THE FOOD SEEN: Maia Hirschbein, California olive oils


*image courtesy of http://www.aromadictionary.com/oliveoilwheel.html

Today’s episode of THE FOOD SEEN was taped in San Francisco at Stitcher.

Maia Hirschbein is an oleologist, an olive oil specialist. She up in San Diego with an orchard as a backyard, but it took a semester at the University of Gastronomic Sciences in Italy, for her to realize what her home state of California had to offer. A missed attempt at working wine harvest in Tuscany lead Maia to her first olive grove. Olive oil has a history over 6500 years old, but the national growth of olive trees only started in the late 1700’s. Learn about Maia’s work with the California Olive Ranch, educating us about how olive oil is actually more of a fruit juice, what the best times of the year are to buy a bottle, that it doesn’t age like wine (so use it right away), and how taste and talk about all flavors and aromas produced by the myriad of varietals existing around the world, and blended in California.

The following olive oils were tasted during this show:
1. California Olive Ranch, Arbeqina
2. Laconia Crete, Pendolino, Leccino, Frantoio, Manzanillo, Mission
3. Deergnaw, Nociara, Taggiasca, Casaliva, Coratina, Picholine
4. Frantoio Grove, Frantoio

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

THE FOOD SEEN: Jen Murphy, AFAR

On today’s episode of THE FOOD SEEN, we’re happy to catch up with Jen Murphy, the wanderlust Deputy Editor of AFAR magazine. This globe trotting gal grew up on the shores of New Jersey, only to find herself jaunting to far flung beaches and beyond in over 40 countries on 5 continents. Recently, Jen’s been in Croatia, Slovenia, London, Colorado (Granby, Crawford, Durango), Verbier, Austin, Asheville, Charleston, Maine, Marrakech, Nambia, Mozambique, Cape Town … just to name a few, but what tips does she have to become a better adventurer. From travel etiquette to cultural practices, assimilating like a local, and asking a bartender where to eat, here’s how to make it about both the journey and the destination.

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

THE FOOD SEEN: Libbie Summers, “Sweet & Vicious: Baking with Attitude”

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


http://www.libbiesummers.com/videos/sweet-and-vicious-cookbook-the-film

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

THE FOOD SEEN: Hannah Hart of My Drunk Kitchen

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.

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

THE FOOD SEEN’S NEW LOGO!

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!!!

THE FOOD SEEN: Julia Bainbridge, food editor Yahoo Food


*photo by Christine Han for Pantry Confidential

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”.

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

THE FOOD SEEN: comedian Max Silvestri, FYI’s “The Feed”


*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” …

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

THE FOOD SEEN: John Currence, “Pickles, Pigs & Whiskey”

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, BourĂ©, and Lamar Lounge. Make yourself a drink, turn on some music, and rock out to some Southern hospitality.

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

THE FOOD SEEN: The Carnivore’s Manifesto

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.

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

THE FOOD SEEN: JJ Goode, cookbook writer

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.

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