March is one of my favorite months of the year.

It’s National Women’s History Month friends.

And if no one has said it yet, Happy Women’s History Month to you!

It’s the time of year I look forward to seeing and reading the many daring, awe-inspiring, and spirited stories about the contributions of women to the fabric of American society and the world.

Thank goodness for the National Women’s History Project that started National Women’s History month in 1980. Their list of honorees is always stellar and a source of great inspiration. And the list always reflects the diversity and strength of some of the most amazing women who have broken glass ceilings and blazed trails that illuminate the way for the rest of us.

There’s no shortage of stories about women who inspire us, nurture us, raise our consciousness, and ignite our compassion. During Women’s History Month, these stories cut through the noise of the day – particularly during this raucous political season – and we hear them. As a journalist, I have seized the opportunity to tell these stories whenever and wherever I can.

A treasured voice in LA radio

Radio personality Patricia Prescott of 94.7 The WAVE in Los Angeles is one of those women whose contributions and compassion have inspired me and so many people across the nation.

I dubbed Pat a “welcomed ripple in The WAVE” in 2001 when she made her debut in Los Angeles radio as co-host of the station’s morning show with jazz musician Dave Koz. Coming to Los Angeles culminated her 24 year career in New York radio that included 3 years at legendary jazz station WRVR, 8 years with Frankie Crocker at WBLS, and 13 years with former smooth jazz station CD 101.9.

“I wasn’t sure I was going to come to Los Angeles after CD101.9 was sold and changed their format because I was getting other offers on the East Coast that were closer to my home and family, said Pat. “When Dave found out what had happened, he said it was perfect timing and offered me the morning show at The WAVE. I came out for a visit and he convinced me to stay.”

Today Pat eases listeners into their day every morning with her velvety voice and conversational style. Her impressive acumen of music history and her undeniable charisma have catapulted her to radio royalty status.

Her  journey, her story

Pat co-hosted the morning show for six years with Dave Koz. Later R & B artist Brian McKnight joined her for the next 3 years, followed by radio personality Kim Amidon who co-hosted with her for two years. Today she flies solo on the airwaves and her popularity has continued to soar.

It’s been an amazing journey for Pat. This former junior high school teacher ventured into radio at a time when it was essentially a male dominated industry.

“When I first got into radio, most stations may have had one woman – and back then you could only have one – and she usually worked at night,” Pat explained. “Fortunately, my generation was able to make some great strides for women especially in being hosts,” said Pat adding that veteran WBLS-FM radio personality and television, author and playwright Vy Higginsen was a major influence on her career. “Vy was very instrumental in paving the way for a lot of women in radio. She even gave me the opportunity to perform for 10 years in the New York Company of her off- Broadway hit play Mama I Want To Sing.”

 

Giving back and getting involved

While radio is Pat’s full time career, giving back to the community is her full time passion. The many non-profit organizations she supports give her the opportunity to work with youth and channel her “inner teacher.” A few of the organizations that have captured her heart include after school program Hands4HopeLA; mentorship program The Village Enrichment

Program; youth arts program Theater of Hearts; and high school sports injury prevention and treatment program Team Heal Foundation.

Los Angeles loves Pat Prescott. Whether you have a “Prescott encounter” at a WAVE Sunday Brunch, a WAVE concert or any of the many community events she supports, one thing is clear – she loves Los Angeles and is one of the most gracious, engaging, authentic and ubiquitous personalities in this town. Radio. Television. Film. She been involved in them all. Pat says teaching, writing and film making are certain to be among her future endeavors.

The LA food scene

Pat also loves what is happening in the LA food scene with its range of top tier restaurants, casual eateries,neighborhood food stands, pop-up restaurants, gourmet food trucks and quaint farmer’s markets. She says that the Los Angeles food scene has your epicurean aspirations covered from A to Z.

“I think the LA food scene is so diverse and interesting,” said Pat. “I don’t eat out often but LA has a lot to offer in terms of choices. I am glad there are lot more establishments in our community like Post and Beam and the variety of restaurants in Culver City.”

Early culinary influences

This Hampton, Virginia native knows a lot about food. She enjoys dining out occasionally, but admits she prefers to stay home and cook some of her favorite dishes like spaghetti and curry chicken. She’s not a stranger to the kitchen. Pat grew up under the culinary influences of her mom, dad, and grandfather whom she said were fantastic cooks.

“My grandfather worked as a hotel cook. And my dad was a great cook too. Daddy made these fried potatoes and onions which were my favorite,” remembers Pat. “And when Daddy would make those potatoes he would say, you know why Washington crossed the Delaware? Because I was making potatoes on the other side,” she said with a chuckle.

Pat’s mom had her signature recipes too. Her Mac and Cheese and her Two Corn Casserole recipes are favorites from her childhood.

Another culinary influence in her early years was her stepfather Chester. She credits him for showing her how to make tasty fried chicken that hits you in your comfort zone.

“What’s makes the chicken so tasty is the liberal use of a garlic and herb seasoning and House of Autry Chicken Breader that I get when I go home to see my mom in Virginia,” said Pat. “With classic dishes like fried chicken there could be a million different ways to approach it. But there are ingredients like the breader that can make a difference.”

Pat’s recipes

Pat shares Chester’s Fried Chicken recipe and her mom’s Two Corn Casserole recipe here. You will find the chicken delicious, moist and soul satisfying. The corn casserole is quick, yummy and easy to make. Both are comfort food at its best. I know because I sampled them both. And by the way, you can buy House of Autry Chicken Breader online.

Have a happy Women’s History Month. Take a moment to celebrate the women who have inspired you. And take a moment to try Pat’s recipes. Remember, you can listen to and keep up with Ms. Prescott online at http://947thewave.cbslocal.com/, along with her weekday cohorts Talaya Trigueros, Deborah Howell and Frankie Ross.

Mommy’s Two Corn Casserole

Ingredients
½ cup margarine
3/4 cup green bell pepper, chopped
1/3 cup onion, chopped
1- 17 ounce can cream style corn
1- 17 ounce whole kernel corn
3 eggs, well beaten
1 – 8 ½ ounce box corn muffin mix

Directions
Preheat oven to 350 degrees Fahrenheit. Grease a 2-quart casserole dish.

Melt margarine in skillet. Sauté bell pepper and onions until tender. In a large bowl, combine corn, eggs and corn muffin mix. Blend well. Add onion and bell pepper to mixture and blend well. Pour mixture into 2-quart, greased casserole dish. Bake 50-60 minutes or until firm and set. Enjoy!

Chester’s Fried Chicken

Ingredients
1 Whole chicken cut into pieces or 2-3 pounds of chicken pieces (Pat loves chicken pieces: wings, drumstick and thighs)
2 cups House of Autry Chicken Breader
Old Bay Seafood Seasoning
Black pepper
McCormick’s Garlic and Herb Salt Free Seasoning
Black pepper
Paprika
Canola oil

Directions
Wash and drain chicken pieces. Place chicken pieces on a cutting board and pat dry. To your taste, season both sides of chicken pieces with Old Bay Seafood Seasoning, black pepper
McCormick’s Garlic and Herb Salt Free Seasoning, black pepper and paprika.

Pour canola oil in a skillet until it is half full with oil. Heat the oil to 350 degrees or until oil starts to steadily bubble when a wooden spoon or wooden chopsticks are dipped into it.

Note: If the oil bubbles very vigorously, then the oil is too hot and needs to cool. If no or very few bubbles pop up – then it’s not hot enough.

Coat each piece of chicken in chicken breader. Shake off excess and carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes until well browned, turning occasionally. Smaller pieces will not take as long to cook. Larger pieces may take longer. Remove and drain on paper towels before serving.