Podcasts The Food Seen

Mina Stone, “Cooking For Artists”

Episode: 235

On today’s episode of THE FOOD SEEN, Mina Stone, like her yiayia (grandmother), relies on three holy Greek ingredients; lemon, olive oil, and salt. Whether it’s to dress a salad, stew chickpeas, season a steak, or bake a cake, it’s this trinity that has fed galleries of artists all around New York City since 2006. Mina has catered openings at Gavin Brown Enterprise in the West Village, and for the past 5 years, cooked lunch for 20, 3 days a week at Urs Fischer’s studio in Red Hook. In her book, “Cooking For Artists” published under Urs Fischer’s imprint, Kiito-San, there are not only delicious and comforting recipes like Kopanisti (Whipped Feta), Elies Tsakistes (Olives with Coriander Seeds and Lemon Peel), Faki (Greek Lentil Soup with Cinnamon and Cloves), Revitha (Chickpea Stew with Rosemary, Lemon, and Olive Oil), Makaronia Me Kima (Cinnamon and Clove Meat Ragu), Grilled Whole Fish, Smoky Spiced Chicken Kebabs, Braised Lamb, and homemade Baklava, but also art works by Hope Atherton, Darren Bader, Matthew Barney, Elizabeth Peyton, Peter Regli, Spencer Sweeney, Philippos Theodorides and more. Come, eat with your eyes, and stay for the food. This program was brought to you by Bonnie Plants

“Olive oil is my fine wine…it is just as important as any other ingredient, it should be of great quality.” [4:00]

“The communal sense of eating is great and exciting…it’s the great equalizer.” [17:00]

–Mina Stone on The Food Seen

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