Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• Follow Le on IG right here!
• Follow Rain City Fit on IG right here!
• And follow Pride Deadlift Party on IG right here!

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• Follow Elazar on IG right here!

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• Follow Alex on IG right here!

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• Follow Gabi on IG right here!
• Watch her do the “Hercules Hold” right here!

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• Follow Ashely and her lifting on IG at @ashleiie225!

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• Read Big Undies right here.
• Follow everything Burnt Toast right here.
• Check out @SellTradePlus.

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• For more about Casey and her work, head here.
• For more about LIFTOFF: Couch to Barbell, head here.
• To signup for She’s a Beast, Casey’s newsletter, head here.
• Follow Casey on IG right here.

Follow-up links:

• To pre-order Julia’s new book, WHAT GOES WITH WHAT, head here!
• To sign up for Julia's weekly newsletter, head here.
• BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia’s long-form essay, can be read here or listened to here.
• Watch the video about the Queer Barbell Club Julia started at her gym.
• Order Laura's book Lifting Heavy Things: www.laurakhoudari.com/lht
• Order Laura's zine Top 10 Things I Cooked Last Year www.laurakhoudari.com/cnf
• Follow Laura:: @laurakhoudari on Instagram and on Medium at laura-khoudari.medium.com
• Read Laura’s Substack here: Tender at the Desk and Stove

Follow-up links:

• To sign up for Julia's newsletter, head here.
• For more about Virginia, head here.
• For more about Burnt Toast, Virginia's newsletter, head here.

Follow-up links:

• For more about Shaina's book Elegy for an Appetite, head here.
• For the New Yorker review of Elegy for an Appetite, head here.
• For more about Cafe Mutton, head here and follow them on IG here.
• To sign up for Julia's newsletter, head here.

Follow-up links:

• For more about Lauren, head here.
• To sign up for Julia's newsletter, head here.
• To listen to Lauren on the Food Heaven podcast, head here.
• For the recording of Julia's recent class on grilling, head here.
   

Follow-up links:

• For more about Angela and her work, head here.
• To sign up for Julia's newsletter, head here.
• For more about Julia + her work, head here.

For more about Jasmine, head here.

For more about Julia's Sunday afternoon cooking classes, head here.

For Jasmine's Bustle essay, head here.

For Jasmine's TIME essay, head here.

For Rancho Gordo's popcorn kernels, head here.

For Jasmine's favorite potato chips (Torres — Smoked Paprika), head here.

For BjornQorn (Julia's favorite popcorn), head here.

For more about Casey, head here.

To learn more about Julia's Sunday afternoon cooking classes, head here.

Follow-up links:

• For more about King Arthur Baking, head here.
• For King Arthur's Ultimate Sandwich Bagels recipe, head here.
• For more about Julia Turshen, head here.
• For more about Zoe Kanan's baking, including bagel pop-ups, head here.
• For more about Pigeon Bagels, head here.
• For more about Bo's bagels, head here.

Follow-up links:

• For more about Roxane Gay, head here.
• To sign up for 'The Audacity,' Roxane's newsletter, head here.
• For more about Julia Turshen, head here.
• For more about King Arthur Baking, head here.
• For Julia's IG video of her favorite cherry tomato-cutting hack, head here.

Follow-up links: 

• For more about Alicia, head here.
• To sign up for Alicia’s newsletter (HIGHLY RECOMMEND DOING THIS!), head here. 
• For Alicia’s ‘On Baking’ essay, head here.
• For Alicia’s essay ‘I Accidentally Started a Vegan Bakery That Turned My Life Upside Down,’ head here.
• For Miyokos butter, head here.: 
• For more about the Post Punk Kitchen (Isa Chandra Moskowitz’s work), head here.
• For more about Leah Kirts’ work, head here. 
• For Brooks Headley’s book Fancy Desserts, head here. 
• For Lagusta Yearwood’s book Sweet + Salty, head here. 
• For more about King Arthur Flour, head here.
• For more about Julia Turshen, head here.

Follow-up links:

• For more about Cheryl and her book and her bakery, head here.
• For more about Julia, head here.
• For more about King Arthur Baking, head here.
• For more about Book Larder, head here.

Follow-up links:

• Fore more about Dorie, head here.
• For Dorie's newsletter, head here.
• For more about Julia, head here.
• For more about King Arthur Baking, head here.
• For more about Barrett Bookstore, head here.

Follow-Up Links:

• Head here to Dinnerly and use the code 'KEEPCALM' to get $60 off of your first 4 boxes!
• To  pre-order Grace's upcoming book, Collective Wisdom, head here.
• To order signed copies of all of Julia's cookbooks, including Simply Julia, head here.
• To order Keep Calm & Cook On merch, head here.

Mental Health Resources:

• For a list of anti-diet, Health at Every Size + Intuitive Eating providers for disordered-eating recovery, head here. For an additional list of Certified Intuitive Eating Counselors, head here.
• There are also some good low-cost support groups available, such as the Center for Discovery’s virtual groups for people of various ages and backgrounds, or Nalgona Positivity Pride’s Sage and Spoon groups for BIPOC folks ages 18 and up.

Books/Authors to Follow:

• Fearing the Black Body:  The Racial Origins of Fat Phobia by Sabrina Strings
• Body Respect: What Conventional Health Books Get Wrong, Leave Out, and Just Plain Fail to Understand About Weight by Dr. Lindo Bacon and Lucy Aphramor
• Radical Belonging: How to Survive and Thrive in an Unjust World (While Transforming it for The Better) by Dr. Lindo Bacon
• What We Don't Talk About When We Talk About Fat by Aubrey Gordon
• Hunger: A Memoir of (My) Body by Roxane Gay
• The Body is Not An Apology: The Power of Radical Self Love by Sonya Renee Taylor
• Sitting Pretty: The View  From My Ordinary Resilient Disabled Body by Rebekah Taussig
• Disability Visibility: First-Person Stories from the 21st Century, Edited by Alice Wong
• Being Heumann: An Unrepentant Memoir of a Disability Rights Activist by Judy Heumann with Kristen Joiner

Selected Romance Novelists:

• Jasmine Guillory
• Casey McQuiston
• Morgan Rogers
• Selena Montgomery (a.ka. Stacey Abrams!)
• Harper Bliss (specifically the Pink Bean series)

Articles/Additional Writers to Follow:

• "Reading Anti-Racist Nonfiction is a Start. But Don't Underestimate the Power of Black Fiction" by Jasmine Guillory
• "How Writing a Cookbook Helped Me Break Free From Diet Culture" by Julia Turshen (excerpted by Healthyish from Simply Julia)
• "Smash the Wellness Industry" by Jessica Knoll
• Imani Barbarin (Crutches & Spice)

Podcasts / TV Show:

• Food Heaven
• Maintenance Phase
• Shrill

Follow-up links:

• For more about Reem, her books, and all of her work, head here.
• For more episodes of Keep Calm and Cook On, head here.
• To order a signed copy of Julia's latest book Simply Julia from Oblong Books, her local bookstore, head here.
• For more about Julia, head here.
• For more about MoFAD, head here.

Ashley C. Ford is a writer, host, and educator who lives in Indianapolis, Indiana with her husband, poet and fiction writer Kelly Stacy, and their chocolate lab Astro Renegade Ford-Stacy. Her memoir, Somebody’s Daughter, will be published by Flatiron Books on June 1, 2021. Ford is the former host of The Chronicles of Now podcast, co-host of The HBO companion podcast Lovecraft Country Radio, seasons one & three of MasterCard’s Fortune Favors The Bold, as well as the video interview series PROFILE by BuzzFeed News, and Brooklyn-based news & culture TV show, 112BK. She was also the host of the first season of Audible's literary interview series, Authorized. She has been named among Forbes Magazine's 30 Under 30 in Media (2017), Brooklyn Magazine's Brooklyn 100 (2016),Time Out New York's New Yorkers of The Year (2017), and Variety’s New Power of New York (2019).

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Books Are Magic, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Ashely C. Ford, head here

Deb is a self-taught home cook, photographer and the creator of smittenkitchen.com. She is the author of the New York Times bestselling cookbooks The Smitten Kitchen Cookbook and Smitten Kitchen Every Day. Deb lives in New York City with her husband and their two children.

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Book Larder, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Deb Perelman, head here
• For a cute photo of Winky (one of Julia's dogs), who makes an 'appearance' during this event, head here

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.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Rodeph Shalom, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Rochelle Udell Turshen, head here
• For an Instagram Reel of the Coconut Marble Loaf that Julia demonstrated during this event, head here

Nik is a food writer, photographer, cookbook author, and recipe developer based in Los Angeles. He is the author of two bestselling cookbooks. His first Season: Big Flavors, Beautiful Food was a finalist for the James Beard Foundation Award for Photography) and a finalist for the International Association of Culinary Professionals Julia Child Award. Nik’s second cookbook, The Flavor Equation focuses on the science of flavor and how we interact with it. 

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Now Serving, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Nik Sharma, head here
• For more about the behind-the-scenes of the Kale & Mushroom pot pie photo from Simply Julia, head here

Antoni is a New York Times Bestselling Author and star of Netflix’s hit series 'Queer Eye.' Antoni’s first cookbook, Antoni in the Kitchen, was released in Fall 2019, debuting at #2 on the New York Times’ Best Seller List. His next cookbook, Antoni: Let’s Do Dinner, is set for release fall 2021. Born in Canada to Polish emigrants, Antoni is an outspoken advocate for LGBTQ+ rights everywhere, especially his family’s native Poland.

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Sixth & I, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Antoni, head here
• For the photo of Julia's grandmother that Antoni and Julia discuss, head here

Dorie Greenspan is the author of 13 cookbooks, including her latest, Everyday Dorie and Dorie’s Cookies. A best-selling author and five-time James Beard award winner, she is a columnist for The New York Times Magazine. Dorie's next book, "Baking with Dorie," will be published in October. You can find her at @doriegreenspan. 

Dorie and Julia talk about home cooking, how they make cookbooks, the volunteer work Julia and her wife Grace do, and so much more. Also, in very small world news, they talked about how Dorie and her husband Michael grew up going to Julia's grandparents’ bakery in Brooklyn.

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Oblong Books, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Dorie Greenspan, head here

Claire is a freelance recipe developer, author, and video host. Previously, she was Senior Food Editor at Bon Appétit magazine, where she worked for five years in the test kitchen. She hosted the series Gourmet Makes on the Bon Appétit YouTube channel, where she used her classical pastry knowledge to reverse engineer popular snack foods and candy. Claire was born and raised in St. Louis, Missouri and now lives in New York City. She graduated with honors from Harvard University in 2009, studied classic French cuisine and pastry at École Grégoire Ferrandi in Paris in 2012, and completed her Masters degree in History at McGill University in 2014, where she focused on culinary History in the Early Modern Era. Her first cookbook, Dessert Person, came out in October 2020.

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Harvard Bookstore who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Claire Saffitz, head here

Pati Jinich is the star of Pati’s Mexican Table, her PBS television series that has aired for 9 seasons and gets nearly 30 million views in the United States. The show has received three James Beard Awards for Best Culinary Television Program and Pati has also won the award for Outstanding Personality/TV Host. The show has also received three Daytime Emmy nominations and is streamed in 80 countries worldwide. Pati is also a celebrated cookbook author and the mother of three sons. 

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Book Passage, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Pati Jinich, head here
• For the photo that Pati and Julia discuss that depicts Julia giving her great-grandmother and her friends a lesson in making fruit salad, head here

Jia is a staff writer at The New Yorker and the author of the essay collection Trick Mirror.

Follow-up links:

• For more about this season's partner, check out BetterThanBouillon.Com
• To order a signed copy of Simply Julia  from Oblong Books, head here
• For more about Left Bank Books, who hosted this conversation, head here
• For over 50 more episodes of Keep Calm and Cook On, head here
• For more about Jia Tolentino, head here

If you enjoy this episode, please share it with someone else you think might enjoy it, too! And be sure to rate and review the show wherever you listen to it.
 

Helpful follow-up links:

• For more about Evelyn and her work, head here.
• For more about Evelyn's new book, Intuitive Eating for Every Day, head here.
• To follow Evelyn on Instagram, head here.
• For the Directory of Certified Intuitive Eating Counselors, head here. 
• To order a signed copy of Simply Julia from Oblong Books (Julia's local bookstore), head here.
• For more about Simply Julia, head here.
• To check out + follow the Nap Ministry on Instagram, head here.
• To see an IG Reel of Julia making the cobbler from Simply Julia (the one Evelyn has now made more than Julia!), head here.

God’s Love We Deliver cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves. They have been serving every New York City borough since 1985 and now also serve clients in parts of New Jersey, Westchester, Suffolk, and Nassau Counties. Their work is a model for communities across the country. To support the health of their clients, God’s Love We Deliver also provides ongoing nutrition assessment, education, and counseling. It is a non-sectarian organization serving people in need and their children and caregivers. All of their services are provided free to clients and full of love.

On this episode, Julia talks to four longtime members of GLWD's staff:  Daniel Metzger (Executive Chef), Lisa Zullig (Director of Nutrition Services), Dorella Walters (Senior Director of External Program Affairs), and Alissa Wassung (Director of Policy and Planning).

HELPFUL FOLLOW-UP LINKS:

• For more about God's Love We Deliver, head here.
• For more about (and to order!) Simply Julia, head here.
• To sign up for the March 15th GLWD virtual event with Julia + Carla Hall, head here.
• For more about Julia's other book tour events, head here.
• For  so many of the nutrition resources that Lisa mentioned, including the free downloadable booklets, head here.
• For more about HR6774 [Medically Tailored Home Delivered Meal Demonstration Pilot Act of 2020], the bill that Alissa mentioned, head here.
• For more about  the Food is Medicine Coalition that supports the bill, head here.
• To listen to Episode 26 'Food is Love, Food is Medicine,' head here.

Helpful follow-up links:

• For more about Kristina and work, head here.
• To follow Kristina on Instagram, head here.
• For more about Julia's new book Simply Julia, head here.
• For a signed copy of Simply Julia, head here to order from Oblong Books.
• For more episodes of Keep Calm and Cook On, head here.
• For more about Oxo, head here.
• Important organizations to support: World Food Programme, Share the Meal, UNHCR, UNICEF, WHO and CARE.

She and Julia talk about all of this— the book, the podcast, and so much more, and also discuss Aubrey's decade of experience doing community organizing for the queer community.

HELPFUL FOLLOW-UP LINKS:

• Click here for Aubrey's article Just Say Fat (referenced in the episode introduction).
• For more about Aubrey's work and her writing, head here.
• To purchase a copy of Aubrey's book, What We Don't Talk About When We Talk About Fat, head here.
• For more about Aubrey's podcast, Maintenance Phase, head here.
• For more about Julia's new book Simply Julia, head here.
• For more about Julia's virtual book tour events, head here.
• For a signed copy of Simply Julia, head here to order from Oblong Books.
• For more episodes of Keep Calm and Cook On, head here.
• For more about Oxo, head here.

Dr. Harris is the author of twelve critically acclaimed, essential cookbooks including Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice and Flying Fish: Traditional Caribbean Cooking, The Welcome Table: African-American Heritage Cooking, The Africa Cookbook, and High on the Hog: A Culinary Journey from Africa to America. She’s also the author of My Soul Looks Back, a memoir published in 2017 that combines her powerful writing with her remarkable stories about her relationships with people like Dr. Maya Angelou, Nina Simone, and James Baldwin. My Soul Looks Back was a finalist for the PEN/Open Book Award. In 2020, Dr. Harris received a Lifetime Achievement Award from the James Beard Foundation.

In January of this year, 2021, Dr. Harris appeared on the cover of the first ever issue of For The Culture, a a biannual printed food magazine that celebrates Black women and femmes in food and wine. The stories in For the Culture are about Black women throughout the diaspora, written by Black women and photographed and illustrated by Black women.

For the culture was founded by Klancy Miller, a writer and pastry chef who trained and worked at  Le Cordon Bleu in Paris. Klancy is the author of the cookbook Cooking Solo: The Fun of Cooking for Yourself.

Helpful follow-up links:

• For more about Dr. Harris and her work, head here and also head here.
• To listen to Dr. Harris in conversation with Elle Simone-Scott on The Walk-In, head here.
• For more about For the Culture and to order your copy, head here.
• To follow For the Culture on Instagram, head here.
• For more about Klancy and Cooking Solo, her cookbook, head here.
• For more about Julia's new book Simply Julia, head here.
• For a signed copy of Simply Julia, head here to order from Oblong Books.
• For all of the details about Julia's upcoming virtual book tour, head here.
• For more episodes of Keep Calm and Cook On, head here.
• For more about Oxo, head here.

Helpful follow-up links:

• For more about Food Plus People and to order their products, head here.
• To follow Food Plus People on Instagram, head here.
• To support Food Plus People's Go Fund Me, head here.
• For more about Julia's new book Simply Julia, head here.
• For a signed/personalized copy of Simply Julia from Oblong Books, head here.
• For more episodes of Keep Calm and Cook On, head here.
• For more about Oxo, head here.

Helpful follow-up links:

• For more about Pati and her show and books, head here.
• For more about Julia's new book Simply Julia, head here.
• For more episodes of Keep Calm and Cook On, head here.
• For more about Oxo, head here.

Helpful links:

For more about Vivian, click here.

To order a copy of This Will Make it Taste Good, click here.

For more about Julia, click here.

To pre-order a signed copy of Simply Julia, click here.

For more about OXO, click here. For their turntables, click here.

Head here for more about Zoe Adjonyoh

Click 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

Helpful follow-up links:

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

This episode clarifies ideas and terms like health at every size, intuitive eating, and the difference between a dietician and a nutritionist. Additionally, Julia talks to Wendy and Jess about how they navigate their friendship while working together. 

Helpful follow-up links:

• Simply Julia
• Food Heaven
• Soom Foods (use the code KEEPCALM for 15% off!)
• Oxo

Additional Books and Articles:

• Smash the Wellness Industry (Jessica Knoll Op-Ed in the New York Times)
• Anti-Diet by Chirsty Harrison
• Intuitive Eating (book and more by Evelyn Tribole and  Elyse Resch)
• Lindo Bacon (Health at Every Size, Body Respect, and Radical Belonging)
• What We Don't Talk About When We Talk About Fat by Aubrey Gordon (Your Fat Friend)

Follow-up links:

• Carla Hall
• Carla's Instagram
• Helen Keller International
• Great Jones (enter the code 'CALM' at checkout for 15% off your order!)
• Julia Turshen

Yemi is the farmer and educator behind Oko Farms in Brooklyn, New York, an aquaponics farm that not only produces fish and produce and flowers, but also works as an educational farm. 

Our food community is at its best with people like Yemi doing the work she’s doing. She’s in the middle of raising money to expand into a second location at the Weeksville Heritage Center— please consider supporting her and her important work. The link to donate is below.

Follow-up links:

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

Julia met with Dr. Lezli on her lunch break and they spoke about why she started IDE, how she runs it, and what it means to her. 

Follow-up links:

• For more about the Iconoclast Dinner Experience, head here.
• Follow Dr. Lezli on Instagram!
• Check out the goods at Great Jones! (remember to use the code 'CALM' for 15% off!!)

Lagusta and Julia talk about Lagusta's businesses, her book, the complication of operating a business while also questioning capitalism, the power of listening to your employees and developing systems, knowing how and when and why to grow, and how to navigate working with friends.

Follow-up links:

• Lagusta's podcast 'Thanks in Advance'
• Lagusta's Luscious
• Lagusta's book Sweet + Salty
• the Smoky Corn-on-the-Cob Chocolate Bar Lagusta mentioned
• How to Not Always Be Working, the book Lagusta mentioned
• Woodstock Animal Sanctuary
• Now & Again, Julia's latest cookbook which includes her recipes for matzo ball soup and turkey meatloaf!
• Great Jones (remember to use the code 'CALM' for 15% off!!)

Follow-up links:

• For more about Alexander Smalls, head here.
• For a tour of Alexander's apartment, head here.
• For more about the Harlem Schools of the Arts, head here.
• To donate to Angel Food East, head here.
• For more about Julia, head here.
• For more about Great Jones, head here (and don't forget to enter the code 'CALM' for 15% off of any order!!)

Follow-up links:

• For more about Alison Roman and her new book Nothing Fancy, head here.
• For more about Great Jones, head here.
• For more about Oko Farms, head here.
• For more about Julia Turshen, head here.

Plus shout-outs to Oko Farms and Save NYC, ideas for apples, a curated guide to the Hudson Valley from Julia and her wife, Grace.

Show follow-up links:

• Bonnie Slotnick Cookbooks
• Help Oko Farms!
• Save NYC
• Applesauce Cake with Cream Cheese + Honey Frosting
• Dorie Greenspan on Baked Apples
• Thanks to Oxo for sponsoring this episode!

Hudson Valley Farm Stands + Restaurants Links:

• Westwind Orchard in Accord
• Saunderskill Farms in Accord
• Davenport Farms in Stone Ridge
• Cherries Ice Cream in Stone Ridge *get the turkey reuben!
• Top Taste in Kingston *tell them Julia sent you!
• Julia's article about Top Taste for Bon Appétit
• Diego’s in Kingston
• Mi Pueblito in Kingston
• Egg’s Nest in High Falls
• Kitchenette in High Falls
• Hash in Stone Ridge
• Roost in Stone Ridge
• Stonehouse Tavern in Accord
• Gaby’s in Ellenville
• Sook House in Ellenville
• Dominican Restaurant in Ellenville
• Lagusta’s Lucious Confections in New Paltz
• LLC Commissary in New Paltz
• Gadaletto’s Seafood in New Paltz

Hudson Valley Things to Do Links:

• Rosendale Movie Theatre
• Upstate Films (Woodstock + Rhinebeck)
• Mohonk Preserve
• Minnewaska State Park
• Mohonk Mountain House
• 30 Minutes of Everything (Accord) 

Watching 'Great Chefs' was Julia's cooking education.

She connected with Mary Lou Conroy, who is now 91 years old, to talk about the role of food in Mary Lou's life, her love of travel and reading, and what makes her excited during this chapter of her life.

There is also a shoutout to the MiNO Foundation (Made in New Orleans) and answers to listeners' questions about vegan cooking with responses from Timothy Pakron (Mississippi Vegan) and Jenné Claiborne (Sweet Potato Soul).

Follow-up links:

• 'Great Chefs' official website.
• Watch 'Great Chefs' on Amazon Prime.
• Eater: 'Great Chefs' is Amazon Prime's Best Kept Culinary Secret
• MiNO Foundation
• Jenné Claiborne: Sweet Potato Soul
• Timothy Pakron: Mississippi Vegan
• Oxo
• Julia Turshen

Follow-up links:

• For more about League of Kitchens and to sign up for one of their classes, head here.
• For more about Mab, head here.
• For more about Lisa, head here.
• For more about Julia Turshen, head here.
• For more about Oxo, who helped make this episode possible, head here.

Elle’s career began in social work, and she and Julia talk about the impact that’s had on her work. They also talk honestly and openly about navigating burnout and more.

There are also answers to listeners' questions about cooking and a shoutout to Future Chefs.

Follow-up links:

• Elle Simone Scott
• Future Chefs
• For more about Oxo, head here
• Julia's Food & Wine interview with Elle
• Blooming Willow Coaching (Leslie A. Brown's business)
• Julia Turshen

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 Akunowicz
• Fox & the Knife
• SloPoke
• No Kid Hungry
• Julia's Turshen's Applesauce Cake with Cream Cheese + Honey Frosting
• The article Julia wrote for the Washington Post about cooking a big meal for a group with different dietary restrictions

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.

Shakirah Simley lives by the motto: “If the personal is political, then there is nothing more personal or political than food.”

Whether you work in food or just like eating food, there’s something we can all do. Remember what Shakirah said: “Revolution and food have always been intertwined.” And there’s a way, many ways!, for all of us to be part of the revolution.

Below is the list of important reminders addressed in the episode. If you have other ideas or any other questions email keepcalmandcookonpodcast@gmail.com.

1. Be in dialogue with your local representatives. Save their contact information and be in touch. To make sure you’re represented, it’s good to let them know what you care about.

2. Use food spaces to gather - to invite people and welcome them - and then inform these groups. Create comfortable spaces to have uncomfortable conversations. This can be your restaurant or your own kitchen table at home.

3. Fill out the census!

4. Do your homework. Know what’s going on in your local elections and sign up for any election alerts or any other community notices.

5. Remember the term “Community Benefits Agreement” when new businesses come into your neighborhood.

6. Check your power and privilege and how you came to possess those things and how you can shift those things.

7. Shop and eat locally.

Jia and Julia talked about writing, real life versus online and print versus digital, how she learned to cook when she was in the Peace Corps., the role of cooking in her life now, a bit about her new book and her anticipation of it being out in the word.

There are also answers to listeners' questions and a shoutout to Make the Road NY.

Follow-up links:

• To learn more about Jia's and her work and her new book (and to order it!), head here.
• For Shauna Ahern's gluten-free pizza dough recipe that Julia mentioned, head here.
• For more about Make the Road New York, head here.
• For more about Julia and her work, head here.
• For more about the entire Great Jones set, head here. And be sure to enter the code 'COOKON' at checkout for $25 off!!!

They have dedicated their careers to supporting local family farms that raise animals with big space, clean water, good feed and respect. They believe you shouldn’t have to support the industrial food supply just to enjoy hot dog.

Jocelyn and Erika are partners in both business and life, which is a bit of a running theme on this show. I’m referring to my conversations with Jody Williams and Rita Sodi who run Via Carota together in New York City, Mona Talbott and Kate Arding who run Talbott & Arding in Hudson New York, and the two couples on the bonus episode from Atlanta— Deborah VanTrece and Lorraine Lane from Twisted Soul Cookhouse and Pours and Virginia Willis, the cookbook author, and Lisa Ekus, the literary agent.

Like I was able to with each of those couples, I got to talk to Jocelyn and Erika about what drives them as business owners and what their work means to them as both individuals and as a couple.

Prior to starting J&E Small Goods, Jocelyn and Erika ran White Gold Butchers on the Upper West Side of New York and then moved north of New York City, not terribly far from where Grace and I live, had a daughter named Nina, and got to work building their new company.

They joined me, Nina too!, to talk about the genesis of their new company, life as new parents, sandwiches and much much more. I hope you enjoy our conversation.

Follow-up links:

• https://www.oxo.com/8-piece-snap-glass-rectangle-container-set.html
• https://www.jesmallgoods.com/
• https://www.wnycstudios.org/shows/nancy/queer-money-matters
• GREAT JONES - COOKON!!!

God’s Love We Deliver is based in New York City and their mission is to improve the health and well-being of men, women and children living with HIV/AIDS, cancer and other serious illnesses by alleviating hunger and malnutrition. Everyday they prepare and deliver thousands of beautiful meals to people who, because of their illness, are unable to provide or prepare meals for themselves. They also offer nutrition education and counseling and all of their services are given free to clients without regard to income. God’s Love We Deliver believes so much that food is love and it is medicine.

Julia and Emmett reflect on the queer community and Julia talks to Craig about what it means to be on the receiving end of God's Love We Deliver's meals.

There are also answers to listeners' questions about food and cooking.

Follow-up links:

• For Emmett's music video about food safety (No Tanks Tops in the Kitchen), head here.
• To purchase Chuck's Brownies from God's Love We Deliver (great gift!), head here.
• For more about Third Root Community Health Center, the organization that Emmett mentioned, head here.

Julia also answers listeners' questions about food and cooking and gives a shoutout to the Ali Forney Center.

Follow-up links:

• For more about Kitchen Arts & Letters, head here.
• To follow Kitchen Arts & Letters on Twitter, click here.
• For more about the Ali Forney Center, head here.

There are also answers to listeners' questions and a shout out to La Cocina whose new cookbook was just released.

Follow-up links:

• To view Julia's segment of The Dish, head here.
• For Julia's recipe for Citrus Rum Punch, available exclusively on oxo.com, head here.
• To order the La Cocina cookbook or to get details about their book tour, head here.

Indian-ish is Priya’s loving tribute to her mom’s “Indian-ish” cooking—a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor. Think Roti Pizza, Tomato Rice with Crispy Cheddar andWhole Roasted Cauliflower with Green Pea Chutney.

Priya’s mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer—her recipes merge the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js.

The book is not just a collection of well-tested, approachable recipes, it’s also so much about taking pride in where and who you come from.

For more about Priya and Indian-ish, head here.

In this episode, she reflects with Julia about New Orleans, about Hurricane Katrina, about mentorship and leadership, about mental health and therapy and fishing, about identity and queerness, about her dog, chocolate chip cookies, and more.

There are also answers to listeners' questions and a shoutout to SheChef, the organization started by Elle Simone Scott.

Follow-up links:

• For more about Kelly, check out KellyFields.com.
• For more about Willa Jean, check out WillaJean.com.
• For more about SheChef, check out SheChef.org.
• Here's the Oxo thermometer that Julia swears by, head here.
• The recipe for Julia's Brisket with Apricots & Prunes is here and the recipe for her Aunt Renee's Chicken Soup is here (both are originally from Small Victories, which is available for purchase here!)
• The recipe for Julia's Simplest Pulled Pork is here (it's from Now & Again, which is available for purchase here!)

She started backing and blogging years ago while she was in law school and while she practiced law, which she did full-time for 8 years.

She was cast on the 3rd Season of the Great American Baking Show, an ABC spin-off of the hugely popular Great British Baking Show. Vallery prepared for, competed on, and won her season, but we never actually got to see it on television. The show premiered on December 7th, 2017 and was pulled off the air shortly thereafter following sexual misconduct allegations against ones of the judges.

Julia sat down with Vallery in her apartment in Harlem and talked about her preparation for the show, how she navigated this unexpected turn of events, and what her freelance career looks like now.

There are also answers to listeners' questions and a shoutout to Sydnie L. Mosely Dances.

Some follow-up links:

• For more about Vallery, head here.
• For the interview Mayukh Sen did with Vallery for Munchies, head here.
• The books Julia mentioned: Claudia Fleming's The Last Course, Toni Tipton-Martin's The Jemima Code, Rochelle Udell's How to Eat An Artichoke
  The bookstores: Omnivore Books and Bonnie Slotnick Cookbooks

Mona has over 25 years experience in the culinary industry. She began her cooking career as a camp cook in remote logging camps in her native Canada, formalizing her training at the Western Culinary Institute in Portland, Oregon where, in 1993, Talbott graduated with highest honors. She was a cook at Chez Panisse for five years before she launched Mona Talbott Catering and began cooking exclusively for “A” list private clients and catering events both in the United States and Europe working within the fine arts, media and entertainment industry. Her ongoing collaboration on special culinary projects with Alice Waters eventually led her to Italy, where, from 2006-2011, she was the founding Executive Chef at the Rome Sustainable Food Project at the American Academy in Rome. She has written and published two cookbooks: Biscotti and Zuppe: Recipes from the Kitchen of the American Academy in Rome, and contributed to over ten cookbooks authored by notable chefs. In 2010, Talbott was included in COCO, 10 World-Leading Masters Choose 100 Contemporary Chefs and, most recently, contributed 50 recipes to Amy Goldman’s forthcoming book, Heirloom Peppers. Mona has published recipes and written articles for the New York Times, Saveur, Bon Appetit, and Organic Cooking.

Kate is an internationally recognized authority on cheese with over 20 years of experience in the farmhouse cheese industry. Her work encompasses cheesemongering, sales and marketing, infrastructure management for small-scale cheese businesses, affinage (cheese maturation), publishing and teaching. She is a keynote speaker at regional and national conferences. Kate’s cheese career began at Neal’s Yard Dairy, London, UK in 1993 where she developed a thorough understanding of what it takes for cheesemakers and retailers to create and sustain profitable businesses. In 1997, Kate was recruited by Cowgirl Creamery & Tomales Bay Foods, the award winning cheese retailer and cheesemaker, to be their Head Cheesemonger and Cheese Buyer at their newly formed company in Marin County, California. In 2008, Kate co-founded the ground-breaking consumer print and online cheese magazine Culture: The Word on Cheese.

Kate’s consulting work has influenced agricultural agencies, cheese producers and retailers around the globe, working in places as diverse as Uganda, Ecuador, the Netherlands and Macedonia. A member of the Board of Directors for the American Cheese Society (ACS), and Co-Chair of the ACS’s Regulatory and Academic Committee, Kate also regularly judges at many U.S. and international competitions. In 2011, she was inducted into the Guilde Internationale des Fromagers, where she was especially recognized for her work within the artisanal cheese industry, both in the U.S and overseas. Kate is an area editor of the Oxford Companion to Cheese (Oxford University Press, 2015). As an industry spokesperson and sought-after expert, Kate has appeared on The Martha Stewart Living Show, Heritage Radio Network and has been regularly featured in national and international press, including the San Francisco Chronicle, The LA Times, The Times (UK). As a contributing writer, editor and photographer, Kate’s work on cheesemakers and the cheesemaking process has been published in media outlets worldwide.

Follow-up links from the episode:

• Julia will be signing copies of Now & Again at Talbott and Arding (323 Warren Street in Hudson, NY) on Saturday May 4, 2019 from 2p - 3p. Come say hi!
• For more about Talbott and Arding, head here.
• For the quinoa recipe (Charoset Quinoa) from Now & Again that Julia mentioned, head here.
• For the red lentil recipe (Curried Red Lentils with Coconut Milk) from Small Victories that Juila mentioned, head here.
• For Julia's Red Lentil Soup with Coconut and Cilantro from Feed the Resistance, head here.
• For more about Rolling Grocer 19, head here.
• For more about Kinderhook Farm, head here.
• For more about Julia, head here.

She joined Julia for a conversation about everything from food to music, desire to criticism, poetry, and more.

Follow-up links:

• For more about Cécile and her music, head here.
• For Cécile's Tiny Desk Concert, head here.
• For more about H.E.L.P., head here.
• For more about this show's sponsor Lulu & Georgia, head here (and use the code ‘KEEPCALM10’ for 10% off of your first purchase).
• For more about Julia and her wife Grace's living room makeover in partnership with Lulu & Georgia, head here.
• For more about Julia and her work, head here.

There are also answers to listeners' questions and a shoutout to The Trevor Project.

Some follow-up links!

• For more about Elazar, head here.
• For more about Elazar's book* Flavors of Oakland*, head here.
• For Julia's recipe for Charoset Quinoa from Now & Again, featured by Great Jones, head here. Don't forget to use your discount code for your Great Jones order!
• For more about The Trevor Project, head here.
• For the interview between The Trevor Project's CEO Amit Paley and comic Cameron Esposito on her podcast Queery, head here.
• For more about Julia and her work, head here.

Hali holds a Masters in Gastronomy from Boston University and after school she moved to Des Moines, Iowa where she was the Associate Food Editor at Better Homes and Gardens for three years. She then returned home to Albany, NY where she worked from home for The Kitchn, first as a Food Editor and then as the Food Director. Hali is now happily freelancing. She and Julia talked about the nuances of print and digital, about the differences between writing and editing, and the differences between making a story and telling a story.

For more about Hali and her work, head here.
For Hali's post about her mom's eggs, head here.
For more about Feet in 2 Worlds, head here.
For more about Julia and her work, head here.

One thread through Cecile’s work is that she brings other women along with her. Lauren Peterson, the coauthor of Make Trouble, joined Cecile and Julia for this episode. Before working with Cecile on her book, Lauren wrote speeches for both Hillary Clinton’s 2016 presidential campaign and President Barack Obama’s 2012 re-election campaign.

Together they all talk about everything from pie and hot sauce to the correlation between women's rights and food justice.

Some notes from the show:
Make Trouble is out in paperbook! And be sure to catch Cecile and Lauren on their second book tour— check out everything about it here.

Here’s the slaw recipe that Cecile referred to. It’s from Now & Again which is available here!

Check out Rep. Gwen Moore speaking on the House floor and reminding us if you’re not at the table, you’re on the menu.

The show also includes answers to listeners’ questions about cooking and a shout out to the National Domestic Workers Alliance. While we’re on the topic, check out this NYT Overlooked obituary for Dorothy Bolden who started a movement for domestic workers, too. For more about Julia and her work, head to her site or follow her on Instagram.

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

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!

For more about Oxo: Oxo.com.
For more about Julia: JuliaTurshen.com.

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 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.

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).

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.

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 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.

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.

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.

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.

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.

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.

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.