sea scallops (about 3 large scallops), cut into 1/4-inch pieces.

So you got friends.Because of that early relationship, I've had an almost 20-year friendship with Glenn.

I managed a not-for-profit restaurant in West Philadelphia where there was a lot of donated food.When I started working there, I brought on a chef who's a friend of mine and there were Quaker grits already there, we used them up.Then I wrote to Glenn and he just said, "OK, just tell us what you want, how much he wants.

We'll send it to you."He did that for two years.. How did you educate your cafe diners about how special the rice was?.

When we got Carolina Gold rice, Mike told me in the heyday of Carolina rice, the planters shipped away all of the whole-grain rice and they kept for themselves the cracked rice, the broken rice.

Every once in a while I might get whole-grain rice for something special, but for the most part that's what I would use, I put it in a dish that was like a North African chicken that had citrus fruit in it and kind of a cumin rub.If I hadn't said yes to all these [unreal] jobs and showed up and figured it out.

I don't know if I would've had the courage to start my business.. How are you filling your well these days and what are you doing intentionally to make sure that you can show up and lead your team?.I have definitely adjusted my life a bit.

Sometimes I work more from home than from the office and I do that for a couple of reasons.One is to give the team more space.