Suzanne Rust

He told us at a Los Angeles slam where we partner with public radio station KCRW. Here's Ron.

Thank you. I don't know. Thank you. Thank you.

Thank you. I don't know. Thank you. Thank you.

Thank you. I don't know. Thank you. Thank you.

Thank you.

Thank you.

Thank you.

This is the Moth Radio Hour, and I'm your host, Suzanne Rust. I live in a household with an Italian husband where, while we're eating breakfast, we're thinking about lunch. And at lunch, we're planning dinner. It's a family trait that we've passed down to our son and daughter. We definitely live to eat, because a good meal brings such joy. But beyond sustenance, food is a magical vessel.

This is the Moth Radio Hour, and I'm your host, Suzanne Rust. I live in a household with an Italian husband where, while we're eating breakfast, we're thinking about lunch. And at lunch, we're planning dinner. It's a family trait that we've passed down to our son and daughter. We definitely live to eat, because a good meal brings such joy. But beyond sustenance, food is a magical vessel.

This is the Moth Radio Hour, and I'm your host, Suzanne Rust. I live in a household with an Italian husband where, while we're eating breakfast, we're thinking about lunch. And at lunch, we're planning dinner. It's a family trait that we've passed down to our son and daughter. We definitely live to eat, because a good meal brings such joy. But beyond sustenance, food is a magical vessel.

It transports us back to our childhoods, back to memories of meals shared with friends and family, back to road trips and vacations. And through it, so many stories are born, nurtured, and remembered over the years. Sometimes food is what you do for a living. Our first story comes from Chef Arlene Stewart, who told it at a show in East Hampton, New York, where Guildhall was our venue and partner.

It transports us back to our childhoods, back to memories of meals shared with friends and family, back to road trips and vacations. And through it, so many stories are born, nurtured, and remembered over the years. Sometimes food is what you do for a living. Our first story comes from Chef Arlene Stewart, who told it at a show in East Hampton, New York, where Guildhall was our venue and partner.

It transports us back to our childhoods, back to memories of meals shared with friends and family, back to road trips and vacations. And through it, so many stories are born, nurtured, and remembered over the years. Sometimes food is what you do for a living. Our first story comes from Chef Arlene Stewart, who told it at a show in East Hampton, New York, where Guildhall was our venue and partner.

Here's Arlene, live at The Moth.

Here's Arlene, live at The Moth.

Here's Arlene, live at The Moth.

That was Chef Arlene Stewart. Arlene is the founder and owner of Cocozine Wellness Retreats. and the personal chef to Kelly Ripa and Mark Consuelos. She has worked in the kitchens of notable chefs like Marcus Samuelson and the late Patrick Clark of Tavern on the Green. But the vibrant flavors that often inspire her come from her Trinidadian roots and her childhood memories.

That was Chef Arlene Stewart. Arlene is the founder and owner of Cocozine Wellness Retreats. and the personal chef to Kelly Ripa and Mark Consuelos. She has worked in the kitchens of notable chefs like Marcus Samuelson and the late Patrick Clark of Tavern on the Green. But the vibrant flavors that often inspire her come from her Trinidadian roots and her childhood memories.

That was Chef Arlene Stewart. Arlene is the founder and owner of Cocozine Wellness Retreats. and the personal chef to Kelly Ripa and Mark Consuelos. She has worked in the kitchens of notable chefs like Marcus Samuelson and the late Patrick Clark of Tavern on the Green. But the vibrant flavors that often inspire her come from her Trinidadian roots and her childhood memories.

Full disclosure, Arlene and I have been friends for over 20 years, and I have been lucky enough to have been fed by her many times. I knew that she had lots of stories in her, so I was thrilled when she finally agreed to share one at the Moth. Here's a little more from Arlene.