klancy miller

Author Klancy MIller sits down to discuss her recently published book  For the Culture: Phenomenal Black Women and Femmes in Food, and the life and career that lead to her writing it. Her conversation with Andrew covers her early Francophile tendencies, matriculation at Le Cordon Bleu in Paris, time in Michelin three-star  pastry kitchens, and her pivot to writing. 

This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.

Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.

And if you are in NYC, please come to the first book event/signing on Thursday, October 19, at 7pm at Books Are Magic (Montague Street location). Tickets now available!

Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

As the incomparable bell hooks wrote in 2016, ‘To truly be free, we must choose beyond simply surviving adversity, we must dare to create lives of sustained optimal wellbeing and joy.’  From creating equitable opportunities in the dairy industry, to telling the quiet parts loudly about kitchen life during American slavery, this week we round off Black History Month and head into Women’s History Month with a love letter to Black women in food who are embodying this ethos. 

Further Reading:

Pre-order your copy of “For the Culture” by Klancy Miller to celebrate the amazing contributions of Black women and femmes to American culinary history and hospitality.

Learn more about Leni Sorensen’s culinary research in her full interview on Inside Julia’s Kitchen here. 

You can find out more about Therese Nelson and Black Culinary History here. 

Listen to the full Cutting the Curd episode featuring Cheese Culture Coalition here. 

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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In this episode of the Black Girl In Om Podcast, chef & author Klancy Miller joins BGIO founder Lauren in conversation around the expansive power of expressing love to ourselves and our communities through the preparation and enjoyment of food. Klancy and Lauren share their unique food rituals that help them to create the perfect vibe for a truly nourishing and joyful culinary experience. Klancy talks about how never seeing Black women featured in food magazines growing up inspired her to build a first-of-its’-kind biannual printed food & culture magazine called For The Culture created by and about Black women tastemakers across the Diaspora. As Klancy points out, we are literally everywhere as chefs, somaliers, farmers, bakers, food activists and restaurateurs, playing essential roles in architecting cuisines and influencing the culture. No matter where you’re at in your relationship to cooking and food, you’re sure to take away something nourishing from this conversation that inspires you to infuse each meal with love and joy.

IN THIS EPISODE, YOU’LL FIND OUT MORE ABOUT:

• Klancy and Lauren’s cooking rituals
• The best parts about cooking solo
• How spending part of her childhood on a farm in Atlanta making food grown off the land informed Klancy’s deep
  love and appreciation for food
• The ways food plays a role in our expression of spirituality
• Klancy’s practice of cooking as meditation
• The power of cooking as an act of love
• Klancy’s mouthwatering and surprisingly easy recipe for Tian De Légume - a delicious dish with summer vegetables
  and goat cheese (YUM!)
• The energy-boosting benefits of a sugar detox
• How Klancy organically built a dynamic network of black women throughout the food world
• Some of Lauren & Klancy’s favorite black women owned vegan restaurants in NYC and Los Angeles

Pick up the beautiful 1st issue of Klancy’s food magazine created by & about black women tastemakers, For The Culture at ForTheCultureFoodMag.com

Keep up with Klancy on instagram at @Klancycooks

Order your copy of Klancy’s incredible cookbook Cooking Solo on her website, KlancyMiller.com

If you’re interested in trying Green Chef, the number one meal kit for eating well, go to GreenChef.com/90blackgirlinom. Use code 90blackgirlinom to get 90 dollars off including free shipping. Green Chef is sustainably packaged, uses fresh certified organic ingredients, and makes it super easy to follow a delicious plant based diet!

Head over to blackgirlinom.com to join us in Black Girl In Om’s online sisterhood of black women committed to wellness, joy, and healing in community, The Circle. The Circle sources our members with empowering guides, divinely ordained connections, and culturally aligned resources for you as you expand into your most authentic self.

We're listening back to some favorite tips to make you a better cook, including Chris Prosperi's trick for making dinner in a rice cooker. Plus, Klancy Miller joins us to talk about her book, Cooking Solo. It's all about the joy of cooking for yourself. Klancy shares recipes for a salmon pasta dish (it uses up leftovers!), polenta with mushrooms, and almond cake.

Support the show: https://foodschmooze.org/donate/

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Join cohosts Vallery and Ethan for a conversation with Klancy Miller and Rochelle Oliver. Klancy is a pastry chef and cookbook author, and her book is Cooking Solo: The Fun of Cooking For Yourself. Rochelle is a journalist and the editor of IslandandSpice.com, an online magazine covering Carribbean cuisine. They'll share the stories of their careers in (and out) of food media and discuss the state of food writing today!

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

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This week, we're listening back to some of our favorite tips to make you a better cook, including Chris Prosperi's trick for preparing your whole dinner in a rice cooker. It's possible! Plus the gang shares tips for using a mandolin to prep ingredients for salads and slaws; as well as a fast, easy recipe for garlic-lemon shrimp and grits. Instant grits are the "cheater" ingredient that make this a quick weeknight meal. Finally, we call out, "Table for one," loud and proud. Cookbook author Klancy Miller joins us to talk about her book, Cooking Solo. It's all about the joy of cooking for yourself. Klancy shares recipes for a salmon pasta dish (it uses up leftovers!), and Polenta with Shiitake Mushrooms. She shares her Orange Blossom and Almond Cake, too, because, well. . .you have to have friends over!

Support the show: https://foodschmooze.org/donate/

See omnystudio.com/listener for privacy information.

Since the Times-Picayune broke the news about sexual harassment allegations against New Orleans chef John Besh last fall, the restaurant industry has had to take a hard look at the bad behavior it’s tacitly allowed for years. There are many women in the industry actively trying to make the workplace safer and more equitable for everyone. Hear how an artist, editor, and restaurateur joined forces to create a poster to battle sexual harassment and how a digital directory is building equitability at food events, in publications, and beyond.

Taking "a stand" literally, we have a report from Harry Rosenblum about that summer staple: the lemonade stand. We also look into a Japanese steakhouse that tried to offer standing-room-only dining at its New York location – a trend that didn't stand with diners.

Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc.

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Okay, okay, ladies, now let's talk representation:

Hello, world! We're especially excited to host Julia Turshen, celebrated cookbook author and founder of Equity at the Table — a new professional community and directory by and for queer and of color women and gender non-conforming folks in the food world. Described as "a practical and proactive response to the blatant gender and racial discrimination that plagues the food industry," EATT is inspired by the aphorism that it’s better to “build a longer table, not a higher fence.” We're also joined in studio by Klancy Miller, author of "Cooking Solo" and EATT advisory board member. Listen in as they talk about how EATT aims to change the game, what's on their reading lists as they feed the resistance, and much more.

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When Sam Davis decided to change careers from cancer researcher to chef, she never looked back. With equal amounts planning and dreaming, she made it happen and today runs her own catering and consulting company, Savor by Sam, and is part of Chef Joseph “JJ” Johnson’s team at the Chefs Club in New York. Our second guest, Tieghan Gerard, launched her popular blog, Half Baked Harvest, when she was a teenager. Tieghan got her start at the age of 15, cooking for her six siblings. Her first cookbook, Half Baked Harvest, is out now. Sam and Tieghan are interviewed by guest host Klancy Miller, author of Cooking Solo. Our Cookbook Call-In segment features Amy Chaplin, who shares the secrets behind her unique vegan cake.

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Klancy Miller is a writer and pastry chef deeply fascinated by all things French. After graduating from Columbia University and working in international development in French Polynesia, she earned a Diplôme de Pâtisserie at Le Cordon Bleu Paris. Klancy stayed in Paris to apprentice in the pastry kitchen at the Michelin­-starred Taillevent restaurant, and was later hired by Le Cordon Bleu Paris to join the recipe development team. During this time, Klancy was featured on Food Network’s Recipe for Success, in an episode about American culinary professionals in Paris. Now in New York and Philadelphia, she continues to write about food. She was a commentator on the Cooking Channel’s show Unique Sweets and has been a contributor to the online magazine Food Republic. When she’s not writing or cooking, Klancy takes hip­hop dance classes, throws waffle parties, obsesses about her next vacation, and searches for the perfect cookie. Her first cookbook, Cooking Solo, is out now.

Today’s episode brings me to Philadelphia to the family home of pastry chef and food writer Klancy Miller to talk about everything from Klancy's professional training as a pastry chef to the lost art of informational interviews. In the interview, we cover her long journey to becoming a food writer and the process behind her forthcoming book titled, Cooking Solo: The Joy of Cooking for Yourself.

I loved that she decided to tackle such a fun and interesting take on cooking, because I’ve just experienced a whole lot of time spent alone! There’s something truly special about treating yourself to a solo date—whether you’re single or not—and cooking a great meal for yourself is something I think I’d like to aspire to!

You can find the full episode + show notes at creatingyourownpath.com.