Carla Lalli On Hair, Skin And Life In Hot Kitchens
Episode 6: what happens to your body when beef fat is always in the air.
Today’s episode of We Are Spiraling features someone whose work I’ve been following (and eating) for at least a decade: Carla Lalli.
Not to be hyperbolic, but if you’ve ever searched for a recipe on the Internet, you’ve come across carla lalli music’s work. Her videos in Bon Appétit’s test kitchen while she was food director racked up millions of views apiece, and she later ran her own channel. She is the author of the New York Times bestseller That Sounds So Good, and Where Cooking Begins, which won a James Beard Award.
Her Substack, Food Processing, is among the top food & drink pubs here. I first met Carla on this lovely platform, in Emily Sundberg’s chat. We were both intrigued by the same little news nugget in Feed Me and began DMing. I told her about We Are Spiraling and invited her on the show — and she said yes!!
We recorded the day before New Year’s Eve. Six minutes before we were supposed to get on Riverside (like Zoom for audio and video recording), my Internet went out, so I hotspotted from my phone.
After a few more snafus — my hotspot wasn’t strong enough for Riverside but Zoom came to the rescue — we got going.
Our conversation touched on everything. How does being around fryers all day as Shake Shack’s first general manager affect your body? What it’s like when you wake up one day with different hair and don’t recognize yourself? Why do people say weird things to curly people at work? And a fun lightning round about what Carla is spiraling about.
Carla also dropped a preview about one of the recipes that will appear in her new cookbook that comes out later this year, title not yet announced. If you’ve been following the show since Episode 1, it’ll make you smile.
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