Seeing the way that they're innovating and offering incredible takeout or turning their restaurants into a market, or doing outdoor dining for as long as humanly possible - I know they're really struggling, but I also just so admire how they are endlessly adaptive and endlessly innovating." We are thinking about how to support them, how to keep them going through this time until we can all be back together in restaurants again. "We are all really worried about our restaurant industry. On the future of the restaurant industry: Boston has been very progressive on that front, and it's a real point of pride." There are so many women chefs who brought other women up through their ranks and who then went off and started their own kitchens. And so we have Lydia Shire, Jody Adams, Ana Sortun, Tiffani Faison, Cassie Piuma, Irene Li… and of course I can’t forget Barbara Lynch. Julia's presence altered the culture for all the years she lived here. "One way I really love to see Julia's legacy in Boston is the fact that we have long been a national leader, even compared to New York and LA, for having so many women celebrity and leading chefs. On how Julia inspired female chefs in Boston: And as we transition into the cold weather months, this is the kind of comforting dish that really warms you up and makes you feel so nice and cozy." And once you bake off that pie crust, it takes five minutes to put together. I think quiche is a dish that feels very special, and it feels a little bit fancy because you do serve it in a pie crust or tart. If you're not a vegetarian, bacon is the reason, maybe, you keep eating meat. "First of all - bacon makes everything taste better. On why Quiche Lorraine is the perfect dish to make right now: I think at a time like this, she would be all about finding those moments of pleasure in your day-to-day life to sustain you, especially in a situation where we don't have a lot of control." I think Julia, if she were alive today, would be encouraging us all to use our kitchens as places to take care of ourselves, to take pleasure in life, and to connect with our families. We talk a lot about self-care now in this age, and this is a really great form of self-care. "It's a very comforting thing to be in the kitchen cooking, to be feeding your family, to be nourishing it. On how Julia would react to the pandemic: Our first episode of You & Julia At Home - an extension of You & Julia for pandemic times, in which we chat and cook with chefs from their home kitchens - features Amy Traverso, Senior Food Editor at Yankee Magazine and co-host of GBH's Weekends with Yankee, making Julia's famous Quiche Lorraine.We talked with Amy about how Julia would find comfort through cooking during the pandemic, and how Julia inspired so many female chefs in Boston.
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