A Little Bird Told Me: Stories of Food, Family & Culture

Where Every Dish Has a Story

September 2025

The Story Behind the Soup

Why Food Stories Matter

When we sit down with a bowl of soup, most of us see only the ingredients—carrots, tomatoes, broth, celery, spices. But every spoonful carries a story far greater than what’s in the bowl. Behind each bite are the people who planted seeds, cultivated the soil, harvested crops, raised and cared for animals, transported and packed goods, and made the choice to dedicate their lives to nourishing others. Knowing where our food comes from adds depth and gratitude to something as simple as a meal. It reminds us that food is not just fuel—it’s connection, culture, and calling.

Why I Chose Soup

The other day, my daughter asked me: “If you could eat one food every day for the rest of your life, what would it be?”
My first instinct was pizza—I absolutely love pizza. But then I realized I might eventually tire of it. So, I answered soup. Soup is endlessly versatile—it can be hearty or light, spicy or soothing, humble or elevated. Soup adapts to every season and every story. That’s why I’ll be sharing a series of seasonal soups here on the blog.

Hearty & Comforting

Fall is the season of comfort foods and gatherings. The air turns crisp, the leaves put on their colorful show, and football season returns. For me, fall has always carried special meaning—it was my dad’s favorite season. He loved football (all of it—Saturday, Sunday, Monday night, Thursday night). When he wasn’t watching a game live, he’d happily watch replays on cable. His game-day ritual? A giant sub sandwich, salty chips, and a cold beer.

My Aunt Dawn shared that same love for football—she was a die-hard Michigan Wolverines fan. Game day was more than a pastime for her; it was a tradition, a celebration, and a source of joy. Her spirit lives on in the way our family comes together around food and football in the fall.

Inspired by both my dad and Aunt Dawn, I want to kick off our fall soup series with something that’s perfect for tailgates, family dinners, or cheering on your favorite team at home: a big pot of chili.

Game-Day Chili (Serves 6–8)

Ingredients:

• 2 lbs ground beef (or turkey for lighter version)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 bell peppers, chopped
• ½ cup celery, diced
• 1 cup carrot, shredded (adds sweetness without sugar and reduces acidity)
• 2 cans (15 oz) kidney beans, rinsed and drained (can use garbanzo, white, black, pinto or mix it up)
• 2 cans (15 oz) diced tomatoes
• 1 can corn, drained (optional-I didn’t add corn to mine)
• 1 can (6 oz) tomato paste
• 2 cups beef broth
• 1-2 cups tomato juice or V-8 (depending on how thin/thick you like your chili)
• ½ cup red wine
• 5 tbsp chili powder
• 3 tbsp cumin powder
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp smoked paprika
• 1 tbsp dried oregano
• 1/8 tsp cayenne pepper
• Dash of cinnamon – very small
• Salt & pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped green onion, tortilla chips.  Serve with Corn Bread

Instructions:

1. In a large pot, brown the ground beef over medium heat.  (I don’t drain fat)
2. Add onion, garlic, celery, carrots, and peppers. Sauté until softened.
3. Add dry spices. Stir.
4. Stir in beans, tomatoes, tomato paste, red wine, tomato juice and broth.
5. Bring to a boil.
6. Reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
7. Serve hot with your favorite toppings—perfect for your favorite tailgate (Go Wolverines!).  Pro Tip:  I like to put it in a crock pot to simmer and stay hot all day!

Beyond the Bowl

Soup nourishes more than the body—it nourishes the soul. Each bowl tells a story of the land, the farmers, the animals, and the people who brought it to your table. When we take a moment to pause, reflect, and appreciate the story behind our food, it transforms the act of eating into an act of gratitude.

As we move through the seasons, I’ll be sharing more soups that highlight seasonal vegetables, regional traditions, and personal family stories. Just as my dad and Aunt Dawn found joy in football and food, I hope these recipes bring joy, warmth, and connection to your own table.

In memory of Aunt Dawn Marie Sutton Viertlbeck December 19, 1957 – February 13, 2025 and my dad, Joseph Jiannuzzi September 20, 1939 – September 12, 2017, who inspired the name Cocina Uccellino and Little Bird Productions.

Note from the Editor

As we launch A Little Bird Told Me: Stories of Food, Family & Culture, I want to take a moment to share why this space matters.

At Little Bird Productions, our mission is to honor the people and traditions behind food—farmers, chefs, families, and the communities they support. Every dish has a story, and through this blog, we will celebrate not just recipes but the love, heritage, and hands that bring them to life.

This first post is especially meaningful to me because September has always been a month of celebration in my family. Many of our birthdays fall in this month, including my own and my dad’s. My dad was the one who first called me “Little Bird,” a name that has now grown into a mission much bigger than myself. It feels right to dedicate this inaugural blog to the season of family, beginnings, and shared stories around the table.

Thank you for joining me on this journey. I can’t wait to see where the stories—and the food—take us.

With gratitude,
Lori

Join the Conversation – Share Your Story

What is your favorite memory of chili or recipe?  Share your thoughts in the comments and join us later this week for a live soup session, where I will be making my chili.

In This Story: Recipes · Seasonal Soups · Family Stories · Comfort Food

March, 2026

Celebrating Our Second Session at Willow Tree in Fallbrook

Cocina Uccellino is proud to share the successful completion of our second session of cooking classes at Willow Tree in Fallbrook, California. Each session continues to build confidence, curiosity, and practical life skills in the kitchen while bringing students together through food, culture, and hands-on learning.

Throughout this session, students explored foundational culinary techniques, worked collaboratively in a structured kitchen environment, and gained a deeper understanding of ingredients, flavor development, and global food traditions. From preparing fresh vegetables to building complete dishes from scratch, each class was designed to support both skill development and creativity.

What makes these sessions especially meaningful is the sense of accomplishment students experience. Whether it is mastering a new technique, trying an unfamiliar ingredient, or working as part of a team, each participant leaves with skills they can carry forward both in and out of the kitchen.

Cocina Uccellino remains committed to creating an inclusive and engaging learning environment for students of all ages and abilities. Our programs are designed to meet students where they are, encouraging independence, teamwork, and confidence through structured, hands-on experiences.

Looking Ahead: Summer Camps Now Open

We are excited to offer upcoming Summer Camps for ages 5–17, designed to expand on the skills introduced during our sessions while introducing new culinary experiences.

Summer programming will include:

• Hands-on cooking and baking experiences
• Exploration of global cuisines
• Farm-to-table learning and seasonal ingredients
• Team-based challenges and creative projects
• Age-appropriate skill progression for all levels

These camps provide a fun, engaging, and educational environment where students can continue building confidence in the kitchen while developing valuable life skills.

Join Us

If you are interested in enrolling your child or learning more about our upcoming Summer Camps, we invite you to connect with us.

Cocina Uccellino continues to grow its presence in the community, and we look forward to welcoming new students into our programs.

Join us. Inquire today to reserve your spot.