Podcasts about fernay mcpherson

In “Minnie Bell's Feeds the Fillmore's Soul,” Gravy producer Sarah Jessee takes listeners to the spring 2024 opening of Minnie Bell's Soul Movement in San Francisco's Fillmore District, where chef Fernay McPherson—and her food—have come home.   McPherson's family came to the Fillmore from Texas in the 1960s, as part of the Second Great Migration that brought African Americans from the South to cities across the U.S. When those families migrated, their recipes did, too.   McPherson learned to cook from her great aunt and grandmother Minnie and Lillie Bell, the restaurant's namesakes. In 2011, she joined La Cocina, a culinary incubator for women who want to open their own restaurants. Since then, fans of McPherson's signature rosemary fried chicken and macaroni and cheese have followed her from her first food truck in 2013, to her pop-up in an East Bay food court, and now, to her new brick-and-mortar restaurant in the neighborhood she's always called home.   Between 1935 and 1945, the Black population in San Francisco grew by 600%. The growth continued until urban renewal brought it to a halt, just as McPherson's family was settling into the area. Beginning in the 1960s, the San Francisco Planning and Housing Association bulldozed entire sections of the Fillmore, taking parts of the neighborhood's vibrant, close-knit community along with it.   In this episode, Jessee speaks to McPherson all about her culinary journey, family history, and how she learned to cook in a way that honors her roots. She also interviews Fernay's father, Darnay McPherson, who tells how the Fillmore has changed over time, and how its Black culture has been erased. We also hear how friends and fans are welcoming her back home. With Minnie Bell's return to the neighborhood, McPherson wants to see—finally—a long-promised renaissance in the Fillmore. And it's already in motion: as of July 2024, Minnie Bell's was added to the San Francisco Chronicle's “Best of SF” list. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Loading Dock Talks, Chef Preeti Mistry hosts Fernay McPherson, the chef-owner of Minnie Bell's Soul Movement, a fast, casual fried chicken restaurant in Emeryville, California, and soon to be in the Fillmore District of San Francisco. Fernay shares her journey starting Minnie Bell's in the historic Fillmore district, a place she aims to honor and return to with her business in early 2024. Fernay McPherson discusses her involvement with La Cocina and the support she received in starting her own business. She emphasizes the importance of building relationships with other women chefs and the sense of community that comes with it. Fernay also talks about the alternative paths in the restaurant industry and the shift towards a more welcoming environment. For more from Fernay:Her restaurantMinnie Bell's Instagram Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.

This episode of On the Fly is with chef Fernay McPherson, the award-winning, entrepreneurial force behind Minnie Bell’s Soul Movement, a fried chicken joint known as much for its trademark rosemary fried chicken as its next-level sides. While Minnie Bell’s is located in the Emeryville Public Market, its roots run deep in San Francisco’s Fillmore District, where Fernay is a third-generation Fillmore native. This episode runs a touch longer than our other conversations, so I hope you can take a little time to downshift and listen to Fernay’s journey as she’s been steadfastly building her business over the past twelve years. Her story is one of great resilience, resolve, and belief in herself. In this episode, you’ll hear the many adjustments, challenges, and learnings she’s had along the way, from the experience of being a La Cocina entrepreneur, to running a mobile trailer while driving for MUNI and being a mother, to building her catering business, to running pop-ups, which is all fodder for an upcoming project to help others who are following their food dreams on a similar path to hers. Fernay also shares what it feels like as a Black female business owner during the Black Lives Matter movement, and having to regulate her space so she can tell her story on her terms, and on her chosen platforms, at a time that feels right for her. Make time to head over to Minnie Bell’s for a delicious and truly soulful meal, and if you can, please order the Pay it Forward Community Meal as well so she can continue to feed those in need in her beloved Fillmore community. Minnie Bell’s Soul Movement: www.minniebellssoul.comEmeryville Public Market5959 Shellmound St., EmeryvilleGoFundMe for Minnie Bell’s employees: www.gofundme.com/f/minniebells Read her recent piece for Food & Wine that we refer to in the interview here: www.foodandwine.com/news/oakland-chef-stands-with-protestors-violence-against-property-is-nothing-close-to-violence-against-peopleIf you’re a Bay Area business or individual and want to be featured in On the Fly, please fill out the form at bit.ly/ontheflyguest.Support the show (http://www.venmo.com/Marcia-Gagliardi)

Fernay McPherson has built up her business, piece by piece, for six years. Today, you can find Minnie Bell's Soul Movement at the Emeryville Public Market. But Fernay's biggest professional dream is to bring her restaurant back to the place where she and so many other black folks in the Bay Area lived until it became unaffordable — the Fillmore in San Francisco. This episode is from Copper & Heat, a podcast produced in Oakland that explores the unspoken rules and traditions of restaurant kitchens.

Soul Food Movement w/ Minnie Bell’s Fernay McPherson is the chef and owner of Minnie Bell’s Soul Movement in Emeryville, California. In this episode, she shows me around the Fillmore District of San Francisco - her home and the place her family has lived for three generations. She’s been trying for years, with the help of the business incubator La Cocina, to open a restaurant in the neighborhood that was once a cultural hub for African Americans, but she's run up against so many barriers.  Fernay is a graduate of La Cocina, a nonprofit in San Francisco whose mission is to cultivate low-income food entrepreneurs as they formalize and grow their businesses. Learn more about their program here.  There are over 30 brick-and-mortar restaurants and cafes in the Bay Area that are graduates of the La Cocina program. If you ever need a place to eat, check out their business map to support excellent business owned by women and people of color! The LEE Initiative is still accepting applications for their awards until February 1st! More information and application is here.  We are so grateful for our first ever season sponsors: Pared! They find vetted hospitality professionals to fill your shifts. Copper & Heat listeners get 30% off their first gig. Use the code COPPER when booking.  An upcoming episode is about staging and we want to hear some of your stories! Send them (and another other thoughts you may have) to hello@copperandheat.com. We can’t wait to hear from you.  Some Other Resources:  Minnie Bell’s Soul Movement video How Urban Renewal Destroyed The Fillmore In Order to Save It The Fillmore from PBS Sad chapter in Western Addition history ending Gorgeous photos from the ‘Harlem of the West’ show the glory days of the San Francisco jazz scene San Francisco continues destruction of its black community

After graduating culinary school, Fernay McPherson was juggling catering gigs and driving buses full-time for San Francisco's MUNI transit. Today, she's an award-winning chef and owner of Minnie Bell's Soul Movement, a restaurant that has struck a chord in the Bay Area as a leading African American-owned business.  With help and support from her whole community, including her family and the nonprofit La Cocina, Chef Fernay's vision is big and about much more than just delicious food.  

Part one of our StorySlam 2018: Rooted and Rising series, featuring stories by Nicole Krasinski and Stuart Brioza of State Bird Provisions, J. Kenji Lopez-Alt author of The Food Lab, Fernay McPherson of Minnie Bell's Soul Movement and Amisha Gurbani of The Jam Lab.     Join a gathering in the Bay Area to hear stories like this shared live. www.RealFoodRealStories.org

Fernay McPherson grew up in the Fillmore of the '80s and '90s, learning to cook from and being inspired by her San Francisco family who had various Texas and Southern roots. In this podcast, Fernay, who owns and operates Millie Bell's Soul Movement in Emeryville, talks about her childhood and the community she misses (she still lives in the Fillmore). Fernay is a graduate of La Cocina, "a nonprofit working to solve problems of equity in business ownership for women, immigrants and people of color." Please support Fernay by eating at her restaurant. She celebrates her one-year anniversary on March 19, and trust us—it's really good! Over the next few months, you'll hear from other women who've been through La Cocina's program. Stay tuned! We recorded this podcast at Public Market Emeryville in February 2019. Film photography by Michelle Kilfeather

A long-awaited episode features Rising Star chef Fernay McPherson of Minnie Bell's Soul Food. Listen to the episode and subscribe to the Menu Stories series on menustories.com. Music provided by Ben Sound.

Episode 49 features a live recording from a panel Menu Stories hosted last summer with Yelp at their beautiful headquarters in downtown San Francisco. The panel discussed the theme “Surviving and Thriving as Bay Area Restaurateurs” and included veteran chefs like Suzette Gresham (who you'll meet in episode 50), of the two Michelin starred Acquerello and newcomers like Fernay McPherson of Minnie Bell’s, who was named a Rising Star Chef by the San Francisco Chronicle last year. Listen to the episode and subscribe to the Menu Stories series on menustories.com. Music provided by Ben Sound.

Welcome to Okracast, the SFA podcast! This week, we’ve got a Southern boy who eats globally and a West Coast girl who cooks Southern food. SFA Director John T Edge whets our appetite with the food memories of his childhood, and Fernay McPherson discusses her soul food business in San Francisco. Ms. McPherson’s family was part of the Great Migration, which brought millions of African Americans from the Deep South to other points in the country. Hers landed in California, where they brought soul food traditions to help anchor them as they adapted to the new region. Ms. McPherson’s interview is part of our Women at Work in San Francisco oral history project. Visit www.southernfoodways.org for more.