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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The Food Seen - Episode 132 - Jonathon Sawyer, Vinegars
Cleveland’s own Chef Jonathon Sawyer is a homegrown food rockstar, and he's joining Michael Harlan Turkell on today's THE FOOD SEEN. His restaurants and ventures, The Greenhouse Tavern, Noodlecat, Brick & Mortar Pop-ups, Sawyer’s Street Frites at Browns Stadium, Tavern Vinegar Co. have turned his city into more than just the location for the Rock & Roll Hall of Fame, it’s now a budding destination for cuisine in the Cuyahoga County as well. Burn on, big river, burn on. Today's program has been brought to you by S. Wallace Edwards & Sons
"The better your cooks are, the better your bowls of pasta will be. It's elementary." [7:00]
"Carbon zero is the goal and anything we have to do to reach that goal is fair game." [20:00]
"Anywhere you would use a lime or a lemon - try using vinegar." [29:00]
-- Johnathon Sawyer on THE FOOD SEEN…read more