processed_career_life_2_para_df_f: 59
This data as json
| rowid | name | first_name | last_name | gender | career_sec | personal_sec | info | occupation |
|---|---|---|---|---|---|---|---|---|
| 59 | Julia Turshen | Julia | Turshen | F | Turshen was hired right out of college, by the television producer for whom she had interned and worked, to serve as assistant to a writer who had been hired to write the companion book for a PBS travel show about food and cooking. (Queery podcast, 19:40) The job was in Spain, and Turshen bought a one-way ticket there. When the writer dropped out of the project, Turshen was afforded the opportunity to write the book herself, and she did. Next, she co-authored and otherwise collaborated on approximately ten cookbooks, ranging from a Korean cookbook to a Vietnamese cookbook to a cookbook about breads from around the world (Queery podcast, 30:40), supplementing her meager income by working as a private chef for wealthy clients. (Queery podcast, 25:26) Using her experiences, Turshen published her first solo book of recipes and stories in September 2016. (Queery podcast, 28:35) In 2016, Turshen released her first solo cookbook, Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs. It was listed as one of The New York Times' best cookbooks of that year, one of NPR's best cookbooks of that year, and one of the best cookbooks for holiday giving, according to the Boston Globe. In 2017, Turshen released Feed the Resistance: Recipes + Ideas for Getting Involved, whose proceeds she donated to the ACLU. The book was a meditation on food and activism. It went on to earn Eater's Best Cookbook of 2017. The San Francisco Chronicle lauded it as one of their picks for best cookbooks of 2017 and The Village Voice included it on their list 2017’s Best Food Books for Woke Readers (and Eaters). In 2018, Turshen's book Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers was nominated for a Goodreads Choice Award in the category of Best Food & Cookbooks. In 2019, Turshen's podcast, Keep Calm and Cook On, was nominated for an International Association of Culinary Professionals Award. Turshen has given talks or served as moderator at venues such as the Brooklyn's Museum of Food & Drink, the University of Michigan, New Orleans' Dillard University, The New York Times Food Festival, the National Museum of American History, the Philly Chef Conference, and the William Vale Hotel. She has also been featured on Google Talks, NPR, KCRW, and PRX. | Turshen is married to Design Sponge founder Grace Bonney. The couple lived in Greenpoint, Brooklyn and had a vacation home in Ulster County, New York. In 2014, they and their dogs moved into the vacation home, an 1850s farmhouse, full-time. | Turshen was hired right out of college, by the television producer for whom she had interned and worked, to serve as assistant to a writer who had been hired to write the companion book for a PBS travel show about food and cooking. (Queery podcast, 19:40) The job was in Spain, and Turshen bought a one-way ticket there. When the writer dropped out of the project, Turshen was afforded the opportunity to write the book herself, and she did. Next, she co-authored and otherwise collaborated on approximately ten cookbooks, ranging from a Korean cookbook to a Vietnamese cookbook to a cookbook about breads from around the world (Queery podcast, 30:40), supplementing her meager income by working as a private chef for wealthy clients. (Queery podcast, 25:26) Using her experiences, Turshen published her first solo book of recipes and stories in September 2016. (Queery podcast, 28:35) In 2016, Turshen released her first solo cookbook, Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs. It was listed as one of The New York Times' best cookbooks of that year, one of NPR's best cookbooks of that year, and one of the best cookbooks for holiday giving, according to the Boston Globe. In 2017, Turshen released Feed the Resistance: Recipes + Ideas for Getting Involved, whose proceeds she donated to the ACLU. The book was a meditation on food and activism. It went on to earn Eater's Best Cookbook of 2017. The San Francisco Chronicle lauded it as one of their picks for best cookbooks of 2017 and The Village Voice included it on their list 2017’s Best Food Books for Woke Readers (and Eaters). In 2018, Turshen's book Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers was nominated for a Goodreads Choice Award in the category of Best Food & Cookbooks. In 2019, Turshen's podcast, Keep Calm and Cook On, was nominated for an International Association of Culinary Professionals Award. Turshen has given talks or served as moderator at venues such as the Brooklyn's Museum of Food & Drink, the University of Michigan, New Orleans' Dillard University, The New York Times Food Festival, the National Museum of American History, the Philly Chef Conference, and the William Vale Hotel. She has also been featured on Google Talks, NPR, KCRW, and PRX.Turshen is married to Design Sponge founder Grace Bonney. The couple lived in Greenpoint, Brooklyn and had a vacation home in Ulster County, New York. In 2014, they and their dogs moved into the vacation home, an 1850s farmhouse, full-time. | chefs |