This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes journalist Karen Stabiner, the west coast editor of The Counter, an award-winning nonprofit newsroom, and chef and cooking teacher Sand

Today Carlos welcomes three incredible women working to bring diversity to the Cheese industry.

Legal expert Valerie Baron from Natural Resources Defense Council joins to discuss the existential threat to safe, available drinking water across the United States.

John Foraker is Co-Founder and CEO of Once Upon a Farm and has spent more than 30 years in the natural and organic food industry, running businesses (Annie's for one) with a sharp focus on sustainability and social responsibility.

When you think of bubbles, what pops into your mind? Is it rainbow colored soap? Carbonated soda? Perhaps even social distancing bubbles? 

Join us for a conversation with Sue Bette, owner of Bluebird Barbecue in Burlington, Vermont. Sue is a James Beard Award-nominee and former educator who uses her restaurants to build a connection between food, health, and mental well-being.

One year of COVID. In this first of a special series of COVID-focused episodes reflecting on one year of the pandemic, theLINE is showcasing voices from around the country.

For the past year, we’ve produced more than thirty episodes of Tech Bites remotely, focusing on the innovations of the food, tech, and restaurant communities during the Coronavirus pandemic.

Today Zarela and Aarón welcome Andy Coe, author and scholar of culinary history, to discuss cacao and chocolate. They start with the history; how it was first consumed as a drink, and then made its way around the world after the Columbian Exchange.

Following Tech Bites tradition, the last show of the year is a look into the future.