This week on Inside Julia’s Kitchen, host Todd Schulkin talks to <a href="https://twitter.com/washingtonpost?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor">Washington Post</a> food writer <a href="https://www.instagram.com/gdanielagalarza/?hl=en">Daniela Galarza </a>about what we’ve been cooking during the pandemic and what we’ll be eating post-pandemic. And, as always, Daniela shares her Julia Moment.Subscribe to Daniela’s Washington Post newsletter, <a href="https://subscribe.washingtonpost.com/newsletters/#/bundle/veatvoraciously?method=SURL&location=PER&itid=ap_g.daniela%20galarza">Eat Voraciously</a>Image courtesy of Daniela GalarzaHeritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by<a href="http://heritageradionetwork.org/donate"> becoming a member</a>!Inside Julia's Kitchen is Powered by <a href="http://simplecast.com/">Simplecast</a>.

Meet Cha McCoy

Created by The Julia Child Foundation for Gastronomy and the Culinary Arts, Inside Julia’s Kitchen is your window into the Foundation’s world. Through our podcast, you’ll meet the bright lights of today’s food world, from the organizations the Foundation supports and works with to further Julia’s legacy to individuals at the forefront of cooking, culinary history, and food writing. We’ll be talking to those who are shaping the way we eat, cook and think about food, just as Julia did by inviting the country’s top talent into her kitchen. So, grab a seat at the Foundation’s table and listen in.