THE FOOD SEEN (Heritage Radio Network)

On today's episode of THE FOOD SEEN, Ned Baldwin, son and grandson of a fisherman, chef/owner of Houseman restaurant in Lower Manhattan's Hudson Square, has long been inspired by the Norwegian word husmanskost, loosely translated to "everyday food." He's built his palate by way of commercial fishing, studying sculpture, and furniture making, and now renders near perfect versions of roast chicken and steak frites. It's all a practice of what's practical versus impractical, and how to mix in overlooked seafood, like bluefish, into a menu you want to eat every day. And THE FOOD SEEN's first windsurfing analogy on air!

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On today's episode of THE FOOD SEEN, we chill out with Shintaro Okamoto of Okamoto Studio, NYC's premium ice sculptor, who's family has been carving large blocks for ice for generations. It's not all chain saws and ice picks, though they're definitely in the tool kit, as we consider the methods and machinery behind making crystal clear frozen water; the true magic behind ornate displays, luges, and even cocktail ice. Okamoto Studio's customized frozen art pieces eventually melt away, but their temporal memory is forever breathtaking.

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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.

On today’s episode of THE FOOD SEEN, South Korean born Eunjo “Jo” Park, immigrated to Philly to become a chef. She hasn’t been “running with scissors” her ever since. Park is cool, contemplative, intentional with her every move, which is likely why David Chang so strongly courted her for the opening of Momofuku Kāwi, his new Hudson Yard’s restaurant. Park’s also worked at Daniel, Le Bec Fin and Per Se, but that’s beside the point; her prowess came studying temple cuisine’s restraint. While “kāwi” means “scissors” in Korean, a utensil that’s emphatically utilitarian, it’s Park’s beauty for the banal that’s made her food so earthly.

Photo Courtesy of Momofuku Kāwi

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On today’s episode of THE FOOD SEEN, drinks writer Maggie Hoffman has shaken and stirred amongst the best bartenders in New York City while at Serious Eats, and now sidles up to the bar in San Francisco for the Chronicle. While her passion for potables has already produced a book on One-Bottle Cocktails, it’s her unquenchable thirst that’s brought about Batch Cocktails, her most recent addition to libation lit. Raise your glasses, nay, pitchers, and cheers to all the drinks made-ahead.

Photo courtesy of Ten Speed Press

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On today’s episode of THE FOOD SEEN, longtime TV news anchor and self-proclaimed foodie, Kate Sullivan, tells us the story of creators and dreamers who have reached uncommon success through ingenuity and innovation. That said, this could be the synopsis of any newsworthy profile, but for Sullivan, the subject is focused around food. To Dine For, is a half hour show in which Sullivan joins guests like Howard Schultz of Starbucks at Mamnoon in Seattle, actress Jessica Alba, founder of The Honest Company, at Night + Market in Los Angeles, and celebrity chef/humanitarian José Andrés at Bodega 1900 in Barcelona, at their favorite restaurants, for conversation, culinary delights, and a look into what it takes to pursue and achieve the American dream. 

Photo Courtesy of To Dine For with Kate Sullivan

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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.

On today’s episode of THE FOOD SEEN, when René Redzepi opened Noma in 2003, he couldn’t have imagined that a small Copenhagen-based restaurant would send a ripple through the food scene by way of Nordic cuisine. The same goes for what we’ve recently witnessed in the world fermentation. An act of aging a piece of produce, or protein (see: chicken wing garum), is calculatedly manipulated, and matured, for maximum flavor through an ever-evolving relationship between microbes and humans, or that’s how David Zilber puts it. As head of Noma’s fermentation lab, Zilber tabulated his catalog of creation, now known as The Noma Guide to Fermentation, which documents the life choices of koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and more … all which came to realization when somebody got drunk for the first time.

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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).

On today's episode of THE FOOD SEEN, Margaret Palca was never supposed to be a baker. Everyone in her family thought she'd be an artist, but after an apprenticeship in French pastry, she had set a course for Paris, and began her dream of opening up a bakery. She's now been a Brooklyn mainstay for decades, but Margaret Palca Bakes, is more than a bakery (and a cookbook!), it's a life story. Palca nourishes her customers, family and friends with every award-winning piece of rugelach. You'll go for the cakes, cookies, muffins and more, but you'll come back for the memories.

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On today's episode of THE FOOD SEEN, how does one revive a nearly 100-year-old speakeasy, and sacred New York City establishment? Well, Victoria Blamey came to Chumley's, with her Chilean heritage and worldly repertoire, making it anew and paying homage to the past? She kept the burger and beef tartare, but made them hers, adding bone marrow the burger, and serving the tartare with puffed beef tendon, confit tomatoes, and Ombra sheep cheese. It's a window into her world, in a windowless establishment, that has long been a literary and culinary hub.

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On today’s episode of THE FOOD SEEN, nearly forty years after Whole Foods Market began as a vegetarian store and cafe in an old house in Austin, Texas, there are over 500 locations across the country. While Whole Foods have certainly made their impact in how we shop for groceries, Founder/CEO John Mackey, hopes to further nourish people, and the planet, through empowering home cooks with the same ideology. The Whole Foods Cookbook has 120 healthy plant-centered recipes, based off world cuisines, exploring our modern food diversity, which will make you hungry for pot of beans from Costa Rica, Okinawan sweet potatoes, and delicious dill-hummus vegan burgers!

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On today’s episode of THE FOOD SEEN, no one sets a scene like Southern boys, Ben Knox and Christopher Spaulding of Reclaim Design. Their narrative driven designs are inspired by years in theatre, and have somehow made a home in many a cookbook (e.g. The Art of the Cheese Plate, Eat What You Watch, Toast Water, Hot Cheese, Captain's Cocktails, Crimes Against Whiskey, Ranch, Tiki ... to name a few). Like an actor ability to story tell, the costumes they now lay are tabletops. From vintage tableware, to vintage desserts, Knox and Spaulding use pieces from their own lives to intersect this delicious world they've made for themselves.

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On today's episode of THE FOOD SEEN, James Briscione turns big data into delicious recipes.. While Director of Culinary Research at the Institute of Culinary Education (ICE), Briscione worked with IBM's Watson computer to mapped out flavor combinations which challenged the pre concepts of what tastes good together, and why. From there, The Flavor Matrix was born! As a book, it's a guide to pairing ingredients chemically by their aromatic compounds. As a cook, you'll open up a world of creativity far past your personal palate of taste memories (e.g. garlic and cocoa, artichokes and sesame, corn and coconut).

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On today's episode of THE FOOD SEEN, Gayle Pirie & John Clark's lives have been like a movie. They met in San Francisco, became chefs at the Bay Area's illustrious Zuni Cafe, then opening Foreign Cinema in the Mission District in 2001. Reviving an area that used to be known as "Miracle Mile" for it's shopping malls marked with movie theater marquees, Pirie & Clark coalesced their love of international cuisines, and foreign films, as seen in their storied cookbook, starting from La Dolce Vita, to Tears of the Black Tiger, now playing.

COMING SOON: "Splash", "The Maltese Falcon", "Alice in Wonderland"

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On today's episode of THE FOOD SEEN, every successful artist should have a stockpile of go to pieces/performances/processes. Jessica Battilana's Repertoire, is in the kitchen, and is the title of her compendium cookbook. Co-author of cookbooks like Vietnamese Home Food with Charles Phan of Slanted Door, Tartine Book 3 with Chad Robertson, and Home Grown: Cooking from My New England Roots with Matt Jennings of Townsman, Battilana, knows that freedom comes from cooking familiar things frequently, and only then you can adapt. From Fancy Toasts to The Three Greatest Cookies, relax, practice, and perfect your own home repertoire anywhere.

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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!

On today’s episode of THE FOOD SEEN, we hit the gym with Olivia Young, founder of Box + Flow. Her fitness regimen consists of a 55-minute workout, composite of punching bags and yoga mats. For years, Young lived the frenetic life of restaurant publicity, but decided to shift gears, without losing her morning routine. She now teaches jabs, crosses and hooks, in the same breath as vinyasa-like moves and warrior poses. And don’t think she’s forgotten about her love of food, of the four B’s she swears by: boxing, burgers, backbends and beer, two are best enjoyed after class.

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On today's episode of THE FOOD SEEN, we break into the batteria (a series of barrels in descending size, and different woods) of Mariangela Montanari, a REAL balsamic vinegar maker from Modena (Italy), the land of fast cars, and slow food. At La Ca' Dal Non, her acetaia (vinegar brewery), balsamico tradizionale DOP has been produced for generations, but it's only in the past 50 years that it's been shared outside of the family. Luckily, 100 ml bottles of "black gold" are now imported in by Gustiamo, allowing us to taste, and truly experience, the history of balsamic vinegar.

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On today’s episode of THE FOOD SEEN, David Tamarkin, an editor and digital director at Epicurious, takes us through the Cook90 Challenge, which originally was a self-imposed proposition to cook 3 meals a day for 30 days to start off the new year. What began as a solo journey, is now a #hashtag over 10K strong! Now there’s a book too, COOK90: The 30-Day Plan for Faster, Healthier, Happier Meals, your guide to cook yourself to a better you, one month at a time.

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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.

On today’s episode of THE FOOD SEEN, Evan Funke wants to be the best pasta maker in America, so it’s by no mistake that his cookbook is called: American Sfoglino. Funke found his way in Bologna, Italy, apprenticing at La Vecchia Scuola Bolognese, who’s doctrine he still abides by stateside. At Felix (Trattoria) in Los Angeles, Funke’s pasta making is a study of shape; not reshaping what pasta is, but rather, refining it. Whether it’s the smallest of bellybuttons for tortellos (tortellini, balanzoni, tortelli), or the delicate purse known as cestini, Funke teaches four master doughs that pave the way for all tutti la pasta fatta in casa.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

Photos by Eric Wolfinger

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On today's episode of THE FOOD SEEN, Brad Thomas Parsons is best known as a cocktail scribe, penning such modern classics as Bitters and Amaro. Celebrating yet another unsung hero in the booze world, Parsons now immortalizes our feline protectors in his latest book: Distillery Cats, complete with 30 mouser profiles, and fifteen cocktails from the distilleries they patrol, and call home.

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On today's episode of THE FOOD SEEN, Lindsay Maitland Hunt (Instagram: @lindsaymaitland) aims to eat what she calls "healthyish", noted in her titular book, "Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life". The trick is, there is no trick; accessible ingredients, streamlined recipes, and equipment you already have in your kitchen. Here's how to have the biggest, most delicious plate of food possible, by packing your bowl with vegetables for extra volume, or adding fun flavor boosters. From breakfast smoothies, to no-cook lunches, even treats and snacks to sate your health-minded, and hungry desires.

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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.

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.

On today’s episode of THE FOOD SEEN, Justin Rosenberg founded honeygrow with a wok and dream. Seven years after his first fully customizable stir-fry restaurant, Rosenberg has outposts in multiple major metropolitan hubs. But with dozens of locations in their home base of Philly, to Rosenberg’s hometown of New York City, how does honeygrow keep, er, growing? With fresh noodles, naturally raised meats, farmers market vegetables, all tossed in spicy garlic, sesame garlic, sweet soy five spice, and red coconut curry that is! And with passion, grit and fine-dining mentality.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

Photo Courtesy of honeygrow

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On today’s episode of THE FOOD SEEN, a modern-day Johnny Appleseed, spreads the story of cider. Annie Bystryn, founder and president of Cider In Love, and a curated online marketplace for fine heritage ciders, brings small batch cideries right to your door! DYK: It takes on average, 36 apples to produce one gallon of hard cider, and that there are over 10,000 varieties of apples around the world! Focusing on cider makers from New York, the Northwest, New England and California, Cider In Love in here to get you past the Gala (apple) to enjoy a sip of Roxbury Russet, Newton Pippin, and Northern Spies.

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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.

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...

On today’s episode of THE FOOD SEEN, we puff, puff, chew? Rupa Bhattacharya, Editor-in-Chief of MUNCHIES, the Vice Media vertical about all things food, brings us Bong Appetit, a cookbook on mastering the art of cooking with weed. With edibles and CBD lattés abound, it’s no wonder that people are a-buzzing with cannabis in the kitchen. But how do you decarboxylation the THC to make it tasty, and make yourself feel toasty. From flower to fan leaf, kief to water hash, we learn how to make weed-infused tinctures for Dirty Martinis, amp up the cannabinoids in sour cream for nachos, and chop up chimmichurri for a mighty marijuana-y rib-eye. Remember, a watched pot, never bakes.

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On today's episode of THE FOOD SEEN, we dance our way to Mumbai with Sri Rao, the first American born writer to work on a Bollywood film. Indian cinema is vivid and rich, and their cuisine is just as brilliant. In his cookbook, "Bollywood Kitchen", Rao blends the two, pairing musicals with menus, even his own, “Baar Baar Dekho” (Look Again & Again), a love story which featured 2016’s #1 dance song “Kala Chashma”, and has over 300 million views on YouTube. Grab your with Masala Spiced Popcorn, and get ready for a movie and dinner!

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On today’s episode of THE FOOD SEEN, the queen of Seattle’s post grunge music/dining scene is Linda Derschang. With the blessing, and backing of Sub Pop’s Jonathan Poneman, the Derschang Group began in 1994. First there was Linda’s Tavern on Capitol Hill; now there’s over ten locations: from seasonal pub Smith, two locations of all-day cafe Oddfellows, and the Ballard neighborhood burger joint King’s Hardware. Lately she’s been reviving Queen City, an iconic Belltown space, which has been a bar or restaurant for over century. It’s her design, decor, and determination, that’s defined her dynamic aesthetic for more than two decades.

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On today's episode of THE FOOD SEEN, we welcome the "fine casual" expansion of Tender Greens from sunny California. What begin as a single establishment in Culver City, is now nearly 30 locations strong! CEO and co-founder Erik Oberholtzer, a seasoned chef himself, spent time in white table clothed kitchens of the slow food movement, but it wasn't until a stint as Executive Chef at Shutters on the Beach in Santa Monica, that he and co-founders David Dressler and Matt Lyman realized they couldn’t afford to eat at the type of restaurants that served the quality food they have been accustomed to cooking. Tender Greens' mission was to bridge this gap, serve the comfort food chefs love to cook for themselves and their families, and make it delicious at a price that was accessible, everyday. There's mindfulness behind this mantra too, with initiatives in urban farming, culinary internship programs, and supporting like-minded local purveyors, democratize fine dining for all!

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On today’s episode of THE FOOD SEEN, an architect walks into a restaurant, and what does he see? Glen Coben, founder of Glen & Co. Architecture, tells all in An Architect’s Cookbook, illustrating a life focused on making food look better through ambiance and decor. From concept to rendering, construction to finishing touches, Michelin starred establishments to tacos joints, even BBQ and steakhouses, Coben has interpreted chef’s visions such as Alex Stupak of Empéllon, and Gabriel Kreuther of his eponymously named location, so you can eat with your eyes way past the plate.

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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.

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.

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.

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.

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.

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.

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.

On today's episode of THE FOOD SEEN, it took two childhood friends, Chip (Malt) & Jake (Kalick), to reinvent the way we procure our cookware. Made In, was born out of a directness; a business based on making the best pots and pans in America, while cutting out the middle man to offering the savings direct to consumer. Assembled in America, you'll find 5-ply construction, even-cooking properties, ergonomic and heat-resistant handles, chemical-free coating, stackable and dishwasher safe. What may sound like an infomercial is just that, except there's no need to call a toll-free number. There's a straightforward website, and a simple wish: that more people will continue to cook at home ... in Made In cookware of course.

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On today’s episode of THE FOOD SEEN, Andrew Scrivani, our only 3x guest (Ep1, Ep238, and this one), has become one of the most recognized food photographers in the field today. From his work for the New York Times, to numerous cookbooks and ad campaigns, Scrivani now adds author to repertory, with his tell-all handbook to the biz: “That Photo Makes Me Hungry”. Step-by-step tips which include: seeing the light, composing the shot, telling a story, and making a living by turning passion into profit.

The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.

Photo Courtesy of Countryman Press

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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!

On today's episode of THE FOOD SEEN, Maryland native, Drew Lazor, writes about cocktail culture for PUNCH, and most recently authored their low-alcohol drinks book, Session Cocktails. (NOTE: Lazor grew up drinking Baltimore's own Orange Crush.) With a library of libation anecdotes, Lazor's bar talk is fluid, but if you want to coherently converse and be drinking throughout, the 3/4-ounce rule is for you! Cobblers, Kir Royales, Sours and Collins, are a grade of mixed drinks made for those of us that want to drink all day!

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On today’s episode of THE FOOD SEEN, Viennese born chef Eduard “Edi” Frauneder of Edi & The Wolf, The Third Man, Bar Freud, and Schilling in New York City, bring his Freudian psychology to that of Austrian cuisine. It’s not just all schnitzel, spaetzle, and strudel (though much of it is); there’s a geniality, or “gemütlichkeit”: a sense of conviviality and cozy intimacy that comes from the temporary surrender of everyday responsibilities, oft overlooked by the unconscious mind.

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On today’s episode of THE FOOD SEEN, we span the globe for strange and curious food stories with Gastro Obscura, the gastrotourist cousin of online magazine/guidebook Atlas Obscura. Editors Alex Mayyasi and Sam O’Brien, post about food art, food artifacts, food as ritual and medicine, and are interested in your submissions too! Their pitch guidelines ask for food stories associated with a particular place, like “Inside the World's Only Sourdough Library” or how “In Istanbul, Drinking Coffee in Public Was Once Punishable by Death”. Many articles are served with a side of levity, like that of a 20-page publication made solely of cheese, or how a restaurant in Toledo, Ohio’s most celebrated keepsake is a hot dog bun signed by former President Jimmy Carter. Or simply become a fan of Hverabrauð, Iceland’s geothermal “hot spring bread”, maybe even top your burger with peanut butter as they did in a now-shuttered Missouri-based drive-in. Whatever your wondrous food stories might be, they want to hear them!

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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.

On today’s episode of THE FOOD SEEN, how did a character on American political drama The West Wing, inspire a cinematically shot cooking show? Well, whatever the circumstance, Andrew Rea’s Binging With Babish YouTube channel has become a marvel; with over 5 million subscribers, Rae’s recipes are recreated (or created) in admiration of his two greatest passions: the moving picture and cooking. To that effect, he’s now made a BwB cookbook, cataloging some of movies and television’s greatest culinary scenes: Timpano from Big Night, Confit Byaldi from Ratatouille, Prison Gravy from Goodfellas, Buddy’s Pasta from Elf, and of course, Fried Green Tomatoes.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

Image Excerpted from BINGING WITH BABISH: 100 Recipes Recreated from Your Favorite Movies and TV Shows © 2019 by Andrew Rea. Photography © 2019 by Evan Sung. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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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.

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.

On today's episode of THE FOOD SEEN, we mix up a Negroni cocktail, as Campari (the storied Italian bitter liqueur) celebrates Negroni Week. It only makes sense to speak to three Negroni ambassadors, as analogy to the cocktail's 1:1:1 recipe ratio. First, Gary "Gaz" Regan's recounts his book, "The Negroni" and the century old tale of Count Negroni's drink order which changed the face of cocktail culture. We'll sit at the bar with Naren Young of Dante, who's cocktail list boasts a Negroni on tap at his aperitivos in his all-day eatery. Sother Teague of Amor y Amargo (and Heritage Radio Network's The Speakeasy), stops by the studio to iterate on the classic cocktail, creating contemporary variations, while still staying true to the Negroni's bitter past.

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On today’s episode of THE FOOD SEEN, they say that breakfast is the most important meal of the day. In a time of overnight oats and energy bars, breaking fast from the night before is often overlooked. Emily Elyse Miller, founder of BreakfastClub, brings light to an intimate, humanizing time, where you can choose to rise early, sleep-in, eat well, or grab-and-go; it’s the only meal that will effect you the rest of your day. She’s written the latest Phaidon bible: “BREAKFAST: The Cookbook”, with nearly 400 recipes, and around the world in 80 countries, from Huevos Rancheros in Mexico to Tamago Kake Gohan in Japan, Australian Avocado Toast to Czech Kolaches, Jamaican Ackee and Saltfish to Cuban Cafecito, you’ll never look at your morning meal the same again.

Photo Courtesy of Phaidon

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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.

On today's episode of THE FOOD SEEN, Pableaux Johnson kick-starts our 2018 season with a Louisiana Creole tradition: red beans & rice. A meal regulated for Mondays, made with leftovers from Sunday dinner, is the extension dinner by a day, by the benevolent hand of hospitality. Before moving to New Orleans, Johnson lived in Austin, Texas, and would throw big gumbo parties for friends in the hundreds, feeding them soul food past po’boys and beignets. In 2009, he took his show on the road, bringing his Red Beans & Rice Show to the masses. Named one of Epicurious' "100 Greatest Home Cooks of All Time", Johnson, a photographer and journalist at heart, is the life of the food party, Mardi Gras, and Jazz Fest all in one!

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On today’s episode of THE FOOD SEEN, for nearly a century, at 8 Rue du Cherche-Midi in the Saint-Germain-des-Prés district of the 6th arrondissement, the surname Poilâne has been synonymous with bread and Parisian life since 1932. Pierre (Poilâne) began making his family’s signature 5-pound stone-ground wheat miche in wood-fire basement oven with a red brick facade, and since then, his son, Lionel, and now daughter Apollonia, have kept that flame alight. After decades of service, and guarded secrets, they finally share their recipes with the world in the eponymously named cookbook: Poilâne.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

Courtesy of Poilane / Houghton Mifflin Harcourt

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On today's episode of THE FOOD SEEN, Adam Dulye, Executive Chef of the Brewers Association, authored THE BEER PANTRY (thebeerpantry.com), as a guide to cooking FOR beer, not just WITH it. It breaks down craft beer into 6-PACK of flavor profiles (Crisp & Clean, Hoppy & Bitter, Malty & Sweet, Rich & Roasty, Fruity & Spicy, and Sour, Tart, & Funky), which a parallel a palatable lexicon that also describes the foods that best pair with them. Think Grilled Clams with Spicy Corn and Garlic Aioli with a nice refreshing Pilsner. Chicken Thighs with Crispy Yukon Potatoes and Braised Kale with a piney Pale Ale. Chocolate Devil's Food Cake with Mini Stour Milkshakes. This is not your normal pub grub; this is hand-crafted cooking for better made beers.

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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.

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.

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.

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!

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.

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."

On today’s episode of THE FOOD SEEN, motherhood may have been mother of invention for Chloe Epstein, a lifelong froyo fanatic, and former Assistant District Attorney. It was Epstein’s sweet tooth that lead her to conceive Chloe’s Fruit, a frozen treat company focusing on real fruit blended with nothing more than water and cane sugar. Her signature pops are in over 13,000 stores around the nation, with core flavors like banana, mango, and strawberry that aren’t just for kids anymore. Enjoy a cold-pressed coffee collaboration with La Colombe, or a dairy-free dark chocolate, and see what it means to chill out with Chloe’s Fruit!

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

Photo Courtesy of Chloe's Fruit

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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!

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?

On today’s episode of THE FOOD SEEN, Lazarus Lynch, may have started Son of a Southern Chef as a living relic to his late father’s fish fry restaurant in Queens, but it somehow morphed into a fabulous modern soul food bible. The product of Alabama roots and a Guyanese mom, Lynch is an amalgam of his upbringing, yet a character all his own! A graduate of New York City’s Food and Finance High School, Lynch took his culinary comprehension to create an awareness that reaches far past food; into fashion, music, the queer community. That said, his a strong presence on screen (Food Network’s Comfort Nation) and social media delivers a common message: #makeitgravy, which is truly all-encompassing, like Lynch himself.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

Cover photo by Anisha Sisodia

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On today’s episode of THE FOOD SEEN, it may seem like a modern day adage, but “eat food, not too much, mostly plants”, has long been part of the The Pollan Family credo. Credit Michael Pollan’s “In Defense of Food” for the quote, but his inspiration was long bestowed by his mother Corky, and adopted by sisters, Tracy, Dana and Lori since their teen years. Mostly Plants is a flexitarian’s treatise full of skillet-to-oven recipes, sheet pan suppers, and one-pot meals, that hopes to democratize legumes and grains in place of meat at the center of the plate.

Photo Courtesy of Harper Wave

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On today's episode of THE FOOD SEEN, we take in Booze & Vinyl with The Darlingtons. André and Tenaya, a brother and sister food and cocktail writing team, grew up listening to their musician father's turntable, their family known for hosting lots of listening parties. Years later, while on Google Hangouts hosting a virtual happy hour, they hatched a plan to drink their way through the cocktail canon together. 70 iconic albums from the 1930s -2000s, Side A & Side B cocktails to pair, you'll be taking Purple Rain out of the sleeve, while reaching for Créme de Violette to make an Aviation even Prince would be proud of. Come see The Darlingtons on tour spinning such stories on Crosley turntables, with plenty of drinks and tunes to be had.

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On today's episode of THE FOOD SEEN, David Tanis, ex-Chez Panisse chef, and author of the seminal classics "A Platter of Figs" "Heart of an Artichoke" and "One Good Dish", releases his most recent opus "Market Cooking", derived from the French term, "la cuisine du marche". It's a philosophy and style, such in the way that Tanis approaches each ingredient; first with Alliums, then Vegetables, followed by Spices. If you've ever wondered how to build flavors, as well as your repertoire, this is the book for you!

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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.

On today’s episode of THE FOOD SEEN, the grandson of a preacher man, Chadwick Boyd was raised on Southern fare: fried chicken biscuits, coconut custards, lemon meringue pie … It was in his blood to host, holding his first dinner party at 10 years old, cooking Steak Diane, twice-baked potatoes and peas for mama out of the Betty Crocker’s Cookbook for Boys and Girls. Since then, Boyd’s had lobster for New Year’s Eve dinner on the set of Dead Poet’s Society, cooked alongside Dolly Parton, been seen on the big screen in over 15,000 movie screens around country for his series “Reel Food”, and now works as a food & lifestyle brand strategist. That said, he’s still all about those biscuits; hosting an International Biscuit Festival in Knoxville, TN for over 20K attendees, coordinating a traveling “Biscuit Time” event series with chef and television personality Carla Hall, and continues to use food as a medium for storytelling throughout his life.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio.
Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

Photo by Jack Robert

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On today’s episode of THE FOOD SEEN, Charles Bieler bleeds rosé. His father Philippe founded Chateau Routas in Provence, France, but it wasn’t until the late 1990s that Charles found his place in the wine world. Behind the wheel of a pink Cadillac convertible, Charles drove across America spreading the doctrine of drinking rosé, and as part of this dogma, decided to not pit Old World versus New World. Rather, Charles cultivated rosé’s unique relationship to all, regions and wine drinkers alike, and thus Bieler Family Wines was born. This year, Charles went on the 20th anniversary ride of his original #RoséRoadTrip, and though his pink caddy found its demise in Detroit, Charles still sees the world through rosé colored glasses.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

Photos by James Joiner

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On today’s episode of THE FOOD SEEN, Ahmed Abouelenein, CEO of The Halal Guys, and son of one of the co-founder, ushers in a new era of their Egyptian American entrepreneurial success story. The Halal Guys started selling chicken, beef gyros and falafels from a single street cart at 53rd & 6th Ave; now their famous white sauce is on combo platters around the world! With over 1000 employees, they’re the second-highest grossing ethnic restaurant chain behind Chipotle, and the third most reviewed eatery on Yelp. All this because Muslim cab drivers in NYC were looking for a place to buy halal food in Manhattan.

Photo Courtesy of The Halal Guys

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On today’s episode of THE FOOD SEEN (#400 btw!) it’s been twenty years since Kirsten Shockey started fermenting, ever since her mother gave her an antique crock full of sauerkraut. Since then, Kirsten and husband Christopher, have combined vegetables, salt and time, to create a plethora of fermented pantry ingredients, harnessing the powers good bacteria, for flavor, preservation and health purposes. Now at Mellonia Farm, their 40-acre hillside homestead in Southern Oregon, the Shockeys are teaching their fermentative ways (there’s even a free e-course online, http://ferment.works/free-fermentation-ecourse) and their latest book “Miso, Tempeh, Natto & Other Tasty Grains”, focuses on those that include legumes and cereal grains, without limiting themselves to the cultures they come from. Or as the Shockeys say, it’s way more than “sticky beans and fuzzy rice”!

Image Courtesy of Ferment Works

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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.

On today's episode of THE FOOD SEEN, the fourth generation of Zaro's Family Bakery, is run by four Zaros: Michael, Brian, Scott and Richie. These three brothers and one cousin, bake the breads and pastries of their birthright, as native New Yorkers, instilling an institution with braided challahs and black & white cookies. Over 1.5 million people pass by their storefronts every day, conveniently located at transportation hubs like Grand Central Terminal, Penn Station and Port Authority, it's no wonder that traveling back in time, still tastes so sweet.

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On today’s episode of THE FOOD SEEN, Calgary-born Matt Abergel had to wait for the short window of warm weather to barbecue in his native Canada, but wherever there was charcoal burning, there was chicken to grill. Whether kebabs out of a split in half oil drum in Israel with his aunts, or triple yellow chicken in Hong Kong as his yakitori joint, Yardbird, Abergel has always strived to serve the best parts of the bird. In his book, “Chicken and Charcoal”, there are exploding diagrams of skewered breasts, thighs, wings and tsukune (meatballs), all which can be enjoyed sitting in the most comfortable chairs (specifically designed for the restaurant); so, sit back, relax, and fire up your grills!

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On today’s episode of THE FOOD SEEN, in 2006, Yonatan Israel, a Parisian-born filmmaker, opened up Colson Patisserie in Park Slope, Brooklyn, as a New York manifestation of the original establishment in Mons, Belgium, owned by family friend Hubert Colson since 1986. Baking some of best of French and Belgian pastries the city has to offer, from croissants to macarons, even liege waffles, Israel, Andrew Hackel (Director of Sales), and Natalie Abrams (head baker), turn thousands of pounds of butter and flour into the most adorable Teddy Bear financiers and chocolatiest gâteaus, all there to sate your baked good sweet tooth.

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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.

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.

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.

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.

On today’s episode of THE FOOD SEEN, let’s call Olivia Mack McCool the “lunch lady”, but she’s not your atypical vision of someone manning steam tables and scooping slop onto plastic trays in a cafeteria. Instead, McCool has made her career building beautiful dishes as a food stylist, which lead her to transform how we look at our midday meal. LUNCH! is a 10-week guide to reclaiming the real most important meal of the day. McCool reorganizes your pantry, cleans up your fridge, and preps you for Sunday shopping, enlivening the upcoming work week. Sad desk lunches be damned!

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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.

On today's episode of THE FOOD SEEN, Jeremy Faber found himself in the expansive acreage of Washington's Mt. Rainer, foraging with the belief that one day wild foods could save the world. He founded Foraged and Found Edibles, with this faith, and has been collecting mushrooms, berries and herbs ever since. Adam Stettner is the east coast sales manager, and even in the fall & winter seasons, supplies chefs products with the same sentiment as Faber, proving that the reach of wild foods is bigger than where they're foraged from.

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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.

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.

On today's episode of THE FOOD SEEN, Gaz Oakley grew up on the south coast of Wales in the UK. He aptly chose catering as a subject for his GSCE when he was 14 years old, and from there on out, food became his core. For years, Gaz cooked in hotels, restaurants, but it wasn't until a few years ago, that he decided to become vegan, and truly found his food voice. Avant Garde Vegan, started as an Instagram feed, @avantgardevegan, now with over 200K followers, and then became a YouTube channel, now with over 400K subscribers. He's now released his first cookbook, Vegan 100, and challenges the modern precepts of veganism, with fun, flavorful recipes, that you don't have to just be a vegan to enjoy.

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On today’s episode of THE FOOD SEEN, Soli Zardosht captivates us with stories of her Iranian upbringing, and Persianesque cooking. With years as a menswear fashion designer, her critical eye brings creativity to the plate, reinventing the form of classic dishes like Kookoo Sabzi, a green herb frittata, Kufte Tabriz, a fruit & nut filled meatball, and the epic centerpiece, Tahdig, a crispy rice casserole that’s inverted onto a platter with a signature “flip”. It’s certainly about the food, but more so, the presentation of herself, and her heritage’s cuisine, in a new light, that’s bright and beaming, in efforts of bringing the warm glow of Persian culture to the world.

On today's episode of THE FOOD SEEN, The MP Shift is a concept, design and branding studio working primarily on hospitality and lifestyle brands. Co-founders Amy Morris and Anna Polonsky, have over 25 years combined working in this multi-faceted creative space, and in 2018, won the James Beard Award for Outstanding Restaurant Design. Their backgrounds and influences are as diverse as their Instagram mood boards, pulling inspiration from wine bottles, embroidery, chocolate packaging, album covers and worldwide travel, but their core concept is rooted in their need to create a place for all to exist, every day, all-day.

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On today’s episode of THE FOOD SEEN, Stacy Adimando, Saveur magazine’s EIC, began and her pursuit of the most perfect antipasti as a way to find fullness in family, but during a solo trip to the most southwestern tip of Italy’s boot, she met her grandfather’s cousins, their kids, grandkids … and bonded over plates after plates of so-called appetizers. These dishes inspired her book, “Piatti: Plates and Platters for Sharing, Inspired by Italy”; whether we’re talking about her Grandma Stella’s Broccolini Frittata, or Nanny’s Veal Braciolini (taught to Adimando by her 100-year-old Great-Uncle Joe), these family recipes are the best parts of her Italian-American upbringing, and is proud to bring them to your families’ tables too.

Photo Courtesy of Chronicle Books

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On today’s episode of THE FOOD SEEN, David Keck, an opera singer turned sommelier, has an affinity for hospitality and honky tonk. At his flagship Houston haunt, Goodnight Charlie’s (part of his restaurant group: Goodnight Hospitality), Keck’s created a variety show of sorts, complete with live music, dancing, an unparalleled wine cellar, and a long list of tacos loaded with chochinita pibil and hot chicken. But how did his love of the Loire find home in the Lone Star State?

Photo Courtesy of Goodnight Hospitality

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On today’s episode of THE FOOD SEEN, Ivan Orkin is a lifelong gaijin (outsider), or is he? A Long Islander with Jewish roots, found his place/people in Tokyo, became a ramen master, moved himself and his restaurant back to New York City, and still sometimes feels like a foreigner. Well, The Gaijin Cookbook, co-authored with Chris Ying, aims to address all that, and make you “Eat More Japanese”, and be “Open To Anything” in the way the Japanese really are. From teriyaki to sukiyaki, okonomiyaki to temaki parties, Orkin hopes to bring his brand of “gaijin cuisine” to prominence, from his home to yours.

Photo Courtesy of Houghton Mifflin Harcourt

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On today's episode of THE FOOD SEEN, Cameron Stauch takes us on a journey into the world of Vegetarian Viet Nam. A culture, and cuisine known for its brothy complex pho soups, and layered bánh mì sandwiches, comes a vision of vegetarianism brought to light by Mahayana Buddhists. Stauch first visited Hanoi in 2000, and lived there over a decade later where he learned that most vegetarian Vietnamese dishes are just replicas of ones with meat. That said, the textural nuances of tofu and delicate fragrant herbs, elevate rice crepes and cellophane noodles, making this meatless approach to cooking so mindful.

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On today’s episode of THE FOOD SEEN, after first meeting Chef David Kinch of Manresa in Los Gatos, CA, Avery Ruzicka was convinced to blindly move across country to work for him. While she begin in the front on the house, she eventually found her way back into bread baking, growing Manresa’s bread program. Even past the farmer’s market stalls, multiple brick and mortar locations of Manresa Bread no exist., and thousands of pounds of organic flour are milled in-house to make their naturally fermented sourdough loaves and laminated pastries. From levains to kouign amanns, and shipping to the contiguous 48 states, you too can break bread with Manresa.

Image courtesy of Aubrie Pick.

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On today's episode of THE FOOD SEEN, Christina Lecki runs Reynard, a wood-fire restaurant in Brooklyn's Wythe Hotel, with an ambition of being 100% sustainable. There's a whole animal butchery program, a 24-hour cooking schedule, food scraps are made into meals, and even dye the fabrics used at the table. While food is one of the top emitters of greenhouse gas, Lecki is the opposite of hot air, putting her operations money where her mouth is, funding farmers as natural resources; a return on investment we can relish.

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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.

On today’s episode of THE FOOD SEEN, growing up North Indian in The Lone Star State (Dallas, Texas to be exact) didn’t mean Indian-American mashups like Roti Pizza were a given. For food writer Priya Krishna, her mother Ritu’s penchant for cooking, lead her away from the traditional dal and sabzi recipes you’d see in Hindi cookbooks, instead, considering her cuisine a coalescence. Now, it’s the eponymous name given to her daughter Priya’s cookbook, “Indian-ish": Recipes and Antics from a Modern American Family”.

Image Courtesy of Houghton Mifflin Harcourt

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