This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes chef and restaurateur Nina Compton. Todd and Nina discuss restaurant recovery in New Orleans, both from the Covid-19 pandemic and Hurricane Ida, as well as cooking Caribbean-inspired food in Creole country, and how to foster diversity in professional kitchens. Plus, as always, Nina shares her #JuliaMoment. Heritage Radio Network
http://heritageradionetwork.org/series/inside-julias-kitchen/

During Happy Birthday Julia, a virtual celebration of Julia’s birthday hosted by the Santa Barbara Culinary Experience, we got to enjoy a special sneak peek at the upcoming Julia Child documentary. Many viewers wrote in asking for the name of the French cinematographer responsible for some of the film’s gorgeous shots. Filmmakers Julia Cohen and Betsy West shared that her name is Nanda Fernandez Bredillard. The film debuts in select cities on November 5, 2021. If you missed the celebration event, you can still watch: https://sbce.events/happy-birthday-julia/

Amongst her many accomplishments, 2021 Julia Child Award recipient Toni Tipton Martin is an award-winning author. Her 2019 cookbook, Jubilee: Recipes From Two Centuries of African American Cooking, a recipe collection that takes African American cooking beyond soul food, received the International Association of Culinary Professionals (IACP) Trailblazer and Book of the Year awards, as well as a James Beard Award. Her previous book, The Jemima Code: Two Centuries of African American Cookbooks, was published in 2015, and is a widely-acclaimed annotated bibliography that tells the story behind her rare cookbook collection. Learn more about Tipton-Martin’s books in our 2019 Inside Julia’s Kitchen interview:
https://heritageradionetwork.org/podcast/meet-toni-tipton-martin

Meet Carolyn Hosannah, who received a Julia Child Foundation scholarship to use toward her bachelor’s degree in applied food studies from The Culinary Institute of America. Carolyn is passionate about addressing crises in the agriculture system and aspires to work for the U.S. Department of Agriculture, so she can give back to her community and educate at-risk populations on nutritional health and wellness. The Culinary Institute of America