Cara Nicoletti Knows How the Sausage Gets Made

Growing up, Cara Nicoletti was never told to eat her vegetables. Instead, she spent her childhood hanging around her grandfather’s butcher shop in Massachusetts. Meat was the family business—and business was good. Her grandfather Seymour was a third-generation butcher, and while his daughters didn’t take up the profession, all worked at the store. Nicoletti, 36, ran the counter and eventually graduated to making sausages because, “It was apparently the least dangerous thing to do, even though there’s like a million ways you can die doing it,” she tells Glamour. And at home it was meat, meat, meat. So it wasn’t until Nicoletti began working in New York City kitchens—first as a pastry chef—that her love affair with vegetables began.

Nicoletti, who now rarely eats meat at all, is known on Instagram for her technicolor sausages, which come in shades of fuchsia, lime green, orange, and more. Nicoletti’s blends combine vegetables, herbs, and other unexpected ingredients to make to make her signature off-beat sausage flavors like borscht, banh mi, and chicken parmesan. The idea for them first came to her while working in a butcher shop a decade ago. Nicoletti was discouraged by how many people—like her younger self—were only eating meat. She was desperate to get people to diversify their diet, and decided to try a trojan-horse approach. “Part of the process of hiding these vegetables in the sausage was not saying, ‘Here’s a chicken sausage with mushrooms and spinach,'” she says. “Instead I’d rename them as a meal in a casing so people would think, ‘What’s a matzoh ball soup sausage? That’s funny, I’d buy that.’ And then it just so happens that it’s 30% vegetables and you’re eating less meat.”

Her chicken tikka masala, pho, and other delicacies have since gone viral—though Nicoletti is adamant that the fleeting fame associated with Internet popularity was never her intention. “In this Instagram age, and especially being a woman in a super male-dominated industry, I think a lot of people want to look at what I’m doing and say that I’m only doing it for the ‘gram,” she says. “And I don’t give a shit, I really don’t. But the thing I always fall back on is that these are actually incredibly well-made and really fucking delicious. So come at me all you want, but actually try them.”

As her platform expanded, opportunities to move out from behind the meat counter came fast. After teaching a sausage making class to a VICE executive, higher-ups asked her to star on a Munchies show. Nicoletti became the host of The Hangover Show, for which she made dishes like cheeseburger fried rice, avocado toast pizza, and bacon egg and cheese wontons that would “cure your hangover.” After that ended, Nicoletti developed Open Fire with the brand, where she cooks with chefs across cultures.

Padma Lakshmi Turned a Mixed-Berry Pie Into a Call to Action

It was Fourth of July and Padma Lakshmi wasn’t feeling particularly patriotic. Lakshmi, 49, doesn’t bake often, but on the holiday she traditionally makes a dessert for her daughter, Krishna. So she decided to get creative. She whipped up a mixed-berry pie, and used the crust to spell out a simple, yet powerful message: “Close the Camps.” She captured a photo of her American flag-inspired confection and posted it on Instagram with the caption, “While we celebrate the Fourth, there are refugee families legally seeking asylum in this country being detained and forced to sleep on concrete floors with aluminum blankets and no medical care. This is a stain on our nation and we need to do something now. Contact your representatives tomorrow to demand they #CloseTheCamps.”

The Top Chef host’s pie went viral. Celebrities like Busy Philipps and Amy Schumer shared it on their own pages, and fans everywhere baked their own subversively star-spangled desserts in homage.

Lakshmi was born in Delhi and grew up between India and New York, before settling in California—a journey that has shaped her activism. “I was separated from my mother because she immigrated to this country and I stayed back with my grandparents, so this is something that’s very close to my heart,” Lakshmi tells Glamour. “In my case, it was done in the most gentle, loving, caring manner. I was left in the bosom of my extended family who took care of me. And I still suffered trauma because of that. Because in those developmental years, from age two to four, to not see either of your parents, it’s really, really damaging.”

With the renewed restrictions on immigration in the U.S. under the Trump administration, Lakshmi felt compelled to take a stand. She got involved with the ACLU, and then it occurred to her that the medium she was best suited to use to create change was food. At first, she considered another cookbook. But then Hulu reached out and Lakshmi signed a deal with their upcoming kitchen vertical to create a show all about the cuisine of immigrant communities. (It will also be Lakshmi’s first solo series.)

“The Hulu show came about because I’ve always felt strongly that the kind of food that is produced by immigrants is the most interesting and delicious. And after the election I started getting really incensed about what was happening with the Muslim ban and family separation,” she says. “[I’m using] food in a way to explain what this country really looks like. Who are Americans today, and who are the new Americans shaping [culture] today?”

These are questions that Lakshmi has tried to answer throughout her career. On any given day you can find her throwing a comedy show to benefit abortion access, protesting alongside McDonald’s workers calling for sexual harassment reform at the fast-food chain, or baking a pie that packs a punch.

How Great Jones Cofounders Sierra Tishgart and Maddy Moelis Cooked Up the Next Great Kitchenware Brand

With Great Jones, dinner at home is more accessible—and more fun. The brand launched with a Dutch oven, christened The Dutchess, which comes in such shades as broccoli and mustard. Soon after, it set up a service called Potline that users can text for recipe advice or food inspiration (text 1-814-BISCUIT), With each new well-crafted element, Great Jones cements its place in the home cook’s dream kitchen. To quote an iconic hostess and Real Housewives of New York star, Tishgart and Moelis have made it nice.

Now Great Jones has a real staff, an office kitchen, and ambitions much bigger than just looking good on Instagram. “We’re working on product development now,” Tishgart confirms. “From the beginning, we thought about the kitchen as a broader space than just the five pots and pans that we launched with, and we’re excited to tackle other parts of the kitchen where we feel like there’s a need for improvement.”

Moelis points out that their hotline has been an outsize success, indicating that Great Jones isn’t just in the business of retail but in fact has inspired a kind of tribe of home cooks. For Tishgart, who still draws on her editorial experience, the question is, “How can we both entertain and educate people?”

“Things move so fast now, and people can press a button and get whatever,” Tishgart says. “Cooking is a moment to slow down.”

A few months ago, Tishgart’s then fiancé gave her a 30-minute warning that he’d invited three people over for dinner. She googled a Bon Appétit recipe for clams, to which she added chickpeas. Then she piled “blobs of ricotta” on top of fresh zucchini and pesto. ”I put those things on the table with a big baguette. We sat outside, and it was wonderful.”

Tishgart can’t hand-deliver baked clams or warm bread to her customers. But if Great Jones can make that feeling of nourishing friends and loved ones over a simple meal seem just a little bit more achievable, well, that should earn her five stars.

Mattie Kahn is the senior culture editor at Glamour. Follow her @mattiekahn.

This year has made one thing clear: Women are showing up, stepping up, and taking what they deserve. From politics to pop culture, women aren’t just leveling the playing field—they’re owning it. As we ramp up to our annual Women of the Year summit, we will be highlighting women across industries who do the work every day. Whether it’s the CEO of a multinational retail corporation, a James Beard Award–winning chef, or the World Cup champions, here are the women you need to know right now. So far, Glamour has celebrated women in sports, beauty, and style. Up now: 12 women who have made the food world more equitable, more ambitious, and so much more delicious. From an MIT-trained flavor scientist to a chef who’s created a new canon in Southern cuisine, these women have expanded our minds and our palates. Mmm. Dig in.

12 Women Who Are Changing the Food World

This year has made one thing clear: Women are showing up, stepping up, and taking what they deserve. From politics to pop culture, women aren’t just leveling the playing field—they’re owning it. As we ramp up to our annual Women of the Year summit, we will be highlighting women across industries who do the work every day. Whether it’s the CEO of a multinational retail corporation, a James Beard Award–winning chef, or the World Cup champions, here are the women you need to know right now. So far, we’ve celebrated women in sports, beauty, and style. Up now: 12 women who have made the food world more equitable, more ambitious, and so much more delicious. From an MIT-trained flavor scientist to a chef who’s created a new canon in Southern cuisine, these women have expanded our minds and our palates. Mmm. Dig in.

Katy Perry’s 34 Most Memorable Looks of All Time

We’re convinced Katy Perry was sprinkled with fairy dust at birth. Her playful style lives in the whimsical land of pop stocked with cartoon-inspired outfits and pop culture homages (her patchwork denim dress à la Britney Spears comes to mind). Even when our girl decides to don a serious gown, she brings in her mirth through a pastel dye job or fun accessory. Bottom line: Perry isn’t afraid to embrace her quirk.

Whether she’s sashaying a wearable chandelier up the stairs of the Met Gala or posing in an elegant curve-hugging gown, Perry always keeps us guessing with her style. So, in honor of her fashion fearlessness—and the pop star’s 34th birthday!—we’ve assembled her most wild, personality-defining looks that prove she’s a unicorn.

Katy Perry is giving off some major Marissa Cooper vibes at the Fashion Rocks Pre-Party in 2007.

Scott Wintrow

While performing in 2008, Perry goes a little bit country in full skirted mini dress.

FilmMagic

… But she can also do pinup-chic, as evidenced by this green playsuit from MTV’s TRL.

WireImage

Soleil Ho Is Revolutionizing Food Criticism, With No Taste for Outdated Conventions

Soleil Ho discovered just how varied food could be via her landline. The daughter of a single mother, Ho grew up in New York, and her mom often ordered in for dinner. “She would fan out the restaurant menus and just have us pick,” Ho remembers. “I learned so much about all kinds of cuisines from there. One night it’d be Indian and then one night it’d be Italian or Mexican or Chinese.” Knock Seamless (although Ho’s childhood predates it), but takeout can be a passport to another world.

Ho, 31, is now the San Francisco Chronicle‘s restaurant critic, and she has to eat in restaurants for work most nights each week. She started the gig 10 months ago, replacing someone who had held the position for over three decades. Which means Ho wasn’t alive the last time the role was available. Before it fell to her to review some of the most ambitious food in America (in an area that is known for both profound wealth and a homelessness crisis), Ho was a freelance writer and chef. In kitchens, she worked for a parade of men. She launched a podcast called “The Racist Sandwich,” dedicated to the exploration of cultural appropriation in food. Each spring, she studied the James Beard Award winners, noting that while the gender balance showed signs of improvement the list was still on the whole…white.

She can’t transform that alone, but she does know that her responsibilities at the Chronicle put her in a position to decide which restaurants get attention and what kinds of cuisine “merit” a review in the paper. She has her forebears to look to for examples. The first critics she followed were Gael Greene at New York and Ruth Reichl at the New York Times. In the L.A. Times, the late Jonathan Gold celebrated mom-and-pop joints and immigrant kitchens.

But Ho’s approach isn’t copied from an earlier model. It’s based on her sensibilities and boils down to a profound belief that restaurants and food are inextricable from the world around them. At the Chronicle, she’s eliminated the star ratings to better account for the wide range of food she wants to review, from street-cart tacos to elaborate tasting menus. She scopes out bathrooms looking for gender-neutral signage and weighs how accessible restaurants are to those with disabilities. She is also interested in shedding light on who backs a restaurant and what their motivations might be. When she worked in kitchens, Ho saw how lean the margins were, how hard that made it for even chefs of principle to turn down investment from someone who might not, as Ho puts it, “comport themselves in a manner that is civil towards employees and staff.” Now that she’s in a newsroom, she doesn’t just have to look on. “I’m better equipped to follow the money,” she says. “I have the time and the resources to pursue that.”

“For me, it’s just providing tools for people to talk about this stuff,” Ho explains. That could mean spending time articulating the taste of a certain dish or it could mean having a nuanced conversation about whether a restaurant’s food veers past tribute toward appropriation. “Most of the discussions that I have witnessed about that can be boiled down to, as [the writer] Ijeoma Oluo has talked about it, the series of asking for permissions. Like, ‘Can I do this? Can white people do this? Can I wear this? Can I eat this? Can I cook this?’ But the real question is, ‘What does appropriation tell us about wealth?’ To me that’s the deeper question. It’s not about permission, it’s not about individual action, it’s about systems. It’s about who is getting paid to do this and how much? How much is their labor worth to us?”

Over the summer, Ho went on a retreat with other critics across fields and tried to think about how to “do” criticism in 2019, “as people of color and people who are marginalized.” What she wanted to know was: “How do we bring this profession forward so that it feels reparative to what has come before?”

Daniela Soto-Innes Runs a Restaurant Empire—And Still Makes Time to Meditate

This spring, Daniela Soto-Innes became the youngest woman to be named the World’s Best Female Chef. At just 28, the win was monumental. But it was also a little besides the point. Soto-Innes isn’t just “good for a girl.” The award was the latest in an avalanche of accolades she has received in her career. Soto-Innes runs the kitchens in both Cosme and ATLA, two of the best modern Mexican restaurants in New York from chef Enrique Olvera. And in 2016, she won the coveted James Beard Award for Rising Star Chef. So while she’s flattered, she doesn’t plan to plateau now. “Of course I’m super happy about it, because now more people know about what we’re doing,” she tells Glamour. “But it’s something to take slow, and the most important thing for me is not to believe it.”

Though the Mexican-American chef is often singled out for her contributions to the food world, it was the team vibe of a kitchen that first drew her to the field. “My father was a basketball player so he always had us do different sports and because of that, I seek a team,” she says. “And I think that’s why Enrique [Olvera] and I got along. I’m not there to be ‘the next amazing chef.’ I need people around me who are good, and there to do something amazing together.” Soto-Innes first met Olvera through friends. Soon it became clear to both of them that they were something close to kindred spirits. When she was just 24, he tapped her to run his Obama-approved, Cosme restaurant. At 26, the wunderkind helped Olvera open up ATLA, now as his business partner.

Restaurants are not known for their work-life balance. It’s a slog to get through dinner service and cooks spend hours perfecting new recipes. But Soto-Innes seems to have it all figured out. She meditates each morning before going on a run or taking a yoga class. She gets enough hours of sleep at night and survives on a diet of juices and raw fish. Right now she’s made a particular habit of afternoon turmeric shots. Of her self-care practice, she insists, “You have to take good care of yourself to be good for others. So I’ve always been this way.”

But Soto-Innes is about to put her zen to the test. Soon she and Olvera will open two new restaurants in Los Angeles: Damian and Ditroit. Damian will have Japanese and Korean influences, with a touch of traditional Mexican flare. Ditroit will be a taqueria adjacent to Damian serving two or three taco variations per day. “I’m seeking the sun,” says Soto-Innes of soon becoming bi-coastal. “It’s exciting but also scary. How are people going to react? The scary part is always making sure that people understand your vision and accept it.”

Natasha Pickowicz Makes Fundraising For Planned Parenthood a Sweet Deal

It was November 9, 2016, and Natasha Pickowicz woke up with an emotional hangover. She felt stunned. Drained. Mad. Donald Trump had just clinched the election, but she still had to pick herself up, endure her normal hour-long commute, and go to her job at Flora Bar, as if nothing had happened. But at work, no one could focus. Instead the chefs, managers, and staff met to figure out how to turn pain into purpose.

So Pickowicz—the executive pastry chef at Flora Bar and Café Altro Paradiso best known for her black cardamom-heavy sticky buns—went back to basics. She proposed the idea of a bake sale. “I was like, what if we did something that everybody could relate to this nostalgic, timeless idea,” she tells Glamour. “Whether you were little and it was in your church basement, or in middle school for your field hockey team, everyone’s had the experience of setting up your table, hanging out with friends, and raising money [with baked goods].”

Simple in theory, sure, but the bake sale Pickowicz, 35, pulled off would put any PTA mom to shame. Gone were traces of Betty Crocker or Pillsbury Funfetti. Instead, in the spring of 2017, Pickowicz invited 18 world-renowned pastry chefs and friends to come together and bake 50 items each. People like Bon Appetit‘s Claire Saffitz and James Beard award-winning cookbook author Dorie Greenspan all joined forces to sell their signature goods and raise funds for Planned Parenthood of New York City with each spoonful of sugar. That afternoon, Pickowicz collected $8,000—and an annual tradition was born.

In 2018, Pickowicz raised $22,000—once again all in $5 increments. And for the third, which was held this past spring, Picowicz set the ambitious goal of $40,000. She met it, and then some, raising $96,000. The growth has been exponential, but there are certain pillars that have anchored each event. It takes place at Café Altro Paradiso, it lasts one (long) shift, and proceeds benefit Planned Parenthood of New York City, not the national organization. “It was important to me that it was about our community and what’s happening here. This way I can find out first-hand how our funds are getting used,” she says. “The money is going towards more hormone therapy centers in the boroughs. They’re also building a fleet of mobile health centers, these trucks that will park and and be based in underserved areas. So it’s these hyper-regional things that PP NYC is working on.”

And while Pickowicz’s bake sale has remained focused on New York, for New York, more and more bake sales like hers are popping up nationwide. She’s frequently tagged on Instagram in photos from bake sales in Nashville or Charlotte, or someone emails her for advice. “I’ve had young women reach out to me and be like, ‘I had a bake sale at my local park!’ And then there’s the bigger ones, like in New Orleans where they raised $60,000,” she says. “People are also doing them in red states, where they’ve gotten a lot of blow back from people in the community who are offended by it. Like this summer we saw a lot of them for Yellowhammer Fund and [to protect reproductive rights] in Alabama.”

As she begins planning for her 2020 bake sale, Pickowicz dreams of seeing even more people follow in her footsteps—and for the sale to have an even larger impact. “With the presidential election next fall, it’s going to be a really, really crucial year. And with four years having gone by, I hope that next year explodes more than ever,” she says.


This year has made one thing clear: Women are showing up, stepping up, and taking what they deserve. From politics to pop culture, women aren’t just leveling the playing field—they’re owning it. As we ramp up to our annual Women of the Year summit, we will be highlighting women across industries who do the work every day. Whether it’s the CEO of a multinational retail corporation, a James Beard Award–winning chef, or the World Cup champions, here are the women you need to know right now. So far, we’ve celebrated women in sports, beauty, and style. Up now: 11 women who have made the food world more equitable, more ambitious, and so much more delicious. From an MIT-trained flavor scientist to a chef who’s created a new canon in southern cuisine, these women have expanded our minds and our palates. Mmm. Dig in.

What The Bold Type Gets Right About Living With a BRCA Mutation

While it’s up to the writers to craft the emotional core of Jane’s journey, they rely on a team of experts to make sure their stories are medically accurate. The writers have a consultant available to them and check in regularly with doctors. A lot of their research also comes from talking to survivors. “A lot of us have friends and family who’ve had double mastectomies, breast cancer, or lumpectomies,” says Straker Hauser. “We have a lot more Jane stories to tell in this arena, so we’re being very conscientious to understand what’s involved. It’s also interesting because there’s no right answer when you’re in the phase Jane is in. Do you just keep going and getting check ups? Do you decide to get a double mastectomy? There’s a lot of personal choice there, so we try to be as thoughtful as we possibly can be while still accurate and educational.”

Stevens says she relies on her fiancé, Paul DiGiovanni, who lost his mother to breast cancer, to talk through the show’s tougher moments. “I don’t like to say that I’m lucky, because I obviously wish that my mother-in-law was around, but I do feel that I have an outlet with Paul,” she says. “I’m able to have this information.”

With the fourth season of The Bold Type now in production, Straker Hauser assures me that Jane’s journey will once again be front and center. We’ll see her get a mammogram as well as reckon with what her potential next preventative steps could be. “In the history of the show, her mom got breast cancer I believe in her early 30s,” Straker Hauser says. “Jane is in her mid-20s. There’s a feeling there’s time, but is there time? It’s an interesting, very real, and unfortunately relatable condition where you have to figure out what feels best for you. That’s what Jane has to grapple with this season: What’s the next best step for her so she can live life in the present and not in fear of the future?”

For Stevens, it’s a journey she wants to tell. “I get so many women who tell me they found out they have [the BRCA mutation] and are freezing their eggs or getting a double mastectomy,” she says. “I think the thing that people were affected by most was when Jane finally gets the test done. I get so many people who repost that scene or are talking about that episode still, even three seasons later. I think people feel really seen by that episode—and it empowered a lot of women. It’s an honor that I even get to be a part of this show, but especially this kind of storyline.”

Samantha Leach is the associate culture editor at Glamour.

Disney+ Will Have So Many Movies, and People Are Freaking Out

Disney‘s soon-to-be-released streaming platform, Disney+, unveiled a large chunk of its catalog on Monday, October 14, and the internet is freaking out. The service, which launches in November, will be the home to all your favorites under the Disney umbrella⁠—and that’s an extensive list. Princess movies, Marvel flicks (which is owned by Disney), Disney Channel TV shows—all of this content will be available on Disney+. But what’s exciting fans the most is the addition of Disney Channel Original Movies, like Double Teamed, Pixel Perfect, and Smart House, to the lineup. Yup! Disney+ is shaping up to be your childhood in streaming form.

Obviously, those who grew up watching Disney in the nineties and early 2000s are thrilled about this slate. “If you don’t see me out after November 12th, mind your own business,” one person wrote. Another tweeted, “Thanks to #DisneyPlus I can watch Luck of the Irish on St. Patrick’s day like I used to.”

“Looks like imma have to borrow somebody’s Disney Plus,” a third fan posted. Meanwhile, someone else cheekily tweeted, “Today I’m learning that you guys all grew up in fancy houses with Disney Channel subscriptions. When the Caviar Channel launches you guys are suddenly gonna be like, ‘omg beluga DEFINED my childhood!!!’ There have also been videos, GIFs, and memes galore celebrating Disney+. Check out just a few of the reactions, below:

Perhaps the buzziest original TV show coming to Disney+ is the Lizzie McGuire reboot starring Hilary Duff. The actor confirmed this was happening August 24 at the D23 Expo. “I am beyond excited to be home again, back with my girl,” Duff wrote on her Instagram at the time. A release date isn’t known yet.

Disney+ becomes available to the general public on November 12. It will surely be what dreams are made of.