Issuu

the

Newsletters

Rise Again

France & America: Influence & Exchange at 250

VOLUME 3 / ISSUE 3

Fifty Years of

Philanthropy

CONTENTS

From the Editor Dearest Dames, Our summer issue of the feast presents like a potluck: a variety of bites made with heart to tantalize your palate, inspire your spirit, fill your belly, and nourish your soul. We reflect on history and take steps to improve the future; we celebrate milestones and glean from each other’s successes (read about New York’s accomplishment in “Celebrating 50 Philanthropic Years” on page 15). First up, Dame Erin Drain (Chicago) takes us back 250 years to examine our young country’s culinary relationship with France—and beyond!—in “France and America: Culinary Influence & Exchange at 250” (page 4). Our cover girl, Dame Angela Brown (Philadelphia), shares the famous “Hot Pepper Pot Soup” (page 5) recipe which was featured on WHYY’s The Pulse during a recent ‘soup slam’ to celebrate the true roots of this historic dish. Next, Dame Jen Greenhalgh (London) makes a compelling case for newsletters. With her witty style, she compiles best practices shared from chapters who are already finding success with this not-so-new platform. Check out “Newsletters Rise Again: Forming & Informing Community” (page 10). It’s important to note that many of these stories were brain-stormed during candid conversations at our Annual Conference in Las Vegas! You never know who you will meet and what will come up. A shameless plug to attend our yearly gathering—next up, Chicago in March 2027 (page 8)! As always, my admiration and overflowing gratitude to all of those who made this issue happen: LDEI President Dame Marilyn Freundlich (St. Louis), 2nd VP Dame Beth D’Addono (New Orleans), 3rd VP Dame Kate Howell (London), co-editor Dame Susan Slack (Charleston), the brilliance of our contributors, design maven Joni Keith, and (the best ever) executive director, Greg Jewell. So, try a bite of this and go ahead, get a second helping of that—it’s that kind of an issue.

(Cover) Philly Dame Angela Brown serves her Pepper Pot Soup during a cookoff for WHYY (Image Copyright: Kimberly Paynter/WHYY News and The Pulse.) (Above Left) Atlanta Dames come together for families in need. (Above Right & Below) Chicago’s potluck to celebrate 250 delicious years.

FRANCE: INFLUENCE NEWSLETTERS & EXCHANGE RISE AGAIN

BOARD MEETS IN MINNEAPOLIS

CELEBRATING 50 PHILANTHROPIC YEARS

CHAPTER PROGRAMS

MEMBER MILESTONES

Bon appétit!

Kendra Lee Rex, Editor (Philadelphia) 2

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France and America:

culinary influence & exchange at 250 CHEF JAMES HEMINGS By Dame Erin Drain (Chicago)

THE FRENCH CONNECTION Semiquincentennial means “halfway to 500,” an expression that captures the boundless optimism associated with the American spirit. In Ken Burns’ 2025 documentary with PBS, The American Revolution, he reminds us that no outside party has more influence on this period of American history than France. Myriad structural and cultural systems were borrowed, bartered, and transformed between the fledgling United States and France in the late 18th century. For Dames, one of the most consequential is the modern concept of the restaurant, developed in Paris during the French Revolution, which, itself is a direct product of the American Revolution. Starting in 1789, the sudden unemployment of chefs who were working privately for aristocratic families created a surplus of talent needing a paycheck, forcing these chefs to find a new, public, bourgeois audience for their well-heeled recipes and techniques. This social shift paved the way for that professional knowledge and skillset to later make its way to America— notably through the influence of leaders like Thomas Jefferson, a renowned Francophile.

SAVIEZ-VOUS QUE C'EST FRANÇAIS? 4

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Abhorrently, Jefferson was a slaveowner. Most culinary enthusiasts know that he brought a young James Hemings, the enslaved halfbrother of his wife, Martha Wayles Skelton Jefferson, to Paris to train in culinary schools. Hemings is credited for bringing the most American of dishes, ice cream and macaroni and cheese, to the U.S., and for creating the French meals that Jefferson was known for. In reflecting on the nuanced impact of France on American foodways, Hemings should be recognized not only as the country’s first French chef, but also as a man who taught other chefs at Monticello in order to free himself from slavery. Hemings is, in fact, our first French culinary professor.

BEYOND FRENCH INFLUENCE These coastal colonial exchanges can overshadow the role of the French settlers who moved (or were expelled) from Quebec to the Great Lakes, to the lower Midwest, all the way down the Mississippi River to New Orleans in the 17th and 18th centuries. Along the way they encountered large and complex Indigenous cities and villages. According to Rose Miron, Native American and Indigenous studies historian and author of Indigenous Chicago: “When French settlers arrived in what we now call the Midwest, they were entering into an established Native world that had established kinship networks, foodways, and protocols for interaction … [and] they relied on building reciprocal relationships with Native communities, who helped them survive.”

The word “chowder” comes from the French name for a special stew pot, the chaudiere

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The Crab Louie from the Pacific Northwest is named for Chef Louis Coutard

listen to the WHYY story

The most famous French-inflected American food is Creole. A blend of French, Native American, West African and Caribbean cuisines which incorporates ingredients they would have encountered while forming relationships with Native people such as tomatoes, shrimp, and smoked meats.

THEN & NOW: OPPORTUNITIES FOR DAMES Any big anniversary inspires reflection and new ideas. Thanks to this history of French and American connection, Dames can explore this from a culinary angle. Philadelphia, D.C., St. Louis, and New Orleans may seem the most obvious, but Ann Arbor, Birmingham, Chicago, Des Moines, and Kansas City, and many others have French histories to explore. The Chicago Chapter is exploring a partner dinner with our Dames historians and the French consulate’s cultural outpost, Villa Albertine. Members plan to draw on archives from the Chicago Public Library and the Newberry to find inspiration for what French or French-inspired menus would have looked like in the 18th century. For those interested, Villa Albertine, the French Institute for Culture and Education, has locations in Atlanta, Boston, Chicago, Houston, Los Angeles, Miami, New Orleans, New York, San Francisco, Washington, DC. Visit their website to learn more about how your chapter might also partner with them. As we close out this semiquincentennial year, finding new ways to gather around the table in friendship remains as American as ever. Erin writes, dines, wines, and cooks in Chicago, where she serves as Communications Chair for the Chicago Chapter.

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New England’s maple taffy hails from the Quebecois ‘cabane a sucre’ tradition

hot pepper pot soup 6 servings

By Dame Chef Angela Brown (Philadelphia) Pepper Pot Soup—Philly’s first street food—is known as “the soup that won the war” according to Revolutionary historians. While the dish roots deeply in African and West Indies heritage, it is argued that the addition of tripe is an influence directly from France. Ingredients 1 ½ qt chicken stock 1/2 pound honeycomb tripe, cooked, rinsed and diced 2/3 c onion, minced 1/2 sweet red pepper minced 1/8 tsp thyme 1 tsp marjoram 1/2 bay leaf 6 whole of each allspice, peppercorns, cloves 1 ½ tsp salt 1 c potato, diced 2 ½ c cooked veal, cut into small cubes 2 tbsp of each melted butter and flour, the slurry Process To a large pot, include all the ingredients except for the veal, potatoes, and slurry. Cover and allow to simmer for about 30 mins. Add in the cooked veal and diced potatoes and allow to simmer for another 20 minutes. To thicken, stir in slurry of butter and flour. Bring to a boil and then serve piping hot! www.ldei.org

AMERICA’S POTLUCK

One way many people across the nation celebrated was by issuing a call to join America’s Potluck, a national initiative which started in Utah. This grassroots effort grew to include partnerships with national food companies, and even a special potluck edition print publication from America’s Test Kitchen. Whether in a formal or informal way, several chapters brought their members together to celebrate and toast to 250 more years!

Philadelphia Dames Potluck

Chicago Dames Potluck

www.ldei.org

A N N UA L C O N F E R E N C E I N C H I C AG O, I L M A R C H 1 8 - 2 0, 2 0 2 7

The Business Behind Our Annual Conference: Why Room Blocks Matter By Dame Maria Gomez-Laurens (Mexico/San Diego)

Ask a Dame which conference was her “best,” and you’ll get lots of different answers. But what you'll hear consistently are memories of laughing and learning together. Every city, every time. We feel excited and privileged to be planning the next LDEI Annual Conference, to be held March 18-20, 2027 at the InterContinental Hotel on Chicago’s Magnificent Mile. We’ve assembled a strong committee of dynamic women from around the world, and along with help from our Chicago Dames, we're working on another wonderful experience for everyone. Last year’s framework for a conference committee introduced a more strategic approach to planning, with high-quality educational content and innovative programming. Now we’re going to build on that success. We’ve listened to you, and you're going to see more breakouts, more roundtables, and more networking. Attendees will be provided with an exclusive guide to Chicago’s best restaurants and the opportunity to sign up for pre-conference tours. More details will be coming soon, so watch for them! But for now, please mark the dates on your calendar and plan to join us in Chicago. It’ll be another “best” on your list! Cathy Siegel LDEI 2027 Conference Chair

Our Annual Conference is one of the most important ways Les Dames d’Escoffier comes together to learn, connect, and celebrate our community. While attendees experience beautiful events and seamless programming, significant planning and financial responsibility goes on behind the scenes. A main factor for conference success is the importance of the hotel room block. A room block is an agreement between an organization and a hotel to reserve a specified number of guest rooms for attendees. Hotels rely heavily on guest room revenue, and in return, they often provide meeting space at reduced rates or waive rental fees altogether. When attendees stay at the host hotel, and we meet our room block commitment, the organization benefits from better pricing, concessions, and overall support from the hotel. However, if the commitment of expected rooms is not met, the organization may face financial penalties called attrition fees and be responsible to rent meeting spaces at a much higher rate. Over the past several years, our Conference has consistently fallen short of its room block commitments, creating ongoing financial challenges for the organization. For this reason, it is important that all of us Dames come together to actively support and encourage attendance at our Annual Conference. Every reservation truly makes a difference.

FAR & WIDE:

Dames Contribute to the Culinary Research Center

Les Dames d’Escoffier International boasts a diverse geographic footprint and multi-disciplinary membership, illustrating the profound impact women hold within the global culinary and hospitality landscape. The Les Dames d'Escoffier Collection at the Southern Food and Beverage (SoFAB) Research Center preserves this vital historical narrative through a rich repository of books, pamphlets and multimedia ephemera.

• Dame Mary Chamberlin, the late founding president of the Monterey Bay Chapter, contributed her 2011 work, The Traveling Soup Pot. In this collection of recipes, she gathers international dishes to showcase a universal staple, proving that women’s culinary work embraces global cultures.

The research center's shelves underscore the extraordinary breadth of women’s contributions to our culinary heritage:

• Dame Carol Fenster, PhD (Colorado) is a dietary health pioneer. Her 2004 book WheatFree Recipes & Menus centered allergen-conscious nutrition; and then in 2017 her book, Gluten Free Cooking for Two, recognized that smaller households need healthy, specialized recipes.

• Dame Virginia Willis (Atlanta) offers Pasta Dinners: 1,2,3 from 1996. Her work empowers busy home cooks to use simple pantry items and personal ingenuity to put rewarding dinners on the table.

• Dame Elizabeth Yarnell (Colorado) shared her 2009 book, Glorious One-Pot Meals, which addresses the daily realities of busy home cooks by providing efficient, nutritious solutions that simplify family care and cleanup. • Dame Sallie Y. Williams’ (New York) 1985 book, American Feasts: The Best of American Regional Cooking, explores distinct regional traditions, documenting the diverse foodways and cultural heritage of America.

L D E I PA R T N E R S P OT L I G H T

By Dame Liz Williams (New Orleans)

Your life’s work belongs in history, not tucked away in a closet. If you have authored, edited, filmed, photographed or managed culinary media—from published books to handwritten recipe journals—we want to preserve it. Send your materials: Attn: Liz Williams, Culinary Research Center at Nunez Community College, 3710 Paris Rd., Chalmette, LA. 70043. Liz is a writer, speaker and educator, and founder of the SoFAB Museum at the Nunez Culinary Research Center, where the LDEI Collection lives. www.ldei.org

NEWSLETTERS RISE AGAIN: Forming & Informing Community By Dame Jen Greenhalgh (London)

Let's be honest, our inboxes runneth over, social media never sleeps, and everything online is engineered for instant gratification. But instant isn't everything. Sometimes it pays to slow down and appreciate the longer (key)stroke. Amid all that noise, a well-crafted newsletter can stop you mid-scroll, which is exactly why so many of our chapters send one— and why yours should, too. The why of the newsletter. A thoughtful newsletter is an act of hospitality itself. A newsletter is not just sharing information, it offers an opportunity to pause, engage with intent, expand on news and celebrate member achievements. It may arrive in an inbox, but it can make its readers feel as welcomed and included as if you had just sat them at your table (minus the washing up). A good newsletter lets your members know what's happening, but a great newsletter is a warm welcome at the door—an engaging chat over a glass of wine and a follow-up email all rolled into one. The roles of communication channels. The newsletter sits within a wider communication ecosystem along with an active WhatsApp group, Instagram, Facebook, Substack and LinkedIn. These channels don't compete, they complement each other, creating a richer sense of chapter community. Each has a job to do:

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Instagram: wider chapter visibility and visual storytelling

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Facebook: events, community discussions and a signpost to news

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LinkedIn: events, news and professional updates

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WhatsApp: quick updates, casual conversation, dedicated niche chats

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Substack: longform content and storytelling, showcasing us to the wider community

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Newsletter: curated news, information, events listing, storytelling and community

And the newsletter has evolved over time: from a members-only, data-driven notice to the shop window. It now goes not just to members but to supporters and those interested in engaging with us in the future. In London, event sign-ups and other encouragement has grown newsletter subscribers to more than 350. Small, but healthy for a smaller chapter, and growing. Building & growing the newsletter. London's communications expert, Dame Kate Howell (Chapter VP, LDEI 3rd VP) says there is one thing your newsletter must always have: personal stories and news. “People join communities because of other people,” Kate says. “This is key.” It's a view shared by New Orleans Dame Colleen Rush, VP of Communications for her chapter, who agrees the newsletter is vital to their chapter communications efforts. “It's the anchor,” Colleen comments. “Social media is great, texts are great, but [the newsletter] anchors our communications because it's consistent and received at the same time.”

New Orleans content is around 90 percent locally focused, with the remaining 10 percent of LDEI content which is key to keeping the members feeling part of the greater organization. Colleen’s advice for any chapter was unequivocal: “Be consistent. Good enough is good enough. It doesn't have to knock it out of the park every month, but it needs to be out.” Hitting it out of the park, however, needs to be part of the plan. In Birmingham, a Newsletter Committee is led by co-chairs Dames Rachel West (who handles the design and layout) and Donna Cornelius (who manages assignments and edits). “We send out the newsletter via email four times a year,” Donna says. “Well ahead of time, I send Newsletter Committee members a list of proposed articles so they can choose what they’d like to tackle. We try to give our writers a three to four week period before the deadline for turning articles in, and we make every effort to stick to that deadline!” Greater Des Moines Communications Chair Dame Jennifer Oredson says utilizing Squarespace for both their website and newsletter offers multiple benefits. “The Squarespace platform is very easy to manage, making it simple for any incoming owner,” she says. “It’s also cost-effective at only $72 per year for the email campaign.” While Squarespace can be limited from a design perspective, Jennifer’s committee utilizes other platforms—such as Canva—to create more advanced graphics which can then be uploaded.

In London, analytics are closely monitored. The data has revealed that recipes and casual content perform better than expected—turns out even Dames would rather read about cake than committee news, who knew? While the New Orleans Chapter does not formally track newsletter performance, it has tangibly grown event attendance and volunteer recruitment. So, a balance between this lighter material and organizational news is important because it keeps people reading, and a newsletter that people actually read is one that connects. Design matters, too, says San Antonio Dame Kim Beechner, CEO of marketing agency Embark. Keep newsletters clean and easy to scan, she advises, breaking content into clear blocks so readers find what’s relevant to them. And give every section one clear call to action. “Make the next step obvious,” Kim says—whether it’s RSVP’ing to an event or applying for a scholarship—“with a button and action-oriented language.” Atlanta Dame Sarah Young reports her chapter’s newsletter has open rates that consistently run between 80 and 90 percent— proof that a newsletter members value is one they actually open. As Sarah puts it, a great newsletter “informs, inspires, and reminds members that they belong to something meaningful.” Motivated to start a newsletter for your chapter? Visit the “Documents” folder in the Member Center for the Communications Newsletter Toolkit. Jen is a chef, hospitality consultant, writer and owner of sauce brand Two Dogs.

www.ldei.org

LDEI Board meets (and learns) in Minneapolis By Dame Beth D’Addono (New Orleans), Second Vice President Who knew that Minnesota has more shoreline than California, Florida, and Hawaii combined? Or that Minneapolis is an impressive food town, with amazing farmer’s markets, eclectic chefdriven restaurants, wide streets and interesting architecture. As someone who lives on the other end of the Mississippi, I couldn’t get over how clean and accessible the river was. A few of us had never been to Minnesota before the Board’s in person meeting in Minneapolis. To say we were impressed is an understatement. MOVING OUR DAMES AGENDA FORWARD Our Board gets so much done when we are together. Just a few of the topics on the table this meeting included: • President Marilyn Freundlich (St. Louis) led discussions on the MFK Fisher Symposium, the Relief Fund, Board of Director and Executive Director job descriptions, as well as potential budgetary considerations for 2027.

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We unpacked the RFP for a new Association Management Co. since Greg Jewel is retiring at the end of 2027.

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We discussed a theme for the Chicago conference which will be presented to the Conference committee.

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First VP Barb Pires (Atlanta) gave us an update on the LDEI auction—we’re getting there. Consider donating something wonderful? We have amazing professional services and experiences along with getaways to New Orleans, Palm Springs and a seven-day Carnival cruise … so far!

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Second VP (me!) shared some editorial plans for the feast and The Nibble—we want as many of your voices in here as possible.

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Third VP Kate Howell (London) updated us on social media and Proof PR initiatives. Our LDEI brand is fire!

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Live Online is going strong. Two-time James Beard Award winning chef and owner of the Milk Bar, Christina Tosi will be the featured

guest September 10. •

Outgoing president Stephanie Jaeger (B.C.) gave us the scoop on the new Dames Ambassador program.

MEETING LOCAL DAMES Meeting with local Dames is a true highlight of the in-person board meeting, and we had a fabulous time with the Minnesota members. President Liz Kliewer (who drove more than two hours to be with us!) along with her board and so many chapter members cooked Hot Dish (!) and other Minnesota specialties for us. Liz also surprised us with fun ice breaker games—heads or tails and two truths and a lie, anyone?!—which was a first for our group. (Loved it.) The next morning, Liz and a few board members met with us. We were so moved by the stories they shared about how they are supporting women-owned business and restaurants affected by the current immigration climate. We felt so grateful to get more insight into how the chapter is giving back and helping women tell their truths. A special shout out to Dame Mimi Huston, the local board’s VP, for meeting a few of us at the Hmong restaurant Vinai. New Orleans chef and Dame Sophina Uong texted her pal chef Yia Vang and got us a hard-to-get res. Did you know that Minneapolis-St. Paul is home to the largest urban Hmong population in the world? More than 90,000 members of this vibrant community! Thanks again to the Minnesota Chapter for the warmest, Midwestern welcome ever. We’ll be back— you can count on it.

Beth is a food and travel writer based in New Orleans.

www.ldei.org

L D E I PA R T N E R S P OT L I G H T

Celebrating 50 Philanthropic Years How we exceeded our fundraising goal in 50 days (and how you can, too!)

The New York Chapter’s Fundraising Committee successfully executed the “50 for 50 in 50” campaign, exceeding its goal of $10,000 through strategic planning, multi-channel outreach, and extensive member engagement. The campaign succeeded in strengthening member connections and generating actionable insights into communication preferences and engagement challenges within the chapter. PLANNING & LAUNCHING Prior to the campaign launch, the committee benefited greatly from the guidance and expertise of Lauren Nissenson, a professional fundraiser who provided invaluable advice on messaging, email and social media content, rollout strategy, and campaign timing. The plan was then submitted to the board for approval in October and refined for a successful rollout. The “50 for 50 in 50” campaign was officially launched on November 10, 2025, announced by Co-Presidents, Barbara Sibley and Jill Kreutzer Orent, during The Next Big Bite, the chapter's annual culinary education and trends summit. It was subsequently announced by Dame Hasty Torres a week later at the LDNY Annual Meeting. OUTREACH & ENGAGEMENT EFFORTS The committee made a concerted effort to personally contact and engage every LDNY member—more than 200— and was successful in accomplishing this important goal. Outreach efforts included: • Multiple targeted emails • Strategic social media posts • Three customized videos used across email and social platforms • Direct phone calls, personalized text and email messages, and WhatsApp group communications To maintain consistency in messaging, all committee members utilized prepared scripts across communication channels and regularly shared feedback and findings with one another. Many members requested donation links or additional information, while others appreciated the opportunity for personal conversation. Many members expressed genuine pleasure at hearing a friendly voice and reconnecting with fellow Dames. As the campaign approached the $10,000 milestone, the committee intensified outreach—particularly via text messages—to ensure sufficient funds were raised to cover website and processing fees. This effort was successful, resulting in $10,605 raised, fully funding the $10,000 scholarship goal.

L D E I PA R T N E R S P OT L I G H T

By Dame Janeen A. Sarlin (New York), Campaign Co-Chair

Janeen is an educator, author, columnist, and spokesperson, and owns Cooking With Class.

www.ldei.org

chapter programs By Dame Nichole Bendele (San Antonio)

ATLANTA

by Mary Reynolds

We gathered at Solidarity Sandy Springs this past June to pack snack backpacks for local children and families in need. The evening included energetic team-building games which brought plenty of laughter, friendly competition, and a reminder that meaningful work can also be joyful. We were treated to a delicious Mexican dinner with margaritas and creative desserts courtesy of Added Touch Catering thanks to Dame Emily McConnell. We extend our sincere gratitude to Dame Paige Nathan, as well as to the Programs Committee, and to the dedicated team at Solidarity Sandy Springs for the vital work they do year-round to support local families. We held a Global Culinary Initiative (GCI), A Lao Cooking Class Experience. This event was an opportunity for the Dames to support global cuisine and impact the Atlanta community. GCI embraces diversity through the lens of food—the thread that connects culture and lifestyles. Organizer, Dame Jan Hill, stated “Last night was meaningful for me. A little girl from a tiny country most people don’t know about got to tell her story. [I am] so proud and honored to be a part of LDEI and I love what we stand for. We are women inspiring, mentoring, and empowering the next generation of talented women.” 16

Atlanta Dames pack backpacks for families in need at Solidarity Sandy Springs.

Atlanta Dames attend the Lao cooking class in support of the Global Cuisine Initiative.

BIRMINGHAM

by Donna Cornelius Birmingham Dames recently gathered to present awards totaling $50,000 to support Alabama women pursuing their educational and career goals. Six students from Auburn University, Samford University and the University of Alabama at Birmingham received scholarships, and five budding businesses got a boost with grants. One of the grants was awarded to Na’imah Alicia Elmore who received $5,000 for her business, Alicia's Coffee. This award will support staff training, essential equipment maintenance, and expanded community programming, including outreach to unhoused neighbors and mental health initiatives.

L D E I PA R T N E R S P OT L I G H T

(Top) Birmingham Dames presented $50,000 in awards to support Alabama women-owned businesses and education. (Bottom) Na’imah Alicia Elmore received a $5,000 grant for her business, Alicia's Coffee.

The chapter is looking forward in October to its major fundraiser, Champagne & Fried Chicken, which raises money for these awards.

www.ldei.org

BOSTON

by Lara Zelman Boston Dames have been connecting over good causes, good conversation, and good food. We were thrilled to award a new scholarship thanks to a generous donation from Dame Mary Ann Esposito. The scholarship was awarded to a Minuteman Technical Institute culinary arts senior, Leah Schneyer-VanZile who made an incredible impact on the Minuteman community through her leadership, compassion, and dedication to service. Dames gathered for a pastry class at Dame Evelyn Schichner’s new school of French cooking, Joie en Cuisine. Dames learned the art of Tarte au Citron and decorated their own treats. The good food and drink continued with our Table in the Back series. Dames contribute a small amount to our scholarship fund as well as enjoying a dinner at women and Dame owned restaurants. Dames enjoyed meals at Dame Jen Zisken’s La Morra, Steel & Rye, and Kush by Saba. Boston Dames had a spectacular time at the Annual Conference in Las Vegas. The chapter was thrilled to be a finalist for the Showstopper Award, recognizing our fundraising and dining event Dame Delicious. The chapter is also thrilled to have grown over the past year, now counting 90 inspirational women as members of the Boston Dames.

(Top) Boston Dames at the LDEI Annual Conference; (Bottom L) Table in the Back at Kush by Saba; (Bottom R) Dame Evelyn Schichner leading a Pastry Demo Class

BRITISH COLUMBIA by JoAnn Lazur

The 20th Annual Spot Prawn Festival was held in May at the False Creek Fishermen’s Wharf in Vancouver, B.C. Dames were well represented with Jenice Yu, Renée Chan, and Maj Yee holding court at the LDBC booth and Cristina Dias serving Mogiana coffee during brunch. Other Dames popped by to say hello throughout the day. On Vancouver Island in May, B.C. Dames hosted the second Mother’s Day High Tea Fundraiser at Vancouver Island University in Nanaimo. Forty-five guests attended with net proceeds contributing to the scholarship program. The elegant menu was created by Christine Godlonton, Culinary Arts Instructor at Vancouver Island University. Fellow Dames helping throughout the day included Lesley Stav, Gaetane Palardy, and Ceri Barlow. The Kingfisher Pacific Resort & Spa on Vancouver Island featured a special cocktail in March to celebrate International Women’s Day. “She Reigns” is a refreshing concoction of Empress Gin, Cocchi Rosa aperitivo, vanilla, Ms. Better’s Bitters Miraculous Foamer, Cherry Blossom Tonic and lemon. One dollar from every “She Reigns” cocktail sold was donated to the scholarship program. Thank you to Dame Dawn Schultz, Kingfisher Food and Beverage Manager, for organizing the royal cocktail.

(Top) Enjoying a custom fundraising cocktail overlooking the Salish Sea in B.C.; (Center) B.C. Dames well represented at a local Spot Prawn Festival in Vancouver; (Bottom) The most successful Mother’s Day High Tea fundraiser.

www.ldei.org

CHICAGO by Erin Drain

Our first Chicago Great Bakes Challenge fundraiser on June 7 was a huge success, and kudos are due to co-chairs, Dames Carole Widmayer and Susan Weller for putting together such a wonderful event that meets our mission and supports young women in the early stages of their careers. Our Dame judges, Gale Gand and Laura Herman, were joined by pastry superstar Justin Lerias (Del Sur Bakery), to review sweet and savory submissions from ten young women currently enrolled in culinary school. All contestants received swag bags featuring items from Callebaut Chocolate, Burlap & Barrel, Caputo Flour, and Sunstarr Apparel; while winners received scholarship funds and the chance to participate in a culinary immersion with Publican Bread, Pretty Cool Ice Cream, or Callebaut Chocolate Academy. Thanks to our 100+ attendees and financial sponsors (Plugrà Premium European Style Butter and National Honey Board) we exceeded our goal of $10,000 in sales and $4,000 in scholarship dollars! The Chicago Great Bakes Challenge is sure to become a signature program for our chapter, and an impactful, mustattend event for Chicago at large. Check out a great assembly of photos from Dame Laura Scherb here!

CLEVELAND / NORTHEAST OHIO by Shara Bohach

We came together for two events in April. Members attended Alexis Nikole Nelson’s presentation, Finding Home in the Local Wild. Dames also volunteered for an evening of service at the Cleveland Food Bank, enjoying cocktails afterward at Millie’s on Waterloo, a new woman-owned bar. May’s membership meeting was a delightful Sunday brunch at Dame Heather Haviland’s Lucky's Cafe. We were treated to freshly baked scones, pastries, and freshly squeezed orange juice before settling in to enjoy their award-winning brunch fare. Heather surprised each of us with beautiful handmade necklaces she had crafted herself. The Cleveland chapter was honored as the nonprofit beneficiary of Sante Supper Club’s June Dinner Series. Run by two inspiring women in Cleveland’s culinary scene, Molly Cheraso and Emily Tanski, the dinners connect local talent and change-makers with influential Clevelanders, while raising funds for deserving organizations. Dinners were held June 4 at Fidelity Hotel Cleveland, and June 18 Veterans Legacy Woods Park. Representative Dames attended each, giving an overview of the organization, eliciting interest, and potentially even some new members! Also in June, members met at Patron Saint, a female-owned cafe and aperitivo bar, for a business meeting over craft spritzers and Italian-inspired nibbles.

GREATER MADISON by Allison Pfaff Harris

In July, Greater Madison Dames and friends went to school at the Dancing Goat Gin Academy. The Academy invites guests to become distillers, with each guest crafting their own 750ml bottle of gin on a beautiful copper alembic mini-still to take home. Fabulous company, delicious gin, and Wisconsin charcuterie—it was a spirited evening!

(Top) Members show support for Dame Alexis Nikole Nelson’s presentation; (Center) A beautiful dish at Sante Supper Club; (Bottom) Members at Lucky’s Cafe.

Greater Madison Dames at the Dancing Goat Gin Academy. Weighing recipe ingredients at the Gin Academy; Each guest worked on a beautiful copper alembic mini-still to craft their own bottle of gin.

www.ldei.org

LONDON

L D E I PA R T N E R S P OT L I G H T

by Kate Howell

Sophie Lambert was the recipient of our 2026 Microbakery Bursary! She won a fully funded place on the renowned Microbakery Course at the School of Artisan Food this September, where she’ll take her baking skills to the next level. The bursary is one of the many ways we invest in women across the food and drink sector, from chefs and bakers to writers, producers and entrepreneurs. We launched Dames Drop In, a new monthly online gathering designed to bring members together in a relaxed and informal setting. The first session proved exactly what we hoped: that some of the best conversations happen when there’s no agenda at all. Over a cup of tea or coffee, members caught up, shared projects, exchanged ideas, sought advice and enjoyed the simple pleasure of spending time with fellow Dames. Our new Food for Thought series got off to a flying start with an inspiring online conversation between legendary broadcaster Dame Sheila Dillon and acclaimed food writer Mallika Basu. Designed to spark fresh thinking and bigger conversations shaping our food system, the lunchtime event explored far more than recipes and restaurants. Drawing on the themes of Mallika’s latest book In Good Taste, the pair delved into the cultural, political and historical forces that influence what we eat, who gets a seat at the table, and why understanding food means understanding the world around us.

Dame Courtney Dodson, VP Programs (center), joins shelter team members in New Orleans to donate school supplies.

NEW ORLEANS

by Colleen Rush & Courtney Dodson

This years Microbakery Bursary recipient, Sophie Lambert.

Les Dames NOLA delivered 630+ pounds of school supplies to the New Orleans Women & Children’s Shelter in July 2026. When the New Orleans chapter launched a Back-toSchool Supply Drive this summer, we had one goal: help local kids head back to school feeling prepared, confident and excited for a fresh start. Here’s what we accomplished together: • 2,374 individual school supplies • 630+ pounds of supplies • 69 fully stocked backpacks Every pencil, notebook, marker and backpack was delivered to New Orleans Women & Children's Shelter, helping ensure that the excitement of the first day of school comes with the tools they need to succeed. This effort was powered by a network of community partners who hosted collection boxes and encouraged others to give. Thank you to: Bywater Bakery, Chicken Salad Chick in Slidell & Metairie, DBA, Hen House, Honey's, Hotel de la Monnaie, La Boulangerie, La Madeleine (3 locations!), Nolita Bakery, Purple Tiger Boutique and Tartine. We're excited about what those backpacks represent: confidence, opportunity and a great first day of school for dozens of local kids. See the complete haul on Instagram! www.ldei.org

NEW YORK

by Ronnie Campbell

Dames Hiroko Shimbo (Japanese cuisine expert), Cathy Coluccio Fazzolari (Calabrian cuisine specialist), and Bobbie Lloyd (Chief Baking Officer, Magnolia Bakery) shared favorite dishes at Macy's Herald Square De Gustibus Culinary Studio. Dame Odila Galer-Noel served Spanish tortilla with Calvisius Caviar, courtesy of Dame Chiara Carfi. Owner Sal Rizzo moderated and Dame Wanda Mann poured wines donated by LDNY members. At Becco NYC guests celebrated Grande Dame Lidia Bastianich and her new book, The Art of Pasta that included a VIP meet-and-greet, fourcourse dinner inspired by the book, and Bastianich wine pairings. Raffles and cookbook sales supported the fundraiser’s success. Thanks to our donors, sponsors, guests, Lidia and her team, Dame Silvia Baldini and LDNY volunteers. LDNY's Food Bank for NYC partnership served 394 meals at Harlem Community Kitchen. Dames welcomed guests, plated meals, and cleaned up, creating a meaningful experience of service. Dames Marsha Palanci and Joan Brower organized this ongoing volunteer initiative. The Summer Fancy Food Show Happy Hour, arranged by Dames Pat Cobe and Bonnie Tandy Leblang at Tempo by Hilton Times Square, welcomed Dames from several chapters. All enjoyed drinks and light bites courtesy of the Hilton team. LDNY looks forward to continuing this annual networking event.

(Top L to R) Dames Hiroko Shimbo, Bobbie Lloyd, Cathy Coluccio Fazzolari, Wanda Mann, Odila Galer-Noel and Chiara Carfi; (Center) Scenes from the De Gustibus class; (Bottom) Sal Rizzo, owner of De Gustibus Culinary Studio, greeting the guests.

One of the volunteer teams from Food Bank for NYC Days of Service, including eight members of Les Dames NY Chapter.

L D E I PA R T N E R S P OT L I G H T

(Top) Moments from the four-course dinner inspired by Grande Dame Lidia Bastianich’s book Lidia’s The Art of Pasta, An Italian Cookbook; (Bottom L to R) Grande Dames Lidia Bastianich and Marion Nestle, with Dames Silvia Baldini, Jill Kreutzer Orent and Rita Jammet.

Many of the Dames who came to LDNY’s Summer Fancy Food Show Happy Hour gathered for a group photo. www.ldei.org

SAN ANTONIO

SEATTLE

We are proud to announce the women owned businesses who will be receiving our Aspirations Grant funding to take their business to the next level. These grants support emerging women entrepreneurs in food, nutrition, wine, beverages, hospitality, arts of the table, agriculture, and other related fields. Our recipients include Dr. Krystal Cross of A Chicago Bite, Ellyn Dixon of Wildflower Caramel, and Sarah Barbosa of Enchanted Acres. These grants were made possible by the generous support of our members and community. Every two years we entertain a fundraiser in support of the Aspirations Grant program. Our Aspirations Grant committee includes Chair Abby Kurth, Monica Nino, Elise Russ, Kay Grinnan, Doreen Patino, Kathy Shearer, and Susan Johnson.

Our chapter enjoyed an intimate gathering at The SOMM Hotel & Spa, in the heart of Woodinville Wine Country for a lovely evening expressed through warm hospitality, thoughtful design, curated menu offerings, and a deep sense of place. Opened in September 2025 as part of the Marriott Autograph Collection, and managed by Columbia Hospitality, The SOMM brings together the region's craft, character, and culinary perspectives as a centerpiece within the scenic Harvest development.

L D E I PA R T N E R S P OT L I G H T

by Cathy Siegel

by Stephanie Swane

We gathered in the hotel library for a guided tour of the property, offering a behindthe-scenes look at the spaces and experiences making The SOMM distinctive. From the flow of the kitchen to the serene Vin de Spa and the hands-on Blending Room, where guests are invited to create their own wines with onsite sommeliers, the event was designed to inspire curiosity and connection. Following the tour, we gathered at The Shed, the hotel's relaxed rooftop restaurant, for light bites, beverages, and easy conversation. A wonderful opportunity to unwind together and learn something new about a fellow Dame while taking in the soft light of early evening over Woodinville.

member milestones By Dame Dottie Koteski (Philadelphia)

Debby Cannon, Ph.D. retired from Georgia State University’s Cecil B. Day School of Hospitality in the Robinson College of Business after a 14-year previous career in the hotel and restaurant industry. Under her leadership, the school achieved international and national rankings and created the Regynald G. Washington Masters in Global Hospitality Management program.

Melissa Libby, known as a leading communications professional in the Southeast, retired Melissa Libby & Associates after 30+ years. Her media relationships, hospitality knowledge and leadership skills helped clients achieve meaningful results. Melissa serves on the Board of Trust for the University of Georgia’s Grady College of Journalism and Mass Communications and on the Board of Directors for the Georgia Restaurant Association.

ATLANTA

SSAD

Virginia Willis is a James Beard Award-winning cookbook author and member of the inaugural class of LDEI Ambassadors.

www.ldei.org

member milestones

BIRMINGHAM

Sidney Fry, a twotime James Beard Award-winning food and nutrition writer and editor, has a new position. She recently joined Hoffman Media, a Birmingham-based company as the editorial director of Bake from Scratch magazine.

BOSTON

Sherron Goldstein received a special honor for her years of dedication to culinary education, cooking for her community, and her service: the Temple EmanuEl in downtown Birmingham held a celebration to unveil its newly renovated kitchen, officially named the Sherron Goldstein Kitchen. Some 200 guests enjoyed a delicious meal prepared in the new kitchen.

Pardis Stitt and her husband, Chef Frank Stitt, represented Alabama well at the 2026 James Beard Award’s Restaurant and Chef ceremony, which took place on June 15 in Chicago. Their restaurant, Bottega, was a finalist in the category of Outstanding Hospitality for the 2026 awards. Their Birmingham restaurant opened in 1988.

Marley Maron successfully completed her Master’s degree and thesis in Boston University’s Master of Arts in Gastronomy Program. Marley’s thesis focused on the 65-year history, tradition, and rituals of the Boston Chapter’s annual Escoffier dinners.

CLEVELAND/ NORTHEAST OHIO

DALLAS

Teresa Maynard celebrated the grand opening in June of her brickand-mortar bakery, Sweet Teez, located in Dorchester. Sweet Teez began in 2016 making delicious nut-free baked goods. In her new location she will continue to specialize in cakes cookies and cupcakes along with a café space.

Cassandra Anderton recently joined Vancouver Is Awesome, a leading digital B.C. news and lifestyle publication, as foods, wine, travel, and lifestyle contributor. She continues as a craft Sea Cider ambassador, publisher/editor of Good Life Vancouver, a contributor to VITA magazine, The Growler, and several other food and drink outlets.

Kristin Barnes, chief chocolate artist of Sweet Bean, expanded into a 3,000-squarefoot space in Cleveland, tripling her earlier footprint and revived two nostalgic Cleveland candy lines. The certified chocolatier and Cleveland Chain Reaction winner is also a Goldman Sachs 10,000 Small Businesses graduate. Kristin’s current footprint reflects the immense growth of her business.

www.ldei.org

BRITISH COLUMBIA

SSAD

Tiffany Derry is the Founder of Tiffany Derry Concepts and co-founder of T2D Concepts. She is a member of the inaugural class of LDEI Ambassadors.

member milestones

SSAD

Hayley Matson Mathes is the Executive Director of the Hawaii Culinary Education Foundation, recipient of the 2026 LDEI Woman of Purpose Award, and a member of the inaugural class of LDEI Ambassadors.

LONDON

ITALY

HAWAII

SSAD

Silvia Mariani is the Founder and CEO of Making Business Happen Italy and Making Business Happen USA. She is the current president of the Tuscan Italian Chapter and member of the inaugural class of LDEI Ambassadors.

Claire Daniels, co-founder of Rull Orchard in Devon, received three Best in Class awards at the British Cider Championship and gold awards at both, the Cornwall and Devon County Shows. Their ciders are artisan craft, sustainability, and provenance and produced from protected, traditional orchard habitats.

Sheila Dillon took the stage at the prestigious Fortnum & Mason Food and Drink Awards to receive the Special Award for Outstanding Contribution for her BBC Radio 4’s The Food Programme. Her exceptional career in food broadcasting and journalism was also honored with the Guild of Food Writers’ Outstanding Contribution Award.

Anne Dolamore, the cookery book publisher at Grub Street, was a judge for the Good of Food Writers’ Awards for cookery book, drinks book and investigative book.

Clare Donovan was named Community Champion of the Year for Cooking Champions at the inaugural Women in Food & Drink Awards for her food support, education and training charity, and supporting a north London community.

Romy Gill, member of the Most Excellent Order of the British Empire, a prestigious British honor recognizing outstanding achievement, will bring her signature warmth and vibrant flavors to The Penn, a renowned London restaurant this autumn. The menu will celebrate the diversity of Indian cuisine through regional dishes, and their stories.

www.ldei.org

Radhika Howarth was highly commended for her long-standing commitment to championing diverse voices, cultures and cuisines at the Women in Food & Drink Awards. Radhika is a London based chef, author, and host of culinary events and workshops which highlight global food cultures.

member milestones

LONDON

Hermione Ireland, managing director at Académie du Vin Library in London and publishing and hospitality specialist, saw her client, Sunny Hodge, author of The Cynic’s Guide to Wine receive the Drinks Writer of the Year Award at the Guild of Food Writer Awards.

Elisabeth Luard, cookbook author, travel journalist, illustrator and holder of the Guild of Food Writer’s Lifetime Achievement Award was a presenter of an award at the Guild's event.

Lucy Vincent (L) and Natalia Middleton (R), of prison food charity Food Behind Bars, received the Fortnum & Mason Impact Award. The judges recognized their extraordinary work transforming food into prisons across England and Wales and their commitment to creating a more humane, healthier program.

MEXICO

SSAD

María GómezLaurens is the Hotels and Venue Sourcing Expert at HelmsBriscoe. She is the former President of the San Diego Chapter, LDEI International President 2015–2016, and a member of the inaugural class of LDEI Ambassadors.

SSAD

Bobbie Lloyd has been involved in all aspects of the restaurant and bakery business. She is the chief baking officer for Magnolia Bakery and a member of the inaugural class of LDEI Ambassaadors.

SAN FRANCISCO

SACRAMENTO

Rose Levy Beranbaum’s memoir, Ma Vie en Rose (My Sweet Life) (83 Press), comes out September 15. In addition to her intimate stories, she thoughtfully includes time capsules of the evolving golden age of the food world interwoven with her career.

Ann M. Evans (R) and Georgeanne Brennan (L) announced the publication of Market Memories Cookbook: Celebrating 50 Years of the Davis Farmers Market. The book has 92 seasonal recipes, guest essays by founders of markets, and 100 watercolor illustrations created by Ann and Georgeanne who say, “Farmers Markets are universal, and we are thrilled to celebrate them through this book.”

www.ldei.org

PHILADELPHIA

NEW YORK

SSAD

Carolyn Wente is a Fourth Generation Winegrower and Chairman Emeritus of the Board, recipient of the LDEI Grande Dame Award, and co-founder and member of the San Francisco Chapter. Carolyn is currently a member of the inaugural class of LDEI Ambassadors.

now on e YouTub

LDEI LIVE ONLINE L D E I PA R T N E R S P OT L I G H T

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Discover (or Rediscover) LDEI Live Online on YouTube By Dame Sheila Crye (Washington D.C.), Committee Chair LDEI Live Online

The conversation doesn't end when a Live Online event concludes. LDEI's

YouTube channel has become a growing library of engaging discussions

featuring culinary leaders, historians, authors, entrepreneurs, and changemakers. Best of all, the recordings are free to everyone, making them an excellent resource to revisit yourself and to share with your network. One series you won't want to miss is “The State of the Restaurant Series,” a compelling three-part examination of the forces reshaping the hospitality industry. From today's restaurant economy to workplace culture and the broader structural challenges facing the profession, these conversations feature some of the industry's most thoughtful voices. If you haven't watched all three programs, now is the perfect time to catch the complete series. The channel also offers a wide variety of other standout programs, including: •

The 1776 Table: Who Shaped American Food?—an illuminating discussion of the diverse people and cultures that have shaped American cuisine.

•

A Taste of Senegal—a delicious exploration of the history, traditions, and flavors of one of West Africa's most influential culinary cultures.

•

Culinary Legend Dame Grace Young—an inspiring conversation with the James Beard Award-winning author and wok advocate, whose work preserving Chinese culinary traditions has resonated around the world.

HELP AMPLIFY LDEI'S IMPACT Watch a recording you've missed. Share a favorite episode with a fellow food lover. Send a link to a culinary student, coworker, or professional contact. Post an episode on your social media channels. Every view and every share helps extend the reach of LDEI's educational programming and introduces new audiences to the expertise, generosity, and spirit of our members. So, grab a cup of coffee, settle in, and explore the LDEI Live Online YouTube channel. There's always something new to discover—and someone new to inspire.

2026 LDEI Board of Directors The mission of the LDEI Board is to support the development of new chapters and the success of the existing chapters through guidance, education, connectivity, and effective communication. The Board also fosters and encourages the career development and growth of its members through diverse programs and philanthropic initiatives. PRESIDENT

MARILYN FREUNDLICH (St. Louis) Owner, Inclusively Yours Ceremonies 2026presidentldei@gmail.com (314) 374-5881

FIRST VICE PRESIDENT BARB PIRES (Atlanta) Henri’s Bakery & Deli piresb@bellsouth.net (404) 432-5541

SECOND VICE PRESIDENT

BETH D’ADDONO (New Orleans) Food & Travel Journalist bethdaddono@me.com (504) 322-0212

THIRD VICE PRESIDENT KATE HOWELL (London) Cwtch Communications Ltd katehowell22@gmail.com +44 (7) 4949-125851

SECRETARY

LEIGH SLOSS-CORRA (Birmingham) The Market at Pepper Place, Sloss Real Estate leigh@pepperplacemarket.com (203) 249-9486

TREASURER

ANASTASIA NICKERSON (Boston) Anastasia's Food Consulting anastasiafoods@yahoo.com (617) 947-5243

CHAPTER BOARD LIAISONS

NANCY VIENNEAU (Nashville) Writer, Author, Activist, Good Food Matters Founding Member, Past President, Board Advisor nancy@nancyvienneau.com 615-478-3974

ELISE RUSS (San Antonio) Clementine elise@clementine-sa.com (828) 458-1498 BELINDA SMITH-SULLIVAN (North Carolina) Chef Belinda LLA belinda@chefbelinda.com (803) 552-6450 (803) 480-3055

IMMEDIATE PAST PRESIDENT

STEPHANIE JAEGER (British Columbia) ssjaeger@shaw.ca (604) 377-5306 Executive Director GREG JEWELL President, AEC Management Resources Louisville, KY 40204 info@ldei.org (502) 456-1851x1 (502) 456-1851 x1

submission guidelines DEADLINES

Fall issue: October 10; Winter issue 2027: January 10 MEMBER MILESTONES

CHAPTER PROGRAMS

• CHAPTER • DAME’S NAME • Maximum 50 words for each Dame about personal honors or accomplishments, but not about new product introductions or other promotions. Press releases and cookbook covers are NOT accepted.

• CHAPTER • SUBMITTER’S NAME • Maximum 200 words for each chapter. • Captions for all photos submitted. Photos without captions will not be used.

(Editor, Dottie Koteski) To submit your milestone, go to this link: http://link.ldei.org/ldei-membermilestones For any questions or issues, email the editor at MemberMilestones@ldei.org. Include:

PHOTO: You may submit a high resolution quality headshot to accompany your news (see below), and agree to the photo permissions questions for the photo. Note: Due to space constraints, only two Member Milestones will be published per Dame per year.

(Editor, Nichole Bendele) To submit your chapter program, go to this link: http://link.ldei.org/ldei-chapterprograms Up to 200 words about chapter events that have already occurred. For any questions or issues, email the editor at ChapterPrograms@ldei.org. Include:

Submissions that exceed 200 words will be edited to comply. Press releases are not accepted. We regret we don’t have space to print full menus but menu items can be included in the copy. Note: “Chapter Programs” and “Member Milestones” may be dispersed through LDEI social-media channels, as well as in print and online.

IN MEMORIAM

Maximum 400 word count for each Memoriam.

www.ldei.org

PHOTOGRAPHY/IMAGES

• Electronic images must be properly focused and in color with a minimum resolution of 300 dpi (JPEG). • Cell phone photos are acceptable if they meet requirements. • Do not send photos taken off the Internet or embedded with text in Word files or PDF files. • Include photo credits, if required. • A maximum of three photos can be submitted per chapter. • ALL PHOTOGRAPHS MUST BE ACCOMPANIED BY CAPTIONS OR THEY WILL NOT BE PUBLISHED.

LDEI regrets that we cannot include lengthy profiles of individual Dames due to space limitations. Submit Dames’ accomplishments to “Member Milestones” or to LDEI’s Closed Group on Facebook at https://www.facebook.com/groups/218435184886471/

Appearing in person or online at an LDEIsponsored event grants LDEI full rights to use any resulting photography images or video, and any reproductions or adaptations for the feast, social media, PR, or other purposes to help achieve the organization’s aims. 35

Ann Arbor Arizona Atlanta Austin Birmingham Boston British Columbia Charleston Chicago Cleveland/ Northeast Ohio Colorado Dallas Florida Greater Des Moines Greater Madison Hawaii Kansas City

FIVE MINUTES

Kentucky

with: ROSE LEVY BERANBAUM

London

Rose Levy Beranbaum (Philadelphia) www.realbakingwithrose.com Photo courtesy Matthew Septimus.

Los Angeles/ Orange County Mexico Minnesota Monterey Bay Nashville

What is in your refrigerator right now? Butter, milk, cream, buttermilk, sour cream, couscous, bulgur, brown rice, many oils, some spices, batteries, lots of cheese, maple syrup, pickled green tomatoes and lemon, onions, shallots tortellini, pepperoni, eggs, sesame, Chinese sausage, caviar... but I have three fridges and three freezers so that was just the savory kitchen! The freezers have lots of meats, yeast, flours, frozen black raspberry purée, nuts, chocolate, and more. Your secret guilty pleasure? No pleasure I feel guilty about!

New England New Orleans New York North Carolina Philadelphia Portland Sacramento

Secret hidden talent? Bird calls, especially cardinals.

San Antonio

Three people (dead or live) you'd love to have dinner with? Madam Curie, Julia Child, my mother

San Francisco

If you could tell your younger self anything, what would it be? Just keep going! You will change many people's lives for the better. Rose originally joined the New York Chapter in 1987 and then rejoined with Philadelphia in 2025.

San Diego Seattle Sonoma St. Louis Italy Washington, D.C.