Erin Jang spent years as a designer in the publishing world, working with Rachael Ray, Esquire, and Martha Stewart. For her apropos project, FOOD SKETCHES, she now illustrates her favorite dishes, seen as abstract shapes, lines, colors, forms, textures, though easily identified if you’ve ever had Flour Bakery’s Boston Cream Pie or the Kung Pao Pastrami at Mission Chinese Food. All this from the girl who wanted nothing more than Lunchables as a child, but instead, was sent to school with bulgogi and perilla leaves. FOOD SKETCHES is the visual feast she could have only dreamed of! Don't miss today's episode of THE FOOD SEEN! This program has been sponsored by Rolling Press. Thanks to Cookies for today's music.

"I love doing design work publications where the writing is super interesting." [10:00]

-- Erin Jang on THE FOOD SEEN

This week's episode of Taste Matters focuses on Jewish cuisine in all it's different forms. Mitchell's guest is Devra Ferst, food editor at The Forward, the longest running Jewish daily newspaper in America. Devra breaks down the differences between Ashkenzai, Sephardic and Israeli food and discusses the relevance of culture, history and religion in Jewish cuisine. Learn how Kosher food evolved, discover delicious Shabbat meals and find out more about family traditions in Jewish cuisine. This program was sponsored by Fairway Market.

"Jewish food is...linked to Jewish customs and ideas that go way back in history."

"I think pork is a huge challenge, because it has such a distinct flavor and bacon is so pervasive in the food movement right now. Recreating that flavor is very challenging."

"There are people in the Kosher world who are excited about change, and there are people who are still hesitant."

--Devra Ferst, food editor at The Forward on Taste Matters

On today’s re-entry from Memorial Day episode, THE FOOD SEEN cools it down a bit, far away from the BBQ’s and hot stoves, and relaxes with a reading from Alimentum Journal, The Literature of Food. Join it’s editor Paulette Licitra, and contributors, Sophie Menin and Carly Sachs, us as we discuss food writing in all it’s forms, be it poetry and/or prose, from love over old wine to the supermarket line. This episode was sponsored by Surry Farms