Kochleffel (From Let's Talk About Food)

One of the great pleasures of collecting people's stories is that they often surprise you. You discover a gem just by asking a question, like how did you get come to food? Today, we talk to Megan Fales. Megan runs a perfect General Store called Anchor & Sail in the center of the seacoast village where I live. When I met her, she seemed lovely, and her food was impeccable. But I had no inkling that she came to our hamlet via a career at Martha Stewart and Comedy Central. Chalk it up to, "you just never know."

Image courtesy of Anchor & Sail General Store.

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This week we share two "food love origin stories". One from Celeste Croxton-Tate, a cook, author, and Boston Police officer. And one from me, because I too had to learn to love food.

Photo Courtesy of LyndigoSpice.com

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Erin French is the owner and chef of The Lost Kitchen, a 40-seat restaurant in Freedom, Maine, that was recently named one TIME Magazine’s World’s Greatest Places and one of "12 Restaurants Worth Traveling Across the World to Experience" by Bloomberg. 

Her love of Maine and her palpable pleasure in sharing its delicious heritage with curious dinner guests and new friends alike, has garnered attention in outlets such as The New York Times (her piece was one of the ten most read articles in the food section the year it was published), Martha Stewart Living, Wall Street Journal, Boston Globe, and Food & Wine. In addition to too many wows to list, Erin has just published her memoir, Finding Freedom. 

I interviewed her at a webinar sponsored by Women Who Empower, a network of strong, creative, and innovative women and men launched by Northeastern University a decade ago. 

The aim of Women Who Empower is to bring together and inspire future generations through events, scholarships, learning, and entrepreneurship opportunities, to overcome disparities and biases, connect, and lead change in their communities and beyond.

Let’s have a listen.

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Dr. Peter Lurie is the head of Center For Science in the Public Interest (CSPI), arguably the most important defender of food safety and justice in the US. Lurie is the grandson of a South African female butcher and a South African egg seller. How did that form him as a warrior for social justice?

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Kathleen Finlay, the President of Glynwood Center for Regional Food and Farming, in New York’s Hudson Valley has been a leader in the regenerative agriculture movement for most of her career. Now, as the president of Glynwood she is in a position to connect food and farming changemakers from all across the country and the world. Living – and loving it! – on a beautiful little farm in the Hudson Valley, it’s fair to say that Kat has become a national figure in the world of progressive agricultural nonprofits. A personal aside, it was Kat who first got me into the world of recording people’s first-person food stories. We recorded at festivals, at farms, and even at the American Museum of Natural History in New York! It was a blast! That’s where I learned that truly, everyone has a food story.

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Today we talk to David Waters, the CEO of Community Servings. Launched during the AIDS crisis, Community Servings has made and delivered over 9 million medically tailored meals to homebound people with severe and chronic illnesses. Waters, a true visionary, has been the navigator and the pilot for its growth. At 10, he was serving canapes at his mother's dinner parties. Now he feeds millions. 

Photo courtesy of @communityservings

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Today we talk with Cheryl Kiser, a longtime friend and the visionary behind Babson College’s Lewis Institute for Social Innovation. That’s a big deal. In case you did not know, Babson is the number one business school in Entrepreneurship in the world, and it has been since the rankings began some 20 plus years ago. Cheryl has inspired countless entrepreneurial leaders through her BabsonX course, From Corporate Social Responsibility to Social Innovation. She is also a great and committed food activist. She co-founded Food Sol, an “action tank” to bring together food entrepreneurs for conversations and actionable connections. Cheryl has a long-standing reputation as a “positive disrupter” and lives by the mantra, “Find a way to say yes.”

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Today we talk to chef Andy Husbands. Husbands now operates The Smoke Shop, a Boston-based emerging chain of BBQ restaurants. He’s a six-time cookbook author and–– importantly–– a Pitmaster. The co-founder of internationally recognized BBQ team which competed for 20 years and became the first non-Southern team to win the World Champions of BBQ Title at the Jack Daniels World Championship in Tennessee.

I’ve been privileged to watch Andy morph from being a sort of enfant terrible to becoming an incredible force in in the Boston culinary scene. Andy is a person of immense management talents, as well as food talents. He could have gone in a million different directions. How did it become food?

Photo Courtesy of Smoke Shop

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Sally Sampson is an author, a healthy food champion, and a magazine publisher. 

When I first met Sally, I was wowed by her productivity­­–23 cookbooks and counting! But that was never the whole story for Sally. Eleven years ago, she had an idea for a non-profit cooking magazine, that would be fun and educational for families and Inspire them to cook!  She called the magazine: ChopChop the Fun Cooking Magazine for Families. it is a HUGE success.  Beloved by pediatricians around the world AND the James Beard Foundation––as well as parents and kids––Michelle Obama is also a big fan! Today she’ll tell us how a ninth-grader’s decision to become a vegetarian just might have launched an entire cooking empire. 

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Karl Schatz and Margaret Hathaway live on Ten Apple Farm in Maine with their three daughters. Margaret is a writer; Karl is a photographer. Once they decided to make Maine their home and raise their family on a goat farm, they went all in–––for Maine. 

They were the two pillars behind the award-winning Maine Bi-Centennial Community Cookbook, published last summer. 

The cookbook was a smash –over 200 recipes from Maine-ers of all stripes, chock full of people, family, and all things Maine. Margaret Hathaway tell the story of how a community cookbook published in the heart of the Pandemic came to be the heart center of the state.Karl, a true Maine-r, will chime in with his own story of growing up Jewish in Maine with his great grandmother, Sadie the Kosher Caterer AKA"Cookie Nana"
 

Photo Courtesy of Karl Schatz.

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