Podcasts about empell

From the About the Author section of Alex Stupak's "Tacos: Recipes and Provocations: A Cookbook."  "Alex Stupak earned recognition as one of the world's most innovative pastry chefs while leading teams at progressive cuisine icons Clio, Alinea, and wd-50. But innovation only counts, he figured, if you push yourself out of your comfort zone, and so he left that world to cook Mexican food, a cuisine that captured his head and his heart. His restaurant Empellón Cocina earned him a James Beard nomination for Best New Restaurant in the country, and Food & Wine magazine named him a Best New Chef in 2013." Alex is also a metalhead.  In this episode we speak with Alex about the parallels between food and music, and the similarities between creating both of these art forms.  Alex tells us about his journey going from one of the world's most celebrated pastry chefs, to opening his first Mexican restaurant.  We discuss the challenges of being a restaurateur, and the importance of pushing boundaries and pushing yourself.   Of course we read some listener emails, do a couple of segments, and mention Gwar, yet again.   -------------------- Hosts:  Jason Walton and Nick Wusz. "I Hate Music" theme by Marius Sjoli.  I Hate Music image by Jori Apedaile. Segment intro music by Jori Apedaile, and Adam Stacey. Produced by Jason Walton for Earth in Sound Productions. -------------------- Follow us on socials, donate to support the podcast, listen to our playlist on Spotify, and visit us online: I Hate Music Linktree Email and listener suggestions to: hate.pod.music@gmail.com #ihatemusicpodcast **I Hate Music is an Earth in Sound Production**

On today's episode of All in the Industry®, Shari Bayer's guest is Alex Stupak, Chef and Co-Owner of NYC-based Empellón restaurant group and Mischa, his latest restaurant, where we are on-location. Born in Massachusetts, Alex became a scholar of the avant-garde and molecular gastronomy movements. He worked as the pastry chef at Clio in Boston with Ken Oringer, then at Alinea in Chicago with Grant Achatz, and (subsequently) at wd~50 in New York City with Wylie Dufresne. He went on to open multiple restaurants under the Empellón brand, including a Midtown Manhattan flagship location, currently ranked No. 19 on the New York Times‘ “100 Best Restaurants in New York City” list. Alex was selected as one of Food & Wine's Best New Chefs in 2013 and has since received multiple James Beard Foundation Awards nominations, including one for his 2015 book Tacos: Recipes and Provocations [Clarkson Potter]. Today's show also features Shari's PR tip to do the unexpected; Speed Round; Industry News Discussion on New York Magazine naming Matthew Schneier as its new Restaurant Critic, and the Chef's Table at Brooklyn Fare in NYC naming two new chefs after its acclaimed chef's firing; plus, Shari's Solo Dining experience at Taqueria Ramirez in Greenpoint, Brooklyn -- known for its CDMX street tacos; and the final question. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Alex Stupak and Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Dave's Three Things segment starts off with three things he loves about the show's guest: a world-class chef and the owner of the Empellón restaurant group, Alex Stupak. Stupak catches up with Dave (whom he hasn't seen since before the pandemic) and reflects on his culinary journey, including his admiration of Albert Adrià, his time at Grant Achatz's Alinea, and his experience helming the pastry program at Wylie Dufresne's WD-50. The two ponder the dampening effects of restaurant criticism on creativity—and Dave suggests that Stupak is a culinary Prometheus for his constant innovation of new culinary techniques. The two continue talking through Alex's journey of making Mexican food, culminating with a discussion of Alex's new critically acclaimed restaurant, Mischa, in New York. Host: Dave Chang and Chris Ying Guest: Alex Stupak Producer: Victoria Valencia, Cory McConnell, Gabi Marler, Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode 142: Jorge GaviriaThis week, we're thrilled to welcome Masienda founder Jorge Gaviria to #TalkCookbooks with us.Jorge's first cookbook, Masa: Techniques, Recipes, and Reflections on a Timeless Staple, explores the deep history and significance of masa—the dough made of nixtamalized corn that goes on to become tortillas, tamales, sopes, and many more Mexican and global staples. It all started with a realization while apprenticing at Blue Hill at Stone Barns. Jorge started to dream of opening the “tortilla equivalent of Tartine Bakery, the San Francisco–based high temple of sourdough.” That idea led to sourcing heirloom corn and masa harina (the dried version of masa) from local farmers in Oaxaca and supplying some of New York City's top chefs. Jorge's company, Masienda, was born.Eight years later, Masienda is on a quest to revolutionize how we think about corn—and therefore, masa, masa harina, and other products. Today he's sourcing heirloom corn from a network of 2,000 farmers across six states in Mexico. And yet, he realized something else was missing: a text.And so, he created Masa the book. It's a quite comprehensive tome (nearly 300 pages) on the history of corn and masa and a guide that's as useful for a home cook as it is for a scientist. (Want to nixtamalize your own corn at home? Jorge walks you through it! And offers practical lessons on how to make high-quality masa at home.) Somewhat shockingly, this is the first major cookbook to focus on masa.Of course, there are recipes, too. Masa offers 50 base recipes for tortillas, tamales, pozole, and more to build on, as well as inventive recipes from top chefs across the world. (Get two of them this week by becoming a paid subscriber to Salt + Spine!)Jorge writes that “like sourdough before it, craft masa is on the brink of a global culinary movement.”In today's show, we're talking with Jorge about what led him to focus on masa and launching his company Masienda, about how we're now in a “third wave” of masa, and we're putting him to the test in our signature game.[[EPISODE DETAILS GO HERE. INCLUDE BOOKSHOP LINK.]] ALSO INCLUDE AN IMAGE OF THE BOOK COVER WITH THE CAPTION "GET COOKING: BOOKSHOP OR OMNIVORE BOOKS" with links to both referral URLs.Bonus Content + Recipes This WeekThis week, paid subscribers will receive three recipes from Jorge Gaviria's Masa: Blue Masa Sourdough Bread (from Philippine-born chef turned cottage baker Karlo Evaristo) and Masa Tempura Batter (from chef Alex Stupak of New York City's Empellón). We also have the Table Tortilla Masa.And later this week, producer Clea Wurster kicks off a new series featuring beloved cookbook stores. First up, she's chatting with Matt Sartwell of New York City's Kitchen Arts and Letters.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber.This Week's New Cookbook ReleasesA big week of new cookbooks hitting the shelves this week! Here's a few:* Diasporican: A Puerto Rican Cookbook by Illyanna Maisonet* The Cookie Bible by Rose Levy Beranbaum and Woody Wolston* Ottolenghi Test Kitchen: Extra Good Things by Yotam Ottolenghi and Noor Murad* Cooking with Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients by Andrea Gentl* Justice of the Pies: Sweet and Savory Pies, Quiches, and Tarts plus Inspirational Stories from Exceptional People by Maya-Camille Broussard* The Siete Table: Nourishing Mexican-American Recipes from Our Kitchen by The Garza Family* Somebody Feed Phil: The People, Stories, and Recipes by Phil Rosenthal* Make Every Dish Delicious: Modern Classics and Essential Tips for Total Kitchen Confidence by Lesley Chesterman* Spice: A Cook's Companion by Mark Diacono* Feed These People: Slam-Dunk Recipes for Your Crew by Jen Hatmaker* Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin* Mamacita: Recipes Celebrating Life as a Mexican Immigrant in America by Andrea Pons* Kolkata: Recipes from the Heart of Bengal by Rinku Dutt* Cooking with Nonna: Sunday Dinners with La Famiglia by Rosella Rago OCT 25* The Delmonico Way: Sublime Entertaining and Legendary Recipes from the Restaurant That Made New York by Max Tucci (NOV 1)* 60-Second Cocktails: Amazing Drinks to Make at Home in a Minute by Joe Harrison & Neil Ridley* Bar Menu: 100+ Drinking Food Recipes for Cocktail Hours at Home by André Darlington* The Little Book of Aperitifs: 50 Classic Cocktails and Delightful Drinks by Kate Hawkings* The Complete Book of Pasta Sauces: The Best Italian Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces for Every Type of Pasta Imaginable by Allan Bay Wildcrafted* Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More by Pascal Baudar This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Empellón's Alex Stupak pulled a remarkable 180 when he transitioned from pastry chef of such landmark modernist restaurants as Alinea and wd-50 to chef-owner of his Empellón Mexican restaurants in New York City. In our first episode, this quick-witted chef takes us through his career, from his formative days in Boston and Chicago, through his time working with Grant Achatz and Wylie Dufresne, and into his ongoing evolution as a chef-owner. Along the way, we touch on whether or not food is or can be an art, the thorny issue of cultural appropriation, ambition, and what might be next for this endlessly curious talent. Andrew Talks to Chefs is powered by Simplecast

On the season premiere of Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams from Cooks Illustrated magazine, and Chef Lauren Resler of Empellón to talk baby DJs, smash cakes, fondant, butter cream, sheet cakes, raisins, crepes, cumin, grape jelly, and more! Cooking Issues is powered by Simplecast

(Ep 21) Want to hear someone tell it exactly like it is? Talk to Alex Stupak. The chef and restaurateur behind New York's growing Empellón empire is totally candid about cooking Mexican food as a white guy, the need to stay relevant, and Nine Inch Nails — not to mention the grind he's on to outperform his idols. New York City's resident taco king is redefining creativity, and perfecting his soundproofing game in the process. Learn more about your ad choices. Visit megaphone.fm/adchoices

Over the past few years, tacos have risen from humble street food (and Americanized fast food) to trendy options at a growing number of restaurants. A staple of Mexican cuisine, they’ve been adopted by different cultures and are even showing up on brunch and dessert menus. On this week’s Please Explain, Chef Alex Stupak, owner of the Empellón restaurant group, and food writer Jordana Rothman, will tell us how to make fresh tortillas, salsas, moles, as well as traditional and modern fillings. They'll also share tips and recipes from their book Tacos: Recipes and Provocations.   Do you have questions about tacos? Send us your questions in a comment below, or let us know on Twitter or Facebook! Recipe: Tacos al Pastor (From Tacos: Recipes and Provocations by Alex Stupak & Jordana Rothman) Short of investing in a vertical broiler, this hack is the closest you’ll get to al pastor tacos at home. We tend to think of pork shoulder as something that needs to be braised, but a well-butchered shoulder steak given a swift ride on a ripping hot grill can be a thing of beauty—the wide surface area means more of that good Maillard char you want from al pastor. Take your time when slicing the finished meat: thin, bias-cut slivers are the ideal texture here. MAKES 12 TACOS ADVANCE PREPARATION 1 cup Adobo (see below) Salsa Roja (see below), for serving Raw Salsa Verde (see below), for serving FOR THE FILLING Vegetable oil, for the grill Four 1⁄2-inch-thick boneless pork shoulder steaks (2 pounds total) Kosher salt, as needed TO ASSEMBLE THE TACOS 1⁄4 ripe pineapple, peeled, cored, and cut into 24 even slices 1⁄2 medium white onion, minced 60 cilantro leaves (from about 15 sprigs), roughly chopped 2 limes, each cut into 6 wedges 1 recipe Corn or Flour Tortillas MAKE THE FILLING: Preheat a grill to the hottest possible setting and brush with vegetable oil. Slather about 1 cup of the Adobo all over the pork steaks and season liberally with salt. Place the pork steaks on the hot grill and cook for 3 minutes. Rotate 45 degrees and cook for another 3 minutes. Flip and continue to cook for 3 minutes. The finished steaks should have visible charred grill marks. Remove from the grill, transfer to a plate, and set aside to rest in a warm place. Make one batch of tortillas and hold them warm. Cut the pork steaks against the grain and on the bias—you want the slices to be as thin as possible, almost shaved, to achieve the right tenderness and texture for al pastor. ASSEMBLE THE TACOS: Lay out the warm tortillas on serving plates. Evenly distribute the grilled pork and the pineapple slices among the tortillas. Top with some of the Salsa Roja and Raw Salsa Verde, along with the minced onion and chopped cilantro. Squeeze a couple of the lime wedges over the tacos and serve the rest on the side. ADOBO Masa may be the bedrock of Mexican cuisine, but adobo is what makes it sing. The dried chile paste is a component in countless dishes, slathered on robust meats like the pork for Al Pastor Tacos and the lamb for the Lamb Barbacoa Tacos. The dried chile and aromatic spice flavors in this paste are versatile, so adobo is a useful thing to have around to add instant depth—try thinning it with oil and using it to dress a hearty vegetable, like asparagus. Adobo will last 1 week in the refrigerator, and 1 month in an airtight container in the freezer. MAKES ABOUT 2 1⁄3 CUPS 8 ancho chiles 8 guajillo chiles 1 chipotle morita chile 3 whole cloves 1⁄4 teaspoon cumin seeds One 2-inch stick of canela (Mexican cinnamon) 1 teaspoon black peppercorns 1 teaspoon dried Mexican oregano 20 garlic cloves, skins on 1 cup cider vinegar Remove the stems from the chiles and tear the chiles open. Shake out and discard the seeds. Tear the chiles into small pieces. Set a 12-inch cast-iron skillet over medium heat for 5 minutes. Add the cloves, cumin seeds, canela, black peppercorns, and oregano; toast, shaking the pan, until fragrant, about 15 seconds. Remove the spices from the heat, transfer to a spice grinder, and grind to a fine powder. Reheat the skillet over medium heat. Toast the ancho, guajillo, and chipotle morita chiles, turning from time to time until you see the first wisp of smoke, about 30 seconds. Transfer the chiles to a bowl, cover with hot tap water, and place a heavy plate over the chiles to keep them submerged. Set aside to soak for 30 minutes. Add the garlic cloves to the skillet and roast, turning them from time to time, until softened slightly and blackened in spots, about 6 minutes. Turn off the heat, remove the garlic from the skillet, and set aside to cool at room temperature. Once the cloves are cool enough to handle, peel them and discard the skins. Drain the chiles and place in a blender along with the ground spices, roasted garlic, and vinegar, and puree to a paste. You may need to add a bit of water to the blender to help the chiles pass easily through the blades. Transfer to a container and refrigerate until ready to use. SALSA ROJA Salsa roja and salsa verde are the ebony and ivory of the salsa universe: Whereas verde supplies brightness and clean, sharp heat, roja offers gentle spice and dried-herb warmth. It makes sense that the two keep such close company—you’ll encounter versions of both at nearly every taqueria in Mexico. For my salsa roja, I looked to guajillo chile, one of the workhorses of the Mexican pantry. Cheap and ubiquitous, these dried peppers impart the mild heat, distinctive berry-like aroma, and deep, rusty hue that define a good roja. MAKES ABOUT 2 CUPS 2 plum tomatoes 10 guajillo chiles 1 chipotle morita chile 1⁄2 teaspoon dried Mexican oregano 1⁄8 teaspoon cumin seeds 5 garlic cloves, skins on 1 1⁄2 teaspoons kosher salt 1 tablespoon sugar 1 tablespoon cider vinegar Preheat the broiler. Roast the tomatoes on a baking sheet under the broiler until blackened in spots, about 7 minutes. Turn them over and continue to blacken, about another 7 minutes. Remove from the broiler and set aside to cool at room temperature. Once they are cool enough to handle, peel the tomatoes and discard the skins. Remove the stems from the guajillo and chipotle chiles and tear them open. Shake out and discard the seeds. Remove and discard the veins. Set a 12-inch cast-iron skillet over medium heat for 5 minutes. Add the oregano and cumin seeds and toast briefly, shaking the pan, until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder, and grind to a fine powder. Reheat the skillet over medium heat. Toast the guajillo and chipotle chiles, turning them from time to time until you see the first wisp of smoke, about 45 seconds. Remove pan from heat, and transfer the chiles to a bowl. Cover them with hot tap water and place a heavy plate over the chiles to keep them submerged. Set aside to soak for 30 minutes. Add the garlic cloves to the skillet and roast, turning them from time to time until softened slightly and blackened in spots, about 6 minutes. Turn off the heat, remove the garlic from the skillet, and set aside to cool at room temperature. Once they are cool enough to handle, peel the garlic cloves and discard the skins. Drain the soaked chiles and discard the liquid. Place them in a blender along with the ground spices and roasted garlic, the salt, sugar, cider vinegar, and ¼ cup water. Puree on high speed until completely smooth, working in batches if necessary. Set up a medium-mesh sieve over a bowl and pass the puree through the strainer. Transfer to a container or refrigerate until ready to use. The salsa will keep for up to 3 days. RAW SALSA VERDE Raw ingredients speak (shout, actually) for themselves in this purist salsa verde. It’s all about the green apple acidity of ripe tomatillo, the heat of untreated chiles, and the garlicky sting right up front. MAKES ABOUT 1 CUP 1 garlic clove, roughly chopped 1 teaspoon kosher salt 2 serrano chiles, stemmed and roughly chopped 1⁄2 medium white onion, minced 3–4 medium tomatillos (about 5 ounces total), husked, rinsed, patted dry, and diced 1 teaspoon honey 40 cilantro leaves (from about 10 sprigs), roughly chopped EQUIPMENT: Molcajete* Place the garlic in the molcajete with the salt and crush to a paste using the tejolote. Add the chiles and minced onion to the paste and crush to a coarse texture. Add the tomatillos and continue crushing with the tejolote until pulpy. Season with the honey and stir with a spoon. Add the chopped cilantro and stir to combine. Transfer to a container and refrigerate until ready to use. The finished salsa is best eaten the day it is made; if you want to work ahead, don’t add the cilantro to the salsa until the day you plan to serve it. *If you don’t have a molcajete, prep all the ingredients as instructed and add them, minus the cilantro, at once to the jar of a blender. Pulse to combine then stir in the chopped cilantro. “Recipe reprinted from TACOS: RECIPES AND PROVOCATIONS by Alex Stupak and Jordana Rothman. Copyright ©2015 by Empellon Holdings LLC. Photos by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.”

Jordana Rothman is the co-­author of the new book Tacos: Recipes + Provocations with Chef Alex Stupak of New York’s Empellón restaurants. She was the food and drink editor of Time Out New York for six years. Rothman is a frequent contributor to print and digital publications such as Food & Wine, Bon Appétit, New York Magazine, Cherry Bombe, MadFeed, and Conde Nast Traveler. Rothman also once challenged competitive eater Takeru Kobayashi to a hot dog eating contest. She lost. Yotam Ottolenghi is the vegetable champion, author of the much ­loved cookbooks Plenty and Plenty More, and philosopher chef (as The New Yorker called him). He also co­authored Ottolenghi and Jerusalem with Sami Tamimi. All four books were New York Times bestsellers. His latest book, Nopi, written with Chef Ramael Scully, celebrates his London restaurant of the same name. Yotam writes for The Guardian, appears on the BBC, and made the BBC4 documentary, “Jerusalem on a Plate.” Ramael Scully was born in Kuala Lumpur, Malaysia, and started his culinary career at the age of 17 in Sydney, Australia. Now head chef at Nopi, Scully first worked under Yotam Ottolenghi in 2004 at his namesake restaurant Ottolenghi. Scully’s distinct culinary heritage—the Malaysian flavors of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients—has been the creative force behind much of what is on the Nopi menu. var array = eval('[{"alt":"","caption":"Photo by Daniel Krieger","description":"","href":"http://heritageradionetwork.org/podcast/yotam-ottolenghi-nopi-restaurant-and-taco-talk/jordanarothman-photocredit-daniel_krieger/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/10/JordanaRothman-PHOTOCREDIT-DANIEL_KRIEGER.jpg","title":"Jordana Rothman","0":"http://heritageradionetwork.org/wp-content/uploads/2015/10/JordanaRothman-PHOTOCREDIT-DANIEL_KRIEGER.jpg","1":640,"2":640,"3":false},{"alt":"","caption":"Photo by Jonathan Lovekin","description":"","href":"http://heritageradionetwork.org/podcast/yotam-ottolenghi-nopi-restaurant-and-taco-talk/yotam-and-scully_credit-jonathan-lovekin/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/10/Yotam-and-Scully_credit-Jonathan-Lovekin.jpg","title":"Yotam and Scully","0":"http://heritageradionetwork.org/wp-content/uploads/2015/10/Yotam-and-Scully_credit-Jonathan-Lovekin-900x1350.jpg","1":640,"2":960,"3":true}]'); galleryArrays.push(array); document.write(""); > #### “As Americans, we tend to think about beef, pork, and carnitas, but really it’s a vegetable based cuisine.” [18:15] –Jordana Rothman on Radio Cherry Bombe “You can do a lot with veggies if you put your heart into it.” [36:50] –Raemel Scully on Radio Cherry Bombe “I would like to see the democratization of food carrying on… the fact that everybody in food is allowed in.” [45:20] –Yotam Ottolenghi on Radio Cherry Bombe  

This week on a brand new Snacky Tunes, hosts Greg and Darin Bresnitz welcome food writer Jordana Rothman, musical guest Odetta Hartman, and HRN Executive Producer Jack Inslee to the show. Kicking off the episode with Jordana and her recent ventures, she shares that she just finished her first book “Tacos: Recipes + Provocations” which she co-authored with chef Alex Stupak of New York’s Empellón restaurants. Jordana gives the guys a rundown of what to expect from the book’s recipes as well as thoughts surrounding the perceptions of Mexican food and how they are evolving. Jordana also offers her thoughts on food trends on the rise from up and coming cities to commenting on the location of this year’s James Beard Awards to things to keep an eye out for in 2015. In the second half of the show, Greg and Darin bring on musical guest Odetta Hartman to perform a few live tunes from soon-to-be released new album “222”! Going back through Odetta’s history, as it turns out, her parents are responsible for starting up Two Boots Pizza. She goes on to share that her parents were an integral part of her love of music and that she’s continually inspired by the students she teaches at the Lower East Side Girls Club. Tune in to find out where you can find Odetta Hartman in the coming year and where you can get at her new material! This program was brought to you by Whole Foods Market. “For one thing I think it’s [Mexican food] a deeply misunderstood cuisine in the United States in particular, and really around the world.” [9:35] “The biggest love story that I have to talk about is tortillas.” [14:50] “It’s this notion of sprawl, you know, these trends they start in New York or LA or San Francisco and then they become so wide spread.” [32:25] —Jordana Rothman on Snacky Tunes “Now that I’ve melded folk with a little bit of electronica I’m interested in seeing if maybe I can write a house tune or something like that.” [64:00] “A lot of this record has been grounded in portable field recordings… a lot of the songs are tellings stories so we were able to create these audio landscapes around the songs.” [71:35] —Odetta Hartman on Snacky Tunes

Alex Stupak talks about punk rock ideology in the kitchen! On today’s Snacky Tunes, Alex joins Greg Bresnitz in the studio to talk about the creative mind needed to work in pastry. Learn how Alex fell in love with Mexican food, and why he decided to open Empellón Cocina & Taqueria. Listen in to hear Alex and Greg discuss plating, and learn of Alex’s plans to destroy the entree. Later, Bad Girlfriend stops by the studio to talk about their first gigs, revolving band members, and learning to play instruments. Hear some of Bad Girlfriend’s songs live on-air! Hear about the band’s love of tacos, breakfast, and soup! This program has been brought to you by Tekserve. “If every person ran their station like a dishwasher, every restaurant would have three Michelin stars.” [7:35] “Pastry is about trying to create new textures, tastes, and forms.” [11:00] — Alex Stupak on Snacky Tunes