[Updated Repost] Julia Turshen Part 1 - food, effortlessness, connection, control, writing, etc.

LET IT OUT

Katie Dalebout

Fashion & Beauty, Mental Health, Love, Arts, Self-help, Wellness, Katie Dalebout, Health & Fitness, Well Being, True Crime, Self-care, Society & Culture, Personal Growth, Health

4.9 • 826 Ratings

🗓️ 24 November 2021

⏱️ 60 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This one isn’t from that deep into the archive, it was one of my favorites of the year. You’ll hear more about it in the original intro but we split it into two parts and you’re about to hear part one of my two part conversation with chef and writer Julia Turschen. I thought would be timely for this week which is the start of the holiday season because. It’s a week where a lot of us will be gathering and there’s a lot of talk about food and eating and this episode gets into that. Julia has coauthored numerous cookbooks and has written for The New York Times, the Washington Post, the Wall Street Journal, Vogue, Bon Appétit, Food & Wine, Saveur, and more. The New York Times has described her “at the forefront of the new generation of authentic, approachable authors.” Julia not only loves cooking and writing about food, she also loves talking about it and hosts her own podcast, Keep Calm and Cook On. She’s genuine, talented, and kind. I loved this conversation with her that spanned a wide range of topics, including her creative process, working with big names on coauthored books, , body image, diet culture and the food industry, perfectionism as it relates to capitalism, effortlessness actually taking effort, connection, cooking for one, and more.

Transcript

Click on a timestamp to play from that location

0:00.0	Hi.
0:02.0	Let it out.
0:07.0	Let it again. And that's what we're doing. Last week, we put Mari Andrews
0:40.5	2019 episode back up and with a new intro from me. And thank you so much to everyone who
0:47.2	sent me a nice message about that or listened or relistened. I'm really happy that I did that.
0:53.4	And this week is not from that deep
0:56.7	into the archive. It's from this year. And it was one of my favorite conversations of 2021.
1:02.5	You'll hear more about it in the original intro in a moment. But we split it into two parts.
1:08.1	And you're about to hear part one of my conversation with chef and writer
1:12.9	Julia Tertian. In addition to being one of my favorite episodes of the last year, it's also one that
1:20.2	I thought would be timely for this week, which is the start of the holiday season. It's the time of
1:26.4	year where there'll be a lot of gathering and talk
1:29.5	about food and eating and body image. And this episode gets into all of that, which I thought would
1:36.9	be fitting. So here's my February 2021 episode with Julia Tertian.
1:45.6	Remembering that a lot of things that we perceive to be effortless
1:49.6	actually require so much effort, I think that helps us all just relax a little bit.
2:00.7	Hello, Lerner. Let me let it out Let it out Hi, welcome back. This is Let It Out. I'm your host, Katie Delbout. This week I speak with
2:27.5	chef and cookbook author Julia Tertian. Julia is a writer. She actually studied poetry. We get into
2:34.0	all of that in this week's
2:34.9	episode, but she has written multiple cookbooks and co-authored numerous cookbooks. She's written for
2:40.8	the New York Times, The Washington Post, Vogue, the Wall Street Journal, Bonne Batte. She's one of
2:46.0	the greatest home cooks of our time, and the New York Times described her at the forefront of the new
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from Katie Dalebout, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Katie Dalebout and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.