Podcasts about first families

In this last interview with our good friend and contributor, Camillus "Cam" Robinson, Gary and Cam discuss the infamous government informant Vincent "Vinnie" Teresa. Cam died recently and I will feel this loss for a long time. His gentle nature and prodigious work effort was always a great benfit to the podcast and to everybody around him. Rest in Peace to my friend and collaborator in this crazy world of mafia history. Camillus was a great historian and an excellent writer. Check out his book by clicking on the title, Chicago Swan Song: A Mob Wife's Story. Lisa Swan became the wife of Frank Calabrese, Jr., a collector for his father, the notorious and brutal Frank “Frankie the Breeze” Calabrese, a high-ranking member of the infamous Chinatown Crew. It's all here. The money, the violence, the drugs, the greed, and the murders that surrounded her, as well as her deep passion to break free from a lifestyle that could change with the flash of a single bullet. Swan's firsthand, intimate look inside the insular and secretive Chicago Outfit details her life inside the Calabrese Clan, one of the First Families of the Chicago Mob. She describes, with clarity and occasional humor, her discovery of the dark side of the Mafia and her battle to save herself, her children, and eventually her husband from the gritty realities of the Mob. In this episode, we learn that Vinnie Teresa was an early mobster in the FBI's vaunted Top Echelon Informant program. In the end, Vinne Teresa was caught in an act of perjury when he tried to implicate Meyer Lansky in a criminal conspiracy.   Subscribe to get new gangster stories every week. Hit me up on Venmo for a cup of coffee or a shot and a beer @ganglandwire Click here to "buy me a cup of coffee" To go to the store or make a donation or rent Ballot Theft: Burglary, Murder, Coverup, click here To rent Brothers against Brothers, the documentary, click here.  To rent Gangland Wire, the documentary, click here To buy my Kindle book, Leaving Vegas: The True Story of How FBI Wiretaps Ended Mob Domination of Las Vegas Casinos. To subscribe on iTunes click here. Please give me a review and help others find the podcast. Donate to the podcast. Click here! Transcript [0:00] Well, hey, all you wiretappers, good to be back here in the studio, Gangland Wire. This is Gary Jenkins, retired Kansas City Police Intelligence Detective and now podcaster, documentary filmmaker. And I am here with my good friend and periodic co-host, if you will, Amulus, Camillus Robinson. Cam, thanks a lot for coming on the show. Gary, I always have a blast. I mean, you and I, you got me started in this and anytime I can come on, we just love to. We have a good time getting together, don't we? Yeah, we do. So oh you know a little aside i was just researching some old stuff on chicago or newspaper clip and i saw there was a grand jury about gambling in gary indiana see cam used to live up by gary indiana and we did a show about the gary indiana family that's right. [0:49] Ran by chicago of course hell chicago ran everything some people even say they ran kansas city they didn't really but they had a lot of influence down here kansas city next savella did not do much if he thought iupa wouldn't approve he wouldn't do it he he got iupa's approval on any major things outside of kansas city for sure they had a swung a big stick didn't they absolutely savella wasn't the kind of guy who answered to people but i think he was smart enough to know who were the big fish in the pond yeah he was smart anyhow we're going to talk about Vinnie Teresa. Vinnie Teresa is one of the earliest mob books I ever read. I'll never forget, Kim. I was in a library in the junior college. I must have been taking a class and I was just poking around. I found this book about the mafia. I wasn't into organized crime at the time. I started reading this book about this Vinnie Teresa and all the stuff that he talked about,

Hour three of DJ & PK for September 12, 2024: Berry Tramel, Tulsa World Hot Takes or Toast Famous Utah families

In July, Governor Kay Ivey commended the Alabama Genealogical Society for its First Families of Alabama program, about pioneering families who arrived in the early 1800s.  AGS President Lynn Schlick talks with Carolyn Hutcheson of In Focus about the August 10th family research seminar and the various databases that can help with ancestor research.

Join Jennifer Davis for an electrifying journey into the cutthroat world of real estate auctions! Dial in and uncover how trust and community are the bedrock of this industry and why they matter more than ever in today's market. Packed with sharp insights, witty banter, and a dash of Southern charm, this episode is a must-listen. Plus, Jennifer shares a jaw-dropping story about her neighbor's house that will leave you speechless!     Key takeaways to listen for Jennifer's journey as a female auctioneer in a male-dominated industry and how she's making her mark Insights into Jennifer's unique career path and how auctioneering complements her real estate work How the value of community and trust play a crucial role in both agriculture and real estate  Impact of COVID-19 on real estate practices and market dynamics The importance of sustainable farming and the threats posed by industrial agriculture     Resources mentioned in this episode National Association of REALTORS® REALTORS® Relief Foundation Western College of Auctioneering     About Jennifer Davis Jennifer is a dedicated REALTOR® with deep roots in Tennessee, being a certified member of the First Families of Tennessee. With a family history in real estate, she began showing houses with her grandmother from a young age. Jennifer emphasizes the importance of personal touch and relationship building in the ever-evolving real estate market.     Connect with Jennifer Website: Jennifer Davis Facebook: Jennifer Davis EXP Realty TikTok: @iamfromtennessee YouTube: @I am From Tennessee Phone Number: 971-400-6420     Connect with Leigh Please subscribe to this podcast on your favorite podcast app at https://pod.link/1153262163, and never miss a beat from Leigh by visiting https://leighbrown.com. DM Leigh Brown on Instagram @ LeighThomasBrown.     Sponsors "You Ask. Leigh Answers." Your Affordable Coaching Program Hey there, real estate pros! Are you ready for some more Leigh Brown wisdom in your life? Then don't miss out on my brand-new program, "You Ask. Leigh Answers." It's your exclusive gateway to the insights and advice you need to supercharge your real estate business. With "You Ask. Leigh Answers." you get Direct Access to Leigh Brown, directly! Expert Coaching, Community Connection, and Extensive Resources. Whether listening to this on the go or watching at home, sign up today at Answers.RealEstate and take your business to the next level. Trust me, you'll be glad you did!  

How strong are your family roots in Rutherford County?  Are you one of Rutherford County's FIRST FAMILIES? The Rutherford County Library’s Historical Research Cente

Language Note: In our attempt to find a common language that is conceptual and applicable across the historical narrative, before the well-recognized acronym of today's world, we are using the word 'queer' in this episode for the people whose lives began - and ended - before the 21st Century. This History UnErased podcast is funded by the New York City Council. It was developed by History UnErased and produced and edited by Dinah Mack; Kathleen Barker; and Deb Fowler. Special thanks to our colleagues Danny Roberts, Triana Wilson, Leslie Anne Frye-Thomas, and Dinah Mack for lending their voices to read the letters featured in this episode.CLICK HERE to learn how History UnErased is putting LGBTQ history in its rightful place - the classroom.

PREVIEW: #NEWYORK:Excerpt from author Barbara Weisberg's thrilling history of a most unusual divorce between two First Families played out in the newspapers of Old New York during the Civil War and the Gilded Age -- battling over children, money, reputation, poor decisions: an Edith Wharton tale in messy fact.  More later today. 1860 Manhattan. Strong Passions: A Scandalous Divorce in Old New York by  Barbara Weisberg  (Author) ttps://www.amazon.com/Strong-Passions-Scandalous-Divorce-York/dp/039353152X/ref=sr_1_1?crid=24DLPX7OFO3T9&dib=eyJ2IjoiMSJ9.OBlTiIP5ZuhSvpPG1Q9W4UiSrPF-ZVMqkZDEoDAmtC-URXsfETilE6f3cV4biym7YSOozdDnukf0krX-J36XDX2F50zxwKQLbPzx29CaceUjzGMFC0sqKvtVyO1ZgivpbElBACC3k8y6K4ZgxPT4mqFa_poN6kubE881pSSrcMzLIK1WlUPfoWNFUWrxqPTuN3fL5liqi_4Xq84YOBgD7L_bsm980CKC2shnKSVjhwI.mEoFQn5cqKH6YadUYPmzqIQvrInXdNY_5y2jwmH3NrY&dib_tag=se&keywords=barbara+weisberg&qid=1709335043&s=books&sprefix=barbara+weisbeg%2Cstripbooks%2C102&sr=1-1 The divorce trial Strong v. Strong riveted the nation during the final throes and aftermath of the Civil War, offering a shocking glimpse into the private world of New York's powerful and privileged elite. Barbara Weisberg presents the chaotic courtroom and panoply of witnesses―governess, housekeeper, private detective, sisters-in-law, and many others―who provided contradictory and often salacious testimony. She then asks us to be the jury, deciding each spouse's guilt and the possibility of a just resolution

One of my personal favorite subjects to study is First Ladies—I am completely compelled by these women, regardless of party affiliation, and I've read just about every book on them as a group, as well as many individual biographies of these dynamic women. Today on the show I have with me Katie Rogers, White House correspondent for The New York Times, to discuss her first book, the fantastic American Woman: The Transformation of the Modern First Lady, from Hillary Clinton to Jill Biden, which is out February 27. In the book, Katie delves into the transformation of the modern First Lady. The role of First Lady has definitely changed from Martha Washington to Dr. Jill Biden, but even more granularly, it has changed so much from the 1990s and Barbara Bush and Hillary Clinton to the present day, in particular Dr. Biden's refusal to give up her role as an educator in favor of being First Lady full-time, as all of her predecessors have done. In the book and in our conversation today, Katie gets into how we ask so much of our First Ladies yet give them no proper blueprint on how to do their job. (We also don't pay them, and there's no barometer of what a successful First Lady is or does.) We talk about what will happen when the U.S. finally elects a female president, and what the role of First Gentleman, if that is what he is called, will look like. There is so much depth to this conversation—I can all but promise you that you won't look at the role of the First Lady the same ever again. Katie has worked at The Times since 2014 and has been a White House correspondent since 2018, covering two presidential administrations and writing extensively about domestic policy, foreign policy, and, perhaps most interestingly to me, the complicated dynamics of First Families. Before writing for The Times, Katie was a reporter at The Guardian and The Washington Post. I am excited for you to meet her and learn from her in this episode. American Woman: The Transformation of the Modern First Lady, from Hillary Clinton to Jill Biden by Katie Rogers

Kevin Glastonbury, affectionately known as KG, is Senior Red Winemaker at Yalumba in the Barossa Valley of South Australia. The Barossa is one the world's premier red wine making regions and Yalumba one of its most respected wineries. Back in 2019 we had the honour here on the podcast to chat with Yalumba owner (Barossa legend) Robert Hill-Smith. (Listen Back HERE) His family has owned and operated Yalumba for over 170 years! The Hill-Smiths are proud members of Australia's First Families of Wine, have pioneered Viognier beyond what anyone thought possible and brings us The Caley one of finest expressions of red wine making anywhere.  In this podcast recorded in Dalkey at the Grapevine and hosted by Irish agents Cassidy Wines KG brings us on a Barossa journey where Winemaking, Barrel Making, Sunshine, Skill and History combine to bring us special wines. It's a great story. Enjoy.

In which we look at the Carters after Robert "King"Carter, including other Carter lines that bring us Country Music and the 39th President of the United States.

Jeff McGuire, Chris Snead, Clint Scott, and Jamie Lent discuss the best athletes Snead has seen on the field, the first families of Texas Tech athletics, ugliest haircuts in sports, the Question of the Day, and Tell Me I'm Wrong.

In this episode of THE Amicable Divorce Expert podcast you will learn:   Age of Children   Polarity of Parenting Styles   Conflict with Ex-spouse   Over-attachment of Non-custodial parent to child   Over-attachment of biological parent to child   There are more Blended Families than First Families.   Co-habitation rates are soaring, making blended families hard to track.   When single parents start dating, step-family dynamics start at this point.   Children grieve the loss of the family, just like parents grieve the loss of the marriage.   Family Mission Statement   #stepparent #stepparentcoach #blendedfamilies #exspouse #childsupport #cohabitation #dating #noncustodialparent #custodialparent #parentingstyles #author #biologicalparent #conflict #parentalalienation #familymissionstatements #consequences #rules #punishment #siblingrivalry #attachment #overattachment @JudyGraybill   Judy Graybill: links, contact info, and bio   free mini e-book, The 5 Biggest Risks of Conflict in Blended Families: https://tinyurl.com/5BlendedFamilyRisks   FB group for women in stepfamilies: https://tinyurl.com/TheWholeisticStepfamily website: https://judygraybill.com email: hello@judygraybill.com Instagram: @judy.m.graybill Facebook: https://www.facebook.com/judygraybill LinkedIn: https://www.linkedin.com/in/judygraybill/ MeWe: https://mewe.com/i/judymgraybill   As a Relationship Healer and Certified Stepfamily Coach, Judy Graybill is skilled at identifying where couples get stuck. She helps them develop the mindset, strategy, and action plan to establish long-term harmony, deeper intimacy, and a stronger partnership. She's also speaks, writes, facilitates in-person workshops, and is co-founder of the group, The Wholistic Stepfamily. Get details and free resources at www.JudyGraybill.com.

Bruce Tyrrell was in Dublin recently. His fame and expertise in the world of wine is well known. His wines are among the most awarded. His Semillon considered as among the best ever produced. He was in Dublin behind the Tyrrell Wine's stand at the Cassidy Wines Portfolio tasting serving the wines himself. There are many who would have passed this along to an agency, a distributor or to whoever else. This is Bruce Tyrrell. He tells a fabulous story and continues to work hard at what matters - his customers. Tyrrell's Wines is family owned since 1858 and its website tells us that, 'Having lived and breathed wine growing and winemaking in the Hunter Valley for more than 160 years, we've amassed an unrivalled knowledge of what makes the Hunter one of Australia's, and indeed the world's, greatest winegrowing regions'.   In this podcast Bruce Tyrrell brings us on the fabulous journey this family has taken, the brilliant wine they produce from the most extraordinary vineyards and how keeping an eye on the future is totally dependent on respecting the past. Enjoy Tyrrell's Wines is a founding memebr of of Australia's First Families of Wine, an organisation that helps to build awareness of premium Australian wines and their heritage.       

Today I connected with Andrea Blanton, Owner and Nurturer of Food Earth Birth. Andrea has worn many hats in the Atlanta community including markets manager, School garden Educator, mother and birth worker. As a new form of engaging in agriculture, she's a part of the Black Sheep Fiber Collective. Food Earth Birth- A conduit of traditional practices in food preparation while stewarding the earth and assisting in birthing to reconnect with the self and community. Andrea Blanton was born in Camp Lejeune, NC and grew up in both Chicago, IL and Phoenix, AZ. She has a BA from Spelman College, a Community-Based Doula Certificate from First Families of GA and a Sustainable Urban Agriculture Certificate from HABESHA Inc. Andrea runs FOOD EARTH BIRTH influenced by southeastern seasonality, community vibes and divine whispers to assist in bringing forth new life via birth work, food offerings and herbs. She spends most of her time caring for her four children, shopping at farmers markets, and thinking of a master plan. You can find her gardening, talking about food and freedom and practicing pleasure. Website: https://www.foodearthbirth.com/ IG: foodearthbirth

The Jordan Kahn Music Company has established itself as the new standard in luxury entertainment for every kind of celebration. As described in articles in Vogue Magazine, Fortune Magazine and People Magazine, Jordan Kahn's bands have performed for former Presidents and First Families, The Bachelor Franchise and several of the The Real Housewives Franchise television stars'.  You will hear all about Jordan Kahn's journey and his tips on ​'Setting New Standards in the Wedding Industry.' We will finish up with 'What He Wishes Other Vendors Knew' and his 'Confetti Hour Confession.' Featured Guest: Jordan Kahn, with The Jordan Kahn Music Company Website: https://www.jordankahnmusiccompany.com/  Instagram: @jordankahnorchestra ——— Big News! Confetti Hour Squad, my new education website, is HERE!!! This site is a new home for my mentoring services for wedding planners, my educational blog, the podcast, and one of my favorite new offerings -- THE CONFETTI HOUR SHOP! The shop offers digital resources, fun products, and my go-to business tools for wedding pros & so much more. Check out the new site at www.reneesabo.com! NEW RESOURCE GUIDE:  With excitement for our new season, I also dropped my first INTENSIVE GUIDE for wedding planners in my shop! A Guide to 'Creating A Process Driven Approach to Wedding Planning' is a 15-page step-by-step guide on creating a planning process for a wedding, no matter what style, budget, or kind of client you are serving! For a short time, I am offering it at an introductory rate of $129 until March 16th! To learn more, head to the link in bio. Join Our Patreon Family!  Help support Renée and The Confetti Hour show with a small contribution per month. Your support goes towards the professional maintenance of the show allowing Renée to continue to bring on reputable professionals to share their incredible journeys and tangible tips to help wedding professionals elevate their services. Consider supporting at https://www.patreon.com/theconfettihour

In this show, we share over a hundred surnames from our Attic files here at Piedmont Trails. The sources used over the years for this data stems from the tax records, land deeds, and court documents from Edgecombe, Orange, Granville, Bladen, and Anson counties in North Carolina. If you have questions or would like to learn more about our files, please visit us at Piedmont Trails for more information. We hope you enjoy your journey to the past!! --- Send in a voice message: https://anchor.fm/piedmonttrails/message

In which Robert "King" Carter's importance is illustrated, showing just how powerful the Carter family had become.

In which the Carter family is introduced up to Robert "King" Carter's beginnings.

In this week's episode, we are joined by journalist Meg St-Esprit. Meg is a parent of 4 children: 2 different sets of siblings, all through adoption. She shares her journey through adoption and the dynamic and interwoven way in which her family has integrated loved ones through open adoption. We talk about the nuances of weaving a family together through open adoption including holding space for your children's emotions and having your own emotional self awareness. We also discuss adopting children with special needs and the best way to support them. Lastly, we discuss what family means to her. Meg is an incredible storyteller with a gift for articulating the complexities inherent in adoption and an ability to hold the full spectrum of emotions for herself and on behalf of her children. Tune in today to hear Meg's beautiful story about open adoption.    IN THIS EPISODE:    [3:05] Meg shares a little overview of who she is.  [4:00] We learn the tapestry about how Meg's family was created. [8:02] Understanding the difference between glorification and celebration regarding adoption.  [9:35] The show A Baby Story from TLC and what the show portrayed.  [11:30] Meg shares her journey throughout their adoptions and the options of choice.  [14:13] Meg tells us what open adoption means in her family: "I didn't realize that we would all just become family.” [16:45] What does it look like to partner in an open adoption?  [20:54] What terminology would a close friend use when asking about Meg's family? [23:33] How did Meg end up adopting two sets of siblings?  [30:32] What does it mean to be equipped to take on adopted children or children with special needs? [32:44] How should someone prepare themselves for adding a child to the family who has special needs? [35:50] How does Meg advocate for her children?  [38:47] What are the key messages that Meg wants people to walk away with after hearing her story?   KEY TAKEAWAYS:    Adoption isn't about a family wanting a child; it's about finding a family for a child. Most of the time, the birth mother simply wants what is best for her baby, which may look like another family parenting the child, and that's ok! The child's needs need to be considered first.  The kids can choose how and who they define as family. Allow the children to decide who they want as their family and what they call them. In Meg's case, she has four children, each with a biological sibling, but they still consider each other brothers and sisters (no discussion around bio or not). For some families, it might be more comfortable to split who is biological and who isn't. Let the children decide.  It takes deep self-awareness to go into adoption. Be honest with yourself on what needs you can meet for a child, what kind of adoption you are open to, and what feels the best for your family. Adopting parents shouldn't think they have to take the first child available for adoption; it's if you can genuinely love and care for that child.  Don't make a child feel like they are a second option. Many adopt after being unable to conceive, and children feel like they are the second choice. Build our children to know they are loved and everything you want.    RESOURCE LINKS   Meg St-Esprit's Website   Meg St-Esprit's Instagram   A Blog Meg wrote about Open Adoption and What to Expect   Stork'd Facebook Page   Stork'd on Instagram   Stork'd YouTube Channel     BIO:   Meg St-Esprit, M. Ed. is a freelance writer based in Pittsburgh, PA. She's a mom to four kids via adoption, as well as a twin mom. She loves to write about parenting, education, trends, and the general hilarity of raising little people. Find more of Meg's work at www.megstesprit.com.

First off, it should be noted that Native Americans lived in the dense forests and marshlands of the land that became Marion County before any settlers of European heritage arrived. In particular, the Lenape tribe of Indians (called the Delaware by white settlers) had established villages in the central Indiana region. Then other people began to filter into the wilderness of Marion County circa 1820. At some point in early 1819, a basket maker named Ute Perkins wandered through and built a cabin. He didn't stay too long; historians say he felt lonely and isolated in the dark woods and left to settle in Rush County.

In which the Wormeley family is outlined from their earliest days as Norman Conquerors to their important time in Virginia.

In which I discuss the Armisteads and their important connections to Virginia's history.

Tatiana Kuznetsova, Ukraine Crisis and Humanitarian Assistance Council volunteer, talks about the settlement of these families, the situation with visas for Ukrainians and the situation of refugees in Europe. This is a Russian language content. - О размещении этих семей, ситуации с визами для украинцев и положении беженцев в Европе рассказывает Татьяна Кузнецова, волонтерка Ukraine Crisis and Humanitarian Assistance Council.

In which the Nelson family of Virginia's founding and influence upon Virginia and the United States is discussed.

In which the rapid rise and fall of the Parke Family of Virginia is recounted.

In which the Custis family foundations up to John Custis IV of Williamsburg are discussed.

In which the Custis influence from the time of John Custis IV to George Washington Parke Custis is discussed.

The guys discuss the College games of importance and who they consider to be "First Families" of each of the major sports.

In which the Grymes Family of Virginia's history and genealogy is outlined.

In celebration of spring, the Genealogical Society of Kendall County held a May Festival May 22, on the grounds of the Family History Place in Boerne. Board members grilled and served up bratwurst, and members and guests even participated in a Maypole dance during the German-themed party. Upcoming events include the Hill Country Family History Seminar on Aug. 21, featuring Andy Lee from Family History Fanatics; a First Families of Kendall County celebration on Sept. 25; and the Historic Boerne City Cemetery Tour on Oct. 23. These events are open to the public. For more information, visit www.gskctx.org.Article Link

Alice Phelps is an enrolled member of the Oglala Sioux Tribe located on the Pine Ridge IndianReservation on the southern part of South Dakota. She is currently employed at Oglala Lakota College where she is the Indian Education Grant Coordinator working in the Education Department. She has a wonderful 501(c)3 nonprofit, “First Families Now” that was started out of necessity for families of the Pine Ridge Reservation. Currently, Pine Ridge is located in the poorest county in the United States. Alice and her family continue to strive to bring healing to their people that are stuck in the cycle of suppression. They want to provide activities that will assist their families to become empowered and to move forward towards a sustainable path. It was an honor to hear more about Alice's story, her family's culture, and a healing path forward. Thank you for joining us.Show Notes:First Families NowInstagram: @downtheyellowbrickpod#DownTheYBPTara: @taratagticklesEmKay: @emshrayOriginal music by Shane Chapman

In which the Ludwell family and their impact upon Virginia is discussed.

In which the Fitzhugh story, dating back to 13th Century England, is illustrated from those humble beginnings to William "The Immigrant", his Virginia progeny, and beyond.

Managing Director of Taylors Wines, Mitchell Taylor, is a third generation winemaker, deeply involved with key industry associations, including as a Director of Wine Australia and The Drinks Association and is the founding and current director of Australia's First Families of Wine (AFFW). Mitchell oversees the entire Taylors business, as it continues to hold its strong international reputation as a highly-regarded Australian wine company.

In which the Taliaferro family's immigration to Virginia, as well as their spread throughout Virginia and the United States touching many lives along the way is outlined.

Food justice is a term heard more and more. Captured in that term is a view of how historical factors have shaped inequity in food systems, and powerful ideas for addressing issues such as food security, obesity, and the welfare of farmers. Listen in to a discussion with well-known author Adrian Miller, a very thoughtful voice on these issues. Interview Summary Could you begin by describing what you see as the major aspects of food justice activism, especially among African-Americans? So I think a lot of it is about autonomy and having power to not only grow your own food but have access to healthy food and to really address kind of the dislocations we have in our food system. It's just really crazy that we grow so much food and so many people are not getting that food, and we throw away so much food. So I think people want to have more control over the food choices they have, and to be able to live healthier lives. And you're seeing a lot of activism in veganism right now, and some of it is connected back to an African diet. So you're seeing a lot of ideological and interesting kind of discussions in that way, but you're seeing questions about workers' rights and making sure that people in the food system are being paid a living wage, animal welfare issues. So I think it's an exciting time for food justice, but I think especially one of the most exciting things that I've seen is urban farming. Because a lot of African-Americans are in urban settings now. So how, in an urban setting, can you grow your own food and get access to food? So this may be a nuance it's not worth making but one could look at the term food justice and think of having a food system that's more just, but you could also turn it around and say that a better food system can create justice overall. Would you agree with that? Oh yes, I agree with the latter. Yes, absolutely. I mean I'm thinking of justice in a broad sense. We have a fair and inclusive society, and I think having access to healthy food, to good food, leading a healthy life, I think is really key to that. Because if you're distracted with other kind of survival issues, it may affect your ability to participate in other aspects of society. And so much of the work that I've done over time in terms of a policy sense is, how can we get people to just have those basic needs met so that they can be active participants in the economy, our democracy, all of these other things? I imagine I can anticipate your answer to this but do you see access to healthy food at a reasonable cost to be a basic human right? Oh absolutely. And it just hurts me that we're not even close to that place yet. That's for sure. So what institutions are playing an active role in this, do you believe? Well in the African-American community, I think one of the most viable institutions is the Black church. You're starting to see more African-American pastors say, well, caring for the souls of my congregants is not just a spiritual dimension, it's actually a physical dimension as well. And so they're starting to preach about these things. They're starting to get active in food justice issues. And I think one of the exciting things is, churches for a long time have been very strong on the charity model, right? They have food banks, they have meal programs, other things, but now people are starting to say, okay, so why are so many hungry people showing up at our church? Maybe we need to do something about changing the system so that we can meet the immediate needs, but long-term, we can help these people be in a place where they might not even have to come to a food bank. And African-American pastors are one of the most respected and trusted leaders in our community. So that the fact that they are awakening to these issues and showing leadership, I think portends an exciting future. So our country has typically defaulted, hasn't it, to charity-based models that, when people are hungry, you get them food, or you try to get them enough money sort of thing and buy the food, but you're saying that we need to go much deeper than that, that we need to ask the fundamental question, as you said about why communities can't feed themselves, and then go in and help solve those problems. What do you think are some of the most exciting things you've said? You talked about urban gardens and programs like that. You also talked about the importance of the black churches. Are there other things that you've seen that you think are exciting? Yes, and just to add on to that, the way that churches are, I think, are addressing this is, what do churches often have especially in an urban setting? A ton of land. And so we're seeing a lot of churches actually turned to gardening, and not only to supply their own food programs, whatever kind of meal program they have, but also to give this food to people in the community. So there's actually a church in Denver that is actually working the garden. And then when it comes time to harvest, they actually just give away the food for free. So I think that's pretty exciting. There's a pastor in northern Mississippi, not too far from Memphis, who is taking the question of healthy eating so seriously that he no longer allows his church to have fried chicken for their meals after service. So this is a black pastor that has effectively banned fried chicken. Now he's still alive, nothing's happened to him. But that's the kind of leadership that we need to see. I think another thing that's happening, especially in communities like Detroit, is you're starting to see a lot of collaboration with different aspects of the community. So for instance, you have botanical gardens and societies now realizing that they can connect with urban farming, and they're reaching out to African-American community groups to figure out what are the ways that we can connect. So, you know, when you think about a botanical garden, you're thinking about kind of upper echelons of white society, right? But they're now looking for ways to collaborate. You have a lot of young people that are also interested in urban farming and growing food, but also reconnecting to nature. So it's not just happening in the urban context, but they're trying to figure out how can we reconnect with farmers outside of our urban setting and maybe even create our own mini food system? You know, we talked about the fact that I'm writing a barbecue book. Later this weekend, I'm going to spend some time with Ed Mitchell, a long time African-American barbecuer in this area. And he is actually looking into raising heritage animals to get back to the way barbecue was a hundred years ago. So to get away from this kind of factory farm model, and he's looking to create a network of African-American farmers to supply those heritage animals. So we've got just like all kinds of interesting things happening. So you're really talking in some ways about whether a community has autonomy over its own food supply and its own food system. And that there's lack of autonomy the way things are now. Has it always been that way? Oh I don't think so. So even if you go back to the Antebellum South, there have been periods where we've had, and especially after emancipation, we've had all-black communities, and really they were agricultural towns that got started. And the whole idea was to, you know, to use a term from the past, pull themselves up from the bootstraps, but often did it through food. And some of these communities thrived for a long time. And it was really external conditions that led to their demise, the Dust Bowl, or other things, even despite active white racism that tried to thwart their progress. These towns really thrived. And then even in the context of slavery, there was semi-autonomy. One of the untold stories, I believe, from the antebellum period is to the extent that the enslaved were allowed to grow their own food. And they were given a plot of land, they were also given animals to raise. And so even in that horrible context, you do see some enslaved Africans trying to, in a sense, recreate home. If they were in a similar climate from their homeland, they tried to grow those plants, like okra, sorghum, millet, other foods. So we see not only this attempt for autonomy but really an attempt to assert their humanity, even under extremely difficult circumstances. And a lot of times food was a way to facilitate that. So how do you see people responding to the absence of fresh food? I see a mixed response. So I think part of it is, people just don't know. They're in an environment where most of the food choices they have are poor. Fast food, convenience food, you know, all these things. And so, without even knowing that there's other food available, that's just kind of the world as presented. I mean, one of the most heartbreaking things that I've seen recently is there was a documentary and the person who was filming it was holding up basically fruits and vegetables to kids. And they had no idea what that was. I remember, like one guy held up a potato and the kid had no idea what that was, and did not know that that's what led to potato chips. So I think it's going to take some education. And I think in the schools, also the edible gardening movement that's starting with schools. I think it's going to take a lot to just reconnect kids to that food story because it got disrupted for whatever reason. So what do you think of calling such areas food deserts? I think it's inaccurate for a couple of reasons. First of all, it's kind of a slap in the face to indigenous people who have been living in deserts and managed to survive for thousands of years. And this is, you know, I'm going to do the same thing with this term, but I like the idea of food swamps. The idea that, it's not that there's no food available, it's just that there's a lot of unhealthy food that's available and it's overwhelming. And you know, I'm sympathetic to parents. You know, if you're a single parent, you've got a few kids, you've been working all day, you have got to come home and feed your kids. Instead of making a dinner, I can understand why you might go to a place that is going to offer you really cheap food. If you can feed your family for 10 to 15 bucks, I could see why people make those decisions. So we have to present people with the option that you can feed your family healthy food for a very similar cost, if you do these things. Another important aspect of this is the kind of highly processed foods that you're talking about. Act on the brain in the ways that create addictive-like properties. And so there, you get a really tough picture, if you get these products being heavily advertised. They may be the only things that are available to people who live in certain areas, and they're hijacking the brain, and that's a pretty bad combination of factors. So how do you see labor issues playing into this picture? So one of the things that we are going to have to come to grips with, I think, eventually if we're going to be serious about food justice is paying for the true cost of food. And that's going to make some things very expensive. But, again, we're seeing like how this is not playing out very well because we have more and more people who are not making enough money to make their ends meet. And a lot of them are in the food industries. And at some point, we're going to have to figure out how can we pay people in a way that they can be self-sufficient and have a healthy food system, and make food affordable? I don't know if that all works out but I think people of means are at some point may have to just say, you know what, I'm not paying a lot of money for this thing that's being made out of season. Why is that? So I think it's going to be a consciousness among people of means to say, you know what, for the greater good for everyone, and I know that's kind of a tough sell these days, maybe I should pay more for these foods so that the money can flow all throughout the food system. So if people were to pay the real cost of food, you mentioned the things out of season would go up in price, so there are other things that would probably go up in price? I think almost all food is probably going to go up. I remember an interview by David Chang, who's a well-known chef in New York City, a very popular chef, and he was talking about within his own restaurant, how much food prices would go up if you actually were to start paying staff a fair wage, a living wage, and really, you know, pass on the cost for the food to consumers. I think he subsidizes some of this stuff in order to be competitive with other people in the market. So I don't think it's just produce and those things, I think everything's going to go up. So if the price of things going up, go up, as you said, do you think we should have an exemption for barbecue? I'm all about it. So I've heard you use the term culinary justice. Can you explain that? Yes, so one of the vibrant discussions in at least African-American food circles and southern food circles is, how do we account for the people of color who are doing their thing and that's celebrated in food media and other circles? I think southern food is the perfect context for this, because southern food is a shared cuisine. It's the intermingling of West Africa, Western Europe, and the Americas. And what I talk about in my "Soul Food" book is I explain why there's a rupture. So in the 1960s, soul food emerges as this very popular term and it forces a divorce within southern food. So soul becomes black, southern becomes white. And part of that was the efforts of black power, black community, activists, trying to figure out how do we connect disparate African-American communities across the country? And culture is a strong tie. So they really emphasize that narrative. And so southern food became white. So now, 50 years later, the whites are the ones celebrated for southern food, which has a resurgence Renaissance and the African-Americans are left out, it's kind of a function of that rupture that happens in the 1960s. So I think a lot of the culinary justice term, discussions now, are really trying to figure out how do we reintegrate the context for southern food so that it celebrates the African-American contributions as well as the contributions of all these others. Bio Adrian Miller has a very long history in social justice and food. He served as a Special Assistant to President William Clinton and to the Deputy Director of the President's Initiative for One America, an effort to examine and focus on closing the opportunity gaps that exist for minorities in the United States. He later served as Deputy Legislative Director and as Senior Policy Analyst for Colorado Governor, Bill Ritter. He's the author of a number of fascinating books including a book called "Soul Food: the surprising story of an American Cuisine, one plate at a time," and a book entitled "The President's Kitchen Cabinet," the story of African-Americans who have fed our First Families, from the Washingtons to the Obamas.  

飛碟聯播網《飛碟午餐 尹乃菁時間》2020.12.16「吃吃好料，喝杯下午茶」 專訪：侍酒師 Patrick 《深入淺出了解澳洲葡萄酒》 ◎節目介紹： 由澳洲葡萄酒管理局推出的「Australian Wine Discovered 探索澳洲葡萄酒©」教育課程，旨在為葡萄酒業內人士及消費者提供全面探索澳洲葡萄酒資訊的資料、工具和資源。所有課程資料包括初級至高級的所有級別的葡萄酒課程。 澳洲第一家庭聯盟Australia‘s First Families of Wine, AFFW，是澳洲家族式酒莊領頭羊，也是全球精品酒莊的標竿。全澳洲僅有十家酒莊是AFFW成員，可見其品質與追求卓越之艱辛！廣大的澳洲擁有各具特色產區與酒風，從第一家庭入手澳洲最著名之產區，一次感受澳洲葡萄酒無盡魅力。 本課程以澳洲葡萄酒管理局官方教材為核心，課程涵蓋Margaret River、Clare Valley、Barossa Zone、McLaren Vale、Hunter's Valley與維多利亞州等產區單元，分二次上課教授，每次上課品飲六款澳洲第一家庭之精選代表性酒款，課後頒發全彩出席證書。網羅各家酒莊菁英，關注澳洲葡萄酒的所有層面，知識以品飲識味為證，風土與酒莊心血合一。 ◎活動資訊： 【探索澳洲葡萄酒課程© vs. 澳洲第一家庭聯盟 品飲及專業講座】 地址：TK Seafood & Steak - 賦樂旅居 (台北市大安區大安路一段56號) 時間：第一堂2021/01/16 (六) 14:30、第二堂2021/01/23 (六) 14:30 ◎來賓介紹：Patrick 1、台灣侍酒師協會總編輯 2、法國國家乳製品協會CNIEL出版之法國AOP乳酪手冊中文譯者 3、美國乳品出口協會 美國乳酪專業認證USA Cheese Guild 華語區唯一授證講師 4、「侍酒師幫幫忙」粉絲團 ▶ 《飛碟午餐》FB粉絲團 https://www.facebook.com/ufobreakfast/ ▶ 飛碟聯播網FB粉絲團 https://www.facebook.com/ufonetwork921/ ▶ 網路線上收聽 http://www.uforadio.com.tw/stream/str… ▶ 飛碟APP，讓你收聽零距離 Android：https://reurl.cc/j78ZKm iOS：https://reurl.cc/ZOG3LA ▶ 飛碟Podcast SoundOn : https://bit.ly/30Ia8Ti Apple Podcasts : https://apple.co/3jFpP6x Spotify : https://spoti.fi/2CPzneD Google 播客：https://bit.ly/3gCTb3G #飛碟聯播網 #飛碟午餐 #尹乃菁 #尹乃菁時間

Ever wondered who brought the recipe for falafel to Australia? What about mouth-watering Lebanese bread? On the third episode of the BaSSamat podcast, we talk with Dib Ghazal's family, one of the first to make falafel and fresh Lebanese bread at their Sydney restaurant Abdul’s. - نتحدث في الحلقة الثالثة من بودكاست بصمات مع عائلة السيد ديب غزال، واحد من أوائل صناع الفلافل والخبز العربي الطازج في أستراليا من خلال مطعمه الشهير في سيدني Abdul’s.

In which the Randolph's Virginia beginnings are detailed, and some of their fascinating later generations are highlighted.

Have you ever wanted to speak with a birth parent and ask them about their journey? Has contact worried you in the past? Have you fond yourself building up an image of what birth families could be like?  In this week's extended episode, I caught up with Lara and Peggy from the podcast 'Two good mums'. Laura had her children CJ and RJ removed via adoption, Peggy and her husband then adopted them. Together they have built on the world of contact and shown how well it can work for the children.  I took listeners questions and posed them to both Laura and Peggy, the interview was amazing and I got so much from it, I hope you do too.  You can find the Two Good Mums podcast on all the usual outlets, or follow this link to their website: https://www.twogoodmums.co.uk/  As always, you can reach out to me on our social media pages: Twitter - AdoptionAdvent1Facebook and Instagram - Adoption.Adventures  Or drop me an email on adoption.adventures@gmail.com 

In which a young Henry Corbin emigrates to Virginia and builds a strong family that profoundly touches Virginia's story is recounted.

The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas.By Adrian Miller It doesn’t seem right to release a new cookbook episode this week with our country in crisis. As I’m trying to understand the moment I can’t help but think about the past so I’m re-releasing this episode from December 2017. The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families from the Washingtons to the Obamas.Adrian was nice enough to speak with me yesterday to record a current introduction to this replay. I’m here to listen, I’m here to learn.———————Suzy Chase: Welcome to the Cookery By the Book podcast with me, Suzy Chase.Adrian Miller: My name is Adrian Miller. My latest book is the President's Kitchen Cabinet. The Story Of The African Americans Who Have Fed Our First Families From The Washingtons To The Obamas.Suzy Chase: You wrote when you want a personal connection to our Presidents and First Families and we believe that food, what Presidents like to eat or refuse to eat, what they serve their guests, and what they cook can be a leading indicator of Presidential character. Talk about how savvy Presidents use food to show that they're regular everyday people.Adrian Miller: Yeah, so a lot of Presidents have realized that if they are likable by the American public, it helps advance their political agenda. So I think President Obama is a great example because when he would travel, he would often do impromptu stops at burger joints, rib shacks, he loved drinking beer. That's a very relatable thing for a lot of the American public. You know if he was drinking a lot of wine, I think people would be a little suspicious and think that he was aristocratic. Another President who did this well I thought was Reagan by letting people know that he loved jelly beans. And I think Lyndon Johnson was another good example, his love of Southern food and Southwestern food and he was unabashed about praising Texas chili to the whole world. And then FDR, FDR really loved to be with the people, and there are a lot of pictures of him just eating hotdogs or just other kind of very on the street level kind of foods with other people. It shows that they have the common touch.Suzy Chase: The book kicks off with a list of African Americans by Administration who had a hand in Presidential food preparation. A couple of things that jumped out at me for example was John Adams had one African American staff member. Eisenhower had 15, and Lyndon Johnson had 31. Did the size of the staff say anything about that particular President?Adrian Miller: That is really a function of what was available through my research. So it just so happens that the Eisenhower Administration and the Johnson Administration were very good at keeping records of who worked where in the White House. So the staff is pretty much the same after, for the modern Presidencies in the White House kitchen itself anywhere from five to seven people and typically the staff would be the White House Executive Chef, the Pastry Chef and maybe the pastry chef would have an Assistant Pastry Chef. And then there would be anywhere from three to five additional people who are staff cooks, we call them Assistant Chefs now and they're a lot of cooks on loan from the U.S. Navy who cook in the White House kitchen. And so obviously Presidents that had a long tenure would probably have more cooks working for them. But the early years it's, are a lot of a mystery because there were a couple of fires in the White House over time and a lot of records got destroyed. So it really just depended what I found in secondary sources, in primary sources from the Presidential Libraries.Suzy Chase: Starting off with George Washington, his enslaved family cook was named Hercules. Tell us a little bit about him.Adrian Miller: Yes, so Hercules gets purchased as a young man. He's a teenager. And he was actually a boat ferryman but then he, Washington decided to have him made into a cook. So he starts cooking in the Mount Vernon kitchen and he apprentices under a long time enslaved cook named Old Dog. So he learns to cook and then when Washington becomes President and the Executive Residence moves to Philadelphia, Washington at first hired a white woman named Mrs. Reed to do the cooking, but I guess her food was straight nasty because she didn't even last six months. So he has Hercules come up from Mount Vernon and installs him as the Executive Chef there in the Executive Residence. The only problem was is that Philadelphia had, Pennsylvania, excuse me had something called The Gradual Abolition Act of 1780, which meant that if you were an enslaved person on Pennsylvania soil for six months or longer, you were automatically free. And so what Washington did to get around this is that just about the time the six month deadline would toll, he would pack up all of his enslaved people working for him in Philadelphia and send them back to Mount Vernon, leave them there for a couple weeks and then bring them back to start the clock over again.Suzy Chase: Talk about when Hercules left.Adrian Miller: Yes, so towards the end of Washington's second term. You know he was about to retire fully to Mount Vernon, he suspected that Hercules was trying to escape. And the reason he suspected Hercules is that, Hercules's son Richmond who was an assistant cook in the residence was caught with a bunch of money, and it was thought that would finance an escape attempt. Now when confronted by this by Washington, Hercules was like, "Oh, no I would never do that. I can't even believe you would even accuse me of that." But as punishment, Washington sends him back to Mount Vernon but not to the kitchen, but to the fields where he's doing hard labor. So this world renowned chef is suddenly making bricks, and clearing brush, and clearing crops and all that kind of stuff. So on Washington's 65th birthday Hercules escapes and I think it was very shrewd on his part because he knew there would be a lot of birthday festivities being planned, and so people would be distracted. So it's thought that he first goes to Philadelphia and then he maybe went overseas. And the only clues we have of a possible overseas trip is that there's a painting of Hercules, who is believed to be Hercules, sitting in a museum in Madrid Spain. And the painting is titled, A Cook for George Washington, painted by Gilbert Stuart. And the clothing of the African American in that portrait is the clothing of a European chef at that time, not what an American chef would have worn. But we really just don't know what happens because Washington was a very vindictive person. And Hercules knew the great lengths that Washington would go to, to retrieve enslaved people who had escaped through trickery, force, and other things. So Hercules knew that if he was going to make the mad dash he would have to really just disappear.Suzy Chase: I don't know why but I was surprised to read in your book that Washington had a really bad temper. He looks so mellow in all of his portraits. It's so funny.Adrian Miller: Yes he does. He does. He looks like a serene presence. But yeah, I read that in the work of a noted scholar named Thomas Fleming who wrote a lot about Washington. When I saw those passages about Washington's temper and how he would just have these fits of anger, I was really surprised. But then it made sense given what I've read about how he would go to great lengths to retrieve enslaved people if they had escaped, so it just kind of fit that theme.Suzy Chase: Are there any known descendants of Hercules?Adrian Miller: No. Only because, well let me just back up. I don't know if anybody has attempted to trace the descendants, because we do know that Hercules left behind some kids and a wife at Mount Vernon. But I don't think anybody's ever really tried to identify their descendants in the ways that people have tried to with Thomas Jefferson's enslaved community.Suzy Chase: So moving on from Hercules, African American cooks had to know how to make the best French cuisine. Even Jefferson's enslaved chef James Hemings was trained in classic French cooking. There was no Julia Child's Mastering the Art of French Cooking cookbook back then. So who taught James Hemings?Adrian Miller: So it's very interesting when Jefferson becomes Minister to France, this was well before his Presidency, he actually brings a teenaged James Hemings with him over to France and he has him apprentice for three years under several accomplished French cooks and that's how James Hemings gets that knowledge. And then once he's done with his training, which was quite extensive, and we have records of Jefferson kind of bemoaning that fact. He installs Hemings as his chef de cuisine at his Paris residence. Not far from I think, I can't remember if it was on the Champs-Elysées, but either very on there or not too far from it. So but what you see through during the Antebellum Period of U.S. history is that a lot of wealthy white families would actually have their enslaved African American cooks apprentice under French chefs because French food was the food of entertaining. And they knew that if they were going to establish their mark as a great host or hostess they needed to have good cooking. Even though they weren't doing the cooking, they needed to have good cooking was there from their kitchen. And so they would often encumber that expense in order to have their enslaved cooks trained.Suzy Chase: Then Hemings was freed and trained the chefs at Monticello and sadly he committed suicide. So only two of his recipes exist today, is that right?Adrian Miller: Yes so far, and as far I know only two of those recipes exist. There maybe some other recipes in some other places and I know that there's some people trying to find all of his recipes. There's an organization called the James Hemings Foundation, which is trying to collect all of this, but as far as I know there's only a couple of recipes existing in his hand.Suzy Chase: And one's for chocolate cream and the other is for snow eggs. What are snow eggs?Adrian Miller: Yeah so snow eggs is kind of a lost dessert, kind of hard to explain because I'm not a trained chef. I've definitely had other people make it, when I'm hosting people. But it's kind of a meringue type desert, I guess is the best way to describe it. It's very light. Very good. Very elegant. So it just shows the skill of this trained chef to pull off that kind of dessert without the modern equipment that we know of today.Suzy Chase: As an aside, James Hemings was Sally Hemings older brother who had a longtime relationship with Thomas Jefferson and he had six kids with her.Adrian Miller: Yeah, so many believe that the forced sexual relationship with Sally Hemings actually started in France because she came over there as a teenage girl with one of Jefferson's daughters. So many believe that, that started happening then and James Hemings would have been very aware of this while he was there because he was apprenticing and cooking at that time. So just a very troubled time for both of them. The interesting thing is people have wondered why they didn't pursue their freedom because similar to that gradual Abolition Act, that Pennsylvania had passed, when the Hemings were in France. France had something a little similar, although a third party had to intercede on their behalf. And some believe they may have used that fact as leverage from Jefferson to get a salary, and to get certain concessions about keeping the family together and other things. Other historians have written about this, but yeah so all of that is in the mix while Hemings is working for Jefferson.Suzy Chase: Do you think Jefferson was the first President who influenced American cuisine especially with the wealthy households?Adrian Miller: I'm not sure about that. I think Jefferson maybe gets more credit than he deserves for some of these things. I mean, he certainly was a foodie, but George Washington was a foodie as well. And people would try to emulate what they served on their tables, but you don't see a lot of records of what Washington served necessarily and you see more about Jefferson. And I think part of it is because some of Jefferson's enemies wanted to highlight the fact that he loved French food. And again it goes back to what we were talking about earlier about trying to cast the President as being maybe aristocratic and not having the common touch. But he certainly loved mac and cheese. He served it in the White House. He was an avid gardener and many would say that towards the end of his life he was really primarily on a vegetarian diet. And had meat more sparingly than anything. So don't have a great answer for that question, but I know that people were paying attention to his table.Suzy Chase: Last Friday as you saw in my Instagram, I made the Baked Macaroni with Cheese recipe on page 90. Now was that James Heming's recipe?Adrian Miller: It likely was something that James Hemings made because we see some elements of French cuisine in that recipe, so I, we don't prescribe it directly to him but I'm almost certain that, that's something he would have made. And I lean on the recipe from Damon Lee Fowler in his book, Dining at Monticello. That's where I got that recipe from.Suzy Chase: It was really bland.Adrian Miller: In fact, the first noted record we have of someone eating Thomas Jefferson's macaroni and cheese recipe, the guy wasn't feeling it either. His name was Representative Manasseh Cutler, he was a Congressman from Massachusetts. And he was a diarist and when he first tasted it he said it was ... He didn't say bland, but he said it was strong and disagreeable.Suzy Chase: Yes, disagreeable.Adrian Miller: I just had to play it straight history. I just had to give people a feel of what the food was like that these people were eating. It was-Suzy Chase: No, I was-Adrian Miller: ... not the goopy mess that we love today.Suzy Chase: I was really excited to make it.Adrian Miller: I understand. I understand.Suzy Chase: So Lincoln's favorite dish was cabbage and potatoes made by Mary Dines. Tell us about her.Adrian Miller: Yeah, she's a fascinating figure who I actually did not know much about before I dove into the research for this book. So she was a formerly enslaved person who was living in a contraband camp either on the board, in D.C., or quite near it. And so Lincoln went off and passed by this contraband camp as he was traveling to the Old Soldiers' Home where he would take a break from the White House. And while at that home, while in the camp, he heard Mary Dines singing spirituals, and was very moved by the music. And I guess somehow they got to talking or connection was made and he invited her to cook for him while he was staying at the Old Soldiers' Home. So she takes up residence there and she cooks for him, and then eventually she actually gets invited to cook in the White House for certain occasions. So her story was very interesting how she emerged from slavery and was trying to make her own stake in the world and she makes this connection to Lincoln.Suzy Chase: One fascinating tidbit in this book is after the Emancipation Presidents were increasingly dependent on their black cooks for advice on things such as race relations. Tell us a little bit about that.Adrian Miller: So once we emerge from Emancipation, it was a time when Republicans were pretty dominant on the political scene. And a lot of African Americans joined the Republican Party because they just felt they were more committed to their civil rights, and economic advancement, and social progress. So the African Americans become an important constituency. So we see Presidents actually taking the time to pay attention to that constituency. Now sometimes, I should say a lot of the times it was lip service, but we start to see Presidents do things that we may not have noticed before and so advisors start to emerge, and probably the most famous is Frederick Douglass. But there were people like James Wormley and others who whenever they could got the President's ear and tried to press for more advancement for African American people. Now because of the code of silence that surrounds the Presidency especially with the people who work for them, we don't have a lot of accounts of these things, but every once in a while we'll get a memoir, or some newspaper reference, or something about an African American trying to make the case for advancing the status of African Americans in the country.Suzy Chase: As a carryover employee from James Buchanan's Presidency Cornelia Mitchell was the first Presidential cook to run the White House kitchen in post-emancipation America.Adrian Miller: Sometimes the status of the White house cook does not depend wholly on the political fortunes of who they're working for. We often see that the cooks may last for several administrations. And so Cornelia Mitchell was definitely somebody who was adept at making those homemade dishes that Lincoln liked. We don't have a lot of information about what President Buchanan particularly liked, but he, evidently she was good enough for him to recommend her to Lincoln. And so the interesting thing about President Lincoln is, if you look at accounts of meals during his Presidency a lot of the formal public meals were quite elaborate, but when you hear about his private dining Lincoln ate very sparingly. He often picked at his food. Often people surrounding him who loved him had to force him to eat something to sustain his strength. I think that's just the weight of what was going on in our country weighing on him. But those times that he was happy with food it was often the food that invoked his childhood and those simple dishes like cabbage, and corn, and potatoes, and ham, and things like that. I guess he was a big fan of lemon pie as well.Suzy Chase: That's interesting because he was from Illinois right?Adrian Miller: Yes.Suzy Chase: The most celebrated African American Presidential cook of the latter 19th century was Laura Dolly Johnson. Describe her.Adrian Miller: Yeah, so she is what I would call a reluctant White House cook. So she comes on the scene because a young Theodore Roosevelt was traveling in Kentucky and he actually has dinner with a Kentucky Colonial, a guy named John Mason Brown. And Dolly Johnson was Brown's cook, and Roosevelt was so impressed with that meal that when Benjamin Harrison becomes President he actually recommends Dolly Johnson to Harrison. And Harrison reaches out or has some of his people reach out to Johnson and she just says look, "I don't want to cook in the White House. I just want to leave my private cooking job with the Colonial and start a catering business." But there was a lot of arm twisting and eventually she accepts the position. The only problem was that there was a French woman already cooking at the White House as the Head Chef and her name was Madame Petronard. And when she saw the headlines of Dolly Johnson getting hired she actually had a very American response. First she starts bad mouthing the Harrison's food habits, chief among their sins was eating pie for breakfast. And then she filed a lawsuit, this is the first example we know of, of a White House employee actually suing the President.Suzy Chase: Oh, wow.Adrian Miller: Everything got ... Yeah. I haven't been able to find out how everything shook out, but obviously it was resolved because it never went to court. But she leaves, Dolly Johnson gets installed as the cook but she only stays there for about six months because her daughter is sick, so she returns back to Lexington Kentucky to care for her daughter. But then when Grover Cleveland becomes President, which was four years later, he actually begs her to come cook in the White house kitchen and she accepts and ends up cooking there. She's one of the few examples we have of an African American White House cook trading on their notoriety after they leave the White House. In my book I show a newspaper ad of the restaurant that she ran in Lexington. And the last we really hear of her in any major sense is that when Alice Roosevelt married Nicholas Longworth, and Alice Roosevelt was the daughter of Theodore Roosevelt, we have Dolly Johnson sending her a pecan pie. I'm sorry, a Pecan cake, which evidently Alice Longworth really loved and that's the last we hear of her.Suzy Chase: In the book there's a photo of Dolly Johnson in the White House kitchen and it looked so dark, and I read that the critters were hard to keep out of the kitchen too.Adrian Miller: Yeah, I don't know if you've heard the recent reports that the White House is overrun with mice and other things. But you know the White House was built on a reclaimed swamp. So having critters around and keeping them out is a full time job. But at that time it was just so bad that Caroline Harrison actually started a campaign to have the White House physically moved to another part of D.C. She just could not deal with it. But yeah, it is a dark looking picture. That's the earliest picture we have of the White House kitchen and interestingly enough, the White House kitchen was moved to that spot by Mary Todd Lincoln in order to get more light into the kitchen.Suzy Chase: Yeah I was happy to see there was a window or two.Adrian Miller: Mm-hmm (affirmative). Yeah, when you look at the ... There must have been remodeling or something because when you look at the White House kitchen by the time of Theodore Roosevelt it seems very well lit, by that time. But even today, when you go to the White House kitchen it's pretty much, there's no widows around really in the current one, so thankfully there's electricity to light the way.Suzy Chase: So Daisy Bonner and Lizzie McDuffie loved Franklin Delano Roosevelt and he loved them. What made them a special team?Adrian Miller: I think part of it is that they really cared about the food they were serving to him and they took pride in it, which is not the case back at the White House, at least for some of the culinary team. So First Ladies were usually the ones that took charge of the food service for the President, planning menus just making sure everything was right. Making sure all the dietary restrictions were met and so on. But Eleanor Roosevelt was fundamentally uninterested in food. She was a very cerebral person. She wanted to be in policy and out there advocating for things, so she delegated the food preparation and all of that to a woman named Henrietta Nesbitt who is somebody that she met while Roosevelt was Governor of New York. And they were in the League of Women Voters together, and she just admired Nesbitt's pluck in running a bakery while her husband was unemployed. So she gets involved but evidently Nesbitt wasn't the greatest cook, and even though there was a team of African American cooks preparing the President's food, Nesbitt would come and stand behind them and correct what they did and essentially just messed up the food they were getting. So Roosevelt was pretty miserable when it came to the cuisine he ate in the White House and he would often loudly complain about it. And I think rationing had an effect on what kind of food he got as well. So when he went to Warm Springs Georgia, Daisy Bonner and Lizzie McDuffie would make sure he would get the finest Southern food and really tasty stuff, so I think he really looked forward to it. And so often he was on a diet and was prescribed certain things to eat, so Lizzie McDuffie and Daisy Bonner would make those prescribed dishes and they would look at the President and if they felt he looked peaked as they called it they would as they were serving him the prescribed dish, they would just whisper in his ear, "Don't eat that." And he would act like he wasn't hungry and would just pick at his food. And when everybody would cleared out they'd take him back to the kitchen to hook him up with what he really wanted.Suzy Chase: Pigs feet?Adrian Miller: He loved pig's feet. Yes, he loved pig's feet. And he loved the way that Daisy Bonner made them, which was she would broil, split them, broil them, butter them.Suzy Chase: Oh, my God.Adrian Miller: And he actually ... I know. He actually loved them so much that he served sweet and sour pig's feet to Winston Churchill in the White House. Churchill was not feeling the pig's feet.Suzy Chase: How did he describe them?Adrian Miller: When FDR asked him about it, he said, "They're kind of slimy, and they have an interesting texture." And then FDR said," Oh, okay. Well next time we'll have them fried." And then I guess Churchill's face just said it all. He just said, "I just don't think I'd want them fried."Suzy Chase: Yeah, I'll bet.Adrian Miller: And they started laughing. They started laughing.Suzy Chase: Is it true that President Eisenhower liked to help make his beef stew?Adrian Miller: Oh yeah, Eisenhower was probably the cook, the President who loved to cook the most. So he had this favorite beef stew that he made, it had a lot of vegetables in it. And he was quite famous for this stew. In fact, during the 1956 election the Republican National Committee released a bunch of recipe cards of this stew. And they encouraged housewives to have stew suppers across the country where they would essentially make the stew and invite their neighbors over and talk about Eisenhower, which I think is kind of brilliant. But he made this stew and he was also known for grilling. In fact, he had a grill installed on the roof top of the White House. So imagine you're walking down 1600 Pennsylvania Avenue and you see smoke coming out of the White House? Well it's the President up there grilling.Suzy Chase: Just an average day.Adrian Miller: Yes.Suzy Chase: Do you think Ike and Mamie advanced civil rights during their Administration?Adrian Miller: To some extent because the Civil Rights Movement was really gaining momentum during the Presidency. We remember the Little Rock nine, the bus boycott in Montgomery Alabama. There was a lot of significant events happening. Now of course, it was never enough for a lot of people, but there were some things of progress made. And Eisenhower was really the first President to have an African American in his cabinet. A guy named Victor Morrow who worked there. So there was some slight gains, and I think it set the stage for the 60's. But I don't, of course I don't think there was enough because I wanted African Americans full participation in society and they didn't really see a major step for them until the 1960's, but there's been more and more debate about what Eisenhower did during those times to help advance civil rights. And there are quite a few scholars who say that Eisenhower should maybe get more credit for what he did in those times, again under those circumstances.Suzy Chase: LBJ was the last President to bring a lifetime African American personal cook to serve on the White House kitchen staff, and her name was Zephyr Black Wright. What an interesting figure she was.Adrian Miller: Yeah Zephyr Wright is probably the most fascinating person that I encountered during my research. And she's the one person, if I could just pick one person to have dinner with, I think it would be her because of her point in history, and her personality just comes through and I just think it would be fun to talk to her. I could just see us laughing and sharing a lot of Southern food. But she was a longtime cook for the Johnson's, they hired her in the early 1940's and bring her to Washington. And many attribute her cooking to the reason why Johnson was able to rise rapidly in Congress. So I'm about to tell you something that's gonna sound like a fairy tale. But back in the '40's and '50's, members of Congress would have each over at their house for dinner.Suzy Chase: No.Adrian Miller: And they would be collegial, yeah they would be collegial.Suzy Chase: And talk?Adrian Miller: Yeah,Suzy Chase: Wow, that's shocking.Adrian Miller: I know. And so very few people turned down an invitation to the Johnson's because they knew they were going to get Zephyr Wright, Zephyr Wright's food. But she's also in a way a civil right's advocate besides being a great cook. In addition to being a great cook, because during the drives back and forth from the ranch in Central Texas where the Johnsons lived to D.C. they would drive through this integrated South and Zephyr Wright suffered so many indignities that she eventually refused to make the trip. And so she would just stay in D.C. year round. So when Johnson becomes President and he's advocating for the 1964 Civil Rights Act, he actually used Zephyr Wright's Jim Crow experiences to persuade members of Congress to support the legislation and when he signed it into law, he gave her one of the pens and said, "You deserve this as much as anyone else."Suzy Chase: It was interesting to read that while the job was taking a toll on her health, she still had to make low fat meals.Adrian Miller: So as a Senator, Lyndon Johnson had a pretty massive heart attack and so he was on a forced diet. He didn't stick with the diet all the time. But Zephyr Wright was really in charge of keeping him happy and healthy, but making delectable food. And there's one funny exchange where she wrote a note to the President basically saying that you're going to eat what I put in front of you and you're not going to complain. And Johnson happily carried that note around and would show it to people just to prove that he wasn't becoming too arrogant because his cook was talking to him like that. But she says towards the end of her career in the White House she said that she was thinking about writing a low fat cook book, but it never comes to fruition and I just thought that would have been amazing. That time was in the late '50s to write a low fat cook book, that would have been awesome. But it just never happened.Suzy Chase: Tell us how Jackie O changed the cuisine in the White House.Adrian Miller: By the time Jacqueline Kennedy gets to the White House in 1961, she was not impressed with White House food. And she wanted it to become more elegant to take on a more French accent. So she fired the Filipino cook who was working there during the Eisenhower Administration, a guy named Pedro Udo who was essentially a military cook, I believe. And she hires René Verdon a French chef, she christened the head cook position White House Executive Chef, because before that it was just head cook, first cook, White House cook, they didn't say Executive Chef. And so menus started being appearing in French and other things. So there was push back on the French menus, so they eventually were Fonglay a mix of French and English and then eventually all English. But it takes a different turn, and so by emphasizing European cooking by European trained chefs, Jackie Kennedy I not, I wouldn't say intentionally, but undercuts the presence of African Americans in the White House kitchen because they don't have that training. And I don't think it was racism, I think it's just more about elitism than anything and just preferred tastes. But we see the presence of African Americans wane from that point in the kitchen, to the point now where there are few African Americans in the White House kitchen as assistant chefs. But there has not been an Executive Chef except for a short time when Zephyr Wright runs the White House kitchen in between hiring a different Executive Chef. We just haven't had one since.Suzy Chase: So in closing can you briefly describe the cuisines of the Bush's, Clinton's and Obama's?Adrian Miller: So I would call the Clinton's, well also let's start with George W Bush. In the public sphere it was French cooking and it was kind of almost rote French cooking. There was actually articles saying, "Hey, can we have something different for these state dinners?" It was like the same old French dishes. But the Bush's cooking, George H.W. Bush I would say was more of a New England feel. You know the Kennebunkport Maine, if I'm pronouncing that correctly.Suzy Chase: Yeah.Adrian Miller: Let's just say with George H.W. Bush, it was more the cooking of Maine and New England, with some maybe Texas accents here and there. With the Clinton's you've got a mix of Southern food as maybe the foundational cuisine, but Hillary Clinton did a lot to celebrate American regional cooking. And I think the cooking that there's to this day is really a reflection of what she did to move White House cooking in the food persona from French to more American. And then when we get to the George W. Bush definitely Texas was celebrated in the food served in the White House. But still just continuing the celebration of American regional cuisine. And then we definitely see that with the Obama's, especially in the State Dinners. A lot of the approach was to celebrate American Regional foods, but to have a shout-out to the host, the visiting country, you know have a shout-out to the favorite profiles that they were used to in maybe the side dishes or other things. And then in the current White House we don't get a lot of information about what's being served, but I would assume it's a fairly a continuation of what was in the Obama White House only because the White House Executive Chef Cristeta Comerford still works as the Executive Chef under the Trump Administration, and she's been cooking there since the George, the second term of George W. Bush.Suzy Chase: One final thing I'm dying to know and I hope you know the answer. Okay, so you know when Presidents go out to dinner at a restaurant, is there really a guy who tastes everything before it is sent out to him?Adrian Miller: There is a trained chef on the Secret Service who actually observes everything that is being prepared for the President, to make sure that it's not poisoned and that it's safe. So there's somebody watching the food being prepared. And so the chef is usually the last person to taste the food before it actually goes to the President.Suzy Chase: That's scary.Adrian Miller: Yeah, you know you hear about elimination challenges on TV, but to me that's an elimination challenge.Suzy Chase: That's the ultimate elimination challenge.Adrian Miller: Yeah, to have an armed Secret Service person watching everything you do.Suzy Chase: Where can we find you on the web?Adrian Miller: So my, I have a Facebook fanpage called The Soul Food Scholar and then conveniently my Twitter handle and Instagram handle are At Soul Food Scholar and then I have my own website SoulFoodScholar.com So I try to make it easy for people. Now in terms of the President book I do have a separate website for that which is blackchefswhitehouse.com.Suzy Chase: Everyone needs to give this book as a gift this holiday season and I hope, hope, hope, that you win the NAACP image award for this very important book. Thank you so much Adrian for coming on Cookery by the Book podcast.Adrian Miller: Thank you.Suzy Chase: Follow me on Instagram at Cookery by the Book, Twitter's I am Suzy Chase. And download your kitchen mix tapes music to cook by on Spotify at Cookery by the Book and as always subscribe in Apple Podcasts.

In which the Page family's 17th Century rise, 18thc Century zenith, and 19th Century demise are recounted.

Simon Nash uncovers the history of the iconic winery Tahbilk, Alister is the 4th Generation winemaker and his daughter Hayley is the 5th generation of the family working in the business. Tahbilk is one of the founders of the First Families of Wine

In which the Burwell Family foundation and rise to prominence is recounted.

No Founding Father thought more deeply about the presidency than Alexander Hamilton. He was an enthusiastic supporter of a strong chief executive and believed the president had a central and vital role to play in American government, both at home and abroad. Hamilton was also a realist when it came to the nature of politics and, unlike some of his contemporaries, did not shy away from the fact that politics can be a rough business. As a result, Hamilton jumped at the chance to define what impeaching the president would mean in The Federalist. We are still working within the parameters of the impeachment system as he understood it. This talk explains what Hamilton thought and how his ideas can shed light on the recent impeachment. This talk was given at the Down Town Association in New York City, with support from the St. Andrew's Society, the First Families of New York, and the Alexander Hamilton Awareness Society.

In which the Harrison Family's founding as well as their influence on Virginia and the United States is illustrated.

On this episode, we talk to well-respected grief crisis consultant Harold Ivan Smith, who is an expert on the grief of U.S. Presidents and First Ladies. He has done extensive research to learn not only how the First Families have coped with incredible tragedies, like the loss of a child, but also how we as a nation have grieved their losses. Smith's message is one of hope and inspiration and is a must-listen for those who are struggling with the death of loved one. ++++ In case you missed the promo codes, offered by our sponsors, here they are! 1) ROTHY's: go to Rothys.com/NTM, 2) THIRDLOVE: for 15% off your first order, go to thirdlove.com/NTM 3) AIRMEDCARE: for a $10 Visa Gift Card with a new one year membership, go to airmedcarenetwork.com/nobody and use offer code "nobody", Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's Episode we discuss the new books such as F4/X-men and Marauders! We also discuss X-news as well as previews for the next week! Thanks for staying at our habitat for awhile! You can find us on twitter @DoXBookChat!!!

In which Lee family patriarch Richard I and wife Anne Constable's lives as well as the lives of many of their descendants are briefly illustrated.

In which a series outlining Virginia's "First Families" is begun by introducing the Bolling Family Line.

We've officially entered into the holiday season. That means Christmas parties, twinkling lights, frosty window panes, and potentially high emotions for some of our children. In this brand new podcast series, we're walking you through key how-to's when it comes to successfully navigating the holiday season. Our children will always have two families. It's something we need to accept. And the holiday season can bring up feelings of deep loss and separation. As far as it depends on us, we must work to preserve the connection between our children and their first families, especially during this season. But how? In this episode, we explore some key steps to building healthy connections with first families.

Stay tuned for more podcasts discussing all things to help your family and mine be prepared in trying times. We will discuss scenarios from my books including a segment on each of the 30 questions below to start: Once we have answered these questions, you will have more basic knowledge about surviving a disaster or electrical grid collapse than 95% of the rest of the world. 1. The first thing to do when the power goes out and how to know in two minutes if its going to be really bad. 2. How long will it be before everyone else knows and the looting of grocery stores, liquor stores and even electronic stores begins? 3. What are 10 items you can buy on Amazon right now for $10-20 each that will literally save your life? 4. What are the top 10 items to trade that will be worth their weight in gold?. 5. I have guns for protection, but what are the best in variable situations? Oh no, I don't have any guns, what else can I do to protect my family? 6. What items should you scour your house for right after a grid collapse? 7. Will my vehicle run or will i be stranded? 8. Should i carry a small bug out bag in my car at all times starting now? 9. What is a bug out bag and what should be in it? 10. Should I have a food inventory sooner than later? 11. What about the Police and other law enforcement? Can I count on them to rescue my family? 12. What will my Government do to help? 13. Are the females and children in more danger than Dad? 14. Do I band together with neighbors, or my Church, or is is best to stay stay small and not group up? 15. How do I know if ill have to leave my house and bug out? 16. If we do have to leave, where should we go? 17. What if my family is split up by a few miles or a thousand when it happens? 18. Will my credit cards still be good? 19. What about my cash. 20. Should I start preparing now? 21. How do I know where to start? 22. How can I get 50-100 gallons of water out of my house after the water stops running? 23. Why is it a good idea to have cigarettes and alcohol on hand even if you don't smoke or drink? 24. What about clean water and when will it stop running in my house? 25. My spouse thinks I'm crazy and a Doomsday Prepper wannabe. How do I get them on-board? 26. I can't talk to my co-workers or family about this without sounding like a fear monger. How do I approach thee subject? 27. I live in the concrete jungle of a large city or suburb. Is their any hope for my family. 28. What can learn from Survival experts that I can apply to my families situation? 29. What is the real likely-hood that this could happen in our lifetime? 30. Has it happened before in other Countries? What about the US? --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Mitchell Taylor is the managing director and chief winemaker at Taylors Wines - Clare Valley, Australia. Following in the footsteps of his father, Bill Taylor, and grandfather, Bill Snr, Mitchell oversees the running of the Taylors business, while still playing a key role in crafting their quality wines. Having worked in the family winery since 1988 - when twelve years later, in 2000, Mitchell was appointed Managing Director. Mitchell’s passion for winemaking has seen him work across all facets of the business - everything from export sales, finance and of course winemaking. Mitchell Taylor is well aware of his family's winemaking heritage and is passionate about upholding the family tradition of producing world-class wines. After graduating with a Bachelor of Science in Oenology from Charles Sturt University in 1995 - he completed vintages as chief winemaker from 1989 - 1997. Under Mitchell's guidance and steadfast vision the Taylors winemaking team seeks to craft the best Australian wines for every occasion. Mitchell understands the importance of protecting, preserving and enhancing the quality of the fruit from their vineyards. Their aim is to achieve balance, elegance and finesse in every wine and somewhat uniquely when it comes to the style of the wines, they strive to make wines that are both powerful and elegant. The Taylors philosophy rests on the principle that the finest wines are those made with the greatest dedication and care.  Mitchell is a proud advocate of not only his family’s wine but of the Australian wine industry as a whole. Mitchell is the current Chairman of 'Australia’s First Families of Wine', a Director of the Winemakers Federation of Australia and Liquor Merchants Association of Australia Ltd, as well as the Chairman of the National Wine Foundation. Mitchell strives to ensure Australia’s wine industry continues to build on its already impressive reputation.

In this special episode, Luke speaks to the First Families and St. Andrew's Society of New York at the Down Town Association. His speech covers Alexander Hamilton's attitude towards the free press.

Today's Flash Back Friday comes from Episode 315, originally published in May 2013. Doug Wead has served along side some of the greats in modern American politics. Doug has been close with and written books about several "First Families." Doug's work has been praised by everyone from Ladybird Johnson (wife of LBJ) to former Congressman and Presidential Candidate Ron Paul, whom he served as a senior adviser in the 2012 Republican Presidential Primary. Doug was an adviser for both Ronald Reagan and George H.W. Bush. Wead also worked with George W. Bush for years leading up to his Presidency. Wead has authored more than thirty books, which are known for their primary sources. He has interviewed six presidents and first ladies, nineteen of the presidents children and twelve presidential siblings. During the 2008 Presidential Debates, then Congressman, Dr. Ron Paul impressed Doug Wead with his non-interventionist foreign policy platform and caused him to deviate from the "old right wing" which he had served and written about dutifully for decades. As a senior adviser to Dr. Paul during the 2012 campaign for President, he was regularly featured on CNN, MSNBC and Fox News where he defended Paul's foreign policy and monetary policy, among others. Since the end of the 2012 election cycle, Doug Wead and Ronnie Paul Jr., eldest son of Dr. Paul, have teamed up to form The Liberty Networking Project. They are dedicated to providing those in the self-dubbed "Liberty Movement" with an opportunity to profit from the unprecedented level of net-based enthusiasm and connectedness generated during the 2008 and 2012 grassroots Presidential campaigns of Congressman Paul. Website: www.DougWead.com www.LibertyNetworkers.com

On this week s show, we re sharing untold stories of lives spent in service. We begin with a tour of the Kemper Williams Residence at the Historic New Orleans Collection with decorative arts curator Lydia Blackmore, who conducted exhaustive research on the individuals who worked for the Williams family. Next, we revisit our interview with the late historian Michael Mizell Nelson. In 2010, Michael took us on a streetcar ride for a history lesson about the streetcar strikes of 1929 and their connection to the advent of the poor boy sandwich. Then, Adrian Miller discusses the African American men and women who fed our First Families, from George Washington to Barack Obama. Finally, we hear from the great Dr. Rudy Lombard, who passed away in 2014 after a lifetime of civil rights activism. Rudy s vision for change was spurred in part by his personal experience as the child of the housekeeper and cook at the Uptown residence of prominent New Orleanians. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com. D

In 2018 De Bortoli Wines is celebrating 90 years of wine history in Australia, and as a member of the third generation, Leanne De Bortoli has worked tirelessly with her winemaker husband Steve Webber to take the company to new heights. Growing up in Griffith where the business was founded by her grandfather, she and Steve helped establish their Yarra Valley-based facility in the 1980s and was instrumental in evolving the brand image to a more premium one. In a number of ways and at numerous times De Bortoli have been trend-setters in the wine industry, and as a member of Australia's First Families of Wine they are well placed to continue producing outstanding wines and having a positive influence.

Pocahontas was a Native American woman notable for her association with the colonial settlement at Jamestown, Virginia. Pocahontas was the daughter of Powhatan, the paramount chief of a network of tributary tribal nations in the Tsenacommacah, encompassing the Tidewater region of Virginia. In a well-known historical anecdote, she saved the life of a captive of the Native Americans, the Englishman John Smith, in 1607 by placing her head upon his own when her father raised his war club to execute him. A large number of historians doubt the veracity of this story. Pocahontas was captured and held for ransom by the English during Anglo-Indian hostilities in 1613. During her captivity, she converted to Christianity and took the name Rebecca. When the opportunity arose for her to return to her people, she chose to remain with the English. In April 1614, at the age of 17, she married tobacco planter John Rolfe, and in January 1615, bore their son, Thomas Rolfe. In 1616, the Rolfes travelled to London. Pocahontas was presented to English society as an example of the "civilized savage" in hopes of stimulating investment in the Jamestown settlement. She became something of a celebrity, was elegantly fêted, and attended a masque at Whitehall Palace. In 1617, the Rolfes set sail for Virginia, but Pocahontas died at Gravesend of unknown causes, aged around 20-21. She was buried in St George's Church, Gravesend in England, but the exact location of her grave is unknown, as the church has been rebuilt.[1] Numerous places, landmarks, and products in the United States have been named after Pocahontas. Her story has been romanticized over the years, and she is a subject of art, literature, and film. Many famous people have claimed to be among her descendants through her son Thomas, including members of the First Families of Virginia, First Lady Edith Wilson, American Western actor Glenn Strange, Las Vegas performer Wayne Newton, and astronomer Percival Lowell.[7] Information Sourced From: https://en.wikipedia.org/wiki/Pocahontas Body Sourced From; https://youtu.be/NodyHa54Xxs Public Access America 
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Footage edited by PublicAccessPod producer of Public Access America Podcast Links Stitcher: goo.gl/XpKHWB  
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Pocahontas was a Native American woman notable for her association with the colonial settlement at Jamestown, Virginia. Pocahontas was the daughter of Powhatan, the paramount chief of a network of tributary tribal nations in the Tsenacommacah, encompassing the Tidewater region of Virginia. In a well-known historical anecdote, she saved the life of a captive of the Native Americans, the Englishman John Smith, in 1607 by placing her head upon his own when her father raised his war club to execute him. A large number of historians doubt the veracity of this story. Pocahontas was captured and held for ransom by the English during Anglo-Indian hostilities in 1613. During her captivity, she converted to Christianity and took the name Rebecca. When the opportunity arose for her to return to her people, she chose to remain with the English. In April 1614, at the age of 17, she married tobacco planter John Rolfe, and in January 1615, bore their son, Thomas Rolfe. In 1616, the Rolfes travelled to London. Pocahontas was presented to English society as an example of the "civilized savage" in hopes of stimulating investment in the Jamestown settlement. She became something of a celebrity, was elegantly fêted, and attended a masque at Whitehall Palace. In 1617, the Rolfes set sail for Virginia, but Pocahontas died at Gravesend of unknown causes, aged around 20-21. She was buried in St George's Church, Gravesend in England, but the exact location of her grave is unknown, as the church has been rebuilt.[1] Numerous places, landmarks, and products in the United States have been named after Pocahontas. Her story has been romanticized over the years, and she is a subject of art, literature, and film. Many famous people have claimed to be among her descendants through her son Thomas, including members of the First Families of Virginia, First Lady Edith Wilson, American Western actor Glenn Strange, Las Vegas performer Wayne Newton, and astronomer Percival Lowell.[7] Information Sourced From: https://en.wikipedia.org/wiki/Pocahontas Body Sourced From; https://youtu.be/NodyHa54Xxs Public Access America 
PublicAccessPod Productions
Footage edited by PublicAccessPod producer of Public Access America Podcast Links Stitcher: goo.gl/XpKHWB  
iTunes: goo.gl/soc7KG  
GooglePlay: goo.gl/gPEDbf  
YouTube goo.gl/xrKbJb

Pocahontas was a Native American woman notable for her association with the colonial settlement at Jamestown, Virginia. Pocahontas was the daughter of Powhatan, the paramount chief of a network of tributary tribal nations in the Tsenacommacah, encompassing the Tidewater region of Virginia. In a well-known historical anecdote, she saved the life of a captive of the Native Americans, the Englishman John Smith, in 1607 by placing her head upon his own when her father raised his war club to execute him. A large number of historians doubt the veracity of this story. Pocahontas was captured and held for ransom by the English during Anglo-Indian hostilities in 1613. During her captivity, she converted to Christianity and took the name Rebecca. When the opportunity arose for her to return to her people, she chose to remain with the English. In April 1614, at the age of 17, she married tobacco planter John Rolfe, and in January 1615, bore their son, Thomas Rolfe. In 1616, the Rolfes travelled to London. Pocahontas was presented to English society as an example of the "civilized savage" in hopes of stimulating investment in the Jamestown settlement. She became something of a celebrity, was elegantly fêted, and attended a masque at Whitehall Palace. In 1617, the Rolfes set sail for Virginia, but Pocahontas died at Gravesend of unknown causes, aged around 20-21. She was buried in St George's Church, Gravesend in England, but the exact location of her grave is unknown, as the church has been rebuilt.[1] Numerous places, landmarks, and products in the United States have been named after Pocahontas. Her story has been romanticized over the years, and she is a subject of art, literature, and film. Many famous people have claimed to be among her descendants through her son Thomas, including members of the First Families of Virginia, First Lady Edith Wilson, American Western actor Glenn Strange, Las Vegas performer Wayne Newton, and astronomer Percival Lowell.[7] Information Sourced From: https://en.wikipedia.org/wiki/Pocahontas Body Sourced From; https://youtu.be/NodyHa54Xxs Public Access America 
PublicAccessPod Productions
Footage edited by PublicAccessPod producer of Public Access America Podcast Links Stitcher: goo.gl/XpKHWB  
iTunes: goo.gl/soc7KG  
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Pocahontas was a Native American woman notable for her association with the colonial settlement at Jamestown, Virginia. Pocahontas was the daughter of Powhatan, the paramount chief of a network of tributary tribal nations in the Tsenacommacah, encompassing the Tidewater region of Virginia. In a well-known historical anecdote, she saved the life of a captive of the Native Americans, the Englishman John Smith, in 1607 by placing her head upon his own when her father raised his war club to execute him. A large number of historians doubt the veracity of this story. Pocahontas was captured and held for ransom by the English during Anglo-Indian hostilities in 1613. During her captivity, she converted to Christianity and took the name Rebecca. When the opportunity arose for her to return to her people, she chose to remain with the English. In April 1614, at the age of 17, she married tobacco planter John Rolfe, and in January 1615, bore their son, Thomas Rolfe. In 1616, the Rolfes travelled to London. Pocahontas was presented to English society as an example of the "civilized savage" in hopes of stimulating investment in the Jamestown settlement. She became something of a celebrity, was elegantly fêted, and attended a masque at Whitehall Palace. In 1617, the Rolfes set sail for Virginia, but Pocahontas died at Gravesend of unknown causes, aged around 20-21. She was buried in St George's Church, Gravesend in England, but the exact location of her grave is unknown, as the church has been rebuilt.[1] Numerous places, landmarks, and products in the United States have been named after Pocahontas. Her story has been romanticized over the years, and she is a subject of art, literature, and film. Many famous people have claimed to be among her descendants through her son Thomas, including members of the First Families of Virginia, First Lady Edith Wilson, American Western actor Glenn Strange, Las Vegas performer Wayne Newton, and astronomer Percival Lowell.[7] Information Sourced From: https://en.wikipedia.org/wiki/Pocahontas Body Sourced From; https://youtu.be/NodyHa54Xxs Public Access America 
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The South has a rich and varied food history, but too often it s reduced to stereotype. On this week s show, we explore the influence of the South on America s culinary identity, and the central role African American and immigrant cooks played in its formation. We speak with John T. Edge, author of The Potlikker Papers A Food History of the Modern South. John T., who serves as director of the Southern Foodways Alliance, describes the influence of Southerners on America s culinary identity, delving into the modern intersections of race, class, gender, and ethnicity in the process. Then, self described "soul food scholar" Adrian Miller shares stories of the African American men and women who fed our First Families, from George Washington to Barack Obama. Next, we turn to the site of countless segregation battles the lunch counter. Historian Jill Cooley s book, To Live and Dine in Dixie traces the story of race and gender politics within dining spaces during the age of Jim Crow. We speak with Jill to learn about how restaurants became so politically charged in the 1960s. Finally, we revisit an archived interview with the late civil rights leader, Rudy Lombard. In a story that takes place in such significant institutions as Dooky Chase s Restaurant, Rudy chronicles his time in the the civil rights movement in New Orleans. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

The White House has always shaped the lives of the Presidents and First Families who have lived there, and reflected the mood and times of the country at large. Stewart McLaurin talks to presidential historian Michael Beschloss about some of his favorite stories from White House history, and the important role the Executive Mansion plays, both symbolic and day-to-day for Presidents and the nation.

Zephyr Wright (left) & Laura Dollie Johnson (right) This week, we're exploring the unsung history of African American cooks in the White House with soul food scholar, Adrian E. Miller, author of "The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas". Join us as we uncover the history of two formidable women who put their stamp on American history through their cooking. We'll look at the life of Laura Dollie Johnson, who cooked for not just one US president, but two! Learn how her food made newspaper headlines throughout the 1880s and 1890s. And we'll explore the career of the formidable Zephyr Wright, who may have been the only person who dared to tell President Lyndon Baines Johnson to stick to his diet. Learn how her recipe for Texas chili started a national crisis about beans!  Written and Produced by Laura CarlsonTechnical Direction by Mike PorttSpecial Guest: Adrian E. Miller, author of The President's Kitchen Cabinet: The Story of the African Americans who have fed our First Families from the Washingtons to the ObamasDon't forget to fill out our listener rewards survey- available here until September 22nd!Learn more about Adrian Miller's work, this week's episode soundtrack as well as some iconic recipes by Laura Johnson and Zephyr Wright on our show notes.  Show Notes | Find on iTunes | Other Players Learn more about your ad choices. Visit megaphone.fm/adchoices

Sandwiches are an American classic. But what takes a sandwich from good to better? Former White House Chef John Moeller has traveled the world and served his delectable cuisine to three Presidential administrations. Presidents and First Families have enjoyed his creations. And what’s one of Chef Moeller’s top tips? Never sell a good sandwich short. Chef Moeller is available via satellite to share: •His favorite sandwich recipes ◦Easy ways to elevate classic sandwiches (think “Creative Classics”, “Fueling Good”, “Open-Face Artistry”, “Breakfast in Bread” and “State Favorites”)◦How your viewers can enter the annual “America’s Better Sandwich™” contest and help support Feeding America®, the leading domestic hunger-relief organization From now until August 21, viewers can head to www.AmericasBetterSandwich.com to submit original recipes into the “America’s Better Sandwich™” Contest for the chance to win $25,000! For each valid recipe submitted during the entry period, and for each vote cast during the voting period, Arnold®, Brownberry® and Oroweat® breads will donate one loaf of bread (up to 100,000) to its official charitable partner Feeding America®.

Sandwiches are an American classic. But what takes a sandwich from good to better? Former White House Chef John Moeller has traveled the world and served his delectable cuisine to three Presidential administrations. Presidents and First Families have enjoyed his creations. And what’s one of Chef Moeller’s top tips? Never sell a good sandwich short. Chef Moeller is available via satellite to share: •His favorite sandwich recipes ◦Easy ways to elevate classic sandwiches (think “Creative Classics”, “Fueling Good”, “Open-Face Artistry”, “Breakfast in Bread” and “State Favorites”)◦How your viewers can enter the annual “America’s Better Sandwich™” contest and help support Feeding America®, the leading domestic hunger-relief organization From now until August 21, viewers can head to www.AmericasBetterSandwich.com to submit original recipes into the “America’s Better Sandwich™” Contest for the chance to win $25,000! For each valid recipe submitted during the entry period, and for each vote cast during the voting period, Arnold®, Brownberry® and Oroweat® breads will donate one loaf of bread (up to 100,000) to its official charitable partner Feeding America®.

On November 14, 2015, Mary Miley Theobald delivered a lecture entitled "Weird-but-True Things Most People Don't Know about the Roaring Twenties." Mary Miley Theobald thinks the Roaring Twenties is the most fascinating decade in American history. In this lecture, she touches on some of the surprising things she learned about vaudeville, prohibition, silent movies, and fashion while doing background research for her mystery series. Mary Miley Theobald is the author of several works of nonfiction, including Death by Petticoat: American History Myths Debunked and First House: Two Centuries with Virginia's First Families, and an award-winning mystery series set in the Roaring Twenties. Her novels include The Impersonator and Silent Murders. The content and opinions expressed in these presentations are solely those of the speaker and not necessarily of the Virginia Museum of History & Culture.

Welcome to Episode 10.5 of the Retro Disney World Podcast: "RetroCon and Episode Previews" - We appreciate your support and hope you have been enjoying each and every episode. Be sure to check out some of our previous shows. RetroCon - Brian and JT will be a RetroCon at a Retro Disney World table this coming weekend in the greater Philadelphia area! Brian discusses what RetroCon is and explains the cool items we'll have on display as well as give-a-ways and the secret password to get early access to the next podcast episode! Episode Previews - Next month our episode is titled "First things First"... we've got two special guests on the show and we're going to also discuss some crazy stories about the First Families at MK and EPCOT - and we will show how the STOL port was not the first airport on WDW property! Brian gives a sneak peek at the upcoming Christmas episode and calls out for photos, memories and documents relating to the holiday season. RetroWDW Merchandise -  www.retrodisneyworld.com/supportus Listener Mail - A big thank all of our listeners and explain how some of the incoming mail has sparked new episodes. Please keep writing to us: podcast@retrodisneyworld.com Listener Memories - We go over how our new segment will work - we setup a phone number where you the listener can leave us short, under 3 minute, messages with your memory from disney world of past years. We'll put many of your memories on the air in this new segement. Leave a short memory/story today: Call 1-978-71-RETRO (73876) Film Restoration - A quick discussion onf our account on Patreon.com where you can pledge to help the restoration effort and in return receive exclusive early access to this podcast for 1 year! If you can help us please check out Our Restoration Project on Patreon.com If you have any questions, suggestions or find errors please email us podcast@retrodisneyworld.com. Check back with us very soon for Episode 11 titled "First things First"! Podbean: podcast.retrodisneyworld.comiTunes: itunes.apple.com/us/podcast/retro-disney-world-podcast/id935548315Stitcher: www.stitcher.com/podcast/retrodisneyworld/retro-disney-world-podcast  

Kathy Lane has worked in the wine industry for 25 years, and over the past 12 years she has worked on a range of high-profile, premium global brands, organising launches and events and building media profile for her clients at Fireworks PR. She joins me on this episode of The Vincast to talk about her background, about public relations as it relates to wine, and how she helps her clients – like Australia's First Families of Wine – reach their audience to tell their unique stories.

Chef John Moeller is a member of an elite corps of chefs, those who have served in the White House preparing très soigné cuisine for Presidents, First Families, and their guests, including visiting Heads of State. Chef to three First Families, including President George H.W. Bush, President William Jefferson Clinton, and President George W. Bush, Chef Moeller joined the White House kitchen in 1992 as sous chef to Pierre Chambrin and later Walter Scheib, eventually acting as White House Chef in 2005. Over the course of his career in the White House, he focused on creating unique and one-of-a-kind dishes that relied on fresh and flavorful ingredients.Chef Moeller grew up in the heart of Amish country in Lancaster, Pennsylvania. What started in high school as a passion for cooking led to his decision to pursue a culinary degree from Johnson and Wales College in Providence, Rhode Island. He graduated cum laude in 1981.After working in several restaurants in the New England area, in 1984, John took a trip to France that became a two and a half year journey of discovery, working his way across the region and studying the fundamentals of French cuisine under some of the finest French chefs, including Chef M. Poinsot of Chez Camille and Michelin Star-awarded Chef Bernard Loiseau.

Chef John Moeller is a member of an elite corps of chefs, those who have served in the White House preparing très soigné cuisine for Presidents, First Families, and their guests, including visiting Heads of State. Chef to three First Families, including President George H.W. Bush, President William Jefferson Clinton, and President George W. Bush, Chef Moeller joined the White House kitchen in 1992 as sous chef to Pierre Chambrin and later Walter Scheib, eventually acting as White House Chef in 2005. Over the course of his career in the White House, he focused on creating unique and one-of-a-kind dishes that relied on fresh and flavorful ingredients.Chef Moeller grew up in the heart of Amish country in Lancaster, Pennsylvania. What started in high school as a passion for cooking led to his decision to pursue a culinary degree from Johnson and Wales College in Providence, Rhode Island. He graduated cum laude in 1981.After working in several restaurants in the New England area, in 1984, John took a trip to France that became a two and a half year journey of discovery, working his way across the region and studying the fundamentals of French cuisine under some of the finest French chefs, including Chef M. Poinsot of Chez Camille and Michelin Star-awarded Chef Bernard Loiseau.

Do you ever battle insecurity? Do you find yourself bluffing confidence you really don't possess? You aren't alone. In Chapter 4 of THE STORY, we will learn about Moses, a man who lacked confidence in himself but learned to have ultimate confidence in God.Support the show (https://centralnow.com/give/)

Senior Pastor Jamie Allen continues with Chapter 3 of THE STORY. As we focus on the Bible's "First Families", you will learn about man who overcame almost insurmountable odds: Joseph. Listen to this true story of family betrayal, revenge, greed... and God's ability to bring good results from evil intentions.Support the show (https://centralnow.com/give/)

In this episode we dive into Chapter 2 of THE STORY. You don't need to have your book during the lesson, but you will get a lot more out of the sermon if you've read Chapter 2 beforehand. We'll be looking at some of history's "First Families".Support the show (https://centralnow.com/give/)

This weekend we dive into Chapter 1 of THE STORY. You don't need have your book with you right now, but you will get a lot more out of this sermon if you've already read Chapter 1 of The Story. From Creation through the story of Noah, listen as Connections Pastor Jeremy Redman looks at some of history's "First Families".Support the show (https://centralnow.com/give/)

Burch Family Wines, although new in name, originates back in the mid 1980s when Howard Park was first established in the Denmark area of Great Southern in Western Australia. In the last 30 years or so it has gone from strength to strength, expanding to the Margaret River and recently becoming a member of Australia's First Families of Wine, an initiative designed to highlight the unique regions and families behind some of the countries best loved producers. Richard Burch is one of the ‘next gen' of the group, and he joins me to talk about what this means to him as well as some of the exciting initiatives the group is engaging in to get the message out to the world.

On October 10, 2013, Mary Theobald delivered a banner lecture entitled First House: Two Centuries with Virginia's First Families. Conceived during the Revolutionary War, built during the War of 1812, and looted during the Civil War, Virginia's executive mansion has endured fires, threats, riots, and hurricanes. Written to coincide with the mansion's bicentennial in 2013, First House: Two Centuries with Virginia's First Family by Mary Miley Theobald brings to life the private stories of the governors and their families who shaped the destiny of this unique home. The book traces triumph and tragedy through the turbulence of wars, fires, economic depressions, and renovations in a story that mirrors Virginia's progress from the nineteenth century into the twenty-first. The content and opinions expressed in these presentations are solely those of the speaker and not necessarily of the Virginia Museum of History & Culture.

Doug Wead has served along side some of the greats in modern American politics. Doug has been close with and written books about several "First Families." Doug's work has been praised by everyone from Ladybird Johnson (wife of LBJ) to former Congressman and Presidential Candidate Ron Paul, whom he served as a senior adviser in the 2012 Republican Presidential Primary.Doug was an adviser for both Ronald Reagan and George H.W. Bush. Wead also worked with George W. Bush for years leading up to his PresidencyWead has authored more than thirty books, which are known for their primary sources. He has interviewed six presidents and first ladies, nineteen of the presidents children and twelve presidential siblings.   During the 2008 Presidential Debates, then Congressman, Dr. Ron Paul impressed Doug Wead with his non-interventionist foreign policy platform and caused him to deviate from the "old right wing" which he had served and written about dutifully for decades. As a senior adviser to Dr. Paul during the 2012 campaign for President, he was regularly featured on CNN, MSNBC and Fox News where he defended Paul's foreign policy and monetary policy, among others.Since the end of the 2012 election cycle, Doug Wead and Ronnie Paul Jr., eldest son of Dr. Paul, have teamed up to form The Liberty Networking Project. They are dedicated to providing those in the self-dubbed "Liberty Movement" with an opportunity to profit from the unprecedented level of net-based enthusiasm and connectedness generated during the 2008 and 2012 grassroots Presidential campaigns of Congressman Paul.More information about Doug and Liberty Networkers can be found at http://dougwead.com http://libertynetworkers.com

On October 4, 2012, John C. Coombs delivered a Banner Lecture entitled "Planter Oligarchy on Virginia’s Northern Neck." The rise of a distinct class of affluent families to economic, social, and political dominance in Virginia during the seventeenth and early eighteenth centuries is without doubt one of the most important developments in the Old Dominion's early history. As a group, however, the “gentry” were far from homogenous. John C. Coombs will draw on research for his forthcoming book "The Rise of Virginia Slavery" to discuss the foundations of power that were common across all ranks of the elite, as well as the circumstances that allowed the Carters, Lees, and Tayloes to achieve distinction as the colony's “first families.” Dr. Coombs is a professor of history at Hampden-Sydney College and coeditor of "Early Modern Virginia: Reconsidering the Old Dominion." This lecture is cosponsored by The Menokin Foundation, which owns and operates the Richmond County plantation home of Francis Lightfoot Lee, a signer of the Declaration of Independence, and his wife Rebecca Tayloe Lee. This lecture was cosponsored with The Menokin Foundation. (Introduction by Paul Levengood and Sarah Dillard Pope)

Sat, Jan 28 2006 Mister Ron's Basement #264 George Ade details the squabblings of the Very Rich in 'The Fearsome Feud Between the First Families' from 1904. Time: approx eight minutes The Mister Ron's Basement Full Catalog can be found at: http://ronevry.com/Mister_Rons_Full_Catalog.html The George Ade Catalog of Stories is at: http://ronevry.com/AdeCatalog.html

On October 10, Mary Theobald delivered a banner lecture entitled First House: Two Centuries with Virginia's First Families. Conceived during the Revolutionary War, built during the War of 1812, and looted during the Civil War, Virginia's executive mansion has endured fires, threats, riots, and hurricanes. Written to coincide with the mansion's bicentennial in 2013, First House: Two Centuries with Virginia's First Family by Mary Miley Theobald brings to life the private stories of the governors and their families who shaped the destiny of this unique home. The book traces triumph and tragedy through the turbulence of wars, fires, economic depressions, and renovations in a story that mirrors Virginia's progress from the nineteenth century into the twenty-first.