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1O:OO - 1O:3O /// In the Drink
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12:OO-12:45 /// Chef's Story
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2:OO-2:45/// WORD OF MOUTH
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4:OO-4:45 /// All in the Industry
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12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
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On today’s episode of THE FOOD SEEN, meet photographer Tara Donne & food stylist Liza Jernow. Combined, they’ve lived gluten-free diets for over a decade. While working at food-focused magazines like Martha Stewart Living, they decided one day to create a publication for people like them, and thusly, Wild Apple Magazine, an online recipe journal, was born. Featuring gluten-free dishes from baking and breakfast, to making your own GF flour blends. Using GF grains like millet, quinoa, buckwheat, amaranth, sorghum, teff … to simply eating GF foods like fruits, vegetables, and proteins like eggs and meats. You ask, what’s the difference between celiac disease and gluten intolerance, well, we’ll finally find out, and from there, figure out the best approach for you to live your GF lifestyle. This program was brought to you by Whole Foods Market.

I was in a lot of pain so I tried giving up gluten -- and it worked." [04:00]

--Liza Jernow on The Food Seen


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Hosted By
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On today’s THE FOOD SEEN, Charles Phan’s family left Vietnam just before the fall of Saigon to the Vietcong. Arriving to San Francisco in the mid 1970’s, Phan explored careers in pottery, architecture, but his family’s long history as excellent home cooks, manifest itself in 1995 when The Slanted Door opened it’s doors on Valencia Street in The Mission. The original iteration was going to be a rice crepe shop, instead Phan ventured past spring rolls and peanut sauce, introducing us to pho, rice porridges, clay pot cooking, and the wonders of fish sauce. In 2004 The Slanted Door moved to the Ferry Building, Phan won the James Beard Foundation Award for Best Chef California, and Vietnamese cuisine was a solid part of San Francisco’s culinary architecture. Last year Phan won the JBFA for Outsanding Restaurant, celebrating it’s 20th anniversary with the release of his new cookbook “The Slanted Door: Modern Vietnamese Food”. Học ăn, học nói, học gói, học mở. This program was brought to you by Cain Vineyard & Winery.

"I was a guy who tried to bring american culture into my family. " would buy everybody presents for Christmas and had to buy myself one so it looked normal." [09:00]

"I don't believe in this artistry bull-crap. You should study the craft, do it well, bring a little bit of history, educate people then everything else will go fine." [20:00]

"Part of the goal with the book was to tell people some of our story and our struggle of going from place to place." [25:00]

--Charles Phan on The Food Seen


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THE FOOD SEEN: “The Modern Art Cookbook” with Mary Ann Caws January 6, 2015 11:21 AM On today’s THE FOOD SEEN, Mary Ann Caws, a Distinguished Professor of Comparative Literature, English, and French at the Graduate School of the City University of New York, takes an in-depth look at palates of famous artists throughout history. “The Modern Art Cookbook” mixes art with recipes, from Salvador Dali’s “Eggs on the Plate without the Plate” to a Picasso’s Omelette a L’Espagnole. The relationship between how Impressionists, Surrealists, and Futurists see food, interpreted through cooking, is wonderfully reflective of their personal styles. Imagine being studio with Paul Cezanne, snacking on his Anchoiade (anchovy spread), or trying Frida Kahlo’s Red Snapper, Veracruz Style, a bite of Monet’s Madeleines au Citron, or a slice of David Hockney’s Strawberry Cake. You can’t touch Andy Warhol’s “Campbell’s Soup Cans”, but you can eat Allen Ginsberg’s Borscht any day!

"I think the simplicity of the recipes is exactly what I was aiming at - simple and spontaneous - the kind of thing you'd make if people happened to drop in." [18:00]

--Mary Ann Caws on THE FOOD SEEN


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