The Mother Flipping Awesome Podcast
Season 3, Episode 3:
Why We Cook: Women on Food, Identity & Connection, with Guest Lindsay Gardner
On this episode, Abigail interviews...
Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today in her new book Why We Cook: Women on Food, Identity, and Connection, where she brings together 112 women restauranteurs, activists, food writers, professional chefs, and home cooks to tell stories, share recipes, and inspire change in the world of food. Lindsay’s visual storytelling gifts bring nuance and insight into their words and their work, revealing the power of food to nourish, uplift, inspire curiosity, and effect change.
In this episode Abigail speaks with Lindsay Gardner about her new book Why We Cook: Women on Food, Identity and Connection. The women in its pages remind us that it’s in the kitchen, in the field, and around the table that many women around the world do their most vital work as human beings. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism.
1:45 How and why Lindsay brought all these women together, to tell their stories of food.
3:00 Abigail’s love of food and the inspiration she finds in elevating the mundane.
6:00 Lindsay talks about how her relationship to food changed when she became a mom.
8:00 Food can sometimes be ethereal and emotional and that’s ok.
9:20 Abigail shares a memory of food being a connector, and how powerful it can be to break bread with someone else.
13:00 Queer soup night is an example of food activism: bringing people together to feel safe enough to do deeper work.
16:45 Ways in which our relationship to cooking can change over time.
18:48 Abigail shares the story of a gluten free family recipe she created for her son, and then turned into a healthy snack bar company. (the yesbar.com)
21:00 Spotlight story about Haile Thomas being a young activist and her forward perspective on healthy food.
22:45 Dorie Greenspan’s story about burning her parent’s kitchen down when she was young but becoming a chef later in life.