Inside Julia's Kitchen

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Andrea Downing, President of PBS Distribution , a joint venture between PBS and GBH, which was home to “The French Chef,” Julia’s groundbreaking first television show. Todd and Andrea discuss Julia’s streaming revival, including where and how you can watch Julia’s TV shows, and how PBS is transforming public television programming in the...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes abalone farmer Devin Spencer of The Cultured Abalone Farm in Santa Barbara County. They dive into all things red abalone, how it’s farmed, and how and where it's most commonly eaten. They also discuss the Cultured Abalone Farm’s conservation efforts, including their work with white abalone and purple sea urchin. Plus, as always, Devin sha...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Johann Moonesinghe, the CEO and Co-Founder of inKind , a restaurant financing company that provides capital in exchange for food and beverage credits—they've invested in more than 750 restaurants to date. They discuss inKind’s unique new model for restaurant financing and how inKind supports minority-owned businesses. Plus, Johann shares...

This week, on a special episode of Inside Julia’s Kitchen, we’re taking you to the Santa Barbara Farmers’ Market where host Todd Schulkin spoke with Krista Harris of Edible Santa Barbara and Sandra Adu Zelli of Gipsy Hill Bakery , as part of the second annual Taste of Santa Barbara , presented by the Santa Barbara Culinary Experience , in partnership with the Julia Child Foundation for Gastronomy...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Laura Rafaty, the Executive Director at the Napa Valley Museum Yountville, and Cynthia Jones, the Director of Museum Experiences, Exhibitions and Engagement at The Henry Ford Museum in Dearborn, Michigan.  They discuss Julia Child: A Recipe for Life , a new touring exhibition devoted to Julia’s life, career and influence that opens May 20...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Minneapolis chef and restaurateur Gavin Kaysen. They discuss the Twin Cities food scene and the expansion of Gavin’s restaurant and catering company, as well as his first cookbook, At Home , and his work with the American Bocuse d’Or team. Plus, as always, Gavin shares a Julia Moment.  Photo Courtesy of Libby Anderson. Heritage Radio Netw...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Shari Bayer , a culinary and hospitality PR specialist and the host of the All in the Industry podcast on Heritage Radio Network. They discuss Shari’s long-running podcast and her new book, Chefwise: Life Lessons from Leading Chefs Around the World . Plus, as always, Shari shares a Julia Moment. Photo Courtesy of Joe Polillio. Heritage Ra...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes chef Serigne Mbaye of Dakar NOLA , a modern Senegalese restaurant in New Orleans. They discuss merging Senegalese and American cooking, how New Orleans’ cuisine is being redefined, and the future of the city’s food scene. Plus, as always, Serigne shares a Julia Moment. Photo Courtesy of James Collier. Heritage Radio Network is a listener...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes wine expert and author Jon Bonné . They discuss the evolution of French wine culture; Jon’s recently published two-volume book, The New French Wine: Redefining the World’s Greatest Wine Culture ; how French winemaking has changed since Julia lived in France; and the natural, organic, and biodynamic wine movement in France. Plus, as always...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Danielle Dall'Armi Hahn, co-owner and co-founder of California’s Rose Story Farm , which is home to the Julia Child Rose. They discuss the origins of the Julia Child Rose, breeding roses versus growing roses, and Danielle’s new book, The Color of Roses: A Curated Spectrum of 300 Blooms. Plus, as always, Danielle shares a Julia Moment. Her...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes author Alex Prud’homme and pastry chef Bill Yosses . They discuss Alex’s new book, Dinner with the President , what it’s like to cook at the White House, how food can play a role in diplomacy, and what Presidential food can teach us about American food. Plus, we get another double Julia Moment. Photo Courtesy of Sarah B. Prudhomme. Herita...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Chef Daisy Ryan and Greg Ryan of Bell’s restaurant in Los Alamos, California. They discuss how the pandemic shaped their approach to being restaurateurs, running a mini restaurant empire in a small town, how to make working in hospitality more equitable and sustainable, and their non-profit organization, Feed the Valley . Plus, Daisy and...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes culinary entrepreneur Barkha Cardoz . They discuss the life and work of Barkha’s late husband, Chef Floyd Cardoz; how she’s turning tragedy into a living legacy ; and the Cardoz Kitchen Collection , a line of spices and masalas created with Burlap and Barrel. Plus, as always, Barkha shares a Julia Moment. Heritage Radio Network is a liste...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes food and travel writer Sylvie Bigar to discuss her new memoir, Cassoulet Confessions: Food, France, Family, and the Stew That Saved My Soul . They dive into the complex history of this legendary French dish, the actual vessel it’s cooked in, and how researching and writing about cassoulet led Sylvie to write a far more personal story abou...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Leni Sorensen , the former African American Research Historian at Thomas Jefferson’s Monticello, who now writes and lectures on food history and teaches rural life skills from her farm in Virginia. They discuss African America contributions to American food, how being a farmer informs Leni’s approach to culinary history, and the future of...

This week on Inside Julia’s Kitchen, Todd Schulkin talks to culinary historian Ken Albala about his new book, The Great Gelatin Revival: Savory Aspics, Jiggly Shots & Outrageous Desserts . They discuss the history and future of gelatin; the differences between aspic, gelatin, and Jell-O; and the connection between gelatin and booze. Plus, as always, Ken shares a Julia Moment. Heritage Radio Ne...

This week on Inside Julia’s Kitchen, Todd Schulkin talks to Paolo Lucchesi , the Editorial Director of Resy , about the state of the restaurant industry and what’s to come for dining and hospitality in 2023. They discuss steakhouse versus plant-based dining trends, as well as the challenges faced by restaurants, and how Resy works with the hospitality industry. Plus, as always, Paolo shares a Juli...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Christine Sahadi Whelan , culinary director and fourth generation co-owner of Sahadi’s in Brooklyn and author of Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients . They discuss Christine’s book receiving the 2022 IACP Julia Child First Cookbook Award and what she’ll do with the accompan...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Paris-based baker and cookbook author Frank Barron . They discuss Frank’s debut cookbook, Sweet Paris: Seasonal Recipes from an American Baker in France , the romance versus reality of living in France, American baking versus French baking, and the holiday season in the City of Light. As always, Frank shares a Julia Moment. Heritage Radio...

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes farmer and baker Melissa Sorongon of Piedrasassi Wine & Bread on California’s Central Coast. Todd asks Melissa about which came first, growing her own grain or bread-baking, the challenges of small-scale farming, and her community-based equipment sharing resource: California Plowshares . Plus, Melissa shares a Julia Moment.    He...

This week on Inside Julia’s Kitchen host Todd Schulkin welcomes chef Stephanie Izard , who helms celebrated restaurants in Chicago and Los Angeles. They discuss how Stephanie balances celebrity, being a chef, and running multiple restaurants; chef competition shows and food reality TV; and, of course, goat . Plus, Stephanie shares a Julia Moment. Heritage Radio Network is a listener supported nonp...

This week on Inside Julia’s Kitchen, we’re sharing a live recording from a recent event held at Mattei’s Tavern in Los Olivos, and hosted by the Santa Barbara Culinary Experience . At this special sneak peek event, Todd Schulkin spoke to the food and beverage team behind the reopening of this historic inn and restaurant, including Executive Chef Rhoda Magbitang , Beverage Manager Rasmus Marquart,...

This week on Inside Julia’s Kitchen host Todd Schulkin welcomes Frank Reese, the president and founder of the Good Shepherd Poultry Ranch in Lindsborg, Kansas, and founder of the Good Shepherd Conservancy . They discuss the history of standardbred poultry, how heritage breeds differ from supermarket birds, and how Frank cooks his Thanksgiving turkey. Plus, Franks shares his Julia Moment. Heritage...

This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes cocktail expert Robert Simonson . They discuss Robert’s new book, Modern Classic Cocktails , the origins of the cocktail, what distinguishes a modern cocktail from a classic cocktail, and the best cocktail to serve on Thanksgiving. As always, Robert shares a Julia Moment. Photo Courtesy of Lizzie Munro. Heritage Radio Network is a l...

This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Carlton McCoy , Master Sommelier, host of Nomad on CNN, and Chief Executive Officer of Lawrence Wine Estates, based in California’s Napa Valley. They discuss McCoy’s journey from C-CAP scholarship recipient to CEO and how the Roots Fund is working to address the lack of diversity in the wine community. As always, Carlton shares a Ju...