Episode 152: Julia Belluz on How to Have A Happy Collaboration

“There are enough talented people out there,” says Julia Belluz, “but only collaborate with people you really like.” This was the advice the writer followed when deciding to work with scientist Kevin Hall on their new book, Food Intelligence. The resulting book weaves his narrative and evolution as a scientist with her narrative as a patient and journalist. In this episode, we explore what makes a successful collaboration, how to define roles—and why to do this right up front, the importance of trust, and how to communicate throughout the process.

Julia Belluz is a Paris-based journalist and co-author of the new book, Food Intelligence. A contributing opinion writer to the New York Times, she has reported extensively on medicine, nutrition, and global public health from Canada, the US, and Europe.

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