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SUNDAY
12:OO - 12:45 /// The Main Course
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3:OO-4:OO /// Radio Cherry Bombe
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1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Taste Talks
3:OO-3:4O /// Japan Eats
5:OO-5:3O /// Cutting the Curd
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7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
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12:OO-12:45 /// Cooking Issues
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2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
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7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
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Today’s episode of THE FOOD SEEN marks 5 YEARS on HeritageRadioNetwork.org. It only makes sense to return to where it all began. Hear New York Times food photographer Andrew Scrivani on our first show ever:

http://www.heritageradionetwork.org/episodes/786-The-Food-Seen-Episode-1-Quentin-Bacon-Francesco-Tonelli-Andrew-Scrivani

Now we have Scrivani revisit, with an update about the current state of food photography. Tips on light, styling, props, how to photograph your own dish, what gear is worth investing in, how to find your own style, and what are the most challenging foods and cooking situations to capture, and why more and more still photographers are turning to motion pictures. This program was brought to you by Bonnie Plants.

"I had a student who was a complete novice, she had never picked up a camera, now she's a working professional...we went through it and now we're watching other people go through it." [10:00]

"I don't know that I have ever been afraid to share...people told me that I was giving away some of the trade secrets...its not about camera settings, its about your eye, your vision." [13:00]

--Andrew Scrivani on The Food Seen


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