13 Comments
Aug 11, 2022Liked by Virginia Sole-Smith

I’m Team Tupperware As Serveware. Once we’re done eating, lids go on containers and then straight into the fridge. (Technically we don’t use Tupperware -- does anyone anymore? -- we just don’t like doing more dishes!)

I really enjoyed this episode. Thank you, Julia!!

Expand full comment
Aug 11, 2022Liked by Virginia Sole-Smith

Loved this interview!!! I'll admit that I binge watched the first season of The Bear on a Saturday last month (it really is easy to do!). I will say that after working as a server, that show was triggering on many levels, and definitely realistic for how it is in a working kitchen. We never had anyone get stabbed, but someone did wave a knife in someone else's face once as a threat. I also LOVE Virginia's cheese plate, and wish I was in your book club! :D

Expand full comment
Aug 17, 2022Liked by Virginia Sole-Smith

Loved this episode and have also enjoyed several of Julia’s other interviews!

I work as a civil engineer, and the cheese board story made me realize anew how different the male experience is - when I go to technical society talks, and there’s a charcuterie board out; that thing gets absolutely ravaged within minutes! You gotta be quick when there’s a bunch of young (and older) men around! I know men also have weird diet culture stuff (keto and gains and huel dear god no); but cheese modesty is not nearly as much a thing.

Expand full comment
Aug 15, 2022Liked by Virginia Sole-Smith

Thank you so much for this beautiful conversation with Julia! I just listened to her body episode with Grace, and I also found it very moving. I’m bi and it really struck a chord with me.

Expand full comment

This was a great read. I would love it if cookbook authors/recipe writers in particular changed the language, as Julie suggests. I get really tired of a baking recipe being described as an "indulgence" or "naughty", or some other recipe described as that increasingly meaningless "healthy". Tell me how to make the food, not how to think about it.

Expand full comment