Chef Kristen Caroselli of The Poppy and Parliament

Written by Jordan Murphy of CHUM

Chef Kristen Caroselli and I first met and worked together during COVID, also known as what was basically an apocalyptic time for the hospitality industry. Originally from Bloomingburg, New York, she had just moved to Huntsville from Tuscaloosa to run the new kitchen at The Poppy and Parliament, and I was bursting at the seams to help support anyone wanting to have a serious wine program. In January 2023, just a few days before I moved to Nashville, I sat down with her at the butcher shop above The Poppy and Parliament, where we said our goodbyes and I told her about my future plans and CHUM. We let down our professional wall for the first time and talked like friends. Within minutes of us just shooting the shit, I asked her if she would be interested in being interviewed for CHUM and she said yes, so here we are. So much has happened since then, including her becoming the first winner of Rocket Chef (Huntsville’s culinary competition) since before COVID. The winner just before COVID, Chef Angela Ozbolt of Good Company Cafe, was the first female winner back in 2019. They are both graduates of Johnson & Wales University, home to one of the best culinary programs in the country.

I was stoked to learn that Chef Kristen is into zines and was even more excited for the opportunity to interview her for mine. She told me about one of her friends from college, Pete, who has a photography zine, and how he always sends them to her. “Now I have a collection,” she said. “When I found out you were the one who did CHUM, I was so excited.” I woke up an hour before I normally do to interview her over the phone, catching her on her drive to the airport to attend a wedding in New Jersey. We enjoyed the following conversation and I’m stoked to share it with you.

Jordan Murphy: In lieu of us having coffee together, tell me how you would take your coffee if we were.

Chef Kristen Caroselli: It depends on my mood. Sometimes I want hot, sometimes I want cold. If cold, I like an iced latte with vanilla, usually regular milk, but sometimes oat. I like Gold Sprint Coffee. If hot, cappuccino, lightly sweetened. I don't actually like coffee that much; I like espresso.

JM: How has Huntsville changed since you’ve been there? 

CKC: Oh gosh, it’s grown an enormous amount. The restaurants and food and beverage spots have almost doubled in just three years. New things are opening all the time. It’s a move towards educating and influencing the culture here in a positive way, and it’s very exciting. 

JM: What was it like competing in Rocket Chef? 

CKC: Oh my god it was so much fun. I wasn't nervous until the day of, but then my boyfriend and our families came into town, my sister flew down, and my friends were hyping me up. I got to the pub and I thought I was going to pass out. I sat down and had some water and then blasted music in the car with my sister. After that, I wasn’t nervous anymore. There was such an enormous support group. I didn’t realize how much I was actually supported until then. It was such a good feeling being able to raise so much money, too. We raised like $29,000 for such a cool cause, doing positive things for kids who don’t get the chance (Food Bank of North Alabama and the Merrimack Hall Performing Arts Center). I love being involved. The networking and feedback since then has been so awesome. 10/10 would recommend going and competing. There used to be this component that I didn’t like, where basically whatever chef raised the most money got bonus points towards their competition points, like it was a popularity contest. I didn’t want any bullshit like that. I wanted it to be fair. I wanted the guys to get beat by a girl fair and square. If not, then I wasn’t going to do it. They took that component away, so I was in. 

JM: Describe yourself culinarily in your own words. 

CKC: I’m definitely very structured. Probably undiagnosed OCD. Very clean. Super passionate. I want to pass on my knowledge, and I want the guests to understand the love that goes into food. I’m a little bit of a control freak. Female, Italian, New Yorker, chef, I mean…come on. That all plays into what I'm doing. Extreme passion plus extreme attention to detail. Without that, I wouldn't be good at what I do.

JM: Fucking right. Is it safe to assume you like cheese? 

CKC: Oh I love cheese. There's not really any cheese I don't like. I like the funk on crazy blue cheese. Trader Joe’s has a little triangle of mushroom brie that’s like $7. I can't go in there without buying it. 

JM: How about any favorite herbs? 

CKC: I love all fresh herbs. Not huge on dried herbs. Tarragon is something I've really gotten to use more especially with English, Irish, and European cuisine. It’s like sweet licorice, but savory at the same time. Also I love Maldon salt. Not an herb, but it’s so good. 

JM: If you had to pick three meals to eat forever on a desert island, what would they be?

CKC: Potstickers. I would eat those every single day of my life. Next, spaghetti and meat sauce, easy. Last, probably something Greek like gyros or anything with loads of tzatziki sauce. Does it have to be a full meal? I honestly could just eat tzatziki sauce. 

JM: What is your absolute favorite knife? 

CKC: I have two. So my fancy knife would be a Shun vegetable knife. That's a Japanese brand and it's expensive. My easy to get, like buy it off Amazon knife, is Victorinox. It's like a swiss army knife in that I use it for everything. It’s serrated, like a little bread knife.

I never, ever used to use it, but when I met Chef Barry, he used a serrated knife to cut everything. I was like, are you really using a serrated knife to cut meat? Really? Now I can't get away from it. 

JM: What was one of the worst food experiences you’ve ever had?

CKC: The most memorable disaster dining experience was in Koh Samui in Thailand. A group of five friends and I had booked a super fancy prix fixe dinner on the actual beach, and with high hopes we all ended up wildly disappointed. We paid $130 per person and the menus we chose seemed really good but they just completely ruined it. We were served lobster spring rolls…but they forgot the lobster. So it was literally just rice paper with unseasoned raw salad vegetables. The duck breast we were served was cold, improperly cooked, and so chewy. But honestly I was with a group of very close friends dining on a beautiful beach right next to the water in Thailand so how bad can it really be? I’ve had many bad food experiences but I usually try my best to find positives or appreciate food even if it isn’t the best.

JM: Where are a few of your favorite places to go in Nashville? 

CKC: Ooooh. Folk. I absolutely love Folk. My favorite bar would be The Fox. I recently went to a tapas place called Barcelona and it was unbelievable. Love that place. I love Nashville, love live music, I love bouncing around, but every time I go, I go to Folk. I've never had anything bad there or a bad experience.

JM: Speaking of Music City, do you find that there’s a connection between music and food? 

CKC: Absolutely. I think that in multiple ways. From my perspective, food is my entire world. From a musician’s perspective, music is their entire world. That’s the way we both express art. They go hand-in-hand. Plus you can't go into a bar and it be dead quiet. You need the right music there for the ambiance. Food and music are absolutely symbiotic.

JM: Who are some of your favorite bands or musicians?

CKC: I’m obsessed with Ed Sheeran. Most talented individual human in the world. But my music taste is all over the place; I’ll go from super old school country like Johnny Cash, bounce over to Disney, and listen to Eminem five minutes later. But the bottom line is Ed Sheeran. He goes on stage with a loop pedal by himself. Go see him even if you don't like his music…it’s life-changing to see someone so talented.

JM: We can’t wrap this up without talking about wine. How would you describe the role it plays in your life?’

CKC: I used to be into super sweet wine when I was getting started as a kid in college. Like Franzia blush. Then I grew up and got my actual ID and now I'm into bolder flavors. I've learned a lot from you and through relationships with my wine vendors. Recently, Josh Nunn introduced me to pet-nat. I could crush an entire bottle. I love the funk! I love wines that have crazy fun  notes like “barnyard”. I don’t think there's anything I don't like or at least appreciate in the wine world. Across the board, there's a beautiful pairing for everything. As long as they’re balanced, I can occasionally even drink sweet wines. My favorite category though is Italian reds. I've learned so much that I've been able to branch out and appreciate everything I try, one way or another.

Honestly Eating with Sous Chef Ben Brennan

Get to know a Sous Chef in town named Ben Brennan, an artist in the kitchen and an asset to the Huntsville culinary scene.

This interview was initially published in CHUM Vol. 8, interviewed by Jordan Murphy but DIBS also reached out to Chef Brennan to ask a few more questions.

CHUM: Ben, who the hell are you?

Ben Brennan: I’m figuring out who I am every day. I am from just south of Denver, and I’ve basically lived in every time zone.

(Heaven Beside You is playing, and we taking shots of … I’m going to guess Jim Beam and Tequila because I do not remember)


DIBS: Why did you decide to become a chef, and who inspired you too?

So my dad cooked dinner almost every night. We didn’t eat out a ton cause there were five of us kids. One of my sisters is a winemaker, another is a chef, and I started working with her when I was 16. Fell in love with the camaraderie in the kitchen, and then the science of food is what really piqued my interest.

There are tons of inspirational chefs. But I’ve also been very fortunate to have worked with and for some really amazing people. I really just fell into it, and I feel very fortunate for the opportunities I’ve had and worked hard for. I’ve seen a lot of friends struggle to find things they’re passionate about and was very lucky cooking kind of found me, I guess. It sounds super cliche, I know.

CHUM: What makes a chef a chef?

BB: Honestly, you’re only as good as your last plate. I guess that’s what’s beautiful about food. Someone can be having the worst day of their life, and food can turn that all around. We’re here to nurture people. I never thought about it like that until I read the article by Thomas Keller (French laundry) about “Why Cooks Cook” (Nations Restuarant News, 2019). He touches on a similar sentiment that I love that Alice Waters spoke on: “it’s around the table and in preparation of food that we learn about ourselves and about the world.”

CHUM: I love that. What do you like to eat?

BB: It depends on my mood. I love simple diner food, but I like the elegance of nice roast chicken. Judy Rodgers, this badass chef in California, makes roast chicken, and I always use her recipe. Normally, though, chicken grosses me out. Like, have you ever seen a chicken coop? (reference this Larry David video start watching from 1:45) They’re one of the most mistreated animals we eat. The term to put your neck out on the line comes from killing chickens. So I’m picky about where my chicken comes from.

CHUM: What do you like to cook?

BB: Almost nothing. It’s widely known that chefs eat like children. I fucking love Marie Callender’s chicken pot pie. Also, I love champagne and potato chips. Sue me. I also honestly eat a stupid amount of red meat. If I don’t, I get shaky. My dad used to cook every night, like Zatarain’s couscous and pork chops - That’s comfort food for me.

CHUM: What makes cooking thoughtful to you?

BB: One thing you should know is I really hold Alice Waters close to my heart. She is affectionately known as the godmother of farm-to-table. She focuses on simple, quality ingredients cooked in a proper way, so I’ll start there. It’s about how the animal is treated and where the food is grown. It’s in the right soil and understanding salt. Did you know salt has a similar etymology as the word “salary”? Salt is the only rock we can’t live without. You can eat as much as you want as long as you drink enough water.

DIBS: What is the most challenging part of your job

BB: Definetly managing staff. Every employee comes from their own strengths and weaknesses as well as their own sets of problems

DIBS: What is the most rewarding part about your job?

When you give somebody a dish, it brings back a memory or an emotion. That’s my favorite. I made a simple eggs Benedict to share with one of my bartenders the other day and it literally made her tear up a little cause it reminded her of her dad’s. It made my week! The only time I want to bring somebody to tears (lol).

CHUM: Anything else we should keep in mind?

BB: In general, GMO has so many definitions. It depends on the farming practice. Do your homework and eat according to the harvest seasons and sharing food is super intimate. I think that’s why it’s generally a first-date thing.

You can enjoy Ben Brennan’s cooking at CO/OP Community Table, a Huntsville farm-to-table concept located in the Embassy Suites Hotel Downtown Huntsville, AL

INTERVIEW: Soil Talks With Rodale Institute

Soil talks and are we listening? Franklin D. Roosevelt once stated, “The nation that destroys its soil destroys itself.”

DIBS reached out to the “pioneers of organic agriculture research” at Rodale Institute to see what soil has to say.

How important is healthy soil for the growth of food?

RODALE: Healthy soil is critical to the production of healthy food. Food gains its nutrients, vitamins, minerals from the soil it’s grown in. If we don’t take care of our soil, our food will suffer, and human health will be in danger.

How do you get healthy soil?

RODALE: Healthy soil needs to be treated like the resource it is. This means not using harsh chemical pesticides, herbicides, or fungicides that kill the critical bacterial and fungal networks deep within the soil. This “organic matter” helps plants reduce disease, absorb water, and retain nutrients, and is the biggest part of healthy soil. 

What sort of minerals do we find in soil that is beneficial?

RODALE: Healthy soil contains nutrients like nitrogen that is essential to plant growth. When the soil is degraded with the use of chemicals, nitrogen needs to be put back on the soil through the use of fertilizers, which are often synthetically-based and can run off into creeks and streams and pollute our water. When soil is healthy, it also contains a healthy network of mycorrhizal fungi that hold the soil together and prevent erosion.

What are the hazards to healthy soil?

RODALE: The main hazards of the ones in use every day in conventional, industrial farming systems: pesticides, herbicides, and fungicides. While these chemicals claim to only kill weeds and pests, it also kills every living thing within the soil, ruining the carefully balanced microbiome that plants rely on in order to grow successfully.

Talk about the importance of soil microbiome in the productivity of crops, climate change, and health.

RODALE: Results from Rodale Institute’s long-term side by side comparison trials, like the Farming Systems Trial that has been running for over 40 years, have shown that organic soil not only produces the same amount of food as conventional soil after a transition period but that organic food has higher levels of nutrients. Organic crops have also been shown to perform better in the case of extreme weather, a growing concern as the climate changes and weather patterns become unpredictable. Regenerative organic soil also holds more carbon due to its bacterial and fungal networks, making a regenerative organic food system a viable solution to fight against climate change.

Talk about how soil microbes differ enormously from region to region.

RODALE: Soil types, as well as management practices, differ by region. That’s why Rodale Institute is opening Regional Resource Centers in agricultural hubs like Iowa, California, and Georgia to conduct research in regenerative organic methods in a variety of soil types, climates, and weather patterns.

What sort of discoveries or experiments is Rodale Institute finding or doing in regards to the soil?

RODALE: Rodale Institute has many research projects occurring at our farm in Kutztown, Pennsylvania, and beyond. Our longest running comparison trial, the Farming Systems Trial, compares organic and conventional grain systems like corn, soybeans, and wheat, and has been running since 1981. Recently, we began the Vegetable Systems Trial, a side by side comparison of organic and conventional vegetable production systems that will run for over 20 years. This trial is focused on determining the difference in nutrient density caused by agricultural management. We also conduct research on farming practices and water quality in our Watershed Impact Trial, study the viability and uses of industrial hemp for the soil and beyond, as well as various research projects on the role of livestock, compost, and much more. 

What does Rodale do to keep their soil healthy?

RODALE: Rodale Institute integrates regenerative organic practices like composting, natural pest management, cover crops, and crop rotations to keep the soil healthy. We also practice organic no-till management, using a technology called the roller-crimper that was developed by our CEO Jeff Moyer decades ago. The roller-crimper terminates cover crops without chemicals while creating a mat of the cover crop residue in the field, which then acts as a shield to protect seeds and block weeds from growing. This allows our organic fields to have fewer weeds without losing any carbon that is typically lost from tilling the soil.

What are the signs of healthy or unhealthy soil?

RODALE: Healthy soil is dark and sticks together—a clump of organic soil submerged in water will keep its shape. In contrast, unhealthy soil is pale, dry, and crumbles easily, providing less room for the plants to grow and eroding much more easily in extreme weather than organic.

What can WE (regular citizens) do to help keep the soil healthy?

RODALE: Buy organic! Look for products with the USDA Certified Organic label and know that your food was grown with practices that support healthy soil and healthy people. You can also look for products with the “Rodale Institute Approved” label; this is Rodale Institute’s seal of approval on products that we know were grown regeneratively, going above and beyond in sourcing practices and maintaining a priority on healthy soil. Coming Spring 2020, consumers will also start to see the Regenerative Organic Certification, developed by Rodale Institute and partners like Patagonia and Dr. Bronner’s. This “gold standard” goes beyond the USDA Organic label to not only prioritize soil health, but also animal welfare and social fairness.

Regular citizens can also get involved in organic farming near them. Rodale Institute offers a variety of volunteer opportunities, as well as internship programs for those interested in starting a career in organic agriculture. You can also support Rodale Institute with a one-time or recurring donation to help us continue doing the important research that grows the organic movement and proves that healthy soil = healthy food = healthy people.

Rodale Institute is a 501(c)(3) nonprofit organization that has been growing the organic movement through rigorous research, farmer training, and consumer education since 1947. Headquartered in Kutztown, Pennsylvania, Rodale Institute operates a 333-acre certified organic experimental farm that hosts numerous research trials and projects, as well as a farm share program for underserved communities, and consulting services for farmers across the country. For seventy years, the Institute has been researching the best practices of organic agriculture and sharing findings with farmers and scientists throughout the world, advocating for policies that support farmers, and educating consumers about how going organic is the healthiest option for people and the planet. Rodale Institute holds workshops, events, training programs, and is open to the public year-round. Learn more at RodaleInstitute.org.

For more information, below are some links provided by Rodale

1.Soil Health - What Is Healthy Soil?

2. No, The Organic Label is Not A Marketing Scam

3. Truth About Organic

4. Carbon Sequestration

5. Farming Systems Trial

6. Organic Farming Practices

Photo provided by Rodale Institute


INTERVIEW: Eat Rad. Visit Radish Republic.

DIBS chatted with Nicole Shelly owner of Radish Republic a premium urban grocery store, specializing in local food from small farms and businesses in our area of the Lehigh Valley and the SE region of PA.

Their mission is to change the image of local food away from inconvenient, hard to find or buy. While introducing a new way to access local agricultural products, we are encouraging people to “be rad, eat local”.

Location: ArtsWalk 27 N. 7th Street, Allentown, PA 18101 | Open Daily 11 am - 7 pm

Check out their website for produce list and online orders

Follow on Instagram and Facebook

Please introduce yourself.

My name is Nicole Shelly, I have been a business owner in the Lehigh Valley since 2007 when I moved with my husband from Philadelphia to start a market garden called Godshall Farm. We have had 3 children since that time also.

When did you start the Radish Republic, how did this idea come about and talk about the process of opening up a business?

Radish Republic had a soft opening October 11, 2019 and our grand opening was November 4, 2019. Three years ago, besides running our farm, we started a second business to operate Fresh Fridays, a farmers’ market in downtown Allentown. It happened to rain every single Friday that first year and after 15 years of attending farmers’ markets, that was our last. The customers of the market said they wanted a grocery store downtown and that the market hours were not long enough. We put in a proposal to City Center Allentown for a grocery store that year. The idea was approved, but it took a long time to get the exact location, size and set up just right.

Why is our mission for the Radish Republic important?

I think our mission is important because small farms in the Lehigh Valley are not thriving. It is almost impossible to make a living farming in this area and most farmers rely on off farm income. There is pressure and problems coming from so many angles. Farm land is disappearing and the Lehigh Valley is threatened to become one big warehouse.

How does a local farm get the opportunity to sell in your store? Do you seek them out and handpick them or do they seek you out?

We are working with people who are open to wholesaling. It is a different way of sales than most small farms are used to. We have very high quality standards also, so we can’t work with low quality products. We were doing an online store for a while and it gave us the opportunity to get familiar with the products available and who has long lasting, high quality products. We are big fans of anyone who is making shelf stable products out of their farm products. Labeling and packaging is very important also.

What responsibility does a business owner have to a community?

I think we have a responsibility to give them what they want and are asking for. It may not always be in line with my personal tastes or values or even what I am comfortable with, but if that is what the want, I have to do it.

Are you an all organic grocery store?

We have many organic products, but we are not strictly organic. We prefer local over organic. Not everything available locally can be grown organic in our climate, like tree fruit. We get the cleanest food we can find locally. For other things that aren’t local, we may have to choose affordability over organic.

What sort of produce or items do you have at Radish Republic?

Seasonal, local vegetables from small farms in the Lehigh Valley, we fill in with produce and products from Lancaster Farm Fresh and we have some staples like avocados, bananas, lemons and limes that aren’t local. We will be getting more fruit in the near future that will not be local as the Winter sets in.

How does it feel operating a small farm fresh store in the downtown area of a city?

It was a bit surreal on the first day because we had been working on it for so long. We like being a part of the urban fabric of an up and coming city.

Why the name Radish Republic?

A republic is something made for the citizens of an area and we made this store for the people of downtown Allentown. We worked with City Center on the name and there were a few more words besides Radish at first, but then I was thinking about the branding of some of the other things in downtown Allentown like Fresh Fridays and Lively lunches. I woke up one morning and Radish Republic popped into my head. You can read a bit more on our website as well.

What plans for the future of the market- like what exciting things can customers expect coming up

We are still filling our shelves with local products. It has been a process of connecting with all the wonderful products from farms and small businesses, so more products in general. They can also look forward to events like how to and cooking classes. Also having our producers doing sampling and demos. We are still working on getting our EBT set up so people can use SNAP benefits.

Lastly and most importantly, what is your favorite fruit, vegetable, and grain?

I will have to pick apples for fruit because they are the perfect snack. I have always loved vegetables even since I was a kid and it changes which ones I like the best. I think eating any vegetable that is in the peak of its’ season is the best choice. It is easier to pick ones I don’t like that much- but I still eat them-like beets and radishes. I don’t know if it’s a grain, but I love pasta.

INTERVIEW: Translating Tradition- An Interview with Babushka's Owner, Ann.

" It's rare for me to be inspired by a business. But the moment I passed the stall in the Q-mart in Quakertown, PA called Babushka's, I was struck with a multitude of feelings. Hunger being one of them. This true gem of a shop is a weekly stop for me and I hope if you're in the area you stop by- they are open Fridays and Saturdays from 9am-9pm and Sundays 10-5. You can also activate your salivary glands by following them on Facebook (@whippedcreamontop)  and Instagram (@mybabushkas). Enjoy! " - Larissa Nemeth

DIBS: Brief Bio - Tell me about yourself and what you did leading up to Babushkas

Ann: I am a Jersey girl 100%.  Make all the fun you want of New Jersey, but growing up there was great.  I had a pretty normal childhood in the suburbs.  It was the 70’s and life was pretty simple.  We didn’t have a lot to worry about growing up.  The big excitement every year was the neighborhood block party and the 4-H fair.  

My first job was at a diner in Fairfield, NJ.  I was 14 years old.  Of course, I didn’t drive so I would ride with my dad from Bridgewater, NJ (where I grew up) to Fairfield (where my dad’s business was 45 minutes away) and he would drop me at the diner down the road.  It was owned by a very loud Greek couple.  The money was great for a kid and I really enjoyed it.  Through high school and into my early adult years I worked in a series of restaurants.  Everything from McDonald's to country club fine dining.  I was a bartender on and off for many years.

After I started having children I began working as a secretary (this was before you had to call them administrative assistants) and that eventually led to jobs in marketing which is pretty much where I stayed until the economy tanked and I found myself unemployed.

I am married to the only man on the planet who understands my kind of crazy.  Last year I came home one night and said – the ice cream shop at Qmart is available.  I want it and I want you to remodel it for me – He laughed for a minute because he thought I was joking.  When he realized I was serious he just sighed and said – My back hurts already.

DIBS: When did you open?

Ann: Babushka’s opened August 4, 2017

DIBS: What was the scariest part of opening?

Ann:  Honestly – money.  Whatever you think it is going to cost to open a business DOUBLE IT.  My husband and I work hard, but like many people, we have spent a lot of our lives living paycheck to paycheck.  Taking a financial risk this big, especially with a family to support was terrifying.  

DIBS: What is your favorite thing to make or bake?

Ann:  Chicken Soup.  Some of my earliest memories are of my Great Grandma Ann cooking (this is the Hungarian side of the family and her picture is the background on my Facebook page).   When we would visit her she was always in the kitchen, babushka on her head, making something delicious to eat.  Her soup was the best thing I ever tasted and it took me many years to recreate the flavor in my own soup.  You understand my GG Ann died when I was very young, maybe 6 or 7, so I never had the chance to learn from her, plus she spoke very little English and I only understood a little Hungarian.  Her recipes and methods didn’t get passed down.  My grandma Ann (my mother’s mother) died before I was born (my namesake) so I never got to meet her or learn from her either.  I know the years of practice and experimenting paid off because I have a customer who is a deeply rooted Hungarian and he had my soup a few months after I opened.  When I asked him if he liked it he gave me the best compliment I have ever received.  He said, “It tastes like my childhood”.  I know exactly how he feels.

DIBS: Any baking or cooking challenges you'd like to try that you haven't yet?

Ann:  Everything new is a challenge.  I’m always learning.  Last week I learned that if the frosting color doesn’t turn out the way you want it, adding more color isn’t going to help so you might as well just throw it all away and start again, which is what I had to do.  Nobody wants to eat gray icing.  I don’t have any ambition to bake extravagant desserts, but I would like to try to make some more authentic Hungarian desserts like dobosh torte and Rigo Jancsi.

DIBS: How does your family history play a role in your business?

Ann:  I talked about the soup earlier, but my very first memory of cooking was with my Great Grandma Sophie.  My parents were on a vacation and she had come to stay with me and my sister.  She wanted to make cheese blintzes.  She was a short woman, maybe 4’ 8” so she had me pulling out chairs from the kitchen table and climbing up onto the counters to fetch her the pots and pans and ingredients she couldn’t reach.  I remember watching her closely and how she taught me all of the little details that went into making her blintzes.  I was about 5 years old at the time.  

I grew up in the post war 1970’s when everyone was eating TV dinners and food from a can, but my dad always had a big garden where he grew vegetables for us to eat.  I learned what fresh food tasted like from my father’s efforts.  We would eat peas out of the pod and string beans off the vine and stuff ourselves with red raspberries right from the canes.  His garden is where I got my love of clean, fresh food.

DIBS: Do you have any dreams or visions for the future of Babushkas? 

Ann:  I would love to see Babushka’s open new stores in different locations.  As long as I can maintain the feel and quality.  That is pretty far down the road at this point.  Right now I am working on perfecting the menu and expanding it a little bit.  There are still a lot of things I want to do to make this shop the absolute best it can be.

DIBS: Do you feel the experience of owning and operating a business as a woman is different for You?

Ann:  Since I never ran a business as a man, I don’t know if it is different or not.  I can tell you that when customers ask about the owner, they usually ask for a ‘he’ and not a ‘she’.  People are still stuck in the mindset that restaurants are run by men.  I’m okay with that.  I like the idea that I am setting an example for the young women that work for me.  I am showing them that women can do anything thing they want, including running a business.

DIBS: What do you think is unique about operating out of the q-mart?

Ann:  The Qmart itself is a unique place, so of course, running a business there will automatically come with an extra helping of Quakertown charm.  I love it.  Every weekend the hallways are filled with an interesting cross-section of humanity and there is no way to pigeonhole who the ‘Qmart shopper’ is anymore.  The market has been open for 85 years and has had to change along with the needs of the people who shop there so it is constantly in transition.  One of the reasons I chose to open Babushka’s in the farmers market was that I saw the next generation of Qmart shoppers looking for something more like they would experience in Philly or New Hope without having to make the long drive.  They want familiar but fabulous and I hope that is what I am giving them.

DIBS: Any crazy stories or experiences you can share?

Ann:  I don’t know about crazy, but interesting things happen every weekend.  It’s just part of the deal that comes with being in the Qmart.

DIBS: What's the #1 reason you can give for someone to stop by and give Babushkas a try?

Ann: Quality.  We all need to eat to survive.  Shouldn’t eating be more than that?  If you are going to come into my store and hand over your hard earned money I want to be certain that you feel it was worth it.  I am always asking customers what they think, how I can improve, what would they like to see offered because the customer experience is what matters beyond all else.  If I work hard to provide the best quality in everything from the ice cream to cupcakes to soup and bagels, then add in staff that are as dedicated as I am to making every person who comes into Babushka’s feel valued and appreciated I have a winning combination.  It seems to be working so far.

Images Provided by Ann