THE FOOD SEEN

• Episode 411: That Photo Makes Me Hungry with Andrew Scrivani

  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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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• Episode 410: Toothache Magazine with Nick Muncy

  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. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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• Episode 409: Colson Patisserie

  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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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• Episode 408: Manresa Bread with Avery Ruzicka

  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.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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• Episode 407: Maangchi

  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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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