Episodes | Heritage Radio Network

a 501c3 non-profit organization founded by

UPCOMING
NEWS/EVENTS

Help save Bristol Bay and our wild salmon. Sign a petition and learn more about how Pebblie Mine has been targeted for exploitation by the Pebble Limited Partnership.

Take a trip to Paris with Jessica B. Harris on the third episode of My Welcome Table. Listen here.

Check out photos from our 100th episode celebrations at Santos Party house! Click here for the photos.

SCHEDULE

SUNDAY
12:00-12:45 - The Main Course
1:00-1:30 - Straight, No Chaser
2:00-2:30 - The Mike & Judy Show
3:00-4:00 - The Morning After
4:30-5:30 - Burning Down the House

MONDAY
12:00-12:30 - After the Jump
1:00-1:30 - Let's Eat In
2:00-3:00 - Snacky Tunes
3:30-4:00 - Hot Grease
5:30-6:00 - Cutting the Curd

TUESDAY
12:00-12:40 - Cooking Issues
1:00-1:30 - Greenhorn Radio
3:00-3:30 - The Food Seen
5:00-5:45 - Beer Sessions Radio (TM)
6:30-7:00 - Let's Get Real

WEDNESDAY
11:00-11:30 - Taste Matters
12:00-12:30 - Chef's Story
4:00-4:30 - The Speakeasy

THURSDAY
11:00-11:30 - Growing Good
12:00-12:30 - A Taste of the Past
1:00-1:30 - The Farm Report
4:30-5:00 - Flash Talks Cash
6:00-6:30 - U Look Hungry
7:30-8:30 - Gunwash

SPECIAL PROGRAMS
My Welcome Table by Jessica B. Harris

The Naturalist by Bernie Wides & Carol A. Butler

Jack's Picks

24/7 Stream

Archived Special Programs

The Food Seen - Episode 11 - Michael Laiskonis & Francis Lam

First Aired - 08/03/2010 03:00PM
Download MP3 (Full Episode)

Hosted By

The Food Seen Introduction: Michael Laiskonis (16:55)

You must enable JavaScript and install the Flash plugin to view this player

Tags:

Michael Harlan Turkell, The Food Seen, Tekserve, www.tekserve.com, Heritage Radio Network, Michael Laiskonis, Executive Pastry Chef at Le Bernardin, http://michaellaiskonis.typepad.com/, www.mlaiskonis.com, Michael shares quite a bit of content on these sites, German Occupations, pastry chefs are stuck way back in the kitchen or downstairs, Michael gets inspired by art and architecture, Alexander Calder, an extremely prolific artist, progression from one experiment to the next, there is a true craft to developing a vision, Michael's inspirations never show up directly on the plate, he likes to mix hard edges, Michael's biggest challenge sometimes is gravity, the standardization of molds and shapes can be limiting, you can eat the glue, arts & crafts, new pieces of vocabulary, how can you create a rhyming couplet in food, what is culinary alliteration?, high brow vs low brow, Momofuku,

Francis Lam Calls In and Joins the Discussion (15:07)

You must enable JavaScript and install the Flash plugin to view this player

Tags:

Francis Lam, salon.com/food, Franics enjoyed the desserts at Le Bernardin, pasty is going to be about making people happy, it has a different function in the meal, Thelonious Monk, ethereal intent, there is something primal about eating, Alinea, politicizing our food, how do you project a message on the plate, sourcing is a big issue, Chez Panisse Restaurant, there is a character arc to a meal, how many acts to a tasting menu?, pairing food with emotions and other ideas, beyond plate to mouth, the pastry chef always gets screwed, rolling hills, 3 or 4 mini progressions over the course of a 20 course meal, theater on a plate, food as art, food as performance, Tekserve,

blog comments powered by Disqus

TAG CLOUD

, A Taste of the Past agriculture Alice Marcus Krieg Alice Waters Andrew Newman Anne Saxelby Anthony Bourdain architecture At the Root of It bacon baking Barterhouse BBQ beer Beer Sessions Beer Sessions Radio bees Ben Sargent Bernie Wides Blind Tiger bread Brian DiMarco Brooklyn Brooklyn Bowl Brooklyn Brewery Brooklyn Grange Burning Down the House Bushwick butchering Cain Five Cain Vineyard & Winery California caller question Carlo Petrini Carmen DeVito Carol A. Butler Catch It Cook It & Eat It Cathy Erway charcuterie cheese Chicago chicken China chocolate cocktails coffee community community gardens Community Supported Agriculture community supported agriculture compost composting cookbooks cooking Cooking Issues Cooper Union corn CSA culinary school Curtis B. Wayne Cutting the Curd d.b.a. Damon Boelte Dave Arnold Dave Brodrick David Chang design diabetes distribution Edible Manhattan education eggs email question Erica Wides Erin Fairbanks Erin Fitzpatrick Fairway Market farm to table farmers farmers market farmers markets farming fast food FDA fermentation Finger On The Pulse Finger on the Pulse fish Flash Talks Cash food Food Network food photography food safety food stamps food trends foodiness France fried chicken gardening garlic Garrett Oliver Good Beer Seal grass fed beef Great Brewers GreatBrewers.com Greenhorn Radio Growing Good Harold McGee Hearst Ranch Heather Hyman Helen Hollyman heritage breeds Heritage Foods USA Heritage Radio Network home cooking honey Hot Grease infrastructure ingredients Italy Jack Inslee James Beard Foundation Jason Colucci Jen Schwertman Jimmy Carbone Jimmy's No 43 Jimmy's No. 43 JoAnn Flash Fleming Josh Ozersky Judy McGuire Julia Child Just Food kale Katy Keiffer lamb Let's Eat In Let's Get Real Linda Pelaccio local local food Long Island Lower East Side Mario Batali Marion Nestle marketing Matt Timms meat Michael Harlan Turkell Michael Pollan Michelle Obama Mike Edison milk Mitchell Davis mixology Modernist Pantry molecular gastronomy Momofuku Nastassia Lopez New Orleans New York New York City New York Times Nicole Taylor nutrition NYU Obama administration Occupy Wall Street olive oil organic oysters Paradise Locker Meats Park Slope Patrick Martins pickling pizza politics pork price points produce Queens Rachel Wharton raw milk Ray Deter recipes Red Hook regulations restaurants Roberta's S. Wallace Edwards & Sons salt Sam Edwards San Francisco sausage seafood seasonality shellfish Slow Food Snacky Tunes social media soil Spain spices Steve Jenkins Steve Pope sugar sustainability Tekserve terroir Texas Thanksgiving The Barterhouse The Farm Report The Food Seen The Hot Five The Main Course The Mike & Judy Show The Mr. Cutlets Show The Naturalist The Speakeasy tomatoes traceability Twitter U Look Hungry Unfiltered urban farming USDA vegetables Vermont water We Dig Plants White Oak Pastures whole animal cooking Whole Foods Whole Foods Market Why We Cook Williamsburg wine Wreck Tech yeast young farmers