Podcast appearances and mentions of nancie mcdermott

Nancie McDermott is back with us! She's here to talk about the amazing new book she's part of, When Southern Women Cook: History, Lore and 300 Recipes with Contributions from 70 Women Writers. Get her recipe for Virginia Brock's Georgia-Style Brunswick Stew below! A food writer and cooking teacher based in Chapel Hill NC. A former Peace Corps volunteer in Thailand, Nancie has authored 14 cookbooks, including Southern Cakes: Southern Soups and Stews; Real Thai; and The Wok & Skillet Cookbook. Nancie has written for Food & Wine, Bon Appétit, and Fine Cooking, and her Southern Living cover story on Thanksgiving pies was nominated for a James Beard award. Her television appearances include playing a cake historian on Alton Brown's "Good Eats”; and leading Thai market tours on the Discovery Channel. Nancie shares recipes and stories on her YouTube channel, and on her Substack newsletter, “Cabbage & Cake”. She is a member of the International Association of Culinary Professionals and Les Dames d'Escoffier.   NANCIE'S LINKS: Website Facebook YouTube Substack Instagram Threads Twitter LinkedIn Virginia Brock's Georgia-Style Brunswick Stew Ingredients 3½ lbs boneless pork, Boston butt, shoulder, or country-style ribs 2-3 Tbsp vegetable oil 2 lbs ground beef  1 lb ground turkey  1 can (28-oz) whole peeled plum tomatoes, with juice 1 can (28-oz) chopped tomatoes, with juice 1 bottle (20-oz) hickory-smoked barbecue sauce  1 can (14.5 oz) cream-style corn  1 can (14.5 oz) whole-kernel corn, or 1½ cups frozen corn 1 Tbsp Worcestershire sauce  1 Tbsp hot sauce, like Tabasco or Texas Pete  1 Tbsp black pepper  2 tsp salt  2 cans (15-oz) sweet peas like LeSeur, drained Directions Cut pork in chunks, place in large stockpot or Dutch oven, and add watrr to cover. Over high heat, bring to a boil and cook, skimming off foam as it rises, for 20 minutes. Lower heat to maintain a gentle simmer, and cook until pork is tender enough to pull apart with two forks, 2-3 hours.  Transfer pork to a large bowl or platter, reserving stock for stew. Allow to cool to room temperature; then pull apart and roughly chop into small pieces.  Meanwhile, heat a large skillet over medium-high heat and add vegetable oil, swirling to coat pan. Crumble in ground beef and ground turkey and cook, turning and pressing to help cook evenly. When meat is cooked through, remove from heat and set aside.  Combine cooked pork, beef, and turkey in a stockpot or large Dutch oven. Add 2 cups pork stock, reserving remaining stock to use if needed.  Add tomatoes with juice, barbecue sauce, cream-style and whole-kernel corn, Worcestershire sauce, hot sauce, pepper, and salt. Bring to a lively boil over medium-high heat, stirring often.  Lower heat to maintain a gentle but visible simmer, and cook, stirring occasionally, for 1 hour and 15 minutes. Stir and scrape bottom often to avoid stew sticking or burning. Add more pork stock, if stew becomes dry or starts to stick. (Use chicken broth or water if stock is gone).  When stew is ready, gently stir in the drained peas. Cook 5 minutes more and serve hot in bowls, with saltine crackers.   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS: Website Join our Facebook group Follow our Facebook page Instagram Episode archive Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here More of Denise's info is here Cindie Flannigan is the producer WBACA. Her info lives here Denise and Cindie's books

Nancie McDermott is back with us this week to continue our talk about facing uncomfortable truths, how white ignorance serves evil, and how we need to shut up, listen and learn! Start by watching “Reconstruction: America After the Civil War” on your local PBS station.  https://www.pbs.org/show/reconstruction-america-after-civil-war/ Excerpted from Nancie's Anti-Racism Facebook page: “I'm Nancie McDermott, a white woman born and raised in North Carolina. I started this group as a place to look at how powerfully and stealthily racism and anti-Blackness are woven into our systems and institutions…We can move toward creating a place of justice and safety; of compassion and respect, of equity with opportunity for everyone. Knowing the truth can strengthen us to speak up, take action, examine our perspectives, and change things that seemed immovable. Silence means consent, so let's be loud and clear about where we are now, how we got here, where we want to go, and who we want to be: A nation of liberty and justice for all.”   Nancie's links: Facebook: https://www.facebook.com/NancieMcDermott Nancie's Anti-Racism Page: https://www.facebook.com/groups/435086244410173 YouTube: https://www.youtube.com/channel/UCMeXbPSB2545WygzQxUOcTQ/featured Instagram: https://www.instagram.com/nanciemacpix/ Pinterest: https://www.pinterest.com/nanciestable/ Twitter: https://twitter.com/nanciestable   Nancie's Resources: READ: Cookbooks and food books (in order of publication):   BRAND NEW BOOK on Juneteenth! Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations, by Nicole Taylor https://www.amazon.com/Watermelon-Red-Birds-Juneteenth-Celebrations/dp/1982176210 https://www.simonandschuster.com/books/Watermelon-and-Red-Birds/Nicole-A-Taylor/9781982176211   Cheryl Day's Treasury of Southern Baking, by Cheryl Day https://www.amazon.com/Cheryl-Days-Treasury-Southern-Baking/dp/1579658415/ref=sr_1_1?crid=35TSRNNF4ZWZW&keywords=treasury+of+southern+baking&qid=1654185620&s=books&sprefix=treasury+of+southern+baking%2Cstripbooks%2C57&sr=1-1   Life Is What You Bake It: Recipes, Stories, and Inspiration for Baking Your Way to the Top, by Vallery Lomas https://www.amazon.com/Life-What-You-Bake-Inspiration-ebook/dp/B08PY8ZTVB   Jubilee: Recipes from Two Centuries of African American Cooking, by Toni Tipton-Martin https://www.amazon.com/Jubilee-Recipes-Centuries-African-American-Cookbook/dp/1524761737/ref=pd_lpo_3?pd_rd_i=1524761737&psc=1   High on the Hog: A Culinary Journey from Africa to America, by Dr. Jessica B. Harris https://www.amazon.com/High-Hog-Culinary-Journey-America/dp/1608194507/ref=asc_df_1608194507/?tag=hyprod-20&linkCode=df0&hvadid=312068104930&hvpos=&hvnetw=g&hvrand=613964457390760630&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1021225&hvtargid=pla-512300006634&psc=1   WATCH: Available on streaming services   High on the Hog Netflix Series   When They See Us Directed by Ava Duvernay   Selma Directed by Ava Duvernay Amazon   Just Mercy Story of Attorney Bryan Stevenson, founder and director of Equal Justice Initiative (see below) Amazon Prime   Black Panther Marvel hero T'Challa played by the late Chadwick Bozeman   “I Am Not Your Negro” Documentary on James Baldwin   Reconstruction: America After the Civil War PBS Documentary Series by Dr. Henry Louis Gates   MORE RESOURCES: The Equal Justice Initiative https://eji.org/ https://eji.org/about/ Visit EJI's two locations in Montgomery AL: The National Memorial for Peace and Justice The Legacy Museum Sign up for Daily emails from EJI https://calendar.eji.org/sign-up   The 1619 Project: A New American Origin Story, by Nikole Hannah-Jones https://www.amazon.com/1619-Project-Born-Water/dp/0593307356/ref=pd_bxgy_img_sccl_1/130-0109168-1434738?pd_rd_w=Vnpek&content-id=amzn1.sym.6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_p=6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_r=PNRP5942HGGKK4SDR2Z4&pd_rd_wg=crjZq&pd_rd_r=3b079be2-80eb-4c81-980e-8dd9e7d95863&pd_rd_i=0593307356&psc=1     Born on the Water (The 1619 Project), picture book by Nikole Hannah-Jones https://www.amazon.com/1619-Project-Born-Water/dp/0593307356/ref=pd_bxgy_img_sccl_1/130-0109168-1434738?pd_rd_w=Vnpek&content-id=amzn1.sym.6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_p=6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_r=PNRP5942HGGKK4SDR2Z4&pd_rd_wg=crjZq&pd_rd_r=3b079be2-80eb-4c81-980e-8dd9e7d95863&pd_rd_i=0593307356&psc=1     Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share Find us on Podbean, Apple Podcasts or wherever you listen! https://womenbeyond.podbean.com/e/culture-and-cakes-with-nancie-mcdermott/        

The wonderful Nancie McDermott is with us this week. We talk cakes and anti-racism. Excerpted from Nancie's Anti-Racism Facebook page: “I'm Nancie McDermott, a white woman born and raised in North Carolina. I started this group as a place to look at how powerfully and stealthily racism and anti-Blackness are woven into our systems and institutions…We can move toward creating a place of justice and safety; of compassion and respect, of equity with opportunity for everyone. Knowing the truth can strengthen us to speak up, take action, examine our perspectives, and change things that seemed immovable. Silence means consent, so let's be loud and clear about where we are now, how we got here, where we want to go, and who we want to be: A nation of liberty and justice for all.”   Nancie's links: Facebook: https://www.facebook.com/NancieMcDermott Nancie's Anti-Racism Page: https://www.facebook.com/groups/435086244410173 YouTube: https://www.youtube.com/channel/UCMeXbPSB2545WygzQxUOcTQ/featured Instagram: https://www.instagram.com/nanciemacpix/ Pinterest: https://www.pinterest.com/nanciestable/ Twitter: https://twitter.com/nanciestable   Nancie's Resources: READ: Cookbooks and food books (in order of publication):   BRAND NEW BOOK on Juneteenth! Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations, by Nicole Taylor https://www.amazon.com/Watermelon-Red-Birds-Juneteenth-Celebrations/dp/1982176210 https://www.simonandschuster.com/books/Watermelon-and-Red-Birds/Nicole-A-Taylor/9781982176211   Cheryl Day's Treasury of Southern Baking, by Cheryl Day https://www.amazon.com/Cheryl-Days-Treasury-Southern-Baking/dp/1579658415/ref=sr_1_1?crid=35TSRNNF4ZWZW&keywords=treasury+of+southern+baking&qid=1654185620&s=books&sprefix=treasury+of+southern+baking%2Cstripbooks%2C57&sr=1-1   Life Is What You Bake It: Recipes, Stories, and Inspiration for Baking Your Way to the Top, by Vallery Lomas https://www.amazon.com/Life-What-You-Bake-Inspiration-ebook/dp/B08PY8ZTVB   Jubilee: Recipes from Two Centuries of African American Cooking, by Toni Tipton-Martin https://www.amazon.com/Jubilee-Recipes-Centuries-African-American-Cookbook/dp/1524761737/ref=pd_lpo_3?pd_rd_i=1524761737&psc=1   High on the Hog: A Culinary Journey from Africa to America, by Dr. Jessica B. Harris https://www.amazon.com/High-Hog-Culinary-Journey-America/dp/1608194507/ref=asc_df_1608194507/?tag=hyprod-20&linkCode=df0&hvadid=312068104930&hvpos=&hvnetw=g&hvrand=613964457390760630&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1021225&hvtargid=pla-512300006634&psc=1   WATCH: Available on streaming services   High on the Hog Netflix Series   When They See Us Directed by Ava Duvernay   Selma Directed by Ava Duvernay Amazon   Just Mercy Story of Attorney Bryan Stevenson, founder and director of Equal Justice Initiative (see below) Amazon Prime   Black Panther Marvel hero T'Challa played by the late Chadwick Bozeman   “I Am Not Your Negro” Documentary on James Baldwin   Reconstruction: America After the Civil War PBS Documentary Series by Dr. Henry Louis Gates   MORE RESOURCES: The Equal Justice Initiative https://eji.org/ https://eji.org/about/ Visit EJI's two locations in Montgomery AL: The National Memorial for Peace and Justice The Legacy Museum Sign up for Daily emails from EJI https://calendar.eji.org/sign-up   The 1619 Project: A New American Origin Story, by Nikole Hannah-Jones https://www.amazon.com/1619-Project-Born-Water/dp/0593307356/ref=pd_bxgy_img_sccl_1/130-0109168-1434738?pd_rd_w=Vnpek&content-id=amzn1.sym.6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_p=6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_r=PNRP5942HGGKK4SDR2Z4&pd_rd_wg=crjZq&pd_rd_r=3b079be2-80eb-4c81-980e-8dd9e7d95863&pd_rd_i=0593307356&psc=1     Born on the Water (The 1619 Project), picture book by Nikole Hannah-Jones https://www.amazon.com/1619-Project-Born-Water/dp/0593307356/ref=pd_bxgy_img_sccl_1/130-0109168-1434738?pd_rd_w=Vnpek&content-id=amzn1.sym.6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_p=6b3eefea-7b16-43e9-bc45-2e332cbf99da&pf_rd_r=PNRP5942HGGKK4SDR2Z4&pd_rd_wg=crjZq&pd_rd_r=3b079be2-80eb-4c81-980e-8dd9e7d95863&pd_rd_i=0593307356&psc=1     Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share Find us on Podbean, Apple Podcasts or wherever you listen! https://womenbeyond.podbean.com/e/more-stephanie-hersh-more-fun/ https://podcasts.apple.com/us/podcast/women-beyond-a-certain-age-podcast/id1430084217?i=1000563116865    

Don "Chef Don" McMillan with his homemade chess pie. DAVID FORD/WFDD Traditional chess pie is easy to make and calls for the simplest of household ingredients — eggs, butter, sugar, cornmeal, and vinegar — and it's been a Southern dessert favorite for more than a century. And WFDD listener Sam Edwards wants to know more about it. "I'm interested in the etymological root of chess pie," says Edwards. "It's a favorite delicacy of mine. It's a Southern dessert dish and I've always been fascinated by it — a.) because I enjoy the heck out of it, but b.) because I've always wondered where the name came from. It's a curious title for a name. Blueberry pie. I can get my arms around that. Chocolate pie. I can get my arms around that. Apple pie. But chess pie?" There are lots of chess pie variations, and almost as many theories on the history behind the name, and every Southern chef has a personal favorite. American Academy of Chefs Culinary Hall of Famer Don “Chef Don” McMillan is a New York transplant who's called the Triad home for decades, and a trusted source on chess pie.  This is a pie from my childhood that I remember and a chess pie that my mom would keep in a pie chest if you can believe it. This is before the refrigerators became part of the kitchen. We even had ice boxes in the kitchen. But I remember we kept pies in the pie chest as well as bread was kept in there too, so baked goods were kept there. I think this is how it got its name: the "pie chest." This pie is loaded with so much sugar I don't think it's going to go bad anywhere. You don't have to keep it in the refrigerator.  Nancie McDermott is a James Beard Foundation award nominee who has authored several books, including Southern Pies with an entire chapter dedicated to chess pies and their many iterations including Molasses Pie, Transparent Pie, Vinegar Pie, and more. "The one that makes the most sense is that chess is a corruption of cheese. To make cheese the traditional way is to make milk curdle, strain off the whey, and you're left with the curds," says McDermott.  She's referring to the British sweets kitchen — cheese pies with sugar, butter, and eggs, but without any cheese. In fact, the early British cheese pies simply meant those with curds.  "And you will find a lemon cheese pie — if you look back in cookbooks to 1910 and 1920, you'll find a lemon cheese cake. It's separate words. So, the presence in Southern baking of lemon cheese and cheese pie, that makes sense that this would have been called by somebody a cheese pie because it's made with — the iconic one is vinegar, probably apple cider vinegar, and a little bit of cornmeal." Stephanie Tyson is the chef whose recipes have been featured in the New York Times, and co-owner of the award-winning Sweet Potatoes restaurant in Winston-Salem, where they serve a unique blend of Southern-inspired uptown, down-home cooking. Before cornmeal — because that's the basic ingredient in the chess pie is cornmeal, the binder was chestnut flour. And I was reading that and it's like, okay, that's a concrete thing for me as a cook that's not lore, it's fact. Before you had this, you used this. So, it makes sense to call the pie a chess pie. And then because of the American chestnut tree blight, the American chestnut tree disappeared, so they turned to cornmeal. Chestnut Pie to chess pie, cheese pie to chess pie, and pie chest to chess pie are three of the most often cited explanations for how this delicious pie got its name. But the most colorful of chess pie origin anecdotes is perhaps the most famous, and like the pie itself, every chef and culinary enthusiast has a favorite version.  As one of the dozens of variations goes, an 18th-century woman was baking pies for neighbors at a time when nuts were scarce. To get around it, she made a sugar pie with eggs, sugar, flour or cornmeal, butter, and a splash of vinegar to cut the sweetness. Stephanie Tyson recalls the story instantly. “The slave that was making the pie with basic ingredients and somebody said, ‘Oh, yeah. That's great,' and the slave said, ‘Oh, no it's jes' pie.' And you know how we Southerners say stuff, ‘Jes pie…chess pie,” says Tyson. In the end, it's clear that the elusive answer to our Carolina Curious question remains elusive. We may never know the etymological root of “chess pie.” And that's okay, because, after all, it's "jes pie." If this edition of "Carolina Curious" whetted your appetite, you can try your hand at this simple chess pie recipe from Nancie McDermott's Southern Pies: A Gracious Plenty of Pie Recipes from Lemon Chess to Chocolate Pecan. Betty Thomason's Classic Chess Pie Pastry for a 9-inch single-crust pie 1 1/2 cups sugar 1 tablespoon cornmeal 1/4 teaspoon salt 3 eggs, beaten well 1 tablespoon apple cider vinegar or white vinegar 1 teaspoon vanilla extract 1/2 cup butter, melted Heat the oven to 325 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively. In a small bowl, combine the sugar, cornmeal, and salt, and stir together well. In a medium bowl, combine the eggs, vinegar, and vanilla and stir to mix everything well. Add the melted butter and stir well to evenly combine everything into a smooth, thick filling. Pour it into the piecrust. Place the pie in a 325 degree F oven. Bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, 40 to 45 minutes. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Makes one 9-inch pie. Story does not include AP content #chess pie #sugar #etymological root #carolina curious Culture Normal Tweet

Things get political in part 2 of Denise’s chat with Nancie McDermott. Join us on our trip! Show links: Find out more about Nancie on her website. Connect on Facebook, Instagram and Twitter. Get her books on Amazon. Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. Visit our podcast website, join our Facebook Group and like our Page, get links to past episodes on our community website, follow us on Instagram or drop us a line! Denise Vivaldo, host and producer. Denise’s books on Amazon.Producer, editor, and everything even remotely techie is handled by Cindie Flannigan. See Cindie’s work here.

Denise chats with food writer and cooking teacher Nancie McDermott about her passion for making a mess in the kitchen. Her most recent book is Fruit: A Savor the South Cookbook. Show links: Find out more about Nancie on her website. Connect on Facebook, Instagram and Twitter. Get her books on Amazon. Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. Visit our podcast website, join our Facebook Group and like our Page, get links to past episodes on our community website, follow us on Instagram or drop us a line! Denise Vivaldo, host and producer. Denise’s books on Amazon.Producer, editor, and everything even remotely techie is handled by Cindie Flannigan. See Cindie’s work here.

Presented by Nancie McDermott, Cookbook Author, Cooking Teacher, and confirmed Southern Belle According to acclaimed cookbook author Nancie McDermott, there are a dozen iconic fruits which hold an historic and enduring place on the Southern table. A Southerner herself, Nancie is in Chicago to spread the gospel of these beloved fruits and share the delicious rituals that surround them so that we Northerners can bring them across the Mason-Dixon line to our tables. To further whet our appetites, Nancie has just published Fruit: A Savor The South Cookbook. With equal parts enthusiasm for history and gusto for easy-to-make recipes, the collection considers six wild and six cultivated fruits that thrive in the region’s long, hot growing season. They include: Blackberries, Cantaloupes, Damson Plums, Figs, Mayhaws, Muscadine and Scuppernong Grapes, Pawpaws, Peaches, Wild Persimmons, Quince, Strawberries, and Watermelon. Nancie will provide a tasting of several recipes along with tips on making the most of fresh fruit all year long. Copies of Nancie’s book will be available for purchase and signing with profits used to fund the Culinary Historians of Chicago. BIO: Nancie McDermott is a native North Carolinian who headed off to Thailand as a Peace Corps volunteer in the late 1970’s, where she taught English as a Second Language. She returned to North Carolina and taught middle school English and social studies. Marriage took her to Southern California where a notice for “Food Writing #101” in UCLA’s extension program catalog caught her eye. It’s been food and stories ever since, with free lancing for newspapers and magazines, teaching cooking classes, and writing cookbooks. Fruit: A Savor the South Cookbook is book #14. Nancie’s early work, focusing on Thai cuisine, reflects her time as a Peace Corps volunteer. More recently, she has explored iconic Southern dishes, including critically acclaimed books on “Southern Soups and Stews, “Southern Pies” and “Southern Cakes.” Her husband’s job brought her family home to North Carolina in 1999, where she continues doing all the above plus blogging about food, creating online cooking classes for Craftsy.com, and working on food and travel videos. Her website and blog are at nanciemcdermott.com Recorded at Imperial Towers, Chicago, IL on November 4, 2017. http://culinaryhistorians.org/souths-fruity-history/

Food Writer & Cookbook Author Nancie McDermott explores southern fruits, from blackberries and strawberries to mayhaws and pawpaws in FRUIT: A Savor the South Cookbook (Univ. of North Carolina Press). Family-run grocery store chain, Stew Leonard's, is a pioneer in creating experiential shopping experiences for its customers. President & CEO Stew Leonard Jr. discusses the history and guiding principles of Stew Leonard's. Blake Leonard, a certified sommelier, discusses the company's wine program.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Nancie McDermott is a food writer and cooking teacher, and the author of ten cookbooks. Her passion is researching and celebrating traditional food in its cultural context, and her beloved subjects are two seemingly different places with much in common: the cuisines of Asia and of the American South. Nancie gained her Southern kitchen wisdom as a Piedmont North Carolina native, and her Asian culinary research commenced soon after college, when she was sent to northeastern Thailand as a Peace Corps volunteer. She has written on food and travel for numerous publications including Bon Appetit, Food & Wine, Fine Cooking, Cooks Illustrated, Every Day with Rachel Ray, Family Fun, Food Arts, and the Los Angeles Times. Nancie is the author of ten cookbooks and a national television food celebrity

Nancie McDermott is a food writer and cooking teacher, and the author of ten cookbooks. Her passion is researching and celebrating traditional food in its cultural context, and her beloved subjects are two seemingly different places with much in common: the cuisines of Asia and of the American South. Nancie gained her Southern kitchen wisdom as a Piedmont North Carolina native, and her Asian culinary research commenced soon after college, when she was sent to northeastern Thailand as a Peace Corps volunteer.She has written on food and travel for numerous publications including Bon Appetit, Food & Wine, Fine Cooking, Cooks Illustrated, Every Day with Rachel Ray, Family Fun, Food Arts, and the Los Angeles Times. Nancie is the author of ten cookbooks and a national television food celebrity

This week on Eat Your Words Cathy Erway sits down with Nancie McDermott to talk about Thai food! In 1975, Nancie went to Thailand with the Peace Corps to teach English as a second language to Thai middle school students. When she came back to the states, she started learning all about Thai cooking. Now Nancie has written three different Thai cookbooks, as well as several other recipe books for pies, curry, stir-fry, and more! Her cookbooks have helped make authentic and traditional Thai food more accessible for people cooking in American kitchens. Tune in to hear about her experience in Thailand and her creative approach to cooking Thai food in the states! This program was brought to you by Whole Foods Market. “Thai culture is very in the moment– let’s find joy, let’s get along, let’s celebrate where we are right now.” [7:57] –Nancie McDermott on Eat Your Words