Last Update: January 29, 2025
Black History Month falls every February; for most people, one of the coldest months of the year. But Lanae Williams, a Senior Accounts Payable Associate and a leader in the Black Thriver Union employee resource group at Thrive Market, views it as a time for warmth and coziness — and lots of cooking — while celebrating with friends and family.
Williams is a self-described “serious foodie” who graduated from culinary school at the age of 20. Before her nearly nine years as an employee at Thrive Market, she worked in fine dining restaurants in her hometown of Los Angeles. “Although I don’t cook professionally anymore, food and cooking is always in my heart,” she says. “Cooking allows me to relax and be in my comfort zone, and it brings me joy when I see my friends and family enjoying my meals.”
“I am a huge foodie and fashionista, so outside of work, I love trying new restaurants and shopping in LA,” Williams says. She brings that same energy and curiosity to work every day: Williams is an active member of the Black Thriver Union, often planning events and organizing educational resources for fellow employees. Last year, she and fellow BTU leader Austin helped to interview cookbook author Kiano Moju in honor of Black History Month.
“The Black Thriver Union is a safe space for the African American employees at Thrive Market to discuss our culture and ongoing current events that may affect us,” Williams explains. “We’ve developed our little sense of community within our group, and I love that we have other employee allies who can join and educate themselves on topics that are near and dear to us, or just be a listening ear.”
“To me, Black History Month is a celebration of life for African Americans,” Williams says. “It’s a celebration of freedom. It’s a celebration of love. It’s a chance to continuously inform the world of the impact of our culture and being.”
This year’s theme of Black History Month is “African Americans and Labor”. To mark the occasion, Williams and the rest of the Black Thriver Union are planning to read Hidden Figures by Margot Lee Shetterly, which tells the true story of Katherine Johnson, Dorothy Vaughan, and Mary Jackson, three Black women who worked as mathematicians at NASA and whose contributions helped to launch astronaut John Glenn into orbit.
They also, of course, plan to cook delicious foods.
When tasked with developing a recipe to celebrate Black History Month as it resonates with her, Williams instantly went for something warm, filling, and classic. “My style of cooking is comfort food,” she says. “Food that makes you feel good while you’re enjoying it til the moment you finish your last bite.” She chose a chicken and rice soup that can be shared around a dinner table in the depth of winter, served in heaping bowls with sides of crusty bread. It’s a recipe that anyone can make, and one that can seamlessly move from celebratory meal to a tried-and-true weeknight staple.
“This recipe is quick, simple, easy, and full of flavor, while also being so warm and comforting for the winter months,” Williams says. “It will definitely be added to your weekly dinner rotation!”
Ingredients:
1 pound chicken breast, cubed
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup carrots, chopped
2 cloves garlic
4 cups chicken or veggie broth
1/4 cup white wine
1/2 tablespoon thyme or rosemary
1 cup wild rice
1/2 cup of heavy cream (or any cream alternative)
Chopped, fresh parsley (to garnish)
Seasonings of choice (salt, pepper, paprika, garlic powder, onion powder, etc.)
Instructions:
Add extra virgin olive oil to a pot and brown the chicken on all sides. (Note: the chicken doesn’t need to be cooked all the way at this point.)
Remove chicken and set aside. Add diced onion, celery, and carrot. Stir and let the vegetables sweat, about 1-2 minutes.
Add the garlic and let it cook for another minute.
Add the white wine. Cook for 2-3 minutes.
Add the chicken stock, wild rice, and seasonings of your choice. Add the chicken back to the pot. Let the pot simmer with the lid on for 20-25 minutes. The starches of the rice should thicken the soup.
When the rice is ready, add the heavy cream.
Garnish with chopped parsley or any fresh herbs of your choice. Serve the soup hot with either a bread bowl or crostini.
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