Podcasts about food seen

We dive deep into the intricacies of the food and beverage community's marketing landscape in North Carolina by speaking with Felicia Trujillo, founder and CEO of Food Seen, a marketing agency specializing in food photography and social media. Felicia shares her journey from being a wedding photographer in LA to starting her own marketing agency in Raleigh, offering insights into the evolving world of social media, PR, and marketing for restaurants. They discuss the nuances of food styling, social media strategies, creating cookbooks, and maintaining a vibrant corporate culture. Whether you're a budding restaurateur or just curious about the behind-the-scenes of food marketing, this episode is packed with valuable information and practical tips.   00:00 Introduction to the NCFNB Podcast 00:44 Meet Felicia Trujillo: Founder and CEO of Food Scene 01:23 The Journey to Food Scene 04:50 The Role of Social Media in Food Scene's Success 11:51 Expanding Services: From Photography to PR 16:01 Strategies for Restaurant Marketing and PR 22:29 Building a Strong Corporate Culture 25:05 Building a Positive Work Environment 26:03 Women in Social Media and PR 27:54 Client Collaboration and Communication 29:18 Future Trends in Social Media 29:45 The Complexity of TikTok Marketing 30:56 The Effort Behind Social Media Content 32:28 The Role of Chefs in Social Media 34:14 Navigating Social Media Trends and Algorithms 38:06 The Legacy of Cookbooks 43:19 International Business and Cultural Nuances 46:54 Conclusion and Final Thoughts

We packed up the family wagon and headed to the coast to explore the Beaufort Wine and Food Festival, discussing wine, culinary delights, local seafood sustainability, oyster farming, and the festival's evolution.  Engage with wine experts like chef/sommelier, Doreen Colondres, learn about sourcing local seafood from Captain John Mallett of Southern Breeze Seafood, learning about the life of an 18 year old oyster farmer from Changing Tide Oyster Co, and steady guidance of the food industry from our very own Chad Blackwelder of Got to Be NC, our new sponsor to the show! Max's wife of 19 years, Felicia Trujillo of Food Seen makes a cameo to help the conversation about what it takes to become wine certified through the WSET.    On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here

This 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 their cocktails. You can also make your own citrus stock.Hear more from Michael Harlan Turkell on episode 110 of Japan Eats! Subscribe to Japan Eats!  on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). Plus hear more from Michael Harlan Turkell on his HRN podcasts The Food Seen and Modernist Breadcrumbs. And check out his book “Acid Trip: Travels in the World of Vinegar.Enjoy these Low-acid coffee recommendations.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.  Meat and Three is powered by Simplecast.

What and how will we be eating in 2021? Comfort food in shipping containers? Functional and healthy? Ethically, sustainably and contactless? Join this conversation with Felicia Trujillo, founder of Food Seen, a creative marketing agency specializing in food and beverage, and Mark Cooper, CEO of the IACC, an international association of world-class venues and the bi-annual Meeting Rooms of the Future report. Felicia Useful Links https://www.foodseen.com/ https://www.instagram.com/foodseennc/ https://www.linkedin.com/in/feliciaperrytrujillo/ Mark Useful Links www.iacconline.org https://www.facebook.com/IACCmeetings https://www.instagram.com/iaccmeetings/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

On today's episode of THE FOOD SEEN, Andrew Scrivani, our only 3x guest (Ep1, Ep238, and this one), has become one of the most recognized food photographers in the field today. From his work for the New York Times, to numerous cookbooks and ad campaigns, Scrivani now adds author to repertory, with his tell-all handbook to the biz: “That Photo Makes Me Hungry”. Step-by-step tips which include: seeing the light, composing the shot, telling a story, and making a living by turning passion into profit.The holiday season is all about food and community. There's no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.Photo Courtesy of Countryman PressThe Food Seen is powered by Simplecast.

On today's episode of THE FOOD SEEN, Nick Muncy is a pastry chef who's dreams of being an artist was never lost on him. After a culinary arts degree, and stints in Healdsburg, CA, at Cyrus, under the patron saint of panettone Roy Shvartzapel, Muncy spent time with Matt Tinder at Saison, before joining Coi with Daniel Patterson, which earned him a James Beard semi-finalist nod. But Muncy had to step away from the sugar to satiate his sweet tooth, starting TOOTHACHE Magazine, for all those pastry chefs out there looking inspiration. Funnily enough, after focusing on publishing, and releasing five saccharine issues, Muncy's back to the kitchen, now the executive pastry chef of Michelin-starred Michael Mina in San Francisco.Photo Courtesy of Toothache MagazineThe FOOD SEEN is powered by Simplecast. 

On today's episode of THE FOOD SEEN, in 2006, Yonatan Israel, a Parisian-born filmmaker, opened up Colson Patisserie in Park Slope, Brooklyn, as a New York manifestation of the original establishment in Mons, Belgium, owned by family friend Hubert Colson since 1986. Baking some of best of French and Belgian pastries the city has to offer, from croissants to macarons, even liege waffles, Israel, Andrew Hackel (Director of Sales), and Natalie Abrams (head baker), turn thousands of pounds of butter and flour into the most adorable Teddy Bear financiers and chocolatiest gâteaus, all there to sate your baked good sweet tooth.The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, after first meeting Chef David Kinch of Manresa in Los Gatos, CA, Avery Ruzicka was convinced to blindly move across country to work for him. While she begin in the front on the house, she eventually found her way back into bread baking, growing Manresa's bread program. Even past the farmer's market stalls, multiple brick and mortar locations of Manresa Bread no exist., and thousands of pounds of organic flour are milled in-house to make their naturally fermented sourdough loaves and laminated pastries. From levains to kouign amanns, and shipping to the contiguous 48 states, you too can break bread with Manresa.Image courtesy of Aubrie Pick.The Food Seen is powered by Simplecast.  

On today's episode of THE FOOD SEEN, the magnanimous Maangchi, aka “Hammer”, née Emily Kim, is a Korean food YouTube superstar. Her personal style, and style of cooking show, has been welcomed into the homes of over 3 million subscribers and countless more Maangchi fans. Now, her second book, Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine, expands on recipes like banchan, the side dishes that are cornerstone to Korean cuisine, and dosirak, the traditional lunchboxes Maangchi and her family grew up eating. Whether you have an H-Mart nearby or not and wonder what to do with all the marvelously dried pantry ingredients in this book, Maangchi is here to guide you through rice cake soup for New Year's Day (seollal), or steamed rice cakes for the Harvest Moon Festival (chuseok). Whatever the celebration, make yours Maangchi-ed!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We'll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart's content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo of Maangchi / Houghton Mifflin HarcourtThe FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, for nearly a century, at 8 Rue du Cherche-Midi in the Saint-Germain-des-Prés district of the 6th arrondissement, the surname Poilâne has been synonymous with bread and Parisian life since 1932. Pierre (Poilâne) began making his family's signature 5-pound stone-ground wheat miche in wood-fire basement oven with a red brick facade, and since then, his son, Lionel, and now daughter Apollonia, have kept that flame alight. After decades of service, and guarded secrets, they finally share their recipes with the world in the eponymously named cookbook: Poilâne.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We'll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart's content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Courtesy of Poilane / Houghton Mifflin HarcourtThe FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, how did a character on American political drama The West Wing, inspire a cinematically shot cooking show? Well, whatever the circumstance, Andrew Rea's Binging With Babish YouTube channel has become a marvel; with over 5 million subscribers, Rae's recipes are recreated (or created) in admiration of his two greatest passions: the moving picture and cooking. To that effect, he's now made a BwB cookbook, cataloging some of movies and television's greatest culinary scenes: Timpano from Big Night, Confit Byaldi from Ratatouille, Prison Gravy from Goodfellas, Buddy's Pasta from Elf, and of course, Fried Green Tomatoes.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We'll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart's content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Image Excerpted from BINGING WITH BABISH: 100 Recipes Recreated from Your Favorite Movies and TV Shows © 2019 by Andrew Rea. Photography © 2019 by Evan Sung. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.The Food Seen is powered by Simplecast.

On today's episode of THE FOOD SEEN, Evan Funke wants to be the best pasta maker in America, so it's by no mistake that his cookbook is called: American Sfoglino. Funke found his way in Bologna, Italy, apprenticing at La Vecchia Scuola Bolognese, who's doctrine he still abides by stateside. At Felix (Trattoria) in Los Angeles, Funke's pasta making is a study of shape; not reshaping what pasta is, but rather, refining it. Whether it's the smallest of bellybuttons for tortellos (tortellini, balanzoni, tortelli), or the delicate purse known as cestini, Funke teaches four master doughs that pave the way for all tutti la pasta fatta in casa.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We'll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart's content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photos by Eric WolfingerThe Food Seen is powered by Simplecast.

On today's episode of THE FOOD SEEN, Ahmed Abouelenein, CEO of The Halal Guys, and son of one of the co-founder, ushers in a new era of their Egyptian American entrepreneurial success story. The Halal Guys started selling chicken, beef gyros and falafels from a single street cart at 53rd & 6th Ave; now their famous white sauce is on combo platters around the world! With over 1000 employees, they're the second-highest grossing ethnic restaurant chain behind Chipotle, and the third most reviewed eatery on Yelp. All this because Muslim cab drivers in NYC were looking for a place to buy halal food in Manhattan.Photo Courtesy of The Halal GuysThe Food Seen is powered by Simplecast.

On today's episode of THE FOOD SEEN, longtime TV news anchor and self-proclaimed foodie, Kate Sullivan, tells us the story of creators and dreamers who have reached uncommon success through ingenuity and innovation. That said, this could be the synopsis of any newsworthy profile, but for Sullivan, the subject is focused around food. To Dine For, is a half hour show in which Sullivan joins guests like Howard Schultz of Starbucks at Mamnoon in Seattle, actress Jessica Alba, founder of The Honest Company, at Night + Market in Los Angeles, and celebrity chef/humanitarian José Andrés at Bodega 1900 in Barcelona, at their favorite restaurants, for conversation, culinary delights, and a look into what it takes to pursue and achieve the American dream. Photo Courtesy of To Dine For with Kate SullivanThe FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, Ivan Orkin is a lifelong gaijin (outsider), or is he? A Long Islander with Jewish roots, found his place/people in Tokyo, became a ramen master, moved himself and his restaurant back to New York City, and still sometimes feels like a foreigner. Well, The Gaijin Cookbook, co-authored with Chris Ying, aims to address all that, and make you “Eat More Japanese”, and be “Open To Anything” in the way the Japanese really are. From teriyaki to sukiyaki, okonomiyaki to temaki parties, Orkin hopes to bring his brand of “gaijin cuisine” to prominence, from his home to yours.Photo Courtesy of Houghton Mifflin HarcourtThe Food Seen is powered by Simplecast.

On today's episode of THE FOOD SEEN (#400 btw!) it's been twenty years since Kirsten Shockey started fermenting, ever since her mother gave her an antique crock full of sauerkraut. Since then, Kirsten and husband Christopher, have combined vegetables, salt and time, to create a plethora of fermented pantry ingredients, harnessing the powers good bacteria, for flavor, preservation and health purposes. Now at Mellonia Farm, their 40-acre hillside homestead in Southern Oregon, the Shockeys are teaching their fermentative ways (there's even a free e-course online, http://ferment.works/free-fermentation-ecourse) and their latest book “Miso, Tempeh, Natto & Other Tasty Grains”, focuses on those that include legumes and cereal grains, without limiting themselves to the cultures they come from. Or as the Shockeys say, it's way more than “sticky beans and fuzzy rice”! Image Courtesy of Ferment Works The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, Justin Rosenberg founded honeygrow with a wok and dream. Seven years after his first fully customizable stir-fry restaurant, Rosenberg has outposts in multiple major metropolitan hubs. But with dozens of locations in their home base of Philly, to Rosenberg's hometown of New York City, how does honeygrow keep, er, growing? With fresh noodles, naturally raised meats, farmers market vegetables, all tossed in spicy garlic, sesame garlic, sweet soy five spice, and red coconut curry that is! And with passion, grit and fine-dining mentality. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Photo Courtesy of honeygrow The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, Nicholas Coleman found his love of olive oil by way of music. A serendipitous stop in Arezzo, Italy, home to Guido Monaco, the inventor of modern musical notation (you know, “Do Re Mi Fa Sol La Ti Do”), Coleman found his coda during olive tree harvest. Since, he's been devoted to promoting and peddling the freshest olive oils around the world. The first self-proclaimed oleologist (olive oil expert), he's sought, and sold, the gold standards in field, from Italy, to South Africa, and even Chile. Co-founder of Grove and Vine, a subscription based membership to custom extra virgin olive oils sourced around the world, Coleman still has the music in him, often carrying around his Bansuri flute (because his Carl Thompson olive wood left bass is too heavy), as if he's the Pied Piper of Pressed Olives. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate The Food Seen is powered by Simplecast.

On today's episode of THE FOOD SEEN, Lazarus Lynch, may have started Son of a Southern Chef as a living relic to his late father's fish fry restaurant in Queens, but it somehow morphed into a fabulous modern soul food bible. The product of Alabama roots and a Guyanese mom, Lynch is an amalgam of his upbringing, yet a character all his own! A graduate of New York City's Food and Finance High School, Lynch took his culinary comprehension to create an awareness that reaches far past food; into fashion, music, the queer community. That said, his a strong presence on screen (Food Network's Comfort Nation) and social media delivers a common message: #makeitgravy, which is truly all-encompassing, like Lynch himself. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cover photo by Anisha Sisodia The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, Charles Bieler bleeds rosé. His father Philippe founded Chateau Routas in Provence, France, but it wasn't until the late 1990s that Charles found his place in the wine world. Behind the wheel of a pink Cadillac convertible, Charles drove across America spreading the doctrine of drinking rosé, and as part of this dogma, decided to not pit Old World versus New World. Rather, Charles cultivated rosé's unique relationship to all, regions and wine drinkers alike, and thus Bieler Family Wines was born. This year, Charles went on the 20th anniversary ride of his original #RoséRoadTrip, and though his pink caddy found its demise in Detroit, Charles still sees the world through rosé colored glasses. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Photos by James Joiner The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, Calgary-born Matt Abergel had to wait for the short window of warm weather to barbecue in his native Canada, but wherever there was charcoal burning, there was chicken to grill. Whether kebabs out of a split in half oil drum in Israel with his aunts, or triple yellow chicken in Hong Kong as his yakitori joint, Yardbird, Abergel has always strived to serve the best parts of the bird. In his book, “Chicken and Charcoal”, there are exploding diagrams of skewered breasts, thighs, wings and tsukune (meatballs), all which can be enjoyed sitting in the most comfortable chairs (specifically designed for the restaurant); so, sit back, relax, and fire up your grills! The Food Seen is powered by Simplecast.

On today's episode of THE FOOD SEEN, motherhood may have been mother of invention for Chloe Epstein, a lifelong froyo fanatic, and former Assistant District Attorney. It was Epstein's sweet tooth that lead her to conceive Chloe's Fruit, a frozen treat company focusing on real fruit blended with nothing more than water and cane sugar. Her signature pops are in over 13,000 stores around the nation, with core flavors like banana, mango, and strawberry that aren't just for kids anymore. Enjoy a cold-pressed coffee collaboration with La Colombe, or a dairy-free dark chocolate, and see what it means to chill out with Chloe's Fruit! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Photo Courtesy of Chloe's Fruit The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, the grandson of a preacher man, Chadwick Boyd was raised on Southern fare: fried chicken biscuits, coconut custards, lemon meringue pie … It was in his blood to host, holding his first dinner party at 10 years old, cooking Steak Diane, twice-baked potatoes and peas for mama out of the Betty Crocker's Cookbook for Boys and Girls. Since then, Boyd's had lobster for New Year's Eve dinner on the set of Dead Poet's Society, cooked alongside Dolly Parton, been seen on the big screen in over 15,000 movie screens around country for his series “Reel Food”, and now works as a food & lifestyle brand strategist. That said, he's still all about those biscuits; hosting an International Biscuit Festival in Knoxville, TN for over 20K attendees, coordinating a traveling “Biscuit Time” event series with chef and television personality Carla Hall, and continues to use food as a medium for storytelling throughout his life. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Photo by Jack Robert The FOOD SEEN is powered by Simplecast.

In 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.

On today's episode of THE FOOD SEEN, Stacy Adimando, Saveur magazine's EIC, began and her pursuit of the most perfect antipasti as a way to find fullness in family, but during a solo trip to the most southwestern tip of Italy's boot, she met her grandfather's cousins, their kids, grandkids … and bonded over plates after plates of so-called appetizers. These dishes inspired her book, “Piatti: Plates and Platters for Sharing, Inspired by Italy”; whether we're talking about her Grandma Stella's Broccolini Frittata, or Nanny's Veal Braciolini (taught to Adimando by her 100-year-old Great-Uncle Joe), these family recipes are the best parts of her Italian-American upbringing, and is proud to bring them to your families' tables too. Photo Courtesy of Chronicle Books The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, David Keck, an opera singer turned sommelier, has an affinity for hospitality and honky tonk. At his flagship Houston haunt, Goodnight Charlie's (part of his restaurant group: Goodnight Hospitality), Keck's created a variety show of sorts, complete with live music, dancing, an unparalleled wine cellar, and a long list of tacos loaded with chochinita pibil and hot chicken. But how did his love of the Loire find home in the Lone Star State? Photo Courtesy of Goodnight Hospitality The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, South Korean born Eunjo “Jo” Park, immigrated to Philly to become a chef. She hasn't been “running with scissors” her ever since. Park is cool, contemplative, intentional with her every move, which is likely why David Chang so strongly courted her for the opening of Momofuku Kāwi, his new Hudson Yard's restaurant. Park's also worked at Daniel, Le Bec Fin and Per Se, but that's beside the point; her prowess came studying temple cuisine's restraint. While “kāwi” means “scissors” in Korean, a utensil that's emphatically utilitarian, it's Park's beauty for the banal that's made her food so earthly. Photo Courtesy of Momofuku Kāwi The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, they say that breakfast is the most important meal of the day. In a time of overnight oats and energy bars, breaking fast from the night before is often overlooked. Emily Elyse Miller, founder of BreakfastClub, brings light to an intimate, humanizing time, where you can choose to rise early, sleep-in, eat well, or grab-and-go; it's the only meal that will effect you the rest of your day. She's written the latest Phaidon bible: “BREAKFAST: The Cookbook”, with nearly 400 recipes, and around the world in 80 countries, from Huevos Rancheros in Mexico to Tamago Kake Gohan in Japan, Australian Avocado Toast to Czech Kolaches, Jamaican Ackee and Saltfish to Cuban Cafecito, you'll never look at your morning meal the same again. Photo Courtesy of Phaidon The FOOD SEEN is powered by Simplecast.

Jacob Boehm, owner and head chef of Snap Pea Creative Dining, doesn't run a typical catering company. He caters a few weddings, but not many. He doesn't do menu tastings. In fact, if you're working with him for your wedding, the menu that you pick...well, he might change it by the time your wedding comes around. And for his clients, that's one of the reasons he's so unique and in-demand. Find out more about what makes Jacob and Snap Pea special by tuning in! Support this show by supporting our sponsors: Visit MyPinkPartyBox.com for Vendor Gifts and Hotel Welcome Boxes! Listeners, we are nominated (!!!) in the IndyWeek's Best of the Triangle Awards!  You can go to IndyWeek and vote for us in the "Out and About" Section!     Jacob Boehm, Snap Pea Creative Dining (image by Tim Lytvinenko)   (image by Food Seen)   Snap Pea on Social Media: Instagram: @snappeanc Facebook: @snappeanc   Weddings for Real on Social Media: Instagram: @weddingsforreal Facebook: @weddingsforreal twitter: @weddingsforreal Music for this episode by https://www.bensound.com. The host of the show is Megan Gillikin, owner and lead consultant at A Southern Soiree Wedding and Event Planning.  She's also available for wedding and hospitality business consulting and can be reached at megan@weddingsforreal.com. Weddings for Real is edited and produced by Jason Gillikin for Earfluence.

On today's episode of THE FOOD SEEN, growing up North Indian in The Lone Star State (Dallas, Texas to be exact) didn't mean Indian-American mashups like Roti Pizza were a given. For food writer Priya Krishna, her mother Ritu's penchant for cooking, lead her away from the traditional dal and sabzi recipes you'd see in Hindi cookbooks, instead, considering her cuisine a coalescence. Now, it's the eponymous name given to her daughter Priya's cookbook, “Indian-ish": Recipes and Antics from a Modern American Family”. Image Courtesy of Houghton Mifflin Harcourt The FOOD SEEN is powered by Simplecast.

Michael 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 differ. On top of all these things -- and most importantly -- Michael is a generous soul, a born teacher... inclusive with things he has learned. In this conversation, we talk about everything from profound taste memories to his life theory of exploration and constantly being a student. He tells us what some of the basics of food photography that he teaches in his course and why he thinks fermentation is be accessible to all. We recorded this in the Heritage Radio Network space in Bushwick Brooklyn, behind Roberta’s pizzeria, so we recorded this with a happily full belly :) Thanks to HRN! Show notes : --Michael Harlan Turkell----Instagram & Twitter // @harlanturkWebsite // http://harlanturk.squarespace.com/aboutThe Food Seen podcast // https://heritageradionetwork.org/series/the-food-seen/Modernist Breadcrumbs podcast // https://heritageradionetwork.org/series/modernist-breadcrumbs/Acid Trip travelogue cookbook // https://www.amazon.co.uk/Acid-Trip-Step-Step-Instructions/dp/1419724177 --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatiewww.youtube.com/TheQKatiewww.facebook.com/TheQKatie Don’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.

On today's episode of THE FOOD SEEN, it may seem like a modern day adage, but “eat food, not too much, mostly plants”, has long been part of the The Pollan Family credo. Credit Michael Pollan's “In Defense of Food” for the quote, but his inspiration was long bestowed by his mother Corky, and adopted by sisters, Tracy, Dana and Lori since their teen years. Mostly Plants is a flexitarian's treatise full of skillet-to-oven recipes, sheet pan suppers, and one-pot meals, that hopes to democratize legumes and grains in place of meat at the center of the plate. Photo Courtesy of Harper Wave The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, drinks writer Maggie Hoffman has shaken and stirred amongst the best bartenders in New York City while at Serious Eats, and now sidles up to the bar in San Francisco for the Chronicle. While her passion for potables has already produced a book on One-Bottle Cocktails, it's her unquenchable thirst that's brought about Batch Cocktails, her most recent addition to libation lit. Raise your glasses, nay, pitchers, and cheers to all the drinks made-ahead. Photo courtesy of Ten Speed Press The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, we consider Will Horowitz a naturalist, which all fishermen/foragers should be. Whether you have a legacy of French-trained chefs and/or traditional Jewish Delicatessens or not, which Horowitz has on both sides of his family tree, he argues we as people must strive towards a sense of “living alongside” nature. Much of Horowitz's culinary education is based in symbiosis, whether it's serving food saved through heritage techniques (smoking, curing, fermenting) at Ducks Eatery, or stocking us with permaculture provisions at Harry & Ida's Meat Supply Co. Yes, Horowitz makes a mean pastrami sandwich, and you may have heard about the Smoked Watermelon “Ham”, but past the gimmick, there's stratagem in his sustainability. Horowitz teaches us how dry-cure and brine, dehydrate and preserve, stocking our pantry for recipes on either side of the growing season in his book SALT SMOKE TIME. Image by Courtesy of William Morrow (an Imprint of HarperCollinsPublishers) The Food Seen is powered by Simplecast.

On today's episode of THE FOOD SEEN, Odette Williams can count on her four children to have plenty of wants and needs … for cake. That's something she to can count on in her cookbook, with 10 cake bases to build off of, 15 cake toppings to make them shine, and 30 occasions to have your cake, and eat it too. With hundreds of cake permutations, it's a wonder that baking from "Simple Cake" is really as simple as it sounds. And for all those expat Aussies out there, such as Williams, yes, there's Lamington Cake too! Photo Courtesy of Ten Speed Press The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, Sana Javeri Kadri brings a whole new “gold standard” to culinary root of a flowering plant in the ginger family: turmeric. It's color, sometimes referred to as curcuma, brings with it the promise of anti-inflammatory and antioxidant properties. But what Diaspora Co. is trying to do is disrupt and decolonize an outdated commodity spice trading system, bringing equity to Indian farmers who make fresh, sustainable, single-origin curcumin bioavailable. That's the social justice of a queer, woman-of-color owned spice company, which may be even more potent that the power of turmeric. The Food Seen is powered by Simplecast.

On today's episode of THE FOOD SEEN, Carla Lalli Music is the Food Editor across all things Bon Appétit, Healthyish, Basically, and Epicurious. This more than qualifies her to write “Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook”, but it's less about the skill set she possesses, than the confidence she instills. As a YouTube cooking star as seen in Back-to-Back Chefs, she blindly and brazenly teaches cooks how to feel their way through the kitchen, do more with less, and equips them with 6 simple cooking techniques, from which there are dozens of dishes within reach. For each and every piece produce, pasta, grain, poultry, fish, soup and bean, Carla will bring you closer your own personal cooking greatness. Reprinted from Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook. Copyright © 2019 by Carla Lalli Music. Photographs copyright © 2019 Gentl and Hyers. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, we span the globe for strange and curious food stories with Gastro Obscura, the gastrotourist cousin of online magazine/guidebook Atlas Obscura. Editors Alex Mayyasi and Sam O'Brien, post about food art, food artifacts, food as ritual and medicine, and are interested in your submissions too! Their pitch guidelines ask for food stories associated with a particular place, like “Inside the World's Only Sourdough Library” or how “In Istanbul, Drinking Coffee in Public Was Once Punishable by Death”. Many articles are served with a side of levity, like that of a 20-page publication made solely of cheese, or how a restaurant in Toledo, Ohio's most celebrated keepsake is a hot dog bun signed by former President Jimmy Carter. Or simply become a fan of Hverabrauð, Iceland's geothermal “hot spring bread”, maybe even top your burger with peanut butter as they did in a now-shuttered Missouri-based drive-in. Whatever your wondrous food stories might be, they want to hear them! The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, if you live in the neighborhood, you already know Buttermilk Channel and their famous brunches. And that time Beyoncé & Jay Z celebrated new year's eve there. Doug Crowell and Ryan Angulo opened French Louie, their follow-up Brooklyn-based bistro, as a place to further celebrate the hordes of happy customers willing to cross the river. That's because no matter who you are, where you come from, and what you're in for, they serve Kindness & Salt, the eponymous name of their book, as well as their ethos behind keeping eaters happy. Sticky buns and buttermilk fried chicken don't hurt either. Courtesy of Grand Central Publishing The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, from the Hudson River to Caspian Basin, Siberian to Keluga, Craig Page of Pearl Street Caviar tells us a fish story about Triassic-era sturgeon (that's pre-dinosaur), and it's exotic eggs we call caviar. A luxury to most, caviar isn't only for celebrating with extravagance; it's nutrient dense, full of Omega 3s, memory-boosting choline, better B12 than beef, and more iron than spinach. Pearl Street Caviar hopes to bring back accessible roe to the Hudson River, a waterway that 200 years ago was the largest producer of caviar in the world! Caviar grilled cheese anyone? Photo Courtesy of Pearl Street Caviar The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, “open sesame” to tahini, the principal product behind Soom Foods sister-owned company creating pantry staples. Shelby, Jackie and Amy (Zitelman), source their single-origin sesame seeds from Humera, Ethiopia, process the paste in Israel, and after nearly 6,000 miles of transport, their premium Soom tahini (& chocolate sweet tahini halva spread) condiment, find their way to Philadelphia, and then into our homes and hearts. Of course, you can make hummus with a spoonful of Soom, but tahini is an indispensable in pantries, for vinaigrettes, sauces, spread on toast with honey, baked into banana breads, falafel sandwiches, and even chocolate chip cookies. So, try some Soom, and you'll see the power of sesame! The Food Seen is powered by Simplecast.

On today's episode of THE FOOD SEEN, west~bourne was born out of Camilla Marcus' bicoastal love of her birth and adopted cities: Los Angeles and New York. An artist in her own right, Marcus instead studied law, investment, and business development, knowing that “what you need before a restaurant, is a location”. After some time as Director of Business Development for Union Square Hospitality Group, she was finally ready to navigate the New York City real estate market, in hopes of bringing a mindful, “accidentally vegetarian”, zero-waste all-day-café to the scene. But there's so much more that goes into her nourishing menu of chia puddings, yogurt bowls, crispy corn tacos and “Mushreubens”. It's all about giving back; a percentage of all sales go to a local nonprofit that educates and trains in-need neighbor youth for jobs in hospitality, in which she hires directly from. Because that's the west~bourne way. The Food Seen is powered by Simplecast. Photo courtesy of west~bourne, by Nicole Franzen

On today's episode of THE FOOD SEEN, David Tamarkin, an editor and digital director at Epicurious, takes us through the Cook90 Challenge, which originally was a self-imposed proposition to cook 3 meals a day for 30 days to start off the new year. What began as a solo journey, is now a #hashtag over 10K strong! Now there's a book too, COOK90: The 30-Day Plan for Faster, Healthier, Happier Meals, your guide to cook yourself to a better you, one month at a time. The Food Seen is powered by Simplecast.

On today's episode of THE FOOD SEEN, let's go Dutch, not Danish, for Christmas. Irish-born, now Netherlands native Yvette Van Boven, is the acclaimed cookbook author of Home Made Christmas and host of Holland's popular cooking show Koken Met van Boven. She celebrates Sinterklaas on December 5th, eats pea soup with her hot chocolate, and leaves a shoe in front of the fireplace. While it's less Heineken, herring, and bitterballen, and more trifles, eton mess and syllabub, the spirit of Van Boven's Christmas is, “don't freak out, it's supposed to be really fun”. And eggnog is for Easter anyways. The FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, when René Redzepi opened Noma in 2003, he couldn't have imagined that a small Copenhagen-based restaurant would send a ripple through the food scene by way of Nordic cuisine. The same goes for what we've recently witnessed in the world fermentation. An act of aging a piece of produce, or protein (see: chicken wing garum), is calculatedly manipulated, and matured, for maximum flavor through an ever-evolving relationship between microbes and humans, or that's how David Zilber puts it. As head of Noma's fermentation lab, Zilber tabulated his catalog of creation, now known as The Noma Guide to Fermentation, which documents the life choices of koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and more … all which came to realization when somebody got drunk for the first time. The FOOD SEEN is powered by Simplecast.

Max Trujillo and Felicia Perry Trujillo are a power couple in the North Carolina Food Scene, even though they've only been in Raleigh for less than five years. When they moved from Los Angeles, Max became the general manager of Midtown Grille in North Hills, and Felicia had a 10-year wedding photography business. But Max was working 70-hour weeks that weren't great for family life, and Felicia was starting to get burnout from weddings, so they both decided to make a change. Felicia started Food Seen, a niche photography, videography, social media, and web design company for the Food and Linen industries. Go check them out, they do incredible work! And later, Max (with his co-host Matthew Weiss) started the NC F&B Podcast (North Carolina Food & Beverage), where he gets to talk to local chefs, sommeliers, and other experts in the food and beverage industry. That show now has 111 episodes, which is an amazing accomplishment! On the show, we talk about how they changed careers, crazy stories from their wedding, and being passionate about what you do in life. Felicia and Max Trujillo at the James Beard Awards (image by Food Seen) Max and Felicia on their wedding day Max Trujillo, Co-Host and Producer of the NC F&B Podcast (image by Food Seen) Felicia Perry Trujillo, Owner of Food Seen (image by Food Seen)   Food Seen on Social Media: Facebook: @foodseennc Instagram: @foodseennc twitter: @foodseennc   NC F&B Podcast on Social Media: Facebook: @NCFandBPod Instagram:@ncfbpod twitter: @ncfbpod Latest Episode:     Weddings for Real on Social Media: Instagram: @weddingsforreal Facebook: @weddingsforreal twitter: @weddingsforreal   If you're a vendor, go get Honeybook! At A Southern Soiree, we’ve been using Honeybook since February 2015. I think we were one of their very first clients, and it has truly been a life changer. They make proposals and contracts super easy to use on both our side and the client side. I think before Honeybook I would send proposals and contracts by email, and the client would have to mail the contract to us or fax it by efax. Proposals were in no way streamlined either, so this has made our lives so much better. As a consultant, whenever I sign up a vendor client, one of the very first recommendations I make is Honeybook. No need to complicate things – it works, it’s great…just get it. And if you follow this link, you get 50% off your first year of Honeybook, which is nice, but not nearly as nice as all the time you’re going to save. And if you have any questions about my experience, feel free to send me an email to megan@weddingsforreal.com. Also, Megan mentioned an online marketing seminar. It's at The Umstead Hotel in Cary NC on September 6th. Here are some of the details, and you can sign up at Eventbrite. We can't wait to see you there! What you can expect from this intimate seminar:   An Insider’s Guide to Social Media Strategy & Etiquette, SEO Tips and Tricks, and Generating More Legit Inquiries!   The Social Media Strategy: • Breaking down Instagram components and how to maximize use of them for your business • How to build the right following and continue a steady growth of followers/future clients • Social Media Vendor Etiquette and how this translates into real life referrals • Best use of Instagram stories, polls, etc • What to post, what not to post, and best times to post • Tools and tips to streamline your Instagram posting   Millennials: How are millennials finding their wedding vendors? What factors determine whether you get the job? Learn some easy best practices for attracting and communicating with the generation that is your biggest client base.   The SEO Component: • Setting up/Refining your Google business page • Online directory tips to improve your rankings • Getting reviews (the formula Megan uses!) • Titles, tags and descriptions and how these help or hurt your business rankings • Writing SEO friendly and user friendly content for your site • Image optimization tips Sign up at Eventbrite. See you there!   Music for this episode by https://www.bensound.com. The host of the show is Megan Gillikin, owner and lead consultant at A Southern Soiree Wedding and Event Planning.  She's also available for wedding and hospitality business consulting and can be reached at megan@weddingsforreal.com. Weddings for Real is edited and produced by Jason Gillikin for Earfluence.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Michael Harlan Turkell Prior to Acid Trip, Michael has photographed several cookbooks and collaborated on others, including The Beer Pantry and Offal Good. Michael is the host of The Food Seen on Heritage Radio and also hosted the latest season of Food52's Burnt Toast podcast. The Year’s Required Reading for Travelers Who Love to Eat, by Hannah Walhout // Travel + Leisure Bonus SALT + SPINE Features: Recipe: Michael's Vinegar Pie Recipe: Michael's Chimichurri Chicken Wings Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

Nathan 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. Tech Bites is powered by Simplecast

Episode 55 - A Chef's Life Premiere Party with Vivian Howard Both Max & Matt ventured to Durham, NC to the 21c Hotel https://www.21cmuseumhotels.com/durham/ to host the After-Party Podcast with members from the Emmy Award Winning PBS Show, A Chef's Life. Season 5 will premiere Oct. 5th but we have the behind-the-scenes conversation with Chef Vivian Howard, Farmer Warren Brothers, ex-Chef de Cuisines John May & Brian Kaderavek, Sous Chef/Food Truck Driver Casey Atwater and batting cleanup, Director/Creator Cynthia Hill. The show is intriguing, entertaining and soulful. And their success is obvious because what makes it special are the lives of the people they follow. A Chef's Life is about a chef, a farmer, a town and a community. Listen with us as we become temporary members of their lives. If you're a fan of the show, this is an absolute must-listen. This episode sponsored by Daughtry Consulting, Food-Seen.com & the Cureat App.

Episode 49 - Chris Jude of the http://fairgamebeverage.com joins us to talk spirits, bio-fuel, sorghum and his Jetta. Listen to hear about the beautiful things coming out of Pittsboro, NC and we discuss the art of making Brandy, Calvados and the technique of distilling Carolina Agricole Rum. We also announce the winner of the 2 tickets to the premiere party for A Chef's Life Season 5! Download the CurEat App for free in iTunes & Android! This episode sponsored in part by Food-Seen.com and CurEat