Brisket's back because of Daniel Delaney, Hunter Augeri, and BrisketTown! Mariana Cotlear sits down with the BrisketTown guys to talk about smoking and carving meat! Hear how Daniel and Hunter developed their recipes by smoking meat at Daniel's parents' home in New Jersey. How does Brisket Town reflect the tradition of American barbecue? Tune in to hear where Brisket Town sources their meat from, and learn about barbecue lore and recipe secrecy. Listen in to find out about Brisket Town's upcoming menu changes and special events! This program has been brought to you by Hearst Ranch.

"We just use salt and pepper. There's no gimmick, there's no special sauce- nothing like that." [2:15] -- Hunter Augeri of Brisket Town

"Brisket has the most lore around. It's the evil villain in the barbecue scene. Nobody gets it right- it's easy to make pulled pork, and it's easy to make ribs. Brisket is less forgiving." [5:25] -- Daniel Delaney of Brisket Town

David Weber, President of the NYC Food Trucks Association (NYCFTA), and founding member of Rickshaw Dumplings, and joins THE FOOD SEEN to discuss a pressing matter. The NYPD has recently been asked to enforce a 1950’s Transportation Department regulation that states, “no vendor, hawker or huckster shall park a vehicle at a metered parking space to offer merchandise for sale from the vehicle”, effectively threatening the food truck street presence in Midtown Manhattan, as well as in all 5 boroughs. Kim Ima, owner/operator of Treats Truck, and a trailblazer of the food truck scene, calls in to discuss how this effects not only our cityscape of food, but how it compromises the integrity of many truck’s business models and tests the limits of their faithful customer base.

* photo by Cinzia Reale-Castello

This week Mitchell Davis takes taste to the streets with Melina Shannon-DiPietro and David Weber. Melina, Director of the The Highline Park's Food and Revenue, talks about elevating the stature of street food, literally, and the importance of community input on the creation of such a public space. David Weber, President of the New York City Food Truck Association, gives his take on the surge in the last few years of 'premium' food trucks from LA to New York to Japan. This episode is sponsored Whole Foods Market.