THE FOOD SEEN: Sean Brock, “HERITAGE”


*photo by Andrea Behrends

On today’s episode of THE FOOD SEEN, we share the tradition of Southern storytelling with Sean Brock, chef of McCrady’s, Husk, Minero, in Charleston SC and Nashville TN. The son of a coal mining family in rural Wise County, Virginia, Sean never forgot his Appalachian upbringing while finding himself in the Lowcountry. It all started over a simple bowl of Hoppin’ John, and continued itself with a side of cornbread. These dishes are emblematic, not only in the South, put as far as West Africa for the Gullah people. To understand his roots better, Sean researched and traveled, in hopes of reviving ingredients, preserving said tradition, through seed saving, and working with Anson Mills and their Carolina gold rice. Sean celebrates this journey in his debut cookbook, HERITAGE, fittingly holding a handful of heirloom beans on the cover. Of course there’s BBQ, the smell of smoke, and a sip of whiskey or two, but it’s really about his manifesto, and finding yourself through cooking. Then the food has much meaning far deeper than fried chicken.

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

THE FOOD SEEN: Renee Erickson, “A Boat, A Whale & A Walrus”


*photo by Jim Henkens

On today’s episode of THE FOOD SEEN, it’s not all rain and fog in Seattle when Renee Erickson of Ballard’s beloved The Walrus and the Carpenter comes to us with her book of occasional menus, “A Boat, A Whale & A Walrus”. From crabbing as a child, to in the Puget Sound, to picking wild blackberries for jamming all along the Pacific Northwest, it was actually an education to printmaking and painting at the University of Washington, that had a profound effect on Renee’s opportune life. Luck struck first at Boat Street Cafe, and now finds itself next to the wood fire ovens of The Whale Wins. Fancying fishermen as friends and patrons, Renee serves a spread of herring butter on toast, grills Hama Hama oysters from the Olympic Peninsula, and eats spot prawns raw on Lummi Island, sharing these mouthwatering stories along the way. Hey, she may even invite you to her birthday party, or at least help you find a boat.

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

THE FOOD SEEN: Francis Mallmann, ON FIRE


*photo by Peter Buchanan-Smith

On today’s episode of THE FOOD SEEN, the master of live fire cooking, Francis Mallman, is ON FIRE! Well, not literally, but it’s the title of his new book, Mallman on Fire, a follow up to his international hit, Seven Fires: Grilling the Argentine Way. A self-proclaimed son of Patagonia, Francis embodies the spirit of South America’s finest wood fire cooks, like the indigenous Mapuches, and gauchos on the range. For this book, Francis traveled the world, from Brooklyn to Paris, with a an array of portable chapas (griddles/planchas) and parillas (grills), even cooking infiernillo (between two fires). We’ll talk about wood, which ones to use, how to control their flame, turn them into charcoal, and use the ashes and embers (rescoldo). Recipes such as, Cowboy Ribeyes, Potato and Chicken Galette, Charred Herb Salsa (which is not chimichurri), Coal Burnt Pimento Oil, Tuna Churrasco and Avocado Sandwiches … are all about patience, enjoying conversation, and LOVE.

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

THE FOOD SEEN: Patti Page, “You Can’t Judge A Cookie By Its Cutter”


*photo by Jennifer Causey

On today’s episode of THE FOOD SEEN, those same old holiday cookies are transformed by Patti Page of Baked Ideas. In her new book, “You Can’t Judge A Cookie By Its Cutter”, Patti uses her art school background, to visualize everyday confections outside the cookie box. From the early days of her SoHo loft, where she sold paintings to galleries and bite-sized walnut pies to Dean & DeLuca, to molding her own aluminum and copper cutters, Patti’s reimagined Santa head turning into turkeys, football helmet as elephants, Texas as a Chinese takeout boxes with chopsticks … and of course, being in NYC, has baked more her fair share of taxis.

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

THE FOOD SEEN: The Cuban Table with Ana Sofia Pelaez & Ellen Silverman

On today’s episode of THE FOOD SEEN, we travel to the Caribbean island of Cuba, where amid embargoes and defections, much of the nation’s food history has been a mystery outside of it’s own country. Writer Ana Sofia Pelaez and photographer Ellen Silverman, made it their mission to bring to light the rich cultural cuisine found in the kitchens of Cuba, from Havana nights to Medianoches (sandwiches). Their book, The Cuban Table, is highlighted by pastelitos de queso y guayaba, empanaditas de chorizo, arroz y frijoles, ropa vieja (“old clothes”), and flan de leche. For these culinary treasures, we raise our Mojitos and Cuba Libres, to liberating more than just the eponymous Cubano.

The Cuban Table

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

THE FOOD SEEN: “North: The New Nordic Cuisine of Iceland” with Gunnar Karl Gíslason


*photos by Evan Sung

On today’s episode of THE FOOD SEEN, Gunnar Karl Gíslason explains the geothermal power of Iceland, through it’s culture and cuisine. In his cookbook, “North: The New Nordic Cuisine of Iceland”, Gunnar travels among the country’s many geysers and fjords, to find a cast of purveyors from bacalao fishermen to Artic char smokers, rúgbrauð (rye bread) bakers to seabird egg collectors, harðfiskur (fish) driers to dulse harvesters, and don’t forget the hákarl (rotten shark). When he opened Dill Restaurant (Reykjavik) in 2009, it was amid the largest universal banking collapse. That didn’t stop this viking, nor his country, from showing the world what Iceland has to offer. Skál!

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

THE FOOD SEEN: Dorie Greenspan, “Baking Chez Moi”


*photo by Alan Richardson

On today’s episode of THE FOOD SEEN, Dorie Greenspan, who the New York Times has called a “culinary guru”, let’s us in on her stockpile of treasured Parisian baking recipes. In her newest, of a long cache of cookbooks, Baking Chez Moi, reflects on Dorie’s career of cookies and cakes, her collaborations with the likes of Julia Child, Daniel Boulud, and Pierre Herme, all while frequenting the best pâtisseries in hopes of replicating such sweets at home. If those names didn’t fire you up enough, then maybe Martine’s Gateau de Savoie, Odile’s Fresh Orange Cake, Tarte Tropézienne, and Eduard’s Chocolate Chip Cookies will turn on your ovens. From Dorie’s house to yours …

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

THE FOOD SEEN: The New England Kitchen with Jeremy Sewall

On today’s episode of THE FOOD SEEN, Chef Jeremy Sewall retraces his New England roots, from Samuel Sewall at the Salem Witch Trials, to generations of fishermen in Maine, like his Cousin Mark who supplies his restaurants of all their lobster. The name of his first restaurant couldn’t be more apropos, as Lineage literally sit a block away from Sewall Ave in Brookline MA. What Jeremy’s done with his fresh perspective for a regional cuisine oft relying heavily on historical dishes from the Puritans, is anew in The New England Kitchen (cookbook). He celebrates a contemporary cast of farmers and thinkers, from Skip & Shore of Island Creek Oysters, his co-collaborators from Island Creek Oyster Bar , to his newest Fort Point oyster bar, Row 34. What’s not lost is Jeremy’s sense of place. He still holds Boston’s past (and the Red Sox) near and dear to his heart.

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

THE FOOD SEEN: Ovenly, the cookbook


“Excerpted from Ovenly by Agatha Kulaga & Erin Patinkin (Harlequin Nonfiction). Copyright © 2014. Photographs by Winona Barton-Ballentine.”


“Excerpted from Ovenly by Agatha Kulaga & Erin Patinkin (Harlequin Nonfiction). Copyright © 2014. Photographs by Winona Barton-Ballentine.”

On today’s episode of THE FOOD SEEN, Agatha Kulaga and Erin Patinkin met at a food-focused book club, became drinking buddies, then hoped to rid the world of bad bar snacks, introducing new faves like maple thyme pecans and spicy bacon caramel corn.. They now serve some of Brooklyn best sweet and salty baked treats at Ovenly, seamlessly mixing in savory components en route to becoming one of NYC’s most creative bakeries. In their premier cookbook, Agatha and Erin reflect on their past Polish inflected upbringings, only to find their flagship store firmly set in the Greenpoint section of Brooklyn, surround by smoked meat shops serving kielbasa, and dishing out doughnuts better known as pączki. Their unique blend of old world ideas with new world flavors, like Brooklyn Blackout Cake using Brooklyn Brewery’s Black Chocolate Stout, and cheddar mustard scones, explore the boundaries of baking, all while extolling the simplicity of a salted chocolate chip cookie.

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

THE FOOD SEEN: Chickpea Magazine, vegan quarterly

On today’s episode of THE FOOD SEEN, Cara Livermore didn’t foresee that becoming vegan in college would eventually utilize all the mediums she studied (illustration, photography, screen-to-print design, and hand-lettering), into a single entity now knows as, Chickpea Magazine. Her newfound veganism was cultured while cooking in her first shared apartment, where friends often encouraged her to compile a cookbook. Whereas Cara’s diet may avoid the consumption of animal products, Chickpea Magazine doesn’t limit it’s topics to the bland vegan literature of yore. Instead, it delves into mushroom foraging, harvesting salt in South Korea, using your cold-weather (warming) spices right, boosting base flavors with homemade bouillon, sipping tangy shrubs, and where to eat vegan in NYC. It’s not just about egg replacements anymore.

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