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Speaker 1: Hey, this is Annie and Samantha and welcome to Steffan

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Speaker 1: never told you production by hurried to you, and it

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Speaker 1: is time for another edition of Female First, which means

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Speaker 1: we are once again joined by the adventurous, the amazing Eves.

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Speaker 2: Welcome Eaves.

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Speaker 3: Hello, thank you for the welcome.

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Speaker 2: Thank you for being here. Listeners.

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Speaker 1: If you hear some cicadas, Eves, every time you joined us,

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Speaker 1: Eves where you have to ask where are you?

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Speaker 2: And you're it looks like you're.

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Speaker 1: In the wilderness. You're wearing a dinosaur shirt. I'm loving

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Speaker 1: all of this, Thank you very much. I was in

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Speaker 1: a dinosaur mood today. So some days the dinosaur mood

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Speaker 1: just strikes and you must wear your dinosaur apparel.

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Speaker 2: Yes, So how have you been, Eves? Anything of note?

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Speaker 4: Is there?

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Speaker 3: Has there ever been anything of No? I'm not sure. Oh, okay.

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Speaker 4: So I went to a craft club recently, and that

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Speaker 4: was new for me because I think, as I've talked

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Speaker 4: to y'all about before, and I have also maybe talked

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Speaker 4: about on the show before, I have gotten back into

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Speaker 4: my art making and my crafting through sewing and bookmaking.

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Speaker 4: So going to a craft club was new for me

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Speaker 4: because I'm not used to crafting and community, but it was.

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Speaker 4: But I am used to art making and community, and

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Speaker 4: I love that. I had just never been to a

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Speaker 4: craft specific club. So I went with a new friend

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Speaker 4: and that was really fun. I got to know the

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Speaker 4: new friend, and I got to meet some other people there,

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Speaker 4: and it was just I was a little like I

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Speaker 4: was a little socially anxious beforehand, and then I got.

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Speaker 3: There and everybody was so nice.

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Speaker 4: It was super chill, you know, people working on all

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Speaker 4: different sorts of things there. So yeah, I guess that's

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Speaker 4: something something recent in my life that may be a

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Speaker 4: little interesting to everyone.

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Speaker 5: Actually it's very fitting because I was just telling Annie

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Speaker 5: that we're about to have a future episode about making

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Speaker 5: friends as adults, and I have been curious about the

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Speaker 5: craft clubs because I've seen them at libraries like knitting days,

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Speaker 5: and I love this idea. So I feel like I

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Speaker 5: need to pick your brain. We need maybe we need

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Speaker 5: to have you back on talk about experiences about that,

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Speaker 5: because I think that's the whole conversation we want to

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Speaker 5: have about this new way of making friendships after COVID.

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Speaker 5: But I love that, and I need more reports because

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Speaker 5: I think I need someone to prep me if I

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Speaker 5: actually ever try to do something like this.

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Speaker 3: Okay, I can do what I can.

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Speaker 4: That was my first time going, but I'm sure if

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Speaker 4: I get the opportunity to and the timing is right

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Speaker 4: since I'm all over the place sometimes and I can

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Speaker 4: get back to it, then then I would love to

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Speaker 4: do that. But I also have definitely been thinking about

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Speaker 4: making friends post COVID, and I have been making a

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Speaker 4: lot of them and in ways that feel genuine and

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Speaker 4: natural and not forced at all, and it's always been

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Speaker 4: so super smooth. Like I went to an event with

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Speaker 4: a new friend this past weekend as well, and it

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Speaker 4: was another art thing. So art things definitely can connect

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Speaker 4: help connect the people. They're so so broad and so varied,

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Speaker 4: and it's nice.

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Speaker 3: Because you have something else to focus on with the person.

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Speaker 4: So if if like the person isn't doesn't really it's

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Speaker 4: maybe a little it's it's a little awkward because y'all

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Speaker 4: don't really know each other. Well, then you have something

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Speaker 4: else to focus on too, But then there's still room

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Speaker 4: around the event to have a singular conversation.

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Speaker 3: So yeah, it's a very interesting topic.

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Speaker 5: Yeah, you're definitely gotten my wills going because again, you

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Speaker 5: are also the extrovert.

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Speaker 6: I feel like.

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Speaker 7: We've talked about previously when I was like, Hi, you

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Speaker 7: genuinely do so good, so well when it comes to

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Speaker 7: being in crowds and being around people, like your calm

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Speaker 7: looks like confidence, but not in an ego way.

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Speaker 5: That it's the most impressive thing I've ever seen in

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Speaker 5: a person. That I still think about this conversation that

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Speaker 5: we've had when we've gone out in public, and I'm

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Speaker 5: just like clinging to you for moral support because it's

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Speaker 5: a whole different take. And I love how you interact

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Speaker 5: with people and that you are genuine in all of

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Speaker 5: your interactions. It seems so we're gonna have to have

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Speaker 5: I'm just gonna pick your brain in an episode.

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Speaker 3: Okay, I'm here for it. Just let me know when

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Speaker 3: to come back. You know I'm here.

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Speaker 1: I love how so often we're like we do this

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Speaker 1: with a lot of guests, but especially Ease, We're like,

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Speaker 1: can you help us?

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Speaker 2: Yeah, you're stressed, we need your meditation.

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Speaker 5: Anyway, I have become that person to us.

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Speaker 2: Well, I'm curious kind of thinking about things that bring

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Speaker 2: people together. Are you a cook, Eaves, do you like

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Speaker 2: to cook?

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Speaker 3: No?

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Speaker 4: Panic ensued when you said, are you a cook? I

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Speaker 4: started a panic immediately because I'm not a cook. I

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Speaker 4: think Samantha. I know Samantha's a great cook. I like

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Speaker 4: I have I had any of your food, Annie, I

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Speaker 4: don't know if I have.

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Speaker 3: But yeah, I can cook, right, But I'm not a cook.

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Speaker 4: Like I can make certain things well, I know really

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Speaker 4: well how to put different seasonings together, like just naturally

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Speaker 4: I can.

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Speaker 3: So I have certain skills.

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Speaker 4: That come naturally, like I know how to cook for

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Speaker 4: myself or my family, but I'm not the cook. Like

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Speaker 4: nobody would come to me and be like, Eves, you

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Speaker 4: got to make this thing for this party or this pot,

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Speaker 4: look like you need to make this, you need to

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Speaker 4: make that. And I am also a recipe person, and

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Speaker 4: I feel like although I can throw things together, oftentimes

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Speaker 4: I'm working off of a recipe and I know what goes.

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Speaker 4: I can add lib off of a recipe, but usually

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Speaker 4: I have some sort of foundational building block that is

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Speaker 4: like somebody else's, and then I might be able to

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Speaker 4: tinker with that.

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Speaker 3: A little bit.

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Speaker 4: So yeah, like come to my house and I will

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Speaker 4: cook for you and you'll really enjoy the meal. But

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Speaker 4: I wouldn't like I'm not gonna be the I'm not

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Speaker 4: gonna be the person who is Like if I continue

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Speaker 4: to have a family line, like all my recipes are

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Speaker 4: gonna get passed down, Like I don't look, I don't

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Speaker 4: know who's gonna be responsible for that because it's not

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Speaker 4: gonna be me.

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Speaker 3: But but I do enjoy eating.

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Speaker 5: Okay, Yeah, I need to put a stand because you

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Speaker 5: try to say that I was a good cook.

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Speaker 6: That's exactly how I cook as well.

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Speaker 5: I literally take a recipe and I'm even more stringent

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Speaker 5: and like the first time I do it, I will

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Speaker 5: do everything by the book, and then after I hate it,

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Speaker 5: then I will modify how I wanted to go. So

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Speaker 5: you because you have been present when I have cooked things,

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Speaker 5: but I would never say I was a cook. I

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Speaker 5: also don't get asked to do things and everything is

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Speaker 5: like oh like stress and half of it is probably

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Speaker 5: pre bought, Like this is the way I do things.

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Speaker 5: I do both because I did host a lunar New

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Speaker 5: Year's event in which yes Eves came.

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Speaker 6: It was definitely trial and error.

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Speaker 5: So I don't want that to be confused because I'm

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Speaker 5: like I tried because I wanted to have friends here,

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Speaker 5: but I'm not a cook cook. My partner is actually

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Speaker 5: really great at improv in cooking on the fly. Like

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Speaker 5: I it makes me anxious and I hate it. Like

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Speaker 5: after I eat it, I love it. But like if

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Speaker 5: I give him a recipe or like, this is what

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Speaker 5: I want and then he starts doing his own thing,

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Speaker 5: I kind of freak out a little bit because I'm.

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Speaker 6: Like, that's not what I wanted. But he does a

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Speaker 6: good job, so I can't say much.

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Speaker 5: But yeah, like I'm the same way too, because I'm like, no,

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Speaker 5: this is the thing, this is what I found on

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Speaker 5: a box, this is what I found online, and I

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Speaker 5: am going to use this as my basics and I'm

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Speaker 5: going to follow it to a t.

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Speaker 6: And I will say, any I don't think I've ever

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Speaker 6: Have you ever cooked for me? I don't know if

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Speaker 6: you I've ever eaten your food.

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Speaker 2: I don't think I have.

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Speaker 1: And it's in part because I cook a lot. You

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Speaker 1: cook a lot and your partner cooks a lot. And Okay,

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Speaker 1: a part of the issue is I think I'm actually

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Speaker 1: really good cook and I love cooking. You both didn't

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Speaker 1: meet me in the time when I was baking all

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Speaker 1: the time, and I bring baked.

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Speaker 2: Goods all the time. It was just awesome. They were

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Speaker 2: very well reviewed.

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Speaker 1: But I got kind of like typecast for a couple

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Speaker 1: of things and it annoyed me.

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Speaker 2: But then I moved out of that phase.

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Speaker 1: But I love cooking, but I kind of have my

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Speaker 1: things that I stick to. I have a small kitchen,

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Speaker 1: so I can't do if like, if you're gonna ask

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Speaker 1: me to get out the food processor, I'm probably not

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Speaker 1: going to get out the food processor. And I also

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Speaker 1: i'm kind of I don't have the array of spices

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Speaker 1: that you and your partner do, Samantha, so I can't.

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Speaker 1: And that's because I'm a single person who lives alone,

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Speaker 1: and I just don't like having a lot of stuff

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Speaker 1: that I might use only once or not that often.

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Speaker 1: And I'm also like concerned about time, and so there

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Speaker 1: are things that I like make once and I like,

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Speaker 1: like one time I'd made this amazing turkey. It was

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Speaker 1: so good, I'll never do it again, probably because it

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Speaker 1: took so much time.

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Speaker 2: So I know I can do it. It's there.

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Speaker 1: But most of the time I kind of make simple

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Speaker 1: things that are very easy. So the reason you haven't

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Speaker 1: had a lot of my cooking is that I feel

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Speaker 1: like your partner has these ideas and I just don't

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Speaker 1: have the like nice ingredients.

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Speaker 2: Like I can make you something pretty simple. It will

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Speaker 2: be good, but it's not gonna be near as good as.

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Speaker 1: What you have.

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Speaker 5: I would still be down for it, and I know

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Speaker 5: any you're gonna transition to this, but I'm so excited.

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Speaker 5: I just have to put this in here about the

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Speaker 5: person you brought because I just recently went to New

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Speaker 5: New Orleans and the one thing if anybody goes traveling

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Speaker 5: to New Orleans, I love the city and the only

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Speaker 5: not the onlyeston. There's so many reasons, but one of

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Speaker 5: the main focuses for me is to get as much

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Speaker 5: New Orleans cuisine as possible. Like I don't want to drink,

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Speaker 5: I don't want to do anything else but find the

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Speaker 5: best food there. So I'm really pumped about this conversation.

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Speaker 1: Yes, me too, So let's get into it. Who did

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Speaker 1: you bring for us to talk about today, Eves?

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Speaker 4: So today we're talking about Lena Richard, which is why

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Speaker 4: Samantha is mentioning New Orleans. She was the first black

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Speaker 4: woman to publish a New Orleans Creo cuisine cookbook and

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Speaker 4: the first black American to host a cooking show. So

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Speaker 4: her story is super exciting and we'll probably make you hungry.

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Speaker 4: So actually, y'all pause the episode, get a snack if

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Speaker 4: you're not snacking, and then come back and then turn

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Speaker 4: the episode back on, and then you'll be far more

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Speaker 4: prepared for what's to come, because you may get hungry

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Speaker 4: during this episode. Okay, So we'll start at the beginning

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Speaker 4: of Lena's life. She was born in New Roads, Louisiana,

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Speaker 4: on September eleventh, eighteen ninety two. Her parents were Jean

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Speaker 4: Pierre Paul and Francois Laurent, and her father was a farmer.

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Speaker 4: Her mother cooked for Nugent Viron. I may be mispronouncing

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Speaker 4: the name, but he was a manufacturer and his wife's

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Speaker 4: name was Alice, and they had children, and Lena's family

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Speaker 4: was Catholic and she had nine siblings. Eventually, their family

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Speaker 4: moved from New Roads to New Orleans, Louisiana, and Lina

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Speaker 4: would start helping her mother cook after school, and so Alice,

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Speaker 4: the wife of Nugent Varren, the family that they were

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Speaker 4: cooking for. Alice noticed Lina's cooking skills, and so when

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Speaker 4: Alice graduated from high school, their family hired Lena as

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Speaker 4: a full time cook, and Lina would start by making

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Speaker 4: lunch for them, and then she started doing more dinners

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Speaker 4: and events, and Alice ended up sending Lena to a

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Speaker 4: cooking school in New Orleans.

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Speaker 3: And then MS Farmer School of Cookery in Boston.

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Speaker 4: That was a school that was founded in nineteen o

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Speaker 4: two and at the time, Lena was the only black

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Speaker 4: woman in the program. And here's a quote from Lena

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Speaker 4: that she later said in a newspaper interview. When I

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Speaker 4: got way up there, I found out in a hurry,

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Speaker 4: they can't teach me much more than I know. I

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Speaker 4: learned things about new desserts and salads, But when it

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Speaker 4: comes to cooking meats, stews, soups, sauces and such dishes,

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Speaker 4: we Southern cooks have Northern cooks beat by a mile.

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Speaker 4: That's not big talk, that's honest truth. That's the end

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Speaker 4: of the quote. When I was rereading that quote just now,

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Speaker 4: I was like, Wow, she's starting North South beef in

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Speaker 4: his quote, because I don't know if she was prompted

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Speaker 4: to say, do you think Southern is better than Northern?

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Speaker 3: But it's just it's really funny.

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Speaker 5: When it comes to food, people get really defensive and territorial,

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Speaker 5: and like a lot of pride comes out, like for

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Speaker 5: the fact that I've seen not only in the like

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Speaker 5: North South thing, I've also seen like the beef between

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Speaker 5: when it comes to barbecue, like statewide like people are

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Speaker 5: And she definitely threw down the gauntlet with that statement.

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Speaker 4: Mm hmm, and fair to also like there are fair

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Speaker 4: arguments for why some regional variations of things are better

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Speaker 4: than others.

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Speaker 3: I've had my own complaints in traveling so.

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Speaker 2: And I feel like.

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Speaker 5: Get with the love, like I will specifically go to

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Speaker 5: New Orleans dreaming about specific foods and that can only

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Speaker 5: be done well in New Orleans. And even though I'm

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Speaker 5: not from there, I have opinions about Bignet's and where

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Speaker 5: you need to go even though I don't, like I'm

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Speaker 5: not from there. So again, yet I think she has

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Speaker 5: the right to say to say those things.

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Speaker 4: For sure, And also like it was, it's also nice

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Speaker 4: to hear in that quote her acknowledging that, like her

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Speaker 4: actual experience of cooking is just as valuable as the

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Speaker 4: information that she was getting from her school studies. Like

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Speaker 4: I appreciated that she acknowledged that, especially because she was

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Speaker 4: in a setting where she was like the only black woman,

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Speaker 4: but she she wasn't. We're oftentimes the community around her

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Speaker 4: around cooking, around culinary arts could denegrate black people or

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Speaker 4: say that it was a skill that we just had

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Speaker 4: in Nately, it was just part of being black, was

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Speaker 4: to like be a good cook. So it could you know,

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Speaker 4: she didn't. She didn't clearly wasn't discouraged by that. I'm

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Speaker 4: not exactly sure how much of that she faced interpersonally,

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Speaker 4: but that definitely was the vibe of the day, that

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Speaker 4: was the culture of the day.

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Speaker 3: So that was definitely nice to see.

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Speaker 4: And I like how she said, that's not big talk,

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Speaker 4: like I'm just spinning facts here.

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Speaker 3: Okay, so.

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Speaker 4: Here's a quote, and I guess, Annie, you'll tell me

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Speaker 4: if I'm saying this dish name wrong. It's French. But

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Speaker 4: so here's another quote from Lena. I cooked a couple

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Speaker 4: of my dishes, like creole gumbo and my chicken voloven,

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Speaker 4: and they go crazy almost trying to copy down what

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Speaker 4: I say. I think maybe I'm pretty good, so someday

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Speaker 4: I'd write it down myself. As you can see, she's

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Speaker 4: already thinking about documenting and recording her recipes. So this

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Speaker 4: inspiration started to happen while she was in school. After

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Speaker 4: she finished studying at the school, she went back to

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Speaker 4: New Orleans and she kept working for the family that

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Speaker 4: she was working for before. But then she was starting

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Speaker 4: to become more known as a great cook in the

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Speaker 4: city and she ended up starting a catering business where

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Speaker 4: she mostly serves like high profile, high society white residents.

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Speaker 4: And in nineteen fourteen she married a man named Percival Richard,

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Speaker 4: and seven years later they had their only child. And

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Speaker 4: by the time Lena was twenty eight, she had left

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Speaker 4: working for the family and she started running a shop

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Speaker 4: out of her home. It was called the Sweet Shop,

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Speaker 4: and in it she sold sandwiches, red beans and rice,

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Speaker 4: and watermelon salad. This is just one of many entrepreneurial

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Speaker 4: adventures that she would have.

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Speaker 3: In her lifetime.

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Speaker 4: Also, according to census records, Lena might have worked as

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Speaker 4: a home instructor at a black public school in New Orleans.

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Speaker 4: But Alice, the person who really believed in Lina's cooking abilities,

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Speaker 4: ended up dying in nineteen thirty one, but Lena did

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Speaker 4: stay in touch with that family and she continue her cooking.

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Speaker 4: So in nineteen thirty one, Lena also became the head

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Speaker 4: chef of the Orleans Club, which was a social club

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Speaker 4: that was mostly white women, and when she was there,

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Speaker 4: Lena made food for luncheons and through that work she

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Speaker 4: started getting more opportunities for catering work. In nineteen thirty six,

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Speaker 4: Lena started hosting cooking demonstrations for all black audiences, and

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Speaker 4: in nineteen thirty seven she left her position at the

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Speaker 4: Orleans Club and that same year she opened the Lena M.

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Speaker 4: Richard Catering School, another one of her entrepreneurial ventures. It

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Speaker 4: was the first cooking school ran by a black woman

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Speaker 4: in New Orleans, and it was the first school that

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Speaker 4: was made specifically for the instruction of Black people, first

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Speaker 4: cooking school that was made specifically for the instruction of

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Speaker 4: black people. And Lina said this quote, My purpose in

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Speaker 4: opening a cooking school was to teach men and women

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Speaker 4: the art of food preparation and serving in order that

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Speaker 4: they would become capable of preparing and serving food for

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Speaker 4: any occasion, and also that they might be in a

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Speaker 4: position to demand higher wages.

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Speaker 3: So she clearly.

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Speaker 4: Had an i on what was available to black people,

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Speaker 4: how she could help with the knowledge that she had

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Speaker 4: and the resources that she had to bring other people

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Speaker 4: up along with her. So I know, you know, I

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Speaker 4: mentioned earlier how a lot of the people that she

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Speaker 4: was cooking for were these like wealthier, more upper class

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Speaker 4: white folks, but she definitely also had an eye on

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Speaker 4: like how other black people, other black cooks were getting

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Speaker 4: opportunities to So Lena continued doing her demonstration for audiences

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Speaker 4: of all kinds of races. And back to what we

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Speaker 4: spoke about a little earlier. When she was at Fannie Farmer,

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Speaker 4: that cooking school, she was dreaming about writing a cookbook,

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Speaker 4: and so at this time in the nineteen thirties, her

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Speaker 4: daughter Marie helped her prepare her cookbook. It took them

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Speaker 4: a couple of years. Lena would tell the recipes and

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Speaker 4: the cooking tips to Marie. Marie would write them down

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Speaker 4: and give them to a typist, and Lena held cooking

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Speaker 4: demos so that she could pay the printer to create

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Speaker 4: the book. And in nineteen thirty nine, Lena was able

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Speaker 4: to send her book, Lena Richards's Cookbook because make no

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Speaker 4: mistake about whose it was, to the printer, and she

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Speaker 4: went on a book tour and food writers like Clementine

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Speaker 4: Paddleford and James Beard gave the book positive reviews. People

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Speaker 4: across the country were interested in Lina's work and recipes,

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Speaker 4: and she wanted to promote the cookbook in the Northeast,

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Speaker 4: the place she had. Oh yeah, she had talked a

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Speaker 4: little less about earlier. So she took a quote suitcase

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Speaker 4: bulging with ten pounds of dried shrimp, pure cane syrup

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Speaker 4: Louisiana shelled pecans or pecans, as my grandma would say,

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Speaker 4: an old fashioned brown sugar. So she was like, I'm

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Speaker 4: going to come prepare. I don't know what they have

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Speaker 4: up there, but I'm going to make sure I have

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Speaker 4: what I need to show these people what I'm about

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Speaker 4: in my cooking. When she was up there, she met

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Speaker 4: food journalist Clementine Paddleford, who had a column at the

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Speaker 4: New York Herald Tribune, and she cooked a scalefish for Clementine.

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Speaker 4: There's a description of what scalefish is if you want

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00:21:12,920 --> 00:21:15,000
Speaker 4: to go look it up. Clementin wrote an article that

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00:21:15,080 --> 00:21:22,240
Speaker 4: was called cook from New Orleans shows Northerners tricks of trade. So, yeah,

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Speaker 4: the North South thing was happening a lot clearly, And

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00:21:25,800 --> 00:21:29,440
Speaker 4: Lena sold seven hundred copies that were priced at two

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00:21:29,480 --> 00:21:33,679
Speaker 4: dollars each in one month. The next year, in nineteen forty,

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Speaker 4: Lena got a contract to publish her cookbook as the

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Speaker 4: New Orleans Cookbook. It had an introduction in this version

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Speaker 4: by the writer Gwen Bristow, who was a white writer,

384
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Speaker 4: and it didn't have the picture that it had of

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00:21:49,480 --> 00:21:52,879
Speaker 4: her in the book that she published privately that had

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Speaker 4: a picture of her in it.

387
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Speaker 3: This one didn't have a picture of her in it anymore.

388
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Speaker 4: So it was kind of like, you know, it was

389
00:22:00,800 --> 00:22:03,280
Speaker 4: it was clearly being sanitized a little bit, like her

390
00:22:03,400 --> 00:22:06,199
Speaker 4: name was taken off of the book. So it was

391
00:22:06,320 --> 00:22:10,080
Speaker 4: less emphasis on Lena the cook, like I'm the one

392
00:22:10,080 --> 00:22:13,280
Speaker 4: who gathered these recipes. I'm the one who went to school.

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Speaker 4: I'm the one who's been, you know, research, doing all

394
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Speaker 4: this research and making sure to document it.

395
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Speaker 3: I'm the one who's the cook.

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Speaker 4: There was less emphasis on that and more just like, Okay,

397
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Speaker 4: this is creole cuisine, this is New Orleans cuisine, and

398
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Speaker 4: this is what's being showcased in this book, and the

399
00:22:28,600 --> 00:22:32,520
Speaker 4: author is kind of secondary. But that said, it was

400
00:22:32,520 --> 00:22:36,679
Speaker 4: still a major publisher that published her book, and it

401
00:22:36,800 --> 00:22:41,399
Speaker 4: was sweet that Lena dedicated the book to Alice. She

402
00:22:41,560 --> 00:22:46,000
Speaker 4: said in the dedication Missus Nugent b Verian, whose kindness,

403
00:22:46,040 --> 00:22:50,120
Speaker 4: advice and assistance has made this book possible. So it's

404
00:22:50,160 --> 00:22:55,800
Speaker 4: clear how much Alice is uplifting of her work and

405
00:22:55,880 --> 00:22:59,320
Speaker 4: encouraging of her to go further in her cooking career

406
00:22:59,600 --> 00:23:02,280
Speaker 4: left an imprint on her, so much that she decided

407
00:23:02,320 --> 00:23:06,720
Speaker 4: to put an in print. So the book included traditional

408
00:23:06,760 --> 00:23:12,920
Speaker 4: recipes and some of Lena's own recipes, and Lena, unlike

409
00:23:13,240 --> 00:23:17,200
Speaker 4: a lot of other people who were publishing books about

410
00:23:17,440 --> 00:23:20,920
Speaker 4: recipes from the region, Lena acknowledged the black cooks who

411
00:23:20,960 --> 00:23:27,040
Speaker 4: inspired her and New Orleans cuisine in general. And for

412
00:23:27,080 --> 00:23:30,960
Speaker 4: a short time after the book was published, Lena went

413
00:23:30,960 --> 00:23:34,119
Speaker 4: to Garrison, New York. She did a one month cooking

414
00:23:34,160 --> 00:23:36,840
Speaker 4: trial at the Bird and Bottle Inn, and then she

415
00:23:37,359 --> 00:23:39,200
Speaker 4: got the position of head chef there after that one

416
00:23:39,200 --> 00:23:41,520
Speaker 4: month trial because later on there was one of the

417
00:23:41,520 --> 00:23:44,240
Speaker 4: proprietors who was like, she did a lot for us

418
00:23:44,480 --> 00:23:48,200
Speaker 4: in a short amount of time, so she was well

419
00:23:48,200 --> 00:23:51,840
Speaker 4: regarded there, and there she was known for her shrimp

420
00:23:51,880 --> 00:23:55,720
Speaker 4: suit Louisiana, which was a shrimp and vegetable bisk that

421
00:23:55,800 --> 00:23:59,200
Speaker 4: had bade Tabasco peppers in it, and in nineteen forty

422
00:23:59,200 --> 00:24:02,920
Speaker 4: one she went back to New Orleans and she opened

423
00:24:03,080 --> 00:24:08,280
Speaker 4: Lena's Eatery, and Lena's likely closed down sometime during World

424
00:24:08,280 --> 00:24:11,520
Speaker 4: War Two, but a couple of years later, in nineteen

425
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Speaker 4: forty three, Elizabeth Reynolds, who was the manager of this

426
00:24:14,880 --> 00:24:19,200
Speaker 4: place called the Travis House in Colonial Williamsburg, Virginia, hired

427
00:24:19,240 --> 00:24:22,600
Speaker 4: Lena to be the head chef and Lina stayed there

428
00:24:22,640 --> 00:24:27,200
Speaker 4: for about two years, and the Colonial Williamsburg Corporate Archives

429
00:24:27,760 --> 00:24:30,920
Speaker 4: does have two notebooks of diner's reviews at Travis House,

430
00:24:31,720 --> 00:24:34,520
Speaker 4: and one of the reviews, for instance, said Lena is

431
00:24:34,600 --> 00:24:38,680
Speaker 4: the queen of oyster Rena. And if you go through

432
00:24:38,720 --> 00:24:42,280
Speaker 4: and read some of the other notes that the diners

433
00:24:42,400 --> 00:24:45,720
Speaker 4: left about her oyster specifically because our oysters were the

434
00:24:45,800 --> 00:24:49,240
Speaker 4: hit thing there. If you go and read some of

435
00:24:49,280 --> 00:24:52,080
Speaker 4: those notes, they're like, it does really make our seem

436
00:24:52,080 --> 00:24:52,800
Speaker 4: like a celebrity.

437
00:24:52,840 --> 00:24:55,760
Speaker 3: And it's clear, even though the notes.

438
00:24:55,560 --> 00:25:00,159
Speaker 4: Are about the food, that Lena herself made an impact

439
00:25:00,600 --> 00:25:05,160
Speaker 4: them because they were like, dear Lena, your oysters. One

440
00:25:05,160 --> 00:25:08,159
Speaker 4: of them said something along the lines of those were

441
00:25:08,160 --> 00:25:11,600
Speaker 4: the best oysters I've ever had, Nay, like the best

442
00:25:12,160 --> 00:25:16,800
Speaker 4: meal I've ever had, So, you know, they knew that

443
00:25:16,880 --> 00:25:21,239
Speaker 4: Lina was doing the work, and they noted that they

444
00:25:21,280 --> 00:25:26,920
Speaker 4: appreciated the cooking. But still Lena left Williamsburg and went

445
00:25:26,960 --> 00:25:30,320
Speaker 4: back to New Orleans. Eventually she restarted her catering business

446
00:25:30,359 --> 00:25:33,800
Speaker 4: with her daughter Marie, and by nineteen forty six she

447
00:25:33,840 --> 00:25:37,719
Speaker 4: had started a business selling package dinners and pints, courts

448
00:25:37,720 --> 00:25:40,399
Speaker 4: and five and ten gallon containers and those were shipped

449
00:25:40,400 --> 00:25:44,639
Speaker 4: across the country and even down to Panama, which was

450
00:25:44,680 --> 00:25:47,880
Speaker 4: pretty impressive because there weren't you know, at the time,

451
00:25:48,000 --> 00:25:51,000
Speaker 4: TV dinners and frozen dinners weren't really like super huge.

452
00:25:51,080 --> 00:25:54,560
Speaker 4: Yet this business that she was doing was a partnership

453
00:25:54,600 --> 00:25:58,639
Speaker 4: with Borderline Fine Foods, and Lena would sell things like

454
00:25:58,680 --> 00:26:04,119
Speaker 4: shrimp creole turtle soup and yeah that she continued to

455
00:26:04,280 --> 00:26:07,320
Speaker 4: do that business too, and in nineteen forty nine she

456
00:26:07,359 --> 00:26:11,359
Speaker 4: opened Lena Richard's Gumbo House, where she served like fifty

457
00:26:11,400 --> 00:26:13,760
Speaker 4: four gallons of gumbo every week, and she served other

458
00:26:13,800 --> 00:26:17,840
Speaker 4: things as well, but the diners at her restaurant were

459
00:26:17,840 --> 00:26:21,200
Speaker 4: of all races. Her was the family business, so her

460
00:26:21,200 --> 00:26:24,160
Speaker 4: son in law, her husband, and her daughter were involved

461
00:26:24,160 --> 00:26:29,080
Speaker 4: in running the Gumbo House and oftentimes they would it

462
00:26:29,080 --> 00:26:32,760
Speaker 4: would get full after Sunday Mass because diners would go

463
00:26:32,840 --> 00:26:36,600
Speaker 4: to Sunday Mass and they would go there. But all

464
00:26:36,600 --> 00:26:38,720
Speaker 4: of her success led her to get her own cooking show,

465
00:26:38,720 --> 00:26:41,760
Speaker 4: which is pretty cool. It was called Lena Richards New

466
00:26:41,920 --> 00:26:46,360
Speaker 4: Orleans Cookbook, so that aired on Tuesdays and Thursdays on

467
00:26:46,720 --> 00:26:48,200
Speaker 4: I think it was like a one year old TV

468
00:26:48,240 --> 00:26:52,320
Speaker 4: station WDSUTV in New Orleans. It was sponsored by Wholesome

469
00:26:52,359 --> 00:26:57,280
Speaker 4: Bread and it featured a dish every day, and this

470
00:26:57,359 --> 00:26:59,120
Speaker 4: made her the first black woman to have her own

471
00:26:59,119 --> 00:27:01,879
Speaker 4: TV show, her own cooking show, and most of her

472
00:27:02,000 --> 00:27:05,080
Speaker 4: viewers were like middle and upper class women. But you

473
00:27:05,160 --> 00:27:07,560
Speaker 4: have to also remember that at the time, TV sets

474
00:27:07,600 --> 00:27:10,720
Speaker 4: were also just getting more popular, and this was a

475
00:27:10,760 --> 00:27:14,480
Speaker 4: time of exponential growth. So in February of nineteen forty nine,

476
00:27:14,560 --> 00:27:17,120
Speaker 4: there were about three thousand TV sets in New Orleans,

477
00:27:17,440 --> 00:27:20,200
Speaker 4: and then the next year there were around like eighteen

478
00:27:20,240 --> 00:27:23,840
Speaker 4: thousand TV sets of New Orleans. So TV itself was

479
00:27:23,920 --> 00:27:25,919
Speaker 4: just getting popular. So it's really cool to know that

480
00:27:26,000 --> 00:27:28,560
Speaker 4: Lena had a cooking show on at the time, and

481
00:27:28,640 --> 00:27:30,560
Speaker 4: the network knew that they wanted a cooking show, and

482
00:27:30,600 --> 00:27:34,199
Speaker 4: they came to her for it. Unfortunately, the footage of

483
00:27:34,200 --> 00:27:36,639
Speaker 4: her television show is lost. I really would love to

484
00:27:36,680 --> 00:27:40,120
Speaker 4: see it. There are a couple of pictures, but yeah,

485
00:27:40,160 --> 00:27:44,760
Speaker 4: there you can't watch all of the episodes, unfortunately. But

486
00:27:45,200 --> 00:27:48,320
Speaker 4: her TV show and her frozen food business were doing well.

487
00:27:49,600 --> 00:27:56,520
Speaker 4: But unfortunately, on November twenty sixth, nineteen fifty, Lena was

488
00:27:56,560 --> 00:27:57,520
Speaker 4: at her restaurant.

489
00:27:57,960 --> 00:27:58,840
Speaker 3: There was a.

490
00:27:58,800 --> 00:28:03,199
Speaker 4: Patron who had flown in from la and wanted to

491
00:28:03,320 --> 00:28:04,600
Speaker 4: order every item on the menus.

492
00:28:04,680 --> 00:28:06,080
Speaker 3: It was a very hard work day.

493
00:28:06,640 --> 00:28:10,920
Speaker 4: Lena cooked everything and at the end of the day,

494
00:28:11,280 --> 00:28:13,840
Speaker 4: super late, she was like, I don't really feel well.

495
00:28:13,920 --> 00:28:17,320
Speaker 4: She went back home and the next morning she died

496
00:28:17,680 --> 00:28:19,840
Speaker 4: of a heart attack in her home. She was fifty

497
00:28:19,880 --> 00:28:23,679
Speaker 4: eight years old, and the family did keep the Gumbo

498
00:28:23,760 --> 00:28:27,120
Speaker 4: house open until nineteen fifty eight. And of course lots

499
00:28:27,160 --> 00:28:31,560
Speaker 4: of black cooks of New Orleans cuisine you know, came

500
00:28:31,640 --> 00:28:34,600
Speaker 4: in her wake, and so she definitely left left a

501
00:28:34,640 --> 00:28:37,760
Speaker 4: mark on everybody. But her legacy in itself is definitely

502
00:28:37,840 --> 00:28:43,960
Speaker 4: really pretty inspirational, interesting, and yeah, she did a lot

503
00:28:44,000 --> 00:28:47,840
Speaker 4: of different things in her time. So I'm happy, happy

504
00:28:47,840 --> 00:28:50,520
Speaker 4: that I could share her story today. Yes, and thanks

505
00:28:50,560 --> 00:28:51,719
Speaker 4: as always for sharing it.

506
00:29:02,560 --> 00:29:03,280
Speaker 2: Both of us.

507
00:29:03,440 --> 00:29:06,840
Speaker 1: Samantha and I were very excited about this one, and

508
00:29:08,040 --> 00:29:08,520
Speaker 1: it is.

509
00:29:08,880 --> 00:29:10,560
Speaker 2: She was so entrepreneurial.

510
00:29:10,600 --> 00:29:12,800
Speaker 1: She was doing so much stuff, and she was doing

511
00:29:12,840 --> 00:29:18,400
Speaker 1: it early, like frozen food before the nineteen fifties. She

512
00:29:18,600 --> 00:29:23,800
Speaker 1: was ahead the TV A show. She was like ahead

513
00:29:23,800 --> 00:29:27,040
Speaker 1: of the game. I love that she was recognizing the

514
00:29:27,080 --> 00:29:29,520
Speaker 1: work that she had done, but also the work that

515
00:29:29,640 --> 00:29:33,520
Speaker 1: other black cooks had done, like making sure. She just

516
00:29:33,600 --> 00:29:36,080
Speaker 1: sounds like and you can see it in quotes from her,

517
00:29:36,120 --> 00:29:40,040
Speaker 1: but about her that other food writers have done. She

518
00:29:40,280 --> 00:29:42,920
Speaker 1: sounds like a person who I mean, we saw it

519
00:29:42,920 --> 00:29:46,240
Speaker 1: immediately with her, these Northern cooks.

520
00:29:47,080 --> 00:29:50,800
Speaker 2: She had opinions, she knew her worth, she knew what

521
00:29:50,880 --> 00:29:54,040
Speaker 2: the work was. And I love it. I think it's fantastic.

522
00:29:54,360 --> 00:29:56,560
Speaker 5: It is I love everything when it comes to like

523
00:29:56,920 --> 00:30:00,160
Speaker 5: the depth of history that New Orleans has anyway, and

524
00:30:00,160 --> 00:30:02,320
Speaker 5: then of course there's the dark history, but like she

525
00:30:02,480 --> 00:30:06,719
Speaker 5: persevered in such a way that really established what a

526
00:30:06,800 --> 00:30:09,640
Speaker 5: Southern cuisine is and we know it is like the

527
00:30:09,680 --> 00:30:13,120
Speaker 5: basis of black community and black women in general, and

528
00:30:13,520 --> 00:30:17,480
Speaker 5: being able to create this amazing dish in a culture

529
00:30:17,560 --> 00:30:21,760
Speaker 5: that's so different that it's not the South, you know,

530
00:30:21,840 --> 00:30:25,320
Speaker 5: like Creole and gumbo and such is not a Southern dish.

531
00:30:25,360 --> 00:30:29,520
Speaker 5: It is a New Orleans dish like it is Louisiana specific,

532
00:30:29,800 --> 00:30:33,920
Speaker 5: and it's such a like an amazing array of like

533
00:30:34,200 --> 00:30:37,200
Speaker 5: technique that you don't think about, and but when it

534
00:30:37,480 --> 00:30:40,920
Speaker 5: comes down to it, like it's hard and it's almost

535
00:30:41,640 --> 00:30:43,800
Speaker 5: if you are not either you're really good at it

536
00:30:43,880 --> 00:30:46,240
Speaker 5: or you're not. It's one of those things, it seems.

537
00:30:46,480 --> 00:30:48,000
Speaker 5: And I didn't have to look in because I love

538
00:30:48,120 --> 00:30:51,720
Speaker 5: like when we went to New Orleans recently, I had

539
00:30:51,720 --> 00:30:53,760
Speaker 5: to go to Dookie Chase because it's been around since

540
00:30:53,840 --> 00:30:56,600
Speaker 5: nineteen forty one and the cooking, you know, like this

541
00:30:56,680 --> 00:30:59,320
Speaker 5: is creole, this is what I want. And I was

542
00:30:59,320 --> 00:31:01,920
Speaker 5: trying to say there was a there Apparently isn't, but

543
00:31:01,960 --> 00:31:04,240
Speaker 5: they did kind of overlap. I wonder if there's any

544
00:31:04,320 --> 00:31:06,360
Speaker 5: rivalry that they don't talk about or something.

545
00:31:07,800 --> 00:31:10,840
Speaker 3: I'm not sure about that because.

546
00:31:10,560 --> 00:31:13,360
Speaker 5: The cat she came, I think Dookie Chase, like I said, started,

547
00:31:13,520 --> 00:31:15,520
Speaker 5: I want to say, nineteen forty one, nineteen forty five

548
00:31:15,640 --> 00:31:17,560
Speaker 5: or something, So I don't know how big I got

549
00:31:18,240 --> 00:31:21,160
Speaker 5: the restaurant itself, or how big Lea Chase was at

550
00:31:21,160 --> 00:31:22,080
Speaker 5: that point in time.

551
00:31:22,600 --> 00:31:23,600
Speaker 6: So she was younger.

552
00:31:23,760 --> 00:31:25,680
Speaker 5: I think she was like twenty something at that point,

553
00:31:25,720 --> 00:31:27,440
Speaker 5: so there may not been any overlap.

554
00:31:27,520 --> 00:31:29,280
Speaker 6: But I don't think New Orleans is that big.

555
00:31:30,240 --> 00:31:35,080
Speaker 4: Yeah, but also considering like how friendly and like hospitable

556
00:31:35,120 --> 00:31:37,920
Speaker 4: New Orleans folks from New Orleans are, I'm not sure

557
00:31:38,400 --> 00:31:40,440
Speaker 4: if it would have been like you know, it's all

558
00:31:40,480 --> 00:31:43,520
Speaker 4: family and it's all love versus any sort of sort

559
00:31:43,520 --> 00:31:47,440
Speaker 4: of rivalry. Yeah, I don't know, But I am wondering though, Samantha,

560
00:31:47,520 --> 00:31:50,520
Speaker 4: because you do like New Orleans cuisine so much. What

561
00:31:50,640 --> 00:31:53,680
Speaker 4: food you enjoy from New Orleans cuisine that you would

562
00:31:53,720 --> 00:31:57,000
Speaker 4: have wanted to taste Lena if Lena made it.

563
00:31:56,920 --> 00:31:59,720
Speaker 5: Oh oh, Like, there's no doubt I would want all

564
00:31:59,720 --> 00:32:02,640
Speaker 5: of it. The oysters, which I am a huge fan

565
00:32:02,680 --> 00:32:05,200
Speaker 5: of oysters. It sounds like something that I needed to taste.

566
00:32:05,240 --> 00:32:07,400
Speaker 5: But of course the gumbo, because I feel like in

567
00:32:07,480 --> 00:32:10,160
Speaker 5: every type of cuisine there's a base, like you start

568
00:32:10,200 --> 00:32:14,080
Speaker 5: with something because you know there's a comparison, you know

569
00:32:14,120 --> 00:32:16,320
Speaker 5: what I mean, and so like to me, I would

570
00:32:16,400 --> 00:32:18,760
Speaker 5: want either that because I feel like if she had

571
00:32:18,760 --> 00:32:22,200
Speaker 5: the Gumbo house, she obviously is a queen of gumbo,

572
00:32:22,280 --> 00:32:24,360
Speaker 5: like she knows what she's doing there you know, as

573
00:32:24,400 --> 00:32:26,400
Speaker 5: well as the fact that, like if people are bragging

574
00:32:26,440 --> 00:32:28,480
Speaker 5: that her oysters, it's the best mill of their life.

575
00:32:29,120 --> 00:32:31,160
Speaker 5: So it'd be a toss up between those two. But yeah,

576
00:32:31,240 --> 00:32:33,040
Speaker 5: I find what I'm in New Orleans, I definitely have

577
00:32:33,040 --> 00:32:38,320
Speaker 5: to have at least a good gumbo, some type of

578
00:32:38,320 --> 00:32:40,600
Speaker 5: fish dish like it probably like you know, a catfish

579
00:32:40,640 --> 00:32:43,720
Speaker 5: dish of swords and and a poor boy.

580
00:32:44,880 --> 00:32:46,560
Speaker 6: Those are the things I have to happen on there.

581
00:32:50,320 --> 00:32:50,760
Speaker 2: Sounds fair.

582
00:32:51,720 --> 00:32:54,800
Speaker 1: You were right, You've hope listeners got a snack before

583
00:32:54,880 --> 00:32:59,680
Speaker 1: this need it. Luckily, I'm going to a restaurant with

584
00:32:59,720 --> 00:33:03,360
Speaker 1: my that has gumbo, so maybe I can get some there.

585
00:33:03,920 --> 00:33:08,680
Speaker 1: I do say, yes, my mom loves gumbo as well,

586
00:33:08,720 --> 00:33:12,200
Speaker 1: so it'll be fantastic. Going back to what you were

587
00:33:12,240 --> 00:33:16,959
Speaker 1: talking about, Samantha, doctor Jessica B. Harris, who's big in

588
00:33:17,000 --> 00:33:19,400
Speaker 1: the food world, is a big food historian and writer

589
00:33:19,800 --> 00:33:23,400
Speaker 1: who has some quotes that you can find about Lena Richard.

590
00:33:24,680 --> 00:33:27,720
Speaker 1: She's kind of famous for saying the South is north

591
00:33:28,280 --> 00:33:29,840
Speaker 1: of here about New Orleans.

592
00:33:30,520 --> 00:33:33,920
Speaker 2: So it is a very specific cuisine.

593
00:33:34,040 --> 00:33:38,640
Speaker 1: It is a very distinct thing, and I'm sure, like

594
00:33:40,040 --> 00:33:42,520
Speaker 1: I can only imagine when she's packing her bags to

595
00:33:42,600 --> 00:33:44,320
Speaker 1: go to the north and all.

596
00:33:44,200 --> 00:33:46,080
Speaker 2: That make these dishes.

597
00:33:46,080 --> 00:33:49,240
Speaker 1: If you've never had something like that, it is I'm

598
00:33:49,240 --> 00:33:51,760
Speaker 1: almost jealous that you like that first time.

599
00:33:52,280 --> 00:33:54,800
Speaker 3: Yeah, it is life changing.

600
00:33:54,920 --> 00:33:58,520
Speaker 5: Like I think about my first encounters in New Orleans

601
00:33:58,600 --> 00:34:01,280
Speaker 5: and I'm like, I need this again. Like you think

602
00:34:01,280 --> 00:34:03,280
Speaker 5: I'm kidding, Like people would say, oh, because you know,

603
00:34:03,360 --> 00:34:04,600
Speaker 5: New Orleans also has become.

604
00:34:05,440 --> 00:34:06,320
Speaker 6: It is not become.

605
00:34:06,360 --> 00:34:08,439
Speaker 5: Has always been a jazz town, like a little more

606
00:34:08,480 --> 00:34:11,200
Speaker 5: lively and fun and like festive, and people go to

607
00:34:11,280 --> 00:34:13,799
Speaker 5: drink and such. I'm like, I don't care about any

608
00:34:13,880 --> 00:34:16,439
Speaker 5: of the alcohol. Give me all the food. I don't

609
00:34:16,440 --> 00:34:20,000
Speaker 5: have stomach room for drinks. I just need the food.

610
00:34:21,360 --> 00:34:23,759
Speaker 3: Fear true.

611
00:34:23,800 --> 00:34:26,239
Speaker 1: I mean The Simpsons has an entire episode that many

612
00:34:26,280 --> 00:34:32,240
Speaker 1: people have fulls about that, So I don't think you're alone.

613
00:34:33,280 --> 00:34:35,840
Speaker 1: This was also really timely because we were talking recently

614
00:34:35,880 --> 00:34:40,640
Speaker 1: about PBS and cooking shows on PBS. Not that that

615
00:34:41,000 --> 00:34:44,200
Speaker 1: was what was happening here, but like that. I don't

616
00:34:44,200 --> 00:34:46,440
Speaker 1: think people realize now that we can.

617
00:34:46,280 --> 00:34:47,080
Speaker 2: Just go online.

618
00:34:47,440 --> 00:34:50,560
Speaker 1: Yes, but how important that was that you would have

619
00:34:50,600 --> 00:34:53,520
Speaker 1: somebody who could kind of be with you and talk

620
00:34:53,560 --> 00:34:55,320
Speaker 1: to you and talk you through things.

621
00:34:55,760 --> 00:34:58,399
Speaker 2: It's a very early form of a.

622
00:34:58,320 --> 00:35:02,560
Speaker 1: Parasocial relationship for lot of people, right, and I think

623
00:35:02,600 --> 00:35:07,600
Speaker 1: that that was It's something we shouldn't forget in this conversation,

624
00:35:07,760 --> 00:35:09,800
Speaker 1: is that was probably really powerful for a lot of

625
00:35:09,840 --> 00:35:10,640
Speaker 1: people to have that.

626
00:35:11,200 --> 00:35:14,040
Speaker 4: Yes, and I do remember coming across one, at least

627
00:35:14,080 --> 00:35:17,680
Speaker 4: one quote from someone who reminisced about watching the show,

628
00:35:18,000 --> 00:35:20,600
Speaker 4: so even who actually watched it during the time. And

629
00:35:20,640 --> 00:35:22,759
Speaker 4: so we don't have it anymore recorded because it was

630
00:35:22,800 --> 00:35:28,239
Speaker 4: live and documentations archiving was different back then, and so unfortunately.

631
00:35:27,640 --> 00:35:28,240
Speaker 3: That is lost.

632
00:35:28,239 --> 00:35:30,439
Speaker 4: But like you can still hear a little bit about

633
00:35:30,520 --> 00:35:33,520
Speaker 4: or read a little bit about the experience that people

634
00:35:33,640 --> 00:35:35,640
Speaker 4: had watching it and what they what they learned from it,

635
00:35:35,680 --> 00:35:38,919
Speaker 4: and what they got from it. So at least there's that,

636
00:35:39,000 --> 00:35:42,200
Speaker 4: you know, that kind of secondary secondary source there to

637
00:35:42,280 --> 00:35:45,760
Speaker 4: learn a little bit more about about Lina's cooking.

638
00:35:46,560 --> 00:35:50,600
Speaker 1: Yeah, yeah, it's a dummer, it's lass, but I think

639
00:35:50,680 --> 00:35:55,280
Speaker 1: that at least some of that is preserved.

640
00:35:55,080 --> 00:35:57,080
Speaker 5: Her books still out. I just feel like this is

641
00:35:57,120 --> 00:35:59,080
Speaker 5: a challenge each of us. Maybe we should all do

642
00:35:59,120 --> 00:36:00,279
Speaker 5: a dish and come and talk about it.

643
00:36:00,320 --> 00:36:03,520
Speaker 3: Oh my goodness, Oh wow, that.

644
00:36:03,600 --> 00:36:06,760
Speaker 6: Was I wonder if some of those ingredients are available though.

645
00:36:07,440 --> 00:36:10,560
Speaker 1: Yeah, I love I actually like enjoy reading cookbooks.

646
00:36:10,719 --> 00:36:12,879
Speaker 2: Yes, I'd be so into it.

647
00:36:12,920 --> 00:36:15,320
Speaker 3: I'm going to pick the thing that requires the least preparation.

648
00:36:15,560 --> 00:36:22,440
Speaker 3: Just so y'all know, if there's a salad.

649
00:36:22,320 --> 00:36:23,600
Speaker 2: But a salad, it could be.

650
00:36:25,480 --> 00:36:29,040
Speaker 3: Very true. You got there's a salad somewhere.

651
00:36:32,239 --> 00:36:43,640
Speaker 8: I don't think so, rightbs, Oh my gosh, Okay, well

652
00:36:43,800 --> 00:36:47,160
Speaker 8: maybe we'll revisit that in the future, but for now,

653
00:36:47,320 --> 00:36:48,400
Speaker 8: thank you so much.

654
00:36:48,440 --> 00:36:51,799
Speaker 1: As always Eve's it's always a delight. Where can the

655
00:36:51,800 --> 00:36:52,799
Speaker 1: good listeners find you?

656
00:36:53,160 --> 00:36:56,040
Speaker 4: Y'all can find me by going straight to my website,

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00:36:56,080 --> 00:36:58,440
Speaker 4: which is Eve's Jeffcoat dot com.

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00:36:58,480 --> 00:37:00,080
Speaker 3: I will spell that.

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00:36:59,640 --> 00:37:04,560
Speaker 4: That is y V S j E F F Coat

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00:37:04,960 --> 00:37:07,839
Speaker 4: dot com. You can sign up for my newsletter there.

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00:37:07,880 --> 00:37:11,200
Speaker 4: You can also go to my instagram that is at

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00:37:11,320 --> 00:37:15,600
Speaker 4: not Apologizing, and then you can go to all of

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00:37:15,640 --> 00:37:19,080
Speaker 4: the other episodes of Sminty in which we're talking about

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Speaker 4: female first other women in history who were pioneering and

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00:37:23,480 --> 00:37:26,960
Speaker 4: had super cool accomplishments. You can learn about their histories.

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Speaker 1: Yes, so listeners, please go do that if you haven't

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00:37:30,800 --> 00:37:34,840
Speaker 1: done it already, can't wait till next time. Yves in

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00:37:34,920 --> 00:37:37,759
Speaker 1: the meantime, if you would like to contact us, you can.

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00:37:37,840 --> 00:37:39,920
Speaker 1: You can email us at Hello Stuff Onnever Told You

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00:37:39,960 --> 00:37:41,600
Speaker 1: dot com you can find us someflu skuy at mom

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00:37:41,680 --> 00:37:44,200
Speaker 1: Stuff podcast or on Instagram and TikTok at stuff I

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00:37:44,239 --> 00:37:46,680
Speaker 1: Never Told You for us on YouTube. We have a

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00:37:46,719 --> 00:37:48,880
Speaker 1: new place for merch You can go to Cotton Bureau

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00:37:48,880 --> 00:37:52,279
Speaker 1: and just search us out find us there. And we

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00:37:52,320 --> 00:37:54,040
Speaker 1: have a book can get wherever you get your books.

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Speaker 1: Thanks as always to a super producer Christina or executive

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Speaker 1: producer My andercontributor Joey. Thank you and thanks to you

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00:37:59,680 --> 00:38:01,799
Speaker 1: for listening step in the re Told Us production by

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Speaker 1: Heart Radio. For more podcasts from my heart Radio, you

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00:38:03,640 --> 00:38:05,520
Speaker 1: can check out the heart Radio app, Apple Podcasts, or

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00:38:05,560 --> 00:38:07,000
Speaker 1: where you listen to your favorite shows