Podcast appearances and mentions of christine sismondo

Martini anyone? Whether you're a gin or vodka fan, we've got a winning base for you. In the vodka corner we have Elit, smooth-as-you-like thanks to its signature freeze-filteration process, and representing gin we have the re-released Beefeater Crown Jewel, weighing in at a hefty 50% ABV.Martinis feature in our book choice, 'Cocktails, A Still Life', written by Christine Sismondo and James Waller and starring stunning oil paintings by Todd M. Casey, while artfully made drinks are on the menu at Line in Athens, the latest offering from Vasilis Kyritsis, Nikos Bakoulis and Dimitri Dafopoulos.In the hotseat we have Dawn Davies, Buying Director at Speciality Drinks and The Whisky Exchange. Who better to ask how to buy, what to try and what we'll be drinking in 2023.What we're mixing:The Franklin30ml dry vermouth75ml London Dry Gin1 dash Orange Bitters2 green olivesMethod:Add the vermouth to a mixing glass filled with ice and stir. Discard the vermouth, then add the gin to the ice with Orange Bitters and stir. Strain into a chilled Martini or Nick & Nora glass, add the two olives and serve.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:Beefeater Crown JewelCocktails, A Still LifeElit VodkaLine AthensSpeciality DrinksThe Whisky ExchangeThe Cognac Show – 10-11 March 2023The Rum Show – 14-15 July 2023The Whisky Show – 29 Sept-1 October 2023The Champagne Show – November 2023 dates tbcThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Get Neal's book Cure: New Orleans Drinks and How To Mix 'Em launching on October 25th! Check out Drunk by Edward Slingerland as recommended in today's episode. Check out America Walks Into A Bar by Christine Sismondo as recommended in today's episode. Check out episode 877 with Cedd Moses as mentioned in today's episode! Check out episode 881 with Cedd Moses as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Positions are replaceable, people are not." In this episode with Brandon Landry we will discuss: The importance of learning history Working as a server in NYC Different types of management styles Fine dining Partnerships Finding a mentor Closing a restaurant Automation Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Genuinely like people and am interested in what they have to say Pursuit of understanding people What is your biggest weakness? Organization What's one thing you ask or look for when interviewing/growing your team? Empathy What's a current challenge? How are you dealing with it? Growth Share one code of conduct or behavior you teach your team. Treat other people the way that you want to be treated What is one uncommon standard of service you teach your staff? More comping than most people do Acknowledge people What's one book we must read to become a better person or restaurant owner? Pouring With Heart by Cedd Moses Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Slack What is one thing you feel restaurateurs don't do well enough or often enough? Take time for ourselves If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Restaurant industry is like golf: it doesn't matter what everyone else around you is doing, it matter what youare doing Treat people (everyone) the way you want to be treated Be empathetic Contact: Neal's book, Cure: New Orleans Drinks and How to Mix 'Em launching October 25th! Cure website: https://www.curenola.com/ Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Neal Bodenheimer for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Website- https://www.toddmcasey.com Instagram -@toddmcasey   Todd M. Casey was born and raised in Lowell, Massachusetts. His artistic education includes a BFA in Communication Design from Massachusetts College of Art in Boston, Massachusetts. After receiving his degree in 2001, he moved to New York City where he worked as a Graphic Designer. He then relocated to San Francisco to pursue a Masters in Animation at the Academy of Art. While taking the foundation classes for his MFA, he discovered that his true passion was painting. Decision made, he soon returned to New York City to the studio of Jacob Collins at the Water Street Atelier and began his classical painting training in 2007.  Casey's work touches on more than simplistic realism. There is a haunting, nearly literary quality to each frame— a feeling that subjects are viewed from behind mottled glass, burnished by enigmatic candlelight, or brushed by the soft, hazy edges of a half-remembered dream. His work is classically styled but progressive in approach.  Every painting has a tale to tell, brewed from a deep well of introspective thought.  His paintings have been honored with awards several times in recent years. Most recently, he won first four times at the Portrait Society of America's Members Only Competition and placed first in oil painting from the Allied Artists of America in 2015. His work can be found in collections throughout the United States, and on the East Coast at Rehs Contemporary Gallery, in Midtown New York City, and Simie Maryles Gallery in Provincetown, Massachusetts.  In resulting years, Todd has made the transition from painter to author and teacher. He published his first art book The Art of Still Life in 2020 with Monacelli Press. His second book The Oil Painters' Color Handbook comes out in August of 2022. His work will also be featured in Cocktails: A Still Life, by Christine Sismondo and James Waller, which is slated for release in August 2022. When not painting, writing, or illustrating, Casey teaches classes for the Massachusetts College of Art and The Academy of Art University Online, The Art Students League of New York, and through private online classes and workshops.    Casey lives in Connecticut with his wife Gina, and their daughter Scarlet. When not painting, writing, or teaching, he enjoys reading and spending time with his family. Todd is also on the Trekell Pro Team

Website- https://www.toddmcasey.com Instagram -@toddmcasey   Todd M. Casey was born and raised in Lowell, Massachusetts. His artistic education includes a BFA in Communication Design from Massachusetts College of Art in Boston, Massachusetts. After receiving his degree in 2001, he moved to New York City where he worked as a Graphic Designer. He then relocated to San Francisco to pursue a Masters in Animation at the Academy of Art. While taking the foundation classes for his MFA, he discovered that his true passion was painting. Decision made, he soon returned to New York City to the studio of Jacob Collins at the Water Street Atelier and began his classical painting training in 2007.  Casey's work touches on more than simplistic realism. There is a haunting, nearly literary quality to each frame— a feeling that subjects are viewed from behind mottled glass, burnished by enigmatic candlelight, or brushed by the soft, hazy edges of a half-remembered dream. His work is classically styled but progressive in approach.  Every painting has a tale to tell, brewed from a deep well of introspective thought.  His paintings have been honored with awards several times in recent years. Most recently, he won first four times at the Portrait Society of America's Members Only Competition and placed first in oil painting from the Allied Artists of America in 2015. His work can be found in collections throughout the United States, and on the East Coast at Rehs Contemporary Gallery, in Midtown New York City, and Simie Maryles Gallery in Provincetown, Massachusetts.  In resulting years, Todd has made the transition from painter to author and teacher. He published his first art book The Art of Still Life in 2020 with Monacelli Press. His second book The Oil Painters' Color Handbook comes out in August of 2022. His work will also be featured in Cocktails: A Still Life, by Christine Sismondo and James Waller, which is slated for release in August 2022. When not painting, writing, or illustrating, Casey teaches classes for the Massachusetts College of Art and The Academy of Art University Online, The Art Students League of New York, and through private online classes and workshops.    Casey lives in Connecticut with his wife Gina, and their daughter Scarlet. When not painting, writing, or teaching, he enjoys reading and spending time with his family. Todd is also on the Trekell Pro Team

With excitement, allow me to introduce to you today's guest, author, journalists, and historian, Christine Sismondo. Christine Sismondo is the author of America Walks Into A Bar: A Spirited History of Taverns, Speakeasies and Grog Shops I discovered Christine's book while reading Pouring With Heart by Cedd Moses In this book, Christine points out the significant role the hospitality industry played in forming society as we know it today. I believe our industry still holds this transformative power and that's what I hope to explore in this conversation. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "No matter what your problem is, no matter how hard you think it will be to solve it, just go to a bar and someone will help you solve it." In this episode with Christine Sismondo we will discuss: The history of taverns/bars Taverns/bars as an early place for Americans to gather Political influence in bars Social influence in the hospitality/bar industry History and reasons for Prohibition Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: America Walks Into A Bar: A Spirited History of Taverns, Speakeasies and Grog Shops Go to Christine's website: christinesismondo.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Christine Sismondo for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

What do we lose when our bars are shuttered? These can seem like frivolous spaces, but they have played an important role in American history. In this lecture, recorded September 16, 2020, Christine Sismondo explores the role of bars across the country's history, including the colonial era, Prohibition, the 1960s, and today. This lecture was held as part of Fraunces Tavern Museum's first Tavern Week.

Prohibition and racism. A greenhouse in the North. And sexy vegetables (yes, seriously sexy vegetables!). In this episode we have the pleasure of speaking with writer and historian Christine Sismondo about her two articles for Macleans about how prohibition impacted race relations in the US and Canada. This is undeniably relevant right now right down … Continue reading "Prohibition with Christine Sismondo"

In this episode of the Unreserved Wine Talk podcast, we’re chatting with Christine Sismondo, writer, teacher and barfly who, when not teaching literature at York University, is tracking down the city’s best drinks and the bars in which they’re served for her columns. She also writes wine and cocktail articles for the Globe and Mail, Canada’s largest national newspaper. Enjoy!   Highlights Why shouldn’t you lump Cava, Prosecco and Champagne together? Why did Lambrusco have a bad reputation in the 70s and 80s? What is the Charmat Method for producing sparkling wine? How did Lambrusco become popular in North America? Can you expect to find Italian sparkling wine at the LCBO? What foods can you pair with Lambrusco and Franciacorta? What has caused Sherry’s recent comeback? How is Pisco different from other spirits?   About Christine Sismondo Christine Sismondo is a professor of English literature at York University and she writes about wine and spirits for the Globe & Mail, Canada’s largest national newspaper. She’s also written regularly for the Toronto Star, the Report on Business Magazine and The Grid, and has won a National Magazine Award for her work. She’s the author of Mondo Cocktail: A Shaken and Stirred History and wrote a six-part podcast series on Prohibition for Wondery’s American History Tellers based on the book. Her most recent book is America Walks Into a Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog Shops published by Oxford University Press.   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/53.

What happens when you combine two of Canada's best beer, whisky, cocktail and spirit writers together; you get my guests today chatting about cocktails, beers, pizza boxes and more. Join us every Tuesday & Friday as award winning industry stalwart, Shawn Soole interviews some of the hospitality industries top talents from around the world including bartenders, venue owners, distillers and industry supporters. Get points of view, advice and the backstories every week. Brought to you by www.soolehospitality.com FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLOW UN ON TWITTER - https://twitter.com/ShawnSoole --- Send in a voice message: https://anchor.fm/post-shift/message

In honor of Gay Pride Month, we’ve decided to devote the rest of the month on the Bit by a Fox Podcast to LGBTQ stories – highlighting the importance of gay bars and clubs through history, the cultural impact of the movements that came out of those important spaces, and the renegades, revolutionaries and icons behind it all. It’s such a big subject, we’re creating our first podcast series in honor of Pride Month. In the first episode of our three part series, we touch on gay bars through history. Many have argued that the American gay rights movement was kicked off in a bar. Our guest, writer and historian, Christine Sismondo, PHD, has been researching the history of lesbian and gay bars in Toronto, some parts of which have been published in Any Other Way: How Toronto Got Queer (2017), and she is the author of America Walks into a Bar,a book about the history of bars in the United States. We discussed how bars have played such a crucial role in gay culture and politics through the years. Our cocktail this week is a Gin Rickey. Christine picked this classic, tall drink because it was most likely the kind of drink being served at one of these historic gay bars. Gin was also a favorite of Walt Whitman. Gin Rickey 2 ounces gin 1 ounce fresh lime juice club soda garnish: wedge of lime Add the gin and lime juice to an ice-filled highball glass. Add club soda to top. Rub lime wedge around the rim of the glass and squeeze some juice and add the lime into the glass. links:  Gay New York: Gender, Urban Culture, and the Making of the Gay Male World, 1890-1940 by George Chauncey   When Brooklyn Was Queer by Hugh Ryan   America Walks into a Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog Shops by Christine Sismondo   Christine Sismondo's Website     Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com

When a German U-boat torpedoed the RMS Lusitania on Friday, May 7th, 1915, Americans found two new enemies: Germany and the beer it was so associated with. Anti-German sentiment grew, and with it hostility to the breweries founded in the 19th century by German immigrants. Soon, the war effort and the temperance movement were linked: it was patriotic to abstain, and Prohibition became law.How did America cope? They swapped their stool at the bar for a seat at the soda shop, listening to new radios and the first ever baseball broadcasts. But Americans’ thirst wasn’t ever fully quenched: they turned to family doctors who prescribed “medicinal alcohol,” and then finally to the bootleggers, moonshiners and rum-runners who made, smuggled and sold hooch of all types, from top-shelf French cognac to homemade swill that might just kill you.For more about the Lusitania, check out Dead Wake: The Crossing of the Lusitania by Erik Larson.Daniel Okrent’s Last Call: The Rise and Fall of Prohibition has more information on medicinal alcohol and how it was prescribed by doctors. To learn more about medicinal beer, this article by Beverly Gage for The Smithsonian is excellent.The 1991 study “Alcohol Consumption During Prohibition” by Jeffrey A. Miron and Jeffrey Zwiebel, is considered the definitive study about how much people actually drank during the noble experiment. For more information on how Prohibition played out in the early days, check out Professor David J. Hanson’s, “Alcohol Problems and Solutions,” a comprehensive, interactive site that outlines all the various stakeholders in the Noble Experiment.To read more about Americans behaving badly in Cuba and other places during Prohibition, check out Wayne Curtis’s And A Bootle of Rum: A History of the World in Ten Cocktails, as well as Matthew Rowley’s Lost Recipes of Prohibition. And, to learn more about rum-runners, Daniel Francis’s book, Closing Time: Prohibition, Rum-Runners and Border Wars is an excellent reference.Further references can be found in America Walks Into a Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog Shops by Christine Sismondo.Support this show by supporting our sponsors!

On January 17, 1920, the United States passed the 18th Amendment to the US Constitution, ushering in a 13-year dry spell known as Prohibition. But how did a country that loved to drink turn its back on alcohol? How did two-thirds of both the House and Senate and three-fourths of State legislatures all agree that going dry was the way to get the country going forward? It had always been a long, uphill battle for the temperance movement, but towards the end of the nineteenth century, certain forces aligned: fears of industrialization, urbanization and immigration. Traditional American life was changing - fast - and many people looked for a scapegoat: the saloon.For more information on how Prohibition came to be, check out Professor David J. Hanson’s, “Alcohol Problems and Solutions,” a comprehensive, interactive site that outlines all the various stakeholders in the Noble Experiment.Daniel Okrent’s Last Call: The Rise and Fall of Prohibition is a key text for learning more about Prohibition and how it came about. And, to narrow in on New York, itself, Michael Lerner’s Dry Manhattan: Prohibition in New York City is a tremendous resource.The bootlegger character was based on a real story, A Bootlegger’s Story: How I Started, which ran in the New Yorker in 1926.For more on the Atlanta race riots and how they connect to Prohibition, check out this story on NPR, in which professor Cliff Kuhn describes his research. To learn more about the intersection between race and the policing of Prohibition, Lisa McGirr’s The War on Alcohol: Prohibition and the Rise of the American State is invaluable.Further references can be found in America Walks Into a Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog Shops by Christine Sismondo.Support us by supporting our sponsors!

This week on Fashionably Ate we’re flashing back 50 years to the Expo 67 celebrations in Montreal. Along with our usual food and fashion we also get into a discussion about memory – what will people remember about Canada150 in 50 years? In fashion, Torey is all about hostess uniforms (especially the futuristic raincoats). In food, we’ve each chosen two dishes from an Expo pavilion: Swiss fondue and Kirshwasser wine tart, candy corn from the La Ronde fairground, and Ukranian cold Borscht. For once, everything is a success. For our What We’re Obsessed With in History segment, Torey is obsessed with the Spacing store and resources (www.spacing.ca) and Steph is obsessed with an old-fashioned oven she’s learning to use at Fort Langley National Historic Site. Thanks for listening! Fashionably Ate is on Instagram and Facebook @fashionablyateshow, and we've got photos from this and every episode on Pinterest @fashionablyate. Feel free to email us at fashionablyateshow@gmail.com, and if you haven't already found us on iTunes, now's your chance! Download and subscribe -- and if you would be so kind, please leave us a star rating or review. We'd love the feedback. CHECK OUR FACTS FOOD Great resource articles dedicated to the food at Expo 67, including detailed descriptions of dishes and pavilion restaurants: http://expo67.ncf.ca/expo67_food_p1.html & http://expo67.ncf.ca/expo67_food_p2.html Globe and Mail article by Christine Sismondo about the national food culture surrounding Expo 67 https://www.theglobeandmail.com/life/food-and-wine/contemporary-canadian-cuisine-can-trace-its-roots-back-to-expo-67-in-montreal/article34769872/ Library and Archives Canada, formerly Collections Canada, has an archived site with a basic overview of different pavilions and aspects of Expo 67 https://www.collectionscanada.gc.ca/expo/053302_e.html German recipe for the Kirschwasser Tarte https://www.schuhbeck.de/rezepte/kirsch-tarte/ For the “marzipan stock” or Almond paste : https://theseasidebaker.com/how-to-make-homemade-almond-paste/ Recipe for the Ukrainian cold Borscht: http://www.thewednesdaychef.com/the_wednesday_chef/2014/07/cold-summer-borscht.html Expo 67 cheese fondue recipe: http://expolounge.blogspot.ca/2006/10/cheese-fondue-recipe-from-expo-67.html Caramel popcorn recipe: http://clickamericana.com/topics/food-drink/karo-crazy-crunch-1964 FASHION  CBC News, “Expo 67 fashion exhibit recalls groovier times in Montreal” McCord Museum, “Fashioning Expo 67” Press release and official website National Post, “Montreal’s McCord Museum resurrects forgotten fashion moments of Expo 67” McCord Museum online collections, including hostess uniforms

The Oxford Comment discusses American vs. Canadian drinking culture with cocktail columnist Christine Sismondo. Visit us at blog.oup.com © Oxford University Press

Jimmy Carbone’s talking about taverns on this week’s episode of Beer Sessions Radio. Christine Sismondo, author of America Walks into a Bar, is in the studio to offer s perspective on the importance of taverns as gathering places throughout history. Also in the studio are Ken Tirado of Killmeyer’s Old Bavarian Inn and Barry Smyth of Fraunces Tavern, two of the oldest taverns in New York City. Tune in to hear about some of the beers at Killmeyer’s and Fraunces Tavern, the importance of owner involvement in bars, the consequences of Prohibition in the United States, and why it’s important to keep old tavern traditions alive. This episode has been brought to you by GreatBrewers.com. “I don’t see the American Revolution happening without taverns.” “One interesting thing about Prohibition is that people are really invested in the story as something that created more problems than it solved. To some degree, it’s true, but if you look at the beginning of Prohibition, people really did drink less. For the first half of it, it really was successful at curbing people’s over-consumption.” — Christine Sismondo on Beer Sessions Radio “Taverns were the first libraries, the first art galleries, and the first cinemas.” — Barry Smyth