The Storied Recipe (Rebecca Hadeed)

Roti Canai was a revelation to me - a simple bread dough is formed into balls, stretched very thinly, scrunched, spiraled, and re-flattened. 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. Highlights 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) Listen to Shakila Now https://thestoriedrecipe.com/paratha-roti-recipe/ More Guests with Amazing Stories More Recipes from Southeast Asia & Oceania How to Contact Shakila Majid Instagram: instagram.com/adventuresinflour

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. Highlights 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 Listen to Anela Now https://thestoriedrecipe.com/maximalist-mushroom-toast-recipe/ Follow-Up Episode with Anela More Black North American Guests More Super Easy Recipes How to Contact 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."

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. Highlights 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 Listen to Selina Now Follow in Your Favorite Player Selina's Storied Recipe: German Kalter Hund Cake https://thestoriedrecipe.com/kalter-hund/ Related Episodes Related Recipes 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

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? Highlights 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 Listen to Karthika Now Karthika's Storied Recipe: How to Make Chai Masala https://thestoriedrecipe.com/how-to-make-chai-masala/ More Episodes From South Asian Guests More Authentic Indian Recipes How to Contact Karthika 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

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. Highlights 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 Listen to Cheryl Now https://thestoriedrecipe.com/kentucky-cake-recipe/ Related Episodes Related Recipes How to Contact Cheryl Norris Website: www.bakesbybrownsugar.com Facebook: facebook.com/bakesbybrownsugar Instagram: instagram.com/bakesbybrownsugar Pinterest: pinterest.com/bakesbybrownsugar

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. Highlights 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 Listen to Nazli Now Nazli's Storied Recipe: Koofteh Tabrizi (Persian Meatballs) https://thestoriedrecipe.com/persian-meatballs/ More Guests of Persian Heritage More Persian Recipes How to Contact GUEST Website: www.parionazi.com Instagram: instagram.com/parionazi Pinterest: pinterest.com/nazpar

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. Listen to John and Rebekah Leekley John and Rebekah's Storied Recipe https://thestoriedrecipe.com/dutch-oven-jambalaya-cajun-chef-paul-prudhomme/ Related Episodes Related Recipes How to Connect with John and Rebekah Leekley Website: www.OurWildSavoryKitchen.com Instagram: instagram.com/ourwildsavorykitchen Cookbook: Our Wild Savory Kitchen Cookbook on Amazon

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. 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 Listen to Moy Now https://thestoriedrecipe.com/gluten-free-doubles/ Episodes from More Caribbean Guests More Caribbean Recipes 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

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 (Again!) Moy's Storied Recipe https://thestoriedrecipe.com/gluten-free-doubles/ Related Episodes Related Recipes How to Contact Moy Website: www.MoysGlutenFreeKitchen.com Moy's Gluten-Free Kitchen on Facebook Moy's Gluten-Free Kitchen on Instagram

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. Highlights 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" Listen to Nermine Now https://thestoriedrecipe.com/pecan-date-bars/ Related Episodes Related Recipes How to Contact Nermine Website/Blog: www.cheznermine.com Facebook: facebook.com/cheznermine/ Instagram: @cheznermine

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. 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! Listen to My Kids My Kid's Storied Recipes Related Episodes Related Recipes

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 Nermine's Storied Recipe https://thestoriedrecipe.com/pecan-date-bars/ Related Episodes Related Recipes How to Contact Nermine Website/Blog: www.cheznermine.com Facebook: facebook.com/cheznermine/ Instagram: @cheznermine

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. Highlights 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 Listen to Stefani Now Follow The Storied Recipe in Your Favorite Player Stefani's Storied Recipe https://thestoriedrecipe.com/old-fashioned-southern-tea-cakes-recipe/ Related Episodes Related Recipes Ways to Contact Stefani Website/Blog: www.savorandsage.com/ Facebook: facebook.com/savorandsage/ Instagram: @savorandsage

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! Follow-Up Episode It took a few weeks, but eventually, I found out what had happened - I was a victim of the ISIS Flag Hack. You can read more about that (and Meta's response) here: https://thestoriedrecipe.com/the-isis-flag-hack-on-fb-what-ive-learned-my-plan/

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 parent's 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.  Highlights 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 Listen to Helen and Billie Helen & Billie's Storied Recipe: Stewed Peas https://thestoriedrecipe.com/greek-peas/ How to Contact Helen & Billie 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/ Related Episodes Related Recipes

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, 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. Listen Now (Full Text Below) Update One Year Later: About 8 weeks after I published this episode, I also published this one: 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 More Personal Posts/Episodes 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. [00:02:47] When I tried to get back in to my Storied Recipe podcast account, I got a message that said, "Your Facebook and Instagram accounts have been disabled because you violated community standards on Facebook. If you think this was an error, you can appeal the decision." [00:03:08] Interestingly, I tried to take a screenshot of this message just so that I knew already this was a big deal, just so I could have a trail of what happened moving forward. [00:03:21] And I actually wasn't even allowed to take a screenshot of that notification from Facebook. They blocked me from doing that. A little message popped up on the bottom of my screen saying, you cannot screenshot this screen due to security concerns, which is amazing to me that I wasn't allowed to take a record of a decision that had been made a...

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.  Highlights 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 Listen to Jordan Now Jordan's Storied Recipe: Shakshuka https://thestoriedrecipe.com/jordan-syatt-shakshuka-recipe/ Related Episodes Related Recipes Ways to Follow Jordan Instagram: @syattfitness YouTube: Jordan Syatt on YouTube Website: https://jordansyatt.com/ Twitter: Jordan Syatt on Twitter

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 Duques! Highlights 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!) Listen to Yessica Now Yessica's Storied Recipe: Venezuelan Arepas Reina Pepiada https://thestoriedrecipe.com/venezuelan-arepas-reina-pepiada/ Related Episodes Related Recipes How to Contact Yessica Website: www.yessicaduque.com IG: instagram/yessica_duque_photography

"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.  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 Listen to Britney Now Britney's Storied Recipe: Apricot Jam Tart with Cookie Crust https://thestoriedrecipe.com/apricot-jam-tart/ Related Episodes Related Recipes How to Contact GUEST Website: www.britneybreaksbread.com Instagram: @britneybreaksbread Pinterest: www.pinterest.com/britneybreaksbread

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. 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 Listen to Karishma Now Karishma's Storied Recipe: Wheat Halwa https://thestoriedrecipe.com/an-indian-dessert-halwa-recipe/ Related Episodes Related Recipes How to Contact Karishma Instagram: @food.rumblings

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.

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. The more I looked at the accounts Andy curates (but never shows up on himself, either in person or with his own work), the more I wondered - “Who IS this guy?” 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. Highlights 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 Listen to Andy Now Related Episodes 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

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. Highlights "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 Listen to Haniyeh Now Haniyeh's Storied Recipe https://thestoriedrecipe.com/mirza-ghasemi-an-iranian-smoked-eggplant-dish/ Related Episodes Related Recipes How to Contact Haniyeh Instagram: @haniyeh.nikoo Website: www.haniyehnikoo.com

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. Highlights 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 Listen to Lenka Now Lenka's Storied Recipe https://thestoriedrecipe.com/sliced-butternut-squash/ Related Episodes Related Recipes How to Contact Lenka Salinger Instagram: @lenkas_lens Website: www.lenkaslens.com

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. Highlights 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 Listen to Juan Now Related Episodes Related Recipes Find La Coop Coffee Instagram: @lacoopcoffee Website: www.lacoopcoffee.com

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 The Hadeed Brothers Now Storied Recipes Mentioned in this Episode The ORIGINAL "Storied Recipes According to My Kids" Episode https://thestoriedrecipe.com/bonus-episode-001-storied-recipes-according-to-my-kids/

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 author.  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. Highlights 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? Listen to Letitia Now Letitia's Storied Recipe: Devon Strawberry Jam https://thestoriedrecipe.com/strawberry-lemon-jam/ More Interviews with Authors More Recipes from British Heritage How to Contact Letitia and Find Her Books Website: https://www.letitiaclark.co.uk/ Instagram: @letitia_ann_clark Bitter Honey on Amazon

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. Highlights 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 Listen to Ify Now Ify's Storied Recipe: Jollof Rice https://thestoriedrecipe.com/nigerian-jollof-rice-recipe/ More Interviews with Guests of African Heritage More African Recipes How to contact Ify Ogbue Website: www.ifyyani.comInstagram: @ify.yani

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! More Episodes for Your Thanksgiving Season! The Gratitude Episode Another 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 Queen A 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 Recipes Contributors to This Episode HelenIG: Glorious Food Stories ShakilaIG: @adventuresinflour CosetteIG: @cosetteskitchenWebsite: www.cosetteskitchen.com LaurenIG: @laurmerrilWebsite: www.lempics.com/ AnelaIG: @feedthemalikWebsite: www.feedthemalik.com AlyssaIG: @thesevenbearsfamily MoniqueIG: @peaches2peachesWebsite: www.peachestopeaches.com KindraIG: @therosewifebakesWebsite: www.therosewife.com LisaIG: @amenuforyouWebsite: www.amenuforyou.com Jessica KrissyIG: @eatingwithkrissyWebsite: www.eatingwithkrissy.com Kate HelenIG: @astepfullofyouWebsite: www.astepfullofyou.com Erika Kathy KuhlIG: @kathy.kuhlWebsite: www.learndifferently.com NermineIG: @cheznermineWebsite: www.cheznermine.com Mo Megan IsabelleIG: @the_balancedapronWebsite: www.thebalancedapron.com BrendaIG: @brendawyatt_Website: Camellia's Cottage SamiraIG: @sliceofgourmetWebsite: www.sliceofgourmet.com Becky FisherIG: @suburbanebaker KarenIG: @karenskindredspirit KimberlyIG: @hopefully_kimberly Julie  Hannah and Grace LaurenIG: @laurenbakedcakeWebsite: www.laurenkcooper.com DespinaIG: @despidoodle All Floral Contributed and Designed By Kelly ShoreIG: @petalsbytheshoreWebsite: www.petalsbytheshore.com

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.  Highlights 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" Listen to Nadia Now Nadia's Storied Recipe: Pakistani Chicken Korma https://thestoriedrecipe.com/pakistani-chicken-korma-recipe/ Related Episodes Related Recipes How to Contact Nadia of Journey to Table: Website: www.journeytotable.com Instagram: @journeytotable

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.  Highlights 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” Listen to Guest Now Eartha's Storied Recipe https://thestoriedrecipe.com/milk-corn-on-the-cob/ More Interviews with Caribbean Guests More Caribbean Recipes

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. Highlights 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 Listen to Daniela Daniela's Storied Recipes Related Episodes Related Recipes

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. Highlights 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 Listen to Hermine Now Hermine's Storied Recipe https://thestoriedrecipe.com/russeroles-bugnes-lyonnaises/ Related Episodes Related Recipes 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,

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 The Annual Christmas Pudding Episode More Holiday Episodes More Holiday Recipes How to Contact Robert and Lisa Stewart Email: stewartjapan@gmail.com

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. Highlights 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 Listen to Eleni Now Eleni's Storied Recipe: Greek Orange and Almond Cake https://thestoriedrecipe.com/vasilopita-recipe/ Interviews with More Food Professionals More Mediterranean Recipes 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

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 his 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. 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 Listen to Father Leo Now More Food Professionals More Southeast Asian/Oceania Recipes How To Contact Father Leo 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.

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. Highlights 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 Listen to Kimberly Now Kimberly's Storied Recipe: Vegan Black Bean Stew https://thestoriedrecipe.com/vegetarian-bean-stew/ More Interviews with Professional in the Food Industry More Vegan Recipes How To Contact Kimberly 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

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. 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 Highlights 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 Listen to Dorina Now Dorina's Storied Recipe https://thestoriedrecipe.com/filipino-chicken-pancit-recipe/ Related Episodes Related Southeast Asian & Oceania Recipes How To Contact Dorina 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)

Helen Au tells how food played a part in her search for identity and the reunification of her Vietnamese-American family.

/*! elementor - v3.11.1 - 15-02-2023 */.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} 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! Highlights 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 Real Bread Campaign Ambassador. Photo Helen Green Listen to Danielle Now Danielle's Storied Recipe: Pesto Rolls https://thestoriedrecipe.com/pesto-rolls/ More Interviews with Professionals in Food Industry More Bread Recipes How To Contact Danielle Ellis of Severn Bites Instagram: @breadbakerdaniWebsite: www.severnbites.com

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. Highlights 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 Listen to Diana Silva Now Diana's Storied Recipes: Easy Mole Sauce & Mexican Rice https://thestoriedrecipe.com/easy-mole-recipe/ https://thestoriedrecipe.com/authentic-mexican-rice-recipe/ More Episodes with Central and South American Guests More Central and South American Recipes 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

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 as this insider look into the restaurant 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 justice 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! 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 Listen to Monique Now Monique's Storied Recipe: How to Make Croissants at Home https://thestoriedrecipe.com/how-to-make-puff-pastry-croissants-at-home/ Related Episodes Monique's Bonus Episode https://thestoriedrecipe.com/ep-061-creativity-vs-productivity-with-michelin-starred-pastry-chef-monique-chan-bonus-episode/ Related Recipes How To Contact Monique Chan, Owner of Chez Momo YouTube: The Real Chez Momo Website: www.therealchezmomo.com Instagram: @therealchezmomo

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!! Monique's Original Interview https://thestoriedrecipe.com/ep-060-monique-chan-owner-of-chez-momo/ Monique's Storied Recipe: Homemade Croissants! https://thestoriedrecipe.com/how-to-make-puff-pastry-croissants-at-home/ You may want to refer to these helpful videos from Monique along the way! They really helped me.  How to Shape the Butter Block The Lamination Process Portioning the Croissants Shaping the Croissants How To Contact Monique Chan, Owner of Chez Momo YouTube: The Real Chez Momo Website: www.therealchezmomo.com Instagram: @therealchezmomo More Interviews with Food Professionals

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.

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 too 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. Highlights Memories of Grandma's House A vase from Grandma's house with layer upon layer of meaning Fields of red poppies A hand-stitched 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" Listen to Daniela Daniela's Storied Recipes excerpt about recipe Related Episodes Related Recipes

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 who 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. Below is a picture of Virginia Dayton, Liz's beloved Grandmother, and baker of the famous award-winning Cinnamon Brown Sugar Bread! 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 Listen to Liz Liz's Storied Recipe from Virginia Dayton A golden, moist bread filled with the yummy flavors of brown sugar and cinnamon. The smell when it's baking will make your kitchen feel cozy and inviting. This recipe is easy to follow, so whether you're an experienced baker or just starting out, you can make this bread and impress your family and friends. Related Episodes Related Recipes

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 to 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. 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? 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, Environmentalist". 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. Some of Beverly's work is featured here below. Brenda's Southern Harvest Celebrations 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! https://thestoriedrecipe.com/southern-pimento-cheese-recipe/ https://thestoriedrecipe.com/spicy-candied-bacon/ Listen to the Halloween Episode Now More Holiday Episodes More Episodes with Food Professionals

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. Highlights 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 Listen to Dee Dee's Storied Recipe excerpt about recipe Related Episodes Related Recipes 2 Bonus Episodes From Dee: Tips for Home Bakers Follow 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/

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! In this episode, Dee shares her best baking tips with us!! Listen to Dee Dee's Storied Recipe Flaky, salty, crunchy, cheesy, golden brown - Greek Tiropitas. These simple filo packets have all the deliciousness!!! Related Episodes Related Recipes 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

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 Lori's Storied Recipe Hot, beefy, sweet & tangy beef. Easy prep - Cook all day and serve a crowd at night! Related Episodes Related Recipes

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 childhood 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. Highlights 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 Listen to Laura Laura's Storied Recipes Perfect Mini Bread Rolls These delightful mini bread rolls are the perfect addition to your Thanksgiving feast. Soft, fluffy, and packed with mouthwatering flavors, they'll have your taste buds dancing with joy. Don't miss out on these irresistible rolls that will make your Thanksgiving meal unforgettable! Spiced Cranberry Orange Tea Add a refreshing twist to your Thanksgiving celebration with this delightful Cranberry Orange Tea recipe. Bursting with tangy cranberry and zesty orange flavors, this warm and comforting beverage will be the perfect companion to your festive feast. Related Episodes Related Recipes

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 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 today. Highlights 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 her 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 Listen to Liz Liz's Storied Recipes Chocolate Celebration Cake This super simple Chocolate Celebration Cake is pure chocolate bliss. Infused with deep cocoa flavors, this is a dense and rich cake for any birthday, anniversary, or simply a desire to treat yourself. Riz au Gras This savory West African dish combines fragrant rice, tender meat, and a medley of flavorful spices, resulting in a comforting and satisfying meal that will transport your taste buds to new heights. Don't miss the chance to experience the rich flavors and cultural heritage of this mouthwatering dish – it's a true feast for the senses! Related Episodes Related Recipes

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 which felt just like talking to an old friend. Enjoy! Highlights 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 Listen to Melissa Melissa's Storied Recipe Ecuadorian Pristiños for Christmas & New Years These famous fried dough pastries, dusted with powdered sugar or dipped in a sugar cane syrup, are light, airy, and perfectly sweet. With each bite, you'll experience a heavenly combination of crispness on the outside and a tender, melt-in-your-mouth texture on the inside. Don't miss the opportunity to savor the enchanting taste of Pristinos and transport yourself to a world of sweet bliss. More Guests with Central/South American Heritage More Central/South American Recipes How to Follow Melissa Sampedro www.MelissaSampedro.com The World Kitchen Adventures Blog Instagram: @world_kitchen_adventures

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. Highlights 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 Listen Now to Robert & Lisa Related Episodes Related Recipes

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 the one who convinced me to jump into the podcasting world with both feet! Highlights An idyllic childhood Expectations of 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 Listen to Tilda's Story Tilda's Storied Recipe: Nana's Golden Syrup Steamed Pudding https://thestoriedrecipe.com/golden-syrup-pudding/ Related Episodes Related Recipes

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 America, 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!!! Highlights 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 Listen to Tilda Tilda's Storied Recipe https://thestoriedrecipe.com/golden-syrup-pudding/ Related Episodes Related Recipes 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

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.  Highlights 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 Listen to Dora Dora's Storied Recipes Hungarian Chunky Potato Soup https://thestoriedrecipe.com/5-ingredient-potato-soup-without-milk/ Makos Guba: Hungarian Poppy Seed Bread Pudding https://thestoriedrecipe.com/poppy-seed-bread-pudding/ More Eastern European Guests More Eastern European Recipes

I’m so happy to welcome Emily Ho, a recent Saveur Blog Award winner of the Editor’s Choice for Best Food Instagram to The Storied Recipe Podcast! Emily reached out to me to share her family’s Glutinous Rice Cake recipe along with her memories of 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. This episode focuses on Emily's experience as a second-generation immigrant to the US. For more facts on the traditions, history, and culture surrounding Lunar New Year check out this episode: All About The Lunar New Year with Huilan. Highlights 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 Listen to Emily Emily's Storied Recipe https://thestoriedrecipe.com/glutinous-rice-cake/ Related Episodes Related Recipes How To Contact Emily Website: www.ashortgirlsfeast.com Instagram: https://www.instagram.com/ashortgirlsfeast/ Facebook: https://www.facebook.com/ashortgirlsfeast/ Pinterest: https://www.pinterest.com/ashortgirlsfeast/ /*! elementor - v3.9.2 - 21-12-2022 */ .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: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);flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{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;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{flex-grow:0;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{flex-grow:0;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) .

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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 to 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, who 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 also these qualities, with all of us. Where many healthy people would distance themselves from the physical suffering and social shame of lepers, Suwanee grew up proud of her family and devoted to their struggles. I promise you, Suwanee's story will inspire you to greater love and loyalty - and to think of loyalty in a whole new way. Highlights Learning about Suwanee's 3 loving mothers Her uncle's courage and dignity What survivors eat Why Suwanee was no longer safe in her community The impact of world cuisine on Suwanee's cooking A trip back to Thailand that took Suwanee full circle Listen to Suwanee Suwanee's Storied Recipe https://thestoriedrecipe.com/spicy-ramen-noodles-recipe/ More Episodes from Third Culture Adults More East Asian Recipes How To Contact Suwanee Website: www.simplysuwanee.com Facebook: www.facebook.com/simplysuwanee/ Instagram: @simply.suwanee

Together, Seth Greenberg and his father baked for a combined 80 years at their iconic NYC Bakery! In this Valentine’s episode, Seth and his girlfriend Corinna came on together. They share a nostalgic classic cookie dough used for at least 3 desserts in the classic bakery: jam thumbprints, Valentine’s heart cookies, and 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! Highlights How WWII and the US Army launched the career of Seth’s dad Wise words from an artisan who handcrafted over 2 MILLION “schnecken” Seth’s first job in the bakery - at just 5 years old The values 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 Listen to Seth Seth Greenberg's Storied Recipe https://thestoriedrecipe.com/valentines-day-sugar-cookies/ Related Episodes Related Recipes How To Contact Seth Website: www.sethgreenbergsjustdesserts.com/ Facebook: www.facebook.com/Seth-Greenbergs-Just-Desserts/ Instagram: @bakegreenbergny

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 toward becoming a successful, highly sought-after chef. Highlights 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 Listen to Chef Mikko Chef Mikko's Famous Semla Bun Recipe https://thestoriedrecipe.com/semla-recipe Related Episodes Related Recipes How To Contact Chef Mikko Website: www.chefmikko.com Facebook: facebook.com/ChefMikkoCatering/ Instagram: @chefmikko

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. Highlights 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 Listen to Lydia Lydia's Storied Recipe https://thestoriedrecipe.com/ukranian-varynyky-recipe-pierogis/ Related Episodes Related Recipes

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. Highlights 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 Listen to Lauren Lauren's Mother's Classic Hamantaschen Recipe https://thestoriedrecipe.com/best-hamantaschen-recipe/ Related Episodes Related Recipes

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 nor 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! Highlights 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 Listen to Murielle Murielle's Storied Recipe: Vegan Shuba https://thestoriedrecipe.com/shuba-recipe/ More Guests with African Heritage More Vegan Recipes / How To Contact Murielle Email: muriellebanackissa@gmail.com Website: www.muriellebanackissa.com YouTube: Murielle Banackissa Facebook: www.facebook.com/murielle.banackissa Instagram: @muriellebanackissa

/*! elementor - v3.11.2 - 22-02-2023 */ .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} 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.  Highlights 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 Listen to Murielle Murielle's Storied Recipe: Vegan Shuba https://thestoriedrecipe.com/shuba-recipe/ Related Episodes More Vegan Recipes How to Contact GUEST Website: www.muriellebanackissa.com YouTube: Murielle Banackissa Facebook: www.facebook.com/murielle.banackissa Instagram: @muriellebanackissa Email: muriellebanackissa@gmail.com These are some resources suggested by Murielle for those considering Veganism: Documentaries Recommended by Murielle 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/

The Storied Recipe Podcast introduces Claire-Marie, a captivating storyteller from The Valley of the Kings in France. She shares the enchanting tale of her grandmother's recipe for bugnes (beignets), which symbolizes both the magic of her region and the power of empathy and forgiveness in overcoming pain and hardship.

Introduction 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.  Highlights Making Sprinkle Cookies with her grandmother when home sick The long, rewarding path of self-education and taking risks The scoop!! Behind the scenes in the tent The moment she heard she won! Listen to Tina Zaccardi Tina's Storied Recipe https://thestoriedrecipe.com/anginetti-cookies-italian-sprinkle-cookies/ Related Episodes Related Recipes How to Contact Tina Zaccardi Website: www.tinazaccardi.com/ Instagram: @theitaliancookie Facebook: www.facebook.com/tinazaccardibakes/

Introduction Pradeep, my guest for Episode 022 "Every 100 Kilometers in India", is a trained medical doctor who 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 Pradeep's Storied Recipe https://thestoriedrecipe.com/brinjal-curry-recipe/ Related Episodes Related Recipes How to Contact Pradeep Instagram: instagram.com/distilledstills Facebook: www.facebook.com/distilledstills

Introduction "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. Highlights 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 Listen to Brandon Now 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 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. More "Carryout in Covid" Episodes Recent Recipes

Introduction 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. Highlights 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 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. More "Carryout in Covid" Episodes How to Connect with Emma at Moon Valley Farm 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!!! Recent Recipes

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. Highlights 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 Listen to Josh Sapienza 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. More "Carryout in Covid" Episodes Recent Recipes 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 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

Introduction 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. Highlights 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! Listen to Molly at Farm Fresh Now How To Find and Follow Farm Fresh Markets 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 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. More "Carryout in Covid" Episodes Recent Recipes

Introduction 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. Highlights 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 Listen to Turner & Ariane of Vegetable & Butcher How To Find and Follow 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 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. More "Carryout in Covid" Episodes Recent Recipes

Hi listeners! So glad to have you join me today to learn all about Sfouf, the recipe contributed by today’s guest, Amale Chamseddine of Habibi What’s Cooking! Now, sfouf is a gorgeous golden Lebanese cake that’s very easy and quick to make. In Lebanon, Amale and her family would just buy Sfouf from the famous Lebanese bakeries, where it is made daily. When Amale was still a child, however, the prime minister of Lebanon was assassinated. Her family immediately understood the fortunes of Lebanon had reversed in that one act and Lebanon would not be the same for a very long time. Within weeks, Amale and her family, who were also US citizens, were evacuated away from their beautiful home on the coast of Lebanon to the Northeastern US. So to Amale, Sfouf now represents the extra effort they’ve had to go to preserve their culture and live as ambassadors of it to their American friends. In today’s episode, Amale talks about her years in Lebanon, the current situation there, and how art and baking were her dreams as a child and have now helped her through some of the toughest times of her life. She also shares tips on making that famously delicious Lebanese chicken (Check out the show notes for her chicken recipe, by the way) and shares freely about wearing the hijab and so many other topics. I’m thrilled to welcome her to the podcast and also so thrilled that you’re here today. Thanks for tuning in! Highlights The ancient city of Saida A huge lemon tree Going to school with Arabic as a second language Sfouf! Amale's memories and what it represents Why add turmeric to baked goods? Lebanese 7 spice - the best brand The best semolina flour The assassination of Rafic Hariri Why Amale doesn't believe she'll ever be able to come back How baking helped Amale through Covid and her uncle's death Why Amale wears the hijab Listen to Amale Now Amale's Storied Recipe: Lebanese Golden Sfouf (Turmeric Cake) https://thestoriedrecipe.com/sfouf-recipe/ How To Contact Amale Chamseddine Instagram: @habibi_whatscooking Website: habibiwhatscooking.com Read the details of how to make Amale's Shish Tawook recipe listed on her site and mentioned in the podcast episode More Episodes with Guests of Middle Eastern Heritage More Middle Eastern Recipes

Most of us have heard that the current revolution in Iran began with the death of Mahsa 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 Mahsa as her official name and called her Jina at home. This little nugget of truth, shared by Saeid, 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. 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 against 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 Saeid does not think the people of Iran are protesting out of despair but hopes - “Even if I die, something better is coming” Can the Iranian people be successful? Listen to Swarnika & Saeid Now Najmieh Batmanglij's Recipe Shared By Swarnika & Saeid: Persian Khoresh Fesenjān (Walnut Pomegranate Chicken Stew) https://thestoriedrecipe.com/khoresh-fesenjan/

I reached out to my community of listeners asking them to share why they're grateful this year - the resulting episode put me into the Spirit of Thanksgiving faster than I imagined!

Listen to Mai Kakish share all about her favorite Christmas traditions in Palestine, including the little town of Bethlehem where Jesus was born.

Welcome Mar! 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 has 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 has their OWN stories to tell. Listen to Mar Now Mar's Storied Recipe: Turrón de Jijona https://thestoriedrecipe.com/turron-de-jijona Related Episodes Related Recipes How To Contact Mar Email: marlozanocasanova@gmail.com Instagram: @mar_lozano_ 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.

Welcome Claire Marie! 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 to Claire Now Listen to Claire Marie's Original Episode: 26 Tales in the French Countryside Claire Marie's Storied Recipe https://thestoriedrecipe.com/russeroles-bugnes-lyonnaises Related Episodes Related Recipes 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...

Welcome Kate! 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 to Kate Now Kate's Storied Recipe: Peppermint Crisp https://thestoriedrecipe.com/peppermint-crisp-tart Related Episodes Related Recipes Transcript Becky Hadeed Hello hey, how are you? Kate Jack I'm doing well. Thank you and. Becky Hadeed You, oh I'm great. Thank you so much for getting on with me. Kate Jack It's such a pleasure. I'm looking forward to this. Becky Hadeed Me too. So first I have to ask you. Is your last name Jack? Kate Jack That's correct, yes. Becky Hadeed So your name is Kate. Jack, yes, that's. Such a great name. Kate Jack I'm married into the name, but I'm grateful for it. Becky Hadeed Yeah, it's like you're like the female protagonist to a Tom Clancy novel. Kate Jack When someone heard my husband's name, she said, "It's like that's a brand name." [Laughter} Becky Hadeed That's so well said that's. True, yeah, and you're feeling better. Kate Jack Much better I might cough a little. But lingering a bit, but so much better, thanks. Becky Hadeed Oh, I'm so glad I'm so glad. OK, well then let's jump in and talk about Christmas and South Africa. So, so first of all, we know that Christmas in South Africa during the summer season feels a lot different than we experience it in the northern hemisphere, but to back up a little bit, I am curious how Big South Africa is and how many time zones does it cover - and does it cover a lot of different climate zones? Does it depend on what region you're in, what weather you experiencing at Christmas time? Or is it pretty much the same for South Africans across the country? Kate Jack OK, so we have one time zone but we kind of almost could be two time zones, but officially we only one. So that gives an idea of the size. We are all in the southern hemisphere and so while our climate varies a little bit - like the West of the country where I live has winter rainfall and the east of the country is summer rainfall and it can get a little bit more tropical. Towards the northern parts, especially the northeastern parts, and some areas are a bit dry and some like you know semi arid. But we all. We all experience the summer, the celebration of Christmas in the middle of summer. Becky Hadeed And how hot is it? Kate Jack So degrees in Celsius, so that varies around the country, so it could be. Around mid 20s to 30s. Yeah, uh. Becky Hadeed Hot enough to be in the pool under the summer sun? Kate Jack Yes, yes, so some Christmases we do. Becky Hadeed Amazing, amazing and I guess of course yeah, so I'm looking, yes that's very warm weather.... According to Google, 25 is 77 degrees Fahrenheit, and if it goes up to 35 Celsius, that's 95 degrees Fahrenheit. So it's definitely squarely in the summer time weather for sure. Kate Jack Thank you having time, yes. Becky Hadeed And it's and it's mostly dry. You can pretty much guarantee that it's not going to be a rainy Christmas Day,

Welcome back to the Christmas Around the World Series on The Storied Recipe Podcast! This series began as a crowd-sourced post titled Christmas Desserts Around the World. As the Storied Recipe community 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. You can find the entire series here. Welcome Alexandra! 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, Alexandra also shares a recipe for the special Rice Porridge 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 ancient Norwegian Christmas traditions that she 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 shares – and especially the beautiful way she shares them – evoke 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 Skoleboller, Rice Porridge, and other Norwegian Christmas Food Coconut in Norwegian baking/cuisine The Norwegian Church and the “church mother” The Norwegian, concept of time and Christmas Eve vs. Christmas Day The 12 Days of Christmas and the beauty of 12th Night services Lutefisk, roast pork, homemade alcohol, and other common dishes of the traditional Norwegian Christmas dinner Linie Aquavit (Akvavit) - the traditional alcohol that travels around the world Singing and dancing traditional Norwegian folk tunes around the Christmas tree - and the traditional Norwegian Christmas tree decoration All about the recipe for Norwegian Peppermint Balls that Alexandra shared with us Listen to Alexandra Now Alexandra's Storied Recipe https://thestoriedrecipe.com/easy-chocolate-mint-truffles-from-norway Related Episodes Related Recipes Partial Transcript - First 10 Minutes Becky Hadeed Why, hello! Alexandra I'm so excited to be speaking with you. I've been listening to all your podcasts from last year and going back all the way to the beginning. Ohh I love the one with you and your boys. That was that's my favorite one so far. Becky Hadeed Ohh you know I hear that actually a lot and I was just thinking the other day, especially because my oldest is getting ready to graduate. I was thinking, I know we might need to do, you know one one last iteration of that? Alexandra Right? I think you should. That would be lovely. Becky Hadeed Well, thank you. Thank you so much for taking the time to come on and uh, for your kind words it means a lot. So can we just start by talking about this image of... What's the name of this this traditional wear? Alexandra It's called a Bunad. Becky Hadeed Say it one more time? Alexandra Bunad. B UN AD Boo nod. Becky Hadeed Bunad. OK. I mean, you looked gorgeous. You're like a Norwegian Warrior Queen Alexandra That's what the boys call me. Becky Hadeed Do you own? Do you own that? Alexandra Yes, that was a gift from my parents when I turned 21 and it comes with of course the the dress and it also has a skirt underneath it has that blouse and then it comes with a cake.

Three 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 Now More Episodes from Me More Recipes

Hello and welcome to the February episode of The Storied Recipe. I’m here today with an episode that was well worth waiting for. Kaveri Ponnapa wrote The Vanishing Kodavas - 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 and interpreting, 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 descendants 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 to Kaveri Now Kaveri's Storied Recipe https://thestoriedrecipe.com/easy-mushroom-curry How To Contact Kaveri Ponnapa Instagram: @kaverikamb Twitter: @KaveriPonnapa Website: TheVanishingKodavas.com More Links Try coffee from Kaveri's home of Kodagu! Bean Song Coffee

When 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 to Shauna Now Shauna's Storied Recipe https://thestoriedrecipe.com/irish-stew-slow-cook How To Contact Shauna Lawless Website: https://shaunalawless.com Twitter: @shaunaLwrites Instagram: @shauna_lawless_author Where to Buy The Children of Gods of Fighting Men Amazon Barnes & Noble More Episodes with Authors More Recipes from the United Kingdom

I'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 in 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. Russian food culture (food and otherwise) Sweet pasta in Hungary "You realize you've become a 'green' person - a 3rd culture person." Listen to Natasha Now How to Contact Natasha Natasha's Food Blog (with a gluten-free emphasis): www.NatashasHome.com Follow Natasha on Instagram Follow Natasha on Facebook Follow Natasha on Pinterest Follow Natasha on YouTube More Episodes with Eastern European Guests More Eastern European Recipes

Looking to preserve your family's culinary legacy? Learn how to create a timeless treasure with Sri's amazing new software! From cherished recipes passed down through generations to heartwarming anecdotes, this episode is your recipe for success. Unleash your creativity, connect with loved ones, and savor the flavors that bind your family together. Bon appétit!

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

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.

Honored to welcome two special guests to the podcast today: musician Sarah Aroeste and chef Susan Barocas. They share unique connections as Sephardic Jews with roots tracing back to a large, influential, and ancient Macedonian town. Sadly, during the Holocaust, nearly the entire population of that town was lost - a shocking 98%, in fact. Both Sarah and Susan are passionate about preserving Sephardic culture. As enthusiastic researchers, 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, in part, a music album filled of Sephardic songs about food, sung in the Ladino language. It's also a collection of recipes that go hand in hand with each song. Plus, Susan and Sarah have created videos featuring female chefs demonstrating 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 culture, but also about the profound role of food and music in preserving heritage, tradition, history, values, and stories. 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 Sarah and Susan 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

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.

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.

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.

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.

Sophie shares

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. Highlights Vision 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 possessions Why Diana lived in 5 countries but associates Christmas with Germany Bruderhof Christmas traditions: singing, simple gifts, communal nights, childlike, not gluttonous, simplicity Happy memories: Fairytale snowy Christmases outdoors in nature in Upstate New York  Rations of 1 cup of sugar per person per month Making sugar snow candy!!! Christmas presents in a community that doesn’t believe in personal possessions School from 7am to 5pm, including working on the farm and in the kitchen Diana’s exposure to food from seed to table. How much Diana loved cooking for 400 people as a teenager Diana’s journey out of Bruderhof and how. Why there was no Christmas cooking/baking at home Which Christmas traditions Diana kept from the Bruderhof, and how her journey out of Bruderhof is reflected in her changing Christmas traditions German 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 Now Diana's Storied Recipe https://thestoriedrecipe.com/mincemeat-tarts-christmas-pies More Christmas Around the World Recipes More Christmas Desserts Around the World

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.

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 Cottrell⁠⁠In 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.⁠ Highlights 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 Listen to Lydia's Story Lydia's Storied Recipe https://thestoriedrecipe.com/ukranian-varynyky-recipe-pierogis/ More Episodes from Eastern European Guests Related Recipes from Eastern Europe

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 John's Storied Recipe https://thestoriedrecipe.com/fatayer-recipe-arabic-pies/ More Episodes with Guests of Middle Eastern Heritage More Middle Eastern Recipes Lots of Favorite Images of John, Old and New Try my husbands workout routine using the same dumbbells he uses.