Michel Nischan comes

from working farm roots.

“M y mom and h er m om could prepare a pig and

smoke the bacon w ith the best of the local farm ers

back hom e in M issouri,” says Michel, a chef, author,

and advocate for sustainable farming. “T heir

traditions and country recipes are the backbone of

the foods I love to serve during the holidays.”

The dishes are honest—a simple bread pudding

prepared w ith hum ble and hearty w inter squashes,

and a roasted fresh ham. “O ur holiday food is easy,

forgiving, and plainly delicious,” he says. “The

recipes com e from keepsake cookbooks w ith

handw ritten notes jo tted dow n inside. They are the

unbroken line th at binds us together, even w hen we

are miles and years away from each other.”

Recipes and traditions from both his and his wife

Lori’s family are shared again and again so th a t they

becom e second nature for the Nischans’ five

children. “In this fast-paced w orld, the serving o f a

laid-back, com e-as-you-are holiday meal slows us

down, brings us back, and sustains us once again,”

says Michel.

To learn more about Michel’s restaurant and his work to support

locally grown food, see

page 180.