Inside Julia's Kitchen

This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes celebrated pastry chef Claudia Fleming. They discuss her role as the Executive Culinary Director for New York’s Daily Provisions in New York City, her long-awaited new cookbook, Delectable, and which desserts and savory recipes she keeps coming back to. Plus, Claudia shares her Julia Moment.

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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Rachel Stroer, President of The Land Institute, a non-profit research organization and leader in the global movement to create perennial, intrinsically regenerative, scalable agriculture. They discuss how perennial crops help us address climate change and contribute to sustainable farming practices, as well as the flavor of perennial wheat flour, how it compares to traditional wheat flour and what all this means for the average consumer. Plus, Rachel shares her Julia Moment.

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This week, on Inside Julia’s Kitchen, host Todd Schulkin talks to award-winning cookbook author and respected baking authority Rose Levy Beranbaum about her latest book, The Cookie Bible. They also dive into how Rose discovered her passion for baking, what you need to know about flour when baking cookies, and how Rose works with her collaborators. Plus, Rose shares a Julia Moment. 
 

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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes French chef Eric Ripert of New York’s four-star seafood restaurant Le Bernardin. They discuss fine dining in today’s post-pandemic world, the evolution of French food in America, and his work with the food rescue non-profit organization City Harvest. Plus, as always, Eric shares a Julia Moment. 
 

Photo Courtesy of Nigel Parry.

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This week on Inside Julia’s Kitchen, award-winning cookbook author, culinary historian, wok expert, filmmaker, and activist Grace Young returns to discuss receiving the 2022 Julia Child Award. Host Todd Schulkin asks Grace what it means to be the first Asian-American recipient, why saving Chinese restaurants and Chinatowns is so vital, and how she’s using the accompanying grant to help these communities in need. Plus, Grace shares a second, very special #JuliaMoment.

Photo Courtesy of Dan Ahn.

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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes winemaker Fabian Bravo of The Brander Vineyard in Los Olivos in the Santa Ynez Valley. They discuss Santa Barbara Sauvignon Blanc and wine produced in the region’s seven AVAs, Fabian’s path to becoming a winemaker, and Casita de Bravo, the wine label he runs with his wife, Megan. As always, Fabian shares his Julia Moment.

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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Kevin Morse, the founder of Cairnspring Mills in Western Washington State. They discuss how Cairnspring is rebuilding our food system through milling, why we need more mills to thrive, and how he sees local mills as a tool for revitalizing rural communities. As always, Kevin shares a Julia Moment.  

You can purchase flour directly from the Cairnspring Mills website, Cairnspring.com.

The Julia Child audio clip from The French Chef comes courtesy of the WGBH Media Library & Archives 

Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!

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In part II of our special Julia Moment double episode, we’re celebrating Julia’s birthday by highlighting Julia’s impact as a teacher, as well as memories of her unforgettable warmth and hospitality. This week’s Julia Moments come from chef, cooking teacher and restaurateur, Lidia Bastianich, New York Times food writer Eric Kim, 2021 Julia Child Award Recipient Toni Tipton Martin, chef Claudette Zepeda, food writer Karen Stabiner, chef Antonia Lofaso, who was the head judge on Food Network’s The Julia Child Challenge, and the creator of the show, Blake Davis.

Photo Courtesy of Schlesinger Library.

The Julia Child audio clip from The French Chef comes courtesy of the WGBH Media Library & Archives 

Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!

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In honor of what would have been Julia’s 110th birthday on August 15, we’re devoting two episodes of Inside Julia’s Kitchen to some of our favorite Julia Moments from the last few seasons. Part I features “Bread Book” co-authors Chad Robertson and Jen Latham, Chef Sandy D’Amato, Philadelphia Inquirer Food Editor Jamila Robinson, St. John Frizell of Brooklyn’s Gage & Tollner, and Jaíne Mackievicz, the winner of Food Network’s The Julia Child Challenge. Tune in to hear Julia Moments that reflect the joy and inspiration Julia brings to so many, as well as her impact as a talented writer.

Photo Courtesy of Schlesinger Library.

The Julia Child audio clip from The French Chef comes courtesy of the WGBH Media Library & Archives 

Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!

Inside Julia's Kitchen is Powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes food stylist Christine Tobin, who made the food on HBO Max’s “Julia” look so irresistible, and who is currently on set in France, filming season two. 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 Julia Moment.

The Julia Child audio clip from The French Chef comes courtesy of the WGBH Media Library & Archives 

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