SEATTLE CONFERENCE ISSUE - WINTER 2019 - Les Dames d'Escoffier ...
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WINTER 2019 S E AT T L E C O N F E R E N C E I S S U E
On the cover:
Seattle Chapter. Front row, L to R:
Jerilyn Brusseau, Cathy Conner,
Catherine Hazen, Karen Binder, Sheri
Wetherell, Jamie Peha, Patricia Gelles,
Beverly Gruber, Lisa Nakamura,
Pam Montgomery. Back row, L to
R: Katherine Kehrli, Marcia Sisley-
Berger, JoAnne Naganawa, Alison
Leber (behind), Jane Morimoto,
Kate Ruffing, Nancy Leson, Bridget
Charters, Cynthia Nims, Cheri Bloom,
Pascha Scott, Linda Augustine,
Martha Marino, Anne Nisbet, Alice
Gautsch Foreman, Naomi Kakiuchi.
Right: Photo of Marion Nestle and
Hayley Matson-Mathes: Lisa Stewart.
Other photos: Susan Slack.
FROM THE EDITOR
Seattle Conference 2018—
WINTER 2 O 1 9 An Encore Performance
“The creation of a thousand forests is in one acorn.”
Ralph Waldo Emerson
IN THIS ISSUE Bravo, Seattle Chapter, for a Conference well done! The power
of the encore is considerable. Flashback to 2003: Seattle’s first
Conference “Gathering on the Rim,” was, by all reports, a terrific
F E ATU R ES success. When Abigail Kirsch (NY) and Rosemary Kowalski (San
Antonio) tied for the Grande Dame Award, Renie Steves (Dallas)
6 Pre-Conference Tours and Pat Mozersky (San Antonio) issued a bon mot, “doubling your
pleasure and doubling your fun!” Over 1,000 Dames belonged to
11 Leadership Meeting
23 chapters, which included Adelaide, Australia, and an association
with Le Donne Del Vino—women in Italian wine. (There are cur-
rently 42 chapters and a membership of over 2,200 strong.)
12 Salishly Delicious In an encore performance, Seattle brilliantly hosted its second inter-
national Conference, “Grey Skies, Bright Ideas,” October 11-14, 2018.
13 M.F.K. Fisher Awards Over 300 registrants attended educational sessions, tours, and saw
product displays from LDEI partners who lead in food and beverage
14 Concurrent Sessions
industries. We celebrated women who merited awards, and explored Se-
attle’s rich, multicultural history that benefits local culture and cuisine.
During post-conference tours, Dames learned about Eastern
18 Partners' Showcase Luncheon Washington wines and the character and striking diversity of
Vancouver’s market scene. Judy Rusignuolo (D.C.) says, “Our BC
22 Global Culinary Initiative Breakfast Dames could not have been more welcoming and generous, sharing
their professionalism and diverse culinary expertise with enthu-
23 Grande Dame Award siastic Dames from many chapters. The action-packed, two-day
journey was thoroughly delightful!"
25 Legacy Awards Luncheon
The Conference garnered many accolades. First-time attendee, Edin-
burgh-based Fiona Richmond (London) comments, “Most striking
was the warmth, friendliness, and openness of fellow members and
26 Under the Big Top a strong sense of everyone working together for the common good.
The…mutual respect, willingness to share ideas and support the
27 Post-Conference Tours reverence for luminaries such as Carol Brock;…together, we must
keep moving forward, adapting, and staying relevant to the world
we live in today.” First-timer Jen Kulick, Charleston’s president,
D E PA RTMEN T S adds, “I attended a seminar on communication and management
skills that was really eye opening, and I came away with a new skill.”
28 Chapter Programs Seattle President Lisa Nakamura shares, “We feasted on oysters, were
tickled pink by rosé, found our common visions through appreciative
35 Green Tables
inquiry, and affirmed what we know—that food changes lives.”
Women are hardwired to connect and according to research, they
are “collegiate, collaborative, and inclusive.” If you haven’t attended
36 Member Milestones Conference, this issue will inspire you to understand the possibili-
ties when Dames connect.” Lisa sums it up best, “Grey skies, bright
39 Submission Guidelines idea + the power of Dames truly equals unstoppable.”
—Susan Fuller Slack, Editor, Winter Quarterly
2 Les Dames d’Escoffier International
PRESIDENT'S MESSAGE 2019 LDEI BOARD
OF DIRECTORS
The Transformative Power of Connection The mission of the LDEI Board is to
foster the growth and success of
the organization by supporting the
development of new and existing chapters
Ann Stratte (Washington, D.C.) and by implementing program initiatives.
It provides leadership, guidance,
“It was so wonderful to meet fellow Dames! As a education, connectivity, and effective
caterer working night and day for so many years, I communication among LDEI members.
never had a moment to attend the Conferences but President
I plan to in the future. I am thrilled that a Chapter ANN STRATTE
has opened in Paris, too! I am there often so will Lobster and Lox LLC
100 Severn Avenue, #506
reach out to their members on my next trip!” Annapolis, MD 21403-2622
—Dame Ann Kirsebom, British Columbia, (410) 903-2682 | annstratte@gmail.com
first-time LDEI Conference attendee First Vice President
BEV SHAFFER
I continue to bask in the afterglow of the Owner/COOK.WRITE.TRAVEL.REPEAT.
Seattle Conference where a year of achievements Culinary Consultant | Recipe Development
and awards were celebrated at LDEI’s Annual R&D | Food & Travel Writer
3433 Blake Road
Meeting. We were treated to an extraordinary Seville, OH 44273
experience making both lifelong friends and (330) 441-2706
cherished memories. Thank you to Co-Chairs bev.foodwithattitude@gmail.com
Naomi Kakiuchi, Catherine Hazen, Cynthia Second Vice President
Nims, and all the Seattle Dames for organizing DANIELLE WECKSLER
Plateful Solutions
this amazing event. The superb content provided 326 Bayview Drive
from the Tours and Sessions links us to a myriad Mt. Pleasant, SC 29464
of new ideas to ponder. (843) 647-9902 | danielle@platefulsolutions.com
My first day as president Third Vice President
BETH VLASICH PAV
of LDEI, I connected with long-term, positive Owner/Chef,
old and new friends on the impact on LDEI. Cooking by Design, LLC
“Dames Do Canada” post- The opportunity 5606 Stage Stop Circle
Austin, TX 78738
conference tour, hosted by the to spend time with (512) 431-8751 | beth@cookingbydesign.com
British Columbia Chapter. Dames from all Secretary
Wining, dining, touring, and over the world is JENNIFER GOLDMAN
sharing experiences made this truly the highlight Bal-Core Business Advisors
north-of-the-border experience 6732 Vanderbilt St
of my year, and Houston, TX 77005
very special, and we all left I can’t wait to (843) 224-0198 | jgoldmansc@gmail.com
wanting more. celebrate again in Treasurer
I look forward to joining more Nashville: Rhythm SHARON OLSON
of you in a few weeks during & Roots, October Culinary Visions Panel
445 W. Erie Street, Suite 107
the third south-of-the-border 24-27. Come with Chicago, IL 60654
adventure, Flavors of Mexico, us next year and (312) 280-4573 | sharon@culinaryvisions.org
in Oaxaca, March 6-9. The see for yourself! Chapter Board Liaisons
incredible Mexico Chapter will I am so DREW FAULKNER
Culinary Instructor
make you feel more connected grateful to hold 7407 Honeywell Lane
than ever to this beautiful area of the esteemed Bethesda, MD 20814-1019
their country. I encourage you to position of LDEI president and look forward Home/Office 301-986-8540
join in the adventure of a lifetime. to meeting with as many of you as possible drewcooks@mac.com
The growth of our international organization throughout the year. Thank you all for this STEPHANIE JAEGER
Pear Tree Restaurant
to 42 chapters and over 2,300 members gives tremendous opportunity. 1504 Appin Road
us exponential opportunities to unite and make A final “thank you” to two women who were North Vancouver, BC V7J 2T5
an impact. It is incumbent on your LDEI instrumental in moving our organization forward (604) 299-2772 | ssjaeger@shaw.ca
Board to continue to improve the means for our last year. Immediate Past President Hayley GINA BURCHENAL
membership to communicate and collaborate Gina's Kitchen
Matson-Mathes, thank you for your grace, 4036 Church Creek Point
with one another. Stay tuned as we work to vision, and leadership. And to our founder Carol Largo, FL 33774
provide a platform intended to encourage Brock—you continue to be a role model and an (512) 658-0338 | kgburchenal@gmail.com
connection and interaction among members. inspiration to all of us every single day. Immediate Past President
Much appreciation to our Quarterly editors, HAYLEY MATSON-MATHES
Salut, Owner/Culinary Consultant
Susan Slack and CiCi Williamson, and the
Ann 2333 Kapiolani Boulevard #3516
many Dame contributors and photographers Honolulu, HI 96826
who made the winter issue so special. The stories (808) 941-9088 | hayleymm@hawaii.rr.com
and photographs in these pages illustrate the Executive Director
GREG JEWELL
many layers of connection made at Conference. President, AEC Management Resources
We are a diverse group of women who come Dames Ann Stratte and Carol Brock with P.O. Box 4961
together to build meaningful relationships that Carla Hall during the James Beard House dinner, Louisville, KY 40204
add value to these connections, and they create a “Carla Hall’s Soul Food.” (502) 456-1851 x1 | info@ldei.org
W I N T E R Q U A RT E R LY 2 019 3
Thank You What an enormous honor it was for our Seattle Chapter to host this year’s LDEI Conference. We can’t thank enough all those who made the trip to be part of those few days. You all contributed to a dynamic energy of learning and engagement that was so rewarding to experience as your hosts. We hope there are some bright ideas lingering from your time in Seattle—a spark resulting from compelling workshops, inspiring speakers, and the powerhouse Dames you encountered while here. That and delicious memories of your time exploring the city. There is no replacement for the value of time spent in each other’s company. We look very forward to our next grand gathering in Nashville! Catherine Hazen, Naomi Kakiuchi, and Cynthia Nims Seattle Conference Co-Chairs Front Row, L-R: Seattle Conference Co-Chairs Catherine Hazen, Naomi Kakiuchi, and Cynthia Nims. Back Row L-R: 2019 Seattle President Lisa Nakamura, 2018 Past President Alison Leber, and Past President Jamie Peha. S E AT TLE CO N F E R E NC E COVE R AG E “I would highly recommend attending Conference! The educational experience was priceless, and it was a fantastic way to brainstorm with other members and chapters.” Photo: Lisa Stewart. Lisa Stewart (Dallas) 2019 LDEI BOARD OF DIRECTORS L-R: Chapter Board Liaison (CBL) Bev Gruber (Seattle); Third VP Beth Pav, in back (Austin); Second VP Danielle Wecksler (Charleston); Secretary Jennifer Goldman (Charleston); Past President Hayley Mathes-Matson (Hawaii); President Ann Stratte (Washington, D.C.); Vice President Bev Shaffer (Cleveland); CBL Drew Faulkner (Washington, D.C.); Treasurer Sharon Olson, in back (Cleveland). Not pictured: CBL Stephanie Jaeger (British Columbia). Photo: Mike Mathes. 4 Les Dames d’Escoffier International
Photo: CiCi Williamson.
Alice G. Foreman Offers Incentive to Brock Circle Members
ircle By Hayley Matson-Mathes (Hawaii) City Cirque, Seattle. She explained, “Our goal is 100 mem-
kC bers, so we could use your support with additional referrals!
LDEI Immediate Past President
Broc
We have $323,508 in our Brock Circle investment account
I am pleased to share some exciting news regarding the Brock and a total of $560,000 pledged towards our million-dollar
D Circle. Dame Alice G. Foreman, co-founder of the Seattle goal.” The Brock Circle is 56 members strong, with seven
L
EI
Chapter, created a very generous special incentive program members joining in 2017-2018: Alison Awerbach, Kathy
designed to encourage completion of Brock Circle donations. Gold, Barbara Hanley, Tina Krinsky, Sharon Olson, Mar-
Alice shared her vision for the accelerated payment plan and garet Happel Perry, and Margaret Norfleet Neff.
explained its importance. “The incentive plan will enhance Stacy shared 2018 examples of the Brock Circle’s Impact:
LDEI’s financial stability while giving individuals and chap- • Webinar featuring Dr. Connie Mariano, “The White House
ters a handsome dividend. We will build capital more quickly, Doctor,” (available on the LDEI website) offering leader-
enriching the work and outreach of the Brock Circle for ship and life lessons for highly accomplished professionals
the benefit of all members.” The incentive offer is limited to
$5,000 and ends June 30th. • Membership brochure updated electronically and available
See the formula below to calculate your individual or chapter for download (twenty-five copies mailed to each chapter)
reward for completion of your Brock Circle commitment: • LDEI Conference Session workshop “Up Your Communi-
cation Game” focusing on the compassionate and strategic
• Payment in full of $5,000 (or more) gives
communication skills needed to navigate difficult situations
the donor a $500 credit toward a Nashville • Marketing for the Trends Report (250 thumb drives,
Conference registration uploaded with trends data, were distributed to conference
attendees)
• Payment in full of $4,000 gives the donor a $400
credit toward a Nashville Conference registration The purpose of the Brock Circle is to ensure the fiscal health
of the organization by providing a resource—in alignment
• Payment in full of $3,000 gives the donor a $300
with the LDEI mission—to support strategic needs and special
credit toward a Nashville Conference registration
conference enhancements. Our goal is 100 members pledging
• Payment in full of $2,000 gives the donor a $200 $10,000 (payments can be prorated over ten years or made in
credit toward a Nashville Conference registration full). Consider the stock donation program which allows for
donation of stocks, bonds, or mutual funds directly to LDEI.
Learn how you can join the Brock Circle, hayleymm@
Past President Stacy Zeigler welcomed Brock Circle mem-
hawaii.rr.com
bers to a VIP LDEI reception on October 13 at the Emerald
H O S P I TA L I T Y
ROOM
W I N T E R Q U A RT E R LY 2 019 5
PRE-CONFERENCE TOURS
[ Tour 1 ]
Rustic & Elegant—
A Countryside Culinary Adventure
By Barb Pires (Atlanta) been producing the power neces-
sary to run a hydroelectric plant
One of the big decisions I make
since 1899. We were in luck and
every year about Conference
able to see the beauty of what
is choosing a Pre-Conference
nature has created—one never
tour. It’s always a
knows if the mist and fog will
tough decision,
obscure the view.
and no mat-
After a short ride we arrived at
ter which one I
Carnation Farms, a nonprofit,
have chosen in
818-acre organic property that
years past, they
grows vegetables, fruits and
all have been
flowers, and raises poultry for
worthwhile. This year’s Rustic
local markets and stands. The
& Elegant tour was just amaz-
farm has come a long way from
ing—beginning at Snoqualmie
the days of producing evapo-
Falls, then to Carnation Farms
rated milk and Friskies. The
for a visit and lunch, and on to
summer camps and field trips,
the final stop at Chateau Ste.
designed by dietitian Martha
Michelle Wine Estates. The
Marino, show kids what it takes Carnation Farms scenic vista. L-R: Resident chef Caprial Pence and Dame
perfect weather, breathtaking
to raise, prepare, and cook what Martha Marino. Chateau Ste. Michelle Wine Estates.
views, commentary presented
they grow. They can also attend
by the Seattle Dames during the
sessions on public speaking
bus ride, delicious lunch with the farm tour, we headed up 50th anniversary. After an edu-
and working in a food bank.
wines, and “sensory sojourn” the mountain for a delicious cational and tasting tour of the
The farm’s adult internships
wine-tasting class could not have farm-to table-lunch prepared winery, we experienced a “sensory
give farmers-in-training the
been better. by Caprial Pence—James Beard sojourn.” We were asked to blind
knowledge to run organic farms,
It was a chilly 40 degrees when award winner for Best Chef in taste seven different wines as well
to raise chickens humanely,
we arrived at the majestic Sno- the Northwest. as smell seven different scents
and market what is produced.
qualmie Falls; you could feel the Next and final stop was at Cha- to determine what we perceived
Unfortunately, we didn’t see
energy that this mini Niagara teau Ste. Michelle. The Chateau the wine to be—from Sauvignon
the gang of approximately 75
generated. The Falls were created has recently undergone a $7 mil- Blanc to a mystery wine that was
elk that usually visit daily. After
during the Ice Age and have lion renovation celebrating their Erath Merlot. It was a good day!
[ Tour 2 ] Coffee, The Hot Stove Society and Chocolate
By Belinda Smith- coffee beans being roasted on site,
Sullivan (Charleston) in towering, copper roasting silos
attended by master roasters. No
Our tour defi- wonder this is the number three
nitely started out tourist destination in Seattle.
on the right note. The group had the opportunity
The Starbucks Re- to spend some time with the
serve Roasteries, site manager learning about the
in the Capital Hill art and craft of blending and
area of Seattle, roasting coffee. We did a taste
is truly Starbucks on steroids!! comparison of three varietals
Seattle’s Starbucks Reserve Roasteries. Artisan bread at Starbucks. Photos:
It’s not just a place to sip a latte Belinda Smith-Sullivan of coffees including Honduras,
anymore; you can get whatever Jamaican Blue Mountain, and
your heart desires from coffee to sandwiches, artisan breads, and bar! And in the middle of it all, it
an awesome collection of pastries, more. It even boasts a full-size was very exciting to observe the
continued ON NEXT PAGE
6 Les Dames d’Escoffier International
[ Tour 3 ]
To Market, To Market
Dames get an inside look at the
iconic Pike Place Market
By Elaine T. Cicora from an assortment of vendors.
(Cleveland) Our tour stepped off with hot coffee and
buttery biscuits from a relative newcomer to
Which of the following is true? the market, Honest Biscuits; moved on to
1. Founded in 1907, Se- Chukar Cherries, where owner Pam Mont-
attle’s Pike Place Market gomery has been selling her products since
is the oldest continu- 1992; swung by Daily Dozen Doughnut
ously operating market Company to feast on mini bacon-maple
in America. doughnuts; made a layover at the circa-1930
2. Pike Place Market is the Pike Place Fish Co., for their world-famous,
only historic district in sustainably sourced, alderwood-smoked salm-
the nation to have been established by on and a signature fish-tossing performance
public vote. from the mongers; and concluded at family-
3. Beyond being home to seafood, pro- owned Indi Chocolate, an artisanal bean-to-
duce, and fabulous flower bouquets, bar manufacturer specializing in single-origin,
the market was chartered by the City of dark chocolates.
Seattle to provide an array of social ser- Diving in and out of the warren of multi-
vice programs that support more than story buildings, narrow alleys, and brick-
11,000 vulnerable children, families, paved plazas that make up the vast 9-acre
and seniors every year. market, we passed by dozens of farmers’ stalls,
4. All of the above. scores of crafters, more than 200 unique
owner-operated shops, and over 80 restau-
If you answered No. 4, “All of the above,” rants. Good thing the market is open 363
give yourself a Star(bucks). Those are just days per year: It could easily take that long to
a few of the facts learned by the Dames see everything!
and their guests who took part in a pre- The morning concluded with a brief bus ride
conference, early-access, VIP tour of Seattle’s to Orfeo restaurant for a taste of Northwest
historic market on Oct. 11, 2018. bounty from Chef Kevin Davis, plus a Q&A
Clocking in at nearly three-hours, our with Seattle Dames whose decades-long ties Dames and a guest at Indi Chocolate in Pike
curated stroll was provided by Savor Seattle to the market run deep; among them was Place Market, L-R: Sophia Fischer (Savor Seattle
Food Tours. For ease of communications, our Kristi Drake (Le Panier); Pam Montgomery Tours), Ashley Freeman, Sylvia Ganier, Marilyn
little mob of 29 was divided into two smaller (Chukar Cherries); and Angela Shen (Savor Freundlich, Elaine Cicora, Brad Albing (guest),
groups, each with their own knowledgeable Patty Erd, Julie Chernoff, Darla Crask, Holly
Seattle Food Tours). Chute. Tour guide Patrick Allcorn (in baseball
guide. Patrick Allcorn was our group’s leader, Thanks to them—and to all the Seattle cap) provided plenty of information. Dame Pam
and he graciously filled our heads with facts Dames—for sharing the flavors of their won- Montgomery of Chuckar Cherries dropped by to
while filling our tummies with delicious treats derful city! greet us. Photos: Elaine Cicora
T O U R 2 continued
Starbuck Reserve Pantheon school operated by restaurateur • Spice egg and herb salad to the production lab where we
Blend. We discussed the differ- Tom Douglas, who owns 13 fine • Coconut cream pie bites observed the step-by-step process
ence between coffee makers and dining restaurants in downtown A selection of fine wines was that transforms the cacao pods
how each effects the flavor of Seattle. Our host was Bridget paired perfectly to this meal fit from “bean to bar.”
coffee. Our three takeaways: Charters, chef instructor, for Dames! Theo Chocolate is very proud
• Before drinking coffee in the culinary producer of wine, food We ended our tour at Theo of its sourcing practices, starting
morning, drink water with festivals, and Emmy award- Chocolate, the first organic pro- with building long-term “Fair
lemon to wake up the taste buds. winning cooking shows. Chef ducers of chocolate in the U.S. Trade” relationships with cacao
• Coffee should be drunk luke- Charters and assistants prepared Our tour of the Theo factory farmers around the world. This
warm—not hot—to release the for us a very delicious lunch feast and retail store started with an practice ensures that farmers have
full flavor. consisting of: introduction to chocolate and a positive working conditions and
• Serve chocolate with coffee to • House pita served alongside tasting to experience the differ- competitive prices for their crop,
eliminate sugar or cream. Greek yogurt with cucumber ence between 45 percent, 70 which allows them to grow their
The next stop on our tour was and herbs percent, and 85 percent chocolate businesses and send their children
the Hot Stove Society, a cooking • Mint and Onion Boreks composition. We then moved to school.
W I N T E R Q U A RT E R LY 2 019 7
PRE-CONFERENCE TOURS
[ Tour 5 ]
[ Tour 4 ] Hip & Historic Georgetown Traditions &
By Marsha Palanci (New York) Fran’s is a family affair with Andrina run-
ning the business side, her brother and
Tastes of Seattle’s
Dave, our “Elvis” bus driver, described
Georgetown as Seattle’s second oldest
CIA-graduate, Dylon, developing recipes and
managing production, and their mother, the
International District
neighborhood dating from
namesake and soul of the chocolate kingdom. By Susan F. Slack
1851. Now, its industrial
Late, we dashed to our next appointment
brick warehouses make up a (Charleston)
at nearby Charles Smith Wines Jet City
lively community of wineries,
winery. Overlooking Boeing’s airstrip, the Seattle’s International
micro-breweries, distilleries,
former Dr. Pepper bottling plant and later District was the destination
coffee shops, and affordable
pornography film studio is now one of for 17 Dames and guests led
housing for local hipsters. It
Seattle’s most-talked-about wineries. by expert tour guide Naomi
is also the home of Fran’s “chocolate factory.”
Winemaker Brennan Leighton described Kakiuchi. The richly diverse neighborhood
With Dame Fran Bigelow away in Japan
owner Charles Smith’s non-conventional consists of Chinatown, Japantown (Nihon-
opening a new store, her daughter and
foray into the wine business following a machi), and a Filipino community. There is
CEO, Andrina, hosted us at their 32,000
career as a rock band promoter in Denmark. also a significant Vietnamese (Little Saigon)
square foot facility. We put on hair nets
Considered a newcomer and maverick and Korean presence. Their histories and
and white lab coats to enter Fran’s world
in the wine business, Charles’ “wines of ethnic traditions have blended seamlessly
of smooth, creamy, sweet chocolate. One
substance”—many with astonishingly high into one multiethnic community—unique
could not help but recall images of Lucy and
ratings—are produced from grapes grown in the continental United States. A sizable
Ethel at the conveyor belt frantically stuff-
in Eastern Washington using sustainable or portion of the area is listed on the National
ing candy in their mouths to keep up with
biodynamic practices. Register of Historic Places.
production. Not the case at Fran’s where
Even after selling his namesake wine brand To learn about Seattle’s earliest immigrants,
precision, control, and quality dominate.
to giant Constellation for $12 million in Naomi guided us to the Wing Luke Museum
Our group salivated watching the hand
2016, Charles Smith remains the third of the Asian Pacific American Experience—
production of Fran’s sinfully delicious fleur
largest producer in Washington. Today he the first Smithsonian affiliate in the Pacific
de sel chocolate caramels. President Obama
makes 450,000 cases under his remaining Northwest. The three-story museum is housed
fell in love with them too and commis-
brands, which include K Vintners, SIXTO, in the East Kong Yick Building, built in 1910.
sioned her to create a special gift box with
Vino, Casa Smith, B. Leighton, and Charles It honors Wing Luke, Seattle’s first Asian
his Presidential seal as VIP inaugural gifts.
& Charles. American elected to public office. Through
Catapulted into the spotlight from that,
Priced between $12-$140 a bottle, the exhibits, archival photographs, and presenta-
Fran’s is now considered one of the country’s
same meticulous wine-making process is tions, the immigrant stories came to life.
preeminent chocolatiers.
used for the entire range. Charles believes On the top floors, once the Freeman Hotel,
Andrina taught us how to taste chocolate
in “bringing the vineyard to the bottle” we saw rooms with artifacts once rented to
like a pro. Between bites, we looked for an
by keeping each batch of fermented juice itinerant workers for 25 cents. A large room
exterior shine, then a cracking sound when
in separate barrels, manipulating the with a pressed tin ceiling was used by the
we bite into the chocolate—both indicators
wines minimally, and never blending. The Gee How Oak Tin Family Association for
of the proper chocolate tempering. Then,
winemakers’ magic touch was evident as we meals, meetings, and mah jong. Dr. Sun
a rich coating on the tongue, and finally, a
tasted through different wines including his Yat-Sen—first president of the Republic
lingering taste sensation on the palate. Fran’s
most expensive, Royal City Syrah, before of China—spoke here in the 1920s. From
chocolates met all these criteria of excellence.
heading to lunch. the windows, we saw brick buildings with
elaborately decorated balconies like those
in Southern China, often signifying clan
organizations and social clubs.
Leaving the museum, we strolled to Tsue
Chong Company, Inc., where Rose Brand
Chinese noodles and fortune cookies are
produced for restaurant and grocery distri-
bution in the Pacific Northwest.
We were greeted by 4th generation family
member Brian Louie, a cousin of President
Tim Louie. The business was started in 1917
by their immigrant great grandfather, Gar
Hip Louie, from South China. We watched
as dough was run through sheeters then
cut into various shapes for fresh noodles
Elvis, the taxi driver. Dames in hairnets—on the chocolate trail. continued ON NEXT PAGE
8 Les Dames d’Escoffier International
T O U R 5 continued crisp, and delicious.
We returned to the Wing Luke Museum
and dumpling wrappers. On the third floor, and the Tateuchi Story Theater where Denise
noodles were air dried, deep fried, and Moriguchi, the 4th generation CEO of
steamed cooked. Rice noodles, a top seller, Uwajimaya, shared the history of the Asian
are made daily. grocery retailer—the largest and oldest in the
Tsu Chong’s fortunes rest on cookies as well Pacific Northwest. We tasted vegetarian Bánh
as noodles! Brian and Tim’s grandmother Bôt Loc, chewy tapioca dumplings steamed
Eng Shee Louie began making fortune cook- in banana leaves—a specialty of Hue in
ies in the 50s. It is likely they were first pro- Central Vietnam.
duced by Japanese Americans in California. For lunch, we divided into groups to visit
Grandmother Louie’s batter included two neighborhood businesses owned by
pastry flour, vanilla, and coconut oil and women: Ping's Dumpling House and Szech-
was baked in 48 small griddles. She could uan Noodle Bowl, where we relished the va-
shape and stuff fortunes into 13 cookies per riety of Chinese dumplings. After lunch, we
minute. Broken pieces were sold as “unfor- met at Hing Hay Park, the site of a colorful
tunates” in the retail shop. With high-speed Chinese pavilion that was a gift from the city
automation, over 7,000 cookies are now of Taipei. Under the ginkgo biloba trees, we
produced per hour. Fewer are broken, but ate exquisite Japanese wagashi, (traditional
demand remains high, so the Louie family tea sweets) resembling fan-shaped ginkgo
continues to produce them on older ma- leaves. Each piece mirrored the golden-yel-
chines. We received a bag of vanilla-scented low ginkgo leaves hanging over our heads.
fortune cookies from Naomi; they were thin,
Freshly made Chinese noodles drying on a rack. Naomi Kakiuchi and Brian Louie sample "unfortunate" cookies. Photos: CiCi Williamson. We ate plump pork
and chive dumplings and vegetable dumplings with scallion pancakes at the Szechuan Noodle Bowl. Traditional Japanese wagashi made from mochi and
anko (red bean paste). Photos: Susan Slack.
[ Tour 6 ] Cutting Edge—Where Technology Meets Food
By Beth Pav (Austin) stories of her love of doughnuts, collaboration
with Amazon, and building a restaurant empire.
“Look up and look around” were the first words
Sugar high and caffeine buzzed, we met Ama-
we heard as Dames stepped off the bus into what
zon’s chief horticulturist and plant whisperer,
is referred to as “Amazonia;” really,
Ron Gagliardo. In groups, we toured each floor
it’s downtown Seattle. Looking
of The Spheres.
closely, we saw thoughtfully
Moving upwards on stone footpaths, we
designed landscapes and intricate
were enveloped in over 40,000 plant varieties
architecture. Hence, we begin our
from regions in over 30 countries. Significant
LDEI pre-conference tour.
is a 3-panel plant wall holding 25,000 plants
In the shadow of The (Ama-
3 stories high. We walked along a suspended
zon) Spheres, tour guides Molly Hancock, VP
bridge leading to a man-made “birds nest” where
Programs FareStart, and Danielle Custer, Bon
employees nestled comfortably on benches. At
Appetite Management, begin with an overview
every turn, flora and water features mimicked
of Amazon Go, The Spheres, General Porpoise,
tropical eco-systems in explosions of color and
and FareStart. “Look around—Amazon’s culture
texture. Our guide shared Amazons’ philosophy
begins right here,” Molly says. “See that dog park
that a connection to nature makes you feel
over there?” Not a few steps away was a beauti-
good. Therefore, The Spheres are a place to learn,
fully designed city dog park made especially for
be curious, recharge, and inspire.
Amazon employees. Moving through the morn-
Thusly inspired, our tour moved across the
ing bustle of employees, we petted some friendly
street to one of Amazon’s newly funded expan-
dogs and made our way to Amazon Go.
sions holding FareStart, a nonprofit providing
Amazon Go is a grocery store that uses several
national culinary job-training programming.
technologies to automate the shoppers’ experi-
Danielle explained how Amazon’s philanthropy
ence. We downloaded the app, perused pre-
touches people and business through food service
package foods, beverages, and various sundries,
partnerships. FareStart, through adult and youth
shopped, and left! Next thing you know, our
programming, is transforming the personal lives
purchase receipts were emailed to us. It was the
of the homeless and impoverished. Stepping
perfect technological, hands-on, in-and-out
through their kitchens and speaking with ap-
shopping experience! Next stop—The Spheres.
prentices, we viewed first-hand the difference this
The Spheres are an architectural wonder of glass L-R: Dianne Hogerty, Mindy Merrell, Beth
programming is making in individual lives. After
and steel built specifically as a tropical biosphere Pav, Fern Yoshida, Karen Dar Woon, Cindy
the tour, we enjoyed a delicious apprenticed-
workspace for Amazon employees. We gathered McGann, Margaret Norfleet Neff, Mary
made luncheon in the FareStart restaurant. Spe- Kimbrough, Audrey Nelson. Coffee and
for doughnuts, coffee and conversation with
cial thanks to our tour guides for this exceptional doughnuts at General Porpoise with Dame
James Beard award winner and General Porpoise
tour, which was a wonderful experience! For Renee Erickson.
owner Renee Erickson. She regaled us with
additional information, visit: www.farestart.org.
W I N T E R Q U A RT E R LY 2 019 9
“I left Conference
understanding the
importance of the
organization and
feeling inspired.
I also made some
great connections
and learned
about new brands
to potentially
partner with.”
Ashley Strickland
Freeman
(Charleston)
An Evening of Aloha: The LDEI President’s Dinner Renee Erickson, award-winning James
Beard chef, chats with Carol Brock.
President Hayley recognized Executive
During Conference, 2018 International President Hayley Matson-Mathes (Hawaii) hosted
Director Greg Jewell, president of AEC
a President’s Dinner at Renee Erickson’s General Porpoise restaurant for the outgoing and Resources, for 17 years of invaluable
incoming Boards, past presidents, Conference co-chairs, and special guests. A welcoming service to LDEI (since Nov. 1, 2002).
“aloha spirit” was evident in the flower arrangements, fragrant lei, and thoughtful gifts Then-President Renie Steves said an
of appreciation for the guests. Once reserved for royalty, the lei is given for many reasons association with AEC and Greg would
increase the organization’s efficiency
including aloha, hospitality, and respect. The occasion was also an advance birthday
and facilitate a strong connection
celebration for LDEI founder Carol Brock (New York), soon to turn 95-years-young. Carol among chapters.
was honored with a special cake and showered with well wishes and appreciation for
impacting the lives of countless women.
F I R S T-T I M E
AT T E N D E E S
10 Les Dames d’Escoffier InternationalLeadership Meeting Inspires
Learning and Sharing
By Sharon Olson ment of new members.
(Chicago) The advice from Deborah was
to seek out and recruit members
Learning from experts has who can contribute substan-
always been a hallmark of the tially to the organization. She
leadership meet- offered to share the details of
ing at the Annual the New York process with any
Conference. This interested chapters.
year’s Conference Blanca Aldaco shared the con-
took advantage of vivial yet professional nature of
the experts among the San Antonio Chapter’s board
our members meetings which are typically
who have invested their time fully attended. San Antonio is
and passion in building their another chapter that understood,
chapters. from the very beginning, the
Debra Kaminski, found- need for diversity and focused on
ing president of the Portland recruiting beyond current profes-
Chapter, shared her story of sional friends.
the struggles and triumphs of Working together toward a
building their new chapter. From charitable endeavor in the lo-
the very beginning, she made a cal community unites chapter
commitment to recruit members members. There is a clear un-
from diverse professional disci- derstanding among members of
plines and to not only focus on the San Antonio Chapter that
the tight circle of her established membership in Les Dames is
professional networks. much more than an item to put
Building membership one on a résumé.
Dame at a time was Debra’s Insight from the presentations
strategy, and it often led her to and discussions that followed:
make cold calls and personal
visits to prospective members. • Recruit members from
It was not uncommon to find diverse backgrounds and
her sitting in a restaurant long professional disciplines.
after her meal, waiting to talk • Clearly communicate the
with the chef at the end of the advantages and responsibili-
evening. The next challenge was ties of membership.
creating a board with vision • Member surveys and effec-
and the ability to execute. Three tive communication help
significant learnings helped this chapters build member
chapter grow: do not give up value.
when things do not work out as • Maintain positive, produc-
planned, do not be discouraged, tive communication with
and do not be hesitant to ask chapter members.
for support from International
Board members and particularly • Chapter management is
Chapter Board Liaisons. running a business.
Deborah Mintcheff, past • Reach out for advice, sup-
president of the large and well- port, and guidance.
established New York Chapter, • Let set-backs be learning ex-
shared the journey of her chap- periences to build a stronger
ter in re-evaluating its member- future.
ship process to assure that the
• Enjoy the experience.
chapter maintains its vibrancy
and relevance. The challenge As one first time attendee and
this chapter faced was member chapter president shared at the
engagement. As the chapter’s conclusion of the meeting, “it
membership process was evalu- was wonderful to have a forum
ated, critical points were recon- where all of our burning issues
sidered. These included: sponsor were addressed in such a sup-
Leadership speakers, L-R: Blanca Aldaco, Deborah Mintcheff, and Debra Ka-
minski. Julie Chernoff. Photo by Lisa Stewart. L-R: Drew Faulkner (Washington, responsibility, a communicative portive environment.” Everyone
D.C.) and Stephanie Jaeger (BC). Seattle Dame Alice Gautsch Foreman. Photo: and transparent recruitment adjourned from the meeting
Lisa Stewart. Photos of roundtable discussions on leadership by Lisa Stewart. process, and immediate engage- with a new sense of optimism
for the future of their chapters.
W I N T E R Q U A RT E R LY 2 019 11Top row: The Pike Brewing Company. Jackie
Cross, owner of Prosser Farm, chats with
Hayley Mathes. Jackie and Tom Douglas,
her husband, supply vegetables for Tom
Douglas Restaurants. Photo: Lisa Nakamura.
Salmon smoked on handcrafted red cedar
planks with dried sugar kelp flakes and bull
kelp mignonette. Middle row: Seattle Culi-
nary Academy students from Seattle Central
College. Photo: Lisa Nakamura. Fin River
Cider. Penn Cove Thai-Style Mussels. L-R:
Seattle Conference Co-Chair Cynthia Nims
with Seattle Dame Linda Chauncey. Photo:
Lisa Nakamura.
Bottom row: Seattle
Dames, L-R: Pascha
Scott, Anne Nisbet,
Jamie Peha. Photo: Lisa
Nakamura. Dame Maria
Coassin (L) of Gelatiamo
with a helper. Executive
Chef Tom Douglas won
the 2012 James Beard
Outstanding Restau-
rateur award. Photos:
Susan Slack, unless noted
otherwise.
Salishly and the Puget Sound. Its major port cities are
Seattle, Vancouver, Tacoma, Bellingham, Port
Angeles, and Victoria, which make up part of
Shell with Sugar Kelp Mignonette.
The seafood offerings were paired with an
array of wines, ciders, and beers from local
Delicious— the megalopolis extending from West Vancou-
ver, BC, to Olympia, Washington.
According to scientists, there are at least
vineyards, farms, and breweries. Dame Kay
Simon poured her Chinook Wines; others
were provided from Chateau Ste. Michelle,
A Seafood Feast 253 identified species of fish and bivalves
inhabiting the regions of the Salish Sea, and
Buty Winery, DAMA Wines, and Baer Win-
ery. There was San Pellegrino Sparking Water,
the feasting Dames got to sample quite a few cider from Finn River Cider, and craft beer
By Irene Moore (South Florida) of them. The dinner featured an amazing served by Pike Brewing Company that was
On Thursday evening, October 11, many showcase of Pacific Northwest clams, oysters, generously donated by the company’s owner,
of the Dames and guests who attended the mussels, salmon and more, as well as several Dame Rose Ann Finkel.
Opening Reception—the non-seafood offerings. Another treat was Squash with Bacon-Onion
traditional Conference kick-off When we arrived, Chef Tom—a winner of Agrodulce from Prosser Farms. To wrap up
—took a brisk walk afterwards the James Beard Best Chef of the Northwest dinner with a sweet ending, Maria Coas-
in the crisp, autumn air to Tom award—was preparing Cedar Plank Smoked sin served refreshing gelato from Gelatiamo
Douglas’ Palace Ballroom to Salmon. Once inside, we were offered samples accompanied by an assortment of bite-size
attend the Seattle Chapter’s as well as a delicious harvest soup to warm us pastries and cookies.
benefit dinner, Salishly Deli- up. Tom Douglas Catering also passed minia- “The evening’s proceeds benefitted the Puget
cious. During the lavish event, guests feasted ture crab cakes. From the shellfish farm Hama Sound Restoration Fund, which works to re-
on shellfish and finfish straight from the Hama, we ate fresh oysters on the half-shell store marine habitat, water quality, and native
Salish Sea. and steamed Manila clams with Honeycrisp species in Puget Sound. The Fund is commit-
Never heard of the Salish Sea? You would apples, Guanciale, Celery Leaf, and Finn ted to a vision of keeping the Sound clean and
have if you lived in the Northwest. It’s the River Apple Cider. Penn Cove Shellfish served healthy, productive, full of life, and sustaining
network of coastal waterways encompassing Mussels Meuniere Style with Prosser Leeks the local ecosystem. The Restoration Fund
the northwestern portion of the state of Wash- and White Wine, and also Thai-Style Mussels rebuilds populations of oysters, abalone, and
ington and the southwestern portion of British with Coconut Green Curry and Thai Basil. kelp—all key to maintaining a healthy ecosys-
Columbia. Comprising the Salish Sea are the Chelsea Farms Oysters & Clams featured tem and helping to keep the waters pristine
Strait of Georgia, the Strait of Juan de Fuca, Geoduck Crudo, and Oysters on the Half and bountiful for generations to come.”
12 Les Dames d’Escoffier InternationalM . F. K . F I S H E R AWA R D S , 2 0 18
Cleveland Dame
Elaine Cicora Wins
the Grand Prize
By Mary Ellen Griffin
Role model Lori Matsukawa purposely navigates the
road that lies ahead of her, and she considers all the
(New York)
possibilities when opportunity comes her way. But Sixty or so years ago,
sometimes, taking a look back through the rear view
mirror to snap a group selfie can be great fun!
Dame Elaine Cicora
dined at an Italian
restaurant whose chef-
KEYNOTE SPEAKER owner went on to be
known as Chef Boyard-
Living Your Best Life— ee. She confides, "I impressed our waiter
with my capacity for scarfing down
A Conversation with spaghetti…I’ve often chuckled at the
memory of being praised by our slim,
elegant, Italian server for being such a
Award-Winning News good little eater! No wonder I became a
restaurant critic!"
Anchor Lori Matsukawa And this little tyke went on to win
the 2018 M.F.K. Fisher Grand Prize 2018 M.F.K. Fisher Chair CiCi Williamson
By Katherine Newell Smith winner for “Me & Chef Boyardee: How and Elaine Chicora, Grand Prize and Print
Cleveland’s first celebrity chef made me Category Winner. CiCi Williamson and Ea-
(Washington, D.C.) the woman I am today,” a warm and granie Yuh, First Prize Winner for the Internet
Category.
“Life is all about choices,” Lori Matsukawa humorous article which appeared in the
said. “We make them and we live with the re- Summer 2017 issue of Edible Cleveland. And she made a special call out, which
sults.” Lori, the news anchor for Seattle’s NBC- Elaine went on to explain that Ettore we all echo, thanking CiCi Williamson
affiliate King 5 TV, described her Boiardi was an immigrant from Italy, like (Washington, D.C.) who has worked
life of fortunate choices, not all her grandfather, who came to the United tirelessly to make the M.F.K. Fisher
of them obvious at the time, dur- States via Ellis Island in 1914. "The chef’s Awards the success story it is today.
ing her keynote speech at LDEI’s story appealed to me for so many reasons: Commenting on the importance of the
Seattle Conference. the bonds of a shared Italian heritage, the M.F.K. Fisher Awards: "In an era when
Growing up in Hawaii, with fact that (he) went on to become, as one newspapers and magazines have been
educators as parents, she was a socially awkward of his acquaintances put it, “the American hemorrhaging both readers and their
girl with braces and glasses. So, as a 15-year-old success story personified…” most experienced and talented staff,
wallflower with a lot of time on her hands, she On presenting the award at this year's and novice writers are routinely urged
decided to take piano lessons. A quick study, her Annual Conference, Hayley Matson- to write “for exposure” rather than for
musical abilities soon led to a successful audition Mathes (Hawaii) quoted another word- money, awards programs like this one,
to become the accompanist for her high school smith, Antonia Allegra (San Francisco) that formally recognize works of merit
choir. She even dreamed of becoming a piano who penned her reflections on her close and encourage writers to strive to meet
teacher. friend, M.F.K. Fisher, to share at this the highest standards, are vital to keep-
During that same year, while walking home on a Conference: "Thinking of Mary Frances ing the field of culinary writing strong
seldom-traveled street after a piano lesson, Lori was (you did not truly "know" her if you and relevant." That this contest specifi-
assailed by a “short, burly man” with a gun. She called her M.F.K.), I gladly share these cally solicits and recognizes the work
resisted as best she could as he pulled her toward reminiscences of that goddess of the pen of women writers is more meaningful
a house. Miraculously, a passing car carrying a and the pan. Not that she was a cook still." Congratulations, Dame Cicora!
soldier and his wife stopped. The soldier got out, who prepared elegant dishes in the style
yelled at the man to let Lori go, which he did and of Escoffier—in fact, she spent more The M.F.K. Fisher Awards celebrate
fled. Lori escaped to the safety of the soldier’s car as time considering the guests and how they excellence in culinary writing in the cat-
the police were called. The soldier’s choice to stop would feel at her table. Her food? I'd call egories of book, print, and internet. Of the
and intervene may have saved Lori’s life. it "simple country fare," accompanied nine winners chosen to receive an award
Lori continued her musical training and by local wines or those vintages brought in 2018, five were Dames. In addition to
participation in the high school choir which, in hand by visitors." Her curiosity about Grand Prize winner Elaine Cicora, they
being in Hawaii, had two programs: American others in her life, or those new to her life, were Eagranie Yuh (British Columbia),
standards and a Polynesian show. When the choir truly made Mary Frances click…I'm cer- Cat Neville (St. Louis); Jamie Schler
performed its Polynesian repertoire, a pianist was tain that were she with all of you today, (Philadelphia and Paris); and Heather
not required. However, as it happened, Lori had she'd be encouraging the writers." Arndt Anderson (Portland). Eagranie
studied ukulele and hula as a child and could Our 2018 winner graciously thanked Yuh won First Prize, Internet Category
all the people—Les Dames d'Escoffier for her story: Vancouver’s Wildly Popular
continued ON PAGE 39 International Board, the anonymous Dinner Series is Helping Syrian Women
judges, several Cleveland Dames, her Settle into a New Home.” It is published
family, her husband, and her readers. at Saveur online. Susan Slack, Editor.
W I N T E R Q U A RT E R LY 2 019 13CONCURRENT SESSIONS
Up Your Communications
Game with Appreciative Inquiry
Oysters Are a By Marie Kelley (San Diego)
Reason for a Party! “At the end of the day people won't remember what you
said or what you did, they will remember how you made
By Dorothy Colby them feel.” Maya Angelou..."
(Hawaii) Back by popular demand, Anne Marie
Smoke challenged Conference partici-
Oyster farmers
pants to ask themselves how they would
Lissa James Monberg, raw oysters. Lissa noted that she did deal with conflict in a relationship? How
marketing Director of not eat raw oysters growing up, and do I give and receive feedback? How
Hama Hama Oysters, her father may not have eaten a raw can I better communicate for effective,
and Shina Wysocki, oyster to this day. In the 1970s, Hama productive results?
vice president of Hama opened a retail store to sell their
Chelsea Farms, shared their history excess products. After noticing the "car Feedback is a difficult conversation. People want to be
and passion for the oysters of Wash- shuckers"—people buying, shucking, recognized for what they do well. It's important to rec-
ington. Along with moderator Renee and eating the raw oysters in the park- ognize our own gifts as well as the gifts of others. Most
Erickson, Chef/Owner of Sea Crea- ing lot—they put up tents and called it of the time people give you feedback, it’s because it has
tures Restaurants, they highlighted a restaurant. In 2014, they opened the to do with them. Anne Marie shared Three Essential
what makes this region so unique and Oyster Saloon restaurant to showcase Elements of Feedback:
spectacular for oyster farming. Renee their oysters to the community. 1. TRUST
opened the session by declaring, Growing up, Shina noticed there Lay a foundation of trust, honesty, building rapport,
"Oysters are a reason for a party!" was more of an oyster culture in other respect, smiling, compliments, apology, and showing
Lissa's fifth generation family oyster locations than in her own community. an interest. When receiving feedback, establish equality
farm was built on hard work and clean To reestablish the connection between and mutual interest, obtain as much information as
water. Started as a timber company their oysters and the community, they possible, and don't be defensive or place blame. When
in the 1890s, Hama Hama is now opened the Chelsea Farms Oyster Bar. giving feedback say, "I thought you did this well. I
a family-owned sustainable tree and "When people eat something, they think you can do this better." Don't presume—ask. Fo-
oyster farm. They manage both sides of become more connected to it," Shina cus on what's working. Leave "buts" behind (negativ-
the tideline, ensuring the health of the says. "Oysters are at the forefront ity), and use "and" instead as part of the solution.
upstream water source for the oysters. of knowing where your food comes
Lissa summed it up, "The oyster is from...they are traceable to time and 2. ACTIVE LISTENING
an honest creature, it will tell us if we place. Restaurants can put the names Listen to understand. Don’t react; hold your reply.
are doing a bad job." Hama Hama of farms on their menus because as Body language controls emotions. It's “not about me"
grows two varieties at their home farmers, we were already labeling our equals “focus on the speaker.” To legitimize, say "I hear
farm: beach-grown Hama Hamas and oysters this way." you." Summarize by saying, "Let me be sure I heard
tumble-farmed Blue Pools. Of course the highlight of an oyster what you said."
Shina's parents started sustainable class is the oyster tasting! Dames 3. POSITIVE REINFORCEMENT
shellfish farming as Chelsea Farms in sampled the Olympia, Hama Hama, Apply the Principals of Appreciative Inquiry. Ap-
1987, initially focusing on geoduck Blue Pool, and Chelsea Gem. One by preciative Inquiry (AI) is an elegant way to minimize
diving. Her father, John Lentz, in- one, the oysters were savored and their complexity by moving away from problem solving
vented the tide tumbling rack system, flavors pondered. As with wine tasting, and steering toward achieving a vision. It is a “change
whereby the bags of oysters move by it is important to consider the many management” tool for discovery with a focus on the
themselves with the tide. Prior to this sensory aspects of the oyster. First look positive. Three Principles of Appreciative Inquiry are:
invention, Shina's mother Linda Lentz at the oyster's appearance to judge its 1. When you inquire, you intervene, frame the situa-
was the one to do the heavy labor of size, shape, shell's cup depth, and shell tion, guide the conversation. Set a vision/goal.
tumbling them by hand. This helped surface. Don't swallow your oyster 2. Positive thoughts guide positive progress. Think
keep the family in business and the whole, chew it to savor the different about the best possible outcomes. Positivity breeds
invention has helped the entire oyster flavors of the entire animal. What is positivity. "By praising good in people and ignoring the
industry as well. Shina, along with the intensity of the brininess, and is bad, the good is reinforce, and the bad withers away."
her brother Kyle Lentz, carry on their it brief or lingering? What flavors do 3. People have assets and strengths that can be lever-
parents' vision of sustainable farming you detect? Are they earthy, mineral, aged and encouraged. Legitimize people by focusing
and growing and reinvigorating the buttery, or sweet? And finally, is the on their assets. What's your vision? Emphasize a shared
endangered native Olympia Oyster. texture firm, chewy, crunchy, or soft? vision and goals.
Their attention and care for the water To fully enjoy the taste of raw oysters, The group engaged in an exercise that presented
allows them to grow their Chelsea Lissa, Shina, and Renee shared these real life situations with creative solutions for positive
Gem, Bonita, and Olympia Oyster, final tips (or perhaps, pleas): "Don't change!
along with clams and geoduck. douse your oysters in hot sauce, and Editor’s Note: This popular, educational session was
It wasn’t long ago that the culinary please don't drink red wine with your funded by The Brock Circle.
culture was centered on cooked, not oysters. Drink anything but!"
14 Les Dames d’Escoffier InternationalThe Impact of Visual Storytelling
By CiCi Williamson documentary project chronicles
(Washington, D.C.) the rise of women working in
agriculture around the world
“Advancements in electronics and gives a powerful voice to the
have put high-quality cameras in fastest growing demographic in
everyone’s pock- agriculture, the female farmer. Madeline Puckette is an author, misused category; data easily
ets,” said Hsiao- Audra is also the co-executive designer, sommelier, and entre- misrepresented.
Ching Chou producer of the in-production preneur “I create greater impact • Photos. Most powerful to con-
(Seattle), Author, documentary film, “Women’s with visual communication than textualize human experience,
Chinese Soul Food, Work: The Untold Story of with written language,” she said. and emotions
and moderator. America’s Female Farmers.” Her Wine Folly blog became • Time-based Visuals. Show
“The ever-growing Audra said, “I believe in visual known for its educational info- cause and effect; outline morals
landscape of startups and app de- storytelling as the impetus for graphics, writing, and products; and lessons; incite action.
velopment has democratized our change, and 91% of consum- she uses visual storytelling to
ability to infuse graphic design create a brand. " Her book, Wine Madeline gave steps for making
ers prefer visual contact. People an effective design.
into everything from a text to a want to connect. The best visual Folly, The Master Guide, takes a
blog post. But there is no app stories contain these four ele- deep dive into wine education us- 1. Determine the real problem
that can easily teach us how to ments: (1) They entertain; (2) ing powerful visual tools to help you’re trying to solve. Know
harness these advancements in a educate; (3) instill values; and beginners learn wine quickly." what the person may or may
meaningful way.” (4) proliferate culture.” “There are five different types not know and give them the
To advance our education were Audra recommends using a of visual communications to get basics.
Audra Mulkern, a photogra- variety of formula shots to tell your point across. Each type can 2. Define the "who": Find out
pher and writer, and Madeline your story. be used to better express your who cares about this problem.
Puckette, an award-winning wine message.” Focus in on who your cus-
• Wide – sense of place
blogger known for her educa- • Maps. Provide place, scale, tomer is.
• Medium – general-purpose;
tional infographics. distance, perspective, and 3. Select the best visual commu-
most shots
The founder of The Female direction. nication method for the job.
Farmer Project™, Audra “took an • Detail – fill the frame with
• Diagrams and Drawings. 4. Define the box: How and
image of a female farmer with something up close
Simplify information, provide where will your visual commu-
my phone and realized that pho- • Portrait –human, bird, any- focus, prioritize importance, nication be used? Plan for vari-
to was the most powerful image thing with character and create a hierarchy. able conditions. A good rule of
and storytelling tool in agricul- • Action –move story, show • Graphs and Data Visualiza- thumb is to make the design as
ture today.” Her multi-platform work. tion. Define factual data; large as possible.
Changing Lives Through Food ferent FareStart Kitchens.
These participants receive
opened multiple eateries in the
South Lake Union that serve
By Pat Ward graders feature after-school support in housing, food, as training sites. See how lives
programs, spring/summer transportation, counseling, were changed at www.farestart.
(Philadelphia) recovery, and legal support org.
camps, and evening cooking
Leaders in the classes. Students take home even after getting a job. In 2010, FareStart launched
march against foods they’ve cooked as well as • Youth Barista Program and Catalyst Kitchens—a thriv-
hunger—Dame fresh vegetables. Laura shared Youth Culinary Programs ing alliance of more than 60
Molly Han- videos of kids arriving at sum- offer young people a path organizations across the U.S.
cock, Laura mer camp, walking through the to success including support and Canada—working to end
Dewell, and garden with a master gardener, for housing, counseling, life joblessness, poverty, and hun-
Renée Martin—shared how Se- cooking, and enjoying a meal skills, paid training stipend, ger. Renée suggested seeing the
attle-based nonprofits brought together. New tastes, flavors, and high school credit. map at www.catalystkitchens.
nutritious food, culinary skills, and friends—it’s all about food. • Community & School org for locations. If you wish
job training, and meal sharing Check out Foodie Empire Meals Programs feed people to start a new program/service
to its poorest communities. Videos at www.greenplatespe- in shelters, hospice care, or in your area, check out the
“It disturbed me that few cial.org. educational organizations Catalyst Consulting section. It
young people connect where FareStart, founded in 1992, 365 days a year. offers research/evaluation tools
food comes from and eating transforms lives by empower- • Guest Chef Night gives and proven strategic services—
it,” says Laura. In 2011, she ing the homeless and disadvan- students the opportunity and more.
founded Green Plate Special taged to achieve self-sufficiency to work with community To get involved in your com-
with its mission to inspire and through life skills, job training, chefs. munity, check out existing
empower young people to and employment in the food And launched in July 2017, programs. Be a guest chef or
experience food in new ways, service industry. Molly Han- a six-month, first-of-its-kind speaker. Connect. Volunteer.
through growing, cooking, and cock described current core Foodservice Apprenticeship Donate. Support. Employ.
eating together. programs: Program featuring paid profes- There’s much to do, but to-
Its curriculum-based units • Adult Culinary Program sional and technical skill train- gether we can change lives with
for fourth through eighth trains adults in several dif- ing. Simultaneously, FareStart food, one person at a time!
W I N T E R Q U A RT E R LY 2 019 15You can also read
