The Things That Freaked My Week Micro Podcast With Guest Julia Kramer of Bon Appétit

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Jessica Murnane

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4.8 • 642 Ratings

🗓️ 4 December 2015

⏱️ 21 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Cool jean jumper? Check! Drinking a tiki drink wearing said jean jumper? Double check! Brow game strong? Oh yeah! Editor at THE BEST food magazine out there? Yes!!!!

Man, this week’s guest has got it all.

I’m really excited for you to meet Julia Kramer (senior editor at Bon Appétit magazine) and hear all the things that freaked her week.

Here’s Julia:

Listen and subscribe in iTunes
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*Photos above courtesy of Julia and her Instagram.
Photo of Julia by Alex Lau

EAT
Cooking From The Archives: Christmas Strawberries
Raoul’s in NYC

MEET
Caity Weaver

NEAT
A Lapsed Anarchist’s Approach to Being a Better Leader

TREAT
Astier de Villatte (website)
Astier de Villatte Aoyama Incense (easier way to purchase!)

AND
Julia’s Instagram
Bon Appétit’s Website + Instagram
Inverted Incense Holder

Anything that freaked your week?!
Share it in the comments or tweet it to me and tag it with #freakedmyweek.

Transcript

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0:00.0	The things that freak are weak.
0:09.0	Hey, it's Jessica Mernan and welcome to The Things That Freaked My Week.
0:26.2	A weekly micro podcast for my guests and I share the things we had to eat, people we thought
0:30.9	were neat, and all the things that made us say sheet.
0:34.7	Everything we talk about will be over on Jessica M menan.com, so head over there after the
0:38.9	episode. Today's guest, Julia Kramer, senior editor at Bon Appetit, not like some cool food
0:46.2	blog Bon Appetit, but like the Bon Appetit. How long have you guys been around? So Bonapeteet
0:51.6	has been around since 1956.
0:55.5	What?
0:56.5	Yeah, almost, I think so 60 years old.
0:59.9	Oh, my God.
1:01.6	Oh, God.
1:02.4	It's like one of my all-time favorite magazines, so I'm glad to have you.
1:06.1	Oh, that's so nice to hear.
1:07.5	The current incarnation of the publication is really only about five years old. That's
1:13.4	when our editor-in-chief, Adam Rappaport, took it over and kind of transformed it into what it is now.
1:18.9	But still, to be with a company that's been around for so long with magazines folding every day,
1:24.5	knock on wood, it's like a huge accomplishment. Yeah, yeah. It's really cool.
1:28.3	And as we might get into later, I'm very interested in sort of that old history of Bonapit
1:33.8	and what it was like, the kind of content that they published in the 50s and 60s is insane.
1:39.8	Well, you're lucky because that's what we're going to start with 20 minutes on the clock are you ready
1:45.9	I'm ready all right let's start with eat so you have a column called cooking from the archives
	...

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