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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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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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