This week on Inside Julia’s Kitchen, we’re revisiting our conversation with 2024 Julia Child Award recipient Alice Waters. Alice is a chef, author, food activist and the founder and owner of Chez Panisse restaurant in Berkeley, California. Host Todd Schulkin and Alice discuss the Edible Schoolyard Project, which she founded in 1995, and which advocates for a free regenerative organic school lunch for all children and a sustainable food curriculum in every public school. Alice also shares her radical thinking about today’s food world, diving into the connections between our foodways, climate change and the future of how we eat. Plus, as always, Alice shares a Julia Moment.

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes restaurateur Sherry Villanueva, the Founder and Managing Partner of Acme Hospitality, a Santa Barbara-based restaurant and hotel operator, and a longtime supporter of Taste of Santa Barbara. They discuss Sherry’s road to success in hospitality and how to make the most of a visit to Santa Barbara. Plus, as always, Sherry shares a Julia Moment.

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes food world legend Alice Waters. They discuss the Edible Schoolyard Project and the Alice Waters Institute for Edible Education, a collaboration with the University of California, Davis. Alice shares her radical thinking about today's food world, diving into the connections between our foodways, climate change, and the future of how we eat. Plus, as always, Alice shares a Julia Moment.

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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes celebrated author Harold McGee. They discuss his new book, Nose Dive: A Field Guide to the World’s Smells and how smell is fundamental to our food. Plus, Harold shares his Julia Moment.  

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This week, on Inside Julia’s Kitchen, host Todd Schulkin interviews Camilla Marcus, chef and owner of west~bourne, co-founder of ROAR (Relief Opportunities for All Restaurants), and a founding member of the IRC (Independent Restaurant Coalition). They discuss the pending implosion of the restaurant industry and how we can save it. Plus, Camilla shares her Julia Moment.

Image courtesy of Emily Schnindler.

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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Roland Camacho, Hearst Ranch Beef Manager, and Jensen Lorenzen, Founder of the Larder Meat Co. They discuss making and selling sustainable beef and how customers can benefit from their very local collaboration. Plus, we’ll get a double Julia Moment from Roland and Jensen.

Image Courtesy of Larder Meat Co.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes opera singer Jamie Barton, currently appearing in the Houston Grand Opera’s production of Bon Appétit, an operetta based on an episode of The French Chef. Todd and Jamie discuss what it takes to turn Julia into an opera character. Plus, Jamie shares her Julia Moment.

Image Courtesy of Bree Anne Clowdus

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This week, on Inside Julia’s Kitchen, host Todd Schulkin talks to Knopf senior editor Lexy Bloom about People Who Love to Eat Are Always the Best People, the newly released, first-ever authoritative collection of Julia quotes. Plus, Lexy shares her Julia Moment.

Image courtesy of Lexy Bloom.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes food writer and apple expert Amy Traverso. Todd and Amy discuss how the New England food scene is coping with Covid-19 and Amy’s favorite holiday apple recipes. Plus, Amy shares her Julia Moment.

Image courtesy of Charan Deveraux.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes baking expert Erin Jeanne McDowell. Todd and Erin discuss her new cookbook, The Book on Pie, and which pies we should be baking. Plus, Erin shares her Julia Moment.

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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes nutrition and food industry expert Marion Nestle. Todd and Marion dive into what's at stake with our food this election and discuss her new book, Let’s Ask Marion. Plus, Marion shares her Julia Moment.

Image courtesy of Bill Hayes.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes TJ Douglas of Boston’s Urban Grape wine shop. Todd and TJ discuss reinventing how wine is sold and making wine appreciation easier. Plus, TJ shares his Julia Moment.

Image courtesy of Tony Luong.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes wok expert and award-winning author Grace Young. Todd and Grace discuss Covid’s impact on Chinese restaurants and why we need to save Chinatowns. Plus, Grace shares her Julia Moment.

Image Courtesy of Harrison Jeffs

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes 2023 Julia Child Award recipient Sean Sherman. They discuss the chef, cookbook author, and activist’s background, the work he’s doing to preserve and expand indigenous food knowledge, and what it means to receive the 9th annual Julia Child award. Plus, as always, Sean shares a Julia Moment.

Photo Courtesy of Nancy Bundt.

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This week on Inside Julia’s Kitchen, host Todd Schulkin talks to Lis Hernandez, chef-owner of Arepa Mia in Atlanta. Todd and Lis discuss bringing Venezuelan food to the South and what it takes to keep a restaurant alive in Covid times. Plus, Lis shares her Julia Moment.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Chef Alvin Cailan, creator of Eggslut. Todd and Alvin discuss his new book, Amboy, and what Filipino-American food means to him. As always, Alvin shares his Julia Moment.

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This week on Inside Julia’s Kitchen we’re celebrating what would have been Julia’s 108th birthday by sharing a few of our favorite Julia Moments from season eight guests Sara Moulton, Hooni Kim, David Lebovitz, Melissa Clark and Leah Penniman. Their words showcase Julia’s legacy, as well as her enduring ability to teach and inspire us all, and are particularly meaningful as we navigate the Covid-19 pandemic.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes cookbook author, teacher and culinary historian Anne Willan. Todd and Anne discuss her new book, Women in the Kitchen, and how women defined American cooking. Plus, Anne shares her #JuliaMoment. 

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Photo by Orlando Gili

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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes chef Erick Williams of Virtue Restaurant & Bar in Chicago. Todd and Erick discuss how Virtue is navigating these turbulent times and how true hospitality can help us on the path to greater equality. Plus, Erick shares his Julia Moment.

Image courtesy of Gary Adcock.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Inside Julia's Kitchen on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes 2020 Julia Child Award recipient Danielle Nierenberg, the president and co-founder of Food Tank. They discuss why the world needs a food think tank and how we can rebuild our food system. Plus, Dani shares her Julia Moment.

Image Courtesy of Food Tank

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Inside Julia's Kitchen on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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This week on Inside Julia’s Kitchen, host Todd Schulkin talks to Hooni Kim, chef of NYC’s Danji and Hanjan, and author of the new cookbook, My Korea. Todd and Hooni discuss making authentic Korean food in America and the impact of Covid-19 on his restaurants. Plus, Hooni shares his Julia Moment.

Image courtesy of Kristin Teig.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Inside Julia's Kitchen on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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This week, on Inside Julia’s Kitchen, host Todd Schulkin talks to Julia Blanton from the Community Environmental Council in Santa Barbara. Todd and Julia discuss food rescue and how it’s been used to address food insecurity and put restaurants back to work during the Covid-19 pandemic. Plus, Julia shares her Julia Moment.

Image courtesy of Julia Blanton.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Inside Julia's Kitchen on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Leah Penniman, co-founder of Soul Fire Farm and author of Farming While Black. They discuss making the American food system more just and bringing more people of color back to farming. Plus, as always, Leah shares her Julia Moment.

HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.

Image courtesy of Abby Rose

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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Paris-based blogger and cookbook author David Lebovitz. Todd and David discuss French drinking culture and David’s latest book, Drinking French. Plus, David shares his Julia Moment.

Photo courtesy of David Lebovitz.

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Andrea Downing, President of PBS Distribution, a joint venture between PBS and GBH, which was home to “The French Chef,” Julia’s groundbreaking first television show. Todd and Andrea discuss Julia’s streaming revival, including where and how you can watch Julia’s TV shows, and how PBS is transforming public television programming in the digital age. Plus, as always, Andrea shares a Julia Moment.

Photo Courtesy of PBS Distribution.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Eric Werner, chef-owner of Hartwood in Tulum. They discuss what it’s like to run a sustainable restaurant in the Yucatan and wood-fire grilling, the focus of Eric’s new book, The Outdoor Kitchen. Plus, Eric shares his Julia Moment.

Image courtesy of Gentl and Hyers.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes cookbook author and journalist Melissa Clark. Todd and Melissa discuss her latest cookbook, Dinner in French, and her best pantry-inspired recipes and tips. Plus, Melissa shares her Julia Moment.

Image courtesy of Melissa Clark

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes celebrity chef and cookbook author Sara Moulton. Todd asks Sara about taping the new PBS show Dishing with Julia Child and what it was like to have Julia as a mentor. As always, Sara shares her Julia Moment.

Image courtesy of Lucy Schaeffer.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin talks to Kim Jordan, co-founder of New Belgium Brewing. Todd and Kim discuss the impact of Covid-19 on the beer industry and what it means to run a progressive business. Plus, Kim shares her #JuliaMoment.

Image courtesy of Kim Jordan

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Angie Mar, chef and owner of the Beatrice Inn in New York City. They discuss Angie’s very meat-centric cooking style and what it’s like to celebrate in the age of Covid-19. Plus, Angie shares her Julia Moment. 
 

Image courtesy of  Johnny Miller.

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On this week’s Inside Julia’s Kitchen, host Todd Schulkin welcomes Nate Mook, Executive Director of World Central Kitchen, the non-profit organization founded by José Andrés that’s currently turning its expertise to Covid-19 food relief. Todd and Nate discuss how World Central Kitchen’s approach delivers food to those in need, while also putting restaurants back to work.

Image courtesy of Nate Mook.

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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes chef and restaurateur Michael McCarty of Michael’s in Santa Monica and New York City. They discuss the secret to the long-game in the restaurant business, coping with crises and the makings of California cuisine. Plus, Michael shares his Julia Moment.

Image courtesy of Michael McCarty.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin talks to Hillary Reinsberg, Editor-in-Chief of restaurant review platform The Infatuation. Todd and Hillary discuss how Covid-19 is affecting the hospitality industry and restaurant coverage, as well as how The Infatuation is bringing back Zagat. Plus, Hillary shares her Julia Moment.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Dominique Ansel, one of the world’s most acclaimed pastry chefs. Todd and Dominique discuss his new book, Everyone Can Bake, plus the invention of the legendary cronut and the secrets to pastry success. As always, Dominique shares his Julia Moment.

Image courtesy of Brent Herrig.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin speaks with Dr. Ashley Rose Young, the Historian of the American Food History Project at the Smithsonian’s National Museum of American History. They discuss how migration has transformed the modern American table and how she cooks up history. As always, Ashley shares her Julia Moment.

Photo Courtesy of Ashley Rose Young

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes abalone farmer Devin Spencer of The Cultured Abalone Farm in Santa Barbara County. They dive into all things red abalone, how it’s farmed, and how and where it's most commonly eaten. They also discuss the Cultured Abalone Farm’s conservation efforts, including their work with white abalone and purple sea urchin. Plus, as always, Devin shares a Julia Moment.

Photo Courtesy of The Cultured Abalone Farm

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes cookbook author, food stylist and professional recipe developer Susan Spungen. Todd and Susan discuss her new book, Open Kitchen, and the secrets to being a good host. Plus, Susan shares a very special Julia Moment.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin talks to Matt Kettmann, senior editor for the Santa Barbara Independent and a contributing editor for Wine Enthusiast. Todd and Matt discuss the Santa Barbara wine scene and the upcoming Santa Barbara Culinary Experience. Plus, Matt shares his Julia Moment.

Photo Courtesy of Matt Kettman

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Award-winning cookbook author and Russian scholar Darra Goldstein. They discuss Russian traditions in the Arctic circle and Darra’s newest cookbook, Beyond the North Wind. As always, Darra shares her Julia Moment.

Photo Courtesy of Stefan Wettainen

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This week, on Inside Julia’s Kitchen, host Todd Schulkin talks to Linda Pelaccio, a culinary historian and the host and producer of the long running podcast, A Taste of the Past. Todd and Linda discuss why culinary history matters and what goes into hosting such a successful podcast. Plus, Linda shares her #JuliaMoment.

Image courtesy of Linda Pelaccio.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Amy Hoopes, President of Wente Family Estates. Todd and Amy discuss women in the wine world and mentorship and the Les Dames d’Escoffier Legacy Awards. As always, Amy shares her Julia Moment.

Photo Courtesy of Amy Hoopes

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Alaskan food and culture writer Julia O’Malley. Todd and Julia dive into what makes Alaskan food culture so unique and how it helps define Alaskan identity. As always, Julia shares her Julia Moment. 

Photo Courtesy of Nathaniel Wilder

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This week, on Inside Julia’s Kitchen, host Todd Schulkin talks to Christopher Elbow of Kansas City’s Christopher Elbow Chocolates. They discuss his path to a career in chocolate and how you marry great looking bonbons on the outside with flavor punch on the inside. Plus, Christopher shares his Julia Moment.

The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.

Image courtesy of Christopher Elbow.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes cooking teacher and award-winning cookbook author Molly Stevens. The episode is All About Dinner, which also happens to be the name of Molly’s latest cookbook. Plus, Molly shares her Julia Moment.

Image courtesy of Abby Portman.

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On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with Chicago chef and cookbook author Paul Kahan. They discuss Paul’s new book, Cooking for Good Times, and his top tips for entertaining at home. Plus, Paul shares his Julia Moment.
 

Image courtesy of Wes Taylor.
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On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin welcomes Julia Child Award recipient, chef and restaurateur Rick Bayless. Todd and Rick discuss why Mexican food has been the recipe for his success, what it means to receive the Julia Child Award and being honored at the National Museum of American History. As always, Rick shares his Julia Moment.

Image courtesy of Galdones Photography.

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Johann Moonesinghe, the CEO and Co-Founder of inKind, a restaurant financing company that provides capital in exchange for food and beverage credits—they've invested in more than 750 restaurants to date. They discuss inKind’s unique new model for restaurant financing and how inKind supports minority-owned businesses. Plus, Johann shares a Julia Moment.

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On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin welcomes award-winning food writer Toni Tipton-Martin. Todd and Toni discuss her new cookbook, Jubilee, as well as her previous book, The Jemima Code. As always, Toni shares her Julia Moment.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

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On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin welcomes Niki Segnit, author of the ground-breaking new cookbook, Lateral Cooking: One Dish Leads to Another. Todd and Niki discuss her book’s unique philosophy and how to become more fearless in the kitchen. As always, Niki shares her Julia Moment.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

Image courtesy of David Foy.

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On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin welcomes professor Jennifer Jensen Wallach from the University of North Texas. Todd and Jennifer discuss African-American culinary history and what gastronomy tells us about ourselves. Plus, Jennifer shares her Julia Moment.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

Image courtesy of Donald M. Wise.

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