Table Talk: Primas Bakery’s transition is a new beginning
“Who would Rachel Mullen be becoming today if not for her experiences running Primas, first alongside her cousin and then as a solopreneur?” Ellen Chamberlain writes. (Mark Weber/The Daily Memphian file)
Ellen Chamberlain
Ellen Chamberlain is a global citizen who is happy to call Memphis her forever home. The Michigan native has worked in media for nearly 25 years as a radio broadcaster, journalist and ghostwriter. As The Daily Memphian’s food and restaurant writer, she gives readers inside perspectives of their favorite restaurants and the people behind them, suggestions for the best bites around town and the latest food news from in and around Shelby County.
Rain poured on folks’ parades last week, both literally and figuratively. Everywhere I looked, someone seemed to be experiencing some sort of loss or uncomfortable progression.
Friends reported the transition of loved ones from this life to whatever awaits them in the next. Others who are “sportsketball” fans were pained by the results of recent games. And an online friend inadvertently ended her favorite sourdough starter. That too is a type of loss, trivial or not.
When confronted with the kind of helplessness grief and loss can bring, I often lean into something fairly thoughtless and easy to control: I bake.
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