Learning to Share: An Interview with Nell Newman and Jesse Cool from Session 5 of Chefs’ Holidays in Yosemite

shareThe remarkable cookbook, Share, gathers together the stories of women in war-torn countries as it explains how food connects people in each country. Interwoven within these stories are recipes from the book’s collaborators, people such as Paul McCartney, Meryl Streep, and Judi Dench.

In January 2015 at Chefs’ Holidays in Yosemite, two of the book’s collaborators will be joining us – Nell Newman, daughter of Paul Newman and head of Newman’s Own Organics, and Jesse Cool of Flea Street Café in Menlo Park. We recently had the opportunity to talk with Nell and Jesse about their experiences working on this cookbook.

How did you get involved with the Share cookbook?

Jesse: I was approached by Lauri Pastrone, the woman who conceived the book and made Share happen through her work with a group of amazing women. Also, I have always had a draw to Africa. Most of my reading for years was about despair turned to hope and love in the midst of the worst of the worst. After meeting Lauri, I sponsored two women in Rwanda and then joined a trip with Lauri and others to go and cook in Rwanda and meet one of the women I sponsored (a few photos in the book are the women I cooked with). You can actually read the story on page 212 of Share.

Nell: My dear friend Jesse Cool asked me if I had recipe to donate to this wonderful book she was helping put together to support the Women for Women International Project, which supports women in war-torn countries.

What does the Share cookbook mean to you?

Jesse: It means love, beauty, joy in the midst of pain and dark injustice, generosity, local and global care for women, and families in need.

Nell: The Share cookbook is a perfect example of how together we can make a change; through food, education, and love for humanity.

What did you learn from collaborating on this project?

Jesse: I met amazingly generous women who are real and care without attachment. It took my personal and businesses beyond my decades of being a local girl to stretch out and reach out to our abundance on a more global level. It helped me and my staff attach more deeply to our own beautiful life and learn how to give to those who have less.

What is your favorite recipe in the cookbook?

Jesse: Well, honestly it is Nell’s olive oil cake. I make it and serve it in the summer with berries and in winter with honey crème fraiche. The first time I had it, Lauri made it for me and I had to take a few slices home to eat as a midnight snake. I love Nell, so it meant even more that it is her recipe and so good. It holds up well for days, and is so yummy.

Any hints about what you’ll be preparing for Chefs’ Holidays in Yosemite this year?

Jesse: In my recipe, I tried to offer something that I felt was more African in feel…that is how I came up with the pork stew.

Nell: I’m definitely making my Orange Scented Almond Olive Oil Cake

Are you excited about coming to Yosemite? Why?

Jesse: My kids have always known Yosemite as their summer and winter and whenever-we-can-steal-a-day-away place to go. We say that it remains the most beautifully moving place on the plant, and I have traveled the world cooking in many amazing places.

Nell: How could anyone not be excited about coming to Yosemite! I’ve only been there once before and have never seen it in its winter splendor! I can’t wait!

Interview by Jeanne Haegele

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