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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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On today’s episode of THE FOOD SEEN, comedian Max Silvestri, brings his humorous perspective to the world of food. This summer, he’ll be co-hosting FYI Network’s “The Feed” with Top Chef and Food & Wine’s Gail Simmons, as well as chef and restaurateur Marcus Samuelsson. Max is also releasing his first stand-up comedy album, King Piglet, which touches on the finer points of gastronomy, like what groceries to shop for during hurricane preparation. Tune in for a hilarious conversation about everything from Ambien on airplanes to water cooler TV talk. This program was brought to you by White Oak Pastures.

"Anybody with a sense of humor likes to watch TV and comment on it - it's something that's built into our culture." [10:00]

"I'm a comedian but there's a lot of different ways to fill in that box these days besides stand up comedy." [19:00]

--Max Silvestri on The Food Seen


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On today’s episode of The Food Seen, “Big Bad Chef” John Currence, heads north from New Orleans, finding his home, and his calling, in Oxford, Mississippi. With him, he brought the culinary archaeology of his heritage, taking cues from the Gulf Coast, and inflecting his food with Southern traditions. As a member of the Southern Foodways Alliance, John’s penchant to preserve and proliferate regional cuisine in America’s South, from techniques like pickling, canning, brining, smoking, and slathering, allows him to playfully riff on gumbo, while honoring the past. In his first cookbook, Pickles, Pigs & Whiskey, not only denotes his 3 favorite food groups, but shares recipes from his beloved restaurants such as City Grocery, Snackbar, Big Bad Breakfast, Bouré, and Lamar Lounge. Make yourself a drink, turn on some music, and rock out to some Southern hospitality. This program was brought to you by White Oak Pastures.

"Mississippi is sort of a strange place. We spend a lot of time doing culinary archaeology. The city doesn't have a whole lot of definable food-ways." [8:00]

"There's nothing in the world that I quite love like making dinner for my wife, and not just because I can't make anything she doesn't like." [22:00]

--John Currence on The Food Seen


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