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12:OO - 12:45 /// The Main Course
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2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
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 /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
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 /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:45 /// Cereal
THURSDAY
11:OO - 11:3O /// Native
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
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
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Evolutionaries
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
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the business of The Business
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Manhattan Cocktail Classic Coverage Pizza Party
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
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HRN on Sandy
Micology
Everything's On the Table
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U Look Hungry
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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

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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

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This week on another episode abroad of Native, host Briana Kurtz is in Penang, Malaysia chatting with local food expert and chef, Pearly Kee. Pearly Kee is one of Penang's doyens of Nyonya cuisine and takes Briana through the ins and outs of what makes this cuisine not only distinct but delicious. Pearly explains that Penang has one of the most diverse food fares in Malaysia and at times, the food is so mixed with influences from the Indian, Malay, Chinese and Thai cuisine that it becomes unique to the island itself. After the break, Pearly shares how she took up cooking as a child, learning from her aunts the traditional fare and techniques to create unforgettable flavors. Tune in to hear all about life in Penang and how many foods, traditions, and cultures come together to positively influence one another. This program was brought to you by Whole Foods Market.

"Most of all, Malaysian cuisine uses fresh ingredients because we have bountiful, fresh galangal, or some people call it blue ginger. We have fresh turmeric and lemongrass." [1:46]

"Penang, Malaysian people are very proud of our food. Try as we might, we stick to our food, that is who you are, it reminds you where you come from." [13:30]

--Pearly Kee on Native


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

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