S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
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 /// 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-5:3O /// the business of The Business
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
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
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
PUNCH Radio
The Whole Shebang
Edible Alphabet
PAST PROGRAMS
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
The-food-seen-new
Sponsored by
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On today’s episode of THE FOOD SEEN, we share the tradition of Southern storytelling with Sean Brock, chef of McCrady’s, Husk,Minero, in Charleston SC and Nashville TN. The son of a coal mining family in rural Wise County, Virginia, Sean never forgot his Appalachian upbringing while finding himself in the Lowcountry. It all started over a simple bowl of Hoppin’ John, and continued itself with a side of cornbread. These dishes are emblematic, not only in the South, put as far as West Africa for the Gullah people. To understand his roots better, Sean researched and traveled, in hopes of reviving ingredients, preserving said tradition, through seed saving, and working with Anson Mills and their Carolina gold rice. Sean celebrates this journey in his debut cookbook, HERITAGE, fittingly holding a handful of heirloom beans on the cover. Of course there’s BBQ, the smell of smoke, and a sip of whiskey or two, but it’s really about his manifesto, and finding yourself through cooking. Then the food has much meaning far deeper than fried chicken. This program was brought to you by Edwards VA Ham.

photo by Andrea Behrends

"I'm a very obsessive person. When I get excited about something I take it way too far." [13:00]

"The most important thing we can do is raise awareness. As chefs we have an incredibly opportunity to do that with a plate of food." [16:00]

"There's way more bad BBQ than there is good BBQ and it didn't used to be that way." [20:00]

"These days, we're able to cook strange species of seafood and people trust us now. as chefs it kind of came out of necessity - we were overfishing. 25:00

--Sean Brock on The Food Seen


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Hosted By
The-food-seen-new
Sponsored by
Considerbardwell_300x300_72dpi
On today’s episode of THE FOOD SEEN, we welcome jill-of-all-trades, Gail Simmons. Special Projects Director at Food & Wine Magazine, judge on Top Chef and Top Chef Duels (Bravo, WED 10PM EST), as well as host of FYI’s The Feed (FYI, THURS, 10PM EST), Gail may be best know for organizing events and overseeing competitions, but she also knows the challenges of one-upmanship. Gail’s modesty precedes her, having toiled as a food writer in Toronto, cooked in cutthroat NYC kitchens like Le Cirque 2000, worked with famed restaurateur Daniel Boulud, and assisted in the offices of Vogue’s own Jeffery Steingarten. Her book, "Talking with My Mouth Full: My Life as a Professional Eater", may chronicle her life until now, but how does Gail continue to keep separate her true self from her on-camera personality. Or does she? Today's program was brought to you by Consider Bardwell.

Photo by Melanie Dunea

"I was the only woman in both kitchens I cooked in. They were tough places. When all the guys would leave at the end of the night and go drinking and getting into trouble, I would generally go home and read books." [30:00]

"I'm not really a food critic, I just play one on TV!" [39:00]

"Being on television, my greatest reward is when somebody comes up to me and says 'Because I watch your show with my son he now loves to cook and wants to be a chef.' " [54:00]

--Gail Simmons on THE FOOD SEEN


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Hosted By
The-food-seen-new
Sponsored by
Edw116_150x150_042910sm
On today’s THE FOOD SEEN, meet culinary producer Libbie Summers. She lives a food-inspired life, so much so that she’s branded her business that way. Her grandmother thought Betty Crocker was a bore, so Libbie sought to change that. Her newest book, “Sweet & Vicious: Baking with Attitude”, sets a scene for each sweet to be served in. From her Good & Plenty Cupcakes’ pink anise frosting to a Fairground Attraction Cake with over a foot of cotton candy atop, over the top is exactly what these desserts are about! Watch her cookbook trailer and you’ll see. You can also follow Libbie’s musing with photographer Chia Chong on their collaborative/creative blog, Salted and Styled. This program was brought to you by Edwards VA Ham.

"I hate when midwestern and southern cooking gets a bad wrap for being fried or whatever - it's really clean flavors most of the time." [07:00]

--Libbie Summers on The Food Seen


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