Hands On! Artisan Food & Beverage Producers - Les Dames d'Escoffier ...
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SPRING 2021
Hands On! Artisan Food & Beverage Producers
Cla ire Meneely | Jova n Sa ge | Su zi Shef f ield | Veronic a Ca stro | Judy Hol lis-Jone s | Wendy Rose
Debora h O'Kel ly | Debora h Stone | Erin Oliva ri | R hond a K ave | Pa m Powel l | Debbie Vernon
Cordia Harrington (Nashville)
speaks about "Leadership in
Action" (see page 12).
Aubrey Alvarez (in center)
and others glean apples for
her Des Moines Chapter's
fundraiser, “Wine, Pie &
Hope: A Pandemic Pivot to
Pie Pays Off.” (see page 15).
FROM THE EDITOR
Hands ON!
SPRING 2021 My husband always says that the best gifts are the ones made
by hand with loving care. I’m willing to bet that you have some
keepsakes from your children or grandchildren that were made
with their little chubby hands.
IN THIS ISSUE Possibly these are not without
flaws, which makes them all the
more personal.
F E AT UR ES These same little darlings
might have wandered into some
4Hands On! Artisan Food & of your own craft projects or
decorated birthday cakes and
Beverage Producers have been told, “Hands OFF!”
In the business food world,
13 LDEI Conference San Antonio however, the words to describe
artisan food and beverage pro-
18 LDEI International Board ducers would be “Hands ON!”
Mass produced sleeves of but-
Meeting Goes Virtual tery crackers, jars of processed
21 Giving Days
cheese, bottles of tomato juice,
or months-old boxes of choco-
late chip cookies-to name a
D E PA RTMEN T S few-would never be described
as artisan food products.
12 Leadership in Action
The dozen Dames featured
on pages 4-11 are definitely
hands-on artisans who not only CiCi’s grandaughter Ellie Williamson
14 Fundraising created their own businesses
doing ceramics in 2009.
but also have a hand in the
20 Green Tables products they turn out.
Thanks go to the dozen Dames who told these artisans’ stories.
22 Trends Many other Dames also contributed to this issue, especially
those who shared their virtual chapter fundraisers, programs,
24 Chapter Programs opinions, and reports. Dottie Koteski (Philadelphia), our
Member Milestone editor, and Nichole Bendele (San Antonio),
38 Member Milestones our Chapter Program editor, helped by compiling all the photos
and writeups that come in via the platforms (see submission
30 Global Culinary Postcard
guidelines on page 31).
I am enjoying working with our LDEI 2nd Vice President Erin
31 The Brock Circle
Byers Murray (Nashville) who was the grand prize winner of
the 2015 LDEI M.F.K. Fisher Award for Excellence in Culinary
Writing. At the time, she wasn’t a Dame, but subsequently, she
was invited to join the Nashville Chapter and became its presi-
dent. Way to go, Erin! I’d call that “Hands on,” too.
—CiCi Williamson, Editor, Spring Quarterly
© Les Dames d’ Escoffier, 2021.
2 Les Dames d’Escoffier International
PRESIDENT'S MESSAGE 2021 LDEI BOARD
OF DIRECTORS
Springing Forward! The mission of the LDEI Board is to
foster the growth and success of
the organization by supporting the
Happy Spring, dear Dames. development of new and existing
chapters and by implementing program
As spring unfolds and the pandemic offers signs initiatives. It provides leadership,
of improvement with vaccines and opening of guidance, education, connectivity, and
businesses, there is again a feeling of hope and effective communication among LDEI
positivity. While our industries have been af- members.
fected very negatively, I am constantly impressed President
with the ingenuity of our Dames to pivot and JUDITH HOLLIS-JONES
survive, and some even flourish with new ideas. Kentucky Chapter
We are a resilient bunch! Hollis Jones and Associates
judy@hollisjones.com
LDEI has been very busy this winter and (502)-403-9689
early spring. Table Talks with Les Dames has First Vice President
been such a joy to me in March as winter DEBORAH MINTCHEFF
winds down. The interesting events have made New York Chapter
the month pass in a flash. I hope you have all PEN&INK
dsmintcheff@gmail.com
participated in a few. Special thanks to all the (917) 923-6348
Dames that presented, prepared, and partici-
Second Vice President
pated. Great sessions, and a great representation ERIN BYERS MURRAY
of our chapters. To offer as much support as possible to our Nashville Chapter
Table Talks with Les Dames has attracted par- Dame business owners, we were able to offer a The Local Palate
ticipants that have never been to a LDEI event murray.erinb@gmail.com
webinar on the Earned Retention Tax Credit (617) 571-8173
before. This is a great boost for our brand image. this spring, thanks to the San Antonio Chapter’s Third Vice President
In addition, the 2020-2023 Strategic Plan called generous offer of knowledge and expertise. The LIZ BARRETT, CSW
for more above-chapter participation. Viola! We event shared what the credit is, who qualifies, Chicago Chapter
have done a lot of that with Zoom. I don’t know and how to take advantage of it. A big thanks Beverage, Food, Lifestyle PR &
about your feelings, but I feel so much more to Leslie Komet Ausburn and Allison Miller, Communications
lizbchicago@gmail.com
connected to LDEI members in general. I like CPA, for bringing this informative session to our (312) 446-6945
the feeling—it’s motivational. Dames and their businesses. Secretary
There’s good news arising for Legacy Award An educational offering that is on point with STEPHANIE JAEGER
winners who could not complete their experi- today’s world is coming up in May through British Columbia Chapter
ence in 2020. They will get to experience their September. With Seattle Colleges and their PearTree Restaurant
award in summer 2021. Look for news from ssjaeger@shaw.ca
Diversity, Equity, and Inclusion leader, Christina (604) 299-2772
their experiences at Conference in October. Chang, LDEI will offer an in-depth educational
Treasurer
The Woman of Purpose is a new award for experience “Learning to Build a Diverse and In- BARB PIRES
LDEI. The sponsorship by Yeti makes this award clusive Culture.” See the back cover of this issue Atlanta Chapter
possible and will heighten the public awareness for more detail. This current, on-target training Henri’s Bakery & Deli
of the award and its winner. I can’t wait to meet is useful for your business, your community, piresb@bellsouth.net
the woman who achieves this! The plan is to host (404) 432-5541
your personal life, and your LDEI chapter. An
the Woman of Purpose and the Grand Dame Chapter Board Liaisons
offering like this is usually only offered by large
Award on alternating years. Both will be recog- KATHY SHEARER
institutions or corporations. LDEI is offering San Antonio Chapter
nized at Conference this October. it at a very small fee to the first 200 registrants Shearer Publishing
Education has been on my mind all year. I have (first come, first served). If the class fills, we can shearer@shearerpub.com
learned so much from the Table Talks with Les contract to repeat at later dates. (830) 997-6529
Dames events, but I am also glad that LDEI All current indications are that we can be INGRID GANGESTAD
has been able to offer more. The Grant Writing together in San Antonio for 2021 LDEI Annual Minnesota Chapter
St. Croix Culinary Consulting, LLC
webinar in January was definitely eye-opening Conference. What an amazing experience that igangestad@comcast.net
to opportunities for funding as well as phi- will be! Looking forward to a chat with each of (651) 274-4033
lanthropy for our chapters and for individual you. BONNIE TANDY LEBLANG
Dames’community projects. Several chapters New York Chapter
have begun work on grants, and a couple have Bite of the Best
Judy bonnie@bonnietandyleblang.com
already achieved success. The Grant Task Force
Judith Hollis Jones (203) 887-5455
is continuing Zoom meetings for support. Please
President, Les Dames d’Escoffier International Immediate Past President
avail yourself of this opportunity to gain funding
BEV SHAFFER
to grow philanthropy and scholarships. Cleveland/Northeast Ohio Chapter
Owner/COOK.WRITE.TRAVEL.REPEAT.
bev.foodwithattitude@gmail.com
(330) 441-2706
Executive Director
GREG JEWELL
President, AEC Management Resources
Louisville, KY 40204
info@ldei.org
(502) 456-1851 x1
S P R I N G Q U A RT E R LY 2 021 3
Artisanal food encompasses such products as breads, cheeses, preserves, cured meats, beverages, oils, spice
mixtures, and vinegars that are made by skilled craftworkers, known as food artisans. In this feature, a dozen
Dames wrote about a dozen artisans from a dozen different chapters. You can see many more Dames listed
under the profession “Artisan food beverage producer” in the online or printed directory. Enjoy reading how
these Dames succeeded in creating their products.-CiCi Williamson
Hands On! Artisan Food & Beverage Producers
Wendy Rose,
Sparkling Wine Diva
By Renee Blackstone (British
Columbia)
Wendy Rose Bella Wines
Naramata, British Columbia
www.bellawines.ca/
It’s been love at first sparkle in more ways
than one for Wendy Rose, Owner, Bella
Wines—British Columbia’s only winery
exclusively dedicated to sparkling wine.
With roots in the ‘70s California food and culinary school classes. She then decided to to be pioneers of the natural wine movement
wine country, it’s no surprise Wendy found learn all she could about the wine business, but through a deeper understanding of our
her own passion in producing unique spar- beginning with working as a cellar hand for process, and the elimination of so many
kling wines in Canada’s premiere wine region, various wineries. things, we evolved just at a time when the
the Okanagan in British Columbia. It wasn’t until she met Jay, however, that market was also looking for more natural
Together with her husband, Chef and she began to see more clearly where else life products, without unnecessary additives.”
Winemaker Jay Drysdale, Wendy launched could take her. As well, as an artisanal business, “we do
Bella Sparkling Wines in 2011, one of only On one of their early dates, Jay confessed his everything by hand,” Wendy explained. “We
about a dozen in the huge North American dream was to start a boutique sparkling-wine hand riddle our wines, we hand disgorge our
wine market. house, preferably in British Columbia. ancestrales, and we hand label each bottle (in-
Wendy developed her culinary chops from “It was Kismet!” Wendy says, adding that cluding the neck tag).We’re a team of three:
an early age. Her Mom was a chef who he’s been “blessed to make great wine,” while myself, my husband, and an assistant, and
immersed herself in the California Cuisine she’s “blessed to navigate the paperwork.” we do everything from weed the vineyard,
pioneered by Grande Dame Alice Waters. As with any small business, there are a through to working our farm tours and selling
Her dad, meanwhile, was a wine lover and number of challenges unique to their endeav- our products.”
connoisseur who—for 30 years—would our. Foremost is “staying relevant in an ever Joining Les Dames was her way of giving
import 150 cases of Alain Vessele French changing market,” Wendy says. “We are hyper- back, Wendy said. “Education is hugely im-
Champagne from Bouzy, France as the fam- focussed. We only make sparkling wine.” portant to me and the BC Chapter Scholarship
ily’s house wine. “My parents entertained A Today, Bella produces only 3,000 cases of Program is a wonderful way to support women
LOT!” Wendy explains. 20 different bubbles a year in two styles— in our industry to further their skill sets.”
It fueled a life-long love of sparkling wine, traditional method and ancestrale method—
using single vineyard crops of two grapes: Renee Blackstone is Publishing
but it wasn’t the road Wendy chose to follow Coordinator, Ecolechocolat.com,
initially. Her first career was in finance and gamay and chardonnay.
and a freelance editor/writer
technology, but food and wine began exerting Some of their wines only have one ingredi-
their pull when she began taking a number of ent: grapes. Wendy said. “We never set out
4 Les Dames d’Escoffier International
Veronica Castro: Coffee
Grower and Roaster
By Sabrina A. Falquier Montgrain,
MD (Mexico and San Diego)
Veronica Castro Diamansol Coffee
Col. Campestre Churubusco, Mexico
www.cafediamansol.com
What a pleasure to deep-dive into the world
Oaxaca. They consciously seek out working have taken a pause, yet will resume when the
of Mexico LDEI chapter member Veronica
with women within these small communities. pandemic allows.
Castro and her coffee brand - Diamansol
This is such perfection - full circle of empow- Café Diamansol specializes in selecting
Coffee.
ering each other and one another’s work and high-mountain coffees from different farms
As I write this, I sip on her delicious Sonrisa
creating opportunities for improved quality of in Mexico, which are then classified in a
Del Mar (“Smile of the Sea”) blend. I picture
life. Also, Veronica feels strongly that working meticulous way. Then, immediately after the
her sitting across the table from me with her
with women is an indispensable part of the harvest, the true miracle takes place during
kind, welcoming smile and approachable
process to obtaining a quality product. roasting “when the bean dances, gyrates, and
ways. It doesn’t hurt that this image took
As Veronica’s passion flourished within the exhales its variety of properties.”
place at Pujol Restaurant in Mexico City dur-
coffee world, she continued her search for I encourage you to explore her website www.
ing Flavors of Mexico in the spring of 2020.
further knowledge of the beautiful nuances cafediamansol.com as the description of each
The last gorgeous hurrah for many of us
of the coffee making process: Learning about variety is sublime and true to its final out-
before our lives took a global halt.
harvests, altitude, temperature, humidity, and come. She carries varieties with names such
Like many of us in LDEI, Veronica’s swerve
the country of Mexico, with its varied terroir, as Sonrisa de Luna (“Smile of the Moon”) and
in her career and life came forward from a
has many learning opportunities. Then comes Sonrisa Parisiana (“Parisian Smile”).
lifelong side passion. Veronica had been in the
the post production components of roasts, I’ve never been so happy to know the face
hospitality industry with a full-throttle love
blends and brew. Each one of those catego- behind my coffee. Thank you, Veronica, for
for coffee. Seeing and conversing with a friend
ries can be a lifetime of learning. What a joy following your calling and taking us along.
about planting and roasting coffee ignited the
to deep-dive and find a delicious pourable ¡Salud!
possibility of her swerve. Fast-forward a year
output to ones life work!
later and she and this friend began working Sabrina A. Falquier Montgrain,
She is ever-expanding her business: from
together. They now have two harvests and MD, is a internal medicine physi-
wholesale clients and Amazon Mexico sales to
a farm in Puebla, Mexico. Alongside this, cian with expertise in Culinary
the beginnings of wholesale and retail sales in Medicine
they work with farmers and communities in
the United States. These international aspects
other areas of Mexico: Chiapas, Veracruz and
Jovan Sage Improves
Wellness through Food
By Cathy Branciaroli
(Philadelphia)
Jovan Sage Sage's Larder
Brunswick, Georgia
www.sageslarder.com
As the founding president of LDEI’s new
Savannah and Coastal Georgia Chapter,
Jovan Sage, the creator of Sage’s Larder and
related businesses, is on a mission to promote that it is by grace, hard work, and the sup- to help them visualize successful food busi-
wellness, sustainable food, and agriculture. port of a small army of women that she has nesses and create business strategies around
She has worked for 20 years nationally and achieved her success. Networking with other value-added products. She believes in seeding
internationally to improve wellness through Dames has not only been a personal inspira- that promotes healing, resiliency, and joy
food. Her businesses span herbal solutions, tion but an asset in promoting her business. A daily, with food and drink being the perfect
and she considers herself a food alchemist, former Legacy Award winner, she is grate- vehicle. Her days are steeped in transforming
focusing on the intersections of race, culture ful for the connections and camaraderie she seeds into plants and plants into warming
within wellness, sustainability, food, and receives through Les Dames. She also is a teas, hearty medicines, and delicious dishes.
agriculture volunteer and board member of Seed Savers Sage’s Larder was born of a desire to change
Jovan joined Les Dames as a result of being Exchange. Jovan’s relationship to, and enjoyment of,
inspired by mentors and elders who helped As the alchemist at Sage’s Larder, Jovan food in a deeper way, to recreate those joys
her refine her skills and visions, and by the guides people to find their own resiliency by learning how from the inside out. Every-
photographers and designers who helped her through food, herbal tea, and plants. She
to see herself more clearly. She will tell you works with farmers and small food producers continued on next page
S P R I N G Q U A RT E R LY 2 021 5
one has the power to
change their world and Erin Olivari
change their health
through growing, cook- Crafts Vegan
ing and eating. She
believes in empowering Cheese
people to make that By Dawn Paiva, (Hawaii)
change.
She has worked Erin Olivari
one-on-one with small The Vegan Cheese Shoppe
business owners to
Honolulu, Hawaii
launch their cafe and
www.thevegancheeseshoppe.com
gourmet market/espres-
so bars to embrace the After years spent working in fine-
product of small-scale dining establishments, surrounded letting the subtle flavor of the nuts than quality vegan cheese. It’s a
farmers, food artisans by high-end gourmet ingredients, shine through.” shame, but luckily there are people
and producers. Jovan Erin Olivari found herself more in- Her first signed account was with a who are willing to pay for a sustain-
currently is mentoring terested in promoting healthier food local chain, Down to Earth, which able, cruelty-free—and of course,
small farmers and food options. The Food Studies program specializes in vegetarian and vegan delicious!—alternative cheese
producers in Georgia at New York University allowed her products. Over the past three years, product.”
on flavor, marketing to combine her passions for food, Erin has expanded into other retail- Other business challenges Erin
and sales. culture, nutrition, and hospital- ers in Hawaii and California, as well faces are balancing the demands of
When asked what ity and led to her realization that a as online sales through Amazon and production against marketing and
inspired her to develop plant-based diet could play an im- her own e-commerce shop. marketing on a very limited budget.
this focus, she said that portant role in improving the health The Vegan Cheese Shoppe’s flag- “I joined Les Dames to network
her childhood was spent of people and the environment. But, ship cheese is Macadamia Nut with like-minded, successful women
working at her grand- she says, “As I became increasingly “Brie,” a creamy, spreadable, rindless in the food world, and I could
father’s stall at Kansas dedicated to a plant-based diet, I was Brie alternative. “It’s best enjoyed not ask for more support from the
City’s City Market. disappointed by the vegan cheese on a cheese plate with crackers or a Hawai‘i chapter and the organiza-
Working there allowed options available.” baguette,” Erin suggests. “But you tion as a whole,” she says.
her to explore the sea- Upon moving to Hawaii in 2015, can use it in so many ways, from Her Dame colleagues have already
sons through the food armed with a Master of Arts in Food stuffed mushrooms to spinach and helped her to bring more awareness
stalls and farm stands Studies, Erin discovered that locally artichoke dip.” Erin also offers to her company. Co-presidents Jenn
there, seeing and tasting grown macadamia nuts could be the Cashew and Macadamia Grated Marr and Kristin Jackson arranged,
food from all over the key to providing better vegan op- “Parm” (ideal for pasta or in pesto) hosted, and filmed a product dem-
world. Following that tions. She created The Vegan Cheese and a dairy-, gluten- and soy-free onstration and tutorial with Erin and
experience, she worked Shoppe in 2016 and spent the next product called Better Than Bread Angél Foster, owner of Island Olive
at independent coffee year perfecting recipes. Matching the Crumbs, which adds texture and Oil Company, and Vegan Cheese
and tea shops. She texture and mouth feel of traditional flavor (as well as plant-based pro- Shoppe products are now available
says that this founda- dairy-based cheese was a goal for her, tein) to any dish that could benefit at both Island Olive Oil locations, in
tion shaped her palate, and tree nuts contain a similar fat, from a bit of savory crunch. Honolulu and Kailua.
her desire to travel to protein, and carbohydrate mix as As the market for animal-free Dames receive a 10% discount on
the places where these animal milk. products grows, Erin sees more products from The Vegan Cheese
foods come from, and “Macadamia nuts have a rich, but- opportunities. “I forecast that vegan Shoppe’s website, www.theveg-
resulted not only in her tery flavor that is very like tradi- cheese will be marketed right next ancheeseshoppe.com, using code
businesses, but in her tional Brie, plus they’re a nutritional to animal-milk cheese, in the same DAMES. You can also find Erin’s
personal cabinets over- powerhouse,” she observes. “You way that we’ve seen tremendous vegan cheese on Amazon.com.
flowing with jars of teas, can combine the mac nuts with growth in the varieties of milk-type
spices and herbs. other tree nuts to create different products offered in the grocery Dawn Paiva is Sole
Anyone interested in tastes and textures. My goal was store,” she says. “Our challenge is Proprietor, Put It On
to create a product that would pay that tree nuts are expensive, and My Plate
buying Sage’s Larder
products can do so by homage to traditional cheese by because of government subsidies,
visiting its website, using only a few key ingredients and animal-milk cheese is much cheaper
sageslarder.com, and if
you live in the area, she
makes regular personal Deborah O’Kelly Crafts the Best-tasting
appearances at popups,
farmers markets and Artisan Granola in New England
festivals. By CiCi Williamson (Washington, D.C.)
Cathy
Branciaroli
Deborah O’Kelly (New England) Bearing a logo drawn by her daughter
Gol den Gi rl Granol a Jacquie, inspired by Pippi Longstocking,
is a food
Golden Girl Granola began 13 years ago
writer Shirley, M assac husetts
who blogs as a product sold at the Carlisle, Mas-
w w w. goldengirlgranola.co m
at www. sachusetts, farmers market. It’s now sold
delawaregirleats.typepad. in supermarkets and specialty stores in
com/ New England and online.
6 Les Dames d’Escoffier International
Having earlier toyed with catering or toffee Every day I learn new ways to expand and
making, Deborah O’Kelly’s family-owned grow our business. The work is never done,
business, based in Shirley, Massachusetts, now and there are always new possibilities; and
offers seven varieties of granola: Bluesberry that is what I love about it…that and being
(“Jacquie used to play the trombone,” Debo- able to offer a product that brings people joy
rah explains), Chocolate Decadence, Cre- and having people who work for us who en-
ative Cranberry, Forest Maple, Home Sweet joy coming to work each day,” said Deborah.
Honey, Original, and Truly Tropical. She has found that the constant challenges
“We use the finest ingredients and make to business success are finding new sales
everything by hand. The only equipment we outlets, hiring people who work well together,
use besides our oven is two machines: one and increasing volume and efficiency while
that weighs the granola before it empties it keeping spending down.
into a bag, and a one to seal the bags. Three Deborah had always loved to cook and bake Several members of the New England Chap-
years ago we began experimenting with a in particular, but she had no formal training ter knew Deborah and invited her to become
granola bar and finally decided on a recipe in either food production or business. “It a Dame. “I really loved meeting women who
that complemented our loose granola. It came was one step in front of the other and still had similar interests. Being in Les Dames has
from a coconut and honey cluster that we is, in many ways. I first had to get a kitchen been both personally gratifying and inspir-
used to sell at the farmers markets and that permit from my hometown to be able to sell ing. It’s always fun to see members’ products
customers raved about,” said Deborah. food directly to customers at farmers markets. in new stores; to know what an accomplish-
“Instead of baking the clusters in mini muf- From there I learned I needed to be in a com- ment it is for them to have their product in
fin cups, we bake it in sheet pans and then cut mercial kitchen in order to sell in stores. We a particular store; and to have personally met
the bars with a commercial cutter we had cus- built out our own commercial kitchen with them,” she said enthusiastically.
tom made. This was a big step for us because advice from people I met at the Massachusetts CiCi Williamson is an author, food
the process of making the bars is completely Specialty Food Association (MSFA). and travel writer, and editor of the
different from making loose granola. It was “A couple of years later I became acquainted spring and fall LDEI Quarterly.
also a financial risk because at the time we with distributors and added a marketing
had only one large customer for the bars.” person to our team who handles social media.
Deborah Stone Crafts
Pickles, Jams, Cheeses,
and More
By Martha Johnston (Birmingham)
Deborah Stone
Stone Hollow Farmstead
Harpersville, Alabama
www.stonehollowfarmstead.com
When entrepreneur Deborah Stone sold the kitchen or they might get pickled. customer favorites.
her Day Spa in 1999, she immediately began The biggest challenges for Stone Hollow In addition to selling products at her own
looking for land. She wanted to go back to Farmstead have been wholesale and retail on- two retail stores, Deborah sells locally at farm-
the farm. So with her husband, Russell, and line sales. After taking a line of food in jars to ers markets, on her website, and online on
daughters, Fallon and Alexandra, Deborah the Atlanta Gift Market in 2018, Deborah’s platforms such as Faire. Greenwise Markets
founded Stone Hollow Farmstead. The farm business began to grow rapidly. Then Food 52 also carry her products.
has grown into a business that now includes brought Stone Hollow into its online store. When asked why she joined the LDEI
Farmstead Laboratories and FarmStand by Especially important during the pandemic, Birmingham chapter, Deborah replied it was
Stone Hollow Farmstead, as well. these markets developed online platforms for to collaborate with and celebrate women in
Today, Deborah’s life is filled with the same customers to buy safely, and Deborah and her food. She appreciates the support and security
love of farm, food, and work that her parents team are now set up for that. Stone Hollow of knowing that she has other women in
taught her. As a child, she learned to preserve has become more streamlined in managing similar businesses who “get it” and welcome
foods and to grow vegetables and flowers. shipping and has expanded production sched- the sharing of ideas.
These skills, coupled with a passion for clean ules, but staffing is still a challenge. Deborah is quick to say LDEI membership is
food, her innate creativity and business acu- Stone Hollow Farmstead produces lots of absolutely an asset in promoting Stone Hollow
men, drove the evolution of Stone Hollow. foods in jars: pickles, jams, jellies, marmalades, Farmstead. “The Birmingham chapter hosts a
It’s just done on a commercial scale now. conserves. Her creative condiments, including number of local events that have created new
In addition to the 100-member CSA and the a beautiful Rose Geranium Jelly, made a recent business opportunities,” according to Deborah.
goat dairy, Deborah grows close to 20 acres Food & Wine list of “Best Mail-Order Food “LDEI member referrals have helped, too.”
of vegetables, flowers, berries, figs, and herbs. Gifts from Every State.” They have goat and
Crops are grown year around, so all are busy cow cheeses including award-winning Fresh Martha Johnston is retired as Vice
planting, harvesting, cooking, pasteurizing, Chevre with Chive Blossoms and Goat Milk President of food marketing/direc-
cheese-making, preserving, developing recipes, tor of business development at
Feta. A line of Bloody Mary mixes, Cham- Southern Living magazine.
ordering, receiving, etc. The kitchen is always pagne Pickled Okra, and Pickled Peaches are
“on,” and visitors are jokingly told not to go in
S P R I N G Q U A RT E R LY 2 021 7
Coming Home to
[Buzzard’s] Roost
By Susan Reigler (Kentucky)
Judith Hollis-Jones
B uz za r d ’s Ro o s t
L o u isv ill e , Ke n t u c k y
w w w. b u z z a rd s ro o s t whiskey. c om
LDEI President Judith Hollis-Jones has
decades of experience in the culinary world,
including as a supply chain executive for Yum
Brands and as the head of her own company,
Hollis Jones & Associates, an executive re- products out on the shelves at all times. So, As an entrepreneur she’s been pleased to be
cruiting firm specializing in the food indus- today we have two standard core products, a surrounded in LDEI by other women with
try. Her latest professional venture is very very small batch in a single barrel.” the same professional bend. And she’s pleased
geographically appropriate for the Louisville The whiskeys produced to date are all ryes. that both she and Buzzard’s Roost continue to
resident. They are sourced from MGP Distillery in embrace new ventures.
“After having lived lots of other places and Lawrenceburg, Indiana, just over the Ohio While Buzzard’s Roost is only available in
coming back to Kentucky, I wanted to get border near Cincinnati. In less than two Kentucky for now, Judith says that 2021 will
myself more immersed into the Kentucky years, Buzzard’s Roost ryes have received both see an expansion of distribution.
culture,” Judith explained. “I wanted to be gold medals at the prestigious San Francisco “We are launching into five additional states
in something that was very Kentucky and Spirits Competition and have been named early this year and hope that by the end of
whiskey fits that well. And it happens to be one of the “15 Best New Whiskeys of 2020” the year is somewhere between seven and 10
something that I enjoyed.” by Paste Magazine. additional states.”
She began to research and learn about bour- She and Brauner worked with Independent Dames interested in sampling Buzzard’s will
bon visiting both distilleries and the many Stave cooperage to get four different custom- be able to do so in Illinois, Indiana, Mis-
bourbon-centric restaurants in Louisville. She ized, proprietary barrels which differ in toast souri, Kansas, and Ohio. “Massachusetts has
met her now-business partner Jason Brauner and char levels. Since some 70% of the flavor expressed interest and they are in line right
when she visited his Bourbons Bistro in 2015. of whiskey comes from the barrel, this is a behind New York, Florida, and Texas.”
Once they determined they wanted to major part of whiskey production. That’s not all, “Today we are a rye company,
launch a whiskey brand, Buzzard’s Roost Sip- Judith said, “I joined Les Dames originally but we will be releasing a bourbon hopefully
pin’ Whiskeys took flight quickly. because it was philanthropic. I’ve always been in April.”
“We opened the business officially, filed our involved in in charity or arts organizations, Susan Reigler is an award-winning
incorporation in the end of 2018, and then and so I was looking for those that I wanted writer and certified Executive
released our first product in July of 2019.We to participate in. I love being representative Bourbon Steward.
have produced five products since starting of the industry that I spent 20 years in and
the business. Our strategy is to keep three being philanthropic.”
Rhonda Kave:
Chocolatier, Activist,
Inspiration
By Kathleen Squires (New York)
Rhonda Kave
R oni -S u e ’s C h o c o la t es
Ne w Yo r k C i t y
w w w. ro n i - s u e .c o m
Rhonda Kave learned about the power of
the pivot well before it became the signature
survival tactic of 2020. In fact, 13 years ago,
it was her willingness to adapt that inspired
Market on the Lower East Side of Manhattan ethically sourced” chocolates, such as her
her to fashion a decades-long hobby into the
where she came upon a tiny space—literally “Cocktail Collection” of boozy truffles, and
small business of her dreams.
a storage closet—for rent. An avid chocolate spicy “Chile Lovers Collection.” She expand-
In 2007, Rhonda was a social worker at the
maker, she envisioned it as a “delightful little ed her repertoire to caramel corn, lollipops,
Coalition Against Domestic Violence, pursu-
chocolate shop.” She rented it and the Roni- butter-crunch toffee, pretzels, and chocolate-
ing a Bachelors degree in sociology at night at
Sue’s Chocolate brand was born. covered bacon.
New York University. Her final senior project
Roni-Sue’s made its name on “unique and “Mainstream isn’t my lane,” she says of her
prompted her to visit the original Essex Street
8 Les Dames d’Escoffier International
sometimes quirky flavor profiles, relying on tion and intervention initiatives, and this year Of course, 2020 presented its own set of
“good cacao well-fermented, well-roasted, she has worked with Sakhi for South Asian challenges for Rhonda. In 2019, Essex Market
and well-conched.” To ensure high-quality, Women, a survivor-led movement for gender moved to a brand new location. Business was
Rhonda co-founded MOHO Chocolate, justice and violence survivors. She also donat- booming: she sold out for Christmas and
based in Belize, in the interest of creating a ed 20% of online sales in June to The Okra Valentine’s Day, her classes were booked solid,
“single-origin, direct trade couverture” to use Project for the Black Lives Matter movement and she grew her customer base by 60%.
in her confections. and in support of Black trans women. Then came the pandemic, which forced her to
“Traveling to Belize to meet with farmers Her “women helping women” ethos is what close her retail stall, but Rhonda successfully
and local chocolate makers really gave me a propelled Rhonda to join the New York pivoted her classes to a virtual format, and in
deeper understanding of cacao, chocolate, and Chapter of LDEI. As a Dame, she enjoys col- January, she launched a new website and so-
what it means to make and eat the real stuff,” laborating with other Dame-owned businesses cial media campaign. Roni-Sue’s confections
she says. In her popular chocolate classes, and working on the Green Tables Committee. are now available on her website, at small
“I let folks know the difference between Her best advice for Dames starting a busi- businesses, and Chelsea Market Baskets, and
‘big chocolate,’ and craft chocolate makers, ness: “Be very sure you’re ready for the stress via igourmet.com.
especially as concerns child labor and child and sleepless nights. Starting your own busi-
slavery, in the commodity cocoa system in ness isn’t easy. In retrospect, I think it would Kathleen Squires is a food and
West Africa, the source of two-thirds of the also have been good to find a partner whose travel writer who won a first
world’s cocoa supply.” skill set complemented my own. Having prize in LDEI’s 2016 M.FK. Fisher
Award.
A strong advocate for women, Rhonda con- someone to share the load, the successes and
tinues to support domestic-violence preven- the set-backs is important.”
Sugar and Spice and
Everything Nice
By Cynthia Graubart (Atlanta)
Suzi Sheffield
B e a ut i f u l Br in y S e a
A t la n t a , G e o rg i a
w w w. b e a u t i f u l b r i n y sea. c om
That’s what Suzi Sheffield (Atlanta) is made
of. That, and a big scoop of fearlessness.
Always industrious, Suzi has been working
since she was 10 years old. Babysitting, wait-
ing tables, catering, and then starting her own
restaurant, she isn’t afraid of hard work. After
17 years at the helm of her own restaurant
in Columbia, South Carolina, she returned
home to Atlanta to be closer to her family
and her sweetheart. She knew she didn’t want serving hungry students, families, and young step at a time.
to continue in the restaurant industry with its professionals who didn’t have time to cook, Becoming a Dame of the Atlanta Chapter
constant chaos, but she could never leave the to making pinches of pizzaz to brighten up in 2017 opened many doors for Suzi. “As an
food community—the farmers, chefs, and lo- home cooked meals. independent business owner, I feel like I have
cal food initiatives—that she loved so much. Big decisions—and big lessons—come from a built-in advisory board.” But most of all, it’s
Suzi, a self-taught cook, took her love of growth, so it’s a constant push and pull for the connection with other women that she
the land and the people who cultivate it and whether or not to stay a small mom-and- loves. “I’ve made lifelong friends here in the
formed the dry goods company Beautiful pop shop, or swim with the sharks in deeper, Atlanta Chapter and around the world.”
Briny Sea in 2011. Nearly 10 years later, it is darker, and potentially more profitable waters. Her business partnerships with LDEI have
a thriving business with an array of products Diving into the restaurant industry, Suzi had been rewarding and always result in increased
including irresistible savory salt blends like no capital or business plan, but she had the exposure and sales, whether it’s sponsoring
French Picnic (sea salt with Dijon mustard, realization after college that she wanted to conference or participating in a giveaway.
garlic, and Herbes de Provence) and Magic work only for herself. Growing and scaling “No matter if I’m struggling, celebrating, or
Unicorn (sea salt with smoked paprika, garlic, this business is top of mind constantly. Shift- questioning, Dames are right by my side.”
rosemary, and celery seed). ing between the scenarios of bigger debt for The best benefit, Suzi says, is that LDEI is a
She also created dazzling sugars with ethereal bigger markets, or slower, sustained growth is platform for service, with the opportunity to
and catchy names like Pocket Full of Star- a delicate balancing act. Learning the power raise funds, and mentor young women. “It is
light (a vanilla sugar) and Mr. Gigglepants of yes—and no—has kept her head out of the the crux of who we are and what we do.”
(hibiscus and citrus scented sugar). Sold clouds and her mind clear on her mission of
online and in retailers like Whole Foods and sustained growth. Cynthia Graubart is a food writer
Williams Sonoma, her product line includes Her private label blends in collaboration and co-author of Mastering the
20 different blends, each available individu- Art of Southern Cooking.
with William Sonoma, Kevin Gillespe’s
ally or sold in carefully crafted mixed sets. She Gunshow, and Jeni’s Ice Cream are exciting
sees this business as a full-circle journey from projects and Suzi is eager to do more—one
S P R I N G Q U A RT E R LY 2 021 9
Ellie’s Dairy:
Nursery Rhymes to
Cheese Rinds
By Julia Platt Leonard (London)
Debbie Vernon
E l l i e ’s D a ir y
F a v e r sh a m , Ke n t , E n gland
w w w. e ll i e s d a i r y.c o .u k
We have Auntie Flo and the nursery rhyme
“Paddy McGinty’s Goat” to thank for Debbie
Vernon becoming an artisan producer of producer of raw goat’s milk in the United Jacqui had been a customer and strong sup-
goat’s milk, cheese, and meat based in Kent, Kingdom. They also have a range of fresh, porter for a long time when she invited Ver-
in southeast England. The owner and director ripened and hard cheeses and premium-quality non to join the chapter. “I was unsure what
of Ellie’s Dairy, she sat on her aunt’s lap and kid meat. But it’s not just what they produce I could possibly offer such an elite band of
listened to nursery rhymes. But it was one in that sets them apart but HOW they do it. ladies, so it was only recently that I accepted
particular that caught her imagination – the “Capturing a niche market is always a the challenge!” Vernon says. While chapter
tale of Paddy McGinty’s Goat (“Mister Pat- challenge but we are not your average com- contact has been limited this year, Vernon
rick McGinty, an Irishman of note, came into mercial goat herd,” Debbie says. “We allow says she’s enjoyed the events she has attended.
a fortune, so bought himself a goat…”). our goats to graze, we breed only seasonally, And as much as she’s looking to gain from
Flash forward to 2004, and Debbie Vernon, and we do not cull ‘unproductive’ or elderly LDEI, she’s also eager to contribute. “I look
too, bought herself a goat—in fact three fe- goats but allow them to retire within the forward to working with Les Dames over the
male kids. Vernon was inspired by her father, herd,” she adds. They even name each goat, coming years and hopefully use my experi-
who was an accomplished gardener and grew and you can read their “bios” on the Ellie’s ence as a farmer and primary food producer
fruit and vegetables organically long before Dairy website (the dairy is in fact named to mentor and educate others.”
it was fashionable. And while her partner, after one of their original goats). In a world where factory farming is all too
David, came from a dairy and beef cattle “Our ethos has always been to produce a often the norm, Ellie’s Dairy is an example
farming family, they had stopped farming smaller amount of very high quality milk of how farming can and should be done. We
when his father retired. The two were eager to from a herd that is full of happy, contented owe a debt of gratitude to Auntie Flo…and of
start their own farm. At first, they kept their and healthy animals,” she says. They supply course to Paddy McGinty.
day jobs (Vernon was an IT manager) while small delis and farm shops and provide some Julia Platt Leonard is a writer
they got the business off the ground. local doorstop delivery, but they rely mainly and marketing and food con-
By Spring 2006, they had their first kids, and on farmers markets, which is where Vernon sultant and the host of the
met the London Chapter’s President, Jacqui Divertimenti Culinary Salon in
in January 2008, they were approved to sell London
raw milk. Today they are reputedly the largest Pickles.
Pam Powell IS the
Salad Girl!
By Cindy Jergensen (Minnesota)
Pam Powell
Salad Girl
Willernie, Minnesota
www.saladgirl.com
Successful for years in the painting/decorat-
ing industry, Pam Powell (Minnesota) and
husband Jim created a unique organic-foods
catering company, Obscene Cuisine. Pam
used local and seasonal ingredients to design
beautiful centerpiece salads with her spectacu-
lar vinaigrettes. Then, sadly, the 2007 reces-
sion hit. At age 50 they started Salad Girl, age to Pam’s first and favorite job in the food cook, saucier, hostess, waitress, bartender,
pivoting to pay bills while fulfilling Pam’s industry. As a teen she was the “Salad Girl” and banquet and private chef for a wealthy
life-long dream of bringing fresh, organic at a Northern Minnesota resort. Her favorite household.
dressings to the marketplace. part? Crafting salads and house-made dress- Still painting and decorating, Pam and Jim
The Powells began selling at farmers markets ings from delicious, fresh ingredients. painted an Italian frieze for the owners of
and co-ops, including the boutique Mill City During and after art school, Pam was a a local grocery chain, Kowalski’s Markets.
Market near Minneapolis’ Guthrie Theater, freelance artist while she continued work- When Pam mentioned her dream to the Kow-
naming their company “Salad Girl” in hom- ing all aspects of restaurants and kitchens: alski’s of bringing delicious, fresh, organic
10 Les Dames d’Escoffier Internationalsalad dressings to their store shelves, they Some of the distinct savory and sweet com- cious food and drink to attendees. Proceeds
agreed to help. They were blown away by the binations that make Salad Girl so successful? go toward culinary scholarships, an urban
unique flavor combinations and that the re- Crisp Apple Maple, Blueberry Basil, Pome- youth garden program, and microgrants.“As a
frigerated vinaigrettes were fresh, not cooked, granate Pear, Lemony Herb, Chile Limon, triple bottom-line Mom and Poppy company,
and without preservatives. (Salad Girl was Toasted Sesame Ginger, Curry & Fig, Dude because of Les Dames I am always able to
first to have cold-blended, certified-organic Ranch, and more! Pam’s dressings are on the fulfill my yearly initiative for giving back to
salad dressings!) Pam’s suggestion to cross shelves of 450 stores in the Midwest; they the community!”
market them next to the organic produce was ship nationwide through their online store. Support Pam’s philanthropy with your
new and brilliant! As a proud Dame, Pam said that sur- purchases from her beautiful website www.
2010 brought competition and trademark rounding herself with women in the food saladgirl.com/or the book she illustrated and
infringement on her brand (“Salad Girl still industry provides guidance, connection and designed: Beautiful Salads by Pam Powell.
maintains its better flavor, integrity and shelf community. Les Dames has enabled her to
space on the refrigerated produce shelves!”) give back bigger and better than she could
then COVID put a damper on new growth have achieved by herself through the Min- Cindy Jurgensen is president
as grocery stores ended Salad Girl’s successful nesota Chapter’s annual fundraiser, “Dame of the Minnesota Chapter. She
specializes in Culinary instruction,
in-store brand sampling, but 10 years of hard It!” Members’ expertise and connections fill recipe testing, and editing.
work doing demos built a strong, loyal custom- a beautiful event space with women-owned
er basewhich paid off. Sales were up in 2020! restaurants and food businesses, serving deli-
Claire Meneely Bakes
the Best Baguettes in
Nashville
By Nancy Vienneau (Nashville)
Claire Meneely
DOZ E N
Na sh v ill e , Te n n e s s e e
w w w. d o z e n - n a s h v i l l e. c om
Claire Meneely, owner of DOZEN bak-
ery and café in Nashville, can trace her love
of baking back to childhood. Each year, she
would help her mom prepare a fabulous
spread of quiches, ham-rolls, coconut cake, had to offer. She enjoyed being close to family pickup or delivery. In June, she introduced
and hot cross buns for the family’s neighbor- and part of a vibrant local food scene. She her walk-up window, which has taken over as
hood Easter brunch. Throughout high school, also met her future husband John. the popular method. DOZEN is sustaining.
Claire worked for a catering company, and Moving from pop-up to bricks-and-mortar “Our wholesale business for 2020 is down
she attended culinary school in San Francisco took longer than anticipated. On Groundhog by 40%—and that’s after gaining Whole
before enrolling at the University of California Day 2015, Claire opened DOZEN bakery Foods as a client at the beginning of the year,”
at Santa Cruz. A proud Banana Slug [UCSC’s and café in the Wedgewood-Houston neigh- Claire says. “Our retail is down 15%, which is
mascot], she double-majored in Business and borhood. At last she had the ovens and space not as bad as some.”
Environmental Studies. Her hands-on training Claire joined the Nashville chapter in 2018.
to bake an array of loaves: Hearth Rye, French
came in two exceptional places: For 2 ½ years, “Erin Mosow encouraged me to become a
Country Sourdough, Quinoa Sunflower Seed
she was the kitchen manager for Bakesale Bet- member,” she says. “I saw it as a great oppor-
Boule, Oatmeal Pullman.
ty, Chez Panisse alum Alison Barakat’s business
Her baguettes are the best in town. With a tunity to connect with these amazing leaders
that got its start at a Bay Area farmers mar-
rotating roster of seasonal soups, salads and in our community.”
ket. Claire honed her craft at several Parisian
sandwiches, the café brought a new and wel- Working with several Dames in September
boulangeries, notably Blé-Sucré. There, she also
come dimension to DOZEN. 2019, Claire organized and hosted Bakers
discovered her love of baking bread.
Quality and Consistency are DOZEN United for Families to raise money for Im-
When she returned from Paris to her home-
watchwords. Claire believes that an open, migrant Families Together. Over 35 bakers,
town in the fall of 2009, Claire launched
positive workplace allows her employees to pastry chefs, and restaurants citywide partici-
DOZEN, a pop-up bakery at the Nashville
achieve those goals. pated. In less than 2 hours, the event sold out,
Farmers Market to sell her specialty cookies,
“Many of us have experienced toxic kitch- garnering donations in excess of $6000.
made with local and organic ingredients. Be-
cause she planned to leave after the holidays, ens,” she says. “DOZEN gave me the chance “This was a beautiful community effort,”
this was conceived as three-month stint. to set up my own environment, and create Claire says. “COVID cut into our ability to do
But life demonstrated otherwise. People care for each person.” anything like this in 2020, but we are commit-
loved her goods, and demand grew. She ex- The pandemic forced changes to her busi- ted to doing so again, once it is safe.”
panded her pop-up to other farmers markets. ness model. “My challenges were: How can I
Nancy Vienneau is the restaurant
She increased her offerings to include muffins, keep my people employed and safe; how can I critic for The Tennessean newspa-
scones, galettes, quickbreads, and croissants, safely keep feeding my customers?” She closed per and a freelance writer.
and started wholesaling to restaurants and the café dining room. By early April she had
coffee shops. Nashville was ready for what she developed an online pre-order system for
S P R I N G Q U A RT E R LY 2 021 11LE AD E R S H I P I N AC TI O N
Cordia Harrington, CEO
The Bakery Cos.
Nashville, Tennessee
bakerycos.com
Bill Serie, Plant
Cordia Harrington Manager,
Tennessee Bun
Company,
Says, "Success and owner/
CEO Cordia
Takes Belief, Focus,
Harrington.
Risk, Passion"
Would you borrow $13.5 million to create
a company? Cordia Harrington (Nashville)
did in 1996. With the loan, she created the
Tennessee Bun Company, which is today one
of the fastest automated bakeries in the world.
It produces 1,000 buns a minute.
“If you really believe in what you are doing,
and you believe it will benefit other people,
then you’ll be successful. Just be totally en-
thusiastic about it. Stay focused. Stay passion- of money available. Money isn’t as important the customer is King.”
ate,” advises Cordia. “It’s really important is as having the focus, the passion and the real Cordia is a believer in not giving up. She
to try and understand your customer. Pick a belief that this is something good.” said, “I firmly believe that we don’t learn as
customer you believe in. A lot of times when Are there challenges? “Oh, my gosh, yes,” much from our good experiences as we do
people are starting out, they know who their said Cordia. “It’s never easy. Your job title from our challenges. So when I look back on
focused customer is. If they can understand should not be CEO; it should be Chief my life, I see the really rough times and how I
what that customer’s needs are, then that will Troubleshooting Person on the Planet. I can had to do things differently, and through that
lead to success as well.” give you story after story after story where came success.
The English muffins on an Egg McMuffin I thought, ‘Well, this is the end, and I am “Look long term and embrace whatever chal-
at McDonald’s? Her company makes them as watching myself going down the tubes.’” lenge you are going through. In the end, you
well as those buttery rolls at O’Charley’s and People call Cordia Harrington “The Bun will learn more and be a better person from it.
KFC’s biscuits. Her companies’ clients also Lady” and not just behind her back. She’s And I would say to anybody who has a busi-
include Perkins, Pepperidge Farm, and Sheetz. quite fond of the nickname, even strapping ness that they need to have some friend who is
But it’s taken this Nashville millionaire a long on a plastic derriere sometimes during speak- at the same level, so when they do feel like they
time to get where she is. ing engagements—mainly because buns have are facing an insurmountable problem, they
A realtor and single mom of three sons, she made her a millionaire. have someone to talk to. That will give them
bought a McDonald’s franchise in Illinois. Its In addition to the Tennessee Bun Company emotional support as well as some sage advice.”
low sales led her to purchase a Greyhound bus (TBC), now she also owns the Nashville Bun Should Dames start a new business during
franchise and changed its routes to run past Company, Cold Storage of Nashville, and challenging times? “If you look at history,
her restaurant. It worked. “In the winter, we CornerStone Baking Company. In 2014, there have been 17 recessions and 17 recover-
averaged 68 buses a day, and in the summer, Cordia purchased an artisan facility, Masada, ies. We are on our way to recovery right now
over 100 buses a day—all stopping for food,” in Atlanta. This artisan bakery has an organic from our current challenge. When I look
she revealed. Learning that McDonald’s line, bagel line, bun and bread line, and back at my real estate business, my McDon-
needed a bun supplier, she fought like mad to Danish pastry line, delivering fresh product ald’s franchise, my Greyhound bus franchise,
become the supplier, even though her résumé to over 1,400 customers in seven states in the the bakery—I started all of those during an
included no bakery experience. southeastern U.S. She transports her products economic dip. So I believe that a recession is
“There are going to be tons of naysayers frozen in shipping containers to Caribbean the right time to start a business because there
who will tell us not to take risks. They’ll tell islands and Suriname in South America. are needs. There aren’t as many cushy jobs.
us to keep the comfortable job where there During 2020, TBC built a new state-of-the- There are a lot of customers out there who are
is income and insurance. But if you believe art croissant line in Nashville, and purchased in chaos and are willing to change their buy-
in something, then you should go for it. The Shecht Bakeries in Sioux City, Iowa, and ing patterns because of what they’ve just gone
real key is that you have to have passion and Smyrna, Georgia, doubling capacity to serve through. So it’s a wonderful time to offer a
enthusiasm for the product or project you are customers. In February 2021, the company new service or product.”
going to sell,” Cordia affirms. “There’s plenty changed its name to Crown Bakeries, “Where -CiCi Williamson (Washington, D.C.)
12 Les Dames d’Escoffier InternationalLeft: Blanca Aldaco and
Nancy Fitch, conference co-
chairs. Right: Christa Sauers’
fiesta boots. Below: San
Antonio Dames show off
one of the river boats that
will ferry attendees to the
opening reception at the
conference. From left: Chris-
ta Sauers, Allison Balfour,
Diana Barrios Trevino, Cathy
Siegel, Denise Mazal, Blanca
Aldaco, Nancy Fitch, Debby
Stein, Di-Anna Arias, Judy
Smith, Lucille Hooker, Ana
Martinez, and Linda Triesch.
Hotel Contessa.
!
Vamanos a San Antonio
para la Conferencia LDEI 2021!
UNESCO, Creative City with a Mission, Fiesta of Flavors
By Karen Haram mariachis will play as you disembark your the country. And, history buffs, you will
(San Antonio) boat and are handed a margarita and a be just a few short blocks away from the
flower crown to wear. Cradle of Texas liberty, the Alamo.
It’s no brag to say that things are bigger
This introduction to Texas hospitality Texas food, drink and speakers will
and brighter in the Lone Star State. Let us
sets the stage for a profusion of colorfully abound throughout the conference.
prove it at our fall 2021 LDEI conference,
decorated food booths featuring flavors Whether you want to learn to make tama-
“UNESCO, Creative City with a Mission,
that make up San Antonio’s unforget- les, craft the perfect margarita, or discover
A Fiesta of Flavors.”
table gastronomy. Craving a taco and how native Mexican plants can promote
Conference co-chairs Blanca Aldaco and
margarita? We’ve got it. Have a hankering healing, you will find it here.
Nancy Fitch and the San Antonio Chap-
for barbecue? Check. Anxious to taste the October weather in the Alamo City is
ter, a group of 80-plus dynamic women,
Asian influence on Texas cuisine? We’ve about as perfect as weather gets, so order
are pulling out all the stops for this year’s
got you covered. your sunscreen, brush up on your line-
conference, starting with a boat ride on
We’ll be based at the Hotel Contessa right dancing, and get ready to join us for a
the world-famous San Antonio River
on the River Walk where you are steps party that attendees will be talking about
that will take you to the Arneson River
away from a festival of flavors that make for years to come. See you October 14-17,
Theater. There, a group of all-women
our city one of the top destination spots in 2021, in San Antonio!
S P R I N G Q U A RT E R LY 2 021 13You can also read
