|Remembering Julia - A Collection of Memories from AIWF Members
Image by By James Paul Brown.
Submitted by Toby Rowland-Jones
My fondest memory of Julia is my first. My then-wife Janet
Stampfl and I were staying at Les Prés d’Eugénie, Michel Guerard’s
Michelin 3-star in the southwest of France in 1981. The first night we
recognized Julia and Paul Child in the dining room, but left them alone.
The next night they were with a group of ten Americans at the table
right next to ours. At one point one of them got up to take a picture of
the table, and I asked if he would like me to take it so he could be in
it. He accepted, I took the picture, and we were invited to join their
group in the bar for after-dinner drinks.
At the bar, at my prompting, Janet told Julia about making
her Gâteau des Trois Mages, complete with caramel cage, to which Julia,
sounding for all the world like Dan Ackroyd doing Julia on SNL, said “Oh
my, that’s a tricky one” and commiserated with her about her own
tribulations making the cake as a demonstration.
Julia then told us all that she and “Bobby Mondavi” had
just founded an organization called The American Institute of Wine &
Food, and since – given where we were – we all obviously appreciated
good wine and food, we all should join. In her shaky handwriting, she
wrote out the address to which we should send our checks. I followed her
instructions, and have been involved with the New York Chapter and AIWF
National ever since, to my personal pleasure and professional benefit.
Submitted by Drew Jaglom
I give full credit to Julia Child many years ago for my
involvement in The AIWF. It started with an AIWF event announcement in
the food section of The Boston Globe. I had never heard of The American
Institute of Wine & Food, but as someone who had gone to culinary
school after law school in the 1980's and was involved in a hobby
growing out of control following chefs, food writers, and culinary
trends nonstop, how could I resist an event at Julia's home in
Cambridge? To attend, one needed to be a member of The AIWF, so I joined
with my husband. The rest started a relationship with this wonderful
organization and a life time of friendship, education, and community
service with those sharing the same passion. In addition to Julia's
warmth, hospitality, enthusiasm for The AIWF and being in the kitchen I
had seen on TV, it was a time of firsts for me at her home. For example,
I experienced eating Terra Chips before they were known and witnessed a
magnificent sabre demonstration with champagne flowing into glasses set
up in a tree formation. Julia, along with her team, encouraged my
greater involvement with The AIWF. It has truly enriched my life. I will
always be grateful. Fond memories of her live on in my heart. On a
daily perspective, in my kitchen I have framed pictures of us together,
several autographed cookbooks, and was most fortunate to have the
winning bid on a selection of her cookware at an AIWF national auction.
Thank you Julia for being an inspiration to us all!
Submitted by Lisa Lipton
National Chair AIWF July 2008- January 2012
I have many, many memories over several decades. We talked
politics as much as wine and food. Julia would always make sure I ate
everything and anything with butter and/or cream. Breakfast/brunch, if
she had her way, had eggs benedict and, of course, bacon. While she was
still traveling to Napa, I would often drive and accompany her for the
day. I have distinct memories of Julia sharing her curiosity and
generosity with others. I also remember Julia seemed to be picking up
steam as the nights wore on, which meant very late nights with lots of
friends around the table. Everyone wanted to be there. Great memories.
Submitted by Tor Kenward
I grew up with a check from Julia Child on our kitchen
wall. Food & Wine magazine had just dedicated their entire editorial
to a cookbook my mother wrote. When my mother walked into a bookstore
in NYC to find the magazine, what she found inside was much
better--Julia Child autographing a recent cookbook. They met and Julia
soon sent a check for my mother's cookbook. Julia got the cookbook, but
the bank never got the check.
I met Julia Child at her 90th birthday party at the Four
Seasons in Washington, DC. I mentioned to her that she had met my mother
several times when they did cooking demonstrations together. While I'm
sure that Julia did not remember her, she graciously touched my arm,
said to be sure to give my mother her love, and proceeded to get to know
me. What a gracious, lovely woman. She never let her fame go to her
head and was always interested in others, even total strangers like me.
Submitted by Meredith Light
In 2001, I returned to the Bay Area from 12 years in Las
Vegas. I had a list of things to accomplish, now called a "bucket list".
One of those items was meeting Julia Child. I was hired as a line
cook for the opening of Copia, the American Center for Wine, Food
and the Arts. I will never forget standing on the line during the
opening activities, and looking up and seeing Robert Mondavi and Julia
Child seated at the counter for an interview. It was breathtaking.
Julia graciously agreed to sign books one afternoon, and I
of course brought several. After about the third time I said, “It's for
Elizabeth.” She gave me a look that made me feel a little
sheepish...(hence the sideways grin in the photo!)
I never did see Julia in person again, but I did go on to
work for Mr. Mondavi at the winery, and returned to Copia in 2008, as a
Senior Culinary Educator.
Every morning, I would pass by the gigantic portraits of Mr. Mondavi and Julia, and say good morning, and thank you.
Sadly, we have lost Copia, and Mr. Mondavi, and Julia, but
the memories of those times and their influence, will be with me
Submitted by Elizabeth Skylar
||Submitted by Gene Sinser
Friends introduced us to Julia. We invited them, some other
friends and family, and Julia to dinner. We prepared some nice
appetizers with wine, great soup, a salad and, as I recall, broiled baby
lamp chops with the appropriate veggies. Then we had dessert and
another glass of wine.
Julia seemed to enjoy all of it, except she would not touch
the salad. Of course we did not ask why not. A couple of years later we
saw her being interviewed by Larry King who asked her about her
favorite food, to which she answered she did not have any. Then he asked
if there was something she did not like. She emphatically pounded the
table and said, “I hate arugula!” Guess what the salad we served her was
I also took her to several movies, toward her end in her
wheelchair. She would attentively sit for a few minutes. Then into the
movie she would wake up and exclaim, "How wonderful!" in her
high-pitched voice and went right back to sleep.
Submitted by Gene Sinser
||1980s - Julia Child, Melissa Libby, and Robert Mondavi
In the late 80s I was the very young PR director at Hyatt
Regency Ravinia charged with the task of setting up media interviews for
Julia Child. She and Robert Mondavi were coming to Atlanta for an
American Institute of Wine and Food (AIWF) event. My heart was pounding
as I dialed her Boston telephone number but I had to giggle when she
trilled "Hellooooooooooooooo" on the other end. She was so accommodating
with my requests and agreed to spend one day with me during her visit,
going from TV station to print media to radio station interviews. As you
can guess, that was the easiest press trip I have ever booked as all
the Atlanta media wanted to meet her!
Imagine my surprise when, after an early morning TV gig,
she announced that she'd like to go have her hair done at Carter-Barnes
at Phipps. I had booked her every minute of the day and now I had to
reschedule everything, leaving us very little time for lunch. She left
for her 2 hour wash-and-set and I started making phone calls! When she
was finished we had a mere 30 minutes before our next appointment, a
ribbon cutting at the Gwinnett Daily News test kitchen, something I
could not change. I suggested a deli at Phipps but in her shrill voice
she said, "I always find those sandwiches quite soggy, don't you?"
Nervous, I agreed that maybe it wasn't the best but mentioned that we
were on a bit of a schedule and needed to eat quickly. This is when she
said, "Well, is there a McDonald's nearby?" I was horrified! But she
assured me that would be perfect. "I like McDonald's. It's always
consistent. Plus we can eat in the car." Oh my. So, I drove Julia Child
through the McDonald's drive-thru, with her newly coiffed hair grazing
the roof of my little Honda Civic. She had a cheeseburger, fries and a
shake and insisted on paying for my meal too.
That afternoon, at our last appointment of the day, I was
sitting in the sound booth of WSB radio station while the DJ interviewed
Julia Child. I told my story to the sound guys who loved it and tipped
off the DJ at the break. Her last question to Julia Child was, "So, Mrs.
Child, in our city with all our fine, fine restaurants, please, tell us
where you had lunch today." Without missing a beat, Julia proudly
answered, "Ooooooh, McDonald's!
Wow. How to limit my memories. I met Julia several times,
but the one that stands out the most was her birthday party in
Baltimore at Caves Valley Country Club. I was fortunate to get to sit
next to her at the dinner. Beforehand, she was signing books for the
guests. I brought my beat-up paperback, "The French Chef Cookbook" and
asked her to sign it. It automatically fell open to her onion soup
recipe (page 293!). I told her, when I was in school, her recipes, for a
poor student, cost so little but meant so much. I didn't want a new
book signed; I wanted the book that started me on my culinary adventures
Now, if you want a story about Crawfish Boils, I have a
wonderful one. At dinner we started discussing food and locations (what
else?) and I mentioned a party in New Orleans with some motorcyclists.
She asked what was in the boil. I said, “Crawfish, corn, onions,
potatoes, etc.” She asked if we had artichokes, and I said I didn't
think they were really into them. She said, "You must have artichokes."
I promised next time to see what I could do. My dream was to have a
bunch of "bikers" all holding artichokes and saluting her, but it never
came to be. Regardless, I have never eaten a crawfish without
remembering her. So, onion soup and crawfish and fond memories of Julia
Child. She was the mentor to so many of us….she will never be
forgotten. Love ya, Jules.
Submitted by Jay Block
When I was a student at Harvard, I was shopping at Legal
Seafoods in Inman Square, which was at the time a lower middle class
neighborhood of Cambridge. And then I heard the voice. She was looking
at a monk fish in the case and said to the monger, "I'm going to turn
this ugly beast into a prince on my show tonight!"
I went over to Julia and told her how much I enjoyed her
and asked if she needed any interns to help out on the show. It was a
happy moment for me when she said, "We can always use a young man like
you on the show. Come by the set and see Paul tomorrow"; and she gave me
I worked behind the scenes for a year and a half and fondly
remember her inviting the crew to her house on the other side of
Harvard Square to thank us with a dinner party.
I had worked for the late Peter Kump at The James Beard
Foundation in the organization's earliest years. Donald Trump and his
then-wife, Ivana, had just bought The Plaza Hotel.
I said to Peter, "Why don't we allow the Trumps to host a
dinner to honor The James Beard Foundation? That will add to their
Peter liked the idea, saying sensibly, "We'll need to make our proposal irresistible. What can we add?"
We decided on a Hollywood-style roast; clearly, we were going to require a Guest of Honor with a big-name draw.
Julia Child was the obvious choice.
Peter called her at once. After a brief conversation, he
hung up, visibly disappointed. "Julia doesn't like the idea of being
roasted. She's seen some of these affairs and thinks that they are
unkind. She's afraid that her feelings will get hurt."
I had a brain-storm. "Call her back and tell her we don't want to roast her, only to braise. Gentler heat."
He did that and Julia liked the suggestion! Thought it was very funny.
I made an appointment with Mrs. Trump's personal assistant.
She and I worked out the broader terms of the agreement of our joint
"Braise of Julia Child Gala" to be committed to writing near in the
Eventually news of the Trumps’ break-up spread over New
York, so I called Ivana’s beleaguered assistant who assured me that all
of the Trumps' business matters would continue as planned.
The James Beard Foundation, however, did not hear again
from Ivana Trump or her assistant. Not that week, not that month ...
And this is why, to repeat an old comedy club phrase, Julia Child never had a dinner.
Submitted by Judith Segal
I was a charter member of the original AIWF when Julia
formed it. I have never known a more upbeat woman in my life. When Fess
Parker opened his hotel in Santa Barbara, after the Mayor had declared
it ostentatious, Julia came up to me and remarked how lucky we were to
have such a wonderful hotel in our small town.
I once telephoned her on another occasion and got her
answering machine asking me to leave a message. Never expecting a call
back because of how busy she was, I was surprised three days later when
she called me apologizing for being out of town and unable to respond
sooner. She was truly a remarkable woman.
Submitted by Silvio di Loreto
I was invited to have dinner with Julia by an ex-president
of AIWF years ago. She and I were talking before dinner, and she had
just been to see her husband in Santa Barbara at the home where he lived
while in failing health. She described how painful it was to see him
like that, and she had brought her new book to show him. She said to me,
"I showed him the book and told him what it was, and he looked up at me
and said, 'I didn't know you were an author!'" It was so very poignant,
and I saw how terribly sad it was for her to lose him that way after so
many lovely years together; but her spirits at dinner were, as usual,
full of liveliness and fun. However, I remember her always with that
wistful longing for the lovely man she was losing and eventually lost. I
was seated on her right and have treasured that moment.
Submitted by Suzanne Dunaway
Inspired me to start cooking….30 years later that’s all I want to do! Happy birthday, Julia!
Submitted by Vincent Speranza
In the late 70’s, I was working in New England doing
cooking demos on television to promote the Southeastern seafood
industry. Hank McAvoy, the gentleman who was driving me from one station
to another, knew Julia well because he was her contact for fresh New
England seafood. Hank wanted me to meet her and I, of course, was
thrilled. We dropped by her studio in Cambridge while she was taping a
show. Paul was standing to the side with his camera around his neck,
obviously enjoying watching his bride of many years at work. When Julia
took a break she came right over to meet me and was very interested in
the shows I was doing and the recipes I was preparing. She was very
down-to-earth and approachable. I have often marveled that she acted like I was the culinary celebrity
when nothing could be further from the truth. Julia Child did not even
seem to realize how highly revered she was. Her humility was
heartwarming. Julia Child was a class act!
Submitted by Vicky Murphy
|| 1992 - Julia visit to AIWF Milwaukee pictured with Fred & Kay Austermann
||1992 - Kathy DeCarlo, past chair of AIWF Milwaukee Chapter and Fred Austermann cooking with Julia
It was sometime in 2000 or 2001 that I first met Julia
Child. As a great admirer of hers since childhood, when my mother and I
watched her on PBS together (and thought how well she’d fit in with us
and my aunts), you’d think I’d have recorded the exact date of that
first, and several subsequent, meetings. Meeting her felt as if I were
reuniting with a beloved aunt who had been part of my childhood.
These occasions were gatherings of foodies enjoying a
cooking demonstration followed by dinner. In each case, I marveled that
the person cooking could do so with such an august personage in the
audience. I was sitting next to her at one demonstration when the chef
said something about cutting back on the butter and Julia muttered under
her breath "Don't be afraid of the butter," raising a chuckle from
those within hearing.
I’ve always been pretty hard to impress — I waste no more
than a glance (and not a single thought) on movie stars and other
celebrities — but I was more than a little dazzled by Julia! She was
quite easy to talk to as she seemed completely unaware of her special
standing. Each time I saw her, even when she was relying on a walker, I
was struck by her calm energy, positive attitude, and zest for life.
Submitted by Jean Picard
||Julia and June taken at the 1999 IACP
Conference in Providence, RI
Boston was the host city for the 1989 Annual Conference of
the International Association of Culinary Professionals (IACP). When we
were planning the kick-off media event (held in September 1988), Julia
said she would be happy to host it at her home if the Boston IACP
members would agree to cater the party. I had recently developed this
recipe for scallop mousse, and decided it would be my contribution.
The party took place on a warm September evening. Everyone
gathered at the Childs’ home, a white clapboard house not far from the
Harvard campus in Cambridge, MA. Paul greeted the arriving guests
looking dapper in a tweed sports jacket with paisley ascot. A server
stood nearby offering flutes of champagne. We “caterers” took our dishes
to the (now famous) kitchen to be plated and arranged by other
committee members on tables in both the dining room and another room on
the main floor. I remember standing off to the side in the dining room
with some colleagues as Julia ushered in George Berkowitz, the owner of
Legal Seafood (Boston’s famous seafood chain). George exclaimed, “Wow,
what a spread! I don’t know where to start.” Imagine how pleased I was
to hear Julia respond, “I think you should have some of this delicious
scallop mousse,” as she guided him over to its place on the table.
I think about Julia’s compliment every time I make and serve
this appetizer. It’s one of my favorite Julia stories.
And here, for your enjoyment, is the recipe:
Scallop Mousse with Fresh Basil
Makes 4 to 6 plated first course servings -- about 20 "baby"
scallops for passed hors d'oeuvre (or you can fill one copper scallop
shell for a stationary selection on a cocktail buffet)
1 1/4 pounds scallops (may be sea, bay or cape scallops), poached and cooled
1 tablespoon chopped fresh chives
1 large shallot, chopped
3 tablespoons chopped fresh basil
1 envelope unflavored gelatin, dissolved in 1/4 cup dry French Vermouth (I use Dolin)
3/4 cup homemade mayonnaise made with fresh lime juice
2/3 cup crème fraîche (or sour cream)
1/4 teaspoon sea salt
A few grinds of fresh white pepper
6 drops hot pepper sauce
1. In the food processor fitted with the metal blade, chop the basil fine. Remove and set aside.
2. With the motor running, drop the chives and shallot
through the feed tube, and process until very finely chopped. Add
mayonnaise and pulse three times to mix. Now add all the ingredients
except the basil and the gelatin mixture, and pulse five or six times to
incorporate well, then process until smooth.
3. Add basil and gelatin mixture, and pulse several times, to blend thoroughly.
4. Pour or spoon mixture into the prepared mold(s) you have
chosen. [I use standard Madeleine pans for plated first course,
miniature Madeleine pans for the really tiny scallops that fit on
5. Chill until firm, about 1 1/2 hours minimum for the large mold. (The "babies" take almost no time to set up.)
6. Unmold onto appropriate serving dish, and garnish with
fresh basil leaves or sprigs. (I like to serve the "babies" on a
Bremner wafer, on top of a small basil leaf.)
Wine Tip: The wine that consistently complements this
mousse to perfection is Vision Cellars’ California White – a juicy blend
of Sauvignon Blanc and Pinot Gris. If you’d like a sparkler, I’d choose
Iron Horse’s Wedding Cuvée, my favorite domestic bubbly.
Submitted by June Jacobs, CCP
Sometime in the late 90s, I was the Orange County chapter
chair and attended an AIWF national board event in San Francisco. There
was a big event where fifty or more local restaurants were offering
exquisite tastes in small booths. Julia was there. Instead of spending
her time with AIWF national board members, chapter chairs, or celebrity
chefs, Julia moved from booth to booth, behind the tables, chatting with
the helpers who were preparing the food. She asked them about their
processes, ingredients, and where they learned their skills. She
complimented them, encouraged them, and thanked them for their work
before moving on. I eavesdropped and enjoyed every minute of it. She was
in her element.
Submitted by Ken Sethney
Julia and my mother-in-law went to school together in
Pasadena. Mom came to visit us when we were living in Cambridge while my
husband attended Harvard Business School. I thought it would be nice to
invite Julia for tea (this was in the early 60's, when proper young
ladies did such things). I got her telephone number from our butcher and
called her. Julia answered with "I am very busy right now. Please call
me back in half an hour." I thought this was a very practical way to
handle the situation. It didn't make any difference to Julia who was
calling, only that she could not talk at that time.
I called her back and she did come to over to enjoy tea with my
mother-in-law. We met again at an AIWF meeting in Santa Barbara in the
Submitted by Cauleen Glass
Submitted by Cindy Dragon
||Mary Abbott Hess, Past AIWF National Chair, with Julia Child and Anne Hunt
Talking about food was one of Julia’s favorite subjects.
She was always involved. But Julia never saw food as an armchair
discussion. She insisted on getting right into the middle of food
experience and bold flavors. I loved sharing our tropical bounty with
her: mangos, papayas, jackfruits, plantains, and calabaza, along with
the freshest locally caught seafood.
When Julia came to Miami on one of her many visits, she
insisted that I take her out stone crabbing. She wanted to know
firsthand all about our delicious stone crabs. Julia was funny, though;
she seemed large for the little boat. She had to personally pull the
traps, and break the claws from the crab. What? Boil them in fresh
seawater - great! She became so extremely excited she could hardly
control herself to hurl the just-caught stone crab claws into the
caldron to cook them.
We devoured the lush stone crabmeat. I remember Julia
saying, “This is what life is about”, while she licked her fingers
clean. Our sojourn down to the Keys was complete.
Submitted by Allen Susser
Julia Child rented the house next to ours in Great Neck for
one year. This was in the 1970's. Our dog, Pepper, ran along the border
of the two properties. Pepper mysteriously was getting sick. We took
her to the vet. He discovered that she was eating soup bones. It turns
out that Julia was feeding Pepper the leftover soup/stock bones. We had
to ask her to stop.
So in essence we had to ask Julia to stop feeding Pepper.
Submitted by Sarah
I was researching the ultimate French Onion Soup recipe,
looking through Mastering the Art of French Cooking by Julia Child and
found this old invitation from 1989 to attend an event sponsored by the
American Institute of Wine and Food. We were invited to have dinner with
Julia. What a fantastic experience, talking and eating with her,
watching her grab food with her fingers, and just being Julia. As I
stood next her (and my husband Ward, both 6'2"), I was impressed with
her kindness and thoughtfulness, and of course her love of food. What a
Submitted by Susan Carter
Julia was always recognized … and everyone was happy to
see her. I will never forget the time in Boston that we were all crammed
into a car going downtown for dinner at the restaurant of a hot young
chef Julia had befriended. We were in a car stopped at a traffic light,
next to some men working on “The Big Dig” … one man exiting from a
subterranean manhole recognized Julia in the car, and before we knew it
the manhole had exploded with all his buddies’ heads popping up to wave
Submitted by Paula Lambert
My husband and I were in Bologna, Italy, at a restaurant
for dinner, when we saw Julia there having dinner with her husband. My
husband insisted I go over to her, since she was my idol and inspiration
for cooking. She couldn't have been nicer and autographed a menu for
me, which I still have hung in a frame in my kitchen!!!
Submitted by Joan Cooper
||Submitted by Ted and Linda Fondulas
||Submitted by Ted and Linda Fondulas
||Submitted by Ted and Linda Fondulas
For many years my chef husband, Ted, and I ran a wonderful
restaurant in Killington, Vermont. For a time Julia would come to
celebrate her birthday with her family that lived in nearby Woodstock.
In Ted's words:
One year at a dinner celebrating her 85th birthday, I had the
pleasure of sitting next to Julia. In time I became concerned when I
noticed she did not eat everything on her plate.
After a few courses I summoned the courage to ask the inevitable,
“Julia, are you enjoying your food?"
“Wonderful!” she replied, arcing her voice almost an octave in one
word. “It’s just that right now I am 6 by 4 and I cannot stand the idea
of being 6 by 6!”
Submitted by Linda & Ted Fondulas
||Julia Child with Celeste McCall aboard the Queen Elizabeth II in 2001
As a food writer with The Washington Times, I was
privileged to interview Julia Child several times in the 1980s. I
renewed our acquaintance in June, 2001 when Julia participated in
Cunard’s Chef’s Palate Crossing on the QE2. I was lucky enough to be on
During the voyage, Julia teamed up for a cooking demo with
QE2 executive chef Karl Winkler. Child’s appearance, we learned,
attracted the largest crowd ever to cram into the ship’s Grand Lounge.
Child, elegant in a red and black print silk blouse and dark slacks,
provided savvy and often amusing commentary as chef Winkler prepared
signature dishes: sea scallops sautéed with garlic and herbs, and rack
of lamb with an herb/mustard crust. The show concluded with an elaborate
custard-and-meringue dessert called floating island. Happily, the
delicacies appeared on the Princess Grill menu that evening.
Julia’s infectious, common-sense approach sparkled
throughout the presentation. When Winkler was explaining how to check
fish gills for freshness, Child calmly interjected: “Just smell it.”
When the discussion moved to using butter in lieu of lamb fat, she
remarked: “Rancid lamb fat is not a good thing. I had some in
Scandinavia.” As Winkler assembled the complicated dessert, Julia
dead-panned: “Floating island is very easy to make. You only need three
Later, at a question and answer session, someone asked
Julia about her favorite fast food place. “Burger King.” She also
professed a weakness for an occasional Big Mac and fries.
My last encounter with Julia was at her 90th birthday
party, a cheeseburger and hot fudge sundae bash at the Four Seasons
Hotel in Georgetown. Tiring after three weeks of constant travel and
partying, Julia enjoyed the evening but departed early. But not before
she complimented my husband Peter on his pig tie.
Thank you, Julia, and bon appetit!
Submitted by Celeste McCall
||Taken in the home of Patty Dedominic, Montecito, CA
Standing from left to right: Barbara Casey
Seated from left to right: Adrienne Hall, Julia Child, and Frieda Rapoport Caplan
...In the early 70s, following our introduction of the
produce industry's first packaged produce item, Freida's received a
simple, handwritten postcard from Julia wanting to know if we had an
answer to quelling "flatulence" that occurs after eating Jerusalem
artichokes, which we had newly-renamed “sunchokes".
...In the early 80s, my daughter Karen and I received an
invitation from my new friend Michael McCarty, owner of the famed
“Michaels’s” in Santa Monica, to attend a small private dinner party.
After being led upstairs to a small private dining room, we found it was
loaded with local celebrity chefs like Hans Röckenwagner, Michael
Richard, and Alice Waters...none of whom we knew. We stood back in the
corner and suddenly Julia walked up to us, put her arms around us (we
had never met before) and said, "You two look lost. Let me introduce you
around." She sat me between Joe Columbine and his wife, the
owner/founder of Trader Joe’s; and Karen was seated next to Michael
McCarty, whom she hadn't met before.
...At the founding of the American Institute of Wine &
Food in Santa Barbara, California, Julia and I were amongst the keynote
speakers, during a strong anti-beef movement. I addressed the food
writers’ questions about the rising availability of fresh herbs and
their availability in supermarkets. When it was Julia's turn, she
stunned those present with her defense of the continuing importance of
beef, especially as a taste enhancement and the need for protein in the
...The last time I saw Julia was the summer before she
died. Her attendant brought her in her wheel chair to a retreat of the
Trusteeship in Montecito (close to where she was living). She spoke with
us in her halting way before we inducted her as a member to the
Trusteeship, the Southern California Chapter of the International
Submitted by Frieda Rapoport Caplan