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 Turshen. 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 TheNew 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.Julia: https://www.instagram.com/turshen/ me: https://www.instagram.com/katiedalebout/ let it out: https://www.instagram.com/letitouttt/ The quote I read at the end. The Let It Out Holiday Workshops  All other kits (code: COSMIC) original episode shownotes here with all her links including her newest book!