Diana Kennedy #KeeperoftheDay

Diana Kennedy’s archives are headed to the University of Texas at San Antonio! From the New York Times:

“Ms. Kennedy started her career with “The Cuisines of Mexico” in 1972. The plurality of that title became the foundation of her work: reporting on the country’s culinary diversity, meticulously recording regional recipes and crediting them to home cooks, contextualizing food with the kinds of observations more commonly found in the work of botanists, anthropologists and historians.

“Eight books and half a century later, Ms. Kennedy is protective of her legacy. When the University of Texas at San Antonio asked to acquire her many hundreds of slides, notes and scrapbooks, and to restore her small collection of 19th-century Mexican cookbooks, she was thrilled, but there was no way she was going to sit around at home, waiting for the materials to arrive in Texas by mail.”

C.B. “Stubb” Stubblefield #KeeperoftheDay

On the latest episode of The Kitchen Sisters Present… we celebrate National Barbecue Month with stories of C.B. “Stubb” Stubblefield: legendary BBQ man, sauce master, keeper of community, keeper of the flame, archangel of BBQ.”>The Kitchen Sisters Present… we celebrate National Barbecue Month with stories about CB “Stubb” Stubblefield: legendary BBQ man, sauce master, keeper of community, keeper of the flame, archangel of BBQ.

The Egg Wars #KeeperoftheDay

Smithsonian Magazine recently published a story on their website about the Farallon Island egg rush, that took place as San Francisco was experiencing the Gold Rush. We thought we’d share our Hidden Kitchens story on the topic, The Egg Wars, originally produced for Pop-Up Magazine and NPR’s Morning Edition. Listen to an expanded version of the story on our podcast.

#keeperoftheday #keepersofeggs

LBJ Library Oral History Collection #KeeperoftheDay

#KeeperoftheDay for #PresidentsDay – LBJ Presidential Library Oral History Collection.

While doing research for our Hidden Kitchens story, Black Chef, White House, we came across an oral history done with Zephyr Wright at the LBJ Presidential Library. Wright was working as a home economics student at the historically black Wiley College in Texas when Lady Bird Johnson hired her as the family’s chef. She cooked for the Johnsons for 27 years in Texas and Washington, D.C.

In a lilting, gentle voice, Ms. Wright tells her stories:

“The first night that I met President Johnson, he was late as usual. He was always late for meals …. Now there have been times that he’d get on the phone himself and call me and ask me how long would it take to get something ready for the whole Cabinet and sometimes he’d walk in with them and you didn’t even know he’s coming. And I’ve seen a time that I’ve fixed a meal in 10 minutes for 25 or 30 people.”

President Johnson’s awareness of the difficulties Wright experienced traveling through the segregated South — the hardship and humiliation of not being served in restaurants on the road, the difficulty of finding accommodations — are believed to have influenced his work on civil rights reform and legislation.

Listen to Black Chef, White House:

The Center for Discovery #KeeperoftheDay

#KeeperoftheDay – The Center for Discovery

On the Splendid Table, Ruth Reichl talks about how an article she was writing about prosciutto led her to The Center for Discovery, “a facility where people suffering from severe disabilities find not only nourishment from the organic feed they help raise, but a sense of purpose.” Listen to the interview.

And discover The Center for Discovery yourself: thecenterfordiscovery.org

Georgia Gilmore & the Club from Nowhere #KeeperoftheDay

#KeeperoftheDay – Georgia Gilmore & the Club from Nowhere

In honor of Dr Martin Luther King, Jr, we reprise the story of Georgia Gilmore and her secret civil rights kitchen.

In the 1950s, a group of Montgomery, Alabama women baked goods to help fund the Montgomery bus boycott. Known as the Club from Nowhere the group was led by Georgia Gilmore, one of the unsung heroes of the civil rights era.

Emily Dickinson #KeeperoftheDay on Her Birthday

On the occasion of Emily Dickinson’s 188th birthday, we once again salute her as a keeper of the cake, keeper of the rhyme, keeper of the soul. Listen to Black Cake: Emily Dickinson’s Hidden Kitchen. #KeeperoftheDay

Our Sonic Signatures

With each series we do we have theme music, a sonic signature, that ushers in the stories on NPR and our podcast, The Kitchen Sisters Present…

For our Peabody Award-winning series, Lost & Found Sound — we created a mix of a Tony Schwartz recording, Music in Marble Halls made in the early 1960s with Jimmy Giuffre playing clarinet and his wife walking on high heels in a Manhattan office building that we layered with sounds of the century, including the voices of  legendary Memphis DJ, Dewey Smith, the Watergate hearings, The Edison Phonograph, and Edward R. Murrow. We produced it in collaboration with the astounding Academy Award-winning sound designer, Randy Thom at Skywalker Sound.

The theme music for our first Hidden Kitchens series was a scrap from a recording on Arhoolie Records, by Csókolom a modern Gypsy-ish band we heard with legendary record producer, Chris Strachwitz at a Folk Arts Festival in Memphis in 1998. Chris was so taken with the band he got them to meet him at Sun Studios two days later and recorded the album, May I Kiss Your Hand. In the second season of the series we merged it with a recording Polish violist Wieslaw Pogorzelski made with our sound designer extraordinaire Jim McKee.

The music that opened all the stories in our Hidden World of Girls series on Morning Edition and All Things Considered was Asha Bhosle with Kronos Quartet, from their album collaboration, You Stole My Heart. The cut you hear is Piya Tu Ab To Aaja (Lover, Come to Me Now). It was a riveting curtain opener for those stories of coming of age, rituals and rites of passage, women who crossed a line, broke a trail, changed the tide.

Le Tigre and their song, Sixteen, was the theme music for our series, The Making Of… what people make in the Bay Area and why…, a collaboration with KQED and AIR’s Localore. We were scoring our story, The Making of the Homobile: A Story of Transportation, Civil Rights & Glitter and the Homobile founder, Lynne Breedlove was telling us about driving with Le Tigre blasting out of the car. We took a listen and a theme was born. Here it is with the trailer we did for the series.

The most recent season of Hidden Kitchens — War & Peace & Food on Morning Edition had it’s own theme music — the opening of Paul Simon’s lyrical, Can’t Run But.

And now, with the launch of The Keepers a new theme comes to herald these new stories — Moondog’s Stamping Ground. Thank you, Moondog for holding down your corner and endlessly blowing our minds with the music in your head.

Ep #95: Give Space A Chance: Gastrodiplomacy in Orbit

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Russians preparing dinner for Americans in space? Sounds good to us.

There’s been a lot of jabber these days about creating a “Space Force,” a sixth branch of the US military to dominate outer space. Over the years we’ve talked with astronauts about what it’s like up there – about the food they eat and the teams they work with daily while orbiting the earth. It turns out they have other ideas about what can happen in space, like educating our youth and “gastrodipolmacy”— the use of food as a diplomatic tool to help resolve conflicts and foster connections between nations.

NASA astronaut Bill McArthur talks about the power of sharing meals with Russian Cosmonaut Valery Korzu during their six months together on the Space Station.

South Korea’s first astronaut, Astronaut Soyeon Yi, describes Kimchi Diplomacy in space, the Korean government’s efforts to invent kimchi for space travel, and the special Korean meal she prepared for her Russian comrades in orbit. Soyeon Yi, one of 36,000 applicants, became South Korea’s first astronaut in 2008. She talks about how she was selected and about the power of food: “Having kimchi in space, you are far from your home planet,” she says. “When you eat your own traditional food it makes you feel emotionally supported. I can feel my home.”

Episode #94 – Tequila Chamber of Commerce & The Birth of the Frozen Margarita

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The Agave Goddess with 200 breasts; jimadors stripping lethal thorny leaves off agaves; farmers battling cambio climatico (climate change); distillers contemplating mono-culture production and the environmental impact of tequila; generations-old tequila makers versus globalization. Stories of tequila from the Tequila Region in Mexico and beyond.

Tequila does not only mean alcohol—it means Mexico’s culture, history and future. The biggest tequila companies are not Mexican anymore. They are internationally owned. The Tequila Chamber of Commerce is helping producers promote the drink. They are expected to sell millions and millions of liters to China in the future.

Guillermo Erikson Sauza, the fifth generation to make tequila in his family talks about how his grandfather unexpectedly sold the company in 1978 and how he has worked to build up a small a distillery making his Fortaleza brand in the traditional way. And Carmen Villareal, a tequilera, one of the few women in Mexico to run a Tequila company—Tequila San Matais, now 127 years old.

And Mariano Martinez, from a fourth generation family restaurant business in Dallas,Texas. How he developed the first frozen margarita machine in 1971, based on the 7-Eleven Slurpee machine, using a soft serve ice cream maker “suped up like a car.” The machine is now at the Smithsonian.