feastf
From the Editor
fierce & FEARLESS.
I distinctly remember when my relationship with winter shift ed from bad to good. I was a sophomore in college and stayed on campus during winter break. One somewhat miserable rainy evening, the cold droplets shifted into crystal snowflakes. So, feeling adventurous (and probably bored) I bundled up and made my way out. Immediately, I was struck with wonder. Never had I experienced such deep, sincere silence; or this honest desire to let the crisp, fresh air kiss my face. It’s as if this moment was for me alone: no tracks other than mine, no plows clogging the roads. Just me, this glistening night, and a newfound admiration for a season I had never let in.
(Front Cover and L) NOLA Dames Nina Compton (cover) for mental health care for service workers. Photos courtesy Kat Kimball Photography. (C) Ruth Reichl is named the Key Note Speaker for LDEI’s inaugural M.F.K. Fisher Symposium. (R) San Antonio ventures to the Canary Islands with their Global Culinary Postcard event.
Today—nearly 20 years later—I lean into winter’s rhythm of rest and reset. It’s my season to go inward; my time to reassess, reorganize, and regroup on the goals and themes I want for whatever stage of life I’m in. This issue of the feast really hits home as it brims with stories of what happens when we dare to rethink, reinvent, and re-establish ourselves and our passions.
We begin with a deep dive into the making of the inaugural M.F.K. Fisher Symposium. Immediate Past President, Dame Kathy Gold, shares how kismet ushered this idea and gave new life to our M.F.K. Fisher Prize in “The Muse of M.F.K. Fisher” (pg. 4). Next, let’s discuss retirement. We share the recording from the first LDEI Live Online program, How to Retire: CliffsNotes Edition!, to help get you thinking about your own journey (pg. 9). Also, new contributor, Dame Francine Wolf Schwartz, shares her tips on how to maximize your LDEI membership when retired. Looking to step up your chapter’s game? Seek no further than the advice given from our legal consultant, Jackie Henson Esq., in “From the Desk of” (pg. 8).
Curious about our cover? Daring to reimagine or embrace who we are is an act of fearlessness—and doing so for a good cause is dame-right fierce! Two Dames from New Orleans strip off their chefs’ coats to raise funds for mental health benefits for hospitality workers in their city. Read about Nina Compton (our cover girl) and Sophina Uong in “Jiggly Bits” (pg. 18). Finally, we must continue stepping up to help those facing disaster. The LA/OC Dames are helping their communities devasted by the wildfires; New Orleans is addressing a decrease in tourism after the New Years attack; and North Carolina is still rebuilding after the horrific storms this fall. Follow our chapters on social media to see the latest in how you can best support.
I couldn’t be more grateful to everyone who contributed their words, images, time, and ideas to this issue. A special thanks always to Susan Slack, Dottie Koteski, Nichole Bendele, Deborah Mintcheff, Jennifer Goldman, Joni Keith, and Greg Jewel; my heartfelt gratitude for endless support to our President Stephanie Jaeger, Second Vice President Beth D’Addono, and Third Vice President Kate Howell Cheers to a fierce and fearless new year, friends! With love, light, and something delicious,
4 THE MUSE OF M.F.K. FISHER: A SYMPOSIUM
10 CHAPTER PROGRAMS
18 NOLA’S JIGGLY BITS
8 FROM THE DESK OF: JACKIE HENSON ESQ.
16 MEMBER MILESTONES
19 GCP: CANARY ISLANDS
© Les Dames d’ Escoffier, 2025.
Kendra Lee Rex, Editor (Philadelphia)
MILESTONE ANNIVERSARIES IN 2025
Each year brings a new slate of milestone anniversaries for the chapters of our organization. Celebrate them as they ring in these anniversaries with special events and programs for their members and communities by following their social media, subscribing to their newsletters, and sharing their stories.
5 YEARS
Founded in 2020
Greater Madison
Sonoma
10 YEARS
Founded in 2015
Ann Arbor
Kentucky
Mexico
North Carolina
Portland
Sacramento
15 YEARS
Founded in 2010
London
20
YEARS
Founded in 2005
Charleston
25 YEARS
Founded in 2000
Hawaii
30 YEARS
Founded in 1995
San Antonio
the muse of M.F.K. Fisher
How rethinking LDEI’s approach to the Prize turned into a most highly anticipated event for 2025
The Great Pivot
My passion for our LDEI M.F.K. Fisher Award and Prize has been enduring, so when I became LDEI president, I eagerly took on the challenge of reimagining the award and making it a self-sustaining program. The event I envisioned was quite simple: gather the most intriguing, compelling, and generous voices in writing and journalism for a weekend of sharing and mentoring.
A wonderful committee quickly formed—it was equal parts kismet, serendipity, and excellent luck. Dames Erin Murray, Toni Tipton-Martin, Nina Furstenau, and Sandra Guitierrez, all inspiring Dames and past M.F.K. Fisher Prize winners, graciously accepted the invitation to join the committee and take the next steps. Erin agreed to be the Symposium Chair and, by happenstance, I was introduced to Emily Haws from Sonoma—whose grandfather published many of M.F.K. Fisher's books! A few emails later and we had our Co-Chair.
It was clear from the first meeting that our shared goal was to provide an interactive environment to learn, and to create a space for mentorship and true connection that would include actionable ideas and tangible takeaways. A whirlwind trip to Nashville gave us almost too many wonderful options and, with Nashville’s chapter fully on board, the weekend quickly took shape.
This two-day intimate event, open to the public, will gather women from the fields of journalism, food writing, media, PR, and beyond, from across a range of channels including print, digital, audio, cookbooks, and more. Everyone with an interest in these fields, whether a writer or not, is welcome!
Inspired by M.F.K. Fisher, this inaugural event celebrates women in food writing and storytelling, serving as a platform to support, uplift, and connect women in these fields.
We hope to see you in Nashville!
Kathy Gold (Philadelphia) Immediate Past President
.f .k . fisher Symposium
Introducing Ruth Reichl
Our 2025 M.F.K. Fisher Symposium Keynote Speaker
Ruth began writing about food in 1972, when she published Mmmmm: A Feastiary. She moved to Berkeley, California in 1973, and became co-owner and cook at The Swallow Restaurant. In 1978 she became restaurant critic for New West and California magazines and went on to be the restaurant critic and food editor of the Los Angeles Times. From 1993-1999 she served as restaurant critic for The New York Times. In 1999 she moved to Gourmet Magazine, where she was Editor in Chief for ten years.
She has authored five memoirs, Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, For You, Mom, Finally and Save Me the Plums, which was published in 2019. Her novel, Delicious! was published in 2014, and her cookbook, My Kitchen Year, 136 Recipes that Saved My Life in 2015. She edited Best American Food Writing 2018, and The Modern Library Food Series, which currently includes ten books. She was Executive Producer and host of the public television series, Adventures with Ruth and a judge on Top Chef Masters She is the recipient of seven James Beard Awards, including Lifetime Achievement (2024).
Her most recent projects are The Paris Novel which was published by Random House in 2024, and a documentary, Food and Country, with Laura Gabbert (City of Gold), which opened in theaters nationwide in October 2024 and is now available streaming. She also produces a weekly newsletter, La Briffe, on Substack.
(Top Left) Acclaimed food writer and visionary, Ruth Reichl, is the Keynote Speaker of the M.F.K. Fisher Symposium in April. Photo courtesy Ruth Reichl. (Right) Nashville is the backdrop for the inaugural symposium. Photo credits iStock Andrew Krav (top) and Nicholas Nace (bottom).
WHAT TO EXPECT
The inaugural M.F.K. Fisher Symposium for Women in Food & Storytelling is set for April 4 and 5, 2025 in Nashville, Tennessee. An evolution of LDEI’s M.F.K. Fisher Prize, this two-day event will gather women—Dames and nonDames—from the fields of journalism, food writing, media, PR, and beyond, from across a range of channels including print, digital, audio, cookbooks, and more.
The goal of the symposium is to provide a space for mentorship and connection. The sessions are designed to be intimate and interactive with opportunities for one-on-one conversations between attendees and speakers.
While content will be geared toward writers, authors, journalists, and storytellers, anyone with an interest in the field or in the legacy of M.F.K Fisher herself are welcome!
In the spirit of M.F.K. Fisher, this inaugural event will shine a spotlight on women in the industry of food journalism and media and will serve as a much-needed gathering to support, lift, and connect women in our fields.
Where will we be?
Sessions will be held between Nashville’s Downtown Library and a co-working space called The Malin with a few stops at other venues around town.
How many spaces?
We’re keeping it small and intimate! There are only 200 spaces and the symposium is open to the public, so register now.
What will be offered?
Registration Fees for the Full Weekend Pass Members: $475* Non-Members: $525*
*Optional add-on sessions not included
Your Registration Includes:
• Access to two days of Symposium programming (April 4 and 5)
• Snack breaks and a reception on Friday; Breakfast, lunch, snack breaks, and a reception on Saturday
• Water, coffee, wine, and other beverages throughout the Symposium
• Please note that additional fees will apply for optional add-on sessions including the “Cookbook Intensive” and “Pitch an Agent”
CAN I GET AN IDEA OF WHAT KIND OF SESSIONS WILL BE OFFERED?
Of course! Enjoy this amuse bouche of content and meet some of the exemplary women who will be presenting.
COOKBOOK PUBLISHING INTENSIVE*
Join Senior Literary Agent, Sally Ekus for this 2.5 hour cookbook publishing session.
Come prepared with a two-minute pitch outlining your cookbook idea (include title, sub-title, why you are writing the book, marketing ideas, and short summary). Participants are also encouraged to bring four to six comp titles for market analysis.
PITCH AN AGENT*
Featuring Lauren MacLeod, Aevitas Creative & Sally Ekus, The Ekus Group*
These 10-minute sessions are like speed dates: You may either pitch your book idea to the agent or simply ask questions about the industry or their agency. The session allows you guaranteed time with that person.
STORYTELLING THROUGH RECIPES
Speakers: Anne Byrn, Sandra Gutierrez, Joan Nathan, Tanya Holland, moderated by Cynthia Nims
Once the basic requirements of ingredients and method have been spelled out, recipes can offer so much more. From recipes that preserve family heritage to those rooted in history. From recipes that aim to instill confidence in newer cooks, to recipes that transport us to a particular place. This discussion will get to the heart of turning recipes into stories.
MANAGING & MAXIMIZING YOUR RELATIONSHIPS WITH PR
Speakers: Diana Barton, Heidi Doak, moderated by Margaret Littman
In today’s food media landscape, building and nurturing strong relationships between influencers, media professionals, and public relations teams can be productive and rewarding. This panel will feature seasoned publicists who will share insider insights and best practices for managing and maximizing collaboration with PR professionals. This session will explore tools, tips, and ideas to foster longlasting, fruitful relationships with publicists.
WHAT MAKES IT JOURNALISM?
Panelists: Kim Severson, Hanna Raskin, Ligaya Figueras, moderated by Nina Mukerjee Furstenau
How do food writing and food journalism connect and also diverge? Join The Food Section founder Hanna Raskin, renowned journalist Kim Severson of the New York Times, Atlanta Journal-Constitution Food Editor Ligaya Figureas, and journalist and author Nina Mukerjee Furstenau, moderator, as they discuss why it's important to keep journalism at the heart of food writing. Attention will be given to questions such as what responsibility do food writers and journalists have in driving cultural discussion, what are the trends in food coverage, and what makes a good story a great one. Don't miss this deep dive!
CHOOSING YOUR CHANNEL: NEWSLETTER, SOCIALS, PODCASTING—WHAT WORKS FOR YOU AND YOUR CONTENT
Speakers: Andrea Nguyen, Lisa Kolb Ruland moderated by Erin Byers Murray
Depending on what you’re delivering to an audience, you’ve got options. From Substack and its alternatives to podcasting to various social media channels, there is a platform for everyone—whether you are a content creator or a recipe developer, a cookbook author and a journalist, or an essayist and author, this panel will guide you through the various channels, how they work, and how to create a content calendar to set yourself up for success.
WORKSHOP: VIDEO SKILLS FOR CULINARIANS
Speakers: Virginia Willis, Cynthia Graubart
This hands-on interactive training covers the basics of smartphone video production for cookbook authors, chefs, food bloggers, and other culinary professionals who need to expand their social media presence. Join culinary television producers, on-air talent, and James Beard Award winners Cynthia Graubart and Virginia Willis as you learn: Best practices for social video; creating a personalized video template; how to create eye-catching how-to videos; tips to conquer being camera-shy; lighting and sound equipment tips and techniques. Each participant will create a short video we’ll review and critique together.
USING AI TO ELEVATE YOUR SOCIAL MEDIA PRESENCE AND BUILD YOUR FOOD BRAND
Speaker: Tambra Raye Stevenson
Whether you’re a food enthusiast, chef, nutritionist, or entrepreneur, your brand deserves a seat at the table—and this workshop will show you how to claim it. This engaging workshop blends storytelling principles with cutting-edge AI tools to help you package, position, and promote your food or personal brand in the digital era. From crafting compelling captions to generating eye-catching visuals and building a consistent online identity, this session is designed to transform your social media presence and help you reach your goals. In addition to exploring practical applications, the session will include a critical discussion on the ethical considerations of using AI tools. Participants will learn how to navigate AI-powered platforms responsibly, with an understanding of their impact on content creators, journalists, and creative industries.
FROM THE DESK OF JACKIE HENSON ESQ.
Legal Counsel to Les Dames d’Escoffier International
Jackie Henson Esq., an attorney with Baker Donelson in Washington, D.C., has been working with and providing legal counsel to LDEI for more than 30 years. During this time with our organization, she has seen much change and growth. “I work exclusively with nonprofits,” Jackie says, “and very few are female-only organizations. Les Dames is unique in that it is exclusively female, and its focus is on the arts of the table and hospitality.”
While Jackie interacts with our board and chapters throughout the year through online programs, meetings, and other communication, it is during our Annual Conference that she gets facetime with many of our members. It’s an opportunity for Dames to both get to know Jackie and to better understand the connection between the individual chapters and our larger international organization. “The mission of each chapter must be the same as international and there are some of the same requirements,” Jackie explains. “However, when LDEI was formed in New York the bylaws were, and remain, based on New York law. Chapters must follow their own state laws.” Based on both her extensive experience with our organization and recurring themes, Jackie offers several considerations for our chapters and members as we seek to be more effective in 2025.
1. GOVERNANCE. How can we increase involvement?
Consider the responsibilities of board members and their relationships with each other. “The basics of a functioning board,” Jackie says, “are people who are able to communicate with each other and people who realize they have a responsibility to each other.” When asking members to join the board or committees, set proper expectations of what the roles and commitments entail in accordance with the bylaws. It’s okay if bylaws need to change—as the chapters evolve, so do the ways in which things work—but there is a system in place that should be abided by to maintain order.
2. LIABILITY. How do we protect ourselves? Consider your professional experts. Each chapter should consider consulting and working with an insurance broker, an accountant, and a lawyer to ensure it is acting prudently and complying with their city and states laws. These three professional advisers can help to make the difference when considering liability coverage, avenues for financial growth, and protecting intellectual property. “Boards are becoming more astute in how nonprofits should work,” she says, “and more attuned to liability issues. That trend is going to continue.”
3. INTELLECTUAL PROPERTY. What is my chapter’s intellectual property? Consider your identity—and the identity of Partners. The logos and images for each chapter have licenses and agreements on how the chapter may use them. Whether working with your chapter’s IP or that of a Partner, you want a physical agreement. Misusing a logo or image may not result in a lawsuit, but it may result in the Partner not sponsoring again. This is particularly important to think about as we begin to incorporate AI in the creation of marketing materials, web content, social media, etc.
4. SIMPLICITY. At the end of the day, don’t over complicate. “I think the chapters are still small enough to hit the basics and keep hitting the basics—there is something to be said for simplicity,” Jackie assures. “If you can do the easy things right, the harder things are going to fall into place.”
Jackie Henson Esq. has been serving as legal counsel to LDEI for more than 30 years. Photo courtesy Baker Donelson.
About LDEI Live Online!
Join us with this new educational series of online events where you will get the opportunity to hear from experts in their fields on matters that matter to you most. Over this year, topics will include everything from some of our favorite ingredients and types of cooking to practical advice for women business leaders including the ups and downs of entrepreneurship—there is something in the program for everyone.
We are inviting all Dames (and non-members alike) to join us for these engaging and lively online discussions each month. The sessions are free to attend for LDEI members (with a donation invited) and open to non-members for a small fee. This new program of events embodies LDEI’s mission to support and empower our members, breaking down barriers and sharing knowledge and advice for women leaders in food, drink and hospitality. You are encouraged to join the events live and contribute to the discussions, but a r ecording of each program will be available to those who register as an ongoing resource and development tool. Visit ldeiliveonline.com to learn more and register!
Coming up on LDEI Live Online!
February 4
Savoring & Saving Fine Chocolate with LDEI Past President, Dame Pam Williams
March 24
Mediterranean Diet Meal Planning with Dames Sonthe Bokus Berge RD, and Andrea Kirkland RD
LIVE LIVE LDEI LIVE ONLINE
HOW
TO RETIRE: CLIFFSNOTES EDITION! watch now
Planning for retirement isn't just a matter of lining up financial resources, it's also crucial to determine what will provide structure, purpose and identity, and relationships when you're no longer working. Christine Benz, director of personal finance and retirement planning at Morningstar, discusses key takeaways from her recent book How to Retire: 20 Lessons for a Happy, Successful, and Wealthy Retirement. She assesses the importance of guaranteed income in retirement, structuring an investment portfolio to support in-retirement cash flows, and thinking through how you'd pay for long-term care, among other topics.
In retirement, newfound meaning in membership
By Dame Francine Wolf Schwartz (South Florida)
Retirement does not end your connection to Les Dames. On the contrary, your membership matures by giving you the opportunity to take on new challenges, enjoy new experiences and broaden your social circles. Retirement provides you with greater flexibility and gives you the time to:
• Volunteer for projects that would otherwise have been unattainable before retirement, giving you the ability to learn new skills that you may have never realized before.
• Engage in new forms of communication by writing a blog, producing a podcast or writing a memoir.
• Mentor a younger member who will expose you to new ideas and, in turn,
give the younger member the opportunity to ask for opinions and help.
• Take courses or teach at a local college.
• Travel with other Dames—domestically and abroad. Ideally, a network could be established which would facilitate connecting Dames with each other.
• Attend meetings and chapter functions which are more attainable if members offer to partner with you offering transportation.
The bottom line is that retirement does not mean you have reached the end of the road. It should be perceived as the beginning of a new adventure as a Dame. Each retired Dame has a chance to choose their own adventures, the choices are unlimited.
Christine Benz is the director of personal finance and retirement planning for Morningstar.
chapter programs
By Dame Nichole Bendele (San Antonio)
ATLANTA by Christy Simo
In November, LDEI Atlanta’s new culinary experience, Perfect Pairings, debuted at the King Plow Arts Center. Some of the city’s best chefs, sommeliers, cheese mongers, mixologists and more came together to create 15 curated bites and beverage pairings for nearly 150 guests. The event raised more than $20,000 for the Atlanta Chapter, which will help to fund scholarships and grants in our community in 2025.
AUSTIN by Chrissy Grundy
The Austin Dames celebrated 20 years in partnership with Open Door Ministries at University United Methodist Church, providing holiday meals for the unhoused/food insecure community on Saturday, December 7. Thank you to Dames Cathy Cochran-Lewis and Pamela Nevarez-Fisher for their determination and diligence on establishing the Holiday Meal—including our weekly food runs! Countless Dames over the years and their families have united to prepare food, donate clothing, and volunteer time for our friends in the community. Shout out to Dames Tabatha Stephens and Amy March for coordinating and making sure the Holiday Dinner was a success—rain or shine. Thank you to all the Dames who make this event possible every year. Your contributions and generosity keep this tradition alive, and we are grateful for our group of awesome women who show up to provide and serve meals to our community.
The Austin Dames held their annual holiday cookie exchange on December 15 hosted by Dame Carla Crownover. Dozens of Dames came to share and enjoy cookies, lively conversations, and tasty bites in the spirit of the holidays.
BIRMINGHAM by Rachel West
We hosted our popular Champagne & Fried Chicken fundraiser on Sunday, September 29. With more than 300 totes sold, 51 sponsors, over $92,000 raised, 30+ cases of bubbly consumed, and countless smiles and toasts—we had another successful year that we are all proud of! This event features a Southern-inspired menu with a French twist, all produced by our members. We offer a drive-through pick-up option as well as an onsite party at Pepper Place where guests are invited to stay and dine at outdoor tables, listen to our band, and chat with our members and other guests.
All of our Birmingham members contribute to the fundraiser, either before, during, or after the event.
Some 150 people turned out for the inaugural Perfect Pairings event, a fundraiser for LDEI-Atlanta that raised more than $20,000
Austin Dames celebrate 20 years of serving Holiday Meals to the community. Cookies, Dames, and Fun! Thanks to our wonderful host, Dame Carla Crownover.
BOSTON
by Lara Zelman
We launched fall with our Annual Chapter Meeting at Dame Jen Verrill’s century-old family landmark, Verrill Farm. During this gathering, two new Dames were inducted and the chapter’s new officers were approved. In October, the monthly Table in the Back event brought Dames to Chef Laurette Ndukwe’s restaurant, Nzuko, which blends Caribbean and Mediterranean flavors. Chef Laurette shared her journey, passion for community, and the philosophy that shapes her cuisine. It was an inspiring evening of connection and celebration of her unique contributions.
NORTH
Southern Appalachian communities recovering from Hurricane Helene.
We are proud to share that 25 percent of our members rolled up their sleeves to bake, package, and distribute cookies, turning this fundraiser into something truly special. We had an incredible variety of treats—from brown butter maple cookies and gingerbread biscotti to holiday macarons and triple chocolate brownies—all made with love and care.
CHICAGO
by Liz Barrett
We gathered at the home of Dame Julie Chernoff for a holiday potluck. The food and wine were magnificent, and we welcomed new members Monique Batteast, Lindsey Rosenthal and Heather Bublick. From Korean stickyrice appetizers to decadent cheeses, whipped feta dip with crudités, and a lux mac and cheese, no one went hungry. Pavlovas, shortbread, elevated Rice Krispie treats, handmade chocolates and more gave everyone a sugar high. The chapter will next host a New Year New Members gathering on January 6 to welcome new members who have joined in the last six months.
CLEVELAND
CAROLINA by Tracy Stuckrath
The Les Dames North Carolina second annual Holiday Cookie Sale raised a $4,100 to support its WNC Hurricane Relief Fund. These funds will make a real difference for
by Shara Bohach
We made the most of the fall and holiday seasons. In October, we enjoyed a traditional clambake at Dame Tara Meineke’s M Cellars, complete with a private tour and wine tasting. It was a relaxing evening filled with delicious food, great wine, and wonderful music.
In November, we released Dames Taste of Cleveland—the ultimate holiday gift box, just in time for holiday shopping. This exclusive collection celebrates the creativity and flavors of Northeast Ohio’s
(cont. on pg. 12)
(Top) Boston Dames with the 2024 Saccone Award Winners; (Bottom) Boston Dames kicking off fall at the Annual Chapter Meeting.
North Carolina’s second annual Holiday Cookie Sale raised $4,100 to support the WNC Hurricane Relief Fund.
Dame Gale Gand, acclaimed pastry chef brought all the holiday goodies!
LDEI Cleveland Holiday Cookie Exchange and the Dames Taste of Cleveland—the Ultimate Holiday Gift Box.
women-owned culinary and hospitality businesses. Serving as a fundraiser, this treasure trove of local delights is available now at ldeicleveland.org. In December, we gathered for our third annual Holiday Cookie Exchange at Dame Destiny Burn’s CLE Urban Winery. Dames and guests each brought two to three dozen cookies to taste and exchange, while sipping wine, and sharing background stories of their cookie creations.
DALLAS by S. Blakovich
The Dallas Chapter honored two female chefs with $1,500 scholarships each at Dallas' first-ever SHEF Food and Wine Festival. The two scholarships were given to Dallas College culinary students Riauna Clarke and Terri Cooper. Riauna wants to open her own restaurant and describes her vision as a place "that not only offers exceptional food but also becomes a community staple, known for creativity, excellence and hospitality.” Terri is a customer service and insurance billing professional who has started a new career in the culinary arts. “I believe that I show resilience and passion for what I love to do—and that’s cook," she wrote on her scholarship application.
HAWAII by Hayley Matson Mathes
Our chapter gathered November 9 for the Annual Escoffier Dinner at Dame Lee Anderson’s beautiful beach-front venue, Sugar Beach Events, Kihei Maui. Special dinner guests included University of Hawaii Maui College culinary students McKenna Lickle, Shelsea Wurts, Rai Kaona and Instructor Chef Hannah Stanchfield.
GREATER MADISON
The Greater Madison Chapter enjoyed an evening social in early November at Giant Jones Brewing Company in Madison. It was a wonderful opportunity for current and new members to socialize over delicious snack boards and beverages.
Also in November, a group of Dames met at Wollersheim Winery in Prairie du Sac to begin brainstorming a calendar of events and engagements for 2025, ahead of the Annual Greater Madison Chapter Business Meeting in January. Thanks to Dames Celine and Julie for hosting, Dame Linda for coordinating, and Dame Lori for the photos.
Sugar Beach Events served as a meal service staging area for Maui fire victims and first responders. Our chapter also prepared Ho’omau gift boxes (to endure and persevere) at the location to raise funds for Maui womenowned businesses.
LONDON by Anne Dolamare
We launched the ultimate book club for food lovers! Our mission is to dive into the delicious world of food through the eyes (and pens) of female authors. Dame Anne Dolamore hosted the inaugural meeting, with a lively discussion about Bee Wilson’s Consider the Fork. The monthly book club meets in person and with online options. U.S. Dames are welcome to get involved if they can make the timing work—find out more on our website!
The next book is Our Lady of Perpetual Hunger by Lisa Donovan, chef and James Beard Awardwinning essayist. It’s a memoir about the struggle to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks, including cooks of color. Dame Jen Greenhalgh hosted the Taco Tuesday fundraiser for the London Chapter on U.S. election night. Jen’s
Hawaii Dames gather for their Annual Escoffier Dinner and welcome Maui culinary students as their special guests.
Dame Elisabeth Luard with President Jacqui Pickles and the tea towel.
Dallas Dames honor two culinary students with scholarships.
Grape vines and wine barrels at Wollersheim Winery in Praire du Sac, where a small group from the Greater Madiso Chapter gathered in November.
bespoke tacos paid tribute to the icons that are Dolly Parton, Julia Child, Kamala Harris, Maya Angelou and, of course, LDEI founder Grande Dame Carol Brock. We launched our first ever piece of merchandise: a beautiful tea towel featuring artwork by artist and food writer Dame Elisabeth Luard
MINNESOTA
by Lauren Voight
On November 19, our chapter toured Southern Anoka Community Assistance (SACA), a 501(c)(3) Food Shelf & Thrift Store in Columbia Heights, organized by Service Chair Shelley Santrach.
SACA Co-Director Dave Rudolph shared how they served 55,000 people last year, distributing over 950,000 pounds of food from their 5,300 sq ft space. With just four full-time staff and the help of 50 weekly and 400 annual volunteers, SACA is planning a move to a 23,000 sq ft facility by the end of 2025. Their tidy thrift store offers clothing, kitchen goods, and home décor, making it a great option for donations. Food shelf shoppers visit monthly, with perishable items often available without limits. Unusable food is composted or donated to the Wildlife Science Center. The evening ended with dinner at Afandina Cafe, a Middle Eastern restaurant known for its fresh, delicious food and heavenly baklava.
NASHVILLE
by
Nancy Katie
Our eighth annual Les Dames lunch was a huge success! We celebrated founding member and past President, Dame Anne Byrn, and the release of her new book at Dame Margot McCormack ’s Nashville restaurant, Margot Cafe. We enjoyed delicious food and a wonderful discussion between the two industry pioneers. We also heard about the research that went into to Anne’s newest publication, Baking in the American South, which is comprised of over 200 recipes and their untold stories. All our guests went home with a signed copy of the book! All proceeds will help with our continuing mission of supporting women in food, beverage, hospitality, and farming with grants and scholarships. The event was a wonderful success! We are also thrilled to celebrate our
tenth year as an LDEI chapter! We are looking forward to year 11 and are proud to be hosting the first M.F.K. Fisher Writing Symposium here in Nashville April 4-5, 2025. Cheers, Dames!
NEW ORLEANS
by Colleen Rush
A Global Culinary Initiative dinner at Galaxie on December 5 delivered a good time and a program centered around the art of making tortillas with Chef Pablo Reyes, a native of Oaxaca. We had a great crowd in attendance, including new members Angela Monroe-Aspiazu (New Orleans Secret Tours) and Renee Blanchard (Church Alley Cafe), and a surprise drop-in from D.C. Dame Sheila Crye (in town for a SoFaB board meeting).
NEW
YORK by Susan Kostrzewa
On November 4, we joined forces in NYC with Chef Massimo Bottura's Food for Soul and Refettorio Harlem for the Autumn Night of Italian Elegance charity dinner combating food insecurity and supporting women in food and beverage. With over 80 guests, the night featured stunning chef-crafted dishes, top wines, and global auction lots and raffles that raised over $20k. On November 21, Dames were given a private studio tour
(cont. on pg. 14)
Front row (L-R): Beth D'Addono, Lisa Stewart, Suzanne Felber, Dee Lavigne, Sheila Crye, Nicole Eiden, Sophina Uong, Dr. Biruk Alemayehu, Renee Blanchard, Heather Monroe Aspiazu, Jennifer Killian. Back row: Reynell Lavigne, Colleen Rush, Heather Lolley
Minnesota Chapter visits the Southern Anoka County Alliance Food Shelf & Thrift Store.
The LDNY Harlem dinner featured five courses prepared by famous Dame chefs and members.
and shopping experience at Jono Pandolfi Designs in Union City, NJ followed by dinner at the NY Times-lauded Razza pizzeria. Pandolfi is a renowned ceramicist whose dinnerware is featured at Michelin-starred restaurants worldwide and in the series The Bear.
PHILADELPHIA
by Lynn Buono
This holiday season our chapter launched an initiative to Buy Local, Buy Dames where we listed products and services folks could buy for the holidays. It was not only great for the entrepreneurs but also the cookbook authors. We are looking to expand and use it for other holidays, too!
Dame Tanesha Trippet hosted our holiday party at her new restaurant, Jacobs, where she gave us an amazing array of foods including full vegan options. Live music and line dancing completed the festivities!
SACRAMENTO by Deborah Harrington
How do you welcome the largest incoming class for your LDEI chapter? With open arms, food and a POD!
On July 21, LDEI Sacramento held its first New Member Welcome Brunch POD, hosted by Dame Elise Bauer at her Carmichael home.
“What is a POD?” says Dame Jennifier Kaye, the chapter’s membership co-chair. “PODS are Pop-up Opportunities for Dames to Socialize—informal gatherings of LDEI members organized around a common interest. In this case, what all invitees share is their involvement in the success of this year's application season! It is our hope to make our incoming Dames feel welcome, answer any questions they may have and offer the opportunity to make new connections before the larger, more formal induction event.”
Kaye and co-chair Dame Kathie Griley oversaw the selection process, winnowing more than 45 applicants to 20 new members. The Sacramento Chapter now has 86 members.
After their orientation brunch, the new members were officially pinned at the Induction Brunch and Annual Meeting, held August 25 at Dame Liz Mishler’s Milagro Event Center by Bella Bru, also in Carmichael.
SAN ANTONIO by Elise Russ
For the Thanksgiving and Christmas holidays, Dames Cathy Siegel and Linda Triesch organized turkey and sides distribution to the Time Dollar SA Community families. Dames volunteered their time. Time Dollar offers programs to the near west side community that facilitates self-sufficiency and communal interdependence. It also utilizes the time-banking system which builds community through exchange of time and talents between members.
The annual Roy Maas Youth Alternatives Holiday Dinner took place December 2. Dames cooked dinner, shopped for gifts from their wish list and helped with Gingerbread House decorating. Roy Maas is a non-profit agency providing residential care and counseling services to children who need a safe place to live.
Our Dame Holiday Potluck was held at Dame Jennifer Cox’s wonderful home decorated for the holidays.
SEATTLE by Christina Lehman
We had a truly special 2024 Annual General Meeting honoring our departed Dames and celebrating 12 new members. It featured food and wine, thanks to The Mayflower Park Hotel’s warm hospitality and setting.
Thank you to Dame Tiffany Layco, Executive Chef of The Mayflower Park Hotel, for dinner. Dame Rebecca Early, Corfini Gourmet, provided delicious Carlton Ranch Short Ribs and soup recipe.
Cheers to Dame Jamie Hunt, Fast Penny Spirits, for the signature cocktail, and Dame Kay Simon selecting the wine. Thank you to Dame Sam Stout, Head Pastry Chef at Macrina Bakery, and Dame Katarina Ducharme, Macrina Bakery, for desserts; and our President, Dame Leslie Mackie, founder of Macrina Bakery, whose leadership inspires and elevates our chapter.
We gathered at the Hot Stove Society for a seafood industry panel, spotlighting future fishing in Alaska and
Tanesha Trippet hosted the Philly holiday party at her new restaurant, Jacobs.
Elaine Corn, Elise Bauer, and Shelly Kessen at the LDEI Annual Conference in Phoenix.
specialist with UW’s College of the Environment; and Tomi Marsh, commercial fisherwoman and Alaska Seafood Marketing Institute (ASMI) Board Vice Chair. Guests enjoyed wild salmon appetizers by Dame Bridget Charters, Hot Stove Society Culinary Instructor, with fish supplied by Dame Amy Grondin
TUSCAN
ITALIAN
by Sylvia Mariani
LDEI Tuscan Italian Chapter launched a scholarship for women working in the food and wine, hospitality and tourism sectors. The initiative is aimed at providing educational opportunities and fostering the professional development of future professionals. The main objective of the scholarship—which has a value of €1,000.00—is to support women in the gastronomy, wine, hospitality and tourism sectors by providing concrete help for their training and supporting the development of skills necessary for the advancement of their careers. The scholarship also aims to promote diversity and inclusion in these industries, recognizing and rewarding academic merit and professional potential. LDEI Tuscan Italian Chapter is committed to ensuring the sustainability of this scholarship program, with the aim of supporting an increasing number of candidates each year. The mentorship element will play a key role in providing the winner with ongoing support in her professional journey, helping her to achieve her goals and become a future leader.
Duna Fisheries, the panel included Shannon Ford Ward, commercial fisherwoman; Jenna Keeton, fisheries
Cheers to the amazing women helping to create a better future within food, beverage and hospitality - and to all the rising leaders their work has inspired.
Proud Sponsor of
Seattle Dames celebrate at their Annual General Meeting (bottom right pg. 14) and the Women in Seafood event (above).
member milestones
By Dame Dottie Koteski (Philadelphia)
ATLANTA
Jihan Bradford opened Lavender Hill Bed and Breakfast in Athens which is across from University of Georgia’s Riverbend Farm and the university’s main campus. The B&B features breakfast using locally sourced ingredients along with gluten-free and vegan-friendly options.
Simone Byron received the prestigious 4th Annual Heinz Black Kitchen Initiative Award which recognizes Byron Hospitality’s unwavering commitment to advancing culinary education and creating opportunities for underrepresented communities.
featured in Georgia EMC magazine for their spirit-infused jams which feature distinctive flavors and heritage-inspired recipes.
AUSTIN
Tabatha Conarko celebrates her 15year anniversary of Con' Olio Oils and Vinegars at The Arboretum in Austin, Texas.
Michelle Doyon celebrated 22 years of her bakery, Michelle's Patisserie, on December 10. Throughout her 22 years in business, Michelle has received numerous
Page Nathan of Simply Food Trucks was awarded the Phoenix Award for Supplier of the Year by Georgia’s Chapter of Meeting Professionals International (MPI) for her visionary work to streamline processes within the growing food truck industry, making event planning more accessible for food truck operators and planners alike.
Monica Sunny, founder of The Chai Box, has reached an impressive business milestone. Her authentic chai blends are now available at Costco, bringing her handcrafted, ethically sourced teas to a wider audience. The story of how her product went viral and onto Costco shelves was featured in Forbes this fall.
Mallory Sofferin, owner of Sweet Grass Dairy, was featured in York Times Holiday Gift Guide. The feature spotlighted the unique flavors and craftsmanship that goes into the company’s artisan cheeses.
Deborah VanTrece and her restaurant, Twisted Soul Cookhouse & Pours, was named by The New York Times as one of The 25 Best Restaurants in Atlanta Right Now.
Janice Walters and her company, Appalachian Kitchens, was recently
BRITISH COLUMBIA
Renee Chan's Skript Kitchen Cooking Classes made the finals for the Canadian Choice Award for Best Cooking Class in Vancouver. Renee, a Register Dietitian, has an objective to conduct classes and create food products that are crafted towards conscience well-being and healthy lifestyles.
Mary Mackay team at Terra Breads were inducted in the BC Food & Beverage Hall of Fame. This award recognizes the company's decadeslong legacy of artisanal excellence, high quality products, dedication to innovation and community commitment.
Jane Ruddick is the first woman in Canada to receive a Gold Star Award from La Chaine des Rotisseurs.
A noted Charleston caterer, Eliza's legacy lives on through a recipe for Plum Pudding Layer Cake, which appears with Robin's story in the magazine's December/ January, winter issue.
CLEVELAND
Bev Shaffer
unites the food community, shows off the best of industry and much more.
Dr. Ruddick was the Bailli of the Vancouver Chapter from 2003 until 2011, and held the position of Bailli Honotraire from 2011, and Bailli Provincial for BC in 2015. The Canadian National Bailliage was pleased to present Jane with its highest honor.
Maj Yee was featured as part of the 75 years of Canadian Filipino celebrations by the Embassy of Canada in the Philippines. Maj owns the highly successful Goldilocks Bakeshop, which promotes Philippine cuisine and culture.
CHARLESTON
Mary Kay Gill and Leonice Ludwig, who are franchise owner-operators with Chefs for Seniors, were honored at the company's recent, two-day conference in Madison, Wisconsin. Mary Kay, who is the current president of the Charleston Chapter, received the Five Star Service Award while Leonice received the Optimist Award.
Robin Lee Griffith wrote an article about her third great grandmother Eliza Seymour Lee for Cook's Magazine
her continued commitment to connect and mentor women leaders at any point is excited to be adding
in addition to delicious Slovenian food— will include visits to queen breeders and apitherapy specialists, tastings at a pumpkin seed oil mill and a Slovenian , author of The Complete Recipe Writing Guide, won the prestigious 2024 IACP Cookbook Award in the Reference and Technical category. Additionally, the book earned a gold medal from the National Health Information Award for top consumer health resources, and a platinum Hermes Creative Award for excellence in the information revolution.
DALLAS
Jennifer Uygur and Andrea Shakleford were honored in the Michelin Guide Texas. Jennifer co-owns Dallas Italian restaurant
Lucia, which received a Bib Gourmand.
Andrea is executive chef at Harvest at the Masonic, a Michelin Recommended restaurant. It was Michelin’s first year in Texas, meaning it's the first time these women were eligible for Michelin attention.
MONTEREY
Helaine Tregenza, owner of The Raised Bed Organic Pantry©, won blue ribbons for her Strawberry New Mex Pepper Organic Preserves and Spiced Pluot Organic Jam entries at the 2024 Monterey County Fair. She swept the Dried Spices category winning first, second, and third place for her homegrown French Thyme, Lemon Thyme, and Orange Thyme.
PHILADELPHIA
Sarah Blaskovich received two honors from Dallas Morning News editors. The first award was for her work on Michelin's debut in Texas, which Sarah researched for years. The second, was her obituary of Dallas restaurateur Al Biernat, who had ALS. After he could no longer speak, he continued to email Sarah with stories about his life. Her writing commemorated his incredible 50 years in restaurants.
Iris Midler led Chefs For Farmers Food & Wine Festival into its 14th year in Dallas and third year in Houston. An event that began as a long-table dinner intended to get chefs and farmers to meet and work
Clarie Boasi gathered some of her past employees at Campbell Soup Co. and current members of the chapter to dinner at the Philadelphia Union League around the Thanksgiving holiday. Dr. Boasi was a significant leader in the founding of the chapter and was the only female director in the 1970’s at Campbell’s when women did not hold such positions.
(L-R) Barbara Samson, Dottie Koteski, Clarie Boasi, Valarie Costanzo, Pat Ward and Nina Sygnecki.
PHOENIX
Shawnny Roman accomplished her passion to extend her small charcuterie boards business, Blissful Boards, into extensive catering and private inhome dining. Shawnny also achieved a level passing this year from Fred Astaire ballroom in Awatukee as a practicing student.
SAN FRANCISCO
Dava Guthmiller’s company, Noise 13, celebrated its 25th Anniversary in January. The owners audited all their work aspects and refocused to become a creative food forward agency, while working with brands on how they grow, deliver, discover, enjoy, share and reuse what our food system has to offer.
Andréa Lawson Gray and Michelin-starred chef Rogelio Garcia’s book, Convivir: Modern Mexican Cuisine in California's Wine Country, was selected from among 350 entries as a Glenn Goldman California Cookbook finalist in the California Independent Booksellers Alliance 2024 Golden Poppy Book Awards. Winners will be announced in January 2025.
SEATTLE
Lisa Dupar was honored by the city of Redmond with “Lisa Dupar Day” on October 29, celebrating 40 years of contributions to the community. As the owner of Pomegranate Bistro and Lisa Dupar Catering, she’s a trailblazer, mentor, and inspiration to women in the culinary world.
Lane Hoss, received the Burtenshaw Lifetime Achievement Award. Recognized for her 42 years at Anthony’s Restaurants and leadership in the Washington Restaurant Association and WSU’s Viticulture School. Lane is a trailblazer in wine marketing and industry collaboration.
Jamie Peha, Executive Director of the Auction of Washington Wines, has been named one of 2024's Women of Influence by the Puget Sound Business Journal award recognizes women who drive change, are respected leaders, and give back to their communities.
Dames Nina Compton and Sophina Uong bare all in the 2025 calendar, J iggly Bits. Each purchase of the calendar supports WeHelp NOLA, a nonprofit dedicated to offering free mental wellness services to service industry workers in New Orleans. Photo credit Kat Kimball Photography.
Two Nola Dames bare all for Jiggly Bits Calendar: Sales go to mental health benefits for hospitality workers
Dames Nina Compton of Compere Lapin and Sophina Uong of Mister Mao are among the 12 fearless chefs who are baring it all in the 2025 edition of Jiggly Bits: The New Orleans Naked Chefs Calendar. By stripping away the traditional chef’s coat, the calendar highlights the personalities behind the culinary creators, celebrating their unique charm and contributions to New Orleans’ vibrant food culture—and all for a good cause.
Every purchase of this glamorously cheeky calendar—featuring Nina as Miss January and Sophina as Miss April—supports WeHelp NOLA , a nonprofit dedicated to offering free mental wellness services to hospitality industry workers through affordable membership programs with participating restaurant owners. The founder of WeHelp NOLA, Olivia McCoy, received a Leading from the Heart Award and $2,500 grant from our New Orleans Chapter (revisit the story in our 2023 fall issue of The Quarterly here).
“Jiggly Bits is a passion project that I’ve been dreaming about for nearly a decade,” said Kat Kimball, creator of the calendar and a prominent New Orleans-based food photographer. “With my background in the restaurant industry and my current work as a food photographer, I’ve always been closely connected to service industry professionals. Being able to bring this project to life and give back directly to my community will be the best thing I have done in my career thus far.”
The 2025 calendar is available for $40 online at Dirty Coast and locally around New Orleans. Follow along on Instagram @jigglybitsthecalendar.
SAN ANTONIO EXPLORES THE CANARY ISLANDS WITH DINNER AT PHARM TABLE
Global Culinary Initiative global culinary POSTCARD
The LDEI Global Culinary Initiative is a chapter-led program that embraces diversity through the lens of food—the thread that connects cultures, lifestyles and traditions. Chapters who opt to participate in the Global Culinary Initiative tap into the diverse cultures in their own communities with educational programming and events that celebrate various cultures through their culinary traditions.
By Nichole Bendele (San Antonio)
With a menu nod to The Canary Islands’ cuisine, the San Antonio Chapter and Dame Chef Elizabeth Johnson hosted a Global Culinary Initiative dinner on June 11, 2024, at her restaurant Pharm Table—an apothecary kitchen—for members and the public.
The history of the Canary Islands runs deep in San Antonio. Dating back to 1731, several families from The Canary Islands—a Spanish archipelago 62 miles west of Morrocco—arrived at San Antonio de Béxar, Texas, a small village on the banks of the San Antonio River. The village consisted of the Presidio San Antonio de Béxar and the Mission San Antonio de Valero—known now as The Alamo—across the river. Upon their arrival, the settlers established La Villa de San Fernando, a civilian town set up to be the capital of Spanish Texas and the first municipal government established in Texas. Their culture and food traditions quickly influenced the Americas.
At Pharm Table, guests enjoyed a welcome cocktail, the Hoja Santa Spritz, followed by an amuse-bouche of Gazpacho Verde which was paired with Malvasia Volcanica Los Bermejos 2019 ‘Brut Nature’ Lanzarote, Es.—the only producer of methode champenoise-style sparkling wines on the Canary Islands.
Chef Elizabeth offered a toast to both the guests and farmers. “The restaurant industry is challenging,” she said, “but farmers have
it tougher with their weather conditions and long hours. Without farmers, we would not get to cook and enjoy an amazing meal.”
Nathan White, Beverage Director at Pharm Table, shared fun antecdotes about the wines of that region. Similar to Morocco and North Africa, the climate of The Canary Islands is characterized by strong winds, volcanic soil, mountainous terrain and bright sun—all great for grape growing. Interestingly, the grape disease Phylloxera which devastated Europe never made it to the islands.
The Papa Arrugada salad paired with Listan Blanco Vinatigo 2022 Isla Canarias, Es., featured salt cured potatoes, Hoja Santa Mojo Verde, Almogrote, and garden Quelites.
Chef Elizabeth shared almogrote, a goat’s milk cheese, is “queso’s grandmother” and prevalent in many dishes. The Hoja Santo herb—native to the Americas—grows ubiquitous along the San Antonio River. It is in the pepper family and has a complex flavor which boasts notes of black pepper, tarragon, and anise.
Fish is a popular protein in The Canary Islands so the entrée was Bacalao which was served with a delicious smoky tomato-based sauce and was paired with Listan Negro Las Bernejas 2023 Maceration Carbonica Lanzarote, Es. For dessert, Arroz con Leche with Saffron Agarita Peach Conserva and Mesquite Honey paired with Garden Tisane finalized the magnificent meal.
Dames Elizabeth Johnson and Di-Anna Arias together at San Antonio’s Canary Island GCP dinner. Photos courtesy the San Antonio Chapter.
in memoriam
GRAND DAME ROSEMARY KOWALSKI
Founding Member of San Antonio Chapter
With heavy hearts we share, Grand Dame Rosemary Kowalski passed on December 10, 2024. She was born on September 27, 1924 to William and Virginia Hughes. She was a founding member of the LDEI San Antonio Chapter and had celebrated a surprise 100th birthday party with the Dames in September.
In her nearly 80-year career, Rosemary, chairman emeritus of The RK Group, has served tens of millions of guests, including seven U.S. presidents, the Queen of England, Prince (now King) Charles, entertainers Jay Leno and Joel Gray, and business leaders including Warren Buffett.
She and husband Henry Kowalski used his World War II Army mustering-out money to buy Uncle Ben’s Bar B-Q restaurant on Zarzamora Street. After a customer asked her to cater a church bazaar, Kowalski branched beyond the restaurant and soon was handling offsite events at churches, picnics, weddings and more.
Early in the ’60s, Rosemary named her business Catering by Rosemary and catered her first large-scale event for 15,000 guests. She soon was doing subcontractor catering at the San Antonio Convention Center and, in 1968, got a career-changing boost when she was named official caterer for the World’s Fair in San Antonio. “Catering by Rosemary was the first business to serve more than 100 of the pavilions during HemisFair ’68,” she said. In 1972, she was awarded an exclusive catering contract for the San Antonio Convention Center that continues today.
Rosemary attributes her success to “hard work, respect for other people and always (being) willing to find a way to do something new,” she says, and is proudest of “serving Pope John Paul II when he was here. Not many people can say they served a saint—which he is now.”
In her eight decades in the catering business, which included a name change to The RK Group in 1989, Rosemary watched the “foods of San Antonio grow up with the city,” she said. “We still have fabulous barbecue and lots of great Mexican food, but we now have a variety of gourmet food that comes with cultural diversity and nationally recognized chefs.”
Charity has always been important to the celebrated caterer. Programs they support include child nutrition and combating hunger and food insecurity.
Rosemary says she would like to be remembered as “being Catholic, being a nice person, helping others—and drinking good tequila!”
DAME FOREST COLLINS
Friend to all, President of LDEI Paris
Dame Forest Collins was, perhaps above all, one of the most sparkling, friendly people, and a genius at staying in touch. Her warmth bubbled from her, whether it was when bumping into her on the street in the neighborhood, officiating at a meeting, or gathering for a cocktail with little, yummy amuses-bouche. Forest loved people, loved getting together, loved being a host and a guest. It is nearly impossible to understand that these opportunities to see and be with her are gone. Forest passed away on Wednesday, November 27. She was as young as her spirit, 54, and is already greatly missed. Forest worked at UNESCO, a job she attended to with great care and said little about. Based on this memorial note from her colleagues there, not only was she everything we all thought but more, a modest person, busy doing what she felt was the right thing to do, contributing on many fronts. Nothing can be said better than the below, and so it is shared with you here.
“It is with deep sadness that we announce the death of our dear colleague Forest Collins, at the age of 54, on Wednesday November 27, 2024. Forest passed away suddenly whilst visiting the United Arab Emirates. Forest was a dual citizen of both the United States and France. She was a valued and wellloved staff member of UNESCO for over 18 years. Initially starting her work in the Intergovernmental Oceanographic Commission’s (UNESCO-IOC) Tsunami Unit, she made a key contribution in the development of the tsunami warning system for the Indian Ocean basin after the 2004 Boxing Day tsunami. Later, she brought her energy and enthusiasm to ocean observing. Her dedication, empathy, and strong support as an administrative assistant made her an integral part of the Global Ocean Observing System’s Management Team. Forest was also a gifted communicator and an accomplished international drinks writer, sharing her expertise and passion through her own website, 52martinis. Forest’s warmth and kindness touched everyone who had the privilege of working with her. She will be deeply missed. Our heartfelt sympathy goes out to Thibault, Forest’s family, and her many friends.”
submission guidelines
DEADLINES
March Issue: February 18 - May issue: April 15
MEMBER MILESTONES
(Editor, Dottie Koteski)
To submit your milestone, go to this link: http://link.ldei.org/ldei-membermilestones For any questions or issues, email the editor at MemberMilestones@ldei.org. Include:
• CHAPTER
• DAME’S NAME
• Maximum 50 words for each Dame about personal honors or accomplishments, but not about new product introductions or other promotions. Press releases and cookbook covers are NOT accepted.
PHOTO: You may submit a high resolution quality headshot to accompany your news (see below), and agree to the photo permissions questions for the photo. Note: Due to space constraints, only two Member Milestones will be published per Dame per year.
CHAPTER PROGRAMS
(Editor, Nichole Bendele)
To submit your chapter program, go to this link: http://link.ldei.org/ldei-chapterprograms Up to 200 words about chapter events that have already occurred. For any questions or issues, email the editor at ChapterPrograms@ldei.org. Include:
• CHAPTER
• SUBMITTER’S NAME
• Maximum 200 words for each chapter.
• Captions for all photos submitted. Photos without captions will not be used. Submissions that exceed 200 words will be edited to comply. Press releases are not accepted. We regret we don’t have space to print full menus but menu items can be included in the copy. Note: “Chapter Programs” and “Member Milestones” may be dispersed through LDEI social-media channels, as well as in print and online.
IN MEMORIAM
Maximum 400 word count for each Memoriam.
PHOTOGRAPHY/IMAGES
• Electronic images must be properly focused and in color with a minimum resolution of 300 dpi (JPEG).
• Cell phone photos are acceptable if they meet requirements.
• Do not send photos taken off the Internet or embedded with text in Word files or PDF files.
• Include photo credits, if required.
• A maximum of three photos can be submitted per chapter.
• ALL PHOTOGRAPHS MUST BE ACCOMPANIED BY CAPTIONS OR THEY WILL NOT BE PUBLISHED.
LDEI regrets that we cannot include lengthy profiles of individual Dames due to space limitations. Submit Dames’ accomplishments to “Member Milestones” or to LDEI’s Closed Group on Facebook at https://www.facebook.com/groups/218435184886471/
Appearing in person or online at an LDEIsponsored event grants LDEI full rights to use any resulting photography images or video, and any reproductions or adaptations for the feast, social media, PR, or other purposes to help achieve the organization’s aims.
FIVE MINUTES
with: DAME NINA COMPTON
Chef Nina Compton (New Orleans)
James Beard award-winning chef and owner of Compère Lapin
A 2017 founding member of the New Orleans Chapter
What is in your refrigerator right now?
“Krug Champagne—I always have bubbles in the fridge. Assorted cheeses and French truck iced coffee; ginger, tumeric, acai puree.”
What are you reading?
“The New York Times in print everyday is my way of slowing down to flip pages and not scrollin’.”
In general: truth or dare?
“Dare.”
Secret hidden talent?
“I am a hyper person if I am at the club—live music and dancing makes me happy. If I wasn’t cooking, I would be a DJ.”
Three people (dead or live) you'd love to have dinner with?
“My dad, granny and President Obama.”
If you could tell your younger self anything, what would it be?
“Be like Beyonce and don’t listen to people—live your life for you.”
Photo courtesy Nina Compton.