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Jan 17, 2019
Real, vulnerable, fun conversations on food and working in the food world.
Dec 18, 2018
I appreciate Georgine's wise and sometimes humorous straight forward talk. Thank you for introducing her to us.
Evelyn Tribole on Intuitive Eating + More
Evelyn Tribole, MS, RDN, CEDRD-S, in conversation with Julia Turshen about Intuitive Eating and so much more. Evelyn Tribole is an award-winning registered dietitian, author, and speaker who also has a nutrition counseling practice in Newport Beach, California. Evelyn has written many books, including Intuitive Eating which she coauthored with Elyse Resch and is currently in its fourth edition. Evelyn’s latest book is Intuitive Eating for Every Day. Evelyn and Julia talk about how both of their work has evolved over time, how they hold ourselves accountable for work they don’t feel as great about now as we did when they made it, how they define success, and more.
If you enjoy this episode, please share it with someone else you think might enjoy it, too! And be sure to rate and review the show wherever you listen to it.
Helpful follow-up links:
|Mar 30, 2021|
God's Love We Deliver
God’s Love Deliver believes that food is medicine. And that food is love.
God’s Love We Deliver cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves. They have been serving every New York City borough since 1985 and now also serve clients in parts of New Jersey, Westchester, Suffolk, and Nassau Counties. Their work is a model for communities across the country. To support the health of their clients, God’s Love We Deliver also provides ongoing nutrition assessment, education, and counseling. It is a non-sectarian organization serving people in need and their children and caregivers. All of their services are provided free to clients and full of love.
On this episode, Julia talks to four longtime members of GLWD's staff: Daniel Metzger (Executive Chef), Lisa Zullig (Director of Nutrition Services), Dorella Walters (Senior Director of External Program Affairs), and Alissa Wassung (Director of Policy and Planning).
HELPFUL FOLLOW-UP LINKS:
|Mar 01, 2021|
Kristina Gill on Big Issues and Small Gestures
Kristina Gill is a Nashville-born food and travel photographer and cookbook author who lives and works in Rome. In addition to her award-winning creative work in food, she is also a humanitarian advisor and supports the United Nations' World Food Programme.
Helpful follow-up links:
|Feb 22, 2021|
Aubrey Gordon (a.k.a. Your Fat Friend): Is it Safe? Is it Kind?
For years Aubrey Gordon, author of the newly released book What We Don’t Talk About When We Talk About Fat, wrote anonymously as "Your Fat Friend" about the social realities of life as a very fat person. Her work has been translated into 19 languages and covered around the world. She has written for many notable outlets, including this recent op-ed in the New York Times, Leave Fat Kids Alone, and she is a columnist with SELF Magazine, where she writes about health, weight stigma, and fatness. Aubrey is also one half of the podcast Maintenance Phase, which she makes and hosts with Michael Hobbes. Every other Tuesday they debunk the junk science behind health & wellness fads, and decode their cultural meaning.
She and Julia talk about all of this— the book, the podcast, and so much more, and also discuss Aubrey's decade of experience doing community organizing for the queer community.
HELPFUL FOLLOW-UP LINKS:
|Feb 15, 2021|
Dr. Jessica B. Harris + Klancy Miller: For the Culture
Dr. Jessica B. Harris, award-winning food historian and one of the world’s leading experts on the foodways of African Diaspora, and Klancy Miller, Founder of For the Culture magazine and author of Cooking Solo, join Julia to discuss the first issue of For the Culture, legacy, money, and more.
Dr. Harris is the author of twelve critically acclaimed, essential cookbooks including Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice and Flying Fish: Traditional Caribbean Cooking, The Welcome Table: African-American Heritage Cooking, The Africa Cookbook, and High on the Hog: A Culinary Journey from Africa to America. She’s also the author of My Soul Looks Back, a memoir published in 2017 that combines her powerful writing with her remarkable stories about her relationships with people like Dr. Maya Angelou, Nina Simone, and James Baldwin. My Soul Looks Back was a finalist for the PEN/Open Book Award. In 2020, Dr. Harris received a Lifetime Achievement Award from the James Beard Foundation.
In January of this year, 2021, Dr. Harris appeared on the cover of the first ever issue of For The Culture, a a biannual printed food magazine that celebrates Black women and femmes in food and wine. The stories in For the Culture are about Black women throughout the diaspora, written by Black women and photographed and illustrated by Black women.
For the culture was founded by Klancy Miller, a writer and pastry chef who trained and worked at Le Cordon Bleu in Paris. Klancy is the author of the cookbook Cooking Solo: The Fun of Cooking for Yourself.
Helpful follow-up links:
|Feb 08, 2021|
Food Plus People Equals Dignity
Mavis-Jay Sanders and Sicily Sierra Johnson, the couple behind Food Plus People, join Julia to discuss their business, intentions, and more.
Helpful follow-up links:
|Feb 01, 2021|
Pati Jinich Shines Bright
Pati Jinich is the star of Pati’s Mexican Table, her PBS television series that has aired for 9 seasons and gets nearly 30 million views in the United States. The show has received three James Beard Awards for Best Culinary Television Program and Pati has also won the award for Outstanding Personality/TV Host. The show has also received three Daytime Emmy nominations and is streamed in 80 countries worldwide. Pati is also a celebrated cookbook author and the mother of three sons. She and Julia discuss how she left being a political analysts to start work in food media, only to find her way back to politics through food. They talk about the lack of ego in her work, the intention and stamina she puts into her show, how she fills her well, and what’s not willing to negotiate.
Helpful follow-up links:
|Jan 25, 2021|
Vivian Howard: It's Hard to Reconcile
Julia Turshen in conversation with Vivian Howard, restauranter, star of two PBS shows (A Chef's Life and Somewhere South) and bestselling cookbook author (Deep Run Roots and This Will Make It Taste Good).
For more about Vivian, click here.
To order a copy of This Will Make it Taste Good, click here.
For more about Julia, click here.
To pre-order a signed copy of Simply Julia, click here.
|Jan 11, 2021|
Zoe Adjonyoh on Connection + Healing
Zoe Adjonyoh— chef, writer, activist & entrepreneur— started Zoe’s Ghana Kitchen in July 2010 with a pot of peanut butter stew and the intention to start an African food revolution by bringing African food to the masses. She is the author of 'Zoe's Ghana Kitchen,' a wonderful cookbook. Zoe currently works at the intersection of food, culture, identity and politics and has been driven by the need to create space for change in the food landscape. She is one of the founders of Black Book, a global representation platform for Black and non-white people working within hospitality and food media. Julia and Zoe discuss connection and how vital it is— both connection to ourselves and to each other.
Head here for more about Soom Foods and their tahini (use the code 'KEEPCALM' for 15% off!)
|Dec 21, 2020|
Lindo Bacon + Radical Belonging
Julia talks to Lindo Bacon, PhD about connection, compassion, and more. Lindo's work is considered be life-changing and transformative for many, including Julia. They are the author of the best-selling book, Health at Every Size: The Surprising Truth About Your Weight, and the co-author of Body Respect: What Conventional Health Books Get Wrong, Leave Out, or Just Plain Fail to Understand about Weight. Their latest book is Radical Belonging: How to Survive and Thrive in an Unjust World (While Transforming It for the Better).
Helpful follow-up links:
|Dec 14, 2020|
Wendy Lopez and Jessica Jones Are Trying to Sleep
Julia kicks off Season Four of Keep Calm and Cook On with Wendy Lopez and Jessica Jones, the two women behind Food Heaven, which is, in their words: “a multimedia platform founded by two black registered dietitians & BFFs. We help people transform the way they eat and find joy in food through the practice of intuitive eating and body respect.”
This episode clarifies ideas and terms like health at every size, intuitive eating, and the difference between a dietician and a nutritionist. Additionally, Julia talks to Wendy and Jess about how they navigate their friendship while working together.
Helpful follow-up links:
Additional Books and Articles:
|Dec 07, 2020|
Carla Hall is Comfortable Being Uncomfortable
On this holiday bonus episode of Keep Calm & Cook On: Carla Hall, former co-host of The Chew and contestant on Top Chef, talks to Julia about authenticity, imposter syndrome, and more.
|Dec 16, 2019|
What is Israeli Food? with Einat Admony and Lia Ronnen
Einat Admony s a chef, restauranteur, and cookbook author who is based in New York City. She’s the force behind beloved places like Taim Falafel and Balaboosta and the author of two cookbooks, Balaboosta, and the newly published SHUK: From Market to Table, the Heart of Israeli Home Cooking. Lia Ronnen is the publisher of Artisan Books, who has published both of Einat’s books.
Einat, Lia, and Julia sat down to talk about what exactly is Israeli food, who gets to define any particular cuisine, cultural appropriation versus appropriation, home cooking, and more.
|Dec 03, 2019|
Yemi Amu Knows Nothing Exists Without Water
Yemi Amu, from Oko Farms in Brooklyn, talks to Julia about aquaponics, expansion, and the healing capacity of her work.
Yemi is the farmer and educator behind Oko Farms in Brooklyn, New York, an aquaponics farm that not only produces fish and produce and flowers, but also works as an educational farm.
Our food community is at its best with people like Yemi doing the work she’s doing. She’s in the middle of raising money to expand into a second location at the Weeksville Heritage Center— please consider supporting her and her important work. The link to donate is below.
|Nov 20, 2019|
Dr. Lezli Levene Harvell Made the Event She Wanted to Go To
Lezli Harvell is a board-certified pediatric dentist, who has spent her career providing oral healthcare to healthy and special needs children. She and her husband run a center called Dental Kidz, with a Z, in Newark, New Jersey. She’s also a mother of 5 daughters. Along with a passion for good health and family, Lezli is passionate about food and about breaking the antiquated industry traditions that go along with it. A dual citizen of the United States and Jamaica, Lezli is the creator and curator of The Iconoclast Dinner Experience (also known as IDE). IDE is an event series that has been celebrating diversity and culture through food since 2015. IDE now runs annual events in New York, Chicago and Martha’s Vineyard. IDE strives to broaden the food conversation by honoring chefs, sommeliers, and spirit trailblazers of color. All event proceeds benefit Lezli’s alma matter Spelman College students from Jamaican and sub-Saharan African countries.
Julia met with Dr. Lezli on her lunch break and they spoke about why she started IDE, how she runs it, and what it means to her.
|Nov 13, 2019|
Lagusta Yearwood On Business, Chocolate + More
Lagusta Yearwood founded Lagusta’s Luscious, an artisinal vegan chocolate company in 2003. Over the last 16 years, she has grown the chocolate business into 3 brick-and-mortars— a chocolate shop and a café in New Paltz, New York, and a sweets shop in Manhattan’s East Village. She also just came out with a brand new cookbook titled SWEET + SALTY: The Art of Vegan Chocolates, Truffles, Caramels and More.
Lagusta and Julia talk about Lagusta's businesses, her book, the complication of operating a business while also questioning capitalism, the power of listening to your employees and developing systems, knowing how and when and why to grow, and how to navigate working with friends.
|Nov 04, 2019|
Alexander Smalls, The Ultimate Host
Alexander Smalls is a modern Renaissance man. A world-renowned opera singer with both a Grammy and a Tony under his belt, Alexander is also a visionary restaurateur who has brought 5 important New York restaurants into the world— The Cecil, Minton’s, Café Beulah, Sweet Ophelia’s, and Shoebox Cafe. He’s also a James Beard Award-winning cookbook author. Most of all, he’s a warm and welcoming host. He and Julia speak about home, collecting, grief, legacy, storytelling, and, of course, food.
|Oct 30, 2019|
Alison Roman Really Cares
Alison Roman is a cookbook author, columnist for The New York Times, and all around busy person. She and Julia sat down to talk about the work they do as cookbook authors and what some of their challenges are and also what motivates them.
|Oct 22, 2019|
Bonnie Slotnick Never Dreads Coming to Work, Plus a Hudson Valley Guide
Bonnie Slotnick, of Bonnie Slotnick Cookbooks, talks with Julia about her life and career.
Plus shout-outs to Oko Farms and Save NYC, ideas for apples, a curated guide to the Hudson Valley from Julia and her wife, Grace.
Show follow-up links:
Hudson Valley Farm Stands + Restaurants Links:
Hudson Valley Things to Do Links:
|Oct 15, 2019|
Mary Lou Conroy: The Voice of Great Chefs
'Great Chefs' was a series of cooking shows and cookbooks that made over 700 episodes. Each episode was recorded entirely in a professional kitchen rather than a production studio, and each consisted of 3 segments— an appetizer, an entree, and a dessert. Each dish was made by a different chef and the whole thing was super straight-forward. No bells or whistles or fancy camerawork or anything. Just straight-up cooking. And the instructions were incredibly clear thanks to the voiceover work of the one and only Mary Lou Conroy. In her thick Louisiana accent, Mary Lou described everything the chefs were doing.
Watching 'Great Chefs' was Julia's cooking education.
She connected with Mary Lou Conroy, who is now 91 years old, to talk about the role of food in Mary Lou's life, her love of travel and reading, and what makes her excited during this chapter of her life.
There is also a shoutout to the MiNO Foundation (Made in New Orleans) and answers to listeners' questions about vegan cooking with responses from Timothy Pakron (Mississippi Vegan) and Jenné Claiborne (Sweet Potato Soul).
|Oct 08, 2019|
League of Kitchens Cooks with Love
Lisa Gross, the founder of League of Kitchens, and Mab Abbasgholizadeh, one of their instructors, sit down with Julia and talk about the organization and its impact. The conversation covers a range of meaningful topics including activism, feminism, sexuality, identity, ideology, immigration, home, memory, trauma, healing, agency, cooking, and love. There are also answers to listeners' questions about cooking.
|Oct 01, 2019|
Elle Simone Scott is a Warrior
You might know Elle Simone Scott from the PBS cooking show America’s Test Kitchen where she is a regular on-air contributor. You might know some of her other work without even realizing it— she has created beautiful food behind the scenes as a food stylist and culinary producer for the Food Network, Cooking Channel, and Bravo. In 2013 she incorporated SheChef, a networking organization for women chefs of color.
Elle’s career began in social work, and she and Julia talk about the impact that’s had on her work. They also talk honestly and openly about navigating burnout and more.
There are also answers to listeners' questions about cooking and a shoutout to Future Chefs.
|Sep 25, 2019|
The More Visibility with Karen Akunowicz + LJ Johnson
Karen Akunowicz, named Best Chef: Northeast in 2018 by James Beard Foundation, is well-known from her stint on Bravo’s Top Chef, her time as Executive Chef at Myers + Chang in Boston, and from Myers + Chang at Home, the cookbook she co-authored with Joanne Chang. She owns and runs her new restaurant Fox & the Knife in Boston with her spouse, LJ Johnson, plus their poké shop, SloPoke.
Julia sat down with Karen and LJ to talk about their partnership in and out of their businesses and how they navigate things like talking about their relationship on television, work-life balance (whatever that is!), and more.
There are also answers to listeners' questions and a work about No Kid Hungry.
|Sep 17, 2019|
Antoni Porowski Loves His Sensitivity
The 3rd Season of Keep Calm and Cook On kicks off with Antoni Porowski from Netflix’s Queer Eye and author of the brand new cookbook Antoni in the Kitchen. He and Julia cover everything from imposter syndrome to throwing dinner parties to how to handle being an empathetic person.
One lucky listener is eligible to win a copy of Antoni’s new cookbook! To enter for a chance to win, leave a review of Keep Calm and Cook On on Apple Podcasts or wherever you listen to podcasts, screenshot it, and send it to firstname.lastname@example.org or DM it on Instagram to @turshen. One submission will be randomly selected one to win a copy of Antoni’s wonderful new cookbook!
|Sep 09, 2019|
Live at Eater Young Guns 2019 with Shakirah Simley
Listen to a live recording of the "Goodbye Food World, Hello City Hall" panel from the Eater Young Guns Summit with Shakirah Simley and Julia Turshen. The Summit was a day-long event put on by Eater that celebrated young talent in the restaurant industry and the issues that are important to them. The panel was a purposeful conversation with tangible ideas about all sorts of ways we can all use food to get involved in our communities.
Shakirah Simley lives by the motto: “If the personal is political, then there is nothing more personal or political than food.”
Whether you work in food or just like eating food, there’s something we can all do. Remember what Shakirah said: “Revolution and food have always been intertwined.” And there’s a way, many ways!, for all of us to be part of the revolution.
Below is the list of important reminders addressed in the episode. If you have other ideas or any other questions email email@example.com.
|Aug 13, 2019|
Jia Tolentino on Writing + Cooking
Jia Tolentino is a staff writer for The New Yorker and her new book of essays, Trick Mirror, is about to come out in August. Before writing for The New Yorker, Jia worked as a deputy editor at Jezebel and a contributing editor at the Hairpin.
Jia and Julia talked about writing, real life versus online and print versus digital, how she learned to cook when she was in the Peace Corps., the role of cooking in her life now, a bit about her new book and her anticipation of it being out in the word.
There are also answers to listeners' questions and a shoutout to Make the Road NY.
|Jul 02, 2019|
How the Sausage Gets Made
Jocelyn Guest and Erika Nakamura are the butchers behind J&E SmallGoods, a newly launched quote-on-quote Mom & Mom Shop that makes mail-order hot dogs, kielbasa, and bratwurst. There are more meats are in the pipeline.
They have dedicated their careers to supporting local family farms that raise animals with big space, clean water, good feed and respect. They believe you shouldn’t have to support the industrial food supply just to enjoy hot dog.
Jocelyn and Erika are partners in both business and life, which is a bit of a running theme on this show. I’m referring to my conversations with Jody Williams and Rita Sodi who run Via Carota together in New York City, Mona Talbott and Kate Arding who run Talbott & Arding in Hudson New York, and the two couples on the bonus episode from Atlanta— Deborah VanTrece and Lorraine Lane from Twisted Soul Cookhouse and Pours and Virginia Willis, the cookbook author, and Lisa Ekus, the literary agent.
Like I was able to with each of those couples, I got to talk to Jocelyn and Erika about what drives them as business owners and what their work means to them as both individuals and as a couple.
Prior to starting J&E Small Goods, Jocelyn and Erika ran White Gold Butchers on the Upper West Side of New York and then moved north of New York City, not terribly far from where Grace and I live, had a daughter named Nina, and got to work building their new company.
They joined me, Nina too!, to talk about the genesis of their new company, life as new parents, sandwiches and much much more. I hope you enjoy our conversation.
|Jun 27, 2019|
Food is Love, Food is Medicine
This episode features a conversation with Emmett Findley, the Manager of Communications at God’s Love We Deliver, and Craig Palmer, one of God’s Love We Deliver’s longtime clients.
God’s Love We Deliver is based in New York City and their mission is to improve the health and well-being of men, women and children living with HIV/AIDS, cancer and other serious illnesses by alleviating hunger and malnutrition. Everyday they prepare and deliver thousands of beautiful meals to people who, because of their illness, are unable to provide or prepare meals for themselves. They also offer nutrition education and counseling and all of their services are given free to clients without regard to income. God’s Love We Deliver believes so much that food is love and it is medicine.
Julia and Emmett reflect on the queer community and Julia talks to Craig about what it means to be on the receiving end of God's Love We Deliver's meals.
There are also answers to listeners' questions about food and cooking.
|Jun 20, 2019|
Does the World Need Another Song? On Cookbooks with Matt Sartwell
Julia talks all things cookbooks with Matt Sartwell, the managing partner of Kitchen Arts & Letters, a bookstore in New York City that specializes in food and drink. Matt came to Kitchen Arts & Letters more than twenty years ago after a career as a book editor. Kitchen Arts & Letters is a small shop but it holds over 12,000 titles that aren’t just cookbooks— they have books on the history of food and operation and technical manuals, plus tons of out-of-print books. They opened in 1983 and Julia Child, James Beard, and Laurie Colwin were among their early customers.
Julia also answers listeners' questions about food and cooking and gives a shoutout to the Ali Forney Center.
|Jun 12, 2019|
Food is a Conduit with Marci Waldman
If you’ve ever tuned into CBS This Morning: Saturday and seen a chef or cookbook author get to talk with the anchors about their career and their food on the segment known as "The Dish," producer Marci Waldman was behind what you saw on your television screen. Born and raised in New York City, Marci started working at CBS News when she was 13 years old. Her father, who very sadly passed away after this interview was recorded, worked at CBS News for almost 50 years. Marci pretty much grew up in the building. It’s the only place she’s ever worked. Marci sat down with Julia and spoke about what goes into making television, what it’s been like to work her entire life in the same place she grew up in, how she has stood up for herself, and how The Dish came to be.
There are also answers to listeners' questions and a shout out to La Cocina whose new cookbook was just released.
|Jun 06, 2019|
Bonus: Live with Priya Krishna
On this special bonus episode, Julia shares the recording of her live interview with the cookbook author Priya Krishna in celebration of her new book Indian-ish which she coauthored with her mother, Ritu Krishna.
Indian-ish is Priya’s loving tribute to her mom’s “Indian-ish” cooking—a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor. Think Roti Pizza, Tomato Rice with Crispy Cheddar andWhole Roasted Cauliflower with Green Pea Chutney.
Priya’s mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer—her recipes merge the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js.
The book is not just a collection of well-tested, approachable recipes, it’s also so much about taking pride in where and who you come from.
For more about Priya and Indian-ish, head here.
|May 29, 2019|
Don't Boil the Ocean with Kelly Fields
Kelly Fields is the force behind Willa Jean, a restaurant and bakery named after her grandmother, in New Orleans, Louisiana. Originally from Charleston, South Carolina, Kelly started cooking and baking when she was young and studied under the legendary chef Susan Spicer. She worked at a number of prestigious restaurants and traveled extensively to work with lots of different chefs before she opened Willa Jean in 2015. Her hard work has been celebrated by pretty much every food media outlet there is and just a couple of weeks ago, Kelly took home a James Beard Award for Outstanding Pastry Chef.
In this episode, she reflects with Julia about New Orleans, about Hurricane Katrina, about mentorship and leadership, about mental health and therapy and fishing, about identity and queerness, about her dog, chocolate chip cookies, and more.
There are also answers to listeners' questions and a shoutout to SheChef, the organization started by Elle Simone Scott.
|May 21, 2019|
Vallery Lomas: It's Complicated
Vallery Lomas, winner of the 3rd season of The Great American Baking Show, is not only a phenomenal baker, but is also a food writer, blogger, photographer, soon-to-be cookbook author, and former lawyer.
She started backing and blogging years ago while she was in law school and while she practiced law, which she did full-time for 8 years.
She was cast on the 3rd Season of the Great American Baking Show, an ABC spin-off of the hugely popular Great British Baking Show. Vallery prepared for, competed on, and won her season, but we never actually got to see it on television. The show premiered on December 7th, 2017 and was pulled off the air shortly thereafter following sexual misconduct allegations against ones of the judges.
Julia sat down with Vallery in her apartment in Harlem and talked about her preparation for the show, how she navigated this unexpected turn of events, and what her freelance career looks like now.
There are also answers to listeners' questions and a shoutout to Sydnie L. Mosely Dances.
Some follow-up links:
|May 08, 2019|
It’s All About Timing with Mona Talbott and Kate Arding
Mona Talbott and Kate Arding are the forces behind Talbott & Arding, a cheese and provisions shop, in Hudson, New York. Mona and Kate approach their food, shop, and community with intention and love. They sat down with Julia to talk about what their lives were like before they opened their business, how they navigate running it together as a couple, and more.
Mona has over 25 years experience in the culinary industry. She began her cooking career as a camp cook in remote logging camps in her native Canada, formalizing her training at the Western Culinary Institute in Portland, Oregon where, in 1993, Talbott graduated with highest honors. She was a cook at Chez Panisse for five years before she launched Mona Talbott Catering and began cooking exclusively for “A” list private clients and catering events both in the United States and Europe working within the fine arts, media and entertainment industry. Her ongoing collaboration on special culinary projects with Alice Waters eventually led her to Italy, where, from 2006-2011, she was the founding Executive Chef at the Rome Sustainable Food Project at the American Academy in Rome. She has written and published two cookbooks: Biscotti and Zuppe: Recipes from the Kitchen of the American Academy in Rome, and contributed to over ten cookbooks authored by notable chefs. In 2010, Talbott was included in COCO, 10 World-Leading Masters Choose 100 Contemporary Chefs and, most recently, contributed 50 recipes to Amy Goldman’s forthcoming book, Heirloom Peppers. Mona has published recipes and written articles for the New York Times, Saveur, Bon Appetit, and Organic Cooking.
Kate is an internationally recognized authority on cheese with over 20 years of experience in the farmhouse cheese industry. Her work encompasses cheesemongering, sales and marketing, infrastructure management for small-scale cheese businesses, affinage (cheese maturation), publishing and teaching. She is a keynote speaker at regional and national conferences. Kate’s cheese career began at Neal’s Yard Dairy, London, UK in 1993 where she developed a thorough understanding of what it takes for cheesemakers and retailers to create and sustain profitable businesses. In 1997, Kate was recruited by Cowgirl Creamery & Tomales Bay Foods, the award winning cheese retailer and cheesemaker, to be their Head Cheesemonger and Cheese Buyer at their newly formed company in Marin County, California. In 2008, Kate co-founded the ground-breaking consumer print and online cheese magazine Culture: The Word on Cheese.
Kate’s consulting work has influenced agricultural agencies, cheese producers and retailers around the globe, working in places as diverse as Uganda, Ecuador, the Netherlands and Macedonia. A member of the Board of Directors for the American Cheese Society (ACS), and Co-Chair of the ACS’s Regulatory and Academic Committee, Kate also regularly judges at many U.S. and international competitions. In 2011, she was inducted into the Guilde Internationale des Fromagers, where she was especially recognized for her work within the artisanal cheese industry, both in the U.S and overseas. Kate is an area editor of the Oxford Companion to Cheese (Oxford University Press, 2015). As an industry spokesperson and sought-after expert, Kate has appeared on The Martha Stewart Living Show, Heritage Radio Network and has been regularly featured in national and international press, including the San Francisco Chronicle, The LA Times, The Times (UK). As a contributing writer, editor and photographer, Kate’s work on cheesemakers and the cheesemaking process has been published in media outlets worldwide.
Follow-up links from the episode:
|May 02, 2019|
Cécile McLorin Salvant on Food, Music + Desire
Cécile McLorin Salvant is a jazz vocalist who was born and raised in Miami with her French mother and Haitian father. She started classical piano studies at age 5 and began singing in a children’s choir at 8. Cecile moved to France in 2007 to study both classical voice and also law. When she was there, she began learning about and singing jazz and recorded her first album, Cécile. She soon won the prestigious Thelonious Monk competition. Her second album, WomanChild was nominated for a Grammy. Her third album,* For One To Love*, her fourth, Dreams and Daggers, and her fifth, The Window, have all won Grammy Awards for Best Jazz Vocal Album.
She joined Julia for a conversation about everything from food to music, desire to criticism, poetry, and more.
|Apr 25, 2019|
Elazar Sontag on Cooking, Writing + Anxiety
Elazar Sontag, a cookbook author, freelance writer, and editor at Serious Eats, talks to Julia about cooking, writing, anxiety, Guy Fieri, and more.
There are also answers to listeners' questions and a shoutout to The Trevor Project.
Some follow-up links!
|Apr 18, 2019|
Why You with Hali Bey Ramdene
Julia speaks with writer and editor Hali Bey Ramdene about her career and the nuances of telling stories about food.
Hali holds a Masters in Gastronomy from Boston University and after school she moved to Des Moines, Iowa where she was the Associate Food Editor at Better Homes and Gardens for three years. She then returned home to Albany, NY where she worked from home for The Kitchn, first as a Food Editor and then as the Food Director. Hali is now happily freelancing. She and Julia talked about the nuances of print and digital, about the differences between writing and editing, and the differences between making a story and telling a story.
|Apr 03, 2019|
Start Before You're Ready with Cecile Richards and Lauren Peterson
Julia kicks off the second season of Keep Calm and Cook On with Cecile Richards, who was the president of Planned Parenthood for more than a decade and who Vogue magazine has called a “heroine of the resistance.” Cecile’s late mother, the incredible Ann Richards, was the Governor of Texas and Cecile so clearly follows her mother’s meaningful footsteps doing work fighting for social justice and women’s rights. As she wrote about in her book Make Trouble, Cecile has been an activist ever since she was taken to the principal’s office in 7th grade for protesting the Vietnam War. As a young woman, Cecile worked as a labor organizer and went onto do more advocacy work in various progressive leadership roles.
One thread through Cecile’s work is that she brings other women along with her. Lauren Peterson, the coauthor of Make Trouble, joined Cecile and Julia for this episode. Before working with Cecile on her book, Lauren wrote speeches for both Hillary Clinton’s 2016 presidential campaign and President Barack Obama’s 2012 re-election campaign.
Together they all talk about everything from pie and hot sauce to the correlation between women's rights and food justice.
Some notes from the show:
Check out Rep. Gwen Moore speaking on the House floor and reminding us if you’re not at the table, you’re on the menu.
The show also includes answers to listeners’ questions about cooking and a shout out to the National Domestic Workers Alliance. While we’re on the topic, check out this NYT Overlooked obituary for Dorothy Bolden who started a movement for domestic workers, too. For more about Julia and her work, head to her site or follow her on Instagram.
|Mar 27, 2019|
Bonus: Cookbook Real Talk: An EATT Event
This episode features the first official Equity at the Table event.
It is a recording of a panel conversation moderated by Klancy Miller, an EATT Advisory Board member and author of Cooking Solo. Host Julia Turshen was the author on the panel and was joined by Kara Rota, a cookbook editor, Cindy Uh, a literary agent with Thompson Literary Agency, and Heami Lee, a photographer who shoots cookbooks plus other work. They cover everything from book proposals to writing, shooting, and promoting a book.
The goal of this event was to try and create some transparency and to foster community. The publishing industry is really opaque and so much of book publishing, and definitely cookbook publishing, is relationship-based. Familial terms abound— for example, publishing companies are referred to as publishing houses. The agent-author relationship is often discussed like dating— about finding the right match. Authors refer to books as their babies. Relationships between authors, editors, photographers, and even readers often transcend the professional and become personal. Which can be wonderful, but also confusing. How do you navigate when something isn’t going well? How do you get in the door if you don’t know anyone?
This episode attempts to answer some of those questions.
Here are some additional resources:
The episode also features:
|Mar 19, 2019|
Bonus: Atlanta's Queer Women in Food
On this special bonus episode of Keep Calm and Cook On, Julia shares a recording of the final event for her Now & Again book tour— a panel conversation at the Atlanta History Center with Rosalind Bentley (of the Atlanta Journal Constitution), Kim Severson (of the New York Times), Deborah VanTrece and Lorraine Lane (of Twisted Soul Cookhouse & Pours), the cookbook author Virgina Willis, and the literary agent and consultant Lisa Ekus.
In the conversation, the women share their experiences and explore what it means to be a queer-identified woman in food today.
If you're enjoying the show, please subscribe, rate + review the show...better yet, tell a friend!
|Mar 12, 2019|
Bonus: Behind the Scenes at Oxo
Julia sits down with two of the women behind the scenes at Oxo. Becca Del Monte is a Product Engineer who works mostly on fruit and vegetable tools and Lua O’Brien is a Product Category Director for food storage. They discuss how they got into their careers, what goes into making products (literally and emotionally), and what excites them about their work.
|Mar 07, 2019|
On Building Community with Liz Alpern
Liz Alpern is passionate about bringing people together through food.
She is the creator of Queer Soup Night. Each QSN a time to feel welcome who identify as queer to not feel like an exception in the room. There are now Queer Soup Night communities across the country.
Liz is also the co-founder of The Gefilteria and co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods. Liz and her co-founder Jeffery’s mission for their work is to reclaim and revolutionize Ashkenazi cuisine.
In all her free time, Liz is also a faculty member at the International Culinary Center's Culinary Entrepreneurship program in New York and consults for the national food justice organization Fair Food Network.
Liz and Julia talk about the work Liz does, the intention she brings to it, and the intersection of their shared queer and Jewish identities.
There's also a shoutout to the Third Wave Fund and answers to listeners' questions.
For more about Julia and her work, head here.
|Feb 27, 2019|
On Mentorship with Hawa Hassan and Beth Linskey
Hawa Hassan (of Basbaas, a line of Somali condiments) and Beth Linskey (formerly of Beth's Farm Kitchen) join Julia for a conversation about friendship and mentorship and how both can transcend age, race, and place.
Hawa started her company Basbaas because she wanted to shift the narrative about being Somali. In her words, “What could be a better way to do that than through food?” To get her company off the ground, she enlisted her mentor Beth. Beth is the creator of the New York-based jam company Beth’s Farm Kitchen, which she founded in 1981. She ran the company for 35 years before selling it in 2016.
While it's been noted that mentorship helps drive success, but we don’t hear enough about how people find their mentors or what the mentors themselves get out of the relationship. In sharing some insights about their relationship, Hawa and Beth show us a really beautiful example of what mentorship can look like. It’s not just good for business, it’s also good for humanity.
The show also includes answers to listeners' questions and a shoutout to ZanaAfrica Foundation.
To purchase Hawa's sauces, head here.
For more about Julia Turshen and her work, head here.
|Feb 20, 2019|
On Food as Conversation with Yasmin Khan
Award-winning cookbook author and former human rights campaigner Yasmin Khan sits down with Julia to talk about her new book, Zaitoun, and the logistics of a career transition, the importance of rest, the way food can be an entry point to conversation, and why we have to hold onto hope.
Yasmin's first book, The Saffron Tales, includes recipes and stories from the Persian Kitchen. It’s a very personal book as Yasmin grew up between Iran, where her mother is from, and England. The Saffron Tales won tons of awards and opened the door for her newest book, Zaitoun, which came out in the UK a few months ago and just was published in the US. Zaitoun is all about Palestinean cooking. In only a week since publication, it’s been celebrated in The New York Times, The Guardian, The Washington Post and more.
|Feb 13, 2019|
On Being a Leader with Ashley Christensen
Ashley Christensen cares as much about people as she does about food. The Raleigh-based chef and restaurateur started cooking when she was in college and now runs an empire of restaurants in the Triangle in North Carolina including Poole’s Diner which she opened over a decade ago. She employs over 200 people and is known for not being afraid to speak up. Ashley’s cooking, restaurants, and cookbook have been celebrated by outlets like Food & Wine, Bon Appetit, The New York Times, and Eater and she’s the recipient of a James Beard Award.
She sat down with Julia to talk about her career, her restaurants, her leadership and communication style, her commitment to community, and her support system.
There are are also answers to listeners' questions and a shout out to the Inter-Faith Food Shuttle.
For more about Julia Turshen and her work, head here.
|Feb 07, 2019|
On Embracing Fear with The Rousseau Sisters
Jamaican sisters, cookbook authors, and restauranteurs Suzanne and Michelle Rousseau join Julia for a conversation about the spirit they bring to their work and the experiences that have informed how they approach life. It’s a conversation about learning to trust your own voice, to embrace fear, to be your own champion, and to just keep going.
Michelle and Suzanne have a long history of collaboration. They’ve run a boutique, a catering business, restaurants; they’ve appeared on television and have co-authored two cookbooks. Their first, Caribbean Potluck, came out in 2014 and their latest, Provisions: The Roots of Caribbean Cooking, came out in December of 2018. It’s not just a book of contemporary vegetarian recipes— and it is a great one!— it’s also the history of Caribbean cooking, which is the history of women and the dual legacies of slavery and colonization. It’s a book about what was available, what wasn’t, and how women have sustained their communities despite all odds.
The episode also features answers to listeners' questions (for more about Leanne Brown's book that Julia mentions, Good and Cheap, head here!) and a shout out to Brownsville Community Culinary Center (to learn more about them, head here).
For information about the February 21st event Suzanne, Michelle, and Julia will be doing together at MoFAD in Brooklyn, head here! Please join if you can.
For more about Suzanne and Michelle, head here.
And for more about Julia Turshen, head here.
|Jan 30, 2019|
On Telling Women's Stories with Sara B. Franklin
Sara B. Franklin is a writer, teacher, oral historian, and a home cook. She teaches food culture and writing at both NYU and at the Wallkill Correctional Facility. Her first book, Edna Lewis: At the Table with An American Original, came out in 2018. Before the book came out, Sara finished her dissertation based on a series of oral history interviews she conducted with Judith Jones, the famous editor who worked not only with Edna Lewis who but also Julia Child and so many more— she also, remarkably, took The Diary of Anne Frank out of the reject pile.
Sara joins Julia for a conversation centered on Edna Lewis, Judith Jones, and also Sara’s own mother. This episode is all about how critical it is to celebrate the older women in our lives, to name their challenges out loud, and to listen to them when they share their stories.
There's also a shoutout to the Kingston YMCA Farm Project (for more about them head here) and answers to listeners' questions.
|Jan 24, 2019|
Asha Gomez, On Her Own Terms
Asha Gomez, the chef and cookbook author, sits down with Julia for a conversation that casts a wide net and covers everything from switching gears to finding your own voice and using it.
They discuss her venue, The Third Space, and the impetus behind it. They talk about finding out what works by first finding out what doesn't. They talk about how Asha continuously explores her two Souths— the area of Southern India where she’s from and the area of the American South where she calls home. They also discuss the perception, and misconception, of Indian food in America. The conversation closes on Asha’s advocacy work and finding the power of her own voice.
For more about the Third Space, head here.
For The New York Times article about Asha by Kim Severson, head here.
For more about CARE, head here.
And for more about Julia Turshen and her work, head here.
For the Italian Flag Baked Pasta from Now & Again that Julia mentions, head here.
|Jan 18, 2019|
On Partnership with Jody Williams and Rita Sodi
Jody Williams and Rita Sodi— the women behind Buvette, I Sodi, and Via Carota and the upcoming Bar Pisellino— join Julia for a personal conversation about their partnership, both personal and professional.
They talk about how they feel about labels, what they hope to instill in their employees, and the energy and feel they work to create in their restaurants. "We want to make a place that we miss," said Jody.
There are also answers to listeners' questions and a shoutout to God's Love We Deliver (find out more about the organization here).
|Jan 09, 2019|
From the Ground Up: Sara Elise and Yemi Amu
Sara Elise, who runs the catering company Harvest & Revel and the creative brand Blind Seed, and Yemi Amu, the co-founder of Oko Farms and specialist in aquaponics, join Julia for a personal conversation about how to create your own path from the ground up.
The conversation centers on figuring out careers in and around food and features honest reflections from both Sara Elise and Yemi about being Black women in food in Brooklyn.
There are also answers to listeners' questions and a shoutout to Fresh Future Farm (find out more about the organization here).
|Jan 03, 2019|
Mother-Daughter Reflections from Von Diaz and Yvonne Webb
Von Diaz, the author of Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South, and her mother, Yvonne Webb join Julia for a personal conversation about the experience of creating the book and life after its publication. The takeaway? In Yvonne's words: "you can't change what you don't acknowledge."
The conversation centers on the act of writing down history and talking about it and being honest about it, and how doing that can both cement and advance relationships.
There are also answers to listeners' questions and a shoutout to FoodLab Detroit (find out more about the organization here). To purchase the copy of Whetsone Magazine that includes the interview between Von and Yvonne that inspired this episode, head here.
|Dec 18, 2018|
Real Talk with Samin Nosrat: A Conversation about Mental Health, Money & Poetry
Samin Nosrat is the award-winning, best-selling author of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, which is also the name of her new Netflix Series. Through her work, Samin has taught thousands of people to trust their instincts in the kitchen— and even learn that they have them in the first place. A true teacher, she demystifies and explains and inspires. Samin and Julia have an open and honest talk about everything from mental health and therapy, to money, and even poetry.
There are also answers to listeners' questions and a shoutout to Emma's Torch (find out more about the organization here).
For more about Samin Nosrat and her work, check out her site here. For more about Julia Turshen and her work, head here. For mental health resources, check out MentalHealth.gov, Chefs with Issues, and The Trevor Project.
|Dec 11, 2018|
90 Years of Wisdom: On Volunteering and Kindness with Georgine
Georgine Drewes is 90 years old and is a longtime volunteer at Angel Food East, an organization to cooks and delivers homemade meals to homebound clients. Julia and her wife Grace met her when they started volunteering there two years ago. Julia speaks to Georgine about how she got into volunteering, how others can, what it means to her, and the importance of kindness.
There are also answers to listeners' questions and shoutout to Drive Change (find out more about them here). For more about Julia and her work, head here. And thanks to Oxo for supporting this episode.
|Dec 06, 2018|
Welcome to Keep Calm and Cook On with Julia Turshen
Welcome to Keep Calm and Cook On, a new podcast from bestselling cookbook author Julia Turshen. For more about the show, head here!
|Nov 19, 2018|