Cheryl Stevens Manning traveled on average 42 weeks a year as a workshop training facilitator, leaving little time to develop culinary skills.
Luckily, her husband was a good cook.
“Walt was a phenomenal salmon cooker,” StevensManning, 65, recalls of her late husband, Walter Manning, the associate dean in the school of communication sciences and disorders at the University of Memphis. He retired in 2016 and died last September following complications from Alzheimer’s disease.
“That’s mostly what we ate, a lot of fish and not much meat.”
So among the considerations for StevensManning as she began pondering her new reality after her husband’s death and her own retirement was one particular detail seemingly unimportant in the grand scheme and yet entirely necessary: how to feed herself.
