Leslie Odom Jr.’s Inspiring New Book: Failing Up: How to Take Risks, Aim Higher, and Never Stop Learning

Leslie Odom, Jr. originated the role of Aaron Burr in the Broadway musical phenomenon Hamilton. Since then, he has performed for sold-out audiences, sung for the Obamas at the White House, and won a Tony Award for Best Leading Actor in a Musical. But before he landed the role of a lifetime in one of the biggest musicals of all time, Odom put in years of hard work as a singer and an actor.

With personal stories from his life, Odom asks the questions that will help you unlock your true potential and achieve your goals even when they seem impossible. What work did you put in today that will help you improve tomorrow? How do you surround yourself with people who will care about your dreams as much as you do? How do you know when to play it safe and when to risk it all for something bigger and better?

These stories will inspire you, motivate you, and empower you for the greatness that lies ahead, whether you’re graduating from college, starting a new job, or just looking to live each day to the fullest.

Odom was most recently seen in the blockbuster Broadway musical Hamilton, for which he won the Tony Award for Best Leading Actor in a Musical for the role of “Aaron Burr.” He is a Grammy Award winner as a principal soloist on Hamilton’s Original Broadway Cast Recording, which won the 2015 award for Best Musical Theater Album. Odom, Jr. originated the role of “Burr” in a sold-out run at The Public Theater in 2015, earning a Drama Desk Award nomination for Outstanding Featured Actor in a Musical and a Lucille Lortel Award nomination for Outstanding Lead Actor in a Musical.

As a recording artist, his self-titled debut album was part-funded by a successful Kickstarter campaign which raised $40,971. The album was released in 2014 by Borderlight Entertainment, Inc. Odom has appeared on “Smash,” “Law & Order: SVU,” “Gotham,” “Person of Interest,” “Grey’s Anatomy,” “House of Lies,” “Vanished” and “CSI: Miami.” He also starred in the feature film Murder on the Orient Express.

Leslie Odom, Jr.’s upcoming visit is part of Anderson’s Bookshops’ calendar of special author events. Anderson’s Bookshops specialize in book sales, author events, book signings, and building a sense of community, learning and fun. The store has been helping Naperville readers for six generations. Additional locations include Downers Grove, at 5112 Main Street (630)-963-2665 and La Grange, at 26 S. La Grange Rd. (708) 582-6353. A toy shop, Anderson’s Toyshop, at 111 W. Jefferson Ave., in Naperville, opened in 2016. Key to Anderson’s success has been special author events, like the March 31 program with Leslie Odom, Jr.


American Wolf

Nate Blakeslee has created more than a moving tribute to Yellowstone wolves. American Wolf: A True Story of Survival and Obsession in the West (Crown 2017; $28) is truly a crossover genre, science with a human face. Or, should I say, a genuinely intelligent book that connects man and beast in a way that is evocative of what Harvard’s E. O. Wilson calls “Biophilia”.

I read this outstanding volume after reading an utterly vacuous and didactic animal book, so I was predisposed to expect it to be a soppy, sentimental and anthropomorphic look at Canis Lupus. Mercifully, it is not.

American Wolf has beauty as well as brains. And it pierces the heart only after skillfully penetrating the neocortex.  I recommend it, without reservation.

If These Walls Could Talk: Chicago Blackhawks: Stories from the Chicago Blackhawks Ice, Locker Room, and Press Box

Walls Blackhawks COVER (1)“It was like chronicling the Dark Ages of hockey,” says Mark Lazerus, a fan of the Chicago Blackhawks since the early 2000s when the only way players could get people to attend games was to hand out free tickets at bus stations among other places.

“Back then, with 23 on the team, 20 would be out getting drunk the night before a game,” recalls Lazerus, a sportswriter who lives in Highland, Indiana. “I knew they were young and crazy but that was really something.”

Growing up on Long Island, New York, Lazerus has long been a serious hockey aficionado, rooting for the Long Island Islanders since he was young. A graduate of Northwestern University, he continued his passion for hockey by avidly following the Blackhawks. But even such a seasoned and dedicated fan was amazed by the big change in the team and their fortunes.

“The players are all very different now,” says Lazerus, author of If These Walls Could Talk: Chicago Blackhawks: Stories from the Chicago Blackhawks Ice, Locker Room, and Press Box (Triumph Books 2017; $16.95). “I was surprised by the complete turnaround. These guys are now finely tuned machines.”

Going behind the scenes including on the team plane, players’ homes and, of course, in lots of bars, Lazerus interviewed present and former team members collecting stories which he shares in his book. These include reminiscences of how Blackhawk players celebrated after winning their first Stanley Cup victory in almost a half century, dialogues with such greats as Adam Burish, Patrick Sharp and Jonathan Toews and stories on sharing the bench with Head Coach Joel Quenneville. The book’s forward is written by Hockey Hall of Famer Denis Savard who played for the Blackhawks.

“It was fun watching the city fall in love with the Blackhawks,” says Lazerus. “And for me, writing the book was great. It let me talk to people about hockey and that’s all hockey fans like me want to talk about.”


Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall

Invited by a friend to dine at Blackbird, Paul Kahan’s first restaurant, when it first opened in 1997, I was somewhat taken about upon first entering about how totally different it was from many of the restaurants of the time. The menu was farm-to-table way before the term had become a cliché, the setting minimalist with long communal tables (like a high school cafeteria I remember thinking) and menu items including an endive salad with pancetta and a poached egg on top which when punctured dripped a wonderful ooze of yolk into the dressing. It was, in other words, unique. Other restaurants opened in Chicago that year and many of those are gone but Blackbird remains and chef/restauranteur Paul Kahan has expanded his restaurant empire with such additions as Avec, Big Star, the wonderfully named The Violet Hour and the Publican.

With all this success, you’d think that during the last two decades Kahan would have come out with a cookbook or two or even more. Surprisingly though, his first, barbecued-carrots.jpg (Lorena Jones Books 2017; $40) was just released this fall. And in keeping with the eclectic concepts of his restaurants, which he describes as speaking to a place and not a time, it’s definitely different–an amalgam of recipes, insights, reminiscences, paeans to local food producers and autobiographical. It even contains poems.

So, what took you so long, I ask?

“I waited 20 yeas because I didn’t want it to be a half-assed,” was Kahan’s response. “We’re not run of the mill and I wanted the book to be unique, to follow the path of the Publican, include poetry.”

Kahan’s mantra it that he’s just a small part of the business and its success.

“We’ve all been here together since day one,” he says about his One Off Hospitality Group. “We’re all about the culture, the relevance and the continuity and the book is about that. I think our success has truly been about us, about trust, nurturing. We like to be innovative and approach things differently.”

Indeed, Avec, he says, was inspired by his first trip to France with his wife.

“She was in a real horrific motorcycle accident there and end up recuperating in Switzerland,” he says. “The culinary experience of Avec was built by the experience of going there.”

If each restaurant has a story, so do the recipes.  Take the barbecued carrots.

“I don’t think there’s ever been a dish at The Publican that people have freaked out about so much. Even chefs,” writes Kahan in the introduction. “We did a charity event last year and served these, and there was a table of 25 big-name chefs just losing their minds over them. We’ve tried new variations, adding different spices, experimenting with other preparations, but it always comes back to this recipe. We use a barbecue rub that I ‘borrowed’ from Chris Lilly, the owner of Big Bob Gibson’s in Georgia and a world champion of barbecued pork shoulder. He came in to eat once, and we got embarrassed about ripping him off, so we quickly changed the name of these to Chris Lilly Carrots. We like to serve them with pecans that we get from Blain Farms in California, which are creamier than any other pecan, and then we top it off with an herbed dressing.”

Sourcing ingredients is, of course, super important as is forging relationships with farmers and food artisans. Finding them often takes Kahan to less exotic places than a trip to France.

One out of the way journey lead Kahan to tiny Medora in Southern Indiana, best known for its 1910 round barn and covered bridge—built in 1875 and the longest historic covered bridge in the United States. It’s also the hometown of Burton’s Maplewood Farm, owned by Tim Burton, a producer of highly valued maple syrup which is much used by chefs in both Chicago and throughout the U.S.

“I think I was the first guy Tim hooked up with at the Green Market,” says Kahan, a James Beard Award winner in the following categories Who’s Who of Food & Beverage in America, Best Chefs in America 2004 and Outstanding Chef 2013.

Growing up in Chicago, Kahan was influenced by his father who owned both a Jewish deli as well as the Village Fishery and King Salmon, a small smoked fish business. He still remembers the slow cooked corned beef, the hanging sausages and the smoked chubs. Following in those footsteps might seem a given, but Kahan diverged at first, studying applied mathematics until the lure of cooking over took him.

Will it take another 20 years before we see another cookbook, I ask?

“I’m already working on a second cookbook,” Kahan says, noting that it’s already two years in the making. But then true to form, he goes from I to we, noting that Cheers to the Publican wasn’t just his work.

“There are a lot of people who worked hard on that book,” he says.

Barbecued Carrots

Recipe courtesy of Cheers to the Publican, Repast and Present by Paul Kahan.

Makes 4 servings

1 gallon water

1 cup plus

1 tablespoon BBQ Rub (recipe follows)

1⁄4 cup kosher salt

1 pound carrots, cleaned and halved

1 tablespoon extra-virgin olive oil

1 teaspoon sea salt

11⁄2 teaspoons freshly squeezed lemon juice

1⁄4 cup pecans, coarsely chopped

2 sprigs dill, torn

1 batch Ranchovy Herb Dressing (recipe follows)

In large pot, add 2 gallons of water, 1 cup of the BBQ rub, ¼ cup of salt.  Bring to a boil.

Add the carrots and cook until ¾ done, about 5 minutes.

Drain the carrots, reserve for the grill.

To Finish:

Preheat the grill to medium-high.

In a bowl, toss the blanched carrots with 1 tablespoon of BBQ rub and extra virgin olive oil.

Arrange on a grill screen, and grill over direct heat until finished.  Adjust seasoning as necessary.

Arrange carrots on a plate, drizzle with lemon juice, garnish with crushed pecans and dill yogurt sauce.

Dress the carrots with the Ranchovy Herb Dressing and serve.


Makes 1.5 cups

½ cup dark brown sugar

½ cup kosher salt

4 tablespoons hot smoked paprika

1 tablespoon ground black pepper

1 tablespoon granulated garlic

1 tablespoon onion granules or onion powder

½ tablespoon celery salt

1 tablespoon cayenne pepper

1 tablespoon ground cumin

Combine all in bowl, mix well, store in an airtight container.

2 cups mayonnaise (we like Hellman’s/Best Foods)

1 cup buttermilk

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon Worcestershire sauce

1½ teaspoon white vinegar

1½ teaspoon Tabasco sauce

1 teaspoon Dijon mustard

1½ teaspoon granulated sugar

1½ teaspoons fish sauce

1 tablespoon freshly squeezed lemon juice

2 tablespoons chopped parsley

1 tablespoon chopped chives

1 ½ teaspoon chopped tarragon

1½ teaspoon chopped oregano

Sea salt

Freshly ground black pepper

Whisk all the ingredients in a bowl and season with the salt and pepper. Taste and add more salt and pepper. Transfer the dressing to a glass container with a lid and refrigerate. The dressing will keep in the fridge for up to 1 week. Give the jar a good shake before using.


The Faerie Handbook: An Enchanting Compendium of Literature Lore, Art, Recipes and Projects

To me, fairies have always been about the holiday season—think the Sugar Plum Fairy from the Nutcracker Suite ballet and Tinkerbelle, the blonde-haired imp who wore a green outfit with matching translucent green wings in the 1904 play Peter Pan and knew how to handle a wand and pixie dust—both a job requirement. Imagine then my delight when my friend Lily Lopate sent me a copy of The Faerie Handbook: An Enchanting Compendium of Literature Lore, Art, Recipes and Projects by Carol Turgeon with Grace Nuth and the Editors of Faerie Magazine (Harper Design 2017; $35). And yes, there is a Faerie Magazine.lavender-shortbread-cookies_smalll-credit-sara-ghedina-2.jpg

This beautifully illustrated book containing all things faerie (the archaic literary spelling) is divided into chapter including Flora & Fauna with such headings as “A Select List of Fairy World Inhabitants” and their history, a “Fairy Herb and Flower Almanac,” as well as instructions on making such fairy necessities as houses, furniture, pressed flowers, and terrariums. In the section on Fashion & Beauty we learn about such style icons as Morgan Le Fay, Titania of the Fairy Realm and La Belle Dame Sans-Mercy—a woman with eyes that mesmerized helpless, handsome men (way to go, La Belle, we say).  The Fashion & Beauty chapter gives us the low down on fairy couture including fairy shoes which are totally inappropriate for walking particularly the ones with five-inch heels made of flowers. It also contains directions on how to make a fairy crown—a clothing item no one should be without.

It isn’t easy being a fairy. You have to get up early to gather the right beauty ingredients. After all, according to Samuel Pepys, the great 17th century diarist, his wife was a big believer in maintaining her looks in a faerie manner by collecting early morning May dew. Another requirement is being able to make fairy dust. That’s what Tinkerbell used to get Peter Pan to fly. You wouldn’t want to be without it.

Want to hang with the faeries? The authors tell about how to find fairy portals and pathways. You’ll need to read the chapter, but we can give some hints. Look for a strange circle of mushrooms (those are fairy rings), bridges (but be careful of the trolls, country crossroads are good places to run into fairies (but devils hang out there too) and natural portals like ocean cliffs and tangled branches with an open center in the middle.frosted-cranberries-1.jpg

Of course, what interested me the most was fairy food. As one might expect, fairies love parties and the authors show us how to host a Midsummer Night’s Dream Garden Party. Fairies main ingredient when it comes to cooking seems to be edible flowers. Their menus consist of such goodies as Flower Lollipops, Honey Ricotta Tart with Lavender Scented Crust, Candied Violets and Lavender Shortbread Cookies.

Faeries also love tea parties—ones with lots of flowers in pastel colors of pink, lavender, violet, pale blues and even moss. What to eat at such a party? Fairy Tea Cakes and flower teas.

Candied Violets

40 fresh violets, pesticide free, with stems intact

1 egg white

1 cup superfine sugar

Special Equipment:

Fine-tipped paintbrush, preferably new

Small sharp scissors

Place a wire rack over a parchment-lined baking sheet and set aside.

In a small bowl, whisk the egg white until frothy.

Holding a violet by the stem, dip the paintbrush in the egg white and carefully coat each petal, front and back.

Sprinkle the superfine sugar over the violet and shake off any excess. Sprinkle again until the whole flower is lightly coated.

Gently place the violet on the drying rack. Repeat with the remaining flowers.

Allow the violets to dry for 24 hours, then use the scissors to cut off the stems. Candied violets may be stored in an airtight container for up to eight weeks.

Lavender Shortbread Cookies

¾ cup granulated sugar

1 teaspoon dried lavender, pesticide-free

1 stick plus 4 tablespoons unsalted butter, softened

¼ teaspoon fine sea salt

2¼ cups all-purpose flour

3 tablespoons whole milk (optional)

½ cup sanding sugar (optional)

Preheat the oven to 350° F.

Line a baking sheet with parchment paper.

Place the sugar and lavender in a food processor and pulse to achieve a fine texture.

In a large bowl, combine the lavender sugar, butter, and salt. Use the electric hand mixer to cream the ingredients until light and fluffy.

Gradually add the flour, mixing until the dough comes together. If it’s too crumbly, lightly wet your hands with water and knead the dough in the bowl until the flour is completely absorbed, and the dough is smooth.

Transfer the dough to a lightly floured surface. With a rolling pin, roll out the dough to a ½-inch thickness.

Use a cookie cutter to cut out the dough. Transfer the cookies to the parchment-lined baking sheet.

If desired, use the pastry brush to lightly coat each cookie with milk, then sprinkle with sanding sugar.

Transfer cookies to the oven and bake for approximately 25 minutes, rotating the pan once, until the cookies are golden brown.

The cookies will be very soft when you remove them from the oven, but will set once cool. Allow them to cool completely on the baking sheet before transferring them to a plate.

Frosted Cranberries

1 ½ cups water

1 ½ cups granulated sugar, plus 1 cup for dusting

1 cinnamon stick

4 whole cloves

2 cups fresh cranberries

In a small saucepan, combine the water, sugar, cinnamon, and cloves. Cook over low heat, stirring until sugar is dissolved.

Remove from heat and cool for 15 minutes before stirring in the cranberries. Transfer to a bowl, cover, and refrigerate overnight.

The next day, set a wire rack over a parchment-lined baking sheet. Use a slotted spoon to transfer the berries onto the rack and set aside for 1 hour. Meanwhile, line another baking sheet with parchment paper.

Place the remaining 1 cup sugar in a shallow dish. Working in small batches, roll the cranberries in the sugar until they are completely coated, then transfer to the clean parchment-lined baking sheet. Make sure berries are in a single layer and not touching each other.

Allow to stand at room temperature for about 1 hour or until dry. Frosted cranberries may be stored in an airtight container for several days.

The above recipes are from the book: THE FAERIE HANDBOOK by Carolyn Turgeon and the editors of Faerie Magazine. Copyright © 2017 by Carolyn Turgeon. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.

Books for Kids for the Holidays

Who Is Stevie Wonder? by Jim Gigliotti (Grosset & Dunlap 2016; $5.99). Gigliotti, a former editor at the “National Football League,” has written numerous “who are biographies for about famous people such as Olympian Jesse Owens and baseball star Roberto Clemente. In this book, he explores the life of Steveland Judkins, who at age 11 auditioned for Motown Record Corporation, wowing most of the listeners with his ability to play multiple instruments and sing. What many didn’t know that day, the boy who would become Stevie Wonder and win 25 Grammy Awards as well as the Presidential Medal of Freedom, was blind.

Megan Stine does the same thing in Who Was Michael Jackson? showing young readers how the gifted singer from Gary, Indiana went on to become an international star.

Words in Deep Blue by Cath Crowley (Knopf Books for Young Readers 2017; $17.99) tells the story of two teens—Henry and Rachel who meet again after years apart. When she was younger, Rachel had a huge crush on Henry and the day before she moved, she tucked a

love letter to him into a book.

Now the two are working in a bookstore together. But life has changed so much in that intervening time. Rachel’s brother has died and she feels numb. Will working with Henry in the bookstore and discovering books together change all that.

You betcha.


Belgravia by Julian Fellowes

Still going through withdrawal now that Downton Abbey has signed off the air. Then get your fix with Belgravia (Grand Central Publishing 2016; $27) written by Downton Abbey creator Julian Fellowes.

Set in London during the 1840s, the novel takes place in another grand house and just like the television series, it’s full of secrets, numerous intersecting story lines and that touch of British posh and stoicism that makes us want to find a time machine and travel back to jolly old England.



Sweetbitter by Stephanie Danler (Vintage 2017; $16) is the most modern coming of age story about 22-year-old Tess who moves to New York and lands a job at an expensive, glamorous restaurant. It’s an education into the glitz, glitter and grime of the restaurant word and those who labor there–Champagne, cocaine, rich patrons and evenings partying too hard at dive bars.

For those who read Jay McInerney’s Bright Lights, Big City on another beach at another time, it’s New York 30 years is later—still insane and just as wonderful. A definite page turner.

Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family

I had the chance to chat with Valerie Bertinelli when she was in Chicago a few weeks ago to sign copies of her new cookbook, Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family (Oxmoor House 2017; $30). It’s always interesting to meet someone in real time that you’ve, in a way, grown up with. Not saying Bertinelli and I were from the same neighborhood or belonged to the same Girl Scout troop, but I was about her age when I watched her play the role of Barbara on “One Day at a Time,” which ran from 1975-1984. The sitcom was rather revolutionary for its time because it was about a divorced single mom raising two kids at a time where most family shows were about households with a mom, dad and a couple of kids.

“Barbara” was adorably cute, bubbly and, in my memory, almost always smiling. Flash forward 30 some years, numerous movies and a starring role on the TV series, “Hot in Cleveland” for which she won her second Golden Globe award (the first was for “One Day at a Time”) and Bertinelli could still be channeling Barbara. She’s warm and friendly and totally enthusiastic about cooking. Currently she has two Food Network shows, “Valerie’s Home Cooking” and “Kids Baking Championship,” the latter which she co-hosts with pastry chef Duff Goldman.

Her cooking style, she says, is all about simplicity and ease.

“Who wants to complicate their life any more than they have to?” she says.  “We all have enough complications going on in our life, so let’s make it easy in the kitchen. The last thing I want is for people to feel intimidated by my recipes so I work at making them easy to follow and delicious as well.”

Each of the 100-plus recipes in her book not only tell how long they take to make from start to finish but also the “hands-on” time. For example, hands-on time for her Spicy Arrabiata Penne is five minutes, total cooking time is 20 minutes. She also prefaces the recipes with a personalized anecdote about its importance to her and offers variations of the dish.

Describing herself as a Food Network addict, Bertinelli says it’s “crazy” to find herself starring in two shows on the channel and writing a cookbook, the title of the first being a take on her original TV series and called “One Dish at a Time.”

When asked how cooking at home differs from preparing dishes on her show, Bertinelli says she finds it challenging because when she’s cooking in her own kitchen she’s cooking alone.

“I don’t have to look up and talk and explain how and why I’m doing something,” she says. “It’s a little bit different of a muscle. It’s like cooking two Thanksgiving dinners every day as we shoot each show. You’re on your feet a lot and I’m exhausted everyday shooting the show. But it’s also invigorating as well because it’s so much fun to share something I love.”


Gretchen Carlson’s “Be Fierce: Stop Sexual Harassment and Take Your Power Back”

Gretchen Carlson started a tsunami when she sued Roger Ailes, the all- powerful mogul CEO and Chairman of Fox News and Fox Television for sexual harassment after she lost her long-term job as a Fox anchor for refusing his advances.  Now, with the release of her latest book, Be Fierce: Stop Sexual Harassment and Take Your Power Back (Center Street 2017; $27) she is garnering the stories of women—and men—who have been sexually harassed and showing them how to fight back.

“When one person says no to sexual harassment, they inspire others to step forward as well,” Carlson tells me when we meet at Books by the Banks, Cincinnati’s annual and very popular regional book festival. Like me, she is there to sign copies of her books. Unlike me, she has a large table right by the entrance and a huge sign overhead with her name on it. I am in the center of the barn-sized room, crowded together with other writers who are at my level in the food chain. We have no oversized banners with our names on them just little placards on our shared tables. Nor will we have, as the morning goes on, lines of up to an hour waiting to have us autograph our books.

Those long lines show how much Carlson’s message has resonated. She’s been inundated with the stories of those who’ve also experienced sexual harassment and, to a much lesser degree, hateful comments about being a gold digger and just out for the money, advice on how women should dress to avoid being harassed and those who believe there is no such thing as sexual harassment, just lying women. Carlson blithely posts these pearls of wisdom on her Facebook page. We’re looking at you “baychevy” who posted “…most of the time women claim they were sexually harassed and make a big deal out of it simply to broadcast to other women that they are irresistible.”

“Thank you,” I say to Carlson. Hey, I’ve been through it, who hasn’t? And, of course, I thought that’s one more thing you have to deal with.

Not so, says Carlson, who had to withstand a barrage of negative publicity loosened on her by Ailes and his allies.

“That’s also to be expected,” says Carlson.

It’s one reason why she says we need to be fierce. And smart. The lawsuit would have been just another she-said, he-said situation but Carlson had the recordings. Ailes settled for $20 million. And in the following cascade of women coming forward to tell their horror stories about his penchant for sexual harassment, he eventually was fired from his job—albeit it with a $40 million payout.

“You were so smart to record all those conversations,” I say. Carlson replies with a smile.

She is indeed, very intelligent. An honors graduate of Stanford University who also studied at Oxford University, she was the first classical violinist to win the title of Miss America. Carlson is also fierce. She didn’t just take her money and go home. Angered not only by what happened to her but what happens to so many others, she determined to empower them to become fierce. It is her mission and the purpose of her book.

“I had worked 25 years in the business–working my way up from local to national news and discovering I was going to lose all that made me determined to speak out,” she says.

Her book doesn’t dwell on her own travails but instead is a guide for those who experience sexual harassment and what they should expect and how they can navigate confronting a system that has until recently taken a “boys will be boys attitude.”

“Coming forward isn’t fun,” she tells me. “Women aren’t looking for fame or money when they take the step of reporting harassment because there’s nothing rewarding about being demeaned.”

One her Facebook page, she writes, “It’s easy to be disgusted. It’s easy to be outraged. But we need more – we need a movement. It’s time to be fierce.”Be Fierce:

I’ll repeat what I said to her that day in Cincinnati, “Go, Gretchen, go.”