Storied Gifts

Oliver and Rachel Borzo Discuss South African Food TDS 50

Question for you: Describe a memorable vacation and the impression it has given you in life.

My Story:

Our son Oliver joined the Peace Corps and headed to South Africa in 2007. Within months of his departure David and I decided we would visit him with a plan of going in August of 2009. Our thought was that we'd travel around for a couple of weeks and Oliver would our tour guide.

Shortly after Oliver left for his service I was downsized from my job. It was a change I had prepared for and even welcomed as I had been working on building my own business. Then, far less expected and more challenging, David's job was lost a year later. Throughout these losses we kept to our decision to go see Oliver even though it would dip into our savings significantly.

With two full-time jobs gone David and I began to hold almost weekly meetings about the state of our expenses, reviewing assets and debts and cutting all that we could. We opened up our thoughts and dreams to what we wanted to do going forward in our lives. Our daughter Alex seemed established and so we envisioned our lives for the future as empty nesters.

David started back to school to get his Masters in special education and I took a part-time job while I continued to build my business. David was able to secure freelance editing work to help fill in our budget needs and as it turned out he loves the work.

Our plans were in place and the tickets purchased for a trip the trip. Shortly before we left, Oliver called to announce that he had proposed to a young woman he had been seeing named Rachel. All of the sudden our visit took on new meaning as we were to meet a new member of the family. While in South Africa we attended the Labola which is a traditional engagement event.

It was an incredible trip with an array of experiences we had never imagined. Not only are there memories that will stay with us forever, we also gained a new daughter and shared experience with her. We have a better understanding of her life before she came to live with us and can connect with people and places she speaks about because we've seen them first hand.

Now as we complete 2010, the trip and everything that occurred within and around it has made us learn to appreciate the moment we're in and accept the changes in life that are inevitable. Do we regret the trip or the diminished bank account? Nope.

This episode is an interview with our Oliver and Rachel. Oliver speaks of his Peace Corps experience in South Africa and Rachel talks about cooking and food culture in her village. It is kind of strange "interviewing" family because we probably got a bit too casual in our conversation but it is an inside look at one person's family.

 

 

 

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Iris and Michael Raie Southern Cooking with Latin Flair TDS 49

Question for you:  Describe a time you were courageous in the face of a life challenge.

My Story: A few years ago our son graduated from college and joined the Peace Corps with a commitment of 2 1/2 years in South Africa. About that same time, our daughter announced she was getting married. In a matter of a few months we found ourselves unexpected "empty nesters." Our children were on their own but I could not put aside my worries for several reasons. I had pent up energy for personal change to place a focus on controlling the only thing within my grasp--my own attitude.

I had never been happy in my employment. My work was always a means to a paycheck that never utilized my skills or passions. That is when I decided to start my own business as a personal historian. I've learned loads along the way but the most important lesson is that I love entrepreneurism and the creativity of what I do. I appreciate how it has helped me grow and stay sane in light of family/life challenges. I also love working with people and helping them bring something of value to completion.

Today we still have the messiness of plans changed and life upheaval but I am so thrilled that I decided to start my own business. It has made all the difference in my level of satisfaction and fortitude.

This question was inspired by the stories of our TDS guests Iris and Michael Raie. They share an inspiring story of their response to life challenges. You'll enjoy meeting this mom and son cookbook author team and discover a few recipes and cooking ideas throughout the interview.

 

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Warren Caterson of Table for Two TDS 48

Question for you: Describe a memorable meal experience that you shared with a special someone.

My answer: Easy. There have been several but probably one of my more favorite meals was when David and I ate at a French restaurant somewhere in Paris. David's sister made reservations for us because she had been living there for several years and had this favorite place she wanted us to enjoy. She then watched our children for this special evening so we could enjoy our dinner for two.

The culture in Paris is such that when you reserve a table, you reserve it for the entire dining evening. So we ate several courses, drank good wine, enjoyed dessert and walked along the beautiful bridges on our way back to our hotel. While we were out the children and David's sister had enjoyed the adventure of trying to get delivery pizza in Paris which requires lots of extra steps. They had their own story to share.

In this episode of TDS we speak with Warren Caterson who is the author of the cookbook focused on meals for a couple called Table for Two. He mentions several ideas for ways to preserve food and enjoy cooking on the smaller scale and has wonderful storytelling skills. Enjoy!

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The Gastro Gnome TDS 47 (The Lost Episode)

Question for you: Describe a time you were disappointed with the outcome of your work. How did you bounce back from it?

David and I took a leap together to create The Delicious Story. The experience has stretched us not only to learn about video and audio production but also our ability to work together.

We've endeavored as a team for almost 30 years, raised a family, built our lives and careers, traveled and are now onto new adventures as quasi-empty nesters. But actually working to create something as the result of our talents is new turf because we tend to prefer to be in charge. The show has meant adapting our ways of managing tasks and expectations. We accept each other as leader in some things and step up to follow for others. It's a constant negotiation.

I'm in charge of finding and booking guests for example while David has taken on the aspects of production running the cameras and managing sound during the show. It's work but a fun process and an effort to create something we believe is interesting and entertaining.

Each time we record an interview we learn something new, and sometimes that lesson comes as the result of a disappointment. Such was the case in our interview with Naomi Bishop who is The Gastro Gnome.

She was a wonderful guest who took us on a tour of some of the interesting foods she enjoyed during a recent trip to Vancouver. She read some one of her favorite pieces from her blog and talked about her experiences as a world travelor and eater. She described the culture and culinary characteristics of Seattle and shared funny anecdotes.

When the interview was complete David hit "stop record" button only to discover that our show had not been recorded after all. We HATE it when stuff like this happens even though it is pretty rare for there to be tech glitches due to the owners of at DMA. We appreciate how easy they have made being an internet broadcaster. 

It doesn't change that we hate it when glitches happen especially when they were of our own making. We must deal with the egg on our face in front of a guest, and more importantly sometimes losing a great interview meant for you.

The great news is we learned how to avoid the error for the next time. I'm still disappointed you can't hear Naomi's interview though. She has been gracious enough to agree to come back on in the future.

Silver lining to disappointment is learning from it.

Heartbreak Recovery Kitchen Authors Jeanne and Lindsey Ambrose TDS 46

Question for you: What is your ideal comfort food why do you find it so soothing?

As a side-note, I'm a personal fan of REALLY good macaroni and cheese . . . the homemade kind with large elbow macaroni noodles nestled into creamy cheese sauce with a yellow/golden color baked on top. Doesn't that sound lovely? Not so popular from my Mom's kitchen but a good version can be found at my neighborhood deli.

In this interview we talk with Ambrose Mom and Daughter team and authors of Heartbreak Recovery Kitchen about their strategies and recipes for finding renewal from the stuff that brings one down. Not only does solace come from eating good food but also from fixing and sharing it with friends. Good inspiring stories and heart healing insights.

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Don Silvers Certified Kitchen Designer and Author TDS 45

Question for you: What do you most remember about the kitchen of your childhood? Was it the smell of your mother baking bread or cake? Was it your father's best pasta sauce?

In this interview of The Delicious Story, we talk with Don Silvers who is a Certified Kitchen Designer based in California. He has many years of experience designing high-end kitchens and is the author of "Kitchen Design with Cooking in Mind" as well as a book on appliances. Don explains how kitchen design has evolved over the years and how they should be configured to be more efficient for the cook.

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Susie Nelson Funny Ladie of Food TDS 44

Question for you:  Is there a food you find sort of humorous, and is there a story that goes with why you find it so funny?

Personally, whenever I see pie I'm reminded of the period when my husband managed a pie shop. Every other day when pies were two days old, staff were permitted to bring them home because they couldn't be sold. He was always bringing home lots of pie to eat, but one day he took a spill and dropped that day's delivery. When we opened the lid of what was supposed to be a lemon meringue pie he said, "Look Honey, it's a lemon mer pie."

In this episode of The Delicious Story we speak with Susie Nelson who is a writer and humorist that enjoys writing about food and life experiences. Her pieces are filled with lush description and funny insights that entertains. It turned out she was a delight to visit with in person, too. Enjoy the interview and her cat fish recipe.

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The Hospitable Chase LeBlanc TDS Show 43

Question for you: A favorite restaurant meal . . . what restaurant and why?

In this interview we visit with Hospitality Management Consultant Chase LeBlanc about the Food and Beverage industry. He talks about the front and back of house realities of running an operation from a management perspective. Personally, I find this subject interesting because my husband David worked in the business for over 20 years. If you've ever wondered what goes on behind-the-scenes in a hotel or restaurant establishment to make your experience happen, or are in the business yourself you'll find Chase's thoughts and stories compelling.

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Nomad Chef Secret Restaurant TDS Show 42

Question for you: Describe a time you were genuinely surprised.

In this episode of TDS we visit with the Nomad Chef who brings together interesting people for a unique dining experience. Nestled in a cozy spot in London, Nomad Chef Secret Restaurant is one of a growing number of eateries called secret supper clubs that caters to those who enjoy experiences that take them out of the routine. Details of the creative themes of each event are told and the inspiring reason for this venture is also shared.

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Chef Jourdan Cha'Taun Celebrity Chef TDS 41

Question for your inspired from the show: Is there a time you found yourself in the company of someone famous? Who was it? What happened?

In this episode of The Delicious Story, celebrity chef Jourdan shares the story of how she overcame obstacles from a challenging childhood and emotional struggles to reach for her dreams and succeed. Jourdan reminds us that there can be hope and a future so long as we find our inner strength. She relates several amazing recaps of her journey and a one of her flavorful recipes.

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