Travel by Proxy

Episode #172 We can brunch again? Sorry it's been so long since we've put out an episode, Aaron has been struggling with time management since going back to work, along with some other items in his personal life. But this should return us to our regular posting, and we hope that you're all doing well as the world works to find the new normal. Musical Credits: > Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone > Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq Find out more at http://www.travelbyproxy.com

Episode #171 Do you want to play a game? In today's episode we talk about Union 32, and a lot of random things Sorry for how late the episode was this week. As Aaron mentioned in the intro, between going back to work unexpectedly, and having to deal with the theft of a catalytic converter on the day he usually edits the episode; this has been a week with little time to get podcast items done. We hope you are all well, and being safe, and we hope that we as a people can move forward and overcome the obstacles that we're facing. Be well everyone. Musical Credits: > Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone > Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq Find out more at http://www.travelbyproxy.com

Episode #170 The Social Distancing Social Half-Hour of Socialness. Social. In today's episode we talk about our lives in lock down We'll also get into making pizza from scratch Finally, we taste a Keepsake Cider and a Fair State Co-op Heckin' Chonker Per Andrea's request, here is the link to the pizza dough recipe that Aaron has been using. The only recommendation we have for you is to use a pizza stone when baking, use low moisture mozzarella and fresh toppings that you enjoy (Aaron has been using pre-sliced pepperoni for the most part, but every now and again he's been using fresh salami or soppressata). Feel free to experiment with fresh veggies and meats on your own pizza. Also, if you want to make your own pizza at home, you can check out the series Making Perfect on the Bon Appetit YouTube channel. The link goes to the first in a 7 episode series on making the "perfect" pizza. Aaron doesn't completely agree with everything that they conclude in the show, but it's a great primer on making a great pizza from scratch. If you're looking to make your own pasta and pasta sauces from scratch, I recommend you start with Basics with Babish, as he has a great set of primers on many topics, but Aaron uses the sauces and pasta episodes as references when making food. Check out pizzatoday.com for recipes and just to drool over all the food you can imagine. As with our very early episode on pizza, we'll send you to check out https://www.pizzanpasta.com/ to see if they're near you (this is the business that Aaron grew up in, and where he worked for 7 seasons). Here is the recipe for the Ghost Pepper Glaze that Andrea sent to Aaron during the recording. Completely aside from the normal notes on the episode, we want everyone to know that we hope you're safe. This year just keeps getting worse, and the issues coming up from the death of George Floyd aren't new. We want the healing of our nation and our world to begin, and we know that nothing will bring the victims back; but for those of us that are left, we just want to see real and actionable change to occur and justice to be served. Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq Find out more at http://www.travelbyproxy.com

Episode #169 WHAT ARE YOU DOING? In today's episode we talk about the projects and hobbies that are sustaining us as lock down continues Aaron has been working on various projects around his home while off work due to Covid-19, and would like to share the following photos of before and after some of them. So head to the blog at travelbyproxy.com to see that photo set We hope that you're finding time for your hobbies, or starting new projects in your own lives. Please share your projects with us! Send photos or a link to a blog at fans@travelbyproxy.com Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq Find out more at http://www.travelbyproxy.com

Episode #168 Date night in partial isolation In today's episode we talk about ways to make date night with your live-in significant other special during this time of partial lock downWe'll be picking this topic back up next week, but as mentioned in the episode: check out the links belowBon Appetit "Improved Box Macaroni & Cheese" video. Carla makes the popcorn that we talked about starting at the 13:00 mark, but you really should watch the whole video.As for the photo comparing Jaskier and the Rooster bard from the animated Robin Hood, please see the photo on the blog at Travelbyproxy.comHave a great week, be safe, and let us know what you're doing to keep entertained while partial lock down is winding down.Photo credit to the original creators. We're just posting it as found.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq Find out more at http://www.travelbyproxy.com

Episode #167 Life in partial isolationAka: the sweatpants and comics conversationIn today's episode we talk about life in Corona timesWe'll also get into how Aaron feels about wearing sweatpants in public, and our favorite childhood comicsWe also taste some Irish Whisky and a weird concoction that Andrea doesn't really likeWe hope you enjoyed this episode, and that you're all doing well in your own partial isolation.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq Find out more at http://www.travelbyproxy.com

Episode #166 In MemorialIn today's episode we talk about places we have lost during the Covid-19 lockdownWe'll also get into places that are adapting to survive in these crazy timesWe're obviously not able to bring y'all our normal type of content during this time of lockdown and social distancing. But we wanted to talk about places that we will never be able to go to again.Stay safe, and let us know if you have anything you want us to cover or want to discuss any place that you loved that is shutting down due to this crisis. Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq Find out more at http://www.travelbyproxy.com

Episode #165 Social Distance Social EpisodeIn today's episode we talk about what we're doing during quarantine 2020We're all finding ways to keep our minds occupied during this time, and for The Best Mayhem it has been a lot of World of Warcraft, some Whiskey, Wine, and lots of water. Aaron has been building things and gaming in COD:Warzone. To some photos of Andrea's special mount in WoW, and Aaron's garage projects, please check the blog post on travelbyproxy.com Please enjoy, and share with us what you've been doing to keep your mind occupied in this time.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq Find out more at http://www.travelbyproxy.com

Episode #164 Staying at home and Escape Rooms In today's episode we talk about Escape Rooms and how to experience them while staying at home during the ongoing Covid-19 crisisWe have several special guests with us this episode, Alex S., Erin O., and Justin R.We talked about a lot while recording this episode, so below are several links to the companies and items we discussed:The Escape Game has several options during this shutdown, such as two digital games called Unlocked, special online Field Trips, a board game based on the Prison Break Escape Game, and the Monthly Mystery. Trapped Puzzle Rooms have their Mystery Night Box, which is a physical box that you would pick up at a location, and return after playing; and they also have 2 Audio Escape Adventures which you play with your team over discord.We hope you're all staying safe, and finding ways to enjoy yourselves in this strange time, and we want to hear how you're all dealing with quarantine.Please leave us a comment on our Facebook Page, or send us an email to fans@travelbyproxy.comMusical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #163 The DublinerIn today's episode we talk about The Dubliner in Saint Paul, MNTaste some WhiskeysFinally, we discuss some history of the oral traditionThis is the last of the places we visited at the end of February on our impromptu brewery crawl. While this is not a brewery, it is a great place to visit and enjoy (in more normal times) good food and drinks, Irish dancing, live music, and Pub Sings.The Dubliner remains closed while the stay at home order was extended to May 4th here in MN, and we're hoping that they can re-open as soon as it is safe to do so.We hope you're all doing well in this trying time of quarantine, and that you're doing your part in staying put and limiting your interaction with others. Stay safe everyone, we're all in this together.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #162 Lake Monster BrewingIn today's episode we talk about our last visit from our impromptu brewery crawl, Lake Monster Brewing, in Saint Paul, MNWe'll have tastings of several brews recorded at Lake MonsterFinally, we discuss the state of the planet and how the Covid 19 pandemic has created new ways to interact with local breweriesWe hope you're staying safe, and know that we care about y'all, and hope everyone the best in these trying timesMusical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #161 Urban GrowlerWe recorded this episode a few weeks before MN went into quarantine, so please enjoy this memory of how the world was, and will be again!Stay safe out there everyone! We love and appreciate all of you. Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #160We spend some time talking about our favorite memories regarding Sody Pop. Please note that this was recorded prior to everything shutting down due to the Corona Virus pandemic, and we will have one more episode coming out that was recorded in the same time frame. We are adhering to the requests and requirements for Social Distancing, but will continue to provide content each week, albeit we will be recording them remotely.Stay safe, and please know that you're all amazing, and we'll get through this. - AaronMusical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #159 Blue Sun SodaIn today's episode Andrea sits down with Mark Lazarchic, the owner of Blue Sun Soda We taste two of the options that Blue Sun makeFinally, we discuss the soda fountain and the pinball leagueWe would like to thank Mark for sitting down for an interview with Andrea, and for opening up about how it all came to beThe State Fair Chocolate Chip Cookies soda is incredible and really does taste just like baked cookies.The Blue Cheese Dressing Soda, well, it really does taste like Blue Cheese Dressing with cane sugar. It's... interesting, but in the best way.We really do suggest that you give the selection a shot, and you can contact them to see if their wares are available near you.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #158 Bang BrewingIn today's episode we explore Bang Brewing in Saint Paul, MN Taste a few of their beersAnd learn about their commitment to sustainable brewingWe wanted to share the photo that Andrea took of the mounted comparison of the Kernza plant next to a more common Wheat stalk can be found in the blog post at travelbyproxy.com The articles we mentioned aren't the only reading on the topic, but there are plentiful links available within them:National Geographic article (may require signing in or providing an email address)Star Tribune article that we also discussedThe Land Institute website with other resources to learn about KernzaMore from The Land Institute about beer being brewed from KernzaWe really enjoyed our time at Bang Brewing, and we think you should head over for a visit if you have the opportunity. Please let us know if we were wrong about anything we were discussing, send us a message at fans@travelbyproxy.com and help us learn more about the topics we cover!Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #157 Cheap Eats In today's episode we talk about the foods that are convenient for everyday noshingWe'll taste some Shamrock Shakes and Coke ZeroFinally, we discuss our favorite guilty pleasures in Fast FoodThe Shamrock Shake is a wonderful mainstay of spring for us, it's a mint flavored shake and it's limited in time every year, which makes it all the sweeter for the anticipation.This episode is very heavy in breakfast foods, so if you would like to hear our take on more lunch/dinner options, please let us know by sending us a message at fans@travelbyproxy.comMusical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #156: Adulting at Disney, aka the one where Aaron can't remember lots of wordsIn today's episode we talk about being Child-free Adults at and around Disney and its resortsWe'll also taste an experimental concoction of our own design, as well as a scotch and sodaFinally, we discuss how important walking speed is when walking around parksRight off the bat: Aaron was trying to say Single Malt Scotch, rather than small/single batch. (Not sure why I couldn't manage to remember simple words). The shot that we were thinking of is a Cement Mixer, which is actually Baileys and Lime juice, not pickle juice.The pattern on the chairs that Aaron was trying to describe is Madras, not Chambray (which is a fabric, not a pattern).Thanks for listening to us butcher words into new shapes, and if you have questions about our ADD/ADHD brains, please send them to fans@travelbyproxy.comMusical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #155 Sweets from Manila and Japan Redux. AKA Crinklefest 2020In today's episode we taste sweets from Manila and NoritaWe'll also drink some sakeFinally, we have to open all the plastic packaging, and you get to hear that all crinkling for about 30 minutes!Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #154 The Slanted Door, San Francisco, CAIn today's episode we talk about The Slanted Door in San Francisco, CAWe'll taste some teaFinally, we discuss the history of The Slanted DoorAaron was so excited to sit down and remember his experience at The Slanted Door, as it has really stuck with him over the years. If you're looking to splurge while in San Francisco, we highly recommend indulging your palate at The Slanted Door. The Prix Fixe options for lunch are very reasonably priced, and will give you a great variety of what they have to offer.The Slanted door is located in the Ferry Building, which is home to a wide variety of shops and purveyors of fine foods. We highly recommend that you check it out.We do have a correction about the James Beard Awards: There are more categories than we were aware of at time of recording, so while each category only has one winner per year, there is more than one award to be issued each year. Just wanted to clarify and correct our mistake there!Looks like Twinings tea is pronounced with a long I at the beginning, so Andrea was right. And we have found this video of a blooming tea brewing, and it's pretty awesome.For those of you who want the full video experience of the Laffing Sal, please click this link.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #153 Vacation Rentals - Muskie River Lodge - Tomahawk, WIIn today's episode we talk about a rustic converted bar and breakfast in Tomahawk, WITaste a beer by O'so BrewingFinally, we offer some tips on vacation rentalsIf you want to learn more about Airbnb or VRBO, please check out those links for their respective websites. You can search by location, price, duration of stay, and a few other options to really refine what you want to get out of your vacation.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #152 The LocalIn today's episode we talk about The Local in Minneapolis, MNTaste a Travel by Proxy original cocktailFinally, we discuss Irish pubs in America, and why we love themWe made "the Tangy" using equal parts of Mezcal and Cinnamon Whisky (in this case Fireball, as it's what we had on hand)From our (admittedly limited) searching, we haven't found anything else that has this recipe, so we're happy to hear if you've heard about anything that we've missed.We hope you enjoyed this episode, and wish you all the best in the year to come!Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #151 The Executive Surf Club, Corpus Christi, TXIn today's episode we talk about the Executive Surf Club in Corpus Christi, TXWe'll taste a Shiner BockFinally, we discuss the Gulf CoastIf you want an answer to the Session Ale question, please look here.Thank you for spending another potion of your day with us, and we hope you have a great day. Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #150 The 50th Episode Spectacular!!CW: there is a bell that is rung very frequently in this episode, so be warned if you have any issues with constant ringing bells.In today's episode we talk about 49* memories (we really didn't keep a solid count, but it's a lot) from the first year of our podcastWe taste a gin and tonic with Chase Gin, from the UKFinally, we discuss pretty much everything that we've experienced over the last yearWe want to thank you for making our podcast a part of your lives over the last year, and we hope to continue to bring happiness to your lives in the years to come. Thank you for following us on this journey.Best wishes for another wonderful year!Andrea and Aaron.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #149 Stacked Deck BrewingIn today's episode we explore Stacked Deck Brewing in Saint Paul, MN Taste some of their delicious beerFinally, we discuss the turnover in Saint Paul BreweriesRight off the bat, 23 Skidoo means to "go away," "scram," or otherwise leave. I feel Skedaddle is better at conveying that notion, but 1920's slang was never perfect.Not too much for notes this episode, but please do check out our teespring store and help support the content you enjoy so much!Thank you as always for listening, and we hope that 2020 is going to be an amazing year for everyone! Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode 148 Ox Cart Arcade and Rooftop In today's episode we explore the retro themed Ox Cart Arcade We'll taste a ginger lime Hot ToddyFinally, we learn about the history of this quirky recent revampAaron searched high and low, and it appears that he threw the bag away, and all that is left are a handful of potatoes. If we ever do find out what the delicious and creamy potatoes were, we'll make sure to let you all know.Since neither of us actually took a photo of the amazing bowling machines, we had to find one from the photos on google. Credit to Skylar Thompson for tagging Ox Cart in the wonderful pic you can check out on our website!Have a happy new year everyone! We thank you for listening and sticking with us in this first year of the podcast!!Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #147 Tin Whiskers and Gift Exchange!In today's episode we talk about Tin Whiskers brewing in Saint Paul, MNWe'll taste several brews from their taproom and a Mint Patties Double Stout in our studioFinally, we engage in a spirited non-denominational exchange of gifts.We tasted the Mint Patties Double Stout in studio for this episode, and while Aaron didn't ultimately enjoy the whole experience, we want you to know that it was pleasant at first for him.With our intrepid guest Kelsey, we continued our tour of breweries and taprooms in Saint Paul, and while at Tin Whiskers, Andrea tasted the monthly Bot IPA release (Cash Bot), Kelsey tasted the Orange Dream State, and Aaron tasted a version of the Parsec Porter which had added coffee flavor and was a nitro (HE LIKED IT!!!!), and also tasted the Nut Goodie Porter, which he didn't enhoy as much. While at Tin Whiskers we ordered pizza from the downtown Saint Paul location of Black Sheep.Andrea and Aaron were both amazed that they both gifted each other a drinking vessel and a journal to write in. Photos of these wonderful items are available on our Facebook pageThank you all so much for listening over this past year, we thank you for letting us into your lives as we continue to eat and drink our way through the country via your favorite podcast apps. We wish you the happiest of whatever holiday you may celebrate, and hope that you're happy and safe as we come to the end of 2019Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #146 Birch's LowertownIn today's episode we explore Birch's in Lowertown Saint Paul Taste some of the beer and a cocktail from their menu, with our special guestWe really enjoyed our time at Birch's, we were happy to have Kelsey along and tasting with us, and Aaron got to learn the correct pronunciation of hammerschlagen.The current price per bottle of Utopia that we could find is $209.99, which is a lot; and that's all I'm gonna say about that.We are incredibly serious in our want to get a Vegan meat raffle going. Please let us know if you would attend.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #145 Toilet Tourism In today's episode we get dirty talking about terlets and what we do with them on the roadOur taste for this episode is a take on an old fashioned that has Rum as a base, rather than a whisky.We used Lawless rum for this cocktail. If you'd like to recreate this on your own, the recipe is:.75 Oz Lime Juice.75 Oz Simple Syrup2 Oz Rum12-14 dashes of bittersIf you'd like to see the episode of How to Drink that we got the idea for this drink from, check out the link here. Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #144 Bent BrewstilleryIn today's episode we talk about Bent Brewstillery in Roseville, MNWe taste several options at their taproomFinally, we discuss the history of Bent (and a lot of really old monetary systems)The law in the state of MN (Section 340A.22) that governs micro distilleries is a bit circular, and has been hard to navigate for many new distilleries, as shown in this post from The Growler. The law forces only one sale per person per day on site, and limits the size of the bottle to 375 ml for on site sales. It's more complicated than that, but that's a decent start to the confusing cycle that has been created.We here at Travel by Proxy want all of you to know about the crazy ways that currency used to be created and used, and want you to start with the Wikipedia entry on the Halfpenny, aka the Ha'penny, and for those of you wondering about the monetary system in The Name of the Wind, see the Kingkiller Wiki entry on the common currencies of the lands.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #143 Tongue in CheekIn today's episode we talk about Tongue in Cheek in Saint Paul, MNWe taste another hard seltzer from FultonFinally, we discuss the concept behind Tongue in Cheek, and what makes it special to usThe Photo attached is all rights reserved to Tongue in Cheek, and is included in their google photos.We really do suggest you go to Tongue in Cheek, and if not in an area that you can get to this specific restaurant, you should find something in your local area that is similar, as the meal can be an experience in and of itself. Aaron and his wife really enjoyed their trip to Tongue in Cheek, and plan to go back again soon, and any place you can find with a similar mission will be well worth the time and expense for a nice night out.Also, if you all have suggestions for a Brunch tour in the Twin Cities, or any locale close to you, let us know, we need more places to go to and experience for you, and give our reactions to.We haven't taken any photos of the new PC yet, as we're waiting for the desk to be completed, and we're really excited for that to come to be.We really appreciate you all, and hope you have a great Thanksgiving, and we really are looking forward to completing our first year as a podcast!Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #142 3rd Act BrewingIn today's episode we talk about 3rd Act BrewingTaste a Berliner Weisse from 3rd ActFinally, we discuss the history of 3rd Act BrewingWhile Andrea really enjoys the Berliner Weisse, while Aaron found it didn't mesh with his own palette, as many of the beers that he tastes do. The Wiki for the Berliner Weisse is not super long, but is an interesting read.3rd Act Brewing is located in Woodbury, MN, and has a beautiful taproom there, you can find more about their list of available brews and menu options here.The Randall (officially known as Randall the Enamel Animal) is an interesting device, and we're sure it will come up again in future episodes. It was indeed originated by Dogfish Head Brewing, we do enjoy when we're right about things. We're really excited to share our thoughts from our Saint Paul Brewery Crawl starting in a few episodes, so stay tuned for that!Also, you just have to check out the little hype train that VW is making for their concept elecric vehicles, including the BUZZ that Andrea so adores.And seriously check out the video of the Solar Powered yacht mansion that Aaron was talking about.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #141 Little Thistle Brewing CompanyIn today's episode we explore Little Thistle Brewing Company in Rochester, MN Taste their Brave Woman Scotch AleFinally, we discuss the history of this thistle inspired breweryIn further research, the Crowler craze is mostly of the 32 oz size, and 26 is less standard around the country. You can learn more about the Crowler from this infographic.From our conversation about their merch, please check out the Crowler Carrier we misidentified as a cooler.We as always would love your support for our own merch, and in particular check out the new This is not Alcohol Mug!Sadly we never could remember the name of that other brewery down the road, but rest assured, when we do, we'll mention it on the show or on the blog!Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #140 Roadside Attractions Social EpisodeIn today's episode we break from our normal format for our regular 5 episode break, and talk about Roadside Attractions in our Social EpisodeWe're drinking more of Bubba's Secret Stills Brown Liquor, this time with the Eggnog we wanted in the previous episode that Bubba's was featured in.Mix 2 oz Bubba's Secret Stills Brown Liquor with 4-6 oz of your favorite store bought Eggnog, and enjoy.You can see more about the Hodag and the Iowa 80 Truckstop by clicking on those links. And we would love to hear about your favorite Roadside Attractions!Also, you can find our merchandise at our Teespring store, which now proudly hosts the Travel by Proxy "this is not alcohol" mug!Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #139 Fulton Hard Seltzer In today's episode we discuss Fulton brewery and their local Minnesota roots We'll also taste Fulton's Blood Orange Hard SeltzerFinally, we learn about some of the history of Fulton BreweryRight off the bat, we were confused about which sugar type is table sugar, we were kinda right. See here for a breakdown of the differences between Sucrose and Glucose. Short answer: Sucrose is table sugar!We want to thank Fulton for producing a delicious product that Aaron can drink with his beer averse palette. Check them out on Facebook, and let them know we sent you. (image credit http://www.fultonbeer.com/beer/blood-orange-hard-seltzer)This is now week #2 of our Merch being up for sale! Check it out at teespring, and get something fun for yourself, or someone you love! If you have ideas for designs, or want something specific on a shirt or other item, let us know at our Facebook page! Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #138 Road Food Sippy Cup EditionToday we’re tasting a hard latte from Brown Bromber and Insight Brewing’s Rowdy Uncle.Aaron and Andrea definitely enjoyed the Brown Bomber, but found it super dangerous while Aaron couldn’t quite get past the beer flavor in the Rowdy Uncle. He still enjoyed it, however, and said he could drink a bit of it here and there!As you journey on the road with us, try to find a Whataburger first founded in Corpus Christi, Texas. How do you pronounce it? Here’s one pronunciation.We also talk about Shake Shack, In N Out Burger, Culver’s (take a look at the Pretzel Haus Pub Burger that Aaron ate before this episode), Del Taco, Five Guys and more!For those of you wanting to learn more about the differences between Frozen Custard and Ice Cream, check this out.And last, but certainly not least this week: We have officially launched our merch store at TeeSpring! We have shirts and hoodies that bear our humble logo for your comfort in the coming cold months and beyond! Check out the Merch Store here!Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #137 Hudson's HamburgersIn today's episode we explore Coeur D'alene, Idaho, and talk about the taste of historic Hudson's Hamburgers We'll also taste a hand-crafted secret spice liqueur, and make a cocktail of sortsFinally, we learn about the history of this historic tourist-town mainstayWe first want to highlight Hudson's Hamburgers for their down to earth style of burgers. You can check out their Facebook page here. This week's drink was Bubba's Secret Stills brown liquor, which we added to about 4 ounces of 2% milk over ice. As mentioned in the episode, we endorse the addition of this liquor to eggnog, as we believe it will be a tasty treat, and a fad in the coming holiday season.If you would like to drive through a redwood tree, you can find some more information here.Thank you so much for listening, and we hope you have a wonderful day/week. See you next Tuesday! Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #136 Tiki Bars In today's episode we explore the wonderful world of TikiWe taste a Tiki inspired drink (the same we had last episode)Finally, we discuss a bit of the history of Tiki barsIf you would like to see what Critiki is about for yourself, check out their website and begin to see this wonderful sub culture.The taste of this episode is once again a Lyford Cay Rum Dum, Batch 1 cup Lemon Juice 1 cup Simple syrup 2 cup Water 1 Egg white 1 and a half ounces of light rum 1 ounce of dark Jamaican Rum Combine the lemon juice, simple syrup, water, and egg white together to create a sweet and sour mix. Add 3.5 ounces of the mixture to a blender and blend briefly with the light rum. Pour the blended mixture over ice in a short, chilled glass. Carefully float the dark rum over the top of the drink. Here once again is the alternate version of this drinkWe want everyone to share in the experience of going t a Tiki bar at some point, and are proud to shout out Psycho Suzi's Motor Lounge as the first such establishment that Aaron has ever been to.Here are also links for Frankie's, and Gold Tiki which are both in Las Vegas, NV.If you're looking for recipes for drinks of your own, we of course recommend Mixel and The Grogalizer, you can also check out Smuggler's Cove as it has been suggested many times by Greg from How to Drink. We hope you've enjoyed this episode, and would love to hear if you have any suggestions for future episodes. Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode 135 Go To Menu Items We're talking about our favorite standard menu items.The taste of this episode is a Lyford Cay Rum Dum, Batch. 1 cup Lemon Juice 1 cup Simple syrup 2 cup Water 1 Egg white 1 and a half ounces of light rum 1 ounce of dark Jamaican Rum Combine the lemon juice, simple syrup, water, and egg white together to create a sweet and sour mix. Add 3.5 ounces of the mixture to a blender and blend briefly with the light rum. Pour the blended mixture over ice in a short, chilled glass. Carefully float the dark rum over the top of the drink. Here's another version of the drink.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #134 The Little OvenIn today's episode we talk about The Little Oven in Saint Paul, MNDiscuss take home deals from restaurantsFinally, we taste a Surly Furious, because nothing tastes better with pizza than beer*!Aaron has eaten at, and enjoyed The Little Oven several times, and it is a wonderful place to have a meal with friends and family. Bring cash, or use the on-site ATM, or even bring your checkbook; but don't expect to pay with a card here. Try the wonderful pasta and pizza, just make sure you're prepared to bring at least another meal's worth home as left overs.Surly makes many fine beers, and Andrea loves most of them. We're still scouting for another brew that Aaron will like, but today we didn't find one.Also, for those of you interested in the hack for heating left over pizza, take a look here for some further info.We really enjoyed making this episode, and would love to hear from you, please drop us a line at fans@travelbyproy.com*This is Andrea's opinion, and is not shared by all hosts of Travel by Proxy. Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #133We're in Uptown Minneapolis, MN, checking out Red Cow We bask in their delicious menu and enjoy a classic "Death in the Afternoon" minus the champagne (but really, it's just Absinthe on ice)As mentioned in the episode, a Death in the Afternoon is credited to author Ernest Hemingway, and shares a name with one of his books. As we didn't have any champagne, or sparkling wine of any kind, we simply had Absinthe over ice with sugar and water added to tasteThere really isn't a recipe, but the best way to add sugar is either by adding simple syrup, or by putting a sugar cube on a slotted spoon and slowly adding water by using a dropper. There are actually Absinthe Spoonswhich are purpose made for adding sweetness to Absinthe.You ever type a word so many times, that it no longer looks like a real word? That's how I feel about Absinthe right now.We really want to shout out the delicious burgers (and food in general) at Red Cow, and we want you all to give them a try if you're in the neighborhood.Do you have any strong feelings about fat/lean ratios in ground meats? Do you think we're right or wrong about anything we talked about? Please let us know by dropping a comment on our Facebook page, or sending an email to fans@travelbyproxy.comAlso, if you're reading this far down, would you like to buy shirts or merch with our logo or phrases on them? Please let us know, as we're starting to plan out a store with just those types of items!Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #132 The Great Minnesota State Fair In today's episode we talk about the Minnesota State Fair, and all the trappings thereofWe'll also get into the food that we ate on our trip (and some that we didn't get a chance to eat)Finally, we discuss a beer that Aaron tasted (and didn't enjoy) as well as a different beer that Aaron drank (and found palatable)We really did enjoy our trip to the Minnesota State Fair, if you'd like to read up on some history of the Minnesota State Fair, you can check out the Wikipedia page.The drink we tasted in this episode was a riff on a sidecar (the original version we've featured on a previous episode of the podcast), and we decided to change the base from Brandy to Rum, and use the Tattersall Purple Reign in lieu of the Orange liqueur (or Triple Sec).We went with:2 oz White Rum1 oz Tattersall Purple Reign3/4 oz lemon juice2 dashes Angostura BittersShake the Rum, Purple Reign, and Lemon Juice over ice, pour into lowball glass, add 2 dashes bitters and stir. Sip and enjoy.We wanted to touch on the many places that we ate or drank at:Cookies from Sweet Martha'sCider, Beer, and Duck wings from Giggles$2.50 cheeseburgers from Mike'sThe Boozy Berries and Barb Trifle from The Hideaway SpeakeasyIf you've never listened to Steven Wright and didn't understand what Aaron was talking about with the monotone pitch person portion, please avail yourself of 10 minutes of wonderful one linersHave a wonderful day, and thank you for listening! Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode 131 Wursteries and German Beer We're in Indianapolis with Maggie Schulz as she tells us about Heidelberg Haus.The taste of this episode is beer from Bad Weather Brewing! We wanted to have something from Waldman, but they were closed on our recoding day and thus we’ll have to taste it another day. We invited Maggie on to help taste the beer! (She brought it…)Beer and brats are a perfect combination. Here’s a GQ article on the subject!Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #130 The Honeymoon Experience In today's episode we talk about Aaron's honeymoon trip on the high seas, and to Disney World.We're also joined by not one, but two special guests this episode! Justin is back from Episode #128, and Maggie was there to record her guest spot for Episode #131, so we had her join us for the conversation during our social episode, and we are also joined by a secret third guest in the form of Wicket, Justin and Andrea's dog.Finally, the taste for this episode is Andrea's take on a simple Zombie.And per our instructions in the episode, you can find a few recipes for a Zombie here.If you have not seen or heard any part of the Me First and the Gimme Gimmes live album, you can watch a short video here.If you want to learn more about the escape room on certain Royal Caribbean cruises, check out the blurb about The Observatorium here.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #129 Keepsake Cidery In today's episode we explore Keepsake Cidery Taste their delicious Cider Finally, we learn about the difference between Pitching and Wild yeastThe official term for a person who makes cider is Cidermaker. There seems to be some discussion about the term, but Cidermaker seems to be the most agreed upon term. So Andrea and Aaron were both wrong in the episode.As to back sweetening a cider, brewngrow.com has a great write up you can check out here.There are a variety of resources to learn about ways to use yeast to ferment pretty much anything you want, the best starters we've found are beer and brewings dictionary entry for Pitching yeast, winemakermag has an article on Wild yeast that we also found very enlightening.Thank you all so much for listening, and we hope you enjoyed our detour about meat and meat replacements. Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #128 The Thrilla from Manila In today's episode we explore the city of Manila in the PhilippinesTaste some Red Horse beerand learn about what it's like to travel to the Philippines for workWe were super exited to have Andrea's spouse Justin join us to share his stories of travelling to the Philippines for work. We learned a lot about the area Justin visited, and it made us want to taste so many new things in the future. We talk about items to search out like Red Horse beer (which Aaron didn't enjoy sadly), Halo Halo, Gising Gising, Jeepneys, Jollibee, and Fort Santiago.We hope you enjoyed this episode, and would love to hear your thoughts. Please reach out to us on our Facebook page, or send us an email to fans@travelbyproxy.comWe look forward to seeing you next week, as we discuss Keepsake Cidery. Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #127 Japanese Candy EditionIn today's episode we explore an Anime Convention Taste some Japanese candy And discover what it means to drink pure sugar waterIn further reading about Kit Kats in Japan, we found that there have been over 300 varieties created for the Japanese market and you can purchase some of the different flavors in variety packs on Amazon.Nara Dreamland seems to still have a lot of interest in it even since its closure and eventual demolition, you can read about its history in more depth on the Wiki.And since we feel pretty bad for not remembering the name of the dog that had a statue put up in its honor, so we found the Wiki for Hachiko.And the photo for this episode comes from Aaron's time at the Missouri Botanical Gardens, and it is a view of the beautiful wooden bridge in the Japanese garden area. Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode 126 Brooklyn Breweries We're in New York talking about the blackout and some breweries we visited.The taste of this episode is Ommegang's Rosetta.We'll also discuss Folksbier, Other Half, Brooklyn Brewing, and more.It's a little more freeform than some of our more focused episodes, but there were too many interesting Brooklyn things to choose from!Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Episode #125 The DumpsWe're Taking another 5th episode break from our normal format to bring you tales of our not-so-fun travel experiences; as, well, not everything is always perfect and amazing. But bad experiences can help you learn more about yourself and how you will travel in the future, as well as some downright funny stories. As a way to get back to the happy after the tales of our mishaps, have a photo of Admiral Ackbar "helping" me edit this episode.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq This podcast is powered by Pinecast.

Episode #124 German Beer Halls In today's episode we talk about Gastof's in Minneapolis, MN; and Hofbrauhaus in Newport, KYWe'll also get into tasting a Bauhaus WonderstuffFinally, we discuss a Ratskeller and the ReinheitsgebotWe had a lot of fun reminiscing about our trips to German Beer Halls for this episode, and we would love for you to let us know what you would like covered on this podcast. Please leave a comment on our Facebook page, or send us an email to fans@travelbyproxy.com.I couldn't find a photo to use for this episode, so I added one of my cats.For those of you who want to see the Man vs Food from Minneapolis episode, we found it here. Go to 11:10 to see the Gasthof's challenge (which is actually a meter long bratwurst) or watch the whole thing to see the Jucy Lucy debate unfold. Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq This podcast is powered by Pinecast.

Episode #123We're in Minneapolis, MN at The Newsroom in Downtown. Photos from google users located hereThe taste of this episode is a Mezcalita, and talk about some hot sauces that Andrea brought back from her trip to Mexico.As promised, the answer to where Tequila is from is: "primarily in the area surrounding the city of Tequila, 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco."The More you know, right?If you would like to recreate the cocktail we made on this episode, we have added the recipe and instructions below:INGREDIENTS For the spicy rim: Tajín Clásico Seasoning or a mix of 2 parts kosher salt and 1 part chili powder Lime wedges, for lining the rim and garnish 1 ½ ounces mild mezcal (I recommend Del Maguey Vida) 2 ounces fresh orange juice 1 ounce fresh lime juice 3 dashes of orange bitters (optional, for extra orange flavor) 1 to 3 teaspoons orange liqueur, simple syrup or agave nectar (optional, if you prefer sweeter drinks—I don’t add any)INSTRUCTIONS 1. To prepare your glasses: Pour some Tajín (or mix your salt/chili powder) on a small, rimmed plate. Run a wedge of lime around the top of each glass. Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside. 2. Fill a cocktail shaker with ice. Add the mezcal, orange juice, lime juice, orange bitters (if using) and sweetener (if using). Securely fasten the lid and shake well. 3. Pour the mixture into your prepared glass and garnish with a lime wedge. Enjoy!We're looking to start a run of shirts or other products with some of the things we've said on the podcast as inspiration, what would you love to see on a shirt or mug? Let us know by sending us an email to fans@travelbyproxy.com or leaving a comment on our Facebook page.Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq This podcast is powered by Pinecast.

Episode #122 Updown Minneapolis In today's episode we talk about Updown in Minneapolis, MNTaste a Sidecar made with local spiritsFinally, we discuss Barcades as a travel phenomenonWe had a lot of fun with this episode, as we talk about our time there for my bachelor weekend, as well as other times we've been to Updown. We would love to hear about your experiences with Barcades, as well as any suggestions that you may have for future episodes.Please reach out to us at fans@travelbyproxy.com with any thoughts or comments you may have.Also, if you would like to make the sidecar that we had for this episode, please look at the recipe below:2 oz Brandy or Cognac.75 oz Orange Liqueur or Triple Sec.75 oz Lemon Juice2 dashes bittersYou can add the sugar rim or not, either way, we hope you enjoy!Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq This podcast is powered by Pinecast.