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, Nick Muncy is a pastry chef who’s dreams of being an artist was never lost on him. After a culinary arts degree, and stints in Healdsburg, CA, at Cyrus, under the patron saint of panettone Roy Shvartzapel, Muncy spent time with Matt Tinder at Saison, before joining Coi with Daniel Patterson, which earned him a James Beard semi-finalist nod. But Muncy had to step away from the sugar to satiate his sweet tooth, starting TOOTHACHE Magazine, for all those pastry chefs out there looking inspiration. Funnily enough, after focusing on publishing, and releasing five saccharine issues, Muncy’s back to the kitchen, now the executive pastry chef of Michelin-starred Michael Mina in San Francisco.

Photo Courtesy of Toothache Magazine

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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, 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, 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, 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, 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.

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.

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.

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, 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.

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, 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!

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, 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.

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 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.

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, 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.

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, 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, 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, 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.

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.

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, 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 ... 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.

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, 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, 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.

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, 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?

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, 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, 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, Nicholas Coleman found his love of olive oil by way of music. A serendipitous stop in Arezzo, Italy, home to Guido Monaco, the inventor of modern musical notation (you know, “Do Re Mi Fa Sol La Ti Do”), Coleman found his coda during olive tree harvest. Since, he’s been devoted to promoting and peddling the freshest olive oils around the world. The first self-proclaimed oleologist (olive oil expert), he’s sought, and sold, the gold standards in field, from Italy, to South Africa, and even Chile. Co-founder of Grove and Vine, a subscription based membership to custom extra virgin olive oils sourced around the world, Coleman still has the music in him, often carrying around his Bansuri flute (because his Carl Thompson olive wood left bass is too heavy), as if he’s the Pied Piper of Pressed Olives.

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

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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.

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, 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, 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.

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 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, 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!

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, 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, 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, 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.

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Cover photo by Anisha Sisodia

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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!

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, 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!