Podcast appearances and mentions of greg bresnitz

Yana Sosnovskaya, Head of Editorial and Zine at Zora, comes on the show to talk about onchain media, and the opportunities and challenges it presents. They dig into transparency, provenance, collaboration processes and monitization models. Yana also breaks down the idea of "micromedia," a term coined by Greg Bresnitz, and how it's particularly suited for the new internet. Natasha and Deana close out the episode with draft tweets.  --Subscribe to the free Boys Club weekly newsletter.-- Show notes: Zora Zine  

There is no shortage of podcasts. These days anyone can buy a microphone off the internet and start talking into it. The trick is finding an audience willing to listen. Passion is a great place to start. And there are few things people are more passionate about than music and food. So why not connect them? That's been the recipe for success for Greg Bresnitz. It all started with a TV show — Dinner With The Band — but took off with his long running podcast Snacky Tunes, which he began taping with his co-host and twin brother Darrin in 2009. Since then, the pair have recorded over 500 episodes interviewing chefs about the music that inspires their food. It's a format that lends itself to endless hours of conversation and makes for a pretty compelling live event, too.  In 2022, Greg debuted Crescendo! — a new show guiding listeners through a seven-course menu with a chef, pairing each dish with a song.  Greg grew up in Philadelphia, built his career in New York but relocated to Lafayette in 2020. He says it's a fitting landing spot for what he does. Few places combine food and music quite like Acadiana.  Knowing your audience is the first rule of media. And it's also the best way to make your case in advocacy. Especially when you're talking to the world.   Warren Perrin is an attorney by trade, but he's best known internationally as an advocate for Acadian culture and a preservationist of Cajun history. He's an author of books on Cajun History, including a biography of Beausoleil Broussard and he founded the Acadian Heritage and Culture Foundation, which operates the Acadian Museum of Louisiana in Erath, his hometown.  Warren made international headlines as the man who won an apology from the Queen of England. He spent a decade petitioning the British Crown to formally end the exile of the Acadian people. In 2003, the Crown issued a Royal Proclamation apologizing for the expulsion and setting July 28 as the official date commemorating the Acadian deportation. If that weren't enough, Warren was inducted into the UL Sports Hall of Fame for his achievements on UL's legendary weightlifting team.  Out to Lunch Acadiana is recorded live over lunch at Tula Tacos and Amigos in downtown Lafayette. You can find photos from this show at itsacadiana.com, and on Instagram and Facebook. And check out more lunchtime conversation about uniquely Acadian entertainment that's as unique as it is Acadian. See omnystudio.com/listener for privacy information.

Leslie Merinoff is the co-founder of Matchbook Distilling Co. in upstate New York. This small batch, bespoke distillery comes with the intention of coaxing spirits into being from the ground up. Art d’Ecco joins us to talk about his new record, In Standard Definition. A concept album about entertainment. Like channels on an old television set - each song presents an episodic look into this world, our obsession with celebrities and the power they hold over us.  Joining forces with producer/engineer Colin Stewart (Black Mountain, New Pornographers, Destroyer) in ocean-side studio The Hive, In Standard Definition sees d’Ecco packing his heftiest punch yet. Through Stewart’s vintage set up, a decoupage of authentic sounds was recorded to 2-inch tape on a 50- year-old console, forming a musical reflection of the era it evokes. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

We check back with New Orleans hero Devin De Wulf, who we met last year through his efforts of Feed the Front Line. He catches us up on his teams’ year of activism and new efforts. His new focus (of which there are many) is Feed the Second Line, which focuses on elders in the community, and Nola Bean Coin, a local currency to save the Big Easy’s favorite watering holes. https://www.feedthefrontlinenola.org/https://www.feedthesecondline.org/https://nolabeancoin.com/Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

Greg & Darin were invited to sit down with Print: A Bookstore to chat about their book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon). They were joined with writer & restaurateur  Briana Volk, to talk about food, music and share some insights from putting the book together.  Check out Print: A Bookstore for more of their events and see one of American’s coolest independent bookstores. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

International Pizza Consultant and longtime friend of the show, Anthony Falco, stops by for a hang. We talk about his career, which has taken him from Brooklyn to all over the globe, discuss what makes a great white pizza and get the skinny on his brand new cookbook, Pizza Czar.In the second half of the show, we dig into our archives and revisit one of our most favorite live in-studio performances of all time. In 2013, Pam Autuori and Jacob Schreiber, better known as the Brooklyn duo, XNY, dropped by the studio to play us songs from their debut album, Orange. (They also brought us some really delicious ribs.) Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

The Mediterranean Dish is the leading online resource for cooking spanning the breadth of the Mediterranean region, from South of Europe to North Africa and the Middle East. Suzy Karadsheh, a native of Port Said, Egypt, now living in Atlanta, launched the Mediterranean Dish inspired in part by her mother’s Egyptian cooking and her mother-in-law’s Levant-style cooking. She initially began the project as a hobby documenting her recipes for her American-born daughters before launching the site in 2014. The Mediterranean Dish now features more than 600 recipes and videos.Since 2016, Salt Lake City’s Cinders has been building a solid following with their infectious indie pop rock. Comprised of three best friends – Montana Smith (vocals/guitar), Adrian De La Cruz (bass) and Brad Bennett (drums) – Cinders draws inspiration from the likes of the Front Bottoms, Grouplove and Twenty One Pilots. The band gives us a live performance, which includes “Growing Up,” the first single from their new album dropping later this year.  Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

This special episode is a live recording of the World's Biggest Family Meal, a global hospitality gathering supporting the food industry. We joined WBFM’s founder and host, Leiti Hsu, in a lively conversation with Lara Gilmore and Chef Massimo Bottura about music, food and the couple’s important work with their Food for Soul project. Food for Soul is currently building Refettorio Harlem, and we encourage you to please lend your support to the cause.For the musical portion of this episode we tap into our archives. We originally had DRAMA on the show back in the summer of 2018. The Chicago R&B / dance duo composed of producer Na’el Shehade and vocalist Via Rosa regaled us with stories of how they collaborate on both making music and building restaurants. (Via’s a chef and Na’el is a restaurateur.) DRAMA recently dropped a new single with Gorgon City called “You’ve Done Enough.” Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

Our hearts are heavy with the loss of our friend Jason Disu. We met Jason through Midnight Magic. He was an immensely talented musician, and just an incredible human being. He will be missed. We’re dedicating this show to him with an archived performance from Midnight Magic in our second half.We open the show with Chef Rashida Holmes of Los Angeles’ acclaimed Bridgetown Roti. Rashida was a restaurant sous chef before the pandemic devastated the hospitality industry. Needing a pivot, she dug into her Bajan roots and launched Bridgetown Roti, which serves a variety of Caribbean dishes inspired by Rashida’s family. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

William Bradley is an icon of Southern California dining. His restaurant Addison is San Diego’s only Michelin-starred restaurant, and since 2006 it’s been wowing guests with its elegant degustation menus, high touch service and epic end-of-meal cheese cart. Like many chefs enduring the pandemic, William’s had to repeatedly close and reopen, pivot to takeout and devise a whole new plan for outdoor dining, but fortunately, he and Addison are still standing and still serving. Our musical guest, singer and composer Moira Smiley, has performed all over the world alongside the likes of Tune-Yards and SOLAS. Moira’s also renowned for her choral arrangements and compositions with work that can be heard on feature film soundtracks, TV programs, radio and on more than 70 commercial albums. Her vocal group, moira smiley & VOCO just recently dropped the new album, In Our Voices, and she stops by to give us a live listen. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

Noble Rot magazine hit shelves in 2013, and nothing has been the same in the world of wine writing ever since. Irreverent, informative and just good fun, amongst Noble Rot’s pages the boundaries between gastronomy and the creative arts often melt away, and you’ll find stories like a compare-and-contrast tasting of French and California wines with Brian Eno. Dan Keeling, the magazine’s co-founder, joins us for the first half of the show to share with us Noble Rot’s new book, Wine from Another Galaxy, an all-encompassing guide to all things wine. Brooklyn songwriter and multi-instrumentalist Adam Schatz is an active member of Man Man and Father Figures, and has also recorded with Vampire Weekend and Those Darlins. In 2011 he started the solo project Landlady, and has since released three full-length albums. There’s a new Landlady album on the way, and Adam stopped by to play us some songs. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

It’s that time of year again. We catch up with our dear friend, the legendary Michael Whiteman -- a.k.a. “the dean of restaurant consultants” -- who gives us a breakdown of his annual food and beverage trend report. The ongoing pandemic certainly has left the hospitality industry reeling, and Michael provides his insights into its long-term and short-term effects. Michael is the co-founder of the pioneering hospitality consulting company, Baum + Whiteman LLC, renowned for creating two of the world’s highest grossing restaurants, more 3-star restaurants than anyone in the United States and numerous international food, hotel and related concepts.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

We open this all L.A. show by cruising down Ventura Boulevard in Sherman Oaks to pioneering restaurant, Anajak Thai. Justin Pichetrungsi is Anajak’s second-generation chef-owner, having joined his family’s nearly 40-year-old business a few years ago. Since coming onboard, Justin’s updates to the menu, which include adding a taco night and stellar list of natural wines, have made Anajak the buzziest Thai restaurant in the Valley.  Musical guest singer-songwriter Henry Hall has been known to weave a good bit of humor into his work, and perhaps that’s no surprise given his parents are comedians Julia Louis-Dreyfus and Brad Hall. Henry’s dreamy pop sound first caught everyone’s attention back in 2016 with the release of the single, “Frenemy.” Since then he’s played The Tonight Show with Jimmy Fallon, and released his first full length album, Neato.. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

Last May we met up with Chef Ned Baldwin at Los Angeles’ premier culinary bookstore, Now Serving. At his NYC restaurant, Houseman, Ned’s earned high praise for his seasonal cooking, and simple, yet elegantly crafted, dishes. He dispenses his techniques and tips in his new cookbook, How to Dress an Egg, and it’s the subject of this special episode. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

East Village sushi newcomer Rosella skews the common practice of importing fish from Japan, opting instead to source from local and regional waters in an effort to minimize its carbon footprint. The restaurant is also home to the talented trio of Chefs Jeff Miller and Yoni Lang, who were previously head chefs at Austin’s critically acclaimed, Uchiko, and beverage director and wine expert, TJ Provenzano, formerly of Brooklyn Oenology. We catch up with all three and find out what the new restaurant’s ride has been like so far. We’re excited to welcome Brooklyn-based singer-songwriter Jocelyn Mackenzie back on the show. When she last visited in 2013, Jocelyn was making beautiful harmonies as one-third of the indie-folk trio Pearl and the Beard. She returns now to share with us her solo debut album, PUSH, which was written entirely for string quartet, and envisioned as “a chamber pop homage to healing through radical self-love.”Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

We’re excited to have chef and restaurateur Dale Talde back on the show. We’ve followed Dale’s career for many years, and he was one of the very first contributors to our book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. He stops by to talk about Goosefeather, his critically acclaimed modern Chinese restaurant in Tarrytown, NY, and shares what it’s like returning to the show Top Chef once again for its upcoming 18th season.Musically, we dig through our archives and revisit a July 2016 hang with Philadelphia’s OddKidOut. At the time he was just 20 years-old, and was co-creator of FACT Magazine's #FACTInstaBeats Instagram series. OddKidOut’s brand new single, “Moon Walk,” is out now. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists tooa. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

Showcasing Los Angeles’ incredible women-owned restaurants, the Regarding Her festival (RE:Her) takes its inaugural flight on January 21. The 10-day event features a roster of 100 participating restaurants from all across the sprawling metropolis, and is a spectrum of the city’s diverse cuisines and eateries. Lien Ta, of All Day Baby, and Heather Sperling of Botanica, are two of RE:Her’s nine founding members, and they give us the rundown of how the festival came to be and what you can expect to see on the menus.The immensely talented and fun Annie Hart has been on our show as both a solo artist and with her band Au Revoir Simone. In honor of the recent release of the soundtrack album for the film Banana Split, which Annie scored, we popped into our archives to pull out a 2015 live performance by her in our Brooklyn studio. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

Though he’s only been in the industry for a relatively short period of time, Keith Corbin has already established himself as a talented chef to watch. As the Executive Chef of Los Angeles’ Alta Adams, he’s been garnering wide acclaim for his creative California soul food cooking. We catch up with Keith to talk about preparing meals for his family growing up in Watts, his approach to the menu at Alta Adams and what it’s been like trying to stay afloat during a global pandemic. Keeping things Angeleno, we revisit a 2019 Dangerbird Records’ studio meetup with Brazilian singer-songwriter Samira Winter and her eponymous band, Winter. After Samira and Darin commiserated about their college days in Boston, she and her crew give us a listen to some lovely dream pop. Check out Winter’s latest album, Endless Space (Between You and I). Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info and to order your copy.Snacky Tunes is powered by Simplecast.

We’re revisiting stops on our recently wrapped 2020 virtual tour in support of our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. This pandemic plagued year has certainly reminded us of the importance of maintaining perseverance and hope. No other city is more imbued with that never-out-of-the-fight spirit than New Orleans, and it seemed fitting to conclude our tour there. Sitting down with us for a poignant discussion on music and food being beacons of light during difficult times were Chef Nina Compton of Compere Lapin and Bywater American Bistro; Ben Jaffe, Creative Director of the Preservation Hall Jazz Band; and Jacqueline Blanchard, owner of Coutelier NOLA who also co-hosted the event.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

We’re revisiting stops on our recently wrapped 2020 virtual tour in support of our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. Our London visit really had us nostalgic for those good ol’ days. Generating that fuzzy warm feeling were a trio of longtime Snacky Tunes pals, Chef Isaac McHale and Daniel Willis, co-owners of the Clove Club, Luca and Two Lights; and musician Al Doyle of Hot Chip and LCD Soundsystem. In addition to reminiscing about past hangs, we talked about the intersection of music and food along with holiday traditions. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

We’re revisiting stops on our recently wrapped 2020 virtual tour in support of our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. Our most international meetup spanned three of Earth’s hemispheres and 14 time zones. It was an India and Brazil hang with Chef Pooja Dhingra of Le 15 Patisserie + Cafe and singer-songwriter Lisa Mishra, who were both in Mumbai, and Chef Manu Buffara of Manu who joined us from Curitiba. Anjali Batar, founder of Food Talk India, graciously co-hosted. These incredible women had a lively roundtable discussion on using food and music to break through stereotypes and barriers. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

Snacky Tunes: Music is the Main IngredientBy Darin and Greg Bresnitz with Khuong Phan Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table, talking to cookbook authors.Darin Bresnitz: Hello, I'm Darin Bresnitz. I'm the cohost and coauthor of Snacky Tunes: Music is the Main Ingredient, which is our new book that I did with my brother, Greg and our business partner Khuong Phan. Now it is a perfect gift for the holidays. And if you have kids, you will look like the coolest parent in the room.Suzy Chase: Darin, I've known you, I think since like 2004 or five, when you used to play squash on and off with my husband, Bob, and now you're married and expecting your second child. I can't believe it. Time flies.Darin Bresnitz: I mean, it's pretty wild. I remember when you used to DJ at Trophy Bar. Oh my gosh. Back in the day, what a great spot.Suzy Chase: And then around 2007, you developed TV's first music and cooking show called Dinner with the Band an award-winning series. You and your brother, Greg are legit OG food media guys. So then in 2009, you went on to create Snacky Tunes, the first food and music radio show and you just mentioned Trophy Bar. I feel like we've kind of led parallel lives. Cause I had my soul music podcast that started in 2005. I had my DJ residency at Trophy Bar in 2010. That's when Brooklyn was the epicenter of the food and music explosion and all while I was creating this cookbook podcast. So I'd love to hear about your evolution in Brooklyn, from Dinner with the Band and your podcast and now the book with some stops along the way at Refinery29 and Tastemade.Darin Bresnitz: Oh man. Well, you know, I'll go back to 2001. When I was at school at Boston University and I gotten into television and I opened up the phone book to find myself an internship and the only show listed was The Phantom Gourmet and it was a restaurant review show on NECN, which was their local like a New York 1, but for all of New England and I called them and we chatted and that was my first foray into food and you know, this is like I said, 2001 and so explaining to people that I was working in food TV or working in food media, some people just raised their eyebrows, politely. Some people needed a larger explanation, but you know, from back then, I just really felt that that was really, where the greatest stories lied with greatest people lived, I felt that this was the path for me to really explore the world and I really haven't taken my eyes off the prize. You know, I really have never stepped completely out of the food media world. As you mentioned, I spent a little time at Refinery29, but even there, I was always bringing food into the events that I was doing there, but we were still doing Snacky Tunes, the radio show. We were still doing our barbecue blowouts in Williamsburg, where we had high-end chefs come to Williamsburg and pair them with a DJ. You know, it was always just traipsing along in the different types of media forms and in college when I had the idea for dinner with the band, I thought that if I was going to get into this business that I didn't want to ever just work on other people's show that the whole idea was to create your own thing, which I had taken from a lot of the DIY basement sort of punk rock shows that we were going to as kids, whereas you didn't need anyone's permission. You just went out and you built something and it was yours. And some people came, most people didn't, but at least you made something. And so that building of the show, building of Dinner with the Band in the late aughts is what was sort of the backbone for the first part of my career in TV. And then that ultimately went away and around that time, 2009, when we were sort of making the show and it was also sort of ending is when we started, Snacky Tunes, which Greg and I started at Heritage Radio Network, which was an absolute blast. You know you couldn't get more epicenter right? In the back of Roberta's 2009. I mean that's it. We were just in the heart of it and you could feel it was special at the time. You know, you could really just feel the ground shifting and you could see what was happening, post recession and all the new food ideas, you know, Roy Choi's Kogi Truck coming out of LA and the national, international effect that was having on restaurants and what could be considered a restaurant or a food truck and the accessibility where you didn't need to be in Manhattan or even Williamsburg, you could just be out anywhere and that was what Roberta's was teaching us and stuff. It was just great to be at the center of it. And then, five, six years later, 2015, I just felt the winds shifting for me a little bit and came out to LA and have been lucky enough to be part of the food movement that's happening out here. You know, I would argue that LA is one of, if not the most exciting food cities in the last few years, obviously the pandemic upended not just LA, but a lot of places, especially as we head into a second shutdown right now, but you know, I've been happy enough to be at Tastemade overseeing a lot of our original series for the networks. I just found in my lane early on. I think that's the best way to really describe it is that I found my lane and my lane was food and I never wavered. And there was a lot of setbacks and it's easy when you say the highlights like this to be like, Oh yeah, I went from this and that. And that, the other thing, you know, there was also bankruptcy and taxes owed and ideas not getting picked up and hunting for jobs and being freelance. But at the end of the day, I just never wavered. And food has just sort of been my guiding light, my North star, and I've loved all the food people I've met and all the chefs and the stories that have gotten told, and we've gotten to eat and where it's taken me all over the world and how I met my wife and how we're raising our family and just, it always comes back to food.Suzy Chase: I honestly, think you made that lane and you made it a really hip lane.Darin Bresnitz: I don't know if I would claim to say that I made it, you know, I think that I was happy to be in that lane with some people and I'm happy to be considered when anyone does that I'm a part of that. What I love about my role in this is, and this is where the weird thing is about being on the podcast and having the book is that we're not really front and center. You know, Greg and I have really worked to make the show as a platform for other chefs. And when I go back and listen to my interviews over the last decade or so, what I personally have worked to have done is taken myself out of the show as much as possible. It really is like a setup, a question, and then get out of the way. So, you know, it's doing this media talking about the book, which I so happy that we got to do and to curate and be a part of in many ways. It's like, you know, we wrote the intro and then we got out of the way and we let the chefs tell their stories.Suzy Chase: Okay. So will you sing your Snacky Tunes jingle with me?Darin Bresnitz: Oh man. Uh, let's see. Can I tell you the story about it before we sing it?Suzy Chase: Yesss!!Darin Bresnitz: So we were deejaying at the time and we didn't have a theme song and we're like, okay, we should have a theme song. And the original idea was to have different people. Cause we were having all these bands on and uh, you know, we had all these different musicians that were in our lives at the time and we're like, okay, we'll have people do different theme songs, like one every season or something like that. And then, uh, we were touring with Ricky Reed, AKA wallpaper, AKA Lizzo's producer. And we said, Hey man, can you make a theme song for us? And he was like, yeah, no problem. And then he sent over the theme song that is still the theme song today. And we heard it. And the reason why it's still the theme song is because he nailed it. He wrote the lyrics, he'd wrote the music, he sent everything and it was just like, okay, we're done. And that's, that's it. But yes, you know, tried to remember.Suzy Chase: All right, here we go.Suzy Chase: We talk about food we talk about music with musical dudes, finger on pulse, Snacky Tunes!Darin Bresnitz: Then it has like the NBC ring out like bomb, bomb, bomb. But no, it was great. It was like, Oh my God, uh, you nailed it. We don't need to ask anyone. And then Freelance Whales who was really the first live band that we had on that changed everything. Greg had found them busking in Brooklyn and they came in live and played a five song set. And that was really what changed the way that we did the show. We switched from DJ's to live bands somewhere on one of the episodes they were on they did a cover of, of it which is, you know, you have to dig up in the archive.Suzy Chase: I have to find that. So you and Greg wrote in the book, one of the most important ways people define themselves is by how they connect both to themselves and to the world at large, for us and many of the chefs who have appeared on our podcast, Snacky Tunes, those connections have been expressed by their lifelong intertwined relationships with food and music. I think the only way you could do that podcast and this book is to also have a deep connection to food and music. Can you talk a little bit about your personal connection?Darin Bresnitz: We grew up surrounded by food and music, both aware and unaware of how unique it was to our family. You know, our grandparents on my dad's side were Auschwitz survivors. My grandparents on my mother's side from Poland, for your Russia, a DP camp in Italy came to Brooklyn. And so in many ways we were second generation American Canadians. Our dad's parents wound up in Canada and a lot of the food we grew up eating was a harken back to this old European Eastern style of cooking, you know Hungarian on my grandmother's side and my dad's side and, and Polish on my grandmother's side. And so the idea of us eating food from scratch, being cooked from the kitchen, my mom carried on the tradition as well was just second nature to us, you know, and taking it for granted is maybe a weird way to say it, but just being unaware, that, that wasn't how everyone ate like we didn't eat fast food. We rarely went out to restaurants, not in a bad way. We just, you know, we're always cooking at home. And if we did go out to eat, it would be Chinatown or, you know, Jewish deli or something like that. And so food really became something that we were excited about. And then for music, you know, my father played guitar and was really into music. He was in Montreal growing up and he would go see all the Motown bands that would come over from Detroit and sneak into the bars when he was like 16. And he would also come to the States when he and my mom are dating and bringing back LP's that hadn't been released in Canada and have people over and share music with them. And so, you know, growing up, you'd always share music with us and there was always music on in my house, you know, every weekend morning, wake up to music and food and things like that. And so it just became ingrained in us that listening to music and eating food was just central to bringing people together, connecting with family, taking time to listen to a record or eat a meal together. And then as we got older and we started going out into the world, we weren't cooking as much for ourselves and this was the late nineties so food really hadn't taken off the way it had, but music, you know, we were super into the music scene and we'd go out of the suburbs of Philadelphia and into the city itself or go to our friend's shows and see emo bands and indie bands and punk rock bands and things like that and just the idea that you could create your own show, you could create your own t-shirt, you could make your own songs that just sort of gave us the definition of making things on our own to us, the food and the music itself is how we connected with people.Suzy Chase: So this book is complete with all new interviews, recipes, and playlists from 77 chefs from around the world who share how music has shaped them and its influence on the culinary world. When I first saw this book, I was like, yay, it's a compilation of your podcast interviews from over the years, but it's not, it's all new. Describe how you chose the chefs for this book.Darin Bresnitz: Greg had the concept to do a book and I believe the original idea was go back, pull this out of interviews of chefs that we had on the show. But to be honest, you know, if you go back and listen, like music pops up, but not every chef really goes into depth. And the stories that we're asking are not really the stories that we asked in the book. So we quickly realized that we needed to do a whole new format. Dale Talde, Nyesha Arrington, and Marc Vetri were the three chefs we reached out for the pitch whose stories wound up in the book and they helped us formulate what we would ask and things like that when we were doing our proposal for Phaidon, you know, knowing that this is gonna be a national international book, we sort of said, okay, half-ish of them were going to be North America, the rest will be international and then we kept going along the lines of how do we want to make this book diverse, right? Because we thought that you could easily fall into a very specific type of chef who do these compilation books and then you're not getting any variety. And we knew that we wanted to have some heavy hitters, you know, your Dominique Crenn, your Curtis Stone, your Asma Khan, your Ben Shewry but then we also wanted to have some new chefs that people may be had never heard of like Loic Dablé or Manu Buffara, or Monique Fiso some chefs who might be on our radar but might not be known at a larger level if you didn't know chef in general. And so we just went to work. I mean, we gritted it out to be honest, like we really were really disciplined and diligent in the type of chefs would reach out to and the diversity which was really key from us the beginning and we didn't want to have the thing where we're doing all this work and we wake up six months, seven months, eight months in and we go, oh my God, we didn't stick to our guns you know, we sort of fell short in who we wanted to be in this book. And so, you know, after the friends and after the colleagues when we started looking at who we saw, it still needed to be in the book and where we wanted some representation, you know, we have all six continents represented, we started just doing research and some of them were cold emails some of these people, the only interaction we've ever had with them was hi, how are you? You don't know us. Would you be a part of this book? Here's the questionnaire? Do you want to get on the phone? Let's talk things out. And people were really gracious with their time and their stories and the communication I have now, dozens of cities and chefs that I want to visit all over the world and eat their food and meet them for the first time.Suzy Chase: You just mentioned Manu Buffara, is that how you pronounce her last name? Yes. A chef in Brazil, but I love that you gave a voice to emerging chefs. Can you talk a little bit about her?Darin Bresnitz: Manu's incredible. In doing our research and what I personally know about chefs all over the world, I would say South America is one of my weak points. I don't know a ton. I haven't had the pleasure of visiting there yet and we knew that Brazil has one of the best culinary scenes in the world. It's super diverse they have a great amount of history and cultural representation ingredients. And what we love about Manu is that she really is at the forefront of this new type of cooking, where it's both paying homage to Brazilian cuisine, but at the same time, moving it forward. I mean, the fact that she picked Feijoada, which is I believe the Brazilian national dish, as her dish, but then modernizes it with some of the techniques. And some of the ingredients really shows the culmination and is really a perfect example of the type of food she makes. Feijoada. It was created by African slaves who came to Brazil and it's beans and it's beef and it's pigs ears. You know, it's a lot of, sort of like the bits and ends of food, but the culmination of the dish is something that's absolutely incredible. And then it just creates this gorgeous stew and you serve it with white rice and you have all these great garnishes. And it's just this very comforting, very soul hugging type of dish. Manu just works with local communities, she transforms abandoned sites into urban areas, she's a teacher, she's a chef. She's just one of those people who I go, can I hang out with you? How do we get to hang out more? And we reached out. She said, yes. And she gave us some incredible stories, a great playlist, and introduced, at least me personally, to a lot of artists who I didn't really know anything about. And I would say, and I probably butchering the name of this, but Céu, she was one of the artists on her playlist has become one of my favorite artists of 2020.Suzy Chase: Can you describe the look of this book and how it's all organized? It's super stylish.Darin Bresnitz: Oh, sure. Well, I cannot take really any credit for it. Phaidon paired us with an incredible set of designers Omnivore and they absolutely knocked it out. Now, the way that it works with the process is that we delivered the text so then they were going to parents with the designer and originally we were going to have 50 entries, right. And when you have 50 entries and you have X amount of pages and design costs, that allows for one type of design, well, Greg and Kuhong, and I had a very specific idea about who we wanted in the book and the amount of diversity that we wanted to represent the stories we wanted to tell. So we wound up delivering 77 entries with 86 chefs and restaurateurs. We had quite a few duos and so when you hand in that amount of information, I believe, I want to say the original amount of words we handed in maybe 200,000 words, and we got it down to maybe 110,120 thousand. But you know, when you have that much text, there really isn't that much room for illustration. And when you have that much text, you also think, like you said, how do you organize it? And so Omnivore really just knocked it out with the layout, the way that everything's presented, the way that we have different pull quotes. And we were involved a little bit in the feedback process, along with Phaidon, but I got to give credit where credit's due and they just do absolutely amazing work.Suzy Chase: Kendrick Lamar is in this book 12 times. What do you think that means?Darin Bresnitz: Well, I mean, so none of the chefs knew what any of the other chefs were submitting and when we did the interviews, we did not give any restrictions. We had a list of questions that we asked and we would ask the questions and then sit back. We didn't tell anyone what recipes to make, what songs to pick, which ours to lean into. And when you do something like that, you get some really fun coincidences such as this one. Let's be honest. Kendrick Lamar is one of the most prolific artists in the last half a decade, decade, right? But also he's got that same mentality that all great artists have. And a lot of the chefs we've talked to are great artists into themselves. It's inspirational. It's pushing yourself. It's, you know, looking at a tough situation and persevering. And I think when you're just in the kitchen, you're grinding it out and you're making a name for yourself and you're working really hard. You know, someone like Kendrick Lamar is a perfect ally when you're listening to music and looking for that type of inspirationSuzy Chase: Now to my segment called last night's dinner, where I ask you what you had last night for dinner.Darin Bresnitz: So I finally was able to unpack all of my cookbooks and I didn't want to fall into the, these are ornamental only. They look nice, but I wanted them to be both form and function. And so what I am made was The Phoenicia Diner's Chicken and Dumplings. You take a whole chicken, you boil it, you break it down, you pull the chicken off. Then you add all these root vegetables with some cream and little cornstarch to thicken it up and you just let that cook. And that's just absolutely incredible. And then you make these little biscuits with fresh chives and buttermilk, which are their take on the dumplings, which actually I really liked because I do like the texture a little bit better. And then you serve it up in one bowl and there's just so much in this recipe, but actually gets better each day. So day three of the chicken and dumplings was absolutely fantastic. And my daughter loved it. My wife loved it. It's, it's a very comforting dish when, when it gets to be, I guess, cold out here is below 50, but it does make me feel like I'm back East. It doesn't have like a lot of those flavors.Suzy Chase: Where can we find you on the web and social media and tell us about your virtual book tour.Darin Bresnitz: So you can find everything you need to know about us at snackytunes.com. You can also go to heritageradionetwork.org or phaidon.com is where you can buy the book but also if you want to support independent bookstores, we are huge, huge, huge advocates of that so you can go there and personally you can find me at Instagram, Darin Bresnitz. The virtual book tour. Greg had the idea of doing a virtual book tour and started putting it together and then Khuong and Phaidon and myself also helped put that together but we did over 10 stops. And the idea was in each city, we paired a different chef with a band and usually the chef of the band knew each other but, you know, look, we wanted to talk with people. We wanted to get the word out. We wanted to at least somewhat celebrate the book and some sort of physical presence. And the response we got was really good, hopefully sooner than later, at least hopefully for the second half of 2021 people will get back to physical tours.Suzy Chase: In the book you wrote, we hope you'll find a piece of yourself somewhere in these stories and be moved to create something of your own to share with the world. It was so great chatting with you, Darin. Thanks for coming on Cookery by the Book podcast.Darin Bresnitz: Thank you so much for having me really appreciate it and stay safe. Have a great holiday season, and we will see you in the new year.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

We’re revisiting stops on our recently wrapped 2020 virtual tour in support of our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. For the New York City leg, Paige Lipari, owner of the amazing culinary bookshop and cafe Archestratus Books + Food, and our HRN fam were gracious co-hosts. Joining us for a conversation about creativity, cooking food and making music were longtime friends of the show, Chefs Jeremiah Stone and Fabian Von Hauske of Wildair, Contra and Peoples, along with Ed Breckenridge, Riley Breckenridge and Teppei Teranishi, who are members of one of our favorite bands, Thrice. (Special shoutout to Fab for designing incredible tour posters for us!) Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

It's Thanksgiving week in the United States and this episode is designed for listening as you prep and cook your respective holiday dinners, in restaurants or in homes. Fellow podcasters Greg and Darin Bresnitz discuss their new book Snacky Tunes, based on their show about the intersection of chefs and music; former guest Hong Thaimee discusses her new popup Thaimee Love, which just launched for a planned 6-month run in New York City; and Kate Heddings talks about her new book Hungry Games.We also revisit a recent interview with David Kinch, subject of the documentary A Chef's Voyage, which begins streaming on Apple Podcasts, iTunes, and Amazon Prime Video today.For more information, including registration link, on Andrew's December 7 online conversation with Greg and Darin Bresnitz, visit Book Ya Ya.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

In this very special episode we check in on the global tour of our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. This tour stop was a part of WRLDCTY, a global city event bringing together thought leaders, urbanists and city lovers on a single digital platform for three days of conversations, connections and experiences broadcast from leading cities around the world. Joining us for a conversation about building restaurant audio signatures, and using music as an inspirational, creative force were two chefs featured in our book: Numra Siddiqui of Empress Market in London, and Chad Valencia of LASA in Los Angeles.For the second half of the show, we revisit a March 2017 studio interview and performance by Kid Wave. The band’s founder and frontwoman, singer-songwriter Lea Emmery, talked about growing up in her native Sweden, finding musical success in London and what it’s like living in L.A. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info and tour dates.Snacky Tunes is powered by Simplecast.

Natalie Hekmat had been working for years to open her natural wine shop, bar and restaurant. During that time she found a spot in Los Angeles’ burgeoning Virgil Village neighborhood, and curated a collection of more than 400 wines from the United States, Europe and beyond. What she couldn’t have planned for was a global pandemic. Despite that epic hurdle, Natalie forged ahead and opened the doors to Voodoo Vin this summer. Adapting to the new reality of the world, she put the bar and restaurant portion on hold and pivoted Voodoo Vin to a robust online, curbside pickup and delivery shop serving thirsty homebound Angelenos. Back in the summer of 2017 we met up with electric pop songstress, Julietta. She played some killer new music for us, talked about growing up in NYC and told us her mother’s Sicilian cooking was tops in the Big Apple. (No jarred sauces, y’all.) Since then, Julietta’s decamped for Los Angeles where she’s still making music. We hear she’s working on a new EP, and she just very recently dropped the vibey single,  “Ghosted for the Beach”Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info and tour dates.Snacky Tunes is powered by Simplecast.

Twin brothers Darien and Greg from Snacky Tunes join the Austin All Day podcast to discuss their new book titled Snacky Tunes - Music Is The Main Ingredient.Playlisthttps://open.spotify.com/user/snackytunes?si=jTJzwznIS22Lq0T4af_BkQDear Diary CoffeeHouse Bake Salehttps://deardiarycoffeehouse.com/2020/10/14/halloween-bake-sale-trick-or-treat/Support the show (https://www.patreon.com/join/Austinallday)

As Phaidon’s Executive Commissioning Editor, Food & Drink, Emily Takoudes has been integral in publishing some of the most influential gastronomy works of the last decade, including Regarding Cocktails by Sasha Petraske and Jeremy Fox’s On Vegetables. She’s also been vital in shepherding our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music, to bookshelves across the globe. Emily sits down with us to discuss her illustrious career, and shares what it’s like to work with best-selling novelists, award-winning chefs, a U.S. president and even an odd trio of food-and-music podcasters. We stretch back to 2012 to pull a spirited in-studio performance from our archives by Dragonette. The Canadian electropoppers dropped their Toronto restaurant tips on us, and also played their hit song, “Pick Up the Phone.” Dragonette just recently released their first track in two years. It’s a cover of the Sam Roberts Band song, “We’re All in This Together.”Snacky Tunes is powered by Simplecast.

This week on Time For Lunch, we're sharing a conversation that Hannah and Harry had with Darin and Greg Bresnitz, twin brothers and podcast hosts who are also parents. Things might sound a little different than usual since we're sharing an almost unedited conversation. Greg and Darin tell us about how music and food shaped their lives, plus they've got some fun anecdotes about cooking with and for their young daughters. This episode will be fun for parents and older siblings, we hope you enjoy it! Check out Darin and Greg's weekly show Snacky Tunes wherever you're listening to this. You can order their book, “Snacky Tunes: Music Is the Main Ingredient, Chefs and Their Music”, from your favorite independent bookseller. Episode art this week by Alicia Qian!If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!Find us on Instagram @timeforlunchpodcast!This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast. 

This week on Time For Lunch, we’re sharing a conversation that Hannah and Harry had with Darin and Greg Bresnitz, twin brothers and podcast hosts who are also parents. Things might sound a little different than usual since we’re sharing an almost unedited conversation. Greg and Darin tell us about how music and food shaped their lives, plus they’ve got some fun anecdotes about cooking with and for their young daughters. This episode will be fun for parents and older siblings, we hope you enjoy it! Check out Darin and Greg’s weekly show Snacky Tunes wherever you’re listening to this. You can order their book, “Snacky Tunes: Music Is the Main Ingredient, Chefs and Their Music”, from your favorite independent bookseller. Episode art this week by Alicia Qian!If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!Find us on Instagram @timeforlunchpodcast!This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast. 

Cathy welcomes Darin and Greg Bresnitz, the hosts of the podcast Snacky Tunes on HRN, and authors of a new cookbook on food and music also called Snacky Tunes: Music is the Main Ingredient. The authors share the fun behind-the-scenes of working on the book, which includes recipes from acclaimed chefs around the globe including May Chow, Pooja Dhingra, Alex Atala, and more.Photo Courtesy of Phaidon.Eat Your Words is powered by Simplecast.

In this very special episode we kick off the tour for our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. Our friends at L.A.’s premiere cookbook shop Now Serving graciously hosted a panel featuring us and Andy and Briana Valdez of HomeState, moderated by Esquire’s Food & Drink Editor, Jeff Gordinier. The Valdez sisters contributed to the book, and even gave us their mom’s Peanut Butter Chicken recipe, and Jeff wrote one of the book’s forewords, so it was a total Snacky Tunes pals hang. We all caught up via Zoom, talked about the book and swapped stories about our love of music and food. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info and tour dates.Snacky Tunes is powered by Simplecast.

Julia Bainbridge is a James Beard Award-nominated scribe who’s worked at Condé Nast Traveler, Bon Appétit and Atlanta Magazine. She’s also the creator and host of The Lonely Hour podcast, and chief dancer at Club Bainbridge. Julia joins us to share her new book, Good Drinks, a treasure trove of curated non-alcoholic drink recipes collected from the best bartenders in the world.We dive into the Snacky Tunes vault and revisit July 2011 when electronic musician, Ducky, stopped by the studio for a visit. Still just a student at NYU at the time, Ducky had already become  a fixture in the city’s underground dance music scene. Now living in L.A., she’s recently returned to recording music after a long hiatus, and has plans to drop a new single soon.Our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Snacky Tunes hits shelves in North America, October 14.Snacky Tunes is powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer's guests are Darin Bresnitz and Greg Bresnitz, twin brothers who are the co-founders and co-hosts of the music-and-food podcast Snacky Tunes, broadcasting since 2009 on Heritage Radio Network. Darin and Greg have a brand new book, Snacky Tunes: Music Is the Main Ingredient, Chefs and Their Music (Phaidon), featuring 77 of the world's top chefs who share personal stories of how music has influenced their lives, how it's played a pivotal role in helping them to connect, how it inspires their professional work and how it fuels their creativity. It also features personal recipes and curated playlists too--it's an anthology of memories, meals and mixtapes. Today's show also features Shari's PR tip; Industry News discussion on Covid-19; and Solo Dining experience at Gramercy Tavern in NYC. 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®. Stay safe and well.  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.  

For the past 20 years, Honey’s Kettle has cemented itself as a Los Angeles institution known for great comfort food, and especially for its delicious hand-dipped, kettle-cooked fried chicken. Vincent Williams, Honey’s Kettle’s chef and founder, started in the chicken business at 17 years old, and has spent decades perfecting not only frying chicken, but also developing his family-owned business. Vincent sits down with us to talk about his decision to expand during the pandemic with the launch of Honey Drop Kitchen delivery-only locations, and shares with us what it’s like to be a black-owned business in America.  For our musical guest and performance, we revisit our 2012 meet-up with New Jersey rockers, Static Jacks.  They shared with us tales of busking in NYC and of beloved diner tuna melts. The quartet also gave us a spirited acoustic set, playing songs from their debut album, If You’re Young.Our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Snacky Tunes hits shelves in North America, October 14.Snacky Tunes is powered by Simplecast.

The always nattily dressed Maxwell Britten has long been one of our favorite barmen. We first met him in our halcyon wayback Brooklyn days when we would unwind at Maison Premiere’s bar, slurping oysters accompanied by his expertly made cocktails. Maxwell’s now become an industry activist. As the National Chairman for the non-profit THIRST Group (The Hospitality Industry Reimagined Security Trust), he’s lobbying elected officials to advocate for insurance companies honoring their small business claims during the pandemic. We then jump into the archives and land in October 2018 to revisit our dance party meetup with Morgan Wiley and Ria Bouttier, the duo behind tropical disco house outfit 88 Palms.Our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Snacky Tunes hits shelves in North America, October 14.Snacky Tunes is powered by Simplecast.

Lisa Colton is the founder and president of Darim Online and Darim Consulting. Her work centers on helping nonprofits and social causes develop opportunities for community building, fundraising and education. Most recently, Lisa helped organize The Great Big Jewish Food Fest, a 10-day, virtual food festival that connected home cooks across America in celebration of Jewish cuisine which featured the likes of Molly Yeh, Gail Simmons, Mike Solomonov and Ruth Reichl.For the musical part of the show, we hand the reins over to our pal and engineer, Jeet Paul. He meets up with Kyle Horner, guitarist for the band 3 Question Marks. The New Jersey-based blues / rock trio is influenced by such legendary musicians as Led Zeppelin, Marvin Gaye and Quincy Jones. Expect 3 Question Marks’ debut album to drop this fall. Our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Snacky Tunes hits shelves in North America, October 14; globally, September 3.Snacky Tunes is powered by Simplecast.Snacky Tunes, Greg Bresnitz, Darin Bresnitz, radio, food, talk, author, book, music, chef, COVID-19, Corona, The Great Big Jewish Food Fest, Molly Yeh, Gail Simmons, Mike Solomonov, Ruth Reichl, Phaidon, 3 Question Marks, Kyle Horner

Rōze Traore maintains quite the balancing act. He’s a personal chef and owner of the eponymous New York City bespoke events company, Rōze Traore, LLC. Prior to that he cut his teeth alongside acclaimed chef Daniel Humm at Eleven Madison Park and the Nomad. In addition to his work in the kitchen, Rōze’s been known to walk the runways, and over the years has modeled for the likes of Nike and Rochambeau.Our musical guest, Sean McGuiness, has also made a reputation of keeping multiple plates spinning at time. We’ve known Sean since our middle school days in Philly, and he’s still crushing it in our hometown. He’s most known as the drummer for Pissed Jeans, and over the years he’s also played with Utensil, The Great Collector, Bazhena, Technician, Navies, Go to Sleep, Like Language, Ready Set, Air Conditioning and more. Besides being a prolific musician, Sean’s the co-owner of the Lunar Inn, a restaurant and bar, and Tinys Bottle Shop, a beer, cider and natural wine shop. Sean shares live tracks with us from his solo project, Sean on Drums. In exciting news, our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Snacky Tunes hits shelves in North America, October 14; globally, September 3.Snacky Tunes is powered by Simplecast.    

Rob Levitt is the Chef de Cuisine and Head Butcher of Chicago’s lauded Publican Quality Meats. He discusses with us how the COVID-19 pandemic has compromised America’s meatpacking industry. And though things make look grim at times, Rob shares with us how this crisis can  actually provide the impetus to change the industrial food complex, and why supporting local butchers and farmers is more important than ever. UK Singer-songwriter Max Levy joins us from across the pond to give us a listen to his genre-melding indie collective, Garden Centre. Max has been hunkered down in the English countryside during the pandemic spending his time contemplating the world at large, writing music, exploring the woods and poking around a certain Victorian-era fly-tip. Garden Centre’s latest EP, Pipe, is out now.Snacky Tunes is powered by Simplecast.

In this episode we’re transported to Tulum, the vacation hotspot on the Caribbean coast of Mexico’s Yucatán Peninsula. Taking us there is James Gardner, CEO and founder of GRUPO Gitano. James, a former Wall Street trader turned digital luxury fashion entrepreneur, opened GITANO Tulum, a mezcal bar and kitchen in 2013, and has since expanded with GITANO Garden of Love, a seasonal restaurant and bar in NYC, and GITANO Miami, a restaurant, bar and jungle rooftop. We’re then joined by Håbe, GITANO’s house band, who gives us a live musical performance. Håbe is an international collective of musicians based in Tulum who blend Middle Eastern rhythms and sounds with live looping and electronic music.Snacky Tunes is powered by Simplecast.

Opened in Sherman Oaks, CA, in 1956 by Rafael Vega, Casa Vega has long been enthroned as an L.A. dining landmark. Over the years, Casa Vega’s esquites, enchiladas, tacos and margaritas have attracted crowds of diners from all over the world, and its dining room has become a well-known celebrity hangout. Rafael’s daughter Christy now oversees daily operations, and she’s determined to keep the doors open for another 60+ years despite the pressures of the coronavirus pandemic. We’re also joined by Irish-Iranian songwriter-producer Sam R. Tinged who performs as Glassio, and brings us new wave / dream pop by way of Queens. Performing since 2015, Glassio’s played with the likes of Electric Youth and Fujiya & Miyagi. Mothers Jones wrote that their 2019 EP, Age of Experience, was “proof that electronic music and great storytelling are a perfect match.” Sam R.’s hard at work on Glassio’s debut full-length album, and will donate a portion of sales to the Black Mental Health Alliance.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Snacky Tunes on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.Snacky Tunes is powered by Simplecast.

This episode is all about Bartholomew Jones, a Memphis-based school teacher, hip hop artist, social activist and the founder of Cxffeeblack. With cxffeeblack Bartholomew explores the history of coffee, its deep ties to black culture and its potential for black empowerment. Cxffeeblack also supports and provides opportunities for people of color to create inspiring work. Bartholomew is our musical guest too, and shares some tracks from his recently released album, Cxffeeblack.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Snacky Tunes on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Snacky Tunes is powered by Simplecast.

South Carolina is where we meet up with Kevin Mitchell. He’s a man of many talents and titles including Culinary Historian, Chef Instructor at the Culinary Institute of Charleston and South Carolina Chef Ambassador 2020. Kevin’s a strong proponent for the preservation of Southern ingredients, and is widely known for his expertise on the historical importance and influence of African American cuisine. We explore Kevin’s career as a chef and educator, and he also provides us some historical insights into the African American culinary experience. Songwriter and hip hop artist, Jimmy Jolliff, a.k.a. Champion Chills, shares some of his latest tracks with us. We also dive into the importance of interracial allyship, leveraging privilege to provide opportunity, and most importantly, keeping our ears and hearts open for discussion and education. Check out the video for Champion Chills’ “Can We Connect?”Snacky Tunes is powered by Simplecast.

In our continuing series of conversations about the COVID-19 pandemic effects on the food industry, we meet up with Naomi Pomeroy and Robert J. Nelson. Naomi is the James Beard Award-winning chef/owner of Portland’s Beast and Expatriate. Robert is a partner at the national plaintiffs' law firm, Lieff Cabraser Heimann & Bernstein. The pair are helping lead the charge on #JUSTICEFORRESTAURANTS, class-action lawsuits filed against insurers who are denying restaurants’ claims for interrupted business relief related to the shelter in place orders associated with the pandemic. Kip Berman (singer/songwriter of The Pains of Being Pure at Heart) joins us to share some songs under his latest banner, The Natvral. The Natvral’s EP, Know Me More, draws inspiration from the likes of Leonard Cohen and Ted Leo, and is available now.Snacky Tunes is powered by Simplecast.

The COVID-19 pandemic has further cemented Eater as a must-read source for all things related to the food and drink industry. By leveraging its network of local city sites, while also utilizing its team of international contributors, Eater’s been able to give both micro and macro views of the pandemic’s effects. The overall result is a comprehensive collection of articles that includes personal stories, government policy reports, takeout / delivery dining guides, think pieces and even a guide to all the restaurant safety guides. Eater’s editor-in-chief and longtime pal of Snacky Tunes, Amanda Kludt, fills us in on how her team has been keeping up and keeping everyone informed during this crisis. Los Angeles-based singer-songwriter Pearl Charles has been making music since she was 5. Over the years her musical career has taken a genre-spanning arc “from old time music to 60’s garage and psychedelia, and now more 70’s country rock and 80’s smooth rock.” Pearl’s hard at work putting the finishing touches on her soon-to-drop new album, and took a break to join us to share some songs and some stories.Snacky Tunes is powered by Simplecast.

Before the coronavirus pandemic Bub and Grandma’s bakery wholesale business was flourishing. They supplied 140 restaurants in Los Angeles, including such popular spots as Mozza, Kismet, Sqirl and Konbi. Since the pandemic has temporarily shuttered so many restaurants, Bub and Grandma’s has been forced to adjust its business accordingly in order to survive. Andy Kadin, Bub and Grandma’s founder and award-winning head baker, shares with us everything he’s done to keep the ovens going. Our good buddy and engineer Jeet Paul steps up to the mic for us. Jeet met up with Greg Telfeian, a New Jersey-based singer/songwriter as well as the drummer for the bands Red Hymns and Pralaya. Greg joins us to share his experience as a musician during these unusual times, as well as to discuss his growth as an artist and songwriter.Snacky Tunes is powered by Simplecast.

We head south to Kentucky to continue our series about the coronavirus pandemic’s effects on the food industry. Lindsey Ofcacek is co-founder, managing director and mentor of the LEE Initiative. She along with acclaimed chef Edward Lee set up the organization to promote career development, equality and diversity in the restaurant community. As the pandemic sent millions of restaurant industry workers to the unemployment lines, Lindsey connected with Thomas Bolton, diplomat for Maker’s Mark, and together they helped roll out the Restaurant Workers Relief Program and the Restaurant Reboot Relief Program. Los Angeles’ Jeff Miller has risen to national prominence as a food and travel writer and TV host. He’s also the frontman for the world’s first indie rock tribute band, Black Crystal Wolf Kids, paying costumed, audience-participation-encouraged homage to the likes of LCD Soundsystem, Billie Eilish, the Talking Heads and Weezer. Jeff joins us to play live covers of some of our favorite all-time songs, and also shares his deeply personal work with the Leukemia and Lymphoma Society Man Of The Year Campaign.Snacky Tunes is powered by Simplecast.

Snacky Tunes’ Los Angeles contingency is fueled by breakfast tacos from Tex-Mex champion, HomeState. Since the coronavirus pandemic hit HomeState has made the transition from full-service restaurant to general store, and has also launched a meal program to support hospital workers. HomeState owner Briana Valdez shares with us her plan to adapt, survive and thrive in these challenging and difficult times. Singer-songwriter Alex Rose landed in L.A. from NYC a few years ago. A longtime pal of the show, she now performs as Canyon Counterpoint, and joins us to share some new music inspired by life in the City of Angels, including the latest single, “Crescent Heights.”Snacky Tunes is powered by Simplecast.

The coronavirus pandemic has shut down America’s hospitality industry, financially imperiling many of its workers. Anna Polonsky, a longtime friend of the Tunes, has partnered with Galeen Quinn to develop the #AskChefsAnything campaign to support the industry’s immigrant workforce who are severely lacking access to government unemployment assistance. #AskChefsAnything has established auctions that give bidders a chance to win a one-on-one 30-minute online session with their favorite chef or other food expert, with the proceeds benefiting immigrant workers. Industry luminaries such as Eric Ripert, Enrique Olvera, Alison Roman and Gail Simmons have signed up to participate. We also check in with our good buddy, singer-songwriter Fletcher C Johnson. Fletcher and his wife recently battled COVID-19, and our thankfully on the mend. Fletcher also was gracious enough to play some songs for us from quarantine in Brooklyn. Be sure to check out Fletcher’s latest album, Are You Feelin’ It.Snacky Tunes is powered by Simplecast.

Devin de Wulf is the founder of the Krewe of Red Beans, a neighborhood carnival parade in New Orleans. He is also married to Annelies, an ER doctor who works at University Medical Center in New Orleans. With the Crescent City being one of the epicenters of the COVID 19 pandemic in the United States, Annelies and other hospital staffers have been toiling nonstop to help the sick, all the while putting themselves in danger of infection as well. On March 17, to help support these folks, along with the New Orleans’ out-of-work musicians and suffering restaurant, Devin, Annelies founded the non-profit, Feed the Front Line NOLA. Utilizing charitable donations and an all-volunteer staff, Feed the Front Line supports locally owned restaurants who cook up fresh meals for ER and ICU workers, and hires and trains musicians and artists as delivery drivers. To learn more and to donate, visit https://www.feedthefrontlinenola.org.We also drop into our musical vault and pull out an in-studio performance from 2019 by Lafayette, LA, artist Roddie Romero, who would have been performing at the now cancelled historic NOLA Jazz Fest this weekend.Snacky Tunes is powered by Simplecast.