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First Aired - 07/26/2011 01:00PM
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On today’s THE FOOD SEEN, paper cut artist Nikki McClure carves out a niche in the Pacific Northwest, and in doing so, creates a slow food/art mantra. From her time in the Seattle punk scene to her most recent book, To Market, to Market, applauding the artisans of the Olympia Farmers Market, hear how Nikki brings her world to life on the page, and lives it by the book.
*Photo by Lisa Owen
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Episode 61: To Market, To Market (17:30)
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The Food Scene, Michael Harlan Turkell, Heritage Radio Network, Nikki McClure, To Market, To Market, Cooper Union, paper cutting, paper cutting techniques, urban landscape, Olympia, Washington, The Barbershop, Olympia, Washington, Museum of Contemporary Craft, Portland, Abrams Books, environmental education, K Studios, Stella Mars, Kill Rock Stars, Sleater Kinney, Nirvana, Kurt Kobain,NIkki McClure (21:06)
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Roberta's, The Highline, natural history, farmers market, barter for food, kale, food picture book, butterhead lettuce, sustainable community, know the people that make your food, grafting, pruning, growing apples, fuji apple seed, the victory garden, seed sales, urban development, preserving topsoil, rooftop gardens, worm, compost, sharecropping, napkins, indigo dyeing, batik, batiking, communal dining, oyster mushroom soup,To comment on this episode click here. There are currently Comments
First Aired - 08/31/2010 03:00PM
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This week on The Food Seen Michael sits down with sculptor, photographer and artist Corin Hewitt. Hewitt has had his art featured in the Whitney and in various galleries all over the world, and incorporates everything from heat casting to eating in his work. Hear Hewitt talk about the "kitchen/laboratory/art space" where he works, why still life has informed his work so heavily, and how he has used food as the product, medium, and end product in a lot of his art. This episode was sponsored by Tekserve.
Photo: Corin Hewitt's Seed Stage
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The Food Seen Introduction: Corin Hewitt (16:25)
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The Food Seen, Michael Harlan Turkell, Heritage Radio Network, Corin Hewitt, Whitney Museum, art exhibition, using food as a medium, using all the stages, growing cooking decay composting, subconscious relationship to still life's, still life photographs of food, materials in a state of rapid change, fragility of life, vanity of our own gestures, how does space in a studio relate to an artist, there were tiny slits in the room for people to peek into and see Corin's performance, there is a movement in art called relational aesthetics, living relationship between the audience and the arts maker, Corin shared a time relationship with the audience, he wanted to keep it visual, Roland Barthes, photography and object making, food photography from the 1950's, collage of dishes, Corin grew a lot of his food growing up, some restaurants have a great deal of emphasis on plating, history of food photography mirrors the history of pornography, Tekserve, www.tekserve.com, constructivism,Corin Hewitt Discusses The Seed Stage & His Other Projects (13:55)
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food pornography, naturalistic sense of origin and food, Corin is doing a product in burlington Vermont, origin and originality, farm to table, using sculpture and photography to highlight landscape, nativeness of plants in Vermont, heirloom vegetables, native plants, nativeness is almost always rooted in European colonization of America, color as a way to deal with the problem of beginnings, Corin built a large color making machine, he sits inside of it and takes rock soil and ash and scans them on flatbed scanners, he compresses the color down to one and saturates it to export, Synthetic Worlds, Esther Leslie, extracting color out of coal, the Earth contains tremendous color, WD 50, playfullness of a thing being flexible, spirit over technology, rustic techniques, Corin will be teaching sculpture at Virgina Commonwealth University, heirloom, negativeness, preservation,To comment on this episode click here. There are currently Comments
First Aired - 09/18/2012 03:00PM
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On today's episode of The Food Seen, Jody Eddy traverses the earth for her new book, “Come In We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants”, including insight and recipes from restaurants like Ad Hoc, Mugaritz, The Fat Duck, McCrady’s, and Michel et Sebastian Bras. And oh yes, there’s fried chicken! From her wild (rice) upbringing in Minnesota, to her exploration of New Nordic Cuisine in Iceland, and now accustoming herself with foods of Senegal, where will Jody’s nomadic taste buds take her next? This program was sponsored by Hearst Ranch.
"The more chefs that I talk to - the more conversations I have that lead back to culinary history. Anything that's topical these days of course is rooted in history - and I love that connection we have to the past."
--cookbook author Jody Eddy on The Food Seen
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