Julia Turshen was born on 1985 and is an American cookbook author, food writer, cook, and food equity advocate.
14 Facts About Julia Turshen
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Julia Turshen has collaborated with Gwyneth Paltrow, Dana Cowin, and Mario Batali.
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Julia Turshen has written for the New York Times, Conde Nast Traveler, Vogue, and Bon Appetit.
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Julia Turshen serves on the Smithsonian National Museum of American History's Kitchen Cabinet Advisory Board and is the founder of Equity At The Table, a digital directory of people of color, women, and non-binary individuals in food.
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Julia Turshen regularly provides meals for Citizen Action of New York, which led to her 2016 appointment as developer of the organization's food team.
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Julia Turshen's mother was an art director and her father was a graphic designer.
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Between high school and college, Julia Turshen worked at Kneaded Bread Bakery in Port Chester, New York.
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Julia Turshen did not attend culinary school; she attended Barnard College, where she majored in English.
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Julia Turshen began working part-time for the producer while still in college.
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Julia Turshen subsequently co-authored and collaborated on approximately ten cookbooks, and supplemented her income by working as a private chef for wealthy clients.
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In 2016, Julia Turshen released her first solo cookbook, Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs.
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In 2017, Julia Turshen released Feed the Resistance: Recipes + Ideas for Getting Involved, whose proceeds she donated to the ACLU.
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In 2019, Julia Turshen's podcast, Keep Calm and Cook On, was nominated for an International Association of Culinary Professionals Award.
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Julia Turshen has been featured on Google Talks, NPR, KCRW, and PRX.