On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks to Napa Valley Museum Executive Director Laura Rafaty about the Julia Child: Recipe for Life exhibition, which opens at the Napa Valley Museum of Art & Culture in April. They discuss Julia’s return to Napa and her connection to California wine, as well as the backstory of the exhibition and why Julia’s life continues to inspire new generations. Plus, Laura shares a second Julia Moment.

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On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks to Clarissa Wei, author of “Made in Taiwan: Recipes and Stories from the Island Nation,” which received the IACP Julia Child First Book Award in 2024. Todd and Clarissa discuss what distinguishes Taiwanese cooking, the book’s focus on Taiwanese identity and how she plans to use the $5,000 grant that accompanies the award. Plus, Clarissa shares a Julia Moment.

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes back culinary historian, author and museum curator Paula Johnson. They discuss her new book, “Julia Child’s Kitchen,” a deep dive into the design, tools and legacy of this iconic space. The discuss what makes Julia’s kitchen so special and Paula’s favorite stories from the book. Plus, Paula shares her second Julia Moment.

Paula J. Johnson is a curator and public historian at the Smithsonian’s National Museum of American History in Washington, DC. She conducts research and collects objects relating to the history and culture of American food and wine and serves as the Director of the Smithsonian's Food History Project. Johnson was one of the curators who collected Julia Child's home kitchen in 2001 and led the team that created FOOD: Transforming the American Table, a multi-layered exhibition that explores the major changes in food production, distribution, and consumption in the United States since the 1950s. She has shaped and contributed to many public programs on food history, including cooking demonstrations, wine history events, and the Smithsonian’s annual “Food History Weekend.” Johnson received the Smithsonian Distinguished Scholar in the Humanities Award in 2020.

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes back culinary historian and author Sara Franklin. They discuss Sara’s recent book, “The Editor,” a biography of Julia’s longtime editor, Judith Jones, who also worked with legendary cookbooks authors like Edna Lewis, Madhur Jaffrey, Claudia Roden and Lidia Bastianich. Plus, Sara shares her second Julia Moment.

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

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

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes food writer and chef Hannah Che. They discuss Chinese cooking (Julia’s favorite cuisine after French), Hannah’s IACP Julia Child First Book Award–winning The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition, and how she is using the accompanying grant. Plus, as always Hannah shares a Julia Moment.

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes food writer Hillary Dixler Canavan for a deep dive into the restaurant scene in the U.S. and around the world. They discuss Eater’s recommendations on where to eat worldwide—including in Salvador, Brazil; Udon Thani, Thailand; Osaka, Japan; and Milwaukee, Wisconsin—and what we can expect from dining in 2024. Plus, Hillary shares her Julia Moment.

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To celebrate season two of “Julia,” now streaming on Max, this week’s Inside Julia’s Kitchen features series writers Chris Keyser and Emily Bensinger. Host Todd Schulkin talks to Chris and Emily about what interested them in Julia’s story and why they choose to focus on her groundbreaking television series, “The French Chef.” They also share a sneak peek of what’s to come in season two, and explain why they decided to open this season in France. Plus, we get a double Julia Moment.

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To celebrate season two of “Julia,” Max’s scripted series inspired by Julia’s life, we’re revisiting episode 164. Tune in to hear host Todd Schulkin in conversation with the show’s food stylist, Christine Tobin. They discuss styling food for film and television, how the choreography and the food for the scenes come together, and why working in restaurants is good training for food styling in film and television. Plus, as always, Christine shares a #JuliaMoment.

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