Episode

An Extraordinary Salad Extravaganza

Michael Davenport proclaims: “along with peanut butter, I think salads are the gifts of the Gods.” However he would not stand for a bowl of iceberg lettuce with bottled dressing.

Episode

Nic Jammet

On today’s episode we speak with Nic Jammet one of the three founders of Sweetgreen. The company the three friends started over a decade ago as a simple 500 square foot salad shack in Was...

Episode

BrightFarms Is Growing (Greens) During COVID-19

At its five hydroponic greenhouse farms, BrightFarms grows a lot of “salad.” And while the coronavirus pandemic has hurt many farm businesses, it has increased demand for the company’s le...

Episode

Fresh.Bowl Vending Machine

Would you be surprised to discover that one of the best freshest environmentally friendly salad bowls is in a vending machine in a New York City subway station?

Episode

Salad for President

On today's episode of THE FOOD SEEN, Julia Sherman, an artist in her own rite, muses through c

Episode

Veganism

After three decades of omnivorous eating, all the while dabbling in vegetarianism and veganism, Julia Szabo, finally went vegan for good and she's on air talking about it with Animal Inst...

Episode

Bryce Shuman

This week on Chef's Story host Dorothy Cann Hamilton interviews one of the new living legends of New York chefs, Bryce Shuman. Bryce tells us about his life, when he lived in the arctic...

Episode

April Bloomfield

On today's episode of THE FOOD SEEN, April Bloomfield, chef of contemporary New York classic The Spotted Pig, her restaurants that bookend the Ace Hotel, The John Dory and The Breslin, an...