Podcast appearances and mentions of Nathalie Dupree

This week we bring you a very special episode of the Journal – we will be remembering our friend and champion of Southern cuisine, Nathalie Dupree, who died on January 13, 2025, at the age of 85.

  My friend Nathalie Dupree died this week. I was shocked though I knew she had not been well, because she hadn't texted me back. She always texted me back. We had things to discuss. She always led with, “I can only say this to you.” I could hear her clucking between the lines. Rereading all our texts, I decided to save them. They are copied and pasted into my friendship diary. I'll need them in the future when I'm missing her. I wanted to hear Nathalie's voice so I asked Cindie if she would repost the episode that we recorded two years ago for our Women Beyond A Certain Age podcast. Always charming, always funny, always Miss Nathalie. I picture Nathalie sitting in a beautiful, high backed velvet chair, her eyes are sparkling, she is holding court. She is, obviously, the Queen of Southern Cuisine. Dressed in a red jacket, she's added a thick gold choker. There's the silky swirl of a hand painted scarf over her shoulders. She's holding her tall glass of Diet Coke. She knows exactly how many ice cubes are in the glass. She looks over and winks when she catches me watching her. Thank you, Miss Nathalie. For everything.   NATHALIE'S LINKS Website: https://www.nathalie.com/index.htm Email: nathaliedupree@aol.com Books: https://www.amazon.com/Nathalie-Dupree/e/B001HD432K/ref=dp_byline_cont_pop_ebooks_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 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

On today's show: 1. Celebrated Southern cooking icon Nathalie Dupree dies at 85 - https://www.postandcourier.com/news/nathalie-dupre-southern-cookbooks-charleston/article_d56564b2-d276-11ef-9626-470ccb7b6e3f.html 2. Charleston approves downtown hourly parking price increase - https://www.live5news.com/2025/01/13/charleston-approves-downtown-hourly-parking-price-increase/ 3. President Joe Biden is coming to Charleston on Sunday - https://www.postandcourier.com/politics/biden-visiting-charleston-sunday/article_a4b44030-d281-11ef-9ce3-a74a448ac49e.html 4. South Carolina statue honoring Black hero Robert Smalls will stare down a segregationist - https://apnews.com/article/robert-smalls-statue-south-carolina-statehouse-slavery-141b7e790340a9ff7acc59d48a69c79e 5. SC doctors ask federal court to throw out state's abortion ban, citing constitutional violations - https://www.postandcourier.com/columbia/south-carolina-abortion-ban-doctors-sue-attorney-general/article_1acb1c96-ced9-11ef-b3ba-bfc6c4df3c08.html 6. Best of Charleston - https://holycitysinner.com/entertainment/nominate-holy-city-sinner-for-best-of-charleston-2025/ This episode's music is by Tyler Boone (tylerboonemusic.com). The episode was produced by LMC Soundsystem.

LISTEN: On the Wednesday, Jan. 15 edition of Georgia Today: Two voter advocacy groups founded by Stacey Abrams get hit with massive fines; flu and COVID cases are quickly rising; and Southern cookbook author Nathalie Dupree has died.

Author, Educator, TV Show Host Nathalie Dupree authored 15 books on southern cooking and entertaining including "Mastering the Art of Southern Cooking." Recipient of Four James Beard Awards and numerous honors Dupree's work as an educator inspired legions of cooks. Richard Grausman founded Careers in the Culinary Arts (C-CAP) which has provided essential skills-training and career opportunities to over 370,000 students and raised $73 million in scholarships (2024). This show first aired in 2015.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Anne Byrn was born and raised in Nashville and, though she calls Tennessee home, her career has taken her all across the South as she's written about the people who define this region's extraordinary cuisine. For 15 years, she was the food editor at the Atlanta Journal Constitution, where she interviewed legends like Julia Child and Nathalie Dupree, and you may also know her as the Cake Mix Doctor, a name she coined as the author of a series of bestselling cookbooks that demystify baking. Now she has a new cookbook called Baking in the American South: 200 Recipes and Their Untold Stories, which is undoubtedly her most ambitious to date. Sid talks to Anne about some of her favorite recipes from the book, why there's so much debate around the right way to make cornbread, what she learned about cooking from her Mom,  and how President Lyndon Johnson's cook helped change the course of history. Learn more about your ad choices. Visit megaphone.fm/adchoices

Nathalie Dupree's Two Ingredient Perfect Biscuit Recipe - We, at Food And Travel Nation hate to admit, we are biscuit-challenged. This week, the diva of southern cooking, Nathalie Dupree, taught us how to make biscuits with two ingredients. That's right, TWO ingredients. Nathalie Dupree is the author of ten cookbooks, eight of which are hard backs, selling over half a million copies, and host of three hundred television shows, which have aired on PBS, The Learning Channel and The Food Network for over fifteen years. About Nathalie Nathalie, as she is known to her fans, has won innumerable awards for her work, including two James Beard Awards. She is most famous for her approachability and understanding of Southern cooking. Nathalie started the New Southern Cooking movement now found in many restaurants throughout the South. She has been Chef of three restaurants, one in Majorca, Spain, one in Social Circle, Georgia, and one in Richmond, Virginia. Nathalie was the Director of Rich's Cooking School, a full participation cooking school in Atlanta, and stopped counting at 10,000 students. Numerous students of hers now own restaurants, catering or other food businesses, and have written their own cookbooks. Married to author Jack Bass, she lives in Charleston, South Carolina. (Nathalie Dupree's Two Ingredient Perfect Biscuit Recipe) Kacey Musgraves performing Biscuits. (C) 2015 Mercury Records, a Division of UMG Recordings, Inc. Food and Travel Nation (TM) About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers. Each week our listeners get the very latest food and travel information We produce homemade videos of healthy, easy to make recipes We feature no-holds barred interviews in a LIVE, fast-paced, nationwide call-in show. Elizabeth Dougherty is a writer, trained chef, world traveler and now an award-winning talk show host. The show was on the forefront of presenting expert guests. Also, she gives vital information about GMOs at a time when no one was talking about or even knew about the subject. We give our listeners, advertisers and stations a LIVE SHOW. (NO “BEST OF'S” EVER!) We present hard-hitting topics and interviews without the same old political spin. We are very social media conscious and stay in touch with our audience. (200,000 plus) We work closely with advertisers and stations to ensure their success. We are ready to deliver a fresh, tight, first-class show to your station from our digital studio utilizing Comrex Access and our own automation system.

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.Today's answer comes from Virginia Willis. She was the TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and executive producer for Epicurious TV on the Discovery Channel. She's made cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in Sicily, and beguiled celebrities such as Jane Fonda and Bill Clinton with her cooking -- but it all started in her grandmother's country kitchen. Virginia is the author of a number of books including Lighten Up, Y'all, Basic to Brilliant, Y'all, Okra, and Grits.You can find my full conversation with her here or wherever you get your podcasts.SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don't just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”. ===========Virginia Willis===========Virginia's InstagramVirginia's's WebsiteVirginia's FacebookVirginia's TwitterVirginia's Eating Well Recipes ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.  Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

This week I have James Beard Foundation Award-winner, chef Virginia Willis. She was the TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and executive producer for Epicurious TV on the Discovery Channel. She's made cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in Sicily, and beguiled celebrities such as Jane Fonda and Bill Clinton with her cooking -- but it all started in her grandmother's country kitchen. Virginia is the author of a number of books including Lighten Up, Y'all, Basic to Brilliant, Y'all, Okra, and Grits.On the show, we discuss how she got into writing cookbooks, how her cooking style has changed, and her wellness journey which has led to her losing 70 pounds. We talk about food media, and credible sources for recipes and cooking tips. Virginia's also passionate about sustainable seafood, and we discuss that as well.SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don't just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.   ===========Virginia Willis===========Virginia's Instagram Virginia's's Website Virginia's FacebookVirginia's TwitterVirginia's Eating Well Recipes ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.  Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites  

It's almost time to get back in the kitchen for Fall cooking! We're joined by Georgia-born and French-trained chef Virginia Willis, who has worked with Martha Stewart, Bobby Flay and Nathalie Dupree.  She is currently a featured instructor on Food Network Kitchen and brings sound advice for your recipes as well as some crazy celebrity stories! Plus, Melissa & Jenn get tickled talking about the kitchens they grew up in. See omnystudio.com/listener for privacy information.

I want you to meet one of Charleston's biggest rays of sunshine — Trinidad scorpion pepper delinquent, Surfer Babe, and one of Charleston's top up-and-coming chefs — Lauren Furey. See more details about this episode over on https://www.rubyriotcreatives.com/podcast Lauren's been coming up under the radar in the culinary scene here in Charleston this past few years - training under culinary legend Nathalie Dupree (one of the most prolific cookbook authors and James Beard award-winning chefs of our generation.) Lauren has such vibrant, soulful energy she brings to her cooking and conversations. In this episode, we talk shop around who she is in and out of the kitchen: - A visit to the principal's office incident that deemed her the “pepper dealer” of her high school. - Mentors who taught her subtle details of elevating what she's learned in the kitchen - Cocktails that have changed our lives This episode will make you hungry and thirsty not only physically but creatively, too, in your kitchen and craft! And if you're not already following Lauren's delectable Instagram feed or need a private chef for your upcoming event — connect with her over at @laurensfurey

James Beard Award-winning author of 15 cookbooks, Nathalie Dupree, joins the Fab Five to discuss how food and stories go hand-in-hand, her legacy as a "connector," clever entertaining hacks, and who she'd invite to her fantasy dinner party. http://www.nathalie.com/

Denise chats with the doyen of Southern Cuisine, Nathalie Dupree! She tells us “…it was my mistakes that lead me to what I wanted to do.”   Show links: Visit Nathalie’s website, contact Nathalie, buy her latest book or read At Home with Nathalie Dupree in The Local Palate.   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.

It’s virtually impossible to do a quick introduction on the one and only food legend, Nathalie Dupree. She is a trailblazer. She is a leader. She is an advocate and mentor for many people, especially women. Her bio is absolutely fascinating and inspiring. She’s a best-selling author of 15 cookbooks and has done more than […]

For the final installment of HRN On Tour recorded live at Charleston Wine + Food, Kat and Hannah were joined by three indomitable women in the Charleston food scene: Gillian Zettler (Executive Director of Charleston Wine + Food), Cynthia Wong (Founder of Life Raft Treats), and cookbook icon Nathalie Dupree. In this segment, the topics range from ice cream flavors to the joys and challenges of organizing a major food festival. Plus, Nathalie Dupree teases stories from her newest book, Nathalie Dupree’s Favorite Stories and Recipes. HRN On Tour is powered by Simplecast.

Part 5 of 5 of the "What Can Americans Teach Europeans" series Snobby Europeans love to say that Americans have “no cuisine, no culture, no history.” Let’s refute this belief. We’ll begin with food. First, Americans brought hamburgers and Coca-Cola to the world. The French (and many others) will immediately sniff and say, “That doesn’t count.” Really? And foie gras does? That’s a dish that is prepared by force-feeding a poor duck. Now that’s really classy and sophisticated. Big Macs start looking like haute cuisine. Moreover, America’s unique cuisine doesn’t end with a cheeseburger and a Coke. We’ve either invented or popularized: banana splits brownies buffalo wings cheesesteaks corn dogs cotton candy corn on the cob doughnuts fried chicken fudge garden burgers grits hot dogs ice cream cones Jell-O macaroni and cheese mashed potatoes onion rings pancakes peanut butter and jelly sandwiches pecan pie popcorn Popsicles potato chips Rice Krispie treats root beer float shoofly pie sloppy joe submarine sandwiches the Twinkie. Not only does this list prove that Americans have plenty of dishes that are uniquely ours, but this list also explains why we are so incredibly fat. Obviously, American cuisine isn’t the most nutritious cuisine on the planet. The point is that we invented plenty of dishes. Besides, it’s impossible to find any national cuisine that is 100 percent healthy. Since the Japanese live the longest, they have arguably the best diet around. However, even the Japanese eat plenty of deep-fried foods and white rice. And they often wash it down with beer or sake. Yes, Americans have one of the least healthy diets on the planet; on the other hand, I’ve never found a country that can make salads that are as delicious as the ones you can find in California. Finally, America is better than any other country at welcoming (and eating) exotic food from all over the world. Try finding non-Italian cuisine in Italy. The other insult Europeans like to fling at Americans is that we have “no culture.” Really? That’s funny because it seems that no other country does a better job of exporting its culture than America does. It’s hard to go anywhere on the planet and meet people who do not know about American music, television, books, movies, sports, and cuisine (which includes the fast food it invented). Cultural snobs will say all that doesn’t count and that it’s not real culture. Who decided that? Why is the movie Raiders of the Lost Ark not as culturally significant as Schindler’s List? They are both masterpieces (and they happen to both be directed by the same American). Is Michael Jordan not as important as Roger Federer, the Swiss tennis player? Is Elvis less important than Mozart? If American TV is so bad, why do I see it in every country I go to? It’s hard to go anywhere and not see The Discovery Channel. Every major country copies American Idol and other popular TV shows. The world copies American culture. The copying of American culture is so pervasive that most people who complain about “globalization” are really complaining about “Americanization.” Snobs insist this is all “low culture.” First, that’s arrogant and subjective, but let’s play along. If you want “high culture,” then consider American writers (Twain, Fitzgerald, Poe, Thoreau, T.S. Eliot, Kerouac, Tennessee Williams), American fashion designers (Ralph Lauren, Calvin Klein, Levi Strauss), American visual artists (O’Keefe, Pollock, Warhol, Rockwell, Ansel Adams, the sculptors of DC’s monuments), American composers (Irving Berlin, Scott Joplin, Philip Glass, George Gershwin, John Williams), American chefs (Emeril, Nathalie Dupree, Alice Waters, Julia Child, Anthony Bourdain), and American architects (Julia Morgan, Buckminster Fuller, Frank Lloyd Wright). If you admire skyscrapers, remember that Americans were the first to make those too. In short, Americans have culture—in both the “high” and “low” flavors. Finally, the last put down that Europeans lobs at Americans is that America has “no history.” Sadly, this insults the Native Americans more than anyone else. Tell the descendants of the Incas, Mayans, and Aztecs that they have no history. Tell the Native Americans in North America that they have no history when most historians estimate that they’ve been running around America ever since they crossed the land bridge near the Bering Strait 12,000 years ago. Several Northern European countries weren’t even populated until 8,000 years ago. American history, therefore, is at least 4,000 years older than the Scandinavian and Baltic history. If you need impressive structures to believe that a country has “history,” then visit the archaeological remains in Monks Mound, Taos, and Chaco. Or visit Teotihuacan, Tikal, and Machu Picchu in Central and South America. Besides, many of Europe’s impressive buildings are only a few hundred years old. Boston’s Faneuil Hall, built in 1743, isn't much younger than many of Europe's most treasured buildings. The dirty little secret that few Europeans will talk about is that many of their “old” buildings were recently reconstructed from scratch. For example, Warsaw and Dresden look like old cities, but all their buildings are younger than Disneyland. Although Eurasians were better at documenting their ancient history than Americans were, it doesn’t mean that Americans don’t have any history. It just means you need to look a bit harder, but it’s there. At best, a few Europeans countries claim that they started in the seventh century, but many were born around the eleventh century. However, these “nations” were fragile and had far more pronounced regional identities than national ones. They weren’t like modern nations today, but rather fiefdoms and small territories clumped together in a quasi-union. Even today, European countries are more regionally focused than nationally focused. In other words, 500 years ago European nations were not much different than the American nations of the Aztecs, Incas, Comanche, and Sioux. Just like Europeans, Native Americans had a hierarchical government, languages, and culture. It’s incredibly Euro-centric (and ignorant) to argue that American history started with the arrival of the Europeans. Yet that’s exactly what many Europeans implicitly do when they say “America has no history.” That’s like Turks saying that European history started when the Ottomans invaded the Balkans 500 years ago. The Slavs would be furious to hear that. The Turks displaced, killed, and mixed with Slavs just like Europeans killed, displaced, and mixed with Native Americans. Some Europeans backpedal out of this argument by saying, “We’re not saying that the American continent has no history, just that America, the country, is young and doesn’t have much history.” And your country does? Apart from Iceland, America has the oldest government in existence. Most European countries formed new governments and new constitutions less than 70 years ago. I hope this shuts up snobs throughout the world who keep spreading the stupid idea that America has “no cuisine, no culture, and no history.” Although I’ve been picking on Europeans, other people are also guilty of promoting this idea. Even Americans do it. It’s time we educate those who are ignorant. In short, I’m not asking anyone to like American cuisine, culture, or history. I’m just asking everyone to stop believing that we don’t have any. Conclusion of the five-part series on What Americans Can Teach Europeans Europeans are right to criticize America’s foreign policy and the CIA because both can be aggressive and unfair. However, let’s give the American empire credit for being the most benign empire ever. Let’s also admit that the CIA doesn’t know and control everything. Similarly, Europeans have a fair point when they say that Americans are fake, ignorant, and a bit low-brow culturally. However, when compared to typical Europeans, we’re not that bad. Pass this on to anyone who tries to argue otherwise. And tell them that a half-French, half-Chilean person wrote it—someone with no American blood in him. Europeans have much to teach Americans, which is why I’ve written a 740-page book that captures the lessons from Eastern Europe. However, this article series is for Europeans, so they can learn a bit more about America and have a more realistic perspective of the United States. Lastly, do Americans have five criticisms about Europeans too? No. Just one. We wish Europeans would catch up to the rest of the world cultures by being a bit more open, warm, friendly, and smiling. Have a nice day! In case you missed it, read part 1 of the What Americans Can Teach Europeans article series.  This is an excerpt from the Appendix of The Hidden Europe: What Eastern Europeans Can Teach Us. Although this article is filed in Western Europe, its message is for Eastern Europeans and everyone else on the planet who believes these five American myths. For those who worry that fanatical American patriots have brainwashed me, don't worry. About 99% of my upcoming book is about what Eastern Europeans can teach Americans (hence, the title). I'm simply sharing the 1% of my book that argues the contrary point. Please read the Introduction to The Hidden Europe to get the complete picture. More info You can post comments, ask questions, and sign up for my newsletter at http://wanderlearn.com. If you like this podcast, subscribe and share!  On social media, my username is always ftapon. Follow me on: http://facebook.com/ftapon http://twitter.com/ftapon http://youtube.com/user/ftapon http://pinterest.com/ftapon http://tumblr.com/ftapon Claim your monthly reward by becoming a patron at http://Patreon.com/FTapon Rewards start at just $2/month! If you prefer to do a one-time contribution, you can send it to my PayPal at FT@FrancisTapon.com If you prefer giving me Bitcoin, then please send BTC to my tip jar: 3EiSBC2bv2bYtYEXAKTkgqZohjF27DGjnV Health Access Sumbawa One of WanderLearn's top patrons, Kathy Kennedy Enger, asked me to draw attention to Health Access Sumbawa. I am happy to promote this remarkable nonprofit.  

Cynthia Graubart attained culinary celebrity status when she won a James Beard Award for the cookbook she co-wrote with famed Southern author Nathalie Dupree. It’s called Mastering the Art of Southern Cooking, and it is amazing. It took four years to write, and it weighs six and a half pounds. It’s got 750 recipes and another 650 variations on the standards. It is becoming itself a standard--a bible--for any Southern cook. Originally aired January 31, 2014. 

International Association of Culinary Professionals (IACP) is "taking it to the next level" under the leadership of its new CEO, Tanya Steel.  Some of the founding members of IACP include Julia Child, Jacques Pepin, Nathalie Dupree and Anne Willan.  Steel's impressive resume includes being Editor in Chief of both Epicurious and Gourmet, a best selling cookbook author, the award director for Julia Child Award, adjunct professor at New York University along with many other accolades.  Recently, Steel joined Chef Jaime Laurita and me in the Middleby Residential showroom in New York City for a Kitchen Chat to discuss the upcoming conference in Santa Fe.    She is dedicated to giving this group of culinary professionals a national voice and has created a platform of Eat, Engage and Empower for IACP.

HRN On Tour was recording live at the James Beard House for a special evening highlighting the culinary history of Christmas in Charleston. The Poogan's Porch team, led by Chef Daniel Doyle and beverage director Brad Ball, transported the warm spirit of a Lowcountry Christmas to the Big Apple. We snagged a few moments to pull Daniel off the line just before the dinner. He spoke to us about working with Nathalie Dupree to research historical dishes in preparation for the dinner, as well as what a James Beard dinner means to him and his team. HRN On Tour is powered by Simplecast.

Chef Dupree is an award-winning chef and author who has written fourteen cookbooks which have sold over half a million copies. She has been awarded four James Beard Awards, is credited for starting the New Southern Cooking movement, and was awarded with the honor "Grande Dame," which she considers her highest honor. Her books New Southern Cooking and Mastering the Art of Southern Cooking are on the 2017 Southern Living 100 best cookbooks of all time list. 

If you’re a fan of Southern cooking, chances are you’ve heard of my friend, Nathalie Dupree. She was Southern cooking before Southern cooking was cool, and if you want to learn how to make biscuits, Nathalie’s your gal. Her cookbooks have sold more than half a million copies, and she’s hosted more than 300 episodes of cooking shows that have aired on PBS, the Learning Channel and the Food Network. She’s written food columns, run a cooking school and been a chef in three restaurants. Plus, she’s run for office. The international organization for women in the food and beverage industries, “Les Dames d’Escoffier,” has named her a Grand Dame. If you want to talk to someone who’s living a juicy life, you have to meet my friend Nathalie Dupree.  

Laura Ingalls Wilder, homespun Appalachian cooking -- it's an old-fashioned American episode of Talkish, The Halli Casser-Jayne Show when joining me at my table is the author of PRAIRIE FIRES, THE AMERICAN DREAMS OF LAURA INGALLS WILDER, the book just named by the New York Times one of the best 10 books of 2017, Caroline Fraser. And at the bottom of the hour, Susi Gott Séguret. Her book APPALACHIAN APPETITE, RECIPES FROM THE HEART OF AMERICA with a foreword by James Beard Award-Winning cookbook author and culinary icon, Nathalie Dupree, at long last brings Appalachian food from its long-time cocoon of stereotypes into the Twenty-First century.Who doesn't love the LITTLE HOUSE ON THE PRAIRIE books, the works of Laura Ingalls Wilder? To millions worldwide, the warm and loving portrayal of Wilder and her family in the books and the wonderful television series has been a source of inspiration. Born 150 years ago this year in 1867, Laura Ingalls Wilder, was the real-life pioneer girl who survived wildfires, tornadoes, malaria, blizzards, and near-starvation on the Great Plains in the late 1800s. Her books have sold over 60 million copies in 45 languages. The TV show of 1970s and 1980s is one of the longest-running, most popular shows in television history, and is still in syndication! Adaptions in print, on stage, and on screen have followed the books' original publication, as have songbooks, cookbooks, sequels, chat sites, and merchandise of all kinds, from dolls to sunbonnets. Now comes a new look at Laura Ingalls Wilder, her life, her truth in the new book PRAIRIE FIRES, THE AMERICAN DREAMS OF LAURA INGALLS WILDER. The author is Caroline Fraser, the editor of the Library of America edition of the Little House series who claims in this new biography that the true life of Laura Ingalls Wilder has never been told before.Susi Gott Séguret has been intimately involved with food and flavor since, as a toddler she first felt the burn of a radish just pulled from the soil. Founder and director of the Seasonal School of Culinary Arts held in Asheville, North Carolina, Ithaca, New York, Sonoma, California and Paris, France, Susi also orchestrates the Asheville Wine Experience and the Asheville Truffle Experience. Originally from Appalachia, Susi honed her culinary skills in France, where she resided for over 20 years, earning a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims. Her articles, reviews and photos have appeared in numerous publications and dozens of cookbooks. Her book APPALACHIAN APPETITE, RECIPES FROM THE HEART OF AMERICA with a foreword by James Beard Award-Winning cookbook author and culinary icon, Nathalie Dupree, at long last brings Appalachian food from its long-time cocoon of stereotypes into the Twenty-First century.For more information visit Halli Casser-Jayne dot com.

By listener request, Nathalie Dupree joins Hanna and Robert. Part two of two. Theme song by The Bluestone Ramblers (thebluestoneramblers.com)

By listener request, Nathalie Dupree joins Hanna and Robert. Part one of two. Theme song by The Bluestone Ramblers (thebluestoneramblers.com)

I learned to cook from the women in my family for sure, but I also learned to cook from Nathalie Dupree. Probably starting around early middle school age, I would post up by the TV on Saturday afternoons to catch many of the cooking shows on PBS, and Nathalie not only showed me how to make a coconut cake, she also taught me that, just by her presence on my screen, Southern food was worth noticing, worth learning to cook, worth celebrating. Nathalie is one of the American masters of home cooking. She has won James Beard Awards for books Southern Memories and Comfortable Entertaining as well as her most recent, Nathalie Dupree’s Mastering the Art of Southern Cooking. She was, among many other things, also the Founding Chairman of the Charleston Food and Wine Festival and a founder of the Southern Foodways Alliance, two entities, that, if you listen to this podcast, you know I’m very connected to. When I first moved to Charleston more than a decade ago, Nathalie was a far away figure in the culinary stratosphere, but over the years, we’ve gotten to know one another, and I’ve even sat on the couch a few times where we conduct this interview, gleaning advice on navigating freelance life. I know I’m not alone in that, as she is a mentor to many, all while still creating content, both for her books and for The Post and Courier, and still cooking almost every day. On this particular day, we chatted in the living room, sipping on Diet Cokes, while a large fish carcass for fish stock simmered at a low boil in her kitchen.

NATHALIE DUPREE is the author of fourteen cookbooks. She is best known for her approachability and her understanding of Southern cooking, having started the New Southern Cooking movement now found in many restaurants throughout the United States, and co-authoring Mastering the Art of Southern Cooking. She has trained many stsudents, many of them now own restaurants, catering or other food businesses, edit magazines, have their own television shows and have written their own cookbooks. Nathalie, has won wide recognition for her work, including four James Beard Awards. She was awarded the honor of “Grande Dame” for Les Dames d’ Escoffier, the highest honor for women who have excelled in the food industry. She was also named the 2013 Woman of the Year from the French Master Chefs of America, and in 2015 was named to the James Beard Who’s Who in America.

NATHALIE DUPREE is the author of fourteen cookbooks. She is best known for her approachability and her understanding of Southern cooking, having started the New Southern Cooking movement now found in many restaurants throughout the United States, and co-authoring Mastering the Art of Southern Cooking. She has trained many stsudents, many of them now own restaurants, catering or other food businesses, edit magazines, have their own television shows and have written their own cookbooks.Nathalie, has won wide recognition for her work, including four James Beard Awards. She was awarded the honor of “Grande Dame” for Les Dames d' Escoffier, the highest honor for women who have excelled in the food industry. She was also named the 2013 Woman of the Year from the French Master Chefs of America, and in 2015 was named to the James Beard Who's Who in America.

How does memory affect our relationship with food? Monica chews it over with chefs Sam Kass, Gale Gand, Dave Beran, Ming Tsai,and Nathalie DuPree. Louisa talks pizza memories with Burt’s Pizza founder Burt Katz. And psychiatrist Drew Ramsey tells us how to eat for optimal brain and mental health. Finally, Louisa brings Monica and Iris twists on nostalgic treats from their Chinese childhoods—but will they eat them? Press play to find out. (Photo: Burt's Place pizza by Louisa Chu)

Hervé Dechamps is only the 7th Cellarmaster and Chef de Cave in the 200 year-old history of Champagne Perrier-Jouët. The venerable champagne house and its splendorous Art Nouveau design Maison Belle Epoque represent luxury and enduring quality with a Champagne that is food-friendly and classic. Author of 14 cookbooks including Mastering the Art of Southern Cooking, Nathalie Dupree shares her time-tested tips for planning and hosting Thanksgiving from preparing the turkey to making super sides.This show is broadcast live 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/).

Author. Educator and TV Personality Nathalie Dupree has written 15 books on southern cooking and entertaining including "Mastering the Art of Southern Cooking" and James Beard Award winners "Southern Memories" and "Comfortable Entertaining." Richard Grausman founded Careers in the Culinary Arts (C-CAP) to provide underserved students for college and careers in the restaurant and hospitality industries and, to date, $43 million in scholarships. Chef Kelvin Fernandez is a scholarship recipient.This show is broadcast live 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/).

Dessert ideas for the holidays is what Halli is serving up on The Halli Casser Jayne Show, Talk Radio for Fine Minds. Halli and her guests will be talking about that satisfying, sinful, sensational, sometimes salty, sometimes sweet and always seductive special treat that is dessert. Joining Halli in the conversation three delicious and delectable guests including author, chef, TV and radio personality Alex Hitz; chef, author and personality Nathalie Dupree; and owner, founder and chef of one of the premier catering companies in North America, Soiree Catering and Events: the scrumptious and charming Mary Hataway.Nathalie Dupree has sold over half a million copies of her cookbooks and has appeared on PBS, The Learning Channel and The Food Network. She has won two James Beard Awards. She is most famous for having started the New Southern Cooking movement.Alex Hitz has made entertaining fun again. His new book is My Beverly Hills Kitchen: Classic Southern Cooking with a French Twist. He is a columnist for House Beautiful.Chef Mary Hataway has been honored by many top tier publications including Vogue, Bon Appetit, Gourmet, and Wine Spectator as one of America's top female chefs. She she appeared on ABC's Good Morning America. Mary has catered events for luminaries such as Julia Child and the Emperor of Japan, Akihito.

You may have seen Nathalie Dupree on one of her PBS cooking series or you may have her cookbooks in your home. This is a chance to meet Nathalie on a more personal level as she talks about Activating the Power of Yes through affirmations, sharing her good tidings, and mentoring so many people on so many levels. Beverly and Nathalie are longtime friends, even sharing the heart and life-changing experience of Beverly's adoption of her son 23 years ago. Learn about the person, Nathalie Dupree, when the TV camera isn't turned on.

Dessert…dessert…dessert is what Halli is serving up Wednesday, March 27, 3 pm ET on The Halli Casser Jayne Show, Talk Radio for Fine Minds. Yep, Halli and her guests will be talking about that satisfying, sinful, sensational, sometimes salty, sometimes sweet and always seductive special treat that is dessert. Joining Halli in the conversation three delicious and delectable guests including author, chef, TV and radio personality Alex Hitz; chef, author and personality Nathalie Dupree; and owner, founder and chef of one of the premier catering companies in North America, Soiree Catering and Events: the scrumptious and charming Mary Hataway. Nathalie Dupree has sold over half a million copies of her cookbooks and has appeared on PBS, The Learning Channel and The Food Network. She has won two James Beard Awards. She is most famous for having started the New Southern Cooking movement. Alex Hitz has made entertaining fun again. His new book is My Beverly Hills Kitchen: Classic Southern Cooking with a French Twist. Chef Mary Hataway has been honored by many top tier publications including Vogue, Bon Appetit, Gourmet, and Wine Spectator as one of America's top female chefs. She she appeared on ABC's Good Morning America. Mary has catered events for luminaries such as Julia Child and the Emperor of Japan, Akihito.

Master the art of Southern cooking today on A Taste of the Past! This week, Linda Pelaccio is joined in the studio by Nathalie Dupree and Cynthia Graubart, co-authors of the book Mastering the Art of Southern Cooking. Both Nathalie and Cynthia have had storied careers in the food world. How has the landscape changed for women in the kitchen? Hear Nathalie and Cynthia talk about the defining ingredients and flavors of Southern food, and the importance of eating real food. How do the foods in different regions of the South fit together into a concise cuisine? Learn more about the cooking techniques, recipe testing, and creativity that went into Nathalie and Cynthia’s book! This program has been brought to you by White Oak Pastures. “That’s what I call ‘the new Southern cooking movement’ – when you take the fresh ingredients around you and use them in a classic way, or you use new vegetables in classic ways.” [9:40] — Nathalie Dupree on A Taste of the Past “If you eat real food in modest portions, you’re going to be so satisfied. It’s when we restrict ourselves, go on crazy diets- that’s when we get unsatisfied; you can’t really satisfy that hunger.” [15:00] — Cynthia Graubart on A Taste of the Past