Inside Julia's Kitchen

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

Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.

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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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