On Appetites: Virginia Sole-Smith
Don't Boil the Ocean with Kelly Fields
enMay 21, 2019
What was the main topic of the podcast episode?
Summarise the key points discussed in the episode?
Were there any notable quotes or insights from the speakers?
Which popular books were mentioned in this episode?
Were there any points particularly controversial or thought-provoking discussed in the episode?
Were any current events or trending topics addressed in the episode?
About this Episode
Kelly Fields is the force behind Willa Jean, a restaurant and bakery named after her grandmother, in New Orleans, Louisiana. Originally from Charleston, South Carolina, Kelly started cooking and baking when she was young and studied under the legendary chef Susan Spicer. She worked at a number of prestigious restaurants and traveled extensively to work with lots of different chefs before she opened Willa Jean in 2015. Her hard work has been celebrated by pretty much every food media outlet there is and just a couple of weeks ago, Kelly took home a James Beard Award for Outstanding Pastry Chef.
In this episode, she reflects with Julia about New Orleans, about Hurricane Katrina, about mentorship and leadership, about mental health and therapy and fishing, about identity and queerness, about her dog, chocolate chip cookies, and more.
There are also answers to listeners' questions and a shoutout to SheChef, the organization started by Elle Simone Scott.
Follow-up links:
- For more about Kelly, check out KellyFields.com.
- For more about Willa Jean, check out WillaJean.com.
- For more about SheChef, check out SheChef.org.
- Here's the Oxo thermometer that Julia swears by, head here.
- The recipe for Julia's Brisket with Apricots & Prunes is here and the recipe for her Aunt Renee's Chicken Soup is here (both are originally from Small Victories, which is available for purchase here!)
- The recipe for Julia's Simplest Pulled Pork is here (it's from Now & Again, which is available for purchase here!)
Recent Episodes from Keep Calm and Cook On with Julia Turshen
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Shaina Loew-Banayan, chef and owner of Cafe Mutton and author of Elegy for An Appetite, in conversation with Julia Turshen.
Follow-up links:
- For more about Shaina's book Elegy for an Appetite, head here.
- For the New Yorker review of Elegy for an Appetite, head here.
- For more about Cafe Mutton, head here and follow them on IG here.
- To sign up for Julia's newsletter, head here.
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Follow-up links:
On Appetites: Angela Garbes
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For more about Jasmine, head here.
For more about Julia's Sunday afternoon cooking classes, head here.
For Jasmine's Bustle essay, head here.
For Jasmine's TIME essay, head here.
For Rancho Gordo's popcorn kernels, head here.
For Jasmine's favorite potato chips (Torres — Smoked Paprika), head here.
For BjornQorn (Julia's favorite popcorn), head here.
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For more about Casey, head here.
To learn more about Julia's Sunday afternoon cooking classes, head here.
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Follow-up links:
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Roxane Gay and Julia Turshen talk about baking. Note: this episode includes some cursing.
Follow-up links:
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Follow-up links:
- For more about Alicia, head here.
- To sign up for Alicia’s newsletter (HIGHLY RECOMMEND DOING THIS!), head here.
- For Alicia’s ‘On Baking’ essay, head here.
- For Alicia’s essay ‘I Accidentally Started a Vegan Bakery That Turned My Life Upside Down,’ head here.
- For Miyokos butter, head here.:
- For more about the Post Punk Kitchen (Isa Chandra Moskowitz’s work), head here.
- For more about Leah Kirts’ work, head here.
- For Brooks Headley’s book Fancy Desserts, head here.
- For Lagusta Yearwood’s book Sweet + Salty, head here.
- For more about King Arthur Flour, head here.
- For more about Julia Turshen, head here.
Keep Calm and Cook On with Julia Turshen
enDecember 16, 2021
On Baking: Cheryl Day