The Food Seen

On today’s THE FOOD SEEN, Nathan Myhrvold has always been ambitious, cooking his family a full Thanksgiving dinner at the age of 9, graduating high school at 14, two Masters degrees and a PHD in Theoretical and Mathematical Physics at 23 from Princeton, and postdoctoral cosmology work at the University of Cambridge with Stephen Hawking for more than a brief history of time. But there was something about that cooking process that stuck with him, even through his years at Microsoft as Chief Technology Officer. He asked Bill Gates for a leave of absence to attend cooking school in France, but first he had to stagé at a restaurant 1 day/wk for 2 years to get in. He did that. And kept cooking. And kept questioning why we cooked the way we do. The Cooking Lab was then founded, a place where he could experiment with new techniques, equipment, and ideas … so he wrote a book called “Modernist Cuisine”, a 5 volume, 2000 plus page, 40 lb tome. And if that wasn’t enough, he released an “At Home” compendium. And now, “The

On today’s THE FOOD SEEN, ever wonder what’s in another cook’s kitchen? Well, that’s exactly what Pantry Confidential finds out! Hana Choi and Christine Han explore what ingredients, equipment, and recipes are behind our favorite food lovers cooking repertoires. Listen in to hear a sneak preview of what’s in my pantry, as I’ll be profiled on their website in 2014. This program has been sponsored by Fairway Market. “Korean. Kimchi. Must.” [06:15] — Christine Han on The Food Seen “Living in New York, you can be an average home cook and still have restaurant grade items in your pantry.” [11:00] — Hana Choi on The Food Seen “Whether you come with a stocked fridge and pantry or not, you’re able create really beautiful and delicious and satisfying meals.” [24:00] — Hana Choi on The Food SeenSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s episode of THE FOOD SEEN- VJ (video journalist) Katie Quinn of NowThis News, the first mobile news company bringing the best videos, bites to an ever-changing audience of social media. From Katie’s start as a NBC page to interviewing chefs like Thomas Keller, Mario Batali, and Ina Garten backstage at The Today Show. Hear about her first foray in food writing as an intern for Serious Eats where she once wrote a piece about host Michael Harlan Turkell (he better get on those projections/promises). Katie’s always been at the forefront of food media. And without further adieu, NOWTHIS NEWS! This program has been sponsored by MOOD Magazine. Music by Cookies. “Serious Eats really gave me a community of people who love talking about food and writing about food… And it wasn’t just a community- it was an outlet.” [13:45] “In this format, the news has to be the freshest because that’s all that will fit in fifteen seconds.” [21:25] — Katie Quinn on THE FOOD SEENSee Privacy Policy at https://art19.com/pri

On today’s THE FOOD SEEN, Kerry Diamond & Claudia Wu, the ladies behind Cherry Bombe, a magazine about women and food, premier No. 2: “The Baked Issue”, with vegan bakery owner Erin McKenna of Babycakes. Their first issue’s cover girl, Victoria Secret’s model and Momofuku Milk Bar cookie maker, Karlie Kloss, bookend a bunch of powerful females working in all walks of culinary life. From artists (food stylists, photographers, ceramicists …) to bloggers, writers and musicians. And of course chefs, like Prune’s Gabrielle Hamilton,Chez Panisse’s Alice Waters, and The Spotted Pig’s April Bloomfield. So, what is a woman’s place in the kitchen, if it’s in the kitchen at all? This program has been brought to you by Many Kitchens. Thanks to Cookies for today’s music. “When you open a restaurant, people come out of the woodwork about you doing a cookbook.” [7:35] — Kerry Diamond on The Food Seen “We do like white space. A lot of magazines don’t. They just try and cram as much onto the page as they can. Being 172

On today’s THE FOOD SEEN, friends and dinner party compatriots, Cleo Brock-Abraham and Julia Turshen began Weird & Ravenous as a way to “make fresh content about food and the relationships it inspires”. Through their backgrounds in entertainment and art production, they’ve traveled across Spain with Mario Batali, written cookbooks for Gwyneth Paltrow, made rhapsodical recipe videos for Food52, contribute mealtime musings to Medium, all while trying to Make Monday Better, promoting the idea of cooking for loved ones on Sunday night. This program has been brought to you by Cain Vineyard & Winery. Music has been provided by Cookies. “I think cooking in different places helps you get to know an area that you are unfamiliar with… Cooking with people is the best way to make a place your home.” [12:45] “A recipe should never fill space just because it fits into a cookbook category.” [18:15] — Julia Turshen on THE FOOD SEEN “Even if it’s something that you’re doing your own take on, just acknowledge that y

On today’s THE FOOD SEEN, Diane Mott Davidson, the Agatha Christie of the food world, talks about her 17th book in her long-standing series of culinary mystery novels. The sleuthy protagonist, Goldy Schulz, a small town caterer, cooks her way through her friend’s murder investigation. Diane’s latest book The Whole Enchilada, proves to be another tasty thriller, which includes recipes for the titular Enchilada Suizas, Goldy’s Chef Salad, Spicy Brownies and more … but watch out, once you read one, you’ll want to read all Goldy’s whodunnit kitchen adventures. This program has been sponsored by Brooklyn Slate. “Think of writing as exercise. It’s important to exercise every day, and it’s important to write every day.” [9:55] — Diane Mott Davidson on The Food SeenSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The rousing bi-annual food magazine,Gather Journal, already has a resounding sense of style. Using such themes as FLOAT, TRACES, and ROUGH CUT in their first few issues, editor Fiorella Valdesolo and creative director Michele Outland, explore narrative ideas like a sense of weightlessness, familiar family memories, and summer movie spectaculars. No wonder they won the 2013 James Beard Foundation Award in Visual Storytelling and two Society of Publication Designers Gold Medals. And then there’s the spirited food, from Gazpacho Water to ile Flottante, Squid Ink Pasta to Mexican Wedding Cookies, and Seafood Chum to Slashed Black and Blueberry Pie. Storied recipes this good can best be described by Alfred Hitchcock: “What is drama but life with the dull bits cut out”. This program has been brought to you by Brooklyn Slate. Music by Cookies. “We always thought that each issue was going to be based on a word that would drive the theme in many different directions- but we wanted that word to be loose.” [5:00] — Fio

On today’s THE FOOD SEEN, Michael Harlan Turkell welcomes the best in small-format publishing, Short Stack Editions. These handmade, single-subject cookbooks are written by top culinary talents such as Susan Spungen (Strawberries), Ian Knauer (Eggs), and Soa Davis (Tomatoes). The brainchild of Nick Fauchald, a Brooklyn-based writer, editor and now publisher, from his years of work in print and digital media. Short Stack’s editor, Kaitlyn Goalen, joins us in studio, after weeks of hand stitching and envelope stuffing, to celebrate the release of these collectible first editions. Thanks to our sponsor, Whole Foods. “We’re not choosing what to eat for dinner based on a name or country… Now, we’re in an ingredient-driven food culture.” [8:15] — Nick Fauchald on THE FOOD SEEN “Without the photographs, you really need to describe the recipe well so the reader’s know what to do and how the final product should look.” [24:40] — Susan Spungen on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and Cal

Artist Tara Sellios takes hauntingly beautiful still life photographs of animals and their meat, seafood and their shells, ripe fruit and spilled wine. Raised in the North Shore of Massachusetts by a Greek family, she grew up with visions of a lamb roasting on a spit. She now sets up large format tableaus, grander than her family’s dinner table, deep-seated with emotion. Don’t miss this week’s episode of THE FOOD SEEN! This program has been brought to you by Whole Foods. Music provided by Cookies. photos by Tara Sellios “Photography doesn’t have to be just snapshots of people or documentary photographs- it can be whatever you want it to be.” [4:50] “The food, wine, and objects I use are my medium, and everything else is separate.” [15:05] — Tara Sellios on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Russian expat Olga Massov, left the world of finance to pursue the dream of becoming of a food writer. Her blog sassyradish.com, documents the Americana eats from her New England upbringing to her first collaborative cookbook all about Korean kimchi. Olga’s energy and enthusiam has her in the midst of many an exciting projects from celebrity chefs like Marc Forgione, Marc Murphy, and artisan ice cream makers Van Leeuwen. Tune into this week’s installment of THE FOOD SEEN! This program has been sponsored by Consider Bardwell. Thanks to Cookies for today’s music! “Every culture has its own pickle because every culture had to figure out how to preserve things. There was no refrigeration!” [6:50] “While everyone else in the country was struggling to pay their bills, the people on Wall St. were complaining that they weren’t getting a big enough bonus.” [11:45] — OIga Massov on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-i

On today’s THE FOOD SEEN, we talk with Tara Oxley, Design Director of BR Guest Hospitality, which include such hits as Dos Caminos, Bill’s Bar & Burger, and Wildwood BBQ. Hear how she interprets her sense of smell and taste into the visual identity of a restaurant space, using many of her favorite certified green materials, reclaimed, recycled, and environmentally friendly. It’s not all stainless steel, you know… Thanks to our sponsor, BluePrint Cleanse. THE FOOD SEEN’s theme music is courtesy of Cookies. “I think if you don’t bring a little bit of ‘the modern’ into design, it doesn’t stay current.” [12:35] “There are some building where the form outweighs the function, but in hospitality design, you have to completely marry the two.” [19:15] — Tara Oxley on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Deborah Jones, creates a sense of place that lets inspired food exist as it should. It’s her photography that grace the pages of Thomas Keller’s modern classic cookbooks (The French Laundry, Bouchon, Ad Hoc At Home). The most current of their collaborative collection, Bouchon Bakery, takes 300 brown round things (in Deborah’s own words), and makes them all look distinct and delicious. In the same vein of TK’s teachings, Deborah perfected her craft before making it into an art, and only then can creative intuition to take over. In the same vein of TK’s teachings, Deborah perfected her craft before making it into an art, and only then can creative intuition to take over. Hear from Deborah on today’s episode of The Food Seen. Today’s program was sponsored by Fairway Market. “Props, focus, lighting – they’re all compositional tools. No one of them makes or breaks the shot. Your point of view with the lens determines how you’ll see the element” [24:00] –Deborah Jones on The Food SeenSee Privacy Policy at https:/

On today’s THE FOOD SEEN, we’re excited to have Yossy Arefi of Apt. 2B Baking Co. Yossy has worked as a baker in numerous NYC kitchens, and in the same analog way, she shoots with film, though emulations for Adobe Lightroom are catching up. Hear the click of her Pentax camera as we reflect on her Pacific Northwest Seattle upbringing and Iranian ancestry, #unfiltered. Thanks to our sponsor, Consider Bardwell. “Those moments where everything isn’t quite perfect or straight are more interesting and active then a perfectly-styled photograph.” [6:45] — Yossy Arefi on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s THE FOOD SEEN, Anne Valette and Tenaya Da Silva come to proliferate the states as ambassadors for REVOL porcelain, an 11-generation, family-owned business that has shaped the way we serve food since 1789. Handmade in Southeast France near Lyon, they’ve reinvented the traditional cocotte, and imagined new forms like their crumpled tumbler. What tablewares will they think of next? This episode has been brought to you by The International Culinary Center. Thanks to Cookies for THE FOOD SEEN theme music. “It’s absolutely non-porous… It’s much better for food production to have a material that won’t absorb any bacteria or fat.” [4:20] — Tenaya Da Silva on THE FOOD SEEN “The ramekin for your soufflé or creme brulee- these are very much in the French tradition, and that’s where REVOL started.” [11:25] — Anne Valette on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s episode of THE FOOD SEEN, Alex Cruz, founder/partner/sales rep for Société-Orignal, specializes in Québécois provisions. Locally sourced, foraged as far as the Boreal forest, from seahorse honey to raw Laurentian honeydew, camelina oil to artic rose, it’s a partnership supporting the Canadian farmers and families whom provide for their supply chain. Oh, and their 70 brix maple syrup is pretty good… Thanks to our sponsor, Fairway Market. Thanks to Cookies for today’s music. “Gastronomy is a gesture before it is a product.” [7:35] “We forage for ideas, because everything can be a inspiration.” [9:55] “We want to concentrate on the present; there is a big value to living at your own pace.” [21:35] — Alex Cruz on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s THE FOOD SEEN, we learn that Chez Jose is much more than a pop-up restaurant- it’s a purpose. Jose Ramirez-Ruiz grew up on the small island of Puerto Rico. He became worldly through cooking. His food reflects a journey- from Michelin starred kitchens, to European gardens. An ideology borrowed from a mentor, Oriol Rovira of Els Casals in Spain, to 1. “Tencat Cercles” (close the circles) and 2. create and follow your own train of thought, brings Jose to the vegetable focused forefront, in collaboration with his partner, Pam Yung. Together, what they’re creating is a space for their food to exist, based on their relations with it, in hopes to find it’s/their identity through it all. Thanks to our sponsor, Fairway Market. Thanks to Cookies for today’s music. “It took me a couple of years to realize what I learned in Europe. I met many amazing European cooks, but I always believed that European cooks could cook circles around me. But American cooks are very good. It gave me more confidence.” [15:50] “I

On today’s THE FOOD SEEN, Jen Pelka, aka tumblr’s “Food & Beverage Evangelist”, gives us an insider’s look at what’s hot in the world of food blogs, all while keeping a tab of her own adventures as she traverses the globe, champagneproblems.tumblr.com. She’s also a meme maker, nailsandnosh.tumblr.com, and celebrates the trendiest in roughage like a boss, omgkalesalad.tumblr.com. Jen lives the epicure’s life, as noted on her recent Grub Street Diet), and through the lens of Food & Wine‘s photo blogger coverage of the Classic in Aspen. Darn those champagne problems. Cin cin! Thanks to our sponsor, BluePrint Cleanse. Thanks to Cookies for today’s music. “Tumblr is not very advertorial- it’s mostly about cool, beautiful, and interesting stuff.” [5:15] — Jen Pelka on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s THE FOOD SEEN, photographer Penny De Los Santos has been contributing insight into our world’s food traditions through her lens. Seen in National Geographic and Saveur magazines, her images speak for themselves (her powerful TEDx talk speaks volumes as well). Traveling to over 30 countries on assignment, from photographing a single meal in Beirut during Ramadan, to spending time with citrus vendors on the Tex-Mex border, Penny doesn’t blur the line where food and culture meet- she gives it her utmost focus. This program has been sponsored by Whole Foods. Thanks to Cookies for the theme music. Copyright Penny De Los Santos. Any use of these images is prohibited. “I don’t want to see just a pretty picture- I want there to be a reason for the picture.” [8:50] “Great photography is about a moment.” [12:45] “At the heart of every great story is knowing where people are eating.” [16:50] — Penny De Los Santos on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice

On today’s THE FOOD SEEN- Gaby Dalkin of the profoundly popular blog, WhatsGabyCooking.com– takes us through her time working as a personal chef for Jessica Simpson, to her much-publicized Slutty Brownies (which made an appearance on The Tonight Show with Jay Leno), and now, her first cookbook, Absolutely Avocados, a compendium of recipes past the traditional guacamole (NOTE: there are 8 awesome iterations of new guacs if you’re wondering). Avocado-coconut ice cream, anyone? Thanks to our sponsor, Fairway Market, and thanks to Cookies for today’s music. “I think the Southwestern style of food, mixed with a little California cuisine, lends itself to the kind of food I like to cook, which is super simple, and sometimes very indulgent.” [5:45] “Personal chef-ing is really interesting because you’re invited into other people’s families.” [9:00] — Gaby Dalkin on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s THE FOOD SEEN, Patricia Curtan is a printmaker, long associated with Alice Waters. If you’ve ever been to Chez Panisse in Berkley, CA, it’s Patrica’s letterpress, woodcut and linoleum block reliefs, which have graced the restaurant’s menus for over 40 years. Inspired by 16th century European herbals and Japanese ukiyo-e prints, Patricia’s art can also be seen in the book Menus for Chez Panisse– illustrating her influences, drawn from nature, documenting the tactile, temporal experience that makes a meal. Thanks to our sponsor, Hearst Ranch, and thanks to Cookies for today’s music. “What made it special was that it was very personally made for that moment at the restaurant.” [16:25] “The places I really get attached to are my kitchen and my studio, more than geography I’d say.” [54:00] — Patricia Curtan on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.