Podcasts about turshen

Welcome to Season 3 of The Never Settle Life Podcast! We're so excited to bring you more on how to take your life to the next level in health + wellness. To kick it off, we're excited to have Kait Turshen, owner of SLFMKR, certified holistic health coach + esthetician. Not only is she helping pave the way for cleaner beauty products + practices but also working thoughtfully with companies that want to make the world a better place.  Kait + Kim chat about… Dealing with gut issues + food allergies Medical esthetics vs holistic approach to skin care The SLFMKR ideal routine What does it mean to “age gracefully”? European beauty standards + practices Kait's favorite clean beauty products  About Kait Turshen:  After thirteen years in the fast-paced fashion and beauty industry of New York City, Kait Turshen returned to her Ohio roots. Kait wanted to pursue a different side of the beauty industry—health and wellness—after having experienced personal health challenges, from gut issues to fertility. Resettled in Cleveland, she overhauled her lifestyle inside and out, from food and makeup to mental health and movement. As she curated clean beauty and self-care products for her own life, she wanted to share it with others. What you see in SLFMKR, online and in-store, is the culmination of this journey. Kait believes that many small changes, from switching to a non-toxic face wash or five minutes of self-care a day, can lead to bigger, lasting change for the mind, body and soul. She prioritizes the beauty of high-quality and high-efficacy products backed by an ethos of making our world a better, kinder place. She thoughtfully curates the brands she collaborates with and would love nothing more than connect you with the things that have enriched her life. Kait is the founder and owner of SLFMKR, as well as a certified holistic health coach and an Ohio state board certified esthetician. Check out Kait's website SLFMKR here! Give her a follow on IG here.  – ⚡️⚡️⚡️Are you ready to finally ready to make peace with your body, get clear about your life path, + transform into the most authentic version of yourself?⚡️⚡️⚡️ Learn more about our servies + apply to work with me 1 on 1 or in the group setting of your choice. -- Did you love this episode? Follow me, share it with a friend, + Let me know! I'd like to hear your thoughts. Share this episode on Instagram + tag me @neversettlelife In iTunes check out the Library Tab under Shows, click on the podcast subscription + scroll down to Ratings & Reviews to give it a 5 star rating. Click Write a Review, if you wish, then click Send when finished. ⭐️⭐️⭐️⭐️⭐️ -- Follow me on: Instagram Facebook --

Julia Turshen is the woman people like Mario Batali and Gwyneth Paltrow call up to co-write their cookbooks. She's finally releasing one of her own, Small Victories (out Sept. 6), full of recipes and tips for everyday kitchen feats. On this week's episode, Turshen talks drinking with Batali, branching out on her own, and the magic of raspberry jam buns. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Q&A on the Netflix series Partner Track with showrunner Georgia Lee and cast Arden Cho, Bradley Gibson and Alexandra Turshen. Moderated by Mara Webster, In Creative Company. Centers on Ingrid Yun, an idealistic young lawyer, struggles with her moral compass and her passions as she fights to climb the partner track at an elite New York City law firm.

The Little Blue Cookbook was a nearly lost family heirloom that Jennifer Justus discovered a few years ago. Decades prior to that, the cookbook's butterscotch pecan pie recipe provided great comfort to her grandmother, who made the dish frequently when she and her husband were relocated by his Coast Guard duties during World War II. Inheriting this piece of history led Jennifer to wonder about her grandmother's inner life and the trials and tribulations she never shared with her granddaughter. This episode explores inheritance, midlife crises, time travel, and of course, pie. Rebekah Turshen, the pastry chef behind Nashville's City House and a friend of Jennifer's joins the conversation to talk about adapting vintage recipes and how she helped modernize this dessert. If you're hungry for more of this story, you can read the original essay “The Butterscotch Pie Recipe Grandma Carried With Her Through the War,” published by Food52. Plus find Rebekah's Turshen's baking tips and recipe adaptation here.My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

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 

Julia Turshen – a bestselling cookbook author, food writer and food equity advocate – joins Justin and Soleil to discuss all the considerations of recipe making. From pitch to publication, Turshen shares the steps of making her latest cookbook, “Simply Julia: 110 Easy Recipes for Healthy Comfort Food.” Plus, hosts Soleil Ho and Justin Phillips take on the headnotes debate. Send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices

Prudence is joined this week by Julia Turshen, the author of the critically acclaimed cookbooks, Now & Again, Feed the Resistance, and Small Victories. Her new cookbook was released this month, and it’s titled, Simply Julia. She’s also the host of the podcast, Keep Calm and Cook On.   Prudie and Turshen dig into letters about what to consider with a daughter who you fear smokes and eats too much, how to handle an ailing mom who makes you feel bad about your weight, how to get colleagues to stop addressing you as “dear”, what to consider when you find it distasteful that your sister is giving non-professional advice on the internet. Slate Plus members get an additional mini-episode of Dear Prudence every Friday. Sign up now to listen.  Email: prudence@slate.com  Production by Phil Surkis Learn more about your ad choices. Visit megaphone.fm/adchoices

Prudence is joined this week by Julia Turshen, the author of the critically acclaimed cookbooks, Now & Again, Feed the Resistance, and Small Victories. Her new cookbook was released this month, and it’s titled, Simply Julia. She’s also the host of the podcast, Keep Calm and Cook On.   Prudie and Turshen dig into letters about what to consider with a daughter who you fear smokes and eats too much, how to handle an ailing mom who makes you feel bad about your weight, how to get colleagues to stop addressing you as “dear”, what to consider when you find it distasteful that your sister is giving non-professional advice on the internet. Slate Plus members get an additional mini-episode of Dear Prudence every Friday. Sign up now to listen.  Email: prudence@slate.com  Production by Phil Surkis Learn more about your ad choices. Visit megaphone.fm/adchoices

Julia Turshen, a best-selling cookbook author, reputable food writer, food advocate and founder of Equity at the Table, and podcast host, is defining what it means to be a modern, authentic author and food extraordinaire. Turshen has written three renowned cookbooks, winning prestigious awards like The New York Times best seller, Eater’s Best Cookbook of the Year, and Amazon’s Best Cookbook. Now, she’s releasing a fourth cookbook, Simply Julia, on March 2, highlighting her unique perspective on healthy comfort foods. On this episode of Second Life, find out how Turshen’s past life as a private chef influenced her voice and perspective and ultimately enabled her to fuse her passions of food and writing to create a beloved career.

Simply Julia110 Easy Recipes For Healthy Comfort FoodBy Julia Turshen Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table, talking to cookbook authors.Julia Turshen: My name is Julia Turshen and I am here to talk about my brand new cookbook, Simply Julia and I am so excited to talk to Suzy about it.Suzy Chase: You kicked off the cookbook with the phrase. "I loved making this book." Now, I think it's because this is your most personal cookbook yet, but what was it about this particular cookbook that you loved?Julia Turshen: I really loved this question. I loved so much about making this book. You mentioned it's my most personal book yet, and that is true and that is definitely part of why I loved it, but to be more specific, the process of making it really personal meant sharing things like a lot of old family photos in this, sharing photos of friends in it so it was sort of bringing up all these really wonderful and the happy memories about the people I've shared food with, so many of the stories in the book, you know, that preceed the recipes are about just people in my life. So it made me feel very deeply connected to so many people. And, you know, I started working on the book before the pandemic, but I finished working on the book during the pandemic so that feeling of connection feels more important than ever so that is part of why I loved making the book. I also just love every recipe in the book, which might sound like obvious, like duh, like who wouldn't like why would you put a recipe you don't love in your cookbook, but I really love these recipes. I loved working on them. I loved eating all the food and another thing I really loved was my wife Grace was, I mean, she's always been very, very supportive of all my work, but she was extra supportive with this book because when I was testing the recipes for it or when it was the time and the process to do so, she had just closed her business of 15 years and had free time and so she volunteered to test every single recipe in the book, which meant I got to sit in my kitchen while my amazing smart, wonderful wife was cooking everything and it was such an incredible process and it made me feel just super, just not only supported by her, but super like close to her and I think the book is much better because of her involvement in that way. I loved the publishing team I worked with. I mean, I could go on and on. I just had a really positive experience and as you know, cause we've talked before I've worked on a lot of books, so I feel like me expressing to you how much I loved working on this book is based on the, I would say very privileged and maybe unusual position I'm in, which is that I have a lot of other experiences to compare it to, and I've loved every book I've worked on, but this was just like this incredibly positive journey and yeah, I am so happy with it. I'm so happy to talk to you about it. And I appreciate you asking that question it's nice to reflect on.Suzy Chase: You submitted the first draft of this at the end of February, 2020 right before we went into lockdown here in New York State, did the pandemic have any influence on changes or pivots you made to this book?Julia Turshen: It did, not really in terms of the recipes. I mean, those were all locked in at that point but it completely changed how this book was photographed and I was planning on photographing the book with like a big team of people, which is how I have worked on pretty much every cookbook I've done and I've usually worked with a photographer who might have an assistant and there's usually someone helping with some props, you know, dropping extra things off, stuff like that. So, you know, it sort of takes a village and I was planning to form this, this village and have all these people in my house and also maybe rent a house nearby so they could stay there and, you know, we would have camp cookbook, photo shoot for like a week and that all became very just not possible and just, you know, at that time just felt like there was no safe way to do it and it also just was not in any way, essential, you know, this is March, 2020. So I, yeah, I was actually ready to put the book on hold. It didn't seem like a priority. And then I remembered that I had known that this food photographer, Melina Hammer lived right near where I live, which is interesting because we live in a pretty random spo, we live a couple of hours outside of New York City and we hadn't met before. I mean, we had connected before, but we had never worked together. And I just thought, you know, before putting this on the shelf for a while, like reach out and see what she's up to and see if she might be game to work on this. So I did and she was totally game and we did a photo shoot unlike any I've ever done before and so it was just me and her and we actually were never in the same room together. I would prepare everything at home, drop it off in containers, like on her doorstep and she would put all the finishing touches on it so she is kind of like a unicorn if you ask me, because she's an amazing photographer, but also an amazing food stylist and an amazing prop stylist. It's very rare to find all three of those things in one person. Sometimes you find two out of three, usually someone just concentrates on one of those, but Melina does all three and does them all really well and that was that we took like a month to do it. I planned out every photo, you know, I gave her like detailed notes for what I wanted each photo to look like. I pulled some like inspiration photos for each one like I love the angle of this, you know, that kind of thing. We were texting all day, you know, you want the spoon there? Should I move it here? Like that kind of thing. But yeah, it was really, I don't know when I think about it now, it really was just such an exercise in this like incredibly direct communication, which I just think is so valuable and to me that has been a big lesson of just living through this pandemic is just the value of clear and direct communication whether it's with friends or family, like all of us, you know, letting each other, know what our boundaries are like, that kind of thing. Like there's a lot that I definitely am ready to leave behind from the last year as I think all of us are, but there are a lot of things that I think have been really important skills we've all developed just as like a world, as like a culture that I think are worth taking with us and to, you know, the after time. So anyway, that's a tangent.Suzy Chase: One of those things that I think we've all been dealing with is, our fridge and cooking every day. So you have a list of five things that you always have in your refrigerator. And can you tell me about Better Than Bouillon? I've never heard of that.Julia Turshen: I would be happy to tell you about it cause I love this stuff. So they sell cubes like bouillon cubes, you know, I think we've all seen them before they're used around the world, but this company also sells by the way, this is not sponsored, I've never spoken to this company. I mean, they are welcome to get in touch if they like the podcast, I just truly love this stuff. So they also sell this like paste to add to some boiling water like you would add a bouillon cube and you know, you get like instant stock. It's not the same as like, you know, simmering chicken, bones and vegetables or just vegetables, you know, whatever kind of stock you're making. It's not the same as doing that. And I just really believe in the sort of marathon of home cooking and not the sprint. I'm a daily home cook. I think just as you said, so many of us are these days and I have been one for years and you know, I love simmering and chicken broth all day. I love eating that, but I also love reaching in my fridge and mixing a spoonful of this stuff just as you would like miso paste, you know, into hot water and having something that's really good and is totally like good enough. And you know, maybe I just totally like asked my potential sponsorship, but I thinkSuzy Chase: That's their new tagline "Better Than Bouillon it's good enough!" hahaJulia Turshen: But I think sometimes good enough is great. You know, I don't think every meal we eat has to be the best meal we ever ate and sometimes something that's just really good and really solid is like just what you need. And I often use that bouillon paste, the Better Than Bouillon. I'll make that. And then I add some frozen greens, whether they're ones I bought from the store or sometimes in the spring or summer, like I'll buy extra from the farms in our area, which sounds very like romantic, right? But we just live by a lot of farms like that's the area we're in. And so I'll blanch a bunch of stuff and freeze it. So I'll mix those into that, you know, super quick broth and add a little like cooked rice or pasta if I have some in the fridge, that's something Grace, my wife, and I eat all the time like, we'll put some cheese on top of that. That is a go-to meal. It takes like no time at all and it's so satisfying and yeah, it's not like homemade stock and fresh greens from the market and all that, but it's really good and it makes us feel really good. And I just feel like those types of meals are really important to talk about.Suzy Chase: In the cookbook you wrote, "Healthy food isn't just what I eat it's about connecting myself more closely with where my food comes from and honoring, compensating, and protecting the people who grow harvest, distribute, clean, stock and sell the food I eat." I just adore how you repositioned the idea of healthy food for those of us who hear the term healthy food and, you know, walk the other way.Julia Turshen: Well I appreciate you bringing this up because this to me is like one of the most important parts of this book. You know, healthy is in the subtitle of the book. 110 Easy Recipes For Healthy Comfort Food and I feel like every page of this book is me just attempting to define what I mean by that term, healthy comfort and I think healthy is a word that has been so overused. It just is kind of like meaningless in certain ways and I think it's also used in ways that are, to me, the opposite of healthy, I think healthy is often used as a synonym for skinny. And I think healthy and skinny are not the same things by any means. I think that's really, really important to clarify. I think healthy is a word that's often used in cookbooks or in other types of food packaging, like anywhere where there's like words on food, trying to sell you something. I think the word healthy is often used in a way to like restrict something. And I just really wanted to interrogate the meaning of this word healthy and really celebrate all of its various definitions. You know, I think healthy is something we can and should all define for ourselves. I think it's a very individual thing. And for me, when I think about what do I consider healthy? Like when do I feel healthy when it comes to what I cook and eat, it's just as you know, the line you, you pulled out there, it's, it's all about feeling connected, but I do feel a lot of gratitude I eat. And to me that's a huge part of feeling healthy. And I also try as best I can to feel pleasure every time I eat, you know, to feel like I'm enjoying what I eat, I'm eating what I exactly what I want to eat. I'm not denying myself anything. I'm not restricting anything. I'm not feeling any guilt about what I'm eating. I think all of these things tend to come up under this kind of term healthy food. And I just really want to push against that. Like I think being healthy is something we're all entitled to and I think feeling healthy means feeling good about ourselves and not feeling bad about ourselves. And, you know, I think it's kind of as simple as that. So yeah, those are some extra thoughts, but thank you for bringing that up.Suzy Chase: You know, honestly I maybe have one healthy, in air quotes, cookbook on this podcast every few years, and I've always struggled to find the words to tell the publicist no thank you and you just kind of put it into words in like a very smart way, why this healthy thing is code for something else.Julia Turshen: Yeah. You know, to me, it's, it's honestly, you know, this might sound really serious, but it is really serious. Like it's dangerous. I think like, I think it's a word that is sort of unregulated, you know, the way like natural is used on different food packaging. Like it doesn't actually mean anything. And you know, I probably shouldn't say that cause I put the word healthy on my book but I guess, you know, I'm now having the opportunity to sit with you and tell you exactly what I mean by it. And I just feel like it often means something that is kind of dangerous. Like I think it's often, you know, disordered eating in disguise, it's restrictive eating and those types of things are just to me, they scare me. And I say that from a very personal place because I had a very disordered relationship to eating and to food for so long. So that comes from like a very personal place. And I think a lot of what I attempted to do in Simply Julia is to, I guess, in some ways sort of reclaim that word and just feel good about being healthy and celebrate that and to hopefully encourage as many people as I can to feel good. You know, it's not a mistake that there's a loaf of bread on the cover of this book that was intentional. Like there's, you know, the cover is a picture of me in my kitchen, it's my home kitchen and I'm surrounded by some food and fresh produce and stuff things you would imagine typically see on the cover of like a healthy book, but there's also a big loaf of bread and that was like very on purpose 'cause I think that's something that gets avoided, you know, in these quote unquote healthy books and you know, so there's a lot of things like that. Like a lot of just little, um, what do you call them? Like sort of Easter eggs or whatever.Suzy Chase: Like subliminal messages.Julia Turshen: Yeah. I think I'm trying to Trojan horse a lot of things in this book.Suzy Chase: Well that brings me to this essay of yours in this book. And I cannot tell you how much it resonated with me. And I'm sure everyone's telling you this. "On The Worthiness Of Our Bodies" and I cannot thank you enough for writing it. So in that essay you wrote "For as long as I've always loved food, I've always been as conflicted about consuming it." Body image for me has been a huge issue in my life. That's why I podcast no one can see me. I'm behind the microphone. And I was prepared to ask you if you had heard Amy Porterfield's new limited series podcast called Talking Body and then last night, ping, the new episode came up and you were in it. And I was like, what? And I told my husband, I go, Bob, she's never going to believe me that I was going to ask about this.Julia Turshen: Well, I totally believe you. I feel like right now, just as we're talking and hearing about that essay resonating with you, that you were listening to that podcast, maybe it sounds like maybe reading the essay around the same time. And then, you know, I popped up on the podcast right before we were going to talk like this type of moment to me, like right now, like in the present moment, I know that this isn't a live podcast so everyone who might listen to this isn't with us right now, but they will be, you know, and this type of moment that I just feel we're experiencing now, or at least I feel is just a reminder to me about how valuable it is to share just ourselves honestly and you know, it was vulnerability in as many places as possible because I think doing that creates connection and you like we were talking about in my personal definition of healthy, like it's feeling connected, that is happening as we speak, you know, like I feel connected to you, even though we're not seeing each other, you know, we are just talking to each other. That came up in my conversation with Amy Porterfield too. And I don't know, I just think it's important. And it's true what you said like a lot of people are asking me about this essay and I am so grateful for that. And I'm happy to talk about every recipe in this book and to talk about, you know, how to get out of a cooking rut and all those like really practical things but I am so happy that most of my conversations about this book are just about this essay. And that makes me feel just very happy that I included it even though to be totally honest, I was a little scared to include it because it is incredibly vulnerable and incredibly personal, but I think that's why it's worth including, because I think it does help us feel connected and feelings that at least for me have left me often feeling pretty lonely. Like I know when I have not felt great about my body, it feels just to me, just, I feel very alone and, you know, in sharing this and, and getting to talk to you about it and getting to talk to friends and family about it and getting to, you know, hopefully potentially talk to readers about it, you know, I feel less alone. And I, I hope, I dunno maybe I can ask you if that's okay. Like how do you feel? I don't want to turn it on you but..Suzy Chase: Well, I wanted to share this with you and it's so super vulnerable and it's like totally off the subject. So when you were at Dean and DeLuca doing a talk, gosh, like four years ago, I remember walking in and thinking, where am I going to sit? Cause I always feel like I'm taking up too much space. So I sat way in the back. Um, and so I just, I thought about that when I was reading that essay of yours, but my thing isn't overeating, I think it's holding onto weight as a suit of armor, which is like a whole, whole other episode. But, um, yeah, it's just crazy. And Amy asked you if you eat everything you want to eat, which I thought was a really interesting question. So what did you say?Julia Turshen: I said I do and I'm grateful. I do. And I can't remember if I said this to her or not, but I will say to you that I haven't always done that. You know, I'm saying that right now, but there were years of me not eating what I wanted and honestly having no idea what I actually wanted. So me answering that question very simply with just like a yes, there's like a big footnote to that. Yes. Right. So, um, yeah. Anyway, yes, I do eat everything I want and I'm so happy to be in a place to do that.Suzy Chase: And it's almost like you unlocked something for her because she said she doesn't eat everything she wants.Julia Turshen: Yea and I just totally identify with that as I identify with you, you know, I remember that that event and that evening, and I very much identify with sitting in the back row of something. I identify with holding on to body weight as armor. You know, I was very bullied as a kid about my weight and it was for me. I mean, I don't, I obviously don't know, you know, your background with this, but I can share that for me. It was like the self fulfilling prophecy type of thing, because in feeling bullied, I wanted to have some armor and for me, the easiest way to maintain that was to maintain, um, I don't know, uh, a larger body and, but that's what was causing the bullying so it was like this round and round circle thing that I just felt very caught in. So I don't know when you share that, like, I that's, that's where my mind goes for my self, but, you know, I think all of our stories are probably different, but connected in some way. And I think all of our stories are really important and worth sharing. And I should also add, I feel like no one has to share anything in general. And like, if you don't want to, and you don't feel supported to, or safe to. I feel like a lot of what I've been saying is just with the, I dunno, I just feel like that's worth tacking onto it. Like, I don't think there should be any pressure to share anything, but I also think if, if sharing feels like something you want to do, I just, I hope to be part of something that helps you feel safer to do that.Suzy Chase: Well thank you, women around the world are gonna thank you because this is something no one talks about.Julia Turshen: Yeah. I mean, it's, it's interesting because I, I don't know I had this like very like meta moment the other day, because I got some early copies of it a couple of weeks ago and I gave one to a friend and she gave it to her teenage daughter and she sent me a message saying that she was really grateful. I had included that essay, you know the one we're sort of talking about in the book and her daughter was sitting, reading the cookbook, kind of like a novel, like she was sitting like in an armchair reading it, like not in the kitchen and she just said, you know, I'm so happy that essay is in there and my teenage daughter' is reading it and I, I really think about the people I write for and for the most part I am picturing at most times my mother-in-law and my father, these are the two people in my life who cook at home all the time who want, you know, simple recipes, who want things that taste really good, but don't want to put in a ton of effort. Like they are my readers that I always have in mind. I don't know. I just don't think about teenagers so much when I'm writing. And it just, I like almost, I mean, I got teary when she messaged me because I was like, I didn't picture a teenage girl reading this and wow I'm so happy she is and then I felt a lot of compassion for my younger self. Like I wish I had read this when I was 14. Right. Like what would that have felt like? So I don't know if you asked me a question and if I'm answering it or what, but I just, I don't know. I just wanted to share that.Suzy Chase: No, I love it. It's going to resonate with so many people.Julia Turshen: Well, thank you. And I'm just, I'm glad it resonated with you. You know, I think that it means a lot to me. And if, you know, if it's with more people great, but you know, one person is a lot in my book, so thank you.Suzy Chase: So this cookbook is super personal as we've talked about, and I love on page 167 you have your grandma Beatrice. Can I just say she was gorgeous? That photo is amazing. Isn't it? There is nothing I love more than that flapper era, chin length bob and her cigarette is like the best. Can you tell me about her and her Bubaleh?Julia Turshen: I pronounce it bub-a-lah , that's how my mom pronounces it, but I am, I'm open to feedback.Suzy Chase: I have no idea. I'm from Kansas.Julia Turshen: Thank you for asking about her. I can tell you what I know about her and I guess the first thing is that I never knew her. She died long before I was born. This is my mother's mother. I'm talking about her name was Beatrice. And she is someone who is incredibly important to me, even though I never knew her and even though we didn't cross paths, you know, in this life. So she was a baker's daughter in the old country. My family, my mom's side of the family is originally from basically like Belarus. I mean, I feel like borders shifted a lot so sort of like Russia, Poland, that area, they ended up settling in Brooklyn where they opened a bread bakery and so my mother is also a baker's daughter and my mom and her sisters, my aunts grew up in the bakery and my grandmother never read or wrote any language. She was totally illiterate and she worked the register at the bakery cause she was like very good with numbers. And I basically have spent my life asking my mom and my aunts, both of whom have also passed away just so much about their mother. I don't know. I just wish I knew her and this picture of her is on a page with a recipe of hers that my mom shared with me for something called Bubaleh, which are these really interesting pancakes made out of Matzah meal, which was crushed Matzah crackers, mixed with eggs and you whip the egg whites to get some like, you know, air into these because otherwise they would just be like baseballs. They're basically like Matzah balls, but you fry them in butter instead of boil them. That's basically what they are and they're delicious. And I had never heard about them. My mom told me about them and then I asked her more questions and I researched some recipes and then my mom was over at her house one day and I was thinking to include this recipe. And I made them having never eaten them before. Having never made them before. And my mom took a bite and was like, this tastes just like my mom's. And that to me is the point of cookbooks and the point of writing recipes. I think, you know, I get to put a picture of my grandmother, who I never met into this book. I get to kind of memorialize her in this way. And that feels really valuable to me. And, you know, to have that memory about the recipe and to that moment with my mom and, you know, it felt like my grandmother was there even though she won't be here and, you know, this is all kind of like heavy, but I think that is the power of not just food, but also writing it down and sharing it. And, you know, and now this recipe that I had never heard about before that I didn't grow up eating, you know, I now get to share it and it can be part of other people's stories and lives. And that to me is like the coolest part about a cookbook, because you get to share your stuff, which is great, but then it becomes other people's stuff. And to me, that's so cool and special.Suzy Chase: The other night, I made your recipe for Kale and Mushroom Pot Pie on page 24. You said in the book that this recipe is hearty and satisfying and you were not kidding. Can you describe this dish?Julia Turshen: I'm so excited to hear you made it. It is so delicious. So it's like a vegetarian pot pie and it contains kale and roasted mushrooms and some carrots and then normally pot pie is like a chicken pot pie normally has like a bechamel sauce, which, is flour and butter you cook in a pan, you add some milk and, you know, that's the basis of many wonderful things, macaroni and cheese and so on, but that requires like another pot and I feel like it can come out kind of like lumpy, which like, I think really puts off especially beginning cooks and stuff. So instead of that, I just add like half a cup of sour cream to all these wonderful flavorful vegetables, and then a whole package of Boursin cheese, which is like a soft goat cheese, I think most people know, but if anyone doesn't it is so good. I love that stuff. Um, so when I was working on this recipe, I'm thinking about, you know, how can I make this creamy, like a pot pie, but also like, if I'm going to make something creamy, like I want that texture and that kind of like luscious feeling to come with as much bang for that buck as possible. So do I want just like a plain bechamel that is creamy, but maybe it doesn't have a ton of flavor? No, I want to add cheese, it has garlic and herbs already in it that you don't have to chop or anything. So it's just like a magical ingredient here. So that's the filling. And then on top, it gets puff pastry, which I just take one sheet and again, thinking about what are things that usually put off readers from making a recipe? I think one is making homemade doughs sometimes, and another is like crimping edges. Like that instruction tends to like intimidate a lot of people. So I did something that was just kind of fun, which is you take that sheet of puff pastry and you just cut it into a bunch of triangles and then you sort of shingle them on top of each other and it looks really beautiful. It's a very striking, it's kind of like fish scales, but it also is just really easy and you don't have to roll anything out and you don't have to crimp any edge or anything. And it kind of leaves a little room for some of that filling to sort of poke through. And that also means a lot of the steam will cook off when it goes in the oven. So it's very practical too so it just basically is this really delicious, very hearty dish full of wonderful vegetables made as easily as possible, but yeah, with just like as much flavor as possible and great texture too, you get that like crunchy puff pastry thing on top. So as I'm describing it, I'm like, I think I need to make this tonight too.Suzy Chase: You do because it's so fast and easy.Julia Turshen: Yeah. And it's also nice too 'cause you can make like the filling ahead, you can make the whole thing ahead and just warm it up later. Like it's a very forgiving things. So I'm so happy you made it.Suzy Chase: To my segment called Last Night's Dinner where I ask you what you had last night for dinner.Julia Turshen: I had basically what I was describing to you earlier. We had chicken soup. I had actually made the chicken stock. Um, I didn't use my beloved Better Than Bouillon.Suzy Chase: Sorry, Better Than Boullion.Julia Turshen: I mean I'm glad to know for when I need it but yeah, over the weekend, it's Tuesday now when we're recording over the weekend I made a big pot of chicken soup with the whole chicken. So last night we had the rest of it or the remainder of it. And there were some greens in it, but then I added to kind of stretch it out a little, add some more vegetables. I chopped up some carrots and we had a random zucchini at our fridge so I chopped that up and then I did something I've been doing a lot lately that is so good and basically right before we eat the soup, I add a little bit of minced, fresh garlic and just stir it in and I just love garlic basically, but that like raw garlic at the end, you know, it's like, it's hitting the like boiling soup so it's not like eating just straight, raw garlic, but it just, it's so delicious to add a little minced, fresh garlic, right at the end and then we have some leftover cooked whole wheat pasta in the fridge that I made the other night. So we mix that in. So we basically had Chicken Vegetable Noodle Soup with some Parmesan on top and then I had a small scoop of Haagen-Dazs vanilla ice cream and then that was early, we've been eating really early and then I later made some popcorn. So that was my entire evening.Suzy Chase: Perfect! Where can we find you on the web and social media?Julia Turshen: Sure, my website it's just my name, JuliaTurshen.com It has all the information about the book, all the wonderful places you can order it, all the stuff about I'm doing like a really fun virtual book tour. We're all going to have conversations like the one we just had, which is, you know, what an amazing way to get to spend my time. So all of that is there. And then I'm on Instagram at just @Turshen just my last name. I'm also on Twitter @Turshen, but I barely go on Twitter. So yeah, I think that's all the places.Suzy Chase: I'm still bitter that you have @Turshen I want @Chase, but I think that's taken.Julia Turshen: Yea I feel like your name probably more harder to land on that than mine, but yeah, I feel like, I didn't think about like my brother or cousins or, you know, other people who share my last name. I should have, you know, maybe use my first name too, but anyway, I got it so...Suzy Chase: Yeah. Sorry people. Oh, well. Thanks so much for your meals that don't try to wow us, but hug us and thanks so much for coming on Cookery by the Book podcast.Julia Turshen: Thank you so much for having me. I really appreciate just the time and thoughtfulness you give to so many of us cookbook authors, and it's just always a pleasure to talk to you. So thanks for having me on.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Best-selling cookbook author Julia Turshen joins us to discuss her new book, Simply Julia: 110 Easy Recipes for Healthy Comfort Food. Throughout the book, Turshen also includes essays on a wide range of topics from body image, to volunteering, and her experiences as a private chef. Julia Turshen will be in conversation with Ashley Ford March 1 at 7 p.m. via a virtual event with Books Are Magic. Excerpted recipe from Simply Julia below:   Sticky Chicken    During the first few days of being together, Grace and I ended up on a spontaneous road trip that included dinner at a friend- of- a- friend’s- mom’s house (got that?). She served what she called Sticky Chicken, small pieces of chicken coated with a very glossy glaze. Based on Chinese stir-frying traditions, it’s such a flavorful dish that comes together quickly thanks to a host of pantry ingredients. Each time I make it, I’m taken back to those very early, exciting days of our relationship when it felt like a light switch I didn’t know about got flipped on, like everything finally made so much sense. While I can’t promise all of that with this recipe, I share it with all the joy that comes with the memory. Serve with rice or noodles or steamed bok choy or broccoli or roasted sweet potatoes or stir-fried snap peas . . . the list goes on.  Serves 4 2 tablespoons water 1 teaspoon cornstarch ¼ cup [60 ml] ketchup 3 tablespoons honey 3 tablespoons soy sauce 1 tablespoon chili garlic sauce (such as sambal), or your favorite hot sauce (optional) 4 garlic cloves, minced 2 tablespoons canola oil (or other neutral oil such as vegetable), plus more as needed 1½ pounds [680 g] boneless, skinless chicken breasts or thighs, cut into bite-sized pieces Kosher salt Freshly ground black pepper   Place the water and cornstarch in a small bowl and stir well to combine. Stir in the ketchup, honey, soy sauce, chili garlic sauce (if using), and garlic. Reserve the sauce. Place the canola oil in a large nonstick skillet over high heat. Add half of the chicken to the pan and season generously with salt and pepper (about ½ teaspoon of each) and cook, stirring now and then, until browned all over, about 5 minutes. Transfer the chicken to a plate and repeat the process, adding another tablespoon or so of oil to the pan if necessary, with the rest of the chicken. Return the first batch of chicken to the skillet along with the reserved sauce. Bring the mixture to a boil, then turn the heat to low and simmer, stirring now and then, until the sauce is thick and coats the chicken, about 5 minutes. Serve immediately.

How can we overcome gender and racial discrimination in the culinary industry? Best-selling cookbook author and food writer Julia Turshen talks with Billy Shore about her digital directory that supports women of color, LGBTQ and gender non-conforming people in the food industry. “I was finding so often that I was being invited to be parts of panels and conferences that included just a lot of other white people,” she describes Equity At The Table (EATT). “We focus very much on people of color and the queer community. It’s a place for anyone who’s in a position of power, a gatekeeper of any kind, to find people,” she explains. Turshen explains how she achieves her accessible writing style in her previous cookbooks and brand new one out this March, ‘Simply Julia.’ “I think of it like I’m giving my dad some thoughts on what to make for dinner. That translates to a very personal feeling in my writing,” she notes. “One of the highest powers of food is not about the food itself. It’s about how it changes the dynamic of the people who are eating it together,” she says. Join us for this thoughtful conversation with a renowned food writer who is helping to give voice to the most marginalized people in the culinary community.

Head here for more about Zoe AdjonyohClick here for more about Simply Julia (and here's a free gift note if you're giving Simply Julia as a gift this holiday season!)Head here for more about Soom Foods and their tahini (use the code 'KEEPCALM' for 15% off!)Head here for more about OXO

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.

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.

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.

Award-winning cookbook author and former human rights campaigner Yasmin Khan sits down with Julia to talk about her new book, Zaitoun, and the logistics of a career transition, the importance of rest, the way food can be an entry point to conversation, and why we have to hold onto hope. Yasmin's first book, The Saffron Tales, includes recipes and stories from the Persian Kitchen. It’s a very personal book as Yasmin grew up between Iran, where her mother is from, and England. The Saffron Tales won tons of awards and opened the door for her newest book, Zaitoun, which came out in the UK a few months ago and just was published in the US. Zaitoun is all about Palestinean cooking. In only a week since publication, it’s been celebrated in The New York Times, The Guardian, The Washington Post and more. There are also answers to listeners' questions (including an answer from the wonderful baker Cheryl Day) and shoutouts to Jewish Voice for Peace and Be the Match (#TeamElise).

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 & 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.

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.

Sara B. Franklin is a writer, teacher, oral historian, and a home cook. She teaches food culture and writing at both NYU and at the Wallkill Correctional Facility. Her first book, Edna Lewis: At the Table with An American Original, came out in 2018. Before the book came out, Sara finished her dissertation based on a series of oral history interviews she conducted with Judith Jones, the famous editor who worked not only with Edna Lewis who but also Julia Child and so many more— she also, remarkably, took The Diary of Anne Frank out of the reject pile. Sara joins Julia for a conversation centered on Edna Lewis, Judith Jones, and also Sara’s own mother. This episode is all about how critical it is to celebrate the older women in our lives, to name their challenges out loud, and to listen to them when they share their stories. There's also a shoutout to the Kingston YMCA Farm Project (for more about them head here) and answers to listeners' questions. For more about Sara B. Franklin, head here. For the Overnight Chicken that Sara wrote about for the Washington Post, head here. For more about Julia Turshen, 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, 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 & Again that Julia mentions, 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 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.

Sara Elise, who runs the catering company Harvest & 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 & Revel. For more about Yemi Amu, check out Oko Farms. And 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 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.

Samin Nosrat is the award-winning, best-selling author of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, which is also the name of her new Netflix Series. Through her work, Samin has taught thousands of people to trust their instincts in the kitchen— and even learn that they have them in the first place. A true teacher, she demystifies and explains and inspires. Samin and Julia have an open and honest talk about everything from mental health and therapy, to money, and even poetry. There are also answers to listeners' questions and a shoutout to Emma's Torch (find out more about the organization here). For more about Samin Nosrat and her work, check out her site here. For more about Julia Turshen and her work, head here. For mental health resources, check out MentalHealth.gov, Chefs with Issues, and The Trevor Project.

Georgine Drewes is 90 years old and is a longtime volunteer at Angel Food East, an organization to cooks and delivers homemade meals to homebound clients. Julia and her wife Grace met her when they started volunteering there two years ago. Julia speaks to Georgine about how she got into volunteering, how others can, what it means to her, and the importance of kindness. There are also answers to listeners' questions and shoutout to Drive Change (find out more about them here). For more about Julia and her work, head here. And thanks to Oxo for supporting this episode.

Welcome to Keep Calm and Cook On, a new podcast from bestselling cookbook author Julia Turshen. For more about the show, head here!

For our 60th episode, Soleil speaks with the inspiring Julia Turshen, author of “Now & Again,” about how cookbooks can be an effective vehicle for social and political conversations. They also talk about Turshen's work forging supportive communities as the founder of Equity at the Table (EATT). But first, Soleil and Zahir reunite! They haven't hosted an episode together since August, and they have a lot to catch up on: Samin Nosrat's new Netflix hit, changes to James Beard Awards submissions and a Puerto Rican Christmas dinner at the Beard House. Produced by Stephanie Kuo. Music by AF the Naysayer and Blue Dot Sessions.

Just imagine: It’s the tail end of a dinner party you just cooked for, you’re dangerously full of food, and you realize you made about three times too much food. What are you going to do with that half-eaten plate of lukewarm crab toasts? If Julia Turshen had anything to say about it, you’re going to throw them in the refrigerator until tomorrow night, when you’re going to pulverize them to bits and turn them into buttery crab cakes for dinner.Turshen’s new book, Now & Again, thinks about leftovers not as inevitable detritus of entertaining, but as ingredients themselves that you can mix up and have fun with. On this episode, we talk about some of these party (and postparty) tricks, getting her start working with Gwyneth Paltrow, and why she decided to start Equity at the Table, a database of food professionals in the POC and LGBTQ community.Later on the episode, Matt talks to chef Daniel Holzman in their ongoing series, 100 Questions for My Friend the Chef. This time they’re talking about MSG and how to cook with it at home.

Ben Turshen (@BenTurshenMeditation) is a master teacher of Vedic Meditation, a Breathwork practitioner, and a Personal Coach who used to be an attorney practicing corporate law and used to suffer from anxiety, depression, insomnia, ​panic attacks, and depend​ent on a long list of drugs with all kinds of side effects just to feel okay. In this episode you're going to discover how Ben was able to transform from a depressed lawyer having panic attacks and hating his job into a blissful teacher of Vedic Meditation, loving his job and his life. Get the episode notes at: http://www.ThrivingLifeClub.com/20

Vedic mediation and breathing work from a former attorney turned meditation teacher… Imagine hating your job–something many people experience. Meet a man who decided enough was enough, walking away from a prestigious corporate law firm to become a Vedic Meditation teacher, dedicating his life to shepherding others to live their best lives. Ben Turshen, meditation teacher, joins guest host Jessica Brodkin [Episode 11] in the MouthMedia Network studios powered by Sennheiser.In this episode: Three things Turshen does, Vedic Meditation, work with individuals on breath work, and personal coaching How he was a corporate lawyer, and it ate his soul, but he practiced law for four years, had a breakdown in the first two weeks of law school How his whole life experience was filled with anxiety and depression, which was fairly well managed until law school, and a red flag for a legal career, but still got through law school and got big job in major law firm but didn’t feel successful A law course was taught being on the spot answering teachers questions, and how he was not comfortable in those situations, had anxiety attacks constantly Lifting weights in high school made him feel more confident, went into college thinking he’d be in sports training How reviewing a contract introduced him to law Partnering in Spring Meditation Mantra-based on personalized sounds De-excite the mind and nervous system, to a place of rest, and why timing around meals may be better as a preference Meditation is learned in groups, practiced on your own, different than breath work Breath work has different methodologies, how Turshen chose which breath work to teach Most issues are learning to breathe the right way—not doing that causes massive disfunction The importance of working with people who want to work with you A common theme is educating people on lifestyle and making them happier whether athletics or meditation or breathing Deserving to be happy, and deserving power, and not a mental thing

Did you know that food is intimately connected with issues of justice, equity and community? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Julia Turshen, writer, recipe developer, and cookbook author. Turshen discusses her most recent book: “Feed the Resistance: Recipes and Ideas for Getting Involved,” which takes us beyond our plates with healthful, easy, plant-based recipes mixed with activism and politics.  Turshen describes her latest project as “part cookbook, part activism handbook.” It includes recipes, essays, and practical lists of ideas from a diverse group of cooks, writers, activists, and entrepreneurs — a product of a dedicated community invested in equity. Turshen is donating all proceeds from the book to the ACLU, “to help protect free speech and protest in meaningful spaces.” Related website:http://www.juliaturshen.com/feedtheresistance

On today's episode of Speaking Broadly, two extraordinary women teach host Dana Cowin about the power of honest communication. Jessica Largey stepped away from her prestigious chef job at the iconic Manresa in Los Gatos and made it clear to all that she needed a break. What is life like after giving up such a coveted position, against all advice? Listen to find out more, and also to hear from Julia Turshen, author of Feed the Resistance. Turshen tells us calmly and clearly how we can help make change by taking just a few simple steps. Speaking Broadly is powered by Simplecast

Today's guest is JULIA TURSHEN, prolific writer and the author of two cookbooks: Small Victories and Feed the Resistance. She hosted the first two seasons of Radio Cherry Bombe and has written for Vogue, Bon Appétit, Food & Wine, Saveur, The Wall Street Journal, The Washington Post, and more. On today's show we talk about Turshen's approach to creating cookbooks and why it's ok to make food political. A Hungry Society is powered by Simplecast

If Ben Turshen’s last name seems familiar to you, you’re not crazy. Not so long ago, his sister was a guest on the podcast. And I loved my talk with Ben so much, I’m about to have the whole family on. Get ready Momma Turshen, you’re next.   Ben and I talk about his path from corporate lawyer […]

Julia Turshen is the woman people like Mario Batali and Gwyneth Paltrow call up to co-write their cookbooks. She’s finally releasing one of her own, Small Victories (out Sept. 6), full of recipes and tips for everyday kitchen feats. On this week’s episode, Turshen talks drinking with Batali, branching out on her own, and the magic of raspberry jam buns. Learn more about your ad choices. Visit megaphone.fm/adchoices

We may not have LOVED this movie…and the conversation may have turned to the startlingly serious (because there are some DARK MOMENTS HOLY CRAP WHERE'D THAT COME FROM?).  But in the end, there is still girl power. And there is still the Cranberries. But one thing we DO love, is Hilary Swank. No seriously. The […]