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.

Virginia Sole-Smith, journalist behind the Burnt Toast newsletter + author of The Eating Instinct, in conversation with Julia Turshen.Follow-up links:<ul><li>To sign up for Julia's newsletter, <a href="juliaturshen.substack.com" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Virginia, <a href="https://virginiasolesmith.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Burnt Toast, Virginia's newsletter, <a href="https://virginiasolesmith.substack.com/about" rel="nofollow" target="_blank">head here</a>.</li></ul>

On Appetites: Virginia Sole-Smith

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.

Shaina Loew-Banayan, chef and owner of Cafe Mutton and author of Elegy for An Appetite, in conversation with Julia Turshen.Follow-up links:<ul><li>For more about Shaina's book Elegy for an Appetite, <a href="https://pankmagazine.com/shop/preorder-elegy-apetite-shaina-loew-banayan/" rel="nofollow" target="_blank">head here</a>.</li><li>For the New Yorker review of Elegy for an Appetite, <a href="https://www.newyorker.com/culture/annals-of-gastronomy/a-riveting-memoir-of-life-as-a-chef-with-an-eating-disorder" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Cafe Mutton, <a href="https://www.cafemutton.com/" rel="nofollow" target="_blank">head here</a> and <a href="https://www.instagram.com/cafemutton" rel="nofollow" target="_blank">follow them on IG here</a>.</li><li>To sign up for Julia's newsletter, <a href="juliaturshen.substack.com" rel="nofollow" target="_blank">head here</a>.</li></ul>

On Appetites: Shaina Loew-Banayan

Lauren Leavell

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. 

Lauren Leavell in conversation with Julia Turshen, in the second in a series of four conversations all about APPETITE.Follow-up links:<ul><li>For more about Lauren, <a href="https://www.laurenleavellfitness.com/" rel="nofollow" target="_blank">head here</a>.</li><li>To sign up for Julia's newsletter, <a href="juliaturshen.substack.com" rel="nofollow" target="_blank">head here</a>.</li><li>To listen to Lauren on the Food Heaven podcast, <a href="https://foodheavenmadeeasy.com/how-to-find-the-best-workout-for-your-body/" rel="nofollow" target="_blank">head here</a>.</li><li>For the recording of Julia's recent class on grilling, <a href="https://momence.com/video/login/subscription/9611/stream/135389" rel="nofollow" target="_blank">head here</a>.  </li></ul>

On Appetites: Lauren Leavell

Angela Garbes

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.

Angela Garbes, author of ESSENTIAL LABOR and LIKE A MOTHER, in conversation with Julia Turshen.Follow-up links:<ul><li>For more about Angela and her work, <a href="http://www.angelagarbes.com/" rel="nofollow" target="_blank">head here</a>.</li><li>To sign up for Julia's newsletter, <a href="https://juliaturshen.substack.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Julia + her work, <a href="juliaturshen.com" rel="nofollow" target="_blank">head here</a>.</li></ul>

On Appetites: Angela Garbes

Jasmine Guillory

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.

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, <a href="https://www.jasmineguillory.com/" rel="nofollow" target="_blank">head here</a>.For more about Julia's Sunday afternoon cooking classes, <a href="https://www.juliaturshen.com/classes" rel="nofollow" target="_blank">head here</a>.For Jasmine's Bustle essay, <a href="https://www.bustle.com/entertainment/jasmine-guillory-love-food-essay" rel="nofollow" target="_blank">head here</a>.For Jasmine's TIME essay, <a href="https://time.com/5861861/jasmine-guillory-black-fiction/" rel="nofollow" target="_blank">head here</a>.For Rancho Gordo's popcorn kernels, <a href="https://www.ranchogordo.com/products/crimson-popping-corn" rel="nofollow" target="_blank">head here</a>.For Jasmine's favorite potato chips (Torres — Smoked Paprika), <a href="https://patatastorres.com/eng/patatas-selecta-pimenton.html" rel="nofollow" target="_blank">head here</a>.For BjornQorn (Julia's favorite popcorn), <a href="https://bjornqorn.com/" rel="nofollow" target="_blank">head here</a>.

Food + Romance: Jasmine Guillory

Casey McQuiston

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.

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, <a href="https://www.caseymcquiston.com/" rel="nofollow" target="_blank">head here</a>.To learn more about Julia's Sunday afternoon cooking classes, <a href="https://www.juliaturshen.com/classes" rel="nofollow" target="_blank">head here.</a>

Food + Romance: Casey McQuiston

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.

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 <a href="https://www.bosbagels.com/index.html" rel="nofollow" target="_blank">Bo</a>'s (not Mo's). Follow-up links:<ul><li>For more about King Arthur Baking, <a href="https://www.kingarthurbaking.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For King Arthur's Ultimate Sandwich Bagels recipe, <a href="https://www.kingarthurbaking.com/recipes/ultimate-sandwich-bagels-recipe" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Julia Turshen, <a href="https://www.juliaturshen.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Zoe Kanan's baking, including bagel pop-ups, <a href="https://www.zoekanan.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Pigeon Bagels, <a href="https://pigeonbagels.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Bo's bagels, <a href="https://www.bosbagels.com/index.html" rel="nofollow" target="_blank">head here</a>.</li></ul>

On Baking: King Arthur's Recipe of the Year

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.

Roxane Gay and Julia Turshen talk about baking. Note: this episode includes some cursing.Follow-up links:<ul><li>For more about Roxane Gay, <a href="https://roxanegay.com/about/" rel="nofollow" target="_blank">head here</a>.</li><li>To sign up for 'The Audacity,' Roxane's newsletter, <a href="https://audacity.substack.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Julia Turshen, <a href="https://www.juliaturshen.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For more about King Arthur Baking, <a href="https://www.kingarthurbaking.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For Julia's IG video of her favorite cherry tomato-cutting hack, <a href="https://www.instagram.com/p/CSh2IULpT_j/?utm_medium=copy_link" rel="nofollow" target="_blank">head here</a>.</li></ul>

On Baking: Roxane Gay

Alicia Kennedy

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.

Julia Turshen talks to Alicia Kennedy about vegan baking and more.Follow-up links: <ul><li>For more about Alicia, <a href="https://alicia-kennedy.com/" rel="nofollow" target="_blank">head here</a>.</li><li>To sign up for Alicia’s newsletter (HIGHLY RECOMMEND DOING THIS!), <a href="https://www.aliciakennedy.news/" rel="nofollow" target="_blank">head here.</a> </li><li>For Alicia’s ‘On Baking’ essay, <a href="https://www.aliciakennedy.news/p/on-baking" rel="nofollow" target="_blank">head here</a>.</li><li>For Alicia’s essay ‘I Accidentally Started a Vegan Bakery That Turned My Life Upside Down,’ <a href="https://www.vice.com/en/article/wn7yzy/i-accidentally-started-a-vegan-bakery-that-turned-my-life-upside-down" rel="nofollow" target="_blank">head here.</a></li><li>For Miyokos butter, <a href="https://miyokos.com/products/unsalted-european-style-cultured-vegan-butter" rel="nofollow" target="_blank">head here</a>.: </li><li>For more about the Post Punk Kitchen (Isa Chandra Moskowitz’s work), <a href="https://www.theppk.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Leah Kirts’ work, <a href="https://www.instagram.com/leahkirts/" rel="nofollow" target="_blank">head here</a>. </li><li>For Brooks Headley’s book Fancy Desserts, <a href="https://www.kitchenartsandletters.com/products/brooks-headleys-fancy-desserts-the-recipes-of-del-postos-james-beard-award-wi-p" rel="nofollow" target="_blank">head here</a>. </li><li>For Lagusta Yearwood’s book Sweet + Salty, <a href="https://lagustasluscious.com/sweet-salty-the-lagustas-luscious-cookbook/" rel="nofollow" target="_blank">head here</a>. </li><li>For more about King Arthur Flour, <a href="https://www.kingarthurbaking.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Julia Turshen, <a href="https://www.juliaturshen.com/" rel="nofollow" target="_blank">head here</a>.</li></ul>

On Baking: Alicia Kennedy

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.

Julia Turshen talks to Cheryl Day about her new book Cheryl Day's Treasury of Southern Baking .Follow-up links:<ul><li>For more about Cheryl and her book and her bakery, <a href="https://backinthedaybakery.com/cookbooks.html#/" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Julia, <a href="https://www.juliaturshen.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For more about King Arthur Baking, <a href="https://www.kingarthurbaking.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Book Larder, <a href="https://booklarder.com/" rel="nofollow" target="_blank">head here</a>.</li></ul>

On Baking: Cheryl Day

Cookbook author Julia Turshen speaks to some of the most interesting people in and around food. The conversations thoughtfully explore varied themes such as cooking, writing, mental health, relationships (professional and personal), volunteering, and more.

Julia has such a nice way about her, so charming. New listener and I’m hooked.

What a treat!

Julia is such an engaged and thoughtful interviewer. These conversations are a delight!

A calming, insightful favorite

Keep Calm and Cook On with Julia Turshen

Alison Roman

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.

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:<ul><li>For more about Alison Roman and her new book Nothing Fancy, <a href="https://www.alisoneroman.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Great Jones, <a href="https://greatjonesgoods.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Oko Farms, <a href="http://www.okofarms.com/" rel="nofollow" target="_blank">head here</a>.</li><li>For more about Julia Turshen, <a href="https://www.juliaturshen.com/" rel="nofollow" target="_blank">head here</a>.</li></ul>

Alison Roman Really Cares

Jody Williams

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). 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.

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 <a href="https://www.glwd.org/" rel="nofollow" target="_blank">here</a>). For more about Buvette, head <a href="https://ilovebuvette.com/" rel="nofollow" target="_blank">here</a>. For more about Via Carota, head <a href="http://www.viacarota.com/" rel="nofollow" target="_blank">here</a>. And for more about Bar Pisellino, head <a href="https://barpisellino.com/" rel="nofollow" target="_blank">here</a>. For more about Julia Turshen and her work, head <a href="http://www.juliaturshen.com/" rel="nofollow" target="_blank">here</a>.

On Partnership with Jody Williams and Rita Sodi

Antoni Porowski

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.

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: <ul> <li>For more about Antoni and his book, <a href="https://www.antoniporowski.com/" rel="nofollow" target="_blank">head here.</a></li> <li>For more about Julia and her work, <a href="https://www.juliaturshen.com/" rel="nofollow" target="_blank">head here</a>.</li> <li>For more about Oxo, <a href="https://www.oxo.com/" rel="nofollow" target="_blank">head here</a>.</li> <li>For more about The Trevor Project, <a href="https://www.thetrevorproject.org/" rel="nofollow" target="_blank">head here</a>.</li> <li>For the Medjool dates that Antoni loves, <a href="https://ranchomeladuco.com/" rel="nofollow" target="_blank">head here</a>.</li></ul>

Antoni Porowski Loves His Sensitivity

Jia Tolentino

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!!!

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: <ul> <li>To learn more about Jia's and her work and her new book (and to order it!), <a href="https://jia.blog/" rel="nofollow" target="_blank">head here</a>.</li> <li>For Shauna Ahern's gluten-free pizza dough recipe that Julia mentioned, <a href="https://glutenfreegirl.com/2015/02/gluten-free-pizza-dough/" rel="nofollow" target="_blank">head here</a>.</li> <li>For more about Make the Road New York, <a href="https://maketheroadny.org/" rel="nofollow" target="_blank">head here</a>.</li> <li>For more about Julia and her work, <a href="https://www.juliaturshen.com/" rel="nofollow" target="_blank">head here</a>.</li> <li>For more about the entire Great Jones set, <a href="https://greatjonesgoods.com/products/family-style" rel="nofollow" target="_blank">head here</a>. And be sure to enter the code 'COOKON' at checkout for $25 off!!!</li></ul>

Jia Tolentino on Writing + Cooking

Elazar Sontag

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 &amp; 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.

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! <ul> <li>For more about Elazar, <a href="http://www.elazarsontag.com/" rel="nofollow" target="_blank">head here</a>.</li> <li>For more about Elazar's book* Flavors of Oakland*, <a href="http://www.flavorsofoakland.com/" rel="nofollow" target="_blank">head here</a>.</li> <li>For Julia's recipe for Charoset Quinoa from <a href="https://www.amazon.com/Now-Again-Go-Reinventing-Leftovers/dp/1452164924/ref=sr_1_1?keywords=now+and+again&amp;qid=1555344295&amp;s=gateway&amp;sr=8-1" rel="nofollow" target="_blank">Now &amp; Again</a>, featured by Great Jones,<a href="https://greatjonesgoods.com/blogs/recipes/julia-turshens-charoset-quinoa" rel="nofollow" target="_blank"> head here</a>. Don't forget to use your discount code for your Great Jones order!</li> <li>For more about <a href="https://www.thetrevorproject.org" rel="nofollow" target="_blank">The Trevor Project</a>, head here.</li> <li>For the interview between The Trevor Project's CEO Amit Paley and comic Cameron Esposito on her podcast Queery,<a href="https://www.earwolf.com/episode/amit-paley/" rel="nofollow" target="_blank"> head here</a>.</li> <li>For more about Julia and her work, <a href="http://www.juliaturshen.com/" rel="nofollow" target="_blank">head here</a>.</li></ul>

Elazar Sontag on Cooking, Writing + Anxiety

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.

Liz Alpern is passionate about bringing people together through food. She is the creator of <a href="https://www.queersoupnight.com/about/" rel="nofollow" target="_blank">Queer Soup Night</a>. 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 <a href="https://gefilteria.com/" rel="nofollow" target="_blank">The Gefilteria</a> and co-author of <a href="https://www.amazon.com/Gefilte-Manifesto-Recipes-World-Jewish/dp/1250071380" rel="nofollow" target="_blank">The Gefilte Manifesto: New Recipes for Old World Jewish Foods</a>. 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 <a href="http://thirdwavefund.org/index.html" rel="nofollow" target="_blank">Third Wave Fund</a> and answers to listeners' questions. For more about Julia and her work, <a href="http://www.juliaturshen.com/" rel="nofollow" target="_blank">head here</a>.

On Building Community with Liz Alpern

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 &amp; 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

This episode features the first official <a href="https://equityatthetable.com/" rel="nofollow" target="_blank">Equity at the Table</a> event. It is a recording of a panel conversation moderated by Klancy Miller, an EATT Advisory Board member and author of <a href="https://www.indiebound.org/book/9780544176485" rel="nofollow" target="_blank">Cooking Solo</a>. Host <a href="http://www.juliaturshen.com/" rel="nofollow" target="_blank">Julia Turshen</a> was the author on the panel and was joined by <a href="https://twitter.com/karalearota?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor" rel="nofollow" target="_blank">Kara Rota</a>, a cookbook editor, Cindy Uh, a literary agent with <a href="https://www.thompsonliterary.com/" rel="nofollow" target="_blank">Thompson Literary Agency</a>, and <a href="http://www.heamilee.com/" rel="nofollow" target="_blank">Heami Lee</a>, 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: <ul> <li>Join <a href="https://equityatthetable.com/join/" rel="nofollow" target="_blank">Equity at The Table</a>!</li> <li><a href="https://www.patreon.com/equityatthetable" rel="nofollow" target="_blank">Support Equity at the Table</a>!</li> <li>Virginia Willis' <a href="https://diannej.com/2018/cookbook-giveaway-plus-tips-successful-book-tour/" rel="nofollow" target="_blank">tips on a successful book tour</a> (via Dianne Jacob).</li> <li>Cookbook <a href="http://lisaekus.com/submission-requirements/" rel="nofollow" target="_blank">book proposal contents guidelines</a> via The Lisa Ekus Group</li> <li><a href="http://www.vietworldkitchen.com/blog/2011/02/-how-to-get-a-cookbook-published.html" rel="nofollow" target="_blank">Publishing a cookbook tips</a> from Andrea Nguyen</li> <li><a href="https://www.101cookbooks.com/archives/writing-a-cookbook-proposal-recipe.html" rel="nofollow" target="_blank">Writing a cookbook proposal</a> via Heidi Swanson</li> <li><a href="https://www.davidlebovitz.com/writing-your-ow/" rel="nofollow" target="_blank">Cookbook writing tips</a> from David Lebovitz</li> <li><a href="https://www.eater.com/2018/4/5/17153806/racial-inequality-food-cookbook-authors-publishing" rel="nofollow" target="_blank">To Change Racial Disparity in Food, Let's Start With Cookbooks</a> (by Julia Turshen for Eater)</li> </ul> The episode also features: <ul> <li>Von Diaz of <a href="https://www.indiebound.org/book/9780813056654" rel="nofollow" target="_blank">Coconuts and Collards</a> (and guest on Episode 3 of KCACO!)</li> <li>Suzanne and Michelle Rousseau of*<a href="https://www.indiebound.org/book/9780738234670" rel="nofollow" target="_blank"> Provisions</a>* (and guests on Episode 8 of KCACO!)</li> <li>Jenn de la Vega of *<a href="https://www.indiebound.org/book/9781624143762" rel="nofollow" target="_blank">Showdown: Comfort Food Chili &amp; BBQ</a> *</li> <li>Robyn Shapiro of <a href="https://seek-food.com/products/the-cricket-cookbook" rel="nofollow" target="_blank">The Cricket Cookbook</a></li> <li>Chandra Ram of <a href="https://www.indiebound.org/book/9780778806110" rel="nofollow" target="_blank">The Complete Indian Instant Pot Cookbook</a></li> <li>Genevievo Ko of <a href="https://www.indiebound.org/book/9780544557260" rel="nofollow" target="_blank">Better Baking: Wholesome Ingredients, Delicious Desserts</a></li></ul>

Bonus: Cookbook Real Talk: An EATT Event

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&amp;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.

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&amp;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, <a href="https://www.priyakrishna.me/" rel="nofollow" target="_blank">head here</a>.

Bonus: Live with Priya Krishna

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 &amp; 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.

<a href="https://ac-restaurants.com/" rel="nofollow" target="_blank">Ashley Christensen</a> 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 &amp; 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 <a href="https://www.foodshuttle.org/" rel="nofollow" target="_blank">Inter-Faith Food Shuttle</a>. For more about Julia Turshen and her work, head <a href="http://www.juliaturshen.com/" rel="nofollow" target="_blank">here</a>.

On Being a Leader with Ashley Christensen

Sara Elise

Yemi Amu

Sara Elise, who runs the catering company Harvest &amp; 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 &amp; Revel. For more about Yemi Amu, check out Oko Farms. And for more about Julia Turshen and her work, head here.

Sara Elise, who runs the catering company Harvest &amp; 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 (<a href="http://freshfuturefarm.org/" rel="nofollow" target="_blank">find out more about the organization here</a>). For more about Sara Elise, check out <a href="http://harvestandrevel.com/" rel="nofollow" target="_blank">Harvest &amp; Revel</a>. For more about Yemi Amu, check out <a href="http://www.okofarms.com/" rel="nofollow" target="_blank">Oko Farms</a>. And for more about Julia Turshen and her work, <a href="http://www.juliaturshen.com/" rel="nofollow" target="_blank">head here</a>.

From the Ground Up: Sara Elise and Yemi Amu

Von Diaz

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. For more about Von Diaz and her work, check out her site here. For more about Julia Turshen and her work, 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 <a href="https://foodlabdetroit.com/" rel="nofollow" target="_blank">about the organization here</a>). To purchase the copy of Whetsone Magazine that includes the interview between Von and Yvonne that inspired this episode, <a href="http://www.whetstonemagazine.com/magazine/h39p4zixfa0fit3u6y2umgtu39esfx" rel="nofollow" target="_blank">head here</a>. For more about Von Diaz and her work, <a href="https://www.vondiaz.com/" rel="nofollow" target="_blank">check out her site here</a>. For more about Julia Turshen and her work, <a href="http://www.juliaturshen.com/" rel="nofollow" target="_blank">head here</a>.

Mother-Daughter Reflections from Von Diaz and Yvonne Webb

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. 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 &amp; 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 &amp; Again, which is available for purchase here!)

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: <ul> <li>For more about Kelly, check out <a href="https://chefkellyfields.com/" rel="nofollow" target="_blank">KellyFields.com</a>.</li> <li>For more about Willa Jean, check out <a href="http://willajean.com/" rel="nofollow" target="_blank">WillaJean.com</a>.</li> <li>For more about SheChef, check out <a href="https://shechef.org/" rel="nofollow" target="_blank">SheChef.org</a>.</li> <li>Here's the Oxo thermometer that Julia swears by, <a href="https://www.oxo.com/categories/cooking-and-baking/tools-and-gadgets/thermometers-and-timers/thermocouple-oven-thermometer.html" rel="nofollow" target="_blank">head here</a>.</li> <li>The recipe for Julia's Brisket with Apricots &amp; Prunes is <a href="https://www.foodandwine.com/recipes/brisket-apricots-and-prunes" rel="nofollow" target="_blank">here</a> and the recipe for her Aunt Renee's Chicken Soup is <a href="https://www.vogue.com/article/julia-turshen-easy-chicken-soup-recipe-comfort-food" rel="nofollow" target="_blank">here</a> (both are originally from Small Victories, which is <a href="https://www.amazon.com/Small-Victories-Recipes-Hundreds-Triumphs/dp/1452143099/ref=pd_bxgy_14_img_2/131-2807107-2881953?_encoding=UTF8&amp;pd_rd_i=1452143099&amp;pd_rd_r=4c9c505c-74f6-11e9-a563-4fe76fa75f96&amp;pd_rd_w=ZhOMp&amp;pd_rd_wg=GUSON&amp;pf_rd_p=a2006322-0bc0-4db9-a08e-d168c18ce6f0&amp;pf_rd_r=TRWB1QZBKA6FRT8ZJVFE&amp;psc=1&amp;refRID=TRWB1QZBKA6FRT8ZJVFE" rel="nofollow" target="_blank">available for purchase here</a>!)</li> <li>The recipe for Julia's Simplest Pulled Pork is <a href="https://www.southernliving.com/kitchen-assistant/julia-turshen-cookbook-now-and-again" rel="nofollow" target="_blank">here</a> (it's from Now &amp; Again, which is <a href="https://www.amazon.com/Now-Again-Go-Reinventing-Leftovers/dp/1452164924/ref=sr_1_3?ie=UTF8&amp;qid=1522725413&amp;sr=8-3&amp;keywords=now+%26+again" rel="nofollow" target="_blank">available for purchase here</a>!)</li></ul>

Don't Boil the Ocean with Kelly Fields

Asha Gomez

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 &amp; Again that Julia mentions, head here.

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, <a href="http://thethirdspaceatl.com/" rel="nofollow" target="_blank">head here</a>. For The New York Times article about Asha by Kim Severson, <a href="https://www.nytimes.com/2017/06/06/dining/chef-asha-gomez-india.html" rel="nofollow" target="_blank">head here</a>. For more about CARE, <a href="https://www.care.org/" rel="nofollow" target="_blank">head here</a>. And for more about Julia Turshen and her work, <a href="http://www.juliaturshen.com/" rel="nofollow" target="_blank">head here</a>. For the Italian Flag Baked Pasta from Now &amp; Again that Julia mentions, <a href="https://www.nigella.com/cookbook-corner/now-and-again-by-julia-turshen" rel="nofollow" target="_blank">head here</a>.

Asha Gomez, On Her Own Terms

On this special bonus episode of Keep Calm and Cook On, Julia shares a recording of the final event for her Now &amp; 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 &amp; 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!

On this special bonus episode of Keep Calm and Cook On, Julia shares a recording of the final event for her <a href="https://www.amazon.com/Now-Again-Go-Reinventing-Leftovers/dp/1452164924/ref=sr_1_1?crid=26YAZYHTCONU2&amp;keywords=now+and+again&amp;qid=1551887996&amp;s=gateway&amp;sprefix=now+%26+a%2Caps%2C138&amp;sr=8-1" rel="nofollow" target="_blank">Now &amp; Again</a> book tour— a panel conversation at the Atlanta History Center with <a href="https://twitter.com/RozRBentley" rel="nofollow" target="_blank">Rosalind Bentley</a> (of the Atlanta Journal Constitution), <a href="https://twitter.com/kimseverson" rel="nofollow" target="_blank">Kim Severson</a> (of the New York Times), <a href="https://www.deborahvantrece.com/" rel="nofollow" target="_blank">Deborah VanTrece</a> and Lorraine Lane (of <a href="https://www.twistedsoulcookhouseandpours.com/" rel="nofollow" target="_blank">Twisted Soul Cookhouse &amp; Pours</a>), the cookbook author <a href="https://virginiawillis.com/" rel="nofollow" target="_blank">Virgina Willis</a>, and the literary agent and consultant <a href="http://lisaekus.com/" rel="nofollow" target="_blank">Lisa Ekus</a>. 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 <a href="http://www.atlantahistorycenter.com/" rel="nofollow" target="_blank">Atlanta History Center</a> for hosting, <a href="https://www.instagram.com/thedrinkingcoach/?hl=en" rel="nofollow" target="_blank">Tiffanie Barriere</a> for making cocktails, <a href="http://www.arepamiaatlanta.com/" rel="nofollow" target="_blank">Arepa Mia</a> for providing arepas. For more about Equity at the Table, head over to <a href="https://equityatthetable.com/" rel="nofollow" target="_blank">EquityAtTheTable.com</a>. For more about Julia, head to <a href="http://www.juliaturshen.com/" rel="nofollow" target="_blank">JuliaTurshen.com</a>. If you're enjoying the show, please subscribe, rate + review the show...better yet, tell a friend!

Bonus: Atlanta's Queer Women in Food

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 &amp; 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 &amp; Georgia, head here. For more about Julia and her work, head here.

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: <ul> <li>For more about Cécile and her music, <a href="http://www.cecilemclorinsalvant.com/" rel="nofollow" target="_blank">head here</a>.</li> <li>For Cécile's Tiny Desk Concert, <a href="https://www.youtube.com/watch?v=NkmGue2WQyg" rel="nofollow" target="_blank">head here</a>.</li> <li>For more about H.E.L.P., <a href="https://uhelp.net/" rel="nofollow" target="_blank">head here</a>.</li> <li>For more about this show's sponsor Lulu &amp; Georgia, <a href="https://www.luluandgeorgia.com/" rel="nofollow" target="_blank">head here</a> (and use the code ‘KEEPCALM10’ for 10% off of your first purchase).</li> <li>For more about Julia and her wife Grace's living room makeover in partnership with Lulu &amp; Georgia, <a href="https://www.designsponge.com/2019/03/graces-living-room-makeover-with-lulu-and-georgia.html" rel="nofollow" target="_blank">head here</a>.</li> <li>For more about Julia and her work, <a href="https://www.juliaturshen.com/" rel="nofollow" target="_blank">head here</a>.</li></ul>

Cécile McLorin Salvant on Food, Music + Desire

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.

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, <a href="https://www.amazon.com/Caribbean-Potluck-Modern-Recipes-Kitchen/dp/1909487090/ref=sr_1_1?ie=UTF8&amp;qid=1548795566&amp;sr=8-1&amp;keywords=caribbean%20potluck" rel="nofollow" target="_blank">Caribbean Potluck</a>, came out in 2014 and their latest, <a href="https://www.amazon.com/Provisions-Caribbean-Cooking-150-Vegetarian-Recipes/dp/0738234672/ref=tmm_hrd_swatch_0?_encoding=UTF8&amp;qid=1548795575&amp;sr=1-1" rel="nofollow" target="_blank">Provisions: The Roots of Caribbean Cooking</a>, 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, <a href="https://www.leannebrown.com/" rel="nofollow" target="_blank">head here!</a>) and a shout out to Brownsville Community Culinary Center (to learn more about them, <a href="https://www.meltingpotfoundationusa.org/" rel="nofollow" target="_blank">head here</a>). For information about the February 21st event Suzanne, Michelle, and Julia will be doing together at MoFAD in Brooklyn, <a href="https://www.mofad.org/events/2019/1/7/taste-of-resilience-a-conversation-with-the-rousseau-sisters-and-julia-turshen" rel="nofollow" target="_blank">head here</a>! Please join if you can. For more about Suzanne and Michelle, <a href="http://2sistersandameal.com/" rel="nofollow" target="_blank">head here</a>. And for more about Julia Turshen, <a href="http://www.juliaturshen.com/about" rel="nofollow" target="_blank">head here</a>.

On Embracing Fear with The Rousseau Sisters

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.

This episode features a conversation with Emmett Findley, the Manager of Communications at <a href="https://www.glwd.org/" rel="nofollow" target="_blank">God’s Love We Deliver</a>, 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: <ul> <li>For Emmett's music video about food safety (No Tanks Tops in the Kitchen), <a href="https://www.youtube.com/watch?v=ff7slRNbEec&amp;feature=youtu.be" rel="nofollow" target="_blank">head here</a>.</li> <li>To purchase Chuck's Brownies from God's Love We Deliver (great gift!), <a href="https://www.glwd.org/shopbrownies" rel="nofollow" target="_blank">head here</a>.</li> <li>For more about Third Root Community Health Center, the organization that Emmett mentioned, <a href="https://thirdroot.org/" rel="nofollow" target="_blank">head here</a>.</li></ul>

Food is Love, Food is Medicine

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.

Hawa Hassan (of <a href="https://basbaassauce.com/" rel="nofollow" target="_blank">Basbaas</a>, a line of Somali condiments) and Beth Linskey (formerly of <a href="https://bethsfarmkitchen.com/" rel="nofollow" target="_blank">Beth's Farm Kitchen</a>) 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 <a href="http://www.zanaafrica.org/" rel="nofollow" target="_blank">ZanaAfrica Foundation</a>. To purchase Hawa's sauces, head <a href="https://basbaassauce.com/store/" rel="nofollow" target="_blank">here</a>. For more about Julia Turshen and her work, head <a href="http://www.juliaturshen.com/" rel="nofollow" target="_blank">here</a>.

On Mentorship with Hawa Hassan and Beth Linskey

Bonnie Slotnick

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 CookbooksHelp Oko Farms!Save NYCApplesauce Cake with Cream Cheese + Honey FrostingDorie Greenspan on Baked ApplesThanks to Oxo for sponsoring this episode!Hudson Valley Farm Stands + Restaurants Links:Westwind Orchard in AccordSaunderskill Farms in AccordDavenport Farms in Stone RidgeCherries 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 AppétitDiego’s in KingstonMi Pueblito in KingstonEgg’s Nest in High FallsKitchenette in High FallsHash in Stone RidgeRoost in Stone RidgeStonehouse Tavern in AccordGaby’s in EllenvilleSook House in EllenvilleDominican Restaurant in EllenvilleLagusta’s Lucious Confections in New PaltzLLC Commissary in New PaltzGadaletto’s Seafood in New PaltzHudson Valley Things to Do Links:Rosendale Movie TheatreUpstate Films (Woodstock + Rhinebeck)Mohonk PreserveMinnewaska State ParkMohonk Mountain House30 Minutes of Everything (Accord) 

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:<ul><li><a href="http://www.bonnieslotnickcookbooks.com/" rel="nofollow" target="_blank">Bonnie Slotnick Cookbooks</a></li><li><a href="https://www.gofundme.com/f/oko-farms-must-move" rel="nofollow" target="_blank">Help Oko Farms!</a></li><li><a href="https://www.savenyc.nyc/" rel="nofollow" target="_blank">Save NYC</a></li><li><a href="https://www.designsponge.com/2018/09/autumns-most-tender-apple-cake-giveaway.html" rel="nofollow" target="_blank">Applesauce Cake with Cream Cheese + Honey Frosting</a></li><li><a href="https://www.nytimes.com/2019/09/18/magazine/mothers-best-recipe-baked-apples.html" rel="nofollow" target="_blank">Dorie Greenspan on Baked Apples</a></li><li><a href="https://www.oxo.com/" rel="nofollow" target="_blank">Thanks to Oxo for sponsoring this episode!</a></li></ul>Hudson Valley Farm Stands + Restaurants Links:<ul><li><a href="https://www.westwindorchard.com/" rel="nofollow" target="_blank">Westwind Orchard</a> in Accord</li><li><a href="https://saunderskill.com/" rel="nofollow" target="_blank">Saunderskill Farms</a> in Accord</li><li><a href="http://www.davenportfarms.com/" rel="nofollow" target="_blank">Davenport Farms</a> in Stone Ridge</li><li><a href="https://cherriesstoneridge.com/" rel="nofollow" target="_blank">Cherries Ice Cream</a> in Stone Ridge *get the turkey reuben!</li><li><a href="https://www.yelp.com/biz/top-taste-restaurant-kingston-2" rel="nofollow" target="_blank">Top Taste</a> in Kingston *tell them Julia sent you!</li><li>Julia's <a href="https://www.bonappetit.com/story/top-taste-feel-home" rel="nofollow" target="_blank">article about Top Taste</a> for Bon Appétit</li><li><a href="http://diegostaqueria.com/" rel="nofollow" target="_blank">Diego’s</a> in Kingston</li><li><a href="https://www.yelp.com/biz/taqueria-mi-pueblito-kingston-2" rel="nofollow" target="_blank">Mi Pueblito</a> in Kingston</li><li><a href="http://www.theeggsnest.com/" rel="nofollow" target="_blank">Egg’s Nest</a> in High Falls</li><li><a href="https://www.yelp.com/biz/kitchenette-high-falls" rel="nofollow" target="_blank">Kitchenette</a> in High Falls</li><li><a href="https://www.hashfoodny.com/" rel="nofollow" target="_blank">Hash</a> in Stone Ridge</li><li><a href="http://www.theroostinstoneridge.com/" rel="nofollow" target="_blank">Roost</a> in Stone Ridge</li><li><a href="http://www.stonehousetavern.net/" rel="nofollow" target="_blank">Stonehouse Tavern</a> in Accord</li><li><a href="https://www.gabyscafeellenville.com/Home" rel="nofollow" target="_blank">Gaby’s</a> in Ellenville</li><li><a href="https://www.tripadvisor.com/Restaurant_Review-g47676-d4371495-Reviews-Sook_House_Restaurant-Ellenville_Catskill_Region_New_York.html" rel="nofollow" target="_blank">Sook House</a> in Ellenville</li><li><a href="https://www.facebook.com/pages/category/Spanish-Restaurant/Dominican-Latin-Restaurant-727481050951716/" rel="nofollow" target="_blank">Dominican Restaurant</a> in Ellenville</li><li><a href="https://lagustasluscious.com/" rel="nofollow" target="_blank">Lagusta’s Lucious Confections</a> in New Paltz</li><li><a href="https://www.facebook.com/LLCommissary/" rel="nofollow" target="_blank">LLC Commissary</a> in New Paltz</li><li><a href="http://www.gadaletoseafood.com/" rel="nofollow" target="_blank">Gadaletto’s Seafood </a>in New Paltz</li></ul>Hudson Valley Things to Do Links:<ul><li><a href="https://www.rosendaletheatre.org/" rel="nofollow" target="_blank">Rosendale Movie Theatre</a></li><li><a href="https://upstatefilms.org/" rel="nofollow" target="_blank">Upstate Films</a> (Woodstock + Rhinebeck)</li><li><a href="https://www.mohonkpreserve.org/" rel="nofollow" target="_blank">Mohonk Preserve</a></li><li><a href="https://parks.ny.gov/parks/127/details.aspx" rel="nofollow" target="_blank">Minnewaska State Park</a></li><li><a href="https://www.mohonk.com/" rel="nofollow" target="_blank">Mohonk Mountain House</a></li><li><a href="https://30minutesofeverything.com/" rel="nofollow" target="_blank">30 Minutes of Everything</a> (Accord) </li></ul>

Bonnie Slotnick Never Dreads Coming to Work, Plus a Hudson Valley Guide

Matt Sartwell

Julia talks all things cookbooks with Matt Sartwell, the managing partner of Kitchen Arts &amp; Letters, a bookstore in New York City that specializes in food and drink. Matt came to Kitchen Arts &amp; Letters more than twenty years ago after a career as a book editor. Kitchen Arts &amp; 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 &amp; Letters, head here. To follow Kitchen Arts &amp; Letters on Twitter, click here. For more about the Ali Forney Center, head here.

Julia talks all things cookbooks with Matt Sartwell, the managing partner of Kitchen Arts &amp; Letters, a bookstore in New York City that specializes in food and drink. Matt came to Kitchen Arts &amp; Letters more than twenty years ago after a career as a book editor. Kitchen Arts &amp; 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: <ul> <li>For more about Kitchen Arts &amp; Letters, <a href="https://kitchenartsandletters.com/" rel="nofollow" target="_blank">head here</a>.</li> <li>To follow Kitchen Arts &amp; Letters on Twitter, <a href="https://twitter.com/kalnyc" rel="nofollow" target="_blank">click here</a>.</li> <li>For more about the Ali Forney Center, <a href="https://www.aliforneycenter.org/" rel="nofollow" target="_blank">head here</a>.</li></ul>

Does the World Need Another Song? On Cookbooks with Matt Sartwell

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