March is Colon Cancer Awareness Month and the community will Shine a Light for Anoosh, a fundraising campaign dedicated to raising awareness and supporting colon cancer prevention efforts.
Donate $25 to “purchase a bulb,” symbolizing a collective effort to shine a light on the importance of on-time screenings and early detection.The campaign will kick off with the illumination of the Big Four Bridge in blue—a powerful tribute to the late Anoosh Shariat, a beloved chef and advocate who fought bravely against colon cancer.
Anoosh was diagnosed with colon cancer in 2018 and fought tirelessly to share the message of on-time screening being essential to prevent others from suffering.
This event is proudly sponsored by Chef Dallas McGarity of The Fat Lamb, who is committed to continuing Anoosh’s legacy by raising awareness and encouraging preventive action.
Dallas and Anoosh's widow Paula Barmore joined me on 840WHAS to discuss the March 7 celebration.
Donate $25 to “purchase a bulb,” symbolizing a collective effort to shine a light on the importance of on-time screenings and early detection.The campaign will kick off with the illumination of the Big Four Bridge in blue—a powerful tribute to the late Anoosh Shariat, a beloved chef and advocate who fought bravely against colon cancer.
Anoosh was diagnosed with colon cancer in 2018 and fought tirelessly to share the message of on-time screening being essential to prevent others from suffering.
This event is proudly sponsored by Chef Dallas McGarity of The Fat Lamb, who is committed to continuing Anoosh’s legacy by raising awareness and encouraging preventive action.
Dallas and Anoosh's widow Paula Barmore joined me on 840WHAS to discuss the March 7 celebration.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Great to have you on News Radio eight forty wh
as Terry Miners here. They're going to honor a new
shaout that awesome chef we've all loved. He passed away
and his widow's in the studio with me. Paul, it's
good to see you again.
Speaker 2 (00:17):
Nice to see you.
Speaker 1 (00:19):
Chef Dallas mcgarretty is also here from the Fat Lambs.
Dallas could have you back in a studio. Good to
see you there. He always Indeed, Paul, our hearts goes
out to you. You know, you saw how much the
community loved your late husband.
Speaker 2 (00:33):
He was an amazing person. He was an amazing unicorn.
One of his last wishes though, was that nobody else
would have to go through what he went through for
almost seven years of stage four colon cancer.
Speaker 1 (00:47):
We're gonna talk more about that in a few minutes
because there's a really great project that you guys have
put together. And Dallas, I heard you had a lot
to do with thinking this through this.
Speaker 3 (00:55):
Yeah, I'm helping out a ton with it, and you know,
it's it's one of those things where you know, as
a chef, you don't take care of yourself enough, and
I'm trying to do that more for people around me
and make sure everybody is aware of their body and
their health a lot more.
Speaker 1 (01:09):
It's important. Some people may know your name from the
TV shows the Food Network Chopped.
Speaker 3 (01:14):
Yeah, yeah, I was unchopped, and yeah I want it thankfully,
so you know, getting on there. So it's a game
show for chefs, is what I tell people. You chefs
all love each other. There's there's fun competition like that
sort of a thing. But but you all run to
help each other, don't you. Well we we well not
so much on that show. But no, no, why absolutely?
(01:34):
You know, like that's the great thing about the Loisvill
food community. We all come together and make things happen,
and you know, we try to make our community better
because who else is going to do it right?
Speaker 2 (01:43):
You know?
Speaker 1 (01:43):
Are you telling me you don't stay in touch at
all with any of those other chefs you competed against Unchopped,
I don't.
Speaker 3 (01:48):
I haven't haven't talked to him at all. I mean
they haven't reached out to me either show. To be fair,
I did win.
Speaker 1 (01:54):
So wasn't a news show On one of those shows.
Speaker 2 (01:56):
Paul was. He was also un chopped and unfortunately he
actually did the did the show right after starting about
his fourth chemo treatment and had incredible neuropathy and did
could not feel his hands when he was on that show.
Speaker 1 (02:12):
That would make a little bit of a challenge, bit
of a challenge.
Speaker 2 (02:15):
He came in second. It was a very close second though.
Speaker 1 (02:18):
I've seen so many occasions in this city where chefs
do reach out and help, and there's been so many
different projects with so many people from so many different places.
But you have a gala setup that's a little different
than It's not just a foody fest. Correct.
Speaker 2 (02:32):
The Colon Cancer Prevention Project is doing a bottoms Up
Bash on March seventh, just a fun night of food
and dancing and opportunities to bid on some amazing.
Speaker 3 (02:46):
Yeah live live experiences, you know dinners or you know,
cooking classes, things like that. I know I've got I
got a couple in the works on my end, so yeah,
so it'll be.
Speaker 1 (02:55):
Fun, Dallas. You've done these things before too, where you
go into people's homes they bid, and then and then
you go in there do you use their stuff?
Speaker 3 (03:03):
Their kitchen where sometimes the people have been on these
kind of things are foodies, so they have better stuff
than I have in the restaurant. You know, they'll have
a big, fancy stove and have all that exactly. So
that's the equipment, is their equipment. I'm like, oh, and
they get to see how the equipment works too, so
they're like, oh.
Speaker 1 (03:19):
Make like big flames all that you don't want to
like you do in a restaurant. Flames are flying, you're yelling,
let's go. Yeah. Some of these shows, what is that bear?
Is that the name of that one show? There's always
there's a lot going on in pnemonia? Is that what
a real chef life is like?
Speaker 3 (03:37):
Sometimes sometimes it's like that show. Sometimes it's not. But
I tell you, what's real about that show is the
pressure you have as a restaurant owner and how it
stresses you so hard.
Speaker 1 (03:48):
And that's that's real.
Speaker 3 (03:49):
Like you're watching it and as a restaurant owner, I'm
watching it and I'm like, oh my gosh, I'm getting
PTSD from watching this guy stress out.
Speaker 1 (03:56):
You know, and because it feels all too real.
Speaker 3 (03:59):
But that's yeah, And that's the thing, like, you know,
like as a chef, I don't take care of myself
the way I should. I know that people probably don't
do that in the industry. A ton so you know,
to get the word out and to have people you know,
come to this and support colon cancer. You know, screens
and all that, and that's a big deal. I mean,
there's not a lot of people that really think about
that on you know, Oh it's time I should probably
(04:20):
get screened, you know. So putting the word out there
about things like this and other stuff too, I think
is going to help our community in the long run,
especially chef community like Paula.
Speaker 1 (04:30):
It's a growing medical concern too, colon cancer very much so.
Speaker 2 (04:33):
By twenty thirty, colon cancer will be the number one
cancer killer of people under forty five. So we're trying
to get in front of it, getting people to get
screened at any age. It could be in your twenties,
it could be in your thirties. If you're having some
problems to get the correct screening that you need, talk
to your doctor, know your family history, talk and things
(04:54):
that people don't always want to talk about, right. It's
very important though to know your family history, especially with
colon cancer.
Speaker 1 (05:00):
And gala. The gala that's coming up March seventh is
a fundraiser for this. It is correct Colon Cancer Prevention
Project bottoms up bash is the name of all this.
Uh you got jukebox heroes absolutely plan that it's great
fun right there. So this isn't going to be like
four hundred restaurants and they're all sampling things. This is
going to be more of a party down.
Speaker 2 (05:19):
So bit it's going to be dinner. You'll have dinner.
It'll be dinner in a dancing dancing. It's it's fun
night and a.
Speaker 1 (05:26):
Fundraiser, okay, Friday, March seventh, and then the phrase shine
what was it? Shine a light?
Speaker 2 (05:33):
Shine a light for a Nooche, Shine a light for
it was well. Chef Dallas very generously offered an id
he had in memory of a Nooche to have the
big four bridge lit up in blue, which is colon
cancer's color, on March first. And so you can go
just text a nooche a n o o s h
(05:53):
to four one four four four to help buy a
light bulb to shine a light for in his memory
and to help others not to have to suffer and
to get screened.
Speaker 1 (06:05):
Fantastic text the name a Nooche a n o os
h to four to one four four four, and that
that gets you your light bulb, that that's in this
whole run of blue. How long is your light bulb blant?
Speaker 2 (06:17):
Well, your light bulb is gonna it's it's going to
in eternity. It'll be helping things.
Speaker 1 (06:23):
That's even better. And then what about tickets for this
gala at the Olmstead.
Speaker 2 (06:28):
They can go to the Colon Cancer Prevention Project to
the website and buy a ticket on there and it's
going to be a great time. I think there's still
a few tables left. And have fun and at the
same time make sure that other people were trying to
get the word out is chef Alice said, chefs in particular,
(06:48):
it's hard to take care of yourself when you're working
so many hours and the incredible stress and such. But
the most important thing is to get screened, take care
of yourself.
Speaker 1 (06:58):
You and your husband made so many friends out through
the restaurant, I mean, just great work through a Nush's
and Nouche Nash I know is still there too, it's
just there's different.
Speaker 2 (07:07):
Different different owners, right, but we're so happy for him.
And then a News Bistro was bought by another local
chef and it's a different name, but great food and
we do have an amazing chef community. And hospitality in
the Louisville area. It's and the support is incredible.
Speaker 1 (07:24):
Dallas mcgarretty of course has the fat Land that's Barstown Road.
Grinstead Drive in there. How's the health of the Bargetown
Row restaurant Row?
Speaker 2 (07:33):
You know?
Speaker 3 (07:33):
I mean, like I say, everybody, everybody gets along with everybody,
which is awesome, you know, and you know it's been
it's been in good February. We'll see what happens. But okay,
you know our restaurant and we got Jack Fries down
the street, and we got you know, Lachas.
Speaker 1 (07:47):
All these restaurants have their their chef driven.
Speaker 3 (07:50):
So you're going to see a lot of creativity in
the community with places like that and places like you know,
and She's old place and all that stuff. So, I mean,
I think part of the fun of the community is
that we all get along and we do events like this,
and we help each other out, and you know, we
donate to causes that help our community become better.
Speaker 1 (08:08):
Yeah, so many great creative people in this town too.
That's good. Then it raises everybody's game.
Speaker 3 (08:13):
It makes it It makes it a fun place to
live too. So there's a lot going on.
Speaker 1 (08:16):
No doubt about it, and the Fat Lamb's doing well.
Speaker 3 (08:19):
Yeah, we've been great eight and a half years almost
in so yeah, pretty incredible.
Speaker 1 (08:23):
So yeah, well, if the bear shows up, you know,
if that concept shows up in there, just just tell
them the calm down, say I'm too mellow for that
sort of thanks. All right, this is important coming up though.
Colon Cancer Awareness Month is March obviously, that begins on Saturday,
and this shine of Light for a Nouche opportunity helps
(08:45):
raise funds for that. You can text a Nouche to
four one four for four. Get tickets for this event
on March seventh again.
Speaker 2 (08:53):
The Colon Cancer Prevention Project dot org.
Speaker 1 (08:56):
Okay, Paula, glad to see you, glad to do.
Speaker 2 (08:59):
Thank you so much which for helping spread the word, no.
Speaker 1 (09:01):
Forget about it. Great to have both of you here
and keep it up. Chef always big town where big
foodie town and heroes like you keep it moving forward. There.
He is the hero he won the Chopped show on
Food Network. I keep that plaque right there on the
door all the time and is a great guy to
the restaurant's fantastic. The Fat Lamb on Barstown Road to
(09:23):
Grinstead Drive and Paula sending our love to you and
I hope this project goes really well for you.
Speaker 2 (09:29):
March seventh, Thank you so much, appreciate.
Speaker 1 (09:30):
It, got right back. You're on news radio. Wait forty
whas
Great to have you on News Radio eight forty wh
as Terry Miners here. They're going to honor a new
shaout that awesome chef we've all loved. He passed away
and his widow's in the studio with me. Paul, it's
good to see you again.
Speaker 2 (00:17):
Nice to see you.
Speaker 1 (00:19):
Chef Dallas mcgarretty is also here from the Fat Lambs.
Dallas could have you back in a studio. Good to
see you there. He always Indeed, Paul, our hearts goes
out to you. You know, you saw how much the
community loved your late husband.
Speaker 2 (00:33):
He was an amazing person. He was an amazing unicorn.
One of his last wishes though, was that nobody else
would have to go through what he went through for
almost seven years of stage four colon cancer.
Speaker 1 (00:47):
We're gonna talk more about that in a few minutes
because there's a really great project that you guys have
put together. And Dallas, I heard you had a lot
to do with thinking this through this.
Speaker 3 (00:55):
Yeah, I'm helping out a ton with it, and you know,
it's it's one of those things where you know, as
a chef, you don't take care of yourself enough, and
I'm trying to do that more for people around me
and make sure everybody is aware of their body and
their health a lot more.
Speaker 1 (01:09):
It's important. Some people may know your name from the
TV shows the Food Network Chopped.
Speaker 3 (01:14):
Yeah, yeah, I was unchopped, and yeah I want it thankfully,
so you know, getting on there. So it's a game
show for chefs, is what I tell people. You chefs
all love each other. There's there's fun competition like that
sort of a thing. But but you all run to
help each other, don't you. Well we we well not
so much on that show. But no, no, why absolutely?
(01:34):
You know, like that's the great thing about the Loisvill
food community. We all come together and make things happen,
and you know, we try to make our community better
because who else is going to do it right?
Speaker 2 (01:43):
You know?
Speaker 1 (01:43):
Are you telling me you don't stay in touch at
all with any of those other chefs you competed against Unchopped,
I don't.
Speaker 3 (01:48):
I haven't haven't talked to him at all. I mean
they haven't reached out to me either show. To be fair,
I did win.
Speaker 1 (01:54):
So wasn't a news show On one of those shows.
Speaker 2 (01:56):
Paul was. He was also un chopped and unfortunately he
actually did the did the show right after starting about
his fourth chemo treatment and had incredible neuropathy and did
could not feel his hands when he was on that show.
Speaker 1 (02:12):
That would make a little bit of a challenge, bit
of a challenge.
Speaker 2 (02:15):
He came in second. It was a very close second though.
Speaker 1 (02:18):
I've seen so many occasions in this city where chefs
do reach out and help, and there's been so many
different projects with so many people from so many different places.
But you have a gala setup that's a little different
than It's not just a foody fest. Correct.
Speaker 2 (02:32):
The Colon Cancer Prevention Project is doing a bottoms Up
Bash on March seventh, just a fun night of food
and dancing and opportunities to bid on some amazing.
Speaker 3 (02:46):
Yeah live live experiences, you know dinners or you know,
cooking classes, things like that. I know I've got I
got a couple in the works on my end, so yeah,
so it'll be.
Speaker 1 (02:55):
Fun, Dallas. You've done these things before too, where you
go into people's homes they bid, and then and then
you go in there do you use their stuff?
Speaker 3 (03:03):
Their kitchen where sometimes the people have been on these
kind of things are foodies, so they have better stuff
than I have in the restaurant. You know, they'll have
a big, fancy stove and have all that exactly. So
that's the equipment, is their equipment. I'm like, oh, and
they get to see how the equipment works too, so
they're like, oh.
Speaker 1 (03:19):
Make like big flames all that you don't want to
like you do in a restaurant. Flames are flying, you're yelling,
let's go. Yeah. Some of these shows, what is that bear?
Is that the name of that one show? There's always
there's a lot going on in pnemonia? Is that what
a real chef life is like?
Speaker 3 (03:37):
Sometimes sometimes it's like that show. Sometimes it's not. But
I tell you, what's real about that show is the
pressure you have as a restaurant owner and how it
stresses you so hard.
Speaker 1 (03:48):
And that's that's real.
Speaker 3 (03:49):
Like you're watching it and as a restaurant owner, I'm
watching it and I'm like, oh my gosh, I'm getting
PTSD from watching this guy stress out.
Speaker 1 (03:56):
You know, and because it feels all too real.
Speaker 3 (03:59):
But that's yeah, And that's the thing, like, you know,
like as a chef, I don't take care of myself
the way I should. I know that people probably don't
do that in the industry. A ton so you know,
to get the word out and to have people you know,
come to this and support colon cancer. You know, screens
and all that, and that's a big deal. I mean,
there's not a lot of people that really think about
that on you know, Oh it's time I should probably
(04:20):
get screened, you know. So putting the word out there
about things like this and other stuff too, I think
is going to help our community in the long run,
especially chef community like Paula.
Speaker 1 (04:30):
It's a growing medical concern too, colon cancer very much so.
Speaker 2 (04:33):
By twenty thirty, colon cancer will be the number one
cancer killer of people under forty five. So we're trying
to get in front of it, getting people to get
screened at any age. It could be in your twenties,
it could be in your thirties. If you're having some
problems to get the correct screening that you need, talk
to your doctor, know your family history, talk and things
(04:54):
that people don't always want to talk about, right. It's
very important though to know your family history, especially with
colon cancer.
Speaker 1 (05:00):
And gala. The gala that's coming up March seventh is
a fundraiser for this. It is correct Colon Cancer Prevention
Project bottoms up bash is the name of all this.
Uh you got jukebox heroes absolutely plan that it's great
fun right there. So this isn't going to be like
four hundred restaurants and they're all sampling things. This is
going to be more of a party down.
Speaker 2 (05:19):
So bit it's going to be dinner. You'll have dinner.
It'll be dinner in a dancing dancing. It's it's fun
night and a.
Speaker 1 (05:26):
Fundraiser, okay, Friday, March seventh, and then the phrase shine
what was it? Shine a light?
Speaker 2 (05:33):
Shine a light for a Nooche, Shine a light for
it was well. Chef Dallas very generously offered an id
he had in memory of a Nooche to have the
big four bridge lit up in blue, which is colon
cancer's color, on March first. And so you can go
just text a nooche a n o o s h
(05:53):
to four one four four four to help buy a
light bulb to shine a light for in his memory
and to help others not to have to suffer and
to get screened.
Speaker 1 (06:05):
Fantastic text the name a Nooche a n o os
h to four to one four four four, and that
that gets you your light bulb, that that's in this
whole run of blue. How long is your light bulb blant?
Speaker 2 (06:17):
Well, your light bulb is gonna it's it's going to
in eternity. It'll be helping things.
Speaker 1 (06:23):
That's even better. And then what about tickets for this
gala at the Olmstead.
Speaker 2 (06:28):
They can go to the Colon Cancer Prevention Project to
the website and buy a ticket on there and it's
going to be a great time. I think there's still
a few tables left. And have fun and at the
same time make sure that other people were trying to
get the word out is chef Alice said, chefs in particular,
(06:48):
it's hard to take care of yourself when you're working
so many hours and the incredible stress and such. But
the most important thing is to get screened, take care
of yourself.
Speaker 1 (06:58):
You and your husband made so many friends out through
the restaurant, I mean, just great work through a Nush's
and Nouche Nash I know is still there too, it's
just there's different.
Speaker 2 (07:07):
Different different owners, right, but we're so happy for him.
And then a News Bistro was bought by another local
chef and it's a different name, but great food and
we do have an amazing chef community. And hospitality in
the Louisville area. It's and the support is incredible.
Speaker 1 (07:24):
Dallas mcgarretty of course has the fat Land that's Barstown Road.
Grinstead Drive in there. How's the health of the Bargetown
Row restaurant Row?
Speaker 2 (07:33):
You know?
Speaker 3 (07:33):
I mean, like I say, everybody, everybody gets along with everybody,
which is awesome, you know, and you know it's been
it's been in good February. We'll see what happens. But okay,
you know our restaurant and we got Jack Fries down
the street, and we got you know, Lachas.
Speaker 1 (07:47):
All these restaurants have their their chef driven.
Speaker 3 (07:50):
So you're going to see a lot of creativity in
the community with places like that and places like you know,
and She's old place and all that stuff. So, I mean,
I think part of the fun of the community is
that we all get along and we do events like this,
and we help each other out, and you know, we
donate to causes that help our community become better.
Speaker 1 (08:08):
Yeah, so many great creative people in this town too.
That's good. Then it raises everybody's game.
Speaker 3 (08:13):
It makes it It makes it a fun place to
live too. So there's a lot going on.
Speaker 1 (08:16):
No doubt about it, and the Fat Lamb's doing well.
Speaker 3 (08:19):
Yeah, we've been great eight and a half years almost
in so yeah, pretty incredible.
Speaker 1 (08:23):
So yeah, well, if the bear shows up, you know,
if that concept shows up in there, just just tell
them the calm down, say I'm too mellow for that
sort of thanks. All right, this is important coming up though.
Colon Cancer Awareness Month is March obviously, that begins on Saturday,
and this shine of Light for a Nouche opportunity helps
(08:45):
raise funds for that. You can text a Nouche to
four one four for four. Get tickets for this event
on March seventh again.
Speaker 2 (08:53):
The Colon Cancer Prevention Project dot org.
Speaker 1 (08:56):
Okay, Paula, glad to see you, glad to do.
Speaker 2 (08:59):
Thank you so much which for helping spread the word, no.
Speaker 1 (09:01):
Forget about it. Great to have both of you here
and keep it up. Chef always big town where big
foodie town and heroes like you keep it moving forward. There.
He is the hero he won the Chopped show on
Food Network. I keep that plaque right there on the
door all the time and is a great guy to
the restaurant's fantastic. The Fat Lamb on Barstown Road to
(09:23):
Grinstead Drive and Paula sending our love to you and
I hope this project goes really well for you.
Speaker 2 (09:29):
March seventh, Thank you so much, appreciate.
Speaker 1 (09:30):
It, got right back. You're on news radio. Wait forty
whas
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