Food

The Food Seen

Heritage Radio Network

THE FOOD SEEN explores the intersections of food, art & design, and how chefs and artists alike are amalgamating those ideas, using food as their muse & medium across a multitude of media. Host, Michael Harlan Turkell, talks with fellow photographers, food stylists, restaurateurs, industrial and interior designers; all the players that make the world so visually delicious, that want to eat with your eyes.

Episodes

Episode 327: Mira Evnine
00:29:46
2017-09-22 13:45:31 UTC 00:29:46
Episode 327: Mira Evnine

On today's episode of THE FOOD SEEN, we're charmed by Mira Evnine, a culinary polymath, whose Bay Area nature comes through as the cultural center of her work. The kitchen has always been her favorite room in the house, which she realized at an early age, using her comprehensive understanding of cuisine as a currency, from trading school lunches, to working with such luminaries in the industry like Alice Medrich, June Talyor, and Eli Zabar. Her educational background (at RISD) may have been in architecture, but Evnine's firmly put herself at the intersections of food and design, as a food stylist, a prop stylist, florist, and experience designer and consultant. In other words, Evnine can do it all.

Episode 326: Burma Superstar
00:37:29
2017-09-22 13:45:31 UTC 00:37:29
Episode 326: Burma Superstar

On today's episode of THE FOOD SEEN, Desmond Tan was born and raised in Burma, known as “exotic place full of gold pagodas and smiling Buddhist monks - or a country that puts activists in jail”. He and his family left for San Francisco in the 1970's, and in search of Burmese food during the tech boom, he found his home on Clement Street at Burma Superstar, where he was first a customer before buying the restaurant in 2000. He rid the menu of Egg Foo Young, Mongolian Beef, Southeast Asian Chicken Salad, replacing it with laphet, the fermented tea leaves for their famous Tea Leaf Salad (which can now be shipped nationally), Tan's favorite dish, mohinga, a chowder-y catfish noodle soup, traditionally eaten for breakfast, and samusa, hand wrapped dumplings that can be deep fried and served in a soup or salad. He worked with writer Kate Leahy to document the unwritten kitchen recipes of his homeland, creating a cookbook that archives the culture Burma's past, present, and hopeful future.

Episode 325: Edible Paradise: A Coloring Book of Seasonal Fruits and Vegetables with Jessie Kanelos Weiner
00:27:45
2017-09-22 13:45:31 UTC 00:27:45
Episode 325: Edible Paradise: A Coloring Book of Seasonal Fruits and Vegetables with Jessie Kanelos Weiner

On today's episode of THE FOOD SEEN, Jessie Kanelos Weiner left her colorful past working in New York City's costume design industry, finding herself overseas with colored pencil in hand. The Franco Fly blog documented her illustrated journey of being an American through Paris. Years of touring around les marchés with her water color paints, Jessie began to create an activity book based on her vibrant drawings. These dawdle turned into the doodles you see in Edible Paradise: A Coloring Book of Seasonal Fruits and Vegetables, capturing a cornucopia of fruits, fresh herbs and honey, ready to take away in harvest baskets worth carrying home.

Episode 324: Mettā
00:30:39
2017-09-22 13:45:31 UTC 00:30:39
Episode 324: Mettā

On today's episode of THE FOOD SEEN, we gather around the smoldering embers emanating from Mettā, a cozy wood fire restaurant that brings chef Norberto "Negro" Piattoni Argentine-inspired, nouveau-gaucho cuisine to Brooklyn's Fort Greene. He and owner Henry Rich work without gas to create an atmosphere lit up by menu highlights like: Slow Roasted Lamb, Smoked Carrots, Charred Beets, Short Rib Steaks with Chimichurri and a Sweet Potato dessert cooked in ash. Once the smoke clears, you'll also find gamut of complex and layered flavors developed through exploratory forms of fermentation, pickling and curing, constructing a whole new power source for their food and glowing aura.

Episode 323: Dawn Perry, Real Simple
00:37:59
2017-09-22 13:45:31 UTC 00:37:59
Episode 323: Dawn Perry, Real Simple

On today's episode of THE FOOD SEEN, Dawn Perry has long been creating menus, and trends, as a recipe developer, and all around food stylista. From food editor at Martha Stewart's Everyday Food and Bon Appétit, to driving culinary content at Marley Spoon's meal kit delivery service, to the food director at Real Simple, Perry is able to wrap her head around the many expressions of a single ingredient, taking careful consideration and culinary know-how, to compose something both complex, and approachable. Her latest project, Short Stack Editions: Cucumber, illustrates just that; Perry takes the humble gourd and shows its scope as Cucumber-Celery Agua Fresca, Spicy Cucumbers with Beef & Black Vinegar, Butter- Baked Cucumbers, Cucumber Panzanella with Horseradish & Mint, Grilled Cucumber Guacamole, and Cucumber & Honeydew Paletas. You'll never look at an ordinary cucumber the same again!

Episode 322: Stella Parks, BraveTart
00:33:10
2017-09-22 13:45:31 UTC 00:33:10
Episode 322: Stella Parks, BraveTart

On today's episode of THE FOOD SEEN, pastry chef Stella Parks charmed a sweet tooth constituency in in Lexington, KY, for sweets and scribing on her blog BraveTart. She wasn't necessarily reinventing dessert, instead fortifying them with plenty of sugar, butter, chocolate ... leading her to document the history Chocolate Chips Cookies (which precede Ruth Wakefield's 1938 "Toll House Chocolate Crunch Cookies"), cakes, pies, doughnuts, snacks (learn how to make your own "Fauxreos"), puddings, and candy bars, all documented in her book project "BraveTart: Iconic American Desserts". She also runs pastry program for Serious Eats, reconditioning dessert and something to seek, rather than just wait until the end of a meal.

Episode 321: Angie Mar of The Beatrice Inn
00:29:40
2017-09-22 13:45:31 UTC 00:29:40
Episode 321: Angie Mar of The Beatrice Inn

On today's episode of THE FOOD SEEN, storied West Village chophouse The Beatrice Inn, was first a New York prohibition-era speakeasy in the 1920's, then a 50-year run as an Italian red-sauce joint, then becoming the legendary nightclub, later revived by Vanity Fair's Graydon Carter. It's fabled fate seemed at it's end in recent years, well, that was until Angie Mar came aboard with grandiose visions of a meat-centric Mecca. Mar's training in whole beast butchery and her time as sous chef at The Spotted Pig with April Bloomfield, helped her dream up dishes like 45-day Dry Aged Burger, Champvallon de Tête, Roast Duck Flambé, Smoked Rabbit for Two, 160-Day Whiskey-Aged Tomahawk Ribeye, and for dessert, a Bone Marrow Créme Brûlée ... because Mar does say, "at the end of the day, vegetables are never going to replace meat."

Episode 320: Salad for President
00:36:37
2017-09-22 13:45:31 UTC 00:36:37
Episode 320: Salad for President

On today's episode of THE FOOD SEEN, Julia Sherman, an artist in her own rite, muses through candid conversations about people's creative procesess, strikingly similar to how we talk to chefs about composing dishes. Her blog turned book "Salad for President", documents the likes of photographer William Wegman (and his famed Weimaraners) while making Charoset, how to transpose leftover lettuce to breakfast tacos with Alice Waters, what belongs to be eaten out of a bowl with Yui Tsujimura, a ceramaicist from Nara, Japan, and how a Mizuna Salad with Konbu Tea Dressing tacitly comes from one of the loudest bands you've ever heard. There are also Sherman's salads, which range in reference to her travels throughout Mexico, Austria, countryside France and even backyard barbecues (Soft Eggs Avocado Radish and Peanut-Pasilla Salsa, Toast with Styrian Black Pumpkin Seed Oil and Parsley Mint Salad, Sardine Niçoise, Grilled Peach Panzanella with Almond Essence and Purple Basil). Sherman shows us that a salad can reflect our innate sense of the world, nourishing us while also giving us much food for thought.

Episode 319: "Eat This Poem" with Nicole Gulotta
00:30:03
2017-09-22 13:45:31 UTC 00:30:03
Episode 319: "Eat This Poem" with Nicole Gulotta

On today's episode of THE FOOD SEEN, we substitute prose for poetic form, enkindled by Nicole Gulotta's blog, now book, "Eat This Poem", praising food in meter and verse. Hear how inspired instructions from Food Network stars like the Barefoot Contessa, prompted Gulotta to put together a collection of poems, and complimentary recipes, that will have you baking blueberry muffins during holiday, foraging mushrooms for Truffle Risotto with Chanterelles, and consider all the parts of a potato pre-compost. Even "A Pot of White Beans" can conjure up pebbles on a shore; transporting and tasty, these balladries will fill your pantry with relish and great enjoyment.

Episode 318: "Six Seasons" with Joshua McFadden
00:28:05
2017-09-22 13:45:31 UTC 00:28:05
Episode 318: "Six Seasons" with Joshua McFadden

On today's episode of THE FOOD SEEN, we extend our concept of seasonal produce, by adding two seasons (consider summer divided into Early Summer, Midsummer & Late Summer). Chef Joshua McFadden of Ava Gene's and Tusk in Portland, OR, delivers Six Seasons: A New Way with Vegetables, by way of east and west coast farming practices through the scene of Roman and Middle Eastern cuisines. At the core of better vegetable preparations, you must have indispensables like good olive oils & vinegar, and a well-stocked larder of dried pasta, cheese, canned tomatoes, pickles, preserved fish, olives and capers. It also helps to have an acumen for knowing what's fresh when; in spring we celebrate artichokes, asparagus, English peas, fava beans, lettuces and radishes, but oh so quickly we're past that and abundant of beets, carrots, fennel and turnips. Here's how best to live in the season, without letting it pass you by.

Episode 317: "Out of Line" with Barbara Lynch
00:41:06
2017-09-22 13:45:31 UTC 00:41:06
Episode 317: "Out of Line" with Barbara Lynch

On today's episode of THE FOOD SEEN, Barbara Lynch is a modern-day Julia Child. Steps away from the golden-domed Massachusetts State House in Boston sits Lynch’s two decade-old premier restaurant, No. 9 Park, where you don’t need to be a Boston Brahmin to enjoy her approachable haute cuisine. A two-time James Beard Award Winner and Relais & Chateaux Grand Chef, this blunt, blue-collared Irish girl from Southie has attained cooking stardom, but at what cost? Raised by a mother who worked multiple jobs to support her wily brood, Lynch rebelled, lied and stole just to survive her disruptive youth. It was food that saved her, from a bright green pesto sauce she made for her friends at 13, or the luscious fried clams at the local Howard Johnson hotel; these flavorful memories lead Lynch to master the craft and own a handful of the top restaurants throughout her fair city (B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, and Menton), in turn becoming one of the most nurturing female chefs in the country. Recently named one of Time magazine’s 100 most influential people in the world, it hasn’t been without it’s heartaches and struggles, as confessed in her brilliant memoir, Out of Line: A Life Playing with Fire.

Episode 316: New Worlder
00:21:34
2017-09-22 13:45:31 UTC 00:21:34
Episode 316: New Worlder

On today’s episode of THE FOOD SEEN, Latin America becomes a food focal point through the lens of New Worlder, a website that explores the derivative cultures of the Latin world, focusing mainly on South America, yet doesn’t let you forget a large landmass of the Western United States was once part of Mexico. Cofounders Marie Elena Martinez & Nicholas Gill are globetrotters, authors of many global guidebooks for Fodor’s and Frommer’s, and have traveled from Argentina to Venezuela. They’ve been immersed in an array of Latin food experiences in Lima (like chef Virgilio Martinez’s Central restaurant, which Gill co-authored the cookbook for), Mexico City, and even within our own country: Miami, Los Angeles … which you can follow via their “Eat List”, which takes you to Buenos Aires for “La Escuela Argentina de los Parrilleros”, to learn how to live fire grill like Francis Mallmann, or go to Stefan Bederski’s Adina restaurant in Portland, Oregon, where he imports Peruvian produce from a third-generation farmer from Chincha (Peru). The Latin world is all around us, and New Worlder is our guide within.

Episode 315: "Candy is Magic" with Jami Curl of Quin Candy
00:29:44
2017-09-22 13:45:31 UTC 00:29:44
Episode 315: "Candy is Magic" with Jami Curl of Quin Candy

On today's episode of THE FOOD SEEN, baker turned candy maker Jami Curl, knew that "Candy is Magic" (the title of her current cookbook) since the day she broke the tedium of cookies and cakes by making a batch of Oregon Sea Salt Caramel. That's the day Quin Candy was born. Many lollipops, marshmallows and gummy candies later, Curl spreads the doctrine of good ingredients: pure granulated cane sugar, GMO-free glucose, non-powdered dairy products (preferring instead fresh cream and butter), and all-natural extracts and coloring derived from fruits and vegetables. That's how you craft core flavors like Strawberries with Lemon, Cherry with Almond, Roasted Peaches with Ginger, build bases like Popcorn Cream, Coffee Syrup, and innovate sweet with Doughnut Magic Dust. So go suck on a Sour Apple or Pinot Noir lollipop, chew on some Honey + Hazelnut Caramels, or savor a Smoked Cola Gumdrop, because candy isn't just for kids anymore.

Episode 314: W&P Design
00:32:23
2017-09-22 13:45:31 UTC 00:32:23
Episode 314: W&P Design

On today's episode of THE FOOD SEEN, University of Virginia roommates Eric Prum & Josh Williams spent their collegiate years infusing bourbon with peaches, their apartment strewn with mason jars in the process. What was part preoccupation, lead to a professional career in catering; Williams attended culinary school in Italy, while Prum furthered his studies in design and manufacturing. From that first joint venture, they created W&P Design, a food & beverage company that has made over 200 original products in the barware space. It all started with the Mason Shaker, the base of which is literally a mason jar with a screw on shaker top. Aimed to demystify the art of crafting great cocktails, they followed this up by "Shake", their first in series of service book titles now published in-house by Dovetail Press. This dynamic duo also constructed Carry On Cocktail Kits (which are TSA & FAA compliant at 30,000 feet), and continue to improve drink aesthetics, and functionality, whether at a home bar, or on the road.

Episode 313: MOLD Magazine, "Designing the Future of Food"
00:28:43
2017-09-22 13:45:31 UTC 00:28:43
Episode 313: MOLD Magazine, "Designing the Future of Food"

On today's episode of THE FOOD SEEN, we're backing LinYee Yuan, founder of MOLD, an editorial platform about designing the future of food, in her quest to bring MOLD Magazine to print. With a week left on the Kickstarter campaign (donate now!), Yuan promises to bring you stories where design will have to intersect with food. Yuan believes "technology and science can change how and what we eat, but design is critical to bringing these ideas together to create products and experiences that are elegant, intelligent and useful". That said, Issue 1 will focus on "Designing for the Human Microbiome" and how the living ingredient in fermented and pickled foods, interacts with the human gut. Future issues will explore experimental utensils, virtual reality dining, edible packaging, lab-grown meats, insect farms, farming on Mars and astronaut food. The United Nations predicts that by 2030, we will have more people (9 billion) on the planet than we can feed; how we address this imminent problem may very well be rooted in the blueprint of who we already are, and only design can investigate that further. This is MOLD.

Episode 312: Lindera Farms vinegars with Daniel Liberson
00:33:02
2017-09-22 13:45:31 UTC 00:33:02
Episode 312: Lindera Farms vinegars with Daniel Liberson

On today's episode of THE FOOD SEEN, Daniel Liberson became a vinegar maker by way of preservation; a 200 acre estate in Delaplane, Virginia, once surveyed by George Washington himself, was site to a rampant herd of cattle trampling the banks of the Boiling Branch Stream. This tributary empties into the Potomac water supply, and was being polluted with the cows' waste. Liberson's family converted the land into a nature conservancy, protecting the flora and fauna whilst the Army Corps of Engineers began the largest stream restoration in Virginia's history. Liberson, a long time restaurant cook, became a vinegar maker by way of noninterventionist foraging, founding Lindera Farms, with the natural produce that surrounded him. Now, aromatic bottles of acetic acid (vinegar), glow with perfumes of the seasons, their flavors meant to last all year round: Black Locust, Blackberry, Elderflower, Heirloom Pepper, Hickory, Honey, Paw-Paw, Persimmon, Ramp (which taste like "drunk nachos") and more...

Episode 311: Tarajia Morrell's Wine Salons
00:37:04
2017-09-22 13:45:31 UTC 00:37:04
Episode 311: Tarajia Morrell's Wine Salons

On today's episode of THE FOOD SEEN, native New Yorker Tarajia Morrell, did everything she could to fly the family coop, but decades later she found herself back in her dad's 1970's bachelor pad, turned folk's matrimonial nest. Now, in that same space, she hosts wine salons much in the spirit of her wanderlust soul (which you can read more of her travels in her diary: The Lovage), bringing a cadre of worldly chefs and winemakers into her home. Equipped with a family recipe for an infallible vinaigrette, and a flair for the family business, an entertainer is reborn.

Episode 310: Chefware with Tilit
00:30:11
2017-09-22 13:45:31 UTC 00:30:11
Episode 310: Chefware with Tilit

On today's episode of THE FOOD SEEN, husband and wife team, Alex McCrery & Jenny Goodman, met in New Orleans, one working BOH, the other FOH at Commanders Palace. After a short-run restaurant in Brooklyn, Goodman decided to earn her MBA before the two started another business. That's how Tilit, a chefware company, was born. Coats, aprons, pants, and more, Tilit provides the right materials for a new era of chefs: wax cloth, military grade adjustable straps, pit vents and Sharpie pen slots, all in hopes to update the outmoded model of kitchen uniforms, giving personality to an industry that surely has one.

Episode 309: Doc Sconzo's Culinary Travels
00:33:36
2017-09-22 13:45:31 UTC 00:33:36
Episode 309: Doc Sconzo's Culinary Travels

On today's episode of THE FOOD SEEN, we travel through the food world with John Sconzo (docsconz.com). If you've been to any chef's event (e.g. StarChefs, Madrid Fusion, Bocuse D'Or) you've probably met the guy behind the lens, who's dined at half of the World's Fifty Best Restaurants, and who's affectionately know as "Doc". Sconzo grew up in Brooklyn, NY, eschewing foods like onions, mushrooms and cheese, the turning point, an online forum in 2003 called eGullet, and an opinionated, but not self-important, a community of foodies. This gave Sconzo the culinary voice he was longing to have. Though he's really an anesthesiologist, hence "Doc", food has always been his medicine. Now he takes groups of adventurous eaters to New Orleans, New York City, Italy and Barcelona, for intimate insider tours with renowned chefs like Massimo Bottura and Albert Adria. Check out www.docsconztravel.com for more of Doc's culinary travels, and to join in on the food fun!

Episode 308: Mexicue with Thomas Kelly
00:31:57
2017-09-22 13:45:31 UTC 00:31:57
Episode 308: Mexicue with Thomas Kelly

On today's episode of THE FOOD SEEN, Thomas Kelly was obsessed with cooking during his teenage days in Minneapolis, not a place known for either it's Mexican or barbecue, but you wouldn't know that by the deep and complex flavors found at Mexicue, his ode to the best of qualities of both cuisines. What started as a food truck now has two, soon to be three, brick & mortar "quick casual" locations as Kelly calls them, where ticket times are under 5 minutes, and entrees rarely fall outside the $10-$15 range. Aside from serving up brisket tacos and Jamburritos (a burrito stuffed with Mexican chorizo and, you guessed it, jambalaya), Kelly also runs The Chili Lab, a website that showcases the diverse flavors of chili peppers from around the world from deep and earthy dried guajillos from Mexico to herbal and citrusy piri piri from Africa, proving you don't have to fire up the grill just to heat things up!

Episode 307: Gerardo Gonzalez of Lalo
00:32:23
2017-09-22 13:45:31 UTC 00:32:23
Episode 307: Gerardo Gonzalez of Lalo

On today's episode of THE FOOD SEEN, Gerardo Gonzalez, son of Mexican parents from Jalisco, grew up in San Diego, California with the shining sun and bright ideas about what food should look like. In his own personal style, Gonzalez blends California cuisine and his Mexican heritage, to present a creative and vibrant menu at Lalo in Chinatown, NYC. Housed in the once famed Winnie's karaoke bar, the exterior stays unchanged, but inside you'll find newly furnished mango-colored banquets and wood light fixtures, enlivening a 1970's vibe. After gaining much Cal-Mex notoriety at El Rey Coffee Bar & Luncheonette for his designer avocado toast, and vegan chicharrones, Lalo is much more "hippie Chicano" as Gonzalez puts it, heralding complex molé sauces (found in a Brown Goddess Cucumber Salad with brown molé vinaigrette, and a Green Molé Bulgarian Feta dish) and their deep dark almost-burnt flavors, as well as bright, and dark, color palate/palette plates like Stuffed Squid with Chorizo & Hibiscus to "Black Bean" Dip & Chips, which dyes white cannellini beans jet black with squid ink. If you just want a more traditional approach, of course there's Carnitas, but I implore you to take a journey across this global-minded menu, which even finds influence as close as it's Ashkenazi neighbors at Russ & Daughters (Toasted Kasha Salad with puffed grains, raw crimini and caramelized onion agrodolce). What Lalo (Gerardo's nickname) does best, is be himself, as you must see for yourself at Lalo.

Episode 306: The "Land of Fish & Rice" with Fuchsia Dunlop
00:26:28
2017-09-22 13:45:31 UTC 00:26:28
Episode 306: The "Land of Fish & Rice" with Fuchsia Dunlop

On today’s episode of THE FOOD SEEN, and just in time for the Year of the Rooster, Chinese food authority Fuchsia Dunlop walks us through New York City’s monolithic Chinatown, relative to the offerings from her hometown London. What once was a Cantonese stronghold, the cuisine perceived as “Chinese food” in our cities, is now as diverse as the country (of China) itself. In her latest book, Land of Fish & Rice, she explores the region of Jiangnan, best known for the upstart metropolis of Shanghai, which in no way represents the historic gastronomy of the area. There’s “red-braising”, “drunken” dishes made with Shaoxing wine, and “su cai hun zuo” better known as vegetarian ingredients cooked meatily (e.g. smoked tofu slivers), and sweet & sour West Lake Fish in Vinegar Sauce. The foods are often referred to as “qing dan”, which translates to English as misnomers, “bland” or “insipid”, when in reality they conjure up delicate soothing flavors that calm the spirits, very healthy and balanced, or “feel good” comfort food. We promise, you’ll think of Chinese takeout differently from now on.

Episode 305: Bubby's with Ron Silver
00:32:03
2017-09-22 13:45:31 UTC 00:32:03
Episode 305: Bubby's with Ron Silver

On today’s episode of THE FOOD SEEN, we find comfort in sourdough pancakes and pie with Ron Silver of Bubby’s, a quintessential American restaurant in Tribeca, NYC. An artist in his own, Silver began his business in 1990, with 10K and 2 days of planning. Over the past 25 years, he’s kept true to the Bubby’s ethos, and found inspiration from all walks of life. Silver used to bike past The Met en route to work in the Meat Packing district, and one day serendipitously stopped at The Met, where tribal art from Papua New Guinea and self portraits from Austrian Egon Schiele spoke to him, as did James Beard, assembling a sounding board of influences that directed him on how to best serve society. Silver’s latest adventure has been in the world of weed edibles, where his business Relevant Innovations, focuses on THC infused sweeteners, that taste better than a spoonful of sugar, and provide the comforts of what America should stand for.

Episode 304: KeapBK.com (candles)
00:30:46
2017-09-22 13:45:31 UTC 00:30:46
Episode 304: KeapBK.com (candles)

With our first 2017 episode of THE FOOD SEEN, we light the wick at one end with KeapBK.com (candles). Stephen Tracy and Harry Doullmet analyzing data for big brands at Google, eventually becoming roommates on Keap St. in Brooklyn. With their research, they saw companies like Everlane, Warby Parker, Casper, and Misen, cut out middleman, manufacture product themselves, and sell their singular products on simple website, well, that and a needlessly expensive candle industry which burns over 2 billion dollars a year of non-eco friendly materials! Coconut wax from California and scents that evoke the Greenmarket, Waves, Hot Springs and Wood Cabin, reminiscent of herbs, aromatics, fresh warm sea salt air, natural spa-water being poured over therapeutic hot rocks, and hikes over fall leaves past smoldering campfires; there are food memories associated with these smells, from beach picnics during the last days of summer to the founders European upbringings (e.g. British toast and tea, Parisian Tarte aux Maroilles, and meals of all-local mozzarella di bufala), that may suggest we first eat with our nose.

Episode 303: Erin Fairbanks
00:43:58
2017-09-22 13:45:31 UTC 00:43:58
Episode 303: Erin Fairbanks

On today's episode of THE FOOD SEEN, the last of 2016, we end with a retrospective look at Erin Fairbanks' work with Heritage Radio Network. Her near 5 year tenure as our Executive Director, and 7+ year run on her own podcast, The Farm Report, in which she talks to farmers and food makers, she's come to know what it takes to run a business, and be the boss; not an easy task to herd 30+ shows on the station! Fairbanks has been able to shepherd forth policy and change through the very conversations she's had with guests and hosts (e.g. "No Goat Left Behind" and Saxelby Scholars, a scholarship program for high school kids interested in documenting their own radio stories). From the deli counter at Zingerman's in Ann Arbor, Michigan, to the New York City kitchens of Savoy and Gramercy Tavern, Fairbanks has the chops, and understanding to best support yourself, you have to serve your community, as seen in her latest endeavor, "Ladies Night", a monthly women-only meet up group for women in the food world. As Fairbanks steps down from her role at HRN, she ushers in new leadership, with the appreciation and insights she's gain from being on air, and translating those conversations back to the real world.

Episode 302: Sabra Lewis, Rockette Somm
00:36:16
2017-09-22 13:45:31 UTC 00:36:16
Episode 302: Sabra Lewis, Rockette Somm

On today' episode of THE FOOD SEEN, we kick off with Sabra Lewis, a sommelier who studied dance and moved to the big city with her sights set on Broadway. After some time bussing tables and spilling drinks, Lewis preformed as part of the legendary Radio City Music Hall Rockettes. There were roles in Phantom of the Opera and Chitty Chitty Bang Bang as well, but it was during break on a trip to Italy, that table wine and good food changed her high kicking course. Popping bottles at such restaurants like Gunter Seeger, Shuko, The NoMad Hotel and Rouge Tomate, Lewis' Christmas Spectacular is now more about Champagne, than a chorus line.

Episode 301: Vivian Howard, "Deep Run Roots"
00:39:15
2017-09-22 13:45:31 UTC 00:39:15
Episode 301: Vivian Howard, "Deep Run Roots"

On today's episode of THE FOOD SEEN, Vivian Howard returns to her roots, literally and figuratively. Raised in Deep Run, NC, amongst tobacco plants and hog farms, it was a move to NYC, prompted by a job in advertising, that lead her to the cooking. Kitchen tutelage from the likes of Wylie Dufrense and Jean Georges Vongerichten, she took this newfound knowledge back south to open her progressive eatery, Chef & The Farmer, to a town hit by recession in need of real, good food. Howard focused on developing a menu based in rural abundance surrounding her (e.g. blueberries, peanuts, sweet corn, okra, collards, watermelon, peaches, pecans, sweet potatoes). Devoted to her area of Eastern North Carolina, Howard began filming a documentary of the farmers behind this produce, which became the Peabody and Daytime Emmy award winning "A Chef's Life" on PBS. In her bible of a cookbook Deep Run Roots, hear the stories behind Blueberry BBQ Chicken and Pecan-Chewy Pie!

Episode 300: Molly Yeh, "Molly on the Range"
00:25:29
2017-09-22 13:45:31 UTC 00:25:29
Episode 300: Molly Yeh, "Molly on the Range"

On today’s episode of THE FOOD SEEN, we leave the big city and find ourselves in the Upper Midwest with Molly Yeh, blogger at mynameisyeh.com, and author of cookbook "Molly on the Range". Yeh's Chinese & Jewish background began the suburbs of Chicago, but her like of ethnic fusion didn't really jive as much as Lunchables did. As a percussionist, she eventually attended Julliard, using New York City as a place to first try broccoli and Brussels sprouts. These simple foods begat to culinary exploration, combining the trends of our times with her upbringing: Schnitzel on a Steam Bun, Challah Scallion Pancake, memories of spinach pizza (her dad's way of tricking her into eating healthy) accidentally turned into Spinach Feta Rugelach by her mother. It wasn't until another move, this time to Grand Forks, North Dakota, where her husband is a 5th generation beet farmer, that she learned to love "hotdish" and "cookie salad", all while perfecting her Norwegian lefse (flatbread) as all good farmers housewives do.

Episode 299: Levain Bakery
00:28:38
2017-09-22 13:45:31 UTC 00:28:38
Episode 299: Levain Bakery

On today's episode of THE FOOD SEEN, how did two competitive swimmers inspire the legend of a world famous 6-ounce chocolate chip walnut cookie? Levain Bakery was started by two early risers, Constance McDonald & Pamela Weekes were both attune to 4AM wake-ups to train for triathlons, and since 1994, they used that same drive and determination to construct such celebrated cookies, they still bring steaming lines of regulars and culinary tourists to the corner of 74th & Amsterdam (now with outposts in the Hamptons and Harlem as well). Join us at a respectable hour (3PM EST every Tuesday!) to hear how the cookie didn't crumble.

Episode 298: Kyle MacLachlan and God's Love We Deliver
00:41:19
2017-09-22 13:45:31 UTC 00:41:19
Episode 298: Kyle MacLachlan and God's Love We Deliver

On this special episode of The Food Seen, host Michael Harlan Turkell is on location at the Michael Kors Building in Manhattan for a sit-down with Kyle MacLachlan. The building serves as the headquarters for God's Love We Deliver, the New York City metropolitan area's leading provider of nutritious, individually-tailored meals to people who are too sick to shop or cook for themselves. Though perhaps best known for his work as an actor, MacLachlan is a longtime and passionate supporter of God's Love, which now cooks 5,800 meals each weekday, delivering them to clients living with life-altering illnesses in all five boroughs of New York City, Westchester and Nassau Counties, and Hudson County, New Jersey.

Episode 297: Colombian Style with Mariana Velasquez
00:24:43
2017-09-22 13:45:31 UTC 00:24:43
Episode 297: Colombian Style with Mariana Velasquez

On today’s episode of THE FOOD SEEN, the most stylish stylist, Mariana Velasquez, takes us from the mountains to the coast, via Bogata and Big Sur, for arepas in the morning, diverse bowls of sancocho soup, and well chewed (and spit) Chicha to drink. Mariana believes the wealth of Colombia shines through it’s cooking and craft traditions but so does NYC. While working at the beloved Prune, it was there on the line, that she noticed the beauty in using beautiful things everyday. Unaware that styling was a career, Mariana spent time in a test kitchen until something clicked, and from there, she’s called “work” eating many scoops Haagen Dazs ice cream with Bradley Cooper, and gardening at the White House with our first lady, Michele Obama. While back in Cartagena, Mariana had the honor of recreating a classic cookbook by Teresita Roman, braising sweet plantains in housemade cola. The sweetest thing in life, aside condensed milk on shaved ice, is Mariana’s outlook on life itself, and belief that it’s best to surround yourself by beautiful inspiration, even in it’s simplest form (e.g. ice).

Episode 296: "Culinaria" by Roman Cho
00:35:59
2017-09-22 13:45:31 UTC 00:35:59
Episode 296: "Culinaria" by Roman Cho

On today’s episode of THE FOOD SEEN, we meet Roman Cho, the photographer behind “Culinaria”, profiling some of the most influential people behind the food scene. No images of food here, just portraits, which explores the surface level of what a person looks like, and the personality they convey, without trying to impose a photographer’s style. Inspired by Richard Avedon’s 1976 seminal body of work, “The Family”, which documented the corporate and media elite whom he considered constituted the power structure of the power at that time, which include George W. Bush as head of the CIA, and Mark Felt, who was later found to be “Deepthroat". Cho’s work visits food scientist Harold McGee, urban farmer Will Allen, fermentation evangelist Sandor Katz, and the trifecta of Alice Waters, Ruth Reichl & Nell Newman. See these faces brought to the forefront, and learn more about their stories through the captions.

Episode 295: Fat Rice
00:28:23
2017-09-22 13:45:31 UTC 00:28:23
Episode 295: Fat Rice

On today's episode of THE FOOD SEEN, we ship off the trading port of Macau, a city on the Pearl River, an hour's ferry ride away from Hong Kong, China. Centuries long a vibrant trading port, a Portuguese colony under Chinese ownership up until 1887, this melting pot of culture and cuisine became inspiration for Abe Conlon & Adrienne Lo top open up Fat Rice restaurant in Chicago, now bringing about their comprehensive cookbook, The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau. Of course in it, you'll find their namesake, “Arroz Gordo” a layered rice dish for special occasions (jumbo prawns, chili lemon, char siu pork, pickled chilies, tea egg, sweet & sour raisins, shredded duck, sofrito-scented jasmine rice, linguine sausage, Portuguese olives, manila clams, curried chicken), as well as the building blocks of Macanese cooking. But I must warn you, watch out for the Attack of the Chili Clam!

Episode 294: CURED with Darra Goldstein
00:29:52
2017-09-22 13:45:31 UTC 00:29:52
Episode 294: CURED with Darra Goldstein

On today's episode of THE FOOD SEEN, we settle into the world of fermentation, preservation and curing, with Darra Goldstein, the well cultured EIC of CURED. Her past publication, Gastronomica, was and will always be the go to journal for critical food studies. She now pairs with Zero Point Zero, one their first print production (they're the company behind television programs Anthony Bourdain: Parts Unknown, and The Mind of Chef), to bring us insights and stories behind our favorite cheeses, charcuterie, and drinks, all time-honored and worth waiting for.

Episode 293: Shacksbury Cider
00:34:03
2017-09-22 13:45:31 UTC 00:34:03
Episode 293: Shacksbury Cider

On today's episode of THE FOOD SEEN, we learn how to throw cider with David Dolginow, co-founder of Shacksbury Cider of Vermont. This is not a Johnny Appleseed story though; the trees were already there, marked by hunters during harvest for hunting hungry deer as their fruit ripened. Many of these old orchards were forgotten on dairy farms, which is fitting, because Shacksbury's cider was set in motion by the dry Basque-style homebrews of Michael Lee from nearby Twig Farm artisanal cheese. Through cow pastures, meadows and forests of Vermont, a blend of Jonagold, Spartan, Macintosh and Empire, mix with international varieties like Ellis Bitters, Browns, and Somerset Redstreak, foraging a new path for Shacksbury's modern farmhouse classics.

Episode 292: Dinner at the Long Table
00:26:15
2017-09-22 13:45:31 UTC 00:26:15
Episode 292: Dinner at the Long Table

On today's episode of THE FOOD SEEN, many say Andrew Tarlow helped create the Brooklyn of today, and it's Bohemian food lusting free spirit. In 1999, a refurbished dining car on the corner of Broadway and Berry in industrial South Williamsburg, opened as Diner, which begat Marlow & Sons, a cafe by day, oyster bar by night, documented in Diner Journal, their indie magazine, now celebrating their benefaction to the borough by a bound edition, Dinner at the Long Table. With it's company of chefs and contributors, this cookbook is a party for all occasions, from New Years to 11:59PM.

Episode 291: INGREDIENT by Ali Bouzari
00:39:32
2017-09-22 13:45:31 UTC 00:39:32
Episode 291: INGREDIENT by Ali Bouzari

On today's episode of THE FOOD SEEN, we distinguish the difference between the modes and mediums of ingredients with food scientist Ali Bouzari, in his book, INGREDIENT. Have you ever wondered why popcorn pops, or how to cook a juicy steak, well, you're talking about WATER; it expands as steam, and releases when bitten. Did you know that SUGARS aren’t just sweet, they're also the reasons food browns when heated which includes sautéed onions to roasted coffee beans, and even aged balsamic vinegar. CARBOHYDRATES, LIPIDS, PROTEINS, MINERALS, GASES and HEAT round out the 8 ingredients that act as x-ray vision for Bouzari. He provides illustrations and infographics for insightful cooks, who what to know how chicharrons puff when fried and why Doritos are the most savory thing ever.

Episode 290: John Fraser of Nix
00:26:47
2017-09-22 13:45:31 UTC 00:26:47
Episode 290: John Fraser of Nix

On today’s episode of THE FOOD SEEN, John Fraser takes an anthropological approach to restaurant life. Nix, his latest offering, is steps away from the Union Square Greenmarket in NYC, and aims to create a category for vegetarian cuisine that is all it’s own. Here, Fraser flexes his creative muscles to create something so satisfying, that you’ll ask for Carrots Wellington and/or Buffalo Fried Cauliflower by name, and not think of it as unfulfilling “health food”. In his early years at The French Laundry, then cooking through Paris, Fraser became aware that there is this connection of food & culture, more than the microcosm chefs often live within. Cooking doesn’t have to be under the gene of judgement anymore, and Yukon Potato Fry Bread can exist in the same space as a tandoor oven. Leading by example, Fraser only hopes the precursor that was meatless Mondays finds its place throughout the week.

Episode 289: Season Finale with Jack Inslee & A Special Muscial Performance by Hungry March Band
00:36:45
2017-09-22 13:45:31 UTC 00:36:45
Episode 289: Season Finale with Jack Inslee & A Special Muscial Performance by Hungry March Band

On today's episode of THE FOOD SEEN ... we delight in having on Jack Inslee, who if you don't know, has been the man behind the scene of HeritageRadioNetwork.org for the past seven years. Our dynamic engineer & producer, Jack's made all us hosts sound our best, and now it's time to hear from him just before he leaves New York City for Washington, DC, for a new gig in radio. Recently returned from a European tour with Odetta Hartman's "222" album, Jack will regale us with eating shark in Iceland, a far cry from his frozen food suburban supermarket existence. Hear how #foodradio and his own tastes evolved during his tenure at HRN, as we send him off with a special musical performance by legendary NYC brass ensemble, Hungry March Band.

Episode 288: Modern Potluck with Kristin Donnelly
00:28:53
2017-09-22 13:45:31 UTC 00:28:53
Episode 288: Modern Potluck with Kristin Donnelly

On today's episode of THE FOOD SEEN, Kristin Donnelly asks that everyone bring a dish. Growing up outside of Philly, a family full of dozens of aunts, uncles and cousins, every birthday and holiday was a potluck. After years of the same old casserole, Kristin became a trained cook, and began writing about food, eventually joining staff at Food & Wine Magazine. There, she focused on well-being, and while exposed to top chefs techniques and recipes across many lands, she looked to apply these flavor concepts to how she feeds her family at home. In her cookbook, "Modern Potluck", Kristin not only enables us how to prepare Deviled Eggs 4 ways, Seven Layer Salad with Mediterranean spices and quinoa, Stuffed Poblano Peppers, Scallion Pull-Apart Bread, and a selection of pies (sweet, savory, and slab), but also guides you how to bring them to the party without worry. An updated look into the conviviality of shared meals, Kristin takes away the stress of cooperative entertaining, which in turn, brings us closer together.

Episode 287: Taking Gotham by Chocolate with Ron Paprocki
00:29:16
2017-09-22 13:45:31 UTC 00:29:16
Episode 287: Taking Gotham by Chocolate with Ron Paprocki

On today's episode of THE FOOD SEEN, after a decade working as a landscape designer, Ron Paprocki moved to Europe to study pastry at Elisabeth Knipping Schule in Kassel, Germany. After an apprenticeship and diploma, Paprocki moved to New York City, to man the dessert program for Gordon Ramsay at The London. Eventually, Paprocki joined the #1 Zagat rated and NYTimes 3-starred Gotham Bar and Grill. Aware the restaurant's legacy and location, he utilized the nearby Union Square Greenmarket to showcase the natural acidity of fresh fruit in contrast with his master chocolate work. Recently, Paprocki launched a confectionary line, called Gotham Chocolates, influenced by a trip to Schwyz, Switzerland to meet with the historic chocolate company, Felchlin. Paprocki's pastry arts draws from New York classics, as seen in his wrapper art inspired by The New York School of artists like Ellsworth Kelly and Frank Stella. This is a true story of old world meets New York.

Episode 286: Ice Cream Adventures with Stef Ferrari
00:59:44
2017-09-22 13:45:31 UTC 00:59:44
Episode 286: Ice Cream Adventures with Stef Ferrari

On today's episode of THE FOOD SEEN, how did a certified cicerone from the beer industry take an ice cream meltdown (in a good way), to heart? Stef Ferrari, founder of Hay Rosie Craft Ice Cream Co., takes us on her Ice Cream Adventures, which is also the title of her current cookbook. Growing up visiting her favorite Connecticut farms for a scoop, matured into a sophisticated palate of adult flavors like Fernet & Coffee, Sriracha Popcorn, Cacio e Pepe, and Sea Salt & Sourdough. Don't worry, Ferrari can easily satiate your inner child too (e.g. Oreos & Ovaltine), with every shake, sundae and swirl. So chill out, and enjoy this journey through cup and cone.

Episode 285: Bruce Kalman of Union and Knead & Co. in LA
00:32:43
2017-09-22 13:45:31 UTC 00:32:43
Episode 285: Bruce Kalman of Union and Knead & Co. in LA

On today’s episode of THE FOOD SEEN, Bruce Kalman, chef/owner of Union and Knead & Co. in Los Angeles, recollects his days working the deck oven at his family friend’s pizzeria in Paramus, NJ. This instilled Bruce with a sense of culinary exploration, and a little bit of rock & roll, while firmly rooting his passion in Italian simplicity. Bruce spent time in Chicago with Paul Bartolotta at Spiaggia, learning to respect every ingredient, a true Tuscan mantra. Handcrafting pasta became a focus, if not institution, to his cuisine, so when he moved out west to Californ … he was lucky enough to find Grist & Toll, the first urban flour mill in LA for over 100 years, as his neighbor. Now, Bruce makes Squid Ink Garganelli by hand, with their whole grains. Not to mention he plays a mean guitar, to make pasta a la chittara, and in “Foie Grock”, the #1 chef-lead alternative rock cover band with Duff Goldman on bass. This from a guy who once opened for Meatloaf, but that’s another story.

Episode 284: Spreading Sabra's hummus with Eugenio Perrier
00:35:21
2017-09-22 13:45:31 UTC 00:35:21
Episode 284: Spreading Sabra's hummus with Eugenio Perrier

On today's episode of THE FOOD SEEN, we take the humble chickpea, and blend it into a sensation. Hummus, has it's origins in 13th century Egypt, has long been a stalwart of Middle Eastern mezze, and is currently a three quarter billion dollar market. Sabra, and it's CMO Eugenio Perrier, are reimagining this versatile spread's contemporary palette; with the launch of their "Unofficial Meal" campaign, they're looking to interact on a human level, and not just because it's "Appy Hour". Over 25% of American households now stock hummus, over 20 million Americans eat it on a regular basis, but how did this Levantine legume become such a spreading phenomenon?

Episode 283: "Waste Not" with Aliza Eliazarov
00:30:02
2017-09-22 13:45:31 UTC 00:30:02
Episode 283: "Waste Not" with Aliza Eliazarov

On today's episode of THE FOOD SEEN, we reconsider the chicken with Aliza Eliazarov, who's compelling backyard poultry portraits ask, when does a bird become a "wing." During her time at the School of Agriculture at University of Connecticut, Aliza may have majored in Environmental Engineering, but an underlying interest in preservation and conservation issues found it's way into her photography. Aliza's seen South Central Farmers on strike because their land was being sold to developers, when Bolivia’s first indigenous President, Evo Morales, took office and had an agrarian reform plan to give land back to the people who had been displaced, when freegans went dumpster diving and opened up a world of food rescue. Her current exhibition, "Waste Not" on view at Fovea in Beacon, NY at the Hudson Beach Glass Gallery, until July 3rd, explores these topics through still life, seen in tableaus of gleaned produce from supermarkets and restaurants. When Aliza's not foraging for forgotten food, she's likely setting up a barn studio to photographing alpaca or draft horses for the cover of Modern Farmer, embodying true farm-to-table photography.

Episode 282: Joel Marsh Garland, Orange is the New Black
00:28:58
2017-09-22 13:45:31 UTC 00:28:58
Episode 282: Joel Marsh Garland, Orange is the New Black

On today's episode of THE FOOD SEEN, semi-famous thespian, Joel Marsh Garland, grew up eating government cheese, his family giving to the same food drives that they collected from. Red beans & rice, Pennsylvania Dutch pretzels and butter, and Chinese steamed pork buns steam buns, were all part of of the greater pu pu platter of that is Joel's culinary life. Food fascinations aside, Joel brings the same passion he has for finding a food's origin and authenticity, that he does to the methodology which informs his acting career. As C.O. Scott O'Neill in Orange Is the New Black, prison food consists of 40 Go-gurts, bowls of oatmeal, 10 bologna sandwiches, an Abba-Zaba bar, but behind all the Red Velvet cake baiting, there's a smart and sensitive character, much more than the accumulation of meals he eats.

Episode 281: Alison Roman
00:30:26
2017-09-22 13:45:31 UTC 00:30:26
Episode 281: Alison Roman

On today's episode of THE FOOD SEEN, former pastry chef and Momofuku milk maid, Alison Roman, brought her creative talents to the test kitchens of Bon Appétit, nurturing her innate ability for developing stunning beautiful (and delicious) recipes, eventually becoming Senior Food Editor. Following a Short Stack Editions about Lemons (with a lemon coconut tea cake that's a must add to anyone's repertoire), and time working for BuzzFeed Food, Alison is now writing her first, of two, cookbooks; DINING IN, is due out in Fall 2017. Until then, at least we have boozy popsicles to tide us over, via Alison's appearance on Rachael Ray (video). Spicy Grapefruit Margarita Pops anyone?

Episode 280: Crucial Detail with Martin Kastner
00:36:14
2017-09-22 13:45:31 UTC 00:36:14
Episode 280: Crucial Detail with Martin Kastner

On today's episode of THE FOOD SEEN, we talk Crucial Detail with Martin Kastner, a former blacksmith from Western Bohemia, who was raised eating out of soup bowls, and later in life, found himself collaborating with Grant Achatz from Alinea after receiving a vague email simply stating, "I'm a chef looking for new ways of serving food." Little did he know, they'd forever change tableware (e.g. wax bowls, upright spoon, porthole) and the way we interacted with objects in general. From how we move through space, to our sensory perception, Kastner saw food as a medium transcending boundaries, curating a 5 hour, 25 course a tasting menu. Kastner used the same theatrics to help the USA team win their first medal at the Bocuse d'Or, a biennial culinary olympics. Soup, in general, especially due to Achatz's "Hot Potato Cold Potato," will never be the same.

Episode 279: Supercrown Coffee Roasters with Darleen Scherer and Philip Hoffman
00:37:06
2017-09-22 13:45:31 UTC 00:37:06
Episode 279: Supercrown Coffee Roasters with Darleen Scherer and Philip Hoffman

On today's episode of THE FOOD SEEN, we step on the gas of a 1952 Probat. This German cast iron machine can fire through 22 kilos in a day, but when did how we take our coffee become the Third Wave of caffeinated culture as we know it? Darleen Scherer started roasting beans in-house at Gorilla Coffee (Park Slope, Brooklyn) in 2002. Over a decade later, she brings us Supercrown Coffee Roasters, which doubles as a café where you can get your pour over, and a weekly subscription service which sends out boxes of peak harvest picked, roasted in season coffee beans from Huila (Colombia), Cajamarca (Peru), and the Korngi District of Rwanda. We'll talk aroma, taste, mouthfeel, and sit through a cupping with Darleen who happens to be a Sensory Judge for the US Barista Championship. And don't ask for milk, no, "well roasted coffee doesn't need milk", but there's that Coffee Milkshake (sweet cream, espresso, grinds) just in case you don't take it black.

Episode 278: Nik Sharma, A Brown Table
00:25:26
2017-09-22 13:45:31 UTC 00:25:26
Episode 278: Nik Sharma, A Brown Table

On today’s episode of THE FOOD SEEN, with a vegetarian Hindu father from North India, and a Catholic mother from Goa in the South, a former Portuguese colony, Nik Sharma was born in Bombay to a polytheistic family, that celebrated the regional flavors in their diverse national cuisine. Nik moved to San Francisco as a molecular biologist, working in the pharmaceutical industry, but rather than splicing genes, he yearned for more time to hone his chops in the kitchen. In a leap of faith, Nik trained as a pastry chef, and found his father’s photography profession, help document his food, and the processes behind his creations for his award winning blog, A Brown Table. Inflecting simple dishes with Indian accents, like North Indian-Style Scrambled Eggs, Grilled Spicy Sweet Corn, Honey Sage Tumeric Wings, Goan Chili Rolls (not Hot Dogs), and Carrot Halva Ice Cream, Nik brought his own masala (spice) to his assimilated cuisine, dispelling the misconceptions that Indian food is greater than naan.

Episode 277: Fernando Aciar of OCafe & Fefo Studio
00:32:22
2017-09-22 13:45:31 UTC 00:32:22
Episode 277: Fernando Aciar of OCafe & Fefo Studio

On today's episode of THE FOOD SEEN, Fernando Aciar of OCafe in NYC, was used to seeing 10 woman in the kitchen at a time, making tomato jam, drying quince paste on the dining room table, which sat there for 2 months at a time. He grew up in the hills of Argentina, not quite the Andes, but his connection to the land was a strong as the fires he set while work for Chef Francis Mallmann. He'd help open up his restaurants in Mendoza, Uruguay, and Long Island, before finding solace in Sao Paolo, Brazil, his now adopted country of cuisine. Fernando stopped cooking for a couple years to study design, researching the beauty of natural architecture, focusing on recycled materials, even compostables. This certainly helped him create all day space (OCafe), for a time when coffee shops have become the new diners. He pushes for clean, simple comfort, best illustrated by a Pão de Queijo, a Brazilian cheese bread, both crunch and soft. Needing more tactility in his life, he began making pottery as Fefo Studio, handleless cups, cast on the wheel and hand painted at home, which can now be found in many NYC restaurants aside from his own.

Episode 276: Paul Salmon, Jamaica Man
00:27:10
2017-09-22 13:45:31 UTC 00:27:10
Episode 276: Paul Salmon, Jamaica Man

On today's episode of THE FOOD SEEN, Paul Salmon comes from the land down under, but in New York City, he's known for bringing Jamaican cuisine and culture to the masses. In the early 1990's, Paul decided to move into hospitality (from a career in finance), and bought The Rockhouse Hotel in Negril, Jamaica. With Spanish, British, African, Indian and Chinese accents, it was a spice blend known as "jerk" which really defined this island nation. Fried plantains, curried goat, rice and peas (which are actually beans) and beef patties all found their way to Miss Lily's, Paul's restaurant that serves roti (flatbread) and Red Stripe (beer) hand in hand. Importing these ideas was as hot as the rum trade, and now in NYC, you can find Melvin's Juice Box cleansing our souls with fresh coconut, and Radio Lily playing the likes of Jimmy Cliff. We may not be surround by bougainvillea vines in the urban jungle, but we surely follow Miss Lily's beat.

Episode 275: SPRITZ
00:28:57
2017-09-22 13:45:31 UTC 00:28:57
Episode 275: SPRITZ

On today's episode of THE FOOD SEEN, we spritz with Leslie Pariseau & Talia Baiocchi, co-founders of PUNCH, a website devoted to the stories behind what and why we drink, as authors of the aforementioned verb/noun, "SPRITZ: Italy's Most Iconic Aperitivo Cocktail". We'll start drinking with the Greeks and Romans, who mixed their wines with honey and herbs. Austrian soldiers traversed Northern Italy during the Habsburg monarchy, who were used to Riesling so they diluted their the regional varietals to make them more palatable. Then there's that story about a bartender, a punch, and a bloody nose. But where oh where does the spritz really come from? Bitter liqueur found fame in the 1920s - 1930s, with Select, Campari, Martini & Rosso ... but it was the American white wine spritzers of the 1980s, and the addition of Prosecco in the 1990s, that not only brought the spritz to prominence, but also made us lose site of those bacari (Venetian wine bars) and Milanese establishments like Bar Bass, which never wavered from the #spritzlife. Thankfully Leslie & Talia are here to bring back the golden hour, and put us through Aperitivi 101. So before you think about dinner, make sure you precede that with a spritz.

Episode 274: Tasting Rome with Kristina Gill
00:34:09
2017-09-22 13:45:31 UTC 00:34:09
Episode 274: Tasting Rome with Kristina Gill

On today’s episode of THE FOOD SEEN, Kristina Gill takes us on a tour of Cucina Romana , which can be followed through every bite of pasta (Carbonara, Cacio e Pepe, Alla Gricia, Amatriciana and more), in her book, "Tasting Rome." Though Kristina grew up in Nashville TN, surrounded by the splendors of her family's small gardens, her grandmother's seasonal produce deep freeze, and a panty of boxed goods like Rice-a-Roni, Pillsbury biscuits and Shake'N Bake, it wasn't until Kristina left for college, and spent time abroad in Italy, that she began buying cookbooks, and taking a deeper look into a well versed culinary history. Kristina left her job in Foreign Affairs and Policy to gain more free time to explore the foods of Italia, started a blog, learned photography, and launched "In The Kitchen With" on Design Sponge, where she collected interviews and recipes from people working in the design and lifestyle fields. These fascinations combined, a compendium seemed inevitable, and with co-author Katie Parla, Kristina compiled the best of what Roman cuisine had to offer, from Cazzimperio (crudities) to 'Nduja in Carrozza (the best grilled cheese you'll ever have). From Ebracia (Jewish) delicacies to Quinto Quarto (offal) dishes, and of course all the spring Vedure (greens) like Vignarola (artichoke, pea, fava and lettuce stew), and pizza (of course), Rome has to offer. So get ready to eat your way from antipasto to dolce, that will have you making travel plans to taste Rome today!

Episode 273: by CHLOE. by Chloe Coscarelli
00:23:34
2017-09-22 13:45:31 UTC 00:23:34
Episode 273: by CHLOE. by Chloe Coscarelli

On today’s episode of THE FOOD SEEN, Chloe Coscarelli may have sweetly introduced herself to the culinary world through vegan cupcakes on Food Network’s “Cupcake Wars”, but it’s her QSR restaurant “by CHLOE”, that’s leading the charge of the plant-based phenomenon. Raised in sunny Santa Monica, where seasonal produce is year round, it seemed a funny choice for Chloe to open her restaurant in NYC. But with every crisp of shiitake bacon topping of “Mac N’ Cheese” (made with a sweet potato-cashew sauce), or her irresistible veggie burgers (a tempeh, lentil, chia, walnut blend), it’s no wonder that veganism isn’t just about health, religion, or eco-consciousness anymore. It’s also delicious! It’s no replacement for meat, because it isn’t supposed to be, so listen in to hear why more of more of the population is moving towards plant-based cooking, and loving it.

Episode 272: BOWL by Lukas Volger
00:27:17
2017-09-22 13:45:31 UTC 00:27:17
Episode 272: BOWL by Lukas Volger

On today’s episode of THE FOOD SEEN, we find out why eating out of a bowl, bests eating off of a plate. Lukas Volger is the owner of Made by Lukas, a ready-to-shape ground & seasoned veggie patty company (available in 3 tasty flavors: kale, beets, carrot parsnip), and author of two vegetarian cookbooks (Veggie Burgers Every Which Way, Vegetarian Entrees That Won’t Leave You Hungry). Lukas’ bold (and vegetarian) takes on ramen, pho, bibimbap and dumplings, fill the pages of his most recent cookbook, BOWL, with a brilliant collection of one dish meals that will gratify any eater … and certainly cut down on dishwashing. Lukas is also the editorial director of biannual Jarry magazine, exploring where food and gay culture intersect.

Episode 271: Maple Syrup with Casey Elsass
00:31:32
2017-09-22 13:45:31 UTC 00:31:32
Episode 271: Maple Syrup with Casey Elsass

On today’s episode of THE FOOD SEEN, we tap Casey Elsass and his New Hampshire roots, to bring us into maple season and plenty of Sugar on Snow Suppers. Casey is the founder of Bushwick Kitchen, née Mixed Made, producer of Trees Knees Mountain Maple (Cinnamon & Spicy versions too). He’s recently authored the latest Short Stack Editions: Maple Syrup, and wants you know, if it starts with “Log”, “Aunt” or “Mrs.”, it’s not real maple. From trees in the Catskills Mountains, Casey will convert maple skeptics like maples cover starch into sugar, especially with recipes like Maple & Root Beer Baked Beans, Poutine with Spicy Maple Bacon, and Potato Doughnuts with Maple Glaze, all which celebrate New England (and Québécois) regional classics. Globally inspired dishes like Guinness Scones with Maple-Whiskey Butter and Maple Miso Wings which make you believe maple isn’t just for pancakes anymore.

Episode 270: Koreatown with Deuki Hong & Matt Robard
00:31:45
2017-09-22 13:45:31 UTC 00:31:45
Episode 270: Koreatown with Deuki Hong & Matt Robard

On today’s episode of THE FOOD SEEN we take the “Seoul Train” to K-town with chef Deuki Hong of Kang Ho Dong Baekjeong & co-author Matt Rodbard of “Koreatown: A Coobkook”. For anyone that’s visited 32nd Street between 5th & Broadway in NYC, you’ll see a vertical city built bulgogi Korean BBQ, early morning karaoke rooms, and plenty of soju shots. But that’s just here, there are Koreatowns all across this country (e.g. LA, Duluth GA, Chicago …). First things first, the banchan, small plate gifts for the table, often including some sort of kimchi. There’s bibimbap, hoedeopbap (Korean-style sashimi), dakgangjeong (Korean fried chicken), and after a long night of drinking, haejangguk (hangover stew). What’s so special about Korean food, is that it’s simple, with bases like gochujang (chili paste), doenjang (soy bean paste), and ganjang (soy sauce), you don’t need a new pantry to cook these delicious dishes. So get your singing voice ready, and let’s go to Koreatown!

Episode 269: Clotilde Dusoulier of Chocolate & Zucchini
00:34:12
2017-09-22 13:45:31 UTC 00:34:12
Episode 269: Clotilde Dusoulier of Chocolate & Zucchini

On today’s episode of THE FOOD SEEN, we sit for un café crème with Clotilde Dusoulier, the Parisian food blogger behind Chocolate & Zucchini. Know for a more Provencal twist, olive oil & vegetable based, rather than the butter and potatoes of Northern France. Upon graduating with a degree in computer science, Clotilde moved to Silicon Valley to code, unintentionally codifying her cooking as a craft. She baked Quiche Lorraine, and her mother’s Gratin Courgette (zucchini casserole), but really was hoping to fall in love with the vegetables she had yet to embrace. Chocolate & Zucchini plays on French comforts, like Chicken en Croûte (in a bread crust), with the modern mashup of Cauliflower in Brioche, which we’re hoping could be the next cronut! Though Paris is surely taking cues from NYC and Brooklyn trends, they also make it their own, burgers places with French cheese, Poulet rôti (roast chicken) with heritage breeds … don’t worry though, the croissant est encore un crossisant.

Episode 268: Hedley & Bennett aprons
00:31:39
2017-09-22 13:45:31 UTC 00:31:39
Episode 268: Hedley & Bennett aprons

On today’s episode of THE FOOD SEEN, is customizable apron company Hedley & Bennett. After cooking the line in LA in restaurants Providence and Baco Mercat, Ellen Bennett dreamt up a business that would both benefit and beautify a cook’s uniform for the ages. Handmade in Los Angeles, constructed of American canvas, raw Japanese selvage demin, European linens, Ellen’s aprons had adjustable straps, 1 inch thick webbing to prevent cutting into the wearer’s neck, beautifully constructed brass hardware, and well placed pockets reinforced with bar tacks to avoid ripping, unlike the wear-and-wash, one size fits all kitchen whites often found in the “back of the house”. Now, Hedley & Bennet’s iconic ampersand can be found on the chests of chefs in over 800 restaurants around the world!

Episode 267: Michel & Augustin, two kooky cookies
00:28:31
2017-09-22 13:45:31 UTC 00:28:31
Episode 267: Michel & Augustin, two kooky cookies

On today’s episode of THE FOOD SEEN, Augustin Paluel-Marmont, one half of “two kooky cookies“, better known as Michel et Augustin, brings his French flours to the US, to bake the most delicious sables and feuilletes aperitif (cookies & crackers). What began as a self taught fascination, turned into a passion project first about bread, going so far as publishing “Le Guide Des Boulangeries De Paris”, a Michelin guide for bakeries. Michel & Augustin then began using friends bakery spaces on their days off, perfecting filled shortbread squares, and selling them door to door. Now, they have a “banana farm” of over 100 employees, all of which are or will be pastry chefs. As a child he used to make Tarte Tropezienne with his grandmother, and now Augustin is on #SupersonicMission which will see their cookies go from being sold in 25 to 7624 Starbucks in the next few months. These cookies aren’t just for French bobos anymore!

Episode 266: Robo-Sauce with Adam Rubin & Daniel Salmieri
00:31:55
2017-09-22 13:45:31 UTC 00:31:55
Episode 266: Robo-Sauce with Adam Rubin & Daniel Salmieri

On today’s episode of THE FOOD SEEN … FLASH! BANG! BOOM! … author Adam Rubin & illustrator Daniel Salmieri, transform the classic picture book into Robo-Sauce, a recipe about a boy who became a robot. Also during storytime, Adam & Daniel’s New York Times bestseller Dragons Love Tacos (note: dragons hate spicy salsa), as well as Secret Pizza Party, which follows a masked raccoon’s ruses all due to his deep love of pizza. Adam & Daniel’s books are novel additions to a long legacy of food-focused children’s books like Dr. Seuss Green Eggs & Ham, Judi & Ron Barrett’s Cloudy With a Chance of Meatballs, Tomie dePaola’s Strega Nona, Eric Carle’s The Very Hungry Caterpillar, and Maurice Sendack’s In The Midnight Kitchen. Raid your pantry for plaxico powder, gluten-free kookamonga flakes, tumble berries, sparkenfarfle, all the ingredients you’ll need for a piping hot pot of Robo-Sauce and read along!

Episode 265: Nick Morgenstern of Morgenstern’s Finest Ice Cream, El Rey, GG’s
00:35:37
2017-09-22 13:45:31 UTC 00:35:37
Episode 265: Nick Morgenstern of Morgenstern’s Finest Ice Cream, El Rey, GG’s

On today’s episode of THE FOOD SEEN, Nick Morgenstern blends nostalgia with innovation at Morgenstern’s Finest Ice Cream, scooping some of city’s best desserts, boasting 5 vanillas, 4 chocolates, as well as flavors like Salt & Pepper Pinenut, Raw Milk, Fernet Black Walnut, Tonka Bean, American Egg, and Durian. After a life in fine dining, it wasn’t until Nick became a business owner, that he truly understood the importance of the simple joys. Now, he operates SoCal inspired coffee bar and luncheonette El Rey in NYC’s Lower East Side, which dishes out vegetable forward fare from morning to night. There’s also GG’s, a throwback pizzeria at heart, utilizing a deck oven as the centerpiece to this neighborhood restaurant, which also has an 18 bed backyard garden to grow many seasonal ingredients. How lucky are we to have all these sweet spots from a man who almost became an auto mechanic.

Episode 264: INGREDIENTS: A Visual Exploration of 75 Additives and 25 Food Products
00:28:10
2017-09-22 13:45:31 UTC 00:28:10
Episode 264: INGREDIENTS: A Visual Exploration of 75 Additives and 25 Food Products

On today’s episode of THE FOOD SEEN, who knew a Twinkie would bring together author Steve Ettlinger and commercial photographer Dwight Eschliman, to visually investigate the foods that stock our supermarket shelves. Cool Ranch Doritos, Kraft Singles, Quaker Instant Oatmeal Strawberries & Cream, McDonald’s Chicken McNuggets … or should we say, agar, modified cornstarch, EDTA (Ethylenedi-aminetetraacetic acid), monosodium glutamate (MSG), shellac, and xanthan gum? See for yourself in their book“INGREDIENTS: A Visual Exploration of 75 Additives & 25 Food Products”, because a more informed consumer is a better eater.

Episode 263: The Nordic Cookbook with Magnus Nilsson
00:28:12
2017-09-22 13:45:31 UTC 00:28:12
Episode 263: The Nordic Cookbook with Magnus Nilsson

On today’s episode of THE FOOD SEEN, Magnus Nilsson, the chef of Swedish odyssey Faviken, a restaurant situated 6 hours north of Stockholm, on 20,000 acres of Jamtland mountain farms. As remote as this seems, it’s just one of many exotic locations Magnus traveled to while writing The Nordic Cookbook by Phaidon. Denmark, Faroe Islands, Finland, Greenland, Iceland, Norway, Sweden, each embody its country’s best cuisine, found in the homes and villages of its people, rebutting the preconceptions that it’s all IKEA meatballs. There’s the humble potato dishes of Jansson’s Temptation, and oven-baked Hasselbacken, to Surstromming (sour herring) and Icelandic Rotten Shark. Through 700+ recipes, Magnus takes us to witness rye breads baked in the thermal active areas, and Faroese Island whale hunts, all while challenging us to learn more about the Nordic countries that have influenced the (food) world over.

Episode 262: Bien Cuit with Zachary Golper
00:29:11
2017-09-22 13:45:31 UTC 00:29:11
Episode 262: Bien Cuit with Zachary Golper

On today’s episode of THE FOOD SEEN, Bien Cuit may mean “well baked”, but Zachary Golper’s plan to make bread didn’t rise until a 2 year journey across South America. After time on an organic farm in Oregan, the wafting smell of a wood fire oven, manned by candlelight at 1AM, was all the impetus Zach needed to become a baker. With co-author Peter Kaminsky, “Bien Cuit: The Art of Bread”, takes us on a “Bread Quest” not only to find NYC’s iconic loaves, but celebrates the diversity of our cultures, through the grains and flours that surround us. A 24-day minimum sourdough starter, a fermenting dough in hand, the baker inside you will be awoken with Pane Pugliese, Broa De Milho (Porteguese Corn Bread), Bourbon Bread, in no time.

Bien-Cuit-cookbook-cover

Episode 261: Linda Pugliese, Handmade Pasta Photographer
00:38:51
2017-09-22 13:45:31 UTC 00:38:51
Episode 261: Linda Pugliese, Handmade Pasta Photographer

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On today’s episode of THE FOOD SEEN, Linda Pugliese grew up in Annapolis, Maryland, surrounded by sailboats, shorelines, and crabs smothered in Old Bay seasoning. Though her last name is from the Puglia region of Italy, Linda hadn’t returned until later in life, reconnecting with a family that welcomed her with love and pasta. Infatuation is almost too weak a word for how intrigued, and enamored, Linda was by the different shapes and methods of handmade pasta. Linda watch videos of grandmas on YouTube making cavatelli, a small shell of sorts, though her homemade version is made with a semolina dough, elongated to resemble a shelled pea pod. In a trip to Emilia-Romagna, she learned variations of tortellini and tortelloni, the origins of tagliatelle, and the importance of using bright yellow egg yolks. Sometimes something as simple as how to make pasta is hard to put in words, it’s a feeling, but thankfully, Linda is also a wonderful self-taught photographer, capturing the processes, and stories, behind each attempt, and luckily, we get to follow along her journey, via lindapugliese.tumblr.com.

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Episode 260: Scratch & Sniff Whiskey with Richard Betts
00:25:42
2017-09-22 13:45:31 UTC 00:25:42
Episode 260: Scratch & Sniff Whiskey with Richard Betts

On today’s episode of THE FOOD SEEN, we scratch & sniff with Richard Betts, literally. His second edition this olfactory series, The Essential Scratch & Sniff Guide to Becoming a Whiskey Know-It-All: Know Your Booze Before You Choose, exemplifies Betts background as a master sommelier at the Little Nell in Aspen. It’s all about objective and deductive reasoning, which will lead you to your_spirit spirt (kind of like a power animal). Broken down by GRAIN (corn, wheat, rye, barley, rice, millet, quinoa …), WOOD (new vs. used barrels), and PLACE (Scotland uses sherry from Spain and bourbon from USA, whereas Japan uses oak called mizunara), it’s only a matter of time until you too have mastered whiskey. Betts, now a producer of My Essential Wine varietals, and Sombra_ mezcal, will have you turning your drinking data into a dogma soon enough.

Richard-Betts-Scratch-Sniff-Whiskey

Episode 259: Candy making with Liddabit Sweets
00:32:46
2017-09-22 13:45:31 UTC 00:32:46
Episode 259: Candy making with Liddabit Sweets

On today’s episode of THE FOOD SEEN, small batch handcrafted candymaker Liz Gutman, co-founded Liddabit Sweets with the simple belief, that sugar is not a flavor. Instead, she focused on quality ingredients, like freshly churned butter, locally sourced dairy, artisanal honey, from local companies like Ronnybrook Farm, Salvatore Ricotta, Martin’s Pretzels, Brooklyn Brewery, which, though enrobed in chocolate, made her candy bars and confectionaries about what’s on the inside. With caramels ranging from apple cider, fig-ricotta, beer & pretzel to acclaimed candy bars like the PB&J, The Lime-in-the-Coconut, “The King”, and S’more, Liz’s revival of old-fashioned honeycomb candy, and nostalgic caramel corn (the bourbon bacon is legendary), has made satisfying your sweet tooth a sustainable act.

 

Liddabit-Sweets-candy

Episode 258: FOOD CRIMES with Christine Haughney
00:22:24
2017-09-22 13:45:31 UTC 00:22:24
Episode 258: FOOD CRIMES with Christine Haughney

On today’s episode of THE FOOD SEEN, we’re joined by Christine Haughney, Senior Investigations Editor for Zero Point Zero Production, and her hard hitting online video series, FOOD CRIMES. After years as a news reporter for The New York Times and Washington Post, Christine brought her skills and empirical research to Food Republic. In “The Hunt for Illegal Seafood” she brings a South African fish smuggler to justice, “Mad About Saffron” speaks to the politics behind a controversial spice of the ages and it’s possible terrorist ties, and “PB & Jail” pins blame on a CEO’s inexcusable apathy towards the release of a food-borne pathogen into everyday food supply. From these cases, good arises, with new governing acts and laws put in place for protocol and safety, and a greater sense of how much food really effects the world.

 

Food-Crimes-Christine-Haughney

Episode 257: Slow Fires with Justin Smillie
00:28:57
2017-09-22 13:45:31 UTC 00:28:57
Episode 257: Slow Fires with Justin Smillie

On today’s episode of THE FOOD SEEN, Chef Justin Smillie demystifies 3 simple cooking techniques: Braising, Roasting & Grilling in his cookbook, SLOW FIRES. As a young cook in NYC, Justin developed a deep sense of building flavor over time. In his mid 20’s, Justin was mentored in Jonathon Waxman’s Barbuto, where he cultivated his own Italianesque tendencies, though would later incorporate Japanese bases like dashi into the mix. Pondering ratios of moisture, intensities of heat, reversing expected processes, Justin’s graceful touches have found a home at Upland restaurant, noted by his glowing NYTimes review, and lauded Peppercorn-Crusted Short Ribs, all while challenging the convention of what cooking with fire really means.

Justin-Smillie Slow-Fires-Justin-Smillie

“Roasting a pear can present as many challenges as roasting a filet or a strip.” [20:00]

 

Episode 256: Sydney Kramer, The Crepes of Wrath
00:27:05
2017-09-22 13:45:31 UTC 00:27:05
Episode 256: Sydney Kramer, The Crepes of Wrath

On today’s episode of _ THE FOOD SEEN _, Sydney Kramer was one of the few families she knew in suburban Chicago that ate sushi regularly in the 90’s, which seemed contrary to her mother’s subscription to all the low-fat this and sugar-free-that diet trends of the time (e.g. Weight Watchers, Jennie Craig). When Sydney left for college, she began documenting what she cooked for her roommates via LiveJournal as a hobby, but it wasn’t a “blog” per se, well, not until she found sites like TasteSpotting and realized there were others out there posting photos of their food in the same manner. Once people started asking for recipes, she launched The Crepes of Wrath, with the intention of of it being whimsical, fun, and never too fussy (e.g. Shake-N-Bake, cake mixes, ramen). She left her job as an operations manager at Business Insider, and is now an editor at Vice MUNCHIES, fully committed to food media, and deliciously so, with recipes like, Pumpkin Pie Layer Cake with Buttercream Frosting, Old Fashioned Pumpkin Slab Pie with Bourbon & Bitters, S’mores Cinnamon Rolls with Graham Cracker Dough, and Waffle Maple & Sausage Stuffing with Cranberries. Hear how Sydney’s musings earned her blog a finalist bid as Saveur’s Most Delicious in 2015, and what’s in store for years to come!

crepesofwrath

“I also try to make it personal because I don’t want anyone to ever think that ‘I live in Brooklyn, and I go to the Farmers Market every weekend, and we go to fabulous restaurants, and eat fabulous food, and I spend $500 a week on food.’ I want to make sure there’s a human being behind the pretty pictures.” [8:05]

–Sydney Kramer on THE FOOD SEEN

 

Episode 255: Hot Bread Kitchen
00:32:02
2017-09-22 13:45:31 UTC 00:32:02
Episode 255: Hot Bread Kitchen

On today’s episode of THE FOOD SEEN, Hot Bread Kitchen founder_Jessamyn Waldman’s work used to focus on human rights, immigration advocacy, and education, and once she started baking, those principles still held true. From being the first female baker at Daniel restaurant, to baking out of a small walkup apartment in Brooklny to one of NYC’s oldest indoor markets in Harlem, Jessamyn has built a community of strong entrepreneurial women through bread. Hot Bread Kitchen Cookbook_ celebrates their past, from Jessamyn’s grandmother shaping Shabbat challahs at Perlmutter’s bakery in Toronto, HBK’s first traditional tortillas made with love from Puebla (Mexico), an introduction to Moroccan m’smen which is now a top seller at citywide Greenmarkets, and many the success stories from HBK Incubates, an initiative which has supported the growth of over 120 businesses, and created nearly 200 new jobs. Come break bread with us.

 

Hot-Bread-Kitchen-Jessamyn-Rodriguez-by-Jennifer-May Hot-Bread-Kitchen-cookbook-cover

 

Episode 254: Food Gift Love with Maggie Battista
00:31:44
2017-09-22 13:45:31 UTC 00:31:44
Episode 254: Food Gift Love with Maggie Battista

On today’s episode of _ THE FOOD SEEN _, Maggie Battista of Eat Boutique shares more than 100 recipes to make, wrap, and share, in her book Food Gift Love. Launched as a blog in 2007, Eat Boutique has curated edible gift boxes comprised of small batch artisan goods from her homebase of New England and beyond, like Lark Fine Foods cookies in Essex MA, Didi Davis’s Rose Sugar from Salt Traders in Ipswich MA, Big Picture Farm goat milk caramels from VT, Preserved Lemon Syrup from Brooklyn’s Morris Kitchen, Quin Candy, and Sqirl jams. Maggie now gives you the ability to be the maker, with lessons on how to send homemade pantry items like, arugula & pistachio pesto, grainy mustard dressing, homemade butter, infused salts and sugars, lemon oil, rhubarb vinegar … and for the sweeter side,graham cracker toffee, salty dark caramel sauce, jam-swirled marshmallows, candied blood orange rinds … and of course, rompopo, a latin eggnog adapted from a vintage cookbook published by the wives of the lawyers of Tegucigalpa Honduras.

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## “Have you been to a pot luck? Did you bring a dish? There you go, you’re a food gifter!” [18:00]

“I started collecting the food section of The New York Times and twine from the butcher, extra paper, extra tape, and I started wrapping gifts with those simple items.” [21:30]

–Maggie Battista on THE FOOD SEEN

 

Episode 253: Tacos with Alex Stupak
00:34:58
2017-09-22 13:45:31 UTC 00:34:58
Episode 253: Tacos with Alex Stupak

On today’s episode of THE FOOD SEEN, find out when Mexican food went from crunchy shell, ground beef, and shredded cheese taco nights, to transformative tortillas made of fresh masa for Alex Stupak? When this pastry prodigy, when from sweet to savory, yet alone outside of his culinary comfort zone, many questioned his actions. The reaction: Stupak has made us reconsider the the quality of being authentic, and proved that the ubiquitous taco goes way beyond the borders of Mexico. Having opened three Empellon restaurants (Taqueria, Cocina, Al Pastor) devoted to the further exploration of Mexican food, and through his cookbook “Tacos: Recipes and Provocations”, Stupak make you think past El Paso.

*photos by Evan Sung

*photos by Evan Sung

*photos by Evan Sung

*photos by Evan Sung

 

“Molecular gastronomy started as a movement in science. It was a better understand of what happens when we cook food. It has nothing to do with creativity.” [07:00]

“The problem is with a corn tortilla is that it’s a gluten free, fat free, sugar free product. It’s a very unforgiving thing. It doesn’t reheat well.” [20:00]

Episode 252: Food Styling with Rebekah Peppler
00:31:56
2017-09-22 13:45:31 UTC 00:31:56
Episode 252: Food Styling with Rebekah Peppler

On today’s episode of THE FOOD SEEN, we unveil the mysteries of food styling with Rebekah Peppler. A Wisconsin cheesehead, Rebekah came to NYC with a journalism degree, and a penchant for pastry. Upon enrolling in the French Culinary Institute, those two worlds collided, becoming a sweet array of dessert focused food media. She knows how to work behind the scenes, gussying up culinary sets, from cookbooks to TV, and videos for The New York Times’ Melissa Clark, but is also a recipe developer and author in her own right. From tweezers to spray bottles filled with cheap vodka, hear how Rebekah, makes the food we see, even better than it’s ever looked before.

*photo by Christine Han for Pantry Confidential

*photo by Christine Han for Pantry Confidential

 

 

“When you’re food styling and representing somebody else, you want to make sure it’s totally accurate.” [09:00]

“I don’t think there’s a recipe out there that hasn’t been written, but there’s also unlimited possibilities.” [12:00]

–Rebekah Peppler

 

Episode 251: Senegal with Pierre Thiam
00:35:06
2017-09-22 13:45:31 UTC 00:35:06
Episode 251: Senegal with Pierre Thiam

On today’s episode of THE FOOD SEEN, we return to Senegal with Pierre Thiam. In his follow up cookbook to “Yolele! Recipes from the Heart of Senegal”, Pierre brings a more contemporary perspective to the flavorful food of his complex culture. “Senegal: Modern Senegalese Recipes from the Source to the Bowl”, exlores influences not only by it’s French colonialist past, but digs deeper into the exportation of African heritage to the Americas as well. Okra, rice, and black eyed peas, find their origins in Senegal, alongside more traditional meals Thieboudienne aka Ceebu Jen (aka “The Rice of Fish”), the national dish, meant to be shared from a common bowl. While paying homage to his Senegalese roots, Pierre never forgets to abides by the terenaga tenet, a Wolof word that means more than just hospitality, it’s a way of life.

Pierre-Thiam

Episode 250: 250th episode with Tero Isokauppila of Four Sigma Foods
00:30:54
2017-09-22 13:45:31 UTC 00:30:54
Episode 250: 250th episode with Tero Isokauppila of Four Sigma Foods

On today’s 250TH episode of THE FOOD SEEN, we shroom with Tero Isokauppila of Four Sigma Foods. A Finnish nomad, who believes in the power of wild picked and log-grown fungi, spreads the gospel of mushrooms. Cordyceps, chagas and lion’s manes, hear about these superfoods and how their natural remedies can contribute towards a healthy lifestyle. They evan have potential benefits in the medical field, possibly for cancer patients. Wake up with a cup of mushroom coffee, or mushroom hot chocolate if you prefer, either way, join the #FUNGUYS and the growing Food Sigma Foods community, which, of course, is growing like a fungus. This

“Pretty much all plants require mushrooms to collect water, but also we can use their medicinal properties.” [13:00]

–Tero Isokauppila on The Food Seen

Episode 249: Maayan Zilberman, fashionista & candy maker
00:30:52
2017-09-22 13:45:31 UTC 00:30:52
Episode 249: Maayan Zilberman, fashionista & candy maker

On today’s episode of THE FOOD SEEN, Maayan Zilberman was born on a kibuttz in Israel. She moved to NYC at 15, during the 1990’s, a time when fashion and hip hop culture were colliding. Maayan had attended religious Jewish private schools, where uniforms were made of thick navy felt, single inverted pleated skirts and white blouses, and now in New York, she finally saw color. With her newfound palette, she entered a world of fashion that saw her start her own lingerie line, all the whiles, snacking away on confectionaries that was almost more design than delicious. She had always been fascinated by it’s alien forms, it’s otherworldly origins, like a real life Willie Wonka land. Here she began making candies, molds of banal forms: watches, Kodachrome slides. She made chewing gum, using chicle from trees in Mexico. Her friends we all request her to make sucking candies and bubble gum for parties. A book, “Entertaining” by Martha Stewart, made Maayan realize that food as an experience could potentially be her next design project, finding true pleasure in making the nostalgic candies she used to think were so foreign. This program was brought to you by [


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Episode 248: Jessica Koslow of Sqirl
00:32:44
2017-09-22 13:45:31 UTC 00:32:44
Episode 248: Jessica Koslow of Sqirl

On today’s episode of THE FOOD SEEN, Jessica Koslow grew up near Los Angeles, surrounded by fresh produce and perpetual summer. It wasn’t until a stint cooking at Atlanta’s Bacchanalia, that she realized how fleeting seasons can be. When Jessica returned to California, she started Sqirl, a jam company in it’s original iteration. Using local fruits, like Gravenstein Apple, Moro Blood Oranges, Wild Boysenberries, and Blenheim Apricot, she began to grow organically as a business in East Hollywood’s Silver Lake, eventually serving breakfast rice bowls with sorrel pesto and lacto-fermented hot sauce, as well as the now famed ricotta toast. From 8AM-4PM everyday, Sqirl feeds LA in a way it’s never been fed before, with a creative conscience, and a taste for preserving the future … come Sqirl away with us!


Episode 247: Real Maine Food with Luke’s Lobster
00:35:05
2017-09-22 13:45:31 UTC 00:35:05
Episode 247: Real Maine Food with Luke’s Lobster

On today’s episode of THE FOOD SEEN, we ask Luke Holden and Ben Conniff of Luke’s Lobster about what makes Maine great. Yeah it’s got those pristine coastlines perfectly situated for hauling in the freshest seafood, those wild blueberries which make for the tastiest pies, but what made two guys from “Vacationland” decide to open up a little lobster shack in NYC. In their cookbook “Real Maine Food”, they travel around their home state, searching for beach clambakes, the best chowders, and whoopie pies that will make you say “ayuh”, with the rest of them Mainers. Oh, and how about you finally learn to crack that lobster the right way. This program was brought to you by S. Wallace Edwards & Sons.


“You don’t have to many needs other than to follow what your passion is [when you’re young], so it was a good time to take the risk.” [7:00]

“There is a balance in the system that needs to be upheld.” [9:00]

“Lobstering in Maine is an over a billion dollar business.” [10:00]

“It’s a hub for tourists and it’s a hub for locals, and it’s really neat to see those two demographics working together.” [13:00]

–Luke Holden on The Food Seen

“I didn’t get to learn to lobster when I was young, but I did get to learn what it was like to go out at dawn and watch the boats go out.” [11:00]

“The original recipe calls for bear fat, but that’s harder to get.” [19:00]

“Lobster is best at it’s simplest.” [29:00]

–Ben Conniff on The Food Seen

Episode 246: Joe Carroll’s “Feeding The Fire” BBQ & grilling cookbook with Nick Fauchald
00:38:11
2017-09-22 13:45:31 UTC 00:38:11
Episode 246: Joe Carroll’s “Feeding The Fire” BBQ & grilling cookbook with Nick Fauchald

On today’s episode of THE FOOD SEEN, Joe Carroll, proprietor of barbecue restaurant Fette Sau, and New American steakhouse, St. Anselm, joins co-author Nick Fauchald in their book about meat cookery called “Feeding The Fire”. Hear how a $40 Weber grill, one dry rub, and a slow and low mantra, not only changed the urban BBQ landscape, but also elevated the cuts of meats we smoke and/or throw on the grill. Yes, there’s Texas, Kansas City, Memphis, and the Carolinas, but did you know about upstate New York’s Cornell chicken, California’s Santa Maria Valley tri-trip, Western Kentucky and mutton, and Maryland Pit Beef? Learn that BBQ is more technique than recipe, and contemplate the choices you’ll have to make for that coveted smoke ring (pinkish meat under the bark) and perfect doneness. This program was brought to you by S. Wallace Edwards & Sons.


Episode 245: Adam D. Tihany, restaurant designer
00:42:03
2017-09-22 13:45:31 UTC 00:42:03
Episode 245: Adam D. Tihany, restaurant designer

On today’s episode of THE FOOD SEEN, Adam D. Tihany has made quite a mark on the interior of New York City. He’s designed some of the top restaurants and hotels in the world, but it all begin here in 1981, when Tihany designed La Couple, New York’s first grand café. Since then has worked on Sirio Maccioni’s Le Cirque 2000, Thomas Keller’s Per Se, Daniel Boulud’s namesake Daniel. His book, TIHANY: Iconic Hotel and Restaurant Interiors archives, and celebrates projects from around the globe like the Westin Chosun in Seoul, Heston Blumenthal’s Dinner in London, One & Only Cape Town South Africa, and the Mandarian Oriental in Las Vegas. But what does Tihany first see when he walks into a restaurant? Where’s his favorite seat to dine at? What modern materials are being used to build beautiful new dining spaces? Now, Tihany sets his sights on the sea, designing the future in ultra-luxury cruise liners. What will Tihany design next? This program was brought to you by S. Wallace Edwards & Sons.


“I think the beauty of Italy is the fact that ‘made in Italy’ is not a product, it’s a way of doing things.” [11:00]

“I wanted to do everything I was doing in Italy in this microcosm of restaurant design.” [18:00]

“We are extremely proud of the fact that we go to huge lengths to try and understand the DNA of every place that we work at.” [26:00]

“It’s important that you understand where you come from to understand where you’re going to.” [26:00]

“The first impression that captures your imagination and tells you a little bit about what the experience is going to be has to do with two things. It has to do with light and the sense of smell.” [34:00]

“The success of good lighting, [is that] whether you are in the sea or the air [the lighting] is controlled.” [42:00]

–Adam D. Tihany on THE FOOD SEEN

Episode 244: Sarah Simmons, City Grit culinary salon, Birds & Bubbles fried chicken and champagne
00:36:46
2017-09-22 13:45:31 UTC 00:36:46
Episode 244: Sarah Simmons, City Grit culinary salon, Birds & Bubbles fried chicken and champagne

On today’s episode of THE FOOD SEEN, Sarah Simmons Southern sense of hospitality, may have turned her Sunday suppers into New York City’s culinary salon better know as City Grit. A win as Food & Wine’s America’s Home Cook Superstar, may have proclaimed her food worthy, but nothing prepares you for the business that comes with owning a restaurant. Luckily, years working as a retail strategist for Fortune 100 companies, gave Sarah the insight she needed to become a successful chef and restaurateur. Her second venture, Birds & Bubbles, focuses on fried chicken and champagne, because, really, what’s better than that pairing?! Now working with Williams Sonoma, Sarah curates gourmet gifts, scouts out up and coming chefs in cities across the USA, and begins to focus back on her Carolina roots, with possible brick and mortar culinary experiences making their way back South. So much for just being a home cook. This program was brought to you by The International Culinary Center.


“I felt like I owed the food community something because I got to change my life over night.” [17:00]

“No one really knows this because it wasn’t the initial intention but I got to use City Grit as my own test kitchen.” [26:00]

“Champagne is really hard to experiment with when the majority of the bottles are over $100.” [27:00]

“I just want everyone to make fried chicken. It’s not as hard as they think.” [30:00]

–Sarah Simmons on THE FOOD SEEN

Episode 243: Aarón Sánchez
00:32:37
2017-09-22 13:45:31 UTC 00:32:37
Episode 243: Aarón Sánchez

On today’s episode of THE FOOD SEEN, Aarón Sánchez grew up on the Mexican border town of El Paso. He learned to cook from his mother Zarela Martinez, who would come to be one of the first female Latin chefs in New York City, if not the nation. At age 16, Aarón was accepted for master class with Chef Paul Prudhomme, which launched his career, through schooling at Johnson & Wales, and under the tutelage of other nuevo-Latino chefs like Douglas Rodriquez. In 2001, Aarón’s own voice was heard, opening Paladar in New York City’s Lower East Side. Gritty and true to his roots, it helped define the kind of cooking Aarón would continue to perfect. His understanding of chilis, salsas, chorizo, and moles, made Aarón a go to authority for Mexican cooking, landing him a judges seat on Food Network’s Chopped, and in front of many other food television shows, like Cooking Channel’s Taco Trip. When the cameras, and Aarón heads home, he still longs for his mother’s famous arroz con crema. This program was brought to you by Bonnie Plants.


“I don’t want people to watch my show and think they’ll see classic stuff all the time. I want people to be surprised.” [26:00]

“If I see another kid with a pig tattoo, I’m going to throw up in my mouth. Does it make you a better cook if you have a pig tattoo or some beets going up your arm? Come on!” [30:00]

“I’m very committed to helping restaurant workers, especially immigrants, get the rights and respect they deserve.” [32:00]

–Aaron Sanchez on THE FOOD SEEN

Episode 242: Jud & Ken of Five Leaves and L.A. Chapter
00:31:27
2017-09-22 13:45:31 UTC 00:31:27
Episode 242: Jud & Ken of Five Leaves and L.A. Chapter

On today’s episode of THE FOOD SEEN, Jud Mongell & Ken Addington, are partners in Brooklyn cornerstone all day cafe Five Leaves, and it’s adjacent Latin inspired bar/restaurant Nights & Weekends. Recently they’re gone west, opening L.A. Chapter at the Ace Hotel in Los Angeles, and King’s Highway in Palm Springs. How did a place on the edge of hipster Williamsburg, find manifest destiny in a Grass Fed Burger with Fried Pineapple, Pickled Beets, Harissa Mayo, and a Sunny Up Egg? Can you believe it all started on two islands, oceans apart from each other? Jud’s upbringing in New Zealand, and Ken from the St. Thomas US Virgin Island, both eventually calling New York City their homes. While Ken’s mom worked for the Brooklyn Chamber of Commerce, organizing bus tours of the borough decades before it was popular, he found himself in a Manhattan kitchen at 15 years old, working for the likes of Thomas Keller. Jud, just really wanted good strong coffee, and planned on serving Oceania fare. A bus now passes by Five Leaves every day, people get on, people get off. This reminds both Ken & Jud, that their spots are for everyone, everyday, just as a neighborhood joint should be. This program was brought to you by Whole Foods Market.


“The goal was to have a friendly place. to have people walk in the door and make everybody a regular.” [15:00]

“Greenpoint and Brooklyn have grown up a bit.. our customers have grown up a bit.. we want to grow up with them.” [20:00]

–Ken Addington on THE FOOD SEEN

Episode 241: Anna Jones, “A Modern Way To Eat”
00:38:46
2017-09-22 13:45:31 UTC 00:38:46
Episode 241: Anna Jones, “A Modern Way To Eat”

On today’s episode of THE FOOD SEEN, Anna Jones, a cook, writer, stylist, and vegetarian, only meant to cut out meat for a 6 week trial. Seven years later, she’s still at it, and inspiring other to join in. In her cookbook, “A Modern Way To Eat”, Anna uses her many years in London with Jamie Oliver as a chef and creative, as well as working with Yotam Ottolenghi, Sophie Dahl, the Fabulous Baker Brothers and more, to guide us through a vegetable based cuisine that can still be indulgent and delicious, make you feel and look good, leave you feeling light yet satisfied, help lighten the footprint on the planet, that’s quick and was and won’t cost the earth, and still impress your family and friends. From the Really Hungry Burger, which finally offers us a worthy veggie patty, to a more worldly approach with Turkish fried eggs, Dosa-spiced potato cakes, and Indonesian gado gado, Anna provides us with tutorials on how to make a great salad, variations on soups from the base up, all while elevating vegetable underdogs like turnips, chard, and rutabagas. You too may never turn back to your past eating habits. This program was brought to you by Bonnie Plants.


Episode 240: April Bloomfield
00:33:09
2017-09-22 13:45:31 UTC 00:33:09
Episode 240: April Bloomfield

On today’s episode of THE FOOD SEEN, April Bloomfield, chef of contemporary New York classic The Spotted Pig, her restaurants that bookend the Ace Hotel, The John Dory and The Breslin, and the famed revive of the Tosca Cafe in San Francisco. In April’s second cookbook, “A Girl and Her Greens”, she celebrates vegetables seasonally, with all the adoration she has for those not-so-nasty bits oh so loved in London. Growing up in England with her nan’s Sunday roast and her mum’s garden, hear how April traded in bacon sandwiches with HP sauce and a side of frozen peas, for salad sandwiches and crushed spring peas with mint. Don’t worry, this show isn’t just for vegetarians, there’s still a bit of lardo between every slice of hasselback potatoes. From pot-roasted artichokes with white wine and capers, boiled asparagus with ramp béarnaise sauce, watercress soup with spring garlic, swiss chard cannelloni, kale polenta, and broccoli raab morning buns, you too will be eating your vegetables from the top to the tail. This program was brought to you by Bonnie Plants.



“It’s quite easy to train your palate to appreciate the bitter” [7:00]

“Mushrooms have that great aroma, sometimes you just want to smother your face in them.” [10:00]

“It’s about balance. Maybe you don’t want to eat steak five times a month – maybe you just want one incredible steak once a month” [25:00]

“I’ve learned how to make potatoes delicious – and so can people who use this book!” [30:00]

April Bloomfield on The Food Seen

Episode 239: Chris Fischer of Beetlebung Farm
00:43:17
2017-09-22 13:45:31 UTC 00:43:17
Episode 239: Chris Fischer of Beetlebung Farm

On today’s THE FOOD SEEN, Chris Fischer is a 12th generation Martha’s Vineyard resident. When his grandparents bought Beetlebung Farm in 1961, it was inevitable that Chris would return to this small island south of Cape Cod, Massachusetts. What “The Beetlebung Farm” cookbook documents is not only the seasons, but the legacy that his family has made in Chilmark. They raise and butcher their own cows, sheep, and pigs, grow their own produce on 5 acres, and host dinners in their greenhouse. True transparency of not only the their processes, but also the Beach Plum restaurant’s ideals. Griddled squid, bluefish in parchment, lobster pan roasts, spring panzanella and strawberry shortcake. Chris’ New England cuisine consists of open fires, and the brine of Great Pond oysters, just as his family’s always has.


“I worked every job under the sun which is really helpful when you run a farm so you can figure out how to fix things.” [19:00]

“The more you know about a place, the more the visitors who come will want to honor that and be a part of it.” [39:00]

–Chris Fischer on THE FOOD SEEN

Episode 238: Andrew Scrivani, New York Times food photographer
00:33:22
2017-09-22 13:45:32 UTC 00:33:22
Episode 238: Andrew Scrivani, New York Times food photographer

Today’s episode of THE FOOD SEEN marks 5 YEARS on HeritageRadioNetwork.org. It only makes sense to return to where it all began. Hear New York Times food photographer Andrew Scrivani on our first show ever:

http://www.heritageradionetwork.org/episodes/786-The-Food-Seen-Episode-1-Quentin-Bacon-Francesco-Tonelli-Andrew-Scrivani

Now we have Scrivani revisit, with an update about the current state of food photography. Tips on light, styling, props, how to photograph your own dish, what gear is worth investing in, how to find your own style, and what are the most challenging foods and cooking situations to capture, and why more and more still photographers are turning to motion pictures. This program was brought to you by Bonnie Plants.


“I had a student who was a complete novice, she had never picked up a camera, now she’s a working professional…we went through it and now we’re watching other people go through it.” [10:00]

“I don’t know that I have ever been afraid to share…people told me that I was giving away some of the trade secrets…its not about camera settings, its about your eye, your vision.” [13:00]

–Andrew Scrivani on The Food Seen

Episode 237: Maman & Papa Poule
00:27:21
2017-09-22 13:45:32 UTC 00:27:21
Episode 237: Maman & Papa Poule

On today’s episode of THE FOOD SEEN, Benjamin Sormonte & Elisa Marshall, opened, Maman, a SoHo bakery & café via South of France Papa Poule, rotisserie chicken française, as an ode to their childhood favorite foods, but really, it shows reverence to their mothers and fathers. Decorated with an eclectic and vintage aesthetic, mismatched custom furniture, a church benche and 1920’s bread machine, with pastry cases full of chocolate chip cookies, croissants, quiches, and croque ‘maman’, it’s no wonder people come in flocks as if it were summer on the French Riviera. Transfixed watching poulet roti rotate, when you leave with your “to go” order, it feels transportive too, like walking out of a French countryside marketplace. Their parents should be proud. This program was brought to you by Bonnie Plants.


“To me a home is something that’s compiled with things that have memories and stories.” [15:00]

–Elisa Marshall on The Food Seen

Episode 236: Lillet Brand Ambassador Claire Needham
00:29:34
2017-09-22 13:45:32 UTC 00:29:34
Episode 236: Lillet Brand Ambassador Claire Needham

On today’s episode of THE FOOD SEEN, we raise a glass of Lillet, a French aperitif made in Bordeaux since 1872, made in blanc, rouge and rosé, from blends of wine and liquors, reminiscent of exotic citrus groves and a life well lived. The USA’s national brand ambassador Claire Needham, will walk us through the culture & lifestyle associated with this legendary bottle, from it’s place in the home, at the bar, and even on screen, when James Bond most famously ordered a Vesper Martini with Kina Lillet, shaken, not stirred course. Hear how these “tonic wines” have made a splash in US bars from Philly to NOLA, Dallas to SF, while we mix a batch of La Coquette (made with Lillet Rosé) on air, in celebration the upcoming national aperitif day, Thursday, May 21st, 2015. à votre santé! This program was brought to you by Bonnie Plants.


“My job is to enjoy Lillet at all hours of the day! iI’s in a lot of classic cocktails. Lillet is consumed primarily on ice in France.” [19:00]

–Claire Needham on The Food Seen

Episode 235: Mina Stone, “Cooking For Artists”
00:29:37
2017-09-22 13:45:32 UTC 00:29:37
Episode 235: Mina Stone, “Cooking For Artists”

On today’s episode of THE FOOD SEEN, Mina Stone, like her yiayia (grandmother), relies on three holy Greek ingredients; lemon, olive oil, and salt. Whether it’s to dress a salad, stew chickpeas, season a steak, or bake a cake, it’s this trinity that has fed galleries of artists all around New York City since 2006. Mina has catered openings at Gavin Brown Enterprise in the West Village, and for the past 5 years, cooked lunch for 20, 3 days a week at Urs Fischer’s studio in Red Hook. In her book, “Cooking For Artists” published under Urs Fischer’s imprint, Kiito-San, there are not only delicious and comforting recipes like Kopanisti (Whipped Feta), Elies Tsakistes (Olives with Coriander Seeds and Lemon Peel), Faki (Greek Lentil Soup with Cinnamon and Cloves), Revitha (Chickpea Stew with Rosemary, Lemon, and Olive Oil), Makaronia Me Kima (Cinnamon and Clove Meat Ragu), Grilled Whole Fish, Smoky Spiced Chicken Kebabs, Braised Lamb, and homemade Baklava, but also art works by Hope Atherton, Darren Bader, Matthew Barney, Elizabeth Peyton, Peter Regli, Spencer Sweeney, Philippos Theodorides and more. Come, eat with your eyes, and stay for the food. This program was brought to you by Bonnie Plants


“Olive oil is my fine wine…it is just as important as any other ingredient, it should be of great quality.” [4:00]

“The communal sense of eating is great and exciting…it’s the great equalizer.” [17:00]

–Mina Stone on The Food Seen

Episode 234: Chef John Cox, Sierra Mar at the Post Ranch Inn in Big Sur
00:29:44
2017-09-22 13:45:32 UTC 00:29:44
Episode 234: Chef John Cox, Sierra Mar at the Post Ranch Inn in Big Sur

On today’ episode of THE FOOD SEEN, Chef John Cox has quite the view from Big Sur, California, cooking on cliffs 1000 feet above the Pacific Ocean, along a windy stretch of Hwy 1. His restaurant, Sierra Mar at the Post Ranch Inn, is a reflection of what’s outside, the depth of the sea, and the diversity of the varied terrain around him. A strong advocate for sustainable aquaculture, Cox frequents Monterey Bay for it’s red abalone and squid boats. He harvests acorns from the woods and makes them into flour, and forages for locals ingredients to add into an indigenous blend of furikake, which uses seaweed that grows wildly up to 5 feet a day. Hear about the land’s bounty, and how Chef Cox takes such beauty, and represents it on a plate. This program was brought to you by S. Wallace Edwards & Sons.


Episode 233: Louis DiBiccari, CREATE BOSTON
00:31:02
2017-09-22 13:45:32 UTC 00:31:02
Episode 233: Louis DiBiccari, CREATE BOSTON

On today’s episode of THE FOOD SEEN, Louis DiBiccari grew up in a suburb of Boston, cooking Sunday suppers as all good Italians do. Upon eating in campus dining halls during college, Louis realized how spoiled he was by his family’s scratch cooking, so he taught himself how to cook. His signature dish: calzones. He then went to culinary school, eventually working at the Millennium Bostonian Hotel, which launched the careers of such Beantown chef legends as Lydia Shire, Jasper White, Jody Adams, and Todd English. Louis himself became a personality in town, with his Iron Chef inspired “Chef Louie Nights”, where guests would vote on dinner themes and ingredients to be revealed the morning of, in preparation for 5-course meal that night. But maybe even more so than food, it was the artists in his life, starting with his Uncle Adio, a master sculptor, that added another creative POV. In 2013, Louis opened Tavern Road in the Fort Point area, which he lived in during early aughts, and was surrounded by artist studios. This is why he began CREATE BOSTON, an annual event that brings together “6 artists, 6 chefs, 1 canvas” to bridge gap between visual and culinary arts, of which he still cooks at it’s epicenter. This program was brought to you by Edwards Ham.







“Chefs work with one side of their brain and artists work with a similar side…when you put them together they both start to think differently.” [21:00]

“These guys are ready to push envelopes [Artists working with chefs]” [23:00]

Louis DiBiccari on The Food Seen

Episode 232: Robyn Lea’s “Dinner With Jackson Pollock”
00:29:55
2017-09-22 13:45:32 UTC 00:29:55
Episode 232: Robyn Lea’s “Dinner With Jackson Pollock”

On today’s episode of THE FOOD SEEN, Robyn Lea has worked as a photographer, writer and director of the past 20 years, shot branded films for Peroni Nastro Azzurro, and self published an art book chronicling her years of living and working in Milan, titled “Milan: Discovering Food, Fashion and Family in a Private City”. Her latest work focuses on the abstract impressionist painter Jackson Pollock, chronicling his familiar recipes oft cooked at the Pollock-Krasner residence in East Hampton. Pollock’s mother Stella would make Potato Pancakes with Long Island’s bumper crop, while he dug for Cherrystone Clams Accabonac Creek to serve with Garlic & Dry Vermouth. Pollock was also know for baking classic rye breads and award winning apple pies, which find their home in “Dinner With Jackson Pollock: Recipes, Art & Nature”, a collection Robyn gathered from handwritten recipe cards, and old family cookbooks, featuring over 90 desserts, and early raw food diets. All this from a man who didn’t try spaghetti until he was 18, yet changed the way the world saw paint splatter.

This program was brought to yo by Whole Foods Market

 

“I basically got permission to leave university and that was the beginning of this crazy culinary journey” [3:15]

———-Robyn Lea on The Food Seen

Episode 231: Mindy Segal, “Cookie Love”
00:36:37
2017-09-22 13:45:32 UTC 00:36:37
Episode 231: Mindy Segal, “Cookie Love”

On today’s episode of THE FOOD SEEN, we create the criteria for the perfect chocolate chip cookie with Mindy Segal. Her dessert bar in Chicago, Hot Chocolate, has long relied on modern twists to traditional classics, much like the music she listened to when younger. Her father was a jazz musician, and they made frequent trips to Rick’s American Cafe to listen to the likes of Tito Puente and Mongo Santamaria, which inevitably lead her to a life of improvisation. It’s not to say she doesn’t have strong core technique, as seen in “Cookie Love”, her first cookbook, chock-full of drop cookies, bars, sandwich cookies, shortbreads, thumbprints, spritz, and those twice baked, but it’s the Peanut Butter Peanut Brittle Cookies, Fleur de Sel Shortbread, Malted Milk Spritz, Peaches and Cream Biscotti, Brownie Krinkles, Banilla Nillas, and motorcycle riding Best Friend Cookies, that best showcase Mindy’s riffs. There’s also a dark side, certainly of chocolate, but also of heavy metal, through Mindy’s ode to both the Oreo and Black Sabbath. The bridge: Starlite Mints. So sweeten up, bring your #CookieLove and bake with us! This program was brought to you by Whole Foods Market.



“There are a lot of great chefs up there [In Chicago] but none of us know how to run a business.” [11:00]

“What separates men from boys…is the nuances of understanding balance.” [18:00]

Mindy Segal on The Food Seen

Episode 230: Breakfast with George Weld of Egg
00:30:46
2017-09-22 13:45:32 UTC 00:30:46
Episode 230: Breakfast with George Weld of Egg

On today’s episode of THE FOOD SEEN, we have breakfast for lunch with George Weld, founder of the preeminent Egg restaurant in Brooklyn. Over a decade of scrambling eggs and flipping hash later, George reflects on it’s beginnings, growth, pangs, and constant ode to country ham. Waned in Virginia and the Carolinas, and a PHD in Literature, no wonder George’s Southern affect on Williamsburg’s morning drawl , eventually lead to a cookbook, “Breakfast: Recipe To Wake Up For”. Hear George wax poetic on the history of hash, his grandmother’s outhouse turned smokehouse, and why to save your bacon fat and heat up that cast-iron skillet! This program was brought to you by The international Culinary Center.



“I want to make food that my grandmother would recognize and identify as food…I loved her and loved what I had inherited from her culturally.” [20:00]

“Have a good meal, and we just hope the food speaks for itself.” [24:00]

George Weld on THE FOOD SEEN

Episode 229: Galen Zamarra, Almanac
00:30:05
2017-09-22 13:45:32 UTC 00:30:05
Episode 229: Galen Zamarra, Almanac

On today’s episode of THE FOOD SEEN, we join Galen Zamarra, chef/owner of West Village stalwart, Mas Farmhouse. Most recently Galen opened, Almanac, which allures dinners with “imaginative preparations that accentuate the nuances of each growing cycle”, well, that and all the art on the walls, transforming the restaurant into a gallery space any art collector would swoon over. Galen’s art collection began at 24 years old, while chef de cuisine at Bouley Bakery. There, he laid eyes on an Al Hansen artwork, comprised of Hersey wrappers made to look female form, much in the style of Matisse’s cutouts. Now, he constructs his menu in the same abstract impressionist ways of painters like Lee Krasner, with modern pop influences by artists like Donald Robertson. This program was brought to you by Visit Napa Valley.


“I want people to get away from this relationship to food where everything is exactly the same and available all the time.” [23:00]

–Galen Zamarra on The Food Seen

Episode 228: Colu Henry, #backpocketpasta
00:29:21
2017-09-22 13:45:32 UTC 00:29:21
Episode 228: Colu Henry, #backpocketpasta

On today’s episode of THE FOOD SEEN, how did native New Yorker Colu Henry, turn her Italian heritage and a #hashtag into a pasta phenomenon? Colu’s great grandparents came to the New World from Campania, and with them, brought a culture of cooking that still exists today in everyone’s pantry, “use what you have in stock to make something delicious”. After years working in PR with high-profile chef like Marcus Samuelsson, Kurt Gutenbrunner, Scott Conant, developing the Oregon Wine Board through her love of Pinot Noir, working with Kyle MacLachlan on marketing his Bordeaux-inspiried cabernet “Pursued by Bear”, and becoming Director of Special Projects at Bon Appétit, it was the virtues of her Nonni that brought Colu back to #backpocketpasta, inspired by a childhood of marinara, tuna-clam sauce, meatballs with grated pecorino, braciole with pine nuts and raisins, and warm semolina sesame bread from Arthur Ave. Join in the fun, and show Colu your #backpocketpasta on Instagram:http://instagram.com/coluhenry. This program was brought to you by Bi-Rite Market.


“It’s really about the people that are around the table in addition to what you’re serving.” [20:00]

–Colu Henry on THE FOOD SEEN

Episode 227: Nancy Harmon Jenkins, “Virgin Territory” olive oil cookbook
00:33:53
2017-09-22 13:45:32 UTC 00:33:53
Episode 227: Nancy Harmon Jenkins, “Virgin Territory” olive oil cookbook

On today’s episode of THE FOOD SEEN, Nancy Harmon Jenkins takes us into “Virgin Territory”, her book exploring the world of olive oil. Nancy will reveal olive oil’s origins, the process behind making what is now the 3rd largest food product in the USA (only behind coffee and chocolate), and it’s long list of health benefits (omega 3s, good cholesterol, antioxidants). Nancy herself stumbled into an olive orchard, on a farm in Tuscany, under the dogma of a Mediterranean diet. Oh, it’s not your ordinary diet, because it’s full of delicious food. Sicilian Fried Almonds, Marinated Cured Olives, Tapenades, Roasted Red Peppers with Anchovies and Tomatoes, Tuscan bean soups, French Pistou, Three-Onion Focaccia (Pizza Al Taglio), Spaghetti Aglio-Olio-Pepperoncino, Fried Artichokes, gently olive oil poached fish, and Southern-Fried Chicken in Olive Oil. Leave room for some olive oil gelato, and a bunch of knowledge and praise for unheralded olive growers across the globe. And remember, use your olive oil, and use it liberally. This program was sponsored by Bi-Rite Market.



“I think olive oil is the most important ingredient in the kitchen.” [12:00]

“In the our country we are not aware of what we can do with olive oil.” [10:00]

Nancy Harmon on The Food Seen

Episode 226: Marco Canora, A GOOD FOOD DAY, bone broth
00:40:51
2017-09-22 13:45:32 UTC 00:40:51
Episode 226: Marco Canora, A GOOD FOOD DAY, bone broth

On today’s episode of THE FOOD SEEN, Marco Canora regales us with his path towards A GOOD FOOD DAY. After surviving a decade behind the stoves at Hearth restaurant in NYC’s East Village, with it’s 70 hour work weeks, breakfast, lunch and dinner of coffee, bread, and cigarettes, until that after shift burger, Chinese food order, or 24-hour bodega ham & cheese sandwich at 130AM, Marco had to make a healthy decision or further face the consequences. Prompted by a scary diagnosis of inevitable diabetes and gout if he didn’t change his habits, Marco didn’t want to compromise his life as most that diet do, but understood he couldn’t keep going on like this. That’s where his training as a chef, and obsessive researcher, may have saved his life, all the while making it more delicious. Most recently opening a little takeout window called Brodo, which began the bone broth craze, Marco’s constantly searching inside himself, on how to be a better cook, husband, father, business owner, and enlightened eater. This program was brought to you by Brooklyn Slate.


“I was never a junk food kid – I never ate a lot of processed food, but I ate a lot of bread. The vast majority of my diet over the course of a decade was basically bread.” 03:00

“It’s not that broth hasn’t been around – nobody has treated it like a hot beverage and put it in a coffee cup. I did that and everybody went kind of wild for it….I’m a big believer in controlling the controllables as best as I can. What happened with Brodo is kind of uncontrollable.” [10:00]

“Everybody thinks eating well needs to be surrounded by depravation. It’s not depravation at all – I’m a f*cking hedonist. I love food, i eat food like crazy. I don’t have to be hungry to eat food — it’s a huge part of my life. A lot of people are afraid of eating well because they think you’re turning your back on this stuff.” [14:00]

–Marco Canora on The Food Seen

Episode 225: Louisa Shafia, Lakh Lakh Persian pop
00:34:44
2017-09-22 13:45:32 UTC 00:34:44
Episode 225: Louisa Shafia, Lakh Lakh Persian pop

On today’s episode of THE FOOD SEEN, Louisa Shafia grew up Persian in 1970’s Philadelphia. Her father was Iranian; pomegranates, pistachios, and saffron were aplenty in their household. It wasn’t until working as a chef in San Francisco, that Louisa awoke the flavors of her heritage, recreating her version of “fesenjan” a sweet-and-sour stew accented with pomegranate molasses and ground walnuts. Impassioned by her family’s past, she returned to Iran, did R&D in Los Angeles (the largest community of Iranian expats), and wrote “The New Persian Kitchen”. Still, Louisa wanted to further share her cuisine, opening a pop-up called Lakh Lakh at NYC’s Porsena restaurant, serving such dishes as Sabzi Kordan (herb and cheese plate with barbari bread), Sambuseh (a crispy phyllo triangle stuffed with veggies, lentils, nigella seeds, served with a spicy tomato relish), Jujeh Kebab (chicken kebab in a saffron marinade), and Bastani Nooni (saffron ice cream sandwiches with cardamom wafers). Politics aside, this may mark the start of a new Iranian food revolution. This program was brought to you by S. Wallace Edwards & Sons.


Photo by Sara Remington

“Sometimes my relatives from Iran would visit, it was always mind blowing…We would just sit around and enjoy life.” [8:15]

“We talk about local and seasonal here, there you don’t even have to try, its just how people live. [In Iranian Bazaars]” [12:00]

–Louisa Shafia on The Food Seen

Episode 224: Spring Street Social Society with Patrick Janelle & Amy Virginia Buchanan
00:35:09
2017-09-22 13:45:32 UTC 00:35:09
Episode 224: Spring Street Social Society with Patrick Janelle & Amy Virginia Buchanan

On today’s episode of THE FOOD SEEN , what happens when a self-proclaimed “man about town” / Instagram aficionado, and a steel ukelele playing avant-garde thespian throw a dinner party? Answer: Spring Street Social Society, ssssociety.com. Patrick Janelle & Amy Virginia Buchanan seek to bring people together in unexpected spaces, pulling off variety show, meets dinner theatre events, complete with coursed dinners. Collaborating with artists and chefs alike, they’re now traveling the globe in search of their next location, and meal. This program was brought to you by The International Culinary Center



“You want a space that speaks for itself then it becomes a conversation that takes place between you and the space.” [14:00]

–Amy Virginia Buchanan on The Food Seen

“Its about taking our expectations about the way things are at the moment and subverting that.” [16:00]

–Patrick Janelle on The Food Seen

Episode 223: Ben Mims, “Sweet & Southern”
00:37:58
2017-09-22 13:45:32 UTC 00:37:58
Episode 223: Ben Mims, “Sweet & Southern”

On today’s episode of THE FOOD SEEN, Mississippi born Ben Mims was surrounded by a family of fabulous bakers and sweet-makers. There was his mother Judy’s weekly Pecan Pie. His aunt Barbara Jane’s coveted Christmas tin, full of Pretzel-Peanut-Chocolate Candy and Crisp Oatmeal Raisin Cookies. He’d stop by his grandma Carol’s to eat Coconut Layer Cake. Saturday mornings weren’t complete with out fluffy biscuits and muscadine jelly. No wonder you couldn’t take the South of of this boy even after years of working as a food editor for Saveur in NYC, pastry chef in SF’s Bar Agricole, and back to NYC in the test kitchens of Food & Wine. Ben’s now published, Sweet & Southern: Classic Desserts with a Twist. Don’t worry, there’s your classic Hummingbird Cake and Peach Cobbler, Peanut Butter Pie and Buttered-Pecan Ice Cream, but also riffs like Cantaloupe Upside-Down Cake, “Red Velvet” made with pomegranate juice, and an Ambrosia Pavlova. His inspirations travel even further, Indonesian by way of Dutch baking traditions for his Cinnamon-Chocolate Spekkuk, a Southernized Sicilian Cassata swapping sweet ricotta for cream cheese, a Sweet Potato Cake that resembles Arabian Spoon Halva, Camotes Pie made with Mexican piloncillo, and Pumpkin Kanafe influenced by the Greek ingredients of his neighborhood, Astoria, Queens. Just in case your Valentines Day isn’t sweet enough. This program was brought to you by White Oak Pastures.


“A lot of cakes and cookies I write about were made or invented during the … years in the south when all you had was a wood burning oven..it’s interesting how the oven has changed what people would bake.” [07:30]

–Ben Mims on The Food Seen

Episode 222: Huertas, Spanish pintxos & Asturian cider house dinners
00:41:11
2017-09-22 13:45:32 UTC 00:41:11
Episode 222: Huertas, Spanish pintxos & Asturian cider house dinners

On today’s episode of THE FOOD SEEN, Jonah Miller and Nate Adler grew up on NYC’s Upper West Side. They shared a food life filled with Zabar’s and downtown dim sum, but who would have thought, that a bar mitzvah and the Asturian region of of Spain, would lead them to their own pintxos place in the East Village. Huertas, which literally means “orchards” or “small gardens”, reflects the landscape of Spain’s Northern coast, food pairing with an ever-growing of true Spanish ciders. Stop by for some passed bites in the front room, or stay for the dinner party like tasting menu in the back, but either way, this multifunctional restaurant thrives on it’s youthful enthusiasm for service, slow roasted chicken, and tortilla espanola. This program was brought to you The International Culinary Center.


*photo by Sydney Kramer

Episode 221: Amy Chaplin
00:28:32
2017-09-22 13:45:32 UTC 00:28:32
Episode 221: Amy Chaplin

On today’s episode of THE FOOD SEEN, Amy Chaplin grew up in the bush of Australia, 30 miles away from your closest supermarket. Her family built their own home, had a wood-burning stove, baked bread, kept bees, brewed ginger beer, made tofu, and ground wheat into flour, buying much of their dried goods in bulk … This sense of preparedness mixed with her mother’s affinity for entertaining, enlivened Amy’s spirit as a home cook. After years of working in restaurants, most notably the groundbreaking organic plant-based Angelica’s Kitchen in NYC, Amy returned to her own stove to create, At Home in the Whole Food Kitchen, a cookbook that sets you up for a healthy, happy lifestyle, allowing you to celebrate the art of eating well. From stocking a pantry full of whole grains, to introducing super foods to your meals, you can wake up to a bowl of black rice breakfast pudding, or awaken your tastebuds with miso soup with lemon, turmeric lemonade, pistachio pumpkin seed dukkah, and deeply satiate your soul with butternut squash lasagna with sage tofu ricotta, and heirloom bean bourguignon. Come feel the healing benefits of food. This program was brought to you by Whole Foods Market.

Episode 220: Peden + Munk, food photographers
00:34:06
2017-09-22 13:45:32 UTC 00:34:06
Episode 220: Peden + Munk, food photographers

On today’s episode of THE FOOD SEEN, food photographers Taylor Peden & Jen Munk have formed the photographic super group, Peden + Munk. Inspired by their mentor Paul Jasmin at the Art Center College of Design in Pasadena, Taylor and Jen took to the streets of Los Angeles, with two models, and cues from Godard’s 1960’s film “Breathless”, marking the beginnings of a life filled with collaboration. Their focus on food came after a 3 day shoot at Blue Hill at Stone Barns, which opened up the industry to their creative eyes. They’ve since documented BBQ in Memphis, farming on Martha’s Vineyard, Rhum Agricole in the Caribbean, and many Michelin starred restaurants in California and beyond. Their images have donned the pages of Bon Appétit, the New York Times Magazine, and the recently released cookbook, “A New Napa Cuisine” with Chef Christopher Kostow of Meadowood in Napa. But what may excite them most, are the recipes they’ve learned through their travels. This program was brought to you by S Wallace Edwards & Sons.


“We’ve always tried to treat our commercial work as a personal project. We’re lucky enough that a lot of people who hire us give us the freedom to push it further and do what we want. Sometimes it’s hard to delineate what’s commercial and personal work because it all feels personal at the end of the day.” [13:00]

“We love to make our subjects feel comfortable and hopefully that shows in the work.” [20:00]

–Taylor Peden on The Food Seen

“We often call ourselves the ghostbusters. We feel like we’re sent in when all things seem they’re going to fail! We find a way and roll with the punches. We don’t get too stressed.” [24:00]

–Taylor Peden on The Food Seen

Episode 219: Charles Phan, “The Slanted Door: Modern Vietnamese Food”
00:41:00
2017-09-22 13:45:32 UTC 00:41:00
Episode 219: Charles Phan, “The Slanted Door: Modern Vietnamese Food”

On today’s THE FOOD SEEN, Charles Phan’s family left Vietnam just before the fall of Saigon to the Vietcong. Arriving to San Francisco in the mid 1970’s, Phan explored careers in pottery, architecture, but his family’s long history as excellent home cooks, manifest itself in 1995 when The Slanted Door opened it’s doors on Valencia Street in The Mission. The original iteration was going to be a rice crepe shop, instead Phan ventured past spring rolls and peanut sauce, introducing us to pho, rice porridges, clay pot cooking, and the wonders of fish sauce. In 2004 The Slanted Door moved to the Ferry Building, Phan won the James Beard Foundation Award for Best Chef California, and Vietnamese cuisine was a solid part of San Francisco’s culinary architecture. Last year Phan won the JBFA for Outsanding Restaurant, celebrating it’s 20th anniversary with the release of his new cookbook “The Slanted Door: Modern Vietnamese Food”. Học ăn, học nói, học gói, học mở. This program was brought to you by Cain Vineyard & Winery.


“I was a guy who tried to bring american culture into my family. ” would buy everybody presents for Christmas and had to buy myself one so it looked normal.” [09:00]

“I don’t believe in this artistry bull-crap. You should study the craft, do it well, bring a little bit of history, educate people then everything else will go fine.” [20:00]

“Part of the goal with the book was to tell people some of our story and our struggle of going from place to place.” [25:00]

–Charles Phan on The Food Seen

Episode 218: “The Modern Art Cookbook” with Mary Ann Caws
00:30:00
2017-09-22 13:45:32 UTC 00:30:00
Episode 218: “The Modern Art Cookbook” with Mary Ann Caws

THE FOOD SEEN: “The Modern Art Cookbook” with Mary Ann Caws January 6, 2015 11:21 AM On today’s THE FOOD SEEN, Mary Ann Caws, a Distinguished Professor of Comparative Literature, English, and French at the Graduate School of the City University of New York, takes an in-depth look at palates of famous artists throughout history. “The Modern Art Cookbook” mixes art with recipes, from Salvador Dali’s “Eggs on the Plate without the Plate” to a Picasso’s Omelette a L’Espagnole. The relationship between how Impressionists, Surrealists, and Futurists see food, interpreted through cooking, is wonderfully reflective of their personal styles. Imagine being studio with Paul Cezanne, snacking on his Anchoiade (anchovy spread), or trying Frida Kahlo’s Red Snapper, Veracruz Style, a bite of Monet’s Madeleines au Citron, or a slice of David Hockney’s Strawberry Cake. You can’t touch Andy Warhol’s “Campbell’s Soup Cans”, but you can eat Allen Ginsberg’s Borscht any day!


“I think the simplicity of the recipes is exactly what I was aiming at – simple and spontaneous – the kind of thing you’d make if people happened to drop in.” [18:00]

–Mary Ann Caws on THE FOOD SEEN

Episode 217: Sean Brock
00:30:50
2017-09-22 13:45:32 UTC 00:30:50
Episode 217: Sean Brock

On today’s episode of THE FOOD SEEN, we share the tradition of Southern storytelling with Sean Brock, chef of McCrady’s, Husk,Minero, in Charleston SC and Nashville TN. The son of a coal mining family in rural Wise County, Virginia, Sean never forgot his Appalachian upbringing while finding himself in the Lowcountry. It all started over a simple bowl of Hoppin’ John, and continued itself with a side of cornbread. These dishes are emblematic, not only in the South, put as far as West Africa for the Gullah people. To understand his roots better, Sean researched and traveled, in hopes of reviving ingredients, preserving said tradition, through seed saving, and working with Anson Mills and their Carolina gold rice. Sean celebrates this journey in his debut cookbook, HERITAGE, fittingly holding a handful of heirloom beans on the cover. Of course there’s BBQ, the smell of smoke, and a sip of whiskey or two, but it’s really about his manifesto, and finding yourself through cooking. Then the food has much meaning far deeper than fried chicken. This program was brought to you by Edwards VA Ham.


photo by Andrea Behrends

“I’m a very obsessive person. When I get excited about something I take it way too far.” [13:00]

“The most important thing we can do is raise awareness. As chefs we have an incredibly opportunity to do that with a plate of food.” [16:00]

“There’s way more bad BBQ than there is good BBQ and it didn’t used to be that way.” [20:00]

“These days, we’re able to cook strange species of seafood and people trust us now. as chefs it kind of came out of necessity – we were overfishing. 25:00

–Sean Brock on The Food Seen

Episode 216: Renee Erickson, “A Boat, A Whale & A Walrus”
00:32:43
2017-09-22 13:45:32 UTC 00:32:43
Episode 216: Renee Erickson, “A Boat, A Whale & A Walrus”

On today’s episode of THE FOOD SEEN, it’s not all rain and fog in Seattle when Renee Erickson of Ballard’s beloved The Walrus and the Carpenter comes to us with her book of occasional menus, “A Boat, A Whale & A Walrus”. From crabbing as a child, to in the Puget Sound, to picking wild blackberries for jamming all along the Pacific Northwest, it was actually an education to printmaking and painting at the University of Washington, that had a profound effect on Renee’s opportune life. Luck struck first at Boat Street Cafe, and now finds itself next to the wood fire ovens of The Whale Wins. Fancying fishermen as friends and patrons, Renee serves a spread of herring butter on toast, grills Hama Hama oysters from the Olympic Peninsula, and eats spot prawns raw on Lummi Island, sharing these mouthwatering stories along the way. Hey, she may even invite you to her birthday party, or at least help you find a boat.


“Part of being a cook is relying on your purveyors and your farmers and the relationships you create with them.” [24:00]

–Renee Erickson on The Food Seen

Episode 215: Francis Mallmann, ON FIRE
00:36:15
2017-09-22 13:45:32 UTC 00:36:15
Episode 215: Francis Mallmann, ON FIRE

On today’s episode of THE FOOD SEEN, the master of live fire cooking, Francis Mallman, is ON FIRE! Well, not literally, but it’s the title of his new book, Mallman on Fire, a follow up to his international hit, Seven Fires: Grilling the Argentine Way. A self-proclaimed son of Patagonia, Francis embodies the spirit of South America’s finest wood fire cooks, like the indigenous Mapuches, and gauchos on the range. For this book, Francis traveled the world, from Brooklyn to Paris, with a an array of portable chapas (griddles/planchas) and parillas (grills), even cooking infiernillo (between two fires). We’ll talk about wood, which ones to use, how to control their flame, turn them into charcoal, and use the ashes and embers (rescoldo). Recipes such as, Cowboy Ribeyes, Potato and Chicken Galette, Charred Herb Salsa (which is not chimichurri), Coal Burnt Pimento Oil, Tuna Churrasco and Avocado Sandwiches … are all about patience, enjoying conversation, and LOVE. This program was brought to you by Whole Foods Market.


*photo by Peter Buchanan-Smith

“I love to be out in the rain. I love to cook in the snow – I do it a lot. It’s so romantic.” [05:00]

“The first step [to grilling] is to burn a big fire in your backyard, sit in your chair and see what happens as it burns down.” [06:00]

“Every time people see a fie and see you cooking with fire there’s a language that bonds you.” [19:00]

“You need patience for cooking with fire and that’s the beauty of it.” [23:00]

–Francis Mallmann on The Food Seen

Episode 214: Patti Paige, “You Can’t Judge A Cookie By Its Cutter”
00:32:48
2017-09-22 13:45:32 UTC 00:32:48
Episode 214: Patti Paige, “You Can’t Judge A Cookie By Its Cutter”

On today’s episode of THE FOOD SEEN, those same old holiday cookies are transformed by Patti Page of Baked Ideas. In her new book, “You Can’t Judge A Cookie By Its Cutter”, Patti uses her art school background, to visualize everyday confections outside the cookie box. From the early days of her SoHo loft, where she sold paintings to galleries and bite-sized walnut pies to Dean & DeLuca, to molding her own aluminum and copper cutters, Patti’s reimagined Santa head turning into turkeys, football helmet as elephants, Texas as a Chinese takeout boxes with chopsticks … and of course, being in NYC, has baked more her fair share of taxis. This program was brought to you by Whole Foods Market.


“I love being able to try something different on each cookie. It’s fun for me to have them all be different.” [05:00]

–Patti Page on The Food Seen

Episode 213: The Cuban Table with Ana Sofia Pelaez & Ellen Silverman
00:36:35
2017-09-22 13:45:32 UTC 00:36:35
Episode 213: The Cuban Table with Ana Sofia Pelaez & Ellen Silverman

On today’s episode of The Food Seen, we travel to the Caribbean island of Cuba, where amid embargoes and defections, much of the nation’s food history has been a mystery outside of it’s own country. Writer Ana Sofia Pelaez and photographer Ellen Silverman, made it their mission to bring to light the rich cultural cuisine found in the kitchens of Cuba, from Havana nights to Medianoches (sandwiches). Their book, The Cuban Table, is highlighted by pastelitos de queso y guayaba, empanaditas de chorizo, arroz y frijoles, ropa vieja (“old clothes”), and flan de leche. For these culinary treasures, we raise our Mojitos and Cuba Libres, to liberating more than just the eponymous Cubano. This program was brought to you by The International Culinary Center.


“In the restaurants [Cuba], they take seafood out of the freezer and if it doesn’t sell they’ll freeze it again. Their experience with food is subsistence – to get enough calories to make it through the day.” [15:00]

–Ana Sofia Pelaez on The Food Seen

Episode 212: “North: The New Nordic Cuisine of Iceland” with Gunnar Karl Gíslason
00:35:32
2017-09-22 13:45:32 UTC 00:35:32
Episode 212: “North: The New Nordic Cuisine of Iceland” with Gunnar Karl Gíslason

On today’s episode of THE FOOD SEEN, Gunnar Karl Gíslason explains the geothermal power of Iceland, through it’s culture and cuisine. In his cookbook, “North: The New Nordic Cuisine of Iceland”, Gunnar travels among the country’s many geysers and fjords, to find a cast of purveyors from bacalao fishermen to Artic char smokers, rúgbrauð (rye bread) bakers to seabird egg collectors, harðfiskur (fish) driers to dulse harvesters, and don’t forget the hákarl (rotten shark). When he opened Dill Restaurant (Reykjavik) in 2009, it was amid the largest universal banking collapse. That didn’t stop this viking, nor his country, from showing the world what Iceland has to offer. Skál! This program was brought to you by Edwards VA Ham.


“I really try at the restaurant to use good ingredients I can get. I don’t want to manipulate them too much, I want them to be as they are and I want the guests to actually experience the flavors of those ingredients instead of get the experience of what I’m doing as a chef with techniques.” [30:00]

Episode 211: Dorie Greenspan, “Baking Chez Moi”
00:33:59
2017-09-22 13:45:32 UTC 00:33:59
Episode 211: Dorie Greenspan, “Baking Chez Moi”

On today’s episode of THE FOOD SEEN, Dorie Greenspan, who the New York Times has called a “culinary guru”, let’s us in on her stockpile of treasured Parisian baking recipes. In her newest, of a long cache of cookbooks, Baking Chez Moi, reflects on Dorie’s career of cookies and cakes, her collaborations with the likes of Julia Child, Daniel Boulud, and Pierre Herme, all while frequenting the best pâtisseries in hopes of replicating such sweets at home. If those names didn’t fire you up enough, then maybe Martine’s Gateau de Savoie, Odile’s Fresh Orange Cake, Tarte Tropézienne, and Eduard’s Chocolate Chip Cookies will turn on your ovens. From Dorie’s house to yours! This program was brought to you by Cain Vineyard & Winery.


“I thought I would write a book more about French patisserie, and as I started to work I realized that what I loved is the really simple stuff. I’m really a home baker at heart.” [05:00]

“You can bake like a pastry chef or you can bake like a home baker – and both are pretty fabulous.” [17:00]

–Dorie Greenspan on The Food Seen

Episode 210: The New England Kitchen with Jeremy Sewall
00:36:23
2017-09-22 13:45:32 UTC 00:36:23
Episode 210: The New England Kitchen with Jeremy Sewall

On today’s episode of THE FOOD SEEN, Chef Jeremy Sewall retraces his New England roots, from Samuel Sewall at the Salem Witch Trials, to generations of fishermen in Maine, like his Cousin Mark who supplies his restaurants of all their lobster. The name of his first restaurant couldn’t be more apropos, as Lineage literally sit a block away from Sewall Ave in Brookline MA. What Jeremy’s done with his fresh perspective for a regional cuisine oft relying heavily on historical dishes from the Puritans, is anew in The New England Kitchen (cookbook). He celebrates a contemporary cast of farmers and thinkers, from Skip & Shore of Island Creek Oysters, his co-collaborators from Island Creek Oyster Bar , to his newest Fort Point oyster bar, Row 34, which pours Maine Beer Company brews. What’s not lost is Jeremy’s sense of place. He still holds Boston’s past (and the Red Sox) near and dear to his heart. This program was brought to you by Whole Foods Market.


“What I’m proudest of in Lineage is that it’s truly a neighborhood restaurant.” [16:00]

“Fall has this great feeling of relief. The summer’s over, the leaves are changing and that kind of dictates how you cook and how you eat. You start to crave things that are warming and hearty.” [27:00]

–Jeremy Sewall on The Food Seen

Episode 209: Ovenly with Erin Patinkin and Agatha Kulaga
00:32:35
2017-09-22 13:45:32 UTC 00:32:35
Episode 209: Ovenly with Erin Patinkin and Agatha Kulaga

On today’s episode of THE FOOD SEEN, Agatha Kulaga and Erin Patinkin met at a food-focused book club, became drinking buddies, then hoped to rid the world of bad bar snacks, introducing new faves like maple thyme pecans and spicy bacon caramel corn. They now serve some of Brooklyn best sweet and salty baked treats at Ovenly, seamlessly mixing in savory components en route to becoming one of NYC’s most creative bakeries. In their premier cookbook, Agatha and Erin reflect on their past Polish inflected upbringings, only to find their flagship store firmly set in the Greenpoint section of Brooklyn, surround by smoked meat shops serving kielbasa, and dishing out doughnuts better known as pÄ…czki. Their unique blend of old world ideas with new world flavors, like Brooklyn Blackout Cake using Brooklyn Brewery’s Black Chocolate Stout, and cheddar mustard scones, explore the boundaries of baking, all while extolling the simplicity of a salted chocolate chip cookie. This program was brought to you by Rolling Press.



“We really enjoy playing with flavors and we’ll test things out until they work and they’re delicious.” [10:24]

Erin Patinkin on The Food Seen

“There was never a question like should we keep doing this? What the hell are we doing? This is crazy!” [14:41]

Agatha Kulaga on The Food Seen

Episode 208: Chickpea Magazine, vegan quarterly
00:33:54
2017-09-22 13:45:32 UTC 00:33:54
Episode 208: Chickpea Magazine, vegan quarterly

On today’s episode of THE FOOD SEEN, Cara Livermore didn’t foresee that becoming vegan in college would eventually utilize all the mediums she studied (illustration, photography, screen-to-print design, and hand-lettering), into a single entity now knows as, Chickpea Magazine. Her newfound veganism was cultured while cooking in her first shared apartment, where friends often encouraged her to compile a cookbook. Whereas Cara’s diet may avoid the consumption of animal products, Chickpea Magazine doesn’t limit it’s topics to the bland vegan literature of yore. Instead, it delves into mushroom foraging, harvesting salt in South Korea, using your cold-weather (warming) spices right, boosting base flavors with homemade bouillon, sipping tangy shrubs, and where to eat vegan in NYC. It’s not just about egg replacements anymore. This program was brought to you by Edwards VA Ham.



“Veganism isn’t this weird thing that happens to hippies or people online – there are cultures around the world that bolster this vegan movement. We’re not just making things up – we’re getting it from other cultures.” [23:00]

–Cara Livermore on THE FOOD SEEN

Episode 207: Wild Apple gluten
00:32:03
2017-09-22 13:45:32 UTC 00:32:03
Episode 207: Wild Apple gluten

On today’s episode of THE FOOD SEEN, meet photographer Tara Donne & food stylist Liza Jernow. Combined, they’ve lived gluten-free diets for over a decade. While working at food-focused magazines like Martha Stewart Living, they decided one day to create a publication for people like them, and thusly, Wild Apple Magazine, an online recipe journal, was born. Featuring gluten-free dishes from baking and breakfast, to making your own GF flour blends. Using GF grains like millet, quinoa, buckwheat, amaranth, sorghum, teff … to simply eating GF foods like fruits, vegetables, and proteins like eggs and meats. You ask, what’s the difference between celiac disease and gluten intolerance, well, we’ll finally find out, and from there, figure out the best approach for you to live your GF lifestyle. This program was brought to you by Whole Foods Market.


I was in a lot of pain so I tried giving up gluten — and it worked.” [04:00]

–Liza Jernow on The Food Seen

Episode 206: Gail Simmons
00:51:00
2017-09-22 13:45:32 UTC 00:51:00
Episode 206: Gail Simmons

On today’s episode of THE FOOD SEEN, we welcome jill-of-all-trades, Gail Simmons. Special Projects Director at Food & Wine Magazine, judge on Top Chef and Top Chef Duels (Bravo, WED 10PM EST), as well as host of FYI’s The Feed (FYI, THURS, 10PM EST), Gail may be best know for organizing events and overseeing competitions, but she also knows the challenges of one-upmanship. Gail’s modesty precedes her, having toiled as a food writer in Toronto, cooked in cutthroat NYC kitchens like Le Cirque 2000, worked with famed restaurateur Daniel Boulud, and assisted in the offices of Vogue’s own Jeffery Steingarten. Her book, “Talking with My Mouth Full: My Life as a Professional Eater”, may chronicle her life until now, but how does Gail continue to keep separate her true self from her on-camera personality. Or does she? Today’s program was brought to you by Consider Bardwell.


Photo by Melanie Dunea

“I was the only woman in both kitchens I cooked in. They were tough places. When all the guys would leave at the end of the night and go drinking and getting into trouble, I would generally go home and read books.” [30:00]

“I’m not really a food critic, I just play one on TV!” [39:00]

“Being on television, my greatest reward is when somebody comes up to me and says ‘Because I watch your show with my son he now loves to cook and wants to be a chef.’ ” [54:00]

–Gail Simmons on THE FOOD SEEN

Episode 205: Flat Vernacular’s Department of Decoration dinnerware
00:34:39
2017-09-22 13:45:32 UTC 00:34:39
Episode 205: Flat Vernacular’s Department of Decoration dinnerware

On today’s episode of THE FOOD SEEN, how does a two-dimensional wallpaper company, transform home decor for a 3D world. This is exactly what Payton Cosell Turner & Brian Kaspr of wallpaper company Flat Vernacular have done with their new venture, Department of Decoration. Inspired by natural elements that surround the sea, DoD’s “Dining Room” collection, includes porcelain plates, cocktail napkins, flatware, linens, and chairs, are accented by colorful matte glazes and calming blue dyes. Their launch included 5 days of gatherings at the High Line Hotel in collaboration with the Spring Street Social Society, which hosted dinners cooked by lauded chefs, and surprise performances by New Orleans jazz bands. Talk about setting the scene. This program was brought to you by Rolling Press.




“Even when I was little, I was obsessed with fake food and dollhouse food.” [28:00]

–Payton Cosell Turner on THE FOOD SEEN

“[Decorating] takes time. A lot of people feel this weird emptiness that it doesn’t like like remodelista, but it will take you a while to get there.” [33:00]

–Brian Kaspr on THE FOOD SEEN

Episode 204: Maia Hirschbein, California olive oils
00:47:58
2017-09-22 13:45:32 UTC 00:47:58
Episode 204: Maia Hirschbein, California olive oils

Today’s episode of THE FOOD SEEN was taped in San Francisco at Stitcher.

Maia Hirschbein is an oleologist, an olive oil specialist. She up in San Diego with an orchard as a backyard, but it took a semester at the University of Gastronomic Sciences in Italy, for her to realize what her home state of California had to offer. A missed attempt at working wine harvest in Tuscany lead Maia to her first olive grove. Olive oil has a history over 6500 years old, but the national growth of olive trees only started in the late 1700’s. Learn about Maia’s work with the California Olive Ranch, educating us about how olive oil is actually more of a fruit juice, what the best times of the year are to buy a bottle, that it doesn’t age like wine (so use it right away), and how taste and talk about all flavors and aromas produced by the myriad of varietals existing around the world, and blended in California. This show was brought to you by Tabard Inn

The following olive oils were tasted during this show:
1. California Olive Ranch, Arbeqina
2. Laconia Crete, Pendolino, Leccino, Frantoio, Manzanillo, Mission
3. Deergnaw, Nociara, Taggiasca, Casaliva, Coratina, Picholine
4. Frantoio Grove, Frantoio


*image courtesy of http://www.aromadictionary.com/oliveoilwheel.html

Episode 203: Jen Murphy of AFAR
00:33:21
2017-09-22 13:45:32 UTC 00:33:21
Episode 203: Jen Murphy of AFAR

On today’s episode of THE FOOD SEEN, we’re happy to catch up with Jen Murphy, the wanderlust Deputy Editor of AFAR magazine. This globe trotting gal grew up on the shores of New Jersey, only to find herself jaunting to far flung beaches and beyond in over 40 countries on 5 continents. Recently, Jen’s been in Croatia, Slovenia, London, Colorado (Granby, Crawford, Durango), Verbier, Austin, Asheville, Charleston, Maine, Marrakech, Nambia, Mozambique, Cape Town … just to name a few, but what tips does she have to become a better adventurer. From travel etiquette to cultural practices, assimilating like a local, and asking a bartender where to eat, here’s how to make it about both the journey and the destination. This program was brought to you by White Oak Pastures.


“If you’re on the coast of Cambodia having crabs just out of the water – no matter how good the chef is in New York you can’t compare.” [14:00]

“Travel makes you so much more appreciate of everything you have.” [25:00]

–Jen Murphy on The Food Seen

Episode 202: Libbie Summers
00:28:18
2017-09-22 13:45:32 UTC 00:28:18
Episode 202: Libbie Summers

On today’s THE FOOD SEEN, meet culinary producer Libbie Summers. She lives a food-inspired life, so much so that she’s branded her business that way. Her grandmother thought Betty Crocker was a bore, so Libbie sought to change that. Her newest book, “Sweet & Vicious: Baking with Attitude”, sets a scene for each sweet to be served in. From her Good & Plenty Cupcakes’ pink anise frosting to a Fairground Attraction Cake with over a foot of cotton candy atop, over the top is exactly what these desserts are about! Watch her cookbook trailer and you’ll see. You can also follow Libbie’s musing with photographer Chia Chong on their collaborative/creative blog, Salted and Styled. This program was brought to you by Edwards VA Ham.


“I hate when midwestern and southern cooking gets a bad wrap for being fried or whatever – it’s really clean flavors most of the time.” [07:00]

–Libbie Summers on The Food Seen

Episode 201: Hannah Hart of My Drunk Kitchen
00:39:39
2017-09-22 13:45:32 UTC 00:39:39
Episode 201: Hannah Hart of My Drunk Kitchen

On today’s episode of THE FOOD SEEN, we raise a glass with Hannah Hart of My Drunk Kitchen on YouTube. In a mere few years, Hannah’s YouTube channel has over 1.3 million subscribers, who patiently wait for Thursdays, when a new video is released, full of adult beverages, pro-am cooking, and childish shenanigans. A fateful night of cat sitting, a bottle of red wine, and an attempt to make grilled cheese, all caught on camera, lead to Hannah’s internet celebrity fame. Her unlikely odyssey is now highlighted in My Drunk Kitchen: The Cookbook. Learn how to make The Hartwich, a Can Bake, Latke Shotkes, PB&J&PC, Scotch Eggs, Tiny Sandwiches, Saltine Nachos, Pizza Cake, Uncurrygement Curry … and of course, drink while you’re doing it. This program was brought to you by Michter’s.


“Entertainment never seemed like a viable option – it seemed so impractical! … YouTube, blessedly, was that open door.” [14:00]

“What’s so awesome about YouTube is you can make videos for your friends still and it doesn’t have to be for the goal of gaining a million subscribers. I hope people don’t lose sight of that.” [16:00]

“If I didn’t think there was a healthy separation from the me in my body and the me I was in front of somebody else, I would be a crazy person. Of course its a little played up.” [24:00]

–Hannah Hart on The Food Seen

Episode 200: Julia Bainbridge, food editor Yahoo Food
00:39:56
2017-09-22 13:45:32 UTC 00:39:56
Episode 200: Julia Bainbridge, food editor Yahoo Food

On the 200th episode of THE FOOD SEEN, the lovely Julia Bainbridge, food editor for Yahoo Food, uses an anthropological approach to decipher our trending foodways. A native of Maryland’s crab, lake trout, and pit beef cuisine, her journey into food media was one through forming her sense of style. It shows in the parties she throws, as Julia’s an impeccable hostess, who uses fashion and wit to seamlessly weave pop and past cultures together for an unforgettable scene. She also knows where all the coolest restaurant wallpaper hangs, the hottest horseshoe-shaped bars, and the best up-and-coming ingredients (e.g. bottarga, ancient grains like kamut) to have in your pantry. Needless to say, she’s “in the know”. This program was brought to you by Edwards VA Ham.


“Honestly, sometimes I get a little sick of talking about food just as food.” [12:00]

“Women in New York are constantly picking each other up – I’ve picked up more chicks at bars than dudes. We’re connectors!” 19:00

“The fun in plating is you can do it differently depending on how you’re feeling and what the food is.” [35:00]

–Julia Bainbridge on THE FOOD SEEN

Episode 199: Max Silvestri
00:42:01
2017-09-22 13:45:32 UTC 00:42:01
Episode 199: Max Silvestri

On today’s episode of THE FOOD SEEN, comedian Max Silvestri, brings his humorous perspective to the world of food. This summer, he’ll be co-hosting FYI Network’s “The Feed” with Top Chef and Food & Wine’s Gail Simmons, as well as chef and restaurateur Marcus Samuelsson. Max is also releasing his first stand-up comedy album, King Piglet, which touches on the finer points of gastronomy, like what groceries to shop for during hurricane preparation. Tune in for a hilarious conversation about everything from Ambien on airplanes to water cooler TV talk. This program was brought to you by White Oak Pastures.


“Anybody with a sense of humor likes to watch TV and comment on it – it’s something that’s built into our culture.” [10:00]

“I’m a comedian but there’s a lot of different ways to fill in that box these days besides stand up comedy.” [19:00]

–Max Silvestri on The Food Seen

Episode 198: Currence
00:38:14
2017-09-22 13:45:32 UTC 00:38:14
Episode 198: Currence

On today’s episode of The Food Seen, “Big Bad Chef” John Currence, heads north from New Orleans, finding his home, and his calling, in Oxford, Mississippi. With him, he brought the culinary archaeology of his heritage, taking cues from the Gulf Coast, and inflecting his food with Southern traditions. As a member of the Southern Foodways Alliance, John’s penchant to preserve and proliferate regional cuisine in America’s South, from techniques like pickling, canning, brining, smoking, and slathering, allows him to playfully riff on gumbo, while honoring the past. In his first cookbook, Pickles, Pigs & Whiskey, not only denotes his 3 favorite food groups, but shares recipes from his beloved restaurants such as City Grocery, Snackbar, Big Bad Breakfast, Bouré, and Lamar Lounge. Make yourself a drink, turn on some music, and rock out to some Southern hospitality. This program was brought to you by White Oak Pastures.


“Mississippi is sort of a strange place. We spend a lot of time doing culinary archaeology. The city doesn’t have a whole lot of definable food-ways.” [8:00]

“There’s nothing in the world that I quite love like making dinner for my wife, and not just because I can’t make anything she doesn’t like.” [22:00]

–John Currence on The Food Seen

Episode 197: The Carnivore’s Manifesto
00:41:16
2017-09-22 13:45:32 UTC 00:41:16
Episode 197: The Carnivore’s Manifesto

On today’s episode of THE FOOD SEEN, Patrick Martins, founder of Heritage Foods USA, and our dear radio station HeritageRadioNetwork.org, has authored his first book (with the help of another host of HRN, Mike Edison of Art & Seizures),
In “The Carnivore’s Manifesto”, Patrick explains how to eat well, responsibly, and eat meat. A collection of edifying essays, further reenforcing our need to play an active role in the sustainable food movement, to assure a better (and more delicious) world in the future. This program was brought to you by Edwards VA Ham.


“What terroir is to the soil, tetoir is the mind.” 19:00

“Meat should be expensive……when somebody’s eating BBQ spare ribs 6 nights a week, that’s a no no.” [25:00]

“The nose to tail movement is a romantic movement but the bigger more powerful movement is grounding up the meat – allowing people to have 31 pound bags of ground lamb in the freezer.” [26:00]

“We live in a culture where mediocrity is accepted just because the people are well intentioned.” [36:00]

“People who argue for ag-gag laws are un-American.” [38:00]

–Patrick Martins on The Food Seen

Episode 196: JJ Goode, Cookbook Writer
00:41:05
2017-09-22 13:45:32 UTC 00:41:05
Episode 196: JJ Goode, Cookbook Writer

JJ Goode is a highly sought after cookbook writer. He used to be an intern at eGullet, then a fact checker at Saveur. Now, he collaborates with the likes of April Bloomfield (“A Girl and Her Pig”), Roberto Santibanez (“Truly Mexican” & “Tacos, Tortas, and Tamales”), Andy Ricker (“Pok Pok”), and Dale Talde. His essays, “One-Arm Mirepoix” appeared in Leite’s Culinariaand “Single Handed Cooking” in Gourmet, and since then, he’s had the upper hand. He’s this week’s guest on The Food Seen as he chats with Michael Harlan Turkell about his love of food, collaborative projects and unique perspective on cooking. This program was brought to you by Rolling Press.


“I’m basically just a kid from New Jersey who likes eating things.” [08:00]

“The best cookbooks will take you to a place you couldn’t get yourself.” [33:00]

–JJ Goode on The Food Seen

Episode 195: Adam H. Weinert, food & modern dance
00:30:44
2017-09-22 13:45:32 UTC 00:30:44
Episode 195: Adam H. Weinert, food & modern dance

On today’s episode of THE FOOD SEEN, Adam H. Weinert, a dancer and choreographer, takes the teachings of Ted Shawn, a pioneer of American modern dance, and inflects the agrarian ideals first conceptualized at Jacob’s Pillow, initially a farm property in the Berkshires, now home to America’s longest running dance festival. How does the physical labor of farming inform the movements of modern dance? Find out on The Food Seen! This program was brought to you by Rolling Press.

“Space and time are very important to dance. moving bodies through space and time is what dance is.” [12:00]

–Adam Weinert on The Food Seen

Episode 194: Christy Harrison, Food Psych Podcast
00:36:55
2017-09-22 13:45:32 UTC 00:36:55
Episode 194: Christy Harrison, Food Psych Podcast

On today’s episode of THE FOOD SEEN, Christy Harrison, a nutritionist specializing in eating disorders and obesity explores the intersections of food and psychology through her podcast Food Psych. Christy also holds a Master’s degree in Public Health Nutrition, has worked at the NYC Department of Health, and been an editor and writer for the likes of Gourmet, Modernist Cuisine, and CHOW. Hear how eating disorders can affect anyone, and what nutritional tips may just help us to overcome them. This program has been sponsored by Bonnie Plants.

p.s. Listen to host Michael Harlan Turkell on Food Psych, #28: Seen and Heard.


“For healthy diets, you cannot have restriction, but rather- balance.” [8:45]

“I knew so many women who grew up with mothers who were restricting. My mother was the kind of woman who was always trying to lose five pounds.” [25:15]

Christy Harrison on THE FOOD SEEN

Episode 193: Anna Curran, Cookbook Create
00:33:15
2017-09-22 13:45:32 UTC 00:33:15
Episode 193: Anna Curran, Cookbook Create

On today’s episode of The Food Seen, Michael Harlan Turkel is joined by Anna Curran of Cookbook Create. Anna has produced a platform to personally publish cookbooks through the click of a button. How did this trained artist, printmaker, and dancer, bring her background in fine arts to the technology front? Anna curated the SXSW Interactive Cookbook, which includes CEOs of companies like Foursquare, Buzzfeed, and Craigslist, contributing such recipe (and prose) as Mama Crowley’s Mac & Cheese, “How to Order Takeout”, and 5 Ways Garlic and Olive Oil Can Dramatically Improve Your Life. Cookbook Create also serves as a social media forum, drawing from the likes of Facebook and Pinterest, potential authors interacting on the recipe exchange (this week’s “recipes of the week” were Blackened Fish Tacos by Nicole & Mexican Hot Chocolate By Emily Z.). So, what kind of cookbook would you create? This program was sponsored by Rolling Press.

“In this day and age, people learn about food through reading and TV. it’s a very different way to learn cooking – through observation, not doing, seeing and tasting the result.” [16:00]

–Anna Curran on The Food Seen

Episode 192: Tom Mylan, “The Meat Hook Meat Book”
00:47:41
2017-09-22 13:45:32 UTC 00:47:41
Episode 192: Tom Mylan, “The Meat Hook Meat Book”

On today’s episode of THE FOOD SEEN, Brooklyn butcher Tom Mylan, runs The Meat Hook. It’s not just a supermarket for burgers and sausage, it’s an institution, a school for buying, butchering, and cooking better meat, which is almost verbatim the subtitle of his new cookbook, The Meat Hook Meat Book. I was lucky enough to be the photographer on this project, and aside from an 11 lb pinbone steak grilled on rooftop, and shooting 3D spreads of pigs in space, it was Tom’s prose on proteins that makes this a more than entertaining read. Hear about the other cuts; secreto, campagnella or heel, merlot steak, oyster steak, shoulder tendon, the pear … the hidden steaks of the arm chuck (which usually get ground into burgers); flatiron, blade, chuck tender, rope … the off cuts aka beef offal … Taiki’s Tongue Steaks, Trotter-On Porchetta, Inside-Out Chicken Pot Pie, Grilled Duck Hearts … and all the sliced meats, pates, terrines, bacons, rendered fats, stocks, and jerky you can handle. Get your BBQs fired up! This program was sponsored by Consider Bardwell



Episode 191: Jamie Bissonnette
00:37:32
2017-09-22 13:45:32 UTC 00:37:32
Episode 191: Jamie Bissonnette

On today’s episode of THE FOOD SEEN, meet Jamie Bissonnette, who was a punk rock listening, straight edge vegan, rocking out to hardcore bands like Bad Brains and Gorilla Biscuits, before he found the culinary arts. Now he’s chef/partner tapas restaurants, Toro (Boston) and Toro (NYC), as well as Italian enoteca, Coppa, in Boston’s South End. How has his collaborations with Chef Ken Oringer, set new standards for Spanish cuisine in the USA, continued to manage their clientele’s high expectations from the South End to South Chelsea, all while introducing new concepts in charcuterie and promoting the idea of nose to tail eating. This program was brought to you by Whole Foods Market.


Photo by Noah Fecks

“Being a chef with a dull knife is like being a musician with an out of tune guitar.” [11:00]

“Being a chef is being a teacher. Anybody can teach anybody how to fry an egg properly. I can teach anybody how to roast a chicken. As a chef, i wanted to teach cooks something different.” [25:00]

–Jamie Bissonnette on The Food Seen

Episode 190: Jody Williams of Buvette
00:34:56
2017-09-22 13:45:32 UTC 00:34:56
Episode 190: Jody Williams of Buvette

On today’s episode of THE FOOD SEEN, Jody Williams has single-handedly revived a fading bistro culture with her West Village outpost of Buvette. But how did an American open a French gastrotheque and wine bar in NYC, only to be courted by the French and export said concept back to Paris, after years of cooking in small Italian restaurants? In her new cookbook, “Buvette: The Pleasure of Good Food”, Jody best explains her passion for sharing great meals, staying open all day, and making the very best versions of the classics (e.g. croque monsieur, duck confit, and a tart tatin which always sits at the end of the bar like an invitation to sit down). This is one of the ages. Today’s program was brought to you by Tekserve


“10-15 years ago – mozzarella was exotic on certain tables. We’ve certainly made some advances where now we have all these ingredients at our fingertips.” [08:00]

“We have one rule – do what you love. It’s that drive that keeps it really fresh. I love classics but it’s meant to be fun – that’s why you find lots of highs and lows on the menus.” [25:00]

–Jody Williams on The Food Seen

Episode 189: The Heath, the restaurant The McKittrick Hotel with “Sleep No More”
00:34:17
2017-09-22 13:45:32 UTC 00:34:17
Episode 189: The Heath, the restaurant The McKittrick Hotel with “Sleep No More”

On today’s THE FOOD SEEN, we’re invited into the world of The Heath, the restaurant within The McKittrick Hotel, home of production company Punchdrunk’s “Sleep No More”, an avant-garde interactive play. To pair with such a performance, Chef R.L. King immerses himself in the scene; hazily lit, with jazz in the air, reminiscent of the dining room from The Shining, but instead of Lloyd (the bartender), there are elegantly dressed hosts elegantly dressed in white, there to serve you with glimmering prosperity, like a flashback to the Roaring Twenties. The food is more pubby, with British influnece seen in meat pies and an extensive pickle program. R.L.’s Low Country roots find their way in too, as a benne seed crust a cod. We’re also joined by Cesar Hawas, Special Envoy of The McKittrick Hotel, who helps let this fantasy shine. Just know, a clause on the menu reads that “intense physiological interactions” may occur, so bring your appetite for intrigue. This program was sponsored by Fairway Market.


“I had to leave the ego behind -..it was a challenge in the beginning but ultimately the most freeing thing in the world.” [07:00]

R.L. King on The Food Seen

Episode 188: Belinda Chang, Moët & Hennessy’s Champagne Educator
00:38:03
2017-09-22 13:45:32 UTC 00:38:03
Episode 188: Belinda Chang, Moët & Hennessy’s Champagne Educator

On today’s THE FOOD SEEN, we’re all bubbly about Belinda Chang, the champagne educator for Moët Hennessy USA. We’ll be pouring over the 5 maisons, Krug, Dom Perignon, Moët & Chandon, Ruinart, and Veuve Clicquot, from doux to extra brut, talking grapes, vineyards, vintages, and all things pertaining to the champenoise method. We’ll even learn some etiquette, from how to open a bottle, pour, and what flutes to use, all while sharpening our sabering skills. This program was sponsored by Cain Vineyard & Winery.

“If you look at the top consumers of Champagne across the world, #1 is the belgians – they drink 1 bottle per person per year. #2 is the UK, which was the original Champagne market – they drink 1/2 bottle a person per year. The US only drinks 1/3rd a glass per person per year! I’m doing my best to spread the Champagne gospel – because Champagne makes life better!” [02:00]

–Belinda Chang on The Food Seen

Episode 187: Brooklyn Farmacy presents “The Soda Fountain”
00:36:33
2017-09-22 13:45:32 UTC 00:36:33
Episode 187: Brooklyn Farmacy presents “The Soda Fountain”

On today’s episode of THE FOOD SEEN, we’re talking floats, sundaes, egg creams, & more with Brooklyn Farmacy’s brother & sister team, Peter Freeman and Gia Giasullo. With the release of their new book, “The Soda Fountain”, they not only document their own efforts to open up what is now a neighborhood destination, but they also celebrate the history of a classic American establishment. From the days of Rx to the soda fountain’s recent revival, they channel a century worth of “soda jerks” who always serve pretzel sticks with a smile. From a Cherry Lime Rickey to The Sundae of Broken Dreams, come find out what makes Brooklyn Farmacy an American original. This program was sponsored by Whole Foods Market.


“For us it’s wonderful to revive a place that already had a life to itself” [06:00]

“What we really prescribe, sell and deliver is an experience.” [12:00]

–Gia Giasullo of Brooklyn Farmacy on THE FOOD SEEN

Episode 186: Adam Dulye, Beer & Food Pairings
01:09:49
2017-09-22 13:45:32 UTC 01:09:49
Episode 186: Adam Dulye, Beer & Food Pairings

On today’s THE FOOD SEEN, Adam Dulye is the chef behind San Francisco bars Monk’s Kettle and The Abbot’s Cellar. There he serves menus of food & beverage pairings, exalting beer as the drink of choice. Growing up in Kansas City, a place that celebrates burnt ends, Adam’s first beer was not a Budweiser, but instead a local Boulevard Wheat. From party balls in culinary school, Guinness for après-ski on the slopes of Aspen, to his hop exposure in Portland OR, beer had yet to have a place at the table. Large mass production of “big beer” watered down the market for craft brews, but it was on top of a mountain in Vale in the middle of winter, while serving a venison dish, and opportunely sipping a Steamworks Brewing Steam Engine Lager, that snowballed everything. This started a series of beer dinners, which lead Adam working with The Great American Beer Festival, the single largest beer event in the country, helping them put together a tasting event at the Farm to Table Pavilion which pairs a chef with a brewery, Logsdon Farmhouse Ales Seizoen Bretta with duck confit cherry macaroons, Three Floyds hoppy beers with cuttlefish pasta. He also coordinates SAVOR an American Craft Beer and Food Experience, an upcoming festival to be held in Washington DC, which highlights beer and food pairings past chocolate with stout and mussels with Belgian wit. Plus, who doesn’t need a drink on TAX DAY? This program was sponsored by GreatBrewers.com.


“I can’t remember a winemaker ever telling me how they make a wine – but I remember every brewer explaining how they make their beer.” [33:00]

–Adam Dulye on The Food Seen

Episode 185: Erin Gleeson of The Forest Feast
00:43:37
2017-09-22 13:45:32 UTC 00:43:37
Episode 185: Erin Gleeson of The Forest Feast

On today’s THE FOOD SEEN, photographer Erin Gleeson left the concrete jungle of NYC for Northern California, finding herself surrounded by the wilderness she grew up in. What came out of this rediscovery, was a reflection of her connection with this natural setting, through the lens of her lovely blog, The Forest Feast. It was actually years prior, during a college semester in Bologna, that had peaked her interest in the simplicity of cuisine, her intrigue continued by the documenting the intricate delicacies of dessert bars in NYC. Erin now explores food through “illustrative recipes”, using her full array of artistic skills. In her first cookbook, The Forest Feast (cookbook), Erin displays an all-vegetarian menu, from “eggplant tacos” to “blackberry negronis”, using the woods as a backdrop for her savory, and sweet, still lives. This program has been sponsored by Bonnie Plants.

“I always think in diptic form – one that shows the whole, and one that shows the parts of the whole.” [18:30]

–Erin Gleeson on The Food Seen

Episode 184: Ben Schott of “Schott’s Original Miscellany”
00:38:46
2017-09-22 13:45:32 UTC 00:38:46
Episode 184: Ben Schott of “Schott’s Original Miscellany”

On today’s episode of THE FOOD SEEN, we learn facts, not fiction about April Fools’ Day from the man of miscellany, Ben Schott. In Mr. Schott’s books, from annuals of Schott’s Almanacs to volumes of Schott’s Miscellanies, which include a Food & Drink edition, you’ll find all the needed trivia for your next dinner party. Lately, Mr. Schott’s exploration of the “Secret Languages” in bars and the restaurant world has appeared in the New York Times Op-Ed. This program was sponsored by The Wisconsin Milk Marketing Board.


“It’s the footnotes of life that are the things that stick with me.” [03:00]

–Ben Schott on The Food Seen

Episode 183: Lorraine Pascale
00:36:09
2017-09-22 13:45:32 UTC 00:36:09
Episode 183: Lorraine Pascale

On today’s THE FOOD SEEN, the UK invasion begins with Lorraine Pascale, a chef and cookbook author, was also the first black British model to grave the cover of American Elle. Now a professional pastry chef, how did Lorraine keep her figure for Sports Illustrated Swimsuit shoots? It’s simple actually, as she shares in her cookbooks such as, A Lighter Way To Bake. With perseverance, a sweet tooth, and a smile, Lorraine is here to teach us her kitchen rules … made easy. This program was sponsored by The International Culinary Center.

“I hope that by making it easy and step-by step people can really enjoy the cooking process.” [26:00]

–Lorraine Pascale on The Food Seen

Episode 182: Lisa Gross, The League of Kitchens
00:38:06
2017-09-22 13:45:32 UTC 00:38:06
Episode 182: Lisa Gross, The League of Kitchens

On today’s THE FOOD SEEN, Lisa Gross, founder/CEO of The League of Kitchens, grew up in NYC, daughter of a Korean immigrant and a Jewish New Yorker, all the while eating soup, either doenjang-guk (soy bean paste soup) and matzo ball that is. Her work as an artist, educator, and social entrepreneur has always questioned the values and perceptions of social history, cross-cultural relations, domestic space, and national identity. Projects like The Boston Tree Party, an urban agricultural and political public arts project, engaged the citizens of Boston in a discourse about civic fruit, planting upwards of 70 pairs of apple trees, hoping to bear 15,000 fruit within 4 years. Lisa’s most recent endeavor, The League of Kitchens, celebrates NYC’s largest wave of immigration since the early 20th century by empowering immigrant women who’s passions as home cooks translate into inspiring teachers. These women invite guests into their homes, interactively teaching them of their native cuisines, ranging from Afghanistan, Bangladesh, Greece, India, Lebanon, and Korea. You’ll learn how to make Murgir Mangsho (chicken curry), Mantu (dumplings filled with meat and onions and a tomato-chana dal sauce), Spanakopita (spinach pie), Keftedes with Tzatziki (meatballs with cucumber yogurt sauce), Galbi (Korean short ribs), Ka’ak Bi Tamer (Date Cookies, with mahlab, nutmeg, nigella, sesame seeds), and Mixed Dal (lentils, green chiles, garlic, coriander, cumin, tomatoes, fresh curry leaves, toasted mustard seeds, red chili powder) … all within the boroughs of Brooklyn and Queens. Sign up for your workshop today! This program has been sponsored by Tabard Inn.

“There’s often very little opportunity to have really meaningful interaction from people from other backgrounds.” [14:15]

Lisa Gross on The Food Seen

Episode 181: Rawia & Jumana Bishara of Tanoreen
00:38:47
2017-09-22 13:45:32 UTC 00:38:47
Episode 181: Rawia & Jumana Bishara of Tanoreen

On today’s episode of THE FOOD SEEN, Rawia Bishara’s journey from Nazareth to New York, carries a soulful tradition through Middle Eastern cuisine, but she also introduces powerful new flavor profiles through her personal approach to cooking as experienced at Tanoreen in Brooklyn. In her first cookbook, “Olives, Lemons & Za’atar”, many of those restaurant dishes are put into an intimate context, from lunching under olive trees in Northern Israel, to mixing in Moroccan spices to stews during Ramadan. There will be mezzes, tagines, kibbeh cooked and raw, plus Americanized twists on recipes like, Salmon in Pesto and Eggplant Napoleon. Be it in Bay Ridge or beyond, Rawia’s recipes will forever transport you to Galilee. This program has been sponsored by Fairway Market.

Image by Todd France

“People always seem to congregate in the kitchen when they’re at home and we did that as well.” [6:30]

–Jumana Bishara on The Food Seen

“It’s nice when people know what’s involved in the dish they’re in love with.” [17:00]

“It’s about passion, it’s not just about ingredients.” [18:30]

–Rawia Bishara

Episode 180: Henry Hargreaves
00:43:01
2017-09-22 13:45:32 UTC 00:43:01
Episode 180: Henry Hargreaves

On today’s THE FOOD SEEN, Henry Hargreaves left his native New Zealand for “the big OE” (overseas experience) and found an unexpected job opportunity in Bangkok. A man with a camera asked him to pose, and there launched his modeling career, working on campaigns for the likes of Prada. But while on photo shoots, he realized that he actually wanted to be behind the lens. He started shooting food for restaurants, but there was a playfulness missing. He worked as a bartender at Schiller’s to support his habit, photographing gingerbread and candy constructed art galleries; licorice windows for the Guggenheim, a sugary facade for the Louvre’s glass pyramid. Rainbow colored burgers with all the fixings. An alphabet spelled out in bacon. Cakes of iconic fast food dishes lit on fire. Presidents made of Jell-O. Henry stopped waiting for work to come to him, and put his conceptual projects into action himself. A series of last meals of death row inmates called “No Seconds” went viral. He exposed what’s on many musicians “Band Riders” (e.g. Lady Gaga asks for “a small plate of cheese on ice *no smelly, no sweaty). What’s next on the plate for Henry Hargreaves? This show has been sponsored by S. Wallace Edwards & Sons. Music by takstar.

“With still life photos, I can see everything that I want in my head, and all I have to do is move objects around and play with light.” [11:30]

“I never studied photography… I’m just kind of playing with food.” [17:50]

Henry Hargreaves on THE FOOD SEEN

Episode 179: Jane Coxwell
00:40:55
2017-09-22 13:45:32 UTC 00:40:55
Episode 179: Jane Coxwell

On today’s THE FOOD SEEN, Jane Coxwell’s wanderlust landed her first job as a chef cooking on the world’s largest yacht. Now chef for Diane Von Furstenburg and Barry Diller, she sails the Eos through the world’s culinary ports, exploring cuisine through direct experiences with natives. Lucky for us, she turned her travel diary into a cookbook; Fresh Tasty Happy. On the menu: Bircher muesli for breakfast, DVF’s favorite lentil soup, Vietnamese beef salad with rice noodles and avocado, a pale ale and shiitake pasta, South African pickled fish, Cape Malay lamb curry, and a cooling mint and garlic “haydari” yogurt sauce from Turkey. Get ready to get to visit foreign lands and get your hands dirty, through cooking (and eating) delicious food that is. This program has been sponsored by Whole Foods Market.

“It’s amazing the little things you can throw into a dish to get a little depth.” [29:20]

“I maintain myself with pizza. I mean, the food in New York is so good!” [38:00]

Jane Coxwell on The Food Seen

Episode 178: Ferran Adriá’s “Notes on Creativity” at The Drawing Center
00:45:29
2017-09-22 13:45:32 UTC 00:45:29
Episode 178: Ferran Adriá’s “Notes on Creativity” at The Drawing Center

On today’s THE FOOD SEEN, curator Brett Littman, after a 37 course, 6+ hour meal at elBulli in Roses, Spain, took a chance and sent chef Ferran Adriá an email, inquiring whether or not he drew. A few weeks later, a response … and now after more than two years of sorting through decades of archives, The Drawing Center (NYC) is proud to present “Notes on Creativity”, a show about thought process and analytical evolution, raising the question, can a chef be an “artist”? Let’s see what 1846 original dishes, without copying, or just one, like the Spanish Tortilla, have to say about what’s considered culinary “art”. Thanks to our sponsor, The International Culinary Center.

“I go to a lot of museums and galleries, and Ferran’s drawings really stand up to a lot that I see. They’re not far off from the general aesthetic.” [29:10]

“Since the beginning, Ferran has been all about sharing.” [43:15]

Brett Littman on The Food Seen

Episode 177: Heath Ceramics
00:42:50
2017-09-22 13:45:32 UTC 00:42:50
Episode 177: Heath Ceramics

On today’s THE FOOD SEEN we visit Heath Ceramics new San Francisco factory/showroom, right in the heart of the Mission District. There, Robin Petravic (Co-owner/Managing Director) and Catherine Bailey (Co-owner/Creative Director), are transparent about the production of their tableware, as the company has been since it’s start in 1948 over the bridge in Marin County. Heath’s been defining the “complexity of simplicity” for decades, from their 1940’s Coupe line, to their 1960’s Rim, 1980’s Plaza, and even in their restaurant collection for Chez Panisse during the 2000’s. In keeping a connection with their customers, they “work on a human scale,” keeping a balance “between hand and machine”, which allows their artisan pottery to have soul and become a central part of the home, just as a kitchen should be. This program has been sponsored by Cain Vineyard & Winery.

Photos copyright Aya Brackett

“Everything requires the same amount of consideration, because we want it all to be holistic.” [16:00]

Robin Petravic on The Food Seen

Episode 176: Nick Balla & Bar Tartine
01:19:05
2017-09-22 13:45:32 UTC 01:19:05
Episode 176: Nick Balla & Bar Tartine

On today’s THE FOOD SEEN, Nick Balla, co-chef of Bar Tartine in San Francisco, used to call everything pickles. Raised in Michigan, land of sour cherries and asparagus, Nick was draw to strong and sour flavors, even eating lemons as a child. But it was his Hungarian heritage and it’s distinctly different European cuisine that became a central inspiration in Nick’s life. Budapest is set right in the middle of spice trading routes, has been populated by nomads, and it’s food gave a new meaning to “fusion”. Raw onions and paprika allured Nick’s palate, but then an unanticipated Japanese pantry crept in. This is when Nick began breaking the rules of how he approached cooking, taking a heavy interest in umami and fermentation (e.g. aged cheeses, koji, and bottarga). From working the buffets of Vegas, to opening the innovative Nombe, to breaking bread with Chad Robertson of Tartine Bakery, these were all steps in realizing failure is just part of experimenting. Today’s program has been sponsored by Whole Foods Market.

“You have to understand the fundamentals, and you have to understand where things came from, and then you can break the rules.” [21:30]

Nick Balla on The Food Seen

Episode 175: Samantha Rose & Get It Right Spatulas
00:36:45
2017-09-22 13:45:32 UTC 00:36:45
Episode 175: Samantha Rose & Get It Right Spatulas

On today’s THE FOOD SEEN, Samantha Rose takes an ordinary silicone spatula and “gets it right”. She was so adamant at applying intelligent design to everyday products, that she even named the company GIR “Get It Right”. But why the spatula? Well, it’s just a start. With a background marketing clients like Coca-Cola, GE, and Target, who knows what Samantha will reinvent next? This program has been sponsored by Cain Vineyard & Winery. Thanks to Four Lincolns.

“The spatulas are my poetry for the world.” [9:20]

“When I started making these I thought I would make 10 for my family and friends…You can manufacture 10,000 of something, but you can’t manufacture 10!” [14:00]

Samantha Rose on The Food Seen

Episode 174: Roberta Bendavid
00:37:07
2017-09-22 13:45:32 UTC 00:37:07
Episode 174: Roberta Bendavid

On today’s THE FOOD SEEN, Roberta Bendavid’s eye for beauty was cultivated through years in NYC as a fashion publicist. When she left Manhattan for Blooming Hill Organic Farm in the Hudson Valley, she began exploring her passion in floristry. Roberta would sell what she grew at the Union Square Greenmarket, meeting Danny Meyer in his pre-Gramercy Tavern days. When the restaurant was opened, Roberta was asked to display her work on the harvest table. Two decades later she still arranges her elaborate flowerscapes which pair perfectly with not only the feel, but also the food of the restaurant. This program has been sponsored by Rolling Press.

photo copyright of Maura McEvoy

“No one understood why I was leaving this fabulous career to work on an organic farm, but it was divine intervention.” [11:10]

Roberta Bendavid on The Food Seen.

Episode 173: Jacobsen Salt Co.
00:34:29
2017-09-22 13:45:32 UTC 00:34:29
Episode 173: Jacobsen Salt Co.

On today’s THE FOOD SEEN, Ben Jacobsen’s relationship with salt began in Denmark, not while growing up in Vermont baking fresh bread and watching his mother’s spinach soufflé rise. He was studying for an MBA, when his then girlfriend gave him the gift of finishing salt. From then on, Ben would splurge on small packets of Scandinavian salt that he’d never be without. Upon moving back to the states, Ben started an experiment in Portland, Oregon, one that took 2 1/2 years of trail and error until Jacobsen Salt Co. was finalized on 2011. He found the watersof Netarts Bay, already know for it’s amazing oysters, perfect for thousands of gallons to be turned into his own brand of hand-harvest sea salt. Now, chef’s around the country use his salt as an important component to a dish, the same way Ben sprinkles it on the simple things, like eggs and toast in the morning. This program has been sponsored by The International Culinary Center.

Image by John Valls Image by Jeff Scott Shaw

“It’s just nice to bring good salt with you wherever you go.” [23:55]

“It’s very difficult to make good salt at home.” [30:15]

Ben Jacobsen on The Food Seen

Episode 172: Per Anders & Lotta Jorgensen of Fool Magazine
00:46:10
2017-09-22 13:45:32 UTC 00:46:10
Episode 172: Per Anders & Lotta Jorgensen of Fool Magazine

On today’s THE FOOD SEEN, Per Anders & Lotta Jorgensen produce Fool Magazine, named “Best Food Magazine in the World” by the Gourmand Awards, as a way to display new perspectives in “food photography”, and bring light to the unseen stories of our global gastronomy.

With the release of #4 The Italian Issue, they explore the purity of regional cooking on mainland Italy with Massimo Bottura in Modena, it’s affinity in Nordic cuisine at Copenhagen’s Relae with Christian Puglisi, and it’s genealogy in a Brooklyn backyard with Carlo Mirarchi of Roberta’s Pizza. Today’s program has been sponsored by Rolling Press. Music by Cookies.



all images courtesy of Fool Magazine

“Italian food is based on the produce of the region… it’s beautiful; it’s been that way for thousands of years.” [10:40]

“It’s hard to be unique in a world that’s so global because of the Internet, but it comes down to talent.” [26:35]

Lotta Jorgenson on THE FOOD SEEN

“You have to go to a place like Sardinia and go back in time to see the future. Chefs are making cheese because they’ve always made it.” [30:45]

Per Anders on THE FOOD SEEN

Episode 171: Kyle MacLachlan
00:34:51
2017-09-22 13:45:32 UTC 00:34:51
Episode 171: Kyle MacLachlan

On the last episode of THE FOOD SEEN in 2013, actor Kyle MacLachlan brings his bold character and sensible approach to the show, and we’re just talking about his wines. Pursued By Bear, deep ripe cabernets made with Dunham Cellars in Walla Walla, WA, shows similar “smooth and velvety” notes as Special Agent Dale Cooper fromTwin Peaks, “hints of sage of mint” alike The Mayor of Portlandia, and enough “acidity for freshness” as his roles in Sex and the City, Desperate Housewives … We’ll wrap with “a damn fine cup of coffee” and talk about Kyle’s latest endeavor, roasting beans for his signature “Brown Bear melangé” with Walla Walla Roastery. But will it be “black as midnight on a moonless night”? This program has been sponsored by Brooklyn Slate.

“The process when they turn the camera on until they turn it off, that little piece of time is really the gold that you live for.” [14:35]

“I just wanted it to be the best it could be from Washington.” [22:55]

Kyle MacLachlan on The Food Seen

Episode 170: Nathan Myhrvold, “The Photography of Modernist Cuisine”
01:10:37
2017-09-22 13:45:32 UTC 01:10:37
Episode 170: Nathan Myhrvold, “The Photography of Modernist Cuisine”

On today’s THE FOOD SEEN, Nathan Myhrvold has always been ambitious, cooking his family a full Thanksgiving dinner at the age of 9, graduating high school at 14, two Masters degrees and a PHD in Theoretical and Mathematical Physics at 23 from Princeton, and postdoctoral cosmology work at the University of Cambridge with Stephen Hawking for more than a brief history of time. But there was something about that cooking process that stuck with him, even through his years at Microsoft as Chief Technology Officer. He asked Bill Gates for a leave of absence to attend cooking school in France, but first he had to stagé at a restaurant 1 day/wk for 2 years to get in. He did that. And kept cooking. And kept questioning why we cooked the way we do. The Cooking Lab was then founded, a place where he could experiment with new techniques, equipment, and ideas … so he wrote a book called “Modernist Cuisine”, a 5 volume, 2000 plus page, 40 lb tome. And if that wasn’t enough, he released an “At Home” compendium. And now, “The Photography of Modernist Cuisine” version. But all of this knowledge this just piqued more interest, and made Nathan ask, “why not”. That’s where we are today. Of all that we understand about the ever expanding universe, we are still a society of convention when it comes to food. Nathan thinks there’s much more to explore. Just see for yourself! This program has been sponsored by Blueprint.

“We wanted to show people a vision of food they had never seen before.” [39:25]

“Any dish is worthy of your attention, and is worthy of considering at the ultimate level.” [62:45]

Nathan Myhrvold on The Food Seen

Episode 169: Pantry Confidential
00:39:07
2017-09-22 13:45:32 UTC 00:39:07
Episode 169: Pantry Confidential

On today’s THE FOOD SEEN, ever wonder what’s in another cook’s kitchen? Well, that’s exactly what Pantry Confidential finds out! Hana Choi and Christine Han explore what ingredients, equipment, and recipes are behind our favorite food lovers cooking repertoires. Listen in to hear a sneak preview of what’s in my pantry, as I’ll be profiled on their website in 2014. This program has been sponsored by Fairway Market.

“Korean. Kimchi. Must.” [06:15]

Christine Han on The Food Seen

“Living in New York, you can be an average home cook and still have restaurant grade items in your pantry.” [11:00]

Hana Choi on The Food Seen

“Whether you come with a stocked fridge and pantry or not, you’re able create really beautiful and delicious and satisfying meals.” [24:00]

Hana Choi on The Food Seen

Episode 168: Katie Quinn of NowThis News
00:38:57
2017-09-22 13:45:32 UTC 00:38:57
Episode 168: Katie Quinn of NowThis News

On today’s episode of THE FOOD SEEN- VJ (video journalist) Katie Quinn of NowThis News, the first mobile news company bringing the best videos, bites to an ever-changing audience of social media. From Katie’s start as a NBC page to interviewing chefs like Thomas Keller, Mario Batali, and Ina Garten backstage at The Today Show. Hear about her first foray in food writing as an intern for Serious Eats where she once wrote a piece about host Michael Harlan Turkell (he better get on those projections/promises). Katie’s always been at the forefront of food media. And without further adieu, NOWTHIS NEWS! This program has been sponsored by MOOD Magazine. Music by Cookies.



Serious Eats really gave me a community of people who love talking about food and writing about food… And it wasn’t just a community- it was an outlet.” [13:45]

“In this format, the news has to be the freshest because that’s all that will fit in fifteen seconds.” [21:25]

Katie Quinn on THE FOOD SEEN

Episode 167: Cherry Bombe
00:44:16
2017-09-22 13:45:32 UTC 00:44:16
Episode 167: Cherry Bombe

On today’s THE FOOD SEEN, Kerry Diamond & Claudia Wu, the ladies behind Cherry Bombe, a magazine about women and food, premier No. 2: “The Baked Issue”, with vegan bakery owner Erin McKenna of Babycakes. Their first issue’s cover girl, Victoria Secret’s model and Momofuku Milk Bar cookie maker, Karlie Kloss, bookend a bunch of powerful females working in all walks of culinary life. From artists (food stylists, photographers, ceramicists …) to bloggers, writers and musicians. And of course chefs, like Prune’s Gabrielle Hamilton,Chez Panisse’s Alice Waters, and The Spotted Pig’s April Bloomfield. So, what is a woman’s place in the kitchen, if it’s in the kitchen at all? This program has been brought to you by Many Kitchens. Thanks to Cookies for today’s music.

“When you open a restaurant, people come out of the woodwork about you doing a cookbook.” [7:35]

Kerry Diamond on The Food Seen

“We do like white space. A lot of magazines don’t. They just try and cram as much onto the page as they can. Being 172 pages, we have that luxury of being white..” [36:45]

Claudia Wu on The Food Seen

Episode 166: Cleo Brock
00:34:18
2017-09-22 13:45:32 UTC 00:34:18
Episode 166: Cleo Brock

On today’s THE FOOD SEEN, friends and dinner party compatriots, Cleo Brock-Abraham and Julia Turshen began Weird & Ravenous as a way to “make fresh content about food and the relationships it inspires”. Through their backgrounds in entertainment and art production, they’ve traveled across Spain with Mario Batali, written cookbooks for Gwyneth Paltrow, made rhapsodical recipe videos for Food52, contribute mealtime musings to Medium, all while trying to Make Monday Better, promoting the idea of cooking for loved ones on Sunday night. This program has been brought to you by Cain Vineyard & Winery. Music has been provided by Cookies.

“I think cooking in different places helps you get to know an area that you are unfamiliar with… Cooking with people is the best way to make a place your home.” [12:45]

“A recipe should never fill space just because it fits into a cookbook category.” [18:15]

Julia Turshen on THE FOOD SEEN

“Even if it’s something that you’re doing your own take on, just acknowledge that you’re not an expert and make it your own.” [19:00]

Cleo Brock-Abraham on THE FOOD SEEN

Episode 165: Diane Mott Davidson
00:29:53
2017-09-22 13:45:32 UTC 00:29:53
Episode 165: Diane Mott Davidson

On today’s THE FOOD SEEN, Diane Mott Davidson, the Agatha Christie of the food world, talks about her 17th book in her long-standing series of culinary mystery novels. The sleuthy protagonist, Goldy Schulz, a small town caterer, cooks her way through her friend’s murder investigation. Diane’s latest book The Whole Enchilada, proves to be another tasty thriller, which includes recipes for the titular Enchilada Suizas, Goldy’s Chef Salad, Spicy Brownies and more … but watch out, once you read one, you’ll want to read all Goldy’s whodunnit kitchen adventures. This program has been sponsored by Brooklyn Slate.

“Think of writing as exercise. It’s important to exercise every day, and it’s important to write every day.” [9:55]

Diane Mott Davidson on The Food Seen

Episode 164: Gather Journal
00:35:57
2017-09-22 13:45:32 UTC 00:35:57
Episode 164: Gather Journal

The rousing bi-annual food magazine,Gather Journal, already has a resounding sense of style. Using such themes as FLOAT, TRACES, and ROUGH CUT in their first few issues, editor Fiorella Valdesolo and creative director Michele Outland, explore narrative ideas like a sense of weightlessness, familiar family memories, and summer movie spectaculars. No wonder they won the 2013 James Beard Foundation Award in Visual Storytelling and two Society of Publication Designers Gold Medals. And then there’s the spirited food, from Gazpacho Water to ile Flottante, Squid Ink Pasta to Mexican Wedding Cookies, and Seafood Chum to Slashed Black and Blueberry Pie. Storied recipes this good can best be described by Alfred Hitchcock: “What is drama but life with the dull bits cut out”. This program has been brought to you by Brooklyn Slate. Music by Cookies.

“We always thought that each issue was going to be based on a word that would drive the theme in many different directions- but we wanted that word to be loose.” [5:00]

Fiorella Valdesolo on THE FOOD SEEN

“I was very interested in pushing the visuals in a way that hasn’t necessarily been done in food photography.” [6:00]

Michele Outland on THE FOOD SEEN

Episode 163: Short Stack Editions: Single
00:41:00
2017-09-22 13:45:32 UTC 00:41:00
Episode 163: Short Stack Editions: Single

On today’s THE FOOD SEEN, Michael Harlan Turkell welcomes the best in small-format publishing, Short Stack Editions. These handmade, single-subject cookbooks are written by top culinary talents such as Susan Spungen (Strawberries), Ian Knauer (Eggs), and Soa Davis (Tomatoes). The brainchild of Nick Fauchald, a Brooklyn-based writer, editor and now publisher, from his years of work in print and digital media. Short Stack’s editor, Kaitlyn Goalen, joins us in studio, after weeks of hand stitching and envelope stuffing, to celebrate the release of these collectible first editions. Thanks to our sponsor, Whole Foods.

“We’re not choosing what to eat for dinner based on a name or country… Now, we’re in an ingredient-driven food culture.” [8:15]

Nick Fauchald on THE FOOD SEEN

“Without the photographs, you really need to describe the recipe well so the reader’s know what to do and how the final product should look.” [24:40]

Susan Spungen on THE FOOD SEEN

Episode 162: Tara Sellios, Tableau Photographer
00:34:19
2017-09-22 13:45:32 UTC 00:34:19
Episode 162: Tara Sellios, Tableau Photographer

Artist Tara Sellios takes hauntingly beautiful still life photographs of animals and their meat, seafood and their shells, ripe fruit and spilled wine. Raised in the North Shore of Massachusetts by a Greek family, she grew up with visions of a lamb roasting on a spit. She now sets up large format tableaus, grander than her family’s dinner table, deep-seated with emotion. Don’t miss this week’s episode of THE FOOD SEEN! This program has been brought to you by Whole Foods. Music provided by Cookies.

photos by Tara Sellios

“Photography doesn’t have to be just snapshots of people or documentary photographs- it can be whatever you want it to be.” [4:50]

“The food, wine, and objects I use are my medium, and everything else is separate.” [15:05]

Tara Sellios on THE FOOD SEEN

Episode 161: Olga Massov, SassyRadish.com
00:40:56
2017-09-22 13:45:32 UTC 00:40:56
Episode 161: Olga Massov, SassyRadish.com

Russian expat Olga Massov, left the world of finance to pursue the dream of becoming of a food writer. Her blog sassyradish.com, documents the Americana eats from her New England upbringing to her first collaborative cookbook all about Korean kimchi. Olga’s energy and enthusiam has her in the midst of many an exciting projects from celebrity chefs like Marc Forgione, Marc Murphy, and artisan ice cream makers Van Leeuwen. Tune into this week’s installment of THE FOOD SEEN! This program has been sponsored by Consider Bardwell. Thanks to Cookies for today’s music!

“Every culture has its own pickle because every culture had to figure out how to preserve things. There was no refrigeration!” [6:50]

“While everyone else in the country was struggling to pay their bills, the people on Wall St. were complaining that they weren’t getting a big enough bonus.” [11:45]

OIga Massov on THE FOOD SEEN

Episode 160: Tara Oxley, Design Director of BR Guest Restaurants
00:37:27
2017-09-22 13:45:32 UTC 00:37:27
Episode 160: Tara Oxley, Design Director of BR Guest Restaurants

On today’s THE FOOD SEEN, we talk with Tara Oxley, Design Director of BR Guest Hospitality, which include such hits as Dos Caminos, Bill’s Bar & Burger, and Wildwood BBQ. Hear how she interprets her sense of smell and taste into the visual identity of a restaurant space, using many of her favorite certified green materials, reclaimed, recycled, and environmentally friendly. It’s not all stainless steel, you know… Thanks to our sponsor, BluePrint Cleanse. THE FOOD SEEN’s theme music is courtesy of Cookies.

“I think if you don’t bring a little bit of ‘the modern’ into design, it doesn’t stay current.” [12:35]

“There are some building where the form outweighs the function, but in hospitality design, you have to completely marry the two.” [19:15]

Tara Oxley on THE FOOD SEEN

Episode 159: Deborah Jones
00:39:13
2017-09-22 13:45:32 UTC 00:39:13
Episode 159: Deborah Jones

Deborah Jones, creates a sense of place that lets inspired food exist as it should. It’s her photography that grace the pages of Thomas Keller’s modern classic cookbooks (The French Laundry, Bouchon, Ad Hoc At Home). The most current of their collaborative collection, Bouchon Bakery, takes 300 brown round things (in Deborah’s own words), and makes them all look distinct and delicious. In the same vein of TK’s teachings, Deborah perfected her craft before making it into an art, and only then can creative intuition to take over. In the same vein of TK’s teachings, Deborah perfected her craft before making it into an art, and only then can creative intuition to take over. Hear from Deborah on today’s episode of The Food Seen. Today’s program was sponsored by Fairway Market.

“Props, focus, lighting – they’re all compositional tools. No one of them makes or breaks the shot. Your point of view with the lens determines how you’ll see the element” [24:00]

–Deborah Jones on The Food Seen

Episode 158: Yossy Arefi of Apt. 2B Baking Co.
00:31:21
2017-09-22 13:45:32 UTC 00:31:21
Episode 158: Yossy Arefi of Apt. 2B Baking Co.

On today’s THE FOOD SEEN, we’re excited to have Yossy Arefi of Apt. 2B Baking Co. Yossy has worked as a baker in numerous NYC kitchens, and in the same analog way, she shoots with film, though emulations for Adobe Lightroom are catching up. Hear the click of her Pentax camera as we reflect on her Pacific Northwest Seattle upbringing and Iranian ancestry, #unfiltered. Thanks to our sponsor, Consider Bardwell.

“Those moments where everything isn’t quite perfect or straight are more interesting and active then a perfectly-styled photograph.” [6:45]

Yossy Arefi on THE FOOD SEEN

Episode 157: REVOL Porcelain
00:33:01
2017-09-22 13:45:32 UTC 00:33:01
Episode 157: REVOL Porcelain

On today’s THE FOOD SEEN, Anne Valette and Tenaya Da Silva come to proliferate the states as ambassadors for REVOL porcelain, an 11-generation, family-owned business that has shaped the way we serve food since 1789. Handmade in Southeast France near Lyon, they’ve reinvented the traditional cocotte, and imagined new forms like their crumpled tumbler. What tablewares will they think of next? This episode has been brought to you by The International Culinary Center. Thanks to Cookies for THE FOOD SEEN theme music.

“It’s absolutely non-porous… It’s much better for food production to have a material that won’t absorb any bacteria or fat.” [4:20]

Tenaya Da Silva on THE FOOD SEEN

“The ramekin for your soufflé or creme brulee- these are very much in the French tradition, and that’s where REVOL started.” [11:25]

Anne Valette on THE FOOD SEEN

Episode 156: Alex Cruz of Société
00:34:39
2017-09-22 13:45:32 UTC 00:34:39
Episode 156: Alex Cruz of Société

On today’s episode of THE FOOD SEEN, Alex Cruz, founder/partner/sales rep for Société-Orignal, specializes in Québécois provisions. Locally sourced, foraged as far as the Boreal forest, from seahorse honey to raw Laurentian honeydew, camelina oil to artic rose, it’s a partnership supporting the Canadian farmers and families whom provide for their supply chain. Oh, and their 70 brix maple syrup is pretty good… Thanks to our sponsor, Fairway Market. Thanks to Cookies for today’s music.

“Gastronomy is a gesture before it is a product.” [7:35]

“We forage for ideas, because everything can be a inspiration.” [9:55]

“We want to concentrate on the present; there is a big value to living at your own pace.” [21:35]

Alex Cruz on THE FOOD SEEN

Episode 155: Chez Jose, A Vegetable
00:35:21
2017-09-22 13:45:32 UTC 00:35:21
Episode 155: Chez Jose, A Vegetable

On today’s THE FOOD SEEN, we learn that Chez Jose is much more than a pop-up restaurant- it’s a purpose. Jose Ramirez-Ruiz grew up on the small island of Puerto Rico. He became worldly through cooking. His food reflects a journey- from Michelin starred kitchens, to European gardens. An ideology borrowed from a mentor, Oriol Rovira of Els Casals in Spain, to 1. “Tencat Cercles” (close the circles) and 2. create and follow your own train of thought, brings Jose to the vegetable focused forefront, in collaboration with his partner, Pam Yung. Together, what they’re creating is a space for their food to exist, based on their relations with it, in hopes to find it’s/their identity through it all. Thanks to our sponsor, Fairway Market. Thanks to Cookies for today’s music.

“It took me a couple of years to realize what I learned in Europe. I met many amazing European cooks, but I always believed that European cooks could cook circles around me. But American cooks are very good. It gave me more confidence.” [15:50]

“If I am an American chef in an American kitchen, why can’t I be proud of that? Why am I always looking to French kitchens?” [23:00]

Jose Ramirez Ruiz on THE FOOD SEEN

Episode 154: Jen Pelka, tumblr’s “Food & Beverage Evangelist”
00:29:56
2017-09-22 13:45:32 UTC 00:29:56
Episode 154: Jen Pelka, tumblr’s “Food & Beverage Evangelist”

On today’s THE FOOD SEEN, Jen Pelka, aka tumblr’s “Food & Beverage Evangelist”, gives us an insider’s look at what’s hot in the world of food blogs, all while keeping a tab of her own adventures as she traverses the globe, champagneproblems.tumblr.com. She’s also a meme maker, nailsandnosh.tumblr.com, and celebrates the trendiest in roughage like a boss, omgkalesalad.tumblr.com. Jen lives the epicure’s life, as noted on her recent Grub Street Diet), and through the lens of Food & Wine‘s photo blogger coverage of the Classic in Aspen. Darn those champagne problems. Cin cin! Thanks to our sponsor, BluePrint Cleanse. Thanks to Cookies for today’s music.

“Tumblr is not very advertorial- it’s mostly about cool, beautiful, and interesting stuff.” [5:15]

Jen Pelka on THE FOOD SEEN

Episode 153: Photographer Penny De Los Santos
00:44:14
2017-09-22 13:45:32 UTC 00:44:14
Episode 153: Photographer Penny De Los Santos

On today’s THE FOOD SEEN, photographer Penny De Los Santos has been contributing insight into our world’s food traditions through her lens. Seen in National Geographic and Saveur magazines, her images speak for themselves (her powerful TEDx talk speaks volumes as well). Traveling to over 30 countries on assignment, from photographing a single meal in Beirut during Ramadan, to spending time with citrus vendors on the Tex-Mex border, Penny doesn’t blur the line where food and culture meet- she gives it her utmost focus. This program has been sponsored by Whole Foods. Thanks to Cookies for the theme music.

Copyright Penny De Los Santos. Any use of these images is prohibited.

“I don’t want to see just a pretty picture- I want there to be a reason for the picture.” [8:50]

“Great photography is about a moment.” [12:45]

“At the heart of every great story is knowing where people are eating.” [16:50]

Penny De Los Santos on THE FOOD SEEN

Episode 152: Gaby Dalkin, WhatsGabyCooking.com
00:36:49
2017-09-22 13:45:32 UTC 00:36:49
Episode 152: Gaby Dalkin, WhatsGabyCooking.com

On today’s THE FOOD SEEN- Gaby Dalkin of the profoundly popular blog, WhatsGabyCooking.com– takes us through her time working as a personal chef for Jessica Simpson, to her much-publicized Slutty Brownies (which made an appearance on The Tonight Show with Jay Leno), and now, her first cookbook, Absolutely Avocados, a compendium of recipes past the traditional guacamole (NOTE: there are 8 awesome iterations of new guacs if you’re wondering). Avocado-coconut ice cream, anyone? Thanks to our sponsor, Fairway Market, and thanks to Cookies for today’s music.

“I think the Southwestern style of food, mixed with a little California cuisine, lends itself to the kind of food I like to cook, which is super simple, and sometimes very indulgent.” [5:45]

“Personal chef-ing is really interesting because you’re invited into other people’s families.” [9:00]

Gaby Dalkin on THE FOOD SEEN

Episode 151: Patricia Curtan, Menus for Chez Panisse
01:05:24
2017-09-22 13:45:32 UTC 01:05:24
Episode 151: Patricia Curtan, Menus for Chez Panisse

On today’s THE FOOD SEEN, Patricia Curtan is a printmaker, long associated with Alice Waters. If you’ve ever been to Chez Panisse in Berkley, CA, it’s Patrica’s letterpress, woodcut and linoleum block reliefs, which have graced the restaurant’s menus for over 40 years. Inspired by 16th century European herbals and Japanese ukiyo-e prints, Patricia’s art can also be seen in the book Menus for Chez Panisse– illustrating her influences, drawn from nature, documenting the tactile, temporal experience that makes a meal. Thanks to our sponsor, Hearst Ranch, and thanks to Cookies for today’s music.

“What made it special was that it was very personally made for that moment at the restaurant.” [16:25]

“The places I really get attached to are my kitchen and my studio, more than geography I’d say.” [54:00]

Patricia Curtan on THE FOOD SEEN

Episode 150: “Wait, Later This Will Be Nothing: Editions by Dieter Roth” at MoMA: Curator Sarah Suzuki
00:34:21
2017-09-22 13:45:32 UTC 00:34:21
Episode 150: “Wait, Later This Will Be Nothing: Editions by Dieter Roth” at MoMA: Curator Sarah Suzuki

This week on THE FOOD SEEN, we’re lucky enough to be joined by Sarah Suzuki, curator of the Dieter Roth exhibition at the Museum of Modern Art (MoMA), “Wait, Later This Will Be Nothing: Editions by Dieter Roth”. From “Literaturwurst”(sausages made of books), passing cheese through a printing press, to Roth’s “P.O.TH.A.A.VFB” (Portrait of an Artist As A Bird Food Bust) chocolate sculptings … this show will have you hunger for more … book sausage. Hurry up as the show’s only up until JUNE 24th! This program has been brought to you by Fairyway Market. Thanks to Cookies for today’s music.

“Roth really embraced this idea that once an object was made, it would go out into the world and have a life of its own.” [17:50]

Sarah Suzuki on THE FOOD SEEN

Episode 149: The Food Seen – Alice Gao, Instagram Food Photographer
00:30:18
2017-09-22 13:45:32 UTC 00:30:18
Episode 149: The Food Seen – Alice Gao, Instagram Food Photographer

On today’s THE FOOD SEEN, Alice Gao is the queen of social media food photography. A legend on Flickr, and now a leader on Instagram, her half a million followers can’t wait to see what she eats next, and where she dines. Born in China, raised in NJ, she was lost in between the classic Szechuan dish, “Ants Climbing A Tree”, and the familiar “Ants on a Log” of most American’s childhood. It wasn’t until the collegiate publication Penn Appétit, that she combined her passion for photography, with that of documenting her culinary, and self (portrait), explorations. This program has been sponsored by Whole Foods Market.

“To the chef, the plate is a work of art.” [8:40]

“I think what helped me was looking at other professional photographers, and looking at what aspects they did that I liked. I was drawn to a certain light, like a painting.” [10:00]

“Having a food and or prop stylist makes the world a difference.” [21:00]

Alice Gao on The Food Seen

Episode 148: Erin Jang, FOOD SKETCHES
00:32:21
2017-09-22 13:45:32 UTC 00:32:21
Episode 148: Erin Jang, FOOD SKETCHES

Erin Jang spent years as a designer in the publishing world, working with Rachael Ray, Esquire, and Martha Stewart. For her apropos project, FOOD SKETCHES, she now illustrates her favorite dishes, seen as abstract shapes, lines, colors, forms, textures, though easily identified if you’ve ever had Flour Bakery’s Boston Cream Pie or the Kung Pao Pastrami at Mission Chinese Food. All this from the girl who wanted nothing more than Lunchables as a child, but instead, was sent to school with bulgogi and perilla leaves. FOOD SKETCHES is the visual feast she could have only dreamed of! Don’t miss today’s episode of THE FOOD SEEN! This program has been sponsored by Rolling Press. Thanks to Cookies for today’s music.

“I love doing design work publications where the writing is super interesting.” [10:00]

Erin Jang on THE FOOD SEEN

Episode 146: Emilie Baltz, L.O.V.E. FOODBOOK
00:43:18
2017-09-22 13:45:33 UTC 00:43:18
Episode 146: Emilie Baltz, L.O.V.E. FOODBOOK

On today’s THE FOOD SEEN, we’re affected by the always -nspired Emilie Baltz, a multi-disciplinary French-American artist, who’s wild and widely ranging body of work examines how we interact with food on a cultural level. Recently her L.O.V.E. FOODBOOK, which explores our relationship between food and emotion, won the prestigious Best First Cookbook award at the Festival du Livre Culinaire in Paris. Now she readies herself for a summer in France teaching food design through SVA. You ask, “what is food design?” Well, so does Emilie- all the time! Listen in to learn how to begin experiencing it yourself. Thanks to our sponsor, S. Wallace Edwards & Sons. Thanks to Cookies for the theme music.

“As designers, the food space is an important space to address… Within that moment you’re affecting your nutrition and caloric intake, but also your emotions, politics, economics, etc.” [7:00]

“We are being stimulated not by the cherry or the oyster, but it’s a full body experience. And some of that might have to do with the physical aspects of the foods, but it’s mostly the narrative behind them.” [22:10]

“Who is in charge of food design? Marketers? Salespeople? These are things that we put in our bodies!” [32:00]

Emilie Baltz on THE FOOD SEEN

Episode 145: The Food Seen
01:08:15
2017-09-22 13:45:33 UTC 01:08:15
Episode 145: The Food Seen

On today’s THE FOOD SEEN, Michael Harlan Turkell hosts a special one-hour episode devoted to The Food Book Fair. Founder Elizabeth Thacker Jones will talk about all of the exciting additions to this year’s lineup, as we’re joined by a few of those guests in studio. Oliver Strand, a NYTimes coffee contributor, and Lars K. Huse of illustration and coffee, discuss their upcoming FBF Coffee Crawl . Melia Marden, chef/owner of The Smile, discusses her new cookbook, Modern Mediterranean. Christophe Hille, owner Northern Spy Food Co., will be on the FOOD + LABOR panel, touches on the “living wage” injustices of working in the restaurant industry. This episode has been sponsored by White Oak Pastures. Thanks to Cookies for the show’s theme music.

“Coffee just moved the needles in a way that no other topic ever has. People were just so engaged after my first article, and I was really interested in that. People really don’t know a lot about coffee.” [5:15] — Oliver Strand on THE FOOD SEEN

“I try to make things as simple as they can be, and as best as they can be- whether it’s for the restaurant or my cookbook.” [28:15] — Melia Marden on THE FOOD SEEN

“Restaurant work is not like clerical work or office work… a restaurant is like a little military operation. If one person doesn’t show up, it’s harder to make the ship move.” [46:00] — Christophe Hille on THE FOOD SEEN

Episode 144: First We Feast
00:39:36
2017-09-22 13:45:33 UTC 00:39:36
Episode 144: First We Feast

On today’s THE FOOD SEEN, brothers Chris and Nick Schonberger share a passion for nachos. For real, if not for their familiar nacho bond, they’re barely brothers. Luckily, their job begets nacho hunting. As editors of First We Feast, a website where food is delivered through pop culture, they aim to bring long lasting relevance to the fads we eat. Interviewing game-changing chefs on the “10 Dishes that Made Their Career”, to curating insider guides on what to eat where and when, this ain’t your ordinary listacle, it’s put to the test. There’s only rule – “NO SOGGY CHIPS”! This program has been brought to you by S. Wallace Edwards & Sons. Theme music provided by Cookies.

“If I’m going to be in the workplace and be really pissed off at somebody – I’d rather it be my brother so we can squash the beef in a familial way.” [2:00]

— Chris Shonberger of First We Feast on The Food Seen

Episode 143: Diana Yen, The Jewels of NY
00:37:27
2017-09-22 13:45:33 UTC 00:37:27
Episode 143: Diana Yen, The Jewels of NY

On today’s THE FOOD SEEN, Diana Yen, of the multidisciplinary creative studio The Jewels of NY, reveals her approach to setting the mood around a menu. Built out of a home product design background, Diana’s vision of culinary arts draws from her collection of antique flatware (e.g. cornichon ejector forks), her love of fancying food with gold leaf and caviar, and setting desserts on fire! As she works towards completing her first cookbook, based around New York’s finest seasonal moments, like summer rooftop BBQs and fall apple picking, she shares the thought process behind her brand of “lifestyle design”. Thanks to our sponsor, Bonnie Plants, and thanks to Cookies for THE FOOD SEEN theme.

“Designing a menu is kind of like writing a song. You don’t really know the details, but you know the basic structure, what should come first, and how it should flow.” [22:40] — Diana Yen on THE FOOD SEEN

Episode 142: Yvette Van Boven & Oof Verschuren, Home Made
00:42:35
2017-09-22 13:45:33 UTC 00:42:35
Episode 142: Yvette Van Boven & Oof Verschuren, Home Made

On today’s THE FOOD SEEN, we go Dutch with Yvette Van Boven, an artist/illustrator who owns the cafe and catering service, Aan De Amstel, in Amsterdam, and produces the playful Home Made cookbooks. Yvette’s here to dispel any idea that the Netherlands are nothing more than herring and Heineken. Get ready for some bitterballen and Beerenburg! Thanks to our sponsor, Fairway Market, and thanks to Cookies for THE FOOD SEEN theme music.

“We keep a small menu (at Aan De Amstel) because we don’t want to have a lot of waste, and we also want to be able to change the menu whenever we want to.” [19:45]

“I never imagined these cookbooks to be as big of an adventure as they have been- I just made them for me.” [21:25]

Yvette Van Boven on THE FOOD SEEN

Episode 141: Michael Fusco of M + E Design
00:42:06
2017-09-22 13:45:33 UTC 00:42:06
Episode 141: Michael Fusco of M + E Design

Michael Fusco’s love of food is not a facade, but often his work is (in the architectural sense). All signage points to his tasty restaurant and foodstuff logos from the likes of Wheelhouse Pickles, Ovenly, Rob Newton’s Smith Canteen and Nightingale 9 – just to name a few. He’s currently working on a cookbook with The Meat Hook, beefing up the fact that good graphics beget good food, and further cooking up design that make us want to eat with our eyes. This episode has been brought to you by Whole Foods.

“For me, it’s such an honor to be able to collaborate with a chef, a butcher, a baker- someone who I really admire.” [9:40] — Michael Fusco on THE FOOD SEEN

Episode 140: Michael Solomonov, Zahav
00:36:54
2017-09-22 13:45:33 UTC 00:36:54
Episode 140: Michael Solomonov, Zahav

Chef Michael Solomonov takes his birthright to heart. Born in Israel, raised in Pittsburg, it wasn’t until his late teens that Michael returned to his homeland and his inner cuisine spoke to him. He didn’t speak Hebrew, so he learned to bake burekas (spinach pies) innately. Eventually making way to Philly, Michael opened Zahav restaurant, his ode to modern Israeli food. Plentiful of hummus, mezzes, and kebabs, all inclusive of the “Mesibah” (Party Time), which highlights a whole roast lamb shoulder, grilled over coals, braised in pomegranate juice, and served with crispy Persian rice. Michael finally found a way to celebrate his place in the world. Thanks to our sponsor, Whole Foods.

“In Israel, you could go to the store and buy beer whenever you wanted- it really wasn’t a big deal. And staying up and eating is a big deal.” [9:45]

“We want the menu and experience at Zahav to be sort of living and breathing, and when you start getting absolute, it doesn’t work out as well.” [25:15]

Mike Solomonov on THE FOOD SEEN

Episode 139: Jose Garces, The Latin Road Home
00:37:52
2017-09-22 13:45:33 UTC 00:37:52
Episode 139: Jose Garces, The Latin Road Home

We ask Iron Chef Jose Garces about who makes the best pork on today’s episode of THE FOOD SEEN. In his most recent cookbook, The Latin Road Home, Jose takes us on a trip through his culinary lineage. An Ecuadorian who grew up in Chicago, Garces was constantly exposed to the flavors of his heritage: crispy pork, mote (hominy), ceviche, and Llapingacho (potato patties with cheese), which made him hunger for more. Now with over 15 restaurants in Philadelphia ranging from Andalusian tapas (Amada), Basque region wine bar (Tinto), Mexico City fare (Distrito), European-style cafe and gourmet market (Garces Trading Co.), as well as Classic American (Whiskey Village), Jose reflects on his past inspirations, sharing the recipes discovered through family and travel. This program has been brought to you by Fairway Market.

“Latin to me means, more or less, the language. It’s not necessarily the place, but the feeling or the dynamic of having Latin heritage.” [17:20]

“If you mess up tortilla soup – you shouldn’t be cooking!” [27:30]

Jose Garces on THE FOOD SEEN

Episode 138: Tom Colicchio
01:08:03
2017-09-22 13:45:33 UTC 01:08:03
Episode 138: Tom Colicchio

On today’s hour-long special edition of The Food Seen, we treat our time with Tom Colicchio (rhymes with “Radicchio”), not as an interview, but more so, as an apprenticeship to learn from his summers cooking in 1000-person weekend “churn and burn” establishments, to haute dining in Manhattan. He’s built an empire around the idea of culinary Craft. How does this Top Chef define success? How does he stay relevant? Two 3 star reviews by the NYTimes, 10 years apart, both cite the complex simplicity that he makes looks easy. Still, Tom believes, “you’re only as good as your last dish”. Even more important than feeding his diners, Tom now sets his sights on eliminating hunger in this country. The film, A Place At The Table, produced by Colicchio and co-directed by his wife Lori Silverbush, seeks to foster the “food insecure” past the subsidies that have made calories cheap and nutrition expensive. Get hungry to end hunger! This program was sponsored by Heritage Foods USA.

“I don’t have anybody I would consider a mentor because I never stayed in one place long enough.” [24:25]

“When you’re cooking for 30 years – you start wondering whether you’re still relevant and how to maintain relevancy. You don’t want to go out.” [42:15]

“50 million Americans are struggling to put food on the table – they don’t know where the next meal is coming from.” [55:15]

“I believe that most chefs believe that food is a right we should have like air and water.” [61:02]

“We have to make hunger a voting issue. If our politicians are not going to help solve this problem – I think they need to be labeled as ‘pro hunger'” [62:50]

–Tom Colicchio on The Food Seen

Episode 137: Tara Norvell
00:39:01
2017-09-22 13:45:33 UTC 00:39:01
Episode 137: Tara Norvell

On today’s The Food Seen, we meet Tara Norvell. A daughter of Spanish and Southern descent, worked her way through the Manhattan fashion scene, into a London cuisine diploma, and back to NYC into the BACK OF THE HOUSE of Roberta’s as a sous chef. What does her future hold? A possible venture into a ramen business? Setting up stagés in Spain? Wherever it leads her, she’s certainly worth following. This program was sponsored by Cain Vineyard & Winery.

“My mom cooked every single night – we never ever went out to dinner. Home cooked meals were all we ever knew.” [03:00]

“The quality of life in London is way better in New York. No matter what industry you’re in, you’re treated better. New York is a sink or swim type of city.” [24:00]

–Tara Norvell on The Food Seen

Episode 136: BluePrintCleanse
00:42:56
2017-09-22 13:45:33 UTC 00:42:56
Episode 136: BluePrintCleanse

Hear how a nasty cold in the early aughts became catalyst to a multimillion dollar raw foods company on today’s installment of THE FOOD SEEN. BluePrintCleanse’s founder Zoe Sakoutis and co-founder Erica Huss, join us in studio to raise a glass of what Food & Wine called the “cleanse for foodies”. When a friend’s suggested 7-day cleanse felt long and agonizing, it begot a green elixir with over 6lbs of roughage in every bottle. Broken down to an essential 3-days of delicious cold-pressed organic fruit and vegetables juices, as well as nut milks, all packed with vitamins and antioxidants, a cleanse no longer feels like a task, but a way of life. It even makes you ask, have you cleansed lately? This episode has been sponsored by Rolling Press.

“You’re putting all of these vitamins and nutrients in your body, and whatever else comes along with them… If you’re doing a cleanse, you want to make sure it’s organic so you’re not drinking any pesticides or herbicides.” [12:00]

“Making it as healthy as possible, and making sure that it tasted good- it was very important to us.” [23:15]

Zoe Sakoutis on THE FOOD SEEN

Episode 135: Saucy Magazine, Kristen Taylor
00:42:39
2017-09-22 13:45:33 UTC 00:42:39
Episode 135: Saucy Magazine, Kristen Taylor

Kristen Taylor, founder of Saucy Magazine, an independent food and story quarterly, recants pats issues, like her “Handbook of Food Poisoning”, and previews her newest, “Black Valentines”. From mundane to morose, Kristen’s ultimate goal has always been to bring people together to eat with joy – and examine relationships with food that take us farther than that, and those that remove us. Tune into this week’s episode of THE FOOD SEEN! This program has been sponsored by Whole Foods.

“Every time we eat with someone else, there is a movement to it… It’s always a negotiation of space.” [25:30]

“You hear a voice, you know the food was real, and that it was on a real table.” [39:00]

Kristin Taylor on THE FOOD SEEN

Episode 134: Aida Mollenkamp, Keys to the Kitchen
00:39:00
2017-09-22 13:45:33 UTC 00:39:00
Episode 134: Aida Mollenkamp, Keys to the Kitchen

We’re handed the “Keys to the Kitchen”, the first cookbook written by Aida Mollenkamp on today’s THE FOOD SEEN. It’s subtitle, “The Essential Reference for Becoming a More Accomplished, Adventurous Cook” allows Aida to guide you through all the steps, the how-to’s, recipes and riffs, that make cooking like a pro seem attainable. It’s like attending an eclectic west coast version of Paris’ Le Cordon Bleu (where Aida honed her skills). From her time at CHOW to hosting shows on the Food Network and Cooking Channel, let Aida take you from kitchen crash course to cooking off the cuff. This episode has been sponsored by Catskill Provisions.

“There are a lot of people who know how to eat well, but don’t necessarily know how to reproduce it themselves.” [3:00]

“You eat three times a day – you might as well make it interesting. Every time you go to a store of pick up a menu you have an opportunity to try something you’ve never had before. There are endless opportunities!” [12:00]

Aida Mollenkamp on THE FOOD SEEN

Episode 133: Andrew Friedman, Toqueland
00:41:05
2017-09-22 13:45:33 UTC 00:41:05
Episode 133: Andrew Friedman, Toqueland

Andrew Friedman has offered us insight into the world of chefs for the past 15 years via Toqueland, and continues to work with some of the top professionals in the field. From co-authoring Gotham Bar and Grill’s first cookbook (and two more collaborations since) with Alfred Portale, spending time with former White House chef Walter Scheib, and following the US team at the Bocuse d’Or for his first solo book “Knives at Dawn”. What great chefs will he write about next? Find out on this week’s episode of THE FOOD SEEN! This program has been brought to you by Catskill Provisions.

“I’m always looking for someone who has a very well-defined point-of-view… someone who is expressing their self on the plate in a very organic way.” [23:10]

“These days, anyone who can come up with a tapas menu is a chef!” [26:50]

Andrew Friedman on THE FOOD SEEN

Episode 132: Jonathon Sawyer, Vinegars
00:35:58
2017-09-22 13:45:33 UTC 00:35:58
Episode 132: Jonathon Sawyer, Vinegars

Cleveland’s own Chef Jonathon Sawyer is a homegrown food rockstar, and he’s joining Michael Harlan Turkell on today’s THE FOOD SEEN. His restaurants and ventures, The Greenhouse Tavern, Noodlecat, Brick & Mortar Pop-ups, Sawyer’s Street Frites at Browns Stadium, Tavern Vinegar Co. have turned his city into more than just the location for the Rock & Roll Hall of Fame, it’s now a budding destination for cuisine in the Cuyahoga County as well. Burn on, big river, burn on. Today’s program has been brought to you by S. Wallace Edwards & Sons

“The better your cooks are, the better your bowls of pasta will be. It’s elementary.” [7:00]

“Carbon zero is the goal and anything we have to do to reach that goal is fair game.” [20:00]

“Anywhere you would use a lime or a lemon – try using vinegar.” [29:00]

Johnathon Sawyer on THE FOOD SEEN

Episode 131: Danny Meyer and Michael Romano, Union Square Hospitality Group
01:10:03
2017-09-22 13:45:33 UTC 01:10:03
Episode 131: Danny Meyer and Michael Romano, Union Square Hospitality Group

The “Restaurateur” (denoted by his very own biopic), Danny Meyer is one of New York’s greatest culinary leaders. As CEO of Union Square Hospitality, a restaurant group that’s redefined dining in the city, along side President and Director of Culinary Development, Michael Romano. Their first collaboration, Union Square Cafe opened in 1984, Michael joining in ‘88 and six months later garnering a 3 star NYTimes review, has endured almost 30 years in one of the hardest industries around. On today’s installment of THE FOOD SEEN, find out why their brand of haute cuisine-meets-hospitality is still ahead of the curve. Now with over a dozen Shake Shack locations in the USA, and half a dozen overseas (Dubai, Kuwait City, Doha, Abu Dhabi), and Creative Juice, a new healthy concept cafe, Creative Juice, inside Equinox gyms, how does USHG keep the same food and service ideals relevant? This episode of has been sponsored by 360 Cookware.

“It’s not a badge that you wear on your shirt – ‘I use seasonal produce’ – that’s just how it’s done!” [17:00]

“No matter how good it tastes, nothing will ever satisfy your soul in the absence of hospitality.” [21:40]

One innovation that Union Square Café brought about, that we absolutely continued at Gramercy Tavern, was to bring women into the equation of a three-star dining experience.” [25:20]

“Whoever wrote the rule that hedonism and health can’t be a part of the same sentence?” [55:40]

Danny Meyer on THE FOOD SEEN

“It’s about the guest’s experience. They’re coming to our restaurant, we’re cooking them a meal. I want to make sure that everyone has a good time.” [25:45]

“Where is this food coming from? Is it cerebral? Is it textbook? Or is the person cooking really connecting with the food?” [38:00]

Michael Romano on THE FOOD SEEN

Episode 130: Maine Dayboat Scallops with Togue Brawn
00:37:21
2017-09-22 13:45:33 UTC 00:37:21
Episode 130: Maine Dayboat Scallops with Togue Brawn

On today’s THE FOOD SEEN, we take a “day” trip with Togue Brown, the woman behind Maine Dayboat Scallops. Maine is often know for it’s lobster, but don’t discredit the bivalve. From the thousand pound catch days, to small boat fishermen now regulated at 20 gallons per, Togue’s hopes are to revive Maine’s coastal industry, and redefine seafood, in what we’ll call the “Maine Event”. This episode has been brought to you by The Greenhouse Tavern.

“You need to control the harvest. You should be allowed to make money, but you need to stop fishing when there are still enough scallops on the bottom so that they can replenish, grow, and give you more the following year.” [27:15]

Togue Brawn on THE FOOD SEEN

Episode 129: The New Potato
00:30:43
2017-09-22 13:45:33 UTC 00:30:43
Episode 129: The New Potato

And we’re back! Here’s to the 2013 season of THE FOOD SEEN! For the first episode of the year, The New Potato, launched by sisters Laura and Danielle Kosann, is a food and lifestyle site covering some of the culinary world’s top tastes and trends. Interviews with industry luminaries like top chef Tom Colicchio, Vanity Fair’s EIC and restaurateur Graydon Carter, and designer Nake Berkus, on their ideal food days, their aesthetic palates, and all the tasty teasers that will forever have you looking for that new potato. This program has been brought to you by Whole Foods.

“When you get people talking about food TV, you can potentially spark debate, which is great.” [15:10] — Laura Kosann on THE FOOD SEEN

“Everybody loves food. It doesn’t matter who you are, so there’s this universality of it that’s really cool.” [24:20] — Danielle Kosann on THE FOOD SEEN

Episode 128: Todd Selby & Edible Selby
00:37:20
2017-09-22 13:45:33 UTC 00:37:20
Episode 128: Todd Selby & Edible Selby

On the last THE FOOD SEEN of 2012, we welcome Todd Selby in our place. Best know for his blog, theselby.com, in which the photographer takes portraits in personal spaces, now has a tasty extension into the food world. His book, “Edible Selby” follows chefs like Chad Roberston of Tartine in SF, Susumu Kakinuma-San’s Neapolitan pizza in Tokyo, and Christophe Vasseur’s bakery Du Pain Et Des Idées in Paris, documenting their cooking lives. Found out how Todd learned to navigate the culinary scene, what he eats around the world, and the mountain man miso soup dish he cooks at home. This program has been sponsored by S. Wallace Edwards & Sons.

“I think there’s a big cross over between fashion and food because they have so much to do with aesthetics at a certain level.” [21:10]

“It’s not about pure luxury… fine dining is now about re-defining what it is to be a restaurant, and challenging you and themselves. And that’s what is exciting to me.” [30:50]

Todd Selby on THE FOOD SEEN

Episode 127: Blue Bottle Coffee: James Freeman & Caitlin Williams Freeman
00:41:21
2017-09-22 13:45:33 UTC 00:41:21
Episode 127: Blue Bottle Coffee: James Freeman & Caitlin Williams Freeman

On today’s THE FOOD SEEN, we wake up and smell the coffee with connoisseur James Freeman and sweets specialist Caitlin Williams Freeman. They are the affogato better known as Blue Bottle Coffee. In their book, The Blue Bottle Craft of Coffee, you learn how to grow, source, roast, brew, and drink the best (coffee) bean you’ll ever have. Recipes ranging from stout coffee cake to sesame-absinthe cigars, and of course, an affogato with smoky almond ice cream. Also, hear about Caitlin’s upcoming book project, which came from the art-inspired pastry work she’s done at SF MOMA. Mondrian cake anyone? Most importantly, find out whether James is a pants on or pants off cappuccino drinker. This episode has been sponsored by S. Wallace Edwards & Sons.

“There’s nothing about my work that is free form. If I’m developing recipes, I’m adding spices by the half-gram. My goal is to have it come out perfectly every time.” [14:30] — Caitlin Freeman on THE FOOD SEEN

“I love simplicity of the pour over. It’s just so elemental. All you need is a little cone filter, a pretty good grinder- and then you just need to pay attention.” [17:40] — James Freeman on THE FOOD SEEN

Episode 126: Scott Heimendinger, The Seattle Food Geek: Modernist Cuisine at Home
00:35:03
2017-09-22 13:45:33 UTC 00:35:03
Episode 126: Scott Heimendinger, The Seattle Food Geek: Modernist Cuisine at Home

On today’s THE FOOD SEEN, Scott Heimendinger, aka The Seattle Food Geek, brings the schools of science and cooking together via Modernist Cuisine at Home, a cookbook that will change the way you think about food. For Scott, a scientific background (IBM, Microsoft) combined with the chance encounter of a slow-poached sous-vide egg at Maria Hines’ Tilth restaurant, emulsified his past skill set with kitchen intrigue, guiding him to his latest job as, Director of Applied Research for Modernist Cuisine at The Cooking Lab. From the must have countertop tools and conventional cooking gear, to stocking up on a “Modernist” pantry, this episode will give you all the insight into the wonders of Wondra flour, how to fry the best chicken wings, making the meltiest cheese with sodium citrate, and will still have you craving for more of the over 400 recipes! This episode has been sponsored by Fairway Market.

“It can’t be right because somebody said so or because that’s how its’ always been don.e The numbers need to add up and the equation needs to be balanced. Being a scientist of any kind can make you more rigorous as a cook.” [10:00]

“It turns out that teaspoons and tablespoons are not very precise!” [24:00]

“There’s no reason to think informal food deserves any less treatment than formal foods. We have an entire chapter on chicken wings in Modernist Cuisine at Home.” [34:00]

Scott Heimendinger on THE FOOD SEEN

Episode 125: Aran Goyoaga of Cannelle Et Vanille
00:35:35
2017-09-22 13:45:33 UTC 00:35:35
Episode 125: Aran Goyoaga of Cannelle Et Vanille

On today’s THE FOOD SEEN, we’re charmed by soft spoken Basque ex-pat Aran Goyoaga, who’s talents as a food writer, photographer, and stylist, creatively coalesced on her wonderfully popular blog, Cannelle Et Vanille. Born to a family of farmers and pastry chefs, there were pinxtos, tortilla competitions, and txakoli abound, but during the birth of her first child, she was afflicted by a number of debilitating symptoms, later found out to be the effects of an extreme gluten intolerance. Aran’s premier cookbook “Small Plates Sweet Treats” is stunning, whimsical and mouth-watering, all with the use of alternative flours. Plus, hear us wax poetic about bacalao pil pil, a classic Spanish dish, proving that time and effort can transform simple ingredients into a most memorable morsel. This episode was sponsored by Fairway Market.

“I learned a lot by watching my grandfather describe food, cook it, and cooking with my grandmother in a certain way… It’s [family] roots.” [7:50]

“It [Cannelle Et Vanille] was never a money-maker. I didn’t even know that you could make money off of a blog- or a book or anything! It was something to do in the kitchen, and it just took off from there.” [12:00]

Aran Goyoaga on THE FOOD SEEN

Episode 124: Matthew Lightner, Atera
00:39:01
2017-09-22 13:45:33 UTC 00:39:01
Episode 124: Matthew Lightner, Atera

On today’s THE FOOD SEEN, Chef Matthew Lightner of Atera, forges nature and science, foraging inspiration from the land, and applying modern techniques to recreate it’s simplicity. A 15 course tasting menu, on a 13 seat bar or walnut slab table 5 top, next to a vertical garden “living wall” full of herbs and foliage, Matthew’s thoughtful cuisine questions our perception of what “farm to table” really means. This episode has been brought to you by Susty Party.

“Technique, if you know how to execute it and you know it’s going to enhance the idea that you have, then it’s something you should try to do. But if it doesn’t, and you try to force it, you know it.” [12:00]

Matthew Lightner on THE FOOD SEEN

Episode 123: Steven Rinella, Meat Eater
00:33:58
2017-09-22 13:45:33 UTC 00:33:58
Episode 123: Steven Rinella, Meat Eater

On today’s THE FOOD SEEN, wilderness man Steven Rinella, hunts to live. Raised in the woods of Northern Michigan, Steven began fishing at 3, shot hist first squirrel at 10, and started commercially trapping muskrats as a preteen. In his new book, Meat Eater, Steven explores people’s long history as predators, and how the modern hunter’s role is perceived in America. This episode has been brought to you by Hearst Ranch.

“This whole way of life is fading. It’s getting harder and harder to go bang on someone’s door and ask, ‘Hey, can I hunt on your property?’ People have one hundred reasons to not let you.” [5:00]

“Trapping muskrats so that some woman in Italy, who I will never meet, can have a fur coat didn’t mean as much to me as hunting deer that I would use to feed myself.” [7:30]

“One of the things that allowed humans to be one of the most widely distributed species on this earth is that we were able to go to really cold environments and be able to make a living killing meat. [24:05]

Steven Rinella on THE FOOD SEEN

Episode 122: Jonathan Raduns, National Restaurant Consultants
00:37:08
2017-09-22 13:45:33 UTC 00:37:08
Episode 122: Jonathan Raduns, National Restaurant Consultants

On today’s THE FOOD SEEN, Jonathan Raduns of National Restaurant Consultants, and merchandisefood.com, tells us what he sees when he walks into your place of business. 80% of the information we receive is through our eyes. Hear how displays matter, what marketing strategies really work, and how to increase profitability via visual food merchandising. Or as they say in the biz, angle equals impact from the eye to thigh. This program has been brought to you by Hearst Ranch.

“Some of these smaller convenience retailers are doing a better job that the large ones.”

“We’re helping them stay in business on the number side of it through the way they present their offering to the general public.” [34:15]

Jonathan Raduns on THE FOOD SEEN

Episode 121: The Perennial Plate’s Real World Food Tour
00:35:26
2017-09-22 13:45:33 UTC 00:35:26
Episode 121: The Perennial Plate’s Real World Food Tour

THE FOOD SEEN welcomes back Daniel Klein and Mirra Fine of The Perennial Plate, whom return to the states after the first leg of their Real World Food Tour, which will take them to the likes of Japan, Sri Lanka, Turkey, South Africa, Argentina … and if you already hunger for more like me, check out their facebook page for travel photos in Japan and China. They’ll be hosting a Season 3 release “Gaijinner” (“Western Guys Making Japanese Food”) dinner at Chef Brad McDonald’s Governor with guest Chef Sean Brock on Thursday, Oct 25th, 2012. More info and reservations… This program has been sponsored by S. Wallace Edwards & Sons.

“A huge part of being a documentary filmmaker is bringing out these genuine moments. And it’s hard to capture those genuine moments when you don’t speak the language.” [3:15] — Daniel Klein on THE FOOD SEEN

“When you go to a different country, you want to be polite, kind, and not invade people’s spaces. But at the same time, you kind of learn that you have to shoot until people tell you to stop.” [26:00] — Mirra Fine on THE FOOD SEEN

Episode 120: Charlotte Druckman’s book “Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen”
00:44:03
2017-09-22 13:45:33 UTC 00:44:03
Episode 120: Charlotte Druckman’s book “Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen”

Hey ladies! On today’s episode of The Food Seen, Michael Harlan Turkell is joined by food writer Charlotte Druckman, author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen. In a book, full of interviews and POVs, Charlotte looks to survey an industry once dominated by her gender counterparts. Has the perception of these roles changed, or just come to heel? Ponder that and more on an insightful and gender themed episode of The Food Seen. This program was sponsored by Rolling Press.

“I wanted to approach the topic [of women chefs] in a different way. It tends to get the same treatment every time and it’s kind of like banging your head against the wall. It’s time to stop looking at it as a biological argument. Everybody cooks differently – that’s what makes food interesting!” [03:06]

“It’s an incredibly complicated time to be a professional cook in any sense. It’s gone from being a micro craft to a lifestyle concept.” [04:48]

“People tend to assume when women say that they’re chefs that they’re home cooks. On the other hand, women in that industry often feel uncomfortable taking the title ‘chef’ because they associate it with something chauvinistic or old fashioned.” [10:23]

–food writer Charlotte Druckman on The Food Seen

Episode 119: Tom Douglas
00:38:54
2017-09-22 13:45:33 UTC 00:38:54
Episode 119: Tom Douglas

On today’s THE FOOD SEEN, a titan of the NW, Seattle chef Tom Douglas, brings his repertoire of restaurants, and over three decades of restaurateur-ing to the studio, which have earned such accolades as James Beard Foundation Award Best Chef in 1994 and Outstanding Restauranteur in 2012. Over a dozen restaurants; Lola, Palace Kitchen, Dahlia Lounge, Dahlia Bakery, Etta’s, Serious Pie Downtown & Serious Pie Westlake, Seatown, Brave Horse Tavern, Cuoco, Serious Biscuit, Ting Momo … range from seafood to Northern Italian to a Tibetan dumpling food truck. If that’s not enough, in 2005 Tom even bought the farm! … Prosser Farm that is. His cookbooks have also garnered him praise, Tom Douglas Seattle Kitchen won the JBFA Best American Cookbook in 2001. He’s also written Tom’s Big Dinners, I Love Crabcakes, and the soon to be released Dahlia Bakery. With all this, I have to admit I’m honored and in awe to have him on as a guest, since I owe my first radio appearance to Tom, as a guest on his Seattle Kitchen show, 97.3 KIRO FM all the way back in 2006. Thanks Tom! This episode has been sponsored by Whole Foods.

“I’m a worker bee; I like to work… I have no other explanation for it. No one else in my family cooks, except for meatloaf or spaghetti and meatballs. All of my breaks came because I’m a hard worker.” [10:00]

“You can be the best cook in the world, but if people don’t walk through the front door, you’re screwed.” [12:30]

Tom Douglas on THE FOOD SEEN

Episode 118: Naomi Daguid BURMA
00:29:52
2017-09-22 13:45:33 UTC 00:29:52
Episode 118: Naomi Daguid BURMA

On today’s THE FOOD SEEN, Naomi Duguid has spent her life exhaustively traveling and documenting the greater part of Southeast Asia. Her cookbooks have introduced the true cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, Cambodia, Laos, Thailand, Vietnam, greater China, and now Burma (aka Myanmar) Her latest tome, BURMA: Rivers of Flavor, explores SE Asia’s largest country, a rarely traversed region sitting at the crossroad of India and China. Waterways up and down the Irrawaddy river, a year round growing season, plentiful rice paddies, and deeply personal cooking full of crispy fried shallots, turmeric, banana flowers, dried shrimp powder, curries, culminate with simple yet sensational national dishes like Mohinga, rice noodles with fish broth usually eaten as breakfast. Get your flavor passport ready! This program has been sponsored by Hearst Ranch.

“The word ‘steamed’ is not very appetizing to people when you think about meat… I don’t know where this notion of ‘bland’ comes from in in terms of steamed meat, when in fact, it’s succulent.” [19:58]

“There’s a light-handedness to the flavoring [of Burmese food] that I find very interesting.” [24:27]

Naomi Duguid on THE FOOD SEEN

Episode 117: Adam Roberts: The Amateur Gourmet
00:38:27
2017-09-22 13:45:33 UTC 00:38:27
Episode 117: Adam Roberts: The Amateur Gourmet

On today’s THE FOOD SEEN, the man once known as “The Amateur Gourmet”, Adam Roberts, goes pro, learning “Secrets Of The Best Chefs”, and writes a cookbook therewith, sharing all the tips, techniques, and tricks of the trade. From chefs like Hugh Acheson, Alice Waters, Roy Choi, Nancy Silverton, Lidia Bastianich, Melissa Clark, Harold Dieterle, Anita Lo, Sara Moulton, Jose Andres, hear how Adam learned to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, stir-fry in a wok, improve his knife skills, eliminate wasteful food practices, and even create a recipe of his own… This episode has been sponsored by Susty Party.

“Having an audience helps a lot when you cook… When it’s for more than one person, you can justify it.”

“When the food media started to notice me and embrace me, that’s when things changed for me. Up until this point, I was just this wacky and weird kid making food disasters in my kitchen!”

“Everyone I cooked with for the book, I wanted to learn something specific from them.”

Adam Roberts on THE FOOD SEEN

Episode 116: Jody Eddy
00:33:35
2017-09-22 13:45:33 UTC 00:33:35
Episode 116: Jody Eddy

On today’s episode of The Food Seen, Jody Eddy traverses the earth for her new book, “Come In We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants”, including insight and recipes from restaurants like Ad Hoc, Mugaritz, The Fat Duck, McCrady’s, and Michel et Sebastian Bras. And oh yes, there’s fried chicken! From her wild (rice) upbringing in Minnesota, to her exploration of New Nordic Cuisine in Iceland, and now accustoming herself with foods of Senegal, where will Jody’s nomadic taste buds take her next? This program was sponsored by Hearst Ranch.

“The more chefs that I talk to – the more conversations I have that lead back to culinary history. Anything that’s topical these days of course is rooted in history – and I love that connection we have to the past.”

–cookbook author Jody Eddy on The Food Seen

Episode 115: Mycophilia with Eugenia Bone
00:44:51
2017-09-22 13:45:33 UTC 00:44:51
Episode 115: Mycophilia with Eugenia Bone

On today’s THE FOOD SEEN, author Eugenia Bone shares her revelations from the weird world of mushrooms in her book, Mycophilia. You’ll learn how to start foraging fungi through groups like the NY Mycological Society (of which she’s President), and how to best understand and respect it’s omnipresence. At an estimated 1.5 million species, fungi is second only to incests in it’s number and diversity, yet only 5% have been identified. It outnumbers plants by a ratio of 6:1, makes up 25% of the Earth’s biomass, and is the biggest single living organism at 2,220 acres in size, weighing over 6 tons, living in the Malheur National Forest in the Blue Mountains of Oregon. Fungi is not just a mushroom joke anymore. This program has been brought to you by Whole Foods.

“Insects and fungi, in terms of diversity, are the dominant complex lifeforms.”

“There’s never been a plant on land that hasn’t had a fungus living in it or on it.”

Eugenia Bone on THE FOOD SEEN

Episode 114: Heather Chontos
00:35:47
2017-09-22 13:45:33 UTC 00:35:47
Episode 114: Heather Chontos

On today’s THE FOOD SEEN, Heather Chontos sets a tableau way past the dinner table. A background in furniture design lead to prop styling and set design work for fashion magazines, her mise en scenes included walls of chairs 12 ft high, forks and spoons dipped in thick coats of paint, hanging torn lamp shades from trees in an airfield. Heather now curates a 120 acre plot of Big Sky Country aka Montana, which she calls “Milk Farm Road”. There she holds a monthly design event, featuring handmade and vintage items synchronized with online sales, all based around a thematic feast. Today’s program has been sponsored by Hearst Ranch.

“The publishing industry has changed a lot. There is a huge focus on food, which I think that’s amazing, and I am very happy to be a part of it. But it’s not necessarily always in the most creative way as far as the mainstream publications go.”

“Who just wants a white plate with lemons? It’s so boring!”

“I really love to see what happens when people doodle and start to get comfortable.”

Heather Chontos on THE FOOD SEEN

Episode 113: Claude Cabri: Miss Lunch
00:41:03
2017-09-22 13:45:33 UTC 00:41:03
Episode 113: Claude Cabri: Miss Lunch

On today’s THE FOOD SEEN, all the way in from France, Claude Cabri aka “Miss Lunch”, comes to discuss Lunch in the Loft “Un déjeuner autrement á Paris – Another way of having lunch in Paris”. A worldly artist/cook, influenced by her Egyptian grandmother’s baklava and her South African grandfather’s biltong, Miss Lunch’s repertoire of culinary art ranges from leading market tours in Paris’ lively Marché d’Aligre and teaching cooking classes thereupon, to picking capers on the volcanic island of Pantelleria. Today’s episode has been brought to you by Hearst Ranch.

“There are so many recipes. There are so many things you can play with! It’s the opportunity to have the time to make these recipes that’s really wonderful.”

Claude Cabri on THE FOOD SEEN

Episode 112: Charlie Baum of Cool Culinaria
00:33:59
2017-09-22 13:45:33 UTC 00:33:59
Episode 112: Charlie Baum of Cool Culinaria

On today’s THE FOOD SEEN, Charlie Baum, a generational lifer in the restaurant industry, and avid collector of museum-worthy vintage food & beverage memorabilia, recently co-founded Cool Culinaria as a place to display and disseminate such artworks. Fine prints and menus, spanning over the past 100 years, from Cafe Anglais in France (1890) to Steuben’s The Cave in Boston (50’s), The Oyster Loaf in SF (40’s), El Rancho in Las Vegas (’42), China Doll (’46), Rudy’s (’38), and Leon & Eddie’s (’42) all in NYC, Cool Culinaria is here to preserve our rich visual dining history. Today’s episode is sponsored by The International Culinary Center.

“The quality of the physical menu is one level of impact on a diner. People several decades ago used to write their names in menus and take them home as souvenirs.” — Charlie Baum on THE FOOD SEEN

Episode 111: Jeff Gordinier
00:41:30
2017-09-22 13:45:33 UTC 00:41:30
Episode 111: Jeff Gordinier

On today’s THE FOOD SEEN, Jeff Gordinier, New York Times Dining Section staff writer, waxes poetic about food, searching for sandwiches with Keanu Reeves, learning cooking techniques from Jacques Pepin, holding court with Adam Gopnik in a banquet at Le Grenouille lamenting the days of great French dining, and reviving the classic Tournedos Rossini at the hands of master chef Andre Soltner, and talks about the revamped menus changes at wd~50 and Eleven Madison Park. This program was sponsored by Fairway Market.

“I’m interested mostly in creative people – their process, their personality and what drives them. Frankly – the crazier, the better!”

“There’s a certain pirate-like wildness that’s valued and accepted [in the food world.]”

“Poets, in some ways, get at the essence of what the eating experience is about.”

“I think we’ve seen a new wave of journalism in the past decade with blogs. I don’t always agree with or subscribe to the level of bitterness or bickering that happens on them, but nevertheless they are fun to read.”

–writer/journalist Jeff Gordinier on The Food Seen

Episode 110: The Way We Ate
00:34:37
2017-09-22 13:45:33 UTC 00:34:37
Episode 110: The Way We Ate

On today’s THE FOOD SEEN, two photographers, Noah Fecks & Paul Wagtouicz, have taken it upon themselves to cook through 70 years and over 800 recipes of Gourmet magazine’s storied past, for their tasty blog, The Way We Ate. Hear Noah and Paul chronicle the times by cooking up meringues, sukiyaki, tostones, swedish coffee ring, spaghetti bolognese, strawberry chambord souffle, beer braised beef and onions, rosti swiss potato cake… Today’s program has been brought to you by White Oak Pastures.

“The more the ingredients were from scratch, the more amazing it was.”

“Our kitchen drawers are overflowing, but so are our brains”

“There were things that we made ourselves that beat the pants off of anything we could buy.”

Noah Fecks on THE FOOD SEEN

Episode 109: Bonjwing Lee, The Ulterior Epicure
00:29:33
2017-09-22 13:45:33 UTC 00:29:33
Episode 109: Bonjwing Lee, The Ulterior Epicure

On today’s THE FOOD SEEN, Bonjwing Lee, the man formerly known in anonymity as The Ulterior Epicure, travels the world for food. Raised in Kansas City, Missouri, the son of immigrant Chinese parents, Bonjwing was brought up to experience culture through cuisine. Eating what the locals ate from Paris to Rome to Mexico, Bonjwing’s appetite for culinary anthropology, and of course a great meal, truly spans the globe. This episode has been brought to you by Hearst Ranch.

“I love the story of food and the history of food. It’s what fascinated me most.”

“I don’t eat out because I want attention, I eat out because I love eating out.”

“We’ve started to embrace the local farmers doing it right, and doing it well in Kansas City.”

Bonjwing Lee on THE FOOD SEEN

Episode 108: Harold Dieterle
00:30:36
2017-09-22 13:45:33 UTC 00:30:36
Episode 108: Harold Dieterle

On today’s THE FOOD SEEN, Harold Dieterle, may be best know for being the first winner of Bravo’s Top Chef, but it took much longer than one season of television to ready him for competition. Hear about how Harold grew up with Sicilian Sunday suppers, traveled to Spain, too his two-star education on Long Island to Manhattan and the maturation that came with that move. As chef/owner of West Village neighborhood restaurant, Perilla, and contemporary Thai offshoot, Kin Shop, Harold continually challenges himself with new flavors and cuisines, even outside of TV. This program has been brought to you by Whole Foods.

“I got myself pretty caffeinated, and I was jawing off all sorts of nonsense, and these guys were like, ‘Oh, yeah, this guy’s great. He’s made for T.V.'” — Harold Dieterle on his Top Chef audition, THE FOOD SEEN

“Young cooks nowadays- they’re so soft! They don’t want to just do it and get their hands dirty.” — Harold Dieterle on THE FOOD SEEN

Episode 107: Sandy Chilewich
00:36:52
2017-09-22 13:45:33 UTC 00:36:52
Episode 107: Sandy Chilewich

On today’s THE FOOD SEEN, Sandy Chilewich has revolutionized tabletops from the ground up, well, legs actually. Founding HUE hosiery in the late ’70’s, Sandy used textile design innovations to put chilewich’s now signature placemats on the tables of NYC restaurants like Tom Colicchio’s Craft. This program has been brought to you by Cain Vineyard & Winery.

“Who would think that placemats could bring the world together? …I think it’s because you look at it, and you get it.”

“Designing within constraints is where I am the most creative.” — Sandy Chilewich on THE FOOD SEEN

Episode 106: Chris Cosentino
00:36:21
2017-09-22 13:45:33 UTC 00:36:21
Episode 106: Chris Cosentino

Today’s episode of THE FOOD SEEN is an “offaly” good one. Chef Chris Cosentino of Incanto in San Francisco, CA, and proprietor of tasty salted pig parts at Boccalone, joins us to talk low-cuts and guts. His new cookbook, “Beginnings”, is just that, a start to a great meal, as well as part of the bigger conversation, about Chris’ past, perseverance, pork, and his contemporary Italian palate. This program has been brought to you by Fairway Market.

“You don’t have to scream and yell to get someone to eat a [expletive] carrot, but you do have to scream and yell to get someone to eat a cut of meat they aren’t familiar with.” — Chris Cosentino on THE FOOD SEEN

Episode 105: Joe Campanale
00:40:43
2017-09-22 13:45:33 UTC 00:40:43
Episode 105: Joe Campanale

On today’s THE FOOD SEEN, wine wunderkind Joe Campanale, the twentysomething co-founder/owner/sommelier of Dell’Anima, L’Artusi, Anfora, and soon to be opened, L’Apicio, talks his first sip of ice wine in the Finger Lakes when he was 13 years old and his ascension since. Learn how to talk about wine, what goes into conducting a tasting, and which wines pair best with food. This program has been brought to you by Cain Vineyard & Winery.

“I would go the the farmers’ markets, and just smelling all of these herbs, fruits, vegetables- and paying attention to them- I really loved the sensory experience of smelling everything. When I tasted those same flavors in wines, I was able to articulate them, because I could remember what something really specific smelled like, even if I had never been exposed to it before.”

“Everything you need to make wine exists on the grape.” — Joe Campanale on THE FOOD SEEN

Episode 104: Mike Geno, Cheese Painter
00:37:23
2017-09-22 13:45:33 UTC 00:37:23
Episode 104: Mike Geno, Cheese Painter

Cheese, bacon, and bread. Sounds like an excellent sandwich, right? Well, it’s also the still life subjects of this week’s THE FOOD SEEN. Mike Geno painted a porterhouse during art school, and from there on out shed the “starving” aspect of being an artist. His most recent collection “Fromage/Homage”, elevates simple pieces of cheese to high art. This episode has been brought to you by Hearst Ranch.

“I never considered cheese because it’s this whole subculture that I never indulged in.”

“Every time I paint a cheese, I learn more about cheese…My knowledge of meat really helped me learn about flesh tones.”

“Finally, cheese is getting the center stage as opposed to being a prop for other still-lifes.” — Mike Geno on THE FOOD SEEN

Episode 103: Marja Vongerichten, Kimchi Chronicles
00:46:08
2017-09-22 13:45:33 UTC 00:46:08
Episode 103: Marja Vongerichten, Kimchi Chronicles

On today’s THE FOOD SEEN, Marja Vongerichten, host of PBS’s Kimchi Chronicles, talks about growing up in Northern Virginia with adoptive parents, being raised on American culture, and deciding to take the journey back to Korea to find her roots, recipes, and family. From bibimbap to bulgogi, Marja’s quest to educate herself and the US about the foods of her heritage, not only reconnects her with her past, but hopefully she’ll also find her biological parents. This program has been brought to you by White Oak Pastures.

“Food was really the first vehicle into my culture. I tasted some of these things- certain kimchis- and the taste just came flooding back. My taste buds remembered.”

“Korean food is so healthy. A lot of foods are medicinal due to necessity.” — Marja Vongerichten on THE FOOD SEEN

Episode 102: James Peterson
00:37:57
2017-09-22 13:45:33 UTC 00:37:57
Episode 102: James Peterson

On today’s THE FOOD SEEN, James Peterson recounts his mouth watering memoirs . Upon leaving the lush land of NoCal, he traveled to Paris, backpacked through French vineyards looking for work, and had a life changing lunch prepared by a vigneron’s wife. From there, he worked for Michelin starred chefs, met Richard Olney in the buff, translated French pastry cookbooks, opened a restaurant in NYC, took to writing his own cookbooks, and taught himself photography therewith. His first book, Sauces won the James Beard Foundation Cookbook of the Year Award in 1991. 15 books later, and decades of dedication, James releases the 2nd edition of Vegetables, which has sold over 100,000 copies. This episode has been sponsored by Fairway Market.

“It was learning about wine that carried me into cuisine. My original interest was in wine, and that got me interested in cooking.”

“I wanted to take traditional French cuisine and refine it.” — James Peterson on THE FOOD SEEN

Episode 101: Adam Perry Lang
00:43:49
2017-09-22 13:45:33 UTC 00:43:49
Episode 101: Adam Perry Lang

THE FOOD SEEN returns with a hot new episode all about BBQ! Classically trained chef turned barbecue champion, Adam Perry Lang, delivers a new set of active grilling techniques his most recent cookbook, Charred & Scruffed, forever changing the lexicon of BBQ:

Scruffing (roughing up the meat to create more surface area where seasonings and bastes can cling)

Clinching (cooking meat directly on the coals to enhance crunch)

Hot Potatoing (turning and moving the meat constantly to control heat buildup)

Cooking High to Slow (especially effective for crust development in larger cuts)

f you don’t feel like firing up your grill, you can always visit one of Adam’s restaurants. He is the founder of Daisy May’s BBQ in NYC, co-founder with Jamie Oliver of Barbecoa in London, and meat maestro at Carnevino in Las Vegas. This episode has been brought to you by Hearst Ranch.

“People talk about French technique like it’s abstract. It’s really just tremendous structure. And even with cooking barbecue, as unruly as it is, there are certain things that you need to do to stay on track.”

“The key to good barbecue, low-and-slow style, is consistency and temperature.” — Adam Perry Lang on THE FOOD SEEN

Episode 100: Peter Arkle
00:39:53
2017-09-22 13:45:33 UTC 00:39:53
Episode 100: Peter Arkle

Today marks THE FOOD SEEN’s 100th episode! A big thanks to all the past guests, future interviewees, lovely listeners, and everyone at HeritageRadioNetwork.com for all of the support! Scottish-born, NYC-based illustrator, Peter Arkle, comes to the studio for a visit. Hear about Peter creative process, on how to roast (and draw) the perfect coffee bean, sketching potatoes on lazy Sundays, and what makes him say “slainte”! Recently returning from a trip to his native Scotland, Peter worked with Scotch whiskey makers, anCnoc, on designing their next bottle. They’ll be launching their brand stateside at the Manhattan Cocktail Classic come mid May. In the meantime, check out this video of the distillery on the “behind the scenes” of their collaboration. This episode has been brought to you by Hearst Ranch.

“A lot of drawing food involves slightly sort of abstract things. It’s like blobs of color, and you get away from line quite quickly.”

“Whiskey is perfect for the Scottish climate, and part of the New York climate.” — Peter Arkle on THE FOOD SEEN

Episode 99: Mindy Fox
00:47:34
2017-09-22 13:45:33 UTC 00:47:34
Episode 99: Mindy Fox

On today’s THE FOOD SEEN, Mindy Fox, cookbook author and food editor at La Cucina Italiana magazine, takes a life trip through American suburbs, to Paris and back, begins cooking professionally, meets Julia Child, returns to publishing, co-authors cookbooks with chefs Sara Jenkins and Karen Demasco, writes her own, A Bird in the Oven and Then Some: 20 Ways to Roast the Perfect Chicken Plus 80 Delectable Recipes, which lands on the New York Times Best Cookbooks for the Year in 2010, and recently releases her follow up, Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating, and she’s hungry for more! This episode has been brought to you by Whole Foods.

“The way you cut a vegetable- such as endive- if you cut it thinner, it tastes one way, and if it’s thicker, it tastes another way.”

“With this book, I hope to inspire people to eat more salad and better salad because it really is a satisfying dish.” —Mindy Fox on THE FOOD SEEN

Episode 98: Elizabeth Thacker Jones & The Food Book Fair
00:41:25
2017-09-22 13:45:33 UTC 00:41:25
Episode 98: Elizabeth Thacker Jones & The Food Book Fair

On today’s THE FOOD SEEN, with a life long interest in food and it’s ability to inspire, Elizabeth Thacker Jones presents the FOOD BOOK FAIR, the first ever event bringing together food publications from around the world alongside a dynamic set of events celebrating food writing, reading, and activism, with such authors as Harold McGee (On Food and Cooking), Marion Nestle (Why Calories Count and Food Politics), Colman Andrews (Author and Editorial Director, The Daily Meal). Held on FRI MAY 4 – SUN MAY 6, 2012, at the Wythe Hotel in Williamsburg (Brooklyn, NY), there will be a multitude of food-related panel discussions, and books abound! This program has been brought to you by Whole Foods.

“There is a need to learn where our food comes from, and perhaps also there’s also a historical perspective and a ‘sense of place’ to the way we consume.” —Elizabeth Thacker Jones on THE FOOD SEEN

Episode 97: Deb Perelman of Smitten Kitchen
00:43:07
2017-09-22 13:45:33 UTC 00:43:07
Episode 97: Deb Perelman of Smitten Kitchen

On today’s THE FOOD SEEN, we dote on Deb Perelman of Smitten Kitchen, as she unmusses all the fuss in tiny kitchen cooking (her’s is 42 sq ft). Deb adventures through recipes with fearlessness, sharing new tastes, techniques, and personal food revelations, through her charming prose and insightful photography. I’m sure I’m not the only one excited for The Smitten Kitchen Cookbook, coming out this Fall! This program was brought to you by Edwards.

“I don’t think cooking came from who wrote recipes professionally, it came from people who passed around recipes with their own marks in the margins”

“Cooking shouldn’t be about how much money you can spend on ingredients, it should be about feeding your family. It should be accessible- food shouldn’t be about class.”

Deb Perelman on THE FOOD SEEN

Episode 96: David McMillan and Frederic Morin of Joe Beef
00:39:34
2017-09-22 13:45:33 UTC 00:39:34
Episode 96: David McMillan and Frederic Morin of Joe Beef

On today’s THE FOOD SEEN, David McMillan and Frédéric Morin, Quebecers through and through, and proprietors of Montreal’s must, Joe Beef, grace us with their Canadian tongues. Right off the heels of their award-winning volume, The Art of Living According to Joe Beef: A Cookbook of Sorts, they track back their smoked meat heritage, butter up their French technique, and decant their carnal knowledge of dining, leading them to pleasured life in Little Burgundy. Horse is beef with a different face! This episode was brought to you by Hearst Ranch.

Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST!

“[Joe Beef] is restaurant started by two burnt-out chefs on anti-depressants that didn’t want to hear from anybody anymore. We still have a hard time with authority or anybody telling us what to do.”

“What ever happened to finesse? Everything is becoming high-end junk food!”

“Horse is beef with a different face.”

David McMillan on THE FOOD SEEN

“Context is everything, man…try putting any food besides pizza or Chinese in a Styrofoam box and try delivering it. It just doesn’t make sense.”

Fred Morin on THE FOOD SEEN

Episode 95: Sara Moulton
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2017-09-22 13:45:33 UTC 00:35:59
Episode 95: Sara Moulton

On today’s THE FOOD SEEN, Sara Moulton, a once reluctant on-air personality, is now one of the preeminent chefs on television. From behind the scenes with Julia Child, to being Gourmet magazine’s in-house chef, and correspondent to Good Morning America, Sara has shaped the way of our American palate, both visually and viscerally. Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST! This program was brought to you by Whole Foods.

“[The difference between American and French cuisine?] Attention to detail, the attention to excellence, and food expense…They were great recipes, and everything had to be just so.. I was very impressed by the way the French live and eat, and still am.” — Sara Moulton on THE FOOD SEEN

“When women would come to me seeking advice, I would say ‘Go West, Young Lady!'” — Sara Moulton on Women in New York City restaurants

Episode 94: Fishs Eddy
00:37:40
2017-09-22 13:45:33 UTC 00:37:40
Episode 94: Fishs Eddy

On today’s THE FOOD SEEN, husband/wife owners of dinnerware/house Fishs Eddy, Julie Gaines and David Lenovitz, fell in love 25 years ago over antiques and glassware. Now they’re a stalwart in New York City’s ever-changing dining scene, as seen by their stockpile of classic restaurant plates; a bastion for unadorned Americana at it’s finest (China). This program was sponsored by S. Wallace Edwards & Sons.

“I think Americans make the best China. It’s made with love.”

–Julie Gaines of Fishs Eddy on The Food Seen

Episode 93: Jennifer Rubell
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2017-09-22 13:45:33 UTC 00:40:44
Episode 93: Jennifer Rubell

On today’s THE FOOD SEEN, food artist Jennifer Rubell makes us interact with art the way we do with food. Large scale installations are paired with public participation, illuminating the grandeur of society through dining and an art history discourse. From 1521 doughnuts nailed to a wall, or a cast of her own head made out of melting Fontina cheese, a mold is being broken of how we experience food and art as one. This program was sponsored by Hearst Ranch.


“As somebody who creates objects people touch and interact with, I know all too well why ‘do not touch’ is [enforced] at museums.”

“Food is something that’s incredibly broad. It can be everything from the most ephemeral unimportant thing, to something that is a carrier of tremendous meaning and cultural significance.”

“I’m very interested in vernacular sculpture, meaning the things that you see around you that had to be sculpted or designed. I’m very interested in the form of those things, and our attachment to those forms. In food there are millions of examples of objects like that [such as a ketchup bottle].”

–food artist Jennifer Rubell on The Food Seen

Episode 92: Hugh Acheson of Five & Ten, The National, Gosford Wine and Empire State South
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2017-09-22 13:45:33 UTC 00:39:20
Episode 92: Hugh Acheson of Five & Ten, The National, Gosford Wine and Empire State South

On today’s THE FOOD SEEN, Hugh Acheson chef/owner of Five & Ten, The National, and Empire State South, in Atlanta and Athens, Georgia, takes A New Turn in the South (his cookbook) on the road, preaching the gospel of the South … and his Ottawa upbringing. This program was sponsored by S. Wallace Edwards & Sons.

“First and foremost, I cook for a community and that community is rich and poor. I want to appeal to all of those people. I want everybody to have an excuse at least once a year to come to the restaurant. If I was to isolate it and decide to [source everything locally], it would probably be more expensive food.”

–chef Hugh Acheson on The Food Seen

Episode 91: Colby and Megan Garrelts of bluestem
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2017-09-22 13:45:33 UTC 00:36:06
Episode 91: Colby and Megan Garrelts of bluestem

On today’s THE FOOD SEEN, Colby and Megan Garrelts, met during high dining in the Windy City, only to move back to Kansas City, Missouri, to open up bluestem, a redefining restaurant in the Midwest. Their established and progressive approach to food prophetically highlights their local farmers and purveyors, so much so, that bluestem: The Cookbook, is an homage. This program was sponsored by Hearst Ranch.


“It’s sad that you can get Kraft macaroni in cheese in the grocery store easier than you can get produce that was grown down the street.”

–Colby Garrelts of bluestem on The Food Seen

Episode 90: Salvatore Rizzo of De Gustibus Cooking School
00:36:34
2017-09-22 13:45:33 UTC 00:36:34
Episode 90: Salvatore Rizzo of De Gustibus Cooking School

On today’s THE FOOD SEEN, Salvatore Rizzo, owner/director of De Gustibus Cooking School at Macy’s Herald Square, may host a pantheon of chefs, but he still keeps true to his Sicilian roots, growing up picking tomatoes for sauce and making barrels of red wine in his Brooklyn backyard. Through his earnest enthusiasm and energy, he worked his way up from busboy and now runs “The School of Good Taste”. This program was sponsored by White Oak Pastures.

“My [Sicilian] mother used to say, ‘You want to eat sauce with us every Sunday? You better make it with us!'”

“Everybody is always fascinated by molecular gastronomy..people like to see [science] because it’s something they normally wouldn’t do in the kitchen.”

–Salvatore Rizzo of De Gustibus Cooking School on The Food Seen

Episode 89: Ideas In Food
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2017-09-22 13:45:33 UTC 00:39:07
Episode 89: Ideas In Food

On today’s THE FOOD SEEN, H. Alexander Talbot, half of the cherished blog Ideas in Food, a culinary consulting business (with Aki Kamozawa), that shares catered skillsets for creativity with chefs. It started as a digital notebook to record their work restaurant kitchens. What it’s become is a starting point for many culinary round tables; how to concept an idea and give it the structure and clarity it needs. As seen in their book, IDEAS IN FOOD, they cultivate thought through classic techniques and innovative approaches … cook inquisitively and eat inspired. This episode is sponsored by White Oak Pastures.

“I think language often guides, or misguides us, in the development of ideas. So someone that does a ‘deconstructed’ clam chowder, I suppose it’s more ‘analyzed’ clam chowder. . . Its still clam chowder, it’s just your version of it.”

–Alexander Talbot on The Food Seen

Episode 88: Roger Smith Cookbook Conference
00:36:47
2017-09-22 13:45:33 UTC 00:36:47
Episode 88: Roger Smith Cookbook Conference

On today’s THE FOOD SEEN, we preview the forthcoming Roger Smith Cookbook Conference, being held THURS FEB 9 – SAT FEB 11, 2012, in NYC. We’re joined by Bruce Shaw and Adam Salomone of The Harvard Common Press to discuss the current state of cookbooks, from creating your own, to concepts for new platforms (e-books, apps) . . This episode is sponsored by Fairway Market.

“Recipe content is everything that is around us whether it is online or in print or in another form”

–Adam Salamone on The Food Seen

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Episode 87: Remedy Quarterly
00:36:28
2017-09-22 13:45:33 UTC 00:36:28
Episode 87: Remedy Quarterly

On today’s THE FOOD SEEN, Kelly Carambula is a graphic designer by day, a maker/baker/blogger by night. She publishes the independent food magazine Remedy Quarterly, in which familiar stories and their kindred recipes co-mingle with artful typography and playful page layouts. Also find Kelly’s musings at eatmakeread.com and mixing cocktails for her seriouseats.com “Drinking in Season” series. This episode is sponsored by Fairway Market.

“I love the idea of passing on recipes from generation to generation or just from friends and knowing how special that is.”

–Kelly Carambula on The Food Seen

Episode 86: Dirt Candy
00:34:13
2017-09-22 13:45:33 UTC 00:34:13
Episode 86: Dirt Candy

On today’s THE FOOD SEEN, Chef Amanda Cohen of Dirt Candy, treats vegetables like meat. From faux-gras to finding the fat in flora, she’s redefining vegetarian cuisine from the root up. Amanda believes, “any can cook a hamburger, but leave the vegetables to the professionals”. The salad days are over! This episode was sponsored by Hearst Ranch.

“When I was 15, I became a vegetarian to rebel against my family.”

“I wanted to find some taste sensation [with foie gras] that vegans and vegetarians could experience.

“If you don’t do something great with a carrot, then there’s no point!”

–Amanda Cohen on The Food Seen

Episode 85: Elephant Props
00:35:56
2017-09-22 13:45:33 UTC 00:35:56
Episode 85: Elephant Props

On today’s THE FOOD SEEN, the collector/curator behind Elephant Props, Michele Michael, and maven of Elephants Ceramics, brings her ware wisdom on how to best set a tabletop, throw a plate, and take a cue from the coastal colors of Maine. This episode is sponsored by Cain Vineyard & Winery.

“For me, finding props is always an ongoing process and that is what keeps it exciting for me . . .and then it’s so fun to see [these things] being used in a national publication.”

–Michele Michael on the Food Seen

Episode 84: Nissa Pierson
00:33:14
2017-09-22 13:45:33 UTC 00:33:14
Episode 84: Nissa Pierson

On today’s THE FOOD SEEN, Nissa Pierson, the herb aficionado behind Ger-Nis Culinary & Herb Center, a multi-faceted space which serves as an importer and educational hub for fresh herbs and ideas, advocating for organic and fair trade communities from all around the world, and committed to supporting local chefs, farmers & artisans in our own backyards. This episode was sponsored by White Oak Pastures.

“I believe that people, with the more true information they have, can make better choices.”

–Nissa Pierson on The Food Seen

Episode 83: Caren Alpert & SEM Photography
00:35:19
2017-09-22 13:45:33 UTC 00:35:19
Episode 83: Caren Alpert & SEM Photography

On the first episode of THE FOOD SEEN in 2012, Caren Alpert, a San Francisco based photographer, takes a closer look at food … a much closer look. She uses a scanning electron microscope for her “terra cibus” project, magnifying the surfaces of food between ten and a thousand times, abstracting their textures, making them seems as if they were bird’s eye views of otherwordly landscapes. Table salt looks like ice floes, cauliflower resembles a canyon/chasm, fortune cookies turn into tributaries, and my favorite, cake sprinkles.
This episode is sponsored by S. Wallace Edwards & Sons

“I thought why not take a closer look at what we eat every day…Sugar looks otherworldly under the microscope.”

–Caren Alpert on The Food Seen

Episode 82: Charlie Grosso’s “Wok the Dog”
00:39:13
2017-09-22 13:45:33 UTC 00:39:13
Episode 82: Charlie Grosso’s “Wok the Dog”

On THE FOOD SEEN, Charlie Grosso, half of Baang and Burne gallery, and photographer, spans the globe, having explored food markets in over 20 countries and 70 cities around the world. Her “Wok the Dog” photo expose, brings the tastes, smells, and sights, from her childhood in Taipei, to our local streets. This episode is sponsored by The Barterhouse.

Episode 81: John Winterman
00:35:04
2017-09-22 13:45:33 UTC 00:35:04
Episode 81: John Winterman

On today’s THE FOOD SEEN, John Winterman, Maitre D’ of the 3 Michelin Star restaurant Daniel in New York City, stops by to explain exactly what a Maitre D’ does. Literally meaning “master of the”, John oversees the waitstaff, manages the dining room, handles reservations, and in all, is there to ensure customer satisfaction. He’s also a certified sommelier, an expert in artisanal cheese, and quite a dashing fellow.

“I like the idea of working for the eccentric chef-owner”, John Winterman, Maitre D’ of Daniel

Episode 80: Tatroux presents “Notes from a Kitchen, A Journey Inside Culinary Obsession”
00:35:18
2017-09-22 13:45:33 UTC 00:35:18
Episode 80: Tatroux presents “Notes from a Kitchen, A Journey Inside Culinary Obsession”

On today’s THE FOOD SEEN, multimedia artist Jeff Scott and Chef Blake Beshore come together to form Tatroux, the publishers behind “Notes from a Kitchen: A Journey Inside Culinary Obsession”, a re-envisioned take on the modern cookbook. Compiled of hand written ephemera and cinematic clips, the Scott and Beshore follow around renowned chefs like Sean Brock (McCrady’s, Husk), Johnny Iuzzini, Michael Laiskonis, George Mendes, Zak Pelaccio and many more, eliciting a visceral response that reveals their culinary passions and obsessions. This episode was sponsored by Whole Foods Market.

Episode 79: Paul Lowe of Sweet Paul Magazine
00:40:43
2017-09-22 13:45:33 UTC 00:40:43
Episode 79: Paul Lowe of Sweet Paul Magazine

On today’s THE FOOD SEEN, we’re graced with Paul Lowe, the styling genius behind Sweet Paul magazine, who brings his Nordic nuances to the table. In his latest issue, Winter 2011, he lives true by his subtitle, “chasing the sweet things in life”. Making old traditions anew, Paul teaches us how to make our own wrapping paper, and few interesting iterations of the standard wreath. Oh, and there’s cooking too, from hearty greens to larger than life cookies. Listen in to learn the luscious tricks of the trade. This episode was sponsored by Cain Vineyard & Winery.


Episode 78: Aliya Leekong
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2017-09-22 13:45:33 UTC 00:36:59
Episode 78: Aliya Leekong

On today’s THE FOOD SEEN, Aliya LeeKong brings her multi-national home (Indo-Pakistani, Tanzanian, Trinidad, Hong Kong) to the forefront through her video series, Exotic Table. Though she travels to far off lands like Turkey, Goa, and South Africa, she also finds flavor inspiration here Staten Island where a band of grandmothers run the kitchen at Enoteca Maria. Aliya is also the Culinary Creative Director at Junoon, a restaurant highlighting South Asian cuisine, where she blends spices as she does cultures. This episode was sponsored by Fairway Market.


Episode 77: Michael Colameco
00:38:38
2017-09-22 13:45:33 UTC 00:38:38
Episode 77: Michael Colameco

On today’s THE FOOD SEEN, Michael Colameco embodies the name of his preeminent guide book “Mike Colameco’s Food Lover’s Guide to New York City”. He is not only a NYC food lover, but a stalwart of the city’s past/present dining lore, working for a multitude of classic chefs and institutions, as a radio host, his own TV show, all while blazing the way for the future of food media.

Episode 76: They Draw and Cook
00:35:44
2017-09-22 13:45:33 UTC 00:35:44
Episode 76: They Draw and Cook

On today’s THE FOOD SEEN, sibiling design team Salli Swindell and Nate Padavick, also know as Studio SSS, curate the user submitted website TheyDrawAndCook.com. It’s filled with a new type of food art: illustrated recipes. In their recently published cookbook of the same name, THEY DRAW AND COOK, see how a community of artists prove, how in the kitchen, the pen may be as mighty as the sword. This episode was sponsored by Heritage Foods USA.


Episode 75: Eleven Madison Park: The Cookbook
00:37:00
2017-09-22 13:45:33 UTC 00:37:00
Episode 75: Eleven Madison Park: The Cookbook

On today’s THE FOOD SEEN, the duo behind Eleven Madison Park, Chef Daniel Humm and GM Will Guidara, leaf through the pages of their new magnum opus, Eleven Madison Park: The Cookbook. We’ll be joined on air by their food photographer, Francesco Tonelli, to discuss the process, plating, and photography, behind such a tome. This episode is sponsored by Whole Foods Market.

Episode 74: Chef Anita Lo’s “Cooking Without Borders” cookbook with Charlotte Druckman
00:47:55
2017-09-22 13:45:33 UTC 00:47:55
Episode 74: Chef Anita Lo’s “Cooking Without Borders” cookbook with Charlotte Druckman

On today’s THE FOOD SEEN, Anita Lo, chef/owner of Annisa restaurant in the West Village, is one of the most “revered female chefs in the country”. Of Chinese-American ancestry, a midwest upbringing, and an affection towards french technique and Paris, Anita blurs cultural lines but coalesces them all through in her prudent perspective. Author of the new boundary breaking cookbook, “Cooking Without Borders” with Charlotte Druckman, hear how this collection of recipes came together through a personal history of worldly influences.


Episode 73: The Recipe Project
00:39:07
2017-09-22 13:45:33 UTC 00:39:07
Episode 73: The Recipe Project

On today’s THE FOOD SEEN, Michael Hearst, the talented musician from One Ring Zero, comes to talk about his book/album release, The Recipe Project. He and Leigh Newman of Black Balloon Publishing, discuss the finer points in pairing music stylings with food. “Recipe songs” from such notable chefs like David Chang, Michael Symon, Aarón Sanchez, and even music videos with Chris Cosentino (Brains & Eggs) and Mario Batali (Spaghetti with Sweet 100 Tomatoes) …

Episode 72: David Masson and John Bush
00:42:50
2017-09-22 13:45:33 UTC 00:42:50
Episode 72: David Masson and John Bush

On today’s THE FOOD SEEN David Massoni and John Bush pair up to bring Thistle Hill Tavern to Park Slope.

David’s background in the Batali empire, and John’s punk rock days as a photographer ( NOFX‘s Fat Mike is actually a proprietor at THT), have the neighborhood singing the praise of it’s locally-sourced seasonal produce, dairy and meat, and sustainable seafood. Their next project Talde, with Top Chef’s Dale Talde opens next month with an Asian-American menu which will span the flavors of Southeast Asia. But how’d they piece up the pieces (“ American Pickers” style)? This episode is sponsored by Heritage Foods USA‘s No Goat Left Behind initiative.

Episode 71: Jane Black & Brent Cunningham
00:35:29
2017-09-22 13:45:33 UTC 00:35:29
Episode 71: Jane Black & Brent Cunningham

THE FOOD SEEN welcomes Jane Black and Brent Cunningham, a wife and husband duo writing a book on Huntington, WV, the site where Season 1 of Jamie Oliver’s Food Revolution TV show occurred. They’re there in hopes to promote a healthier food culture, one that is no longer plagued by obesity and diabetes, but upon recognizing that it may not be a matter of price and access, and more so of convenience and taste, they wonder if food nostalgia can change for the better?

Episode 70: Julian Medina & Pichet Ong
00:33:39
2017-09-22 13:45:33 UTC 00:33:39
Episode 70: Julian Medina & Pichet Ong

On today’s THE FOOD SEEN, chefs Julian Medina and Pichet Ong bring their multi-cultural cooking backgrounds to Coppelia, a 24 hour Cuban dinner, reinforcing the idea that Manhattan’s melting pot is not just American like apple pie (or chocolate chip cookies) anymore. Travel the world through tastes and techniques from Mexico to Thailand and find fusion everywhere!

Episode 69: Grace Bonney of Design*Sponge
00:41:02
2017-09-22 13:45:33 UTC 00:41:02
Episode 69: Grace Bonney of Design*Sponge

Grace Bonney of Design*Sponge, makes her second appearance on THE FOOD SEEN, to discuss her new/first book, “Design*Sponge at Home”. In it, great DIY projects like Silverware Curtain Hooks, Recycled Cake Stands (made of old plates and candlestick holders), and a “sneak peak” into Grace’s own home and kitchen (complete with a blazingly orange Julia Child-esque peg-board wall for pots/pans).

Also, new recipes Design*Sponge’s In The Kitchen With column, as well as a few drinks from Behind the Bar to round out the meal.

You can also listen to Grace’s earlier interview on THE FOOD SEEN here.

Episode 68: The Perennial Plate
00:37:01
2017-09-22 13:45:33 UTC 00:37:01
Episode 68: The Perennial Plate

On today’s THE FOOD SEEN, the wandering stars of the weekly online video series The Perennial Plate, Daniel Klein and Mirra Fine, are halfway through their national tour “taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it.”. From their Minnesotan beginnings, they’ve now hunted frogs in Arkansas, fished for shrimp in New Orleans, dove for sea urchin on the West Coast, and even cooked a collaborative dinner here in NYC at Prune restaurant. What’s next on map for The Perennial Plate? Well, you’ll have to listen to find out …
This episode is sponsored by Fairway Market.

Episode 67: Flavor Chemistry
00:46:01
2017-09-22 13:45:33 UTC 00:46:01
Episode 67: Flavor Chemistry

On today’s THE FOOD SEEN, we’re joined by Elaine Kellman-Grosinger, a “flavorist”, who works for Citromax Flavors as the Chief Flavor Chemist/Director of Research & Development, helping create the “tastes of tomorrow” from “fresh fruit and juices, oils and by-products, for flavors both sweet and savory”. Next time you chew a piece of gum, or sip a soda, you may think twice about what you’re tasting. This episode is sponsored by Fairway Market.

Episode 66: La Boite a Epice
00:34:44
2017-09-22 13:45:33 UTC 00:34:44
Episode 66: La Boite a Epice

On today’s THE FOOD SEEN, Lior Lev Sercarz, the worldly spice blender behind La Boite a Epice, tells his story through the travel and tastes which helped him form his poignant palate. Like a modern day Pierre Poivre, a trailblazer of the modern spice trade, Lior aims to elevate the now omnipresent black pepper to new heights. You can even try Lior’s ode to Pierre in his 8 pepper blend. This episode is sponsored by Hearst Ranch.

Episode 65: Ditte Isager, cookbook photographer
00:32:47
2017-09-22 13:45:33 UTC 00:32:47
Episode 65: Ditte Isager, cookbook photographer

On today’s THE FOOD SEEN, photographer Ditte Isager, captures a “time and place in Nordic cuisine” at the top restaurant in the world, Copenhagen’s Noma, for it’s subsequent cookbook. How do her Danish roots and familiar relationship with Chef René Redzepi, translate onto the page. This episode was sponsored by Cain Vineyard & Winery.



Episode 64: Brooklyn Butcher Blocks
00:35:11
2017-09-22 13:45:33 UTC 00:35:11
Episode 64: Brooklyn Butcher Blocks

Nils Wessel of Brooklyn Butcher Blocks joins
THE FOOD SEEN to talk all things wood, be it walnut or cherry, he existentially asks, “how much wood could a butcher block cut”. Inspired by sculptural artists like Bruce Nauman, Louise Bourgeios, Huma Bhabha, hear how this seemingly art & crafts movement goes dada. This episode is sponsored by Cain Vineyard and Winery.


Photo by Meaghin Kennedy of Cheer Observations

Episode 63: Jeni’s Splendid Ice Cream
00:40:00
2017-09-22 13:45:33 UTC 00:40:00
Episode 63: Jeni’s Splendid Ice Cream

On today’s THE FOOD SEEN, Jeni Britton Bauer of Jeni’s Splendid Ice Cream in Columbus, Ohio (and now Nashville, TN), brings cool to the summer heat, and now, learn to make her crave-worthy creations at home, through her new cookbook. Salty Caramel, Bacon Praline, Backyard Mint … they will all make you SCREAM FOR ICE CREAM!
This episode is sponsored by Roberta’s Restaurant.

Episode 62: Justin Warner
00:32:38
2017-09-22 13:45:33 UTC 00:32:38
Episode 62: Justin Warner

On today’s THE FOOD SEEN, Justin Warner, Pabulum Director of Do or Dine, an “American Izakaya” restaurant in Bed-Stuy, comes to the show to wax poetic about “haute munchies”, and literally rap about wine (eg Chateauneuf du Pape to Snoop Dogg’s Drop It Like It’s Hot, Alsace to Jay-Z’s Empire State of Mind).
This episode is sponsored by

Episode 61: Nikki McClure
00:38:30
2017-09-22 13:45:33 UTC 00:38:30
Episode 61: Nikki McClure

On today’s THE FOOD SEEN, paper cut artist Nikki McClure carves out a niche in the Pacific Northwest, and in doing so, creates a slow food/art mantra. From her time in the Seattle punk scene to her most recent book, To Market, to Market, applauding the artisans of the Olympia Farmers Market, hear how Nikki brings her world to life on the page, and lives it by the book.

*Photo by Lisa Owen

Episode 60: Molly Birnbaum
00:41:26
2017-09-22 13:45:33 UTC 00:41:26
Episode 60: Molly Birnbaum

Ever wonder what food would be like without smell? On today’s THE FOOD SEEN, author of “Season to Taste”, Molly Birnbaum, memoirs her passion for cooking with aspirations to become a chef, but is befallen by a devastating accident and suffers anosmia, “an inability to perceive odors”. Hear her journey, as she navigates a scentless world, meeting with top neurologists, chefs, flavorists and perfumers, in hopes to regain her smell memories and find her way back into the kitchen. This episode is sponsored by Whole Foods Market

Episode 59: Food Trucks
00:38:46
2017-09-22 13:45:33 UTC 00:38:46
Episode 59: Food Trucks

David Weber, President of the NYC Food Trucks Association (NYCFTA), and founding member of Rickshaw Dumplings, and joins THE FOOD SEEN to discuss a pressing matter. The NYPD has recently been asked to enforce a 1950’s Transportation Department regulation that states, “no vendor, hawker or huckster shall park a vehicle at a metered parking space to offer merchandise for sale from the vehicle”, effectively threatening the food truck street presence in Midtown Manhattan, as well as in all 5 boroughs.

Kim Ima, owner/operator of Treats Truck, and a trailblazer of the food truck scene, calls in to discuss how this effects not only our cityscape of food, but how it compromises the integrity of many truck’s business models and tests the limits of their faithful customer base.

* photo by Cinzia Reale-Castello

Episode 58: Malin + Goetz
00:34:01
2017-09-22 13:45:33 UTC 00:34:01
Episode 58: Malin + Goetz

THE FOOD SEEN sits with Matthew Malin and Andrew Goetz, better know as Malin + Goetz apothecary and lab, and makers of all natural skin care and parfums, who not only use food as a catalyst for their products, but they also throw epic dinner parties. This episode was sponsored by CookoutNYC & The Good Beer Seal.


Episode 57: Zeb Stewart
00:35:50
2017-09-22 13:45:33 UTC 00:35:50
Episode 57: Zeb Stewart

On today’s THE FOOD SEEN, Zeb Stewart, the visionaire behind Union Pool, Hotel Delmano, and Cafe Colette, speaks of growing up in Sonoma, living in a “castle’ in Bushwick, and how his journeys to South America and beyond, have helped him shape the burgeoning Williamsburg drinks and dining scene since the early aughts. This episode is sponsored by Fairway Market.

Photo Credit: Kate Glicksberg for the New York Times

Episode 56: Amanda Freitag and Patti Jackson
00:45:04
2017-09-22 13:45:33 UTC 00:45:04
Episode 56: Amanda Freitag and Patti Jackson

Today, THE FOOD SEEN, asks Chef Amanda Freitag and Chef Patti Jackson of i Trulli, not only of their illustrious restaurant careers, but also, how gender plays a part in the kitchen. Do men and women really cook differently?

Episode 55: Raquel Pelzel and Adeena Sussman
00:47:53
2017-09-22 13:45:33 UTC 00:47:53
Episode 55: Raquel Pelzel and Adeena Sussman

On today’s THE FOOD SEEN, food writers/recipe developers Raquel Pelzel and Adeena Sussman, collaborate with the likes of Ellie Krieger, Suvir Saran, Jon Shook and Vinny Dotolo of Animal in LA, on their respective cookbooks. They talk about what it takes to compile and construct a chef’s vision and voice without compromising your own? Be it their culinary backgrounds, or through industry happenstance (an NYC blackout maybe?), these ladies are given the task of actualizing a recipe, all the while keeping the integrity of someone else’s food intact. This episode is sponsored by S. Wallace Edwards & Sons, Inc.

Episode 54: Cara Eisenpress and Phoebe Lapine of Big Girls Small Kitchen
00:45:26
2017-09-22 13:45:33 UTC 00:45:26
Episode 54: Cara Eisenpress and Phoebe Lapine of Big Girls Small Kitchen

Cara Eisenpress and Phoebe Lapine of Big Girls Small Kitchen share their first cookbook, In The Small Kitchen on today’s THE FOOD SEEN. These best friends show how they adapted their Quarter-Life cooking skills to work within their space, time, money and diets, during their post-college “sophomore” year in the “real world”. From a chocolate-chip oatmeal cookie rivalry to picnics and one pot meals, hear what tasty treats these savvy twenty-somethings are cooking “In The Small Kitchen”! This episode was sponsored by Just Food’s City Chicken Project 2011.

Episode 53: Alimentum
00:39:50
2017-09-22 13:45:33 UTC 00:39:50
Episode 53: Alimentum

On today’s re-entry from Memorial Day episode, THE FOOD SEEN cools it down a bit, far away from the BBQ’s and hot stoves, and relaxes with a reading from Alimentum Journal, The Literature of Food. Join it’s editor Paulette Licitra, and contributors, Sophie Menin and Carly Sachs, us as we discuss food writing in all it’s forms, be it poetry and/or prose, from love over old wine to the supermarket line. This episode was sponsored by Surry Farms

Episode 52: Lotta Jansdotter
00:38:33
2017-09-22 13:45:34 UTC 00:38:33
Episode 52: Lotta Jansdotter

Lotta Jansdotter joins the THE FOOD SEEN today, with studio manager Nerissa Campbell, to discuss her Swedish design sensibilities, which often manifest themselves through food, from taking a mid-day coffee break (fika) or a late night snack (vickning) served after a long night of drinking. Also, find out the truth behind Jansson’s Temptation? Nerissa, chimes in on her Australian upbringing, and serenades us with stories of childhood cuisine. Get your smörgÃ¥sbord of food/art here, full of cinnamon rolls, gravlax, meatballs, crispbreads, mead and more …


Episode 51: Experimental Cuisine Collective
00:39:52
2017-09-22 13:45:34 UTC 00:39:52
Episode 51: Experimental Cuisine Collective

Today on THE FOOD SEEN, Anne McBride and Kent Kirshenbaum of the Experimental Cuisine Collective, introduce some of the speaking points of their 2011 symposium, entitled, “Foundation to Innovation”. From gaining a core understanding of cooking basics on a molecular level, we contemplate a time when microwaves were new technology, to present day, where praciticing “molecular gastronomy” in the American kitchen and having full access to sous vide and immersion circulators may not be such a modern idea afterall. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit SurryFarms.com.

Episode 50: Casey Kelbaugh of Slideluck Potshow
00:42:31
2017-09-22 13:45:34 UTC 00:42:31
Episode 50: Casey Kelbaugh of Slideluck Potshow

On today’s THE FOOD SEEN, Casey Kelbaugh, founder/director of Slideluck Potshow, explains his impetus in starting the potluck/slideshow mashup, and how it’s brought the food and art community together in over 40 cities around the world. SLPS XVI NYC, is being held in Brooklyn this Saturday, May 14th, from 530-10PM, and tickets are still available for the Beautiful Bountiful Brooklyn Tasting Hour. Last year’s event broke the Guinness Book of World Records for the Largest Potluck on Earth! Come for the food, stay for the photos. This episode was sponsored by

Episode 49: Jellymongers Bompas & Parr
00:43:41
2017-09-22 13:45:34 UTC 00:43:41
Episode 49: Jellymongers Bompas & Parr

Do you what a “jellymonger” is? Let Bompas & Parr explain. On today’s THE FOOD SEEN, Sam (Bompas) and Harry (Parr) bring a mainstay of British cuisine across the pond to discuss it’s royal and humble legacy. But don’t think these boys are just about jellies and things that wobble. Their multi-sensory events are becoming things of legend; from a five ton walk-thru Chocolate Waterfall, a Rabbit Café filled with the albino pets, to a scratch and sniff ode to Peter Greenaway’s food-studded film, The Cook the Thief His Wife & Her Lover, it all makes you want to stop and sit in a breathable cloud of gin & tonic (which they’ve also concocted). This episode was sponsored by Hearst Ranch.

photos by Chris Terry

Episode 48: Tattfoo Tan, Michael Pribich, Jorge Rojas, “Matter of Food” at Project Row Houses
00:41:13
2017-09-22 13:45:34 UTC 00:41:13
Episode 48: Tattfoo Tan, Michael Pribich, Jorge Rojas, “Matter of Food” at Project Row Houses

On today’s THE FOOD SEEN, we have Tattfoo Tan, Michael Pribich and Jorge Rojas, contributing artists to Project Row Houses’ “Matter of Food” exhibition. From Tattfoo’s “S.O.S. + Greenhouse Collective” which serves as a incubator of ideas through community collaboration, to Michael’s “Sugarland” that deals with the labor practices in sugar harvesting, to Jorge’s “Gente de Maiz” looking at corn as an ingredient of worship (includes the “Tortilla Oracle” readings), see how their projects inform how societal beliefs and practices effect our food systems. This episode was sponsored by Hearst Ranch. For more information visit HearstRanch.com

Episode 47: Baking with Shuna Lydon of Peels and Jeremy Shapiro
00:39:37
2017-09-22 13:45:34 UTC 00:39:37
Episode 47: Baking with Shuna Lydon of Peels and Jeremy Shapiro

Oh the joy of baking, not the book, but the prolonged cooking of food by dry heat acting by convection (according to Wikipedia). The roles of bakers and pastry chefs have been blurred over the years, so on today’s THE FOOD SEEN, we have Shuna Lydon, the pastry chef at Peels, and Jeremy Shapiro, bread baker extraordinaire, to help us redefine the roles of bakers and chew over the current state of baked goods and grains. p.s. read both Shuna’s and Jeremy’s blogs for wonderfully inspiring writing and recipes! This episode was sponsored by Hearst Ranch-the nations largest single source supplier of grassfed and grass-finished beef.

* photo by Erin Gleeson

Episode 46: Noah Bernamoff and Rae Cohen of Mile End Delicatessen with Chef Aaron Israel
00:41:43
2017-09-22 13:45:34 UTC 00:41:43
Episode 46: Noah Bernamoff and Rae Cohen of Mile End Delicatessen with Chef Aaron Israel

Did you know there was a Canadian dining scene in NYC? Do you know of the Mile End section of Montreal? Find out more on today’s episode of The Food Seen about these two phenomenons and how they’ve amalgamated to bring back Jewish cuisine to the haute forefront, not to mention some of the best smoked meat in the city! Mile End Delicatessen owners Noah Bernamoff and Rae Cohen, plus Chef Aaron Israel, talk bagels to borscht, their upcoming Passover Sedar menu, and all served with a side of schmaltz and gribenes. This episode was sponsored by Whole Foods Market. Whole Foods market celebrates Earth Month with the “Do Something Reel” Film Festival, a collection of six provocative, character-driven films focused on food, environmental issues and everyday people with a greater vision. Come see one of the six features at City Cinemas Village East from Saturday, April 16th through Thursday April 21st, every night at 6pm. Learn more about the films and special events at www.DoSomethingReel.com

Episode 45: Restaurateurs Gabriel and Gina Stulman
00:41:14
2017-09-22 13:45:34 UTC 00:41:14
Episode 45: Restaurateurs Gabriel and Gina Stulman

Restaurateurs Gabriel and Gina Stulman, of their West Village trifecta: Joseph Leonard, Jeffery’s Grocery, and Fedora, come on today’s THE FOOD SEEN to talk on how heritage, family, and friends, play an utmost role in creating each establishment. Could they be the next Keith McNally? Sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com


Episode 44: “food visionaire” Alison Attenborough with food photographer John Kernick
00:36:07
2017-09-22 13:45:34 UTC 00:36:07
Episode 44: “food visionaire” Alison Attenborough with food photographer John Kernick

This week on The Food Seen, Michael Harlan Turkell is joined by two true food visionaires, Alison Attenborough, a master stylist, and John Kernick a photography maven. Hear about their worldly works, creative collaborations, and how their aesthetic ideals relate to their eating habits. This episode was sponsored by WholeFoodsMarket


photo by Tina Rupp

Episode 43: Umami Food and Art Festival
00:39:12
2017-09-22 13:45:34 UTC 00:39:12
Episode 43: Umami Food and Art Festival

On THE FOOD SEEN today, Yael Raviv, director of the Umami Food and Art Festival, is joined by the event’s curator, Ame Gilbert, and participating artist Terri Hanlon, as they ready themselves for Edible Architecture: Umami 2011 Gala Event on Monday, March 28th, a fundraiser to support future Umami projects.

The Umami Food and Art Festival, was created in 2008 as a non-profit biennale event. It offers a meeting ground to people who use food as a medium and who present their audience with a multi-sensory experience in the dining room, or gallery space. The festival’s objective is to open avenues of collaboration between these artists and culinary professionals and expose them to new audiences from both the art and the culinary worlds. Choosing food as a common thread allows Umami to present new ways to look at art and to integrate art into daily life. Umami offers an environment for non-commercial, time-based art and encourages artists who work with non-traditional mediums and forms.”


Episode 42: Mara Trachtenberg’s “A Decadent World”, sculpted sugar photographs
00:36:21
2017-09-22 13:45:34 UTC 00:36:21
Episode 42: Mara Trachtenberg’s “A Decadent World”, sculpted sugar photographs

Mara Trachtenberg, a fine art photographer, constructed a series of fantastical 4×5 photos images for “A Decadent World” with sugar as her sculptural medium. Feeding off an early fascination with food, from her Nana’s eastern-European Jewish kitchen (blintzes, latkes, kasha and kugel), to her father’s garden, Mara’s documented slaughterhouses to explore the connection between animal and human, life and death, and in the same vein, been rapt with Food Network’s Ace of Cakes, the plasticity of sugar, and our societal relationship between the culture of food and the nature of food.



Episode 41: mixologists, nay, bartenders Ari Form and Matt DeVriendt
00:39:43
2017-09-22 13:45:34 UTC 00:39:43
Episode 41: mixologists, nay, bartenders Ari Form and Matt DeVriendt

Sazerac, Screwdriver, Sex on the Beach … ever wonder how cocktails got their names? Mixologists, nay, bartenders Ari Form and Matt DeVriendt educate THE FOOD SEEN on the etymology of libations (from serious to sports themed), and how to construct a drink list itself. Also, the legend of Pete LaCock demystified, what came first, the man or the drink. This episode was sponsored by Hearst Ranch – the nations largest single source grassfed and grass finished beef supplier. For more information visit www.HearstRanch.com.



Episode 40: Gastronomista founders Jennifer Pelka and Emily Arden Wells
00:44:24
2017-09-22 13:45:34 UTC 00:44:24
Episode 40: Gastronomista founders Jennifer Pelka and Emily Arden Wells

Why not start March off right with a fresh new episode of THE FOOD SEEN at 3PM. Gastronomista founders Jennifer Pelka and Emily Arden Wells, run an art and design blog that focuses on the culture of food and drink, and explain what it’s like to eat like a girl. They’re “the kind of girls who know how to butcher a whole pig, take our bourbon straight-up, build chicken coops in our backyards, and throw an occasional ladylike tea party”. Fellas? This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com


Episode 39: Cookbook Designers Laura Palese and Amy Sly
00:39:14
2017-09-22 13:45:34 UTC 00:39:14
Episode 39: Cookbook Designers Laura Palese and Amy Sly

This week on The Food Seen, Michael Harlan Turkell is joined by cookbook designers Laura Palese and Amy Sly for a cover to cover report on how they assemble our favorite tomes. From how they design approaches to their workflow skills, listen in and hear how cookbooks come to life! This episode was sponsored by Tabard Inn. For more information visit www.TabardInn.com


Episode 38: Design Sponge
00:31:26
2017-09-22 13:45:34 UTC 00:31:26
Episode 38: Design Sponge

Grace Bonney of Design*Sponge (and her husband Aaron Coles) stopped by THE FOOD SEEN for some design saavy conversation (and post-taping pizza at Roberta’s). From quitting her day job to building her brand, Grace’s journey through Brooklyn’s design boom has led her allowed her to curate design*sponge full-time. She virtually takes us “in the kitchen with” some of her favorite designers, and salivate over their aesthetic recipe offerings, but also hear how she learned from her mistakes, taking in her honest and cool to approaching to practicing business. Wonder what’s on Grace’s covet list? Well, you’ll have to listen in.

Episode 37: Joshua David Stein, Senior Editor of Eater National
00:44:01
2017-09-22 13:45:34 UTC 00:44:01
Episode 37: Joshua David Stein, Senior Editor of Eater National

This week on The Food Seen, Michael Harlan Turkel has a conversation with the prolific Joshua David Stein, Senior Editor of Eater National. Tune in to hear a recap of the latest Bocuse d’Or and what makes Team USA so unique. Also hear about some of the more interesting experiences Joshua has had with some of the biggest names in food including Mimi Sheridan, Rene Redzepi & Nigella Lawson. This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com

Episode 36: Dede Lahman and Neil Kleinberg of Clinton St Baking Company
00:36:29
2017-09-22 13:45:34 UTC 00:36:29
Episode 36: Dede Lahman and Neil Kleinberg of Clinton St Baking Company

In honor of February, or what I know as “Pancake Month”, THE FOOD SEEN invites Dede Lahman and Neil Kleinberg of Clinton Street Baking Co. to the show. Amongst dishing out the best brunch in New York City, they’ve also recently released The Clinton Street Baking Company Cookbook, which boosts recipes from their coveted blueberry pancakes with maple butter, to crave-worthy biscuits and baked goods, not to mention their fanatical fried chicken. Food aside, this is also a love story … of butter.


Episode 35: Francine Matalon
00:41:58
2017-09-22 13:45:34 UTC 00:41:58
Episode 35: Francine Matalon

Prop stylist Francine Matalon-Degni’s “Trends in Food Photography” piece in Gastronomica Summer 2010 V10 N3 spans the last few decades, touching on the political climate and how it effects the societal aesthetic. We’ll be joined in the studio by Francine herself, as well as food stylist Rick Ellis and food photographer Beth Galton. This episode was sponsored by Tabard Inn / Route 11. For more information visit www.tabardinn.com


Episode 34: Jono Pandolfi Designs (plateware) with Will Guidara, GM of Eleven Madison Park
00:34:45
2017-09-22 13:45:34 UTC 00:34:45
Episode 34: Jono Pandolfi Designs (plateware) with Will Guidara, GM of Eleven Madison Park

On today’s wintery mix episode of THE FOOD SEEN, we chat with Jono Pandolfi, whose whimsical tablewares grace the tables of NYC’s hottest restaurants. Joined by Will Guidara, GM of Eleven Madison Park, hear how Jono navigated his potter’s world, and ended up “throwing” together a signature line for elite chef’s amuse bouches. This episode was sponsored by Cochon 555. For more information visit www.cochon55.com.



Episode 33: Matt Lewis and Renato Poliafito of Baked
00:33:11
2017-09-22 13:45:34 UTC 00:33:11
Episode 33: Matt Lewis and Renato Poliafito of Baked

Matt Lewis and Renato Poliafito, the fabulous baker boys of BAKED, stop by the studio to sate THE FOOD SEEN’s sweet teeth, bearing their best brownies (which are some of Oprah’s Favorite Things)! They tell the tale that you can positively have one’s cake and eat it too, leaving former lives in the ad world to working nights in cafes and take pastry classes, starting from scratch with the notion to get grandma out of the kitchen, and bring the cool back into baking. Matt and Renato have also authored two toothsome cookbooks that are must haves for anyone craving classic American desserts made alive and anew (Baked: New Frontiers in Baking and Baked Explorations: Classic American Desserts Reinvented). This episode was sponsored by 360 Cookware. For more information on their green product line and vapor technology visit www.360cookware.com.

Episode 32: The (last shipping) Night Before Christmas with Mo Frechette of Zingerman’s
00:35:04
2017-09-22 13:45:34 UTC 00:35:04
Episode 32: The (last shipping) Night Before Christmas with Mo Frechette of Zingerman’s

During the holiday season, Michael was lucky enough to tour the Zingerman’s mail order facility with managing partner Mo Frechette on “The (last shipping) Night Before Christmas”. If you don’t know Zingerman’s, you should, it may be one of the best deli’s in the country. Aside from their sandwiches, bakehouse breads, extensive fromagerie (cheese selection), and endless shelves of artisan foods from around the world, their business plan is in a true cooperative spirit. Listen in to hear a first hand account from the belly of the beast after shipping out 10,000 boxes on their busiest day of the year and how Toyota’s car factory influences their efficiency (and sanity). This episode was sponsored by 360 Cookware. Visit www.360cookware.com to learn more about their vapor technology!

Episode 31: J. Kenji Lopez
00:29:12
2017-09-22 13:45:34 UTC 00:29:12
Episode 31: J. Kenji Lopez

On the last episode of The Food Seen for 2010, we have J. Kenji Lopez-Alt, ex-chef, now author of The Food Lab series on SeriousEats.com, “dedicated to unraveling the science of cooking”, as we explores the techniques behind making the best pizza from Neapolitan to New York style, why you’d rather put your hand in a 200 degree oven than a pot of boiling water, and a few other tips included in his upcoming book, “The Food Lab: Better Home Cooking Through Science” (W.W. Norton, 2012). This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com

Episode 30: ArtBites.net
00:29:09
2017-09-22 13:45:34 UTC 00:29:09
Episode 30: ArtBites.net

On this episode of The Food Seen, listen to Michael “cook art history”, as Maite Gomez-Rejón of ArtBites.net, takes THE FOOD SEEN on a tour through The MET (Metropolitan Museum of Art), to discuss America’s first “foodie”, Thomas Jefferson. During his time as minister to France, he learned to love French cuisine, brought it’s customs back to the US, introducing many staple ingredients, as well as bringing American crops back to Europe. After our time in the museum, we headed back to the kitchen to recreate “A Jeffersonian Feast”! This episode was sponsored by Tekserve & The Lower East Side Ecology Center’s “E-Waste Events”. Find out everything you need to know about recycling your old electronics by clicking here!

Episode 29: Carl Warner
00:35:06
2017-09-22 13:45:34 UTC 00:35:06
Episode 29: Carl Warner

Episode 28: Culintro
00:33:59
2017-09-22 13:45:34 UTC 00:33:59
Episode 28: Culintro

Stephanie Kornblum and Alina Munoz saw an opening in the culinary job market, and rather than filling themselves, they facilitated. By forming CULINTRO, they created a network for industry professionals to “develop career contacts, knowledge, and skills” through “panel discussions, internship programs, monthly articles from industry executives, and of course, a job board”. If you’re looking to begin and/or further your career in/around food, look no further than Culintro.

Episode 27: The Canal House
00:41:14
2017-09-22 13:45:34 UTC 00:41:14
Episode 27: The Canal House

This week on Cooking Issues Michael sits down with Christopher Hirsheimer and Melissa Hamilton, founders of The Canal House. They gang speaks about creating Canal House Cooking, a cooking magazine the times describes as “both old-fashioned and totally new”. Hamilton and Hirsheimer describe their process for collaborating on photo shoots, creating and re-working recipes, and what its like to have a quiet place away from the city. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.


Episode 26: Brooklyn Bilt & Brooklyn Slate
00:32:58
2017-09-22 13:45:34 UTC 00:32:58
Episode 26: Brooklyn Bilt & Brooklyn Slate

This week on the Food Seen Michael speaks to Sean Tice, Andy Ring, and Kristy Hadeka, for a discussion about Brooklyn Bilt and Brooklyn Slate. Learn the possibilities of Richlite as a material, what woodworkers talk about online, and why the French love fancy cutlery more than we do, plus the possibilities of re-imagining what we use in the kitchen (and why). This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.


Episode 25: Brooks Headley & Sam McPheeters
00:39:23
2017-09-22 13:45:34 UTC 00:39:23
Episode 25: Brooks Headley & Sam McPheeters

This week on The Food Seen Michael sits down with perhaps the first combination pastry chef/hardcore band member to grace the show. Brooks Headley, pastry chef at Del Posto and former drummer of seminal hardcore band Born Against, joins the band’s singer Sam McPheeters for a discussion about eating, touring, and balancing creativity between food and music. This episode was sponsored by Fairway: like no other market.

* photo by Glen E. Friedman

Episode 24: Ian Knauer
00:36:51
2017-09-22 13:45:34 UTC 00:36:51
Episode 24: Ian Knauer

This week on The Food Seen Michael talks to chef Ian Knauer. Ian talks about how he got started in life as a “Boiler Room”-style financial guy, a life he describes as “very bad”. Before he knew it he was working directly under Ruth Reichl at Gourmet, test cooking recipes and eventually catering the magazine’s Christmas party. Learn why his PA family farm is so important to his view on food and family, and why killing animals lends a certain gravitas to his line of work. This episode also features Alan Systma of Grub Street calling in with some anecdotes about driving in the country with Ian. This episode was sponsored by 360 Cookware.


Episode 23: The New Brooklyn Cookbook
00:49:18
2017-09-22 13:45:34 UTC 00:49:18
Episode 23: The New Brooklyn Cookbook

This week on The Food Seen Michael sits down with the people responsible for The New Brooklyn Cookbook: a compendium of Brooklyn’s hottest restaurants offering up some of their favorite masterpieces best suited for you to recreate in your kitchen. Husband and wife authorship team Melissa and Brandon Vaughan join Cassie Jones & Jessica Deputato of Harper Collins to take questions from Michael Harlen Turkel–the book’s principle photographer. The gang talk about their process for choosing from the amazing new wave of culinary talent coming out of every corner of Brooklyn, and how they made sure the original dishes–often highly stylized and always creative–could be created at home. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.

Episode 22: Sara Jenkins & Alex Raij
00:35:39
2017-09-22 13:45:34 UTC 00:35:39
Episode 22: Sara Jenkins & Alex Raij

This week on The Food Seen Michael sits down with Sara Jenkins of Txikito and Alex Raij of Porchetta to discuss what it means to be an immigrant who cooks, the past and present of Italo-American cuisine, the truth or myth of our culinary ignorance in the 60s, and how cooking can be an act of love. They also recount their respective culinary histories, and what makes them want to live and work in the culinary world. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.


Episode 21: Palo Santo with Jacques Gautier & Maximilian Gautier
00:31:41
2017-09-22 13:45:34 UTC 00:31:41
Episode 21: Palo Santo with Jacques Gautier & Maximilian Gautier

This week on The Food Seen, Michael Harlan Turkell is joined by Jacques Gautier, chef and owner of Palo Santo, and his father Maximilian Gautier. The three discuss Palo Santo’s “eclectic Latin” menu and design, and Jacques’ emphasis on local ingredients. This episode is brought to you by Hearst Ranch, the nation’s largest single-source supplier of free-range, all-natural, grass-fed beef.

Photo: Palo Santo Restaurant – 652 Union St
Brooklyn, NY – 11215-1103
(718) 636-6311

Episode 20: Graphic Design with Matteo Bologna, Douglas Riccardi & Louise Fili
00:49:18
2017-09-22 13:45:34 UTC 00:49:18
Episode 20: Graphic Design with Matteo Bologna, Douglas Riccardi & Louise Fili

This week on The Food Seen Michael sits down with “the Mt. Rushmore of NYC Food Graphic Designers”: Matteo Bologna, Douglas Riccardi & Louise Fili. The trio discusses projects past and present, and what it means to brand or simply create a logo for food-oriented companies, plus their own graphic design pet peeves. The discussion also dips into nerdy realms, with the designers admitting to their own nerd-ed out moments of design (multiple character ‘fake script’ fonts and complete graphic packages composed entirely by hand). This episode was sponsored by Fairway: like no other market.


Photo 1: Louise Fili, Photo 2: Matteo Bologna, Photo 3: Douglas Riccardi

Episode 19: Glass Blowing with Chef Michael Ayoub of Fornino & Anders Rydstedt
00:39:17
2017-09-22 13:45:34 UTC 00:39:17
Episode 19: Glass Blowing with Chef Michael Ayoub of Fornino & Anders Rydstedt

This week on The Food Seen Michael sits down with expert glass-blower Anders Rydstedt and Chef Michael Ayoub of Fornino. The gang discuss glass blowing, sugar blowing, using super-hot glass-blowing technology for cooking, and bringing kitchenwear into the world of blowing glass. They also drop a bevy of mind-blowing glass-related facts on the listening audience (remember: glass is a liquid frozen in time by one thousand degrees of heat). This episode was sponsored by Fairway: like no other market.


Episode 18: Starchefs International Culinary Congress
00:36:39
2017-09-22 13:45:34 UTC 00:36:39
Episode 18: Starchefs International Culinary Congress

This week on The Food Seen Michael goes on the road to Star Chef’s International Chef’s Congress, a meeting of the minds for culinary masters to show off their most creative and innovative techniques and ideas. Michael speaks to Jordan Kahn about cooking with colors, playing on our preconceptions about what food should look like and exploring how the visual affects our taste. Michael also speaks to Gabriel Bremer about cooking basics versus new school technology and how art affects both. Alex Stupak also talks about using PVC pipe to make pastries, and Kristen Murray talks about inspiration. This episode was sponsored by Heritage Foods USA.

Photo: The 5th annual Starchefs International Culinary Congress

Episode 17: King Phojanakong
00:48:19
2017-09-22 13:45:34 UTC 00:48:19
Episode 17: King Phojanakong

This week on The Food Seen Michael speaks to King Phojanakong of Kuma Inn and Umi Nom. King came to HRN studios with his wife, his parents, and (via telephone) his brother. With multiple generations and food cultures in one place, King explained about how growing up eating a mix of Thai and Filipino foods affected him growing up, and how it came to inform his cooking. The Phojanakong clan compare and contrast Thai and Filipino foods and eating traditions, and venture to name their favorite meals at Kuma Inn. Don’t miss this intimate, multi-generational look at one of NYC’s favorite ethnic-food masters. This episode was sponsored by Whole Foods Market.

New York City’s Craft Beer Week is just around the corner, beginning Friday, September 24th and running through Sunday, October 3rd. To kickoff the annual series, Whole Foods Market Bowery is hosting a beer and food pairing event in their Beer Room. Oskar Blues is on tap and Chef Jacques Gautier of Park Slope’s Palo Santo is cooking up one of his South American delights to accompany. Food tasting goes from 5 to 7 and beer will continue til 9. With a Craft Beer Week passport get $3 off a 64 ounce growler fill. Meet Chef Gautier Friday, September 24th and enjoy some special tastes, on tap and from the kitchen.

Photo: Chef King Phojanakong

Episode 16: Cut Brooklyn
00:34:20
2017-09-22 13:45:34 UTC 00:34:20
Episode 16: Cut Brooklyn

This week on The Food Seen Joel Bukiewicz & Harry Rosenblum of Cut Brooklyn stop by the studio to discuss the art and science of making high performance knives. With over an 18-month wait per blade, Cut Bk Knives are in high demand, and listening to Joel describe the incredible attention to detail he puts into each exacting step of hand forging these beauties, it is not hard to see why. Tune in to hear Cut’s plans for growth in the future, how they got into the biz in the first place, and the various hair raising steps involved in making pieces of metal really really (really) sharp. This episode was sponsored by White Oak Pastures.

Photo: Knife by Cut Brooklyn

Episode 15: Corin Hewitt
00:30:18
2017-09-22 13:45:34 UTC 00:30:18
Episode 15: Corin Hewitt

This week on The Food Seen Michael sits down with sculptor, photographer and artist Corin Hewitt. Hewitt has had his art featured in the Whitney and in various galleries all over the world, and incorporates everything from heat casting to eating in his work. Hear Hewitt talk about the “kitchen/laboratory/art space” where he works, why still life has informed his work so heavily, and how he has used food as the product, medium, and end product in a lot of his art. This episode was sponsored by Tekserve.

Photo: Corin Hewitt’s Seed Stage

Episode 14: Adam & Brad Farmerie
00:33:44
2017-09-22 13:45:34 UTC 00:33:44
Episode 14: Adam & Brad Farmerie

This week on The Food Seen Michael sits down with Adam & Brad Farmerie of AvroKO design. Adam and Brad (the chef at Public and Double Crown) turned design firm consultants have helped some of the best restaurants in New York and beyond create a style from the ground up, focusing on everything from materials to their theory of a collective consciousness spanning both the food and the visuals. This episode was sponsored by White Oak Pastures.

Photo: Public NYC

Episode 13: Natalie Jeremijenko
00:37:33
2017-09-22 13:45:34 UTC 00:37:33
Episode 13: Natalie Jeremijenko

This week on The Food Seen Michael sits down with the brilliant and multi-talented Natalie Jeremijenko, whose work blurs the lines between environmental activism, visual art, performance, and education. Learn about Natalie’s work exploring the inexorable link between humans and our food; what we consume enters our food, and what our food consumes enters us. Don’t miss this incredible chance to find out how our fish got hooked on anti-depressants, how Natalie learned to speak ‘goose’ with robotic avatars, and Natalie’s inventions to rid fish of mercury with a fishing lure and to cure frogs of deadly fungus with a kiss. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.

Episode 12: Cat Kramer & Zack Denfeld
00:33:13
2017-09-22 13:45:34 UTC 00:33:13
Episode 12: Cat Kramer & Zack Denfeld

This week on The Food Seen Michael sat down with Catherine Kramer & Zack Denfeld to talk about biohacking, Monsanto and GMOs, using glow-in-the-dark fish to make sushi, plus Zack’s experiences in India and Cat’s social experiment distributing free food. Tune in for an extremely insightful look at the way we currently source food and the way we may some day source it, sci-fi style. This episode was sponsored by Hearst Ranch: grass-fed beef from California.

Photo’s 1&2: Glo Fish Sushi, Photo 3: Pictoral Brinjal Chart

Episode 11: Michael Laiskonis & Francis Lam
00:31:59
2017-09-22 13:45:34 UTC 00:31:59
Episode 11: Michael Laiskonis & Francis Lam

Today on The Food Seen, Michael sits down with Michael Laiskonis, executive pastry chef at Le Bernardin. The two talk about the art of dessert and the various artistic approaches to discussing it. Then, Salon.com’s Francis Lam calls in to discuss the challenges of making dessert with a message and to say what he thought of dessert at Le Bernadin. This week’s episode brought to you by Tekserve. For more information visit tekserve.com




Photos: Dessert creations from Michael Laiskonis

Episode 10: Nathalie Smith & Eugenia Bone
00:29:15
2017-09-22 13:45:34 UTC 00:29:15
Episode 10: Nathalie Smith & Eugenia Bone

This week on The Food Seen Michael spoke to Nathalie Smith of Global Table and Eugenia Bone of the Denver Post’s Well Preserved Blog. Nathalie explained how she turned a career in fashion (and a hunch that French ceramics were going to be all the rage) into a career in boutique housewares, and how the objects you surround yourself with define your personal style. This episode was sponsored by Acme Smoked Fish: a mainstay in NYC’s culinary landscape for over 50 years.


Episode 9: applewood
00:32:23
2017-09-22 13:45:34 UTC 00:32:23
Episode 9: applewood

This week on The Food Seen Michael spoke to restaurateurs Laura Shea and David Shea of applewood restaurant in Park Slope, Brooklyn. Michael spoke to them about the familial roots of applewood, and how the Sheys began work on raising a restaurant and a child at essentially the same time. They also discussed how a menu that changes daily makes being a cook (and a client) more interesting. This episode was sponsored by Whole Foods Market.


Episode 8: Julia Ickes
00:29:34
2017-09-22 13:45:34 UTC 00:29:34
Episode 8: Julia Ickes

This week on The Food Seen Michael spoke to Julia Ickes of Design and Construction Resources LLC, a consulting firm that specializes in the design and construction of high-end eating spaces in New York City. Julia described her now seminal work on Momofuku Ssam and Noodle Bars, and elaborated on how efficiency was underlying element behind the design of both spaces. She also discusses how she designed a cashier system from the ground up for Blue Bottle, while specifically avoiding the traditional POS model. This episode was sponsored by Fairway: like no other market.


Photo #1: Momofuku Ssam Bar. Photo #2: Blue Bottle

Episode 7: Jason Wright & Emilie Baltz
00:30:36
2017-09-22 13:45:34 UTC 00:30:36
Episode 7: Jason Wright & Emilie Baltz

This week on The Food Seen Michael sat down with Jason Wright and Emilie Baltz of Fork and Design, a NYC design firm specializing in complete graphic design and visual solutions for restaurants and boutique eateries. The duo spoke about what it means to design for food and market brands that are food-specific, and why the hospitality industry requires a different set of skills than just any potential client for a graphic design firm. This episode was sponsored by Fairway Market: like no other market.


Episode 6: Jessica Romm Perez & Fredrika Stjarne
00:32:22
2017-09-22 13:45:34 UTC 00:32:22
Episode 6: Jessica Romm Perez & Fredrika Stjarne

This week on The Food Seen Michael sat down with Jessica Romm Perez (Style Editor at Food & Wine) & Fredrika Stjarne (Director of Photography at Food & Wine). The ladies spoke about the multi-faceted world of organzing, arranging, designing, styling, and framing food; the general process of making food beautiful and representing deliciousness visually. Tune in to get the inside scoop on the industry from two veteran stylists. This episode was sponsored by Acme Smoked Fish: a mainstay in New York’s culinary landscape for over 55 years.

Episode 5: Charlotte Druckman
00:30:45
2017-09-22 13:45:34 UTC 00:30:45
Episode 5: Charlotte Druckman

This week on The Food Seen Michael spoke to Charlotte Druckman, freelance journalist and contributor to the NYTimes’s T Magazine. The duo spoke on everything from art history to boutique NYC ice cream, and talked about the relationship between nationalism

Episode 4: Cyd Raftus McDowell & Victoria Granof
00:31:46
2017-09-22 13:45:34 UTC 00:31:46
Episode 4: Cyd Raftus McDowell & Victoria Granof

Michael, Cyd Raftus McDowell & Victoria Granof talk about the art of food styling. Learn how these veterans of the food world work with chefs and photographers to get some of the city’s best food looking as good as it does.

Episode 3: Melissa Clark
00:32:24
2017-09-22 13:45:34 UTC 00:32:24
Episode 3: Melissa Clark

This week on The Food Seen Michael spoke to Melissa Clark, author of eighteen cookbooks including “Chef Interrupted”. Tune in to hear Melissa on the “slow and low mentality”, and to learn what dishes are defining Brooklyn.

Episode 2: Gabriele Stabile & Marcus Nilsson
00:32:05
2017-09-22 13:45:34 UTC 00:32:05
Episode 2: Gabriele Stabile & Marcus Nilsson

Gabriele Stabile & Marcus Nilsson come by to talk about the life of a food photographer, how they got to where they are now, and what plans they have for the future.

Episode 1: Quentin Bacon, Francesco Tonelli & Andrew Scrivani
00:33:05
2017-09-22 13:45:34 UTC 00:33:05
Episode 1: Quentin Bacon, Francesco Tonelli & Andrew Scrivani

This week on The Food Seen, Michael spoke to a trio of food photographers: Quentin Bacon, Francesco Tonelli, and Andrew Scrivani. The guys spoke about the world of food photography in its current state.

Photo by Francesca Tonelli

Episode 327: Mira Evnine
00:29:46
2017-09-23 00:37:06 UTC 00:29:46
Episode 327: Mira Evnine

On today's episode of THE FOOD SEEN, we're charmed by Mira Evnine, a culinary polymath, whose Bay Area nature comes through as the cultural center of her work. The kitchen has always been her favorite room in the house, which she realized at an early age, using her comprehensive understanding of cuisine as a currency, from trading school lunches, to working with such luminaries in the industry like Alice Medrich, June Talyor, and Eli Zabar. Her educational background (at RISD) may have been in architecture, but Evnine's firmly put herself at the intersections of food and design, as a food stylist, a prop stylist, florist, and experience designer and consultant. In other words, Evnine can do it all.

Episode 326: Burma Superstar
00:37:29
2017-09-23 00:37:06 UTC 00:37:29
Episode 326: Burma Superstar

On today's episode of THE FOOD SEEN, Desmond Tan was born and raised in Burma, known as “exotic place full of gold pagodas and smiling Buddhist monks - or a country that puts activists in jail”. He and his family left for San Francisco in the 1970's, and in search of Burmese food during the tech boom, he found his home on Clement Street at Burma Superstar, where he was first a customer before buying the restaurant in 2000. He rid the menu of Egg Foo Young, Mongolian Beef, Southeast Asian Chicken Salad, replacing it with laphet, the fermented tea leaves for their famous Tea Leaf Salad (which can now be shipped nationally), Tan's favorite dish, mohinga, a chowder-y catfish noodle soup, traditionally eaten for breakfast, and samusa, hand wrapped dumplings that can be deep fried and served in a soup or salad. He worked with writer Kate Leahy to document the unwritten kitchen recipes of his homeland, creating a cookbook that archives the culture Burma's past, present, and hopeful future.

Episode 325: Edible Paradise: A Coloring Book of Seasonal Fruits and Vegetables with Jessie Kanelos Weiner
00:27:45
2017-09-23 00:37:06 UTC 00:27:45
Episode 325: Edible Paradise: A Coloring Book of Seasonal Fruits and Vegetables with Jessie Kanelos Weiner

On today's episode of THE FOOD SEEN, Jessie Kanelos Weiner left her colorful past working in New York City's costume design industry, finding herself overseas with colored pencil in hand. The Franco Fly blog documented her illustrated journey of being an American through Paris. Years of touring around les marchés with her water color paints, Jessie began to create an activity book based on her vibrant drawings. These dawdle turned into the doodles you see in Edible Paradise: A Coloring Book of Seasonal Fruits and Vegetables, capturing a cornucopia of fruits, fresh herbs and honey, ready to take away in harvest baskets worth carrying home.

Episode 324: Mettā
00:30:39
2017-09-23 00:37:06 UTC 00:30:39
Episode 324: Mettā

On today's episode of THE FOOD SEEN, we gather around the smoldering embers emanating from Mettā, a cozy wood fire restaurant that brings chef Norberto "Negro" Piattoni Argentine-inspired, nouveau-gaucho cuisine to Brooklyn's Fort Greene. He and owner Henry Rich work without gas to create an atmosphere lit up by menu highlights like: Slow Roasted Lamb, Smoked Carrots, Charred Beets, Short Rib Steaks with Chimichurri and a Sweet Potato dessert cooked in ash. Once the smoke clears, you'll also find gamut of complex and layered flavors developed through exploratory forms of fermentation, pickling and curing, constructing a whole new power source for their food and glowing aura.

Episode 323: Dawn Perry, Real Simple
00:37:59
2017-09-23 00:37:06 UTC 00:37:59
Episode 323: Dawn Perry, Real Simple

On today's episode of THE FOOD SEEN, Dawn Perry has long been creating menus, and trends, as a recipe developer, and all around food stylista. From food editor at Martha Stewart's Everyday Food and Bon Appétit, to driving culinary content at Marley Spoon's meal kit delivery service, to the food director at Real Simple, Perry is able to wrap her head around the many expressions of a single ingredient, taking careful consideration and culinary know-how, to compose something both complex, and approachable. Her latest project, Short Stack Editions: Cucumber, illustrates just that; Perry takes the humble gourd and shows its scope as Cucumber-Celery Agua Fresca, Spicy Cucumbers with Beef & Black Vinegar, Butter- Baked Cucumbers, Cucumber Panzanella with Horseradish & Mint, Grilled Cucumber Guacamole, and Cucumber & Honeydew Paletas. You'll never look at an ordinary cucumber the same again!

Episode 322: Stella Parks, BraveTart
00:33:10
2017-09-23 00:37:06 UTC 00:33:10
Episode 322: Stella Parks, BraveTart

On today's episode of THE FOOD SEEN, pastry chef Stella Parks charmed a sweet tooth constituency in in Lexington, KY, for sweets and scribing on her blog BraveTart. She wasn't necessarily reinventing dessert, instead fortifying them with plenty of sugar, butter, chocolate ... leading her to document the history Chocolate Chips Cookies (which precede Ruth Wakefield's 1938 "Toll House Chocolate Crunch Cookies"), cakes, pies, doughnuts, snacks (learn how to make your own "Fauxreos"), puddings, and candy bars, all documented in her book project "BraveTart: Iconic American Desserts". She also runs pastry program for Serious Eats, reconditioning dessert and something to seek, rather than just wait until the end of a meal.

Episode 321: Angie Mar of The Beatrice Inn
00:29:40
2017-09-23 00:37:06 UTC 00:29:40
Episode 321: Angie Mar of The Beatrice Inn

On today's episode of THE FOOD SEEN, storied West Village chophouse The Beatrice Inn, was first a New York prohibition-era speakeasy in the 1920's, then a 50-year run as an Italian red-sauce joint, then becoming the legendary nightclub, later revived by Vanity Fair's Graydon Carter. It's fabled fate seemed at it's end in recent years, well, that was until Angie Mar came aboard with grandiose visions of a meat-centric Mecca. Mar's training in whole beast butchery and her time as sous chef at The Spotted Pig with April Bloomfield, helped her dream up dishes like 45-day Dry Aged Burger, Champvallon de Tête, Roast Duck Flambé, Smoked Rabbit for Two, 160-Day Whiskey-Aged Tomahawk Ribeye, and for dessert, a Bone Marrow Créme Brûlée ... because Mar does say, "at the end of the day, vegetables are never going to replace meat."

Episode 320: Salad for President
00:36:37
2017-09-23 00:37:06 UTC 00:36:37
Episode 320: Salad for President

On today's episode of THE FOOD SEEN, Julia Sherman, an artist in her own rite, muses through candid conversations about people's creative procesess, strikingly similar to how we talk to chefs about composing dishes. Her blog turned book "Salad for President", documents the likes of photographer William Wegman (and his famed Weimaraners) while making Charoset, how to transpose leftover lettuce to breakfast tacos with Alice Waters, what belongs to be eaten out of a bowl with Yui Tsujimura, a ceramaicist from Nara, Japan, and how a Mizuna Salad with Konbu Tea Dressing tacitly comes from one of the loudest bands you've ever heard. There are also Sherman's salads, which range in reference to her travels throughout Mexico, Austria, countryside France and even backyard barbecues (Soft Eggs Avocado Radish and Peanut-Pasilla Salsa, Toast with Styrian Black Pumpkin Seed Oil and Parsley Mint Salad, Sardine Niçoise, Grilled Peach Panzanella with Almond Essence and Purple Basil). Sherman shows us that a salad can reflect our innate sense of the world, nourishing us while also giving us much food for thought.

Episode 319: "Eat This Poem" with Nicole Gulotta
00:30:03
2017-09-23 00:37:06 UTC 00:30:03
Episode 319: "Eat This Poem" with Nicole Gulotta

On today's episode of THE FOOD SEEN, we substitute prose for poetic form, enkindled by Nicole Gulotta's blog, now book, "Eat This Poem", praising food in meter and verse. Hear how inspired instructions from Food Network stars like the Barefoot Contessa, prompted Gulotta to put together a collection of poems, and complimentary recipes, that will have you baking blueberry muffins during holiday, foraging mushrooms for Truffle Risotto with Chanterelles, and consider all the parts of a potato pre-compost. Even "A Pot of White Beans" can conjure up pebbles on a shore; transporting and tasty, these balladries will fill your pantry with relish and great enjoyment.

Episode 318: "Six Seasons" with Joshua McFadden
00:28:05
2017-09-23 00:37:06 UTC 00:28:05
Episode 318: "Six Seasons" with Joshua McFadden

On today's episode of THE FOOD SEEN, we extend our concept of seasonal produce, by adding two seasons (consider summer divided into Early Summer, Midsummer & Late Summer). Chef Joshua McFadden of Ava Gene's and Tusk in Portland, OR, delivers Six Seasons: A New Way with Vegetables, by way of east and west coast farming practices through the scene of Roman and Middle Eastern cuisines. At the core of better vegetable preparations, you must have indispensables like good olive oils & vinegar, and a well-stocked larder of dried pasta, cheese, canned tomatoes, pickles, preserved fish, olives and capers. It also helps to have an acumen for knowing what's fresh when; in spring we celebrate artichokes, asparagus, English peas, fava beans, lettuces and radishes, but oh so quickly we're past that and abundant of beets, carrots, fennel and turnips. Here's how best to live in the season, without letting it pass you by.

Episode 317: "Out of Line" with Barbara Lynch
00:41:06
2017-09-23 00:37:06 UTC 00:41:06
Episode 317: "Out of Line" with Barbara Lynch

On today's episode of THE FOOD SEEN, Barbara Lynch is a modern-day Julia Child. Steps away from the golden-domed Massachusetts State House in Boston sits Lynch’s two decade-old premier restaurant, No. 9 Park, where you don’t need to be a Boston Brahmin to enjoy her approachable haute cuisine. A two-time James Beard Award Winner and Relais & Chateaux Grand Chef, this blunt, blue-collared Irish girl from Southie has attained cooking stardom, but at what cost? Raised by a mother who worked multiple jobs to support her wily brood, Lynch rebelled, lied and stole just to survive her disruptive youth. It was food that saved her, from a bright green pesto sauce she made for her friends at 13, or the luscious fried clams at the local Howard Johnson hotel; these flavorful memories lead Lynch to master the craft and own a handful of the top restaurants throughout her fair city (B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, and Menton), in turn becoming one of the most nurturing female chefs in the country. Recently named one of Time magazine’s 100 most influential people in the world, it hasn’t been without it’s heartaches and struggles, as confessed in her brilliant memoir, Out of Line: A Life Playing with Fire.

Episode 316: New Worlder
00:21:34
2017-09-23 00:37:06 UTC 00:21:34
Episode 316: New Worlder

On today’s episode of THE FOOD SEEN, Latin America becomes a food focal point through the lens of New Worlder, a website that explores the derivative cultures of the Latin world, focusing mainly on South America, yet doesn’t let you forget a large landmass of the Western United States was once part of Mexico. Cofounders Marie Elena Martinez & Nicholas Gill are globetrotters, authors of many global guidebooks for Fodor’s and Frommer’s, and have traveled from Argentina to Venezuela. They’ve been immersed in an array of Latin food experiences in Lima (like chef Virgilio Martinez’s Central restaurant, which Gill co-authored the cookbook for), Mexico City, and even within our own country: Miami, Los Angeles … which you can follow via their “Eat List”, which takes you to Buenos Aires for “La Escuela Argentina de los Parrilleros”, to learn how to live fire grill like Francis Mallmann, or go to Stefan Bederski’s Adina restaurant in Portland, Oregon, where he imports Peruvian produce from a third-generation farmer from Chincha (Peru). The Latin world is all around us, and New Worlder is our guide within.

Episode 315: "Candy is Magic" with Jami Curl of Quin Candy
00:29:44
2017-09-23 00:37:06 UTC 00:29:44
Episode 315: "Candy is Magic" with Jami Curl of Quin Candy

On today's episode of THE FOOD SEEN, baker turned candy maker Jami Curl, knew that "Candy is Magic" (the title of her current cookbook) since the day she broke the tedium of cookies and cakes by making a batch of Oregon Sea Salt Caramel. That's the day Quin Candy was born. Many lollipops, marshmallows and gummy candies later, Curl spreads the doctrine of good ingredients: pure granulated cane sugar, GMO-free glucose, non-powdered dairy products (preferring instead fresh cream and butter), and all-natural extracts and coloring derived from fruits and vegetables. That's how you craft core flavors like Strawberries with Lemon, Cherry with Almond, Roasted Peaches with Ginger, build bases like Popcorn Cream, Coffee Syrup, and innovate sweet with Doughnut Magic Dust. So go suck on a Sour Apple or Pinot Noir lollipop, chew on some Honey + Hazelnut Caramels, or savor a Smoked Cola Gumdrop, because candy isn't just for kids anymore.

Episode 314: W&P Design
00:32:23
2017-09-23 00:37:06 UTC 00:32:23
Episode 314: W&P Design

On today's episode of THE FOOD SEEN, University of Virginia roommates Eric Prum & Josh Williams spent their collegiate years infusing bourbon with peaches, their apartment strewn with mason jars in the process. What was part preoccupation, lead to a professional career in catering; Williams attended culinary school in Italy, while Prum furthered his studies in design and manufacturing. From that first joint venture, they created W&P Design, a food & beverage company that has made over 200 original products in the barware space. It all started with the Mason Shaker, the base of which is literally a mason jar with a screw on shaker top. Aimed to demystify the art of crafting great cocktails, they followed this up by "Shake", their first in series of service book titles now published in-house by Dovetail Press. This dynamic duo also constructed Carry On Cocktail Kits (which are TSA & FAA compliant at 30,000 feet), and continue to improve drink aesthetics, and functionality, whether at a home bar, or on the road.

Episode 313: MOLD Magazine, "Designing the Future of Food"
00:28:43
2017-09-23 00:37:06 UTC 00:28:43
Episode 313: MOLD Magazine, "Designing the Future of Food"

On today's episode of THE FOOD SEEN, we're backing LinYee Yuan, founder of MOLD, an editorial platform about designing the future of food, in her quest to bring MOLD Magazine to print. With a week left on the Kickstarter campaign (donate now!), Yuan promises to bring you stories where design will have to intersect with food. Yuan believes "technology and science can change how and what we eat, but design is critical to bringing these ideas together to create products and experiences that are elegant, intelligent and useful". That said, Issue 1 will focus on "Designing for the Human Microbiome" and how the living ingredient in fermented and pickled foods, interacts with the human gut. Future issues will explore experimental utensils, virtual reality dining, edible packaging, lab-grown meats, insect farms, farming on Mars and astronaut food. The United Nations predicts that by 2030, we will have more people (9 billion) on the planet than we can feed; how we address this imminent problem may very well be rooted in the blueprint of who we already are, and only design can investigate that further. This is MOLD.

Episode 312: Lindera Farms vinegars with Daniel Liberson
00:33:02
2017-09-23 00:37:06 UTC 00:33:02
Episode 312: Lindera Farms vinegars with Daniel Liberson

On today's episode of THE FOOD SEEN, Daniel Liberson became a vinegar maker by way of preservation; a 200 acre estate in Delaplane, Virginia, once surveyed by George Washington himself, was site to a rampant herd of cattle trampling the banks of the Boiling Branch Stream. This tributary empties into the Potomac water supply, and was being polluted with the cows' waste. Liberson's family converted the land into a nature conservancy, protecting the flora and fauna whilst the Army Corps of Engineers began the largest stream restoration in Virginia's history. Liberson, a long time restaurant cook, became a vinegar maker by way of noninterventionist foraging, founding Lindera Farms, with the natural produce that surrounded him. Now, aromatic bottles of acetic acid (vinegar), glow with perfumes of the seasons, their flavors meant to last all year round: Black Locust, Blackberry, Elderflower, Heirloom Pepper, Hickory, Honey, Paw-Paw, Persimmon, Ramp (which taste like "drunk nachos") and more...

Episode 311: Tarajia Morrell's Wine Salons
00:37:04
2017-09-23 00:37:06 UTC 00:37:04
Episode 311: Tarajia Morrell's Wine Salons

On today's episode of THE FOOD SEEN, native New Yorker Tarajia Morrell, did everything she could to fly the family coop, but decades later she found herself back in her dad's 1970's bachelor pad, turned folk's matrimonial nest. Now, in that same space, she hosts wine salons much in the spirit of her wanderlust soul (which you can read more of her travels in her diary: The Lovage), bringing a cadre of worldly chefs and winemakers into her home. Equipped with a family recipe for an infallible vinaigrette, and a flair for the family business, an entertainer is reborn.

Episode 310: Chefware with Tilit
00:30:11
2017-09-23 00:37:06 UTC 00:30:11
Episode 310: Chefware with Tilit

On today's episode of THE FOOD SEEN, husband and wife team, Alex McCrery & Jenny Goodman, met in New Orleans, one working BOH, the other FOH at Commanders Palace. After a short-run restaurant in Brooklyn, Goodman decided to earn her MBA before the two started another business. That's how Tilit, a chefware company, was born. Coats, aprons, pants, and more, Tilit provides the right materials for a new era of chefs: wax cloth, military grade adjustable straps, pit vents and Sharpie pen slots, all in hopes to update the outmoded model of kitchen uniforms, giving personality to an industry that surely has one.

Episode 309: Doc Sconzo's Culinary Travels
00:33:36
2017-09-23 00:37:06 UTC 00:33:36
Episode 309: Doc Sconzo's Culinary Travels

On today's episode of THE FOOD SEEN, we travel through the food world with John Sconzo (docsconz.com). If you've been to any chef's event (e.g. StarChefs, Madrid Fusion, Bocuse D'Or) you've probably met the guy behind the lens, who's dined at half of the World's Fifty Best Restaurants, and who's affectionately know as "Doc". Sconzo grew up in Brooklyn, NY, eschewing foods like onions, mushrooms and cheese, the turning point, an online forum in 2003 called eGullet, and an opinionated, but not self-important, a community of foodies. This gave Sconzo the culinary voice he was longing to have. Though he's really an anesthesiologist, hence "Doc", food has always been his medicine. Now he takes groups of adventurous eaters to New Orleans, New York City, Italy and Barcelona, for intimate insider tours with renowned chefs like Massimo Bottura and Albert Adria. Check out www.docsconztravel.com for more of Doc's culinary travels, and to join in on the food fun!

Episode 308: Mexicue with Thomas Kelly
00:31:57
2017-09-23 00:37:06 UTC 00:31:57
Episode 308: Mexicue with Thomas Kelly

On today's episode of THE FOOD SEEN, Thomas Kelly was obsessed with cooking during his teenage days in Minneapolis, not a place known for either it's Mexican or barbecue, but you wouldn't know that by the deep and complex flavors found at Mexicue, his ode to the best of qualities of both cuisines. What started as a food truck now has two, soon to be three, brick & mortar "quick casual" locations as Kelly calls them, where ticket times are under 5 minutes, and entrees rarely fall outside the $10-$15 range. Aside from serving up brisket tacos and Jamburritos (a burrito stuffed with Mexican chorizo and, you guessed it, jambalaya), Kelly also runs The Chili Lab, a website that showcases the diverse flavors of chili peppers from around the world from deep and earthy dried guajillos from Mexico to herbal and citrusy piri piri from Africa, proving you don't have to fire up the grill just to heat things up!

Episode 307: Gerardo Gonzalez of Lalo
00:32:23
2017-09-23 00:37:06 UTC 00:32:23
Episode 307: Gerardo Gonzalez of Lalo

On today's episode of THE FOOD SEEN, Gerardo Gonzalez, son of Mexican parents from Jalisco, grew up in San Diego, California with the shining sun and bright ideas about what food should look like. In his own personal style, Gonzalez blends California cuisine and his Mexican heritage, to present a creative and vibrant menu at Lalo in Chinatown, NYC. Housed in the once famed Winnie's karaoke bar, the exterior stays unchanged, but inside you'll find newly furnished mango-colored banquets and wood light fixtures, enlivening a 1970's vibe. After gaining much Cal-Mex notoriety at El Rey Coffee Bar & Luncheonette for his designer avocado toast, and vegan chicharrones, Lalo is much more "hippie Chicano" as Gonzalez puts it, heralding complex molé sauces (found in a Brown Goddess Cucumber Salad with brown molé vinaigrette, and a Green Molé Bulgarian Feta dish) and their deep dark almost-burnt flavors, as well as bright, and dark, color palate/palette plates like Stuffed Squid with Chorizo & Hibiscus to "Black Bean" Dip & Chips, which dyes white cannellini beans jet black with squid ink. If you just want a more traditional approach, of course there's Carnitas, but I implore you to take a journey across this global-minded menu, which even finds influence as close as it's Ashkenazi neighbors at Russ & Daughters (Toasted Kasha Salad with puffed grains, raw crimini and caramelized onion agrodolce). What Lalo (Gerardo's nickname) does best, is be himself, as you must see for yourself at Lalo.

Episode 306: The "Land of Fish & Rice" with Fuchsia Dunlop
00:26:28
2017-09-23 00:37:06 UTC 00:26:28
Episode 306: The "Land of Fish & Rice" with Fuchsia Dunlop

On today’s episode of THE FOOD SEEN, and just in time for the Year of the Rooster, Chinese food authority Fuchsia Dunlop walks us through New York City’s monolithic Chinatown, relative to the offerings from her hometown London. What once was a Cantonese stronghold, the cuisine perceived as “Chinese food” in our cities, is now as diverse as the country (of China) itself. In her latest book, Land of Fish & Rice, she explores the region of Jiangnan, best known for the upstart metropolis of Shanghai, which in no way represents the historic gastronomy of the area. There’s “red-braising”, “drunken” dishes made with Shaoxing wine, and “su cai hun zuo” better known as vegetarian ingredients cooked meatily (e.g. smoked tofu slivers), and sweet & sour West Lake Fish in Vinegar Sauce. The foods are often referred to as “qing dan”, which translates to English as misnomers, “bland” or “insipid”, when in reality they conjure up delicate soothing flavors that calm the spirits, very healthy and balanced, or “feel good” comfort food. We promise, you’ll think of Chinese takeout differently from now on.

Episode 305: Bubby's with Ron Silver
00:32:03
2017-09-23 00:37:06 UTC 00:32:03
Episode 305: Bubby's with Ron Silver

On today’s episode of THE FOOD SEEN, we find comfort in sourdough pancakes and pie with Ron Silver of Bubby’s, a quintessential American restaurant in Tribeca, NYC. An artist in his own, Silver began his business in 1990, with 10K and 2 days of planning. Over the past 25 years, he’s kept true to the Bubby’s ethos, and found inspiration from all walks of life. Silver used to bike past The Met en route to work in the Meat Packing district, and one day serendipitously stopped at The Met, where tribal art from Papua New Guinea and self portraits from Austrian Egon Schiele spoke to him, as did James Beard, assembling a sounding board of influences that directed him on how to best serve society. Silver’s latest adventure has been in the world of weed edibles, where his business Relevant Innovations, focuses on THC infused sweeteners, that taste better than a spoonful of sugar, and provide the comforts of what America should stand for.

Episode 304: KeapBK.com (candles)
00:30:46
2017-09-23 00:37:06 UTC 00:30:46
Episode 304: KeapBK.com (candles)

With our first 2017 episode of THE FOOD SEEN, we light the wick at one end with KeapBK.com (candles). Stephen Tracy and Harry Doullmet analyzing data for big brands at Google, eventually becoming roommates on Keap St. in Brooklyn. With their research, they saw companies like Everlane, Warby Parker, Casper, and Misen, cut out middleman, manufacture product themselves, and sell their singular products on simple website, well, that and a needlessly expensive candle industry which burns over 2 billion dollars a year of non-eco friendly materials! Coconut wax from California and scents that evoke the Greenmarket, Waves, Hot Springs and Wood Cabin, reminiscent of herbs, aromatics, fresh warm sea salt air, natural spa-water being poured over therapeutic hot rocks, and hikes over fall leaves past smoldering campfires; there are food memories associated with these smells, from beach picnics during the last days of summer to the founders European upbringings (e.g. British toast and tea, Parisian Tarte aux Maroilles, and meals of all-local mozzarella di bufala), that may suggest we first eat with our nose.

Episode 303: Erin Fairbanks
00:43:58
2017-09-23 00:37:06 UTC 00:43:58
Episode 303: Erin Fairbanks

On today's episode of THE FOOD SEEN, the last of 2016, we end with a retrospective look at Erin Fairbanks' work with Heritage Radio Network. Her near 5 year tenure as our Executive Director, and 7+ year run on her own podcast, The Farm Report, in which she talks to farmers and food makers, she's come to know what it takes to run a business, and be the boss; not an easy task to herd 30+ shows on the station! Fairbanks has been able to shepherd forth policy and change through the very conversations she's had with guests and hosts (e.g. "No Goat Left Behind" and Saxelby Scholars, a scholarship program for high school kids interested in documenting their own radio stories). From the deli counter at Zingerman's in Ann Arbor, Michigan, to the New York City kitchens of Savoy and Gramercy Tavern, Fairbanks has the chops, and understanding to best support yourself, you have to serve your community, as seen in her latest endeavor, "Ladies Night", a monthly women-only meet up group for women in the food world. As Fairbanks steps down from her role at HRN, she ushers in new leadership, with the appreciation and insights she's gain from being on air, and translating those conversations back to the real world.

Episode 302: Sabra Lewis, Rockette Somm
00:36:16
2017-09-23 00:37:06 UTC 00:36:16
Episode 302: Sabra Lewis, Rockette Somm

On today' episode of THE FOOD SEEN, we kick off with Sabra Lewis, a sommelier who studied dance and moved to the big city with her sights set on Broadway. After some time bussing tables and spilling drinks, Lewis preformed as part of the legendary Radio City Music Hall Rockettes. There were roles in Phantom of the Opera and Chitty Chitty Bang Bang as well, but it was during break on a trip to Italy, that table wine and good food changed her high kicking course. Popping bottles at such restaurants like Gunter Seeger, Shuko, The NoMad Hotel and Rouge Tomate, Lewis' Christmas Spectacular is now more about Champagne, than a chorus line.

Episode 301: Vivian Howard, "Deep Run Roots"
00:39:15
2017-09-23 00:37:06 UTC 00:39:15
Episode 301: Vivian Howard, "Deep Run Roots"

On today's episode of THE FOOD SEEN, Vivian Howard returns to her roots, literally and figuratively. Raised in Deep Run, NC, amongst tobacco plants and hog farms, it was a move to NYC, prompted by a job in advertising, that lead her to the cooking. Kitchen tutelage from the likes of Wylie Dufrense and Jean Georges Vongerichten, she took this newfound knowledge back south to open her progressive eatery, Chef & The Farmer, to a town hit by recession in need of real, good food. Howard focused on developing a menu based in rural abundance surrounding her (e.g. blueberries, peanuts, sweet corn, okra, collards, watermelon, peaches, pecans, sweet potatoes). Devoted to her area of Eastern North Carolina, Howard began filming a documentary of the farmers behind this produce, which became the Peabody and Daytime Emmy award winning "A Chef's Life" on PBS. In her bible of a cookbook Deep Run Roots, hear the stories behind Blueberry BBQ Chicken and Pecan-Chewy Pie!

Episode 300: Molly Yeh, "Molly on the Range"
00:25:29
2017-09-23 00:37:06 UTC 00:25:29
Episode 300: Molly Yeh, "Molly on the Range"

On today’s episode of THE FOOD SEEN, we leave the big city and find ourselves in the Upper Midwest with Molly Yeh, blogger at mynameisyeh.com, and author of cookbook "Molly on the Range". Yeh's Chinese & Jewish background began the suburbs of Chicago, but her like of ethnic fusion didn't really jive as much as Lunchables did. As a percussionist, she eventually attended Julliard, using New York City as a place to first try broccoli and Brussels sprouts. These simple foods begat to culinary exploration, combining the trends of our times with her upbringing: Schnitzel on a Steam Bun, Challah Scallion Pancake, memories of spinach pizza (her dad's way of tricking her into eating healthy) accidentally turned into Spinach Feta Rugelach by her mother. It wasn't until another move, this time to Grand Forks, North Dakota, where her husband is a 5th generation beet farmer, that she learned to love "hotdish" and "cookie salad", all while perfecting her Norwegian lefse (flatbread) as all good farmers housewives do.

Episode 299: Levain Bakery
00:28:38
2017-09-23 00:37:06 UTC 00:28:38
Episode 299: Levain Bakery

On today's episode of THE FOOD SEEN, how did two competitive swimmers inspire the legend of a world famous 6-ounce chocolate chip walnut cookie? Levain Bakery was started by two early risers, Constance McDonald & Pamela Weekes were both attune to 4AM wake-ups to train for triathlons, and since 1994, they used that same drive and determination to construct such celebrated cookies, they still bring steaming lines of regulars and culinary tourists to the corner of 74th & Amsterdam (now with outposts in the Hamptons and Harlem as well). Join us at a respectable hour (3PM EST every Tuesday!) to hear how the cookie didn't crumble.

Episode 298: Kyle MacLachlan and God's Love We Deliver
00:41:19
2017-09-23 00:37:06 UTC 00:41:19
Episode 298: Kyle MacLachlan and God's Love We Deliver

On this special episode of The Food Seen, host Michael Harlan Turkell is on location at the Michael Kors Building in Manhattan for a sit-down with Kyle MacLachlan. The building serves as the headquarters for God's Love We Deliver, the New York City metropolitan area's leading provider of nutritious, individually-tailored meals to people who are too sick to shop or cook for themselves. Though perhaps best known for his work as an actor, MacLachlan is a longtime and passionate supporter of God's Love, which now cooks 5,800 meals each weekday, delivering them to clients living with life-altering illnesses in all five boroughs of New York City, Westchester and Nassau Counties, and Hudson County, New Jersey.

Episode 297: Colombian Style with Mariana Velasquez
00:24:43
2017-09-23 00:37:06 UTC 00:24:43
Episode 297: Colombian Style with Mariana Velasquez

On today’s episode of THE FOOD SEEN, the most stylish stylist, Mariana Velasquez, takes us from the mountains to the coast, via Bogata and Big Sur, for arepas in the morning, diverse bowls of sancocho soup, and well chewed (and spit) Chicha to drink. Mariana believes the wealth of Colombia shines through it’s cooking and craft traditions but so does NYC. While working at the beloved Prune, it was there on the line, that she noticed the beauty in using beautiful things everyday. Unaware that styling was a career, Mariana spent time in a test kitchen until something clicked, and from there, she’s called “work” eating many scoops Haagen Dazs ice cream with Bradley Cooper, and gardening at the White House with our first lady, Michele Obama. While back in Cartagena, Mariana had the honor of recreating a classic cookbook by Teresita Roman, braising sweet plantains in housemade cola. The sweetest thing in life, aside condensed milk on shaved ice, is Mariana’s outlook on life itself, and belief that it’s best to surround yourself by beautiful inspiration, even in it’s simplest form (e.g. ice).

Episode 296: "Culinaria" by Roman Cho
00:35:59
2017-09-23 00:37:06 UTC 00:35:59
Episode 296: "Culinaria" by Roman Cho

On today’s episode of THE FOOD SEEN, we meet Roman Cho, the photographer behind “Culinaria”, profiling some of the most influential people behind the food scene. No images of food here, just portraits, which explores the surface level of what a person looks like, and the personality they convey, without trying to impose a photographer’s style. Inspired by Richard Avedon’s 1976 seminal body of work, “The Family”, which documented the corporate and media elite whom he considered constituted the power structure of the power at that time, which include George W. Bush as head of the CIA, and Mark Felt, who was later found to be “Deepthroat". Cho’s work visits food scientist Harold McGee, urban farmer Will Allen, fermentation evangelist Sandor Katz, and the trifecta of Alice Waters, Ruth Reichl & Nell Newman. See these faces brought to the forefront, and learn more about their stories through the captions.

Episode 295: Fat Rice
00:28:23
2017-09-23 00:37:06 UTC 00:28:23
Episode 295: Fat Rice

On today's episode of THE FOOD SEEN, we ship off the trading port of Macau, a city on the Pearl River, an hour's ferry ride away from Hong Kong, China. Centuries long a vibrant trading port, a Portuguese colony under Chinese ownership up until 1887, this melting pot of culture and cuisine became inspiration for Abe Conlon & Adrienne Lo top open up Fat Rice restaurant in Chicago, now bringing about their comprehensive cookbook, The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau. Of course in it, you'll find their namesake, “Arroz Gordo” a layered rice dish for special occasions (jumbo prawns, chili lemon, char siu pork, pickled chilies, tea egg, sweet & sour raisins, shredded duck, sofrito-scented jasmine rice, linguine sausage, Portuguese olives, manila clams, curried chicken), as well as the building blocks of Macanese cooking. But I must warn you, watch out for the Attack of the Chili Clam!

Episode 294: CURED with Darra Goldstein
00:29:52
2017-09-23 00:37:06 UTC 00:29:52
Episode 294: CURED with Darra Goldstein

On today's episode of THE FOOD SEEN, we settle into the world of fermentation, preservation and curing, with Darra Goldstein, the well cultured EIC of CURED. Her past publication, Gastronomica, was and will always be the go to journal for critical food studies. She now pairs with Zero Point Zero, one their first print production (they're the company behind television programs Anthony Bourdain: Parts Unknown, and The Mind of Chef), to bring us insights and stories behind our favorite cheeses, charcuterie, and drinks, all time-honored and worth waiting for.

Episode 293: Shacksbury Cider
00:34:03
2017-09-23 00:37:06 UTC 00:34:03
Episode 293: Shacksbury Cider

On today's episode of THE FOOD SEEN, we learn how to throw cider with David Dolginow, co-founder of Shacksbury Cider of Vermont. This is not a Johnny Appleseed story though; the trees were already there, marked by hunters during harvest for hunting hungry deer as their fruit ripened. Many of these old orchards were forgotten on dairy farms, which is fitting, because Shacksbury's cider was set in motion by the dry Basque-style homebrews of Michael Lee from nearby Twig Farm artisanal cheese. Through cow pastures, meadows and forests of Vermont, a blend of Jonagold, Spartan, Macintosh and Empire, mix with international varieties like Ellis Bitters, Browns, and Somerset Redstreak, foraging a new path for Shacksbury's modern farmhouse classics.

Episode 292: Dinner at the Long Table
00:26:15
2017-09-23 00:37:06 UTC 00:26:15
Episode 292: Dinner at the Long Table

On today's episode of THE FOOD SEEN, many say Andrew Tarlow helped create the Brooklyn of today, and it's Bohemian food lusting free spirit. In 1999, a refurbished dining car on the corner of Broadway and Berry in industrial South Williamsburg, opened as Diner, which begat Marlow & Sons, a cafe by day, oyster bar by night, documented in Diner Journal, their indie magazine, now celebrating their benefaction to the borough by a bound edition, Dinner at the Long Table. With it's company of chefs and contributors, this cookbook is a party for all occasions, from New Years to 11:59PM.

Episode 291: INGREDIENT by Ali Bouzari
00:39:32
2017-09-23 00:37:06 UTC 00:39:32
Episode 291: INGREDIENT by Ali Bouzari

On today's episode of THE FOOD SEEN, we distinguish the difference between the modes and mediums of ingredients with food scientist Ali Bouzari, in his book, INGREDIENT. Have you ever wondered why popcorn pops, or how to cook a juicy steak, well, you're talking about WATER; it expands as steam, and releases when bitten. Did you know that SUGARS aren’t just sweet, they're also the reasons food browns when heated which includes sautéed onions to roasted coffee beans, and even aged balsamic vinegar. CARBOHYDRATES, LIPIDS, PROTEINS, MINERALS, GASES and HEAT round out the 8 ingredients that act as x-ray vision for Bouzari. He provides illustrations and infographics for insightful cooks, who what to know how chicharrons puff when fried and why Doritos are the most savory thing ever.

Episode 290: John Fraser of Nix
00:26:47
2017-09-23 00:37:06 UTC 00:26:47
Episode 290: John Fraser of Nix

On today’s episode of THE FOOD SEEN, John Fraser takes an anthropological approach to restaurant life. Nix, his latest offering, is steps away from the Union Square Greenmarket in NYC, and aims to create a category for vegetarian cuisine that is all it’s own. Here, Fraser flexes his creative muscles to create something so satisfying, that you’ll ask for Carrots Wellington and/or Buffalo Fried Cauliflower by name, and not think of it as unfulfilling “health food”. In his early years at The French Laundry, then cooking through Paris, Fraser became aware that there is this connection of food & culture, more than the microcosm chefs often live within. Cooking doesn’t have to be under the gene of judgement anymore, and Yukon Potato Fry Bread can exist in the same space as a tandoor oven. Leading by example, Fraser only hopes the precursor that was meatless Mondays finds its place throughout the week.

Episode 289: Season Finale with Jack Inslee & A Special Muscial Performance by Hungry March Band
00:36:45
2017-09-23 00:37:06 UTC 00:36:45
Episode 289: Season Finale with Jack Inslee & A Special Muscial Performance by Hungry March Band

On today's episode of THE FOOD SEEN ... we delight in having on Jack Inslee, who if you don't know, has been the man behind the scene of HeritageRadioNetwork.org for the past seven years. Our dynamic engineer & producer, Jack's made all us hosts sound our best, and now it's time to hear from him just before he leaves New York City for Washington, DC, for a new gig in radio. Recently returned from a European tour with Odetta Hartman's "222" album, Jack will regale us with eating shark in Iceland, a far cry from his frozen food suburban supermarket existence. Hear how #foodradio and his own tastes evolved during his tenure at HRN, as we send him off with a special musical performance by legendary NYC brass ensemble, Hungry March Band.

Episode 288: Modern Potluck with Kristin Donnelly
00:28:53
2017-09-23 00:37:06 UTC 00:28:53
Episode 288: Modern Potluck with Kristin Donnelly

On today's episode of THE FOOD SEEN, Kristin Donnelly asks that everyone bring a dish. Growing up outside of Philly, a family full of dozens of aunts, uncles and cousins, every birthday and holiday was a potluck. After years of the same old casserole, Kristin became a trained cook, and began writing about food, eventually joining staff at Food & Wine Magazine. There, she focused on well-being, and while exposed to top chefs techniques and recipes across many lands, she looked to apply these flavor concepts to how she feeds her family at home. In her cookbook, "Modern Potluck", Kristin not only enables us how to prepare Deviled Eggs 4 ways, Seven Layer Salad with Mediterranean spices and quinoa, Stuffed Poblano Peppers, Scallion Pull-Apart Bread, and a selection of pies (sweet, savory, and slab), but also guides you how to bring them to the party without worry. An updated look into the conviviality of shared meals, Kristin takes away the stress of cooperative entertaining, which in turn, brings us closer together.

Episode 287: Taking Gotham by Chocolate with Ron Paprocki
00:29:16
2017-09-23 00:37:06 UTC 00:29:16
Episode 287: Taking Gotham by Chocolate with Ron Paprocki

On today's episode of THE FOOD SEEN, after a decade working as a landscape designer, Ron Paprocki moved to Europe to study pastry at Elisabeth Knipping Schule in Kassel, Germany. After an apprenticeship and diploma, Paprocki moved to New York City, to man the dessert program for Gordon Ramsay at The London. Eventually, Paprocki joined the #1 Zagat rated and NYTimes 3-starred Gotham Bar and Grill. Aware the restaurant's legacy and location, he utilized the nearby Union Square Greenmarket to showcase the natural acidity of fresh fruit in contrast with his master chocolate work. Recently, Paprocki launched a confectionary line, called Gotham Chocolates, influenced by a trip to Schwyz, Switzerland to meet with the historic chocolate company, Felchlin. Paprocki's pastry arts draws from New York classics, as seen in his wrapper art inspired by The New York School of artists like Ellsworth Kelly and Frank Stella. This is a true story of old world meets New York.

Episode 286: Ice Cream Adventures with Stef Ferrari
00:59:44
2017-09-23 00:37:06 UTC 00:59:44
Episode 286: Ice Cream Adventures with Stef Ferrari

On today's episode of THE FOOD SEEN, how did a certified cicerone from the beer industry take an ice cream meltdown (in a good way), to heart? Stef Ferrari, founder of Hay Rosie Craft Ice Cream Co., takes us on her Ice Cream Adventures, which is also the title of her current cookbook. Growing up visiting her favorite Connecticut farms for a scoop, matured into a sophisticated palate of adult flavors like Fernet & Coffee, Sriracha Popcorn, Cacio e Pepe, and Sea Salt & Sourdough. Don't worry, Ferrari can easily satiate your inner child too (e.g. Oreos & Ovaltine), with every shake, sundae and swirl. So chill out, and enjoy this journey through cup and cone.

Episode 285: Bruce Kalman of Union and Knead & Co. in LA
00:32:43
2017-09-23 00:37:06 UTC 00:32:43
Episode 285: Bruce Kalman of Union and Knead & Co. in LA

On today’s episode of THE FOOD SEEN, Bruce Kalman, chef/owner of Union and Knead & Co. in Los Angeles, recollects his days working the deck oven at his family friend’s pizzeria in Paramus, NJ. This instilled Bruce with a sense of culinary exploration, and a little bit of rock & roll, while firmly rooting his passion in Italian simplicity. Bruce spent time in Chicago with Paul Bartolotta at Spiaggia, learning to respect every ingredient, a true Tuscan mantra. Handcrafting pasta became a focus, if not institution, to his cuisine, so when he moved out west to Californ … he was lucky enough to find Grist & Toll, the first urban flour mill in LA for over 100 years, as his neighbor. Now, Bruce makes Squid Ink Garganelli by hand, with their whole grains. Not to mention he plays a mean guitar, to make pasta a la chittara, and in “Foie Grock”, the #1 chef-lead alternative rock cover band with Duff Goldman on bass. This from a guy who once opened for Meatloaf, but that’s another story.

Episode 284: Spreading Sabra's hummus with Eugenio Perrier
00:35:21
2017-09-23 00:37:06 UTC 00:35:21
Episode 284: Spreading Sabra's hummus with Eugenio Perrier

On today's episode of THE FOOD SEEN, we take the humble chickpea, and blend it into a sensation. Hummus, has it's origins in 13th century Egypt, has long been a stalwart of Middle Eastern mezze, and is currently a three quarter billion dollar market. Sabra, and it's CMO Eugenio Perrier, are reimagining this versatile spread's contemporary palette; with the launch of their "Unofficial Meal" campaign, they're looking to interact on a human level, and not just because it's "Appy Hour". Over 25% of American households now stock hummus, over 20 million Americans eat it on a regular basis, but how did this Levantine legume become such a spreading phenomenon?

Episode 283: "Waste Not" with Aliza Eliazarov
00:30:02
2017-09-23 00:37:06 UTC 00:30:02
Episode 283: "Waste Not" with Aliza Eliazarov

On today's episode of THE FOOD SEEN, we reconsider the chicken with Aliza Eliazarov, who's compelling backyard poultry portraits ask, when does a bird become a "wing." During her time at the School of Agriculture at University of Connecticut, Aliza may have majored in Environmental Engineering, but an underlying interest in preservation and conservation issues found it's way into her photography. Aliza's seen South Central Farmers on strike because their land was being sold to developers, when Bolivia’s first indigenous President, Evo Morales, took office and had an agrarian reform plan to give land back to the people who had been displaced, when freegans went dumpster diving and opened up a world of food rescue. Her current exhibition, "Waste Not" on view at Fovea in Beacon, NY at the Hudson Beach Glass Gallery, until July 3rd, explores these topics through still life, seen in tableaus of gleaned produce from supermarkets and restaurants. When Aliza's not foraging for forgotten food, she's likely setting up a barn studio to photographing alpaca or draft horses for the cover of Modern Farmer, embodying true farm-to-table photography.

Episode 282: Joel Marsh Garland, Orange is the New Black
00:28:58
2017-09-23 00:37:06 UTC 00:28:58
Episode 282: Joel Marsh Garland, Orange is the New Black

On today's episode of THE FOOD SEEN, semi-famous thespian, Joel Marsh Garland, grew up eating government cheese, his family giving to the same food drives that they collected from. Red beans & rice, Pennsylvania Dutch pretzels and butter, and Chinese steamed pork buns steam buns, were all part of of the greater pu pu platter of that is Joel's culinary life. Food fascinations aside, Joel brings the same passion he has for finding a food's origin and authenticity, that he does to the methodology which informs his acting career. As C.O. Scott O'Neill in Orange Is the New Black, prison food consists of 40 Go-gurts, bowls of oatmeal, 10 bologna sandwiches, an Abba-Zaba bar, but behind all the Red Velvet cake baiting, there's a smart and sensitive character, much more than the accumulation of meals he eats.

Episode 281: Alison Roman
00:30:26
2017-09-23 00:37:06 UTC 00:30:26
Episode 281: Alison Roman

On today's episode of THE FOOD SEEN, former pastry chef and Momofuku milk maid, Alison Roman, brought her creative talents to the test kitchens of Bon Appétit, nurturing her innate ability for developing stunning beautiful (and delicious) recipes, eventually becoming Senior Food Editor. Following a Short Stack Editions about Lemons (with a lemon coconut tea cake that's a must add to anyone's repertoire), and time working for BuzzFeed Food, Alison is now writing her first, of two, cookbooks; DINING IN, is due out in Fall 2017. Until then, at least we have boozy popsicles to tide us over, via Alison's appearance on Rachael Ray (video). Spicy Grapefruit Margarita Pops anyone?

Episode 280: Crucial Detail with Martin Kastner
00:36:14
2017-09-23 00:37:06 UTC 00:36:14
Episode 280: Crucial Detail with Martin Kastner

On today's episode of THE FOOD SEEN, we talk Crucial Detail with Martin Kastner, a former blacksmith from Western Bohemia, who was raised eating out of soup bowls, and later in life, found himself collaborating with Grant Achatz from Alinea after receiving a vague email simply stating, "I'm a chef looking for new ways of serving food." Little did he know, they'd forever change tableware (e.g. wax bowls, upright spoon, porthole) and the way we interacted with objects in general. From how we move through space, to our sensory perception, Kastner saw food as a medium transcending boundaries, curating a 5 hour, 25 course a tasting menu. Kastner used the same theatrics to help the USA team win their first medal at the Bocuse d'Or, a biennial culinary olympics. Soup, in general, especially due to Achatz's "Hot Potato Cold Potato," will never be the same.

Episode 279: Supercrown Coffee Roasters with Darleen Scherer and Philip Hoffman
00:37:06
2017-09-23 00:37:06 UTC 00:37:06
Episode 279: Supercrown Coffee Roasters with Darleen Scherer and Philip Hoffman

On today's episode of THE FOOD SEEN, we step on the gas of a 1952 Probat. This German cast iron machine can fire through 22 kilos in a day, but when did how we take our coffee become the Third Wave of caffeinated culture as we know it? Darleen Scherer started roasting beans in-house at Gorilla Coffee (Park Slope, Brooklyn) in 2002. Over a decade later, she brings us Supercrown Coffee Roasters, which doubles as a café where you can get your pour over, and a weekly subscription service which sends out boxes of peak harvest picked, roasted in season coffee beans from Huila (Colombia), Cajamarca (Peru), and the Korngi District of Rwanda. We'll talk aroma, taste, mouthfeel, and sit through a cupping with Darleen who happens to be a Sensory Judge for the US Barista Championship. And don't ask for milk, no, "well roasted coffee doesn't need milk", but there's that Coffee Milkshake (sweet cream, espresso, grinds) just in case you don't take it black.

Episode 278: Nik Sharma, A Brown Table
00:25:26
2017-09-23 00:37:06 UTC 00:25:26
Episode 278: Nik Sharma, A Brown Table

On today’s episode of THE FOOD SEEN, with a vegetarian Hindu father from North India, and a Catholic mother from Goa in the South, a former Portuguese colony, Nik Sharma was born in Bombay to a polytheistic family, that celebrated the regional flavors in their diverse national cuisine. Nik moved to San Francisco as a molecular biologist, working in the pharmaceutical industry, but rather than splicing genes, he yearned for more time to hone his chops in the kitchen. In a leap of faith, Nik trained as a pastry chef, and found his father’s photography profession, help document his food, and the processes behind his creations for his award winning blog, A Brown Table. Inflecting simple dishes with Indian accents, like North Indian-Style Scrambled Eggs, Grilled Spicy Sweet Corn, Honey Sage Tumeric Wings, Goan Chili Rolls (not Hot Dogs), and Carrot Halva Ice Cream, Nik brought his own masala (spice) to his assimilated cuisine, dispelling the misconceptions that Indian food is greater than naan.

Episode 277: Fernando Aciar of OCafe & Fefo Studio
00:32:22
2017-09-23 00:37:06 UTC 00:32:22
Episode 277: Fernando Aciar of OCafe & Fefo Studio

On today's episode of THE FOOD SEEN, Fernando Aciar of OCafe in NYC, was used to seeing 10 woman in the kitchen at a time, making tomato jam, drying quince paste on the dining room table, which sat there for 2 months at a time. He grew up in the hills of Argentina, not quite the Andes, but his connection to the land was a strong as the fires he set while work for Chef Francis Mallmann. He'd help open up his restaurants in Mendoza, Uruguay, and Long Island, before finding solace in Sao Paolo, Brazil, his now adopted country of cuisine. Fernando stopped cooking for a couple years to study design, researching the beauty of natural architecture, focusing on recycled materials, even compostables. This certainly helped him create all day space (OCafe), for a time when coffee shops have become the new diners. He pushes for clean, simple comfort, best illustrated by a Pão de Queijo, a Brazilian cheese bread, both crunch and soft. Needing more tactility in his life, he began making pottery as Fefo Studio, handleless cups, cast on the wheel and hand painted at home, which can now be found in many NYC restaurants aside from his own.

Episode 276: Paul Salmon, Jamaica Man
00:27:10
2017-09-23 00:37:06 UTC 00:27:10
Episode 276: Paul Salmon, Jamaica Man

On today's episode of THE FOOD SEEN, Paul Salmon comes from the land down under, but in New York City, he's known for bringing Jamaican cuisine and culture to the masses. In the early 1990's, Paul decided to move into hospitality (from a career in finance), and bought The Rockhouse Hotel in Negril, Jamaica. With Spanish, British, African, Indian and Chinese accents, it was a spice blend known as "jerk" which really defined this island nation. Fried plantains, curried goat, rice and peas (which are actually beans) and beef patties all found their way to Miss Lily's, Paul's restaurant that serves roti (flatbread) and Red Stripe (beer) hand in hand. Importing these ideas was as hot as the rum trade, and now in NYC, you can find Melvin's Juice Box cleansing our souls with fresh coconut, and Radio Lily playing the likes of Jimmy Cliff. We may not be surround by bougainvillea vines in the urban jungle, but we surely follow Miss Lily's beat.

Episode 275: SPRITZ
00:28:57
2017-09-23 00:37:06 UTC 00:28:57
Episode 275: SPRITZ

On today's episode of THE FOOD SEEN, we spritz with Leslie Pariseau & Talia Baiocchi, co-founders of PUNCH, a website devoted to the stories behind what and why we drink, as authors of the aforementioned verb/noun, "SPRITZ: Italy's Most Iconic Aperitivo Cocktail". We'll start drinking with the Greeks and Romans, who mixed their wines with honey and herbs. Austrian soldiers traversed Northern Italy during the Habsburg monarchy, who were used to Riesling so they diluted their the regional varietals to make them more palatable. Then there's that story about a bartender, a punch, and a bloody nose. But where oh where does the spritz really come from? Bitter liqueur found fame in the 1920s - 1930s, with Select, Campari, Martini & Rosso ... but it was the American white wine spritzers of the 1980s, and the addition of Prosecco in the 1990s, that not only brought the spritz to prominence, but also made us lose site of those bacari (Venetian wine bars) and Milanese establishments like Bar Bass, which never wavered from the #spritzlife. Thankfully Leslie & Talia are here to bring back the golden hour, and put us through Aperitivi 101. So before you think about dinner, make sure you precede that with a spritz.

Episode 274: Tasting Rome with Kristina Gill
00:34:09
2017-09-23 00:37:06 UTC 00:34:09
Episode 274: Tasting Rome with Kristina Gill

On today’s episode of THE FOOD SEEN, Kristina Gill takes us on a tour of Cucina Romana , which can be followed through every bite of pasta (Carbonara, Cacio e Pepe, Alla Gricia, Amatriciana and more), in her book, "Tasting Rome." Though Kristina grew up in Nashville TN, surrounded by the splendors of her family's small gardens, her grandmother's seasonal produce deep freeze, and a panty of boxed goods like Rice-a-Roni, Pillsbury biscuits and Shake'N Bake, it wasn't until Kristina left for college, and spent time abroad in Italy, that she began buying cookbooks, and taking a deeper look into a well versed culinary history. Kristina left her job in Foreign Affairs and Policy to gain more free time to explore the foods of Italia, started a blog, learned photography, and launched "In The Kitchen With" on Design Sponge, where she collected interviews and recipes from people working in the design and lifestyle fields. These fascinations combined, a compendium seemed inevitable, and with co-author Katie Parla, Kristina compiled the best of what Roman cuisine had to offer, from Cazzimperio (crudities) to 'Nduja in Carrozza (the best grilled cheese you'll ever have). From Ebracia (Jewish) delicacies to Quinto Quarto (offal) dishes, and of course all the spring Vedure (greens) like Vignarola (artichoke, pea, fava and lettuce stew), and pizza (of course), Rome has to offer. So get ready to eat your way from antipasto to dolce, that will have you making travel plans to taste Rome today!

Episode 273: by CHLOE. by Chloe Coscarelli
00:23:34
2017-09-23 00:37:06 UTC 00:23:34
Episode 273: by CHLOE. by Chloe Coscarelli

On today’s episode of THE FOOD SEEN, Chloe Coscarelli may have sweetly introduced herself to the culinary world through vegan cupcakes on Food Network’s “Cupcake Wars”, but it’s her QSR restaurant “by CHLOE”, that’s leading the charge of the plant-based phenomenon. Raised in sunny Santa Monica, where seasonal produce is year round, it seemed a funny choice for Chloe to open her restaurant in NYC. But with every crisp of shiitake bacon topping of “Mac N’ Cheese” (made with a sweet potato-cashew sauce), or her irresistible veggie burgers (a tempeh, lentil, chia, walnut blend), it’s no wonder that veganism isn’t just about health, religion, or eco-consciousness anymore. It’s also delicious! It’s no replacement for meat, because it isn’t supposed to be, so listen in to hear why more of more of the population is moving towards plant-based cooking, and loving it.

Episode 272: BOWL by Lukas Volger
00:27:17
2017-09-23 00:37:06 UTC 00:27:17
Episode 272: BOWL by Lukas Volger

On today’s episode of THE FOOD SEEN, we find out why eating out of a bowl, bests eating off of a plate. Lukas Volger is the owner of Made by Lukas, a ready-to-shape ground & seasoned veggie patty company (available in 3 tasty flavors: kale, beets, carrot parsnip), and author of two vegetarian cookbooks (Veggie Burgers Every Which Way, Vegetarian Entrees That Won’t Leave You Hungry). Lukas’ bold (and vegetarian) takes on ramen, pho, bibimbap and dumplings, fill the pages of his most recent cookbook, BOWL, with a brilliant collection of one dish meals that will gratify any eater … and certainly cut down on dishwashing. Lukas is also the editorial director of biannual Jarry magazine, exploring where food and gay culture intersect.

Episode 271: Maple Syrup with Casey Elsass
00:31:32
2017-09-23 00:37:06 UTC 00:31:32
Episode 271: Maple Syrup with Casey Elsass

On today’s episode of THE FOOD SEEN, we tap Casey Elsass and his New Hampshire roots, to bring us into maple season and plenty of Sugar on Snow Suppers. Casey is the founder of Bushwick Kitchen, née Mixed Made, producer of Trees Knees Mountain Maple (Cinnamon & Spicy versions too). He’s recently authored the latest Short Stack Editions: Maple Syrup, and wants you know, if it starts with “Log”, “Aunt” or “Mrs.”, it’s not real maple. From trees in the Catskills Mountains, Casey will convert maple skeptics like maples cover starch into sugar, especially with recipes like Maple & Root Beer Baked Beans, Poutine with Spicy Maple Bacon, and Potato Doughnuts with Maple Glaze, all which celebrate New England (and Québécois) regional classics. Globally inspired dishes like Guinness Scones with Maple-Whiskey Butter and Maple Miso Wings which make you believe maple isn’t just for pancakes anymore.

Episode 270: Koreatown with Deuki Hong & Matt Robard
00:31:45
2017-09-23 00:37:06 UTC 00:31:45
Episode 270: Koreatown with Deuki Hong & Matt Robard

On today’s episode of THE FOOD SEEN we take the “Seoul Train” to K-town with chef Deuki Hong of Kang Ho Dong Baekjeong & co-author Matt Rodbard of “Koreatown: A Coobkook”. For anyone that’s visited 32nd Street between 5th & Broadway in NYC, you’ll see a vertical city built bulgogi Korean BBQ, early morning karaoke rooms, and plenty of soju shots. But that’s just here, there are Koreatowns all across this country (e.g. LA, Duluth GA, Chicago …). First things first, the banchan, small plate gifts for the table, often including some sort of kimchi. There’s bibimbap, hoedeopbap (Korean-style sashimi), dakgangjeong (Korean fried chicken), and after a long night of drinking, haejangguk (hangover stew). What’s so special about Korean food, is that it’s simple, with bases like gochujang (chili paste), doenjang (soy bean paste), and ganjang (soy sauce), you don’t need a new pantry to cook these delicious dishes. So get your singing voice ready, and let’s go to Koreatown!

Episode 269: Clotilde Dusoulier of Chocolate & Zucchini
00:34:12
2017-09-23 00:37:06 UTC 00:34:12
Episode 269: Clotilde Dusoulier of Chocolate & Zucchini

On today’s episode of THE FOOD SEEN, we sit for un café crème with Clotilde Dusoulier, the Parisian food blogger behind Chocolate & Zucchini. Know for a more Provencal twist, olive oil & vegetable based, rather than the butter and potatoes of Northern France. Upon graduating with a degree in computer science, Clotilde moved to Silicon Valley to code, unintentionally codifying her cooking as a craft. She baked Quiche Lorraine, and her mother’s Gratin Courgette (zucchini casserole), but really was hoping to fall in love with the vegetables she had yet to embrace. Chocolate & Zucchini plays on French comforts, like Chicken en Croûte (in a bread crust), with the modern mashup of Cauliflower in Brioche, which we’re hoping could be the next cronut! Though Paris is surely taking cues from NYC and Brooklyn trends, they also make it their own, burgers places with French cheese, Poulet rôti (roast chicken) with heritage breeds … don’t worry though, the croissant est encore un crossisant.

Episode 268: Hedley & Bennett aprons
00:31:39
2017-09-23 00:37:06 UTC 00:31:39
Episode 268: Hedley & Bennett aprons

On today’s episode of THE FOOD SEEN, is customizable apron company Hedley & Bennett. After cooking the line in LA in restaurants Providence and Baco Mercat, Ellen Bennett dreamt up a business that would both benefit and beautify a cook’s uniform for the ages. Handmade in Los Angeles, constructed of American canvas, raw Japanese selvage demin, European linens, Ellen’s aprons had adjustable straps, 1 inch thick webbing to prevent cutting into the wearer’s neck, beautifully constructed brass hardware, and well placed pockets reinforced with bar tacks to avoid ripping, unlike the wear-and-wash, one size fits all kitchen whites often found in the “back of the house”. Now, Hedley & Bennet’s iconic ampersand can be found on the chests of chefs in over 800 restaurants around the world!

Episode 267: Michel & Augustin, two kooky cookies
00:28:31
2017-09-23 00:37:06 UTC 00:28:31
Episode 267: Michel & Augustin, two kooky cookies

On today’s episode of THE FOOD SEEN, Augustin Paluel-Marmont, one half of “two kooky cookies“, better known as Michel et Augustin, brings his French flours to the US, to bake the most delicious sables and feuilletes aperitif (cookies & crackers). What began as a self taught fascination, turned into a passion project first about bread, going so far as publishing “Le Guide Des Boulangeries De Paris”, a Michelin guide for bakeries. Michel & Augustin then began using friends bakery spaces on their days off, perfecting filled shortbread squares, and selling them door to door. Now, they have a “banana farm” of over 100 employees, all of which are or will be pastry chefs. As a child he used to make Tarte Tropezienne with his grandmother, and now Augustin is on #SupersonicMission which will see their cookies go from being sold in 25 to 7624 Starbucks in the next few months. These cookies aren’t just for French bobos anymore!

Episode 266: Robo-Sauce with Adam Rubin & Daniel Salmieri
00:31:55
2017-09-23 00:37:06 UTC 00:31:55
Episode 266: Robo-Sauce with Adam Rubin & Daniel Salmieri

On today’s episode of THE FOOD SEEN … FLASH! BANG! BOOM! … author Adam Rubin & illustrator Daniel Salmieri, transform the classic picture book into Robo-Sauce, a recipe about a boy who became a robot. Also during storytime, Adam & Daniel’s New York Times bestseller Dragons Love Tacos (note: dragons hate spicy salsa), as well as Secret Pizza Party, which follows a masked raccoon’s ruses all due to his deep love of pizza. Adam & Daniel’s books are novel additions to a long legacy of food-focused children’s books like Dr. Seuss Green Eggs & Ham, Judi & Ron Barrett’s Cloudy With a Chance of Meatballs, Tomie dePaola’s Strega Nona, Eric Carle’s The Very Hungry Caterpillar, and Maurice Sendack’s In The Midnight Kitchen. Raid your pantry for plaxico powder, gluten-free kookamonga flakes, tumble berries, sparkenfarfle, all the ingredients you’ll need for a piping hot pot of Robo-Sauce and read along!

Episode 265: Nick Morgenstern of Morgenstern’s Finest Ice Cream, El Rey, GG’s
00:35:37
2017-09-23 00:37:06 UTC 00:35:37
Episode 265: Nick Morgenstern of Morgenstern’s Finest Ice Cream, El Rey, GG’s

On today’s episode of THE FOOD SEEN, Nick Morgenstern blends nostalgia with innovation at Morgenstern’s Finest Ice Cream, scooping some of city’s best desserts, boasting 5 vanillas, 4 chocolates, as well as flavors like Salt & Pepper Pinenut, Raw Milk, Fernet Black Walnut, Tonka Bean, American Egg, and Durian. After a life in fine dining, it wasn’t until Nick became a business owner, that he truly understood the importance of the simple joys. Now, he operates SoCal inspired coffee bar and luncheonette El Rey in NYC’s Lower East Side, which dishes out vegetable forward fare from morning to night. There’s also GG’s, a throwback pizzeria at heart, utilizing a deck oven as the centerpiece to this neighborhood restaurant, which also has an 18 bed backyard garden to grow many seasonal ingredients. How lucky are we to have all these sweet spots from a man who almost became an auto mechanic.

Episode 264: INGREDIENTS: A Visual Exploration of 75 Additives and 25 Food Products
00:28:10
2017-09-23 00:37:06 UTC 00:28:10
Episode 264: INGREDIENTS: A Visual Exploration of 75 Additives and 25 Food Products

On today’s episode of THE FOOD SEEN, who knew a Twinkie would bring together author Steve Ettlinger and commercial photographer Dwight Eschliman, to visually investigate the foods that stock our supermarket shelves. Cool Ranch Doritos, Kraft Singles, Quaker Instant Oatmeal Strawberries & Cream, McDonald’s Chicken McNuggets … or should we say, agar, modified cornstarch, EDTA (Ethylenedi-aminetetraacetic acid), monosodium glutamate (MSG), shellac, and xanthan gum? See for yourself in their book“INGREDIENTS: A Visual Exploration of 75 Additives & 25 Food Products”, because a more informed consumer is a better eater.

Episode 263: The Nordic Cookbook with Magnus Nilsson
00:28:12
2017-09-23 00:37:06 UTC 00:28:12
Episode 263: The Nordic Cookbook with Magnus Nilsson

On today’s episode of THE FOOD SEEN, Magnus Nilsson, the chef of Swedish odyssey Faviken, a restaurant situated 6 hours north of Stockholm, on 20,000 acres of Jamtland mountain farms. As remote as this seems, it’s just one of many exotic locations Magnus traveled to while writing The Nordic Cookbook by Phaidon. Denmark, Faroe Islands, Finland, Greenland, Iceland, Norway, Sweden, each embody its country’s best cuisine, found in the homes and villages of its people, rebutting the preconceptions that it’s all IKEA meatballs. There’s the humble potato dishes of Jansson’s Temptation, and oven-baked Hasselbacken, to Surstromming (sour herring) and Icelandic Rotten Shark. Through 700+ recipes, Magnus takes us to witness rye breads baked in the thermal active areas, and Faroese Island whale hunts, all while challenging us to learn more about the Nordic countries that have influenced the (food) world over.

Episode 262: Bien Cuit with Zachary Golper
00:29:11
2017-09-23 00:37:06 UTC 00:29:11
Episode 262: Bien Cuit with Zachary Golper

On today’s episode of THE FOOD SEEN, Bien Cuit may mean “well baked”, but Zachary Golper’s plan to make bread didn’t rise until a 2 year journey across South America. After time on an organic farm in Oregan, the wafting smell of a wood fire oven, manned by candlelight at 1AM, was all the impetus Zach needed to become a baker. With co-author Peter Kaminsky, “Bien Cuit: The Art of Bread”, takes us on a “Bread Quest” not only to find NYC’s iconic loaves, but celebrates the diversity of our cultures, through the grains and flours that surround us. A 24-day minimum sourdough starter, a fermenting dough in hand, the baker inside you will be awoken with Pane Pugliese, Broa De Milho (Porteguese Corn Bread), Bourbon Bread, in no time.

Bien-Cuit-cookbook-cover

Episode 261: Linda Pugliese, Handmade Pasta Photographer
00:38:51
2017-09-23 00:37:06 UTC 00:38:51
Episode 261: Linda Pugliese, Handmade Pasta Photographer

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On today’s episode of THE FOOD SEEN, Linda Pugliese grew up in Annapolis, Maryland, surrounded by sailboats, shorelines, and crabs smothered in Old Bay seasoning. Though her last name is from the Puglia region of Italy, Linda hadn’t returned until later in life, reconnecting with a family that welcomed her with love and pasta. Infatuation is almost too weak a word for how intrigued, and enamored, Linda was by the different shapes and methods of handmade pasta. Linda watch videos of grandmas on YouTube making cavatelli, a small shell of sorts, though her homemade version is made with a semolina dough, elongated to resemble a shelled pea pod. In a trip to Emilia-Romagna, she learned variations of tortellini and tortelloni, the origins of tagliatelle, and the importance of using bright yellow egg yolks. Sometimes something as simple as how to make pasta is hard to put in words, it’s a feeling, but thankfully, Linda is also a wonderful self-taught photographer, capturing the processes, and stories, behind each attempt, and luckily, we get to follow along her journey, via lindapugliese.tumblr.com.

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Episode 260: Scratch & Sniff Whiskey with Richard Betts
00:25:42
2017-09-23 00:37:06 UTC 00:25:42
Episode 260: Scratch & Sniff Whiskey with Richard Betts

On today’s episode of THE FOOD SEEN, we scratch & sniff with Richard Betts, literally. His second edition this olfactory series, The Essential Scratch & Sniff Guide to Becoming a Whiskey Know-It-All: Know Your Booze Before You Choose, exemplifies Betts background as a master sommelier at the Little Nell in Aspen. It’s all about objective and deductive reasoning, which will lead you to your_spirit spirt (kind of like a power animal). Broken down by GRAIN (corn, wheat, rye, barley, rice, millet, quinoa …), WOOD (new vs. used barrels), and PLACE (Scotland uses sherry from Spain and bourbon from USA, whereas Japan uses oak called mizunara), it’s only a matter of time until you too have mastered whiskey. Betts, now a producer of My Essential Wine varietals, and Sombra_ mezcal, will have you turning your drinking data into a dogma soon enough.

Richard-Betts-Scratch-Sniff-Whiskey

Episode 259: Candy making with Liddabit Sweets
00:32:46
2017-09-23 00:37:06 UTC 00:32:46
Episode 259: Candy making with Liddabit Sweets

On today’s episode of THE FOOD SEEN, small batch handcrafted candymaker Liz Gutman, co-founded Liddabit Sweets with the simple belief, that sugar is not a flavor. Instead, she focused on quality ingredients, like freshly churned butter, locally sourced dairy, artisanal honey, from local companies like Ronnybrook Farm, Salvatore Ricotta, Martin’s Pretzels, Brooklyn Brewery, which, though enrobed in chocolate, made her candy bars and confectionaries about what’s on the inside. With caramels ranging from apple cider, fig-ricotta, beer & pretzel to acclaimed candy bars like the PB&J, The Lime-in-the-Coconut, “The King”, and S’more, Liz’s revival of old-fashioned honeycomb candy, and nostalgic caramel corn (the bourbon bacon is legendary), has made satisfying your sweet tooth a sustainable act.

 

Liddabit-Sweets-candy

Episode 258: FOOD CRIMES with Christine Haughney
00:22:24
2017-09-23 00:37:06 UTC 00:22:24
Episode 258: FOOD CRIMES with Christine Haughney

On today’s episode of THE FOOD SEEN, we’re joined by Christine Haughney, Senior Investigations Editor for Zero Point Zero Production, and her hard hitting online video series, FOOD CRIMES. After years as a news reporter for The New York Times and Washington Post, Christine brought her skills and empirical research to Food Republic. In “The Hunt for Illegal Seafood” she brings a South African fish smuggler to justice, “Mad About Saffron” speaks to the politics behind a controversial spice of the ages and it’s possible terrorist ties, and “PB & Jail” pins blame on a CEO’s inexcusable apathy towards the release of a food-borne pathogen into everyday food supply. From these cases, good arises, with new governing acts and laws put in place for protocol and safety, and a greater sense of how much food really effects the world.

 

Food-Crimes-Christine-Haughney

Episode 257: Slow Fires with Justin Smillie
00:28:57
2017-09-23 00:37:06 UTC 00:28:57
Episode 257: Slow Fires with Justin Smillie

On today’s episode of THE FOOD SEEN, Chef Justin Smillie demystifies 3 simple cooking techniques: Braising, Roasting & Grilling in his cookbook, SLOW FIRES. As a young cook in NYC, Justin developed a deep sense of building flavor over time. In his mid 20’s, Justin was mentored in Jonathon Waxman’s Barbuto, where he cultivated his own Italianesque tendencies, though would later incorporate Japanese bases like dashi into the mix. Pondering ratios of moisture, intensities of heat, reversing expected processes, Justin’s graceful touches have found a home at Upland restaurant, noted by his glowing NYTimes review, and lauded Peppercorn-Crusted Short Ribs, all while challenging the convention of what cooking with fire really means.

Justin-Smillie Slow-Fires-Justin-Smillie

“Roasting a pear can present as many challenges as roasting a filet or a strip.” [20:00]

 

Episode 256: Sydney Kramer, The Crepes of Wrath
00:27:05
2017-09-23 00:37:06 UTC 00:27:05
Episode 256: Sydney Kramer, The Crepes of Wrath

On today’s episode of _ THE FOOD SEEN _, Sydney Kramer was one of the few families she knew in suburban Chicago that ate sushi regularly in the 90’s, which seemed contrary to her mother’s subscription to all the low-fat this and sugar-free-that diet trends of the time (e.g. Weight Watchers, Jennie Craig). When Sydney left for college, she began documenting what she cooked for her roommates via LiveJournal as a hobby, but it wasn’t a “blog” per se, well, not until she found sites like TasteSpotting and realized there were others out there posting photos of their food in the same manner. Once people started asking for recipes, she launched The Crepes of Wrath, with the intention of of it being whimsical, fun, and never too fussy (e.g. Shake-N-Bake, cake mixes, ramen). She left her job as an operations manager at Business Insider, and is now an editor at Vice MUNCHIES, fully committed to food media, and deliciously so, with recipes like, Pumpkin Pie Layer Cake with Buttercream Frosting, Old Fashioned Pumpkin Slab Pie with Bourbon & Bitters, S’mores Cinnamon Rolls with Graham Cracker Dough, and Waffle Maple & Sausage Stuffing with Cranberries. Hear how Sydney’s musings earned her blog a finalist bid as Saveur’s Most Delicious in 2015, and what’s in store for years to come!

crepesofwrath

“I also try to make it personal because I don’t want anyone to ever think that ‘I live in Brooklyn, and I go to the Farmers Market every weekend, and we go to fabulous restaurants, and eat fabulous food, and I spend $500 a week on food.’ I want to make sure there’s a human being behind the pretty pictures.” [8:05]

–Sydney Kramer on THE FOOD SEEN

 

Episode 255: Hot Bread Kitchen
00:32:02
2017-09-23 00:37:06 UTC 00:32:02
Episode 255: Hot Bread Kitchen

On today’s episode of THE FOOD SEEN, Hot Bread Kitchen founder_Jessamyn Waldman’s work used to focus on human rights, immigration advocacy, and education, and once she started baking, those principles still held true. From being the first female baker at Daniel restaurant, to baking out of a small walkup apartment in Brooklny to one of NYC’s oldest indoor markets in Harlem, Jessamyn has built a community of strong entrepreneurial women through bread. Hot Bread Kitchen Cookbook_ celebrates their past, from Jessamyn’s grandmother shaping Shabbat challahs at Perlmutter’s bakery in Toronto, HBK’s first traditional tortillas made with love from Puebla (Mexico), an introduction to Moroccan m’smen which is now a top seller at citywide Greenmarkets, and many the success stories from HBK Incubates, an initiative which has supported the growth of over 120 businesses, and created nearly 200 new jobs. Come break bread with us.

 

Hot-Bread-Kitchen-Jessamyn-Rodriguez-by-Jennifer-May Hot-Bread-Kitchen-cookbook-cover

 

Episode 254: Food Gift Love with Maggie Battista
00:31:44
2017-09-23 00:37:06 UTC 00:31:44
Episode 254: Food Gift Love with Maggie Battista

On today’s episode of _ THE FOOD SEEN _, Maggie Battista of Eat Boutique shares more than 100 recipes to make, wrap, and share, in her book Food Gift Love. Launched as a blog in 2007, Eat Boutique has curated edible gift boxes comprised of small batch artisan goods from her homebase of New England and beyond, like Lark Fine Foods cookies in Essex MA, Didi Davis’s Rose Sugar from Salt Traders in Ipswich MA, Big Picture Farm goat milk caramels from VT, Preserved Lemon Syrup from Brooklyn’s Morris Kitchen, Quin Candy, and Sqirl jams. Maggie now gives you the ability to be the maker, with lessons on how to send homemade pantry items like, arugula & pistachio pesto, grainy mustard dressing, homemade butter, infused salts and sugars, lemon oil, rhubarb vinegar … and for the sweeter side,graham cracker toffee, salty dark caramel sauce, jam-swirled marshmallows, candied blood orange rinds … and of course, rompopo, a latin eggnog adapted from a vintage cookbook published by the wives of the lawyers of Tegucigalpa Honduras.

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## “Have you been to a pot luck? Did you bring a dish? There you go, you’re a food gifter!” [18:00]

“I started collecting the food section of The New York Times and twine from the butcher, extra paper, extra tape, and I started wrapping gifts with those simple items.” [21:30]

–Maggie Battista on THE FOOD SEEN

 

Episode 253: Tacos with Alex Stupak
00:34:58
2017-09-23 00:37:06 UTC 00:34:58
Episode 253: Tacos with Alex Stupak

On today’s episode of THE FOOD SEEN, find out when Mexican food went from crunchy shell, ground beef, and shredded cheese taco nights, to transformative tortillas made of fresh masa for Alex Stupak? When this pastry prodigy, when from sweet to savory, yet alone outside of his culinary comfort zone, many questioned his actions. The reaction: Stupak has made us reconsider the the quality of being authentic, and proved that the ubiquitous taco goes way beyond the borders of Mexico. Having opened three Empellon restaurants (Taqueria, Cocina, Al Pastor) devoted to the further exploration of Mexican food, and through his cookbook “Tacos: Recipes and Provocations”, Stupak make you think past El Paso.

*photos by Evan Sung

*photos by Evan Sung

*photos by Evan Sung

*photos by Evan Sung

 

“Molecular gastronomy started as a movement in science. It was a better understand of what happens when we cook food. It has nothing to do with creativity.” [07:00]

“The problem is with a corn tortilla is that it’s a gluten free, fat free, sugar free product. It’s a very unforgiving thing. It doesn’t reheat well.” [20:00]

Episode 252: Food Styling with Rebekah Peppler
00:31:56
2017-09-23 00:37:06 UTC 00:31:56
Episode 252: Food Styling with Rebekah Peppler

On today’s episode of THE FOOD SEEN, we unveil the mysteries of food styling with Rebekah Peppler. A Wisconsin cheesehead, Rebekah came to NYC with a journalism degree, and a penchant for pastry. Upon enrolling in the French Culinary Institute, those two worlds collided, becoming a sweet array of dessert focused food media. She knows how to work behind the scenes, gussying up culinary sets, from cookbooks to TV, and videos for The New York Times’ Melissa Clark, but is also a recipe developer and author in her own right. From tweezers to spray bottles filled with cheap vodka, hear how Rebekah, makes the food we see, even better than it’s ever looked before.

*photo by Christine Han for Pantry Confidential

*photo by Christine Han for Pantry Confidential

 

 

“When you’re food styling and representing somebody else, you want to make sure it’s totally accurate.” [09:00]

“I don’t think there’s a recipe out there that hasn’t been written, but there’s also unlimited possibilities.” [12:00]

–Rebekah Peppler

 

Episode 251: Senegal with Pierre Thiam
00:35:06
2017-09-23 00:37:06 UTC 00:35:06
Episode 251: Senegal with Pierre Thiam

On today’s episode of THE FOOD SEEN, we return to Senegal with Pierre Thiam. In his follow up cookbook to “Yolele! Recipes from the Heart of Senegal”, Pierre brings a more contemporary perspective to the flavorful food of his complex culture. “Senegal: Modern Senegalese Recipes from the Source to the Bowl”, exlores influences not only by it’s French colonialist past, but digs deeper into the exportation of African heritage to the Americas as well. Okra, rice, and black eyed peas, find their origins in Senegal, alongside more traditional meals Thieboudienne aka Ceebu Jen (aka “The Rice of Fish”), the national dish, meant to be shared from a common bowl. While paying homage to his Senegalese roots, Pierre never forgets to abides by the terenaga tenet, a Wolof word that means more than just hospitality, it’s a way of life.

Pierre-Thiam

Episode 250: 250th episode with Tero Isokauppila of Four Sigma Foods
00:30:54
2017-09-23 00:37:06 UTC 00:30:54
Episode 250: 250th episode with Tero Isokauppila of Four Sigma Foods

On today’s 250TH episode of THE FOOD SEEN, we shroom with Tero Isokauppila of Four Sigma Foods. A Finnish nomad, who believes in the power of wild picked and log-grown fungi, spreads the gospel of mushrooms. Cordyceps, chagas and lion’s manes, hear about these superfoods and how their natural remedies can contribute towards a healthy lifestyle. They evan have potential benefits in the medical field, possibly for cancer patients. Wake up with a cup of mushroom coffee, or mushroom hot chocolate if you prefer, either way, join the #FUNGUYS and the growing Food Sigma Foods community, which, of course, is growing like a fungus. This

“Pretty much all plants require mushrooms to collect water, but also we can use their medicinal properties.” [13:00]

–Tero Isokauppila on The Food Seen

Episode 249: Maayan Zilberman, fashionista & candy maker
00:30:52
2017-09-23 00:37:06 UTC 00:30:52
Episode 249: Maayan Zilberman, fashionista & candy maker

On today’s episode of THE FOOD SEEN, Maayan Zilberman was born on a kibuttz in Israel. She moved to NYC at 15, during the 1990’s, a time when fashion and hip hop culture were colliding. Maayan had attended religious Jewish private schools, where uniforms were made of thick navy felt, single inverted pleated skirts and white blouses, and now in New York, she finally saw color. With her newfound palette, she entered a world of fashion that saw her start her own lingerie line, all the whiles, snacking away on confectionaries that was almost more design than delicious. She had always been fascinated by it’s alien forms, it’s otherworldly origins, like a real life Willie Wonka land. Here she began making candies, molds of banal forms: watches, Kodachrome slides. She made chewing gum, using chicle from trees in Mexico. Her friends we all request her to make sucking candies and bubble gum for parties. A book, “Entertaining” by Martha Stewart, made Maayan realize that food as an experience could potentially be her next design project, finding true pleasure in making the nostalgic candies she used to think were so foreign. This program was brought to you by [


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Episode 248: Jessica Koslow of Sqirl
00:32:44
2017-09-23 00:37:06 UTC 00:32:44
Episode 248: Jessica Koslow of Sqirl

On today’s episode of THE FOOD SEEN, Jessica Koslow grew up near Los Angeles, surrounded by fresh produce and perpetual summer. It wasn’t until a stint cooking at Atlanta’s Bacchanalia, that she realized how fleeting seasons can be. When Jessica returned to California, she started Sqirl, a jam company in it’s original iteration. Using local fruits, like Gravenstein Apple, Moro Blood Oranges, Wild Boysenberries, and Blenheim Apricot, she began to grow organically as a business in East Hollywood’s Silver Lake, eventually serving breakfast rice bowls with sorrel pesto and lacto-fermented hot sauce, as well as the now famed ricotta toast. From 8AM-4PM everyday, Sqirl feeds LA in a way it’s never been fed before, with a creative conscience, and a taste for preserving the future … come Sqirl away with us!


Episode 247: Real Maine Food with Luke’s Lobster
00:35:05
2017-09-23 00:37:06 UTC 00:35:05
Episode 247: Real Maine Food with Luke’s Lobster

On today’s episode of THE FOOD SEEN, we ask Luke Holden and Ben Conniff of Luke’s Lobster about what makes Maine great. Yeah it’s got those pristine coastlines perfectly situated for hauling in the freshest seafood, those wild blueberries which make for the tastiest pies, but what made two guys from “Vacationland” decide to open up a little lobster shack in NYC. In their cookbook “Real Maine Food”, they travel around their home state, searching for beach clambakes, the best chowders, and whoopie pies that will make you say “ayuh”, with the rest of them Mainers. Oh, and how about you finally learn to crack that lobster the right way. This program was brought to you by S. Wallace Edwards & Sons.


“You don’t have to many needs other than to follow what your passion is [when you’re young], so it was a good time to take the risk.” [7:00]

“There is a balance in the system that needs to be upheld.” [9:00]

“Lobstering in Maine is an over a billion dollar business.” [10:00]

“It’s a hub for tourists and it’s a hub for locals, and it’s really neat to see those two demographics working together.” [13:00]

–Luke Holden on The Food Seen

“I didn’t get to learn to lobster when I was young, but I did get to learn what it was like to go out at dawn and watch the boats go out.” [11:00]

“The original recipe calls for bear fat, but that’s harder to get.” [19:00]

“Lobster is best at it’s simplest.” [29:00]

–Ben Conniff on The Food Seen

Episode 246: Joe Carroll’s “Feeding The Fire” BBQ & grilling cookbook with Nick Fauchald
00:38:11
2017-09-23 00:37:07 UTC 00:38:11
Episode 246: Joe Carroll’s “Feeding The Fire” BBQ & grilling cookbook with Nick Fauchald

On today’s episode of THE FOOD SEEN, Joe Carroll, proprietor of barbecue restaurant Fette Sau, and New American steakhouse, St. Anselm, joins co-author Nick Fauchald in their book about meat cookery called “Feeding The Fire”. Hear how a $40 Weber grill, one dry rub, and a slow and low mantra, not only changed the urban BBQ landscape, but also elevated the cuts of meats we smoke and/or throw on the grill. Yes, there’s Texas, Kansas City, Memphis, and the Carolinas, but did you know about upstate New York’s Cornell chicken, California’s Santa Maria Valley tri-trip, Western Kentucky and mutton, and Maryland Pit Beef? Learn that BBQ is more technique than recipe, and contemplate the choices you’ll have to make for that coveted smoke ring (pinkish meat under the bark) and perfect doneness. This program was brought to you by S. Wallace Edwards & Sons.


Episode 245: Adam D. Tihany, restaurant designer
00:42:03
2017-09-23 00:37:07 UTC 00:42:03
Episode 245: Adam D. Tihany, restaurant designer

On today’s episode of THE FOOD SEEN, Adam D. Tihany has made quite a mark on the interior of New York City. He’s designed some of the top restaurants and hotels in the world, but it all begin here in 1981, when Tihany designed La Couple, New York’s first grand café. Since then has worked on Sirio Maccioni’s Le Cirque 2000, Thomas Keller’s Per Se, Daniel Boulud’s namesake Daniel. His book, TIHANY: Iconic Hotel and Restaurant Interiors archives, and celebrates projects from around the globe like the Westin Chosun in Seoul, Heston Blumenthal’s Dinner in London, One & Only Cape Town South Africa, and the Mandarian Oriental in Las Vegas. But what does Tihany first see when he walks into a restaurant? Where’s his favorite seat to dine at? What modern materials are being used to build beautiful new dining spaces? Now, Tihany sets his sights on the sea, designing the future in ultra-luxury cruise liners. What will Tihany design next? This program was brought to you by S. Wallace Edwards & Sons.


“I think the beauty of Italy is the fact that ‘made in Italy’ is not a product, it’s a way of doing things.” [11:00]

“I wanted to do everything I was doing in Italy in this microcosm of restaurant design.” [18:00]

“We are extremely proud of the fact that we go to huge lengths to try and understand the DNA of every place that we work at.” [26:00]

“It’s important that you understand where you come from to understand where you’re going to.” [26:00]

“The first impression that captures your imagination and tells you a little bit about what the experience is going to be has to do with two things. It has to do with light and the sense of smell.” [34:00]

“The success of good lighting, [is that] whether you are in the sea or the air [the lighting] is controlled.” [42:00]

–Adam D. Tihany on THE FOOD SEEN

Episode 244: Sarah Simmons, City Grit culinary salon, Birds & Bubbles fried chicken and champagne
00:36:46
2017-09-23 00:37:07 UTC 00:36:46
Episode 244: Sarah Simmons, City Grit culinary salon, Birds & Bubbles fried chicken and champagne

On today’s episode of THE FOOD SEEN, Sarah Simmons Southern sense of hospitality, may have turned her Sunday suppers into New York City’s culinary salon better know as City Grit. A win as Food & Wine’s America’s Home Cook Superstar, may have proclaimed her food worthy, but nothing prepares you for the business that comes with owning a restaurant. Luckily, years working as a retail strategist for Fortune 100 companies, gave Sarah the insight she needed to become a successful chef and restaurateur. Her second venture, Birds & Bubbles, focuses on fried chicken and champagne, because, really, what’s better than that pairing?! Now working with Williams Sonoma, Sarah curates gourmet gifts, scouts out up and coming chefs in cities across the USA, and begins to focus back on her Carolina roots, with possible brick and mortar culinary experiences making their way back South. So much for just being a home cook. This program was brought to you by The International Culinary Center.


“I felt like I owed the food community something because I got to change my life over night.” [17:00]

“No one really knows this because it wasn’t the initial intention but I got to use City Grit as my own test kitchen.” [26:00]

“Champagne is really hard to experiment with when the majority of the bottles are over $100.” [27:00]

“I just want everyone to make fried chicken. It’s not as hard as they think.” [30:00]

–Sarah Simmons on THE FOOD SEEN

Episode 243: Aarón Sánchez
00:32:37
2017-09-23 00:37:07 UTC 00:32:37
Episode 243: Aarón Sánchez

On today’s episode of THE FOOD SEEN, Aarón Sánchez grew up on the Mexican border town of El Paso. He learned to cook from his mother Zarela Martinez, who would come to be one of the first female Latin chefs in New York City, if not the nation. At age 16, Aarón was accepted for master class with Chef Paul Prudhomme, which launched his career, through schooling at Johnson & Wales, and under the tutelage of other nuevo-Latino chefs like Douglas Rodriquez. In 2001, Aarón’s own voice was heard, opening Paladar in New York City’s Lower East Side. Gritty and true to his roots, it helped define the kind of cooking Aarón would continue to perfect. His understanding of chilis, salsas, chorizo, and moles, made Aarón a go to authority for Mexican cooking, landing him a judges seat on Food Network’s Chopped, and in front of many other food television shows, like Cooking Channel’s Taco Trip. When the cameras, and Aarón heads home, he still longs for his mother’s famous arroz con crema. This program was brought to you by Bonnie Plants.


“I don’t want people to watch my show and think they’ll see classic stuff all the time. I want people to be surprised.” [26:00]

“If I see another kid with a pig tattoo, I’m going to throw up in my mouth. Does it make you a better cook if you have a pig tattoo or some beets going up your arm? Come on!” [30:00]

“I’m very committed to helping restaurant workers, especially immigrants, get the rights and respect they deserve.” [32:00]

–Aaron Sanchez on THE FOOD SEEN

Episode 242: Jud & Ken of Five Leaves and L.A. Chapter
00:31:27
2017-09-23 00:37:07 UTC 00:31:27
Episode 242: Jud & Ken of Five Leaves and L.A. Chapter

On today’s episode of THE FOOD SEEN, Jud Mongell & Ken Addington, are partners in Brooklyn cornerstone all day cafe Five Leaves, and it’s adjacent Latin inspired bar/restaurant Nights & Weekends. Recently they’re gone west, opening L.A. Chapter at the Ace Hotel in Los Angeles, and King’s Highway in Palm Springs. How did a place on the edge of hipster Williamsburg, find manifest destiny in a Grass Fed Burger with Fried Pineapple, Pickled Beets, Harissa Mayo, and a Sunny Up Egg? Can you believe it all started on two islands, oceans apart from each other? Jud’s upbringing in New Zealand, and Ken from the St. Thomas US Virgin Island, both eventually calling New York City their homes. While Ken’s mom worked for the Brooklyn Chamber of Commerce, organizing bus tours of the borough decades before it was popular, he found himself in a Manhattan kitchen at 15 years old, working for the likes of Thomas Keller. Jud, just really wanted good strong coffee, and planned on serving Oceania fare. A bus now passes by Five Leaves every day, people get on, people get off. This reminds both Ken & Jud, that their spots are for everyone, everyday, just as a neighborhood joint should be. This program was brought to you by Whole Foods Market.


“The goal was to have a friendly place. to have people walk in the door and make everybody a regular.” [15:00]

“Greenpoint and Brooklyn have grown up a bit.. our customers have grown up a bit.. we want to grow up with them.” [20:00]

–Ken Addington on THE FOOD SEEN

Episode 241: Anna Jones, “A Modern Way To Eat”
00:38:46
2017-09-23 00:37:07 UTC 00:38:46
Episode 241: Anna Jones, “A Modern Way To Eat”

On today’s episode of THE FOOD SEEN, Anna Jones, a cook, writer, stylist, and vegetarian, only meant to cut out meat for a 6 week trial. Seven years later, she’s still at it, and inspiring other to join in. In her cookbook, “A Modern Way To Eat”, Anna uses her many years in London with Jamie Oliver as a chef and creative, as well as working with Yotam Ottolenghi, Sophie Dahl, the Fabulous Baker Brothers and more, to guide us through a vegetable based cuisine that can still be indulgent and delicious, make you feel and look good, leave you feeling light yet satisfied, help lighten the footprint on the planet, that’s quick and was and won’t cost the earth, and still impress your family and friends. From the Really Hungry Burger, which finally offers us a worthy veggie patty, to a more worldly approach with Turkish fried eggs, Dosa-spiced potato cakes, and Indonesian gado gado, Anna provides us with tutorials on how to make a great salad, variations on soups from the base up, all while elevating vegetable underdogs like turnips, chard, and rutabagas. You too may never turn back to your past eating habits. This program was brought to you by Bonnie Plants.


Episode 240: April Bloomfield
00:33:09
2017-09-23 00:37:07 UTC 00:33:09
Episode 240: April Bloomfield

On today’s episode of THE FOOD SEEN, April Bloomfield, chef of contemporary New York classic The Spotted Pig, her restaurants that bookend the Ace Hotel, The John Dory and The Breslin, and the famed revive of the Tosca Cafe in San Francisco. In April’s second cookbook, “A Girl and Her Greens”, she celebrates vegetables seasonally, with all the adoration she has for those not-so-nasty bits oh so loved in London. Growing up in England with her nan’s Sunday roast and her mum’s garden, hear how April traded in bacon sandwiches with HP sauce and a side of frozen peas, for salad sandwiches and crushed spring peas with mint. Don’t worry, this show isn’t just for vegetarians, there’s still a bit of lardo between every slice of hasselback potatoes. From pot-roasted artichokes with white wine and capers, boiled asparagus with ramp béarnaise sauce, watercress soup with spring garlic, swiss chard cannelloni, kale polenta, and broccoli raab morning buns, you too will be eating your vegetables from the top to the tail. This program was brought to you by Bonnie Plants.



“It’s quite easy to train your palate to appreciate the bitter” [7:00]

“Mushrooms have that great aroma, sometimes you just want to smother your face in them.” [10:00]

“It’s about balance. Maybe you don’t want to eat steak five times a month – maybe you just want one incredible steak once a month” [25:00]

“I’ve learned how to make potatoes delicious – and so can people who use this book!” [30:00]

April Bloomfield on The Food Seen

Episode 239: Chris Fischer of Beetlebung Farm
00:43:17
2017-09-23 00:37:07 UTC 00:43:17
Episode 239: Chris Fischer of Beetlebung Farm

On today’s THE FOOD SEEN, Chris Fischer is a 12th generation Martha’s Vineyard resident. When his grandparents bought Beetlebung Farm in 1961, it was inevitable that Chris would return to this small island south of Cape Cod, Massachusetts. What “The Beetlebung Farm” cookbook documents is not only the seasons, but the legacy that his family has made in Chilmark. They raise and butcher their own cows, sheep, and pigs, grow their own produce on 5 acres, and host dinners in their greenhouse. True transparency of not only the their processes, but also the Beach Plum restaurant’s ideals. Griddled squid, bluefish in parchment, lobster pan roasts, spring panzanella and strawberry shortcake. Chris’ New England cuisine consists of open fires, and the brine of Great Pond oysters, just as his family’s always has.


“I worked every job under the sun which is really helpful when you run a farm so you can figure out how to fix things.” [19:00]

“The more you know about a place, the more the visitors who come will want to honor that and be a part of it.” [39:00]

–Chris Fischer on THE FOOD SEEN

Episode 238: Andrew Scrivani, New York Times food photographer
00:33:22
2017-09-23 00:37:07 UTC 00:33:22
Episode 238: Andrew Scrivani, New York Times food photographer

Today’s episode of THE FOOD SEEN marks 5 YEARS on HeritageRadioNetwork.org. It only makes sense to return to where it all began. Hear New York Times food photographer Andrew Scrivani on our first show ever:

http://www.heritageradionetwork.org/episodes/786-The-Food-Seen-Episode-1-Quentin-Bacon-Francesco-Tonelli-Andrew-Scrivani

Now we have Scrivani revisit, with an update about the current state of food photography. Tips on light, styling, props, how to photograph your own dish, what gear is worth investing in, how to find your own style, and what are the most challenging foods and cooking situations to capture, and why more and more still photographers are turning to motion pictures. This program was brought to you by Bonnie Plants.


“I had a student who was a complete novice, she had never picked up a camera, now she’s a working professional…we went through it and now we’re watching other people go through it.” [10:00]

“I don’t know that I have ever been afraid to share…people told me that I was giving away some of the trade secrets…its not about camera settings, its about your eye, your vision.” [13:00]

–Andrew Scrivani on The Food Seen

Episode 237: Maman & Papa Poule
00:27:21
2017-09-23 00:37:07 UTC 00:27:21
Episode 237: Maman & Papa Poule

On today’s episode of THE FOOD SEEN, Benjamin Sormonte & Elisa Marshall, opened, Maman, a SoHo bakery & café via South of France Papa Poule, rotisserie chicken française, as an ode to their childhood favorite foods, but really, it shows reverence to their mothers and fathers. Decorated with an eclectic and vintage aesthetic, mismatched custom furniture, a church benche and 1920’s bread machine, with pastry cases full of chocolate chip cookies, croissants, quiches, and croque ‘maman’, it’s no wonder people come in flocks as if it were summer on the French Riviera. Transfixed watching poulet roti rotate, when you leave with your “to go” order, it feels transportive too, like walking out of a French countryside marketplace. Their parents should be proud. This program was brought to you by Bonnie Plants.


“To me a home is something that’s compiled with things that have memories and stories.” [15:00]

–Elisa Marshall on The Food Seen

Episode 236: Lillet Brand Ambassador Claire Needham
00:29:34
2017-09-23 00:37:07 UTC 00:29:34
Episode 236: Lillet Brand Ambassador Claire Needham

On today’s episode of THE FOOD SEEN, we raise a glass of Lillet, a French aperitif made in Bordeaux since 1872, made in blanc, rouge and rosé, from blends of wine and liquors, reminiscent of exotic citrus groves and a life well lived. The USA’s national brand ambassador Claire Needham, will walk us through the culture & lifestyle associated with this legendary bottle, from it’s place in the home, at the bar, and even on screen, when James Bond most famously ordered a Vesper Martini with Kina Lillet, shaken, not stirred course. Hear how these “tonic wines” have made a splash in US bars from Philly to NOLA, Dallas to SF, while we mix a batch of La Coquette (made with Lillet Rosé) on air, in celebration the upcoming national aperitif day, Thursday, May 21st, 2015. à votre santé! This program was brought to you by Bonnie Plants.


“My job is to enjoy Lillet at all hours of the day! iI’s in a lot of classic cocktails. Lillet is consumed primarily on ice in France.” [19:00]

–Claire Needham on The Food Seen

Episode 235: Mina Stone, “Cooking For Artists”
00:29:37
2017-09-23 00:37:07 UTC 00:29:37
Episode 235: Mina Stone, “Cooking For Artists”

On today’s episode of THE FOOD SEEN, Mina Stone, like her yiayia (grandmother), relies on three holy Greek ingredients; lemon, olive oil, and salt. Whether it’s to dress a salad, stew chickpeas, season a steak, or bake a cake, it’s this trinity that has fed galleries of artists all around New York City since 2006. Mina has catered openings at Gavin Brown Enterprise in the West Village, and for the past 5 years, cooked lunch for 20, 3 days a week at Urs Fischer’s studio in Red Hook. In her book, “Cooking For Artists” published under Urs Fischer’s imprint, Kiito-San, there are not only delicious and comforting recipes like Kopanisti (Whipped Feta), Elies Tsakistes (Olives with Coriander Seeds and Lemon Peel), Faki (Greek Lentil Soup with Cinnamon and Cloves), Revitha (Chickpea Stew with Rosemary, Lemon, and Olive Oil), Makaronia Me Kima (Cinnamon and Clove Meat Ragu), Grilled Whole Fish, Smoky Spiced Chicken Kebabs, Braised Lamb, and homemade Baklava, but also art works by Hope Atherton, Darren Bader, Matthew Barney, Elizabeth Peyton, Peter Regli, Spencer Sweeney, Philippos Theodorides and more. Come, eat with your eyes, and stay for the food. This program was brought to you by Bonnie Plants


“Olive oil is my fine wine…it is just as important as any other ingredient, it should be of great quality.” [4:00]

“The communal sense of eating is great and exciting…it’s the great equalizer.” [17:00]

–Mina Stone on The Food Seen

Episode 234: Chef John Cox, Sierra Mar at the Post Ranch Inn in Big Sur
00:29:44
2017-09-23 00:37:07 UTC 00:29:44
Episode 234: Chef John Cox, Sierra Mar at the Post Ranch Inn in Big Sur

On today’ episode of THE FOOD SEEN, Chef John Cox has quite the view from Big Sur, California, cooking on cliffs 1000 feet above the Pacific Ocean, along a windy stretch of Hwy 1. His restaurant, Sierra Mar at the Post Ranch Inn, is a reflection of what’s outside, the depth of the sea, and the diversity of the varied terrain around him. A strong advocate for sustainable aquaculture, Cox frequents Monterey Bay for it’s red abalone and squid boats. He harvests acorns from the woods and makes them into flour, and forages for locals ingredients to add into an indigenous blend of furikake, which uses seaweed that grows wildly up to 5 feet a day. Hear about the land’s bounty, and how Chef Cox takes such beauty, and represents it on a plate. This program was brought to you by S. Wallace Edwards & Sons.


Episode 233: Louis DiBiccari, CREATE BOSTON
00:31:02
2017-09-23 00:37:07 UTC 00:31:02
Episode 233: Louis DiBiccari, CREATE BOSTON

On today’s episode of THE FOOD SEEN, Louis DiBiccari grew up in a suburb of Boston, cooking Sunday suppers as all good Italians do. Upon eating in campus dining halls during college, Louis realized how spoiled he was by his family’s scratch cooking, so he taught himself how to cook. His signature dish: calzones. He then went to culinary school, eventually working at the Millennium Bostonian Hotel, which launched the careers of such Beantown chef legends as Lydia Shire, Jasper White, Jody Adams, and Todd English. Louis himself became a personality in town, with his Iron Chef inspired “Chef Louie Nights”, where guests would vote on dinner themes and ingredients to be revealed the morning of, in preparation for 5-course meal that night. But maybe even more so than food, it was the artists in his life, starting with his Uncle Adio, a master sculptor, that added another creative POV. In 2013, Louis opened Tavern Road in the Fort Point area, which he lived in during early aughts, and was surrounded by artist studios. This is why he began CREATE BOSTON, an annual event that brings together “6 artists, 6 chefs, 1 canvas” to bridge gap between visual and culinary arts, of which he still cooks at it’s epicenter. This program was brought to you by Edwards Ham.







“Chefs work with one side of their brain and artists work with a similar side…when you put them together they both start to think differently.” [21:00]

“These guys are ready to push envelopes [Artists working with chefs]” [23:00]

Louis DiBiccari on The Food Seen

Episode 232: Robyn Lea’s “Dinner With Jackson Pollock”
00:29:55
2017-09-23 00:37:07 UTC 00:29:55
Episode 232: Robyn Lea’s “Dinner With Jackson Pollock”

On today’s episode of THE FOOD SEEN, Robyn Lea has worked as a photographer, writer and director of the past 20 years, shot branded films for Peroni Nastro Azzurro, and self published an art book chronicling her years of living and working in Milan, titled “Milan: Discovering Food, Fashion and Family in a Private City”. Her latest work focuses on the abstract impressionist painter Jackson Pollock, chronicling his familiar recipes oft cooked at the Pollock-Krasner residence in East Hampton. Pollock’s mother Stella would make Potato Pancakes with Long Island’s bumper crop, while he dug for Cherrystone Clams Accabonac Creek to serve with Garlic & Dry Vermouth. Pollock was also know for baking classic rye breads and award winning apple pies, which find their home in “Dinner With Jackson Pollock: Recipes, Art & Nature”, a collection Robyn gathered from handwritten recipe cards, and old family cookbooks, featuring over 90 desserts, and early raw food diets. All this from a man who didn’t try spaghetti until he was 18, yet changed the way the world saw paint splatter.

This program was brought to yo by Whole Foods Market

 

“I basically got permission to leave university and that was the beginning of this crazy culinary journey” [3:15]

———-Robyn Lea on The Food Seen

Episode 231: Mindy Segal, “Cookie Love”
00:36:37
2017-09-23 00:37:07 UTC 00:36:37
Episode 231: Mindy Segal, “Cookie Love”

On today’s episode of THE FOOD SEEN, we create the criteria for the perfect chocolate chip cookie with Mindy Segal. Her dessert bar in Chicago, Hot Chocolate, has long relied on modern twists to traditional classics, much like the music she listened to when younger. Her father was a jazz musician, and they made frequent trips to Rick’s American Cafe to listen to the likes of Tito Puente and Mongo Santamaria, which inevitably lead her to a life of improvisation. It’s not to say she doesn’t have strong core technique, as seen in “Cookie Love”, her first cookbook, chock-full of drop cookies, bars, sandwich cookies, shortbreads, thumbprints, spritz, and those twice baked, but it’s the Peanut Butter Peanut Brittle Cookies, Fleur de Sel Shortbread, Malted Milk Spritz, Peaches and Cream Biscotti, Brownie Krinkles, Banilla Nillas, and motorcycle riding Best Friend Cookies, that best showcase Mindy’s riffs. There’s also a dark side, certainly of chocolate, but also of heavy metal, through Mindy’s ode to both the Oreo and Black Sabbath. The bridge: Starlite Mints. So sweeten up, bring your #CookieLove and bake with us! This program was brought to you by Whole Foods Market.



“There are a lot of great chefs up there [In Chicago] but none of us know how to run a business.” [11:00]

“What separates men from boys…is the nuances of understanding balance.” [18:00]

Mindy Segal on The Food Seen

Episode 230: Breakfast with George Weld of Egg
00:30:46
2017-09-23 00:37:07 UTC 00:30:46
Episode 230: Breakfast with George Weld of Egg

On today’s episode of THE FOOD SEEN, we have breakfast for lunch with George Weld, founder of the preeminent Egg restaurant in Brooklyn. Over a decade of scrambling eggs and flipping hash later, George reflects on it’s beginnings, growth, pangs, and constant ode to country ham. Waned in Virginia and the Carolinas, and a PHD in Literature, no wonder George’s Southern affect on Williamsburg’s morning drawl , eventually lead to a cookbook, “Breakfast: Recipe To Wake Up For”. Hear George wax poetic on the history of hash, his grandmother’s outhouse turned smokehouse, and why to save your bacon fat and heat up that cast-iron skillet! This program was brought to you by The international Culinary Center.



“I want to make food that my grandmother would recognize and identify as food…I loved her and loved what I had inherited from her culturally.” [20:00]

“Have a good meal, and we just hope the food speaks for itself.” [24:00]

George Weld on THE FOOD SEEN

Episode 229: Galen Zamarra, Almanac
00:30:05
2017-09-23 00:37:07 UTC 00:30:05
Episode 229: Galen Zamarra, Almanac

On today’s episode of THE FOOD SEEN, we join Galen Zamarra, chef/owner of West Village stalwart, Mas Farmhouse. Most recently Galen opened, Almanac, which allures dinners with “imaginative preparations that accentuate the nuances of each growing cycle”, well, that and all the art on the walls, transforming the restaurant into a gallery space any art collector would swoon over. Galen’s art collection began at 24 years old, while chef de cuisine at Bouley Bakery. There, he laid eyes on an Al Hansen artwork, comprised of Hersey wrappers made to look female form, much in the style of Matisse’s cutouts. Now, he constructs his menu in the same abstract impressionist ways of painters like Lee Krasner, with modern pop influences by artists like Donald Robertson. This program was brought to you by Visit Napa Valley.


“I want people to get away from this relationship to food where everything is exactly the same and available all the time.” [23:00]

–Galen Zamarra on The Food Seen

Episode 228: Colu Henry, #backpocketpasta
00:29:21
2017-09-23 00:37:07 UTC 00:29:21
Episode 228: Colu Henry, #backpocketpasta

On today’s episode of THE FOOD SEEN, how did native New Yorker Colu Henry, turn her Italian heritage and a #hashtag into a pasta phenomenon? Colu’s great grandparents came to the New World from Campania, and with them, brought a culture of cooking that still exists today in everyone’s pantry, “use what you have in stock to make something delicious”. After years working in PR with high-profile chef like Marcus Samuelsson, Kurt Gutenbrunner, Scott Conant, developing the Oregon Wine Board through her love of Pinot Noir, working with Kyle MacLachlan on marketing his Bordeaux-inspiried cabernet “Pursued by Bear”, and becoming Director of Special Projects at Bon Appétit, it was the virtues of her Nonni that brought Colu back to #backpocketpasta, inspired by a childhood of marinara, tuna-clam sauce, meatballs with grated pecorino, braciole with pine nuts and raisins, and warm semolina sesame bread from Arthur Ave. Join in the fun, and show Colu your #backpocketpasta on Instagram:http://instagram.com/coluhenry. This program was brought to you by Bi-Rite Market.


“It’s really about the people that are around the table in addition to what you’re serving.” [20:00]

–Colu Henry on THE FOOD SEEN

Episode 227: Nancy Harmon Jenkins, “Virgin Territory” olive oil cookbook
00:33:53
2017-09-23 00:37:07 UTC 00:33:53
Episode 227: Nancy Harmon Jenkins, “Virgin Territory” olive oil cookbook

On today’s episode of THE FOOD SEEN, Nancy Harmon Jenkins takes us into “Virgin Territory”, her book exploring the world of olive oil. Nancy will reveal olive oil’s origins, the process behind making what is now the 3rd largest food product in the USA (only behind coffee and chocolate), and it’s long list of health benefits (omega 3s, good cholesterol, antioxidants). Nancy herself stumbled into an olive orchard, on a farm in Tuscany, under the dogma of a Mediterranean diet. Oh, it’s not your ordinary diet, because it’s full of delicious food. Sicilian Fried Almonds, Marinated Cured Olives, Tapenades, Roasted Red Peppers with Anchovies and Tomatoes, Tuscan bean soups, French Pistou, Three-Onion Focaccia (Pizza Al Taglio), Spaghetti Aglio-Olio-Pepperoncino, Fried Artichokes, gently olive oil poached fish, and Southern-Fried Chicken in Olive Oil. Leave room for some olive oil gelato, and a bunch of knowledge and praise for unheralded olive growers across the globe. And remember, use your olive oil, and use it liberally. This program was sponsored by Bi-Rite Market.



“I think olive oil is the most important ingredient in the kitchen.” [12:00]

“In the our country we are not aware of what we can do with olive oil.” [10:00]

Nancy Harmon on The Food Seen

Episode 226: Marco Canora, A GOOD FOOD DAY, bone broth
00:40:51
2017-09-23 00:37:07 UTC 00:40:51
Episode 226: Marco Canora, A GOOD FOOD DAY, bone broth

On today’s episode of THE FOOD SEEN, Marco Canora regales us with his path towards A GOOD FOOD DAY. After surviving a decade behind the stoves at Hearth restaurant in NYC’s East Village, with it’s 70 hour work weeks, breakfast, lunch and dinner of coffee, bread, and cigarettes, until that after shift burger, Chinese food order, or 24-hour bodega ham & cheese sandwich at 130AM, Marco had to make a healthy decision or further face the consequences. Prompted by a scary diagnosis of inevitable diabetes and gout if he didn’t change his habits, Marco didn’t want to compromise his life as most that diet do, but understood he couldn’t keep going on like this. That’s where his training as a chef, and obsessive researcher, may have saved his life, all the while making it more delicious. Most recently opening a little takeout window called Brodo, which began the bone broth craze, Marco’s constantly searching inside himself, on how to be a better cook, husband, father, business owner, and enlightened eater. This program was brought to you by Brooklyn Slate.


“I was never a junk food kid – I never ate a lot of processed food, but I ate a lot of bread. The vast majority of my diet over the course of a decade was basically bread.” 03:00

“It’s not that broth hasn’t been around – nobody has treated it like a hot beverage and put it in a coffee cup. I did that and everybody went kind of wild for it….I’m a big believer in controlling the controllables as best as I can. What happened with Brodo is kind of uncontrollable.” [10:00]

“Everybody thinks eating well needs to be surrounded by depravation. It’s not depravation at all – I’m a f*cking hedonist. I love food, i eat food like crazy. I don’t have to be hungry to eat food — it’s a huge part of my life. A lot of people are afraid of eating well because they think you’re turning your back on this stuff.” [14:00]

–Marco Canora on The Food Seen

Episode 225: Louisa Shafia, Lakh Lakh Persian pop
00:34:44
2017-09-23 00:37:07 UTC 00:34:44
Episode 225: Louisa Shafia, Lakh Lakh Persian pop

On today’s episode of THE FOOD SEEN, Louisa Shafia grew up Persian in 1970’s Philadelphia. Her father was Iranian; pomegranates, pistachios, and saffron were aplenty in their household. It wasn’t until working as a chef in San Francisco, that Louisa awoke the flavors of her heritage, recreating her version of “fesenjan” a sweet-and-sour stew accented with pomegranate molasses and ground walnuts. Impassioned by her family’s past, she returned to Iran, did R&D in Los Angeles (the largest community of Iranian expats), and wrote “The New Persian Kitchen”. Still, Louisa wanted to further share her cuisine, opening a pop-up called Lakh Lakh at NYC’s Porsena restaurant, serving such dishes as Sabzi Kordan (herb and cheese plate with barbari bread), Sambuseh (a crispy phyllo triangle stuffed with veggies, lentils, nigella seeds, served with a spicy tomato relish), Jujeh Kebab (chicken kebab in a saffron marinade), and Bastani Nooni (saffron ice cream sandwiches with cardamom wafers). Politics aside, this may mark the start of a new Iranian food revolution. This program was brought to you by S. Wallace Edwards & Sons.


Photo by Sara Remington

“Sometimes my relatives from Iran would visit, it was always mind blowing…We would just sit around and enjoy life.” [8:15]

“We talk about local and seasonal here, there you don’t even have to try, its just how people live. [In Iranian Bazaars]” [12:00]

–Louisa Shafia on The Food Seen

Episode 224: Spring Street Social Society with Patrick Janelle & Amy Virginia Buchanan
00:35:09
2017-09-23 00:37:07 UTC 00:35:09
Episode 224: Spring Street Social Society with Patrick Janelle & Amy Virginia Buchanan

On today’s episode of THE FOOD SEEN , what happens when a self-proclaimed “man about town” / Instagram aficionado, and a steel ukelele playing avant-garde thespian throw a dinner party? Answer: Spring Street Social Society, ssssociety.com. Patrick Janelle & Amy Virginia Buchanan seek to bring people together in unexpected spaces, pulling off variety show, meets dinner theatre events, complete with coursed dinners. Collaborating with artists and chefs alike, they’re now traveling the globe in search of their next location, and meal. This program was brought to you by The International Culinary Center



“You want a space that speaks for itself then it becomes a conversation that takes place between you and the space.” [14:00]

–Amy Virginia Buchanan on The Food Seen

“Its about taking our expectations about the way things are at the moment and subverting that.” [16:00]

–Patrick Janelle on The Food Seen

Episode 223: Ben Mims, “Sweet & Southern”
00:37:58
2017-09-23 00:37:07 UTC 00:37:58
Episode 223: Ben Mims, “Sweet & Southern”

On today’s episode of THE FOOD SEEN, Mississippi born Ben Mims was surrounded by a family of fabulous bakers and sweet-makers. There was his mother Judy’s weekly Pecan Pie. His aunt Barbara Jane’s coveted Christmas tin, full of Pretzel-Peanut-Chocolate Candy and Crisp Oatmeal Raisin Cookies. He’d stop by his grandma Carol’s to eat Coconut Layer Cake. Saturday mornings weren’t complete with out fluffy biscuits and muscadine jelly. No wonder you couldn’t take the South of of this boy even after years of working as a food editor for Saveur in NYC, pastry chef in SF’s Bar Agricole, and back to NYC in the test kitchens of Food & Wine. Ben’s now published, Sweet & Southern: Classic Desserts with a Twist. Don’t worry, there’s your classic Hummingbird Cake and Peach Cobbler, Peanut Butter Pie and Buttered-Pecan Ice Cream, but also riffs like Cantaloupe Upside-Down Cake, “Red Velvet” made with pomegranate juice, and an Ambrosia Pavlova. His inspirations travel even further, Indonesian by way of Dutch baking traditions for his Cinnamon-Chocolate Spekkuk, a Southernized Sicilian Cassata swapping sweet ricotta for cream cheese, a Sweet Potato Cake that resembles Arabian Spoon Halva, Camotes Pie made with Mexican piloncillo, and Pumpkin Kanafe influenced by the Greek ingredients of his neighborhood, Astoria, Queens. Just in case your Valentines Day isn’t sweet enough. This program was brought to you by White Oak Pastures.


“A lot of cakes and cookies I write about were made or invented during the … years in the south when all you had was a wood burning oven..it’s interesting how the oven has changed what people would bake.” [07:30]

–Ben Mims on The Food Seen

Episode 222: Huertas, Spanish pintxos & Asturian cider house dinners
00:41:11
2017-09-23 00:37:07 UTC 00:41:11
Episode 222: Huertas, Spanish pintxos & Asturian cider house dinners

On today’s episode of THE FOOD SEEN, Jonah Miller and Nate Adler grew up on NYC’s Upper West Side. They shared a food life filled with Zabar’s and downtown dim sum, but who would have thought, that a bar mitzvah and the Asturian region of of Spain, would lead them to their own pintxos place in the East Village. Huertas, which literally means “orchards” or “small gardens”, reflects the landscape of Spain’s Northern coast, food pairing with an ever-growing of true Spanish ciders. Stop by for some passed bites in the front room, or stay for the dinner party like tasting menu in the back, but either way, this multifunctional restaurant thrives on it’s youthful enthusiasm for service, slow roasted chicken, and tortilla espanola. This program was brought to you The International Culinary Center.


*photo by Sydney Kramer

Episode 221: Amy Chaplin
00:28:32
2017-09-23 00:37:07 UTC 00:28:32
Episode 221: Amy Chaplin

On today’s episode of THE FOOD SEEN, Amy Chaplin grew up in the bush of Australia, 30 miles away from your closest supermarket. Her family built their own home, had a wood-burning stove, baked bread, kept bees, brewed ginger beer, made tofu, and ground wheat into flour, buying much of their dried goods in bulk … This sense of preparedness mixed with her mother’s affinity for entertaining, enlivened Amy’s spirit as a home cook. After years of working in restaurants, most notably the groundbreaking organic plant-based Angelica’s Kitchen in NYC, Amy returned to her own stove to create, At Home in the Whole Food Kitchen, a cookbook that sets you up for a healthy, happy lifestyle, allowing you to celebrate the art of eating well. From stocking a pantry full of whole grains, to introducing super foods to your meals, you can wake up to a bowl of black rice breakfast pudding, or awaken your tastebuds with miso soup with lemon, turmeric lemonade, pistachio pumpkin seed dukkah, and deeply satiate your soul with butternut squash lasagna with sage tofu ricotta, and heirloom bean bourguignon. Come feel the healing benefits of food. This program was brought to you by Whole Foods Market.

Episode 220: Peden + Munk, food photographers
00:34:06
2017-09-23 00:37:07 UTC 00:34:06
Episode 220: Peden + Munk, food photographers

On today’s episode of THE FOOD SEEN, food photographers Taylor Peden & Jen Munk have formed the photographic super group, Peden + Munk. Inspired by their mentor Paul Jasmin at the Art Center College of Design in Pasadena, Taylor and Jen took to the streets of Los Angeles, with two models, and cues from Godard’s 1960’s film “Breathless”, marking the beginnings of a life filled with collaboration. Their focus on food came after a 3 day shoot at Blue Hill at Stone Barns, which opened up the industry to their creative eyes. They’ve since documented BBQ in Memphis, farming on Martha’s Vineyard, Rhum Agricole in the Caribbean, and many Michelin starred restaurants in California and beyond. Their images have donned the pages of Bon Appétit, the New York Times Magazine, and the recently released cookbook, “A New Napa Cuisine” with Chef Christopher Kostow of Meadowood in Napa. But what may excite them most, are the recipes they’ve learned through their travels. This program was brought to you by S Wallace Edwards & Sons.


“We’ve always tried to treat our commercial work as a personal project. We’re lucky enough that a lot of people who hire us give us the freedom to push it further and do what we want. Sometimes it’s hard to delineate what’s commercial and personal work because it all feels personal at the end of the day.” [13:00]

“We love to make our subjects feel comfortable and hopefully that shows in the work.” [20:00]

–Taylor Peden on The Food Seen

“We often call ourselves the ghostbusters. We feel like we’re sent in when all things seem they’re going to fail! We find a way and roll with the punches. We don’t get too stressed.” [24:00]

–Taylor Peden on The Food Seen

Episode 219: Charles Phan, “The Slanted Door: Modern Vietnamese Food”
00:41:00
2017-09-23 00:37:07 UTC 00:41:00
Episode 219: Charles Phan, “The Slanted Door: Modern Vietnamese Food”

On today’s THE FOOD SEEN, Charles Phan’s family left Vietnam just before the fall of Saigon to the Vietcong. Arriving to San Francisco in the mid 1970’s, Phan explored careers in pottery, architecture, but his family’s long history as excellent home cooks, manifest itself in 1995 when The Slanted Door opened it’s doors on Valencia Street in The Mission. The original iteration was going to be a rice crepe shop, instead Phan ventured past spring rolls and peanut sauce, introducing us to pho, rice porridges, clay pot cooking, and the wonders of fish sauce. In 2004 The Slanted Door moved to the Ferry Building, Phan won the James Beard Foundation Award for Best Chef California, and Vietnamese cuisine was a solid part of San Francisco’s culinary architecture. Last year Phan won the JBFA for Outsanding Restaurant, celebrating it’s 20th anniversary with the release of his new cookbook “The Slanted Door: Modern Vietnamese Food”. Học ăn, học nói, học gói, học mở. This program was brought to you by Cain Vineyard & Winery.


“I was a guy who tried to bring american culture into my family. ” would buy everybody presents for Christmas and had to buy myself one so it looked normal.” [09:00]

“I don’t believe in this artistry bull-crap. You should study the craft, do it well, bring a little bit of history, educate people then everything else will go fine.” [20:00]

“Part of the goal with the book was to tell people some of our story and our struggle of going from place to place.” [25:00]

–Charles Phan on The Food Seen

Episode 218: “The Modern Art Cookbook” with Mary Ann Caws
00:30:00
2017-09-23 00:37:07 UTC 00:30:00
Episode 218: “The Modern Art Cookbook” with Mary Ann Caws

THE FOOD SEEN: “The Modern Art Cookbook” with Mary Ann Caws January 6, 2015 11:21 AM On today’s THE FOOD SEEN, Mary Ann Caws, a Distinguished Professor of Comparative Literature, English, and French at the Graduate School of the City University of New York, takes an in-depth look at palates of famous artists throughout history. “The Modern Art Cookbook” mixes art with recipes, from Salvador Dali’s “Eggs on the Plate without the Plate” to a Picasso’s Omelette a L’Espagnole. The relationship between how Impressionists, Surrealists, and Futurists see food, interpreted through cooking, is wonderfully reflective of their personal styles. Imagine being studio with Paul Cezanne, snacking on his Anchoiade (anchovy spread), or trying Frida Kahlo’s Red Snapper, Veracruz Style, a bite of Monet’s Madeleines au Citron, or a slice of David Hockney’s Strawberry Cake. You can’t touch Andy Warhol’s “Campbell’s Soup Cans”, but you can eat Allen Ginsberg’s Borscht any day!


“I think the simplicity of the recipes is exactly what I was aiming at – simple and spontaneous – the kind of thing you’d make if people happened to drop in.” [18:00]

–Mary Ann Caws on THE FOOD SEEN

Episode 217: Sean Brock
00:30:50
2017-09-23 00:37:07 UTC 00:30:50
Episode 217: Sean Brock

On today’s episode of THE FOOD SEEN, we share the tradition of Southern storytelling with Sean Brock, chef of McCrady’s, Husk,Minero, in Charleston SC and Nashville TN. The son of a coal mining family in rural Wise County, Virginia, Sean never forgot his Appalachian upbringing while finding himself in the Lowcountry. It all started over a simple bowl of Hoppin’ John, and continued itself with a side of cornbread. These dishes are emblematic, not only in the South, put as far as West Africa for the Gullah people. To understand his roots better, Sean researched and traveled, in hopes of reviving ingredients, preserving said tradition, through seed saving, and working with Anson Mills and their Carolina gold rice. Sean celebrates this journey in his debut cookbook, HERITAGE, fittingly holding a handful of heirloom beans on the cover. Of course there’s BBQ, the smell of smoke, and a sip of whiskey or two, but it’s really about his manifesto, and finding yourself through cooking. Then the food has much meaning far deeper than fried chicken. This program was brought to you by Edwards VA Ham.


photo by Andrea Behrends

“I’m a very obsessive person. When I get excited about something I take it way too far.” [13:00]

“The most important thing we can do is raise awareness. As chefs we have an incredibly opportunity to do that with a plate of food.” [16:00]

“There’s way more bad BBQ than there is good BBQ and it didn’t used to be that way.” [20:00]

“These days, we’re able to cook strange species of seafood and people trust us now. as chefs it kind of came out of necessity – we were overfishing. 25:00

–Sean Brock on The Food Seen

Episode 216: Renee Erickson, “A Boat, A Whale & A Walrus”
00:32:43
2017-09-23 00:37:07 UTC 00:32:43
Episode 216: Renee Erickson, “A Boat, A Whale & A Walrus”

On today’s episode of THE FOOD SEEN, it’s not all rain and fog in Seattle when Renee Erickson of Ballard’s beloved The Walrus and the Carpenter comes to us with her book of occasional menus, “A Boat, A Whale & A Walrus”. From crabbing as a child, to in the Puget Sound, to picking wild blackberries for jamming all along the Pacific Northwest, it was actually an education to printmaking and painting at the University of Washington, that had a profound effect on Renee’s opportune life. Luck struck first at Boat Street Cafe, and now finds itself next to the wood fire ovens of The Whale Wins. Fancying fishermen as friends and patrons, Renee serves a spread of herring butter on toast, grills Hama Hama oysters from the Olympic Peninsula, and eats spot prawns raw on Lummi Island, sharing these mouthwatering stories along the way. Hey, she may even invite you to her birthday party, or at least help you find a boat.


“Part of being a cook is relying on your purveyors and your farmers and the relationships you create with them.” [24:00]

–Renee Erickson on The Food Seen

Episode 215: Francis Mallmann, ON FIRE
00:36:15
2017-09-23 00:37:07 UTC 00:36:15
Episode 215: Francis Mallmann, ON FIRE

On today’s episode of THE FOOD SEEN, the master of live fire cooking, Francis Mallman, is ON FIRE! Well, not literally, but it’s the title of his new book, Mallman on Fire, a follow up to his international hit, Seven Fires: Grilling the Argentine Way. A self-proclaimed son of Patagonia, Francis embodies the spirit of South America’s finest wood fire cooks, like the indigenous Mapuches, and gauchos on the range. For this book, Francis traveled the world, from Brooklyn to Paris, with a an array of portable chapas (griddles/planchas) and parillas (grills), even cooking infiernillo (between two fires). We’ll talk about wood, which ones to use, how to control their flame, turn them into charcoal, and use the ashes and embers (rescoldo). Recipes such as, Cowboy Ribeyes, Potato and Chicken Galette, Charred Herb Salsa (which is not chimichurri), Coal Burnt Pimento Oil, Tuna Churrasco and Avocado Sandwiches … are all about patience, enjoying conversation, and LOVE. This program was brought to you by Whole Foods Market.


*photo by Peter Buchanan-Smith

“I love to be out in the rain. I love to cook in the snow – I do it a lot. It’s so romantic.” [05:00]

“The first step [to grilling] is to burn a big fire in your backyard, sit in your chair and see what happens as it burns down.” [06:00]

“Every time people see a fie and see you cooking with fire there’s a language that bonds you.” [19:00]

“You need patience for cooking with fire and that’s the beauty of it.” [23:00]

–Francis Mallmann on The Food Seen

Episode 214: Patti Paige, “You Can’t Judge A Cookie By Its Cutter”
00:32:48
2017-09-23 00:37:07 UTC 00:32:48
Episode 214: Patti Paige, “You Can’t Judge A Cookie By Its Cutter”

On today’s episode of THE FOOD SEEN, those same old holiday cookies are transformed by Patti Page of Baked Ideas. In her new book, “You Can’t Judge A Cookie By Its Cutter”, Patti uses her art school background, to visualize everyday confections outside the cookie box. From the early days of her SoHo loft, where she sold paintings to galleries and bite-sized walnut pies to Dean & DeLuca, to molding her own aluminum and copper cutters, Patti’s reimagined Santa head turning into turkeys, football helmet as elephants, Texas as a Chinese takeout boxes with chopsticks … and of course, being in NYC, has baked more her fair share of taxis. This program was brought to you by Whole Foods Market.


“I love being able to try something different on each cookie. It’s fun for me to have them all be different.” [05:00]

–Patti Page on The Food Seen

Episode 213: The Cuban Table with Ana Sofia Pelaez & Ellen Silverman
00:36:35
2017-09-23 00:37:07 UTC 00:36:35
Episode 213: The Cuban Table with Ana Sofia Pelaez & Ellen Silverman

On today’s episode of The Food Seen, we travel to the Caribbean island of Cuba, where amid embargoes and defections, much of the nation’s food history has been a mystery outside of it’s own country. Writer Ana Sofia Pelaez and photographer Ellen Silverman, made it their mission to bring to light the rich cultural cuisine found in the kitchens of Cuba, from Havana nights to Medianoches (sandwiches). Their book, The Cuban Table, is highlighted by pastelitos de queso y guayaba, empanaditas de chorizo, arroz y frijoles, ropa vieja (“old clothes”), and flan de leche. For these culinary treasures, we raise our Mojitos and Cuba Libres, to liberating more than just the eponymous Cubano. This program was brought to you by The International Culinary Center.


“In the restaurants [Cuba], they take seafood out of the freezer and if it doesn’t sell they’ll freeze it again. Their experience with food is subsistence – to get enough calories to make it through the day.” [15:00]

–Ana Sofia Pelaez on The Food Seen

Episode 212: “North: The New Nordic Cuisine of Iceland” with Gunnar Karl Gíslason
00:35:32
2017-09-23 00:37:07 UTC 00:35:32
Episode 212: “North: The New Nordic Cuisine of Iceland” with Gunnar Karl Gíslason

On today’s episode of THE FOOD SEEN, Gunnar Karl Gíslason explains the geothermal power of Iceland, through it’s culture and cuisine. In his cookbook, “North: The New Nordic Cuisine of Iceland”, Gunnar travels among the country’s many geysers and fjords, to find a cast of purveyors from bacalao fishermen to Artic char smokers, rúgbrauð (rye bread) bakers to seabird egg collectors, harðfiskur (fish) driers to dulse harvesters, and don’t forget the hákarl (rotten shark). When he opened Dill Restaurant (Reykjavik) in 2009, it was amid the largest universal banking collapse. That didn’t stop this viking, nor his country, from showing the world what Iceland has to offer. Skál! This program was brought to you by Edwards VA Ham.


“I really try at the restaurant to use good ingredients I can get. I don’t want to manipulate them too much, I want them to be as they are and I want the guests to actually experience the flavors of those ingredients instead of get the experience of what I’m doing as a chef with techniques.” [30:00]

Episode 211: Dorie Greenspan, “Baking Chez Moi”
00:33:59
2017-09-23 00:37:07 UTC 00:33:59
Episode 211: Dorie Greenspan, “Baking Chez Moi”

On today’s episode of THE FOOD SEEN, Dorie Greenspan, who the New York Times has called a “culinary guru”, let’s us in on her stockpile of treasured Parisian baking recipes. In her newest, of a long cache of cookbooks, Baking Chez Moi, reflects on Dorie’s career of cookies and cakes, her collaborations with the likes of Julia Child, Daniel Boulud, and Pierre Herme, all while frequenting the best pâtisseries in hopes of replicating such sweets at home. If those names didn’t fire you up enough, then maybe Martine’s Gateau de Savoie, Odile’s Fresh Orange Cake, Tarte Tropézienne, and Eduard’s Chocolate Chip Cookies will turn on your ovens. From Dorie’s house to yours! This program was brought to you by Cain Vineyard & Winery.


“I thought I would write a book more about French patisserie, and as I started to work I realized that what I loved is the really simple stuff. I’m really a home baker at heart.” [05:00]

“You can bake like a pastry chef or you can bake like a home baker – and both are pretty fabulous.” [17:00]

–Dorie Greenspan on The Food Seen

Episode 210: The New England Kitchen with Jeremy Sewall
00:36:23
2017-09-23 00:37:07 UTC 00:36:23
Episode 210: The New England Kitchen with Jeremy Sewall

On today’s episode of THE FOOD SEEN, Chef Jeremy Sewall retraces his New England roots, from Samuel Sewall at the Salem Witch Trials, to generations of fishermen in Maine, like his Cousin Mark who supplies his restaurants of all their lobster. The name of his first restaurant couldn’t be more apropos, as Lineage literally sit a block away from Sewall Ave in Brookline MA. What Jeremy’s done with his fresh perspective for a regional cuisine oft relying heavily on historical dishes from the Puritans, is anew in The New England Kitchen (cookbook). He celebrates a contemporary cast of farmers and thinkers, from Skip & Shore of Island Creek Oysters, his co-collaborators from Island Creek Oyster Bar , to his newest Fort Point oyster bar, Row 34, which pours Maine Beer Company brews. What’s not lost is Jeremy’s sense of place. He still holds Boston’s past (and the Red Sox) near and dear to his heart. This program was brought to you by Whole Foods Market.


“What I’m proudest of in Lineage is that it’s truly a neighborhood restaurant.” [16:00]

“Fall has this great feeling of relief. The summer’s over, the leaves are changing and that kind of dictates how you cook and how you eat. You start to crave things that are warming and hearty.” [27:00]

–Jeremy Sewall on The Food Seen

Episode 209: Ovenly with Erin Patinkin and Agatha Kulaga
00:32:35
2017-09-23 00:37:07 UTC 00:32:35
Episode 209: Ovenly with Erin Patinkin and Agatha Kulaga

On today’s episode of THE FOOD SEEN, Agatha Kulaga and Erin Patinkin met at a food-focused book club, became drinking buddies, then hoped to rid the world of bad bar snacks, introducing new faves like maple thyme pecans and spicy bacon caramel corn. They now serve some of Brooklyn best sweet and salty baked treats at Ovenly, seamlessly mixing in savory components en route to becoming one of NYC’s most creative bakeries. In their premier cookbook, Agatha and Erin reflect on their past Polish inflected upbringings, only to find their flagship store firmly set in the Greenpoint section of Brooklyn, surround by smoked meat shops serving kielbasa, and dishing out doughnuts better known as pÄ…czki. Their unique blend of old world ideas with new world flavors, like Brooklyn Blackout Cake using Brooklyn Brewery’s Black Chocolate Stout, and cheddar mustard scones, explore the boundaries of baking, all while extolling the simplicity of a salted chocolate chip cookie. This program was brought to you by Rolling Press.



“We really enjoy playing with flavors and we’ll test things out until they work and they’re delicious.” [10:24]

Erin Patinkin on The Food Seen

“There was never a question like should we keep doing this? What the hell are we doing? This is crazy!” [14:41]

Agatha Kulaga on The Food Seen

Episode 208: Chickpea Magazine, vegan quarterly
00:33:54
2017-09-23 00:37:07 UTC 00:33:54
Episode 208: Chickpea Magazine, vegan quarterly

On today’s episode of THE FOOD SEEN, Cara Livermore didn’t foresee that becoming vegan in college would eventually utilize all the mediums she studied (illustration, photography, screen-to-print design, and hand-lettering), into a single entity now knows as, Chickpea Magazine. Her newfound veganism was cultured while cooking in her first shared apartment, where friends often encouraged her to compile a cookbook. Whereas Cara’s diet may avoid the consumption of animal products, Chickpea Magazine doesn’t limit it’s topics to the bland vegan literature of yore. Instead, it delves into mushroom foraging, harvesting salt in South Korea, using your cold-weather (warming) spices right, boosting base flavors with homemade bouillon, sipping tangy shrubs, and where to eat vegan in NYC. It’s not just about egg replacements anymore. This program was brought to you by Edwards VA Ham.



“Veganism isn’t this weird thing that happens to hippies or people online – there are cultures around the world that bolster this vegan movement. We’re not just making things up – we’re getting it from other cultures.” [23:00]

–Cara Livermore on THE FOOD SEEN

Episode 207: Wild Apple gluten
00:32:03
2017-09-23 00:37:07 UTC 00:32:03
Episode 207: Wild Apple gluten

On today’s episode of THE FOOD SEEN, meet photographer Tara Donne & food stylist Liza Jernow. Combined, they’ve lived gluten-free diets for over a decade. While working at food-focused magazines like Martha Stewart Living, they decided one day to create a publication for people like them, and thusly, Wild Apple Magazine, an online recipe journal, was born. Featuring gluten-free dishes from baking and breakfast, to making your own GF flour blends. Using GF grains like millet, quinoa, buckwheat, amaranth, sorghum, teff … to simply eating GF foods like fruits, vegetables, and proteins like eggs and meats. You ask, what’s the difference between celiac disease and gluten intolerance, well, we’ll finally find out, and from there, figure out the best approach for you to live your GF lifestyle. This program was brought to you by Whole Foods Market.


I was in a lot of pain so I tried giving up gluten — and it worked.” [04:00]

–Liza Jernow on The Food Seen

Episode 206: Gail Simmons
00:51:00
2017-09-23 00:37:07 UTC 00:51:00
Episode 206: Gail Simmons

On today’s episode of THE FOOD SEEN, we welcome jill-of-all-trades, Gail Simmons. Special Projects Director at Food & Wine Magazine, judge on Top Chef and Top Chef Duels (Bravo, WED 10PM EST), as well as host of FYI’s The Feed (FYI, THURS, 10PM EST), Gail may be best know for organizing events and overseeing competitions, but she also knows the challenges of one-upmanship. Gail’s modesty precedes her, having toiled as a food writer in Toronto, cooked in cutthroat NYC kitchens like Le Cirque 2000, worked with famed restaurateur Daniel Boulud, and assisted in the offices of Vogue’s own Jeffery Steingarten. Her book, “Talking with My Mouth Full: My Life as a Professional Eater”, may chronicle her life until now, but how does Gail continue to keep separate her true self from her on-camera personality. Or does she? Today’s program was brought to you by Consider Bardwell.


Photo by Melanie Dunea

“I was the only woman in both kitchens I cooked in. They were tough places. When all the guys would leave at the end of the night and go drinking and getting into trouble, I would generally go home and read books.” [30:00]

“I’m not really a food critic, I just play one on TV!” [39:00]

“Being on television, my greatest reward is when somebody comes up to me and says ‘Because I watch your show with my son he now loves to cook and wants to be a chef.’ ” [54:00]

–Gail Simmons on THE FOOD SEEN

Episode 205: Flat Vernacular’s Department of Decoration dinnerware
00:34:39
2017-09-23 00:37:07 UTC 00:34:39
Episode 205: Flat Vernacular’s Department of Decoration dinnerware

On today’s episode of THE FOOD SEEN, how does a two-dimensional wallpaper company, transform home decor for a 3D world. This is exactly what Payton Cosell Turner & Brian Kaspr of wallpaper company Flat Vernacular have done with their new venture, Department of Decoration. Inspired by natural elements that surround the sea, DoD’s “Dining Room” collection, includes porcelain plates, cocktail napkins, flatware, linens, and chairs, are accented by colorful matte glazes and calming blue dyes. Their launch included 5 days of gatherings at the High Line Hotel in collaboration with the Spring Street Social Society, which hosted dinners cooked by lauded chefs, and surprise performances by New Orleans jazz bands. Talk about setting the scene. This program was brought to you by Rolling Press.




“Even when I was little, I was obsessed with fake food and dollhouse food.” [28:00]

–Payton Cosell Turner on THE FOOD SEEN

“[Decorating] takes time. A lot of people feel this weird emptiness that it doesn’t like like remodelista, but it will take you a while to get there.” [33:00]

–Brian Kaspr on THE FOOD SEEN

Episode 204: Maia Hirschbein, California olive oils
00:47:58
2017-09-23 00:37:07 UTC 00:47:58
Episode 204: Maia Hirschbein, California olive oils

Today’s episode of THE FOOD SEEN was taped in San Francisco at Stitcher.

Maia Hirschbein is an oleologist, an olive oil specialist. She up in San Diego with an orchard as a backyard, but it took a semester at the University of Gastronomic Sciences in Italy, for her to realize what her home state of California had to offer. A missed attempt at working wine harvest in Tuscany lead Maia to her first olive grove. Olive oil has a history over 6500 years old, but the national growth of olive trees only started in the late 1700’s. Learn about Maia’s work with the California Olive Ranch, educating us about how olive oil is actually more of a fruit juice, what the best times of the year are to buy a bottle, that it doesn’t age like wine (so use it right away), and how taste and talk about all flavors and aromas produced by the myriad of varietals existing around the world, and blended in California. This show was brought to you by Tabard Inn

The following olive oils were tasted during this show:
1. California Olive Ranch, Arbeqina
2. Laconia Crete, Pendolino, Leccino, Frantoio, Manzanillo, Mission
3. Deergnaw, Nociara, Taggiasca, Casaliva, Coratina, Picholine
4. Frantoio Grove, Frantoio


*image courtesy of http://www.aromadictionary.com/oliveoilwheel.html

Episode 203: Jen Murphy of AFAR
00:33:21
2017-09-23 00:37:07 UTC 00:33:21
Episode 203: Jen Murphy of AFAR

On today’s episode of THE FOOD SEEN, we’re happy to catch up with Jen Murphy, the wanderlust Deputy Editor of AFAR magazine. This globe trotting gal grew up on the shores of New Jersey, only to find herself jaunting to far flung beaches and beyond in over 40 countries on 5 continents. Recently, Jen’s been in Croatia, Slovenia, London, Colorado (Granby, Crawford, Durango), Verbier, Austin, Asheville, Charleston, Maine, Marrakech, Nambia, Mozambique, Cape Town … just to name a few, but what tips does she have to become a better adventurer. From travel etiquette to cultural practices, assimilating like a local, and asking a bartender where to eat, here’s how to make it about both the journey and the destination. This program was brought to you by White Oak Pastures.


“If you’re on the coast of Cambodia having crabs just out of the water – no matter how good the chef is in New York you can’t compare.” [14:00]

“Travel makes you so much more appreciate of everything you have.” [25:00]

–Jen Murphy on The Food Seen

Episode 202: Libbie Summers
00:28:18
2017-09-23 00:37:07 UTC 00:28:18
Episode 202: Libbie Summers

On today’s THE FOOD SEEN, meet culinary producer Libbie Summers. She lives a food-inspired life, so much so that she’s branded her business that way. Her grandmother thought Betty Crocker was a bore, so Libbie sought to change that. Her newest book, “Sweet & Vicious: Baking with Attitude”, sets a scene for each sweet to be served in. From her Good & Plenty Cupcakes’ pink anise frosting to a Fairground Attraction Cake with over a foot of cotton candy atop, over the top is exactly what these desserts are about! Watch her cookbook trailer and you’ll see. You can also follow Libbie’s musing with photographer Chia Chong on their collaborative/creative blog, Salted and Styled. This program was brought to you by Edwards VA Ham.


“I hate when midwestern and southern cooking gets a bad wrap for being fried or whatever – it’s really clean flavors most of the time.” [07:00]

–Libbie Summers on The Food Seen

Episode 201: Hannah Hart of My Drunk Kitchen
00:39:39
2017-09-23 00:37:07 UTC 00:39:39
Episode 201: Hannah Hart of My Drunk Kitchen

On today’s episode of THE FOOD SEEN, we raise a glass with Hannah Hart of My Drunk Kitchen on YouTube. In a mere few years, Hannah’s YouTube channel has over 1.3 million subscribers, who patiently wait for Thursdays, when a new video is released, full of adult beverages, pro-am cooking, and childish shenanigans. A fateful night of cat sitting, a bottle of red wine, and an attempt to make grilled cheese, all caught on camera, lead to Hannah’s internet celebrity fame. Her unlikely odyssey is now highlighted in My Drunk Kitchen: The Cookbook. Learn how to make The Hartwich, a Can Bake, Latke Shotkes, PB&J&PC, Scotch Eggs, Tiny Sandwiches, Saltine Nachos, Pizza Cake, Uncurrygement Curry … and of course, drink while you’re doing it. This program was brought to you by Michter’s.


“Entertainment never seemed like a viable option – it seemed so impractical! … YouTube, blessedly, was that open door.” [14:00]

“What’s so awesome about YouTube is you can make videos for your friends still and it doesn’t have to be for the goal of gaining a million subscribers. I hope people don’t lose sight of that.” [16:00]

“If I didn’t think there was a healthy separation from the me in my body and the me I was in front of somebody else, I would be a crazy person. Of course its a little played up.” [24:00]

–Hannah Hart on The Food Seen

Episode 200: Julia Bainbridge, food editor Yahoo Food
00:39:56
2017-09-23 00:37:07 UTC 00:39:56
Episode 200: Julia Bainbridge, food editor Yahoo Food

On the 200th episode of THE FOOD SEEN, the lovely Julia Bainbridge, food editor for Yahoo Food, uses an anthropological approach to decipher our trending foodways. A native of Maryland’s crab, lake trout, and pit beef cuisine, her journey into food media was one through forming her sense of style. It shows in the parties she throws, as Julia’s an impeccable hostess, who uses fashion and wit to seamlessly weave pop and past cultures together for an unforgettable scene. She also knows where all the coolest restaurant wallpaper hangs, the hottest horseshoe-shaped bars, and the best up-and-coming ingredients (e.g. bottarga, ancient grains like kamut) to have in your pantry. Needless to say, she’s “in the know”. This program was brought to you by Edwards VA Ham.


“Honestly, sometimes I get a little sick of talking about food just as food.” [12:00]

“Women in New York are constantly picking each other up – I’ve picked up more chicks at bars than dudes. We’re connectors!” 19:00

“The fun in plating is you can do it differently depending on how you’re feeling and what the food is.” [35:00]

–Julia Bainbridge on THE FOOD SEEN

Episode 199: Max Silvestri
00:42:01
2017-09-23 00:37:07 UTC 00:42:01
Episode 199: Max Silvestri

On today’s episode of THE FOOD SEEN, comedian Max Silvestri, brings his humorous perspective to the world of food. This summer, he’ll be co-hosting FYI Network’s “The Feed” with Top Chef and Food & Wine’s Gail Simmons, as well as chef and restaurateur Marcus Samuelsson. Max is also releasing his first stand-up comedy album, King Piglet, which touches on the finer points of gastronomy, like what groceries to shop for during hurricane preparation. Tune in for a hilarious conversation about everything from Ambien on airplanes to water cooler TV talk. This program was brought to you by White Oak Pastures.


“Anybody with a sense of humor likes to watch TV and comment on it – it’s something that’s built into our culture.” [10:00]

“I’m a comedian but there’s a lot of different ways to fill in that box these days besides stand up comedy.” [19:00]

–Max Silvestri on The Food Seen

Episode 198: Currence
00:38:14
2017-09-23 00:37:07 UTC 00:38:14
Episode 198: Currence

On today’s episode of The Food Seen, “Big Bad Chef” John Currence, heads north from New Orleans, finding his home, and his calling, in Oxford, Mississippi. With him, he brought the culinary archaeology of his heritage, taking cues from the Gulf Coast, and inflecting his food with Southern traditions. As a member of the Southern Foodways Alliance, John’s penchant to preserve and proliferate regional cuisine in America’s South, from techniques like pickling, canning, brining, smoking, and slathering, allows him to playfully riff on gumbo, while honoring the past. In his first cookbook, Pickles, Pigs & Whiskey, not only denotes his 3 favorite food groups, but shares recipes from his beloved restaurants such as City Grocery, Snackbar, Big Bad Breakfast, Bouré, and Lamar Lounge. Make yourself a drink, turn on some music, and rock out to some Southern hospitality. This program was brought to you by White Oak Pastures.


“Mississippi is sort of a strange place. We spend a lot of time doing culinary archaeology. The city doesn’t have a whole lot of definable food-ways.” [8:00]

“There’s nothing in the world that I quite love like making dinner for my wife, and not just because I can’t make anything she doesn’t like.” [22:00]

–John Currence on The Food Seen

Episode 197: The Carnivore’s Manifesto
00:41:16
2017-09-23 00:37:07 UTC 00:41:16
Episode 197: The Carnivore’s Manifesto

On today’s episode of THE FOOD SEEN, Patrick Martins, founder of Heritage Foods USA, and our dear radio station HeritageRadioNetwork.org, has authored his first book (with the help of another host of HRN, Mike Edison of Art & Seizures),
In “The Carnivore’s Manifesto”, Patrick explains how to eat well, responsibly, and eat meat. A collection of edifying essays, further reenforcing our need to play an active role in the sustainable food movement, to assure a better (and more delicious) world in the future. This program was brought to you by Edwards VA Ham.


“What terroir is to the soil, tetoir is the mind.” 19:00

“Meat should be expensive……when somebody’s eating BBQ spare ribs 6 nights a week, that’s a no no.” [25:00]

“The nose to tail movement is a romantic movement but the bigger more powerful movement is grounding up the meat – allowing people to have 31 pound bags of ground lamb in the freezer.” [26:00]

“We live in a culture where mediocrity is accepted just because the people are well intentioned.” [36:00]

“People who argue for ag-gag laws are un-American.” [38:00]

–Patrick Martins on The Food Seen

Episode 196: JJ Goode, Cookbook Writer
00:41:05
2017-09-23 00:37:07 UTC 00:41:05
Episode 196: JJ Goode, Cookbook Writer

JJ Goode is a highly sought after cookbook writer. He used to be an intern at eGullet, then a fact checker at Saveur. Now, he collaborates with the likes of April Bloomfield (“A Girl and Her Pig”), Roberto Santibanez (“Truly Mexican” & “Tacos, Tortas, and Tamales”), Andy Ricker (“Pok Pok”), and Dale Talde. His essays, “One-Arm Mirepoix” appeared in Leite’s Culinariaand “Single Handed Cooking” in Gourmet, and since then, he’s had the upper hand. He’s this week’s guest on The Food Seen as he chats with Michael Harlan Turkell about his love of food, collaborative projects and unique perspective on cooking. This program was brought to you by Rolling Press.


“I’m basically just a kid from New Jersey who likes eating things.” [08:00]

“The best cookbooks will take you to a place you couldn’t get yourself.” [33:00]

–JJ Goode on The Food Seen

Episode 195: Adam H. Weinert, food & modern dance
00:30:44
2017-09-23 00:37:07 UTC 00:30:44
Episode 195: Adam H. Weinert, food & modern dance

On today’s episode of THE FOOD SEEN, Adam H. Weinert, a dancer and choreographer, takes the teachings of Ted Shawn, a pioneer of American modern dance, and inflects the agrarian ideals first conceptualized at Jacob’s Pillow, initially a farm property in the Berkshires, now home to America’s longest running dance festival. How does the physical labor of farming inform the movements of modern dance? Find out on The Food Seen! This program was brought to you by Rolling Press.

“Space and time are very important to dance. moving bodies through space and time is what dance is.” [12:00]

–Adam Weinert on The Food Seen

Episode 194: Christy Harrison, Food Psych Podcast
00:36:55
2017-09-23 00:37:07 UTC 00:36:55
Episode 194: Christy Harrison, Food Psych Podcast

On today’s episode of THE FOOD SEEN, Christy Harrison, a nutritionist specializing in eating disorders and obesity explores the intersections of food and psychology through her podcast Food Psych. Christy also holds a Master’s degree in Public Health Nutrition, has worked at the NYC Department of Health, and been an editor and writer for the likes of Gourmet, Modernist Cuisine, and CHOW. Hear how eating disorders can affect anyone, and what nutritional tips may just help us to overcome them. This program has been sponsored by Bonnie Plants.

p.s. Listen to host Michael Harlan Turkell on Food Psych, #28: Seen and Heard.


“For healthy diets, you cannot have restriction, but rather- balance.” [8:45]

“I knew so many women who grew up with mothers who were restricting. My mother was the kind of woman who was always trying to lose five pounds.” [25:15]

Christy Harrison on THE FOOD SEEN

Episode 193: Anna Curran, Cookbook Create
00:33:15
2017-09-23 00:37:07 UTC 00:33:15
Episode 193: Anna Curran, Cookbook Create

On today’s episode of The Food Seen, Michael Harlan Turkel is joined by Anna Curran of Cookbook Create. Anna has produced a platform to personally publish cookbooks through the click of a button. How did this trained artist, printmaker, and dancer, bring her background in fine arts to the technology front? Anna curated the SXSW Interactive Cookbook, which includes CEOs of companies like Foursquare, Buzzfeed, and Craigslist, contributing such recipe (and prose) as Mama Crowley’s Mac & Cheese, “How to Order Takeout”, and 5 Ways Garlic and Olive Oil Can Dramatically Improve Your Life. Cookbook Create also serves as a social media forum, drawing from the likes of Facebook and Pinterest, potential authors interacting on the recipe exchange (this week’s “recipes of the week” were Blackened Fish Tacos by Nicole & Mexican Hot Chocolate By Emily Z.). So, what kind of cookbook would you create? This program was sponsored by Rolling Press.

“In this day and age, people learn about food through reading and TV. it’s a very different way to learn cooking – through observation, not doing, seeing and tasting the result.” [16:00]

–Anna Curran on The Food Seen

Episode 192: Tom Mylan, “The Meat Hook Meat Book”
00:47:41
2017-09-23 00:37:07 UTC 00:47:41
Episode 192: Tom Mylan, “The Meat Hook Meat Book”

On today’s episode of THE FOOD SEEN, Brooklyn butcher Tom Mylan, runs The Meat Hook. It’s not just a supermarket for burgers and sausage, it’s an institution, a school for buying, butchering, and cooking better meat, which is almost verbatim the subtitle of his new cookbook, The Meat Hook Meat Book. I was lucky enough to be the photographer on this project, and aside from an 11 lb pinbone steak grilled on rooftop, and shooting 3D spreads of pigs in space, it was Tom’s prose on proteins that makes this a more than entertaining read. Hear about the other cuts; secreto, campagnella or heel, merlot steak, oyster steak, shoulder tendon, the pear … the hidden steaks of the arm chuck (which usually get ground into burgers); flatiron, blade, chuck tender, rope … the off cuts aka beef offal … Taiki’s Tongue Steaks, Trotter-On Porchetta, Inside-Out Chicken Pot Pie, Grilled Duck Hearts … and all the sliced meats, pates, terrines, bacons, rendered fats, stocks, and jerky you can handle. Get your BBQs fired up! This program was sponsored by Consider Bardwell



Episode 191: Jamie Bissonnette
00:37:32
2017-09-23 00:37:07 UTC 00:37:32
Episode 191: Jamie Bissonnette

On today’s episode of THE FOOD SEEN, meet Jamie Bissonnette, who was a punk rock listening, straight edge vegan, rocking out to hardcore bands like Bad Brains and Gorilla Biscuits, before he found the culinary arts. Now he’s chef/partner tapas restaurants, Toro (Boston) and Toro (NYC), as well as Italian enoteca, Coppa, in Boston’s South End. How has his collaborations with Chef Ken Oringer, set new standards for Spanish cuisine in the USA, continued to manage their clientele’s high expectations from the South End to South Chelsea, all while introducing new concepts in charcuterie and promoting the idea of nose to tail eating. This program was brought to you by Whole Foods Market.


Photo by Noah Fecks

“Being a chef with a dull knife is like being a musician with an out of tune guitar.” [11:00]

“Being a chef is being a teacher. Anybody can teach anybody how to fry an egg properly. I can teach anybody how to roast a chicken. As a chef, i wanted to teach cooks something different.” [25:00]

–Jamie Bissonnette on The Food Seen

Episode 190: Jody Williams of Buvette
00:34:56
2017-09-23 00:37:07 UTC 00:34:56
Episode 190: Jody Williams of Buvette

On today’s episode of THE FOOD SEEN, Jody Williams has single-handedly revived a fading bistro culture with her West Village outpost of Buvette. But how did an American open a French gastrotheque and wine bar in NYC, only to be courted by the French and export said concept back to Paris, after years of cooking in small Italian restaurants? In her new cookbook, “Buvette: The Pleasure of Good Food”, Jody best explains her passion for sharing great meals, staying open all day, and making the very best versions of the classics (e.g. croque monsieur, duck confit, and a tart tatin which always sits at the end of the bar like an invitation to sit down). This is one of the ages. Today’s program was brought to you by Tekserve


“10-15 years ago – mozzarella was exotic on certain tables. We’ve certainly made some advances where now we have all these ingredients at our fingertips.” [08:00]

“We have one rule – do what you love. It’s that drive that keeps it really fresh. I love classics but it’s meant to be fun – that’s why you find lots of highs and lows on the menus.” [25:00]

–Jody Williams on The Food Seen

Episode 189: The Heath, the restaurant The McKittrick Hotel with “Sleep No More”
00:34:17
2017-09-23 00:37:07 UTC 00:34:17
Episode 189: The Heath, the restaurant The McKittrick Hotel with “Sleep No More”

On today’s THE FOOD SEEN, we’re invited into the world of The Heath, the restaurant within The McKittrick Hotel, home of production company Punchdrunk’s “Sleep No More”, an avant-garde interactive play. To pair with such a performance, Chef R.L. King immerses himself in the scene; hazily lit, with jazz in the air, reminiscent of the dining room from The Shining, but instead of Lloyd (the bartender), there are elegantly dressed hosts elegantly dressed in white, there to serve you with glimmering prosperity, like a flashback to the Roaring Twenties. The food is more pubby, with British influnece seen in meat pies and an extensive pickle program. R.L.’s Low Country roots find their way in too, as a benne seed crust a cod. We’re also joined by Cesar Hawas, Special Envoy of The McKittrick Hotel, who helps let this fantasy shine. Just know, a clause on the menu reads that “intense physiological interactions” may occur, so bring your appetite for intrigue. This program was sponsored by Fairway Market.


“I had to leave the ego behind -..it was a challenge in the beginning but ultimately the most freeing thing in the world.” [07:00]

R.L. King on The Food Seen

Episode 188: Belinda Chang, Moët & Hennessy’s Champagne Educator
00:38:03
2017-09-23 00:37:07 UTC 00:38:03
Episode 188: Belinda Chang, Moët & Hennessy’s Champagne Educator

On today’s THE FOOD SEEN, we’re all bubbly about Belinda Chang, the champagne educator for Moët Hennessy USA. We’ll be pouring over the 5 maisons, Krug, Dom Perignon, Moët & Chandon, Ruinart, and Veuve Clicquot, from doux to extra brut, talking grapes, vineyards, vintages, and all things pertaining to the champenoise method. We’ll even learn some etiquette, from how to open a bottle, pour, and what flutes to use, all while sharpening our sabering skills. This program was sponsored by Cain Vineyard & Winery.

“If you look at the top consumers of Champagne across the world, #1 is the belgians – they drink 1 bottle per person per year. #2 is the UK, which was the original Champagne market – they drink 1/2 bottle a person per year. The US only drinks 1/3rd a glass per person per year! I’m doing my best to spread the Champagne gospel – because Champagne makes life better!” [02:00]

–Belinda Chang on The Food Seen

Episode 187: Brooklyn Farmacy presents “The Soda Fountain”
00:36:33
2017-09-23 00:37:07 UTC 00:36:33
Episode 187: Brooklyn Farmacy presents “The Soda Fountain”

On today’s episode of THE FOOD SEEN, we’re talking floats, sundaes, egg creams, & more with Brooklyn Farmacy’s brother & sister team, Peter Freeman and Gia Giasullo. With the release of their new book, “The Soda Fountain”, they not only document their own efforts to open up what is now a neighborhood destination, but they also celebrate the history of a classic American establishment. From the days of Rx to the soda fountain’s recent revival, they channel a century worth of “soda jerks” who always serve pretzel sticks with a smile. From a Cherry Lime Rickey to The Sundae of Broken Dreams, come find out what makes Brooklyn Farmacy an American original. This program was sponsored by Whole Foods Market.


“For us it’s wonderful to revive a place that already had a life to itself” [06:00]

“What we really prescribe, sell and deliver is an experience.” [12:00]

–Gia Giasullo of Brooklyn Farmacy on THE FOOD SEEN

Episode 186: Adam Dulye, Beer & Food Pairings
01:09:49
2017-09-23 00:37:07 UTC 01:09:49
Episode 186: Adam Dulye, Beer & Food Pairings

On today’s THE FOOD SEEN, Adam Dulye is the chef behind San Francisco bars Monk’s Kettle and The Abbot’s Cellar. There he serves menus of food & beverage pairings, exalting beer as the drink of choice. Growing up in Kansas City, a place that celebrates burnt ends, Adam’s first beer was not a Budweiser, but instead a local Boulevard Wheat. From party balls in culinary school, Guinness for après-ski on the slopes of Aspen, to his hop exposure in Portland OR, beer had yet to have a place at the table. Large mass production of “big beer” watered down the market for craft brews, but it was on top of a mountain in Vale in the middle of winter, while serving a venison dish, and opportunely sipping a Steamworks Brewing Steam Engine Lager, that snowballed everything. This started a series of beer dinners, which lead Adam working with The Great American Beer Festival, the single largest beer event in the country, helping them put together a tasting event at the Farm to Table Pavilion which pairs a chef with a brewery, Logsdon Farmhouse Ales Seizoen Bretta with duck confit cherry macaroons, Three Floyds hoppy beers with cuttlefish pasta. He also coordinates SAVOR an American Craft Beer and Food Experience, an upcoming festival to be held in Washington DC, which highlights beer and food pairings past chocolate with stout and mussels with Belgian wit. Plus, who doesn’t need a drink on TAX DAY? This program was sponsored by GreatBrewers.com.


“I can’t remember a winemaker ever telling me how they make a wine – but I remember every brewer explaining how they make their beer.” [33:00]

–Adam Dulye on The Food Seen

Episode 185: Erin Gleeson of The Forest Feast
00:43:37
2017-09-23 00:37:07 UTC 00:43:37
Episode 185: Erin Gleeson of The Forest Feast

On today’s THE FOOD SEEN, photographer Erin Gleeson left the concrete jungle of NYC for Northern California, finding herself surrounded by the wilderness she grew up in. What came out of this rediscovery, was a reflection of her connection with this natural setting, through the lens of her lovely blog, The Forest Feast. It was actually years prior, during a college semester in Bologna, that had peaked her interest in the simplicity of cuisine, her intrigue continued by the documenting the intricate delicacies of dessert bars in NYC. Erin now explores food through “illustrative recipes”, using her full array of artistic skills. In her first cookbook, The Forest Feast (cookbook), Erin displays an all-vegetarian menu, from “eggplant tacos” to “blackberry negronis”, using the woods as a backdrop for her savory, and sweet, still lives. This program has been sponsored by Bonnie Plants.

“I always think in diptic form – one that shows the whole, and one that shows the parts of the whole.” [18:30]

–Erin Gleeson on The Food Seen

Episode 184: Ben Schott of “Schott’s Original Miscellany”
00:38:46
2017-09-23 00:37:07 UTC 00:38:46
Episode 184: Ben Schott of “Schott’s Original Miscellany”

On today’s episode of THE FOOD SEEN, we learn facts, not fiction about April Fools’ Day from the man of miscellany, Ben Schott. In Mr. Schott’s books, from annuals of Schott’s Almanacs to volumes of Schott’s Miscellanies, which include a Food & Drink edition, you’ll find all the needed trivia for your next dinner party. Lately, Mr. Schott’s exploration of the “Secret Languages” in bars and the restaurant world has appeared in the New York Times Op-Ed. This program was sponsored by The Wisconsin Milk Marketing Board.


“It’s the footnotes of life that are the things that stick with me.” [03:00]

–Ben Schott on The Food Seen

Episode 183: Lorraine Pascale
00:36:09
2017-09-23 00:37:07 UTC 00:36:09
Episode 183: Lorraine Pascale

On today’s THE FOOD SEEN, the UK invasion begins with Lorraine Pascale, a chef and cookbook author, was also the first black British model to grave the cover of American Elle. Now a professional pastry chef, how did Lorraine keep her figure for Sports Illustrated Swimsuit shoots? It’s simple actually, as she shares in her cookbooks such as, A Lighter Way To Bake. With perseverance, a sweet tooth, and a smile, Lorraine is here to teach us her kitchen rules … made easy. This program was sponsored by The International Culinary Center.

“I hope that by making it easy and step-by step people can really enjoy the cooking process.” [26:00]

–Lorraine Pascale on The Food Seen

Episode 182: Lisa Gross, The League of Kitchens
00:38:06
2017-09-23 00:37:07 UTC 00:38:06
Episode 182: Lisa Gross, The League of Kitchens

On today’s THE FOOD SEEN, Lisa Gross, founder/CEO of The League of Kitchens, grew up in NYC, daughter of a Korean immigrant and a Jewish New Yorker, all the while eating soup, either doenjang-guk (soy bean paste soup) and matzo ball that is. Her work as an artist, educator, and social entrepreneur has always questioned the values and perceptions of social history, cross-cultural relations, domestic space, and national identity. Projects like The Boston Tree Party, an urban agricultural and political public arts project, engaged the citizens of Boston in a discourse about civic fruit, planting upwards of 70 pairs of apple trees, hoping to bear 15,000 fruit within 4 years. Lisa’s most recent endeavor, The League of Kitchens, celebrates NYC’s largest wave of immigration since the early 20th century by empowering immigrant women who’s passions as home cooks translate into inspiring teachers. These women invite guests into their homes, interactively teaching them of their native cuisines, ranging from Afghanistan, Bangladesh, Greece, India, Lebanon, and Korea. You’ll learn how to make Murgir Mangsho (chicken curry), Mantu (dumplings filled with meat and onions and a tomato-chana dal sauce), Spanakopita (spinach pie), Keftedes with Tzatziki (meatballs with cucumber yogurt sauce), Galbi (Korean short ribs), Ka’ak Bi Tamer (Date Cookies, with mahlab, nutmeg, nigella, sesame seeds), and Mixed Dal (lentils, green chiles, garlic, coriander, cumin, tomatoes, fresh curry leaves, toasted mustard seeds, red chili powder) … all within the boroughs of Brooklyn and Queens. Sign up for your workshop today! This program has been sponsored by Tabard Inn.

“There’s often very little opportunity to have really meaningful interaction from people from other backgrounds.” [14:15]

Lisa Gross on The Food Seen

Episode 181: Rawia & Jumana Bishara of Tanoreen
00:38:47
2017-09-23 00:37:07 UTC 00:38:47
Episode 181: Rawia & Jumana Bishara of Tanoreen

On today’s episode of THE FOOD SEEN, Rawia Bishara’s journey from Nazareth to New York, carries a soulful tradition through Middle Eastern cuisine, but she also introduces powerful new flavor profiles through her personal approach to cooking as experienced at Tanoreen in Brooklyn. In her first cookbook, “Olives, Lemons & Za’atar”, many of those restaurant dishes are put into an intimate context, from lunching under olive trees in Northern Israel, to mixing in Moroccan spices to stews during Ramadan. There will be mezzes, tagines, kibbeh cooked and raw, plus Americanized twists on recipes like, Salmon in Pesto and Eggplant Napoleon. Be it in Bay Ridge or beyond, Rawia’s recipes will forever transport you to Galilee. This program has been sponsored by Fairway Market.

Image by Todd France

“People always seem to congregate in the kitchen when they’re at home and we did that as well.” [6:30]

–Jumana Bishara on The Food Seen

“It’s nice when people know what’s involved in the dish they’re in love with.” [17:00]

“It’s about passion, it’s not just about ingredients.” [18:30]

–Rawia Bishara

Episode 180: Henry Hargreaves
00:43:01
2017-09-23 00:37:07 UTC 00:43:01
Episode 180: Henry Hargreaves

On today’s THE FOOD SEEN, Henry Hargreaves left his native New Zealand for “the big OE” (overseas experience) and found an unexpected job opportunity in Bangkok. A man with a camera asked him to pose, and there launched his modeling career, working on campaigns for the likes of Prada. But while on photo shoots, he realized that he actually wanted to be behind the lens. He started shooting food for restaurants, but there was a playfulness missing. He worked as a bartender at Schiller’s to support his habit, photographing gingerbread and candy constructed art galleries; licorice windows for the Guggenheim, a sugary facade for the Louvre’s glass pyramid. Rainbow colored burgers with all the fixings. An alphabet spelled out in bacon. Cakes of iconic fast food dishes lit on fire. Presidents made of Jell-O. Henry stopped waiting for work to come to him, and put his conceptual projects into action himself. A series of last meals of death row inmates called “No Seconds” went viral. He exposed what’s on many musicians “Band Riders” (e.g. Lady Gaga asks for “a small plate of cheese on ice *no smelly, no sweaty). What’s next on the plate for Henry Hargreaves? This show has been sponsored by S. Wallace Edwards & Sons. Music by takstar.

“With still life photos, I can see everything that I want in my head, and all I have to do is move objects around and play with light.” [11:30]

“I never studied photography… I’m just kind of playing with food.” [17:50]

Henry Hargreaves on THE FOOD SEEN

Episode 179: Jane Coxwell
00:40:55
2017-09-23 00:37:07 UTC 00:40:55
Episode 179: Jane Coxwell

On today’s THE FOOD SEEN, Jane Coxwell’s wanderlust landed her first job as a chef cooking on the world’s largest yacht. Now chef for Diane Von Furstenburg and Barry Diller, she sails the Eos through the world’s culinary ports, exploring cuisine through direct experiences with natives. Lucky for us, she turned her travel diary into a cookbook; Fresh Tasty Happy. On the menu: Bircher muesli for breakfast, DVF’s favorite lentil soup, Vietnamese beef salad with rice noodles and avocado, a pale ale and shiitake pasta, South African pickled fish, Cape Malay lamb curry, and a cooling mint and garlic “haydari” yogurt sauce from Turkey. Get ready to get to visit foreign lands and get your hands dirty, through cooking (and eating) delicious food that is. This program has been sponsored by Whole Foods Market.

“It’s amazing the little things you can throw into a dish to get a little depth.” [29:20]

“I maintain myself with pizza. I mean, the food in New York is so good!” [38:00]

Jane Coxwell on The Food Seen

Episode 178: Ferran Adriá’s “Notes on Creativity” at The Drawing Center
00:45:29
2017-09-23 00:37:07 UTC 00:45:29
Episode 178: Ferran Adriá’s “Notes on Creativity” at The Drawing Center

On today’s THE FOOD SEEN, curator Brett Littman, after a 37 course, 6+ hour meal at elBulli in Roses, Spain, took a chance and sent chef Ferran Adriá an email, inquiring whether or not he drew. A few weeks later, a response … and now after more than two years of sorting through decades of archives, The Drawing Center (NYC) is proud to present “Notes on Creativity”, a show about thought process and analytical evolution, raising the question, can a chef be an “artist”? Let’s see what 1846 original dishes, without copying, or just one, like the Spanish Tortilla, have to say about what’s considered culinary “art”. Thanks to our sponsor, The International Culinary Center.

“I go to a lot of museums and galleries, and Ferran’s drawings really stand up to a lot that I see. They’re not far off from the general aesthetic.” [29:10]

“Since the beginning, Ferran has been all about sharing.” [43:15]

Brett Littman on The Food Seen

Episode 177: Heath Ceramics
00:42:50
2017-09-23 00:37:07 UTC 00:42:50
Episode 177: Heath Ceramics

On today’s THE FOOD SEEN we visit Heath Ceramics new San Francisco factory/showroom, right in the heart of the Mission District. There, Robin Petravic (Co-owner/Managing Director) and Catherine Bailey (Co-owner/Creative Director), are transparent about the production of their tableware, as the company has been since it’s start in 1948 over the bridge in Marin County. Heath’s been defining the “complexity of simplicity” for decades, from their 1940’s Coupe line, to their 1960’s Rim, 1980’s Plaza, and even in their restaurant collection for Chez Panisse during the 2000’s. In keeping a connection with their customers, they “work on a human scale,” keeping a balance “between hand and machine”, which allows their artisan pottery to have soul and become a central part of the home, just as a kitchen should be. This program has been sponsored by Cain Vineyard & Winery.

Photos copyright Aya Brackett

“Everything requires the same amount of consideration, because we want it all to be holistic.” [16:00]

Robin Petravic on The Food Seen

Episode 176: Nick Balla & Bar Tartine
01:19:05
2017-09-23 00:37:07 UTC 01:19:05
Episode 176: Nick Balla & Bar Tartine

On today’s THE FOOD SEEN, Nick Balla, co-chef of Bar Tartine in San Francisco, used to call everything pickles. Raised in Michigan, land of sour cherries and asparagus, Nick was draw to strong and sour flavors, even eating lemons as a child. But it was his Hungarian heritage and it’s distinctly different European cuisine that became a central inspiration in Nick’s life. Budapest is set right in the middle of spice trading routes, has been populated by nomads, and it’s food gave a new meaning to “fusion”. Raw onions and paprika allured Nick’s palate, but then an unanticipated Japanese pantry crept in. This is when Nick began breaking the rules of how he approached cooking, taking a heavy interest in umami and fermentation (e.g. aged cheeses, koji, and bottarga). From working the buffets of Vegas, to opening the innovative Nombe, to breaking bread with Chad Robertson of Tartine Bakery, these were all steps in realizing failure is just part of experimenting. Today’s program has been sponsored by Whole Foods Market.

“You have to understand the fundamentals, and you have to understand where things came from, and then you can break the rules.” [21:30]

Nick Balla on The Food Seen

Episode 175: Samantha Rose & Get It Right Spatulas
00:36:45
2017-09-23 00:37:07 UTC 00:36:45
Episode 175: Samantha Rose & Get It Right Spatulas

On today’s THE FOOD SEEN, Samantha Rose takes an ordinary silicone spatula and “gets it right”. She was so adamant at applying intelligent design to everyday products, that she even named the company GIR “Get It Right”. But why the spatula? Well, it’s just a start. With a background marketing clients like Coca-Cola, GE, and Target, who knows what Samantha will reinvent next? This program has been sponsored by Cain Vineyard & Winery. Thanks to Four Lincolns.

“The spatulas are my poetry for the world.” [9:20]

“When I started making these I thought I would make 10 for my family and friends…You can manufacture 10,000 of something, but you can’t manufacture 10!” [14:00]

Samantha Rose on The Food Seen

Episode 174: Roberta Bendavid
00:37:07
2017-09-23 00:37:07 UTC 00:37:07
Episode 174: Roberta Bendavid

On today’s THE FOOD SEEN, Roberta Bendavid’s eye for beauty was cultivated through years in NYC as a fashion publicist. When she left Manhattan for Blooming Hill Organic Farm in the Hudson Valley, she began exploring her passion in floristry. Roberta would sell what she grew at the Union Square Greenmarket, meeting Danny Meyer in his pre-Gramercy Tavern days. When the restaurant was opened, Roberta was asked to display her work on the harvest table. Two decades later she still arranges her elaborate flowerscapes which pair perfectly with not only the feel, but also the food of the restaurant. This program has been sponsored by Rolling Press.

photo copyright of Maura McEvoy

“No one understood why I was leaving this fabulous career to work on an organic farm, but it was divine intervention.” [11:10]

Roberta Bendavid on The Food Seen.

Episode 173: Jacobsen Salt Co.
00:34:29
2017-09-23 00:37:07 UTC 00:34:29
Episode 173: Jacobsen Salt Co.

On today’s THE FOOD SEEN, Ben Jacobsen’s relationship with salt began in Denmark, not while growing up in Vermont baking fresh bread and watching his mother’s spinach soufflé rise. He was studying for an MBA, when his then girlfriend gave him the gift of finishing salt. From then on, Ben would splurge on small packets of Scandinavian salt that he’d never be without. Upon moving back to the states, Ben started an experiment in Portland, Oregon, one that took 2 1/2 years of trail and error until Jacobsen Salt Co. was finalized on 2011. He found the watersof Netarts Bay, already know for it’s amazing oysters, perfect for thousands of gallons to be turned into his own brand of hand-harvest sea salt. Now, chef’s around the country use his salt as an important component to a dish, the same way Ben sprinkles it on the simple things, like eggs and toast in the morning. This program has been sponsored by The International Culinary Center.

Image by John Valls Image by Jeff Scott Shaw

“It’s just nice to bring good salt with you wherever you go.” [23:55]

“It’s very difficult to make good salt at home.” [30:15]

Ben Jacobsen on The Food Seen

Episode 172: Per Anders & Lotta Jorgensen of Fool Magazine
00:46:10
2017-09-23 00:37:07 UTC 00:46:10
Episode 172: Per Anders & Lotta Jorgensen of Fool Magazine

On today’s THE FOOD SEEN, Per Anders & Lotta Jorgensen produce Fool Magazine, named “Best Food Magazine in the World” by the Gourmand Awards, as a way to display new perspectives in “food photography”, and bring light to the unseen stories of our global gastronomy.

With the release of #4 The Italian Issue, they explore the purity of regional cooking on mainland Italy with Massimo Bottura in Modena, it’s affinity in Nordic cuisine at Copenhagen’s Relae with Christian Puglisi, and it’s genealogy in a Brooklyn backyard with Carlo Mirarchi of Roberta’s Pizza. Today’s program has been sponsored by Rolling Press. Music by Cookies.



all images courtesy of Fool Magazine

“Italian food is based on the produce of the region… it’s beautiful; it’s been that way for thousands of years.” [10:40]

“It’s hard to be unique in a world that’s so global because of the Internet, but it comes down to talent.” [26:35]

Lotta Jorgenson on THE FOOD SEEN

“You have to go to a place like Sardinia and go back in time to see the future. Chefs are making cheese because they’ve always made it.” [30:45]

Per Anders on THE FOOD SEEN

Episode 171: Kyle MacLachlan
00:34:51
2017-09-23 00:37:07 UTC 00:34:51
Episode 171: Kyle MacLachlan

On the last episode of THE FOOD SEEN in 2013, actor Kyle MacLachlan brings his bold character and sensible approach to the show, and we’re just talking about his wines. Pursued By Bear, deep ripe cabernets made with Dunham Cellars in Walla Walla, WA, shows similar “smooth and velvety” notes as Special Agent Dale Cooper fromTwin Peaks, “hints of sage of mint” alike The Mayor of Portlandia, and enough “acidity for freshness” as his roles in Sex and the City, Desperate Housewives … We’ll wrap with “a damn fine cup of coffee” and talk about Kyle’s latest endeavor, roasting beans for his signature “Brown Bear melangé” with Walla Walla Roastery. But will it be “black as midnight on a moonless night”? This program has been sponsored by Brooklyn Slate.

“The process when they turn the camera on until they turn it off, that little piece of time is really the gold that you live for.” [14:35]

“I just wanted it to be the best it could be from Washington.” [22:55]

Kyle MacLachlan on The Food Seen

Episode 170: Nathan Myhrvold, “The Photography of Modernist Cuisine”
01:10:37
2017-09-23 00:37:07 UTC 01:10:37
Episode 170: Nathan Myhrvold, “The Photography of Modernist Cuisine”

On today’s THE FOOD SEEN, Nathan Myhrvold has always been ambitious, cooking his family a full Thanksgiving dinner at the age of 9, graduating high school at 14, two Masters degrees and a PHD in Theoretical and Mathematical Physics at 23 from Princeton, and postdoctoral cosmology work at the University of Cambridge with Stephen Hawking for more than a brief history of time. But there was something about that cooking process that stuck with him, even through his years at Microsoft as Chief Technology Officer. He asked Bill Gates for a leave of absence to attend cooking school in France, but first he had to stagé at a restaurant 1 day/wk for 2 years to get in. He did that. And kept cooking. And kept questioning why we cooked the way we do. The Cooking Lab was then founded, a place where he could experiment with new techniques, equipment, and ideas … so he wrote a book called “Modernist Cuisine”, a 5 volume, 2000 plus page, 40 lb tome. And if that wasn’t enough, he released an “At Home” compendium. And now, “The Photography of Modernist Cuisine” version. But all of this knowledge this just piqued more interest, and made Nathan ask, “why not”. That’s where we are today. Of all that we understand about the ever expanding universe, we are still a society of convention when it comes to food. Nathan thinks there’s much more to explore. Just see for yourself! This program has been sponsored by Blueprint.

“We wanted to show people a vision of food they had never seen before.” [39:25]

“Any dish is worthy of your attention, and is worthy of considering at the ultimate level.” [62:45]

Nathan Myhrvold on The Food Seen

Episode 169: Pantry Confidential
00:39:07
2017-09-23 00:37:07 UTC 00:39:07
Episode 169: Pantry Confidential

On today’s THE FOOD SEEN, ever wonder what’s in another cook’s kitchen? Well, that’s exactly what Pantry Confidential finds out! Hana Choi and Christine Han explore what ingredients, equipment, and recipes are behind our favorite food lovers cooking repertoires. Listen in to hear a sneak preview of what’s in my pantry, as I’ll be profiled on their website in 2014. This program has been sponsored by Fairway Market.

“Korean. Kimchi. Must.” [06:15]

Christine Han on The Food Seen

“Living in New York, you can be an average home cook and still have restaurant grade items in your pantry.” [11:00]

Hana Choi on The Food Seen

“Whether you come with a stocked fridge and pantry or not, you’re able create really beautiful and delicious and satisfying meals.” [24:00]

Hana Choi on The Food Seen

Episode 168: Katie Quinn of NowThis News
00:38:57
2017-09-23 00:37:07 UTC 00:38:57
Episode 168: Katie Quinn of NowThis News

On today’s episode of THE FOOD SEEN- VJ (video journalist) Katie Quinn of NowThis News, the first mobile news company bringing the best videos, bites to an ever-changing audience of social media. From Katie’s start as a NBC page to interviewing chefs like Thomas Keller, Mario Batali, and Ina Garten backstage at The Today Show. Hear about her first foray in food writing as an intern for Serious Eats where she once wrote a piece about host Michael Harlan Turkell (he better get on those projections/promises). Katie’s always been at the forefront of food media. And without further adieu, NOWTHIS NEWS! This program has been sponsored by MOOD Magazine. Music by Cookies.



Serious Eats really gave me a community of people who love talking about food and writing about food… And it wasn’t just a community- it was an outlet.” [13:45]

“In this format, the news has to be the freshest because that’s all that will fit in fifteen seconds.” [21:25]

Katie Quinn on THE FOOD SEEN

Episode 167: Cherry Bombe
00:44:16
2017-09-23 00:37:07 UTC 00:44:16
Episode 167: Cherry Bombe

On today’s THE FOOD SEEN, Kerry Diamond & Claudia Wu, the ladies behind Cherry Bombe, a magazine about women and food, premier No. 2: “The Baked Issue”, with vegan bakery owner Erin McKenna of Babycakes. Their first issue’s cover girl, Victoria Secret’s model and Momofuku Milk Bar cookie maker, Karlie Kloss, bookend a bunch of powerful females working in all walks of culinary life. From artists (food stylists, photographers, ceramicists …) to bloggers, writers and musicians. And of course chefs, like Prune’s Gabrielle Hamilton,Chez Panisse’s Alice Waters, and The Spotted Pig’s April Bloomfield. So, what is a woman’s place in the kitchen, if it’s in the kitchen at all? This program has been brought to you by Many Kitchens. Thanks to Cookies for today’s music.

“When you open a restaurant, people come out of the woodwork about you doing a cookbook.” [7:35]

Kerry Diamond on The Food Seen

“We do like white space. A lot of magazines don’t. They just try and cram as much onto the page as they can. Being 172 pages, we have that luxury of being white..” [36:45]

Claudia Wu on The Food Seen

Episode 166: Cleo Brock
00:34:18
2017-09-23 00:37:07 UTC 00:34:18
Episode 166: Cleo Brock

On today’s THE FOOD SEEN, friends and dinner party compatriots, Cleo Brock-Abraham and Julia Turshen began Weird & Ravenous as a way to “make fresh content about food and the relationships it inspires”. Through their backgrounds in entertainment and art production, they’ve traveled across Spain with Mario Batali, written cookbooks for Gwyneth Paltrow, made rhapsodical recipe videos for Food52, contribute mealtime musings to Medium, all while trying to Make Monday Better, promoting the idea of cooking for loved ones on Sunday night. This program has been brought to you by Cain Vineyard & Winery. Music has been provided by Cookies.

“I think cooking in different places helps you get to know an area that you are unfamiliar with… Cooking with people is the best way to make a place your home.” [12:45]

“A recipe should never fill space just because it fits into a cookbook category.” [18:15]

Julia Turshen on THE FOOD SEEN

“Even if it’s something that you’re doing your own take on, just acknowledge that you’re not an expert and make it your own.” [19:00]

Cleo Brock-Abraham on THE FOOD SEEN

Episode 165: Diane Mott Davidson
00:29:53
2017-09-23 00:37:07 UTC 00:29:53
Episode 165: Diane Mott Davidson

On today’s THE FOOD SEEN, Diane Mott Davidson, the Agatha Christie of the food world, talks about her 17th book in her long-standing series of culinary mystery novels. The sleuthy protagonist, Goldy Schulz, a small town caterer, cooks her way through her friend’s murder investigation. Diane’s latest book The Whole Enchilada, proves to be another tasty thriller, which includes recipes for the titular Enchilada Suizas, Goldy’s Chef Salad, Spicy Brownies and more … but watch out, once you read one, you’ll want to read all Goldy’s whodunnit kitchen adventures. This program has been sponsored by Brooklyn Slate.

“Think of writing as exercise. It’s important to exercise every day, and it’s important to write every day.” [9:55]

Diane Mott Davidson on The Food Seen

Episode 164: Gather Journal
00:35:57
2017-09-23 00:37:07 UTC 00:35:57
Episode 164: Gather Journal

The rousing bi-annual food magazine,Gather Journal, already has a resounding sense of style. Using such themes as FLOAT, TRACES, and ROUGH CUT in their first few issues, editor Fiorella Valdesolo and creative director Michele Outland, explore narrative ideas like a sense of weightlessness, familiar family memories, and summer movie spectaculars. No wonder they won the 2013 James Beard Foundation Award in Visual Storytelling and two Society of Publication Designers Gold Medals. And then there’s the spirited food, from Gazpacho Water to ile Flottante, Squid Ink Pasta to Mexican Wedding Cookies, and Seafood Chum to Slashed Black and Blueberry Pie. Storied recipes this good can best be described by Alfred Hitchcock: “What is drama but life with the dull bits cut out”. This program has been brought to you by Brooklyn Slate. Music by Cookies.

“We always thought that each issue was going to be based on a word that would drive the theme in many different directions- but we wanted that word to be loose.” [5:00]

Fiorella Valdesolo on THE FOOD SEEN

“I was very interested in pushing the visuals in a way that hasn’t necessarily been done in food photography.” [6:00]

Michele Outland on THE FOOD SEEN

Episode 163: Short Stack Editions: Single
00:41:00
2017-09-23 00:37:07 UTC 00:41:00
Episode 163: Short Stack Editions: Single

On today’s THE FOOD SEEN, Michael Harlan Turkell welcomes the best in small-format publishing, Short Stack Editions. These handmade, single-subject cookbooks are written by top culinary talents such as Susan Spungen (Strawberries), Ian Knauer (Eggs), and Soa Davis (Tomatoes). The brainchild of Nick Fauchald, a Brooklyn-based writer, editor and now publisher, from his years of work in print and digital media. Short Stack’s editor, Kaitlyn Goalen, joins us in studio, after weeks of hand stitching and envelope stuffing, to celebrate the release of these collectible first editions. Thanks to our sponsor, Whole Foods.

“We’re not choosing what to eat for dinner based on a name or country… Now, we’re in an ingredient-driven food culture.” [8:15]

Nick Fauchald on THE FOOD SEEN

“Without the photographs, you really need to describe the recipe well so the reader’s know what to do and how the final product should look.” [24:40]

Susan Spungen on THE FOOD SEEN

Episode 162: Tara Sellios, Tableau Photographer
00:34:19
2017-09-23 00:37:07 UTC 00:34:19
Episode 162: Tara Sellios, Tableau Photographer

Artist Tara Sellios takes hauntingly beautiful still life photographs of animals and their meat, seafood and their shells, ripe fruit and spilled wine. Raised in the North Shore of Massachusetts by a Greek family, she grew up with visions of a lamb roasting on a spit. She now sets up large format tableaus, grander than her family’s dinner table, deep-seated with emotion. Don’t miss this week’s episode of THE FOOD SEEN! This program has been brought to you by Whole Foods. Music provided by Cookies.

photos by Tara Sellios

“Photography doesn’t have to be just snapshots of people or documentary photographs- it can be whatever you want it to be.” [4:50]

“The food, wine, and objects I use are my medium, and everything else is separate.” [15:05]

Tara Sellios on THE FOOD SEEN

Episode 161: Olga Massov, SassyRadish.com
00:40:56
2017-09-23 00:37:07 UTC 00:40:56
Episode 161: Olga Massov, SassyRadish.com

Russian expat Olga Massov, left the world of finance to pursue the dream of becoming of a food writer. Her blog sassyradish.com, documents the Americana eats from her New England upbringing to her first collaborative cookbook all about Korean kimchi. Olga’s energy and enthusiam has her in the midst of many an exciting projects from celebrity chefs like Marc Forgione, Marc Murphy, and artisan ice cream makers Van Leeuwen. Tune into this week’s installment of THE FOOD SEEN! This program has been sponsored by Consider Bardwell. Thanks to Cookies for today’s music!

“Every culture has its own pickle because every culture had to figure out how to preserve things. There was no refrigeration!” [6:50]

“While everyone else in the country was struggling to pay their bills, the people on Wall St. were complaining that they weren’t getting a big enough bonus.” [11:45]

OIga Massov on THE FOOD SEEN

Episode 160: Tara Oxley, Design Director of BR Guest Restaurants
00:37:27
2017-09-23 00:37:07 UTC 00:37:27
Episode 160: Tara Oxley, Design Director of BR Guest Restaurants

On today’s THE FOOD SEEN, we talk with Tara Oxley, Design Director of BR Guest Hospitality, which include such hits as Dos Caminos, Bill’s Bar & Burger, and Wildwood BBQ. Hear how she interprets her sense of smell and taste into the visual identity of a restaurant space, using many of her favorite certified green materials, reclaimed, recycled, and environmentally friendly. It’s not all stainless steel, you know… Thanks to our sponsor, BluePrint Cleanse. THE FOOD SEEN’s theme music is courtesy of Cookies.

“I think if you don’t bring a little bit of ‘the modern’ into design, it doesn’t stay current.” [12:35]

“There are some building where the form outweighs the function, but in hospitality design, you have to completely marry the two.” [19:15]

Tara Oxley on THE FOOD SEEN

Episode 159: Deborah Jones
00:39:13
2017-09-23 00:37:07 UTC 00:39:13
Episode 159: Deborah Jones

Deborah Jones, creates a sense of place that lets inspired food exist as it should. It’s her photography that grace the pages of Thomas Keller’s modern classic cookbooks (The French Laundry, Bouchon, Ad Hoc At Home). The most current of their collaborative collection, Bouchon Bakery, takes 300 brown round things (in Deborah’s own words), and makes them all look distinct and delicious. In the same vein of TK’s teachings, Deborah perfected her craft before making it into an art, and only then can creative intuition to take over. In the same vein of TK’s teachings, Deborah perfected her craft before making it into an art, and only then can creative intuition to take over. Hear from Deborah on today’s episode of The Food Seen. Today’s program was sponsored by Fairway Market.

“Props, focus, lighting – they’re all compositional tools. No one of them makes or breaks the shot. Your point of view with the lens determines how you’ll see the element” [24:00]

–Deborah Jones on The Food Seen

Episode 158: Yossy Arefi of Apt. 2B Baking Co.
00:31:21
2017-09-23 00:37:07 UTC 00:31:21
Episode 158: Yossy Arefi of Apt. 2B Baking Co.

On today’s THE FOOD SEEN, we’re excited to have Yossy Arefi of Apt. 2B Baking Co. Yossy has worked as a baker in numerous NYC kitchens, and in the same analog way, she shoots with film, though emulations for Adobe Lightroom are catching up. Hear the click of her Pentax camera as we reflect on her Pacific Northwest Seattle upbringing and Iranian ancestry, #unfiltered. Thanks to our sponsor, Consider Bardwell.

“Those moments where everything isn’t quite perfect or straight are more interesting and active then a perfectly-styled photograph.” [6:45]

Yossy Arefi on THE FOOD SEEN

Episode 157: REVOL Porcelain
00:33:01
2017-09-23 00:37:07 UTC 00:33:01
Episode 157: REVOL Porcelain

On today’s THE FOOD SEEN, Anne Valette and Tenaya Da Silva come to proliferate the states as ambassadors for REVOL porcelain, an 11-generation, family-owned business that has shaped the way we serve food since 1789. Handmade in Southeast France near Lyon, they’ve reinvented the traditional cocotte, and imagined new forms like their crumpled tumbler. What tablewares will they think of next? This episode has been brought to you by The International Culinary Center. Thanks to Cookies for THE FOOD SEEN theme music.

“It’s absolutely non-porous… It’s much better for food production to have a material that won’t absorb any bacteria or fat.” [4:20]

Tenaya Da Silva on THE FOOD SEEN

“The ramekin for your soufflé or creme brulee- these are very much in the French tradition, and that’s where REVOL started.” [11:25]

Anne Valette on THE FOOD SEEN

Episode 156: Alex Cruz of Société
00:34:39
2017-09-23 00:37:07 UTC 00:34:39
Episode 156: Alex Cruz of Société

On today’s episode of THE FOOD SEEN, Alex Cruz, founder/partner/sales rep for Société-Orignal, specializes in Québécois provisions. Locally sourced, foraged as far as the Boreal forest, from seahorse honey to raw Laurentian honeydew, camelina oil to artic rose, it’s a partnership supporting the Canadian farmers and families whom provide for their supply chain. Oh, and their 70 brix maple syrup is pretty good… Thanks to our sponsor, Fairway Market. Thanks to Cookies for today’s music.

“Gastronomy is a gesture before it is a product.” [7:35]

“We forage for ideas, because everything can be a inspiration.” [9:55]

“We want to concentrate on the present; there is a big value to living at your own pace.” [21:35]

Alex Cruz on THE FOOD SEEN

Episode 155: Chez Jose, A Vegetable
00:35:21
2017-09-23 00:37:07 UTC 00:35:21
Episode 155: Chez Jose, A Vegetable

On today’s THE FOOD SEEN, we learn that Chez Jose is much more than a pop-up restaurant- it’s a purpose. Jose Ramirez-Ruiz grew up on the small island of Puerto Rico. He became worldly through cooking. His food reflects a journey- from Michelin starred kitchens, to European gardens. An ideology borrowed from a mentor, Oriol Rovira of Els Casals in Spain, to 1. “Tencat Cercles” (close the circles) and 2. create and follow your own train of thought, brings Jose to the vegetable focused forefront, in collaboration with his partner, Pam Yung. Together, what they’re creating is a space for their food to exist, based on their relations with it, in hopes to find it’s/their identity through it all. Thanks to our sponsor, Fairway Market. Thanks to Cookies for today’s music.

“It took me a couple of years to realize what I learned in Europe. I met many amazing European cooks, but I always believed that European cooks could cook circles around me. But American cooks are very good. It gave me more confidence.” [15:50]

“If I am an American chef in an American kitchen, why can’t I be proud of that? Why am I always looking to French kitchens?” [23:00]

Jose Ramirez Ruiz on THE FOOD SEEN

Episode 154: Jen Pelka, tumblr’s “Food & Beverage Evangelist”
00:29:56
2017-09-23 00:37:07 UTC 00:29:56
Episode 154: Jen Pelka, tumblr’s “Food & Beverage Evangelist”

On today’s THE FOOD SEEN, Jen Pelka, aka tumblr’s “Food & Beverage Evangelist”, gives us an insider’s look at what’s hot in the world of food blogs, all while keeping a tab of her own adventures as she traverses the globe, champagneproblems.tumblr.com. She’s also a meme maker, nailsandnosh.tumblr.com, and celebrates the trendiest in roughage like a boss, omgkalesalad.tumblr.com. Jen lives the epicure’s life, as noted on her recent Grub Street Diet), and through the lens of Food & Wine‘s photo blogger coverage of the Classic in Aspen. Darn those champagne problems. Cin cin! Thanks to our sponsor, BluePrint Cleanse. Thanks to Cookies for today’s music.

“Tumblr is not very advertorial- it’s mostly about cool, beautiful, and interesting stuff.” [5:15]

Jen Pelka on THE FOOD SEEN

Episode 153: Photographer Penny De Los Santos
00:44:14
2017-09-23 00:37:08 UTC 00:44:14
Episode 153: Photographer Penny De Los Santos

On today’s THE FOOD SEEN, photographer Penny De Los Santos has been contributing insight into our world’s food traditions through her lens. Seen in National Geographic and Saveur magazines, her images speak for themselves (her powerful TEDx talk speaks volumes as well). Traveling to over 30 countries on assignment, from photographing a single meal in Beirut during Ramadan, to spending time with citrus vendors on the Tex-Mex border, Penny doesn’t blur the line where food and culture meet- she gives it her utmost focus. This program has been sponsored by Whole Foods. Thanks to Cookies for the theme music.

Copyright Penny De Los Santos. Any use of these images is prohibited.

“I don’t want to see just a pretty picture- I want there to be a reason for the picture.” [8:50]

“Great photography is about a moment.” [12:45]

“At the heart of every great story is knowing where people are eating.” [16:50]

Penny De Los Santos on THE FOOD SEEN

Episode 152: Gaby Dalkin, WhatsGabyCooking.com
00:36:49
2017-09-23 00:37:08 UTC 00:36:49
Episode 152: Gaby Dalkin, WhatsGabyCooking.com

On today’s THE FOOD SEEN- Gaby Dalkin of the profoundly popular blog, WhatsGabyCooking.com– takes us through her time working as a personal chef for Jessica Simpson, to her much-publicized Slutty Brownies (which made an appearance on The Tonight Show with Jay Leno), and now, her first cookbook, Absolutely Avocados, a compendium of recipes past the traditional guacamole (NOTE: there are 8 awesome iterations of new guacs if you’re wondering). Avocado-coconut ice cream, anyone? Thanks to our sponsor, Fairway Market, and thanks to Cookies for today’s music.

“I think the Southwestern style of food, mixed with a little California cuisine, lends itself to the kind of food I like to cook, which is super simple, and sometimes very indulgent.” [5:45]

“Personal chef-ing is really interesting because you’re invited into other people’s families.” [9:00]

Gaby Dalkin on THE FOOD SEEN

Episode 151: Patricia Curtan, Menus for Chez Panisse
01:05:24
2017-09-23 00:37:08 UTC 01:05:24
Episode 151: Patricia Curtan, Menus for Chez Panisse

On today’s THE FOOD SEEN, Patricia Curtan is a printmaker, long associated with Alice Waters. If you’ve ever been to Chez Panisse in Berkley, CA, it’s Patrica’s letterpress, woodcut and linoleum block reliefs, which have graced the restaurant’s menus for over 40 years. Inspired by 16th century European herbals and Japanese ukiyo-e prints, Patricia’s art can also be seen in the book Menus for Chez Panisse– illustrating her influences, drawn from nature, documenting the tactile, temporal experience that makes a meal. Thanks to our sponsor, Hearst Ranch, and thanks to Cookies for today’s music.

“What made it special was that it was very personally made for that moment at the restaurant.” [16:25]

“The places I really get attached to are my kitchen and my studio, more than geography I’d say.” [54:00]

Patricia Curtan on THE FOOD SEEN

Episode 150: “Wait, Later This Will Be Nothing: Editions by Dieter Roth” at MoMA: Curator Sarah Suzuki
00:34:21
2017-09-23 00:37:08 UTC 00:34:21
Episode 150: “Wait, Later This Will Be Nothing: Editions by Dieter Roth” at MoMA: Curator Sarah Suzuki

This week on THE FOOD SEEN, we’re lucky enough to be joined by Sarah Suzuki, curator of the Dieter Roth exhibition at the Museum of Modern Art (MoMA), “Wait, Later This Will Be Nothing: Editions by Dieter Roth”. From “Literaturwurst”(sausages made of books), passing cheese through a printing press, to Roth’s “P.O.TH.A.A.VFB” (Portrait of an Artist As A Bird Food Bust) chocolate sculptings … this show will have you hunger for more … book sausage. Hurry up as the show’s only up until JUNE 24th! This program has been brought to you by Fairyway Market. Thanks to Cookies for today’s music.

“Roth really embraced this idea that once an object was made, it would go out into the world and have a life of its own.” [17:50]

Sarah Suzuki on THE FOOD SEEN

Episode 149: The Food Seen – Alice Gao, Instagram Food Photographer
00:30:18
2017-09-23 00:37:08 UTC 00:30:18
Episode 149: The Food Seen – Alice Gao, Instagram Food Photographer

On today’s THE FOOD SEEN, Alice Gao is the queen of social media food photography. A legend on Flickr, and now a leader on Instagram, her half a million followers can’t wait to see what she eats next, and where she dines. Born in China, raised in NJ, she was lost in between the classic Szechuan dish, “Ants Climbing A Tree”, and the familiar “Ants on a Log” of most American’s childhood. It wasn’t until the collegiate publication Penn Appétit, that she combined her passion for photography, with that of documenting her culinary, and self (portrait), explorations. This program has been sponsored by Whole Foods Market.

“To the chef, the plate is a work of art.” [8:40]

“I think what helped me was looking at other professional photographers, and looking at what aspects they did that I liked. I was drawn to a certain light, like a painting.” [10:00]

“Having a food and or prop stylist makes the world a difference.” [21:00]

Alice Gao on The Food Seen

Episode 148: Erin Jang, FOOD SKETCHES
00:32:21
2017-09-23 00:37:08 UTC 00:32:21
Episode 148: Erin Jang, FOOD SKETCHES

Erin Jang spent years as a designer in the publishing world, working with Rachael Ray, Esquire, and Martha Stewart. For her apropos project, FOOD SKETCHES, she now illustrates her favorite dishes, seen as abstract shapes, lines, colors, forms, textures, though easily identified if you’ve ever had Flour Bakery’s Boston Cream Pie or the Kung Pao Pastrami at Mission Chinese Food. All this from the girl who wanted nothing more than Lunchables as a child, but instead, was sent to school with bulgogi and perilla leaves. FOOD SKETCHES is the visual feast she could have only dreamed of! Don’t miss today’s episode of THE FOOD SEEN! This program has been sponsored by Rolling Press. Thanks to Cookies for today’s music.

“I love doing design work publications where the writing is super interesting.” [10:00]

Erin Jang on THE FOOD SEEN

Episode 146: Emilie Baltz, L.O.V.E. FOODBOOK
00:43:18
2017-09-23 00:37:08 UTC 00:43:18
Episode 146: Emilie Baltz, L.O.V.E. FOODBOOK

On today’s THE FOOD SEEN, we’re affected by the always -nspired Emilie Baltz, a multi-disciplinary French-American artist, who’s wild and widely ranging body of work examines how we interact with food on a cultural level. Recently her L.O.V.E. FOODBOOK, which explores our relationship between food and emotion, won the prestigious Best First Cookbook award at the Festival du Livre Culinaire in Paris. Now she readies herself for a summer in France teaching food design through SVA. You ask, “what is food design?” Well, so does Emilie- all the time! Listen in to learn how to begin experiencing it yourself. Thanks to our sponsor, S. Wallace Edwards & Sons. Thanks to Cookies for the theme music.

“As designers, the food space is an important space to address… Within that moment you’re affecting your nutrition and caloric intake, but also your emotions, politics, economics, etc.” [7:00]

“We are being stimulated not by the cherry or the oyster, but it’s a full body experience. And some of that might have to do with the physical aspects of the foods, but it’s mostly the narrative behind them.” [22:10]

“Who is in charge of food design? Marketers? Salespeople? These are things that we put in our bodies!” [32:00]

Emilie Baltz on THE FOOD SEEN

Episode 145: The Food Seen
01:08:15
2017-09-23 00:37:08 UTC 01:08:15
Episode 145: The Food Seen

On today’s THE FOOD SEEN, Michael Harlan Turkell hosts a special one-hour episode devoted to The Food Book Fair. Founder Elizabeth Thacker Jones will talk about all of the exciting additions to this year’s lineup, as we’re joined by a few of those guests in studio. Oliver Strand, a NYTimes coffee contributor, and Lars K. Huse of illustration and coffee, discuss their upcoming FBF Coffee Crawl . Melia Marden, chef/owner of The Smile, discusses her new cookbook, Modern Mediterranean. Christophe Hille, owner Northern Spy Food Co., will be on the FOOD + LABOR panel, touches on the “living wage” injustices of working in the restaurant industry. This episode has been sponsored by White Oak Pastures. Thanks to Cookies for the show’s theme music.

“Coffee just moved the needles in a way that no other topic ever has. People were just so engaged after my first article, and I was really interested in that. People really don’t know a lot about coffee.” [5:15] — Oliver Strand on THE FOOD SEEN

“I try to make things as simple as they can be, and as best as they can be- whether it’s for the restaurant or my cookbook.” [28:15] — Melia Marden on THE FOOD SEEN

“Restaurant work is not like clerical work or office work… a restaurant is like a little military operation. If one person doesn’t show up, it’s harder to make the ship move.” [46:00] — Christophe Hille on THE FOOD SEEN

Episode 144: First We Feast
00:39:36
2017-09-23 00:37:08 UTC 00:39:36
Episode 144: First We Feast

On today’s THE FOOD SEEN, brothers Chris and Nick Schonberger share a passion for nachos. For real, if not for their familiar nacho bond, they’re barely brothers. Luckily, their job begets nacho hunting. As editors of First We Feast, a website where food is delivered through pop culture, they aim to bring long lasting relevance to the fads we eat. Interviewing game-changing chefs on the “10 Dishes that Made Their Career”, to curating insider guides on what to eat where and when, this ain’t your ordinary listacle, it’s put to the test. There’s only rule – “NO SOGGY CHIPS”! This program has been brought to you by S. Wallace Edwards & Sons. Theme music provided by Cookies.

“If I’m going to be in the workplace and be really pissed off at somebody – I’d rather it be my brother so we can squash the beef in a familial way.” [2:00]

— Chris Shonberger of First We Feast on The Food Seen

Episode 143: Diana Yen, The Jewels of NY
00:37:27
2017-09-23 00:37:08 UTC 00:37:27
Episode 143: Diana Yen, The Jewels of NY

On today’s THE FOOD SEEN, Diana Yen, of the multidisciplinary creative studio The Jewels of NY, reveals her approach to setting the mood around a menu. Built out of a home product design background, Diana’s vision of culinary arts draws from her collection of antique flatware (e.g. cornichon ejector forks), her love of fancying food with gold leaf and caviar, and setting desserts on fire! As she works towards completing her first cookbook, based around New York’s finest seasonal moments, like summer rooftop BBQs and fall apple picking, she shares the thought process behind her brand of “lifestyle design”. Thanks to our sponsor, Bonnie Plants, and thanks to Cookies for THE FOOD SEEN theme.

“Designing a menu is kind of like writing a song. You don’t really know the details, but you know the basic structure, what should come first, and how it should flow.” [22:40] — Diana Yen on THE FOOD SEEN

Episode 142: Yvette Van Boven & Oof Verschuren, Home Made
00:42:35
2017-09-23 00:37:08 UTC 00:42:35
Episode 142: Yvette Van Boven & Oof Verschuren, Home Made

On today’s THE FOOD SEEN, we go Dutch with Yvette Van Boven, an artist/illustrator who owns the cafe and catering service, Aan De Amstel, in Amsterdam, and produces the playful Home Made cookbooks. Yvette’s here to dispel any idea that the Netherlands are nothing more than herring and Heineken. Get ready for some bitterballen and Beerenburg! Thanks to our sponsor, Fairway Market, and thanks to Cookies for THE FOOD SEEN theme music.

“We keep a small menu (at Aan De Amstel) because we don’t want to have a lot of waste, and we also want to be able to change the menu whenever we want to.” [19:45]

“I never imagined these cookbooks to be as big of an adventure as they have been- I just made them for me.” [21:25]

Yvette Van Boven on THE FOOD SEEN

Episode 141: Michael Fusco of M + E Design
00:42:06
2017-09-23 00:37:08 UTC 00:42:06
Episode 141: Michael Fusco of M + E Design

Michael Fusco’s love of food is not a facade, but often his work is (in the architectural sense). All signage points to his tasty restaurant and foodstuff logos from the likes of Wheelhouse Pickles, Ovenly, Rob Newton’s Smith Canteen and Nightingale 9 – just to name a few. He’s currently working on a cookbook with The Meat Hook, beefing up the fact that good graphics beget good food, and further cooking up design that make us want to eat with our eyes. This episode has been brought to you by Whole Foods.

“For me, it’s such an honor to be able to collaborate with a chef, a butcher, a baker- someone who I really admire.” [9:40] — Michael Fusco on THE FOOD SEEN

Episode 140: Michael Solomonov, Zahav
00:36:54
2017-09-23 00:37:08 UTC 00:36:54
Episode 140: Michael Solomonov, Zahav

Chef Michael Solomonov takes his birthright to heart. Born in Israel, raised in Pittsburg, it wasn’t until his late teens that Michael returned to his homeland and his inner cuisine spoke to him. He didn’t speak Hebrew, so he learned to bake burekas (spinach pies) innately. Eventually making way to Philly, Michael opened Zahav restaurant, his ode to modern Israeli food. Plentiful of hummus, mezzes, and kebabs, all inclusive of the “Mesibah” (Party Time), which highlights a whole roast lamb shoulder, grilled over coals, braised in pomegranate juice, and served with crispy Persian rice. Michael finally found a way to celebrate his place in the world. Thanks to our sponsor, Whole Foods.

“In Israel, you could go to the store and buy beer whenever you wanted- it really wasn’t a big deal. And staying up and eating is a big deal.” [9:45]

“We want the menu and experience at Zahav to be sort of living and breathing, and when you start getting absolute, it doesn’t work out as well.” [25:15]

Mike Solomonov on THE FOOD SEEN

Episode 139: Jose Garces, The Latin Road Home
00:37:52
2017-09-23 00:37:08 UTC 00:37:52
Episode 139: Jose Garces, The Latin Road Home

We ask Iron Chef Jose Garces about who makes the best pork on today’s episode of THE FOOD SEEN. In his most recent cookbook, The Latin Road Home, Jose takes us on a trip through his culinary lineage. An Ecuadorian who grew up in Chicago, Garces was constantly exposed to the flavors of his heritage: crispy pork, mote (hominy), ceviche, and Llapingacho (potato patties with cheese), which made him hunger for more. Now with over 15 restaurants in Philadelphia ranging from Andalusian tapas (Amada), Basque region wine bar (Tinto), Mexico City fare (Distrito), European-style cafe and gourmet market (Garces Trading Co.), as well as Classic American (Whiskey Village), Jose reflects on his past inspirations, sharing the recipes discovered through family and travel. This program has been brought to you by Fairway Market.

“Latin to me means, more or less, the language. It’s not necessarily the place, but the feeling or the dynamic of having Latin heritage.” [17:20]

“If you mess up tortilla soup – you shouldn’t be cooking!” [27:30]

Jose Garces on THE FOOD SEEN

Episode 138: Tom Colicchio
01:08:03
2017-09-23 00:37:08 UTC 01:08:03
Episode 138: Tom Colicchio

On today’s hour-long special edition of The Food Seen, we treat our time with Tom Colicchio (rhymes with “Radicchio”), not as an interview, but more so, as an apprenticeship to learn from his summers cooking in 1000-person weekend “churn and burn” establishments, to haute dining in Manhattan. He’s built an empire around the idea of culinary Craft. How does this Top Chef define success? How does he stay relevant? Two 3 star reviews by the NYTimes, 10 years apart, both cite the complex simplicity that he makes looks easy. Still, Tom believes, “you’re only as good as your last dish”. Even more important than feeding his diners, Tom now sets his sights on eliminating hunger in this country. The film, A Place At The Table, produced by Colicchio and co-directed by his wife Lori Silverbush, seeks to foster the “food insecure” past the subsidies that have made calories cheap and nutrition expensive. Get hungry to end hunger! This program was sponsored by Heritage Foods USA.

“I don’t have anybody I would consider a mentor because I never stayed in one place long enough.” [24:25]

“When you’re cooking for 30 years – you start wondering whether you’re still relevant and how to maintain relevancy. You don’t want to go out.” [42:15]

“50 million Americans are struggling to put food on the table – they don’t know where the next meal is coming from.” [55:15]

“I believe that most chefs believe that food is a right we should have like air and water.” [61:02]

“We have to make hunger a voting issue. If our politicians are not going to help solve this problem – I think they need to be labeled as ‘pro hunger'” [62:50]

–Tom Colicchio on The Food Seen

Episode 137: Tara Norvell
00:39:01
2017-09-23 00:37:08 UTC 00:39:01
Episode 137: Tara Norvell

On today’s The Food Seen, we meet Tara Norvell. A daughter of Spanish and Southern descent, worked her way through the Manhattan fashion scene, into a London cuisine diploma, and back to NYC into the BACK OF THE HOUSE of Roberta’s as a sous chef. What does her future hold? A possible venture into a ramen business? Setting up stagés in Spain? Wherever it leads her, she’s certainly worth following. This program was sponsored by Cain Vineyard & Winery.

“My mom cooked every single night – we never ever went out to dinner. Home cooked meals were all we ever knew.” [03:00]

“The quality of life in London is way better in New York. No matter what industry you’re in, you’re treated better. New York is a sink or swim type of city.” [24:00]

–Tara Norvell on The Food Seen

Episode 136: BluePrintCleanse
00:42:56
2017-09-23 00:37:08 UTC 00:42:56
Episode 136: BluePrintCleanse

Hear how a nasty cold in the early aughts became catalyst to a multimillion dollar raw foods company on today’s installment of THE FOOD SEEN. BluePrintCleanse’s founder Zoe Sakoutis and co-founder Erica Huss, join us in studio to raise a glass of what Food & Wine called the “cleanse for foodies”. When a friend’s suggested 7-day cleanse felt long and agonizing, it begot a green elixir with over 6lbs of roughage in every bottle. Broken down to an essential 3-days of delicious cold-pressed organic fruit and vegetables juices, as well as nut milks, all packed with vitamins and antioxidants, a cleanse no longer feels like a task, but a way of life. It even makes you ask, have you cleansed lately? This episode has been sponsored by Rolling Press.

“You’re putting all of these vitamins and nutrients in your body, and whatever else comes along with them… If you’re doing a cleanse, you want to make sure it’s organic so you’re not drinking any pesticides or herbicides.” [12:00]

“Making it as healthy as possible, and making sure that it tasted good- it was very important to us.” [23:15]

Zoe Sakoutis on THE FOOD SEEN

Episode 135: Saucy Magazine, Kristen Taylor
00:42:39
2017-09-23 00:37:08 UTC 00:42:39
Episode 135: Saucy Magazine, Kristen Taylor

Kristen Taylor, founder of Saucy Magazine, an independent food and story quarterly, recants pats issues, like her “Handbook of Food Poisoning”, and previews her newest, “Black Valentines”. From mundane to morose, Kristen’s ultimate goal has always been to bring people together to eat with joy – and examine relationships with food that take us farther than that, and those that remove us. Tune into this week’s episode of THE FOOD SEEN! This program has been sponsored by Whole Foods.

“Every time we eat with someone else, there is a movement to it… It’s always a negotiation of space.” [25:30]

“You hear a voice, you know the food was real, and that it was on a real table.” [39:00]

Kristin Taylor on THE FOOD SEEN

Episode 134: Aida Mollenkamp, Keys to the Kitchen
00:39:00
2017-09-23 00:37:08 UTC 00:39:00
Episode 134: Aida Mollenkamp, Keys to the Kitchen

We’re handed the “Keys to the Kitchen”, the first cookbook written by Aida Mollenkamp on today’s THE FOOD SEEN. It’s subtitle, “The Essential Reference for Becoming a More Accomplished, Adventurous Cook” allows Aida to guide you through all the steps, the how-to’s, recipes and riffs, that make cooking like a pro seem attainable. It’s like attending an eclectic west coast version of Paris’ Le Cordon Bleu (where Aida honed her skills). From her time at CHOW to hosting shows on the Food Network and Cooking Channel, let Aida take you from kitchen crash course to cooking off the cuff. This episode has been sponsored by Catskill Provisions.

“There are a lot of people who know how to eat well, but don’t necessarily know how to reproduce it themselves.” [3:00]

“You eat three times a day – you might as well make it interesting. Every time you go to a store of pick up a menu you have an opportunity to try something you’ve never had before. There are endless opportunities!” [12:00]

Aida Mollenkamp on THE FOOD SEEN

Episode 133: Andrew Friedman, Toqueland
00:41:05
2017-09-23 00:37:08 UTC 00:41:05
Episode 133: Andrew Friedman, Toqueland

Andrew Friedman has offered us insight into the world of chefs for the past 15 years via Toqueland, and continues to work with some of the top professionals in the field. From co-authoring Gotham Bar and Grill’s first cookbook (and two more collaborations since) with Alfred Portale, spending time with former White House chef Walter Scheib, and following the US team at the Bocuse d’Or for his first solo book “Knives at Dawn”. What great chefs will he write about next? Find out on this week’s episode of THE FOOD SEEN! This program has been brought to you by Catskill Provisions.

“I’m always looking for someone who has a very well-defined point-of-view… someone who is expressing their self on the plate in a very organic way.” [23:10]

“These days, anyone who can come up with a tapas menu is a chef!” [26:50]

Andrew Friedman on THE FOOD SEEN

Episode 132: Jonathon Sawyer, Vinegars
00:35:58
2017-09-23 00:37:08 UTC 00:35:58
Episode 132: Jonathon Sawyer, Vinegars

Cleveland’s own Chef Jonathon Sawyer is a homegrown food rockstar, and he’s joining Michael Harlan Turkell on today’s THE FOOD SEEN. His restaurants and ventures, The Greenhouse Tavern, Noodlecat, Brick & Mortar Pop-ups, Sawyer’s Street Frites at Browns Stadium, Tavern Vinegar Co. have turned his city into more than just the location for the Rock & Roll Hall of Fame, it’s now a budding destination for cuisine in the Cuyahoga County as well. Burn on, big river, burn on. Today’s program has been brought to you by S. Wallace Edwards & Sons

“The better your cooks are, the better your bowls of pasta will be. It’s elementary.” [7:00]

“Carbon zero is the goal and anything we have to do to reach that goal is fair game.” [20:00]

“Anywhere you would use a lime or a lemon – try using vinegar.” [29:00]

Johnathon Sawyer on THE FOOD SEEN

Episode 131: Danny Meyer and Michael Romano, Union Square Hospitality Group
01:10:03
2017-09-23 00