Episode 312: Lindera Farms vinegars with Daniel Liberson

03/21/17 • 33 min

On today's episode of THE FOOD SEEN, Daniel Liberson became a vinegar maker by way of preservation; a 200 acre estate in Delaplane, Virginia, once surveyed by George Washington himself, was site to a rampant herd of cattle trampling the banks of the Boiling Branch Stream. This tributary empties into the Potomac water supply, and was being polluted with the cows' waste. Liberson's family converted the land into a nature conservancy, protecting the flora and fauna whilst the Army Corps of Engineers began the largest stream restoration in Virginia's history. Liberson, a long time restaurant cook, became a vinegar maker by way of noninterventionist foraging, founding Lindera Farms, with the natural produce that surrounded him. Now, aromatic bottles of acetic acid (vinegar), glow with perfumes of the seasons, their flavors meant to last all year round: Black Locust, Blackberry, Elderflower, Heirloom Pepper, Hickory, Honey, Paw-Paw, Persimmon, Ramp (which taste like "drunk nachos") and more...

Previous Episode

Episode 310: Chefware with Tilit

On today's episode of THE FOOD SEEN, husband and wife team, Alex McCrery & Jenny Goodman, met in New Orleans, one working BOH, the other FOH at Commanders Palace. After a short-run restaurant in Brooklyn, Goodman decided to earn her MBA before the two started another business. That's how Tilit, a chefware company, was born. Coats, aprons, pants, and more, Tilit provides the right materials for a new era of chefs: wax cloth, military grade adjustable straps, pit vents and Sharpie pen slots, all in hopes to update the outmoded model of kitchen uniforms, giving personality to an industry that surely has one.

Next Episode

Episode 313: MOLD Magazine, "Designing the Future of Food"

On today's episode of THE FOOD SEEN, we're backing LinYee Yuan, founder of MOLD, an editorial platform about designing the future of food, in her quest to bring MOLD Magazine to print. With a week left on the Kickstarter campaign (donate now!), Yuan promises to bring you stories where design will have to intersect with food. Yuan believes "technology and science can change how and what we eat, but design is critical to bringing these ideas together to create products and experiences that are elegant, intelligent and useful". That said, Issue 1 will focus on "Designing for the Human Microbiome" and how the living ingredient in fermented and pickled foods, interacts with the human gut. Future issues will explore experimental utensils, virtual reality dining, edible packaging, lab-grown meats, insect farms, farming on Mars and astronaut food. The United Nations predicts that by 2030, we will have more people (9 billion) on the planet than we can feed; how we address this imminent problem may very well be rooted in the blueprint of who we already are, and only design can investigate that further. This is MOLD.