Latest / Stuff Mom Never Told You / Female Firsts: Lena Richard

Transcript

Female Firsts: Lena Richard · Stuff Mom Never Told You

• 0:05
  Speaker 1: Hey, this is Annie and Samantha and welcome to Steffan
• 0:07
  Speaker 1: never told you production by hurried to you, and it
• 0:18
  Speaker 1: is time for another edition of Female First, which means
• 0:22
  Speaker 1: we are once again joined by the adventurous, the amazing Eves.
• 0:27
  Speaker 2: Welcome Eaves.
• 0:28
  Speaker 3: Hello, thank you for the welcome.
• 0:30
  Speaker 2: Thank you for being here. Listeners.
• 0:33
  Speaker 1: If you hear some cicadas, Eves, every time you joined us,
• 0:37
  Speaker 1: Eves where you have to ask where are you?
• 0:39
  Speaker 2: And you're it looks like you're.
• 0:41
  Speaker 1: In the wilderness. You're wearing a dinosaur shirt. I'm loving
• 0:44
  Speaker 1: all of this, Thank you very much. I was in
• 0:48
  Speaker 1: a dinosaur mood today. So some days the dinosaur mood
• 0:54
  Speaker 1: just strikes and you must wear your dinosaur apparel.
• 0:59
  Speaker 2: Yes, So how have you been, Eves? Anything of note?
• 1:04
  Speaker 4: Is there?
• 1:04
  Speaker 3: Has there ever been anything of No? I'm not sure. Oh, okay.
• 1:07
  Speaker 4: So I went to a craft club recently, and that
• 1:13
  Speaker 4: was new for me because I think, as I've talked
• 1:15
  Speaker 4: to y'all about before, and I have also maybe talked
• 1:18
  Speaker 4: about on the show before, I have gotten back into
• 1:21
  Speaker 4: my art making and my crafting through sewing and bookmaking.
• 1:25
  Speaker 4: So going to a craft club was new for me
• 1:28
  Speaker 4: because I'm not used to crafting and community, but it was.
• 1:32
  Speaker 4: But I am used to art making and community, and
• 1:34
  Speaker 4: I love that. I had just never been to a
• 1:37
  Speaker 4: craft specific club. So I went with a new friend
• 1:41
  Speaker 4: and that was really fun. I got to know the
• 1:45
  Speaker 4: new friend, and I got to meet some other people there,
• 1:48
  Speaker 4: and it was just I was a little like I
• 1:52
  Speaker 4: was a little socially anxious beforehand, and then I got.
• 1:55
  Speaker 3: There and everybody was so nice.
• 1:58
  Speaker 4: It was super chill, you know, people working on all
• 2:02
  Speaker 4: different sorts of things there. So yeah, I guess that's
• 2:06
  Speaker 4: something something recent in my life that may be a
• 2:09
  Speaker 4: little interesting to everyone.
• 2:11
  Speaker 5: Actually it's very fitting because I was just telling Annie
• 2:14
  Speaker 5: that we're about to have a future episode about making
• 2:17
  Speaker 5: friends as adults, and I have been curious about the
• 2:22
  Speaker 5: craft clubs because I've seen them at libraries like knitting days,
• 2:26
  Speaker 5: and I love this idea. So I feel like I
• 2:29
  Speaker 5: need to pick your brain. We need maybe we need
• 2:30
  Speaker 5: to have you back on talk about experiences about that,
• 2:33
  Speaker 5: because I think that's the whole conversation we want to
• 2:36
  Speaker 5: have about this new way of making friendships after COVID.
• 2:41
  Speaker 5: But I love that, and I need more reports because
• 2:45
  Speaker 5: I think I need someone to prep me if I
• 2:47
  Speaker 5: actually ever try to do something like this.
• 2:49
  Speaker 3: Okay, I can do what I can.
• 2:51
  Speaker 4: That was my first time going, but I'm sure if
• 2:53
  Speaker 4: I get the opportunity to and the timing is right
• 2:56
  Speaker 4: since I'm all over the place sometimes and I can
• 2:58
  Speaker 4: get back to it, then then I would love to
• 3:00
  Speaker 4: do that. But I also have definitely been thinking about
• 3:03
  Speaker 4: making friends post COVID, and I have been making a
• 3:06
  Speaker 4: lot of them and in ways that feel genuine and
• 3:10
  Speaker 4: natural and not forced at all, and it's always been
• 3:14
  Speaker 4: so super smooth. Like I went to an event with
• 3:16
  Speaker 4: a new friend this past weekend as well, and it
• 3:19
  Speaker 4: was another art thing. So art things definitely can connect
• 3:22
  Speaker 4: help connect the people. They're so so broad and so varied,
• 3:27
  Speaker 4: and it's nice.
• 3:27
  Speaker 3: Because you have something else to focus on with the person.
• 3:30
  Speaker 4: So if if like the person isn't doesn't really it's
• 3:34
  Speaker 4: maybe a little it's it's a little awkward because y'all
• 3:37
  Speaker 4: don't really know each other. Well, then you have something
• 3:40
  Speaker 4: else to focus on too, But then there's still room
• 3:42
  Speaker 4: around the event to have a singular conversation.
• 3:46
  Speaker 3: So yeah, it's a very interesting topic.
• 3:49
  Speaker 5: Yeah, you're definitely gotten my wills going because again, you
• 3:53
  Speaker 5: are also the extrovert.
• 3:55
  Speaker 6: I feel like.
• 3:58
  Speaker 7: We've talked about previously when I was like, Hi, you
• 4:02
  Speaker 7: genuinely do so good, so well when it comes to
• 4:07
  Speaker 7: being in crowds and being around people, like your calm
• 4:11
  Speaker 7: looks like confidence, but not in an ego way.
• 4:14
  Speaker 5: That it's the most impressive thing I've ever seen in
• 4:17
  Speaker 5: a person. That I still think about this conversation that
• 4:20
  Speaker 5: we've had when we've gone out in public, and I'm
• 4:22
  Speaker 5: just like clinging to you for moral support because it's
• 4:26
  Speaker 5: a whole different take. And I love how you interact
• 4:29
  Speaker 5: with people and that you are genuine in all of
• 4:31
  Speaker 5: your interactions. It seems so we're gonna have to have
• 4:35
  Speaker 5: I'm just gonna pick your brain in an episode.
• 4:38
  Speaker 3: Okay, I'm here for it. Just let me know when
• 4:39
  Speaker 3: to come back. You know I'm here.
• 4:43
  Speaker 1: I love how so often we're like we do this
• 4:45
  Speaker 1: with a lot of guests, but especially Ease, We're like,
• 4:47
  Speaker 1: can you help us?
• 4:48
  Speaker 2: Yeah, you're stressed, we need your meditation.
• 4:52
  Speaker 5: Anyway, I have become that person to us.
• 4:58
  Speaker 2: Well, I'm curious kind of thinking about things that bring
• 5:01
  Speaker 2: people together. Are you a cook, Eaves, do you like
• 5:07
  Speaker 2: to cook?
• 5:09
  Speaker 3: No?
• 5:09
  Speaker 4: Panic ensued when you said, are you a cook? I
• 5:12
  Speaker 4: started a panic immediately because I'm not a cook. I
• 5:15
  Speaker 4: think Samantha. I know Samantha's a great cook. I like
• 5:20
  Speaker 4: I have I had any of your food, Annie, I
• 5:23
  Speaker 4: don't know if I have.
• 5:25
  Speaker 3: But yeah, I can cook, right, But I'm not a cook.
• 5:31
  Speaker 4: Like I can make certain things well, I know really
• 5:35
  Speaker 4: well how to put different seasonings together, like just naturally
• 5:40
  Speaker 4: I can.
• 5:41
  Speaker 3: So I have certain skills.
• 5:42
  Speaker 4: That come naturally, like I know how to cook for
• 5:45
  Speaker 4: myself or my family, but I'm not the cook. Like
• 5:48
  Speaker 4: nobody would come to me and be like, Eves, you
• 5:51
  Speaker 4: got to make this thing for this party or this pot,
• 5:53
  Speaker 4: look like you need to make this, you need to
• 5:55
  Speaker 4: make that. And I am also a recipe person, and
• 5:59
  Speaker 4: I feel like although I can throw things together, oftentimes
• 6:04
  Speaker 4: I'm working off of a recipe and I know what goes.
• 6:07
  Speaker 4: I can add lib off of a recipe, but usually
• 6:09
  Speaker 4: I have some sort of foundational building block that is
• 6:12
  Speaker 4: like somebody else's, and then I might be able to
• 6:15
  Speaker 4: tinker with that.
• 6:15
  Speaker 3: A little bit.
• 6:16
  Speaker 4: So yeah, like come to my house and I will
• 6:19
  Speaker 4: cook for you and you'll really enjoy the meal. But
• 6:21
  Speaker 4: I wouldn't like I'm not gonna be the I'm not
• 6:26
  Speaker 4: gonna be the person who is Like if I continue
• 6:30
  Speaker 4: to have a family line, like all my recipes are
• 6:32
  Speaker 4: gonna get passed down, Like I don't look, I don't
• 6:36
  Speaker 4: know who's gonna be responsible for that because it's not
• 6:39
  Speaker 4: gonna be me.
• 6:40
  Speaker 3: But but I do enjoy eating.
• 6:45
  Speaker 5: Okay, Yeah, I need to put a stand because you
• 6:47
  Speaker 5: try to say that I was a good cook.
• 6:49
  Speaker 6: That's exactly how I cook as well.
• 6:50
  Speaker 5: I literally take a recipe and I'm even more stringent
• 6:54
  Speaker 5: and like the first time I do it, I will
• 6:56
  Speaker 5: do everything by the book, and then after I hate it,
• 7:00
  Speaker 5: then I will modify how I wanted to go. So
• 7:04
  Speaker 5: you because you have been present when I have cooked things,
• 7:08
  Speaker 5: but I would never say I was a cook. I
• 7:10
  Speaker 5: also don't get asked to do things and everything is
• 7:12
  Speaker 5: like oh like stress and half of it is probably
• 7:16
  Speaker 5: pre bought, Like this is the way I do things.
• 7:19
  Speaker 5: I do both because I did host a lunar New
• 7:22
  Speaker 5: Year's event in which yes Eves came.
• 7:26
  Speaker 6: It was definitely trial and error.
• 7:28
  Speaker 5: So I don't want that to be confused because I'm
• 7:30
  Speaker 5: like I tried because I wanted to have friends here,
• 7:33
  Speaker 5: but I'm not a cook cook. My partner is actually
• 7:37
  Speaker 5: really great at improv in cooking on the fly. Like
• 7:41
  Speaker 5: I it makes me anxious and I hate it. Like
• 7:44
  Speaker 5: after I eat it, I love it. But like if
• 7:45
  Speaker 5: I give him a recipe or like, this is what
• 7:47
  Speaker 5: I want and then he starts doing his own thing,
• 7:49
  Speaker 5: I kind of freak out a little bit because I'm.
• 7:51
  Speaker 6: Like, that's not what I wanted. But he does a
• 7:53
  Speaker 6: good job, so I can't say much.
• 7:55
  Speaker 5: But yeah, like I'm the same way too, because I'm like, no,
• 7:58
  Speaker 5: this is the thing, this is what I found on
• 7:59
  Speaker 5: a box, this is what I found online, and I
• 8:02
  Speaker 5: am going to use this as my basics and I'm
• 8:04
  Speaker 5: going to follow it to a t.
• 8:06
  Speaker 6: And I will say, any I don't think I've ever
• 8:08
  Speaker 6: Have you ever cooked for me? I don't know if
• 8:10
  Speaker 6: you I've ever eaten your food.
• 8:13
  Speaker 2: I don't think I have.
• 8:14
  Speaker 1: And it's in part because I cook a lot. You
• 8:18
  Speaker 1: cook a lot and your partner cooks a lot. And Okay,
• 8:24
  Speaker 1: a part of the issue is I think I'm actually
• 8:26
  Speaker 1: really good cook and I love cooking. You both didn't
• 8:31
  Speaker 1: meet me in the time when I was baking all
• 8:34
  Speaker 1: the time, and I bring baked.
• 8:35
  Speaker 2: Goods all the time. It was just awesome. They were
• 8:39
  Speaker 2: very well reviewed.
• 8:41
  Speaker 1: But I got kind of like typecast for a couple
• 8:43
  Speaker 1: of things and it annoyed me.
• 8:45
  Speaker 2: But then I moved out of that phase.
• 8:47
  Speaker 1: But I love cooking, but I kind of have my
• 8:52
  Speaker 1: things that I stick to. I have a small kitchen,
• 8:55
  Speaker 1: so I can't do if like, if you're gonna ask
• 8:57
  Speaker 1: me to get out the food processor, I'm probably not
• 9:00
  Speaker 1: going to get out the food processor. And I also
• 9:04
  Speaker 1: i'm kind of I don't have the array of spices
• 9:11
  Speaker 1: that you and your partner do, Samantha, so I can't.
• 9:14
  Speaker 1: And that's because I'm a single person who lives alone,
• 9:18
  Speaker 1: and I just don't like having a lot of stuff
• 9:20
  Speaker 1: that I might use only once or not that often.
• 9:23
  Speaker 1: And I'm also like concerned about time, and so there
• 9:29
  Speaker 1: are things that I like make once and I like,
• 9:31
  Speaker 1: like one time I'd made this amazing turkey. It was
• 9:35
  Speaker 1: so good, I'll never do it again, probably because it
• 9:38
  Speaker 1: took so much time.
• 9:41
  Speaker 2: So I know I can do it. It's there.
• 9:44
  Speaker 1: But most of the time I kind of make simple
• 9:47
  Speaker 1: things that are very easy. So the reason you haven't
• 9:50
  Speaker 1: had a lot of my cooking is that I feel
• 9:51
  Speaker 1: like your partner has these ideas and I just don't
• 9:55
  Speaker 1: have the like nice ingredients.
• 9:58
  Speaker 2: Like I can make you something pretty simple. It will
• 10:00
  Speaker 2: be good, but it's not gonna be near as good as.
• 10:02
  Speaker 1: What you have.
• 10:03
  Speaker 5: I would still be down for it, and I know
• 10:16
  Speaker 5: any you're gonna transition to this, but I'm so excited.
• 10:19
  Speaker 5: I just have to put this in here about the
• 10:21
  Speaker 5: person you brought because I just recently went to New
• 10:25
  Speaker 5: New Orleans and the one thing if anybody goes traveling
• 10:30
  Speaker 5: to New Orleans, I love the city and the only
• 10:34
  Speaker 5: not the onlyeston. There's so many reasons, but one of
• 10:35
  Speaker 5: the main focuses for me is to get as much
• 10:39
  Speaker 5: New Orleans cuisine as possible. Like I don't want to drink,
• 10:43
  Speaker 5: I don't want to do anything else but find the
• 10:45
  Speaker 5: best food there. So I'm really pumped about this conversation.
• 10:51
  Speaker 1: Yes, me too, So let's get into it. Who did
• 10:54
  Speaker 1: you bring for us to talk about today, Eves?
• 10:56
  Speaker 4: So today we're talking about Lena Richard, which is why
• 11:00
  Speaker 4: Samantha is mentioning New Orleans. She was the first black
• 11:04
  Speaker 4: woman to publish a New Orleans Creo cuisine cookbook and
• 11:08
  Speaker 4: the first black American to host a cooking show. So
• 11:12
  Speaker 4: her story is super exciting and we'll probably make you hungry.
• 11:19
  Speaker 4: So actually, y'all pause the episode, get a snack if
• 11:23
  Speaker 4: you're not snacking, and then come back and then turn
• 11:28
  Speaker 4: the episode back on, and then you'll be far more
• 11:32
  Speaker 4: prepared for what's to come, because you may get hungry
• 11:35
  Speaker 4: during this episode. Okay, So we'll start at the beginning
• 11:39
  Speaker 4: of Lena's life. She was born in New Roads, Louisiana,
• 11:43
  Speaker 4: on September eleventh, eighteen ninety two. Her parents were Jean
• 11:47
  Speaker 4: Pierre Paul and Francois Laurent, and her father was a farmer.
• 11:53
  Speaker 4: Her mother cooked for Nugent Viron. I may be mispronouncing
• 11:57
  Speaker 4: the name, but he was a manufacturer and his wife's
• 12:00
  Speaker 4: name was Alice, and they had children, and Lena's family
• 12:06
  Speaker 4: was Catholic and she had nine siblings. Eventually, their family
• 12:12
  Speaker 4: moved from New Roads to New Orleans, Louisiana, and Lina
• 12:17
  Speaker 4: would start helping her mother cook after school, and so Alice,
• 12:23
  Speaker 4: the wife of Nugent Varren, the family that they were
• 12:28
  Speaker 4: cooking for. Alice noticed Lina's cooking skills, and so when
• 12:34
  Speaker 4: Alice graduated from high school, their family hired Lena as
• 12:39
  Speaker 4: a full time cook, and Lina would start by making
• 12:43
  Speaker 4: lunch for them, and then she started doing more dinners
• 12:48
  Speaker 4: and events, and Alice ended up sending Lena to a
• 12:55
  Speaker 4: cooking school in New Orleans.
• 12:58
  Speaker 3: And then MS Farmer School of Cookery in Boston.
• 13:02
  Speaker 4: That was a school that was founded in nineteen o
• 13:05
  Speaker 4: two and at the time, Lena was the only black
• 13:08
  Speaker 4: woman in the program. And here's a quote from Lena
• 13:11
  Speaker 4: that she later said in a newspaper interview. When I
• 13:15
  Speaker 4: got way up there, I found out in a hurry,
• 13:18
  Speaker 4: they can't teach me much more than I know. I
• 13:20
  Speaker 4: learned things about new desserts and salads, But when it
• 13:24
  Speaker 4: comes to cooking meats, stews, soups, sauces and such dishes,
• 13:28
  Speaker 4: we Southern cooks have Northern cooks beat by a mile.
• 13:32
  Speaker 4: That's not big talk, that's honest truth. That's the end
• 13:36
  Speaker 4: of the quote. When I was rereading that quote just now,
• 13:38
  Speaker 4: I was like, Wow, she's starting North South beef in
• 13:41
  Speaker 4: his quote, because I don't know if she was prompted
• 13:47
  Speaker 4: to say, do you think Southern is better than Northern?
• 13:52
  Speaker 3: But it's just it's really funny.
• 13:53
  Speaker 5: When it comes to food, people get really defensive and territorial,
• 13:58
  Speaker 5: and like a lot of pride comes out, like for
• 14:01
  Speaker 5: the fact that I've seen not only in the like
• 14:03
  Speaker 5: North South thing, I've also seen like the beef between
• 14:06
  Speaker 5: when it comes to barbecue, like statewide like people are
• 14:10
  Speaker 5: And she definitely threw down the gauntlet with that statement.
• 14:14
  Speaker 4: Mm hmm, and fair to also like there are fair
• 14:18
  Speaker 4: arguments for why some regional variations of things are better
• 14:22
  Speaker 4: than others.
• 14:23
  Speaker 3: I've had my own complaints in traveling so.
• 14:29
  Speaker 2: And I feel like.
• 14:32
  Speaker 5: Get with the love, like I will specifically go to
• 14:35
  Speaker 5: New Orleans dreaming about specific foods and that can only
• 14:39
  Speaker 5: be done well in New Orleans. And even though I'm
• 14:41
  Speaker 5: not from there, I have opinions about Bignet's and where
• 14:44
  Speaker 5: you need to go even though I don't, like I'm
• 14:47
  Speaker 5: not from there. So again, yet I think she has
• 14:50
  Speaker 5: the right to say to say those things.
• 14:53
  Speaker 4: For sure, And also like it was, it's also nice
• 14:55
  Speaker 4: to hear in that quote her acknowledging that, like her
• 14:59
  Speaker 4: actual experience of cooking is just as valuable as the
• 15:03
  Speaker 4: information that she was getting from her school studies. Like
• 15:06
  Speaker 4: I appreciated that she acknowledged that, especially because she was
• 15:11
  Speaker 4: in a setting where she was like the only black woman,
• 15:14
  Speaker 4: but she she wasn't. We're oftentimes the community around her
• 15:17
  Speaker 4: around cooking, around culinary arts could denegrate black people or
• 15:22
  Speaker 4: say that it was a skill that we just had
• 15:24
  Speaker 4: in Nately, it was just part of being black, was
• 15:26
  Speaker 4: to like be a good cook. So it could you know,
• 15:30
  Speaker 4: she didn't. She didn't clearly wasn't discouraged by that. I'm
• 15:34
  Speaker 4: not exactly sure how much of that she faced interpersonally,
• 15:38
  Speaker 4: but that definitely was the vibe of the day, that
• 15:42
  Speaker 4: was the culture of the day.
• 15:43
  Speaker 3: So that was definitely nice to see.
• 15:46
  Speaker 4: And I like how she said, that's not big talk,
• 15:48
  Speaker 4: like I'm just spinning facts here.
• 15:50
  Speaker 3: Okay, so.
• 15:54
  Speaker 4: Here's a quote, and I guess, Annie, you'll tell me
• 15:56
  Speaker 4: if I'm saying this dish name wrong. It's French. But
• 16:00
  Speaker 4: so here's another quote from Lena. I cooked a couple
• 16:04
  Speaker 4: of my dishes, like creole gumbo and my chicken voloven,
• 16:07
  Speaker 4: and they go crazy almost trying to copy down what
• 16:10
  Speaker 4: I say. I think maybe I'm pretty good, so someday
• 16:14
  Speaker 4: I'd write it down myself. As you can see, she's
• 16:18
  Speaker 4: already thinking about documenting and recording her recipes. So this
• 16:26
  Speaker 4: inspiration started to happen while she was in school. After
• 16:31
  Speaker 4: she finished studying at the school, she went back to
• 16:33
  Speaker 4: New Orleans and she kept working for the family that
• 16:36
  Speaker 4: she was working for before. But then she was starting
• 16:39
  Speaker 4: to become more known as a great cook in the
• 16:42
  Speaker 4: city and she ended up starting a catering business where
• 16:46
  Speaker 4: she mostly serves like high profile, high society white residents.
• 16:52
  Speaker 4: And in nineteen fourteen she married a man named Percival Richard,
• 16:57
  Speaker 4: and seven years later they had their only child. And
• 17:02
  Speaker 4: by the time Lena was twenty eight, she had left
• 17:05
  Speaker 4: working for the family and she started running a shop
• 17:09
  Speaker 4: out of her home. It was called the Sweet Shop,
• 17:11
  Speaker 4: and in it she sold sandwiches, red beans and rice,
• 17:15
  Speaker 4: and watermelon salad. This is just one of many entrepreneurial
• 17:20
  Speaker 4: adventures that she would have.
• 17:22
  Speaker 3: In her lifetime.
• 17:24
  Speaker 4: Also, according to census records, Lena might have worked as
• 17:28
  Speaker 4: a home instructor at a black public school in New Orleans.
• 17:32
  Speaker 4: But Alice, the person who really believed in Lina's cooking abilities,
• 17:39
  Speaker 4: ended up dying in nineteen thirty one, but Lena did
• 17:42
  Speaker 4: stay in touch with that family and she continue her cooking.
• 17:48
  Speaker 4: So in nineteen thirty one, Lena also became the head
• 17:51
  Speaker 4: chef of the Orleans Club, which was a social club
• 17:54
  Speaker 4: that was mostly white women, and when she was there,
• 17:57
  Speaker 4: Lena made food for luncheons and through that work she
• 18:01
  Speaker 4: started getting more opportunities for catering work. In nineteen thirty six,
• 18:07
  Speaker 4: Lena started hosting cooking demonstrations for all black audiences, and
• 18:15
  Speaker 4: in nineteen thirty seven she left her position at the
• 18:17
  Speaker 4: Orleans Club and that same year she opened the Lena M.
• 18:21
  Speaker 4: Richard Catering School, another one of her entrepreneurial ventures. It
• 18:26
  Speaker 4: was the first cooking school ran by a black woman
• 18:29
  Speaker 4: in New Orleans, and it was the first school that
• 18:32
  Speaker 4: was made specifically for the instruction of Black people, first
• 18:35
  Speaker 4: cooking school that was made specifically for the instruction of
• 18:38
  Speaker 4: black people. And Lina said this quote, My purpose in
• 18:42
  Speaker 4: opening a cooking school was to teach men and women
• 18:44
  Speaker 4: the art of food preparation and serving in order that
• 18:48
  Speaker 4: they would become capable of preparing and serving food for
• 18:51
  Speaker 4: any occasion, and also that they might be in a
• 18:54
  Speaker 4: position to demand higher wages.
• 18:58
  Speaker 3: So she clearly.
• 18:59
  Speaker 4: Had an i on what was available to black people,
• 19:05
  Speaker 4: how she could help with the knowledge that she had
• 19:08
  Speaker 4: and the resources that she had to bring other people
• 19:11
  Speaker 4: up along with her. So I know, you know, I
• 19:15
  Speaker 4: mentioned earlier how a lot of the people that she
• 19:17
  Speaker 4: was cooking for were these like wealthier, more upper class
• 19:22
  Speaker 4: white folks, but she definitely also had an eye on
• 19:26
  Speaker 4: like how other black people, other black cooks were getting
• 19:29
  Speaker 4: opportunities to So Lena continued doing her demonstration for audiences
• 19:35
  Speaker 4: of all kinds of races. And back to what we
• 19:39
  Speaker 4: spoke about a little earlier. When she was at Fannie Farmer,
• 19:42
  Speaker 4: that cooking school, she was dreaming about writing a cookbook,
• 19:46
  Speaker 4: and so at this time in the nineteen thirties, her
• 19:50
  Speaker 4: daughter Marie helped her prepare her cookbook. It took them
• 19:53
  Speaker 4: a couple of years. Lena would tell the recipes and
• 19:58
  Speaker 4: the cooking tips to Marie. Marie would write them down
• 20:01
  Speaker 4: and give them to a typist, and Lena held cooking
• 20:05
  Speaker 4: demos so that she could pay the printer to create
• 20:07
  Speaker 4: the book. And in nineteen thirty nine, Lena was able
• 20:10
  Speaker 4: to send her book, Lena Richards's Cookbook because make no
• 20:13
  Speaker 4: mistake about whose it was, to the printer, and she
• 20:18
  Speaker 4: went on a book tour and food writers like Clementine
• 20:21
  Speaker 4: Paddleford and James Beard gave the book positive reviews. People
• 20:25
  Speaker 4: across the country were interested in Lina's work and recipes,
• 20:29
  Speaker 4: and she wanted to promote the cookbook in the Northeast,
• 20:34
  Speaker 4: the place she had. Oh yeah, she had talked a
• 20:37
  Speaker 4: little less about earlier. So she took a quote suitcase
• 20:40
  Speaker 4: bulging with ten pounds of dried shrimp, pure cane syrup
• 20:44
  Speaker 4: Louisiana shelled pecans or pecans, as my grandma would say,
• 20:48
  Speaker 4: an old fashioned brown sugar. So she was like, I'm
• 20:52
  Speaker 4: going to come prepare. I don't know what they have
• 20:54
  Speaker 4: up there, but I'm going to make sure I have
• 20:55
  Speaker 4: what I need to show these people what I'm about
• 20:59
  Speaker 4: in my cooking. When she was up there, she met
• 21:01
  Speaker 4: food journalist Clementine Paddleford, who had a column at the
• 21:05
  Speaker 4: New York Herald Tribune, and she cooked a scalefish for Clementine.
• 21:10
  Speaker 4: There's a description of what scalefish is if you want
• 21:12
  Speaker 4: to go look it up. Clementin wrote an article that
• 21:15
  Speaker 4: was called cook from New Orleans shows Northerners tricks of trade. So, yeah,
• 21:22
  Speaker 4: the North South thing was happening a lot clearly, And
• 21:25
  Speaker 4: Lena sold seven hundred copies that were priced at two
• 21:29
  Speaker 4: dollars each in one month. The next year, in nineteen forty,
• 21:34
  Speaker 4: Lena got a contract to publish her cookbook as the
• 21:38
  Speaker 4: New Orleans Cookbook. It had an introduction in this version
• 21:43
  Speaker 4: by the writer Gwen Bristow, who was a white writer,
• 21:47
  Speaker 4: and it didn't have the picture that it had of
• 21:49
  Speaker 4: her in the book that she published privately that had
• 21:52
  Speaker 4: a picture of her in it.
• 21:53
  Speaker 3: This one didn't have a picture of her in it anymore.
• 21:58
  Speaker 4: So it was kind of like, you know, it was
• 22:00
  Speaker 4: it was clearly being sanitized a little bit, like her
• 22:03
  Speaker 4: name was taken off of the book. So it was
• 22:06
  Speaker 4: less emphasis on Lena the cook, like I'm the one
• 22:10
  Speaker 4: who gathered these recipes. I'm the one who went to school.
• 22:13
  Speaker 4: I'm the one who's been, you know, research, doing all
• 22:16
  Speaker 4: this research and making sure to document it.
• 22:18
  Speaker 3: I'm the one who's the cook.
• 22:19
  Speaker 4: There was less emphasis on that and more just like, Okay,
• 22:22
  Speaker 4: this is creole cuisine, this is New Orleans cuisine, and
• 22:25
  Speaker 4: this is what's being showcased in this book, and the
• 22:28
  Speaker 4: author is kind of secondary. But that said, it was
• 22:32
  Speaker 4: still a major publisher that published her book, and it
• 22:36
  Speaker 4: was sweet that Lena dedicated the book to Alice. She
• 22:41
  Speaker 4: said in the dedication Missus Nugent b Verian, whose kindness,
• 22:46
  Speaker 4: advice and assistance has made this book possible. So it's
• 22:50
  Speaker 4: clear how much Alice is uplifting of her work and
• 22:55
  Speaker 4: encouraging of her to go further in her cooking career
• 22:59
  Speaker 4: left an imprint on her, so much that she decided
• 23:02
  Speaker 4: to put an in print. So the book included traditional
• 23:06
  Speaker 4: recipes and some of Lena's own recipes, and Lena, unlike
• 23:13
  Speaker 4: a lot of other people who were publishing books about
• 23:17
  Speaker 4: recipes from the region, Lena acknowledged the black cooks who
• 23:20
  Speaker 4: inspired her and New Orleans cuisine in general. And for
• 23:27
  Speaker 4: a short time after the book was published, Lena went
• 23:30
  Speaker 4: to Garrison, New York. She did a one month cooking
• 23:34
  Speaker 4: trial at the Bird and Bottle Inn, and then she
• 23:37
  Speaker 4: got the position of head chef there after that one
• 23:39
  Speaker 4: month trial because later on there was one of the
• 23:41
  Speaker 4: proprietors who was like, she did a lot for us
• 23:44
  Speaker 4: in a short amount of time, so she was well
• 23:48
  Speaker 4: regarded there, and there she was known for her shrimp
• 23:51
  Speaker 4: suit Louisiana, which was a shrimp and vegetable bisk that
• 23:55
  Speaker 4: had bade Tabasco peppers in it, and in nineteen forty
• 23:59
  Speaker 4: one she went back to New Orleans and she opened
• 24:03
  Speaker 4: Lena's Eatery, and Lena's likely closed down sometime during World
• 24:08
  Speaker 4: War Two, but a couple of years later, in nineteen
• 24:11
  Speaker 4: forty three, Elizabeth Reynolds, who was the manager of this
• 24:14
  Speaker 4: place called the Travis House in Colonial Williamsburg, Virginia, hired
• 24:19
  Speaker 4: Lena to be the head chef and Lina stayed there
• 24:22
  Speaker 4: for about two years, and the Colonial Williamsburg Corporate Archives
• 24:27
  Speaker 4: does have two notebooks of diner's reviews at Travis House,
• 24:31
  Speaker 4: and one of the reviews, for instance, said Lena is
• 24:34
  Speaker 4: the queen of oyster Rena. And if you go through
• 24:38
  Speaker 4: and read some of the other notes that the diners
• 24:42
  Speaker 4: left about her oyster specifically because our oysters were the
• 24:45
  Speaker 4: hit thing there. If you go and read some of
• 24:49
  Speaker 4: those notes, they're like, it does really make our seem
• 24:52
  Speaker 4: like a celebrity.
• 24:52
  Speaker 3: And it's clear, even though the notes.
• 24:55
  Speaker 4: Are about the food, that Lena herself made an impact
• 25:00
  Speaker 4: them because they were like, dear Lena, your oysters. One
• 25:05
  Speaker 4: of them said something along the lines of those were
• 25:08
  Speaker 4: the best oysters I've ever had, Nay, like the best
• 25:12
  Speaker 4: meal I've ever had, So, you know, they knew that
• 25:16
  Speaker 4: Lina was doing the work, and they noted that they
• 25:21
  Speaker 4: appreciated the cooking. But still Lena left Williamsburg and went
• 25:26
  Speaker 4: back to New Orleans. Eventually she restarted her catering business
• 25:30
  Speaker 4: with her daughter Marie, and by nineteen forty six she
• 25:33
  Speaker 4: had started a business selling package dinners and pints, courts
• 25:37
  Speaker 4: and five and ten gallon containers and those were shipped
• 25:40
  Speaker 4: across the country and even down to Panama, which was
• 25:44
  Speaker 4: pretty impressive because there weren't you know, at the time,
• 25:48
  Speaker 4: TV dinners and frozen dinners weren't really like super huge.
• 25:51
  Speaker 4: Yet this business that she was doing was a partnership
• 25:54
  Speaker 4: with Borderline Fine Foods, and Lena would sell things like
• 25:58
  Speaker 4: shrimp creole turtle soup and yeah that she continued to
• 26:04
  Speaker 4: do that business too, and in nineteen forty nine she
• 26:07
  Speaker 4: opened Lena Richard's Gumbo House, where she served like fifty
• 26:11
  Speaker 4: four gallons of gumbo every week, and she served other
• 26:13
  Speaker 4: things as well, but the diners at her restaurant were
• 26:17
  Speaker 4: of all races. Her was the family business, so her
• 26:21
  Speaker 4: son in law, her husband, and her daughter were involved
• 26:24
  Speaker 4: in running the Gumbo House and oftentimes they would it
• 26:29
  Speaker 4: would get full after Sunday Mass because diners would go
• 26:32
  Speaker 4: to Sunday Mass and they would go there. But all
• 26:36
  Speaker 4: of her success led her to get her own cooking show,
• 26:38
  Speaker 4: which is pretty cool. It was called Lena Richards New
• 26:41
  Speaker 4: Orleans Cookbook, so that aired on Tuesdays and Thursdays on
• 26:46
  Speaker 4: I think it was like a one year old TV
• 26:48
  Speaker 4: station WDSUTV in New Orleans. It was sponsored by Wholesome
• 26:52
  Speaker 4: Bread and it featured a dish every day, and this
• 26:57
  Speaker 4: made her the first black woman to have her own
• 26:59
  Speaker 4: TV show, her own cooking show, and most of her
• 27:02
  Speaker 4: viewers were like middle and upper class women. But you
• 27:05
  Speaker 4: have to also remember that at the time, TV sets
• 27:07
  Speaker 4: were also just getting more popular, and this was a
• 27:10
  Speaker 4: time of exponential growth. So in February of nineteen forty nine,
• 27:14
  Speaker 4: there were about three thousand TV sets in New Orleans,
• 27:17
  Speaker 4: and then the next year there were around like eighteen
• 27:20
  Speaker 4: thousand TV sets of New Orleans. So TV itself was
• 27:23
  Speaker 4: just getting popular. So it's really cool to know that
• 27:26
  Speaker 4: Lena had a cooking show on at the time, and
• 27:28
  Speaker 4: the network knew that they wanted a cooking show, and
• 27:30
  Speaker 4: they came to her for it. Unfortunately, the footage of
• 27:34
  Speaker 4: her television show is lost. I really would love to
• 27:36
  Speaker 4: see it. There are a couple of pictures, but yeah,
• 27:40
  Speaker 4: there you can't watch all of the episodes, unfortunately. But
• 27:45
  Speaker 4: her TV show and her frozen food business were doing well.
• 27:49
  Speaker 4: But unfortunately, on November twenty sixth, nineteen fifty, Lena was
• 27:56
  Speaker 4: at her restaurant.
• 27:57
  Speaker 3: There was a.
• 27:58
  Speaker 4: Patron who had flown in from la and wanted to
• 28:03
  Speaker 4: order every item on the menus.
• 28:04
  Speaker 3: It was a very hard work day.
• 28:06
  Speaker 4: Lena cooked everything and at the end of the day,
• 28:11
  Speaker 4: super late, she was like, I don't really feel well.
• 28:13
  Speaker 4: She went back home and the next morning she died
• 28:17
  Speaker 4: of a heart attack in her home. She was fifty
• 28:19
  Speaker 4: eight years old, and the family did keep the Gumbo
• 28:23
  Speaker 4: house open until nineteen fifty eight. And of course lots
• 28:27
  Speaker 4: of black cooks of New Orleans cuisine you know, came
• 28:31
  Speaker 4: in her wake, and so she definitely left left a
• 28:34
  Speaker 4: mark on everybody. But her legacy in itself is definitely
• 28:37
  Speaker 4: really pretty inspirational, interesting, and yeah, she did a lot
• 28:44
  Speaker 4: of different things in her time. So I'm happy, happy
• 28:47
  Speaker 4: that I could share her story today. Yes, and thanks
• 28:50
  Speaker 4: as always for sharing it.
• 29:02
  Speaker 2: Both of us.
• 29:03
  Speaker 1: Samantha and I were very excited about this one, and
• 29:08
  Speaker 1: it is.
• 29:08
  Speaker 2: She was so entrepreneurial.
• 29:10
  Speaker 1: She was doing so much stuff, and she was doing
• 29:12
  Speaker 1: it early, like frozen food before the nineteen fifties. She
• 29:18
  Speaker 1: was ahead the TV A show. She was like ahead
• 29:23
  Speaker 1: of the game. I love that she was recognizing the
• 29:27
  Speaker 1: work that she had done, but also the work that
• 29:29
  Speaker 1: other black cooks had done, like making sure. She just
• 29:33
  Speaker 1: sounds like and you can see it in quotes from her,
• 29:36
  Speaker 1: but about her that other food writers have done. She
• 29:40
  Speaker 1: sounds like a person who I mean, we saw it
• 29:42
  Speaker 1: immediately with her, these Northern cooks.
• 29:47
  Speaker 2: She had opinions, she knew her worth, she knew what
• 29:50
  Speaker 2: the work was. And I love it. I think it's fantastic.
• 29:54
  Speaker 5: It is I love everything when it comes to like
• 29:56
  Speaker 5: the depth of history that New Orleans has anyway, and
• 30:00
  Speaker 5: then of course there's the dark history, but like she
• 30:02
  Speaker 5: persevered in such a way that really established what a
• 30:06
  Speaker 5: Southern cuisine is and we know it is like the
• 30:09
  Speaker 5: basis of black community and black women in general, and
• 30:13
  Speaker 5: being able to create this amazing dish in a culture
• 30:17
  Speaker 5: that's so different that it's not the South, you know,
• 30:21
  Speaker 5: like Creole and gumbo and such is not a Southern dish.
• 30:25
  Speaker 5: It is a New Orleans dish like it is Louisiana specific,
• 30:29
  Speaker 5: and it's such a like an amazing array of like
• 30:34
  Speaker 5: technique that you don't think about, and but when it
• 30:37
  Speaker 5: comes down to it, like it's hard and it's almost
• 30:41
  Speaker 5: if you are not either you're really good at it
• 30:43
  Speaker 5: or you're not. It's one of those things, it seems.
• 30:46
  Speaker 5: And I didn't have to look in because I love
• 30:48
  Speaker 5: like when we went to New Orleans recently, I had
• 30:51
  Speaker 5: to go to Dookie Chase because it's been around since
• 30:53
  Speaker 5: nineteen forty one and the cooking, you know, like this
• 30:56
  Speaker 5: is creole, this is what I want. And I was
• 30:59
  Speaker 5: trying to say there was a there Apparently isn't, but
• 31:01
  Speaker 5: they did kind of overlap. I wonder if there's any
• 31:04
  Speaker 5: rivalry that they don't talk about or something.
• 31:07
  Speaker 3: I'm not sure about that because.
• 31:10
  Speaker 5: The cat she came, I think Dookie Chase, like I said, started,
• 31:13
  Speaker 5: I want to say, nineteen forty one, nineteen forty five
• 31:15
  Speaker 5: or something, So I don't know how big I got
• 31:18
  Speaker 5: the restaurant itself, or how big Lea Chase was at
• 31:21
  Speaker 5: that point in time.
• 31:22
  Speaker 6: So she was younger.
• 31:23
  Speaker 5: I think she was like twenty something at that point,
• 31:25
  Speaker 5: so there may not been any overlap.
• 31:27
  Speaker 6: But I don't think New Orleans is that big.
• 31:30
  Speaker 4: Yeah, but also considering like how friendly and like hospitable
• 31:35
  Speaker 4: New Orleans folks from New Orleans are, I'm not sure
• 31:38
  Speaker 4: if it would have been like you know, it's all
• 31:40
  Speaker 4: family and it's all love versus any sort of sort
• 31:43
  Speaker 4: of rivalry. Yeah, I don't know, But I am wondering though, Samantha,
• 31:47
  Speaker 4: because you do like New Orleans cuisine so much. What
• 31:50
  Speaker 4: food you enjoy from New Orleans cuisine that you would
• 31:53
  Speaker 4: have wanted to taste Lena if Lena made it.
• 31:56
  Speaker 5: Oh oh, Like, there's no doubt I would want all
• 31:59
  Speaker 5: of it. The oysters, which I am a huge fan
• 32:02
  Speaker 5: of oysters. It sounds like something that I needed to taste.
• 32:05
  Speaker 5: But of course the gumbo, because I feel like in
• 32:07
  Speaker 5: every type of cuisine there's a base, like you start
• 32:10
  Speaker 5: with something because you know there's a comparison, you know
• 32:14
  Speaker 5: what I mean, and so like to me, I would
• 32:16
  Speaker 5: want either that because I feel like if she had
• 32:18
  Speaker 5: the Gumbo house, she obviously is a queen of gumbo,
• 32:22
  Speaker 5: like she knows what she's doing there you know, as
• 32:24
  Speaker 5: well as the fact that, like if people are bragging
• 32:26
  Speaker 5: that her oysters, it's the best mill of their life.
• 32:29
  Speaker 5: So it'd be a toss up between those two. But yeah,
• 32:31
  Speaker 5: I find what I'm in New Orleans, I definitely have
• 32:33
  Speaker 5: to have at least a good gumbo, some type of
• 32:38
  Speaker 5: fish dish like it probably like you know, a catfish
• 32:40
  Speaker 5: dish of swords and and a poor boy.
• 32:44
  Speaker 6: Those are the things I have to happen on there.
• 32:50
  Speaker 2: Sounds fair.
• 32:51
  Speaker 1: You were right, You've hope listeners got a snack before
• 32:54
  Speaker 1: this need it. Luckily, I'm going to a restaurant with
• 32:59
  Speaker 1: my that has gumbo, so maybe I can get some there.
• 33:03
  Speaker 1: I do say, yes, my mom loves gumbo as well,
• 33:08
  Speaker 1: so it'll be fantastic. Going back to what you were
• 33:12
  Speaker 1: talking about, Samantha, doctor Jessica B. Harris, who's big in
• 33:17
  Speaker 1: the food world, is a big food historian and writer
• 33:19
  Speaker 1: who has some quotes that you can find about Lena Richard.
• 33:24
  Speaker 1: She's kind of famous for saying the South is north
• 33:28
  Speaker 1: of here about New Orleans.
• 33:30
  Speaker 2: So it is a very specific cuisine.
• 33:34
  Speaker 1: It is a very distinct thing, and I'm sure, like
• 33:40
  Speaker 1: I can only imagine when she's packing her bags to
• 33:42
  Speaker 1: go to the north and all.
• 33:44
  Speaker 2: That make these dishes.
• 33:46
  Speaker 1: If you've never had something like that, it is I'm
• 33:49
  Speaker 1: almost jealous that you like that first time.
• 33:52
  Speaker 3: Yeah, it is life changing.
• 33:54
  Speaker 5: Like I think about my first encounters in New Orleans
• 33:58
  Speaker 5: and I'm like, I need this again. Like you think
• 34:01
  Speaker 5: I'm kidding, Like people would say, oh, because you know,
• 34:03
  Speaker 5: New Orleans also has become.
• 34:05
  Speaker 6: It is not become.
• 34:06
  Speaker 5: Has always been a jazz town, like a little more
• 34:08
  Speaker 5: lively and fun and like festive, and people go to
• 34:11
  Speaker 5: drink and such. I'm like, I don't care about any
• 34:13
  Speaker 5: of the alcohol. Give me all the food. I don't
• 34:16
  Speaker 5: have stomach room for drinks. I just need the food.
• 34:21
  Speaker 3: Fear true.
• 34:23
  Speaker 1: I mean The Simpsons has an entire episode that many
• 34:26
  Speaker 1: people have fulls about that, So I don't think you're alone.
• 34:33
  Speaker 1: This was also really timely because we were talking recently
• 34:35
  Speaker 1: about PBS and cooking shows on PBS. Not that that
• 34:41
  Speaker 1: was what was happening here, but like that. I don't
• 34:44
  Speaker 1: think people realize now that we can.
• 34:46
  Speaker 2: Just go online.
• 34:47
  Speaker 1: Yes, but how important that was that you would have
• 34:50
  Speaker 1: somebody who could kind of be with you and talk
• 34:53
  Speaker 1: to you and talk you through things.
• 34:55
  Speaker 2: It's a very early form of a.
• 34:58
  Speaker 1: Parasocial relationship for lot of people, right, and I think
• 35:02
  Speaker 1: that that was It's something we shouldn't forget in this conversation,
• 35:07
  Speaker 1: is that was probably really powerful for a lot of
• 35:09
  Speaker 1: people to have that.
• 35:11
  Speaker 4: Yes, and I do remember coming across one, at least
• 35:14
  Speaker 4: one quote from someone who reminisced about watching the show,
• 35:18
  Speaker 4: so even who actually watched it during the time. And
• 35:20
  Speaker 4: so we don't have it anymore recorded because it was
• 35:22
  Speaker 4: live and documentations archiving was different back then, and so unfortunately.
• 35:27
  Speaker 3: That is lost.
• 35:28
  Speaker 4: But like you can still hear a little bit about
• 35:30
  Speaker 4: or read a little bit about the experience that people
• 35:33
  Speaker 4: had watching it and what they what they learned from it,
• 35:35
  Speaker 4: and what they got from it. So at least there's that,
• 35:39
  Speaker 4: you know, that kind of secondary secondary source there to
• 35:42
  Speaker 4: learn a little bit more about about Lina's cooking.
• 35:46
  Speaker 1: Yeah, yeah, it's a dummer, it's lass, but I think
• 35:50
  Speaker 1: that at least some of that is preserved.
• 35:55
  Speaker 5: Her books still out. I just feel like this is
• 35:57
  Speaker 5: a challenge each of us. Maybe we should all do
• 35:59
  Speaker 5: a dish and come and talk about it.
• 36:00
  Speaker 3: Oh my goodness, Oh wow, that.
• 36:03
  Speaker 6: Was I wonder if some of those ingredients are available though.
• 36:07
  Speaker 1: Yeah, I love I actually like enjoy reading cookbooks.
• 36:10
  Speaker 2: Yes, I'd be so into it.
• 36:12
  Speaker 3: I'm going to pick the thing that requires the least preparation.
• 36:15
  Speaker 3: Just so y'all know, if there's a salad.
• 36:22
  Speaker 2: But a salad, it could be.
• 36:25
  Speaker 3: Very true. You got there's a salad somewhere.
• 36:32
  Speaker 8: I don't think so, rightbs, Oh my gosh, Okay, well
• 36:43
  Speaker 8: maybe we'll revisit that in the future, but for now,
• 36:47
  Speaker 8: thank you so much.
• 36:48
  Speaker 1: As always Eve's it's always a delight. Where can the
• 36:51
  Speaker 1: good listeners find you?
• 36:53
  Speaker 4: Y'all can find me by going straight to my website,
• 36:56
  Speaker 4: which is Eve's Jeffcoat dot com.
• 36:58
  Speaker 3: I will spell that.
• 36:59
  Speaker 4: That is y V S j E F F Coat
• 37:04
  Speaker 4: dot com. You can sign up for my newsletter there.
• 37:07
  Speaker 4: You can also go to my instagram that is at
• 37:11
  Speaker 4: not Apologizing, and then you can go to all of
• 37:15
  Speaker 4: the other episodes of Sminty in which we're talking about
• 37:19
  Speaker 4: female first other women in history who were pioneering and
• 37:23
  Speaker 4: had super cool accomplishments. You can learn about their histories.
• 37:28
  Speaker 1: Yes, so listeners, please go do that if you haven't
• 37:30
  Speaker 1: done it already, can't wait till next time. Yves in
• 37:34
  Speaker 1: the meantime, if you would like to contact us, you can.
• 37:37
  Speaker 1: You can email us at Hello Stuff Onnever Told You
• 37:39
  Speaker 1: dot com you can find us someflu skuy at mom
• 37:41
  Speaker 1: Stuff podcast or on Instagram and TikTok at stuff I
• 37:44
  Speaker 1: Never Told You for us on YouTube. We have a
• 37:46
  Speaker 1: new place for merch You can go to Cotton Bureau
• 37:48
  Speaker 1: and just search us out find us there. And we
• 37:52
  Speaker 1: have a book can get wherever you get your books.
• 37:54
  Speaker 1: Thanks as always to a super producer Christina or executive
• 37:56
  Speaker 1: producer My andercontributor Joey. Thank you and thanks to you
• 37:59
  Speaker 1: for listening step in the re Told Us production by
• 38:01
  Speaker 1: Heart Radio. For more podcasts from my heart Radio, you
• 38:03
  Speaker 1: can check out the heart Radio app, Apple Podcasts, or
• 38:05
  Speaker 1: where you listen to your favorite shows