Episode 9: Seamus Mullen

On a special edition of The Morning After featuring live music from Nick Africano, Jason Colucci is joined by Chef Seamus Mullen of Tertulia. Seamus describes his work with Spanish cuisine and explains why acorn fed hogs are better for ham. Later on the show he speaks with Laura Wertz of 86List.com, Steve Woods of Farnum Hill Cider and Pasquale Carotenuto of Ristorante Giuseppe. Also tune in for a clip of Jason’s interview with Nathan Myhrvold.

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Episode 9: Seamus Mullen

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How long is this episode of The Morning After?

This episode is 50 minutes long.

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This episode was published on November 13, 2011.

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