This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes two women participating in the upcoming Taste of Santa Barbara. Sonja Magdevski is the founder of Casa Dumetz Wines, a boutique winery in Los Alamos, California, and Shakira Miracle is the Executive Director of the Santa Barbara Country Food Action Network, which is working to improve Santa Barbara?s food system. They discuss the region's rich food and wine scene, as well as how to make it more sustainable. Plus, we get a double Julia Moment. 

Photos Courtesy of Shakira Miracle and Sonja Sonja Magdevski 

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This week on Inside Julia?s Kitchen, we go behind the scenes of ?Julia,? the new HBO Max TV show inspired by Julia?s rise to fame and her long-running television series, ?The French Chef.? Host Todd Schulkin talks to actress Fiona Glascott who portrays Julia?s long-time editor, Judith Jones, and Daniel Goldfarb, who helped bring Julia?s story to the small screen. Fiona and Daniel share their perspectives on Julia?s legacy, when the show veers from the truth, and of course, the food. Plus, we get a double Julia Moment.  

Photo Courtesy Fiona Glascott and Daniel Goldfarb

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes cookbook author and New York Times food writer and video host Eric Kim. They discuss making a career in food writing; Eric?s first cookbook, the recently published Korean American: Food That Tastes Like Home; and the future of print food media. Plus, Eric shares his Julia Moment.   

Photo Courtesy of Jenny Huang

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This week on Inside Julia?s Kitchen, host Todd Schulkin talks to chef Antonia Lofaso and TV producer Blake Davis, two of the people behind Food Network?s new show The Julia Child Challenge. They share how the show differs from typical food competition shows and how it showcases Julia?s enduring legacy. Plus, we get a double Julia Moment. 

Photos Courtesy Antonia Lofaso and Blake Davis

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This week on Inside Julia?s Kitchen host Todd Schulkin welcomes New York Times columnist, cookbook author and YouTuber J. Kenji López-Alt. Todd and Kenji discuss his latest cookbook, The Wok: Recipes and Techniques; when and how he first became interested in food; and how he takes cooking seriously. Plus, as always, Kenji shares his Julia Moment.  

Photo Courtesy of Aubrie Pick

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes writer, bartender and restaurateur St. John Frizell of Brooklyn?s Gage & Tollner, Sunken Harbor Club and the Fort Defiance General Store. They discuss opening a tiki bar in Brooklyn, what makes a great cocktail and some exciting expansion plans in the works. As always, St. John shares his Julia Moment.  

Photo Courtesy of Lizzie Munro

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes pastry chef Lasheeda Perry. They discuss Lasheeda?s experience with Careers through the Culinary Arts Program (C-CAP), a long-standing recipient of grants from the Foundation, and how Lasheeda went from being a C-CAP trainee to beating top chefs in Food Network competition and running Queen of Flavor, a business that specializes in helping clients develop dessert recipes and dessert menus. Plus, Lasheeda shares her Julia Moment.  

Photo Courtesy of Lasheeda Perry

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes Claire Saffitz, author of the bestselling cookbook Dessert Person and recipient of the 2021 IACP Julia Child First Book Award, which comes with a professional development grant from the Foundation. Todd and Claire discuss the merits of desserts, the ins and outs of developing recipes, and how she?s using the grant. Plus, Claire shares her Julia Moment.

Photo Courtesy of Claire Saffitz

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This week on Inside Julia?s Kitchen, host Todd Schulkin talks to Ken Concepcion of Now Serving, Los Angeles? only dedicated cookbook shop. They discuss must-have cookbooks, old and new; how a store can create community; and whether Ken still plans to open a Now Serving luncheonette. Plus, Ken shares his Julia Moment.

Photo Courtesy of Ken Concepcion

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes Chad Robertson and Jennifer Latham, co-authors of the recently published Bread Book: Ideas and Innovations from the Future of Grain, Flour and Fermentation. They discuss Tartine?s bread baking philosophy, how collaborations with farmers led to even better flour and making your own next-level tortillas. Plus, we get a double Julia Moment.

Photos Courtesy of Chad Robertson and Jennifer Latham

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes journalist Jamila Robinson, the Assistant Managing Editor for food at the Philadelphia Inquirer. They discuss what we can expect from restaurants and the food world in 2022 and her picks for the best food-related content, including podcasts, newsletters and cookbooks. As always, Jamila shares her Julia Moment.  

Photo Courtesy of Jamila Robinson

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes Jim Grosso, the Executive Director of Spoons Across America, a long-time grantee of the Foundation. They discuss why teaching kids to cook makes a lifelong difference, how the pandemic has affected children?s nutrition and cooking education and Spoons? expansion to reach kids across the country. Plus, as always, Jim shares his Julia Moment. 

Photo Courtesy of Jim Grosso

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes Laura Reiley, the business of food reporter for The Washington Post. They discuss the rising cost of food, supply chains, labor shortages and inflation, as well as what consumers can do to cope with higher prices and food world predictions for 2022. As always, Laura shares her Julia Moment. 

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes chef, award-winning cookbook author and vegetable guru Deborah Madison. They discuss how she became a pioneer in vegetable-forward cooking; her memoir, An Onion in My Pocket; and what role meat-eating should have in our diets. As always, Deborah shares her Julia Moment. 

Photo Courtesy of Deborah Madison

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes legendary food writer Claudia Roden. They discuss her new book, Claudia Roden?s Mediterranean, why Mediterranean and Middle Eastern food is so popular, and the intersection of travel and cooking. As always, Roden shares her Julia Moment. 

Photo Courtesy of Jamie Lau Waitrose & Partners Food

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes Betsy West and Julia Cohen, the filmmakers behind Julia: The Delicious Life of America?s First Food Icon, the first full-length documentary devoted to Julia?s life and work. They discuss whether Julia was a feminist, how she compares to their other documentary subject, RBG, and what food is featured in the film.

Plus, we get another Julia Moment.

Photo Courtesy of West and Cohen

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes the 2021 Julia Child Award recipient Toni Tipton-Martin. The award-winning food journalist, historian, author and soon-to-be PBS host discusses what the Award means to her, recognizing African American culinary contributions and how she will use the $50,000 grant that accompanies the award to inspire the next generation of food writers and chefs. Plus, Toni shares a Julia Moment.  

Photo Courtesy of Pableaux Johnson

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes Yotam Ottolenghi. Todd and Yotam discuss the London-based chef?s latest cookbook, co-authored with Noor Murad, Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge and Freezer, and a typical day in the Ottolenghi Test Kitchen. Plus, Ottolenghi reveals details of the test kitchen?s new digital series and his favorite quick meal from the book. As always, Ottolenghi shares his Julia Moment.

Photo Courtesy of Elena Heatherwick.

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This week, on Inside Julia?s Kitchen, host Todd Schulkin welcomes legendary chef, restaurateur and cookbook author Lidia Bastianich. Todd and Lidia discuss her passion for sharing Italian food in America and her new cookbook, Lidia's A Pot, A Pan and A Bowl: Simple Recipes for Perfect Meals. As always, Lidia shares her Julia Moment.

Photo Courtesy of Diana DeLucia

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes chef, restaurateur and cookbook author Sheldon Simeon. Todd and Sheldon discuss the difference between Hawai?ian food and Hawai?i food, his new cookbook Cook Real Hawai?i and what we need to know about dishes like poke and saimin. As always, Sheldon shares his Julia Moment. 

Photo Courtesy of Sheldon Simeon

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes journalist Karen Stabiner, the west coast editor of The Counter, an award-winning nonprofit newsroom, and chef and cooking teacher Sandy D?Amato of Good Stock Farm in Hatfield, Massachusetts. They discuss what restaurants mean to our communities and how communities have been supporting restaurants throughout the Covid-19 pandemic. Plus, we get another double Julia Moment. 

Photos Courtesy of Sandy D'Amato and Karen Stabiner

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes chef and restaurateur Nina Compton. Todd and Nina discuss restaurant recovery in New Orleans, both from the Covid-19 pandemic and Hurricane Ida, as well as cooking Caribbean-inspired food in Creole country, and how to foster diversity in professional kitchens. Plus, as always, Nina shares her Julia Moment.

Photo Courtesy of Denny Culbert

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This week on Inside Julia?s Kitchen, we?re celebrating what would have been Julia?s 109th birthday with an entire episode devoted to the #JuliaMoment, when we ask our guests to share their favorite Julia memory, moment or how she has inspired them in their career. Host Todd Schulkin shares Julia moments both personal and professional from guests Grace Young, Stephen Phelps, Erin Jeanne McDowell, Jackie Summers, Julia Bainbridge, Matthew Raiford, Alice Randall, Daniela Galarza and Nancy Oakes. Tune in to hear what these culinary stars have to say about Julia and her continuing legacy.

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes chef Melissa King, a Top Chef Champion and fan favorite. Todd and Melissa discuss forging your own path in an ever-changing food landscape and being a modern TV chef. Plus, Melissa shares her Julia Moment. 

Image courtesy of Melissa King.

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes San Francisco chef and restaurateur Nancy Oakes. They discuss how chefs can foster positive kitchen culture, tipping versus no tipping and the value of hospitality. Plus, Nancy shares her Julia Moment. 

Here's the link to the upcoming JULIA documentary trailer:

JULIA documentary trailer: https://www.youtube.com/watch?v=aon49topYHo

And here is the link to register for the related event:

To register for the SBCE Julia Birthday Event: https://sbce.events/happy-birthday-julia/

Image courtesy of Nancy Oakes

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes chef and sommelier duo Austin Johnson and Dustin Wilson of One White Street, a new farm-to-table restaurant in New York City?s Tribeca neighborhood. They talk about how they joined forces and the restaurant?s dedicated farm in the Hudson River Valley. Plus, we?ll get a double Julia Moment.  

Image courtesy of One White Street.

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This week on Inside Julia?s Kitchen, host Todd Schulkin talks to acclaimed pitmaster and restaurateur Rodney Scott about whole hog barbecue and his new book, Rodney Scott?s World of BBQ. Plus, Rodney shares his Julia Moment.

Photo Courtesy of Angie Mosier

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes baker and author  Zoë François. They discuss her cookbook, Zoë Bakes Cakes, all things meringue, and what to bake this July 4th holiday. As always, Zoë shares her Julia Moment.  

Image courtesy of Zoë François. 

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes CheFarmer Matthew Raiford of Gilliard Farms in Brunswick, Georgia. They discuss Matthew returning to his roots on his family farm and his new Gullah Geechee cookbook, Bress ?n? Nyam. Plus, Matthew shares his Julia Moment. 

Image courtesy of Siobha?n Egan & Bevin Valentine Jalbert. 

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This week on Inside Julia?s Kitchen, host Todd Schulkin talks to sommelier Cha McCoy about how she strives to make the wine world more inclusive and what we should drink this summer. Plus, Cha shares her Julia Moment. 

Image courtesy of Cha McCoy.

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This week on Inside Julia?s Kitchen, host Todd Schulkin talks to Washington Post food writer Daniela Galarza about what we?ve been cooking during the pandemic and what we?ll be eating post-pandemic. And, as always, Daniela shares her Julia Moment.

Subscribe to Daniela?s Washington Post newsletter, Eat Voraciously

Image courtesy of Daniela Galarza

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes pioneering Chef Amanda Cohen of New York City?s vegetable-focused restaurant Dirt Candy. They discuss how female chefs? battle for recognition and how vegetables are a lot of fun. Plus, Amanda shares her Julia Moment. 

Image courtesy Amanda Cohen.

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This week on Inside Julia?s Kitchen, host Todd Schulkin talks to Yasmin Khan, a food and travel writer, broadcaster and human rights campaigner. They discuss how migration shapes our foodways and Yasmin?s new book, Ripe Figs: Recipes and Stories from Turkey, Greece and Cyprus. Plus, Yasmin shares her Julia Moment. 

Image courtesy of Yasmin Khan

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes Farmer Lee Jones of Chef?s Garden and the Culinary Vegetable Institute. They discuss vegetables, plant-based eating, regenerative farming and his new cookbook. Plus, Farmer Lee shares his Julia Moment.

Image courtesy of Michelle Demuth-Bibb.

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes award-winning author Alice Randall. They discuss the Oxford American?s new food issue, guest edited by Alice, and re-examining Southern food writing. Plus, Alice shares her Julia Moment. 

Image courtesy Alice Randall.

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes Ottolenghi collaborators and Falastin cookbook authors Sami Tamimi and Tara Wigley. They discuss Palestinian cuisine and culture and which of their recipes are just right for the Spring holidays. Plus, Sami and Tara each share a Julia Moment.

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes Rob Connoley, chef and owner of Bulrush in St. Louis. Todd and Rob discuss Ozark cuisine and how his restaurant mixes history and sustainability. Plus, Rob shares his Julia Moment. 

Image courtesy of Bulrush.

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This week on Inside Julia?s Kitchen, host Todd Schulkin speaks with writer and editor Julia Bainbridge about non-alcoholic drinking culture and her new book, Good Drinks: Alcohol-Free Recipes for When You're Not Drinking for Whatever Reason. Plus, we?ll hear a Julia Moment from another Julia. 

Image courtesy of Theodore Samuels.

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes Professor Michael Wise and Julia Child Foundation Fellow Joshua Lopez from the University of North Texas. They discuss food history, Texas style, and bringing under-represented voices into the culinary conversation. Plus, we?ll hear another double Julia Moment. 

Image courtesy of UNT.

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes Chef Stephen Phelps of Sarasota?s Indigenous restaurant. They discuss how the pandemic has affected his restaurant and the hospitality industry in Florida, as well as how and why he puts trash fish on his menu. Plus, Steve shares his Julia Moment.    

Image Courtesy of Stephen Phelps.

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes Kerry Diamond, the founder of Cherry Bombe. They discuss building a female-centric media phenom and Kerry has a special announcement about the next Cherry Bombe Jubilee. Plus, Kerry shares her Julia Moment.   

Image courtesy of Jennifer Livingston.

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This week on Inside Julia?s Kitchen Todd Schulkin talks to distiller and writer Jackie Summers about creating an award-winning liqueur and 'distilling while Black.' As always, Jackie shares his Julia Moment.  

Image courtesy of Jackie Summers.

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This week on Inside Julia?s Kitchen, host Todd Schulkin talks to author and cooking teacher Susan Herrmann Loomis about making a life in France and her new cookbook, Plat du Jour. And, as always, Susan shares her Julia Moment.  

Image courtesy of Francis Hammond.

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This week on Inside Julia?s Kitchen, host Todd Schulkin welcomes Sasha Anawalt and Melody Waintal from the USC Annenberg food journalism program. They discuss what covering food means in the 21st century and the Julia connection to food media. Plus, Sasha and Melody each share a Julia Moment.  

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This week on Inside Julia?s Kitchen, host Todd Schulkin is joined by Ethiopian chef and cookbook author, Yohanis Gebreyesus. Chef Yohanis discusses his passion for Ethiopian food and his IACP Julia Child First Book Award?winning cookbook. Plus, he shares his Julia Moment. 

Image courtesy Chef Yohanis.

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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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