On today’s THE FOOD SEEN, culinary producer Libbie Summers lives a food-inspired life, so much so that she’s branded her business that way. Her grandmother thought Betty Crocker was a bore, so Libbie sought to change that. Her newest book, “Sweet & Vicious: Baking with Attitude”, sets a scene for each sweet to be served in. From her Good & Plenty Cupcakes’ pink anise frosting to a Fairground Attraction Cake with over a foot of cotton candy atop, over the top is exactly what these desserts are about! Watch her cookbook trailer and you’ll see. You can also follow Libbie’s musing with photographer Chia Chong on their collaborative/creative blog, Salted and Styled …
On today’s episode of THE FOOD SEEN, we raise a glass with Hannah Hart of My Drunk Kitchen on YouTube. In a mere few years, Hannah’s YouTube channel has over 1.3 million subscribers, who patiently wait for Thursdays, when a new video is released, full of adult beverages, pro-am cooking, and childish shenanigans. A fateful night of cat sitting, a bottle of red wine, and an attempt to make grilled cheese, all caught on camera, lead to Hannah’s internet celebrity fame. Her unlikely odyssey is now highlighted in My Drunk Kitchen: The Cookbook. Learn how to make The Hartwich, a Can Bake, Latke Shotkes, PB&J&PC, Scotch Eggs, Tiny Sandwiches, Saltine Nachos, Pizza Cake, Uncurrygement Curry … and of course, drink while you’re doing it.
After 200 episodes and 4 years of THE FOOD SEEN on HeritageRadioNetwork.org, we’re premiering a new logo, courtesy of the wonderful Jesse Levison of Gold Teeth Brooklyn. Plus it comes in 3 colors! Merch coming soon!!!
On today’s episode of THE FOOD SEEN, the lovely Julia Bainbridge, food editor for Yahoo Food, uses an anthropological approach to decipher our trending foodways. A native of Maryland’s crab, lake trout, and pit beef cuisine, her journey into food media was one through forming her sense of style. It shows in the parties she throws, as Julia’s an impeccable hostess, who uses fashion and wit to seamlessly weave pop and past cultures together for an unforgettable scene. She also knows where all the coolest restaurant wallpaper hangs, the hottest horseshoe-shaped bars, and the best up-and-coming ingredients (e.g. bottarga, ancient grains like kamut) to have in your pantry. Needless to say, she’s “in the know”.
*photo by Eric Michael Pearson
On today’s episode of THE FOOD SEEN, comedian Max Silvestri, brings his humorous perspective to the world of food. This summer, he’ll be co-hosting FYI Network’s “The Feed” with Top Chef and Food & Wine’s Gail Simmons, as well as chef and restaurateur Marcus Samuelsson. Max is also releasing his first stand-up comedy album, King Piglet, which touches on the finer points of gastronomy, like what groceries to shop for during hurricane preparation. And for your viewing pleasure, a preview of “The Feed” …
On today’s episode of THE FOOD SEEN, “Big Bad Chef” John Currence, heads north from New Orleans, finding his home, and his calling, in Oxford, Mississippi. With him, he brought the culinary archaeology of his heritage, taking cues from the Gulf Coast, and inflecting his food with Southern traditions. As a member of the Southern Foodways Alliance, John’s penchant to preserve and proliferate regional cuisine in America’s South, from techniques like pickling, canning, brining, smoking, and slathering, allows him to playfully riff on gumbo, while honoring the past. In his first cookbook, Pickles, Pigs & Whiskey, not only denotes his 3 favorite food groups, but shares recipes from his beloved restaurants such as City Grocery, Snackbar, Big Bad Breakfast, Bouré, and Lamar Lounge. Make yourself a drink, turn on some music, and rock out to some Southern hospitality.
On today’s episode of THE FOOD SEEN, Patrick Martins, founder of Heritage Foods USA, and our dear radio station HeritageRadioNetwork.org, has authored his first book (with the help of another host of HRN, Mike Edison of Art & Seizures),
In “The Carnivore’s Manifesto“, Patrick explains how to eat well, responsibly, and eat meat. A collection of edifying essays, further reenforcing our need to play an active role in the sustainable food movement, to assure a better (and more delicious) world in the future.
On today’s episode of THE FOOD SEEN, JJ Goode, is a highly sought after cookbook writer. He used to be an intern at eGullet, then a fact checker at Saveur. Now, he collaborates with the likes of April Bloomfield (“A Girl and Her Pig”), Roberto Santibanez (“Truly Mexican” & “Tacos, Tortas, and Tamales”), Andy Ricker (“Pok Pok“), and Dale Talde. His essays, “One-Arm Mirepoix” appeared in Leite’s Culinaria and “Single Handed Cooking” in Gourmet, and since then, he’s had the upper hand.
***Listen to Tara on THE FOOD SEEN talking about her tableaus … http://www.heritageradionetwork.org/episodes/4702-The-Food-Seen-Episode-162-Tara-Sellios-Tableau-Photographer
On today’s episode of THE FOOD SEEN, Adam H. Weinert, a dancer and choreographer, takes the teachings of Ted Shawn, a pioneer of American modern dance, and inflects the agrarian ideals first conceptualized at Jacob’s Pillow, initially a farm property in the Berkshires, now home to America’s longest running dance festival. How does the physical labor of farming inform the movements of modern dance?