Podcasts about punch magazine

1800-talet har kallats arsenikens århundrade. Då användes Arsenik till allt möjligt; färgglada tapeter, kläder och karameller, som läkemedel och bekämpningsmedel. Det var lättillgängligt, luktlöst och starkt giftigt - ett ämne som orsakade stor debatt. Vi fördjupar oss i arseniken : dödens färg. Medverkande: Emelie Höglund från Hallwylska museet, Göran Ståhlbom från KTH och Olle Matsson från Uppsala universitet.    Bild: The Arsenic Waltz The new dance of death. (Dedicated to the green wreath and dress-mongers), John Leech (1817-1864), Punch Magazine, 1862. Färgad samt beskuren.

Basudhara and I finished our conversation at 10 pm. One hour forty-three minutes. And my heart was full. We'd started off thinking we should aim for a thirty to forty five minutes talk. I'm just glad it wasn't to be.There is something reassuring about Basudhara. Because she speaks with conviction, of being completely honest to the moment. Thoughts, images, opinions, all, take shape like a building which is linear, with stark lines, but a place you know is warm and welcoming. Her latest book 'A Blur of a Woman' is the one I will be gifting the most this year, and possibly beyond. The poems are tender and hard, heartbreaking and life-affirming, as she bleeds her heart to open our souls.In this fabulous conversation, which I wished hadn't ended, she talks, amongst a million other things, of her provincial life, of how poetry improves on marination, how a poem can be obstinate to change, how illnesses define trajectories, and how Keki Daruwalla showed her why greatness is nothing but grace in ordinary things. Basudhara says writing is "a struggle to keep affirming life's movement, its open-endedness, its journey of becoming as well as its right and necessity to become". Basudhara teaches English at Karim City College in Jamshedpur. Creatively and academically drawn to themes of gender, mythology and ecology, her five published books include a monograph and three collections of poems - Moon in My Teacup, Stitching a Home and Inhabiting. Her work has featured widely in anthologies and magazines, including Chandrabhaga, The Punch MAgazine, Yearbook of Indian Poetry in English, Helter Skelter Anthology of New Writing, The Dhaka Tribune, EPW, and Madras Courier, among others. Co-editor of two poetry anthologies and a firm believer in the therapeutic power of verse, she writes, reviews, and sporadically curates adn translates poetry from Jamshedpur, Jharkhand, India.Catch her muse, reflect, recite in this first episode of the second season of 'Uncut Poetry presents Red River Sessions'.In Red River Sessions, we talk to published poets about their poetry, their craft, and what haunts them. It is brought to you by Red River, which is the premier independent publisher of poetry and curated prose, and Uncut Poetry, which is a much-loved weekly podcast of original poetry. Buy Basudhara's books and those of other fabulous poets at redriverpress.in

Hosted by David and Nycci Nellis.   Join us for our 16th anniversary show. We started in October 2008 as “Dishing It Out.”  On today's show: ·        RAMMY winner, 2018 Food & Wine Sommelier of the Year, the genius entrepreneur behind D.C.'s Maxwell, Pop and Trouble Bird, and the boy wine wonder who became a Continental man about town on this show, wine guy Brent Kroll is with us. He's pouring bubbly and other good stuff to help us celebrate the start of our 17th year on air; ·        Chefs for Equality founder David Hagedorn and a dedicated steering committee pioneered and still run what has become D.C.'s most delicious chef-driven event. This year it happens Monday, Oct. 21;                                                                                                                                   ·        Next up is the cheesiest guy we know – and love. Brie Salzman is the “supercheesemonger” at the Whole Foods in Rockville. He is our-go-to guy for exploring the best cheeses from the far corners of the earth, and he brings an awesome cheeseboard and lots of info for you to take away;                                                                                                                       ·        Thi Nguyen, the beverage director at Kevin Tien's Moon Rabbit, and Sara Chaudhuri, the lead bartender at Ryan Ratino's Bresca, are in because … well, they're at the top of their games and their professions. Both recently have received several national awards for their skills. Sara is one of VinePair's three “next wave best” bartender finalists for 2024. And Thi is one of Punch Magazine's top 10 new bartenders of the year. They share their secrets to success.     Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.     Join us for our 16th anniversary show. We started in October 2008 as “Dishing It Out.”     On today's show:   ·        RAMMY winner, 2018 Food & Wine Sommelier of the Year, the genius entrepreneur behind D.C.'s Maxwell, Pop and Trouble Bird, and the boy wine wonder who became a Continental man about town on this show, wine guy Brent Kroll is with us. He's pouring bubbly and other good stuff to help us celebrate the start of our 17th year on air;   ·        Chefs for Equality founder David Hagedorn and a dedicated steering committee pioneered and still run what has become D.C.'s most delicious chef-driven event. This year it happens Monday, Oct. 21;                                                                                                                                    ·        Next up is the cheesiest guy we know – and love. Brie Salzman is the “supercheesemonger” at the Whole Foods in Rockville. He is our-go-to guy for exploring the best cheeses from the far corners of the earth, and he brings an awesome cheeseboard and lots of info for you to take away;                                                                                                                        ·        Thi Nguyen, the beverage director at Kevin Tien's Moon Rabbit, and Sara Chaudhuri, the lead bartender at Ryan Ratino's Bresca, are in because … well, they're at the top of their games and their professions. Both recently have received several national awards for their skills. Sara is one of VinePair's three “next wave best” bartender finalists for 2024. And Thi is one of Punch Magazine's top 10 new bartenders of the year. They share their secrets to success.      Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textTom Macy has won more awards in Punch Magazine's Ultimate Blind Cocktail Tastings than any other bartender. He is on a mission to help people drink better cocktails. He served as the beverage director at Clover Club for 8 years. During that time, the bar earned several prestigious awards. His partner and co-founder of Social Hour, Julie Reiner, has been a leading cocktail culture pioneer for the last 20+ years.Made In New York,With New York SpiritsClick for more details: https://www.socialhourcocktails.com/about/ Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Punch Magazine published its first edition on 17th July, 1841. Subtitled ‘the London Charivari', the weekly periodical aimed to carve a niche in the market with less crude and bawdy satire compared to its contemporaries.  Its early days were challenging, with poor circulation and financial troubles. But, as it gained in popularity and influence, it contributed the modern use of the word "cartoon" to the English language - alongside some excellent examples of the form, thanks in large part to illustrator John Leech - before its downfall in the second half of the twentieth century. In this episode, Arion, Rebecca and Olly explain how Punch innovated the idea of the Christmas annual; explore how they gave big breaks to the likes of John Betjeman, Sylvia Plath, and P.G. Wodehouse; and discover Mohammed Al-Fayed's attempts to turn the publication's fortunes around…  Further Reading: • ‘The first issue of Punch' (History Today, 2016): https://www.historytoday.com/archive/months-past/first-issue-punch • ‘About Punch Magazine' (PUNCH Magazine Cartoon Archive): https://magazine.punch.co.uk/about/index • 'Punch Magazine' (British Pathé, 1962): https://www.youtube.com/watch?v=7ACJhyygIxU Love the show? Support us!  Join 

This is the second part of the conversation with Sophia Naz. Sophia Naz is a bilingual poet, artist, author, editor and translator. She has been nominated twice for the Pushcart Prize; in 2016 for creative nonfiction and in 2018 for poetry. Her work features in numerous literary journals and anthologies, including The Penguin Book of Modern Indian Poets, The Night Heron Barks, Singing in the Dark: A Global Anthology of Poetry Under Lockdown, Berfrois, The Bombay Literary Magazine, Rattle, The Punch Magazine, Poetry At Sangam, Poetry International Rotterdam, The Adirondack Review,  The Wire, Chicago Quarterly Review, Blaze Vox, Scroll, The Daily O, Cafe Dissensus, RAIOT, Ideas And Futures, Chapati Mystery, Guftugu, Pratik, Gallerie International, Coldnoon, VAYAVYA, The Bangalore Review, Papercuts, Madras Courier, The Yearbook of Indian Poetry and many others. She has authored the poetry collections — Peripheries (Cyberhex, 2015), Pointillism (Copper Coin, 2017) Date Palms (City Press, 2017) Open Zero (Yoda Press, 2021), and Shehnaz, a biography (Penguin Random House, 2019). Bark Archipelago is her fifth collection of poetry.  This is a peerless episode from Red River Sessions presented to you by Uncut Poetry. In Red River Sessions, we talk to published poets about their poetry, their craft, and what haunts them. It is brought to you by Red River, which is the premier independent publisher of poetry books and curated prose, and Uncut Poetry, a much-loved poetry podcast.

What with popular attribution of the phrase “We are not amused” to Queen Victoria and the widespread belief that Victorians were obsessed with etiquette and death, it's easy to get the impression that many people during this period lacked a sense of humor. However, I will explain why I've found the opposite to be the case, and provide examples of Victorian humor. ***** References Nicholson, Bob. “Actually, we are amused – how the Victorians helped to shape Britain's unique sense of humour.” https://theconversation.com/actually-we-are-amused-how-the-victorians-helped-to-shape-britains-unique-sense-of-humour-82714 Punch 1841-1992. https://archive.org/details/pub_punch Rowe, Kaz. “The Endless Horror of TikTok's Historical Misinformation.” https://youtu.be/l4NflBAcsJ4 Russ, Arthur. “19th Century British and American Humour.” https://discover.hubpages.com/education/victorian-humour The Book of humour, wit, and wisdom : a manual of table-talk. https://archive.org/details/bookofhumourwitw00londiala/page/n5/mode/2up Vasey, George. The philosophy of laughter and smiling. https://archive.org/details/philosophyoflaug00vase/page/27/mode/2up Victorian London Random Joke Generator. http://www.victorianlondon.org/joke/random.htm Vintage Everyday. “18th-19th Century Jokes Most People Today Might Not ‘Get.'” https://www.vintag.es/2017/07/18th-19th-century-jokes-most-people.html Wikipedia. “Phrenology.” https://en.wikipedia.org/wiki/Phrenology Wilson, Andy. “Queen bombshell: Did Queen Victoria really say 'we are not amused'?” https://www.express.co.uk/news/royal/1287776/Queen-Victoria-did-Queen-Victoria-say-we-are-not-amused And, if you haven't yet listened to my previous episode on Punch Magazine, you can check it out here! https://open.spotify.com/episode/5w0dB0O3oniDXuhattiwkJ?si=idK_dDvcSquSpiInUag7JQ ***** Email: thevictorianvarietyshow@gmail.com Twitter: twitter.com/victorianvarie1 Buy Me a Coffee: buymeacoffee.com/marisadf13 Linktree: https://linktr.ee/thevictorianvarietyshow I'd greatly appreciate it if you could take a moment to rate & review this podcast on Apple Podcasts, Goodpods, Spotify, Podchaser, Audible, or wherever you listen, as that will help this podcast reach more listeners! --- Send in a voice message: https://podcasters.spotify.com/pod/show/marisa-d96/message Support this podcast: https://podcasters.spotify.com/pod/show/marisa-d96/support

I have been asked to cover British humour and comedy many, many times by listeners. Finally, I have given in with covering 'satire' with the 'Alphabet of Britishness'. What is 'satire'? According to Dieter Declercq, author of 'Satire, Comedy and Mental Health: Coping with the Limits of Critique' (published by the company I work for):"Satire is a genre with the purpose to critique and entertain. In other words, when we classify a form of creative expression as satire, we frame it as setting out to critique some social wrongness as well as offering aesthetic pleasures associated with entertainment. These moral and aesthetic purposes interact in satire, although neither is wholly instrumental to the other – and they ultimately also pull in different directions, which makes the genre ambiguous.”In this episode, I first ruminate on satire that I have personally seen in other countries, for example, Turkish satire and the role played by penguins during the Gezi Park protests (9 years ago), thanks to CNNTurk. I coment on Turkish humour generally, and the tale of Nasreddin Hoca and the bump in the night. I also recollect Turkish Cypriot satire, which led to a leading newspaper changing its name from 'Avrupa' to 'Afrika', a move that had very significant satirical connections. Finally, I comment on Cantonese satire, especially humourists based in Hong Kong using Winnie the Pooh, leading to a ban on images of the classic character on the Mainland of China. After all this, I finally start delving into the history of British satire, from Hogarth's 'Gin Lane' images to the rise of first Punch Magazine (including '1066 and all that'), then Private Eye magazine, and the 1980s BBC TV show 'Yes Minister'. My final recoomendation is the TV satirical quiz show 'Have I Got News For You'. Message me anytime on Instagram, or e-mail: AlbionNeverDies@gmail.comCheck out my https://www.youtube.com/britishcultureCheck out my Red Bubble shopSeveral subscribers have their postcards and other little 'thank you's in the post, randomly drawn from the list, and one has a free mug on the way!Subscribe to my newsletter: https://youtube.us9.list-manage.com/subscribe?u=b3afdae99897eebbf8ca022c8&id=5165536616Support the show

Punch Magazine was a British weekly that played a pivotal role in Western satire for over 150 years. I focus on the development of this publication in the 1840s & its influence during the Victorian Era, & also talk a bit about why I think humor & satire are important. ***** References Cooke, Simon. “Richard Doyle and the front cover of Punch.” https://victorianweb.org/art/design/books/cooke12.html Dictionary.com. “Punchinello.” https://www.dictionary.com/browse/punchinello Dryasdust, Smelfungus. “Treading on the Fairies' Tales.” Punch, January 18, 1879. Internet Archive. “Punch 1841-1992.” https://archive.org/details/pub_punch Kennedy, Philip. “”How Punch Magazine Changed Everything.” https://illustrationchronicles.com/How-Punch-Magazine-Changed-Everything New World Encyclopedia. “Punch (magazine).” https://www.newworldencyclopedia.org/entry/Punch_(magazine) “The Arsenic Waltz.” Punch, February 8, 1862. “‘What's in a Name?' indeed!” Punch, April 5, 1879. Wikipedia. “Le Charivari.” https://en.wikipedia.org/wiki/Le_Charivari Wikipedia. “Punch (magazine).” https://en.wikipedia.org/wiki/Punch_(magazine) ***** Email: thevictorianvarietyshow@gmail.com Twitter: https://twitter.com/victorianvarie1 Buy Me a Coffee: https://www.buymeacoffee.com/marisadf13 I'd greatly appreciate it if you could take a moment to rate & review this podcast on Apple Podcasts, Goodpods, Spotify, Podchaser, or wherever you listen, as that will help this podcast reach more listeners! --- Send in a voice message: https://anchor.fm/marisa-d96/message

Gauri Awasthi talks to Jared about how McNeese allowed her to earn an MA and MFA in three years, decolonizing the poetry cannon, and how she first found poems through Bhakti poetry, love poems to the divine. Gauri Awasthi is an Indian poet and environmentalist who recently graduated with an MFA in poetry from McNeese State University. She has won awards from Sundress Academy For The Arts, Louisiana Office of Cultural Development, Bread Loaf Writers' Conference, and Kundiman. Her writing has been published in Quarterly West, Notre Dame Review, The Punch Magazine, The Wire, Buzzfeed, and others. She teaches the Decolonizing Poetry Workshop at Catapult. MFA Writers is hosted by Jared McCormack and produced by Jared McCormack and Hanamori Skoblow. New episodes are released every two weeks. You can find more MFA Writers at MFAwriters.com. This episode was requested by Shalini Singh. Thank you for listening, Shalini! BE PART OF THE SHOW — Leave a rating and review on Apple Podcasts, Podchaser, or Podcast Addict. — Submit an episode request. If there's a program you'd like to learn more about, contact us and we'll do our very best to find a guest who can speak to their experience. — Apply to be a guest on the show by filling out our application. STAY CONNECTED Twitter: @MFAwriterspod Instagram: @MFAwriterspodcast Facebook: MFA Writers Email: mfawriterspodcast@gmail.com

Don't worry, we explained to esteemed wine critic Talia Baiocchi, founder of Punch Magazine that Prince Sidon is the sexiest fish on earth. Okay? Are you happy? We had one chance to seem normal and we really blew it. As always, the wines don't make up for us being idiots but they come really close. This season is batting 1000% so far, even if all we want to do is talk about chillwave (again.) Please buy Talia's books and read Punch Magazine.  ////LIST////Domaine Tuets, Tarragona, 'TOT Ancestral,' 2020//Cosmic Vinyaters, Emporda, 'Desi,' 2019 //Clos Lentiscus,  Penedes, 'Perill Noir,' 2012//Le Soula, Cotes Catalanes IGP Rouge,  2013 ////Support the show (https://www.patreon.com/Disgorgeous)

A. A. Milne, best known as the creator of Winnie the Pooh, was a prolific author of books, plays, essays and articles. He also spent a number of years editing for Punch Magazine. He even wrote a good detective story -- The Red House Mystery ! In this collection he addresses a vast range of issues, including: the essence of melodrama; the lingering effects of World War I; knowing geography versus owning an atlas; a new kind of haunted house; the inexplicable nature of high finance; the trouble with "experts;" how the life of bees suggests the social importance of artists; the bad influence of theatre critics on good theatre. All of these short pieces are humorous. Many are informative. Taken together, they will inspire many to navigate over to Milne's five other book-length humorous collections: Happy Days, The Holiday Round, Not That It Matters, Once a Week, and The Sunny Side -- or, perhaps, to The Red House Genre(s): Single Author Collections, Essays & Short Works, Humor A. A. Milne (1882 - 1956) --- Support this podcast: https://anchor.fm/3daudiobooks0/support

Episode: 2125 Religious cartoons: a window into the mechanics of media persuasion.  Today, a window into the mechanics of media persuasion.

"I've chosen several key Christmases to focus on"

Fresh off the Press 10% Sale! PUNCH​ Magazine, Tourmaline Spring highlighted by Jordan Michelman, as a follow up to his James Beard Award-nominated piece from last year! To get a 10% Off Cases of Tourmaline Spring Water, Enter the code below at the checkout here: WATERDISCOUNT enter this when you order here=https://tourmalinespring.com/?rfsn=3081786.b5dc92 THIS ABOVE ORDERING WILL GARNER YOU FREE BH SALES 50/25 VIRTUAL VOUCHERS TELL SETH YOU WANT TO BE PART OF OUR ADVOCACY PROGRAM DEEPER DISCOUNTS AVAILABLE HELP US FORM A HEALTH CARE LEGION WE WILL TAKE BACK WHATS OURS NATURALLY! Fresh off the press from PUNCH​ Magazine, Tourmaline Spring is highlighted by Jordan Michelman, as a follow up to his James Beard Award-nominated piece from last year. ️ "Tourmaline is a still water, sourced from an idyllic spring just outside the White Mountain National Forest in Harrison, Maine, around an hour north of Portland. Like their counterparts in Europe, the waters of Tourmaline have a history that extends back more than a century. Since the late 1800s, Tourmaline Spring has been sold as a curative for a range of ailments, and sought after by water drinkers as far away as New York City. https://bhsales.vpweb.com/ https://www.primallifeorganics.com/?idev_id=123 https://www.healthrangerstore.com/?utm_source=HR_Affiliate&utm_campaign=14708&utm_affiliate=301296&rfsn=301296.96452b2 https://anchor.fm/bhsales https://www.breaker.audio/bh-sales-holistic-health-care-products https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy9kZGIzNWYwL3BvZGNhc3QvcnNz https://podcasts.apple.com/us/podcast/bh-sales-kennel-kelp-ctfo-changing-the-future-outcome/id1479920722?uo=4 https://overcast.fm/itunes1479920722/bh-sales-holistic-health-care-products https://pca.st/pkfgf2nm https://radiopublic.com/bh-sales-holistic-health-care-pro-GmVaE9 https://open.spotify.com/show/5rBUwMAmnrFMovK4GxQyhE https://www.iheart.com/podcast/256-kennel-kelp-holistic-healt-31011983/ https://www.deezer.com/us/show/772702 https://www.blogtalkradio.com/kennelkelp http://www.buzzsprout.com/718812 https://www.stitcher.com/podcast/grandpa-bill/kennel-kelp-holistic-health-care-products-ctfo https://tunein.com/podcasts/Health--Wellness-Podcasts/Kennel-Kelp-Holistic-Health-Care-Products-CTFO-Cha-p1275359/ --- Send in a voice message: https://anchor.fm/bhsales/message

The first large group of Boer prisoners were taken by the British at the battle of Elandslaagte on 21st October 1899. The army had failed to plan for prisoners because the idea was the Boers would be beaten in a few weeks so why spend money on POW camps? The first 188 Boers taken at Elandslaagte were temporarily housed with the naval guard in Simonstown on board the guard ship HMS Penelope. Several other ships were used as floating prisons until eventually permanent camps were established at Green Point, Cape Town, Bellevue and Simonstown. At the end of December 1900 more than 2500 Boers were placed on board the Kildonan Castle guardship where they remained for six weeks before they were removed to two other transports at Simonstown. The English army base at Ladysmith in Natal was used between December 1900 and January 1902 but was merely a staging area. Another staging area was established at Umbilo south of Durban in Natal where POWs would be placed on board ships and then routed to Cape Town. But it soon became clear that the Cape prisoner of war camps were targets for attacks and the British then shifted the burghers offshore. There were four main regions used to house Boer POWs, St Helena, Ceylon or modern day Sri Lanka, Bermuda and India. As you'll hear in a moment, a few hundred were also taken to Portugal. During the war, the British captured around 56 000 Boer prisoners and eventually ran out of space in host countries. India was only used as a last resort after the other three main camps became overcrowded. Of course, the most feared of all these was the camp in St Helena, but by the end of the war disease was more rampant in the other regions – mainly because of the climate. St Helena has a fairly benign climate, its much cooler than Bermuda, Ceylon and India. One of the first contingents of Boers to arrive in St Helena included general Piet Cronje who was captured along with thousands of his men after the battle of Paardeberg in February 1900. Cronje and 514 his commando arrived on the island in the middle of the Atlantic after disembarking from the troopship Milwaukee on 27th February that year. Cronje had surrendered to Lord Roberts after being caught in the battle which shook the Free State Boers as Cronje was cornered with a powerful commando. Illustrating his arrival on the island of St Helena, Punch Magazine published a cartoon of the general saluting the ghost of Napoleon and saying “Same enemy, Same result..” Prior to the Boers arrival, the governor of St Helena RA Sterndale had published a proclamation which read : “.. His Excellency expresses the hope that the population will treat the prisoners of war with that courtesy and consideration which should be extended to all men who have fought bravely for what they considered the cause and their country” So as General Cronje prepared to make that winding march up the hill from the tiny port of Jamestown at St Helena, his men fully expected to be subjected to humiliation. Instead, there was silence, no jeering nor rude remarks, as the Boers passed the crowds of islanders on their way to Deadwood Camp inland. Being escorted along with Cronje was his wife, whom Lord Roberts had allowed to accompany her husband. The Boer general and his wife were accommodated at Kent Cottage, not in Deadwood Camp itself and were surrounded by a strong military guard which changed every day. Of course, Cronje was a general and for once, it was the Boers demanding special attention. Whereas the culture was supposedly based on a democratic principle of equality, Piet Cronje insisted that proper respect be shown to his rank and that a mounted guard should be provided.

Tiki: Modern Tropical CocktailsBy Shannon Mustipher Intro: Welcome to the Cookery By The Book Podcast with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Shannon: My name is Shannon Mustipher, and I am the author of Tiki: Modern Tropical Cocktails. When I'm not working on writing and developing cocktails, I'm the spiritual advisor, a.k.a. beverage director of Glady's Caribbean, which is a rum-focused bar in Crown Heights, Brooklyn. I also work as a consultant and educator on the spirit of topics and cocktails.Suzy Chase: This is the first cocktail recipe book written by a working, African American bartender and released by a major publisher in more than 100 years. When you decided to write this book, were you aware of that statistic?Shannon: Yeah, I was. Just a little background. I'm a big history buff, always have been, and I want to say maybe a decade ago, I became aware of a book called The Ideal Bartender by Tom Bullock, who published in 1919 and worked at the Pendennis Club in Louisville, Kentucky. He was the first and the last to publish this book, African American bartender to publish. There are a lot of bar books floating around, but that one, I just didn't ... I wasn't hearing of it, and my peers weren't reading it, and I just thought it was fascinating that it was like this little nugget of history. When I decided to write my book, it was five years ago, and I didn't know when it was going to be published based on the negotiations I was going through with my publisher, Rizzoli. For it to come out in 2019, a 100 years after Mr. Bullock's publication, just feels like there's something about it that was meant to be.Suzy Chase: I'm probably the only person in the world, but I never knew that Tiki was a huge category of cocktails. For some reason, I thought Tiki was like a vibe or a mindset. Talk a little bit about that. Shannon: It's all those. In regards to Tiki being a cocktail category, it's helpful to keep in mind that when Tiki came about in the late '30s, I mean the first Tiki bar was a spin-off of hinky dinks and that became Don the Beachcomber. Don the Beachcomber, his name was Ernest Gantt, was kind of a world traveler, rum aficionado. Came up with this idea of creating an escapist experience in his restaurant because this is at the end of the Great Depression, and people were looking for some relief from the day to day. The type of cocktails he came up with differed from every other in that you could blend a couple different spirits in one cocktail. That had never been done before. You could also blend a few different juices as opposed to most recipes that would have one or two at the most and various sweeteners and things of that nature. Those features of cocktail you're not seeing other styles of cocktail, and that's ... The recipes are like the core of what makes it different. Then there's other elements like the attention to vessels and presentation and things like fire and orchids and all this craziness that just not ... you're not seeing it in other styles of cocktail. From I would say a structural standpoint where the recipe concerned, there are some clear differentiations. Then of course in the presentation, you don't see that outside of Tiki. Suzy Chase: Last week Grub Street mentioned you saying you're a central figure in the Tiki renaissance in New York City. It's all about the appearances the element of surprise. Do you think this is a misunderstood tradition or a forgotten tradition or both? Shannon: I don't it's as misunderstood as it was when I got my start five years ago. I had to qualify in that on the west coast where Tiki originated, it never fully disappeared. Right? There was a moment where there was only a few bars that still had the authentic recipes. The reason for that was there was secrecy around those recipes, and they were coded because the restaurants and bars that served Tiki in the '40s were very popular, and the information regarding those products was considered propietary. It be like, think of the recipe or formula for Coca-Cola. That's proprietary. Right? When the people that created those recipes and worked in those restaurants retired, they didn't necessarily share the knowledge. This sort of knowledge begins to die off, and then add to that in the late '60s and '70s, American mixology in general was on the wane. It was associated with a generation that was a little bit older. Younger kids, the hippies so to speak, weren't interested in drinking cocktails like their parents did. They preferred recreational experiences. You know what I mean? Yeah, from the '70s through the '90s, there was no information really. You had Tiki tea in California and Los Angeles and Tonga Hut remained open, and there are other places. Outside of a handful of bars, people didn't really know the recipes anymore. The few that did, they weren't talking about it or giving out those recipes because that was just a culture, to keep them under lock and key. When Jeff Beachbum Berry began writing his book about 15, 20-odd years ago, he did the most extensive research into Tiki, went to all those bars, and looked for the rum bottles and scoured any document he could find and was able to reverse engineer and figure out what these drinks actually were. As his books became more popular, and people were more aware of what he was doing, then Tiki started to make a comeback. It wasn't reduced to oh, it's a sweet, tropical drink with an umbrella in it. People began to see the workings and the mechanics of this style of cocktail and understand and appreciate the level of craft that goes into taking eight or 10 ingredients and balancing it in a cocktail. Now, the cat's out of the bag. Right? We have the Jeff Beachbum Berry books. We have Smuggler's Cove, which does an excellent job of talking about not only the history of Tiki and showing us those recipes as well as Martin Cate's newer recipes. The information is out there now. Maybe there are people that still misunderstand it, but it just doesn't have to be that way anymore. Whereas 20 years ago, there just was scant means to educate yourself about it. Suzy Chase: Give us the short history of rum. Shannon: Yeah, sure. Rum is a byproduct of the sugar industry. When European powers began to colonize the Americas, the top priority was to find a cash crop or some other resource that would provide a large stream of revenue, big stream of revenue. Initially the thought was gold, and that didn't really work out. There was experimentation with various things, rice and cotton. Sugar was the one, especially in the Caribbean, that had the highest yield. Just some context, the kind of revenue that was coming out of just Barbados or Jamaica alone by the late 19th century, was on par with oil boom or the gold rush and what took place in Silicon Valley more recently. There had never been a moment in the history of the world where there was such a big shift in the economy. It's important to remember that rum is not just a style or a category of spirit that came about because that's what someone wanted to make. They had this idea in mind of a flavor profile and certainly wanted to craft. It's a byproduct and another way to add revenue to a sugar plantation, their operation. For who are less familiar, in order to produce rum you need molasses or you could use fresh cane juice, but rum as we know it in the Caribbean came about when planters were looking for a way to utilize molasses which was regarded as a waste product. They discovered that you could ferment it and then distill it. This began in earnest around 1705. Prior to that, in the earlier part of the 17th century, there was a little bit of rum production on the islands, but it was basically moonshine. It wasn't packaged. It wasn't bottled. People didn't regard it as a spirit category in the way that we look at spirits today. It was just, this is what we have to drink in terms of alcohol because we can't make beer here. It's too expensive to bring over wine. In fact, the wine doesn't really travel well in the heat. This all began to change, and rum started moving towards how we think of it in a modern sense in 1650 when Jamaica was taken by the British. The British adopted rum as the liquid that they will give out in their daily ration, which became a form of payment in addition to a supplement to the really poor diet that the sailors had on board. By 1750, the Navy had grown to such an extent that they could no longer source the rums themselves from the islands, but they hired an outside firm called [ED & Man 00:11:08]. This firm would source the liquid from various islands and then take them over to London. They created a proprietary blend, and they would age it there. Meanwhile, for those of you who don't know, brands the way we think of them today, they didn't exist back then. A distiller didn't have a face or a label. They didn't make liquid and put it in a bottle and sell it. They'd make liquid and sell it to brokers, and the brokers would create the brands and sell the products. At this time, there was a robust business around that in the scotch and port and sherry categories in London. These merchants caught on to the rum, and they realized that it was par on with single malt scotch, especially the rums from Jamaica which are highly prized, because they had a really special aroma and heavy body due to their production processes. By 1820s, this is when you start to see rum appear as a commercial product in Europe. To this day in the Netherlands and in Germany, the preference for rum [inaudible 00:12:23] Jamaica styles that haven't differed too much from that time. By 1860s, then you start to see rum become a big global business, do brands like Bacardi. Where we are today is we are getting back to looking at the earliest styles of productions of rum. We want what we consider to be more authentic expressions that haven't had sugar added and are made on stills or in facilities that have been operation for 200 or 300 years. It's a really great moment for the category, especially where Tiki is concerned, we can make the recipes the way they were intended. There was a moment in the '70s through the early '90s where the rums that were in the original recipes were not available in the U.S. You could attempt to make the drinks, but you were not really going to really hit it. Now, we can make those drinks again. Suzy Chase: In opinion, what's a good rum to start off with if you're not familiar with rum? Shannon: Well, here's the thing. Rum is a huge category. You can make it in over 90 countries. I compare it to wine in that ... Let's say you look at gin and whiskey. Sure, there are some variations and different brands and styles, but it's not such a huge spectrum of rum. You can get something that's like really light and dry and clean, or you can get really fruity or earthy and funky or on the sweeter side depending on how it's produced. To answer that question, I'd say you have start at least five, because if you are trying to pick out a starter, there's so many places to start. If you take one bottle or one style, you're not ... It doesn't really capture what rum is about. With that in mind, I would suggest picking up a spectrum of rums. Right? On one hand, you want to start with say a lighter rum. For that, I would suggest Rhum Barbancourt [bonk 00:14:33] from Haiti. It's made from fresh pressed juice. Has a little bit of a delicate gassiness and fuller element to it. You can sip it neat. You can put it in cocktails. It's really easy to work with and to enjoy. From there, I would suggest picking up a bottle of an un-aged overproof English style rum, and that would most likely be Jamaican rum. That could be Rum Fire or Wray & Nephew. If you're lucky enough to go to Grenada, I really love the River Antoine. What that bottle is going to do for you is you're not necessarily going to drink it by itself. If you want to have more intensity, then you'll need a rum like that. In terms of something that's just more like everyday drinking rum, cocktail or otherwise, I would suggest picking up a Barbadian rum or a Bajan style rum, because those strike a nice balance between being fuller bodied and rich, but also really clean and smooth and elegant and super easy. The drinking culture in the islands differ from the island to island. That's reflected in the styles. In Barbados, they have this pastime called liming, which means that you gather with your friends at a little shack called a rum shop, and you sip rum all day. Maybe you use mixers, but for them it's not ... rum isn't cocktailing. Rum is just spending time with friends. Right? Then from there I would suggest you would want pick up a rhum agricole from Martinique or one of the former French territories. Those are really cool. They're made from fresh cane juice like the Barbancourt I mentioned, but their standards of production, they have a DLC around it. They're very particular about what you're going taste in the glass because they want to highlight and emphasize the [tarare 00:16:27] of their respective geographic areas. There's also a lot of influence from Armagnac and Cognac production there. With the agricoles, you get to see a really high level of production and crafted. You don't typically associate with rums, but I think trying those will shift your perception around what you think rum is in a positive way. Lastly, some people prefer what they would call a smoother, rounder, richer type of spirit. I find that people that prefer whiskey have a tendency to enjoy Spanish-style rums which undergo more time in the barrel because the Spanish approach is more influence by wine and sherry where the base liquid is not what's emphasized, but what's emphasized is a barrel regimen and the house style and the skill of the blender. That's what they want you to taste in the end. Suzy Chase: Yeah. I read in the book that for example, Jamaican rums have kind of grassy notes, and that's something you wouldn't even think about with rum. Shannon: That's why I love it. Prior to opening Gladys and working in that program five years ago, I was into a pre-prohibition era cocktails and gin and whiskey and all that stuff. I still enjoy it on occasion, but if God came to me and told me that from here on out I was confined to only drinking one spirit category, I'd happily choose rum because there's one for everybody and for every mood or hour or what have you. If I want something that is really dry and light and crisp, I can find it in the rum category. If I want something that's big and bold and chewy or even smokey, I can find that in rum as well. If I just had gin for instance, the spectrum of options is limited. Suzy Chase: In Tiki, chapter one kicks off with foundational cocktails. What are those? Shannon: Where rum is concerned, there's what we call the holy trinity, which is rum, sugar, and lime. They just work really well together in the earliest rum drinks. The Navy grog, that's rum, sugar, and lime. The Caipirinha, it's made with Cachaça so it's not technically rum, but the Cachaça is sugar and lime. The same is true for the [Dakaiti 00:19:00], which rum, sugar, and lime. In those foundational drinks, we walk through those cocktails so that you can taste the different styles of rum and get a sense for how those rums behave. The underlying elements are more or less the same. Also, those drink a base template for others cocktails that follow, and so the bulk of Tiki drinks have those three elements and them build from there. Suzy Chase: There's a technique in the book called fat washing spirits. What does that mean? Shannon: It's an infusion. It was pioneered by Don Lee who is a partner in Existing Conditions currently and got his start at PDT. With fat washing, you take an oil. It could be derived from an animal. Don Lee's was smoked bacon fat. I do a lot of vegan fat washes, so I love coconut oil. Essentially you I guess steep or infuse the liquid with the oil for a 12-hour period at room temperature, and then you freeze it so that the solids separate. They come to the top. You skim it off. You strain it. What happens is that the liquid is now, it has those fat molecules in it. It takes on a different texture and a creamier mouth feel. Milk punches utilizes the same principle. They're very labor intensive. It requires multiple steps and a number of ingredients and a couple days to achieve that result. Yeah, milks punches which were popular in the 18th century, have made a little bit of a comeback in the modern bar, is where that idea is derived. Fat washing with oils is much faster and more consistent. Suzy Chase: You created a cocktail inspired by a reggae song. Tell us about that. Shannon: It's one of my favorite cocktails actually. It's called the Kingston Soundsystem. I was approached by Punch Magazine to pick a reggae song and make a cocktail. I really love Skylarking by Horace Man. It's a really chill, laid back, kind of lazy day kind of song. I was like, okay. There's a bird reference here. I love the Jungle Bird. I'm going come up with an unusual twist on it. The idea was kind of like a white angelonia. I wanted to make a white Jungle Bird. For those who are not familiar with the cocktail, they Jungle Bird has aged Jamaican rum. It has Campari, lime, and pineapple. I looked at each of those elements and went on the other end of the spectrum. Rather than aged Jamaica rum, I used an un-age higher proof Jamaica rum. It's call Rum Fire. Instead of Campari, I used a gentian liqueur called Suze. I love that stuff. A consumer right now, the American public is not too hip to it, but I think it's wonderful. I use it kind of in a way, a lot of people have used St. Germain in the past, which is elderflower liqueur, but way too sweet for my tastes. I want something dryer. That's stands in for the Campari. Rather than pineapple, I wanted to again reference Jamaica so I use Soursop. Soursop is a large fruit about the size of a big cantaloupe, and it has little prickles on it. Kind of think of it as a prickly pear. It has a really wonderful, delicate, floral aroma in the nose. It's delightful for those who have not tried it. Then again, not very sweet. Kind of tastes cross between a pear and an apple, but it has a really clean, dry finish on it. There's really nothing else like it. Then of course, there's a lime. The result is a drink that follows the Jungle Bird template, but takes it in a dryer, more herbaceous direction. Suzy Chase: Do you think we can find these ingredients in our local grocery store or liquor store/Whole Foods? Shannon: It depends on where you live. Soursop, you'll find it in Caribbean stores or Asian stores. If you can't find the juice, you can usually find it as a frozen concentrate. That would be Goya or [lafame 00:23:43]. Then where Suze is concerned, yeah, if you live in an area where you can get to a decent liquor store that has Craft products, you'll find it. Suzy Chase: As a bartender, what's the most annoying request you get the most?Shannon: I don't. I like bar-Suzy Chase: Nothing? Shannon: You know how some people are like, "Oh my God, you're ordering a Mojito now. It's busy." For me, I'm there to serve the guests and I'm delighted to do it. You're there to get what you want, and that's why I'm there, to give you what you want. Case in point. I was doing a pop-up, and it was Tiki drinks. Someone wanted a Martini. I was so excited because she was getting what she wanted. I made a her what I hoped was a really good Martini. I really enjoyed it and so did she. Suzy Chase: They're more than 60 beautiful color photographs in this book. You call Tiki a theater for the senses, and you get such a good feel for that with Noah Fecks' photos. Tell us about your friendship with him. Shannon: It's a beautiful one. We met through a mutual friend, Nicole Taylor. She's the author of the Up South cookbook. Suzy Chase: She's amazing. Shannon: Oh, God. I want to be her when I grow up. Suzy Chase: Me too. Shannon: I met her a decade ago. She's just so dynamic and has forged her own path. She's totally Nicole and just ... I don't know. I can't go on enough about her. I had a birthday party and she invited him to tag along. She predicted that we would quote unquote ride off into sunset together. We hit it off that night, and we're chatting. He approached me shortly thereafter about doing some test shoots at Gladys because he shoots a lot of food. He wanted to added some liquor and cocktail content to his book. The shoots went really well. I worked in the photo industry for the first five years of living in New York as a style and prop assistant. I knew procedures of how a shoot would go. It was really smooth and the images were beautiful. Shortly after that, he suggested that we do this book with Rizzoli. Suzy Chase: I don't know how long this book took you, but there is a full color photo with every cocktail in this book. I can't even imagine the work that went into that. Shannon: Well, I mean, had I know how much work was going to go into it, I don't know if I would have agreed to do it. Suzy Chase: I mean, just looking at it I just think, wow, that's a lot of work, but it's gorgeous. Shannon: I mean, to be fair, I believe that that work is not just what I did in the two years that I was writing it and producing a book, but in the years prior that I spent studying visual art and practicing as an artist, I went to [Ritzies 00:26:52], studied painting and art history. I started drawing when I was five. I was always making things. The book was really exciting in that not was I able to share my recipes and more importantly, my approach to flavors and ingredients, but also could indulge that part of me that wanted to create images. That was the intention behind the photography in the book. Now, you look at a lot of cocktail photography and it follows a formula. It's like, okay, here's a drink on a bar or against some kind of backdrop or what have you, and that's pretty much it. Because we're working in Tiki, we wanted to go beyond and create vignettes that would evoke a story. Suzy Chase: Well, you did it. It feels like it's a culmination of your fashion background and your mixology background. This is all of that in one book. Shannon: Oh, yeah. When I closed my studio shortly before I moved in New York 12 years ago, I had a lot of friends around me who were dismayed because, "You're so good. Why are you doing this?" I had various reasons. I didn't think that what I refer to as the art industry was for me. One of my biggest reservations around it was the accessibility of that work and the class issues around it. Right? Where do most people go to see art? They go to galleries. They go to museums. Museums are wonderful institutions, but there are a lot of people that can't afford to go to a museum, or culturally it's just not an inviting place for certain individuals. When you go deeper than that, when it's time to buy artwork, that's again confined to a class of people. Taken further, when a collector acquires a work, doesn't necessarily get seen. I think the statistic is that 70 to 80% of all the artwork is in storage. This idea of making this thing for a select few is probably just going to sit in a dark room. That's not where I wanted to put my energy, and that's not how I want to share what I had to say in the world. With that being said, being able to make a cocktail book where my creativity could be there and it was very accessible to people. I mean, a cocktail is like 10 or 15 bucks. Most people can do that every once in a while, was really gratifying. Suzy Chase: Now to my segment called my last meal. What would you have for you last supper, and what cocktail would you have with it? Shannon: I'm a pretty simple person. I would have ostrich steak. Suzy Chase: That's simple? I thought you were going to be, "I'll just have a taco." You say ostrich steak. That's so interesting. Shannon: It's so delicious. You ever had it? Suzy Chase: No. Shannon: It's going to change your life. Okay. Suzy Chase: Where do you get that? Shannon: Okay, so I had it in South Africa. I think that if you live in Africa or certain parts of the world, I mean, I think you can get ostrich here. The whole point is in South Africa, it's not a big deal. That's the meat that they have. Right? Like we have cows, they have ostrich. It's like a steak, but the texture ... I don't know. I can't even tell you why it was so good. I'd do that and pair it with a nice glass of wine. Suzy Chase: Not rum? Shannon: No. Suzy Chase: Wow. What kind of wine? You're just throwing me off today. Shannon: What kind of wine? Probably a Zen or ... No, that's too sweet. I don't know. Something kind of dusty, maybe [Linwood 00:31:00]. I used to work in wine. I still enjoy it. Yeah, I mean, rum's great, but I just don't if it would go that good with the steak. Suzy Chase: Where can we find you on the web, social media and in Brooklyn? Shannon: My website, Shannon dot ... shannonmustipher.com. It's not a dot. That's my email. On Instagram, same thing. Just Shannon Mustipher. I don't have an alias. I'm like, no ... I want you to find me. It's not like, what's her handle? Just my first, I say. Put it into Google. You'll find me. Suzy Chase: It's M-U-S-T-I-P-H-E-R for everyone out there. I also want to remind everyone that we're going to be doing a free live Tiki talk and book signing at Lizzyoung Bookseller in Cobble Hill in Brooklyn on Thursday, May 30th. Look for more information on my Instagram and Shannon's, and we we hope to see you there. Thank you so much, Shannon, for coming on Cookery By the Book Podcast. Shannon: Suzy, it was a pleasure. Thank you for taking the time, and I look forward to seeing you next Thursday. Outro: Follow Suzy Chase on Instagram at Cookery By the Book, and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery By the Book Podcast, the only podcast devoted to cookbooks since 2015.

Welcome to the BRITISH HOME FRONT IN THE FIRST WORLD WAR. This series was recorded at the UNIVERSITY OF ST ANDREWS in June 2018 to accompany a conference marking the contribution by the peoples of the British Isles to the national war effort. In this podcast, DR DAVID MONGER, UNIVERSITY OF CANTERBURY, NEW ZEALAND, talks about propaganda and the role of the press during the First World War. IMAGE | This cartoon was drawn by FH Townsend and published in "Punch Magazine" during August 1914. Public Domain. https://commons.wikimedia.org/w/index.php?curid=15771019 ACKNOWLEDGEMENTS With thanks to JOHN CAWTHORN and the 1926 FOUNDATION for making this podcast series possible, and to the DEPARTMENT FOR DIGITAL, CULTURE, MEDIA AND SPORT and the SCOTTISH GOVERNMENT for supporting the Conference. PRODUCTION | ChromeRadio for the UNIVERSITY OF ST ANDREWS | Music performed by the PIPES AND DRUMS of the ROYAL SCOTS DRAGOON GUARDS | Series Editor - Professor Sir Hew Strachan | Producer - Catriona Oliphant | Post-production - Chris Sharp.

This week on In The Drink, Joe welcomes back Talia Baiocchi. Talia is a James Beard Award-winning author and Editor-in-Chief of In The Drink's favorite online drinks publication, PUNCH. Joe sits down with her to talk about the mag's excellent wine coverage and recent book publications, Session Cocktails and Mini Bar. In The Drink is powered by Simplecast

Elie Boudt, owner of Elie Wine Company, joins us to talk about his methodology in operating his wine store. Elie Wine Company was recently chosen by Punch Magazine as one of the five retailers changing how we buy wine. Boudt’s philosophy involves traveling (he just returned from a week in Spain where he tasted close...

Elie Boudt, owner of Elie Wine Company, joins us to talk about his methodology in operating his wine store. Elie Wine Company was recently chosen by Punch Magazine as one of the five retailers changing how we buy wine. Boudt’s philosophy involves traveling (he just returned from a week in Spain where he tasted close...

2 full years of podcasting! No time to celebrate - we've got things to cover! We'll talk transcripts, O2 in hops, the BA's second phase of Craft Beer independence, the beery witchy connection and a bunch of interesting brewing developments before we sit down and talk hops, hops and more hops with Bryan Pierce of YCH Hops about where the hop industry is going, how great this year's harvest was and what's new and exciting in the hoppy world (and what happens if IPA's stop being the thing). And then of course, some tips, some questions, some answers and the best comedy you need to be watching. Episode Links: PicoBrew - Save $$ on a Zymatic with the code PICODENNY at http://www.picobrew.com 2017 Survey with Prizes - https://www.experimentalbrew.com/survey Q&A Transcript - https://www.experimentalbrew.com/episode-10-qa-transcript Take Craft Back - https://www.takecraftback.com/ Jeff Alworth's reaction to Take Craft Back - https://www.beervanablog.com/beervana/2017/10/17/behind-the-take-craft-b... Sonoma Pride Fund Raiser - https://www.sonomapride.com/ Punch Magazine - https://punchdrink.com/articles/how-other-half-brewery-become-official-b... Desi Strong - https://www.desistrongfoundation.org/ Witches and Beer - http://www.ancient-origins.net/history-ancient-traditions/bubbling-brews... Ground Breaker's Gluten Free Homebrew Recipe - https://www.groundbreakerbrewing.com/news/2017/6/16/ground-breaker-brewi... Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors 00:03:32 Announcements & Feedback 00:15:19 The Pub 00:28:51 The Library 00:33:48 The Brewery - BrewTan, Gluten Free, Genesis 00:42:55 The Lounge - Byran Pierce - YCH 01:23:15 Q&A 01:38:10 Quick Tip 01:39:29 Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Craftmeister Jaded Brewing Mecca Grade Estate Malt PicoBrew Wyeast Labs Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

2 full years of podcasting! No time to celebrate - we've got things to cover! We'll talk transcripts, O2 in hops, the BA's second phase of Craft Beer independence, the beery witchy connection and a bunch of interesting brewing developments before we sit down and talk hops, hops and more hops with Bryan Pierce of YCH Hops about where the hop industry is going, how great this year's harvest was and what's new and exciting in the hoppy world (and what happens if IPA's stop being the thing). And then of course, some tips, some questions, some answers and the best comedy you need to be watching. Episode Links: PicoBrew - Save $$ on a Zymatic with the code PICODENNY at http://www.picobrew.com 2017 Survey with Prizes - https://www.experimentalbrew.com/survey Q&A Transcript - https://www.experimentalbrew.com/episode-10-qa-transcript Take Craft Back - https://www.takecraftback.com/ Jeff Alworth's reaction to Take Craft Back - https://www.beervanablog.com/beervana/2017/10/17/behind-the-take-craft-b... Sonoma Pride Fund Raiser - https://www.sonomapride.com/ Punch Magazine - https://punchdrink.com/articles/how-other-half-brewery-become-official-b... Desi Strong - https://www.desistrongfoundation.org/ Witches and Beer - http://www.ancient-origins.net/history-ancient-traditions/bubbling-brews... Ground Breaker's Gluten Free Homebrew Recipe - https://www.groundbreakerbrewing.com/news/2017/6/16/ground-breaker-brewi... Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors 00:03:32 Announcements & Feedback 00:15:19 The Pub 00:28:51 The Library 00:33:48 The Brewery - BrewTan, Gluten Free, Genesis 00:42:55 The Lounge - Byran Pierce - YCH 01:23:15 Q&A 01:38:10 Quick Tip 01:39:29 Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Craftmeister Jaded Brewing Mecca Grade Estate Malt PicoBrew Wyeast Labs Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Yes the world is full of hate, but it’s also full of Cartoons! Rafael and I discuss the history, present and future of animation, cracking open the door to a land called childhood, a world where joy and laughter still reign supreme. Oprha’s Sleep Schedule http://www.smh.com.au/lifestyle/diet-and-fitness/oprahs-sleep-habits-sevenminute-wakeup-window-and-five-hours-a-night-20151013-gk7wpr.html The myth of the eight-hour sleep http://www.bbc.com/news/magazine-16964783 Google Brand Identity https://design.google/library/evolving-google-identity/ Samsung Frame TV http://www.samsung.com/us/explore/frame-tv/highlights/ Zoetrope https://en.wikipedia.org/wiki/Zoetrope The Horse in Motion, Edward Muybrige http://100photos.time.com/photos/eadweard-muybridge-horse-in-motion Who Framed Roger Rabbit https://www.youtube.com/watch?v=gpDaNqSXxp0 Flintsones live action trailer https://www.youtube.com/watch?v=pMnEbfzllso The Simpsons in Real Life https://www.youtube.com/watch?v=8XY9empMtY4 Fresco Cartoon https://www.royalacademy.org.uk/article/daniel-maclise-what-is-a-cartoon Cartoon no.1 in Punch Magazine https://en.wikipedia.org/wiki/Cartoon#Print_media) Mondrian Disney postcards https://www.theguardian.com/artanddesign/2010/jun/25/artist-piet-mondrian-london-years History Punch and Judy http://www.vam.ac.uk/content/articles/t/thats-the-way-to-do-it!-a-history-of-punch-and-judy/ Woody the Woodpecker (1941) https://www.youtube.com/watch?v=ukDs7wScLUI Steamboat Willie https://www.youtube.com/watch?v=BBgghnQF6E4 Ub Iwerks (Mickey Mouse originator) https://en.wikipedia.org/wiki/Ub_Iwerks Oswald the rabbit https://www.youtube.com/watch?v=1B2ET6irhF0 Alice’s Wonderland(1923) https://www.youtube.com/watch?v=5CR8LxkoB_0 Snow White (1937) https://www.youtube.com/watch?v=w0rj2uyWdpU Gertie the Dinosaur (1914) https://www.youtube.com/watch?v=TGXC8gXOPoU Cel https://en.wikipedia.org/wiki/Cel Onion Skinning https://en.wikipedia.org/wiki/Onion_skinning Nicholas Sassoon http://nicolassassoon.com/ Lenticular Printing https://en.wikipedia.org/wiki/Lenticular_printing Polar Express (2014) https://www.youtube.com/watch?v=TQhRqtt-Fpo Final Fantasy: The Spirits Within (2001) https://www.youtube.com/watch?v=VTThKNh7K1I Uncanny Valley https://www.buzzfeed.com/danmeth/welcome-to-uncanny-valley?utm_term=.ko87bqZ52#.quXBEdZ9q Uncanny Valley original essay http://spectrum.ieee.org/automaton/robotics/humanoids/the-uncanny-valley Why Saturday Morning Cartoons Disappeared https://www.youtube.com/watch?v=3cpUDtW1cV8 The Black Cauldron (1985) - movie that scared a young Rafael https://www.youtube.com/watch?v=lHiyYSuveJ4 Faceshift https://www.youtube.com/watch?v=RLfAmNDNgHk Andy Serkis as Golum https://www.youtube.com/watch?v=mbW-Zv_kR5Q Terminator 2 https://www.youtube.com/watch?v=-xyLVKV9020 South Park https://www.youtube.com/watch?v=3YRq7mP3hsU&list=PLMyAp96WXIuP9VqFkhvL-kWoUGWE4gYxy Inbetweening https://en.wikipedia.org/wiki/Inbetweening Oskar Fischinger (1938) https://www.youtube.com/watch?v=they7m6YePo Norman McLaren - Dots (1940) https://www.youtube.com/watch?v=E3-vsKwQ0Cg Symphonie Diagonale (1925) Vinking Eggeling https://www.youtube.com/watch?v=IZ3ptXxqx3M Rythmus 21 (1921) Hans Richter https://www.youtube.com/watch?v=1u8jWmysGMw MGM (1975) Jack Goldstein https://www.youtube.com/watch?v=YlN5Jkr9Gew Fantasia (1940) https://www.youtube.com/watch?v=l_EDBM1tOEo How to Make Fun of Nazis https://www.nytimes.com/2017/08/17/opinion/how-to-make-fun-of-nazis.html?_r=0

On today’s episode of The Speakeasy, host Damon Boelte welcomes Leslie Pariseau (deputy editor) and Talia Baiocchi (editor-in-chief) of PUNCH magazine, a new online magazine that focuses on the people within wine, spirits, and cocktails. Recently launched (today!), together they speak on food journalism, and how they plan to capture their audience utilizing beautiful photos, loads of cocktail recipes, highlighting the backgrounds of bartenders, and an A-Z guide to drink. For more information about PUNCH, or to simply learn some great cocktail recipes, check out their website, www.punchdrink.com. This program has been sponsored by GreatBrewers.com “We’re going for the angle that this is about people, and just to see how drinks fit into different people in different ways.” [6:20] “We all know what the classics are, but we also want to pay tribute to all the bartenders now, and what their drinks are.” [20:10] — Leslie Pariseau & Talia Baiocchi on The Speakeasy

Fri Apr 1, 2011 Mister Ron's Basement No. 1910 Welcome to Gorilla Week in The Basement! Today we present the last of some ancient stories about Gorillas! Today we also are announcing a contest with a unique and special prize! Be certain to listen to all of this week's Gorilla stories for clues and inspiration! Our piece was reprinted in an American Magazine in 1861 from the British Satire Journal, Punch Magazine. It concerns a delegation of Gorilla Dignitaries, and is called 'Punch's Preface to His Fortieth Volume.' Time: approx thirteen minutes Mister Ron's Basement Gorilla Contest! This is NOT an April Fool's Day joke! Now that we have ended our week of Gorilla Stories, Mister Ron is proud to announce our Gorilla Costume Contest! That is right! The winner of this contest will win a real Gorilla Suit Costume from HalloweenCostumes.com! Here are the rules - 1 - Write an original, funny story involving a gorilla. It can be anywhere from one paragraph to as long as you'd like! 2 - The story must use at least ONE of these words from the Gorilla Stories we have presented from March 28th through April 1st. The more, the better: Seventh brutes dandy educated familiar chuck-a-luck imp politics snob-monkey fashionable Brooklyn 3 - Send it in via email to revry@panix.com. Please write 'Gorilla Contest Entry' in the subject line. Your entry must be received by Mister Ron by April 30th, 2011! 4 - Try to make it funny and original. The winner, as chosen by Mister Ron, will get to choose a gorilla (or banana) costume from HalloweenCostumes.com! The winner's story will be read on the Mister Ron's Basement podcast! Thanks so much to the nice folks at HalloweenCostumes.com for their idea of having this contest. They offer a wonderful selection of well-made costumes year-round, not just for Halloween! The Mister Ron's Basement Catalog can be found at: http://ronevry.com/Mister_Rons_Full_Catalog.html *There is a nifty interview with Mister Ron in issue #59 iProng Magazine (now known as Beatweek Magazine) which can be downloaded at a new URL as a free pdf file here.  *John Kelly of The Washington Post has written a lively piece about the Basement. You can read it here. * Help Keep Mister Ron's Basement alive! Donate One Dollar: http://ronevry.com/Mister_Ron_Donate.html A hint to new listeners - you can use the catalogs to find stories by specific authors, or just type their name in the keyword search field. To find some of the best stories in the Basement, simply click here! -- By the way, if you haven't noticed, you can get the episode by either clicking on the word 'POD' on top of this section, or on the filename on the bottom where it says 'Direct Download' or by clicking on the Victrola picture, or by subscribing in iTunes. When in iTunes, please click on 'Subscribe' button. It's Free! Thank you.       Join us on Facebook!

Political, satirical, comic and incendiary: from Hogarth's images of London life, through the Golden Age of Punch Magazine, to the present day; the eclectic and vibrant tradition of representing ones life and times in cartoons...