Anja was born and raised in Zeitz, but left the town as a young adult.
Anja also wanted to give back to society.
Anjali used to be Senior Counsel at Google New York-- we miss her-- where she was a commercial or product attorney on areas ranging from Google X to advertising
Anjali didn't tell me where she's taking me, so--
Anjali Kumar: It's lunch time at Google with Anjali Kumar.
Anjali: Oh, I didn't realize, it's a lot of stuff.
Anjali: They're awesome, right?
Anjali: We're gonna start easy.
Anjali: Rebecca Black
Anjali: Chick-Fil-A. Ahmir: Sundaes.
Anjali: Amoeba. Ahmir: Business management anger.
Anjali: Pippa Middledton. Ahmir: Pass.
Anjali: OK, so I Googled you, obviously.
Anjali: Exactly. Can we go through them one by one?
Anjali: You do? You have a cubicle?
Anjali: Can I come by?
Anjali: Really? Ahmir: Yeah.
Anjali: Thank you. Ahmir: I religiously check Google doodles and I compare other countries' Google doodles and I'm that person that talks to the Google twitter account like it's a real person.
Anjali: Yeah. Ahmir: It's almost like, in what's the movie where Jim Carey gets to have the power of God, um.
Anjali: Bruce Almighty. Ahmir: Yes.
Anjali: OK, but. Ahmir: Anyway, my whole point was, um, wait, why did I even bring up the Bruce Almighty?
Anjali: I have no idea!
Anjali: Can you explain the road from the Grammys to the kitchen.
Anjali: OK. Wait. Ahmir: My dear grandmother has itó Anjali: Sorry.
Anjali: What's the last thing you searched for?
Anjali: I've got a present for you.
Anjali: Because you tweet about it.
Anjali: I don't know, you tell me.
Anjali: OK, so Ahmir: This is everything I love.
Anjali: The best thing that ever happened to you, today.
Anjali: That was amazing.
Anjali: Hi, everybody. Thanks for coming.
Anjali: Thanks so much for coming.
Anjali: Could have gotten you a job at Google actually.
Anjali: So what sort of really drove the passion for southern cooking.
Anjali: So was there one dish, during your time when you were younger living in the south or maybe when you got older, that really inspired you to become a chef?
Anjali: What are you talking about when you talk about cuisine of Canada; no offense to my northern neighbors.
Anjali: Before CSAs and before farmer's markets.
Anjali: Sort of ahead of the trend Hugh: The epitome of hipness -- you don't even know it.
Anjali: Well so I had a chance to meet a couple weeks ago down in Atlanta and I had this extraordinary meal if any of you are ever in Atlanta, --or in Athens, Georgia,
Anjali: You had a lot of opinions about that how it's being done in the states,how it could be done better and that kind of thing and I'd love if you could talk to us about
Anjali: So do you source mostly locally for the restaurants.
Anjali: So I think of, you know, the idea this is obviously very appealing to chefs and certainly to a lot of consumers and folks who can afford it.
Anjali: So talk to us about that.
Anjali: I was just thinking that Hugh: You open up a winery in North Carolina, having not great wine but you're still charging
Anjali: The theme of Community has come up a lot in our discussions and sort of threads through the book.
Anjali: Yeah, it's shoe closet >>Hugh: That's a different world.
Anjali: You're like "yes, that's what I do" Hugh: What's wrong with you?
Anjali: Agreed. Well, so what was your inspiration for the book.
Anjali: So do you have a favorite recipe in the book?