Dr. Michelle Y. Williams, PhD, RN, FAAN

My signature dish is my mother’s gumbo recipe, but its roots run much deeper—into generations of family, culture, and storytelling through food. My grandmother Mary, whose heritage reflected both African and Indigenous roots, owned (still in family) a farm in California’s Central Valley with deep Southern ties to Texas. Long before “farm-to-table” became popular, she lived it. Fresh vegetables, herbs, homegrown ingredients, meats, and meals made slowly with care.

My greatest culinary inspiration is my father, a World War II Army veteran who traveled throughout Asia and Europe and brought home a deep appreciation for culture, flavor, fishing, and gathering people around food. He taught me how to clean, fillet, and prepare freshly caught San Francisco Bay and deep-sea fish from our family boating adventures. He also raised chickens, made sukiyaki, blackberry dumplings, and pecan rolls with fresh ingredients, patience, and care.

I would use the $25,000 to create experiences that bring people together through food, storytelling, culture, and healing. After more than 35 years as a nurse leader and educator, I’ve seen how meals can comfort families, preserve traditions, and create connection during life’s most meaningful moments. I want to build spaces where people gather around soulful cooking, family recipes, conversation, and community—honoring the generations before us while creating new memories.