The Food Seen
About This Show
Tuesdays at 3:00PM EST
Michael Harlan Turkell captures the inner workings of kitchens and documents the lives of chefs in their restaurant world. On The Food Seen, he'll further explore the amalgamation of food and art by talking to artists from a multitude of media. Guest will range from photographers, food stylists, interior architects for restaurants, industrial designers -- all the players that make you want to eat with your eyes. Get ready to feast your ears!
For more check out Michael's website: www.HarlanTurk.com
Michael Harlan Turkell, a once aspiring chef and now freelance photographer, captures the inner workings of kitchens for his award-winning “BACK OF THE HOUSE” project, which documents the lives of chefs in the restaurant world. As former photo editor of Edible Brooklyn and Edible Manhattan, his recurring BACK OF THE HOUSE series appeared in the magazines from 2006 to 2011. Michael was nominated for a James Beard Foundation Award in Visual Storytelling and was featured in 25 Under 25: Up-and-Coming American Photographers V2 (PowerHouse Books). He received a Photo District News Photo Annual Award and his photos have been printed in an array of publications and cookbooks.
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Most Recent Episode
The Food Seen - Episode 217 - Sean Brock
On today’s episode of THE FOOD SEEN, we share the tradition of Southern storytelling with Sean Brock, chef of McCrady’s, Husk,Minero, in Charleston SC and Nashville TN. The son of a coal mining family in rural Wise County, Virginia, Sean never forgot his Appalachian upbringing while finding himself in the Lowcountry. It all started over a simple bowl of Hoppin’ John, and continued itself with a side of cornbread. These dishes are emblematic, not only in the South, put as far as West Africa for the Gullah people. To understand his roots better, Sean researched and traveled, in hopes of reviving ingredients, preserving said tradition, through seed saving, and working with Anson Mills and their Carolina gold rice. Sean celebrates this journey in his debut cookbook, HERITAGE, fittingly holding a handful of heirloom beans on the cover. Of course there’s BBQ, the smell of smoke, and a sip of whiskey or two, but it’s really about his manifesto, and finding yourself through cooking. Then the food has much meaning far deeper than fried chicken. This program was brought to you by Edwards VA Ham.
photo by Andrea Behrends
"I'm a very obsessive person. When I get excited about something I take it way too far." [13:00]
"The most important thing we can do is raise awareness. As chefs we have an incredibly opportunity to do that with a plate of food." [16:00]
"There's way more bad BBQ than there is good BBQ and it didn't used to be that way." [20:00]
"These days, we're able to cook strange species of seafood and people trust us now. as chefs it kind of came out of necessity - we were overfishing. 25:00
--Sean Brock on The Food Seen