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 rural life. Plus, as always, Leni shares a Julia Moment.
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.
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 Julia Moment.
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.