Keep Calm And Cook On With Julia Turshen

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

Helpful follow-up links:Simply JuliaFood Heaven Soom Foods (use the code KEEPCALM for 15% off!)OxoAdditional Books and Articles:Smash the Wellness Industry (Jessica Knoll Op-Ed in the New York Times)Anti-Diet by Chirsty HarrisonIntuitive 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) 

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 HallCarla's InstagramHelen Keller InternationalGreat Jones (enter the code 'CALM' at checkout for 15% off your order!)Julia Turshen

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

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

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 LusciousLagusta's book Sweet + Saltythe Smoky Corn-on-the-Cob Chocolate Bar Lagusta mentionedHow to Not Always Be Working, the book Lagusta mentionedWoodstock Animal SanctuaryNow & Again, Julia's latest cookbook which includes her recipes for matzo ball soup and turkey m

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!!) 

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.

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

'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 P

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.

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 ScottFuture ChefsFor more about Oxo, head hereJulia's Food & Wine interview with ElleBlooming Willow Coaching (Leslie A. Brown's business)Julia Turshen   

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 AkunowiczFox & the KnifeSloPokeNo Kid HungryJulia's Turshen's Applesauce Cake with Cream Cheese + Honey FrostingThe article Julia wrote for the Washington Post about cooking a big meal for a group with different dietary restrictions 

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.

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. Be in dialogue with your local representatives. Sa

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!!!

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

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 E

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.

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