Shows
Food People by Bon AppétitEpisode 130: Acid TripWe reach for vinegar every day, but have you ever really thought about it where it comes from? It can be made of anything from wine to rice to apple cider--even honey. Andy Baraghani talks to Michael Harlan Turkell about his new cookbook, Acid Trip, which explores the world of vinegar and teaches you how to make it at home. After that, Carla Lalli Music tells you the 20 most important lessons she's learned cooking in professional kitchens. Learn more about your ad choices. Visit podcastchoices.com/adchoices2022-11-1158 min
Modernist Pizza PodcastModernist Pizza Podcast trailer🍕Modernist Pizza Podcast will record the science, history, and culture of pizza, all told through in-depth interviews with the book’s coauthors and the people who are shaping the future of the world’s most popular food.🍕Each slice of this series examines a different aspect of pizza, from deep dives into flour, sauce, and cheese, to its roots and the evolution of regional styles. From Naples to New York City, South America to St. Louis, slice joints to frozen pies, listen in as we talk to experts, enthusiasts, and the pizza elite who put th...2022-03-1600 min
Modernist Pizza PodcastPizza In Space🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕 As this is the last episode of Season 1, we’ll take a moment to reflect on pizza’s long and winding path to pervasiveness. It’s impossible to put pizza in a box, but we’ll do our best here — or at least freeze a few pies for future consideration, and ship some straight from Naples. We’ll attend the Union Nations of pizza school, or maybe retreat to the woods, all the while finding ways to give back that way pizza has given to all of us. We’ll write love letters to pen pals, read some pizza-themed kids’ lit, and look towards the next generation of p...2022-02-071h 29
Modernist Pizza PodcastLa Boca & Tokyo Marinara🍕🍕🍕🍕🍕🍕🍕🍕🍕 Pizza is a universal language, one of love, and legend. We’ll start with a trip to South America, by way of Argentina and Brazil … No, we’re not doing this alphabetically, but rather, chronologically. The first pizzas sold in Buenos Aires were by Don Agustin Banchero, at his bakery Olivarria in 1893, who, surprisingly, was a Genoan immigrant, not Neapolitan. Banchero, the standalone pizzeria, wasn’t opened until the 1930s in the La Boca port area.Whereas Brazil’s pizza culture dates back to the early 1900s, thanks to an influx of immigrants from Campania — here, the style is pe...2022-01-241h 33
Modernist Pizza PodcastWe Bought The Pizza Farm🍕🍕🍕🍕🍕🍕🍕🍕 Don’t worry, we’ll address the elephant in the room: why does Modernist Cuisine think Portland, Oregon, is the pizza capital of the United States? Francisco will make this abundantly clear. We’ll also clarify California-style pizza, do a deep dive into Chicago’s pizza allegiances, get our fricco on with Detroit’s cheesy crust, and drive a 250-mile stretch of highway along the Mississippi river to visit seasonal pizza farms in Wisconsin. We’ll also cross bridges and tunnels to find out why the best pizza in the tristate area may be from New Jersey? And how Mystic, Connecticut, a seaport town that cam...2022-01-111h 30
Modernist Pizza PodcastBurning Down The House🍕🍕🍕🍕🍕🍕🍕 We survey the multitude of pizza making ovens around the world, why wood is the romantic choice for fuel source, how one pizzeria had to burn to the ground to reinvent themselves, what the first steps to building your own oven are, and how to take that portable pizza oven from the backyard to realizing your own brick and mortar — not to mention how pizza trucks are driving the pizza oven revolution. Oh, and pans. Because who doesn’t love a pan pizza! Hosted on Acast. See acast.com/privacy for more information.2021-12-281h 21
Modernist Pizza PodcastFrankencheeses & Cherries On Top🍕🍕🍕🍕🍕🍕 Why is buffalo mozzarella considered a luxury cheese, and what makes it different from regular mozzarella, anyway? And why don’t more people make mozzarella at home? We’ll talk to the makers of DIY mozzarella kits, how Wisconsin brick cheese defined Detroit-style pizza, and how to make your own Franken-cheeses like St. Louis’ Provel, as well as why vegans are nuts for imitation cheeses. Modernist Cuisine will teach you the tricks of infusing your mozzarella for extra flavor like you’ve never had before — even before you put on your pepperoni, pineapple, anchovies, and/or mayonnaise. Hosted on Acast. See acast.com/priv...2021-12-141h 22
Modernist Pizza PodcastAplomb Tomato🍕🍕🍕🍕🍕 Why is the humble plum tomato the gold standard for pizza sauce? According to the AVP, there are only three tomato varieties permitted to make real authentic Pizza Napoletana: San Marzano (the most famous/infamous), Piennolo (known for being preserved in bunches, hanging on a piece of twine), and finally, the Corbarino. We’ll talk to growers of the two latter tomato types, and find out what sets their fruit apart. We’ll also find out what happens when a California canning company joins forces with a wood-fire pizza legend, how northern Italian pesto Genovese became the go-to green sauce for many pies, and...2021-11-2956 min
Modernist Pizza PodcastKnow When to Hold Them, Know When to Fold Them🍕🍕🍕🍕 Dough is a living, breathing thing. It rises, it reacts to its environment: temperature, time … it’s an extensible object that shapes the way we interact with pizza. But how malleable is it? People are pushing the boundaries of what constitutes crusts throughout the country, giving new parameters to how we think about grain builds, proofing, shaping, baking, and handling the process of pizza making in general. While there are unlimited options for pizza toppings, Nathan posits that what may set it apart the most, is its base. Hosted on Acast. See acast.com/privacy for more information.2021-11-2347 min
Modernist Pizza PodcastAgent Double Zero🍕🍕🍕 What’s the secret behind a perfectly charred Neapolitan pizza? Answer: the cornicione—that famed leopard-spotting that blisters around the edges. But is this a sign of superior pie, or just burnt dough? Whether you like a soft crust with a chew, or a nice crisp bite, it’s merely a matter of the dough’s four main ingredients: flour, water, salt, yeast . . . or is it something else? We’ll find out more about the foundations of a perfect pizza — from Italy’s prized 00 flour, to farms that grow ancient wheats specifically for pizza. But is flour as different as the homophones: palate...2021-11-1637 min
Modernist Pizza PodcastHistory of the Pizza World, Part II🍕🍕 In Episode 1, we gave pizza a home. Now that we’ve let it into all of ours, let’s see how pizza plays a role in personal histories — from that of pizza champions to those championing pizza for change. What we’ve learned so far is that pizza is indeed of Italian descent, but how did that change with the Italian-American hyphenate? Who are these nonnas behind grandma slices? And do you remember a time when pizza parlors were where we gathered, making them central to who we were as a people. There have always been different slices for different folks, and tha...2021-11-0952 min
Modernist Pizza PodcastPizza Unfit For A Queen🍕 Welcome to the Modernist Pizza Podcast. This is episode 1: “The Myth of Margherita and the Transmutation of Pizza History”.Along with Nathan Myhrvold, founder of Modernist Cuisine, and its head chef Francisco Migoya, who together co-authored Modernist Pizza, a seventeen hundred page book about the art, history and science of pizza—we’ll chew over the world’s most popular food, with the people who have been part of its storied past, and are shaping its yet to be told future.Each slice of this series examines a different piece of pizza, from its origins t...2021-11-0140 min
Meat + ThreeAcid Redux: Citrus, Vinegar, Coffee, and GrogThis week on Meat and Three we explore all things tangy, sour, and sharp in an episode about acid. We look at how one bar is finding creative ways to stop wasting citrus. Then we hear from an HRN host who travelled the world to learn about vinegar and we experiment with reducing acidity in coffee. We also continue our conversation about grog, jumping from the 18th century to the present day to discover some refreshing cocktail recipes. Further reading and listening:If you’re in NYC, take a trip to Pouring Ribbons to try out...2021-08-1721 min
Chefs Without RestaurantsTalking About Vinegar and Miso with Sarah and Isaiah of Keepwell Vinegar and White Rose MisoSarah Conezio & Isaiah Billington are the founders of Keepwell Vinegar & White Rose Miso. Their companies use fermentation to support the entire picture of local agriculture: fruits, vegetables, grains, seasonal summer gluts and lean winter storage crops. Because they're former pastry chefs, they wanted pantry items that were as local and sustainable as the fresh ingredients they work with every day. Today, Keepwell Vinegar and White Rose Miso produce dozens of acid and koji-driven fermentations for chefs & bartenders alike. So, if you'd like to learn more about vinegar and miso, I think you'll love this podcast episode. We t...2021-04-271h 03
Hungry for WordsS2E2: Michael Harlan TurkellMichael Harlan Turkell is an author and podcaster. He's the host of the popular podcasts " Food Scene," "Modernist Breadcrumbs" and Food 52's "Burnt Toast." He's the author of the books Acid Trip: Travel in the World of Vinegar, The Beer Pantry and Offal Good. For this podcast, I made Sea Foam Candy from his book, Acid Trip. Get the recipe at the episode page on kathleenflinn.comSpecial Guest: Michael Harlan Turkell.2020-10-0559 min
Hungry for WordsS2E2: Michael Harlan TurkellHost Kathleen Flinn talks vinegar with author Michael Harlan Turkell about his book, Acid Trip, and they even try some out-of-the-world examples, such as vinegar made from candy canes (!) You'll never think of vinegar the same way again. [Michael Harlan Turkell ](https://harlanturk.squarespace.com/)is an author and podcaster. He's the host of the popular podcasts " Food Scene," "Modernist Breadcrumbs" and Food 52's "Burnt Toast." He's the author of the books _Acid Trip: Travel in the World of Vinegar_, _The Beer Pantry_ and _Offal Good_. For this podcast, I made Sea Foam Candy, one of my...2020-10-0559 min
The LineJay WolmanOn today's episode we welcome Jay Wolman the executive chef of LaLou in Prospect Heights, a recently opened restaurant with a focus on natural wine. Jay has come up through some of the most important kitchens in New York and on this episode he shares his experiences working extensively in the Tarlow family of restaurants as well as working at Hart’s and King in Manhattan. He draws culinary inspiration from French, English and Italian cuisine and works heavily with produce he buys right down the road at the greenmarket.Photo Courtesy of Michael Harlan Turkell T...2020-02-0454 min
Meat + ThreeThe Camera Eats FirstFrom still-life bowls of fruit and pastel paintings of cake – to sensually photographed peppers and iconic Campbell soup cans, food is one of our favorite things to portray and observe through the visual arts. It also plays a role in some of the earliest known artworks – where the animals painted on cave walls may have represented sources of food for early humans.This week, we look at the evolution of how the culinary and art worlds have become tightly intertwined. Stories focus on food sculpture, bread as art, the iconic works of Wayne Thiebaud, and how instagram has...2020-01-2530 min
Heritage Radio Network On TourEpisode 249: THE FOOD SEEN @ IACP 2019 with Annamaria Brezna of Dolina Cafe & Bakery, Santa Fe, NMIn a podcast seminar where attendees learned how to block, script, record, and re-record, a podcast from lede to kicker, Michael Harlan Turkell, host of HeritageRadioNetwork.org's THE FOOD SEEN, and Annamaria Brezna, baker and owner of Dolina Cafe & Bakery in Santa Fe, NM, talk about how camp in the Poconos, American cake mixes, and a dash of felicity, lead her to find home in the Southwest, and back to her Slovakian heritage, serving poppy seed-studded strudels, tvaroh stuffed "kolaches", and orechovník French toast.
Heritage Radio Network On Tour is powered by Simplecast.
2019-05-2820 min
Keep It Quirky podcastOn Being Career Amorphous, with Michael Harlan TurkellMichael Harlan Turkell is the author of the travelogue cookbook "Acid Trip." He has also co-written and photographed many cookbooks, most recently "The Offal Good Cookbook" (with chef and coauthor Chris Cosentino). He is an adjunct professor at New York University, teaching food photography AND he puts on Japanese sumo-inspired events called SUMO STEW. As if that's not a full enough plate, he’s also a podcaster with Food Seen, Modernist Breadcrumbs (both on Heritage Radio Network) and Food 52’s Burnt Toast. He says he’s not a renaissance man, though I would beg to dif...2019-04-1000 min
Modernist BreadCrumbsEpisode 9: Mother, May I?Welcome to Season Two of Modernist BreadCrumbs!
It seems only natural—and appropriately poetic—to start this season talking about starters. They’re the inception of the loaf, the first step. You don’t need a starter to make bread, but the story of cultivating yeast from the environment around us—whether you call it “starter,” “culture,” “levain," or “mother”—is what we’re focusing on in this episode, from microbes to miche.
We'll hear from Executive Producer Michael Harlan Turkell about his "mother," baker Sarah Owens about her "Beast," microbial ecologists Dr. Erin McKenney and Dr. Rob Dunn of The Sour...2018-10-2442 min
This Is TASTEDaniela Soto-InnesDaniela Soto-Innes is the chef-partner at two New York baby institutions, Cosme and Atla. These young and progressive restaurants—a modern Mexican cantina featuring supremely delicious tortillas and corn meringue firmly supplanted in my dessert hall of fame, and a Mexican/Latin all-day café—are reshaping the way the city thinks about “Mexican food” writ large.Soto-Innes, winner of the prestigious James Beard Foundation Rising Star Chef of the Year award in 2016, was born in Mexico City and raised in Houston, where she worked in kitchens before linking up with Enrique Olvera, and later partnering on the NYC restau...2018-09-2448 min
Modernist BreadCrumbsSeason 2 TrailerModernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya are back with Jordan Werner Barry and Michael Harlan Turkell for season two of Modernist BreadCrumbs, a special series taking a new look at one of the oldest staples of the human diet: bread. This season builds on where we “startered” last year, looking at the discoveries and techniques from Modernist Bread and interviewing the bakers, scientists, chefs, authors, millers, and Bread Heads who are shaping the future of bread. We’ll take deep dives into the microbial world, regional grain projects, flatbreads, and breads with holes, but we’ll also...2018-09-0501 min
Salt & SpineTaking a global acid trip with Michael Harlan TurkellThis week, we're excited to welcome Michael Harlan Turkell to SALT + SPINE, the podcast on stories behind cookbooks.Michael Harlan Turkell is an award-winning photographer, podcast host, and author of Acid Trip: Travels in the World of Vinegar. START COOKING TODAY: Bookshop | AmazonOne of Michael's first memorable run-ins with acid wasn't in the kitchen, but in the darkroom developing film in school. Years later, however, a forgotten bottle of wine turned to vinegar, which launched a global pursuit of vinegar and the people, places, and history that influence the pantry staple.2018-08-1431 min
Beer Sessions Radio (TM)Episode 431: Brewers Association PregameFor this special episode, Jimmy sat down at Haven's Kitchen with chefs Adam Dulte, co-author (along with HRN host Michael Harlan Turkell) of The Beer Pantry, Gavin Fine of Fine Dining Restaurant Group in Jackson Hole, Wyoming, and Steve Redzikowski, chef/owner of OAK at Fourteenth in Boulder, Colorado. talking food and beer, favorite recipes from the cookbook. The chefs were in NYC prepping for the annual Brewers Association Press Dinner.
Beer Sessions Radio is powered by Simplecast
2018-04-2547 min
Burnt ToastTapping Into the World of MapleMaple syrup is having a moment: in cooking, baking, and wellness culture. Michael Harlan Turkell talks to experts about the tapping process and learns more about the maple water trend, sugar shacks in Montreal, and Korean gorosoe. Plus: the joys of maple taffy and maple peeping in Japan.
2018-03-1529 min
Japan Eats!Episode 110: Acid Trip to JapanAkiko is joined by fellow HRN host Michael Harlan Turkell, author of the book Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own.
Tune in for a discussion of all things vinegar!
Japan Eats is powered by Simplecast
2018-02-1254 min
Heritage Radio Network On TourEpisode 100: Good Food Mercantile 2018: Render FoodHRN host Michael Harlan Turkell interviews the co-founders of Render Food, Dana Peck and Ali Bouzari.
Heritage Radio Network On Tour is powered by Simplecast
2018-01-2719 min
Heritage Radio Network On TourEpisode 99: Good Food Mercantile 2018: Burn Hot SauceHRN host Michael Harlan Turkell chats with Amanda Purgh and Chase Atkins, the creators of Burn Hot Sauce.
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2018-01-2713 min
Cutting the CurdEpisode 323: Book Review: Acid TripHost of Heritage Radio's The Food Seen, Michael Harlan Turkell, joins Diane Stemple to discuss his book - Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own.
Cutting the Curd is powered by Simplecast
2017-12-1141 min
Please Explain (The Leonard Lopate Show)Why Vinegar Deserves More Credit As An IngredientVinegar often plays an essential role in the food we eat. We use it in everything from baking to braising to pickling. But, author Michael Harlan Turkell writes that vinegar is "underappreciated and little understood." For his new book Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own, Turkell set out to give vinegar its due. He traveled the world, learning how countries from Japan to France make and use vinegar. He also collected recipes from chefs who are using vinegar in excitin...2017-11-1025 min
How to Get Free Audiobook in Radio & TV, News, Business, & CultureGail Simmons's Key 3 by The Splendid Table | Free AudiobookListen to full audiobooks for free on :https://hotaudiobook.com/freeTitle: Gail Simmons's Key 3
Author: The Splendid Table, Gail Simmons, Michael Harlan, Tejal Rao
Narrator: Francis Lam
Format: Original Recording
Length: 49 mins
Language: English
Release date: 10-20-17
Publisher: The Splendid Table
Genres: Radio & TV, How-To
Summary:
The Key 3 with Gail Simmons, Michael Harlan Turkell on vinegar, America's Test Kitchen on sous vide, and Tejal Rao on oysters and love.
Contact: info@hotaudiobook.com2017-10-2049 min
Modernist BreadCrumbsModernist BreadCrumbs Live: Nathan Myhrvold in Conversation with Michael Harlan TurkellNathan Myhrvold and Michael Harlan Turkell kick off Modernist BreadCrumbs, their new podcast series on Heritage Radio Network, with a special conversation about the future of bread. Myhrvold will share insights from his new 5-volume book Modernist Bread (on sale November 7, 2017), the inspiration behind the podcast, as well as what the Modernist Cuisine team learned over four years of nonstop research, photography, experiments, writing and baking. From its surprising history to the complex science behind every loaf, this discussion will reveal why we need to take a fresh look at one of the oldest staples of the human diet.2017-10-1158 min
Tech BitesEpisode 114: Nathan Myhrvold on Modernist BreadNathan Myhrvold is one the most visionary and influential people working in culinary science and publishing today. The former chief technology officer of Microsoft and founder of Intellectual Ventures, opened The Cooking Lab and Modernist Cuisine in Bellevue, Washington to pursue his lifelong passion and curiosity for cooking. He joins us in-studio to talk his newest five-volume, 1500-recipe, 2500-page book Modernist Bread: The Art and Science. Also in this episode, a preview of Modernist BreadCrumbs, a new collaborative podcast between Heritage Radio Network and Modernist Cuisine, featuring Nathan Myhrvold and Michael Harlan Turkell of HRN’s The Food Seen....2017-10-0549 min
A Taste of the PastEpisode 279: Vinegar: The Alchemy of AcidIn his new book, ACID TRIP: Travels in the World of Vinegar (Abrams Books), Michael Harlan Turkell takes us on a fermented look into vinegar's soured past and bright future. He shares tales and experiences from his travels throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries.
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2017-08-1049 min
Eat Your Words Presents: Saved by the BelliniEpisode 316: Acid TripOn the season finale of Eat Your Words, host Cathy Erway is joined in the studio by fellow HRN host Michael Harlan Turkell, whose first book, Acid Trip, is out this week! The book is a journey through the world of vinegar, and includes recipes from chefs Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield, Massimo Bottura, Sean Brock, and more.
Tune in to learn about the depth of flavors in this seemingly simple ingredient, and how balancing acidity in a dish is just as important as saltiness and sweetness.
Eat Your Words is powered by Simpleca2017-08-0631 min
Fresh PickingsEpisode 5: MuesliAre you confused about the difference between muesli and granola? On this episode of Fresh Pickings, we’re going to help you sort out that difference by doing a deep dive into the world of muesli.
Host Kat Johnson welcomes Linda Pelaccio, host of A Taste of the Past, to talk about the inventor of muesli: Swiss physician and nutritional pioneer, Maximilian Bircher-Benner. His original recipe consisted of oat flakes, raw apples, condensed milk, nuts, and lemon juice and was based on the diet of alpine shepherds, who Dr. Bircher-Benner saw as being particularly vital and healthy. He...2017-06-3008 min
Japan Eats!Episode 74: Sumo Stew!!!This week on Japan Eats, host Akiko Katayama is joined in the studio by fellow HRN hosts Harry Rosenblum and Michael Harlan Turkell, creators of the Sumo Stew event series.
Inspired by a trip to Japan, photographer Michael Harlan Turkell returned to New York City with aspirations of importing this ancient sport and teamed up with Harry Rosenblum, owner of The Brooklyn Kitchen, a wonderfully multi-faceted cooking store and center for culinary education. The two created a series based around plentiful bowls of chankonabe, the “sumo stew” wrestlers prepare and eat before matches. The hearty broth is load...2017-02-2048 min
Heritage Radio Network On TourEpisode 22: "Feast Yr Seen" at the Good Food MercantileHeritage Radio hosts Harry Rosenblum and Michael Harlan Turkell team up for "Feast Yr Seen," a GFA mash-up of Feast Your Ears and The Food Seen. They chat about the GFA Mercantile products that stood out to them, the power of labeling, and their vision for increasing diversity (both product and otherwise) in the food industry—where are the black cheesemakers and citrus vinegars?
2017-02-0122 min
THE FOOD SEENEpisode 298: Kyle MacLachlan and God's Love We DeliverOn this special episode of The Food Seen, host Michael Harlan Turkell is on location at the Michael Kors Building in Manhattan for a sit-down with Kyle MacLachlan. The building serves as the headquarters for God's Love We Deliver, the New York City metropolitan area's leading provider of nutritious, individually-tailored meals to people who are too sick to shop or cook for themselves. Though perhaps best known for his work as an actor, MacLachlan is a longtime and passionate supporter of God's Love, which now cooks 5,800 meals each weekday, delivering them to clients living with life-altering illnesses in all...2016-11-1541 min
Tech BitesEpisode 32: Instagram Boot CampGet more Instagram followers by building a better feed. Michael Harlan Turkell, professional photographer and host of HRN’s The Food Seen, shares his pro-tips on taking good photos and how to use all effects toolbox. Gillie Houston of Yahoo Food talks about how she got to 40.1K followers, and how to get more. Follow the feeds: @HarlanTurk @TheFoodSeen @GillieHouston @YahooFood @TechBitesHRN @Heritage_Radio
“The real benefit lies in hashtags is community based hashtags… you have the chance of being re-grammed by the big people.” [13:00]
–Gillie Houston on Tech Bites
“The hashtag is gr...2015-09-2150 min
THE FOOD SEENEpisode 196: JJ Goode, Cookbook WriterJJ Goode is a highly sought after cookbook writer. He used to be an intern at eGullet, then a fact checker at Saveur. Now, he collaborates with the likes of April Bloomfield (“A Girl and Her Pig”), Roberto Santibanez (“Truly Mexican” & “Tacos, Tortas, and Tamales”), Andy Ricker (“Pok Pok”), and Dale Talde. His essays, “One-Arm Mirepoix” appeared in Leite’s Culinariaand “Single Handed Cooking” in Gourmet, and since then, he’s had the upper hand. He’s this week’s guest on The Food Seen as he chats with Michael Harlan Turkell about his love of food, collaborative projects and unique perspective on cookin...2014-07-0241 min
THE FOOD SEENEpisode 194: Christy Harrison, Food Psych PodcastOn today’s episode of THE FOOD SEEN, Christy Harrison, a nutritionist specializing in eating disorders and obesity explores the intersections of food and psychology through her podcast Food Psych. Christy also holds a Master’s degree in Public Health Nutrition, has worked at the NYC Department of Health, and been an editor and writer for the likes of Gourmet, Modernist Cuisine, and CHOW. Hear how eating disorders can affect anyone, and what nutritional tips may just help us to overcome them. This program has been sponsored by Bonnie Plants.
p.s. Listen to host Michael Harlan Turk...2014-06-1736 min
THE FOOD SEENEpisode 168: Katie Quinn of NowThis NewsOn today’s episode of THE FOOD SEEN- VJ (video journalist) Katie Quinn of NowThis News, the first mobile news company bringing the best videos, bites to an ever-changing audience of social media. From Katie’s start as a NBC page to interviewing chefs like Thomas Keller, Mario Batali, and Ina Garten backstage at The Today Show. Hear about her first foray in food writing as an intern for Serious Eats where she once wrote a piece about host Michael Harlan Turkell (he better get on those projections/promises). Katie’s always been at the forefront of food media. And wi...2013-11-2638 min
THE FOOD SEENEpisode 163: Short Stack Editions: SingleOn today’s THE FOOD SEEN, Michael Harlan Turkell welcomes the best in small-format publishing, Short Stack Editions. These handmade, single-subject cookbooks are written by top culinary talents such as Susan Spungen (Strawberries), Ian Knauer (Eggs), and Soa Davis (Tomatoes). The brainchild of Nick Fauchald, a Brooklyn-based writer, editor and now publisher, from his years of work in print and digital media. Short Stack’s editor, Kaitlyn Goalen, joins us in studio, after weeks of hand stitching and envelope stuffing, to celebrate the release of these collectible first editions. Thanks to our sponsor, Whole Foods.
2013-09-1741 min
Eat Your Words Presents: Saved by the BelliniEpisode 163: Flour, TooJoanne Chang is highlighting the savory side of her bakery and café, Flour, in her new cookbook called Flour, Too. This week on Eat Your Words, Cathy Erway chats with Joanne about her Taiwanese roots and her family’s focus on eating. How did Joanne’s family food ways influence her notions of dining? Learn about Flour’s expansion throughout Boston. Why did Joanne dive into the restaurant business after studying math and economics at Harvard University? Flour, Too features tasty dishes such as fried focaccia and hot and sour soup with photographs by HRN’s Michael Harlan Turkell! Later, tu...2013-09-1630 min
THE FOOD SEENEpisode 145: The Food SeenOn today’s THE FOOD SEEN, Michael Harlan Turkell hosts a special one-hour episode devoted to The Food Book Fair. Founder Elizabeth Thacker Jones will talk about all of the exciting additions to this year’s lineup, as we’re joined by a few of those guests in studio. Oliver Strand, a NYTimes coffee contributor, and Lars K. Huse of illustration and coffee, discuss their upcoming FBF Coffee Crawl . Melia Marden, chef/owner of The Smile, discusses her new cookbook, Modern Mediterranean. Christophe Hille, owner Northern Spy Food Co., will be on the FOOD + LABOR panel, touches on the “living w...2013-05-011h 08
THE FOOD SEENEpisode 132: Jonathon Sawyer, VinegarsCleveland’s own Chef Jonathon Sawyer is a homegrown food rockstar, and he’s joining Michael Harlan Turkell on today’s THE FOOD SEEN. His restaurants and ventures, The Greenhouse Tavern, Noodlecat, Brick & Mortar Pop-ups, Sawyer’s Street Frites at Browns Stadium, Tavern Vinegar Co. have turned his city into more than just the location for the Rock & Roll Hall of Fame, it’s now a budding destination for cuisine in the Cuyahoga County as well. Burn on, big river, burn on. Today’s program has been brought to you by S. Wallace Edwards & Sons
“The better you...2013-01-2935 min
THE FOOD SEENEpisode 120: Charlotte Druckman’s book “Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen”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 w...2012-10-1644 min
Cooking IssuesEpisode 100: The 100th Episode!Welcome to the 100th episode of Cooking Issues! To congratulate Dave Arnold and Nastassia Lopez, HRN’s own Patrick Martins, Erin Fairbanks, and Michael Harlan Turkell stop by the studio and pop a bottle of Prosecco! To start off the episode, Dave addresses a recent tragedy involving cocktails prepared with liquid nitrogen. Tune in to hear Dave talk about the inherent responsibility involved with using liquid nitrogen, and why liquid nitrogen is just a tool like a knife or a deep fryer. Later, Dave takes on questions about chamber vacuum machines, and non-wood cutting boards. Later, Dave goes on a...2012-10-0953 min
THE FOOD SEENEpisode 44: “food visionaire” Alison Attenborough with food photographer John KernickThis week on The Food Seen, Michael Harlan Turkell is joined by two true food visionaires, Alison Attenborough, a master stylist, and John Kernick a photography maven. Hear about their worldly works, creative collaborations, and how their aesthetic ideals relate to their eating habits. This episode was sponsored by WholeFoodsMarket
photo by Tina Rupp
2011-03-2936 min
THE FOOD SEENEpisode 39: Cookbook Designers Laura Palese and Amy SlyThis week on The Food Seen, Michael Harlan Turkell is joined by cookbook designers Laura Palese and Amy Sly for a cover to cover report on how they assemble our favorite tomes. From how they design approaches to their workflow skills, listen in and hear how cookbooks come to life! This episode was sponsored by Tabard Inn. For more information visit www.TabardInn.com
2011-02-2239 min
THE FOOD SEENEpisode 21: Palo Santo with Jacques Gautier & Maximilian GautierThis week on The Food Seen, Michael Harlan Turkell is joined by Jacques Gautier, chef and owner of Palo Santo, and his father Maximilian Gautier. The three discuss Palo Santo’s “eclectic Latin” menu and design, and Jacques’ emphasis on local ingredients. This episode is brought to you by Hearst Ranch, the nation’s largest single-source supplier of free-range, all-natural, grass-fed beef.
Photo: Palo Santo Restaurant – 652 Union St
Brooklyn, NY – 11215-1103
(718) 636-6311
2010-10-1231 min
Eat Your Words Presents: Saved by the BelliniEpisode 29: Deb Perelman & Michael Harlan TurkellThis week on Let’s Eat In Cathy hosted blogger Deb Perelman & food photographer Michael Harlan Turkell. Deb discussed how she is turning her blog The Smitten Kitchen into an upcoming cook book.
2010-05-1733 min