Warm Lasagna

A fried bologna sandwich, as delicious a comfort as it is, might seem like an unusual pick for a chef’s favorite food. For Matt, though, it was one of the first dishes he learned how to cook, and one which inspired him to eventually go on to culinary school. From the time he was a young boy and could barely reach the table, he was making biscuits with his grandmother and helping prepare meals for his family. “I love the science behind it,” he says ,and he can’t imagine himself doing any other job. Matt went to culinary school right after high school and has been working in the industry ever since. Matt shared his perspective on the impact COVID has had on restaurants, particularly at the start of the pandemic when the governor’s orders were rapidly changing and restaurants had to adapt quickly to stay in compliance. “One of the hardest days in my career was having to call everybody and tell them they didn’t have a job. You didn’t do anything, but you don’t have a job. It’s hard enough to do that for one person, but then you have to do it for fifty people.” We talked about the importance of eating and shopping local, and the value of empathy and kindness. After all, “It doesn’t cost you anything to say ‘thank you.’” Last year, Matt also lost his grandfather to the virus. We talked about how strange it was not to be able to gather and band together, even in grief, and discussed strategies for maintaining community despite distance. It’s hard to know where things are going, even in 2021. “I don’t think the restaurant industry will ever be the same.” We remain hopeful that the vaccine’s reach will be enough to slow the spread of COVID-19. For Matt (and previous podcast guest, Jordan) this year will bring a wedding! But for now, we’ll continue to support the local business we know and love, letting empathy be our guide in all matters. Note: We recorded this episode back in December 2020

Sasha worked in restaurants most of her life, usually as a server or bartender, but she always longed to cook. When her mother died unexpectedly in 2019, Sasha’s grief caused her to question everything, including the direction her life was taking. As a way of honoring her mom, Sasha decided it was time to pursue her long-time dream of opening her own vegan food truck. She launched in early 2020, right as COVID was wreaking havoc on the food and beverage industry. Soul Miner’s Garden is a vegan food truck committed to compassion and environmental consciousness. Why vegan and sustainable? “I’m trying to stay true to myself.” This means selling no animal products whatsoever, and exclusively using boxed water, biodegradable packaging, and bamboo cutlery. Which is an incredible commitment, given the state of today’s world. Sasha shared that although some turn their nose up at the idea of vegan fare, there is lot to be gained. “If you’re not eating meat, you’re not missing protein and you’re not deprived of flavor.” Promoting a healthy lifestyle is important to Sasha, as her mother died from heart disease, and a plant-based diet is effective in reducing diabetes, heart disease, and cancer. We talked about the southern tradition of beans and greens, and Sasha maintains that nobody makes greens like her mom did. In fact, she makes a vegan version of her mom’s recipe on the truck. “I know my mom would be proud of me and where I’m at, and I just really wish she were here to see it.” We also discussed the link between food and community, and how COVID has really shifted things for Sasha and her family, personally and professionally. There is no doubt that Sasha’s mom would be proud of all she has accomplished - from outgrowing Mecklenburg County’s predictions for her life to running her own thriving business. It is truly a privilege to know this woman, and I cannot wait to see what else is in store for her! Please make sure you are following Soul Miner’s Garden for the most up-to-date information about where they’ll be around town; you will not want to miss out on those greens! CORRECTION: In the intro of this episode, Emily incorrectly stated that Sasha has been vegan for 10 years. Sasha has recently reached her 5 year anniversary of eating vegan, however she has dreamed of owning a food truck for about 10 years.

“I equate food with togetherness.” Layla grew up watching her mother make stuffed grape leaves until she made them as an adult with her husband in their first house together. Her preferred way of making them is just like her mom’s - ground beef and rice served with a yogurt dipping sauce. Despite all the work that goes into these beauties, she makes them for nearly every gathering she hosts. Why? Because she loves them and they remind her of home. The entire process takes 4-6 hours; she has been known to put on a movie or show and get to rolling. “I love making them; it’s very relaxing.” Not only is it fun for her, but it’s a way to take pride in her family’s Egyptian heritage and to make memories with her sons. Easter with the family typically involves grape leaves and roasted leg of lamb, with spanakopita, rice, and other sides. We talked about the evolving tradition of these foods, and how Layla loves to adapt to whoever is present at her table. “More than the tradition itself, I want to be sure everyone is welcome to eat at my house.” We discussed the meaning both sets of family have had for her through the years, including this past year when a friend shared a meal with her at Olga’s Kitchen in Michigan when she had to travel to be with her father for emergency surgery. Layla is a psychiatrist, so it comes as no surprise that she is extremely intuitive about people. And those who have had the privilege of being close to her have felt her kindness and generosity. We talked in this episode about the challenges of strengthening bonds with the people we love despite social distancing. “Right now that comes in the form of wearing a mask. This is a very strange time because yes, we can share food in these ways, but we can’t have that experience of sitting together, passing the plate. We’re being in community by staying away from each other.”

What a year it has been! Thank you to each and every one of you who have made this podcast possible for me - from guesting, to listening, to answering technology questions for me. I am eager to continue serving up hot episodes each week in 2021, so thank you for sticking with me. Working on this project to document my friends/family, and to learn more about the way food and community shape culture, has been so much fun! I look forward to digging in with you more in the coming year. The person I owe the most gratitude this year is my husband, Robert. Robert may pretend he doesn’t like to cook or that it doesn’t come naturally to him, but as the son of Leanne and Kelly (who we heard from in previously episodes) he is genetically predisposed for greatness in the kitchen. He dazzled me on one of our first dates with seared salmon steak and veggies and sweet potato chili. We have shared meals at many fine restaurants, but my very favorite memories with my husband are those hours we have spent, pouring cup after cup of hot coffee (with a splash of heavy cream) while we pontificate on all of our favorite topics. My husband shared in this episode about how he is always wary of “getting above your raising” and the code switch that takes place for him in some circles, as a progressively minded man from the south. “There is this deep southern shame. The south has been scapegoated. It’s easy to say the problems of injustice are things of the south. It’s so clearly there in history, it’s more visible, but it’s all across the US. All of that shame ties into shame about southern accents, which turns into reverse pride and then turns into something that can be misused and really harmful.” As a reminder, please continue to listen, share, and rate this podcast if you're still enjoying it! And if you have ideas about how we can improve, or want to share your own story of comfort food and community, feel free to email me at warmlasagnapodcast@gmail.com.

My Grandma Lupsor is an incredible woman. My mom has described her as “the perfect mother-in-law,” and she is known throughout our family for generosity, her compassion for others (she has received numerous awards for all of the volunteering she has done through the years), and, of course, her food. She has been a lifelong member of St. George Romanian Byzantine Catholic Church in Canton, Ohio, where she (and my grandpa, when he was living) helped organize numerous weddings, funerals, and events. My grandparents helped keep the books at the church, and my grandfather sang in the choir. This episode, my cousin, Katie, joined me and we reminisced about all of our Romanian family favorites - pigs in the blanket (which are cabbage rolls, not cocktail weenies, by the way), doughnuts, crepes, hardtack, chocolate strip, and so many more. My grandma was always telling me, “don’t be bashful” and pushing me toward the epic snack cabinet available exclusively to use grandchildren, stocked with all manner of treats (my favorites were oreos, bugles, and cheese puffs). Katie remembers a lot more of the details than I do, but as we were talking, I felt like I was 7 years old again, sitting with my cousins at the card table in the living room, yelling “GRACE” as quickly as possible, and slurping noodles out of the most delicious bowl of chicken soup I have ever tasted. Katie is the leader of a nonprofit organization, a fitness instructor, a marathoner, and the mother of three. She recently got married (yes, during COVID!) and shared all about what the year has been like for her. How has she made it through? By cultivating community, with her family and with her fitness friends. “I think it’s important to stay connected to the things we really love, and the things that motivate us.” Katie, like most of the members of my family, also loves to cook. Specifically loves to bake - especially cookies. Every year she makes and decorates her Aunt Kim’s sour cream cookie sugar cookies, which her mom claims Katie makes better than she does. As she reflected on growing up in our family, Katie shared this: “The more I start to reflect, I realize this all makes me who I am. You don’t realize that as a kid. You think, “I’m not going to make the same mistakes as my parents. I've made different mistakes and had different experiences from my parents, but the framework we had growing up was so important. That really shaped me. Embrace your traditions and your culture; that helps you identify with who you are, and to move forward with who you want to be.”

The very first place we learn about how to treat other people is our family of origin, and I am very fortunate to have a beautiful and loving family. This week on the podcast, we hear from my Grandma Mary. This is my mom’s mom and I have been told that she, my mother, and I have similar sounding voices - what do you think? Grandma Mary was a Depression-era baby, and her parents were Italian immigrants. This means two things: 1. She can make a killer baked macaroni and 2. She knows how to scrimp and save every penny and crumb to make a delicious meal. This week she talked with me about the importance of using fresh, organic ingredients, something she was doing long before it was cool. We talked about her parents, who were from Rivisondoli, a small mountain town in the Abruzzo region (remember what Shari told us about that?). Grandma has fond memories of delicious food, singing Italian songs, and the integral role of the church in her community. We talked through some of her classic recipes, and the joy that sharing a meal with friends and family brings. “A good meal with good friends - it’s almost a sacred thing, really.” Grandma was raised in northeast Ohio in the “Italian Ghetto” as she calls it. She was married at 19, and she had to grow up fast because she went on to have four children. Grandma is an incredibly talented artist, and she is also extremely intuitive when it comes to relationships with people. She is also tough as nails. In thi episode she shared advice about growing one’s own food, cooking meals with simple ingredients (including her delectable meatballs and sauce), and the importance of getting back to the basics of home and family during COVID.

Party mix is not a difficult thing to make, but it is an important annual holiday tradition for Jordan. “No one makes it like my mom. Your mom may make a good party mix, but it’s not like my mom’s.” Jordan’s mom, Vicki, is sweet enough to pay attention to what everyone in the family likes in the mix; she even makes separate batches for them (Jordan’s favorite are the Cheese Its). This attention to detail is only one of many ways Jordan has felt loved and supported by her mom through the years. Many thanks to Vicki for providing the party mix sampled in this episode. This led us into yet another discussion about Love Languages, which Fred touched on last week in our conversations about chitlins. What is this language we are speaking of? If you are interested in learning your love language, you can take the quiz here. Jordan is a marathoner. She is a running coach at the Run Far program at Run For Your Life and also serves on the Young Professionals Board of Girls on the Run in Charlotte. In this episode, she shared about how running has shaped her life in a positive way through the encouragement of the community. “Recognizing that you have the same fears and insecurities as other people, then being able to overcome them together, has been one of the most powerful experiences in my life.” You can read more about her journey to becoming a runner here. Another fun fact for you about Jordan: she has been a lover of Disney her entire life. When Jordan was a child, her mom worked at the Disney Store, and Jordan fell in love with the stuffed animals and videos there. When she moved away from North Carolina after college, she and her mother made regular vacation meetup plans at Disney to get away from cold midwestern winters. Disney became home away from home for Jordan and her mom. And guess what else: Jordan met her fiancee on a Disney fan site, too! They have the same favorite nighttime show - Fantasmic - and are planning to see fireworks together next year at the 50th Anniversary Celebration in October 2021 after they get married. So sweet!

Pig intestines are an integral part of cuisine across the globe, however they have a special significance in African-American culture, albeit extremely divisive. Fred remembers the annual holiday debate about whether chitlins would be featured on their family’s Thanksgiving menu. He remembers the multi-day process of preparing chitlins for consumption, including the stench that would take over the entire house, the care with which his mother cleaned and stewed them, and various relatives’ reactions to this dish. To some, chitlins seem unappetizing, unhealthful, and associated with slavery. For Fred, they represent resistance and survival. “It’s only been as I’ve gotten older that I realize what was going on. Thinking about that allowed me to fully embrace that history. Thinking back on it gives me a chance to relish in the pride of it. There’s just something about being the underdog that American culture relishes. When you’re African American you don't have to make it up - you weren’t even allowed in the game.” Fred grew up in Saginaw, Michigan, which he describes as a “dying factory town; what happens when capitalism leaves you behind.” His mother is from Mississippi, and cooking is her love language. Fred remembers cornbread and greens, and feeling wrapped in a cocoon of her love expressed through food. We talked about the challenges of growing up and developing one’s own identity - specifically learning to appreciate things that society has made us feel ashamed about, especially when it comes ot racial identity. “The story of Black liberation and culture is a great human story, the most American of all the stories. It’s been a process learning to fully embrace it and be full-throated in my promotion of it. Thank you, Fred, for sharing your story with us this week. To learn more about the tradition behind chitlins, check out this article from Detroit Free Press.

My dear friend and mentor, Carrie, is a yoga educator and life coach in Charlotte, NC. She is the co-creator of Explore and Expand, where she leads specially curated travel retreats in exciting locations across the globe (she co-hosts a highly entertaining podcast, too, by the way!) “Basically I feel like that’s why we’re here: to connect, and to let people know that they matter” Sonker is a traditional dish at the intersection of pie, cobbler, and crumble, which is unique to Surry County, NC, where Carrie is from. Usually made with a juicy berry (such as blackberries) or sweet potato, it has been covered by a number of media sources because of how special it is (including NYT and Our State). There’s even an annual Sonker Festival! For Carrie, it is so much part of the fabric of her family’s life that none of her relatives ever wrote down a recipe; they just know how to make it. Carrie grew up in Mount Airy, where no invitation was necessary to visit loved ones. In preparation for this podcast conversation, Carrie decided to make blackberry sonker for the first time, which required lots of research and reviewing of family traditions with various relatives. “It felt special and important and a way of honoring my Memaw.” She resisted the urge to purchase versions of the ingredients she perceived as more nutritious, coming to decide that this was not the intention behind sonker. “The intention is to celebrate abundance and delight. When I make this dish, it will be infused with her love and her spirit.” She shared her memories about all the delicious treats available in the glass container at Memaw and Pa’s house, and how she has come to appreciate these even more as an adult. We spoke more broadly about comfort food, and how food can be a way of expressing love and care to others. Carrie shared stories about the importance of this from her world travels. “Even when you don’t speak the same language with words, you can speak the same language of gratitude and appreciation and connection through that experience.” We also discussed the ways COVID-19 has only deepened her experiences of connection and resiliency.

Leah is the best coworker anyone could ask for: she is supportive during tough times, she has a great sense of humor, and she loves to take walks/eat lunch outside to break up the day. Even during COVID-era, Leah still leaves treats on my desk on the days she’s in the office! She is so, so thoughtful, intensely creative, and a wonderful friend. In this episode, her son, Whitney, joined us to talk about their family memories and traditions around eating and cooking. Whitney was home, studying for his chiropractic boards, and Leah and her husband have gotten to enjoy his culinary abilities while he’s been visiting. We talked about the importance of nutrition and exercise for our physical and emotional wellness. Whitney follows the ketogenic diet, which he became interested in as a young adult after reading David Seaman's book, The Deflame Diet. Leah is also quite health-conscious (despite how great a baker she is), and she shared a number of foods she likes to employ in her home cooking. It was such a pleasure to have our first family show! I have only recently seen Leah in-person again, as we start to go back into the office a couple days a week, and it hasn’t been the same without her. Whitney pokes fun at Leah for the period of time in his childhood when his mom was known to make a lot of casserole dishes, however I think it’s a beautiful thing that now, as an adult, he is actually helping her out by cooking several meals a week. Especially during such high-stress and emotionally draining times as these.

If you want to treat somebody special, make them this meal: Spaghetti with a sauce that takes all day to make, garlic bread, a veggie on the side, and chocolate eclairs for dessert. This is what Lindsay’s mom taught her about how to show love through food. Lindsay is a beautiful human and dear friend of mine from graduate school. Those of us lucky enough to know her IRL (in real life) know her for her themed parties, her love of all things vintage and antique, her two calico cats, and her ability to have fun just about anywhere. This week we discussed the month she spent eating vegan, as inspired by a mutual friend of ours, as well as her favorite local spots to grab takeout during COVID. Lindsay mentioned this recipe for Soy Chorizo Dip - an entirely vegan appetizer that you will want to learn immediately! We explored specifically how cooking and eating in community elevates the experience: from cooking with her team as an AmeriCorps volunteer to ensuring that the elders that attend the program she works at have warm meals during difficult times. Lindsay shared about weekly dinners with friends and a special acronym that therapists everywhere are about to steal and use for themselves: PIES! Ask your friends and families to try out PIES this week, as you sit down to share a meal - share something physical, something intellectual, something emotional, or something spiritual from the past day or week. And see where that conversation takes you. Listening back to this conversation made me realize just how fortunate I am to have thoughtful people like Lindsay in my life to talk with, go to concerts with and share meals and life with. Things look a little different during the era of COVID, but we have known each other for 7 years now! Make sure to lean into the relationships that bring you joy and connection! PS: Our mutual friend, Sarah, whom you heard from several weeks back now has a website for ordering her salt in case anyone was looking for that.

“Food connects people at the heart, at our most primal level.”At 19, my cousin Shari left her home in northeast Ohio and moved to Italy. After adjusting to some cultural differences there, Shari realized just how similar life was to some of the traditions she grew up with. It confirmed her own Italian heritage, which was not something she had deeply considered until this time. It was there she learned to appreciate the family focus, communal eating, cooking with fresh ingredients, and the precision with which food and drink were crafted. This week on the podcast, Shari shared her love of science and history with us, as we explored what the cappuccino means to her. And if anyonzoe is an expert on how this beverage should be created, it’s Shari. She spent years studying the Italian tradition of coffee-making which led to her opening her own gelato, espresso, and pasties bar outside of Sacramento, CA: Zia’s. We talked about what it was like to hold space for the beautiful community that evolved through the years that Zia’s was open. And we discussed the ways Shari explores her passions through her work with the Placerville Food Co-op, where she now works. About this she said, “I think it’s a very noble thing to nourish the community. To provide food and sustenance.” It was such a pleasure to speak with Shari, mostly because of our shared family members and shared love of cooking (and eating). She shared with us the history of the pizzelle, an Italian cooking originating in Abruzzo (which, coincidentally, is also where my great-grandfather is from). Pizelles are a family tradition for us, and actually have roots in Ohio, where I am originally from. We explored Shari's memories of my grandmother, Mary, whom you'll hear from in a future episode. Shari brings such a thoughtful, mindful presence to everything she does, and we discussed how the practice of yoga and mindfulness has helped orient her. When we recorded this episode back in September, wildfires were raging in California. As of the end of October 2020, about 4% of the land in California has been burned through wildfires related to climate change, making this year the largest recorded wildfire season in modern Californian history. Despite these fires, and the ongoing challenges of living through a pandemic, Shari offers a voice of reason. We discussed the importance of listening first, rather than pushing one’s viewpoints onto another person. “Is being right or wrong more important than having your community? As much as I want to speak my truth, am I willing to let someone speak their truth and listen?”

This week we were fortunate to sit down with my father-in-law, Kelly, to talk about his family's tradition of Chow Chow. If you grew up in the South, you might even have an open jar of chow chow on the shelf in the fridge. It is a sweet relish made from the last crops of the summer, right as the temps are beginning to drop and the tomato vines stop ripening. I was lucky enough to marry into a family with many traditions related to cooking food and eating in community. Kelly's father's chow chow was known to win first, second, and third prize annually at the Iredell County Fair. If you grew up in North Carolina, like Kelly did, you probably also know something about liver mush and pig pickings. Kelly shared about his experiences eating and preparing these dishes. We talked about his father's service station, which served as a gathering place for many in Troutman. About eating in community, Kelly says, "I do think that food is a way of bringing people together. Everyone enjoys a good meal. It doesn’t matter what your background is; people enjoy being together over food. Like his wife, Leanne, whom we met several weeks ago on this podcast, Kelly has dedicate his entire life to public service., specifically through law enforcement. He is thoughtful, generous, and extremely personable. Together, he and Leanne are an unstoppable pain in the kitchen. They can put together an entire Thanksgiving meal in hours without breaking a sweat. It is a remarkable thing to witness! And a delicious thing to experience. With the upcoming election and community division about how COVIID has been handled, it is important to remember one of Kelly's core messages. We humans are very, very similar, although we tend to focus on our differences, even among family. But when we gather around the table, as Kelly puts it, "It’s a way of showing that we are a lot more alike than we are different. "

Rhiannon has loved to cook since she was a young girl. In this episode, she shared about her family tradition of making stollen Christmas bread every year, and the importance of passing her passion for cooking on to her own children. She has been blogging for years about motherhood, nutritious eating, and wellness at Good to Mama. And then in 2020, when a global pandemic hit, Rhiannon decided to use her skills for the good of her community. And that's where Lasagna Love started. Lasagna love is a network of caring individuals across the nation who volunteer regularly to cook and deliver lasagnas to people in need. How does Rhiannon define need? "Everybody has a framework for what they think “need” means. One of the things that I’ve talked a lot about with my volunteers is that we are not the people to say yes or no. We don’t know. We’re not in their shoes, and everyone has a different threshold for what they can handle." So, yes, anyone can request a lasagna meal by filling out the form on her website. Rhiannon will connect that individual to a volunteer in that person's community who will fill the request. No matter what someone is going through, there will be a warm dinner on the table that night, no questions asked. Lasagna love freely given. "I think there’s so much judgement going on right now. How are you protecting yourself. What level of comfort do you have with exposure. You’re not wearing a mask here, or you’re not wearing gloves. I think Lasagna Love is a place where people can come, make a request, and not feel judged for what they are going through." What a beautiful example of unconditional love! It was such a pleasure to hear Rhiannon's vision for her community, and a world where love is given unconditionally to all people. By the way, did you know acts of kindness have been shown to be good for your health and wellbeing? Research supports this hypothesis! All the more reason to consider how you might show up for your own community during these trying times. Want to try making Rhiannon's lasagna recipe at home? Check in out! Make sure you are following Lasagna Love on social media for the most up-to-date information about which cities the love is expanding to in the coming months!

Dolly Parton says, "Find out who you are and do it on purpose," and our guest this week, Jeffrey, demonstrates this sentiment beautifully. Jeffrey is a body worker and yoga therapist living in Charlotte, NC. He is one of my favorite teachers (of yoga, and of life) and in this episode, Jeffrey shared lots of wisdom with us. He shared about food, yes, but also about the human form, about sitting with difficult emotions, and about staying grounded through a global pandemic. When it comes to food, Jeffrey is well-versed in a number of dishes. He strives to eat as nutritiously as possible with the intention of fueling his body to carry out his life's work. In addition to his chosen dish of horseradish encrusted salmon, we discussed kitchari and ayurvedic eating. I've also heard that Jeffrey makes an excellent breakfast, which was subsequently confirmed by his partner, Joan. I guess we'll have to schedule a part-two with him soon to get a taste of that! We talked about coping with COVID-19 and finding some silver linings to reconnecting with folks. Jeffrey and I discussed the merits of getting outside and putting one's bare feet in the ground. Of talking rather than texting, and of learning to sit with one's feelings. "The ancients would say that if you really want to know yourself, you have to look at all of yourself. We have to bring our stuff up. The analogy is with a pot of soup. You’re not going to stir up anything that’s not in there. If you’re willing to go deep enough, you’re willing to stir up those experiences." Jeffrey absolutely loves what he does, and that's probably why he's so good at it! He can be reached for bodywork by visiting his website. He is also teaching some virtual yoga classes and seminars for yoga instructors, both on his own and at NoDa Yoga. Jeffrey has a gentle, thoughtful, and insightful approach to his work! Call him - he will actually answer the phone if you do!

“Get into the kitchen, find out what your comfort level is, and feed your soul.” I love things that come in trucks. Food trucks. Ice cream trucks. Did you know that there is such a thing as a dog treat truck?? There is! And my friend, Amy, owns one! Amy is so wonderfully thoughtful and wise. She is a dog magnet. She is my sole-sister (run group friend) and our Sunday hiking ritual is one of the main things that has gotten me through this challenging year. In this episode, Amy and I talk about what cooking and baking has meant to her through the years. We discussed Amy’s formative experiences in the kitchen, including cooking hotdogs over the coal furnace with her dad and learning how to make sour cream crumb cake and Hello Dollies from her mother and grandmother. We explored her comfort food of choice: roasted chicken and russet potatoes! Amy likes to get her chicken from Riverbend Heritage Farm in Denver, NC. She shops local whenever possible, and we discussed the benefits of doing so this episode. Amy has a degree in hotel and restaurant management; she has also worked in the pet industry for many years. In this episode we discuss the evolution of her passion, which started with loving on the dogs dropped of at the farm across the street from where she grew up on in PA and blossomed into opening her own pet shop in New York City. She worked as a vendor and sales rep for many years on the west coast, eventually starting her own line of dog treats. Upon moving to Belmont, NC in 2018, Amy used her innovative, entrepreneurial spirit to start her current business, Simply American Dog Treat Truck. Amy and her dog treat truck can be found on Saturdays at the Mount Holly Farmer’s Market, as well as many other neighborhoods around the Charlotte metro area. We discussed strategies for cooking treats for animals, and Amy is a real expert when it comes to this. In fact, she is fondly known by the members of our run group as the “dog lady” because dogs love her so much. Make sure you are following Amy on social media to ensure you don’t miss any of her upcoming events, and bring your pup by the truck for some yummy treats! Simply American Dog Treat Truck is the joyful COVID silver lining we have all been waiting for.

This week’s guest is a celebrity - at least in our household! She is the type of friend you call by her first and last name because we’re just waiting for her to get discovered by the Food Network so we can tell everyone we know her way back when. Sarah is very skilled in the kitchen. She's a bit of a high achiever and gives everything 110%. For example, on the Saturday we recorded this, Sarah arrived right on time, wearing a stylish cheddar yellow dress with a warm pan of photo-worthy macaroni and cheese. We talked about her mother’s recipe for this quintessential comfort dish, and debated the merits of Team Crispy Top (in the age-old debate between the best ways to enjoy mac and cheese). Sarah is the creator of Simply Sarah Salt, a delicious salt blend that I personally use on everything. Yes, everything. We discussed the impact of COVID-19 on Sarah’s work and personal life, and how working from home has saved some time, opening up new opportunities to grow her business. As we mentioned in the episode, Sarah invited me to participate in an online focaccia decorating event last Spring. If you are interested in trying this at home, here is an easy recipe and here are some ideas about how to decorate! Oh, and this is the sourdough cracker recipe I like the most, if you’re looking to test one out. You can follow all of Sarah's adventures in the kitchen on Instagram at @sarahwhy31. Keep up with her awesome salt business by following @simplysarahsalt. And guess what else: Sarah was gracious enough to share her mom's mac and cheese recipe with us, too! Check it out!

Earlier this year, Carey let me bring my tomato plants by his place to give me a few pointers on the ins and outs of container gardening. Carey was patient and did not judge me, even though my poor plants were clearly lacking the water and nutrients they needed. Instead, he helped me re-pot my plants and gave me an overview on tomato care basics. Not only did he save my tomato plants from the brink of death but he also gave me a lesson on what it means to care for a living thing. Watching the precision with which he pruned his plants and the time he took to pat fertilizer into each container was extremely moving; perhaps because such thoughtfulness these days is rare. I went home with expertly-staked tomato plants, a bag of fertilizer, and newfound faith in humanity. This episode, Carey shares a whole lot of wisdom with us - wisdom from the garden and from the sacred geography of where he's from, as he says. We talked about the function of food in his family of origin, and specifically about how this okra saute is Carey's present day take on tradition. We also talked about some of the grief Carey has experienced over the past six months, with the loss of income, shifts happening in the type of work he does, and the deaths of friends. We discussed current events and the necessity, through all life's challenges, of simply being. "I think just being truly present with people and trying not to be judgmental and trying not to fix. Realizing that relationships require, just like the plants do, requires a process and a “being with” that can’t just happen from “let me go talk to you and tell you all my opinions and back out.” I think that’s something that right now, with COVID and some of the political dynamics being so polarized, it really made me aware that our human connection is so important." Carey is one of the most knowledgeable and skillful people that I know. He loves to learn. He has used COVID as an opportunity to ground himself and disconnect from social media. To get back into the garden, to try his hand at pickling and fermenting, and to reconnect with others. My favorite part was hearing him talk about the importance of deep listening and critical thinking. “Binary thinking is easy; nuanced conversation is hard. When you interact with somebody who has a different life experience, you may understand how they got there. I may not agree with it, but I understand at least how they got there and what’s at stake for them to unpack that. It’s a hard thing to do, and I think that’s why we don’t do it a lot. It requires courage and vulnerability that sometimes we’re not ready for.” For more information about the contact hypothesis, as discussed in this episode, read this! To follow Carey's adventures teaching accessible yoga, check out his website. And don't forget to check out his music!

"I love to host, I love having people over. I feel that just being a therapist - a sense of community and a sense of belonging is really important. It’s something you need to achieve in your hierarchy of needs. When you bring people together to share a meal you get a sense of belonging. People are authentic when they’re eating; when you’re eating you feel safe. So for me, it’s safety and communion. " Sheena joins us this week to talk about all things casserole! She shares about her experiences growing up on a farm, learning to cook in restaurants, and how she was always destined to become a therapist (which she is great at, by the way). Sheena references white cucumbers, which apparently is a Southern thing? And shares about trying the DoubleTree Hotel chocolate chip cookie recipe, which we did by Zoom together a few months ago. We talk about the impact of being a therapist during the time of COVID, including the emotional challenge of holding space for other people's pain while simultaneously trying to navigate a global pandemic for oneself and one's family. She talks about the importance of family and of showing up for others. My favorite part of this episode was talking with Sheena about the concept of radical acceptance. Like a true therapist, Sheena describes it like this: "Acceptance is acknowledging the facts of a situation.Radical acceptance is accepting with your mind, your body, and your spirit. Noticing any tension in your body, any resentment that you feel, any anger that comes up when things happen that are outside of your control. And recognizing that you being angry and upset and tense about it isn’t going to change the situation. And radically accepting doesn’t mean you can’t do anything about it eventually, it just means you acknowledge this is what it is and wholeheartedly continue to live your life anyway. It is one of those life skills you have to keep turning around to; it’s a practice, not a destination." Follow this link for more of Sheena's wisdom and insight. Would you like to share your favorite comfort food recipe with us? Do you know someone who should be interviewed for this show? Send us a message at warmlasagnapodcast@gmail.com. Make sure you are following us on Facebook and Instagram (@warm_lasagna_podcast) for even more photos and backstory. If you like the show, be sure to share it with someone you love - maybe even drop us a 5-star review. UPDATE: Sheena wanted to share that she was actually thinking of green jello salad, not watercress salad. I think we can all agree it looks disgusting. Which green item would you bring for the table?

“Community and food are very closely tied, and I think it is a holy experience when you can sit around with friends and loved ones and share a meal. Break bread. Drink some wine.” This week, Chase joins us to share about one of Emily's favorite summer dishes: Tomato Tart! Chase is an incredibly hardworking woman - a minister's wife, a mother of 3 boys, and a PA. In this episode, she shares a lot of practical tips about how to cook dairy free treats at home on a budget. She talks about her favorite foods from Philly and shares her morning smoothie recipe with us. Chase's Morning Smoothie(Yields 2.5 glasses) 3 bananas 2 avocados (2 small or 1 large)A good squeeze of honey A heaping spoonful of peanut butterA spash of nondairy milk (oat milk is best)Cocoa powder (Hershey's, duh)A handful of ice cubes Most importantly, we discussed how to maintain one's mental health during COVID-19 and the merits of finding community despite distance. Chase also shares about the importance of communal meals in her Christian faith. Would you like to share your favorite comfort food recipe with us? Do you know someone who should be interviewed for this show? Send us a message at warmlasagnapodcast@gmail.com. Make sure you are following us on Facebook and Instagram (@warm_lasagna_podcast) for even more photos and backstory. If you like the show, be sure to share it with someone you love - maybe even drop is a 5-star review.

“I think it brings people together. I love the idea of sitting at a table, having a meal. It’s just time together - it’s fellowship. It doesn’t have to be a fancy meal; just getting together and spending time with family and friends. It’s one of the best things you can do. People appreciate that. They want to have that, and we don’t do that enough.” I just love my mother-in-law! I love spending time with her in the kitchen, because cooking is her love language. This week, Leanne shares some of her favorite food memories and give us a deep dive into some classic family recipes, like vinegar pie. We talk about some practical strategies for making simple foods into a delicious meal, and Leanne gives us some pointers about surviving COVID-19 form the perspective of a seasoned pediatric nurse. Would you like to share your favorite comfort food recipe with us? Do you know someone who should be interviewed for this show? Send us a message at warmlasagnapodcast@gmail.com. Make sure you are following us on Facebook and Instagram (@warm_lasagna_podcast) for even more photos and backstory. If you like the show, be sure to share it with someone you love - maybe even drop is a 5-star review.

Iris and I met several years back while volunteering together through Mental Health America of Central Carolinas and the American Foundation for Suicide Prevention; over the years we grew to be close friends. She is so fun to spend time with, and rolling lumpia with her was an absolute treat! We did not have any kitchen disasters, thankfully! Iris told me all about her family traditions and why she considers lumpia a "labor of love." And even though she doesn't like to cook (so she says), we discovered that Iris actually knows her way around the kitchen.Oh, and here is a link to the incredibly simple bread recipe Iris and I love to make. Would you like to share your favorite comfort food recipe with us? Do you know someone who should be interviewed for this show? Send us a message at warmlasagnapodcast@gmail.com. Make sure you are following us on Facebook and Instagram (@warm_lasagna_podcast) for even more photos and backstory. If you like the show, be sure to share it with someone you love - maybe even drop is a 5-star review.

“Is there even community if there isn’t eating and cooking? Like, does it exist? That’s -- honestly? That’s the thing that makes a coworker a coworker, and not a friend. Like, someone you work with who’s your friend is someone you would go out to lunch with, or you’ll, like, hang out with and go to dinner with - even cook dinner for them. Share food with, right? Share a table with. A coworker is just someone you see when you’re working, but then you go off and do your own thing at lunchtime. “In this episode, Matt joins us for dinner to make some of his favorite family recipes: English Teacake, fried apples, and country ham. Yes, you do have to cook all three parts to have an authentic family dinner, he tells us. We enjoyed getting to see Matt in the kitchen and of course getting to taste a piece of history while we reviewed his family cookbook together. Matt and I talked about the value of eating and cooking in community, and what it means to be a good friend. Would you like to share your favorite comfort food recipe with us? Do you know someone who should be interviewed for this show? Send us a message at warmlasagnapodcast@gmail.com. Make sure you are following us on Facebook and Instagram (@warm_lasagna_podcast) for even more photos. And, if you like the show, be sure to share it with someone you love.

"Cooking just makes me feel whole; it makes me feel comfort in there hard times." This week, Suzi shares about how she developed a passion for cooking while working as a touring performer. She talks about growing up in the South, and how she still finds comfort in a pot of corn on the stove. Suzi explains that fried foods in the South don't always mean deep fried in oil, and she teaches Emily about the best part of the corn cob: the corn milk! We talk about gardening, international dishes, and how to get back into the kitchen during COVID. Would you like to share your favorite comfort food recipe with us? Do you know someone who should be interviewed for this show? Send us a message at warmlasagnapodcast@gmail.com. Make sure you are following us on Facebook and Instagram (@warm_lasagna_podcast) for even more photos. And, if you like the show, be sure to share it with someone you love.

Welcome to Warm Lasagna! In this episode, Emily tests her audio equipment, explains the vision behind the podcast, shares about some of her favorite comfort foods. Would you like to share your favorite comfort food recipe with us? Do you know someone who should be interviewed for this show? Send us a message at warmlasagnapodcast@gmail.com. Warm Lasagna is a COVID-era podcast designed to share joy and comfort despite social distancing. New episodes available every Monday. Follow us on Instagram at @warm_lasagna_podcast and if you like what you heard today, please share it with a friend!