Podcast appearances and mentions of michael harlan turkell

We 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/adchoices

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.

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 from his book, Acid Trip. Get the recipe at the episode page (http://hungryforwords.show) on kathleenflinn.com Special Guest: Michael Harlan Turkell.

From 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 changed the way we share and consume food.You can find the entire series of Modernist Breadcrumbs here.And you can hear more from Michael Harlan Turkell's The Food Seen here.Meat and Three 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, 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.

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.

In this episode, we’re exploring the intersection of bread and art, and the idea of bread as art. From Renaissance paintings of The Last Supper (complete with pretzels) and still lifes from the Dutch Golden Age to scoring videos on Instagram—the aesthetics of bread, and all that it symbolizes, have long been on display. We'll look for bread in art history with Maite Gomez-Rejon (founder of Art Bites), consider the influence of art on baking with an interview from HRN Happy Hour featuring head chef of Modernist Cuisine Francisco Migoya and author Daniel Isengart, talk about craft with baker (and former ceramic artist) Sarah Owens, weigh bread's artistic value with Guy Frenkel of Ceor Bread, and find out how co-authors Nathan Myhrvold and Francisco Migoya, tackled bread's beige aesthetics when writing Modernist Bread. Photo Credit: Nathan Myhrvold/ The Cooking Lab, LLC. Theme Music: Thomas Hughes & Gretchen Lohse (@carolclevelandsings) Modernist BreadCrumbs is powered by Simplecast.

It’s a season of celebration, and no matter what you’re celebrating, that usually means baking. Sweet or savory, traditional or cutting-edge, more people fire up their ovens during the holiday season than any other time of the year. In this episode, we're exploring holiday breads and the traditions that bring us back to them, year after year. We'll talk Stollen with Brian Hart Hoffman of Bake From Scratch, Challah with Mike Zaro of Zaro's Bakery, and Pandoro vs Panettone with Italian baker Luigi Biasetto. Co-authors of Modernist Bread, Nathan Myhrvold and Francisco Migoya, help us figure out what the holiday hoopla is all about—is it just nostalgia, or something deeper? Photo Credit: The Cooking Lab, LLC. Theme Music: Thomas Hughes & Gretchen Lohse (@carolclevelandsings) Modernist BreadCrumbs is powered by Simplecast.

We're going down the rabbit hole of breads with holes! From the New York vs Montreal bagel debate—and the power of water and lye—to the twists and turns of pretzel history, focusing on the presence of negative space is a positive thing. We'll explore the power of lye with Harold McGee, check out NYC bagel culture with Dianna Daoheung of Black Seed Bagels, learn about the Simit with Zoe Kanan, and head to Pennsylvania's classic Julius Sturgis Pretzel Bakery. Along the way, Nathan Myhrvold and Francisco Migoya, co-authors of Modernist Bread, will address "the water myth," and their findings may surprise NYC bagel purists. Photo credit: The Cooking Lab, LLC. Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings). Modernist BreadCrumbs is powered by Simplecast.

We're hopping in our Winne-bread-go and hitting the road—to explore the state of regional breads in America! We'll travel to New Orleans for a Po'boy, New England for Anadama, and to Appalachia for Salt Rising Bread, all in search of an answer to the question, "Is there a regional bread culture in the United States?" Featured in this episode are Sandy Whann of Leidenheimer Baking Company, Alison Pray of Standard Baking Company, chef Travis Milton, author Ronni Lundy, and, of course, co-authors of Modernist Bread, Francisco Migoya & Nathan Myhrvold. Here's the link to Rising Creek Bakery, as mentioned in the episode. Photo Credit: The Cooking Lab, LLC. Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings). Modernist BreadCrumbs is powered by Simplecast.

Flatbreads and quick breads may seem like strange oven-fellows, but hear us out. In the Venn Diagram of bread baking, they both fall in the overlap of “speed” and “differently leavened.” So we're firing up the tonir, the tandoor, the griddle, the bastible, the wok, and even a rock, to travel around the world through bread. We'll chat flatbreads with chef Mike Solomonov of Zahav, head baker Peiwen Lee of Hot Bread Kitchen, and author Kate Leahy of the forthcoming Lavash. Then, producer-at-large Conor O'Donovan will dive deep into Irish Soda Bread with Darina Allen of The Ballymaloe Cookery School and cookbook historian Dorothy Cashman. And, as always, we'll hear insights from co-authors of Modernist Bread Nathan Myhrvold and Francisco Migoya. Photo Credit: Nathan Myhrvold / The Cooking Lab, LLC. Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings). Modernist BreadCrumbs is powered by Simplecast.

Bread has been paired with other fermentations for millennia—with beer in Russian literature, wine in religious texts, and cheese in sandwiches around the world every day. What is it about bread that makes it a natural ally to these fermented products? Well, bread itself is a fermented product. In this episode, we’ll look at co-fermentations and variations on the process of yeast eating sugar and releasing carbon dioxide. We'll hear from Keith Cohen of Orwasher's Bakery, Nina White of Bobolink Dairy and Bakehouse, Tracy Chang of PAGU, Marika Josephson of Scratch Brewing, and, of course, co-authors of Modernist Bread, Nathan Myhrvold and Francisco Migoya. Photo Credit: The Cooking Lab, LLC. Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings) Modernist BreadCrumbs is powered by Simplecast.

Industrialization, and the semi-dwarf wheat developed during the Green Revolution, created a disconnect between farming and flour. But now, consumers are rejecting these commodities and rediscovering the foods, flavors, and farmers around us. This episode is about the growing movement to bring back heritage grains and strengthen local and regional food systems. In direct opposition of the Green Revolution, we’re going to the front lines of the “Grain Revolution." We'll hear from author William Alexander, baker Ellen King of Hewn, Henry Blair of the Greenmarket Regional Grains Project, "The Grain Lady" Mona Esposito, miller Jennifer Lapidus of Carolina Ground, and, of course, co-authors of "Modernist Bread," Nathan Myhrvold and Francsico Migoya. Photo credit: The Cooking Lab, LLC. Theme music: Thomas Hughes and Gretchen Lohse (@carolclevelandsings) Modernist BreadCrumbs is powered by Simplecast.

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 Sourdough Project, and, of course, co-authors of "Modernist Bread," Nathan Myhrvold and Francsico Migoya. “Sourdough for Science” Link: http://studentsdiscover.org/lesson/sourdough-for-science “New Year, New Bread” Link: http://studentsdiscover.org/lesson/new-year-new-bread Puratos Sourdough Library Virtual Tour Link: https://www.poppr.be/virtualtour/puratos/#p=scene_p1.html Photo credit: Nathan Myhrvold / The Cooking Lab, LLC. Theme music: Thomas Hughes and Gretchen Lohse (@carolclevelandsings) Modernist BreadCrumbs is powered by Simplecast.

Daniela 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 restaurants. It’s a colorful conversation. I ask her about the ashwagandha root popping up on her IG feed. About her Mexican roots, and the regionality of Mexican cuisine—the vanilla of Veracruz and the wines of Ensenada—and the high percentage of women who make up her kitchen workforce. “It’s just the way it worked out; we hire nice people,” she says of her staff.Also on the show is Michael Harlan Turkell. He’s a photographer, radio show host, and author of a ridiculously cool book about vinegar, Acid Trip. We talk about his travels to Italy and Japan and why the inky bottle of “balsamic” you last put on your salad at Whole Foods is sorta not really what you thought it was.

Modernist 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 step back and look at how bread intersects with culture, fermentation, immigration, art, and tradition. Fire up your oven and follow the breadcrumbs. Modernist BreadCrumbs is powered by Simplecast

This 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.“Most chefs will tell you if a dish is missing something, it’s acid.”—MICHAEL HARLAN TURKELLWe sat down with Michael at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Acid Trip: Travels in the World of Vinegar. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

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.

For 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

Maple 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.

Building a food business, running a farm and marketing a new product all take skill and know-how; and of course money. Coming up on this week's show, The Good Food Expo comes to Chicago. We'll talk to some of the key players and discover why it's become one of the leading events of its kind in the Midwest, if not the entire country. Jim Slama, the C-E-O of Family Farmed and Producer of the Annual EXPO, the Executive Chef of Fat Rice in Chicago, Abe Conlon, and one of the nation's leading experts, Michael Harlan Turkell, author of "Acid Trip: Travels in the World of Vinegar" tell us why we should care about these potent potables. Garden Educator, Corenna Roozeboom from Big Green schools us on gardening programs for students. And Kara Babinec is the Director of Sales and Marketing at Gunthorp Farms in LaGrange, Indiana on Meat Labeling: What's the Meaning Behind the Label?".

Maple 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.

Akiko 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

HRN host Michael Harlan Turkell chats with Amanda Purgh and Chase Atkins, the creators of Burn Hot Sauce. Heritage Radio Network On Tour is powered by Simplecast

HRN 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

This is Episode Eight of Modernist BreadCrumbs: “Breadbox.” Bread is immeasurable, no longer bound by precepts. The new dictum of baking bread is built on shapes and sizes we haven’t even dreamt of. This episode, the proverbial breadbox of the series, will hold all the bits of bread we haven’t gotten to yet, or have yet to be made. Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think. From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future. Theme Music by Thomas Hughes and Gretchen Lohse Modernist BreadCrumbs is powered by Simplecast

Host 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