Podcasts about Leah Chase

Episode Description: Jessica B. Harris may have been born and raised in New York City, but she has Tennessee roots through her father and has spent much of her life split between homes in the Northeast and the South – specifically New Orleans. For more than fifty years, she has been a college professor, a writer, and a lecturer, and her many books have earned her a reputation as an authority on food of the African Diaspora, as well as a lifetime achievement award from the James Beard Foundation. A few years back, Netflix adapted her book, High on the Hog: A Culinary Journey from Africa to America, into a 4 part docuseries. And I'm very proud to say that she's a longtime contributor to Southern Living with a regular column called The Welcome Table. This episode was recorded in the Southern Living Birmingham studios, and Sid and Jessica talked about her mother's signature mac and cheese, the cast-iron skillet she'd be sure to save if ever her house were on fire, and her dear friend, the late New Orleans chef Leah Chase.  For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Producer Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, Louisiana Eats takes you to the Williams Research Center for the Historic New Orleans Collection's 2024 Food Forum, where host Poppy Tooker moderated a panel discussion that delved into the fascinating stories of three of the city's most enduring restaurants – all family-owned and -operated for generations. On the panel was Lisa Blount, representing Antoine's, the longest continuously operating family-owned restaurant in the nation. Lisa is marketing and menu development director of the 185-year-old eatery, as well as the wife of fifth-generation proprietor, Rick Blount. She tells us about the women and men who kept the business in operation through several generations and what she is doing now to preserve their legacy. Also part of the discussion was Ralph Brennan, third-generation owner of the French Quarter institution, Brennan's, as well as four other restaurants. Ralph explains what inspired him to keep Brennan's in business when it was on the verge of closing. He also describes the circumstances that led him to take over The Napoleon House, an even older restaurant institution in the Vieux Carré. While he made some necessary updates to the building, they were designed not to be seen by a customer base who would have balked at the idea of the restaurant changing in the slightest. Rounding out the panel was Executive Chef Edgar "Dook" Chase, IV, who carries on the legacy of his grandmother Chef Leah Chase, as the fourth-generation proprietor of the over 80-year-old Dooky Chase Restaurant. He tells us about how he's keeping his family's legacy alive while giving newer generations an opportunity to move forward. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

This week, Louisiana Eats takes you to the Williams Research Center for the Historic New Orleans Collection's 2024 Food Forum, where host Poppy Tooker moderated a panel discussion that delved into the fascinating stories of three of the city's most enduring restaurants – all family-owned and -operated for generations. On the panel was Lisa Blount, representing Antoine's, the longest continuously operating family-owned restaurant in the nation. Lisa is marketing and menu development director of the 185-year-old eatery, as well as the wife of fifth-generation proprietor, Rick Blount. She tells us about the women and men who kept the business in operation through several generations and what she is doing now to preserve their legacy. Also part of the discussion was Ralph Brennan, third-generation owner of the French Quarter institution, Brennan's, as well as four other restaurants. Ralph explains what inspired him to keep Brennan's in business when it was on the verge of closing. He also describes the circumstances that led him to take over The Napoleon House, an even older restaurant institution in the Vieux Carré. While he made some necessary updates to the building, they were designed not to be seen by a customer base who would have balked at the idea of the restaurant changing in the slightest. Rounding out the panel was Executive Chef Edgar "Dook" Chase, IV, who carries on the legacy of his grandmother Chef Leah Chase, as the fourth-generation proprietor of the over 80-year-old Dooky Chase Restaurant. He tells us about how he's keeping his family's legacy alive while giving newer generations an opportunity to move forward. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

During the US civil rights movement, famed New Orleans cook Leah Chase did what she could. She prepared food and fed those who were marching for equal rights for all people. She said, “I was just feeding people. They were fighting for something, and they didn’t know what they would find when they went out there. They didn’t know what would happen to them on the streets. But when they were here, they knew I’d feed them. That’s what I could do for them.” The gift of hospitality may sometimes be overlooked, but it can be just as important as other forms of serving others in Christ. A businesswoman named Lydia—"a dealer in purple cloth” (v. 14)—showed hospitality to Paul and the other preachers spreading the good news about Jesus to the people of Macedonia (Acts 16:11-14). She used what she had—her home—to help the traveling team. After accepting the gospel message, Lydia insisted on providing a place for the preachers to rest, saying “If you consider me a believer in the Lord, . . . come and stay at my house” (Acts 16:15). Much like the civil rights workers, Paul and his coworkers didn’t need to worry about a meal due to Lydia’s hospitality. Gifts of hospitality can go a long way in helping all people—both fellow believers and those who still need Jesus. Let’s serve others as God provides what we need to help them.

This podcast episode delves into the culinary philosophies and experiences of our esteemed guest, Michelle Wallace. Central to our discussion is the exploration of her innovative approach to integrating diverse culinary influences, particularly as she reflects on her aspirations to impress the legendary chef Leah Chase with her unique take on fried chicken and gumbo. Throughout the conversation, we engage in a series of thought-provoking inquiries, including the challenges of culinary experimentation, the balance between success and failure in dish creation, and the humorous yet poignant reflections on personal growth within the culinary landscape. As we traverse through various topics, including the peculiarities of barbecue etiquette and the significance of cultural culinary exchanges, Michelle's insights illuminate the dynamic interplay between tradition and innovation in modern cooking. We conclude this enriching dialogue with heartfelt acknowledgments of the inspirations that drive us in our culinary journeys, reinforcing our commitment to excellence in the art of barbecue.Links referenced in this episode:paintedhillsnaturalbeef.comdakinbop.comCompanies mentioned in this episode: Painted Hills Natural Beef Dakin Bop Popeyes This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

Twelfth Night marks the birth of the late New Orleans icon, Leah Chase. The culinary legend, who passed away in 2019 at the age of 96, was the undisputed Queen of Creole Cooking and a civil rights activist who changed lives over a bowl of gumbo. On this week's show, we spend the hour honoring Leah's talent, achievements, and lasting legacy. We begin with one of our favorite Louisiana Eats moments: a special day we spent with Leah in 2012, when then-Mayor Mitch Landrieu kicked off the official start of Carnival season at Gallier Hall with king cake and a surprise for Leah on her 89th birthday. From there, we look back on Leah's early life in Madisonville, Louisiana. Leah describes growing up on a strawberry farm, and the lessons she learned that shaped the legend she would become. We continue with an oral history from NOLA Life Stories, in which Leah recounts her first experiences working in a café in the French Quarter, as told to Mark Cave of the Historic New Orleans Collection. Next, we arrive at a turning point in Leah's life — the moment she met big band leader Edgar "Dooky" Chase, Jr. Following their marriage, Leah went to work at Dooky's, her in-laws' simple sandwich shop in the Treme. As she began to serve Creole classics like gumbo and Chicken Clemenceau on fine linen, Leah elevated the dining culture for everyone. Leah tells us about her famous Gumbo z'Herbes, a dish she served at her restaurant every Holy Thursday for over 60 years. We also chronicle how Leah rebuilt Dooky Chase's after Hurricane Katrina. Eleven years after the storm, Leah experienced two other monumental life events — the first was her 2016 Lifetime Achievement Award from the James Beard Foundation. Months later, Leah's husband and partner Edgar "Dooky" Chase — the man who played a key role in her success — passed away at the age of 88. In this final segment, Leah reflects on their relationship and shares her thoughts on death and living a fulfilling life. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Twelfth Night marks the birth of the late New Orleans icon, Leah Chase. The culinary legend, who passed away in 2019 at the age of 96, was the undisputed Queen of Creole Cooking and a civil rights activist who changed lives over a bowl of gumbo. On this week's show, we spend the hour honoring Leah's talent, achievements, and lasting legacy. We begin with one of our favorite Louisiana Eats moments: a special day we spent with Leah in 2012, when then-Mayor Mitch Landrieu kicked off the official start of Carnival season at Gallier Hall with king cake and a surprise for Leah on her 89th birthday. From there, we look back on Leah's early life in Madisonville, Louisiana. Leah describes growing up on a strawberry farm, and the lessons she learned that shaped the legend she would become. We continue with an oral history from NOLA Life Stories, in which Leah recounts her first experiences working in a café in the French Quarter, as told to Mark Cave of the Historic New Orleans Collection. Next, we arrive at a turning point in Leah's life — the moment she met big band leader Edgar "Dooky" Chase, Jr. Following their marriage, Leah went to work at Dooky's, her in-laws' simple sandwich shop in the Treme. As she began to serve Creole classics like gumbo and Chicken Clemenceau on fine linen, Leah elevated the dining culture for everyone. Leah tells us about her famous Gumbo z'Herbes, a dish she served at her restaurant every Holy Thursday for over 60 years. We also chronicle how Leah rebuilt Dooky Chase's after Hurricane Katrina. Eleven years after the storm, Leah experienced two other monumental life events — the first was her 2016 Lifetime Achievement Award from the James Beard Foundation. Months later, Leah's husband and partner Edgar "Dooky" Chase — the man who played a key role in her success — passed away at the age of 88. In this final segment, Leah reflects on their relationship and shares her thoughts on death and living a fulfilling life. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Another year has come and gone. As we look forward to a new one, Louisiana Eats is taking a moment to reflect on the year that was 2024. First, we remember educator, activist, and former First Lady of New Orleans – Sybil Haydel Morial – with an extended version of our 2016 conversation with her. She shares stories of growing up in the Jim Crow South and her husband's successful campaign to become first Black mayor of New Orleans. We also discuss the key roles Leah Chase and Dooky Chase's Restaurant played in Sybil's life. We also celebrate two restaurateurs who took on the task of feeding food insecure kids over the summer – Amanda and Isaac Toups of Toups' Meatery. We revisit our conversation with Amanda and give you an update on what their new nonprofit, Toups' Family Meal, accomplished in 2024. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Another year has come and gone. As we look forward to a new one, Louisiana Eats is taking a moment to reflect on the year that was 2024. First, we remember educator, activist, and former First Lady of New Orleans – Sybil Haydel Morial – with an extended version of our 2016 conversation with her. She shares stories of growing up in the Jim Crow South and her husband's successful campaign to become first Black mayor of New Orleans. We also discuss the key roles Leah Chase and Dooky Chase's Restaurant played in Sybil's life. We also celebrate two restaurateurs who took on the task of feeding food insecure kids over the summer – Amanda and Isaac Toups of Toups' Meatery. We revisit our conversation with Amanda and give you an update on what their new nonprofit, Toups' Family Meal, accomplished in 2024. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Jessica B. Harris may have been born and raised in New York City, but she has Tennessee roots through her father and has spent much of her life split between homes in the Northeast and the South – specifically New Orleans. For more than fifty years, she has been a college professor, a writer, and a lecturer, and her many books have earned her a reputation as an authority on food of the African Diaspora, as well as a lifetime achievement award from the James Beard Foundation. A few years back, Netflix adapted her book, High on the Hog: A Culinary Journey from Africa to America, into a 4 part docuseries. And I'm very proud to say that she's a longtime contributor to Southern Living with a regular column called The Welcome Table. This episode was recorded in the Southern Living Birmingham studios, and Sid and Jessica talked about her mother's signature mac and cheese, the cast-iron skillet she'd be sure to save if ever her house were on fire, and her dear friend, the late New Orleans chef Leah Chase. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer & Editor/Producer Jeremiah McVay - Producer Jennifer Del Sole - Director of Audio Growth Strategy & Operations Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tiana's Bayou Adventure officially opened on June 28, 2024 at the Magic Kingdom in Walt Disney World and is scheduled to open later in 2024 at Disneyland. Replacing Splash Mountain, Tiana's Bayou Adventure offers the same ride layout and system with an entirely reimagined storyline. Complete with incredible details from The Princess and the Frog, New Orleans culture, and the story of Leah Chase (the real-life inspiration for Princess Tiana), Tiana's Bayou Adventure provides a depth that takes Walt Disney Imagineering to new heights. Between the animatronics, original music, and special effects, along with the same famous 50-foot plunge as its predecessor, Tiana's Bayou Adventure offers joyful moments and iconic thrills for the entire family. In this episode, I'm joined by Nick (The Theme Park Dad) to discuss our thoughts about riding Tiana's Bayou Adventure as well as the Imagineering details and storyline that make the attraction an incredible addition to Magic Kingdom (and Disneyland).   Get bonus content, ad-free episodes, and more at patreon.com/imaginationskyway.   What do you enjoy most (or are most looking forward to) about Tiana's Bayou Adventure? Tag me and join the conversation below. YouTube: https://www.youtube.com/@imaginationskyway Instagram: www.instagram.com/imaginationskyway Facebook Group (ImagiNation): https://www.facebook.com/groups/imaginationskyway Facebook: www.facebook.com/imaginationskyway TikTok: www.tiktok.com/@imaginationskyway  Threads: https://www.threads.net/@imaginationskyway Twitter: www.twitter.com/skywaypodcast Email: matt@imagineerpodcast.com  Subscribe to Imagination Skyway News. Get Bonus Content If you want to take your love of Imagination Skyway to the next level and help support the show, definitely consider joining us on Patreon for virtual events, bonus content and episodes, exclusive access to our private Passholder communities and more.  How to Support the Show Share the podcast with your friends Rate and review on iTunes - https://itunes.apple.com/us/podcast/the-imagineerpodcasts-podcast/id1244558092 Join our Patreon Group - https://www.patreon.com/imagineerpodcast Purchase merchandise - https://www.teepublic.com/stores/imagineer-podcast?ref_id=8929 Enjoy the show!

Join us on this magical episode of the DIZPod as we sit down with Eula Toca, the sister of Chef Leah Chase—the real-life inspiration behind Princess Tiana. Discover the rich legacy of New Orleans cuisine, community building, and the spirit of Tiana's character. From Dooky Chase's restaurant to Tiana's Bayou Adventure at Walt Disney World, we explore how the magic of NOLA comes alive in both the real world and the Magic Kingdom.

It's Asian American, Native Hawaiian, and Pacific Islander Heritage Month, and we're sharing an episode about gentrification in Little Toyko from State of the Human, a podcast of the Stanford Storytelling Project. Little Tokyo is a small neighborhood in Downtown Los Angeles. Since 1905, it has been home to generations of Japanese Americans. Today, gentrification is threatening to destroy everything these families have built. This episode tells the story of one community's struggle for survival and the ways in which historical development has both fractured and solidified its people. For some, home is a bed one sleeps in. For us, home is Little Tokyo. This episode was produced by Leah Chase with the Stanford Storytelling Project. To learn more about the Stanford Storytelling Project, please visit storytelling.stanford.edu.

Leah Chase, chef and owner of the legendary Dooky Chase's Restaurant in New Orleans talks with documentarian Candacy Taylor in her bustling restaurant for the Occupational Folklife Project “The Green Book: Documenting African American Entrepreneurs.” More than just a James Beard award-winning eating establishment, Dooky Chase's has served patrons that range from Presidents to Civil Rights leaders and celebrities to Louisianans in search of great food – and explains why she had to slap President Obama's hand when he tried to put hot sauce on her gumbo.

Leah Chase, chef and owner of the legendary Dooky Chase's Restaurant in New Orleans talks with documentarian Candacy Taylor in her bustling restaurant for the Occupational Folklife Project “The Green Book: Documenting African American Entrepreneurs.” More than just a James Beard award-winning eating establishment, Dooky Chase's has served patrons that range from Presidents to Civil Rights leaders and celebrities to Louisianans in search of great food – and explains why she had to slap President Obama's hand when he tried to put hot sauce on her gumbo.

Twelfth Night marks the birth of the late New Orleans icon, Leah Chase. The culinary legend, who passed away in 2019 at the age of 96, was the undisputed Queen of Creole Cooking and a civil rights activist who changed lives over a bowl of gumbo. On this week's show, we spend the hour honoring Leah's talent, achievements, and lasting legacy. We begin with one of our favorite Louisiana Eats moments: a special day we spent with Leah in 2012, when then-Mayor Mitch Landrieu kicked off the official start of Carnival season at Gallier Hall with king cake and a surprise for Leah on her 89th birthday. From there, we look back on Leah's early life in Madisonville, Louisiana. Leah describes her earliest days growing up on a strawberry farm, and the lessons she learned that shaped the legend she would become. We continue with an oral history from NOLA Life Stories, in which Leah recounts her first experiences working in a café in the French Quarter, as told to Mark Cave of the Historic New Orleans Collection. Next, we arrive at a turning point in Leah's life — the moment she met big band leader Edgar "Dooky" Chase, Jr. Following their marriage, Leah went to work at Dooky's, her in-laws' simple sandwich shop in the Treme. As she began to serve Creole classics like gumbo and Chicken Clemenceau on fine linen, Leah elevated the dining culture for everyone. Leah tells us about her famous Gumbo z'Herbes, a dish she served at her restaurant every Holy Thursday for over 60 years. We also chronicle how Leah rebuilt Dooky Chase's after Hurricane Katrina. Eleven years after the storm, Leah experienced two other monumental life events — the first was her 2016 Lifetime Achievement Award from the James Beard Foundation. Months later, Leah's husband and partner Edgar "Dooky" Chase — the man who played a key role in her success — passed away at the age of 88. In this final segment, Leah reflects on their relationship and shares her thoughts on death and living a fulfilling life. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Twelfth Night marks the birth of the late New Orleans icon, Leah Chase. The culinary legend, who passed away in 2019 at the age of 96, was the undisputed Queen of Creole Cooking and a civil rights activist who changed lives over a bowl of gumbo. On this week's show, we spend the hour honoring Leah's talent, achievements, and lasting legacy. We begin with one of our favorite Louisiana Eats moments: a special day we spent with Leah in 2012, when then-Mayor Mitch Landrieu kicked off the official start of Carnival season at Gallier Hall with king cake and a surprise for Leah on her 89th birthday. From there, we look back on Leah's early life in Madisonville, Louisiana. Leah describes her earliest days growing up on a strawberry farm, and the lessons she learned that shaped the legend she would become. We continue with an oral history from NOLA Life Stories, in which Leah recounts her first experiences working in a café in the French Quarter, as told to Mark Cave of the Historic New Orleans Collection. Next, we arrive at a turning point in Leah's life — the moment she met big band leader Edgar "Dooky" Chase, Jr. Following their marriage, Leah went to work at Dooky's, her in-laws' simple sandwich shop in the Treme. As she began to serve Creole classics like gumbo and Chicken Clemenceau on fine linen, Leah elevated the dining culture for everyone. Leah tells us about her famous Gumbo z'Herbes, a dish she served at her restaurant every Holy Thursday for over 60 years. We also chronicle how Leah rebuilt Dooky Chase's after Hurricane Katrina. Eleven years after the storm, Leah experienced two other monumental life events — the first was her 2016 Lifetime Achievement Award from the James Beard Foundation. Months later, Leah's husband and partner Edgar "Dooky" Chase — the man who played a key role in her success — passed away at the age of 88. In this final segment, Leah reflects on their relationship and shares her thoughts on death and living a fulfilling life. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

How to shock a badass woman chef In our fourth episode, Nancy talks about winning the James Beard Award for Best Pastry Chef in 1991, and how aghast the presenter, French chef and cookbook author Madeleine Kamman, was that an upstart from California had beat out two famous men with French and Swiss training. The predicted winner was the legendary Albert Kumin, the original pastry chef of The Four Seasons who went on to work in Jimmy Carter's White House kitchen and founded the now-closed International Pastry Arts Center in in Elmsford, N.Y.“He is one of the only people I know who can labor relentlessly in the kitchen, covering the work of three, while remaining totally calm, good-humored and friendly,” Jacques Pépin once told Nation's Restaurant News about Kumin, who died in 2016 at the age of 94.Happily the other nominee is still with us. At the time, Jacques Torres was working at Le Cirque where he was famous for, among other things, his miniature edible stove. The youngest person to ever become a Meilleur Ouvrier de France, Torres was Dean of Pastry at The Culinary Institute for 30 years. Today he runs his own chocolate empire. As for Madeleine Kamman … she was a complete badass. She was an outspoken chef, a champion of women and a legendary teacher. Paul Bocuse once called her restaurants “the best in America,” and she was the author of many books, the most notable being “When French Women Cook.” Laurie keeps a copy of “The New Making of a Cook,” the 1997 revision of Kamman's first cookbook, on her shelf of encyclopedic cookbooks between Shirley Corriher's “CookWise” and Marion Cunningham's “The Fannie Farmer Cookbook,” with Julia Child's “The Way to Cook” a respectful few books away since it's likely neither of them would have liked to be beside each other. Kamman had a famous rivalry with Julia Child. She pointed out that Julia was neither French nor a chef, but simply an American cooking teacher. Madeleine, on the other hand, was a trained chef with a successful restaurant who also wrote cookbooks and had a television show. “I am not for comparing people, any more than you can compare Picasso to anyone,” she opined with typical modestly. A few years ago Mayukh Sen wrote this article about her in the New Yorker. What we like best about Madeleine? In 1990, she told the L.A. Times writer Rose Dosti that the next generation of great chefs would be American rather than French, and would consist of a 50-50 ratio of women and men. The 50-50 ratio hasn't quite worked out yet, but Nancy's win the following year at the James Beard Awards showed that the change Madeleine predicted was already underway. That 1991 ceremony, by the way, was the first time the James Beard Awards as we know them were presented. Nancy had to remind Ruth that she had written about the ceremony — and about Kamman's reaction to Nancy's win — in the L.A. Times, not to mention at least one chef's complaint about a young Wolfgang Puck winning Outstanding Chef of the Year. Here's an excerpt:“Like every awards ceremony, this one had its moments of controversy. Madeleine Kamman, who was sitting in the front row, shuddered visibly when Nancy Silverton was awarded the prize for best pastry chef over Albert Kumin, the dean of American pastry. ‘Albert Kumin changed pastry in this country,' Larry Forgione of New York's An American Place, said later. ‘His achievement should have been recognized. And if Chef of the Year was for career achievement,' he went on, ‘why wasn't Andre Soltner (the legendary chef/owner of Lutece) nominated?' The answer seems to be that … the Beard Awards are centered on the food revolution that has swept America. … So it should come as no surprise that Chef of the Year went to America's highest-profile young chef, Wolfgang Puck.”It was actually a call Ruth received from New York Times reporter Julia Moskin that got our conversation started about the James Beard Awards. She asked if Ruth would comment on the organization after chef Timothy Hontzas of Johnny's Restaurant in Homewood, Alabama, was disqualified as a best chef in the South nominee following an allegation that he habitually yelled at his staff and customers. (Hontzas told The Times that the incidents “were not as severe as the accusers described.” He also said that none of the incidents rose to the level of an ethics violation.) The disqualification, an action taken without consulting all of the restaurant awards committee members — who oversee the annual nominee selections on a volunteer basis — led one committee member and a separate judge to resign in protest.Ruth declined the request for comment by Moskin, who teamed with Brett Anderson for an extensive story on the messy process of trying to make the James Beard Awards more equitable and diverse. The article opened with the organization's investigation into an anonymous complaint about Kentucky-raised chef Sam Fore, whose TukTuk pop-up draws on her Sri Lankan family roots. Fore, who was surprised to discover that her social media posts advocating for victims of domestic violence were the subject of the investigation, said the process was “an interrogation.” Ultimately, she was able to remain a nominee in the Best Chef: Southeast category, although the award went to Terry Koval of The Deer and the Dove in Decatur, Georgia.It's not the first time the organization has come under scrutiny. In 2005, the president of the James Beard Foundation, Leonard F. Pickell was convicted of stealing more than fifty thousand dollars from the foundation. He was sentenced to one to three years and served about 9 months. He passed away two years later. At this year's awards ceremony in June, the restaurant awards committee chair Tanya Holland — who is also an acclaimed cookbook author and chef of the late great Brown Sugar Kitchen in Oakland (fantastic cornmeal waffles) — said from the podium that New Orleans legend Leah Chase once gave her some advice that seemed to apply to the stresses the organization is undergoing as it tries to find the best way to ensure the awards are fair and equitable: “‘Be prepared to get a lot of criticism in this industry, and work with it; you will make mistakes. The important thing is where your heart is and how you move on.' The universe knows I've made numerous mistakes.”L.A. Times journalist Stephanie Breijo, reporting on the ceremony, wrote that Holland told the audience “she has become comfortable being uncomfortable, adding that she is motivated to make the industry better. The efforts of the foundation have made a difference in the diversity of the awards' nominees and winners, she said, and should be commended.“We're learning as we go,” Holland said. “It's not always smooth, but that doesn't mean we're not on the right path.”Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.The endangered 20th-century restaurantWe move from the Beard Awards and a discussion about the mental stress and physical toll restaurant work entails, to an exploration of what makes a 21st century restaurant and how in many parts of the country 20th century restaurants such as diners are closing at an alarming rate. Laurie talks about the closing in May of Los Angeles' Nickel Diner, which wasn't technically a 20th century restaurant (it opened in 2008) but had a 20th century soul. Laurie wrote about her last meal at the Nickel, run by Monica May and Kristen Trattner, for the L.A. Times Tasting Notes newsletter. The table was loaded with scrambles, biscuits, homemade pop tarts and of course a maple bacon doughnut, plus marmalade made from blood oranges grown by the artist Ed Ruscha. Here's an excerpt of the story:All around us customers are giving hugs to May and Trattner as well as Nickel Diner's servers, many of whom have worked at the Main Street spot for years and have become familiar faces. The customers also hug each other because it's a kind of reunion for many who are part of the L.A. tribe in love with the diner and the tattooed punk-rock aesthetic that came with the place.“We're a 20th century restaurant,” May tells us by way of explanation of why she and Trattner think it's the right time to close. Would they have stayed open if they had gotten one of their grants renewed to feed their neighbors living in the surrounding SROs or if inflation hadn't raised their operating costs or if the pandemic hadn't happened? Maybe.But they also feel a change in the city. A few blocks away Suehiro Cafe, another 20th century restaurant that has been on Little Tokyo's 1st Street for decades and may be the closest thing we have to a “Midnight Diner,” is being forced to move to a new location on Main Street, not far from the Nickel Diner. What difference will a move make? When I walked by the space Suehiro will inhabit later this summer I saw a now-hiring sign and noticed that one of the new jobs listed is “barista.”Old-school Suehiro doesn't have a barista. Apparently, 21st century Suehiro will have barista-made drinks. If it helps the place stick around for a few more decades, I won't mind, as long as they still serve the okonomi plate with broiled mackerel and cold tofu. Because as Zen monk and teacher Shunryu Suzuki once told writer David Chadwick after he asked the master to summarize Buddhism “in a nutshell,” the answer came down to two words: “Everything changes.” Thank you for reading Three Ingredients. This post is public so feel free to share it.Eating off the cartFinally, we talk about the safety of food carts. In 1995, when Ruth wrote an article for the New York Times about how much she loved street food, she included this interesting detail: “If the idea of eating at food carts frightens you, consider this. Fredric D. Winters, a spokesman for the New York City Health Department, said that of the 1,600 cases of food poisoning reported by doctors in the last three years, only 8 were said to be from food vendors. Only one case actually proved to be food poisoning, and even that case could not definitely be tied to a cart.”You can read the entire article here. And in our bonus “Ingredients” post for paying subscribers, we'll share Ruth's recipe for a homemade version of the classic New York food cart dish, curry chicken and rice. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

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In 1941, Emily and Dooky Chase, Sr. opened Dooky Chase Restaurant, a sandwich shop on Orleans Avenue in New Orleans. Five years later, a young girl from Madisonville, Louisiana married Emily and Dooky's son, big band leader Edgar "Dooky" Chase, Jr. Under Leah's leadership, the simple shop grew into one of the first African American fine dining restaurants in the country – the place where Leah Chase established herself as the Queen of Creole Cuisine. Since her passing in 2019, Leah's legacy lies in the hands of her children, grandchildren, and great-grandchildren. Now, that crew, which Leah always referred to as "the grands," are debuting their own TV series, produced locally by WYES-TV and airing on PBS affiliates throughout the country. For this momentous occasion, we sat down with the younger generations at the restaurant during the taping of "The Dooky Chase Kitchen: Leah's Legacy." On this week's show, we hear not only those young, ambitious voices, but we've dug into our archives to bring you material that never previously aired from the late, great Leah herself. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In 1941, Emily and Dooky Chase, Sr. opened Dooky Chase Restaurant, a sandwich shop on Orleans Avenue in New Orleans. Five years later, a young girl from Madisonville, Louisiana married Emily and Dooky's son, big band leader Edgar "Dooky" Chase, Jr. Under Leah's leadership, the simple shop grew into one of the first African American fine dining restaurants in the country – the place where Leah Chase established herself as the Queen of Creole Cuisine. Since her passing in 2019, Leah's legacy lies in the hands of her children, grandchildren, and great-grandchildren. Now, that crew, which Leah always referred to as "the grands," are debuting their own TV series, produced locally by WYES-TV and airing on PBS affiliates throughout the country. For this momentous occasion, we sat down with the younger generations at the restaurant during the taping of "The Dooky Chase Kitchen: Leah's Legacy." On this week's show, we hear not only those young, ambitious voices, but we've dug into our archives to bring you material that never previously aired from the late, great Leah herself. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

‘The Dooky Chase Kitchen: Leah's Legacy,' is a new TV show celebrating the New Orleans cooking icon. The PBS series on WYES-TV will feature dishes prepared by younger generations of the Chase family who have led the restaurant since Leah's passing in 2019.  Leah's grandson Dook Chase and granddaughter Eve Marie Haydel, join us with the details. The 2023 New Orleans Jazz and Heritage Festival presented by Shell kicks off this week! The event will host a diverse lineup of music, food, cultural events, and crafts, spanning two weekends at the New Orleans Fairgrounds Racetrack. One not-to-miss spot is the Cultural Exchange pavilion, which is dedicated to celebrating Puerto Rico in 2023. Valérie Guillet, Cultural Exchange Pavilion coordinator, and Ignacio Chacon, leader of the local Latin Band Treces del Sur, tell us more.  But first, earlier this week, Georges Media, the parent company of the Times Picayune and the Advocate announced plans to open a new digital newsroom in Shreveport. The expansion to the Shreveport-Bossier area is aimed at reviving local news coverage in the northwestern part of the state, where issues have gone unreported for years. Tony McAuley, staff writer for the Times Picayune / New Orleans Advocate, joined Louisiana Considered's Alana Schreiber for more.  Today's episode of Louisiana Considered was hosted by Diane Mack. Our managing producer is Alana Schreiber and our digital editor is Katelyn Umholtz. Our engineers are Garrett Pittman and Aubry Procell. You can listen to Louisiana Considered Monday through Friday at 12:00 and 7:30 pm. It's available on Spotify, Google Play, and wherever you get your podcasts.  Louisiana Considered wants to hear from you! Please fill out our pitch line to let us know what kinds of story ideas you have for our show. And while you're at it, fill out our listener survey! We want to keep bringing you the kinds of conversations you'd like to listen to. Louisiana Considered is made possible with support from our listeners. Thank you!See omnystudio.com/listener for privacy information.

OOF CW- Blackface Season 3, Episode 3 "My Old Kentucky Home"- Join Frances and Marge as they discuss this whopper of an episode!  Peggy has to work over the weekend.  Betty and Don go to Roger and Jane's garden party.   WON- Chef Leah Chase patreon.com/inasnit inasnitpodcast@gmail.com

Happy Black History Month! This week, we're learning all about the real-life inspiration for Princess Tiana, Leah Chase. She pioneered a brand new food scene in Louisiana and hosted some of this country's greatest Civil Rights leaders at her restaurant.

Leah Chase (1923-2019) was a legend of New Orleans cuisine. She believed that a bit of hard work and good food in her dining room could help change the course of American history. Food has been a unifier for millennia, not just gathering people together to share a meal, but acting as a warm introduction to new histories and traditions. This February on Womanica, we're celebrating Tastemakers - the Black chefs, cooks, and food historians who created new foodways and preserved important culinary stories of the past. The impact of chefs like Pig Foot Mary, Mama Dip, and Georgia Gilmore stretch far beyond the culinary scene - uplifting their local communities and inspiring those who came after them. History classes can get a bad rap, and sometimes for good reason. When we were students, we couldn't help wondering... where were all the ladies at? Why were so many incredible stories missing from the typical curriculum? Enter, Womanica. On this Wonder Media Network podcast we explore the lives of inspiring women in history you may not know about, but definitely should.Every weekday, listeners explore the trials, tragedies, and triumphs of groundbreaking women throughout history who have dramatically shaped the world around us. In each 5 minute episode, we'll dive into the story behind one woman listeners may or may not know–but definitely should. These diverse women from across space and time are grouped into easily accessible and engaging monthly themes like Educators, Villains, Indigenous Storytellers, Activists, and many more.  Womanica is hosted by WMN co-founder and award-winning journalist Jenny Kaplan. The bite-sized episodes pack painstakingly researched content into fun, entertaining, and addictive daily adventures. Womanica was created by Liz Kaplan and Jenny Kaplan, executive produced by Jenny Kaplan, and produced by Liz Smith, Grace Lynch, Maddy Foley, Brittany Martinez, Edie Allard, Lindsey Kratochwill, Adesuwa Agbonile, Carmen Borca-Carrillo, Taylor Williamson, Ale Tejeda, Sara Schleede, Abbey Delk, and Alex Jhamb Burns. Special thanks to Shira Atkins. Original theme music composed by Miles Moran.Follow Wonder Media Network:WebsiteInstagramTwitter

Twelfth Night 2023 marks 100 years since the birth of the late New Orleans icon, Leah Chase. The culinary legend, who passed away in 2019 at the age of 96, was the undisputed Queen of Creole cooking and a civil rights activist who changed lives over a bowl of gumbo. On this week's show, we spend the hour honoring Leah's talent, achievements, and lasting legacy. We begin with one of our favorite Louisiana Eats moments: a special day we spent with Leah eleven years ago, when then-Mayor Mitch Landrieu kicked off the official start of the 2012 Carnival season at Gallier Hall with king cake and a surprise for Leah on her 89th birthday. From there, we look back on Leah's early life in Madisonville, Louisiana. Leah describes her earliest days growing up on a strawberry farm, and the lessons she learned that shaped the legend she would become. We continue with an oral history from NOLA Life Stories, in which Leah recounts her first experiences working in a café in the French Quarter, as told to Mark Cave of the Historic New Orleans Collection. Next, we arrive at a turning point in Leah's life — the moment she met big band leader Edgar "Dooky" Chase, Jr. Following their marriage, Leah went to work at Dooky's, her in-laws' simple sandwich shop in the Treme. As she began to serve Creole classics like gumbo and Chicken Clemenceau on fine linen, Leah elevated the dining culture for everyone. Leah tells us about her famous Gumbo z'Herbes, a dish she served at her restaurant every Holy Thursday for over 60 years. We also chronicle how Leah rebuilt Dooky Chase's after Hurricane Katrina. Eleven years after the storm, Leah experienced two other monumental life events — the first was her 2016 Lifetime Achievement Award from the James Beard Foundation. Months later, Leah's husband and partner Edgar "Dooky" Chase — the man who played a key role in her success — passed away at the age of 88. In this final segment, Leah reflects on their relationship and shares her thoughts on death and living a fulfilling life.

Twelfth Night 2023 marks 100 years since the birth of the late New Orleans icon, Leah Chase. The culinary legend, who passed away in 2019 at the age of 96, was the undisputed Queen of Creole cooking and a civil rights activist who changed lives over a bowl of gumbo. On this week's show, we spend the hour honoring Leah's talent, achievements, and lasting legacy. We begin with one of our favorite Louisiana Eats moments: a special day we spent with Leah eleven years ago, when then-Mayor Mitch Landrieu kicked off the official start of the 2012 Carnival season at Gallier Hall with king cake and a surprise for Leah on her 89th birthday. From there, we look back on Leah's early life in Madisonville, Louisiana. Leah describes her earliest days growing up on a strawberry farm, and the lessons she learned that shaped the legend she would become. We continue with an oral history from NOLA Life Stories, in which Leah recounts her first experiences working in a café in the French Quarter, as told to Mark Cave of the Historic New Orleans Collection. Next, we arrive at a turning point in Leah's life — the moment she met big band leader Edgar "Dooky" Chase, Jr. Following their marriage, Leah went to work at Dooky's, her in-laws' simple sandwich shop in the Treme. As she began to serve Creole classics like gumbo and Chicken Clemenceau on fine linen, Leah elevated the dining culture for everyone. Leah tells us about her famous Gumbo z'Herbes, a dish she served at her restaurant every Holy Thursday for over 60 years. We also chronicle how Leah rebuilt Dooky Chase's after Hurricane Katrina. Eleven years after the storm, Leah experienced two other monumental life events — the first was her 2016 Lifetime Achievement Award from the James Beard Foundation. Months later, Leah's husband and partner Edgar "Dooky" Chase — the man who played a key role in her success — passed away at the age of 88. In this final segment, Leah reflects on their relationship and shares her thoughts on death and living a fulfilling life.

Soul Food Restaurants & the Civil Rights Era Presented by Dave Hoekstra and Paul Nathin Dr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis's Four Way restaurant. Beloved nonagenarian chef Leah Chase introduced George W. Bush to baked cheese grits and scolded Barack Obama for putting Tabasco sauce on her gumbo at New Orleans's Dooky Chase's. When SNCC leader Stokely Carmichael asked Ben's Chili Bowl owners Ben and Virginia Ali to keep the restaurant open during the 1968 Washington, DC, riots, they obliged, feeding police, firefighters, and student activists as they worked together to quell the violence. Celebrated former Chicago Sun-Times columnist Dave Hoekstra unearths these stories and hundreds more as he travels, tastes, and talks his way through twenty of America's best, liveliest, and most historically significant soul food restau­rants. Following the “soul food corridor” from the South through northern industrial cities, The People's Place gives voice to the remarkable chefs, workers, and small business owners (often women) who provided sustenance and a safe haven for civil rights pioneers, not to mention presidents and politicians; music, film, and sports legends; and countless everyday, working-class people. Dave Hoekstra was a Chicago Sun-Times staff writer from 1985-2014. His work has also appeared in Playboy magazine, the Chicago Reader and the Journal of Country Music. Ticket To Everywhere, his collection of Sun-Times travel columns, was published by Lake Claremont Press. He also wrote Farm Aid: A Song For America and contributor to The Unofficial Guide To Chicago. Recorded at Kendall College, School of Culinary Arts on February 20, 2016

On episode four of the Between Bites podcast with Nina Compton and Larry Miller, Dook Chase talks about his progression in the kitchen as he grew up inside the famous Dooky Chase's Restaurant in New Orleans. Edgar 'Dook' Chase IV is the grandson of the late Leah Chase, the legendary chef who ran Dooky Chase's Restaurant in the Treme for over 70 years.See omnystudio.com/listener for privacy information.

Dooky Chase's Restaurant opened its doors for business in 1941 in New Orleans. What was initially a sandwich shop and lottery ticket outlet in 1939 blossomed into a thriving bar and later a respected family restaurant in the Treme neighborhood. Founded by Emily and Dooky Chase, Sr., the restaurant soon became the meeting place for music and entertainment, civil rights, and culture in New Orleans. In 1946, Edgar Dooky Chase, Jr. married Leah Lange Chase. Later known as the Queen of Creole Cuisine, Leah Chase would introduce one of the first African American fine dining restaurants to the country by transforming that sandwich shop into an elegant restaurant serving her signature Creole cuisine in rooms that were decorated with an ever-expanding collection of African American Art. Chef Chase passed away in 2019, and today Dooky Chase's remains family owned and operated with Stella Chase Reese helping usher the iconic restaurant into its next chapter. This stopping place for locals and celebrities too, from Jay-Z to Jesse Jackson, consistently serves all with Creole classics such as gumbo, red beans and rice, and stuffed shrimp. Stella says that her mother believed a bowl of her gumbo would bring anyone good luck, but stepping through these doors for good food and great company is luck enough for many of us.

Home is Little Tokyo by Leah Chase by Stanford Storytelling Project

It is an undisputed fact that Louisiana grows some of the best restaurant talent in the nation. On this week's show, we sit down with the best and the brightest of Louisiana's legacy restaurant families. We begin with the next generation running Dooky Chase's Restaurant in New Orleans. Since the death of Leah Chase in 2019, the crew she always referred to as "the grands" have stepped up to nurture and grow the legacy Leah established with her husband, the late Edgar "Dooky" Chase Jr. We speak with her grandchildren Tracie Haydel Griffin, who runs the front of the house; bar manager Eve Marie Haydel; and Edgar "Dook" Chase IV, who oversees the restaurant's kitchen. Also joining us is Dooky Chase's newest chef, Leah's great-granddaughter Zoe Chase. The whole nation is about to meet the grands (and great-grands) when their new PBS series, The Dooky Chase Kitchen: Leah's Legacy debuts in the spring of 2023. And if you live in the Crescent City – you may know a Brennan of your own. The restaurant dynasty that began with patriarch Owen Brennan in 1943 has grown to include a fourth generation. We sit down with Ralph Brennan's kids Kathryn Brennan McLeod and her brother Patrick, Dickie Brennan's daughter Sarah and his nephew (Lauren Brennan's son) Geordie Brower, and the cousin who is guaranteed to spice things up, president of Baumer Foods, Inc., Pepper Baumer. This crew of cousins behaves much more like siblings. They are all very close in age, share much of the same interests, and are now raising a fifth generation – with Sarah, Geordie, and Pepper all adding to that growing number in the last year.

It is an undisputed fact that Louisiana grows some of the best restaurant talent in the nation. On this week's show, we sit down with the best and the brightest of Louisiana's legacy restaurant families. We begin with the next generation running Dooky Chase's Restaurant in New Orleans. Since the death of Leah Chase in 2019, the crew she always referred to as "the grands" have stepped up to nurture and grow the legacy Leah established with her husband, the late Edgar "Dooky" Chase Jr. We speak with her grandchildren Tracie Haydel Griffin, who runs the front of the house; bar manager Eve Marie Haydel; and Edgar "Dook" Chase IV, who oversees the restaurant's kitchen. Also joining us is Dooky Chase's newest chef, Leah's great-granddaughter Zoe Chase. The whole nation is about to meet the grands (and great-grands) when their new PBS series, The Dooky Chase Kitchen: Leah's Legacy debuts in the spring of 2023. And if you live in the Crescent City – you may know a Brennan of your own. The restaurant dynasty that began with patriarch Owen Brennan in 1943 has grown to include a fourth generation. We sit down with Ralph Brennan's kids Kathryn Brennan McLeod and her brother Patrick, Dickie Brennan's daughter Sarah and his nephew (Lauren Brennan's son) Geordie Brower, and the cousin who is guaranteed to spice things up, president of Baumer Foods, Inc., Pepper Baumer. This crew of cousins behaves much more like siblings. They are all very close in age, share much of the same interests, and are now raising a fifth generation – with Sarah, Geordie, and Pepper all adding to that growing number in the last year.

Camila Alves McConaughey shares her recipe for one-pot chicken from her cookbook, Just Try One Bite. Plus, Ina Garten shares one of her signature cocktails. And, we head to NOLA for a look at the lasting legacy of the Queen of Creole cuisine, Leah Chase.

This week on Krewe of Japan... The Krewe talks New Orleans cuisine in Japan! Jenn & Doug take a virtual/audio trip to Osaka to get a sample of the popular Cajun-Creole cuisine of Bistro New Orleans, a restaurant owned by New Orleans-native CC Haydel. CC shares how he got into the restaurant & hospitality industry in Japan, the challenges that come with running a New Orleans restaurant not based in New Orleans, and deep dives into his menu and some of his dishes.  From Jambalaya and dirty rice to gumbo and bread pudding, Bistro New Orleans has got it all! Yeah, you right! (You'll get this reference soon enough...)------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ More Info on CC Haydel & Bistro New Orleans ------Bistro New Orleans's WebsiteBistro New Orleans on TwitterBistro New Orleans on InstagramBistro New Orleans on YouTubeCC Haydel on TwitterCC Haydel on Instagram

Highly Suspect Headlines (Some of the headlines below are LIES!) Two Years After Splash Mountain Replacement Announced, Disney Promises More Info Next Week Princess Tiana is based on the real life person, Leah Chase: https://www.oprah.com/entertainment/the-woman-behind-the-princess-and-the-frogs-tiana/all Disney World planning to give space mountain a Light-year retheme Rumors are actually about Disneyland Started with silhouettes of space mountain in promo materials Now stickers have been seen at Disneyland space mountain Disney's $110,000 Trip to All Disney Parks Around the World SOLD OUT Before Going On-Sale to General Public 2022 Mickey's Very Merry Christmas Party Dates and Prices Released with $100 price increase On 24 select nights, November 8 through December 22, 2022 “Mickey's Once Upon a Christmastime Parade” Cookies and Cocoa As an exclusive treat for event attendees, Space Mountain, Tomorrowland Speedway, Monsters Inc. Laugh Floor, and Mad Tea Party will all receive a special holiday makeover. (lighting and music) Ticket prices will range from $149 to $199 Genie+ and Lightning Lanes while Park hopping Touringplans Priority Lists https://touringplans.com/blog/genie-priorities-at-magic-kingdom/ https://touringplans.com/blog/genie-priorities-at-hollywood-studios/ DisneyTouristBlog Priority Lists https://www.disneytouristblog.com/genie-plus-magic-kingdom-priorities-lightning-lane-ride-ranks/ https://www.disneytouristblog.com/hollywood-studios-genie-plus-priorities-lightning-lane-ride-ranks/ Check out our webpage for audio transcript! __________________________________________ Website: easydizit.com Email: easydizitpodcast@gmail.com Instagram: instagram.com/easydizit Facebook: fb.com/JustinwithUTMT

Hoda Kotb and Jenna Bush Hager are in New Orleans (New Orleans & Company paid for the production)! They are catching up with Harry Connick Jr. in Jackson Square. Plus, chef Leah Chase's grandchildren are honoring her by sharing classic New Orleans recipes.

The chef, the activist, the woman, the scholar. Today, we are going to talk about one of my personal heroes, Mrs. Leah Chase. Recommended Reading: All Things Leah related Amazon.com: Leah Chase: Books, Biography, Blog, Audiobooks, Kindle --- Send in a voice message: https://anchor.fm/stitchthefabric/message Support this podcast: https://anchor.fm/stitchthefabric/support

Chef Joe Randall, a national treasure and master craftsman with over 55 years of experience, is referred to as the "Dean of Southern Cooking". He and his close friends and colleagues, Edna Lewis, Leah Chase, Patrick Clark, along with the late Hercules, George Washington's enslaved cook, were honored at the Smithsonian Institute of National Museum of African American History and Culture, where his cookbook "A Taste of Heritage: the New African American Cuisine" and his 40-year-old colander are on permanent display. In the late 90s, he adopted his signature uniform trimmed with handwoven Kente cloth from Ghana, as a show of pride in his rich heritage. Chef Joe has been a faculty member of four universities sharing his talent, experience and enthusiasm teaching students the craft and systems of restaurant excellence. Eventually, he created the "Chef Joe Randall Cooking School" where he preached the gospel of authentic southern cuisine to two generations during its 16-year tenure. He has multiple honors, founded the Edna Lewis Foundation to commemorate her contributions, and was a founding board member of Southern Food Alliance. As a student and teacher of hospitality all his life, Chef Joe, and host, Brad Johnson, walk through some of the unique history and Chef's attempts to elevate the visibility of African Americans in the culinary industry. We hear first-hand knowledge of cooking with the legendary Edna Lewis, Leah Chase and Patrick Clark, all trailblazers in the culinary world. Chef Joe also explains the complicated relationship that African Americans have with the hospitality industry, being pigeonholed into cooking "Soul Food", and the impact of not being recognized as contributors to American cuisine over the years. He implores young people seeking a culinary career to go the extra mile in order to know your craft and rise in the industry. Recognizing that opportunities are opening up, we applaud this trailblazing, warm, kind spirit so generous with his wisdom and guidance, fighting for his community and highlighting other's success over a lifetime. * * * Please follow @CornerTableTalk on Instagram and Facebook For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ For questions or comments, please e.mail: info@postandbeamhospitality.comSee omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

In this episode, Eric speaks with celebrated artist Gustave Blache III who talks about his journey as an artist; his education, working with gallerists and establishing his unique style of painting -- combining traditional painting methods of portraiture with journalism in a brand of art which he affectionately terms, Visual Journalism: series of paintings that documents the lives of  and  highlights the process and unique labors of everyday society from mop makers to prison entertainment... the process of discovering and the challenges of gaining access these unique stories and occupations... and how he develops a relationship of trust with his subjects. He discusses some of his most notable work; including the Leah Chase series  that documented national culinary star chef in the kitchen and the dining room in one of New Orleans' most famous restaurants, Dooky Chase Restaurant and his most recent project "Rodeo Lifers". Gustave  discusses the establishment of the Gustave Blache Art Scholarship with The School of Visual Arts and the Louisiana Endowment for the Humanities; and Blache's commitment to community and education.For more visit: www.ericsperspective.comGuest Bio:  Gustave Blache III  is an American figurative artist from  New Orleans, Louisiana, currently residing in  Brooklyn, New York. He is best known for his works in series that highlight the process and unique labors of everyday society. Blache is largely credited for combining traditional painting methods of portraiture with journalism in a brand of art which he affectionately terms, Visual Journalism. His documentary style format uses a series of paintings, dedicated to one subject, to tell the story of an overlooked individual or process. Labor is usually at the center of Blache's series' and depiction of laborers including The Curtain Cleaners, The Mop Makers, Leah Chase: Paintings by Gustave Blache III, and Simon Parkes Art Conservation (SPAC). From April 24, 2012 to September 16, 2012, the New Orleans Museum of Art exhibited Blache's most notable series up to date, Leah Chase: Paintings by Gustave Blache III. The exhibition documented national culinary star chef Leah Chase in the kitchen and the dining room in one of New Orleans' most famous restaurants, Dooky Chase Restaurant. In 2018 Gustave established the Gustave Blache Art Scholarship with The School of Visual Arts and the Louisiana Endowment for the Humanities. The scholarship covers half the tuition for two students from Louisiana chosen to attend the School of Visual Arts in New York City. The scholarship is an extension of a Blache's commitment to community and education.Eric's Perspective : A podcast series on African American art with Eric HanksSUBSCRIBE: http://bit.ly/2vVJkDn

Winner of the 2018 James Beard Award "Best Chef: South" and one of Food and Wine magazine's Best New Chefs 2017, Chef Nina Compton is the chef/owner of award-winning Compère Lapin and Bywater American Bistro in New Orleans where she creates robust dishes that meld the flavors of her Caribbean upbringing and love for French and Italian cuisine, while highlighting the Gulf and Louisiana's beautiful indigenous ingredients. Nina, daughter of Sir John George Melvin Compton, the first prime minister of St. Lucia, grew up surrounded by the ocean, flavors and beauty of the Caribbean. She was inspired to cook and share meals at family gatherings that lead to her dream of becoming a chef. Nina worked her way up in kitchens in St. Lucia and Jamaica before deciding to attend The Culinary Institute of America in Hyde Park, NY. Upon graduation, Nina began her professional journey at the Michelin-starred restaurant, Daniel in NYC, working and continuing her culinary education alongside world-renowned chef/ restaurateur Daniel Boulud and his team. In the years that followed, Nina furthered her career in Miami eventually becoming Chef de Cuisine at Scarpetta restaurant located in the Fontainebleau. After competing on BRAVO's acclaimed cooking competition show, Top Chef where she was a finalist and voted fan favorite, an opportunity lured her to New Orleans allowing her to open her own and critically-acclaimed restaurant, Compère Lapin, with husband/restaurateur Larry Miller. In this episode, Nina and host Brad Johnson discuss her culinary influences and journey, growing up in St. Lucia as the Prime Minister's daughter, her family's activism for education, how she maneuvered through the uncertainty of the pandemic, her core philosophy of leading by example with humility and executing at a high level, and the mission bequeathed to her by Leah Chase, the Queen of Creole Cooking. * * * Instagram Corner Table Talk and Post and Beam Hospitality LinkedIn Brad Johnson Medium Corner Table Media E.mail brad@postandbeamhospitality.com Corner Table™ is a trademark of Post & Beam Hospitality LLC © Post & Beam Hospitality LLC See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

This week, we're excited to welcome Marcus Samuelsson and Osayi Endolyn to Salt + Spine, the podcast on stories behind cookbooks.Chef Marcus Samuelsson has become a household culinary name, building his restaurant empire from Red Rooster in Harlem to now more than a dozen eateries around the globe. He's won multiple James Beard Awards and is a regular on food TV, from winning both "Top Chef Mastersæ and "Chopped All-Stars" to hosting No Passport Required," his show with Vox Media's Eater. And he's written several cookbooks and a New York Times-bestselling memoir, Yes, Chef.For his latest book, The Rise, Marcus teamed up with James Beard-winning food writer Osayi Endolyn whose wide reaching-work includes writings in The Washington Post, TIME, and Food & Wine. She's also working on a forthcoming book, focused on systemic racism in American restaurants and dining culture.PURCHASE THE COOKBOOK: Omnivore Books | Bookshop | IndieBoundIn The Rise, Marcus and Osayi bring together dozens of Black people from across the food industry—chefs, historians, activists—to help tell the story of Black cooks and the story of American cuisine. In these pages, we hear from folks like authors Michael Twitty, Jessica B. Harris, and Toni Tipton-Martin, chefs like JJ Johnson, Mashama Bailey, and the late Leah Chase—to activists, home cooks, farmers, publishers, and more. It's a celebration of Black cooking, a rising class of new Black chefs and voices, and an effort to reclaim and recognize the contributions and talents of generations of Black cooks.NOTE: Marcus and Osayi joined us separately to talk about The Rise and we've edited the interviews together for a better flow, but note that we're not all in conversation together on today's show.Also in this episode: Salt + Spine Kitchen Correspondent Sarah Varney takes The Rise for a ride by making a big pot of crab curry with yams and mustard greens, plus we've got two featured recipes from The Rise for you to make at home. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

In this episode, JJ gives Big Daddy a master class on Marvel comics, the MCU, and WandaVision,  before discussing Hi-C's triumphant return to McDonald's, what's missing from Chef Marcus Samuelsson's tribute to the legendary Leah Chase, and Netflix's Waffles and Mochi. Spoiler alert: we talk about the plot of WandaVision from 18:00 to 38:04. Mentioned on the Show: Imperfect foods (Try their lamb tamales): imperfectfoods.com La Boulangerie (Try their croissant toast): https://shop.laboulangeriesf.com/products/croissant-toast Fed Ex Office: podgo.co/fedex Everlasting Comfort: https://www.everlastingcomfort.net/discount/gourmetgoober (save 20% with code gourmetgoober) --- Send in a voice message: https://anchor.fm/gourmetgoober/message Support this podcast: https://anchor.fm/gourmetgoober/support

In this debut episode of Built to Last, host Elaine Welteroth chats with Pinky Cole, CEO & founder of the Atlanta vegan restaurant Slutty Vegan—discussing the unique challenges of restaurant operation amidst a pandemic, reimagining what it means to be vegan, and finding lessons in her setbacks. Honoring the pioneer who paved the way for Pinky Cole and other restaurant owners today, acclaimed photographer and writer, L. Kasimu Harris narrates the story of Leah Chase's iconic restaurant Dooky Chase, which fed civil rights leaders, presidents, and some of the most legendary names in Black history.To learn more about the small businesses featured in today's episode, visit www.dookychaserestaurant.com and www.sluttyveganatl.com. Also, make sure to follow Slutty Vegan on Instagram @SluttyVeganATL. Continue the conversation by reaching out to us @americanexpress on social media or by using #AmexBuiltToLast. Be sure to check out the video version on AMEX's YouTube page featuring illustrations by Reyna Noriega.  

The Cheeto Chronicles -Trump Overseas Trip … -Kamala Move.org interruption -GOP fractures over Trump's tariffs -President Trump says he was 'never a fan' of the Vietnam War -North Carolina abortion bill blocked after lawmakers fall short of votes to override governor's veto -Joe Biden, Accused Of Plagiarism In His Climate Plan, Says It Was An Accident -Joe Biden Jokes About Inappropriately Touching Women — Again -Biden sets off storm for supporting abortion funding ban -#wearorange - 100 Americans are killed with guns daily The KiKi Report -Trump Is The First Republican President To Acknowledge LGBT Pride Month - Meet the gay guy behind the effort to bring “Straight Pride” to Boston -This Tenessee DA is totally okay with gay domestic violence because their marriages “aren't real” -Providence Bishop Called Pride Culture ‘Harmful For Children' -Supreme Court Leaves School's Transgender Bathroom Policy In Place -Hulu's ‘Bravest Knight' Will Be Cartoon Fairy Tale Featuring Gay Dads Final Thoughts Jaxxx: Democrats pass legislation to protect the dreamers Leah Chase the Queen of Creole has gone home to glory. Brooklyn: Gillette's New Ad Shows A Dad Teaching His Trans Son How To Shave Linda Fairstein

This episode is part-interview with Zella Palmer, educator, food historian, author and filmmaker who serves as the Chair and Director of the Dillard University Ray Charles Program in African-American Material Culture in New Orleans. This episode is also a tribute to the late chef, Leah Chase and a discussion of her legacy and impact on New Orleans and America. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate A Hungry Society is powered by Simplecast.

Allison Alsup joins us to share a few flash fiction pieces, as well as her thoughts on the process of writing and sharing stories. Allison is a New Orleans Writers Workshop co-founder and teaches and coaches fiction writers of all levels. Her short stories have won multiple awards, including those from A Room of Her Own Foundation, New Millennium Writings, Philadelphia Stories and the Dana Awards; she was shortlisted for the 2019 Manchester Fiction Prize, England's largest short story competition. Her story, “Old Houses,” first published in the New Orleans Review, was selected for the 2014 O'Henry Prize Stories. Allison's New Orleans food and cocktail writing includes The French Quarter Drinking Companion: A Guide to Bars in America's Most Eclectic Neighborhood; her profile on New Orleans chef Leah Chase was selected for the Best Food Writing 2015. Originally aired on April 27th 2019.

What up everybody!   Welcome to The Chef Rock Xperiment, Season 3!   A little about myself: My name is Rahman Harper and I'm from Alexandria Virginia I've been in food for over 20 years Restaurants have been great for me-I've even owned a couple Service and the power of community are important to me and what I do. The March of Dimes, DC Central Kitchen, Central Union Mission You may know that I competed on season 3 of Fox's hit reality show Hell's Kitchen with Chef Gordon Ramsay and I won Since HK, I've done a few cool things. Diplomatic Culinary Partnership James Beard Foundation's Chef Boot Camp for Policy and Change A bunch of TV https://vimeo.com/297394145 (Gumbo Jubilee and Whole Cow Barbecue) What will the podcast be about… You can expect interviews with some of today's brightest and most successful minds in food and culture. I want to speak with people that are making a dent in the zeitgest and moving culture forward.   You may see some shows where I'm purely offering my insight into a certain subject like how to cost out food and plan a menu. I know or thing or two about that.   One of my passions is to provide chefs with the tools outside of the food realm to achieve success. So, expect to hear interviews about building those mental muscles and strengthening the rarely talked about skills in chef and restaurant culture. In my interview with Gideon Culman, host of Where Genius Grow Podcast, we get some great insight into these skills.  Sheree Williams, CEO and Editor in Chief of Cuisine Noir Magazine, now celebrating its 10th year speaks about how she got started in media and what her mission for the groundbreaking publication is for 2019, and beyond. Dr. Howard Conyers the rocket scientist and pitmaster talks about his hit show Nourish on PBS and we talk about Gumbo Jubilee the event in New Orleans where many of us had the privilege to meet the phenomenal Leah Chase and also see Dr. Conyers barbecue a whole cow. https://nmaahc.si.edu/visit/sweet-home-cafe (Chef Jerome Grant of The National Museum of African American History and Culture) comes on to talk a little fashion and his success one of the founders of black restaurant week in DC, https://www.dmvbrw.com/ (Dr. Erin Tucker)  and the incomparable Therese Nelson the chef, writer and steward of Black Culinary History plus many more stop by The Chef Rock Xperiment to chop it up with me.   We will also talk about the number one subject people want to know about: MONEY! If you're like me, you want to know more and hopefully my guests will help all of us learn more than we did before. When will the show launch and how often… The new season launches March 3rd at 11:01 PM EST and you can expect an episode every Monday from there on out. We may have some bonuses for you, but at minimum, you'll get some powerful content each and every Monday right here on the 3rd Season of The Chef Rock Xperiment. If you haven't already, please subscribe, rate and review the show. Your feedback is everything to me! You can also drop us an email at TCRX@rocksolidfood.com  Holla at you soon, peace!  

Leah Chase is a world renowned chef, author and television personality. She is known as the Queen of Creole Cuisine. Her family restaurant, Dooky Chase, was known as a gathering place during the Civil Rights Movement of the 1960s and has been in operation for 76 years. Mrs. Chase is also well known for her extensive African-American art collection and philanthropic work in the community. In 2010 Mrs. Chase was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America. At Dooky Chase, Leah has fed her creole cuisine to the likes of Barack Obama, George W. Bush, Ray Charles, Hank Aaron, Jay Z, Beyoncé, & Solange to name a few. In this episode of the Gumbo Pot Podcast we discuss what drives her, the musical roots of the restaurant, and she delivers a few pearls of wisdom. www.TheGumboPotPodcast.com When you mention the podcast please use #TheGumboPotPodcast email: thegumbopotpodcast@gmail.com Follow all our social media's IG: @thegumbopotpodcast | Twitter: @thegumbopotpodcast www.dookychaserestaurant.com http://dookychasefoundation.org

Leah Chase's New Orleans restaurant Dooky Chase changed the course of American history over gumbo and fried chicken. During the civil rights movement, it was a place where white and black people came together, where activists planned protests and where the police entered but did not disturb -- and it continues to operate in the same spirit today. In conversation with TEDWomen Curator Pat Mitchell, the 94-year old Queen of Creole Cuisine (who still runs the Dooky Chase kitchen), shares her wisdom from a lifetime of activism, speaking up and cooking. Hosted on Acast. See acast.com/privacy for more information.