Pair artisnal baking with lo-fi dreamy electronic pop on a lively episode of Snacky Tunes. The food guest is "The Baking Bean". Using only the highest quality ingredients, Clarice Lam aka the Bean makes everything from scratch and bakes fresh to order drawing inspiration from her worldly travels, and realizing inspirations from her background as a fine artist and painter. Trained in French technique, Chef Clarice Lam uses her experience as a chocolatier and cultural chef to execute her creations with the perfect balance of elegance, whimsy, and street. The music guest is WALL - a London based electronic pop-outfit in town off of their successful SXSW run. Tune in for the best and food as music, as usual, on Snacky Tunes.

"It's REALLY hard to find bad food in Italy." [09:00]

"Paris is what made me want to become a pastry chef." [11:00]

--chef Clarice Lam on Snacky Tunes

Oh the joy of baking, not the book, but the prolonged cooking of food by dry heat acting by convection (according to Wikipedia). The roles of bakers and pastry chefs have been blurred over the years, so on today’s THE FOOD SEEN, we have Shuna Lydon, the pastry chef at Peels, and Jeremy Shapiro, bread baker extraordinaire, to help us redefine the roles of bakers and chew over the current state of baked goods and grains. p.s. read both Shuna’s and Jeremy’s blogs for wonderfully inspiring writing and recipes! This episode was sponsored by Hearst Ranch-the nations largest single source supplier of grassfed and grass-finished beef.

* photo by Erin Gleeson

In honor of February, or what I know as “Pancake Month”, THE FOOD SEEN invites Dede Lahman and Neil Kleinberg of Clinton Street Baking Co. to the show. Amongst dishing out the best brunch in New York City, they’ve also recently released The Clinton Street Baking Company Cookbook, which boosts recipes from their coveted blueberry pancakes with maple butter, to crave-worthy biscuits and baked goods, not to mention their fanatical fried chicken. Food aside, this is also a love story … of butter.