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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 Culinariaand “Single Handed Cooking” in Gourmet, and since then, he’s had the upper hand. He's this week's guest on The Food Seen as he chats with Michael Harlan Turkell about his love of food, collaborative projects and unique perspective on cooking. This program was brought to you by Rolling Press.

"I'm basically just a kid from New Jersey who likes eating things." [08:00]

"The best cookbooks will take you to a place you couldn't get yourself." [33:00]

--JJ Goode on The Food Seen


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On today’s episode of THE FOOD SEEN, Adam H. Weinert, a dancer and choreographer, takes the teachings of Ted Shawn, a pioneer of American modern dance, and inflects the agrarian ideals first conceptualized at Jacob’s Pillow, initially a farm property in the Berkshires, now home to America’s longest running dance festival. How does the physical labor of farming inform the movements of modern dance? Find out on The Food Seen! This program was brought to you by Rolling Press.

"Space and time are very important to dance. moving bodies through space and time is what dance is." [12:00]

--Adam Weinert on The Food Seen


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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. This program was brought to you by Edwards VA Ham.

"What terroir is to the soil, tetoir is the mind." 19:00

"Meat should be expensive......when somebody's eating BBQ spare ribs 6 nights a week, that's a no no." [25:00]

"The nose to tail movement is a romantic movement but the bigger more powerful movement is grounding up the meat - allowing people to have 31 pound bags of ground lamb in the freezer." [26:00]

"We live in a culture where mediocrity is accepted just because the people are well intentioned." [36:00]

"People who argue for ag-gag laws are un-American." [38:00]

--Patrick Martins on The Food Seen


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