S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Taste Talks
3:OO-3:4O /// Japan Eats
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
The-food-seen-new
Sponsored by
Wfm

On today’s episode of THE FOOD SEEN, Robyn Lea has worked as a photographer, writer and director of the past 20 years, shot branded films for Peroni Nastro Azzurro, and self published an art book chronicling her years of living and working in Milan, titled “Milan: Discovering Food, Fashion and Family in a Private City”. Her latest work focuses on the abstract impressionist painter Jackson Pollock, chronicling his familiar recipes oft cooked at the Pollock-Krasner residence in East Hampton. Pollock’s mother Stella would make Potato Pancakes with Long Island’s bumper crop, while he dug for Cherrystone Clams Accabonac Creek to serve with Garlic & Dry Vermouth. Pollock was also know for baking classic rye breads and award winning apple pies, which find their home in “Dinner With Jackson Pollock: Recipes, Art & Nature”, a collection Robyn gathered from handwritten recipe cards, and old family cookbooks, featuring over 90 desserts, and early raw food diets. All this from a man who didn’t try spaghetti until he was 18, yet changed the way the world saw paint splatter.

This program was brought to yo by Whole Foods Market

"I basically got permission to leave university and that was the beginning of this crazy culinary journey" [3:15]

----------Robyn Lea on The Food Seen


To comment on this episode click here. There are currently Comments

Hosted By
Pleasure
Sponsored by
Wfm

On today’s episode of THE FOOD SEEN, Robyn Lea has worked as a photographer, writer and director of the past 20 years, shot branded films for Peroni Nastro Azzurro, and self published an art book chronicling her years of living and working in Milan, titled “Milan: Discovering Food, Fashion and Family in a Private City”. Her latest work focuses on the abstract impressionist painter Jackson Pollock, chronicling his familiar recipes oft cooked at the Pollock-Krasner residence in East Hampton. Pollock’s mother Stella would make Potato Pancakes with Long Island’s bumper crop, while he dug for Cherrystone Clams Accabonac Creek to serve with Garlic & Dry Vermouth. Pollock was also know for baking classic rye breads and award winning apple pies, which find their home in “Dinner With Jackson Pollock: Recipes, Art & Nature”, a collection Robyn gathered from handwritten recipe cards, and old family cookbooks, featuring over 90 desserts, and early raw food diets. All this from a man who didn’t try spaghetti until he was 18, yet changed the way the world saw paint splatter.

This program was brought to yo by Whole Foods Market

"I basically got permission to leave university and that was the beginning of this crazy culinary journey" [3:15]

----------Robyn Lea on The Food Seen


To comment on this episode click here. There are currently Comments

Hosted By
Word_of_mouth
Sponsored by
Wfm
On this week’s WORD OF MOUTH with Leiti Hsu, we welcome Sabato Sagaria, Chief Restaurant Officer of The Union Square Hospitality Group, who’s just completed two big openings: the Southern-inspired bar Porchlight and Untitled restaurant in The Whitney Museum. Sabato shares how a cheeseburger in Indonesia at age 13 inspired him to go into hospitality. Also, we’ll talk business school rejection, landing in Aspen, and the documentary Somm.

At the top of the show, we head to the Greenmarket with Daniela Soto-Innes as we get into the weeds—the yummy kind—like lambs quarters, which reminds her of home in Mexico. This week, we #WINEdown in-studio with Sabato, as he discusses rose and #DrinkPink at USHG with Rose 101, without getting too intellectual of course.This program was brought to you by Whole Foods Market.

On how a cheeseburger changed his life – 13:50 “I lived in Jakarta for a year at age 13, and my parents had a friend who the GM of the local five-star hotel. I was touring the hotel and was totally enamored – with the pastry shop, the rooftop swimming pool, and the cravings of food that reminded me of home. Here I was halfway around the world eating a cheeseburger with French fries, Heinz tomato ketchup, and an orange Fanta. I was so far from home but so connected, and I said ‘Hey, I want to do this for other people.’”

On impressing dates – 17:15 “I had a girl I was on the cusp of dating, and her parents dropped her off at my house one evening, so I banished my parents upstairs to the second floor. We ate in the kitchen where I’d been slaving all day making spaghetti, meatballs, and tomato sauce, and I wowed her. She was giving me so much credit for everything I did, and then she goes to help clean and sees a Jell-O cheesecake box in the trash can and then thought I was a complete fraud. I had to talk her off the ledge and convince her that everything else I made was from scratch.”

On passing the Master Sommelier exam – 31:00 “It’s all about perspective when you talk about sanity. There were definitely some casualties of the studying process, some girlfriends that took a side seat along the way to that journey.”

On pre-Momofuku Asian mashup genius – 18:30 “I was a culinary hack back in the day. I had a dish I called Asian dip, which was a form of ramen noodles. I would take a loaf of French bread, break it in half and hollow it out, then cook the ramen noodles, toss them in butter, and put them inside the baguette. Then I’d have the broth on the side and dip the bread in there.”

On Aspen’s wine community – 23:00 “It’s a competitive place, whether you’re training for a marathon or learning to ski, and you tend to find someone better than you to help you get better and compete with. That carries over into the wine world, where you see the community Jay Fletcher has created. People fly from all over the country to sit in Jay’s kitchen and taste with him. He’s like Yoda.”

-- Sabato Sagaria on Word of Mouth


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS