In the September 2021 Entre News, we told you how Gladys Abi-Najm and her family’s restaurant, Lebanese Taverna, were working with World Central Kitchen to provide meals for Afghan refugees arriving at Dulles Airport. For more details, check out this article in the City Paper.
In a segment on WUSA9, Cheryl Bell was interviewed in a story about a group of George Washington University students who are growing produce in Foggy Bottom for Miriam’s Kitchen. Cheryl is executive chef of the nonprofit organization, which provides healthy meals to the homeless population in Washington D.C. Watch the clip here.
New member Mary Blackford was featured in the September 24 Washington Business Journal cover story, “The DMV Divide: Unhealthy Imbalance.” The article details how access to food, nutrition and health care remains as divided as ever in the region. Mary has been a leading force in bringing healthy food options and retail east of the Anacostia River. She organized, with nearly 60 Black-owned food and wellness businesses, the launch of pop-up markets in that part of the District. In addition, Mary’s plans to open a 7,000-square-foot food hall in Northeast Washington were featured in the September 29 DC Eater. The project, called Market 7, will focus on food stalls offering cuisines from the African diaspora. Read about it here.
Sheila Crye is sponsoring a program for the Culinary Historians of Washington (CHoW): A Taste of Maryland, by culinary historian Joyce M. White on Sunday, November 14 at 2 pm. Learn about the history of Maryland’s most iconic food traditions and food businesses, such as Maryland beaten biscuits, hominy, crab cakes, terrapin, muskrat, stuffed ham, coddies, the Baltimore fish pepper, McCormick Spices and Old Bay, as well as some lesser-known fare such as white potato pie and Jewish Apple Cake. Other notable facts will be explored, including Maryland’s history as the leading producer in the U.S. of both peaches and strawberries. Join the free Zoom presentation here, or join CHoW for $35 per year, and receive in the mail a box of sweet and savory Maryland treats to accompany the talk.
At the Food & Beverage Litigation Conference in Chicago on October 14, Michelle Douglas will be speaking about recent legal trends affecting restaurants and the hospitality industry. Her talk will cover the rise in Americans With Disabilities Act claims against restaurants by mass filers, the latest in eviction trends, and how COVID-19 has impacted the application of force majeure (act of God) clauses in contracts.
Johanna Mendelson Forman will be traveling to Ukraine for the State Department Arts Envoy program in October. She will be lecturing about Culinary Diplomacy, Gastrodiplomacy and Nation-branding to their Diplomatic Academy. Johanna will share her experiences of working with refugee chefs in Turkey, and also learning how Ukraine is starting its goal of creating borscht as an Intangible Cultural Heritage of UNESCO.
Aviva Goldfarb and Carole Sugarman are working together as event consultants for “No Waste, Big Taste” a cooking competition sponsored by Montgomery County’s Manna Food Center and its program, Community Food Rescue. The contest, which takes place Saturday, October 9, from 11 a.m. to 12:30 p.m. on the Ellsworth Drive pedestrian walkway between Fenton Street and Georgia Avenue in Silver Spring, highlights the issue of food waste and the efforts of the two anti-hunger organizations to recover perfectly good food from local businesses that would have been thrown away—and deliver it to groups helping people who are experiencing food insecurity. Two chefs and two sous chefs will be challenged to create a two-course meal using ‘ugly’ produce and other rescued foods. Sophia Maroon will be one of the sous chefs. Prizes will be awarded to audience members who correctly answer trivia questions about food wastage. Among the prizes are gift certificates to Lebanese Taverna, donated by Gladys Abi-Najm, and packages of cookies, donated by Nona Nielsen-Parker of Atwater’s. Everyone is welcome to attend and to help support this important cause.
Leni Sorensen has been awarded a grant by the Culinary Historians of New York to continue her research on the life of Henry Orr, the freedman waiter/caterer in Washington DC in the 1830s. In the meantime, read about Leni’s fascinating life in the September 21 New York Times profile.
Les Dames d'Escoffier DC
LDEI is the premier organization of influential professional women who are committed to the advancement of education and philanthropy in food, beverage and hospitality for the good of the global community.