This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes award-winning author Alice Randall. They discuss the Oxford American’s new food issue, guest edited by Alice, and re-examining Southern food writing.

Lawrence Weeks dedicated his heart to cooking as a child growing up in a Southern Creole/Cajun household in Louisville, KY. His professional career has spanned 10 years.

Soul by Chef Todd Richards is a new podcast from HRN that explores the roots of southern food throughout the country and why food itself is a religious experience.

This week on Inside Julia’s Kitchen, host Todd Schulkin talks to Lis Hernandez, chef-owner of Arepa Mia in Atlanta. Todd and Lis discuss bringing Venezuelan food to the South and what it takes to keep a restaurant alive in Covid times.

Ayeshah Abuelhiga is the Founder & CEO of Mason Dixie Foods, the company taking on the Pillsbury dough boy one better-for-you biscuit at a time.

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin welcomes rising-star writer and editor Osayi Endolyn. Todd asks Osayi if all food writing is political and how much Southern Food informs American Food. As always, Osayi shares her Julia Moment.

After his second cooking demo at Slow Food Nations (his first was partially rained-out), Chef Kevin Mitchell sat down with Kat Johnson to talk about food of the African Diaspora, the new project on Southern cuisine he’s working on with Dr.