033 Part-time Pâtissière: Lisa Willis

It’s just such a nice feeling when you’ve made something – you know, you’ve created an edible piece of art.  And you know, when others try it and they’re enjoying it,  I don’t know, it’s just a really nice feeling.  It’s like I accomplished something and everybody likes it and is raving about it.

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That’s Lisa.  Over-achieving baker, busy commercial real estate attorney, and my best friend slash cousin.  There’s no cake too crazy for her kitchen and she’s passing on her love of making excruciatingly beautiful baked goods to her six year old daughter – from scratch—with a few tweaks until it’s just right.

She talked about the sugar substitute, Swerve.  She’s saved so many recipes on www.allrecipes.com but is going to send me recipes for egg bites, lemon meringue pie, and chocolate pie when she gets a moment free from work. *look for an update soon*

Photos of the amazing cakes, cookies, and pies mentioned in the episode are included below. You can find Lisa preparing a delicious Thanksgiving dinner for her whole family every year, pies in hand.  Don’t ask her for your own pie because she’ll probably say yes and my girl needs someone to help keep that list short.

What’s your favorite pastry to bake?  I get a kick out of strawberry bread and oatmeal cookies myself, but I do delight in a good pie because they turn out so pretty when they’re crispy and glazed.  Let us know on Instagram or Twitter using the hashtag #chattycrafties.

Thanks for understanding about my 2-month hiatus from recording these sweet podcasts.  I had a couple of baby blankets that needed to be quilted on the nights I record, and I had to pick my poison.

 

028 Generative Farmer: Sean Henry

I’d been cooking for a long time and then I started the farm so I think both recognizing and engaging in that ends up in some aspect of life being healthier and happier and…kind of heading in the same direction: the ultimate destination is learning how to cook and prepare your food is very closely related to growing and taking care of the land around you. And that’s kind of a fundamental part of life that in the modern day we’re kind of detached from.

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That’s Sean. Musician, culinary scientist, and cook of much the food he lovingly produces. He officiated my wedding, is a godparent to my girls, and teaches us all the connectivity between food production, cooking, and renewable systems all while prototyping generative communities of the future. Stay tuned for our chat – with special guest, Matt Norton.

His mushroom farm Hi-Fi Mycology (with business partner Cory Nellisson) has a delightful Instagram page with all sorts of delicious and photogenic fungi that can be purchased at farmers markets and local Austin restaurants.  His other business, a hydroponic lettuce farm called Francis and Thatcher can be found a grocery stores like HEB and Whole Foods in Austin.

We mentioned his wife Yasmin Youssef again this week, who’s art is produced in a studio in Cement Loop, which is where Sean is taking piano lessons.  Follow her on Instagram  @thegoldcurrent as well.

My weekly inspo is my mother, Sharon Loy Anderson‘s art show at A Propos Pop Up Gallery by Zeina and Bob Cook.

022 Culinary Peacemaker: Jan Norton

It’s something I might see on a cooking show, it’s something I might read about and I save it. It’s a thought of ooh, I’d love to figure out how you make that.

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That’s Jan, Angelica’s mother-in-law, Matt’s mom, cook, baker, party planner, space maker and daughter to Laverne, a dedicated follower of fashion, decorum and coordinated colors. You’ll hear a little from her as well. Matt and his mom have such a sweet rapport we had to have him on too, so, if no one minds, here’s 3 generations of craftiness to get you thinking about gratitude for wherever your creative lineage has its roots.

We’re still waiting for your handmade Halloween photos, tag us on twitter, instagram or facebook with #chattycraftiescostume or send them along to chattycrafties@gmail.com.