How can we overcome gender and racial discrimination in the culinary industry? Best-selling cookbook author and food writer Julia Turshen talks with Billy Shore about her digital directory that supports women of color, LGBTQ and gender non-conforming people in the food industry. “I was finding so often that I was being invited to be parts of panels and conferences that included just a lot of other white people,” she describes Equity At The Table (EATT). “We focus very much on people of color and the queer community. It’s a place for anyone who’s in a position of power, a gatekeeper of any kind, to find people,” she explains.
Turshen explains how she achieves her accessible writing style in her previous cookbooks and brand new one out this March, ‘Simply Julia.’ “I think of it like I’m giving my dad some thoughts on what to make for dinner. That translates to a very personal feeling in my writing,” she notes. “One of the highest powers of food is not about the food itself. It’s about how it changes the dynamic of the people who are eating it together,” she says.
Join us for this thoughtful conversation with a renowned food writer who is helping to give voice to the most marginalized people in the culinary community.