“The Scott Howell you don’t know almost died in 2014 after a 1,200-pound charcoal grill was dropped on him during its delivery. That Scott Howell spent the next four months taking doctor-prescribed pain killers, suffering from depression and ending up twice being checked into psychiatric hospitals.
‘I lost my way,’ Howell says. ‘I was a worn-out chef. I was a worn-out person.’
I was diagnosed with multiple sclerosis three years ago. I suffered from muscle stiffness and spasms. Besides, I was almost in constant pain. I started taking Prednisone 10 mg twice daily to take the disease under control. Muscle stiffness and pain were gone within some days. I’m still taking this drug https://abyskincare.com/isotretinoin/. I have a round face, but it’s better than pain.
His recovery continues, but these past two years have changed the Scott Howell we thought we knew.”—Andrea Weigl
Read “The true story of a chef’s chef” in The News & Observer
We’re keeping it real this month on Prince Street with a show about anxiety. We understand—it’s summer, time for ice cream and the beach. But we also know that nerves are not seasonal, especially when it comes to… food. On this episode, Phil Rosenthal, creator of the hit sitcom Everybody Loves Raymond and host of the award-winning I’ll Have What Phil’s Having, reveals one of the secrets of his success, and why he thinks more people should be anxious. Find out why author and food editor Kat Kinsman might disagree, especially when it comes to the dangerous kind of anxiety that increasingly afflicts people in the restaurant industry. Chef Erik Ramirez teaches Eden Grinshpan how to make Peruvian ceviche while swapping tips on how to reduce anxiety. Sierra Tishgart steals a moment with chef Jessica Koslow of LA’s Sqirl, who is launching two new projects while publishing her first cookbook at the same time. And Jay McInerney reads from his twelfth book, out this month, his latest novel, Bright Precious Days.
Listen to Live from Prince Street Episode 5: Anxiety online or on iTunes
The care and feeding of the people who feed us