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First Aired - 04/05/2011 06:30PM
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This week on Why We Cook, Erica Wides (aka Chefsmartypants) finally gives in to some culinary techniques and trends she has resisted for years. She may have never watched the Sopranos, but she is coming around on The Modernist Cuisine book. Tune in and join her in this revelation and also find out why she thinks male goats are the protein of the future! This episode was sponsored by Whole Foods Market. Whole Foods market celebrates Earth Month with the “Do Something Reel” Film Festival, a collection of six provocative, character-driven films focused on food, environmental issues and everyday people with a greater vision. Come see one of the six features at City Cinemas Village East from Saturday, April 16th through Thursday April 21st, every night at 6pm. Learn more about the films and special events at www.DoSomethingReel.com
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Why We Cook: Get a Late Pass! (15:00)
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www.DoSomethingReel.com, Weeds, Erica Wides, Why We Cook, Chef Smartypants, Heritage Radio Network, Whole Foods Market, Do Something Reel, why should we have to pay for TV?, slow adapter, Erica finally got a new phone, Institute of Culinary Education, Modernist Cuisine, Nathan Myhrvold, molecular gastronomy, Erica is late to the party, pizza pebbles, WD 50, gelled Hollandaise, cooking with chemicals, blackened catfish, Erica bought the Modernist Cuisine book!,Male Goats: The Meat of the Future (15:00)
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be the 200th fan on Facebook!, Chef's Garden, Food & Wine Festival, farm in Ohio, heirloom produce, sustainability, SteelLite, celebration of vegetables!, goat as protein, goat is the meat of the future, sustainable animals, male goats, goats are mostly raised for milk, Heritage Foods USA, grassfed lamb, post winter purge,To comment on this episode click here. There are currently Comments
First Aired - 09/21/2010 03:00PM
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This week on The Food Seen Michael goes on the road to Star Chef's International Chef's Congress, a meeting of the minds for culinary masters to show off their most creative and innovative techniques and ideas. Michael speaks to Jordan Kahn about cooking with colors, playing on our preconceptions about what food should look like and exploring how the visual affects our taste. Michael also speaks to Gabriel Bremer about cooking basics versus new school technology and how art affects both. Alex Stupak also talks about using PVC pipe to make pastries, and Kristen Murray talks about inspiration. This episode was sponsored by Heritage Foods USA.
Photo: The 5th annual Starchefs International Culinary Congress
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The Food Seen Introduction: On the road at Starchefs ICC (9:04)
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The Food Seen, Michael Harlan Turkell, offsite recording, Starchefs 2010 ICC, Jordan Kahn, Red Medicine, pastry, color class, food coloring, psychology, in 1970 there was a food coloring study, crystal clear gravy, palate vs palette, retaining purity through color,More with Jordan Kahn (12:43)
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Synesthesia, numbers as colors, Chopin, so literally in his playing that you can emote, translates into colors, color associations with food, Jordan Kahn,Alex Stupak of WD-50 (8:20)
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Alex Stupak, molecular gastronomy, WD-50, pastries, industrial silica, PVC piping to make certain dessert elements, ghetto mold making, art theory, moderisn to post modernism, craziest flavor of ice cream Alex can serve at WD-50 is vanilla,To comment on this episode click here. There are currently Comments
First Aired - 06/22/2010 03:00PM
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This week on The Food Seen Michael spoke to Charlotte Druckman, freelance journalist and contributor to the NYTimes's T Magazine. The duo spoke on everything from art history to boutique NYC ice cream, and talked about the relationship between nationalism
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The Food Seen Introduction: Italian Futurism (16:16)
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The Food Seen, Michael Harlan Turkell, Heritage Radio Network, call in live for a giveaway!, Italian futurism, Dutch Alcoves, plating, suddenly we are all embracing sardines and anchovies and offal cuts, redefining nationalism by getting rid of national food stuff, molecular gastronomy, Filippo Tommaso Marinetti, food ornamentation, form and function, Charlotte Druckman,Farm to Table Movement & Nationalism with Charlotte Druckman (14:32)
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farm to table, post 911 isolationism, post war inward movement, redefining yourself as a nation, economy collapse, Charlotte hopes farm to table isn't a passing trend, Natival American food revivalism, New American food, Anita Lo, David Chang, loss of culture and identity, think of the chef as a moving terroir, Pierre Gagnaire, Milk Maid Ice Cream, P&H Soda Company, co-op exchange,To comment on this episode click here. There are currently Comments
