Warm Lasagna Emily Lupsor

A fried bologna sandwich, as delicious a comfort as it is, might seem like an unusual pick for a chef’s favorite food. For Matt, though, it was one of the first dishes he learned how to cook, and one which inspired him to eventually go on to culinary school. From the time he was a young boy and could barely reach the table, he was making biscuits with his grandmother and helping prepare meals for his family. “I love the science behind it,” he says ,and he can’t imagine himself doing any other job. Matt went to culinary school right after high school and has been working in the industry ever since. 
Matt shared his perspective on the impact COVID has had on restaurants, particularly at the start of the pandemic when the governor’s orders were rapidly changing and restaurants had to adapt quickly to stay in compliance. “One of the hardest days in my career was having to call everybody and tell them they didn’t have a job. You didn’t do anything, but you don’t have a job. It’s hard enough to do that for one person, but then you have to do it for fifty people.” We talked about the importance of eating and shopping local, and the value of empathy and kindness. After all, “It doesn’t cost you anything to say ‘thank you.’” Last year, Matt also lost his grandfather to the virus. We talked about how strange it was not to be able to gather and band together, even in grief, and discussed strategies for maintaining community despite distance. 
It’s hard to know where things are going, even in 2021. “I don’t think the restaurant industry will ever be the same.” We remain hopeful that the vaccine’s reach will be enough to slow the spread of COVID-19. For Matt (and previous podcast guest, Jordan) this year will bring a wedding! But for now, we’ll continue to support the local business we know and love, letting empathy be our guide in all matters. 
Note: We recorded this episode back in December 2020

Sasha worked in restaurants most of her life, usually as a server or bartender, but she always longed to cook. When her mother died unexpectedly in 2019, Sasha’s grief caused her to question everything, including the direction her life was taking. As a way of honoring her mom, Sasha decided it was time to pursue her long-time dream of opening her own vegan food truck. She launched in early 2020, right as COVID was wreaking havoc on the food and beverage industry. 
Soul Miner’s Garden is a vegan food truck committed to compassion and environmental consciousness. Why vegan and sustainable?  “I’m trying to stay true to myself.” This means selling no animal products whatsoever, and exclusively using boxed water, biodegradable packaging, and bamboo cutlery. Which is an incredible commitment, given the state of today’s world. Sasha shared that although some turn their nose up at the idea of vegan fare, there is lot to be gained. “If you’re not eating meat, you’re not missing protein and you’re not deprived of flavor.” Promoting a healthy lifestyle is important to Sasha, as her mother died from heart disease, and a plant-based diet is effective in reducing diabetes, heart disease, and cancer. 
We talked about the southern tradition of beans and greens, and Sasha maintains that nobody makes greens like her mom did. In fact, she makes a vegan version of her mom’s recipe on the truck. “I know my mom would be proud of me and where I’m at, and I just really wish she were here to see it.” We also discussed the link between food and community, and how COVID has really shifted things for Sasha and her family, personally and professionally. 
There is no doubt that Sasha’s mom would be proud of all she has accomplished - from outgrowing Mecklenburg County’s predictions for her life to running her own thriving business. It is truly a privilege to know this woman, and I cannot wait to see what else is in store for her! Please make sure you are following Soul Miner’s Garden for the most up-to-date information about where they’ll be around town; you will not want to miss out on those greens!  

CORRECTION: In the intro of this episode, Emily incorrectly stated that Sasha has been vegan for 10 years. Sasha has recently reached her 5 year anniversary of eating vegan, however she has dreamed of owning a food truck for about 10 years. 

“I equate food with togetherness.” 
Layla grew up watching her mother make stuffed grape leaves until she made them as an adult with her husband in their first house together. Her preferred way of making them is just like her mom’s - ground beef and rice served with a yogurt dipping sauce. Despite all the work that goes into these beauties, she makes them for nearly every gathering she hosts. Why? Because she loves them and they remind her of home. The entire process takes 4-6 hours; she has been known to put on a movie or show and get to rolling. “I love making them; it’s very relaxing.”  Not only is it fun for her, but it’s a way to take pride in her family’s Egyptian heritage and to make memories with her sons. 
Easter with the family typically involves grape leaves and roasted leg of lamb, with spanakopita, rice, and other sides. We talked about the evolving tradition of these foods, and how Layla loves to adapt to whoever is present at her table. “More than the tradition itself, I want to be sure everyone is welcome to eat at my house.” We discussed the meaning both sets of family have had for her through the years, including this past year when a friend shared a meal with her at Olga’s Kitchen in Michigan when she had to travel to be with her father for emergency surgery. 
Layla is a psychiatrist, so it comes as no surprise that she is extremely intuitive about people. And those who have had the privilege of being close to her have felt her kindness and generosity. We talked in this episode about the challenges of strengthening bonds with the people we love despite social distancing. “Right now that comes in the form of wearing a mask. This is a very strange time because yes, we can share food in these ways, but we can’t have that experience of sitting together, passing the plate. We’re being in community by staying away from each other.” 

What a year it has been! Thank you to each and every one of you who have made this podcast possible for me - from guesting, to listening, to answering technology questions for me. I am eager to continue serving up hot episodes each week in 2021, so thank you for sticking with me. Working on this project to document my friends/family, and to learn more about the way food and community shape culture, has been so much fun! I look forward to digging in with you more in the coming year. 
The person I owe the most gratitude this year is my husband, Robert. Robert may pretend he doesn’t like to cook or that it doesn’t come naturally to him, but as the son of Leanne and Kelly (who we heard from in previously episodes) he is genetically predisposed for greatness in the kitchen. He dazzled me on one of our first dates with seared salmon steak and veggies and sweet potato chili. We have shared meals at many fine restaurants, but my very favorite memories with my husband are those hours we have spent, pouring cup after cup of hot coffee (with a splash of heavy cream) while we pontificate on all of our favorite topics. 
My husband shared in this episode about how he is always wary of “getting above your raising” and the code switch that takes place for him in some circles, as a progressively minded man from the south. “There is this deep southern shame. The south has been scapegoated. It’s easy to say the problems of injustice are things of the south. It’s so clearly there in history, it’s more visible, but it’s all across the US. All of that shame ties into shame about southern accents, which turns into reverse pride and then turns into something that can be misused and really harmful.” 
As a reminder, please continue to listen, share, and rate this podcast if you're still enjoying it! And if you have ideas about how we can improve, or want to share your own story of comfort food and community, feel free to email me at warmlasagnapodcast@gmail.com. 

My Grandma Lupsor is an incredible woman. My mom has described her as “the perfect mother-in-law,” and she is known throughout our family for generosity, her compassion for others (she has received numerous awards for all of the volunteering she has done through the years), and, of course, her food. She has been a lifelong member of St. George Romanian Byzantine Catholic Church in Canton, Ohio, where she (and my grandpa, when he was living) helped organize numerous weddings, funerals, and events. My grandparents helped keep the books at the church, and my grandfather sang in the choir. 
This episode, my cousin, Katie, joined me and we reminisced about all of our Romanian family favorites - pigs in the blanket (which are cabbage rolls, not cocktail weenies, by the way), doughnuts, crepes, hardtack, chocolate strip, and so many more. My grandma was always telling me, “don’t be bashful” and pushing me toward the epic snack cabinet available exclusively to use grandchildren, stocked with all manner of treats (my favorites were oreos, bugles, and cheese puffs). Katie remembers a lot more of the details than I do, but as we were talking, I felt like I was 7 years old again, sitting with my cousins at the card table in the living room, yelling “GRACE” as quickly as possible, and slurping noodles out of the most delicious bowl of chicken soup I have ever tasted. 
Katie is the leader of a nonprofit organization, a fitness instructor, a marathoner, and the mother of three. She recently got married (yes, during COVID!) and shared all about what the year has been like for her. How has she made it through? By cultivating community, with her family and with her fitness friends. “I think it’s important to stay connected to the things we really love, and the things that motivate us.” Katie, like most of the members of my family, also loves to cook. Specifically loves to bake - especially cookies. Every year she makes and decorates her Aunt Kim’s sour cream cookie sugar cookies, which her mom claims Katie makes better than she does. 
As she reflected on growing up in our family, Katie shared this: “The more I start to reflect, I realize this all makes me who I am. You don’t realize that as a kid. You think, “I’m not going to make the same mistakes as my parents. I've made different mistakes and had different experiences from my parents, but the framework we had growing up was so important. That really shaped me. Embrace your traditions and your culture; that helps you identify with who you are, and to move forward with who you want to be.”

The very first place we learn about how to treat other people is our family of origin, and I am very fortunate to have a beautiful and loving family. This week on the podcast, we hear from my Grandma Mary. This is my mom’s mom and I have been told that she, my mother, and I have similar sounding voices - what do you think? 
Grandma Mary was a Depression-era baby, and her parents were Italian immigrants. This means two things: 1. She can make a killer baked macaroni and 2. She knows how to scrimp and save every penny and crumb to make a delicious meal. This week she talked with me about the importance of using fresh, organic ingredients, something she was doing long before it was cool. We talked about her parents, who were from Rivisondoli, a small mountain town in the Abruzzo region (remember what Shari told us about that?). Grandma has fond memories of delicious food, singing Italian songs, and the integral role of the church in her community. We talked through some of her classic recipes, and the joy that sharing a meal with friends and family brings. “A good meal with good friends - it’s almost a sacred thing, really.” 
Grandma was raised in northeast Ohio in the “Italian Ghetto” as she calls it. She was married at 19, and she had to grow up fast because she went on to have four children. Grandma is an incredibly talented artist, and she is also extremely intuitive when it comes to relationships with people. She is also tough as nails. In thi episode she shared advice about growing one’s own food, cooking meals with simple ingredients (including her delectable meatballs and sauce), and the importance of getting back to the basics of home and family during COVID.