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    Adrian                    Chow Chow
                                                                   This tangy-sweet side dish is part pickled relish, part
                                                                   condiment. With a little spice and a good crunch, it
                                         Lipscombe                 pairs well with savory fare.

                                         Chef, Baker,              2 ½ c. green tomatoes
                                                                   2 ½ c. cabbage
                                         Owner                     1 c. yellow onion
                                                                   2 c. bell pepper, different varieties
                                                                   1 c. sweet peppers
                                         Uptowne Café & Bakery     1/2 c.  parsley
                                         1217 Caledonia St.        1 c. green onions
                                         La Crosse, WI             1 c. banana peppers
                                         608-535-9990              1 tbsp. pickling and canning salt
                                         Uptownecafe.com           1 ¼ c. vinegar
                                                                   1/2 c. light brown sugar (packed)
                                                                   1/2 tsp. dry mustard
           You’ve lived most of your life in Texas, what           1/4 tsp. dried ginger
           surprised you about Wisconsin? It gets colder here      1/4 tsp. ground cloves
           than I ever imagined, but the flora in the summer is    1/2 tsp. ground turmeric
           amazing!                                                1/2 tbsp. yellow mustard seeds
                                                                   1 clove garlic (finely minced)
           What keeps your soul warm in the winter? Warm,          1/2 tsp. celery seed
           deep Southern dishes that sit in my stomach and stick
           to my ribs.                                             Coarsely chop all vegetables and herbs and mix
                                                                   together. Add salt and let it sit for 5 minutes. Add
           What influenced your menu? Dishes that associate        sugar, vinegar and spices and then let stand 10 minutes
           with childhood memories, reminding me of love,          before serving. If storing, place in an airtight container
           comfort and home.                                       and refrigerate for up to 5 days. Can also be canned.

           What is your most popular menu item?
           Sweet potato hash!

           Chicken Waffle: how do customers react? They
           usually ask how to eat it (answer: with the chicken and
           waffle together in each bite).

           What’s been your biggest challenge? I am one of
           the few black women who own a restaurant, not just
           in LaCrosse, but anywhere. It’s difficult to be in that
           position, but I just try to be really forward and open
           about it.

           You’re a very busy person—chef, baker, business
           owner, activist, mom of 4. What do you hope your
           children are learning from you? I want them to know
           they can change the dynamics of understanding, of
           equity and inclusion. I want them to understand they
           can create their own space in the same way I have.

                              In addition to her work as a chef, Adrian started a GoFundMe campaign on June 7, 2020 to buy at
                              least 40 acres. The land will be Black owned and used to preserve and share Black Foodways.
                              For more, visit www.gofundme.com/f/forty-acres-project
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