British food culture that I was so curious to explore. In this episode, Tilda patiently answers my questions with detail and good humor. It was a fun chat! I think you'll enjoy the episode's less edited feel, also. I'm often fitting as much as 2 hours of conversation into 45 minutes, but in this case, I mostly just released the discussion as it happened. Thanks again to Tilda and please enjoy the episode!!!
Listen to Tilda Now
Highlights of this episode: Is teatime a real thing and what do Brits eat for tea?
Identifying as "British" instead of "English"
Great British Baking Show: The application process Tilda's interview with John Whaite Are they really that nice?
Bonfire Night
Rosewater, clotted cream, and other common GBBO ingredients More about Tilda: After years as a journalist for a British lifestyle magazine, Tilda recently went freelance and now researches, writes about, and photographs food for many publications. You can view more of Tilda's work here: https://www.matildabourne.co.uk/
Tilda references an interview with John Whaite in this bonus episode and here's a link to that article: https://www.matildabourne.co.uk/editorial/john-whaite-interview-for-the-cake-amp-bake-show-october-2018 Recipes Associated With Bonus Episode 011, Nanny's Syrup Sponge Pudding: Find the Golden Syrup Pudding recipe (plus lots more images) right here.
Other Episodes Related to this one: The Storied Recipe Podcast Episode 011, A "Very British" Nanny's Syrup Sponge Pudding
Welcome back from our holiday break! I’m absolutely thrilled to return today with professional food journalist and photographer, Tilda Bourne. In this episode, Tilda shares memories of her generous, savage, “very British” grandmother. We also discuss her Nanny’s recipe for a syrup sponge pudding. One fun fact about Tilda. Although we've never met in person, she's one that convinced me to jump into the podcasting world with both feet!
Listen to Tilda Now
Highlights of this episode: An idyllic childhood
Expectations on city kids vs. rural kids
Becoming a journalist
Nanny. Her life, illness, Britishness, and the island she lived on
Defining (golden) syrup, sponge, and pudding
Tips for making the pudding More about Tilda: After years as a journalist for a British lifestyle magazine, Tilda recently went freelance and now researches, writes about, and photographs food for many publications. You can view more of Tilda's work here: https://www.matildabourne.co.uk/ Recipes Associated With Episode 011, Nanny's Syrup Sponge Pudding: Find the Golden Syrup Pudding recipe (plus lots more images) right here.
In this episode, Robert and Lisa share fond memories and hilarious stories of the annual making of the Boiled Christmas Pudding hosted by Robert's mother and his Aunt Carol. If the holidays are a time for catching up with old friends, laughter, and taking a respite from the drudgery of every day life, this is the ultimate holiday episode. Between high school and college, I spent a gap year in Japan. There I met Robert, truly one of the funniest and fun-loving people I know. After that year, we stayed in touch as he met and married Lisa. They raise their family in Japan. Our families only see each other every 4 or 5 years. However, as you will hear, those times are as joyful and familiar as if we saw one another every day.
Listen to Robert and Lisa Now
Highlights of The Christmas Pudding Episode
A lot of laughter What is a Christmas Pudding anyway?? Memories of stirring the pudding for good luck Interpreting multiple versions of the same recipe More laughter 4 generations born in 4 different nations A non-food Christmas tradition from Robert's family that deeply affected me
Recipes Associated with This Episode On this one occasion, I flexed the rule that podcast guests must share their recipes with our Storied Recipe community. When scheduling our interview, Robert agreed to share. However, when he called his family to get the recipe, they informed him they would prefer to keep it secret. He wanted to honor his family's request and I wanted to respect that. Because the episode was already scheduled and mainly because I REALLY wanted to share Robert's story and humor with listeners of The Storied Recipe, we moved ahead.
Here is a recipe that is somewhat similar to Robert's family's boiled Christmas pudding: Traditional Clootie Dumpling from The Spruce Eats
Several weeks ago, after I posted a photo of my mother and I cooking together, Melissa messaged me to share how much she misses her mom. Melissa lives in Seattle and her mother lives in Ecuador. As a result, they can't be together for many holidays. While the holidays are the hardest for homesickness, Melissa channels her heartache into cooking her favorite Ecuadorian sweets for others. Around Christmas and New Year's, she likes to make a lot of festive Ecuadorian celebration pastries. Naturally, I asked her to share one with you and me. Happily, Melissa obliged by sending over her recipe for Pristinos, a simple Ecuadorian pastry shaped like a crown and deep fried. After I tried the recipe once, we settled in for our interview. Melissa lives on the West Coast and I live on the East Coast and we had never met before. Nevertheless, it felt like talking to an old friend. We sat wrapped in blankets and chatted via Skype for hours.
Listen to Melissa Now
Highlights of the "Festive Ecuadorian Pastries" Episode
Christmas and New Year's in Ecuador Moving from the US to Ecuador at 9 years old Carefree days chewing on sugarcane in Ecuador Processing sugar - an education for me! Living with less Making pristinos in the brick oven studio Frying tips Bartending competitions! The significance of a smile
How to Follow Melissa Sampedro www.MelissaSampedro.com
The World Kitchen Adventures Blog
Instagram: @world_kitchen_adventures Recipes Associated with this Episode Pristinos (Vegan recipe)
On one of our regular Friday afternoon trips to the library, a particular book caught my eye. I first noticed the rich, colorful, and intricately detailed painting on the cover. The title of the book, Grandpa Cacao, was printed over an image of a strong and loving grandfather smiling down at a little girl holding a chocolate bar. After we returned home, I was delighted to read to Grandpa Cacao to my sons. The book is the story of a little girl baking a chocolate cake with her father. Through this act, the child is connected across generations, seasons, and continents to her grandfather in the Ivory Coast. I’m incredibly honored to have as my guest Liz Zunon, the author and illustrator of this beautiful book, as my guest for Episode 008 of The Storied Recipe.
Listen to Liz Now
Highlights of this Episode Liz talks about the little girl in the story and her connection to her Ivorian grandfather
Liz educates us on cacao farming in the Ivory Coast
Why fair trade chocolate?
"Chocolate is not candy" - an explanation
Memories of her eating mother's Gateau de Chocolate and her father's Riz au Gras
Creating a "visual language" to tell a story through illustration
The techniques Liz used to illustrate Grandpa Cacao How to Buy Grandpa Cacao by Liz Zunon published by Bloomsbury Children's Books in May 2019 Buy Grandpa Cacao at Indiebound
Buy Grandpa Cacao on Amazon Other Books Mentioned in This Episode Bedtime for Sweet Creatures by Nikki Grimes and Illustrated by Liz Zunon
As Big as the Sky by Carolyn Rose and Illustrated by Liz Zunon Contact Information for Liz Website: www.lizzunon.com
Facebook: Elizabeth Zunon Illustrator
Instagram: https://www.instagram.com/lizzunon/
Twitter: https://twitter.com/elizabethzunon Recipes Associated with This Episode A Chocolate Celebration Cake Liz developed this recipe specifically for her book. The recipe based on her mother's classic Gateau de Chocolat recipe, but she simplified it for young bakers. Liz also made sure to include melted butter and chocolate, rather than cocoa powder, because she wanted that to recreate that visual when illustrating her beautiful book!
Riz au Gras Liz's dad made this recipe for simple occasions, celebratory occasions, and to woo her mother! This dish is also known as Senegalese rice or Jollof Rice. Although it can be made in many different ways, this is Liz's family's version of this recipe. Liz calls it "an African paella"!
Happy Thanksgiving (a week early!) This week’s episode features Laura Clark, who spent two years in Italy. While there for the holidays, Laura made yeasted potato rolls from an old family recipe she enjoyed with her cousins at childhoold Thanksgivings. While there was pressure making the rolls for an Italian from Naples, home to the best bread in the world, Laura's rolls received rave reviews! Today, she's sharing the recipe for these rolls with us, as well as a classic cranberry tea she also enjoyed at her childhood Thanksgiving table. I especially appreciate that Laura was willing to be vulnerable in this episode about the fact that her time in Italy was both the best and the worst two years of her life, and about the creative awakening it stirred in her.
Listen to Laura Now
Highlights of Episode 007, Thanksgiving In Italy Laura sounds like a Food Network Star discussing her recipes!
Memories of a childhood Thanksgiving in the country
Reminiscing about communication in the 80's. WOAH, have we come a long way!
Laura's journey to Italy
The food in Bologna (!!!!!)
Christmas Markets in Italy
Making a Thanksgiving dinner in Italy
Tips and tricks for the rolls Recipes Associated with This Episode Laura's Yeasted Potato Mini Rolls
Laura's Thanksgiving Tea (aka Cranberry Orange Tea)
After spending over 3 hours on the phone with Lori (don't worry, this episode, like all others, is limited to 45 minutes!), the thing that most struck me about Lori is her unusual ability to both accept life as it is and yet take control of all that she can. It was this ability, along with her grandparents patient teaching of basic cooking skills, that allowed Lori to take over the cooking for her family at the age of 10 - and she loved it. Like her family’s classic beef barbeque recipe, I found Lori’s words to be bold yet comforting and just exactly what I needed. Although cooking is, without a doubt, Lori’s love language, I think this is the episode that will prove most helpful and affirming to listeners that DON’T love cooking. Either way, I believe Lori’s memories and example will help all of us to choose joy.
Listen to Lori Now
Highlights of this Episode Lori's memories of her grandparent's German kitchen - where they fed 11 children!
Why Lori began cooking for her family at the age of 10
How her mother saved the day
Lori's choice to always buy quality meat
Simple, skilled cooking vs. Trendy cooking
How to find more ease in the kitchen
Finding joy in a difficult season Recipes Associated With this Episode Beef BBQ (Hot Beef Sandwiches for a Crowd)
As a very decidedly home baker, I've been a lucky, thankful recipient of many of Dee's baking tips for beginners. When I was making the brown sugar cinnamon bread to prep for Episode 3 of The Storied Recipe, it just did not come out right at all the first time! I reached out to Dee. She looked at the recipe and immediately had 4 or 5 guesses of what I did wrong. I followed all of her tips and, well - you can see the results for yourself. I was absolutely in awe that someone could diagnose my issues
Listen to Dee Now
Hear More From Dee This bonus episode is in association with Episode 005, “Jewish Flavors, The World’s Flavors”. In that episode, I interviewed Dee Frances, otherwise known on social media and the internet as One Sarcastic Baker, about her family’s Iranian, Moroccan, Greek, and Jewish heritage. After editing ruthlessly, that episode was still 47 minutes packed full of stories, education, and inspiration. The one final thing that I felt deserved its own stand-alone episode was Dee’s top tips for all of us home bakers. Find Dee Online www.onesarcasticbaker.com
www.instagram.com/onesarcasticbaker Make Dee's Mother-in-Law's Greek Cheese Pies (Tiropitas) As Dee says, "These pies are from the Greek. They are salty, crispy, and cheesey." The pies hit all the right spots - get the recipe here!!
As today's guest, Dee Frances, and I batted around recipe options for this episode, I was fascinated by the rich heritage she drew from - Iranian, Moroccan, Greek, and Jewish, all in her own family! In this episode, Dee shows us that Jewish cooking is a direct result of the unique history of the Jewish people. It is a blend of the best flavors and techniques that the world offers. As a professional baker and successful blogger, Dee is specially equipped to spread the knowledge and love of Jewish food with us.
Listen to Dee Now
Highlights in this Episode: The amazing story of one person's empathy influencing 5 generations
An equally amazing story of one person turning away from a childhood without empathy and becoming a father full of empathy
Jewish food = The world's food
The unlikely story of an Israeli woman meeting and marrying a man from Utah
How Dee became a professional baker
Tips on making the most crispy, mouth-watering Greek cheese pies (Tiropitas)
Jewish holidays, Jewish baking A Bonus Episode From Dee: Tips for Home Bakers Bonus Episode 003: Tips for Home Bakers from Dee Frances Where You Can Find More of Dee I haven't come across a single person that knows her baking science like Dee knows her baking science. As she shared in the Bonus Episode: Dee's Top Tips for Home Bakers, she truly thrives in helping other bakers troubleshoot, improve, and learn. You'll definitely be doing yourself a favor to follow her!!
Dee's Website: One Sarcastic Baker
Dee's Instagram: https://www.instagram.com/onesarcasticbaker/ Recipes Associated with This Recipe Tiropitas (Greek Cheese Pies with Filo Pastry)
Welcome to The Storied Recipe Halloween Episode! Halloween seemed like a holiday that The Storied Recipe podcast simply had to cover. It's a holiday that contributed so many of our most vivid childhood memories and many were centered on food. After all, the crowning event of the holiday is walking about and begging for food! So, I put out an open call for Halloween Storied Recipes. I received responses from some of the most unexpected guests and the interviews went in three different directions. Here's a little about each guest and what they covered.
Listen to Amie, Beverly, and Brenda Now
Amie's Caramel Popcorn Balls: We begin with Amie’s “wisp of a memory” of making caramel balls with her parents in their 70’s kitchen. I chose to start with Amie because she really distilled Halloween down to one word: “Welcome”. You’ll agree there’s no better way to begin a show about food than with Welcome! She also introduced me to the phrase "the joy and labor of cooking" which I found to be so profoundly beautiful and accurate. Isn't it true that cooking is both?
Get the Caramel Popcorn Ball Recipe here!
Beverly's Gory Decapitated Meatloaf Zombie Beverly responded to my request for Halloween storied recipes with images of gruesome, edible sculptures that she created for Halloween last year. I was impressed with the detail and artistry in her sculpture and intrigued by her bio, which said: "Plant based food photographer, Filipino, Architect, Environmentalis"t. Even though Beverly didn’t have a recipe to share, I was interested to hear more about each part of her bio and I know you will be too. My interview with Beverly is a little over 13 minutes.
Beverly is an incredibly talented artist that you can find on Instagram under two different accounts - one just couldn't hold her ambitions! ;-) Find more of Beverly's food photography and musings at https://www.instagram.com/beverlyamandag/
Alternatively, you can see the handmade journals that she makes from unique textiles and curios on this account here: https://www.instagram.com/heartamandag/
Some of Beverly's work is featured here below. First is the decapitated meatloaf zombie head. Next you'll see several of the larger-than-life carvings she made for debutante balls - Venetian masks and a Little Red Riding Hood haunted forest scene. Finally, she shared several other styrofoam sculptures.
I LOVE the second set of images as they depict Beverly's process in creating these.
Brenda's Southern Harvest Recipes Candied Bacon, Pimento Cheese Brenda befriended me on Instagram several months ago and offered to share her recipe for an apple-shaped cheese ball, which would be perfect for a harvest party. Now, a cheese ball wasn’t the most exciting recipe I could fathom, but I find Brenda so fun, knowledgeable, and entertaining, I wasn’t going to pass up an opportunity to talk with her. Sure enough, she had me laughing in 30 seconds, and I walked away from the interview with two additional recipes I just had to try! Find Brenda's Southern Pimento Cheese Recipe here or on her blog!
Find Brenda's Spicy Candied Bacon Recipe here!
Summary of The Storied Recipe Episode 003: Every Christmas as a child, I unwrapped the Brown Sugar Grandma ornament, a plump, pink-cheeked, white-haired figure. When today’s guest, Liz, told me about her grandmother’s Brown Sugar Cinnamon Bread recipe, I thought I had found the real-life version of that Christmas ornament. However, as Liz’s interview shows - even a grandmother that smells like cinnamon is a real person. Virginia Dayton was, to Liz, love and strength - a pillar that could be a pill. In other words, she was like you and me.
Listen to Liz Now
Episode Highlights: A walk into an old white farmhouse filled with the smells of baking bread, hair products, cinnamon, and cigar smoke
A Flemish nun in a sports car
Womanhood then and now: "What is this 'Overwhelmed' we all feel?"
A eulogy that included Meyers-Briggs results
The legacy of Virginia Dayton Recipes Associated with this Episode: Brown Sugar Cinnamon Bread Recipe
Summary of the Episode This is a special bonus episode to Episode 002 - Charcuterie Board, A Story of Rejection, Defection, and Redemption.
When I interviewed Daniela, our original conversation was almost 2 hours long - and I still had things I wanted to ask about! Of the many things I was forced to cut, it seemed to great a shame not to share the background to the exquisite, Czech heirloom pieces Daniela gave me to photograph her recipes. She begins by telling us about her Czech grandmother, in whose china cabinet many of these antiques stood. She then goes on to describe the history and layers of meaning that make these antique pieces so valuable.
Part of the reason my conversation with Daniela was so long, is that a little way into our communication process, she told me she had written a memoir of her life! Daniela's powerful book provided a great deal of content for us to discuss, the vast majority of which we never even touched in our conversation. If you loved these episodes, as I did, I would encourage you to find and read On Both Sides of the Iron Curtain by Daniela Husnik Wilson.
Listen to Daniela Now
Highlights of the Episode Memories of Grandma's House
A vase from Grandma's house with layer upon layer of meaning
Fields of red poppies
A hand-stiched runner that was years in the making
A hand-written recipe book
China passed down from generation to generation over 150 years
The very risky superstition of "sibling cups" Recipes Associated with this Episode A Czech Inspired Charcuterie Board
Traditional Czech Bread: Chleba
Apple Strudel
Baked Brie with Roasted Grapes and a Rosemary Balsamic Vinegar Reduction
Summary of the Episode: When Daniela responded early to my open call for Storied Recipes with a wish for me to assemble and photograph a charcuterie board, I couldn’t understand the request. It seemed… vague, unspecific to any hertiage, and open to a variety of ingredients and approach. Little did I know how this board represented a story of rejection, defection, and redemption. When I finally understood how the board tied together the many strands and people in Daniela’s dramatic story of contrasts, I felt overwhelmingly thankful that I had not allowed my assumption to limit me from following through on Daniela’s request. One note on this episode - our original conversation was almost two hours long and I edited it to around 45 minutes. I am including at least one bonus episode with this story and will welcome requests for further bonus episodes.
Listen to Daniela Now
Highlights of this Episode: A name that tells the story of a dramatic life of suffering and hope. Plus the naming conventions that make it easier to find a doctor in Czech Republic!
Life defining memories made as a 5 year old resulting in a life long struggle against feelings of fear, trauma, and rejection
The desperate choice Daniela made between life and death as a 19 year old
Whether communism or openness led to more changes in authentic, traditional Czech cooking
A different approach to meals in Czech Republic
That line between cooking as an act of love or an act of control
A very, VERY different approach to Easter Egg Hunts
Christmas dinner that lived in a bathtub!!
How is it that the Czech people ate meat and flour for almost every meal and were never overweight?
The culture shock of a first visit to a Canadian supermarket
You can find Daniela's book here: Both Side of the Iron Curtain Recipes Associated with this Episode: A Czech Inspired Charcuterie Board
Traditional Czech Bread: Chleba
Apple Strudel
Baked Brie with Roasted Grapes and a Rosemary Balsamic Vinegar Reduction
Episode Summary I interview four special guests for this bonus episode of The Storied Recipe - to me, they are the 4 most special guests in the world: my sons. I wanted to record and release this episode for 2 reasons: first, as a way of introducing myself to my listeners. Second, I wanted to make it abundantly clear that, while I host a show celebrating romantic, happy food memories, we eat meals just like anyone else’s - a mix of the mundane and the special. In all areas of our life, we embrace the proverb: To everything, there is a season. A time for cake from boxes, a time for homemade donuts.
Listen to My Kids Now
Episode Highlights Nicholas, 5 years old (4 minutes, 10 seconds)
what my kindergartener won't eat in lunch and what he really wants.
His job when he makes blueberry muffins LINK
Rapid fire food either/or - find which one he couldn't decide between
what Daddy's don't know how to do ;-)
what he will make for his kids if he's a dad
Joshua, 9 years old
What he would make if he wanted to say "I love you" vs. What I make when I want to say "I love you"
The meal he made that he was most proud of
Our waffle toppings
The hardest thing about making a recipe
We brainstorm a birthday cake, pictured here LINK - plus, the shortcuts we take and don't take on cakes
what he will make for his kids when he's a dad
Marcus
What my aspiring YouTuber thinks about my podcasting equipment and what his friends think about me being on Instagram
The one thing he makes and who cooks the most and who cooks the least...
My Draconian rules for the kitchen and how we handle cleanup AND my biggest pet peeve
The reason it took me a long time to figure out the favorite meal he was asking me to make
His thoughts on cooking for his kids
His "ambitious" food wish list for his birthday
Jack
Two things he tasted (even though I told him not to) that he wished he didn't taste as a little kid
When he first started cooking on his own, without my help or input, and the very first thing he got to do
The way he tried to be like me in the kitchen
The ways we're most different in the kitchen and the different recipes we're drawn to
My happiest memories of Jack's amazing baking being a blessing to ME! Associated Recipes with this Episode How to Make Blueberry Muffins at Home
Classic Baker's Chocolate Fudgy Brownie Recipe
Simple One Pot Hamburger Beef Stroganoff Over Egg Noodles
My guest for today’s episode is Adjwoa, a dear friend of almost 10 years. Adjwoa is equal parts candor and compassion. She’s caused me to examine and rethink positions I take in almost all areas of my life - from politics, parenting, and faith. When I put out an open call for storied recipes, Adjwoa responded immediately by telling me about kelewele, a spicy, plantain-based snacking food she says is among the first that every Ghanaian kid learns to cook. Kelewele and the tight-knit Ghanaian community were the constants in Adjwoa’s childhood, which was split between Ghana, where she was raised by her fiery, entrepreneurial grandmother and the U.S. where her industrious and loving mother taught her the rules of the kitchen and further instilled the value of community.
Listen to Adjwoa Now
Highlights from the Conversation:
What makes Kelewele unique from other fried plantain dishes
What gives Kelewele its gorgeous golden color
The three jobs and two properties owned by Adjwoa's grandmother, who succeeded on less than a 7th grade education
Why Adjwoa's grandmother taught her sons to cook
Why there is no stress associated with hosting events in the Ghanaian community
Plantain trees - their look and habits
Plantains: fruit or vegetable?
Different approaches to cooking kelewele for different ages and access to different tools
How Adjwoa's experiences living in America as a dark-skinned woman shaped her approach to her own bow-making company Associated Recipes Kelewele Recipe More Information Learn more about Adjwoa and her bow-making business here