What People Are Saying

“In the modern glut of recipes and cooking sites, Root not only offers delicious recipes and interesting historical knowledge—it constantly reminds me how integral cooking is to our sense of humanity. Everything—every era, every culture, every family—is defined by its own foods while we are connected as the cooking species. Root is more than recipes; it re-infuses the kitchen, the pantry, and the dinner table with meaning.” —Kimmy Coburn, The Homestead Atlanta

“My favorite part of being a chef is the communion that it affords, drawing different peoples, cultures and life experiences together in a celebration of flavor. Root provides an opportunity to connect not only to each other, but to our collective and individual histories, and in doing so we find something much more than just a meal on a plate: we find ourselves.” —Danielle Holliday, chef 

“Root demonstrates Julia Skinner’s ability to bring people together through her infectious enthusiasm about food. This merged with her ability to make food history relevant and accessible will bring people together over reimaginings of long-forgotten dishes.” —Katie Lapp, teacher 

“Julia Skinner has a bit of the mad scientist about her, because she is fearless in her enjoyment and exploration of food and its history. I have many times looked for her footprints to guide me through strange places.” —John Ira Thomas, author and publisher for CandleLight Press

“I’ve been a student in two of your classes (fermentation 101, mead making) and I wanted to share how much I have enjoyed them and meeting you! You’re very genuine. I like that you emphasize anyone can make food fermentations and meads, and even experiment with flavors and process, without it being an overwhelming experiment–no fancy equipment needed, no precise measuring or timing needed, no extensive knowledge required to start, etc. This vibe has led me to get creative and daring with my fermentation projects when the research I had done prior to your class had me intimidating and afraid of ‘messing up’ or somehow poisoning myself/others. I’m grateful for the ferment empowerment, which I am also now sharing with friends and family. It’s a great feeling to be able to expand peoples’ minds when it comes to ferment safety, practicality/easiness, and taste adventure potential.” —Veronica, Atlanta resident

Root and its founder, Dr. Julia Skinner, have been featured in local, national, and international press, including the New York Times, Insider, Buzzfeed, Eater,  Savor, Vox, Saveur, The Atlanta Journal-Constitution, Washington Post, Atlantan Magazine, and more.I regularly collaborate with some of the best in the field, including Sandor Katz, Mallory O’Donnell, Cultures Group, and more. Check out our events page to see some past and current collaborations!