Film Awards in November 2018 for her work on the documentary. Lee co-executive produced Ruth: Justice Ginsburg in Her Own Words, a documentary about Ruth Bader Ginsburg, in collaboration with Academy Award-winning director Freida Lee Mock, Geralyn Dreyfous, and others. It premiered on Starz in March 2021 as part of the network's Women's History Month programming. Philanthropy Lee co-founded the Los Angeles chapter of UNICEF in 2000. She donated the proceeds from her second cookbook to God's Love We Deliver and Project Angel Food, two organizations that deliver food to homebound individuals. In 2015, she led a UNICEF team on a mission to Haiti in her role as a special nutrition emissary for the organization. The U.S. division of the UN's World Food Program, the world's largest humanitarian organization, appointed Lee to its board of directors in May 2020. Lee was a spokesperson for Share Our Strength's No Kid Hungry campaign for more than ten years and created No Kid Hungry's annual fundraiser, the Great American Bake Sale. Her first Great American Bake Sale, in 2011, raised more than $50,000. She has also worked with the Elton John AIDS Foundation and serves on its board. Critical response Hsiao-Ching Chou of the Seattle Post-Intelligencer wrote a review of Lee's cookbook Semi-Homemade Cooking that criticized both her recipes and her "semi-homemade" concept. She then wrote a follow-up column, noting that the review received a response "that was more impassioned than I anticipated". Chou wrote that, though most readers agreed with her, a number of readers took Lee's side, including one who wrote, "Lots of people who don't want to take the time to shred a cup of carrots want to cook a good meal." Kurt Soller, writing for Newsweek, compared Lee's impact upon television cooking with that of Julia Child, noting that although Lee's show "is the furthest from Child's methods", both women "filled a niche that hasn't yet been explored". Amanda Hesser, in a 2003 review of Semi-Homemade Cooking in The New York Times, wrote that Lee's recipes, in their use of prepackaged ingredients, can end up costing more, having harder-to-find ingredients, taking longer to make, and tasting worse than equivalent recipes made from scratch. Hesser also wrote that, in her cookbooks, Lee "encourages a dislike for cooking, and gives people an excuse for feeding themselves and their families mediocre food filled with preservatives." At the beginning of the COVID-19 pandemic,