Canadians are undoubtedly familiar with Julie Van Rosendaal, the celebrated Calgary-based culinary journalist and cookbook author. Curious to learn more about Julie’s life and her impressive culinary journey? Calgarynka has all the delicious details.
A Lifelong Love Affair with Food
Born and raised in Calgary, Julie Van Rosendaal has always had a deep passion for cooking. Her mother often recounts how, from the tender age of three, Julie would eagerly ask when she could get her hands dirty in the kitchen. This early fascination blossomed into a lifelong interest in the culture of homemade food.
Over the years, she’s honed her skills working in cheese shops, bakeries, and restaurants. She even ran a successful catering business and her own bakery. Julie published her first cookbook in 2000, and she hasn’t looked back since. While cookbooks remain a cornerstone of her work, she also regularly contributes to local and national publications, sharing her culinary expertise far and wide.
“Buttergate” and Beyond
In 2021, Julie Van Rosendaal ignited a national conversation, dubbed “Buttergate,” with a social media post highlighting the increasing hardness of Canadian butter. She speculated that dairy farmers might be increasing the use of palm oil in their dairy cows’ feed.
For context, the primary ingredient in butter is milk fat, which contains saturated fats. The ratio of these fats significantly impacts the product’s firmness. Consumers quickly voiced their frustration as Canadian butter became noticeably harder to spread. Food experts chimed in, attributing the increased hardness to the potential rise in palm oil usage in dairy cattle feed.
The widespread public discourse led to the Dairy Farmers of Canada, a national organization, recommending that farmers stop adding palm oil to cow feed. This significant outcome underscored Julie’s influence and the power of consumer advocacy.
Achievements and Acclaim
- Julie Van Rosendaal has authored 12 best-selling cookbooks, including popular titles like “Dirty Food” and “Starting Fresh.” Given her prolific output and talent, it’s safe to say more culinary masterpieces are on the horizon.
- For over 14 years, she hosted a highly popular food column on CBC Radio One’s “Calgary Eyeopener.” This role introduced her to countless Calgarians, making her a household name in the city.
- She serves as a food editor for the influential Canadian publication, “The Globe and Mail.” Beyond that, Julie has been a freelance food writer and columnist for various publications across Canada for more than two decades.
- She’s the voice behind her very own Canadian food podcast, “Crispy Bits,” offering listeners a delightful dive into all things culinary.
- Julie Van Rosendaal is also an active educator, speaker, and workshop host, leading cooking classes at specialized schools and events across Canada.
- Her popular recipe website, “Dinner with Julie,” is a vibrant hub for her incredibly engaged community, especially on social media. Through this blog, she offers a candid look into her real-life kitchen with her husband Mike and son Willem.
All these accomplishments firmly establish Julie Van Rosendaal as a recognized and influential figure in the Canadian food scene. She’s a prime example of a multifaceted individual who masterfully blends extensive culinary knowledge with exceptional practical skills. Her impressive list of achievements speaks volumes about her deep professionalism, remarkable productivity, and consistent presence in the media landscape.
The Eyeopener’s Guide to Calgary’s Culinary Scene
In her regular segment on the “Calgary Eyeopener,” Julie Van Rosendaal consistently shares insights into food trends, offers delicious recipes, and provides practical cooking tips. For instance, she’s a big proponent of freezing fresh vegetables and fruits to extend their shelf life. Frozen veggies are perfect for soups, stews, and flavourful curries. When it comes to using frozen berries in pancake or muffin batter, Julie advises adding them last to prevent their juices from bleeding into the mix.
Julie has shared countless recipes through her Calgary gastronomic guide. Here are a few of her most popular ones:
- Stuffed Sweet Potatoes: This versatile dish can feature a medley of frozen vegetables, from corn to cilantro. Enhance the flavour with onions, garlic, bell peppers, cumin, chili, beans, diced squash, and grated cheese.
- Fruit Crumble: Julie’s philosophy for this dessert is all about embracing seasonal fruits like apples, pears, and plums. The amount of sugar is entirely up to your personal preference, making it a truly customizable treat.
- Comorian Ginger, Green Pea, and Coconut Soup: This unique soup recipe was discovered by Julie in “Bibi’s Kitchen: Recipes and Stories from Grandmothers of Eight African Countries that Touch the Indian Ocean” by Hawa Hassan and Julia Turshen. It calls for simple yet flavourful ingredients like onion, ginger, garlic, pepper, coconut milk, peas, and cilantro.
Julie’s Calgary Home
In 2006, Julie Van Rosendaal purchased a charming 1,300-square-foot, two-story house in Calgary. What’s fascinating is that this home has a rich history of its own. It once served as housing for Canadian Pacific Railway workers. There are plenty of delightful hints about its previous inhabitants, like handprints with “Virgie 1932” etched into the back cement, and a vintage valentine found on a wall bearing the name “Bernice.”
Since both Julie and her husband work from home, one of the three bedrooms has been converted into an office, and their kitchen doubles as a bustling workspace for her delicious creations. The house underwent renovations in 2015, which included a new furnace, a new roof, fresh paint, and updated windows upstairs. The couple aimed to preserve the home’s original character, and the neighbourhood itself was a big draw. Located amidst breweries and pubs, the house offers prime views of fireworks during celebratory events. While this urban setting might not appeal to everyone, Julie and her family absolutely love it.
Fascinating Facts About Julie
After diving into interviews with Julie Van Rosendaal, several intriguing aspects of her life stand out:
- Julie finds her culinary inspiration in people. She adores the way folks cook at home for their loved ones and friends. She’s especially fond of how recipes are passed down through generations, believing this is how their authenticity and value are truly preserved. Even as a celebrated cookbook author herself, Julie loves exploring the culinary works of other writers.
- For Julie, food is a powerful unifier. She believes it’s a way to express love, comfort, kindness, and joy. She cooks for those dear to her, and even better, she loves cooking alongside them.
- Reading ignites Julie Van Rosendaal’s potential. Among the most transformative books for her are “Salt, Fat, Acid, Heat” by Samin Nosrat and “An Everlasting Meal” by Tamar Adler. She often finds herself flipping through cookbooks or tuning into podcasts for inspiration. At home, music is almost always playing in the background.
- In the summer, Julie cherishes her early morning routine: feeding the birds, brewing aromatic coffee, and watering her garden. These simple rituals help her feel grounded and centered.
- Community involvement isn’t just a buzzword for Julie Van Rosendaal; it’s a way of life. She’s always been actively engaged and dedicated to volunteer work. During the pandemic, she prepared and distributed meals through volunteer networks to communities across Calgary. Each network supported children involved in school breakfast and lunch programs, with approximately 1,800 children receiving nutritious meals weekly. In 2020, the owners of Calgary’s renowned Rouge restaurant generously lent their space, where Julie would prepare and pack these children’s lunches. She made sandwiches and packed them in brown bags along with typical school lunch snacks like a bag of chips, an apple, and an energy bar.
Julie Van Rosendaal: A Culinary Icon
Julie Van Rosendaal boasts a multitude of achievements and titles that extend far beyond her cookbooks. She is a true media expert and a thought leader in Canada’s gastronomic landscape. Above all, Julie expresses profound gratitude for her family, friends, health, and home. She genuinely rejoices in the opportunity to pursue her passions: writing and talking about food and people, and, of course, cooking.
