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June 3, 6:30 P.M. Talk: The Editor with Lidia Bastianich, Sara B. Franklin, and Nikita Richardson

June 03, 2024 06:30 PM

A Panel Conversation About the Life and Legacy of Judith Jones

25 11th Ave, New York, NY 10011, USA

During her more than 50 years as an editor at Knopf, Judith Jones helped launch new genres and trends in literature. At the forefront of the cookbook revolution, Jones published the who’s who of food writing, including Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Through her quiet and tenacious work behind the scenes, Jones helped turn these authors into household names and changed the way Americans think about food, cooking, and the culinary diversity. This impact of Jones’ work is celebrated in The Editor by Sara B. Franklin, an intimate view into the mind of a visionary.
Moderated by the New York Times writer Nikita Richardson, Sara B. Franklin will take part in a panel conversation alongside seven-time James Beard Award winner Lidia Bastianich, a legendary chef and cookbook author whose life and career was touched by Judith Jones.
Copies of The Editor by Sara B. Franklin are available for purchase with tickets or at the event from our partners at Kitchen Arts & Letters.

General Admission: $25 | $50 with a copy of The Editor by Sara B. Franklin

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About Lidia Bastianich:
Lidia Bastianich is an Emmy Award–winning public television host, a bestā€selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. She is the owner of Becco in New York City and Lidia’s in Kansas City. Lidia has authored over a dozen books, including her memoir, My American Dream: A Life of Love, Family, and Food, and her newly released cookbook, Lidia’s: From Our Family Table to Yours. Lidia is a member of Les Dames d’Escoffier and founding member of Women Chefs and Restaurateurs, two nonprofit organizations of women leaders in the food and hospitality industries. Among the numerous awards and accolades Lidia has earned are seven James Beard Awards (Outstanding Chef, Television Food Show, Best Chefs in America, Who’s Who of Food & Beverage in America, Specials 2016, 2017, and 2018), and two Emmy Awards for Outstanding Culinary Host.

About Sara B. Franklin:
Sara B. Franklin is a writer, teacher, and oral historian. She received a 2020–2021 National Endowment for the Humanities (NEH) Public Scholars grant for her research on Judith Jones, and teaches courses on food, writing, embodied culture, and oral history at NYU’s Gallatin School of Individualized Study. She is the author of The Editor, the editor of Edna Lewis, and coauthor of The Phoenicia Diner Cookbook. She holds a PhD in Food Studies from NYU and studied documentary storytelling at both the Duke Center for Documentary Studies and the Salt Institute for Documentary Studies. 

About Nikita Richardson:
Nikita Richardson is an editor and columnist for New York Times Food section. She writes the weekly Where to Eat: New York City. Previously she worked at New York Magazine, Bon Appétit, and Fast Company

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.

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