THE FOOD SEEN: Clotilde Dusoulier of Chocolate & Zucchini


*photo by Beatriz da Costa

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.

***Listen to THE FOOD SEEN on HeritageRadioNetwork.org live every TUESDAY at 3PM EST!

Download the podcast from iTunes: https://itunes.apple.com/us/podcast/the-food-seen/id380318273?mt=2

THE FOOD SEEN: Hedley & Bennett aprons

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

***Listen to THE FOOD SEEN on HeritageRadioNetwork.org live every TUESDAY at 3PM EST!

Download the podcast from iTunes: https://itunes.apple.com/us/podcast/the-food-seen/id380318273?mt=2

THE FOOD SEEN: Michel & Augustin, two kooky cookies

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

***Listen to THE FOOD SEEN on HeritageRadioNetwork.org live every TUESDAY at 3PM EST!

Download the podcast from iTunes: https://itunes.apple.com/us/podcast/the-food-seen/id380318273?mt=2

THE FOOD SEEN: Robo-Sauce with Adam Rubin & Daniel Salmieri

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

***Listen to THE FOOD SEEN on HeritageRadioNetwork.org live every TUESDAY at 3PM EST!

Download the podcast from iTunes: https://itunes.apple.com/us/podcast/the-food-seen/id380318273?mt=2

THE FOOD SEEN: Nick Morgenstern of Morgenstern’s Finest Ice Cream, El Rey, GG’s


*photo by Fred R. Conrad/New York Times

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.

***Listen to THE FOOD SEEN on HeritageRadioNetwork.org live every TUESDAY at 3PM EST!

Download the podcast from iTunes: https://itunes.apple.com/us/podcast/the-food-seen/id380318273?mt=2

THE FOOD SEEN: “INGREDIENTS: A Visual Exploration of 75 Additives and 25 Food Products”


*photo by Jill Enfield


*photo by Theodore Eschliman

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.

***Listen to THE FOOD SEEN on HeritageRadioNetwork.org live every TUESDAY at 3PM EST!

Download the podcast from iTunes: https://itunes.apple.com/us/podcast/the-food-seen/id380318273?mt=2

THE FOOD SEEN: The Nordic Cookbook with Magnus Nilsson


*photo by Erik Olsson

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

***Listen to THE FOOD SEEN on HeritageRadioNetwork.org live every TUESDAY at 3PM EST!

Download the podcast from iTunes: https://itunes.apple.com/us/podcast/the-food-seen/id380318273?mt=2

THE FOOD SEEN: Bien Cuit with Zachary Golper

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

***Listen to THE FOOD SEEN on HeritageRadioNetwork.org live every TUESDAY at 3PM EST!

Download the podcast from iTunes: https://itunes.apple.com/us/podcast/the-food-seen/id380318273?mt=2

THE FOOD SEEN: Linda Pugliese, handmade pasta photographer


*all photos courtesy of Linda Pugliese

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

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

THE FOOD SEEN: Scratch & Sniff Whiskey with Richard Betts

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

***Listen to THE FOOD SEEN on HeritageRadioNetwork.org live every TUESDAY at 3PM EST!

Download the podcast from iTunes: https://itunes.apple.com/us/podcast/the-food-seen/id380318273?mt=2