Congratulations to Alicia’s fellow alum, Ederique Goudia, co-owner of Gabriel Hall Detroit and classroom facilitator for the Detroit Food Academy. Her Gumbo Z’herbes recipe appears with Alicia’s Perfect Vanilla Cake in the new Beard Foundation cookbook. Ederique explains that her recipe’s name is short for gumbo aux herbes, which is French for “gumbo of greens.” It closely resembles West African callaloo, and the German Gründonnerstagsuppe, or “green Thursday soup.” It’s made with nine distinct greens, symbolizing the nine churches visited by some Catholics on Good Friday. Leah Chase, the late matriarch of Creole cuisine, said of gumbo z’herbes, “The number of greens is the number of friends you’re going to make in the year. Just don’t use an even number of greens; that’s bad luck!” We love the history and myth behind this dish, and we believe in women supporting women. This month, we are showcasing each talented women chef with a recipe included in the new James Beard Foundation coo...