Keep Calm and Cook On with Julia Turshen (Julia Turshen)

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.

For more about Sara B. Franklin, head here.
For the Overnight Chicken that Sara wrote about for the Washington Post, head here.
For more about Julia Turshen, head here.

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.

Bestselling romantic comedy writer Casey McQuiston talks to Julia Turshen about the role food plays in both their writing and in their life.

For more about Casey, head here.

To learn more about Julia's Sunday afternoon cooking classes, head here.

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.

For more about Oxo: Oxo.com.
For more about Julia: JuliaTurshen.com.

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.

Follow-up links:

• For more about Cécile and her music, head here.
• For Cécile's Tiny Desk Concert, head here.
• For more about H.E.L.P., head here.
• For more about this show's sponsor Lulu & Georgia, head here (and use the code ‘KEEPCALM10’ for 10% off of your first purchase).
• For more about Julia and her wife Grace's living room makeover in partnership with Lulu & Georgia, head here.
• For more about Julia and her work, head here.

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 keepcalmandcookonpodcast@gmail.com or DM it on Instagram to @turshen. One submission will be randomly selected one to win a copy of Antoni’s wonderful new cookbook!

Follow-up links:

• For more about Antoni and his book, head here.
• For more about Julia and her work, head here.
• For more about Oxo, head here.
• For more about The Trevor Project, head here.
• For the Medjool dates that Antoni loves, head here.

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.

Follow-up links:

• To learn more about Jia's and her work and her new book (and to order it!), head here.
• For Shauna Ahern's gluten-free pizza dough recipe that Julia mentioned, head here.
• For more about Make the Road New York, head here.
• For more about Julia and her work, head here.
• For more about the entire Great Jones set, head here. And be sure to enter the code 'COOKON' at checkout for $25 off!!!

Julia Turshen talks to Alicia Kennedy about vegan baking and more.

Follow-up links: 

• For more about Alicia, head here.
• To sign up for Alicia’s newsletter (HIGHLY RECOMMEND DOING THIS!), head here. 
• For Alicia’s ‘On Baking’ essay, head here.
• For Alicia’s essay ‘I Accidentally Started a Vegan Bakery That Turned My Life Upside Down,’ head here.
• For Miyokos butter, head here.: 
• For more about the Post Punk Kitchen (Isa Chandra Moskowitz’s work), head here.
• For more about Leah Kirts’ work, head here. 
• For Brooks Headley’s book Fancy Desserts, head here. 
• For Lagusta Yearwood’s book Sweet + Salty, head here. 
• For more about King Arthur Flour, head here.
• For more about Julia Turshen, head here.

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. 

Follow-up links:

• For more about the Iconoclast Dinner Experience, head here.
• Follow Dr. Lezli on Instagram!
• Check out the goods at Great Jones! (remember to use the code 'CALM' for 15% off!!)

Elazar Sontag is a James Beard and National Magazine Award-nominated writer and editor. He's also a Forbes 30 Under 30 recipient. Most importantly, he is currently trying for a 400-pound deadlift. He joined Julia Turshen to talk about powerlifting, eating, queerness, bodies and more.

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• Follow Elazar on IG right here!

Julia Turshen talks to Dorie Greenspan about Baking with Dorie, Dorie's 14th cookbook that also marks her 30th anniversary as a cookbook author. They discuss the origin of Dorie's newest book, the logistics of her work including her longtime recipe tester, her relationship to social media, how being a grandmother has impacted her work, and some of her favorite recipes from her new book.

Follow-up links:

• Fore more about Dorie, head here.
• For Dorie's newsletter, head here.
• For more about Julia, head here.
• For more about King Arthur Baking, head here.
• For more about Barrett Bookstore, head here.

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:

• Click here for Aubrey's article Just Say Fat (referenced in the episode introduction).
• For more about Aubrey's work and her writing, head here.
• To purchase a copy of Aubrey's book, What We Don't Talk About When We Talk About Fat, head here.
• For more about Aubrey's podcast, Maintenance Phase, head here.
• For more about Julia's new book Simply Julia, head here.
• For more about Julia's virtual book tour events, head here.
• For a signed copy of Simply Julia, head here to order from Oblong Books.
• For more episodes of Keep Calm and Cook On, head here.
• For more about Oxo, head here.

Alex Lau is a food and travel photographer from San Francisco. When not sitting in car rentals and airport terminals, he is the proud owner of three dogs named Rocco, Ellie, and Nina. With the rest of his free time, he trains and competes as a nationally ranked powerlifter. He joined Julia Turshen for a conversation about his lifting.

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• Follow Alex on IG right here!

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:

• Simply Julia
• Food Heaven
• Soom Foods (use the code KEEPCALM for 15% off!)
• Oxo

Additional Books and Articles:

• Smash the Wellness Industry (Jessica Knoll Op-Ed in the New York Times)
• Anti-Diet by Chirsty Harrison
• Intuitive Eating (book and more by Evelyn Tribole and  Elyse Resch)
• Lindo Bacon (Health at Every Size, Body Respect, and Radical Belonging)
• What We Don't Talk About When We Talk About Fat by Aubrey Gordon (Your Fat Friend)

Corinne Fay, the person behind Big Undies, a Substack newsletter about clothes, and @SellTradePlus, a peer-to-peer plus size resale community, joins Julia Turshen for a conversation about powerlifting, bodies, queerness and more.

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• Read Big Undies right here.
• Follow everything Burnt Toast right here.
• Check out @SellTradePlus.

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.

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. 

Follow-up links:

• For more about Alison Roman and her new book Nothing Fancy, head here.
• For more about Great Jones, head here.
• For more about Oko Farms, head here.
• For more about Julia Turshen, head here.

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.

Follow-up links:

• Elle Simone Scott
• Future Chefs
• For more about Oxo, head here
• Julia's Food & Wine interview with Elle
• Blooming Willow Coaching (Leslie A. Brown's business)
• Julia Turshen

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.

Follow-up links:

• To view Julia's segment of The Dish, head here.
• For Julia's recipe for Citrus Rum Punch, available exclusively on oxo.com, head here.
• To order the La Cocina cookbook or to get details about their book tour, head here.

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:

• For more about Food Plus People and to order their products, head here.
• To follow Food Plus People on Instagram, head here.
• To support Food Plus People's Go Fund Me, head here.
• For more about Julia's new book Simply Julia, head here.
• For a signed/personalized copy of Simply Julia from Oblong Books, head here.
• For more episodes of Keep Calm and Cook On, head here.
• For more about Oxo, head here.

Claire Saffitz in conversation with Julia Turshen about Julia's new cookbook Simply Julia. Thanks to Harvard Bookstore for hosting this conversation!

Claire is a freelance recipe developer, author, and video host. Previously, she was Senior Food Editor at Bon Appétit magazine, where she worked for five years in the test kitchen. She hosted the series Gourmet Makes on the Bon Appétit YouTube channel, where she used her classical pastry knowledge to reverse engineer popular snack foods and candy. Claire was born and raised in St. Louis, Missouri and now lives in New York City. She graduated with honors from Harvard University in 2009, studied classic French cuisine and pastry at École Grégoire Ferrandi in Paris in 2012, and completed her Masters degree in History at McGill University in 2014, where she focused on culinary History in the Early Modern Era. Her first cookbook, Dessert Person, came out in October 2020.

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Harvard Bookstore who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Claire Saffitz, head here

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:

• For more about Pati and her show and books, head here.
• For more about Julia's new book Simply Julia, head here.
• For more episodes of Keep Calm and Cook On, head here.
• For more about Oxo, head here.

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.

For more about Von Diaz and her work, check out her site here. For more about Julia Turshen and her work, head here.

'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).

Follow-up links:

• 'Great Chefs' official website.
• Watch 'Great Chefs' on Amazon Prime.
• Eater: 'Great Chefs' is Amazon Prime's Best Kept Culinary Secret
• MiNO Foundation
• Jenné Claiborne: Sweet Potato Soul
• Timothy Pakron: Mississippi Vegan
• Oxo
• Julia Turshen

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!

• For more about Elazar, head here.
• For more about Elazar's book* Flavors of Oakland*, head here.
• For Julia's recipe for Charoset Quinoa from Now & Again, featured by Great Jones, head here. Don't forget to use your discount code for your Great Jones order!
• For more about The Trevor Project, head here.
• For the interview between The Trevor Project's CEO Amit Paley and comic Cameron Esposito on her podcast Queery, head here.
• For more about Julia and her work, head here.

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.

Thanks to the Atlanta History Center for hosting, Tiffanie Barriere for making cocktails, Arepa Mia for providing arepas.

For more about Equity at the Table, head over to EquityAtTheTable.com.
For more about Julia, head to JuliaTurshen.com.

If you're enjoying the show, please subscribe, rate + review the show...better yet, tell a friend!

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.

Follow-up links:

• For more about Kitchen Arts & Letters, head here.
• To follow Kitchen Arts & Letters on Twitter, click here.
• For more about the Ali Forney Center, head here.

Sharon Salomon, 80, is a competitive powerlifter. She and her coach, Tricia Lucero, join Julia Turshen for a conversation about lifting, training and more.

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.

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:

• For more about Evelyn and her work, head here.
• For more about Evelyn's new book, Intuitive Eating for Every Day, head here.
• To follow Evelyn on Instagram, head here.
• For the Directory of Certified Intuitive Eating Counselors, head here. 
• To order a signed copy of Simply Julia from Oblong Books (Julia's local bookstore), head here.
• For more about Simply Julia, head here.
• To check out + follow the Nap Ministry on Instagram, head here.
• To see an IG Reel of Julia making the cobbler from Simply Julia (the one Evelyn has now made more than Julia!), head here.

Rochelle Udell Turshen in conversation with her daughter Julia Turshen about Julia's new cookbook Simply Julia. Thanks to Congregation Rodeph Shalom for hosting this conversation!

Rochelle Udell Turshen, Julia's mother, had a long career in publishing and advertising, including roles as the Founding Art Director of Ms. magazine, the Editor-in-Chief of SELF, and the SVP and Creative Director of Chico's. She currently creates artwork and community programming.

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Rodeph Shalom, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Rochelle Udell Turshen, head here
• For an Instagram Reel of the Coconut Marble Loaf that Julia demonstrated during this event, head here

Julia Turshen talks to David Tamarkin, the Editorial Director of King Arthur Baking, about King Arthur's 2022 Recipe of the Year. Quick note: the bagel shop that David frequents is Bo's (not Mo's). 

Follow-up links:

• For more about King Arthur Baking, head here.
• For King Arthur's Ultimate Sandwich Bagels recipe, head here.
• For more about Julia Turshen, head here.
• For more about Zoe Kanan's baking, including bagel pop-ups, head here.
• For more about Pigeon Bagels, head here.
• For more about Bo's bagels, head here.

Casey Johnston, the writer behind She’s a Beast, Ask a Swole Woman and LIFTOFF: Couch to Barbell, joins Julia Turshen for a conversation about lifting and writing about it.

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• For more about Casey and her work, head here.
• For more about LIFTOFF: Couch to Barbell, head here.
• To signup for She’s a Beast, Casey’s newsletter, head here.
• Follow Casey on IG right here.

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:

• For more about Kristina and work, head here.
• To follow Kristina on Instagram, head here.
• For more about Julia's new book Simply Julia, head here.
• For a signed copy of Simply Julia, head here to order from Oblong Books.
• For more episodes of Keep Calm and Cook On, head here.
• For more about Oxo, head here.
• Important organizations to support: World Food Programme, Share the Meal, UNHCR, UNICEF, WHO and CARE.

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:
Make Trouble is out in paperbook! And be sure to catch Cecile and Lauren on their second book tour— check out everything about it here.

Here’s the slaw recipe that Cecile referred to. It’s from Now & Again which is available here!

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.

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.

Le Carr is the co-owner of Rain City Fit in Seattle, Washington. They are also the director of Pride Deadlift Party, an annual block-party style deadlift competition and fundraiser for the Seattle LGBTQIA+ community that has raised tens of thousands of dollars. They joined Julia Turshen to talk about powerlifting, running gyms, competitions and more.

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• Follow Le on IG right here!
• Follow Rain City Fit on IG right here!
• And follow Pride Deadlift Party on IG right here!

Reem Kassis, author of The Palestinian Table and The Arabesque Table, in conversation with Julia Turshen. Reem is an award-winning Palestinian writer who focuses on the intersection of food with culture, history and politics. 

Follow-up links:

• For more about Reem, her books, and all of her work, head here.
• For more episodes of Keep Calm and Cook On, head here.
• To order a signed copy of Julia's latest book Simply Julia from Oblong Books, her local bookstore, head here.
• For more about Julia, head here.
• For more about MoFAD, head here.

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.

There are also answers to listeners' questions (including an answer from the wonderful baker Cheryl Day) and shoutouts to Jewish Voice for Peace and Be the Match (#TeamElise).

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.

Bestselling romance novelist Jasmine Guillory talks to Julia Turshen about the role food plays in her books, why she writes about women with unapologetic appetites, and her favorite snacks.

For more about Jasmine, head here.

For more about Julia's Sunday afternoon cooking classes, head here.

For Jasmine's Bustle essay, head here.

For Jasmine's TIME essay, head here.

For Rancho Gordo's popcorn kernels, head here.

For Jasmine's favorite potato chips (Torres — Smoked Paprika), head here.

For BjornQorn (Julia's favorite popcorn), head here.

Antoni Porowski in conversation with Julia Turshen about Julia's new cookbook Simply Julia. Thanks to Sixth & I for hosting this conversation!

Antoni is a New York Times Bestselling Author and star of Netflix’s hit series 'Queer Eye.' Antoni’s first cookbook, Antoni in the Kitchen, was released in Fall 2019, debuting at #2 on the New York Times’ Best Seller List. His next cookbook, Antoni: Let’s Do Dinner, is set for release fall 2021. Born in Canada to Polish emigrants, Antoni is an outspoken advocate for LGBTQ+ rights everywhere, especially his family’s native Poland.

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Sixth & I, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Antoni, head here
• For the photo of Julia's grandmother that Antoni and Julia discuss, head here

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.

Follow-up links:

• Lagusta's podcast 'Thanks in Advance'
• Lagusta's Luscious
• Lagusta's book Sweet + Salty
• the Smoky Corn-on-the-Cob Chocolate Bar Lagusta mentioned
• How to Not Always Be Working, the book Lagusta mentioned
• Woodstock Animal Sanctuary
• Now & Again, Julia's latest cookbook which includes her recipes for matzo ball soup and turkey meatloaf!
• Great Jones (remember to use the code 'CALM' for 15% off!!)

Julia and her wife, Grace Bonney, have an honest talk about body stuff.

Follow-Up Links:

• Head here to Dinnerly and use the code 'KEEPCALM' to get $60 off of your first 4 boxes!
• To  pre-order Grace's upcoming book, Collective Wisdom, head here.
• To order signed copies of all of Julia's cookbooks, including Simply Julia, head here.
• To order Keep Calm & Cook On merch, head here.

Mental Health Resources:

• For a list of anti-diet, Health at Every Size + Intuitive Eating providers for disordered-eating recovery, head here. For an additional list of Certified Intuitive Eating Counselors, head here.
• There are also some good low-cost support groups available, such as the Center for Discovery’s virtual groups for people of various ages and backgrounds, or Nalgona Positivity Pride’s Sage and Spoon groups for BIPOC folks ages 18 and up.

Books/Authors to Follow:

• Fearing the Black Body:  The Racial Origins of Fat Phobia by Sabrina Strings
• Body Respect: What Conventional Health Books Get Wrong, Leave Out, and Just Plain Fail to Understand About Weight by Dr. Lindo Bacon and Lucy Aphramor
• Radical Belonging: How to Survive and Thrive in an Unjust World (While Transforming it for The Better) by Dr. Lindo Bacon
• What We Don't Talk About When We Talk About Fat by Aubrey Gordon
• Hunger: A Memoir of (My) Body by Roxane Gay
• The Body is Not An Apology: The Power of Radical Self Love by Sonya Renee Taylor
• Sitting Pretty: The View  From My Ordinary Resilient Disabled Body by Rebekah Taussig
• Disability Visibility: First-Person Stories from the 21st Century, Edited by Alice Wong
• Being Heumann: An Unrepentant Memoir of a Disability Rights Activist by Judy Heumann with Kristen Joiner

Selected Romance Novelists:

• Jasmine Guillory
• Casey McQuiston
• Morgan Rogers
• Selena Montgomery (a.ka. Stacey Abrams!)
• Harper Bliss (specifically the Pink Bean series)

Articles/Additional Writers to Follow:

• "Reading Anti-Racist Nonfiction is a Start. But Don't Underestimate the Power of Black Fiction" by Jasmine Guillory
• "How Writing a Cookbook Helped Me Break Free From Diet Culture" by Julia Turshen (excerpted by Healthyish from Simply Julia)
• "Smash the Wellness Industry" by Jessica Knoll
• Imani Barbarin (Crutches & Spice)

Podcasts / TV Show:

• Food Heaven
• Maintenance Phase
• Shrill

Ashley C. Ford in conversation with Julia Turshen about Julia's new cookbook Simply Julia. Thanks to Books Are Magic for hosting this conversation!

Ashley C. Ford is a writer, host, and educator who lives in Indianapolis, Indiana with her husband, poet and fiction writer Kelly Stacy, and their chocolate lab Astro Renegade Ford-Stacy. Her memoir, Somebody’s Daughter, will be published by Flatiron Books on June 1, 2021. Ford is the former host of The Chronicles of Now podcast, co-host of The HBO companion podcast Lovecraft Country Radio, seasons one & three of MasterCard’s Fortune Favors The Bold, as well as the video interview series PROFILE by BuzzFeed News, and Brooklyn-based news & culture TV show, 112BK. She was also the host of the first season of Audible's literary interview series, Authorized. She has been named among Forbes Magazine's 30 Under 30 in Media (2017), Brooklyn Magazine's Brooklyn 100 (2016),Time Out New York's New Yorkers of The Year (2017), and Variety’s New Power of New York (2019).

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Books Are Magic, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Ashely C. Ford, head here

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.

Follow-up links:

• https://www.oxo.com/8-piece-snap-glass-rectangle-container-set.html
• https://www.jesmallgoods.com/
• https://www.wnycstudios.org/shows/nancy/queer-money-matters
• GREAT JONES - COOKON!!!

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.

Follow-up links:

• For Emmett's music video about food safety (No Tanks Tops in the Kitchen), head here.
• To purchase Chuck's Brownies from God's Love We Deliver (great gift!), head here.
• For more about Third Root Community Health Center, the organization that Emmett mentioned, head here.

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:

• Bonnie Slotnick Cookbooks
• Help Oko Farms!
• Save NYC
• Applesauce Cake with Cream Cheese + Honey Frosting
• Dorie Greenspan on Baked Apples
• Thanks to Oxo for sponsoring this episode!

Hudson Valley Farm Stands + Restaurants Links:

• Westwind Orchard in Accord
• Saunderskill Farms in Accord
• Davenport Farms in Stone Ridge
• Cherries Ice Cream in Stone Ridge *get the turkey reuben!
• Top Taste in Kingston *tell them Julia sent you!
• Julia's article about Top Taste for Bon Appétit
• Diego’s in Kingston
• Mi Pueblito in Kingston
• Egg’s Nest in High Falls
• Kitchenette in High Falls
• Hash in Stone Ridge
• Roost in Stone Ridge
• Stonehouse Tavern in Accord
• Gaby’s in Ellenville
• Sook House in Ellenville
• Dominican Restaurant in Ellenville
• Lagusta’s Lucious Confections in New Paltz
• LLC Commissary in New Paltz
• Gadaletto’s Seafood in New Paltz

Hudson Valley Things to Do Links:

• Rosendale Movie Theatre
• Upstate Films (Woodstock + Rhinebeck)
• Mohonk Preserve
• Minnewaska State Park
• Mohonk Mountain House
• 30 Minutes of Everything (Accord) 

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 Zoe Adjonyoh

Click here for more about Simply Julia (and here's a free gift note if you're giving Simply Julia as a gift this holiday season!)

Head here for more about Soom Foods and their tahini (use the code 'KEEPCALM' for 15% off!)

Head here for more about OXO

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:

• LindoBacon.com
• Simply Julia
• Soom Foods (use the code KEEPCALM for 15% off!)
• Oxo

Angela Garbes, author of ESSENTIAL LABOR and LIKE A MOTHER, in conversation with Julia Turshen.

Follow-up links:

• For more about Angela and her work, head here.
• To sign up for Julia's newsletter, head here.
• For more about Julia + her work, head here.

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.

Follow-up links:

• For more about League of Kitchens and to sign up for one of their classes, head here.
• For more about Mab, head here.
• For more about Lisa, head here.
• For more about Julia Turshen, head here.
• For more about Oxo, who helped make this episode possible, head here.

Jia Tolentino in conversation with Julia Turshen about Julia's new cookbook Simply Julia. Thanks to Left Bank Books for hosting this conversation!

Jia is a staff writer at The New Yorker and the author of the essay collection Trick Mirror.

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Left Bank Books, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Jia Tolentino, head here

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.

Follow-up links:

• Oko Farms
• Donate to Oko Farms's expansion!
• Weeksville Heritage Center
• Naina Marballi’s Ayurvedic practice 
• Great Jones (be sure to use the code 'CALM' for 15% off!!)
• Julia Turshen

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:

• For more about God's Love We Deliver, head here.
• For more about (and to order!) Simply Julia, head here.
• To sign up for the March 15th GLWD virtual event with Julia + Carla Hall, head here.
• For more about Julia's other book tour events, head here.
• For  so many of the nutrition resources that Lisa mentioned, including the free downloadable booklets, head here.
• For more about HR6774 [Medically Tailored Home Delivered Meal Demonstration Pilot Act of 2020], the bill that Alissa mentioned, head here.
• For more about  the Food is Medicine Coalition that supports the bill, head here.
• To listen to Episode 26 'Food is Love, Food is Medicine,' head here.

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 keepcalmandcookonpodcast@gmail.com.

1. Be in dialogue with your local representatives. Save their contact information and be in touch. To make sure you’re represented, it’s good to let them know what you care about.

2. Use food spaces to gather - to invite people and welcome them - and then inform these groups. Create comfortable spaces to have uncomfortable conversations. This can be your restaurant or your own kitchen table at home.

3. Fill out the census!

4. Do your homework. Know what’s going on in your local elections and sign up for any election alerts or any other community notices.

5. Remember the term “Community Benefits Agreement” when new businesses come into your neighborhood.

6. Check your power and privilege and how you came to possess those things and how you can shift those things.

7. Shop and eat locally.

Lauren Leavell in conversation with Julia Turshen, in the second in a series of four conversations all about APPETITE.

Follow-up links:

• For more about Lauren, head here.
• To sign up for Julia's newsletter, head here.
• To listen to Lauren on the Food Heaven podcast, head here.
• For the recording of Julia's recent class on grilling, head here.
   

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.

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.

For more about Hali and her work, head here.
For Hali's post about her mom's eggs, head here.
For more about Feet in 2 Worlds, head here.
For more about Julia and her work, head here.

Dorie Greenspan in conversation with Julia Turshen about Julia's new cookbook Simply Julia. Thanks to Oblong Books for hosting this conversation!

Dorie Greenspan is the author of 13 cookbooks, including her latest, Everyday Dorie and Dorie’s Cookies. A best-selling author and five-time James Beard award winner, she is a columnist for The New York Times Magazine. Dorie's next book, "Baking with Dorie," will be published in October. You can find her at @doriegreenspan. 

Dorie and Julia talk about home cooking, how they make cookbooks, the volunteer work Julia and her wife Grace do, and so much more. Also, in very small world news, they talked about how Dorie and her husband Michael grew up going to Julia's grandparents’ bakery in Brooklyn.

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Oblong Books, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Dorie Greenspan, head here

Laura Khoudari, a trauma-informed wellness writer, coach, and storyteller, is the author of Lifting Heavy Things: Healing Trauma One Rep at a Time. She joins Julia Turshen in a conversation about lifting heavy stuff, knowing when to stop lifting heavy stuff, and how to approach it all from a holistic, embodied lens.

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• Order Laura's book Lifting Heavy Things: www.laurakhoudari.com/lht
• Order Laura's zine Top 10 Things I Cooked Last Year www.laurakhoudari.com/cnf
• Follow Laura:: @laurakhoudari on Instagram and on Medium at laura-khoudari.medium.com
• Read Laura’s Substack here: Tender at the Desk and Stove

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. 

Follow-up links:

• For more about Alexander Smalls, head here.
• For a tour of Alexander's apartment, head here.
• For more about the Harlem Schools of the Arts, head here.
• To donate to Angel Food East, head here.
• For more about Julia, head here.
• For more about Great Jones, head here (and don't forget to enter the code 'CALM' for 15% off of any order!!)

Welcome to Keep Calm and Cook On, a new podcast from bestselling cookbook author Julia Turshen. For more about the show, head here!

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.

Deb Perelman in conversation with Julia Turshen about Julia's new cookbook Simply Julia. Thanks to Book Larder for hosting this conversation!

Deb is a self-taught home cook, photographer and the creator of smittenkitchen.com. She is the author of the New York Times bestselling cookbooks The Smitten Kitchen Cookbook and Smitten Kitchen Every Day. Deb lives in New York City with her husband and their two children.

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Book Larder, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Deb Perelman, head here
• For a cute photo of Winky (one of Julia's dogs), who makes an 'appearance' during this event, head here

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:

• Julia will be signing copies of Now & Again at Talbott and Arding (323 Warren Street in Hudson, NY) on Saturday May 4, 2019 from 2p - 3p. Come say hi!
• For more about Talbott and Arding, head here.
• For the quinoa recipe (Charoset Quinoa) from Now & Again that Julia mentioned, head here.
• For the red lentil recipe (Curried Red Lentils with Coconut Milk) from Small Victories that Juila mentioned, head here.
• For Julia's Red Lentil Soup with Coconut and Cilantro from Feed the Resistance, head here.
• For more about Rolling Grocer 19, head here.
• For more about Kinderhook Farm, head here.
• For more about Julia, head here.

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:

• Join Equity at The Table!
• Support Equity at the Table!
• Virginia Willis' tips on a successful book tour (via Dianne Jacob).
• Cookbook book proposal contents guidelines via The Lisa Ekus Group
• Publishing a cookbook tips from Andrea Nguyen
• Writing a cookbook proposal via Heidi Swanson
• Cookbook writing tips from David Lebovitz
• To Change Racial Disparity in Food, Let's Start With Cookbooks (by Julia Turshen for Eater)

The episode also features:

• Von Diaz of Coconuts and Collards (and guest on Episode 3 of KCACO!)
• Suzanne and Michelle Rousseau of* Provisions* (and guests on Episode 8 of KCACO!)
• Jenn de la Vega of *Showdown: Comfort Food Chili & BBQ *
• Robyn Shapiro of The Cricket Cookbook
• Chandra Ram of The Complete Indian Instant Pot Cookbook
• Genevievo Ko of Better Baking: Wholesome Ingredients, Delicious Desserts

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).

For more about Sara Elise, check out Harvest & Revel. For more about Yemi Amu, check out Oko Farms. And for more about Julia Turshen and her work, head here.

Roxane Gay and Julia Turshen talk about baking. Note: this episode includes some cursing.

Follow-up links:

• For more about Roxane Gay, head here.
• To sign up for 'The Audacity,' Roxane's newsletter, head here.
• For more about Julia Turshen, head here.
• For more about King Arthur Baking, head here.
• For Julia's IG video of her favorite cherry tomato-cutting hack, head here.

Virginia Sole-Smith, journalist behind the Burnt Toast newsletter + author of The Eating Instinct, in conversation with Julia Turshen.

Follow-up links:

• To sign up for Julia's newsletter, head here.
• For more about Virginia, head here.
• For more about Burnt Toast, Virginia's newsletter, head here.

Pati Jinich in conversation with Julia Turshen about Julia's new cookbook Simply Julia. Thanks to Book Passage for hosting this conversation!

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. 

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Book Passage, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Pati Jinich, head here
• For the photo that Pati and Julia discuss that depicts Julia giving her great-grandmother and her friends a lesson in making fruit salad, head here

Ashley Dyce, a Para Powerlifter, joins Julia Turshen for a conversation about athletic career and what drives her.

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• Follow Ashely and her lifting on IG at @ashleiie225!

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.

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).

Helpful links:

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.

For more about OXO, click here. For their turntables, click here.

Julia Turshen talks to Cheryl Day about her new book Cheryl Day's Treasury of Southern Baking .

Follow-up links:

• For more about Cheryl and her book and her bakery, head here.
• For more about Julia, head here.
• For more about King Arthur Baking, head here.
• For more about Book Larder, head here.

Shaina Loew-Banayan, chef and owner of Cafe Mutton and author of Elegy for An Appetite, in conversation with Julia Turshen.

Follow-up links:

• For more about Shaina's book Elegy for an Appetite, head here.
• For the New Yorker review of Elegy for an Appetite, head here.
• For more about Cafe Mutton, head here and follow them on IG here.
• To sign up for Julia's newsletter, head here.

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:

• For more about Dr. Harris and her work, head here and also head here.
• To listen to Dr. Harris in conversation with Elle Simone-Scott on The Walk-In, head here.
• For more about For the Culture and to order your copy, head here.
• To follow For the Culture on Instagram, head here.
• For more about Klancy and Cooking Solo, her cookbook, head here.
• For more about Julia's new book Simply Julia, head here.
• For a signed copy of Simply Julia, head here to order from Oblong Books.
• For all of the details about Julia's upcoming virtual book tour, head here.
• For more episodes of Keep Calm and Cook On, head here.
• For more about Oxo, head here.

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.

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.

Follow-up links:

• Carla Hall
• Carla's Instagram
• Helen Keller International
• Great Jones (enter the code 'CALM' at checkout for 15% off your order!)
• Julia Turshen

Nik Sharma in conversation with Julia Turshen about Julia's new cookbook Simply Julia. Thanks to Now Serving for hosting this conversation!

Nik is a food writer, photographer, cookbook author, and recipe developer based in Los Angeles. He is the author of two bestselling cookbooks. His first Season: Big Flavors, Beautiful Food was a finalist for the James Beard Foundation Award for Photography) and a finalist for the International Association of Culinary Professionals Julia Child Award. Nik’s second cookbook, The Flavor Equation focuses on the science of flavor and how we interact with it. 

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Now Serving, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Nik Sharma, head here
• For more about the behind-the-scenes of the Kale & Mushroom pot pie photo from Simply Julia, head here

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.

Follow-up links:

• For more about Oxo, head here.
• Karen Akunowicz
• Fox & the Knife
• SloPoke
• No Kid Hungry
• Julia's Turshen's Applesauce Cake with Cream Cheese + Honey Frosting
• The article Julia wrote for the Washington Post about cooking a big meal for a group with different dietary restrictions

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.

Follow-up links:

• For more about Kelly, check out KellyFields.com.
• For more about Willa Jean, check out WillaJean.com.
• For more about SheChef, check out SheChef.org.
• Here's the Oxo thermometer that Julia swears by, head here.
• The recipe for Julia's Brisket with Apricots & Prunes is here and the recipe for her Aunt Renee's Chicken Soup is here (both are originally from Small Victories, which is available for purchase here!)
• The recipe for Julia's Simplest Pulled Pork is here (it's from Now & Again, which is available for purchase here!)

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).

For more about Buvette, head here. For more about Via Carota, head here. And for more about Bar Pisellino, head here. For more about Julia Turshen and her work, head here.

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:

• For more about Vallery, head here.
• For the interview Mayukh Sen did with Vallery for Munchies, head here.
• The books Julia mentioned: Claudia Fleming's The Last Course, Toni Tipton-Martin's The Jemima Code, Rochelle Udell's How to Eat An Artichoke
  The bookstores: Omnivore Books and Bonnie Slotnick Cookbooks

Gabi Dixson, a Multi-World Record Breaking Athlete, has been named the 5th Worlds Strongest Woman. She is also a model, public speaker, musician, and social worker with over a decade of experience. She joins Julia Turshen for a conversation about her life and strength.

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• Follow Gabi on IG right here!
• Watch her do the “Hercules Hold” right here!