JACQUES PÉPIN: The JP Foundation

Published Jan 25, 2022, 9:00 AM

His career began at age 13, in post-war France, and by 24 he had already cooked for three French heads of state, including Charles De Gaulle.

That was 60+ years ago, before arriving in America, his long career with Howard Johnson, his own restaurant in New York City, his TV series with Julia Child, his 30 books, and his many years as a college instructor. It was also before meeting the love of his life, Gloria, or becoming a father to Claudine, father-in-law to Rollie, and grandfather to Shorey...

He has quite a story to tell, and today, the much beloved chef, Jacques Pepin is here to share a little of it, including the amazing work of the Jacques Pépin Foundation. Too many cooks in the kitchen? Naw!! Come on in! ~ Delilah

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We're cooking up something special on today's episode of Love Someone. Those of you who know me or have listened to my radio program for any length of time probably would not be surprised to hear that a very large portion of my waking hours are spent in a single room at my house. And it's not the recording studio. It's in my kitchen. I know it's an important room in everyone's home, but mine has probably seen more action than most because I have been parenting and feeding a large family since I was in my early twenties. Turns out all these kids and grandkids and foster kids I've been raising for close to forty years now have to eat go figure and they want a minimum of three or four meals a day. My brain would actually explode if I ever tried to figure out the number of meals I've prepared and set before my hungry brood. I've picked up more than a few skills with some nifty tricks. I've experimented with a large variety of foods and flavors, and I've created a long list of personal and family favorites along the way, and I've loved every minute of it. Because to me, food is love. I immerse myself in the experience of it all. I grow my own fruits and vegetables. I live on at acre farm, and I've got acres of gardens. I raise my own chickens. We raise our own eggs from those chickens. My husband is an organic beef farmer. We raise all of our own meats. I can, I freeze, and it's all a labor of love. Here with me today is a man who feels the same way about food. He's dedicated his life to the art of food, the community it creates, and the love it envelops his recipients in He was born in France, near Leone in nineteen thirty five. He helped his parents in their restaurant his mother has a restaurant until beginning an apprenticeship at the prestigious Grand Hotel at the tender age of thirteen. At thirteen, he was a full time apprentice in the kitchen at the Grand Hotel. He went on to serve as chef for three French heads of state, including Charles de gaull All, before moving to the United States in nineteen fifty nine at the age of twenty four. Any guesses who I'm stirring things up with the day none other than the renowned and much beloved chef Jacques Papin, who you may know from his nineteen eighties TV program Julia and Jacques cooking at Home with his longtime friend Julia Child, or you may have recently made his qui etan's like I did when he started publishing short, fun cooking videos on Facebook during the pandemic. However you came to know Jacques, or if today is your first introduction, you, my friend, are in for a delightful feast. We'll get to the full meal deal right after I dish on one of the sponsors that make this podcast possible. Hi, it's Delilah. If you have been listening to my voice on the radio four years, then you know that I have been around on the radio four years. Off the radio, I'm taking care of my kids, taking care of my dogs, riding my horses, growing plants in my gardens. And you know what it hurts. It does. My hands hurt, my back hurts, my knees hurt. But when I started taking Omega x L, I noticed a difference. Within the first month. Omega x L when take and every day gives me relief in my hands and my joints like nothing else. If you suffer from pain associated with inflammation, I urge you to try Omega x L. When you try Omega x L, you will see a difference in the quality of your life. You'll see a difference in your joints. I even see a difference in the way my skin feels and the way my hair grows. I kid you not. My hair grows more rapidly when I take my Omega Excel every day. In fact, if I forget to take my Omega x L for a few weeks, oh boy, do I notice a difference. Omega x L dot com forward slash love to place your order and to discover all the wonderful goodness of Omega x L. Well, I'm glad you're on Zoom with us today. And right before we were able to get together, I was doing a deep dive into your foundation and I had to dry my eyes because I was crying looking at all the lives that are being transformed by the community kitchens that already existed, but now you've come along to partner with them, and you're doing tremendous work to transform the lives of so many people. Can you tell us a little bit more. I know you said it's your son in law that's behind that, but yes it is. My Sunny Luke created the Jack pep and Foundation. But you know, I have been on TBS of a thirty five years, so we have access to an in all this, a lot of video of techniques, and I've done a thirty book so all of that method. Yeah, he decided to use it, and I think we spoke about it a few years ago and he told me, who would you like to teach? Really, I said, you know, people like people coming out of jail, people like this who have had problem in life, and not young necessarily young people, but thirty four fifty years old. So that's what they created the foundation for. So we work a lot with coming on the kitchen with people that actually coming out of jail or from a drug addict, or homeless people, veterans, people like this. So it's pretty it's pretty rewarding. I mean to show them just a sample basic technique of cooking so they can retake great a life and start doing themselves, you know, good and and feel good about themselves. So so certainly done a great, great job with that. In addition to that, in the last two years because of the pandemic, he had asked Chef to do a video for us to be used on a video and volume book and it has been amazing. We did three theories. As the the first theory, we had people like you know, Tomas Keller Richard read about the Stewards Hossian dress, I mean, David forty. Then we get forty more, and then we get forty more. Now from the Laurentis to he hacked me try or people like this. You know, we're to make those videos for us, you know, to be able to to raise somebody and you can give those the gift, you know, to be part of the foundations like that that thin gets forty dollars or something like that. Wait wait, wait, wait, back up, forty dollars for a membership and you get videos all of those videos from that three series that he did. So if you go on the Jack pep and Foundation. So he's explain a lot of that. Yet, as soon as we're finished with the podcast, I'm going on your well I was already on your foundation, but I'm going to sign up. I'm going to pay the membership fee because that sounds fascinating, So you did. You had different chefs submit the videos and you say each series has forty in it. Yes, wow, So we did three theories. There is an actually on March first, we were really seeing another miniseriy of other chef again, so you could also talk to my son in law. You know, we teach it that Johnson as well. I'm very proud of him because he had been a chef for thirty five years. But when he started teaching at BU. At body teach at BU as well, but at Johnson and well he decided to go back to school, eventually did his master and did a PhD a few years ago in education. So he don't only a great chef, but it's a very good educator. And I could never have done what he's done with the foundation and the organilation and all that. He's very good at that. It sounds like your daughter chose, well she did, okay, And you have a granddaughter. How old is your granddaughter? Well, my granddaughter is starting at BU. I've been teaching at BU for thirty seven years. My son in location that he teaches there, including my daughter with you know mid fifty what a BU two? So now sure that's your name. He's starting at BEU with the Springs, so there is a certain legacy there. And she's been doing show with me since she was about six seven years old. And actually we did a book together for a grandfather's lesson, a little book with some video that we did. What she was about twelve or thirteen. Now she's turning eighteen, so and I saw some of the videos when she was younger with you, she is darling, absolutely darling. Are you a little bit proud their grandpa? Yes, I'm not a chef, but I love to cook. And I don't really know where I got that from because our mom, I mean, she cooked dinner every night, but it was pretty simple. Like our dad didn't like a lot of spice is good, um, So he was a meat and potatoes kind of guy. But my grandparents had a farm. My mom's folks had a farm and they raised their own beef. They fished in the river. Their their house was literally about maybe ten or twelve feet off the river, maybe twenty ft, I don't know, but they would catch fish every day. I mean, my grandpa fished every single day after he was retired. So I was raised eating really healthy delicious, wonderful food that they raised. So as soon as I was in a position in life to buy some dirt, I bought dirt so that I could raise my own food. And it's a lot of work. And every year I say, just like my grandparents, I'm not gonna put it in a garden as big this year because nobody eats it, and I can't get the grandkids to come and take any of the corn home. And every year, somehow the garden gets bigger. Well, my head, you'd get smolder, frankly, because I've been godening all my life. But I think it's very important. When my granddaughter was three or four years old, she came, she helped me cook what I could have still next to years, they give me the sellard, give me that. Do you think that staying enough? Do you think that? And I said, okay, let's go get some bossy in the garden. So we go to the garden and I said, okay, this is no that's why I tasted. Now, that's saragon. No, that's Bossley the text to come back into the kitchen and helped me. And then I take her to the market. I said, okay, I need to metto or I need there make sure they are right? Did you smell them? You think they are right? So you know, it's very important to get the kids with you doing that type, and that conversation for me is in the background, you know, to to other types of their session, not only in the kitchen, but then after, of course you sit down, you eat that the best part of it, and that brings some other conversation. So for us, the kitchen are already very important, including my daughter over the year and a half, I hold her in my arm. I made her stay the path and she's still the battle. She could made it so so she was going to eat it because she made it. So you know, it's very important, certainly in our family structure to the children involved. And there is no better place for me when you come out of school to sit down in the kitchen, to hear the voice of you, of your mother, of your father, the smell of the kitchen, the cling of the astrivant, and of course the food. Those those memories stay with you the rest of your life. Those tastes will stay with you the rest of your life. That she's very important for us. I loved when you said you had her smell that the tomatoes and the pears. I recently read that the sense of smell brings up more memories than our other senses. That when you smell something, when you smell parsonally, when you smell a ripe tomato, it instantly can transport you to another place and time. That's very good that you said that, because, uh, the effective memory and only pushed. Marcel pulls the roads, you know, remembering a thing past. He talks about a part of his life where he was in Paris at the end of the nineteenth century, and he went there for tea, and he get that cup of tea, and there was some little bad land, you know, that was given to him, and he did that bad land in the tea, and all of a sudden he was five years old in the garden with his parents along the normality, you know, and all of a sudden that taste. He tried to remember about it, and it brings back the kitchen of his grandmother, and then eventually the whole little town came out of his cup of tea, as he said, And this is what he called the effective memory. That in the memory of the senses, as opposed to the memory of the brain memory of the brand. You try to remember when was I in nineteen The brand can go, but the memory of the senses, the smell, the taste, the eye, the hearing. I woke in the wood with my dog to pick up mushroom. I do that in the in summer, and I'm not thinking about anything in particular, and all of a sudden, I smell those mushrooms and I am six years old, going mushrooming with my father and my brother. This is very immediate. The effective memory are very powerful because they're very immediate right there now, and they bring back memory much better than the brain in a different way. When I was really young, my parents lived on a farm. They didn't own it, but they rented it, and the people that owned it had cows, milk cows, and I would go with mom because Mom helped milk the cows in the morning. I would go with her every morning, and I had this little lantern, this little brass lantern. I don't know where I got it, but we would go down to the barn and the smell of the milk, the fresh warm milk, and the smell of the barn and the smell of the cows and the hay. It's sounds crazy, but when I walk into my barn, I immediately transported back with my mom and and like you said, it's it's so quick and it's so complete. It's the whole picture. You know. I don't just I don't just see the cow that she was milking. I'm there in the barn, and I see the cement floor and and the way we cleaned it afterwards, and such good memories, such happy times. I have a book called The Apprentice, which is the cook's memoir that I did. And uh also that PBS did an American master on me called The out of Craft, and they show exactly what you're showing there, I said in that thing. When I was about six, during the war in front of the Second World War, I went to a phone during the summer, but we didn't have anything to eat, so my mother put me in that phone my brother and to another phone. You know, I was that six years old. My mother came with our bicycle, took me there and that left and I was pretty sad. And the farmer his wife took me by the hand and took me to the bomb. That was the first time I get that close to a cow, and she put my hand on the teeth of the cow and make me milk the cow. And that's where I had my first glass of you know, forming milk coming correct out of there. And maybe that's when I'm a chip. That changed my life, you know. So, yes, those those were very important thing. I think it's sad that so many kids today don't know where tomatoes come from. They don't know where milk comes from. I know you could never you know, most kid Now, a chicken is rectangular, uh, and he doesn't have any fit, doesn't have any head. It's affectangular. And I think that's where a chicken needs. So you know, I know how to kill a chicken or a rabbit. I've done that all my life. Not that I enjoy it, but you know this, it is part of the pm pout of knowing where the food comes from and so forth, and a great little of kita are you know. I never never knew about that, you know, and that's that's a shame. I read that one of the things that you did when you came to America was that you helped develop the menu for a pretty famous chain of restaurants. Yeah, for Awld Johnson. I think that's wonderful. Well, I work at the Pabo for the French restaurant in New York when I first came in nineteen fifty nine, and uh in nineteen sixty actually, when Kennedy was running for presidents. However felt a job at the White House, or I would have felt a job at Howard Johnson. I went to Howard Johnson and very day to very day, I had been the chef of the President in France before you know so, and I had done that, but at that time you have to realize that the cook was really at the bottom of the social scale. And uh, you know, no one would have called you for kudo or I never had an article on the newspaper, magazine, Television barely existed when I worked with the Goal in France, the French president I was with, I say, people like I unaware on their rootitos w who ever had of said no ever anyone I'll ever call you for the dining room for kudo, of calling you if anyone comes to the kitchen. It was because something was wrong that we're going to complain. I'm saying that to say that when I was invited to go to the White House I had no idea of the potential because at that time the cook was really very low on the social scale. So that's the way it was. So what I was to ask for that job and asked to go to Howard Johnson. Howard Johnson for me was totally totally American, totally different, UH and mass production, marketing, chemistry of food, any of this is I didn't know anything about. I work for years from nineteen sixty nineteen seventy. In nineteen seventy I opened a restaurant on Trips Avenue in New York called a Potagarie. It was a volume soup and all that with flesh pots on too. That I opened the World Tread Center in New York. Then I was a consultant at the Russian Tier. I'm saying that only to save that I could never have done any of those jobs as my training of the friendship if I hadn't had the training of Hawald Johnson. To Howard Johnson was very important in my life, and he was a great guy too. He came to my wedding, he came to the christening of my daughter. Wow, well, I love the food at Howard Johnson's. I don't know how far they've strayed from what you put into place all those years ago. But I still love their food. There was one right across from the radio station that I worked at about twenty five years ago, and so we ordered dinner from there probably four out of five nights the week. Yeah, to have the fried plan and the riper Burger. So false, yes, So of all the experiences you've had, when you close your eyes, where is your happiest place? Because my affection for you, and my fascination has nothing to do with food. Mine has to do with your artwork. Oh yes, I love your whimsical paintings. I love them. I went online after I discovered how talented you are, going, Oh my gosh, Oh my gosh, I want a chicken. I want to buy a chicken. Oh well, it's interesting. I have a book coming this here of chicken, and uh I have I think about a hundred thirty illustration of chicken. So I wanted to do that book. I have thirty one cook book, so I didn't want to do recipe. And they said, well, we want to do the book, but we want recipe. I said, I don't want to do recipe. So finally I did and I said, I have that book called The Apprentice, which is the story of my life, just story when I was a kid and so forth who I did the same thing. So a story of chicken, uh, from what I ate in China to what I say of the president eggs chicken with the illustration. So that book is coming out this year. Sometimes we're finishing it now. In fact, now we have I have a big show of my planning at the Stanfold Museum in Connecticut. Here I have seven tea planning which I've been hanging for for a month there. So I am doing more. Again it's in front of mine who did the outside I would never be able to do it. So I you know, I've been very lucky now in my life. Not only do I plan, but do I cook, But I pant and and there's a great similarity for me in those. I am always drawing, always painting. I paint on any surface I can find. I don't just paint on canvases. I like to paint on walls. I like to paint on furniture. I like to paint on cars. I just love to paint. I love to embellish. I don't just paint, I I glue stuff on and I use found objects in my art and I like sparkly things. Um, but when I saw your chickens, they're so whimsical. And because I raise chickens, I love their personalities. People don't realize this, but chickens have really strong personality sometimes. Yes, I come from the pot of France, which have the greatest chicken. In France, it's known the chicken r e ss Eas, and if you go to any of the three style great restaurants, even about it. In this country, the chicken of bast the great. They are beautifully white with the red cup of course, the red comb and the blue feet, so they have the color of the French flag, you know. So uh uh. Those chickens are quite well known in France. And of course when I was a kid, we raised those chickens. Well. I I usually raise chickens that I like to look at. I mean, we do butcher occasionally, but usually we just collect the eggs because I have a lot of kids and we go through at least one or two dozen eggs a day, so we raise our chickens for eggs. But I hatched the chicks a lot of times. I have an incubator. But I like I just like the ones that I like to look at because I love to look at them. And the little bantams. The Rhode Island red is a beautiful, beautiful bird. And but my favorite of the feather foot bantams. Oh, the little bantams that have the feather They look like Elvis Presley with the feather feet. And their personalities are so strong and so fun you know, they think they're as big as a Rhode Island red. And I raised them just for the pleasure of looking at them and drawing them and painting them. But your chickens are much more whimsical and joyful. Your joy comes through your paintings. I was saying that my friend, Pierre friend was the executive chef at the Pavo many years ago, and I remember that years and years ago. I was in China Town in New York, and I was buying and Pierre was going to come from dinner, and all of a sudden, I go into a store and actually go black chicken. I mean black skin, black, totally black. The skin is black, the fleshi black put. I never seen that that type of so I bought it two roast it for my friend. I roasted and I did it on purpose. When he came so, I pulled the chicken out to bast it too, and they look as they said, where did that? I said, it's a chicken. I say yeah. They said sold black. I say yeah, but I don't know what happened. I had a regular chicken. I put it in those Those are you know, I don't know if you know that, but this is a type of chicken that you find in in Chinatown. They are very fluffy, beautiful fluffy with with blue blue eye I think, and and they are I forget the name now anyway, So the meat is black as well. Wow, it is black and ch So they are fun, very fun. What a fun trick to pull on your friend, right, Oh, I hope you're enjoying our menu today. Let me tell you about another sponsor that helped to set the table. Everyone has the power to change the world. Mercy Ships is an organization dedicated to that mission and is sustained entirely by the generosity of volunteers and donors like me and you. They're an organization comprised of floating hospitals staffed with physicians, surgeons, medical personnel, and hundreds of other volunteer positions from administration to galley cooks, traveling to some of the poorest countries in the world to provide free, life changing surgeries. They make the world a profoundly better place. You can visit them at Mercy Ships dot org to see how you can be a part of all that Mercy Ships does. Give go or pray. There are so many ways you can help Mercy Ships help others, give go or pray. That's Mercy Ships dot org. Mercy Ships dot org. So what's your favorite meal of the day to cook and to share? Do you have a favorite? The favorite of the meal for me is so is dinner. You know, I don't really have breakfast. I have coffer to but them nuts. Launch is pretty light usually, but I like to sit down for dinner. I mean, for many many years, you know, share a bottle of wine with my wife. We sit down at night and have dinner. So yeah, dinner is uh the end of the day. I mean we're seeings that put together. And even when Clauding my daughter was slower, you know, a dinner at the house, but always, you know, something which was very important at the end of the day. You know, to share the table together and to talk, and to to share the wine and the foot A lot of people have talked about all the calamity that has come with the COVID and with the shutdown, but I have to tell you, Jack, one of the greatest gifts that I have enjoyed in my life was the COVID shutdown because it slowed us down and for the first time in years, dinner became a thing again in our family. I mean, I was raised where we had dinner as a family every night together. There you didn't you didn't miss dinner unless it was, you know, something pretty important. But I had gotten away from that with my kids because they had sports and they had this, and they had that, and I had work and I'm on the year laid and blah blah blah and blah blah blah. So I would cook dinner. I would cook a big meal and then I go to my studio and the family would eat, but not like a sit down enjoy each other's company. It was well, you know, mom made this or that. So the COVID shutdown was a huge gift in that we started having family meals together and then the kids, I made the kids cook. I had them not just joined me in the kitchen, but I'm like, okay, you're responsible for dinner tomorrow night. I'm here for questions and oh my gosh, what a gift. Yeah, to set up the table, to do the dishes too. I mean that whole familiar operation. That's very, very important. And the pandemic probably put a lot of people, got a lot of DeVos, I'm sure, but a lot of people through after two So so yes with aready question. And that's why at the beginning of the pandemic clothing, my daughter asked me, why don't you do did the show like three or four or five minutes for people with what you have in your refrigerator or in the pantry or in the fraser. I said, okay, And then we've done two hundred and twenty of those with my friend, uh Tom Hopkins. Tom Hopkins is a photographer, has done my book for over thirty years. He's also the one who does the outside here for me, and so there were only the two of our in the kitchen. We started at the pandemic. I did the cooking and the dishes, and he came there, did a fixed camera and with this telephone to close up. So we are two people in the kitchen and we do a day. We do about ten or twelve a day when we do it onto those small shows black five minutes. So it's been it's been pretty rewarding too. And my daughter who wanted to put that on Facebook, we started a couple of years ago. I think we had like and a thousand people on Facebook and now we're close to two millions. Has well that that's that's how I was introduced to you. We started sharing your videos on my Facebook, and my audience loves you, loves you, so I was so thrilled when I was told I was going to get to share this time with you. And like I said, after I discovered you, I did a deep dive into your artwork and uh, I feel like you know a kindred soul in our love for painting chickens. And if you came to my house. I have collected antique chickens my entire adult life, and every now and then I'll purge. I'm like, Okay, I've got enough knick knacks. I don't need more stuff. And then I'm like, why did I let go of that antique chicken? I loved it so much. My house is built, it's kind of a big square, and the kitchen and family rumor together, and it's really the only room of the house we're ever in. You know, we go to bed in our bedrooms, but we're in the kitchen and all the artwork are chickens. Yeah I have. I'm in the kitchen too, you know. I mean, you've done pretty well by that, but I need to I need to find my way to one of your paintings because I just loved them. Oh yeah, you should go on the outside, Jack Pepper outside and you'll see serial whatever. So yes, it's very kind of you to avoid me on your show. And you know I've been I've been planning for over fifty years. But I've been in the kitchen. When I left home in nineteen to go into apprenticeship, I was thirteen years old at that time, you know. So my mother and a restaurant in France. My father was a Kevinet baker. But I can't twelve restaurant in my family in France, and twelve of them run by women, you know, cousin aunt my mother, and so I was actually the first mail to go into that business. So yes, so I've I've already been very affluenced by the cooking of Woman, I mean my mother too. And yeah, you know what friend with Julia Child for the fifty years with each show together, those series. So yes, certainly that's been an important part of my life. Well, thank you for sharing your life with us, Thank you for all that you do. Thank you for your foundation. If anybody wants to find out about Jacques Pippins Foundation jp dot foundation, right the videos and the testimonies of students who have come out of addiction, come out of prison, come out of unfortunate situations, or just been denied access. So many people have been denied access to opportunities, and your foundation, working with community kitchens and with education programs, are providing wonderful, wonderful, life changing, transformative opportunities. And one thing I just heard is there are seven hundred thousand people short in the food industry today, absolutely, and we really need need people like that. Just first time three cook, you know, and now fortunate feel rais sallary of changing and raising so you know, you can start going in the kitchen for twenty bucks an hour two, which wasn't this way even three, four, five, years ago. So and we need people like that. And you know, in the kitchen, I always say, I mean the model is that in the eye of the store, we're all equality the eye of the store. So it really doesn't matter who you are, whether you're bell, female, black, white, or whatever. It is eleven o'clock in the morning. At twelve o'clock, you have a hundred people sitting down to get a boo that mooves. So you know this in the kitchen. So the kitchen is really a team were to do in the professional kitchen. And I'm glad that we can change the life of people to a certain extent by doing what my Sonny louis doing. Well, thank you very much, thank you for this time, thank you for your your decades of work, and thank you for just blessing people with your personality. Thank you for having me and all right, thanks jo bye, thank you for spending this time with us today. Jock's Jocks Pippin has had a fascinating life, both personally and professionally. Born almost literally in a kitchen, he has been working professionally since he was thirteen. After reaching the pinnacle of his career in Europe, he came to the US and actually turned down a job cooking for JFK in the White House. Instead, he led R and D for the Howard Johnson chain for a decade, and during those years he completed degrees at Columbia University. He became a ski instructor. He married his beloved Gloria, welcomed his daughter Claudine, before a devastating car accident that nearly ended his life led him to reinvent himself once again. He's an author of thirty books. Late Technique was published in nineteen sixty seven, dramatically changed the way professional and home cooks went about their task and made his very French name known worldwide. His good looks, his wit, his charm, his talent and encouragement found a place on daytime TV programming and in the hearts of millions. He's a former columnist for The New York Times, and his articles have appeared in countless food magazines. Jocks his daughter Claudine, his son in law. Rowley created the Jacques Pepin Foundation in with the goal of supporting free culinary and life skills training through community based organizations, helping adults who have high barriers to employment, including those who are previously incarcerated, those who were homeless, substance abuse issues and lack of work history, gained confident skills and employment in food services. His passion, charm and good looks haven't diminished over his story to eighty six years of life, and we are so very privileged to have had this time to spend with him here today on my podcast. You can catch up with Jacques Pipin and watch his delightful short cooking videos on his Facebook page. I encourage you to become a member of the Jocks Pipin Foundation. I'm going to supporting their mission of helping others attain the skills and confidence to become successful members of the culinary community. There are over seven hundred thousand jobs that need to be filled in culinary arts and reach their full human potential and gaining access to hundreds of recipes and videos along the way. If you join the foundation jp DOT Foundation, go to the www dot jp dot Foundation to learn more and become a member of this delicious community. I am especially excited that he has a book coming out about chickens, about cooking chickens and about his love for chickens. There are many many paintings of the chickens that he has painted over the years. If you want to have all of your senses delighted, look into his artwork. He is a very, very talented artist. His artwork is joyful. It dances with color and light, and the emotions that the paintings evoke are always just sweet happiness to me anyway, and I love his paintings. So a new book to look forward to from Jacques about chickens. Join me on the air on the radio, and right back here for our next episod sort of love someone. I have to run now because there's meals to be made, mouths to be fed, eggs to be collected, and for some reason, I'm feeling especially inspired to mix up something delicious. God, bless you, Thank you for listening.

LOVE SOMEONE with Delilah

In a world that can feel divisive and bleak, it's easy to get caught up in feelings of hopelessness, 
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