Hey ladies! On today’s episode of The Food Seen, Michael Harlan Turkell is joined by food writer Charlotte Druckman, author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen. In a book, full of interviews and POVs, Charlotte looks to survey an industry once dominated by her gender counterparts. Has the perception of these roles changed, or just come to heel? Ponder that and more on an insightful and gender themed episode of The Food Seen. This program was sponsored by Rolling Press.

"I wanted to approach the topic [of women chefs] in a different way. It tends to get the same treatment every time and it's kind of like banging your head against the wall. It's time to stop looking at it as a biological argument. Everybody cooks differently - that's what makes food interesting!" [03:06]

"It's an incredibly complicated time to be a professional cook in any sense. It's gone from being a micro craft to a lifestyle concept." [04:48]

"People tend to assume when women say that they're chefs that they're home cooks. On the other hand, women in that industry often feel uncomfortable taking the title 'chef' because they associate it with something chauvinistic or old fashioned." [10:23]

--food writer Charlotte Druckman on The Food Seen

This week on Burning Down the House, host Curtis B. Wayne revisits the German Passivhaus standard for energy efficiency in a building, this time with both Stephanie Bassler & Ryan Enschede. They discuss specifics such as air infiltration, air stream heat reclamation & cost efficiency on a very informative and descriptive episode of BDH. Tune in to learn more about the future of architecture and efficiency. This episode was sponsored by The Museum of Food & Drink.

This week on Why We Cook the heat in the kitchen (of culinary school) almost gets to be too much. Tune in for a hi-temp discussion about food thrift, carpaccio, total utilization and salmonoids! This episode is sponsored by Hearst Ranch.