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The third annual Food Book Fair is taking place April 25 through the 27th in Brooklyn, NY. Of all the wonderful offerings at the event one segment that stands out is the Food and Enterprise series. The series is produced in partnership with Slow Money NYC, an organization dedicated to new ways of thinking about the relationship between food, money and soil, and is dedicated to the topic of funding change to our food system.

By Briana Kurtz


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First Aired - 02/14/2012 03:00PM Download MP3 (Full Episode)
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On today’s THE FOOD SEEN, H. Alexander Talbot, half of the cherished blog Ideas in Food, a culinary consulting business (with Aki Kamozawa), that shares catered skillsets for creativity with chefs. It started as a digital notebook to record their work restaurant kitchens. What it’s become is a starting point for many culinary round tables; how to concept an idea and give it the structure and clarity it needs. As seen in their book, IDEAS IN FOOD, they cultivate thought through classic techniques and innovative approaches … cook inquisitively and eat inspired. This episode is sponsored by White Oak Pastures.

"I think language often guides, or misguides us, in the development of ideas. So someone that does a 'deconstructed' clam chowder, I suppose it's more 'analyzed' clam chowder. . . Its still clam chowder, it's just your version of it."

--Alexander Talbot on The Food Seen


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First Aired - 03/13/2012 03:00PM Download MP3 (Full Episode)
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On today’s THE FOOD SEEN, food artist Jennifer Rubell makes us interact with art the way we do with food. Large scale installations are paired with public participation, illuminating the grandeur of society through dining and an art history discourse. From 1521 doughnuts nailed to a wall, or a cast of her own head made out of melting Fontina cheese, a mold is being broken of how we experience food and art as one. This program was sponsored by Hearst Ranch.

"As somebody who creates objects people touch and interact with, I know all too well why 'do not touch' is [enforced] at museums."

"Food is something that's incredibly broad. It can be everything from the most ephemeral unimportant thing, to something that is a carrier of tremendous meaning and cultural significance."

"I'm very interested in vernacular sculpture, meaning the things that you see around you that had to be sculpted or designed. I'm very interested in the form of those things, and our attachment to those forms. In food there are millions of examples of objects like that [such as a ketchup bottle]."

--food artist Jennifer Rubell on The Food Seen


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