Podcasts about equity at the table

Julia Turshen is the bestselling cookbook author of Small Victories, Feed the Resistance, and Now & Again. She hosts the IACP-nominated podcast 'Keep Calm and Cook On' and has written for many publications. She is the founder of Equity At The Table, an inclusive digital directory of women/non-binary individuals in food. She lives in the Hudson Valley with her wife and pets, and her latest cookbook is Simply Julia: 110 Easy Recipes for Healthy Comfort Food. This episode is brought to you by Talkspace. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Therese Nelson's culinary career began in 2004 after graduating summa cum laude from Johnson and Wales University, with degrees in Food Service Management and Culinary Arts. Her training spanned throughout the East Coast, where she worked her way through the kitchens of major hotel groups such as the Hilton, Marriott, Orient Express, and Four Seasons. In 2006, she joined the all-female team of The Get Em' Girl Inc., using her culinary expertise as a recipe consultant for the company's two branded cookbooks, The Get Em' Girl's Guide to the Power of Cuisine and The Get Em Girl's Guide to the Perfect Get Together. She was the food editor for the brand's lifestyle website and the executive chef for the company's in-house boutique catering company.Her food graced the tables of global brands such as Black Enterprise, Carol's Daughter, BET, MTV, WEEN, Verizon, and RocNation. In 2014 the company dissolved and Thérèse pivoted to the private sector, working as a chef for select clients, writing for publications such as First We Feast, and consulting for catering and restaurant businesses throughout the Tri-State area.In addition to her culinary life, Thérèse is the founder and culinary curator of Black Culinary History, founded in 2008 as a way to connect Black chefs, preserve Black heritage throughout the African diaspora, promote and share the work of Black food and beverage professionals, and maintain the legacy being constructed by Black chefs for the next generation.Thérèse is a member of Eta Sigma Delta, Women Chefs and Restaurateurs, Southern Foodways Alliance, Equity At The Table, International Association of Culinary Professionals, National Association of Professional Women, and the Culinary Historians of New York. She's worked with AFROPUNK and has been featured in the Washington Post, New York Times, and Huffington Post. She is a board member of the Museum of Food and Drink and was one of the first chefs-in-residence for TASTE Cooking. Thérèse is a proud native of Newark, NJ and currently resides in East Harlem, NY where she enjoys being a part of the community's rich and diverse culinary landscape, personally and professionally.https://www.blackculinaryhistory.com/homewww.charukumarhia.com www.charukumarhia.com

In this first episode of Season 2, school administrator Dr. Erica Bauer joins Amy for a meaningful conversation around the power dynamics that exist at every table, and how her experiences growing up shaped the way she approaches food and justice work today.

This is the last episode in the Be A Girl season. Over the last 7 episodes, we’ve talked about a lot of the challenges facing women working in restaurant kitchens - from the hierarchical structure of the kitchen, to the stereotypical view of women’s cooking. Though there aren’t any clear-cut solutions we ask: What has changed? How are those changes affecting people in the industry? Where do we go from here? Check out these other podcasts. All their episodes are great, but these are some of our favorites about women’s stories. Racist Sandwich Sheet Pan Chicken with a Side of Social Justice (w/ Julia Turshen) Only White Guys Get to be Geniuses (w/ Jen Agg) The Pav to Success (w/ Preeti Mistry) BONUS EPISODE: FUCK THE PATRIARCHY Radio Cherry Bombe Episode 153 Int’l Women’s Day State of the State The Harassment Culture and How to Move Forward Gravy Pop-up Identity: Dinner Series Cultivate Belonging Hostesses of the Movement Keep Calm & Cook On On Telling Women’s Stories with Sara B Franklin On Partnership with Jody Williams and Rita Sodi   Here are some organizations and businesses that are doing some really cool things in the industry: La Cocina “is a nonprofit working to solve problems of equity in business ownership for women, immigrants, and people of color” by providing business mentorship, incubation, and marketing for new food businesses. The Table - The mission of The Table is to “empower and support womxn in the food industry… The Table is committed to closing the gap in representation and leadership fo womxn in the food industry. By providing an environment to cultivate and showcase talent, we will create a paradigm shift in championing the next generation of chefs and independent food makers.” Radical Xchange “is an experience based collective. We use food and beverage as a converyor for art, music, history and community.” This year (2019) they hosted the first Resistance Served conference that was all about giving “context to the hospitality industry and celebrate what Black and African-American peoples have created.” Equity At The Table operates under the mantra “Build a longer table, not a higher fence.” it is a “digital directory for women/non-binary individuals in food with a focus on POC and LGBTQ+ members. Cherry Bombe is a biannual magazine, podcast, and annual Jubilee conference that celebrates women and food.

This episode features the first official Equity at the Table event. It is a recording of a panel conversation moderated by Klancy Miller, an EATT Advisory Board member and author of Cooking Solo. Host Julia Turshen was the author on the panel and was joined by Kara Rota, a cookbook editor, Cindy Uh, a literary agent with Thompson Literary Agency, and Heami Lee, a photographer who shoots cookbooks plus other work. They cover everything from book proposals to writing, shooting, and promoting a book. The goal of this event was to try and create some transparency and to foster community. The publishing industry is really opaque and so much of book publishing, and definitely cookbook publishing, is relationship-based. Familial terms abound— for example, publishing companies are referred to as publishing houses. The agent-author relationship is often discussed like dating— about finding the right match. Authors refer to books as their babies. Relationships between authors, editors, photographers, and even readers often transcend the professional and become personal. Which can be wonderful, but also confusing. How do you navigate when something isn’t going well? How do you get in the door if you don’t know anyone? This episode attempts to answer some of those questions. Here are some additional resources: Join Equity at The Table! Support Equity at the Table! Virginia Willis' tips on a successful book tour (via Dianne Jacob). Cookbook book proposal contents guidelines via The Lisa Ekus Group Publishing a cookbook tips from Andrea Nguyen Writing a cookbook proposal via Heidi Swanson Cookbook writing tips from David Lebovitz To Change Racial Disparity in Food, Let's Start With Cookbooks (by Julia Turshen for Eater) The episode also features: Von Diaz of Coconuts and Collards (and guest on Episode 3 of KCACO!) Suzanne and Michelle Rousseau of* Provisions* (and guests on Episode 8 of KCACO!) Jenn de la Vega of *Showdown: Comfort Food Chili & BBQ * Robyn Shapiro of The Cricket Cookbook Chandra Ram of The Complete Indian Instant Pot Cookbook Genevievo Ko of Better Baking: Wholesome Ingredients, Delicious Desserts

On this special bonus episode of Keep Calm and Cook On, Julia shares a recording of the final event for her Now & Again book tour— a panel conversation at the Atlanta History Center with Rosalind Bentley (of the Atlanta Journal Constitution), Kim Severson (of the New York Times), Deborah VanTrece and Lorraine Lane (of Twisted Soul Cookhouse & Pours), the cookbook author Virgina Willis, and the literary agent and consultant Lisa Ekus. In the conversation, the women share their experiences and explore what it means to be a queer-identified woman in food today. Thanks to the Atlanta History Center for hosting, Tiffanie Barriere for making cocktails, Arepa Mia for providing arepas. For more about Equity at the Table, head over to EquityAtTheTable.com. For more about Julia, head to JuliaTurshen.com. If you're enjoying the show, please subscribe, rate + review the show...better yet, tell a friend!

When you cook, you're telling a story -- but in the food industry, some voices have typically gone unheard. We speak with two activists, Julia Turshen and Hawa Hassan, who are working to give those voices a platform and help connect us all through food. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Okay, okay, ladies, now let's talk representation: Hello, world! We're especially excited to host Julia Turshen, celebrated cookbook author and founder of Equity at the Table — a new professional community and directory by and for queer and of color women and gender non-conforming folks in the food world. Described as "a practical and proactive response to the blatant gender and racial discrimination that plagues the food industry," EATT is inspired by the aphorism that it’s better to “build a longer table, not a higher fence.” We're also joined in studio by Klancy Miller, author of "Cooking Solo" and EATT advisory board member. Listen in as they talk about how EATT aims to change the game, what's on their reading lists as they feed the resistance, and much more. Recommended Reading with Food Book Fair is powered by Simplecast