The magic and power of honey is getting Rediscovered and Mellody Food’s Darko Mandich is leading the way
Honey has been a staple in my people diets for their whole. As a result, many of us take it for granted. But that’s changing thanks now.
Let’s find out in an exclusive interview with Mellody Food’s Darko Mandich.
Darko Mandich is a food entrepreneur in San Francisco. After spending almost a decade in the European honey industry as a business executive, Darko committed to reimagining the honey industry to become sustainable. Darko immigrated from Europe to California to launch Mellody, the world’s first plant-based honey brand. Darko is an advocate of saving the bees and wild pollinators.
Mellody Food’s Darko Mandich
Recently, I had a chance to talk with Darko.
Why honey? Was it a personal passion or where did the interest come from for you?
Honestly, at that time, it was a great opportunity and a very interesting company that had many different divisions all related to food and agriculture.
It’s my grandma’s fault that I got into the food industry because I remember when I was a kid, my grandma and my mom and dad, they were running a tiny tavern in the Mediterranean coastline.
Seeing people gathered around the food, seeing people running around prepping the food. In my family, whenever we would have guests visiting our home, there’s always gonna be like plenty of food. And I think that subliminally inserted in my brain. Even though I pursued business and entrepreneurship, that’s something that excites me. In the background of all of that was food. I don’t mind that because I’m a foodie myself.
Honey is being Re-Discovered. Why did honey become so important to us today?
There’s so many angles to that. If you ask consumers in the US their preferred sweetener is honey. Why? Because people understand that honey has the sugar part that gives you a kick, gives you energy; but honey also has a very exciting non sugary part to it, which makes it a better for you. I would say [it’s] the best sweetener out there.
Also, there’s something about the mythology of honey.
There’s this Greek goddess of honey. Honey has been presented as a divine product across many religious books in different religious and history is telling so many interesting stories about honey.
Around 200 years ago, they unsealed Egyptian pyramids, got inside, found a bunch of things, and amongst others there was honey in a pot. And you know what? That honey was edible. And no food in the world would actually stand against that shelf life because, [of honey’s ] special combinations of sugar acidity, pH. Now I’m nerding up.
But the thing is, honey is very special. It will never go bad. There’s kind of official shelf life to honey, but honey will actually never go bad.
And I think if you connect all these things and consumers looking for better solutions, looking for something that can satisfy them, not only on a taste, but on a nutritious level, honey [has] become so popular. I had a chance to witness this across my decade old career in the US and before that in Europe.
And look, I was very excited about honey. I didn’t know much about it when I joined that [first] company, but when I started learning about it, I was like, ‘Wow, this product is really amazing.’
Is the honey currently available at Eleven Madison Home?
This is the product from a direct to consumer collaboration. We just launched with three Michelin star, Eleven Madison Park in New York City.
Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey
Yeah, the honey is currently available. The Specialty Tea and Honey Box launched for the Mother’s Day collection and Earth Month.
It’s a specially curated box of artisanal teas coming from different parts of the world with honey and also amazing, shortbread cookies. All plant-based, also made with our honey. That’s available right now
Sometime very soon a standalone jar [of honey] will also be available to Eleven Madison Home.
Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey
Tell us again what’s available, how to find it; and how to follow you and support you.
Yeah, follow us on Instagram and TikTok at MellodyFoods
In terms of purchasing, head to ElevenMadisonHome.com and you can purchase it there.
Saving the bees is learning more about them. Learning more about pollinators and you can do that on our social media.
And finally, if you’re equally passionate about bees and plants as we are, ask your favorite restaurant to reach out to us to offer Mellody in your favorite restaurant. It can be a vegan restaurant on non-vegan.
We are gonna work with all the restaurants that reach out to us where people ask to see our product offered, either on the menu, either within a meal, or just if you order a cup of tea and you want a side of Mellody.
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Thanksgiving in NYC: the perfect stuffing bread DOES exist – and it’s… [Recipe here]
This Thanksgiving in NYC, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
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Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
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Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
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Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
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Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
The Rise of Mushroom Coffee: A New Era in Health-Conscious Brewing
In today’s health-focused culture, where wellness transcends mere goals to become a lifestyle, mushroom coffee is emerging as a leading trend. This innovative beverage combines the classic energizing effects of coffee with components often linked to the reputed benefits of medicinal mushrooms. Such a blend makes mushroom coffee a more mindful, health-oriented option for daily consumption, resonating especially with those who weave wellness into their daily routines.
Image courtesy of Freepik
The uniqueness of mushroom coffee lies in its ability to enhance the usual coffee experience by potentially offering additional benefits. For those who find regular coffee too acidic, mushroom coffee presents a more stomach-friendly option. Additionally, it incorporates adaptogenic mushrooms, which are believed to help the body better manage stress. This attribute makes mushroom coffee especially enticing to wellness enthusiasts and those seeking a natural way to support their body’s stress response.
The Rise of Mushroom Coffee, Image Courtesy of Freepik
Finding a coffee that delivers on both taste and health promises can be a daunting task. Leading the initiative is More.Longevity & Wellbeing with its Coffee Superfood Blends. These products are meticulously developed, selecting each ingredient for its quality and scientific backing, ensuring they contribute effectively to the blend. Flavors such as Salted Caramel Vanilla and Mocha are designed to mask the natural earthiness of mushroom, making the beverage more enjoyable while enhancing its appeal. The addition of adaptogens and essential vitamins in the blends aims to support overall health by boosting immunity, enhancing energy, and improving mental clarity.
The Rise of Mushroom Coffee, Image Courtesy of More.Longevity & Wellbeing
The company’s commitment to radical transparency ensures that consumers receive a product free from unnecessary fillers and additives, affirming a respect for consumer health and environmental sustainability. This level of honesty and ecological consideration is becoming increasingly important to consumers who prefer products that are both healthy and environmentally conscious.
As the trend continues to carve a niche within the beverage market, consumers are presented with expanding choices. It’s no longer just about picking a brand; it involves selecting a philosophy and a level of quality that resonates with personal health values and taste preferences. The coffee not only invites coffee lovers to rethink their daily mug but also serves as a gateway to a more mindful and intentional morning routine.
Image Courtesy of Freepik
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell in Dry Creek Valley, Sonoma County.
The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.
Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.
Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma
Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.
For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: What is the most important message you’d like to share today?
Lauren Russell: I think one of them is dancing is art and art is life.
Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.
So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.
I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.
Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.
Source: WeAreDancing.com
Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.
And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.
Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.
Source: WeAreDancing.com
Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?
Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.
We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.
Zinfandel grapes have been growing in this small region for over 150 years.
It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.
There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.
We never intended to make wine and yet we were scared to let this history and heritage die.
So we took classes and tried to figure out, can we make wine?
It’d be such a shame to let this history go in this special place.
We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.
Then we launched from there.
Source: WeAreDancing.com
Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.
She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.
I’m always pushing the other direction. We always land somewhere in the middle.
You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.
It creates a better product and brand for us because we get to cater to both audiences.
Credit: https://instagram.com/DancingSonoma
Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?
Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.
When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.
We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.
Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.
We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.
Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.
Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.
This is so distinct and unique and just elevates your experience of being there.
We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.
We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and
Credit: https://instagram.com/DancingSonoma
Joe Winger: What are both of your backgrounds outside of wine?
Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.
After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.
Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose
Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.
I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.
I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.
I went back and got a doctorate at Columbia in organizational leadership.
I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.
So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.
Credit: https://instagram.com/DancingSonoma
Joe Winger: Let’s talk about your wines.
Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.
It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.
We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.
We’re still learning our land and learning from it.
We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.
One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.
Credit: https://instagram.com/DancingSonoma
Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.
Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.
They’re obviously all Zinfandels in their expressions, but they’re all quite different.
People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.
But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.
Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.
We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.
That’s really trying to address the changes consumer changes.
Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.
2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.
The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.
Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé
Credit: https://instagram.com/DancingSonoma
Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.
Joe Winger: Do you have a favorite wine and food pairing?
Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.
In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.
Cynthia: Yeah, that resonates with me.
We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.
A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.
[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.
Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel
Source: WeAreDancing.com
Joe Winger: What’s something magical about Sonoma that you learned through this journey?
Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.
We eat a burrito because we have terrible burritos in New York.
There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.
Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.
We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.
Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.
So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.
Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?
Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.
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What’s the ‘Simple Secret’ to a Great Dish? Manhattan’s La Grande Boucherie Chef Maxime Kien Reveals
Manhattan’s La Grande Boucherie Chef Maxime Kien Reveals the ‘Simple Secret’ to a Great Dish
Chef Maxime Kien is the new Executive Chef of NYC’s The Group, responsible for La Grande Boucherie, Boucherie Union Square, Boucherie West Village, Petite Boucherie and more. And by the end of 2023, they’re launching even more restaurants.
But today’s conversation is about bringing the most flavor out of a plate’s ingredients
Chef Maxime Kien explains:
To me, the simpler the food on the plate, the harder it is to make. The food we see in some restaurants right now is over-complicated.
Too many ingredients, too much mixing of flavors and sauce and garnishes. [Instead,] try to stay true to what you’re trying to achieve.
Executive Chef Maxime Kien
Let’s say you’re doing a scallop. Cook the scallop properly, season it properly, don’t try to hide the flavor of the scallop with something which is gonna be overpowering and then you’re gonna be left eating something and not being able to recognize what you have in front of you.
Not looking at it and saying, ”What is that?”
Everybody thinks cooking fish is easy. No, it’s actually really technical because the second you over-cook it, the fish is worse.
The key is being able to take something nice, season it properly, cook it properly and make it the star of the dish, with something that is going to complement it.
A nice sauce is as simple as that. That’s what we are trying to achieve here, not try to be too complicated.
La Grande Boucherie is the number one booked restaurant in New York City. I think we’re in the top five in the USA as far as the volume that we do.
There are some items, like I will not put a tomato salad on the menu in December, even if we can find them. I want to make sure that I follow the seasons and follow nature. So tomatoes will come for summer.
In spring, you’re gonna have spring pie and try to stay true to the roots and try to stay true to seasonal things.
I wouldn’t put whole vegetable bread in the midst of summer because that’s something that you serve as food with venison in fall and winter. Mushroom season is mushroom season. Don’t try to do things ’out of season’ because the product is not gonna be the best. So if the product is not good, I don’t want to serve it. I’d rather not put something on the menu rather than put something on the menu that’s not gonna be to our standard. I don’t wanna do that.
Tell us about the next steps of NYC’s The Group launching several restaurants throughout the United States
The company [The Group NYC] started about 11 years ago with the vision of Emil Stefkov, the owner. He opened the first restaurant and the company grew pretty quickly after that.
The company almost quadrupled its size within a few years. Then because of Covid, everything was touch and go. But now we have a few projects coming up. We have Miami, Washington DC and Chicago. We’re gonna add another eight restaurants to the portfolio. We’re gonna double the size of the company within a short amount of time.
Well, there’s a lot of moving parts between developing the kitchen and having a look at the plans — we need to do this, this is where the pantry needs to be here. You know, and they’re talking about many developments and research and the staffing. There’s so many components. It’s not only like ‘We’re gonna open the restaurant.’ There is so much work behind that. You’re looking at the location. You have to think back to seasonal and local [ingredients and menu].
It’s all different food scenes. Even if you have core items from the menu, because they’re your identity, you have to look at every single location as an almost separate entity and be able to say, ‘This dish might not work over there, but it’s gonna work right here.’ So develop all of that and being thoughtful about everything.
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BLACK THEATRE UNITED Announces 2023 Gala Performers & Honorees October 30
BLACK THEATRE UNITED Announces 2023 Gala Performers & Honorees
Black Theatre United (BTU) is proud to announce its inaugural Gala on Monday, October 30 at the Ziegfeld Ballroom in New York.
“A Salute to Broadway Legends: Past, Present, and Future”
Supported by Business for Good (BFG), the theme is “A Salute to Broadway Legends: Past, Present, and Future” and will be a star-studded evening in celebration of the indelible mark that Black culture has had and continues to have on Broadway.
Featuring performances by BTU Founders Vanessa Williams, Norm Lewis, Audra McDonald, LaChanze, Billy Porter, Capathia Jenkins, Brian Stokes Mitchell, Darius de Haas, Natasha Yvette Williams and Lillias White, the Gala will honor Grammy-winning producer, singer and songwriter Kandi Burruss; actress, director, producer and philanthropist LaTanya Richardson Jackson; Academy Award-winning actor and philanthropist Samuel L. Jackson; President of Trate Productions Robyn Coles; Chairman of the Board for Cerevel Therapeutics Dr. N Anthony Coles; and Award-winning Arts & Culture Executive and Director of Steve Jobs Theatre at Apple Dr. Indira Etwaroo.
In addition to an evening of performances honoring trailblazing leaders in Black theatre who are inspiring the next generation of Black theatre professionals, there will also be a live auction featuring one-of-a-kind experiences. Additional talent will be announced at a later date.
BTU Co-Founder Vanessa Williams said, “Black Theatre United is thrilled to have Business for Good be our lead sponsor for our first annual gala. BFG invests in people to build better businesses, stronger communities, and a more equitable world. A perfect alignment for BTU’s vision and commitment. Diversity is a fact but inclusion is a choice.“
Tickets begin at $1,000 and tables begin at $10,000. They are available now at https://us.givergy.com/BTUGala.
You can also be a part of the call to action to inspire the next generation of Black theatre professionals in all communities across the country by becoming an inaugural sponsor.
BTU, a 501(c)3 nonprofit, was founded to build pathways of access and opportunities for Black and other students and industry professionals who have been historically marginalized in the theatre community. Proceeds from the gala will support BTU’s empowering programs in Mentorships, Student Internships, BTU’s Annual Advocacy Summit and BTU’s Education program.
AWARENESS • ADVOCACY • ACCOUNTABILITY
As members of the Black theatre community, we stand together to help protect Black people, Black theatre, and Black lives of all shapes and orientations in communities across the country. Our voices are united to educate, empower, and inspire through excellence and activism in the pursuit of justice and equality. We will tell our stories, preserve our history, and ensure the legacy of Black theatre as American culture. Join us.
This call to action is just the beginning. It was the latest manifestations of police brutality that galvanized Black Theatre United into being. With roots reaching into all 50 of the United States this coalition can harness invaluable political scope and influence. To elevate a cause or to overturn policies that target black people in any one state or community, the group will draw on members with local connections to use their visibility and influence for good in theater and on the national stage.
ABOUT BLACK THEATRE UNITED
Watch the video announcing the creation of Black Theatre United.
Join the mailing list by filling out the form HERE.
DONATE to Black Theatre United.
For more information visit www.BlackTheatreUnited.com.
Passionate and committed, BTU’s founding group of actors, directors, musicians, writers, technicians, producers and stage management includes: Lisa Dawn Cave, Darius de Haas, Carin Ford, Capathia Jenkins, LaChanze, Kenny Leon, Norm Lewis, Audra McDonald, Michael McElroy, Brian Stokes Mitchell, Wendell Pierce, Billy Porter, Anna Deavere Smith, Allyson Tucker, Tamara Tunie, Lillias White, NaTasha Yvette Williams, Schele Williams and Vanessa Williams.
ABOUT BUSINESS FOR GOOD
With values rooted in equity, access, opportunity, and prosperity, Business for Good has advanced the model of traditional venture philanthropy to Do Good and Give Back to communities in the Greater Capital Region of Albany.
Formed in 2020, BFG seeks to give back to move forward and is rooted in the core principle of “for good, not gain.” Its efforts were recognized on a national level with a 2022 Fast Company’s World Changing Ideas Honorable Mention, which recognizes pioneering teams that are playing an important role in the betterment of the world through intentional philanthropy. Comprised of a mission-focused team, Business for Good™ believes no challenge is insurmountable through hard and thoughtful work. With a goal to provide businesses and organizations with sustained support, BFG invests in people for the long term and in every way.
Business for Good: building better businesses, stronger communities, and a more equitable world. To learn more, visit bfg.org.
BIOGRAPHIES
KANDI BURRUSS is a Grammy Award-winning singer/songwriter, TV personality, actor, producer of television/film/stage and Broadway, serial entrepreneur and restaurateur. Never one to slow down, she is juggling her wide array of business ventures from Kandi Koated Entertainment, Bedroom Kandi, Kandi Koated Cosmetics, Tags Boutique, and her Atlanta restaurants, Old Lady Gang and Blaze Steak and Seafood; as well as maintaining her spot on-top dominating music, Broadway, film and television.
LATANYA RICHARDSON JACKSON is a critically acclaimed actress, director and producer of the stage and screen. She recently made history as the first female to direct an August Wilson play with her Broadway directorial debut of August Wilson’s “The Piano Lesson” revival starring Samuel L. Jackson, John David Washington, and Danielle Brooks. In 2014, Richardson Jackson received a Tony Award Best Actress nomination for her performance as “Lena Younger” in the Broadway revival of Lorraine Hansberry’s “A Raisin in the Sun.” She also received the Distinguished Performance Drama League Award nomination. Richardson-Jackson also starred on Broadway as “Calpurnia” in Aaron Sorkin’s critically acclaimed adaptation of “To Kill a Mockingbird,” alongside Jeff Daniels, Celia Keenan-Bolger and Dakin Matthews, and directed by Bartlett Sher. In 2020, Richardson Jackson and her husband, Samuel L. Jackson produced EPIX award nominated docu-series ENSLAVED via their production company UppiTV. In 2018, Richardson Jackson narrated the feature length documentary “Sighted Eyes/Feeling Heart” on playwright Lorraine Hansberry, who penned the iconic “A Raisin in the Sun.” Richardson Jackson has received numerous awards for her philanthropic work including The United Negro College Fund and the N.Y. Keeper of the Dream Award. She was honored by the Ladylike Foundation, which is a faith based non-profit organization whose purpose is to educate, empower and inspire young women living in underprivileged communities. In 2016, she and her husband Samuel L. Jackson were honored by the Children’s Defense Fund for their longstanding commitment to the organization and their “Leave No Child Behind” mission. Richardson and her husband Samuel L. Jackson established the Samuel L. & LaTanya R. Jackson Foundation to carry out their commitment to a range of philanthropic issues in the United States and Africa. A graduate of Spelman College, she has served on their Board of Trustees and presently serves on the Advisory Board of their Women’s Center. She serves on the advisory council of Atlanta’s True Colors Theatre, the Ebony Repertory Theatre of Los Angeles, and is currently a board member of the American Theatre Wing and the National Museum of African American History and Culture in Washington, D.C. LaTanya Richardson Jackson and her husband Sam have one incredible, Emmy Nominated daughter, the beautiful Zoe Dove.
SAMUEL L. JACKSON. Appearing in well over 100 films, Samuel L. Jackson is one of the most respected actors in Hollywood. Jackson’s portrayal of ‘Jules’, the philosopher hitman, in Quentin Tarantino’s “Pulp Fiction” made an indelible mark on American cinema. In addition to unanimous critical acclaim, he received Academy Award, Golden Globe, and Tony nominations, as well as a Best Supporting Actor award from the British Academy of Film and Television Arts. Among his many award-winning performances, Jackson made movie history with his portrayal of a crack addict in Spike Lee’s Jungle Fever when he was awarded the first and only Best Supporting Performance Award ever given by the judges at the Cannes Film Festival. Jackson received an honorary Academy Award at the 12th Annual Governors Awards in January 2022. Most recently, Jackson can be seen reprising his role of Nick Fury in the Disney + original series, “Secret Invasion,” which premiered in June 2023. Jackson executive produced and starred in this latest installment in the Marvel Cinematic Universe alongside Emilia Clarke, Don Cheadle, and Kingsley Ben-Adir. Last year, Jackson returned to Broadway with a revival of August Wilson’s Pulitzer Prize-winning drama, “The Piano Lesson.” The show opened onThursday, October 13th and ran until Sunday, January 29th . Jackson’s performance earned him his first Tony nomination for Best Performance by a Featured Actor in a Play. In 2022, Jackson produced and starred in the critically acclaimed Apple TV+ original series, “The Last Days of Ptolemy Grey.” Jackson received a Critic’s choice nomination for Best Actor in a Limited Series for Television for his performance in the deeply emotional drama based on the bestselling novel.The series also received seven Black Reel Award nominations, four of which it won, and six NAACP Image Award nominations. In 2021, Jackson reunited with Salma Hayek and Ryan Reynolds for Lionsgate’s “The Hitman’s Wife’s Bodyguard,” the sequel to the 2017 film, “The Hitman’s Bodyguard.” He can also be seen in the newest “Saw” sequel, “Spiral,” with Chris Rock and Max Minghella and in Lionsgate’s “The Protégé.” In 2020, Jackson starred in the EPIX docuseries, “Enslaved,” which he also executive produced with LaTanya Richardson Jackson. “Enslaved” won three awards at the 2021 Canadian Screen Awards and two awards at the 2021 Impact Docs Awards. He also starred opposite Anthony Mackie in the Apple drama “The Banker.” In 2019, Jackson starred in Warner Bros.’ “Shaft” and Sony’s “Spiderman: Far From Home.” Jackson also starred as a young ‘Nick Fury’ opposite Brie Larson in the massive global hit, “Captain Marvel.” Jackson also reprised his role as ‘Mr. Glass’ in M. Night Shyamalan’s “Glass.” The film is the final installment of the universe Shyamalan created, which also includes “Split” and “Unbreakable.” In 2018, Jackson lent his voice to the Academy Award-nominated film “Incredibles 2,” reprising his role of ‘Lucius Best/Frozone.’ In 2017, Jackson starred in Warner Bros. “Kong: Skull Island” with Brie Larson and Tom Hiddleston. In 2015, Jackson appeared in Quentin Tarantino’s Oscar-nominated Western “The Hateful Eight.” He starred as Major Marquis Warren, alongside Walton Goggins, Jennifer Jason Leigh and Kurt Russell. That same year, Jackson appeared in Matthew Vaughn’s “Kingsman: The Secret Service” and Spike Lee’s “Chiraq.” In 2016, Jackson was seen in David Yates’ “The Legend of Tarzan,” starring alongside Alexander Skarsgård, Margot Robbie and Christoph Waltz in addition to Tim Burton’s “Miss Peregrine’s Home for Peculiar Children.” Also in 2016, Jackson completed production on Brie Larson’s directorial debut “Unicorn Store,” “The Last Full Measure” with Sebastian Stan, Christopher Plummer and Ed Harris as well as Dan Fogelman’s “Life Itself.” In 2012, he co-starred in Quentin Tarantino’s “Django Unchained” as ‘Stephen,’ with Christoph Waltz, Jamie Foxx and Leonardo DiCaprio. He also starred in “The Avengers,” which is part of his 9-picture deal with Marvel Studios. Jackson reprised his role in both Marvel’s “Captain America: The Winter Soldier,” which was released in April 2014, and the 2015 sequel “The Avengers: Age of Ultron.” Jackson made his Broadway debut in 2011 at the Bernard B. Jacobs Theater in “The Mountaintop,” where he portrayed Martin Luther King Jr. The play also starred Angela Bassett and was directed by Kenny Leon. Jackson’s career began onstage upon his graduation from Morehouse College in Atlanta with a degree in dramatic arts. Among the plays were Home, A Soldier’s Play, Sally/Prince and The District Line. He also originated roles in two of August Wilson’s plays, The Piano Lesson and Two Trains Running at the Yale Repertory Theatre. For the New York Shakespeare Festival, Jackson appeared in Mother Courage and Her Children, Spell #7, and The Mighty Gents. Additional film credits include: “RoboCop,” “Oldboy,” “Mother and Child,” “Iron Man 2,” HBO’s “The Sunset Limited,” “Lakeview Terrace,” “Soul Men,” “The Spirit,” “Jumper,” “Resurrecting the Champ,” “1408,” “Black Snake Moan,” “Snakes on a Plane,” “Freedomland,” “Coach Carter,” “Star Wars: Episode III: The Revenge of the Sith,,” “S.W.A.T,” “Changing Lanes,” “Formula 51,” “Stars Wars Episode II: Attack of the Clones,” “Caveman’s Valentine,” “Eve’s Bayou,” “Unbreakable,” “Rules of Engagement,” “Shaft,” “Deep Blue Sea,” “Star Wars Episode One: The Phantom Menace,” “The Negotiator,” “The Red Violin,” “Jackie Brown,” “187,” “A Time to Kill,” “Die Hard with a Vengeance,” “Jungle Fever”, “Sphere,” “The Long Kiss Goodnight,” “Ragtime,” “Sea of Love,” “Coming to America,” “Do the Right Thing,” “School Daze,” “Mo’ Better Blues,” “Goodfellas,” “ Patriot Games,” and “True Romance.” On the small screen, Jackson served as Executive Producer for the Spike TV animated series, “Afro Samurai” which premiered in 2007. The series received an Emmy Award nomination for Outstanding Animated Program from the Television Academy of Arts and Sciences. The first edition of the “Afro Samurai” video game launched in February 2009. Jackson also starred in John Frankenheimer’s Emmy Award-winning “Against the Wall” for HBO. His performance earned him a Cable Ace nomination as Best Supporting Actor in a Movie or Miniseries, as well as a Golden Globe nomination.
ROBYN COLES is currently President of TRATE Productions, a producer of television, film, and theater. Mrs. Coles is an avid supporter of the arts and social justice. Mrs. Coles is a board member of the NAACP Legal Defense Fund, the Damon Runyon Cancer Research Foundation, Black Economic Alliance, American Theatre Wing and former trustee of Playwrights Horizon, Alvin Ailey, A.C.T. SF, the San Francisco Opera Guild and the United States Olympic and Paralympic Foundation and a member of their finance committee.. Mrs. Coles is a Co-Producer and Tony Award winner of A Strange Loop and Parade. Prior to her current duties, Mrs. Coles served as the CEO of Computer Marketing Services and CEO of Scientific Supplies Network, a medical supply company. Mrs. Coles received her bachelor’s degree in Urban Affairs and Economics from Goucher College.
N ANTHONY COLES, M.D. has served as the Cerevel Therapeutics chairperson of the board of directors since December 2018 and previously was also the chief executive officer of Cerevel from September 2019 to June 2023. Previously, Dr. Coles served as co-founder and Chief Executive Officer of Yumanity Therapeutics, LLC, from October 2014 until September 2019, and he continues to serve as the Executive Chair of the Board. Dr. Coles served as President, Chief Executive Officer and Chairman of the Board of Onyx Pharmaceuticals, Inc., a biopharmaceutical company, from 2012 until 2013, having served as its President, Chief Executive Officer and a member of its board of directors from 2008 until 2012. Prior to joining Onyx in 2008, he was President, Chief Executive Officer, and a member of the board of directors of NPS Pharmaceuticals, Inc., a biopharmaceutical company. Dr. Coles currently serves on the board of directors of Regeneron Pharmaceuticals, Inc., the Council on Foreign Relations and is board Co-chair of Black Economic Alliance. Dr. Coles is a member of the Board of Trustees for Johns Hopkins University, The Metropolitan Museum of Art in New York and is currently the chair of the Council for the Smithsonian’s National Museum of African American History and Culture in Washington, D.C., In 2022, Dr. Coles was inducted into the American Academy of Arts & Sciences. Educated at Johns Hopkins University, Dr. Coles earned a medical degree from Duke University and a master’s degree in public health from Harvard University. He completed his cardiology and internal medicine training at Massachusetts General Hospital and was a research fellow at Harvard Medical School.
- INDIRA ETWAROO (Award-winning Producer, Director, Scholar, and Arts and Culture Executive) has worked across the world to develop multiplatform venues and content that represents the exquisite and complex diversity of the world. She currently serves as the Director of the Steve Jobs Theater at Apple in California. Dr. Etwaroo was a major force for content innovation and inclusion in the public media field, as the Founding Executive Producer of The Greene Space in NYC and Founding Executive Producer of NPR Presents to bring live, on-air and online content to audiences across the world. She Executive Produced the American Broadcast Premiere of the 75th Anniversary of Zora Neal’s Hurston’s Their Eyes Were Watching Godand the first-ever recordings and live broadcasts of August Wilson’s entire American Century Cycle. She led The Billie Holiday Theatre in Brooklyn through radical growth, as its Executive Artistic Director, leading to the Presidential Medal of the Arts for the 2020-2021 season under her tenure. In response to the converging pandemics of 2020, she spearheaded the launch of the first-ever national strategic plan for Black theater institutions across the nation, raising $10.5 million for the field. Dr. Etwaroo has been a professor of graduate studies at Temple University and NYU and has lectured and published extensively on the performing arts, race, womanhood and equity.
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Hey NYC, Why does Wisconsin Already know the Big Winner on Superbowl Sunday?
Wisconsin Already knows the Big Winner on Superbowl Sunday
When the Big Game rolls around each February, Wisconsin Cheese knows that eyes are on both the TV and what’s on the table.
If you do the cheese math, Wisconsin crafts 600 types, styles, and varieties of cheese, which means there are 600 options for cheese A, 599 options for cheese B, and 598 options for cheese C. The total combinations equal 214 million cheeseboard options, and with 126 million households in the U.S., no two game day spreads need to be the same.
“With friends gathered around the TV and taste buds craving something extraordinary,
Wisconsin Cheese is here to elevate the game day experience
with artisan cheeses for a vast array of cheeseboard combinations,”
Suzanne Fanning
CMO of Wisconsin Cheese
“Wisconsin crafts 50% of the nation’s specialty cheese, which means The State of Cheese has the award-winning cheeses to make every spread score points with fans of any team.”
Play your starting lineup: an award-winning cheeseboard that will win over every guest’s taste buds. Whether you want to keep it classic or try a creative new play with thrilling flavors, these cheese boards will enliven your snacking array:
- Salty and spicy is a game-winning combo. This Spicy Game Day Board is an easy win for any host.
- Live, breathe, and even eat football with this Bacon Sriracha Cheese Football.
- Don’t forget to hydrate. Try the beverage-inspired Bloody Mary Cheeseboard, featuring all your favorite drink add-ins.
- No matter the final score, enjoy a sweet ending with a Dessert and Coffee Cheeseboard.
Whichever team you’re cheering for this season, Wisconsin Cheese is always a winner during the big game. Find inspiration for future game day parties with another one of our cheese board recipes, like this Fiesta Cheese Board, this Wisconsin Cheese and Charcuterie Board, or another spread that suits your style from our selection of over 300 handcrafted recipes featuring Wisconsin Cheese.
Be sure to share your creations with us on Instagram and Facebook. For more information about award-winning Wisconsin Cheese and winning recipes, visit www.wisconsincheese.com.
Wisconsin Cheese
The tradition of cheesemaking excellence began more than 180 years ago before Wisconsin was recognized as a state. With 90% of the State’s cow’s milk being turned into cheese, Wisconsin’s 1,200 cheesemakers, many of whom are third- and fourth-generation, continue to pass on old-world traditions while adopting modern innovations in cheesemaking craftsmanship. Wisconsin has won more awards for its cheese than any other state or country.
For more information, visit WisconsinCheese.com.
Dairy Farmers of Wisconsin
Funded by Wisconsin dairy farmers, Dairy Farmers of Wisconsin is a non-profit organization that focuses on marketing and promoting Wisconsin’s world-class dairy products.
