Michelle Obama: The Light Podcast - A Taste of the Holidays

Episode Date: December 18, 2024

Your Mama's Kitchen will officially be back next year starting January 28th! In the meantime, join Michele for a walk down memory lane in a very special episode of Your Mama's Kitchen. We'll revisit cherished holiday memories and beloved family recipes from some of our favorite past guests. You'll also get an exclusive sneak peek at some very special new voices to be featured in our upcoming run. Whether you're cooking up a feast or cozying up by the fire, this special is sure to add a dash of joy to your holidays. Hosted on Acast. See acast.com/privacy for more information.

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["The Big Bang"] ["The Big Bang"] Hello, hello, and welcome back to Your Mama's Kitchen. This is a place where we explore how we are all shaped as adults by the kitchens that we grew up in as kids. I'm Michelle Norris, and it's so great to be on the mic speaking to you again. It's been maybe a half a year since we last checked in.

Well, today I'm here to let you know that we've been cooking up something extra special for all of you as we head into the holiday season. First off, I want to let you know that Your Mama's Kitchen is coming back. Yes, you heard that right. We will officially be back next year starting Tuesday, January 28th, serving you fresh conversations every week, featuring notable guests in film, TV, music, sports, food, and so much more. Stick around until later in the episode to get a sneak preview of some of the guests you'll be hearing next season,

including Stephen Colbert, Ina Garten, and John Legend. But since the holidays are a time for nostalgia, we wanted to reach back to some of our favorite holiday moments from past episodes to get us into the seasonal spirit. When you think about it, it's not surprising that the holidays come up again and again in all of our conversations. And that's because it's the time when family gathers during the holiday season. It's where memories are made.

And for us, it's a chance to share some great recipes and traditions from our previous guests. I'd like to begin this holiday journey with singer and songwriter, John Patisse, for a couple of reasons. First, he is one of my favorite people in the whole wide world. I love his music. I love his sense of style.

I love his sense of style. I love his spirit. Here's another thing I love about John Battiste. In our conversation, he shared his family traditions around gumbo. You know that famous line from the movie Jerry Maguire, the one where the woman says, you had me at hello? Well, in this case, you could say he had me at gumbo. Christmas gumbo is something that we both have in common. A heaping bowl of gumbo is how we start our holiday feast every year in my home. And that is also the tradition at the Batiste household in New Orleans. There's so much magic in the air.

The holidays are very heightened in New Orleans because you already have this music and you already have this pluralistic thinking, this celebration of diversity, of variety. You find all types of ways that the communal spirit and the holiday spirit is brought to life in New Orleans. So I highly recommend for any listeners out there who wanna figure out a place to spend the holidays and have been in New Orleans, come on down. It's delicious.

There's no excuse for ever having a bad meal in New Orleans. The food is just, it is on a plane on its own. What's Christmas like at the Batiste household? What's on the menu? There's a lot of great things that are traditional and the staple, as I mentioned, is the gumbo my mother makes. And then what happens is it becomes,

not a competition, maybe a friendly competition, but we'll go to my grandfather's house and there's another pot of gumbo. We'll bring our gumbo over and you get to try the gumbo from my mom, the gumbo from my grandparents' house. That was a tradition and still goes on. That's a big part of-

So gumbo throw down. Yeah, so gumbo throw down. You go and you gotta be ready because everybody's spending about a week making the pot. This is not some overnight situation. You have to put thought in your gumbo. No, no, gumbo is not for the faint, I mean, you have to put some time into gumbo.

Yeah, yeah, for those who don't understand, a lot of people think they've had gumbo and they ain't had gumbo. A lot of people call stuff gumbo. That's not gumbo. But for those who know, when you have gumbo and you're making the gumbo happen, it's very meticulous. Tell me about your you have gumbo and you're making the gumbo happen, it's very meticulous.

Tell me about your mama's gumbo. Oh, I would say that when you're making a roux, I like the roux to feel like it's not so watery, but not so thick. And her gumbo, the roux that she has, it has just the right amount of that swamp texture to it, where you just, you put a piece of bread in that, and it just melts in your mouth.

Perfect. It takes two days for her to get to the point where she's ready to put all the ingredients in the pot. So it's like she preps the potty. It's a whole nother approach than anything I've ever seen. This past Christmas, he'll remain nameless, but a good friend of ours, prominent individual, challenged my mother to a gumbo throwdown. And he's not from New Orleans. And he said, I want to challenge you one bite and we will know who the winner is.

So I'm looking forward to that this Christmas. Maybe you should come by and have part of the friendly competition. I'm never voting against your mom, so I'm just gonna say that right now. Me neither. I'm always casting a vote for mom's gumbo, but I'm willing to try somebody else's. Yeah, it was a very bold claim, especially for someone who is not from the home of Gumbo. Come on now. Let's just say it takes a special kind of person who is not from New Orleans to walk into a New

Orleans kitchen and claim that they can make a better pot of Gumbo. Whoever that friend was, he was probably schooled in New Orleans etiquette and maybe learned a few things about making Gumbo too. Now, before we continue, I want to remind you that we're going to post recipes, tips, and some words about these traditions on our website at yourmamaskitchen.com. And we may sprinkle a few of these moments out on social media too. We of course would love to hear about your traditions and your recipes as well. But let's continue our journey.

One of the many things I learned from hosting the show is that family traditions can be as nourishing as the food on the table. When we invited Gayle King to be a guest, she was reluctant to join us because she said she didn't have any stories. Well, that turned out to be a lot of hooey. Gayle shared an unforgettable story

about a rather strange and hilarious tradition in her family kitchen. Her mother insisted that everyone in the family give the turkey a good whack before it went into the oven. I'll just let her explain. She had a thing that we always each had to slap the turkey before it went in the oven. Wait, what? Yes, exactly right.

Was this... Slap the turkey. Was this superstition? Was it... Because my mom said, I think that was just her way of engaging us, she said that it made the turkey more tender. And so we would all have to come in the kitchen, line up and do a... On a raw turkey.

Yep. You know, he was all basted and all that good stuff. We'd all slap it and she said that would make it more tender. And now all of my sisters do that. America is a great big place with all kinds of people and all kinds of traditions, as we've learned from all of our guests on the show. Not everybody has turkey or matzah or ham on the holidays. The comedian Pete Holmes grew up in New England and lobster was on the menu at his holiday

table, along with a lot of seafood that was connected to his mother's Lithuanian roots. But how do you cook a whole bunch of lobsters for a whole bunch of people? Turns out his aunt Jean had the answer. This was such a fun conversation when Pete described his family's holiday table. It was a lot of beets. That's exactly what you're thinking. It was a lot of beets. It was a lot of smoked fish. It was a lot of beats. There was a lot of smoked fish. It was a lot of pickled fish. Herring. Herring. There was eel. We would eat eel, like just a slice of eel. Like you knew what it was. It was a, you were eating an eel off the bone. And then later it got kind of fancy. She would steam, my Aunt Jean would steam lobsters in the dishwasher.

So wait, wait, wait, wait, wait, back it up. Back up. Back it up. Steamed lobsters in the dishwasher? Yeah, apparently you can cook lobsters if you put them on the steam setting in the dishwasher. Yeah, yeah, I didn't know. What? I didn't know. What?

I didn't know either. And that started, that was maybe the last four or five years. That was a later addition, but we would eat dishwasher, we would eat dishwasher lobster. I wanna try this now. I actually wanna try this. Does your dishwasher smell like lobster, like for a long time after that?

Do you have to like run lemons or something through it, exercise it, so you get the lobster smell out of it? I think you need a little cascade, just run one with no dishes in there, just to get the smell out, probably. I mean, lobster's no joke. There's a definite aroma. Yeah, a different odor.

Yeah. But you know, esteem is esteem. That's not what we said, but it's what we could have said. A steam is a steam. Now I wonder if restaurants do this. If they just get a bunch of dishwashers, a bunch of kitchen aides back there and steam the lobsters. I mean, it's so funny when we...

It's kind of brilliant though. Have you ever done a lobster in the dishwasher? We've never used our dishwasher for anything other than washing dishes. But as we're talking, I'm like, are we missing out a whole angle? I'm married to a man who loves seafood. And so upon hearing this episode, I have a feeling that we're going to be doing this in our house. Honestly? Honey, you know what you've done. You have kicked off a viral TikTok thing.

There are going to be people that are going to be like steaming their lobsters and their crab legs all over the place. And you will take, you know, we'll all credit it to you. Well to Aunt Jean. Full respect to the OG. Full respect to Aunt Jean. Old Jean. Original Jean. I just knew when we invited George Takei on the show that it was going to be a rich and deep and potentially painful conversation. Everyone knows George Takei from his role on Star Trek,

but not everyone knows that he and his family spent years in a so-called internment camp during World War II, along with thousands of other Japanese families who were rounded up and forced to live in prison-like conditions. If you haven't heard that episode, it's worth taking the time. It's a history lesson, Japanese families who were rounded up and forced to live in prison-like conditions. If you haven't heard that episode, it's worth taking the time. It's a history lesson and also a lesson in resilience.

And it's also a story of incredible uplift. The decay family lost almost everything, their savings, most of their possessions, but they did not lose their dignity nor their ability to reach for joy, especially around the holidays. The dining room table will be covered with various dishes, exotic dishes, some delicious, others a little bit more exotic and demanding. That's a very diplomatic word. And our uncle and his family would come and sit and eat, mostly eat and talk and the kids

would play. So when you were a kid and you described some of the things were delicious and some were, as you said, exotic. What would fall in the delicious category and what was considered exotic and maybe not exactly delicious but interesting? I love sushi and especially my mother's sushi because they weren't all the restaurant kind of sushis. Some were, she would take a cube of tofu, fry it, and carve out the inside so that she would have a tofu skin shell and stuff that with her special rice concoction, vinegared rice, but with

little bits of carrots. And we would call them footballs because they look like footballs. Brown. The Japanese word is inari, her inari sushi. I love that. What I considered exotically challenging was what she called gobo. It's a gray root that's cut into string-like shape and it's fried and it tastes like gray root fried. That's part of the traditional. No sauce, no seasoning, just tastes like woodsy.

But you dip it in the soy sauce and that's the flavor. And then gnawing, gnawing, gnawing. So it's that time of the year again. The time of the year when I start envisioning the perfect holiday with my family. I've got a family that's very busy. Someone has a new job, another one is living across the country, and of course, there are all the aunties, uncles, cousins scattered all over the place. So it's always been my job to pull everyone together.

And I make it look easy, but it's not. Anyone out there that has the special job of sprinkling pixie dust to make everything magical knows it's actually hard work. Now don't get me wrong, I love making the special comfort foods, picking out the linens, decorating the tree, curating the playlists, and pulling out all the good stuff, but I started thinking, wouldn't it be nice to maybe, once in a while, get away for the holidays and I could wrap up my holiday home experience in a bow for someone else to enjoy? A clean and curated kitchen ready for cooking your favorite cozy morning breakfast, a fire

pit for creating candlelit conversations, and a record player with some of the best albums for kicking up your heels after dinner. As a journalist, I was wondering, how do people become hosts for Airbnb? So I started digging around, and that's when I turned to Airbnb and learned hosting isn't just about earning a bit extra for holiday treats or gifts.

It's about opening your space to someone who needs a cozy place to land during these festive times. There's always someone out there looking for exactly what you've got, a guest room, a guest house, or even the whole place decorated and ready for their own celebration. And for folks always on the move or looking to break tradition over the holidays, sharing a home through Airbnb lets others be part of someone else's holiday joy, even if it's miles away. And that extra income just might make the holidays a little brighter, shinier, and maybe

more sparkly too. As we inch closer and closer to the new year, I encourage you all to maybe take a break from tradition and discover how you can host at airbnb.com backslash host. Happy holidays. Hey there, it's Michelle Norris. I'm sure you've heard of that term aging gracefully. That's all good and fine. But I think most of us really want to age healthily.

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[♪ music playing. Upbeat music playing.] When I interviewed Nicole Avott for the show, it was warm outside. Holidays were way off in the distance on the calendar, but she brought the holiday spirit into our studio with a recipe for her mother's favorite snow cookies. I made a mental note to myself that I was going to come back to those cookies once the holiday season rolled around, and here we are. So I'm sharing this lovely story again, and the recipe on our website, so you can try these snow cookies in your own kitchen.

My taste of home would be these great Christmas cookies, these very simple, great cookies that my mom, because it reminds me of the holidays, reminds me of prepping for Christmas. My mom loved Christmas so much. And her simple winter holiday cookies represented to me. A new door is opening. It's a miracle season. It's a season of joy. It's a season of joy. It's a season of compassion. It's a season of hope. And that's why I chose this recipe because I think more than ever now, we all need a little hope. And whether it's Christmas time or not, we need some hope and

love and compassion back in the world. And I would make the cookies with her. And I remember her just, she loved these specific cookies. So tell me about the cookies, because we, we could use hope and compassion all throughout the year, not just at the holidays. Yes, right. I remember her rolling out the dough. She'd sometimes chop in walnuts at times. Her big thing was you had to have the powdered sugar on top of it. Just right. And they were simple though, you know, egg, flour, sugar, this very simple ingredients. I gave a long list, but at the end of the day, it's, and, but I remember the smell. And I remember that, again, she loved, it was something about the cookies out of everything she baked, out of everything she cooked. There was a smile on Jackie Avon's face when she made these cookies. There was a spark, like a little sparkle in her eye, I remember.

And the interesting thing is that then I married Ted 15 years ago, and I meet his daughter, Sarah, and she brings over the same cookies that my mom was making. And so that was a beautiful thing that they connected, you know, a blended family, and my mom and Sarah were making the same Christmas cookies, which was great. And they were easy.

It didn't take long and brought a lot of joy into the home. What were these cookies called? She'd call them the snow cookies. The snow cookies. That's right, the snow cookies. I look forward to making the snow cookies in my kitchen. Yes. I hope you to making the snow cookies in my kitchen. Yes.

I hope you do make those snow cookies in your kitchen. They sound delicious. It's been fun going down memory lane with some of our previous guests, but let's look ahead to some of the goodies we have coming up when we began rolling out weekly podcasts again in January. It turns out that the holidays were a topic of conversation for many of our future guests as well, including the Barefoot Contessa herself, Ina Garten, who of course had great advice for hosting. Time management is a big challenge for many of us.

How do you make sure that everything is ready, that the table is set, that your mind is in a good place, so you can answer the door when your guests arrive with a smile instead of feeling completely frazzled. I think the key is to remember this is a party so that you can connect with your friends that it's not about the food. So I was I was actually doing a dinner recently maybe a few weeks ago and I was making a filet of beef with basil, parmesan, mayonnaise, and a Charlie Bird salad, which is fairly simple to do.

You can prep everything in advance. And I thought, well, I'm going to make watermelon lemonade to go with that. And then I thought, are my friends really going to have more fun if I make the watermelon lemonade? And I thought, no, they're not. So I'm going to have a really good bottle of rosé. And then I was going to have a really good bottle of rosé. And then I was going to make something else for dessert. And I thought, you know what, there's a really good

peach tart at a bakery near me. Are my friends really going to have more fun if I spend the entire afternoon making dessert or if I just have this peach tart and I'm relaxed and having fun myself? And I went and got the peach tart. I just think that's the key is to remember that it's really about the people, not about the food, and it's never about showing off. And the other thing I always do, and people are really surprised when they come and they see a schedule, I write down every single detail of what I have to do the day of the party.

So if I have to, at five o'clock, I have to turn the oven to 500 degrees, I write it down and then it says 520, put the filet beef in the oven, 545, take the filet beef out. Well, those aren't the right times, but anyway, you know what I mean? And six o'clock, make the salad dressing. So I know at two o'clock in the afternoon, when I'm going, oh my God, I have to start making dinner, I realized, no, I don't. That if I start at five and I follow the schedule, it'll be done in time.

I'm really excited for you to hear this next conversation in full, but for now, here's another preview. I sat down with the incredibly talented platinum award-winning artist, John Legend, in his creative home studio. Yes, I sat down with John Legend in his own studio. Boy, did we have fun. When we would have Christmas at my granny, Stephen's house, part of the huge attraction

and the piece de resistance of the day was us all getting around the piano and singing. Really? Yeah. was us all getting around the piano and singing. Really? Yeah, so we would have full-on sing-alongs together as a family with her on the piano, me on the piano, my cousin on the piano, and we would all sing together for a good solid hour after we had eaten and done everything else and open presents. I love that. Do you still do that now? Whenever I'm there, yes, but now I have my own family.

So we gotta do it. So do you do that with this family? Not the same, because not everybody's as musical as I am in my current family, and they're all young too. So, and my wife's not a singer. So in our immediate family, we don't do it, but if we're ever with our extended family in Ohio, we definitely do it. What's your favorite Christmas song?

Favorite? Probably this Christmas. Donnie Hathaway. Yeah. I feel like that's like... Yes. As soon as you say that... I feel like as a black family celebrating Christmas, that's the like number one go-to. But my aunts and uncles, like I said, they grew up on Motown, so a lot of it was like the Temptations singing Silent Night or Stevie Wonder's Christmas music.

So when I made my own Christmas album, and I'm about to do my Christmas tour now, so when I made my own Christmas album, I did it with Rafael Sadiq and he produced it and helped arrange all the music. And I told him when we started, I wanted it to be a mix of Stevie Wonder and Nat King Cole. It's a fantastic Christmas album. Thank you very much. It's fantastic.

And so those were like the two North stars for me creatively. So on the Nat King Cole side, it's more the standards and the sweeping strings and all that stuff. And then the Stevie side is more the Motown energy. And so we tried to summon kind of both sides of the black Christmas tradition for my album. Don't you just love that image of a family singing around a piano? I do. John Legend's Christmas album is a classic and should most definitely be on your holiday

playlist and John's debut album, Get Lifted, the one that changed the landscape of contemporary R&B with his breakout hit, Ordinary People, it was re-released this year, this time featuring artists like Killer Mike and Lil Wayne. And here's a note to jot down. When you have a chance to listen to John Legend's full podcast, When Your Mama's Kitchen Returns in January, I have a feeling that that song, Ordinary People, will hit your ear in a slightly different way once you hear about his story and his parents' struggles and their challenges and their triumphs. When the full episode is released, you will hear about his complicated relationship with the kitchen

and how his tumultuous childhood inspired him later in life to fight for social justice with his campaign Free America. And finally, in this season of joy and merriment, let's end this journey with a conversation that had me laughing out loud when I sat down with the late night host Stephen Colbert and his wife, Evy McGee Colbert. The two of them just came out with a fantastic cookbook called Does This Taste Funny? Sometimes when you read celebrity cookbooks, you wonder if they really spend time in the kitchen. Well, that's not the case here.

This really is a wonderful cookbook. You learn a lot about the Colbert family, and it's clear that both Steve and Evy can throw down in the kitchen. It features recipes from both their mamas and their shared history in South Carolina. And might I add, this is a beautiful book and maybe even a great gift for someone you love on the holidays. For me, spending time with Stephen Evey was a gift in itself. And when you listen, I think you'll hear why. Now one of the first people we meet in this cookbook, Evy is your mother, and it begins the first recipe of these cheese biscuits, which you deliver on Christmas morning. Right.

And the picture is just so beautiful with that single pecan on top. Is that a tradition that you still carry on? Yes, yes. I do it sometimes in New Jersey, but we spend every Christmas back down here in Charleston. So even after my mother was gone, my father, my sister and I would make them with my father and still take them around and deliver them to people on Christmas Eve. And the funny thing is people want, they call them Patty's Cheese Biscuits. Are we going to get Patty's Cheese Biscuits?

Are you still going to do it? You know, so I don't know. Now the dad's gone. This Christmas, my sister and I will have to decide what to do. But last Christmas, we definitely did it with dad. So I think he got to do it. You got to do it. You just can't stop, you know, because it's interesting, right? Food holds so many memories and and mom's close friends and so many people who love both my parents. They take a bite of that and they think about my family and my parents and I don't want them to lose that and I don't want to lose that.

That's the first thing I had to eat in your family's house was a cheese biscuit. The night I came to pick up Evy for our first date on December 26th, 1990. And I showed up to the door and I rang the doorbell and I heard these wingtip shoes come to the door and I went, oh my gosh, it's your father. Oh my gosh, I haven't dealt with a father in a long, since high school. Oh boy, I got to change my, got to change gears here. He opened the door and he goes, she's not ready son, come on in. And so he takes me back and he goes, can I get you a drink?

And I said, uh, sure. What do you got? And he said, I've got bourbon and I've got vodka. And I knew, I knew because he's- He by the way, probably had way more than that. He just probably was like, I'm just not going to mess with anything else. And he said, I said I'll take a bourbon and he goes, and bourbon and what? And I, you know, I was a 26 year old man or boy really kind of at the time and I wanted a bourbon

and ginger ale, but I knew that you couldn't say, give me my bourbon with something sweet to a middle-aged Southern man because he would judge me. And so I said, oh, bourbon and something. And he goes, I have water and soda water. I said, okay, I'll take soda water. And so when Evie walked in the room, when my wife walked in the room, I was drinking bourbon and soda and I was having a cheese biscuit and that'll always be their home to me. That'll always be a happy thing.

And at Christmas time, I have to have a bourbon and soda and I have to have a cheese biscuit and I'm right back there in the room with Peter McGee and Patti McGee, who also came down before Evie did. Your mother beat you into the room too. Well, you know, maybe I was just sitting up there twiddling my fingers. You'll never know, will you? I know. I'm going to be busy in the kitchen for the holidays because I'm going to try out all of these recipes and I hope that you are able to do that too. I hope that you're able to spend quality time with your family and your friends at home this season or if you won't be home

Hopefully you'll be staying somewhere just as cozy and warm Maybe a nice Airbnb if you're traveling and if you're traveling just remember that we can be a good travel Companion if you want to listen to some of our previous episodes That's all we have today folks. But before you go, I just want to remind you that our inbox is opened up again. We want you to share yourself with us, share some of your mama's recipes, some memories from your kitchen growing up. We always love to hear thoughts on some of the stories that you've heard on this show. Make sure to send us a video or a voice memo to ymk at highergroundproductions.com. And your story, your video, your voice

might just be featured in a future episode. Wouldn't that be cool? For everyone else at home, thanks for joining us. Happy, merry, everything. See you again on January 28th, and until then, be bountiful. ["The New York Times"] Your Mama's Kitchen is a production of Higher Ground, produced by Sonia Tund, with production assistance by Camilla Thurtacus. Sound design and engineering from Andrew Eapen, Ryan Kozlowski, and Roy Baum.

Executive producers for Higher Ground are Mukta Mohan, Dan Fearman, and me, Michelle Norris. The show's closing song is 504 by the Soul Rebels. Editorial and web support from Melissa Bair and Say What Media, talent booker Angela Peluso, and that's it. Goodbye, everybody. Copyright 2024 by Higher Ground Audio, LLC. Sound recording copyright 2024 by Higher Ground Audio LLC. ["Higher Ground"] Higher Ground. higher ground. Timothy Chalamet transforms into the enigmatic Bob Dylan in a complete unknown,

a cinematic captivation that explores the tumultuous life of a musical icon. This mesmerizing film captures the essence of Dylan's rebellious spirit and his relentless pursuit of artistic innovation. From the director of acclaimed films, Walk the Line and Logan, this extraordinary cinematic experience is a testament to the director of acclaimed films, Walk the Line and Logan. This extraordinary cinematic experience is a testament to the power of music and the enduring legacy of a true visionary. Watch the trailer now and secure your tickets

for a truly unforgettable cinematic experience. A Complete Unknown. Only in theaters December 25th.