Avsnitt
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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. -
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. -
Saknas det avsnitt?
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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.
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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. -
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.
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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.
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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. -
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. -
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 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 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. -
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 StringsBody Respect: What Conventional Health Books Get Wrong, Leave Out, and Just Plain Fail to Understand About Weight by Dr. Lindo Bacon and Lucy AphramorRadical Belonging: How to Survive and Thrive in an Unjust World (While Transforming it for The Better) by Dr. Lindo BaconWhat We Don't Talk About When We Talk About Fat by Aubrey GordonHunger: A Memoir of (My) Body by Roxane GayThe Body is Not An Apology: The Power of Radical Self Love by Sonya Renee TaylorSitting Pretty: The View From My Ordinary Resilient Disabled Body by Rebekah TaussigDisability Visibility: First-Person Stories from the 21st Century, Edited by Alice WongBeing Heumann: An Unrepentant Memoir of a Disability Rights Activist by Judy Heumann with Kristen JoinerSelected Romance Novelists:
Jasmine GuilloryCasey McQuistonMorgan RogersSelena 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 KnollImani Barbarin (Crutches & Spice)Podcasts / TV Show:
Food HeavenMaintenance PhaseShrill -
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. -
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.ComTo order a signed copy of Simply Julia from Oblong Books, head hereFor more about Book Passage, who hosted this conversation, head hereFor over 50 more episodes of Keep Calm and Cook On, head hereFor more about Pati Jinich, head hereFor 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 -
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.ComTo order a signed copy of Simply Julia from Oblong Books, head hereFor more about Book Larder, who hosted this conversation, head hereFor over 50 more episodes of Keep Calm and Cook On, head hereFor more about Deb Perelman, head hereFor a cute photo of Winky (one of Julia's dogs), who makes an 'appearance' during this event, 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.ComTo order a signed copy of Simply Julia from Oblong Books, head hereFor more about Rodeph Shalom, who hosted this conversation, head hereFor over 50 more episodes of Keep Calm and Cook On, head hereFor more about Rochelle Udell Turshen, head hereFor an Instagram Reel of the Coconut Marble Loaf that Julia demonstrated during this event, head here
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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.ComTo order a signed copy of Simply Julia from Oblong Books, head hereFor more about Now Serving, who hosted this conversation, head hereFor over 50 more episodes of Keep Calm and Cook On, head hereFor more about Nik Sharma, head hereFor more about the behind-the-scenes of the Kale & Mushroom pot pie photo from Simply Julia, 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.ComTo order a signed copy of Simply Julia from Oblong Books, head hereFor more about Sixth & I, who hosted this conversation, head hereFor over 50 more episodes of Keep Calm and Cook On, head hereFor more about Antoni, head hereFor the photo of Julia's grandmother that Antoni and Julia discuss, 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.ComTo order a signed copy of Simply Julia from Oblong Books, head hereFor more about Harvard Bookstore who hosted this conversation, head hereFor over 50 more episodes of Keep Calm and Cook On, head hereFor more about Claire Saffitz, 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.ComTo order a signed copy of Simply Julia from Oblong Books, head hereFor more about Left Bank Books, who hosted this conversation, head hereFor over 50 more episodes of Keep Calm and Cook On, head hereFor more about Jia Tolentino, head here - Visa fler
