Julie Van Rosendaal is a food journalist and the author of thirteen best-selling cookbooks. She has been talking about food on CBC Radio across Canada for nearly 20 years.
Julie shares recipes every weekend in The Globe and Mail, occasionally doing some deeper dives into culture, trends and explorations of how our food systems work, perhaps most notably with her investigation into the increasingly firm texture of butter back in 2021.
Based in Calgary, Julie regularly teaches cooking classes, speaks and cooks at events across the country. She is an involved advocate for an accessible, sustainable food system, initiating and participating in initiatives that facilitate food supports in her own community and nationally.
