The Storied Recipe – Details, episodes & analysis

Welcome BACK today to Alison Kay, one of the co-hosts of the Ancestral Kitchen Podcast, who’s here so we can announce a collaboration that I’ll get to in just one minute. 🙂

I learned today that before Alison was the leader of a community intentionally choosing to procure and prepare food in ancestral ways, she was a life coach…

And nothing has ever made more sense than that discovery.

Indeed, in our last episode together, we heard how Alison has gently but resolutely smashed one goal after another in her life, beginning with completely altering her health and body through her relationship with food. We wrapped up our last episode with Alison as she lived her happily ever after as an ex-pat in Italy, cooking spelt sourdough pizza for her husband and child while looking through an enormous picture window at the rolling sunlit hills as far as the eye can see.

But we pick up this episode with Alison, back in the UK, living at her mother-in-law’s house. And here is where Alison proves her fitness for her former career as a life coach. She describes for us today how she lovingly, gently, and still ever so resolutely opened her hands to let go of her own dreams, welcome the dreams of others, and found she had all new dreams of her own, even bigger and better than before. 

We talk today about so many of the big things of life - change, love, dreams, and lovingly and supporting our partners through deep conflicting life philosophies.

Finally, Alison will invite you to share your own ancestral food stories through a new portal on her website. As you’ll hear, Alison feels an urgency to gather, curate, and protect the agricultural and culinary wisdom of our foremothers and forefathers. 

I feel a similar urgency, as I know that, beyond the practical wisdom for our kitchens, every story she collects will contain lessons of love and resilience. So, while Alison curates this repository of practical knowledge, she will also pass along the information of willing participants (and only willing participants, there are strict privacy laws in the UK) to me, so I might explore and share these legacies with you as well. 

With that in mind, I invite you to visit the link to the Ancestral Kitchen website, listed in the show notes - or just go to Ancestral Eatingpodcast.com and you’ll find your way around - see what she’s looking for, and perhaps submit a little (or a long) snippet for her community.

Highlights

• Leaving Italy - when, why?
• Signing up for communal living with a complete stranger (who is having a baby!)! - What, How, Why!!
• The very unique town of Stroud of Gloucestershire.
• Anatomy of making a huge decision together as a family
• Small business ownership in Italy - why it’s almost impossible and how history has shaped this difficulty
• How to make a marriage work between two creatives with wildly different approaches to work and creativity: “done is better than perfect” vs. “I can’t put out sub-par work.”
• How to let go of the identity of being different - of being an outsider.
• A REFRESH: Ancestral eating - what it means
• A collaboration between Alison and I, to record and explore the different aspects of our listener’s food stories

Key Quotes

• There was a lot of loss leaving Italy and leaving that dream behind, but a lot of other dreams have come to the fore.
• Having this available as an option… and then meeting the lady and seeing the house… and seeing all of my concerns fall away. Everything I was worried about just kind of dissolved while I was there.
• You know there will be challenges, but they feel like challenges I would like to grow into, challenges that will make me a better person.
• He only started saying he wasn’t happy last than a year ago.
• We were paying 50% in tax from the first penny we earned and we weren’t allowed to claim any write-offs.
• I remember looking at them and just thinking, “I am so in love with these two”, and just feeling SO vulnerable.
• As it became clear that Rob wasn’t happy to be in Italy, I began to feel - if he wasn’t happy, then I wasn’t happy.
• We don’t want a dream to escape from reality - we want to reshape our reality
• The most I actualize the things I want to do, the more I let go of things.
• It’s almost like I’ve always worn a badge saying, “I do things differently.”
• I miss in person friendship and I sabotage it sometimes by always insisting I’m different.
• I have no culinary history and I feel a loss and it's part of the reason I’m doing the work I do. Throughout history, this has been passed on from mother to daughter and I can feel this is missing in my life…. And where it still exists, it is a beautiful thing and should be cherished.

Listen to Alison Now

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Alison's Storied Recipe: Spelt Sourdough Pizza Dough https://thestoriedrecipe.com/sourdough-spelt-pizza-dough/ Visit Alison at The Ancestral Kitchen Podcast

www.AncestralKitchenPodcast.com

Share YOUR Ancestral Stories with Alison here!

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The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)

More Episodes with Food Professionals More Bread Recipes

In this episode, I’m joined by Neil Hudson, Co-founder of Scotch Boyz, a brand that’s brought authentic Jamaican flavors to the mainstream American market - and far beyond, as well. 

I initially liked this story of 4 childhood friends coming together to build an international business, all while pouring back into the communities that raised them and Jamaican farms that produce their ingredients. I mean, what’s not to love about that story!?

But just a little ways into our conversation, I grew to like and respect Neil for his own thoughtful insights into business and working with friends, his obvious interest in others, and his understated sense of humor.

We begin by discussing, Curry Goat, a dish not only ubiquitous across Jamaica but also the signature dish made at The Hummingbird, a restaurant owned and operated by Neil’s father. I’m very grateful to Neil and his father for sharing this famous recipe with us, as well as to Neil for the many tips and history lessons he provided about other famous Jamaican dishes, like Jerk and White Rum. 

As the interview goes on, Neil opens up about their branding strategy, the innovative and thoughtful business strategies they’ve used to create strong partnerships with Jamaican farms and buy-in from employees, and finally he shares the fun and exciting story of the HUGE win that allowed their small business to “escape gravity” and skyrocket into the global brand they are now.

Neil Hudson, My guest on The Storied Recipe Podcast All 4 Founders of Scotch Boyz Highlights

• “Nine night” a send-off party after a funeral, where you must have White Rum, Goat Soup, Curry Goat, and White Rice
• The story of jerk - runaway slaves who made a treaty with the British…
• Pimento = Allspice; a discussion
• Best sources for goat in the U.S.
• Tips for making the best jerk around (hint: includes an air fryer!)
• The story of the 4 founders of Scotch Boyz - and what each brings to the company
• How the Scotch Bonnet Pepper got its name!
• The branding, strategy, and positioning to get Jamaican products into the mainstream aisle next to household condiment brands
• How the Jamaican community benefits from the growth of Scotch Boyz
• Neil’s profit-sharing approach to Scotch Boyz and how he arrived at that approach. 
• The farms and farmers who source the Scotch Boyz ingredients
• Winning the Next Black Millionaire Award and how Scotch Boyz “escaped gravity” with the 100,000 award
• Maintaining friendship in a business

Listen to Neil Now

Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo

Neil's Storied Recipe: Jamaican Goat Curry https://thestoriedrecipe.com/jamaican-curry-goat/ The Storied Recipe Needs Your Help!

Please leave a 5-star review for the podcast right here!

This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!

The Storied Recipe Print Shop

Where every print tells a story.

High end prints for your kitchen walls: Download and print immediately.

The Storied Recipe Newsletter

The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)

More Episodes with Guests of Caribbean Heritage More Soups, Stew, and Curries Recipes

The trick to fermentation, I learned this week, is to manage a busy, chaotic world of microorganisms, all doing what they must do, as primitive living things - in a way that creates something first, safe, and then utterly delicious. 

Larry Nguyen, who is the Larder Chef at Oregon’s high-end ōkta restaurant, says, “I create environments, little nudges here and there to focus on which reaction I want and to allow those microorganisms to outcompete other food spoilage bacteria.”

After speaking with Larry, I see why he’s so good at this job. It seems to me that  - it seems to me that this is what he’s been doing in kitchens long before he became one of the nation’s preeminent Larder Chefs.  

Larry takes us into the busy, chaotic, high-stress, low profit world of restaurants and speaks passionately about the importance of patience and cultivating people above all else. In a place where frustration, ego, or profit margins constantly threaten a positive outcome, Larry works “to create an environment, little nudges here and there” that supports shared success over the long run and enjoyment along the way. 

The truth is, whenever we’re with people - in our homes, our workplaces, our institutions - we’re in environments that desperately need patient, skillful cultivation of people. Larry, who is humble, quick to laugh, experienced and successful, is the perfect person to share this leadership philosophy with us.

Highlights

• Bánh Xèo Tôm Nhảy - What Larry loves about it and why 
• Larry’s immigrant mother working 60 hours a week and then teaching Larry to cook.
• His paternal and maternal grandparents differing approaches to food as a love language.
• The NAME OF province - fishing town
• Larry’s family history from China -> Vietnam -> United States
• The best fried chicken we’ve ever head
• Different starches and what they bring to fried dishes
• Larry’s introduction to fermentation and how he fell into an expertise in fermentation
• What does it take for a restaurant to make it?
• Investing in people. 
• Fermentation: The science and history
• What’s the difference between fermentation and rotting?
• Why our bodies and palates crave fermented food.

Key Quotes

• “I can’t eat all of these. Do I tell them to stop?”
• “My mom would keep rolling these for me and my brother and only so often sneak one for herself.”
• "Restaurants are a moment in time.”
• "It was his job to catch these mistakes young chefs make. It was my job to learn from my mistakes."
• "Most kitchens I’ve worked in haven’t made it."
• "A restaurant is a low profit, high risk business. And that’s a fact."
• "I grew up with an Eastern mindset: The group comes first; we all sacrifice for the family. But I also grew up Western."
• "In my opinion, for a restaurant to succeed, you must cultivate people above all else."
• "Which cultures have fermented? The answer is: All of them."
• "Fermentation IS cooking, it’s just cooking very slowly."

Listen to Larry Now

Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo

Larry's Storied Recipe: Jumping Shrimp Vietnamese Crepes https://thestoriedrecipe.com/vietnamese-crepes-banh-xeo-tom-nhay/ Find Chef Nguyen and okta

Visit the ōkta Website: ōktaoregon.com

The Storied Recipe Needs Your Help!

Please leave a 5-star review for the podcast right here!

This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you!

The Storied Recipe Print Shop

Where every print tells a story.

High end prints for your kitchen walls: Download and print immediately.

The Storied Recipe Newsletter

The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)

More Episodes with Food Professionals More Southeast Asian Recipes

There’s this verse in the Bible that says, “Do not grow weary in doing good, for in the proper time you will reap a harvest.” And while you may hear a lot of theologians debate what those words mean, exactly, I think maybe we just need to hear this episode from Adina, founder of Take Them A Meal to gain insight. The words of that verse played over and over again in my mind as I listened to Adina in today’s episode. 13 years ago, Adina and her friend Scott started a website - TakeThemAMeal.com - simply to help a mother of 4 in crisis.

With no marketing plan, no big dreams, and no desire to do anything but serve other people like their friend, the website has grown to employ a whole team of employees, sustain 1.5 million visits a month, and facilitate hundreds of thousands of meals taken to families in crisis, grief, or transition every week. As Adina shares the details of why they rejected advertising on their site, the years that she and Scott worked on a volunteer basis, choosing to see the site as a service not a business, their highly empathetic hiring process, and their frequent sending of free meals, you’ll remember, as I did, that maybe hustle and profitability aren’t the highest callings out there. And maybe we’ll all learn from Adina, also, to redefine the harvest for which we hope.

Highlights

• How Take Them A Meal helped me - many times
• Adina's story - how she started it
• How it grew in 3 years when she wasn't even paying attention
• Choosing to reject advertisers and hire employees before paying herself
• Her working relationship with her co-founder, Scott
• Responding to a need with Send Them A Meal, which ships each day and provides full-time salaries for a team
• Adina's best tips on sending meals and staying sane
• Packaging tips
• Adina's favorite recipe to send
• Memories of her grandfather's mashed potatoes

Listen to Adina's Story Now

Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo

Adina's Storied Recipe https://thestoriedrecipe.com/balsamic-chicken-thighs-slow-cooker-recipe/ More Episodes with Professionals in the Food Industry More Recipes to Bring Families in Need Connect With Take Them A Meal

Take Them A Meal Website

Send Them A Meal Store

Perfect Potluck Website

Instagram: @takethemameal

Pinterest: @takethemameal

Welcome, listeners!

This is a Holy Week for many religions, and I AM so excited that we are sneaking in this Passover episode just two days before the end of Passover. We welcome Marissa Wojcik today, who burst onto the Jewish baking scene at the beginning of Covid by creating and sharing a brand new Challah recipe every week. A few loaves incorporate expected flavors (like Milk, Honey, & Turmeric) but many are wildly adventurous like Porn Star Martini- flavored Challah, which she made to remember special times in London with her cousins.

In today's episode, we discuss the significance of the Sedar meal, Marissa’s two grandmother's - one welcomed at Ellis Island, the other rejected by the U.S. at its borders - plus, another sojourner who was tricked by his brothers, and the way Marissa offended 7 Jewish grandmothers in one fell swoop. We even tackle the question “What does it mean to be Jewish?” (Spoiler alert - It depends!)

This is a great one - my family sat in the car when we pulled into the driveway, just to finish listening!

Highlights

• The food items on the Sedar plate and their symbolism
• Why Marissa includes the unorthodox orange on her Sedar plate
• Marissa's Passover memories
• Making brisket for the first time with 6 other friends - and managing to offend all 7 grandmothers!
• 33 Challah recipes and counting
• How her great-great-great uncle ended up in the UK (rather than America)
• Reformed, Orthodox, Ashkenazi, Sephardic - What does it mean to be Jewish?
• The Holocaust and Reformed Judaism - What do they have to do with one another?

Listen to Marissa's Passover Stories

Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo

Marissa's Storied Recipe https://thestoriedrecipe.com/jewish-brisket-recipe/ How To Contact Marissa Wojcik of North Shore to South Bay

Website: www.northshoretosouthbay.com
Instagram: @northshoretosouthbay
Pinterest: @northshoretosouthbay

More Episodes with Guests of Jewish Heritage More Eastern European Recipes

They say you can’t control who you fall in love with - and that is true. I remember my dad asking me, “What is going on with you and John Hadeed?” All I could says was, “Dad, he whistles. All the time. And it makes me so so happy.”

However, you can choose who you marry. And while falling in love with John caught me by surprise, marrying him was one of the most conscious, considered, prayed-over decisions of my life. Ultimately, I married John because I trusted him - I trusted that his natural humility and utter lack of pretension, his work ethic, and his enthusiasm for all the little moments of life would see us through whatever came our way.

Like every couple, it took us some time to integrate our dramatically different communication styles and we’ve been through patches over 18 years where everything seemed to be in short supply - energy, health, sleep, understanding, and even faith. But! I have never regretted the decision to marry John. He has risen to every challenge, personally and professionally. His optimism, grit, and faith have held us together as a family.

As we move away from the infant and toddler years and into our middle aged years (a term which John still won’t accept), we’re a stronger team than ever. Everything we build, from our family to his business to this podcast... we are truly in it together. So I wanted you to meet him - and based on the comments over on Instagram, a lot of you wanted to meet him also. In this interview, we tried to answer most of your questions as we chatted about spinach pies and stuffed grape leaves, John’s Arabic heritage, and also adoption, work and fatherhood. Here’s my husband, John Hadeed. 

P.S. Also, I want to say that i know hearing about a happy marriage can be really tough for many reasons. If you are going through something tough, I just want to let you know that I am here and more than happy to listen - just email  me at becky@thestoriedrecipe.com and I’d love to support you just, again, by listening. 

Listen to John Now

Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo

John's Storied Recipe https://thestoriedrecipe.com/fatayer-recipe-arabic-pies/ More Episodes with Guests of Middle Eastern Heritage More Middle Eastern Recipes Lots of Favorite Images of John, Old and New

Try my husbands workout routine using the same dumbbells he uses.

This is a week of transition for my family, so I'm bringing back one of the most loved, listened to, and commented on episodes ever - "I am Piotr's Granddaughter"⁠ with guest Lydia Cottrell⁠
⁠
In this powerful episode, Lydia embarks on a search to find her long-lost family in a tiny Ukranian village. Impossibly, she finds them and says, "They immediately knew that I belonged to them.
⁠
As Lydia is joyfully reunited with this long-lost extended family she says, "When I turned around, there on the table were the same foods I had grown up eating.” ⁠
⁠
Lydia shared this beautiful story centered around Varenyky (otherwise known as pierogies) . We learn why she is so very proud to call herself Piotr’s Granddaughter. I also came to understand how proud Piotr would be of his granddaughter Lydia.⁠

Highlights

• Verynyky/Pierogis
• Why Lydia keeps a piece of coal on her kitchen windowsill
• Working in Ukraine after the wall fell
• Finding long-lost family
• Trading shots of homemade vodka with a dying woman
• Lessons for adoptive families

Listen to Lydia's Story

Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo

Lydia's Storied Recipe https://thestoriedrecipe.com/ukranian-varynyky-recipe-pierogis/ More Episodes from Eastern European Guests Related Recipes from Eastern Europe

Welcome to a short but packed bonus episode with Michelin-starred pastry chef, Monique Chan.

Monique turns the tables and begins interviewing ME about my experiences and struggles with creativity and productivity as a mother, the passion I felt for wedding photography, and even my perceptions of myself. Then Monique goes on to share her own definition of what it means to be an artist and discusses her experiences balancing creativity and productivity both as a chef herself and as a manager of other chefs.

Monique graduated first in her class at her Parisian pastry school, then went on to work in renowned bakeries, five star hotels and multiple Michelin starred restaurants including The French Laundry. Her latest achievement was serving as Executive Pastry Chef of Écriture in Hong Kong, which received two Michelin stars in a record-breaking seven months after opening.

When I interviewed Monique, the two of us simply could *not* stop conversing and we grudgingly got off the phone almost an hour past our intended stopping time. As my poor editor Justin struggled to cut down the episode, he called me and said this was a conversation that was fascinating to him as an artist, and deserved to be a standalone bonus episode. So - here we are! I hope you enjoy it!

And please, if any of these topics get you thinking, let me know your thoughts - drop me an email at becky@thestoriedrecipe.com. I’d love to hear from you!!

Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo

Monique's Original Interview https://thestoriedrecipe.com/ep-060-monique-chan-owner-of-chez-momo/ Monique's Storied Recipe: Homemade Croissants! https://thestoriedrecipe.com/how-to-make-puff-pastry-croissants-at-home/

You may want to refer to these helpful videos from Monique along the way! They really helped me. 

How to Shape the Butter Block

The Lamination Process

Portioning the Croissants

Shaping the Croissants

How To Contact Monique Chan, Owner of Chez Momo

YouTube: The Real Chez Momo

Website: www.therealchezmomo.com

Instagram: @therealchezmomo

More Interviews with Food Professionals

Ever wonder what it’s like to work inside the finest restaurants in the world? I have!

Today, Michelin-starred pastry chef Monique Chan is giving us a firsthand look inside two famous restaurants completely across the globe from one another.

At the The French Laundry in California, which was called “The best restaurant in the world, period” by Anthony Bourdain. Monique was tasked with the all-important chocolate station and granted creative freedom to completely redesign their bon-bon menu.

From there, Monique moved to Hong Kong, a homecoming of sorts for this daughter of two immigrants to the US from Hong Kong. Monique was part of the “start-up team” launching Ecriture with the immediate goal of achieving 2 Michelin stars - a goal which they achieved.

As fascinating as this insider look into the restaurant may be, I promise you’ll be most captivated by Monique’s humility and vulnerability. We explore the spiritual journey that accompanied the journey of her career, as well as her most recent efforts to raise money for racial justice through her personal brand, Chez Momo.

And finally - look out for a bonus episode this Friday where we explore to uneasy relationship between creativity and productivity. (Oh, and p.s. Monique shared her croissant recipe with us and wraps up the conversation with some helpful feedback about what I did wrong!)

Thank you, every single listener for being here, and welcome Monique!

Highlights

• The spiritual journey that accompanied her career journey
• LA -> Paris -> LA -> Hong Kong -> LA – Australia -> Current
• “I see you running, running hard. Maybe you need to rest.”
• The democratic nature of the kitchen
• The physical and psychological toll of working as a chef
• What gave Monique the ability to function well under stress
• Reconciling a Secular/Liberal/Caucasian Environment and Christian/Conservative/Asian Environment
• Moving to Hong Kong, a home culture that wasn’t “home”
• The Michelin Review Process – How do you earn stars?
• Earning 2 Stars in a record-breaking 7 months
• Love expressed as “an unrelenting provision of food”
• Why Monique, as an Asian-American woman, chose to start a non-profit baking business to support Black Lives Matter

Listen to Monique Now

Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo

Monique's Storied Recipe: How to Make Croissants at Home https://thestoriedrecipe.com/how-to-make-puff-pastry-croissants-at-home/ Related Episodes Monique's Bonus Episode https://thestoriedrecipe.com/ep-061-creativity-vs-productivity-with-michelin-starred-pastry-chef-monique-chan-bonus-episode/ Related Recipes How To Contact Monique Chan, Owner of Chez Momo

YouTube: The Real Chez Momo

Website: www.therealchezmomo.com

Instagram: @therealchezmomo

So grateful to welcome Diana Silva to the podcast today with a set of stories that will challenge and inspire us to live with more love. Diana is a YouTuber, podcaster, and author of the book Molé Mama: A Memoir of Love, Cooking, and Loss.

The book begins when Diana’s mother, Rose, was given 3 days to live. It chronicles the 13 months that she outlived that diagnosis - the 2nd time in her life that she survived against the odds.

As Diana walks with her mother deep into “the valley of the shadow of death”, she also cooks for her. In this way, Diana sustains her mother, comforts her, and finally learns the delicious Mexican recipes that Rose made for the 15 (yes, 15!) children and hundreds of migrant workers that she welcomed into her home over 50 years.

We have much - so very, very much - to learn from both Diana and Rose in this episode, as their lives challenge us to love with greater sacrifice, endurance, and joy.

Highlights

• The universal Molé Mama and her message to us to leave our best behind
• The diversity of Mexican food that we don't get to experience here
• The meaning of a molcajete - and what has it seen?
• Working in the fields as a child, the "bad men" that chased them through the fields, and what her mother taught her
• The intense discrimination Diana's mother faced as a Mexican woman
• Tuberculosis: living 7 years, from 17-24 in the ward. Laying flat on their backs , coughing, enduring experimental treatments, and losing all her siblings - and not as long ago as you think.
• "My mother had faith. And I'm not talking about religion. She lived her faith."
• Caring for 15 children as if they were her own - and how did Diana learn to accept that?
• "Just like scientists say we only use 15% of our brain, I think we only use 15% of our capacity to love."
• Saying goodbye to her mother with no regrets

Listen to Diana Silva Now

Follow The Storied Recipe in Your Favorite Player https://podcasts.apple.com/us/podcast/the-storied-recipe/id1482179289https://open.spotify.com/show/3F7zzjsj1TGUIVQvjGExUo

Diana's Storied Recipes: Easy Mole Sauce & Mexican Rice https://thestoriedrecipe.com/easy-mole-recipe/ https://thestoriedrecipe.com/authentic-mexican-rice-recipe/ More Episodes with Central and South American Guests More Central and South American Recipes How To Contact Diana Silva

YouTube: Molé Mama on YouTube

Website: www.molemama.com

Instagram: @mole_mama

Read Diana's book Molé Mama: A Memoir of Love, Cooking, and Loss

Watch Diana's Interview with Me