Making Room by Gather

Guess What? It's possible to have an honest conversation...and still keep a relationship. It's true! A few weeks back an industry friend reached out and said, " I know these two incredible people making a film and I think you'd love to talk to them!" Turns out, she was right! Our new friends Craig and Andrea were set out to create a film that talks about racial reconciliation in a new light. This has been something that we have become increasingly aware of as a culture but truthfully...the way these two have created space for this dialogue is new, and fresh. Through it they have modeled what it could look like for others conversations like it to happen as well. I left this interview inspired as a creative, hopeful for our tables and culture. I know you will too! You can expect to hear:

• An important note to the closet creative and dreamer
• Balancing authenticity and triggers in our current culture
• How to have difficult conversation and maintain relationships
• The important role music has in story telling
• How to be aware of our own biases
• How Mercy & Me was designed in a way that no one feels attacked but rather that everyone feels that they have the words they need to feel heard on all sides.

The three of us instantly connected and that lead to a really fun, really authentic conversation that you will NOT want to miss!
Be sure to get tickets to their movie and learn more here!
This episode was sponsored by:
Good Ranchers
Visit Goodranchers.com/Gather to get $30 off your first order of American meat Delivered straight to your door for Father's Day with code GATHER
Cotier Brand:
Get your own Convokins for 15% off at Cotierbrand.com using code Gather15

'What should I serve guests with dietary restrictions'
Over the past few months, this has without a question been our most commonly asked question!
Let's be honest, it can be intimidating! After years of eating, cooking and catering gluten and dairy free myself, I have learned quite a bit along the way. Through this Date with Kayt we will talk through:
-How the way we talk about and serve special diet foods can divide a table...and how to make sure that doesn't happen.
-How to use the recipes you already love to serve special diet guests
-Checking labels and being cautious about hidden gluten and dairy in common products
-4 gluten and dairy free menu options with flavor packed and hearty meals that everyone can eat, and everyone will enjoy!
Curious about where to find certain ingredients or could you use help with an upcoming menu? Email us at [email protected] and we'll include some of the questions in the next episode!

If you listened a few weeks back, you may have heard that we are making, Making Room by Gather a bigger part of Gather. With this have come exciting opportunities that we are embracing in this next season.
To take the time we need to plan, prepare and grow we are taking a few weeks off and will be back in October!
Here's what you can expect!
Improved audio and production, Yay!
Full video of our interviews with guests that can be viewed on YouTube!
Video clips on Social Media to share your favorite episodes
More episodes from Gather and with guests you love!
While you're waiting for the show to return, head on over to wherever you listen to the show and leave a written review! These are more helpful than you'll ever know to a growing show!
Take time to listen to episodes you've missed, leave a review and we'll see you back at the table in October!
Hugs, Kayty

If you take the time to look back through the past 50 years, American cooking has developed exponentially. With this the technique, ingredients and approach to everyday cooking in the home has evolved as well. At the lead of this was a group of formidable chefs, among them, Jacques Pepin. Along with these chefs, Pepin lead culture into a new way of approaching food in the restaurant industry and everyday table alike. With attention essential basic technique, and inspired by his international training, Jacques became a name that has made it's way into all of our homes. From his well loved cooking shows to his family-favorite cookbooks, Jacques has transformed American food culture and the way we approach time in the kitchen across multiple generations. Through this conversation you will feel inspired by his profound wisdom for the everyday chef, laugh at his wit and left awestruck by his life and legacy! For the longtime chef and the novice in the kitchen alike, this rich dialogue will be one you want to pull up a seat for!
Here is a little more about our guest and friend, Jacques Pepin:
Born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents’ restaurant, Le Pélican, and at age 13, began an apprenticeship at the Grand Hôtel de L’Europe. He subsequently worked in Paris, ultimately serving as personal chef to three French heads of state, including Charles de Gaulle. After moving to the United States in 1959, Pépin first worked at Le Pavillon, an historic French restaurant in New York City. From 1960 to 1970, he was director of research and new development for Howard Johnson’s and developed recipes for the restaurant chain.
At the same time, he earned his Bachelor’s and Master’s degrees at Columbia University. Pépin is a former columnist for The New York Times and his articles have appeared in countless food magazines, particularly Food & Wine and author of 30 cookbooks, including the renowned classic La Technique, his biography The Apprentice and most recently A Grandfather’s Lessons.
In 2017, he was honored with a feature film documentary of his life in the American Masters series: The Art of the Craft. He is the recipient of honorary doctorate degrees from five American universities and was awarded France’s highest civilian honor, La Légion d’Honneur, in 2004, as well as the Chevalier des Arts et Lettres in 1997 and the Mérite Agricole in 1992. He has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award in 2005. In 2015, he received the American Public Television’s Lifetime Achievement Award and the inaugural Julia Child Award, which was presented to him at The Smithsonian’s National Museum of American History. A longtime close friend of Julia Child, he starred with her in a PBS series called Julia and Jacques Cooking at Home, which won both an Emmy Award and a James Beard Foundation Award in 2001. For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University and, since 1989, he has served as dean of special programs at the International Culinary Center in New York City. He has called Connecticut home since 1975.

Mangia! Have you ever been to an Italians house for dinner? Chances are, if you did, you have some vivid memories! It's likely that you have memories of the food they served and even they way the gathering is centered in the kitchen.
A few months ago I connected with Dina on Instagram. We connected quickly on our love of hospitality and Italian culture. Today Dina and I will be sharing glimpses into what the table looked like in our Italian families, along with the role that food played. Also you will find us focusing on the areas we hope to cultivate in our own homes, along with those we hope to change. Join us in this conversation about how one culture approaches hospitality, and what we can learn from it!
Follow Dina at:
www.dishitgirl.com
@dishitgirldina