Julia Child read by Ruth Reichl

Once upon a time, there was a towering girl who would inspire a culinary revolution in America. Her name was Julia. Julia was a spy during World War II, but when she met her husband abroad--she withheld one important secret: she did not know how to cook. She soon enrolled as the first woman to attend Le Cordon Bleu in Paris, France. She learned how to cook delicious food, bake extravagant cakes, and create tasty recipes. Julia changed the face of cooking in America forever. About the Narrator: Ruth Reichl, Gourmet's editor in chief, is the author of the best-selling memoirs Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires, and the forthcoming Not Becoming My Mother and Other Things She Taught Me Along the Way. She is executive producer of the two-time James Beard Award-winning Gourmet's Diary of a Foodie, which airs on public television across the country, and the editor of the Modern Library Food Series. Before coming to Gourmet, she was the restaurant critic for the New York Times, receiving two James Beard Awards for her work. She lectures frequently on food and culture. Credits: The podcast is a production of Rebel Girls and Boom Integrated, a division of John Marshall Media. It’s based on the book series Good Night Stories for Rebel Girls. Our Executive Producers are Elena Favilli and Joy Fowlkes. This season was produced by John Marshall Cheary, Sarah Storm, and Robin Lai. This episode was written by Joy Fowlkes and edited by Pam Gruber. Grace House proofread. Original theme music was composed and performed by Elettra Bargiacchi who has also sound designed this episode. Mattia Marcelli is the sound mixer.