The Food Seen

This week on THE FOOD SEEN, we’re lucky enough to be joined by Sarah Suzuki, curator of the Dieter Roth exhibition at the Museum of Modern Art (MoMA), “Wait, Later This Will Be Nothing: Editions by Dieter Roth”. From “Literaturwurst”(sausages made of books), passing cheese through a printing press, to Roth’s “P.O.TH.A.A.VFB” (Portrait of an Artist As A Bird Food Bust) chocolate sculptings … this show will have you hunger for more … book sausage. Hurry up as the show’s only up until JUNE 24th! This program has been brought to you by Fairyway Market. Thanks to Cookies for today’s music. “Roth really embraced this idea that once an object was made, it would go out into the world and have a life of its own.” [17:50] — Sarah Suzuki on THE FOOD SEEN 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, Alice Gao is the queen of social media food photography. A legend on Flickr, and now a leader on Instagram, her half a million followers can’t wait to see what she eats next, and where she dines. Born in China, raised in NJ, she was lost in between the classic Szechuan dish, “Ants Climbing A Tree”, and the familiar “Ants on a Log” of most American’s childhood. It wasn’t until the collegiate publication Penn Appétit, that she combined her passion for photography, with that of documenting her culinary, and self (portrait), explorations. This program has been sponsored by Whole Foods Market. “To the chef, the plate is a work of art.” [8:40] “I think what helped me was looking at other professional photographers, and looking at what aspects they did that I liked. I was drawn to a certain light, like a painting.” [10:00] “Having a food and or prop stylist makes the world a difference.” [21:00] —Alice Gao on The Food SeenSee Privacy Policy at https://art19.com/privacy and California Pri

Erin Jang spent years as a designer in the publishing world, working with Rachael Ray, Esquire, and Martha Stewart. For her apropos project, FOOD SKETCHES, she now illustrates her favorite dishes, seen as abstract shapes, lines, colors, forms, textures, though easily identified if you’ve ever had Flour Bakery’s Boston Cream Pie or the Kung Pao Pastrami at Mission Chinese Food. All this from the girl who wanted nothing more than Lunchables as a child, but instead, was sent to school with bulgogi and perilla leaves. FOOD SKETCHES is the visual feast she could have only dreamed of! Don’t miss today’s episode of THE FOOD SEEN! This program has been sponsored by Rolling Press. Thanks to Cookies for today’s music. “I love doing design work publications where the writing is super interesting.” [10:00] — Erin Jang on THE FOOD SEEN 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’re affected by the always -nspired Emilie Baltz, a multi-disciplinary French-American artist, who’s wild and widely ranging body of work examines how we interact with food on a cultural level. Recently her L.O.V.E. FOODBOOK, which explores our relationship between food and emotion, won the prestigious Best First Cookbook award at the Festival du Livre Culinaire in Paris. Now she readies herself for a summer in France teaching food design through SVA. You ask, “what is food design?” Well, so does Emilie- all the time! Listen in to learn how to begin experiencing it yourself. Thanks to our sponsor, S. Wallace Edwards & Sons. Thanks to Cookies for the theme music. “As designers, the food space is an important space to address… Within that moment you’re affecting your nutrition and caloric intake, but also your emotions, politics, economics, etc.” [7:00] “We are being stimulated not by the cherry or the oyster, but it’s a full body experience. And some of that might have to do

On today’s THE FOOD SEEN, Michael Harlan Turkell hosts a special one-hour episode devoted to The Food Book Fair. Founder Elizabeth Thacker Jones will talk about all of the exciting additions to this year’s lineup, as we’re joined by a few of those guests in studio. Oliver Strand, a NYTimes coffee contributor, and Lars K. Huse of illustration and coffee, discuss their upcoming FBF Coffee Crawl . Melia Marden, chef/owner of The Smile, discusses her new cookbook, Modern Mediterranean. Christophe Hille, owner Northern Spy Food Co., will be on the FOOD + LABOR panel, touches on the “living wage” injustices of working in the restaurant industry. This episode has been sponsored by [White Oak Pastures](http://www.whiteoakpastures.comSee 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, brothers Chris and Nick Schonberger share a passion for nachos. For real, if not for their familiar nacho bond, they’re barely brothers. Luckily, their job begets nacho hunting. As editors of First We Feast, a website where food is delivered through pop culture, they aim to bring long lasting relevance to the fads we eat. Interviewing game-changing chefs on the “10 Dishes that Made Their Career”, to curating insider guides on what to eat where and when, this ain’t your ordinary listacle, it’s put to the test. There’s only rule – “NO SOGGY CHIPS”! This program has been brought to you by S. Wallace Edwards & Sons. Theme music provided by Cookies. “If I’m going to be in the workplace and be really pissed off at somebody – I’d rather it be my brother so we can squash the beef in a familial way.” [2:00] — Chris Shonberger of First We Feast on The Food 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 THE FOOD SEEN, Diana Yen, of the multidisciplinary creative studio The Jewels of NY, reveals her approach to setting the mood around a menu. Built out of a home product design background, Diana’s vision of culinary arts draws from her collection of antique flatware (e.g. cornichon ejector forks), her love of fancying food with gold leaf and caviar, and setting desserts on fire! As she works towards completing her first cookbook, based around New York’s finest seasonal moments, like summer rooftop BBQs and fall apple picking, she shares the thought process behind her brand of “lifestyle design”. Thanks to our sponsor, Bonnie Plants, and thanks to Cookies for THE FOOD SEEN theme. “Designing a menu is kind of like writing a song. You don’t really know the details, but you know the basic structure, what should come first, and how it should flow.” [22:40] — Diana Yen on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-

On today’s THE FOOD SEEN, we go Dutch with Yvette Van Boven, an artist/illustrator who owns the cafe and catering service, Aan De Amstel, in Amsterdam, and produces the playful Home Made cookbooks. Yvette’s here to dispel any idea that the Netherlands are nothing more than herring and Heineken. Get ready for some bitterballen and Beerenburg! Thanks to our sponsor, Fairway Market, and thanks to Cookies for THE FOOD SEEN theme music. “We keep a small menu (at Aan De Amstel) because we don’t want to have a lot of waste, and we also want to be able to change the menu whenever we want to.” [19:45] “I never imagined these cookbooks to be as big of an adventure as they have been- I just made them for me.” [21:25] — Yvette Van Boven on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Michael Fusco’s love of food is not a facade, but often his work is (in the architectural sense). All signage points to his tasty restaurant and foodstuff logos from the likes of Wheelhouse Pickles, Ovenly, Rob Newton’s Smith Canteen and Nightingale 9 – just to name a few. He’s currently working on a cookbook with The Meat Hook, beefing up the fact that good graphics beget good food, and further cooking up design that make us want to eat with our eyes. This episode has been brought to you by Whole Foods. “For me, it’s such an honor to be able to collaborate with a chef, a butcher, a baker- someone who I really admire.” [9:40] — Michael Fusco on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Michael Solomonov takes his birthright to heart. Born in Israel, raised in Pittsburg, it wasn’t until his late teens that Michael returned to his homeland and his inner cuisine spoke to him. He didn’t speak Hebrew, so he learned to bake burekas (spinach pies) innately. Eventually making way to Philly, Michael opened Zahav restaurant, his ode to modern Israeli food. Plentiful of hummus, mezzes, and kebabs, all inclusive of the “Mesibah” (Party Time), which highlights a whole roast lamb shoulder, grilled over coals, braised in pomegranate juice, and served with crispy Persian rice. Michael finally found a way to celebrate his place in the world. Thanks to our sponsor, Whole Foods. “In Israel, you could go to the store and buy beer whenever you wanted- it really wasn’t a big deal. And staying up and eating is a big deal.” [9:45] “We want the menu and experience at Zahav to be sort of living and breathing, and when you start getting absolute, it doesn’t work out as well.” [25:15] — Mike Solomonov on THE FO

We ask Iron Chef Jose Garces about who makes the best pork on today’s episode of THE FOOD SEEN. In his most recent cookbook, The Latin Road Home, Jose takes us on a trip through his culinary lineage. An Ecuadorian who grew up in Chicago, Garces was constantly exposed to the flavors of his heritage: crispy pork, mote (hominy), ceviche, and Llapingacho (potato patties with cheese), which made him hunger for more. Now with over 15 restaurants in Philadelphia ranging from Andalusian tapas (Amada), Basque region wine bar (Tinto), Mexico City fare (Distrito), European-style cafe and gourmet market (Garces Trading Co.), as well as Classic American (Whiskey Village), Jose reflects on his past inspirations, sharing the recipes discovered through family and travel. This program has been brought to you by Fairway Market. “Latin to me means, more or less, the language. It’s not necessarily the place, but the feeling or the dynamic of having Latin heritage.” [17:20] “If you mess up tortilla soup – you shouldn’t be cooki

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

On today’s The Food Seen, we meet Tara Norvell. A daughter of Spanish and Southern descent, worked her way through the Manhattan fashion scene, into a London cuisine diploma, and back to NYC into the BACK OF THE HOUSE of Roberta’s as a sous chef. What does her future hold? A possible venture into a ramen business? Setting up stagés in Spain? Wherever it leads her, she’s certainly worth following. This program was sponsored by Cain Vineyard & Winery. “My mom cooked every single night – we never ever went out to dinner. Home cooked meals were all we ever knew.” [03:00] “The quality of life in London is way better in New York. No matter what industry you’re in, you’re treated better. New York is a sink or swim type of city.” [24:00] –Tara Norvell on The Food SeenSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hear how a nasty cold in the early aughts became catalyst to a multimillion dollar raw foods company on today’s installment of THE FOOD SEEN. BluePrintCleanse’s founder Zoe Sakoutis and co-founder Erica Huss, join us in studio to raise a glass of what Food & Wine called the “cleanse for foodies”. When a friend’s suggested 7-day cleanse felt long and agonizing, it begot a green elixir with over 6lbs of roughage in every bottle. Broken down to an essential 3-days of delicious cold-pressed organic fruit and vegetables juices, as well as nut milks, all packed with vitamins and antioxidants, a cleanse no longer feels like a task, but a way of life. It even makes you ask, have you cleansed lately? This episode has been sponsored by Rolling Press. “You’re putting all of these vitamins and nutrients in your body, and whatever else comes along with them… If you’re doing a cleanse, you want to make sure it’s organic so you’re not drinking any pesticides or herbicides.” [12:00] “Making it as healthy as possible,

Kristen Taylor, founder of Saucy Magazine, an independent food and story quarterly, recants pats issues, like her “Handbook of Food Poisoning”, and previews her newest, “Black Valentines”. From mundane to morose, Kristen’s ultimate goal has always been to bring people together to eat with joy – and examine relationships with food that take us farther than that, and those that remove us. Tune into this week’s episode of THE FOOD SEEN! This program has been sponsored by Whole Foods. “Every time we eat with someone else, there is a movement to it… It’s always a negotiation of space.” [25:30] “You hear a voice, you know the food was real, and that it was on a real table.” [39:00] — Kristin Taylor on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We’re handed the “Keys to the Kitchen”, the first cookbook written by Aida Mollenkamp on today’s THE FOOD SEEN. It’s subtitle, “The Essential Reference for Becoming a More Accomplished, Adventurous Cook” allows Aida to guide you through all the steps, the how-to’s, recipes and riffs, that make cooking like a pro seem attainable. It’s like attending an eclectic west coast version of Paris’ Le Cordon Bleu (where Aida honed her skills). From her time at CHOW to hosting shows on the Food Network and Cooking Channel, let Aida take you from kitchen crash course to cooking off the cuff. This episode has been sponsored by Catskill Provisions. “There are a lot of people who know how to eat well, but don’t necessarily know how to reproduce it themselves.” [3:00] “You eat three times a day – you might as well make it interesting. Every time you go to a store of pick up a menu you have an opportunity to try something you’ve never had before. There are endless opportunities!” [12:00] — Aida Mollenkamp on THE FOOD SEEN S

Andrew Friedman has offered us insight into the world of chefs for the past 15 years via Toqueland, and continues to work with some of the top professionals in the field. From co-authoring Gotham Bar and Grill’s first cookbook (and two more collaborations since) with Alfred Portale, spending time with former White House chef Walter Scheib, and following the US team at the Bocuse d’Or for his first solo book “Knives at Dawn”. What great chefs will he write about next? Find out on this week’s episode of THE FOOD SEEN! This program has been brought to you by Catskill Provisions. “I’m always looking for someone who has a very well-defined point-of-view… someone who is expressing their self on the plate in a very organic way.” [23:10] “These days, anyone who can come up with a tapas menu is a chef!” [26:50] — Andrew Friedman on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cleveland’s own Chef Jonathon Sawyer is a homegrown food rockstar, and he’s joining Michael Harlan Turkell on today’s THE FOOD SEEN. His restaurants and ventures, The Greenhouse Tavern, Noodlecat, Brick & Mortar Pop-ups, Sawyer’s Street Frites at Browns Stadium, Tavern Vinegar Co. have turned his city into more than just the location for the Rock & Roll Hall of Fame, it’s now a budding destination for cuisine in the Cuyahoga County as well. Burn on, big river, burn on. Today’s program has been brought to you by S. Wallace Edwards & Sons “The better your cooks are, the better your bowls of pasta will be. It’s elementary.” [7:00] “Carbon zero is the goal and anything we have to do to reach that goal is fair game.” [20:00] “Anywhere you would use a lime or a lemon – try using vinegar.” [29:00] — Johnathon Sawyer on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The “Restaurateur” (denoted by his very own biopic), Danny Meyer is one of New York’s greatest culinary leaders. As CEO of Union Square Hospitality, a restaurant group that’s redefined dining in the city, along side President and Director of Culinary Development, Michael Romano. Their first collaboration, Union Square Cafe opened in 1984, Michael joining in ‘88 and six months later garnering a 3 star NYTimes review, has endured almost 30 years in one of the hardest industries around. On today’s installment of THE FOOD SEEN, find out why their brand of haute cuisine-meets-hospitality is still ahead of the curve. Now with over a dozen Shake Shack locations in the USA, and half a dozen overseas (Dubai, Kuwait City, Doha, Abu Dhabi), and Creative Juice, a new healthy concept cafe, Creative Juice, inside Equinox gyms, how does USHG keep the same food and service ideals relevant? This episode of has been sponsored by 360 Cookware. “It’s not a badge that you wear on your shirt – ‘I use seasonal produce’ – that’s

On today’s THE FOOD SEEN, we take a “day” trip with Togue Brown, the woman behind Maine Dayboat Scallops. Maine is often know for it’s lobster, but don’t discredit the bivalve. From the thousand pound catch days, to small boat fishermen now regulated at 20 gallons per, Togue’s hopes are to revive Maine’s coastal industry, and redefine seafood, in what we’ll call the “Maine Event”. This episode has been brought to you by The Greenhouse Tavern. “You need to control the harvest. You should be allowed to make money, but you need to stop fishing when there are still enough scallops on the bottom so that they can replenish, grow, and give you more the following year.” [27:15] — Togue Brawn on THE FOOD SEEN See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.