Podcasts about Tekserve

In this week's wine-fueled episode the ladies go IN on one of their all-time favorites “My Motherboard, Myself." Touching upon topics including Charlotte's bucket hat, wrestling fetishes, regional florists, the fabulous teal clamshell iBook from 2001, Aidan's fajitas, the demise of Tekserve, Miranda's changing room breakdown, a taste test of INVIVO X SJP wines, and so much more!Curious about INVIVO X SJP? Use Code EVERYOUTFIT15 for up to $15 off shipping with purchase of the Rose and Sauvignon Blanc.https://shop.invivoxsjp.com/Visual references for this episode can be found here:https://www.everyoutfitinc.com/episode-27

A few months back, I spoke with my freind Amy Dubin about her Tea endeavor, Janam Tea & I ordered a bag. Claudia and I take some time out of homework helping, to make some tea and chit chat. We are in no way connoisseurs of tea, so our language in discussing tea is pretty elementary. But fortunately, Amy has a class on her website called "Sexify your Palate" which teaches you how to embrace what you love by learning about what you love, how to tell yourself and others what you love and become fluent with your tastebuds.Now go get some Janam Tea!!!!Janam Tea HomepageSexify your palate…LINKInterview with Amy Dubin of Janam Tea LINK

Backup that hard drive before you have to head down to TekServe, because this week, Jamie and Rose are covering SATC season four, episode eight, “My Motherboard, My Self.” Is sexual frustration a normal response to loss, or is that just Samantha Jones? Who does Aidan think he is, giving Carrie a new laptop like that? And what’s the best way to deal with an overzealous bra-salesperson? Listen and find out!THIS EPISODE SPONSORED BY BETTERHELPFor 10% off, visit https://www.betterhelp.com/wonderFOLLOW COULDN'T HELP BUT WONDER:https://www.instagram.com/chbwpodhttps://twitter.com/CHBWpodCOULDN'T HELP BUT WONDER IS A FOREVER DOG PODCAST:https://foreverdogpodcasts.com/podcasts/couldnt-help-but-wonder

Katie Shelly (Location: Barcelona, Spain)Hmmmm….I don’t remember when I met Katie. I know that it was of course at Tekserve, since we were employees there. But, the actual year?…Not sure. How would I describer her? She is like your best friend’s little sister that is always there, involved in something that hijacks your attention. She's not childish, but has the same energy for interesting things as a child does. Making up cool fun games, eating interesting foods that you can buy right next door that you’d never hear of. That’s Katie. Always adding a ray of sunshine.Picture Cook (Book):https://www.google.com/amp/s/www.thekitchn.com/picture-cook-see-make-eat-by-katie-shelly-new-cookbook-201880%3famp=1https://www.indiebound.org/book/9781612432342Katie’s artwork, I personally love the profile image which is some artwork for an upcoming book.https://www.instagram.com/interkatie/Katie’s favorite Zumba channel:https://www.youtube.com/watch?v=xk5vHqcnVnE

Amy Dubin (Location: New York, NY)Amy is the Founder of Janam Tea is extremely well spoken and full of so much tea knowledge, that I had to make a few cups of tea while I was preparing this audio file for uploading. Our paths crossed at Tekserve, a little Mac shop in NYC. She had just moved on from Tekserve and I was just stepping in. But, David Cook connected us due to our passions. Mine was coffee and her's was tea. She has some really neat online classes about building your palate and your love for food and drinks. Check her out online, there are plenty of links below.instagram.com/janamtea instagram.com/amybdubinfacebook.com/janamteaTwitter.com/janamteaamy@janamtea.comjanamtea.com

James and John discuss eBay finds: WWDC collage, Apple IIc Plus NIB, and Apple pen set.  John and Brian Wiser interview Mike Harvey at KFest (transcript), and news includes Apple I auction update, Alex and Jerry, and Tekserve auction.   To see all of the show notes and join our website, visit us at RetroMacCast

This week Cody and Joe discuss Apple Watch's water resistance, Snapchat Memories, Apple's potential Tidal acquisition, Facebook Paper's shuttering, Tekserve's shuttering, headphone-jack-gate, Spotify v. Apple, and so much more.

James and John discuss eBay finds: Apple receiving sign, vinyl banner and mint TAM. They look back at July 1986 in Macworld magazine, and news includes Apple 1 facts and the closing of Tekserve. To see all of the show notes and join our website, visit us at RetroMacCast

This week, Snacky Tunes features an all music episode. Greg and Darin welcome the Brooklyn-based, indie duo, Yellerkin (Adrian Galvin and Luca Buccellati) to play 3 songs live in the studio. Tune in to hear the guys talk about the band’s history and influences, the evolution of band names, and other stories from SXSW and the road. This program was sponsored by Tekserve. “Yelling and your kin were two idea that I thought should be together. So, Yellerkin.” [24:00] –Yellerkin on Snacky Tunes

On today's episode of THE FOOD SEEN, Jody Williams has single-handedly revived a fading bistro culture with her West Village outpost of Buvette. But how did an American open a French gastrotheque and wine bar in NYC, only to be courted by the French and export said concept back to Paris, after years of cooking in small Italian restaurants? In her new cookbook, “Buvette: The Pleasure of Good Food”, Jody best explains her passion for sharing great meals, staying open all day, and making the very best versions of the classics (e.g. croque monsieur, duck confit, and a tart tatin which always sits at the end of the bar like an invitation to sit down). This is one of the ages. Today's program was brought to you by Tekserve “10-15 years ago – mozzarella was exotic on certain tables. We've certainly made some advances where now we have all these ingredients at our fingertips.” [08:00] “We have one rule – do what you love. It's that drive that keeps it really fresh. I love classics but it's meant to be fun – that's why you find lots of highs and lows on the menus.” [25:00] –Jody Williams on The Food Seen

On this Mother’s Day episode of Snacky Tunes, Greg returns! He and Darin bring in food & drink writer Jordana Rothman. The group discusses everything from the James Beard Awards to Guy Fieri and everything in between. Tune in for this special hour-long interview about women in food, tortillas, the lime shortage, and much more! This program has been sponsored by Tekserve. “The think about cooking with tortillas is they need to stay warm.” [59:00] –Jordana Rothman on Snacky Tunes

This week on Snacky Tunes, Darin speaks with Kerry Diamond and Claudia Wu, founders of Cherry Bombe Magazine, who tell us about starting their biannual publication focused on women and food. After the break, we hear some live music in the studio from Frances Cone. This program has been sponsored by Tekserve.

What does it take to run a successful PR campaign for a food professional? How has the music industry changed over time for live performers? What are Greg & Darin Bresnitz up to for their 32nd birthday? Find out on a jam-packed episode of Snacky Tunes. Food guests Marcus and Shannon from Bullfrog & Baum share the ins and outs of food publicity and Richard Jenkins, father of previous music guest Cassandra Jenkins, plays a few live songs and talks about the tradition of music that runs deep in his family. This program was sponsored by Tekserve. “You don’t choose the restaurant industry, the restaurant industry chooses you. [14:00] –Shannon Mulcahy of Bullfrog & Baum on Snacky Tunes

This week on Snacky Tunes, Bruce Cost of Bruce Cost Ginger Ale tells his story – from teaching college professors to starting a successful brand of ginger ale. Later, we here some epic music from Certain Creatures. This program has been sponsored by Tekserve. “It’s kind of like walking down a creepy street in New York City in the ’70s or ’80s.” [54:00] –Certain Creatures on Snacky Tunes

This week on Snacky Tunes, we welcome Eduardo Porto Carreiro, sommelier at DBGB in the East Village of Manhattan. Later, we have Eli “Paperboy” Reed play some tunes for us live in the studio. This program has been sponsored by Tekserve. “Most of the songs that I love…really aren’t about the vocal melody, they’re more about the virtuosity of the singers” [36:40] Eli “Paperboy” Reed on Snacky Tunes

This week on The Main Course, Patrick interviews Marian Burros, food columnist for The New York Times about her life's work and many accomplishments as a journalist. Patrick and Marian discuss regulations in food production and how they need to change throughout the country. Later, Marian takes us through the U.S. Presidents' first state dinners, and explains how each President's dinner differed from the others. This program has been sponsored by Tekserve. Today's music provided by Cookies. Image from Sterling College “Since the 60's, the things that I decided to stop eating, I still don't eat, and the things that I thought were not good for you, I still don't eat or I eat very little of them.” [12:30] “I still think wild salmon is better for you because of the nutrients that it has, and farmed salmon does not have, because they don't eat the same way. ” [16:40] “There's nothing that you shouldn't eat, unless it's going to poison you. You just have to eat the right amount of it!” [44:00] Marian Burros on The Main Course

This week on Snacky Tunes, Darin and Greg are joined in the studio by John Daley and Davis Anderson from Sushi Ko. John tells us about his experience studying sushi in Japan, as well as about opening Sushi Ko in Manhattan, and bringing in Davis Anderson as beverage director. This program has been sponsored by Tekserve. “I never thought I would need [a beverage director], but with the way I want to play with food and the hoops I want to jump through, I wanted someone who could respond to that.” [33:20] John Daley on Snacky Tunes

There’s perhaps no greater expert on the food and foodways of the African Diaspora than Doctor Jessica B. Harris. Jessica is the author of 12 cookbooks, and in her more than 3 decades as a journalist, she’s written book reviews, theater reviews, travel, feature, and beauty articles too numerous to note. She’s a founding member of the Southern Foodways Alliance, she’s decorated with awards and honors, and holds multiple degrees, including a doctorate in Performance Studies from NYU. Doctor Jessica B. Harris damn near knows it all when it comes to African and Caribbean cuisines and culinary history. She’s a living legend. This program has been sponsored by Tekserve.   “Food has always been important.” [13:30] “Instead of writing just straight travel, I would write about travel with a food bent.” [14:30] Jessica B. Harris on Evolutionaries

This week on The Main Course, Patrick Martins welcomes Phil Windsor, Adam Wright-Smith, and Nick Wilber of Fat Radish NYC to the studio. Patrick asks his guests about what separates Fat Radish from other food to table restaurants in New York. Later on they discuss the philosophies that drive the Fat Radish, as well as their goals for the future. This program has been sponsored by Tekserve. “We certainly put just as much effort into the aesthetics and the setting to not make it feel to theme-y, but something that everyone can feel comfortable in.” [17:15] “That's what we kind of want to achieve at the beginning at the Fat Radish – not trying to be Chefy, but coming up with clever ways to use vegetables as a starting point.” [9:05] Phil Windsor on The Main Course

Lorelei Tibbetts returns to Celia Kutcher’s Animal Instinct to talk about pet rodents! Lorelei works in New York City where she currently is the manager of The Center for Avian and Exotic Medicine. She has worked exclusively with exotic pets since 2004, and is the chair of her veterinary technician specialty academy, The Academy for Veterinary Technicians in Clinical Practice, where she was a founding member of the Exotic Companion Animal specialty. Learn what rodents live well together in cages, and find out what bedding is best for rodent health. Where can you find a rodent rescue in New York City? Later, find out what rodents are nocturnal, and if it’s possible to change their sleep patterns. Learn about herbivorous rodents, and what kinds of greens truly aid their diet. Thanks to our sponsor, Tekserve. Music by Sleepies. “Mice can live well together in groups, but if you have a male and female together, you’re going to have a lot of baby mice! I would recommend you spay or neuter them, or keep the sexes separate.” [8:45] — Lorelei Tibbetts on Animal Instinct

Woodford Reserve is a super-premium Kentucky small batch bourbon crafted at the Woodford Reserve Distillery in Versailles, Ky. Woodford Reserve is the Official Bourbon of the Kentucky Derby and its distillery is the oldest bourbon distillery in America. As just the seventh Master Distiller in Brown-Forman Corporation’s 140-year history, Chris Morris is responsible for maintaining the award-winning taste of Woodford Reserve. He crafts the yearly Master Collection with different handcrafted distilling methods to a variety of grain recipes, fermentation styles and maturation processes to create a range of unique whiskeys. Woodford Reserve recently partnered with Bourbon Barrel Foods for a line of bourbon-infused products like barrel-aged cocktail bitters, smoked salts and sugars, and bourbon-soaked cherries. Woodford Reserve’s annual $1000 mint julep, sold at the Kentucky Derby, raises money for equine charities. This program has been sponsored by Tekserve. “Craft isn’t about how big you are, how old you are, it’s about quality.” [4:15] “The modern straw was invented for the mint julep.” [25:15] —Chris Morris on The Speakeasy

Jeff Bailey has dropped the bass (guitar) and brought Texas-style breakfast to Williamsburg via Whirlybird. Tune into this week’s Snacky Tunes to hear Jeff chat with Darin Bresnitz about his involvement with Williamsburg music staples like Glasslands, Phosphorescent, and Virgin Forest! Why did Jeff dive into the restaurant business? Heat what ingredients Jeff uses in his tacos, and how Whirlybird became a smashing success and a neighborhood favorite. Later, Adrianne Lenker joins the program and plays a few of her songs live in the studio. Adrianne describes her favorite controversial sandwich! Adrianne talks about her musical childhood, and her job at Whirlybird. Coincidence? You decide! Thanks to our sponsor, Tekserve. “Bread is wrong… Tortillas are basically edible napkins… I love them because you can buy a bunch of them and they last for a long time before they go bad.” [15:00] “Some of the best music can be made on the verge of throwing up!” [48:15] — Jeff Bailey on Snacky Tunes

Le Fooding is back in NYC and taking on the foodie movement! This week on Snacky Tunes, Anna Polonsky of Le Fooding joins Darin Bresnitz in the studio to talk about Le Fooding’s recent gastronomical adventures in Los Angeles. Hear about their upcoming event in New York City that summarizes the food trends of the past several decades – fusion, molecular gastronomy, and farm-to-table. Find out what restaurants Anna is frequenting in NYC this season! Later, XNY stop by the studio to play some of their songs. Find out why the band hates Boston so much, and how they built their friendship off of stolen Internet. This program has been brought to you by Tekserve. “The relationship with food in Paris is much more natural. There’s no celebrity chefs or food gossip. People just like to eat and that’s about it.” [8:15] — Anna Polonsky on Snacky Tunes

This week on the Mike and Judy show, Mike is back in New York City after a trip to Italy, and special guest, Reverend Jen, here to talk to us about the the Troll Museum! Opened to bring these dolls a spiritual significance to the public, the museum connects with those who had a past childhood with troll dolls. She also talks to us about her latest book, BDSM 101. In BDSM 101, Jen shares rare insight into this oftentimes misunderstood world. Practical instructions are given on safety, communication, bondage, spanking, flogging, fetishes, humiliation, dirty talk, and more. Included are steamy, sometimes ridiculous anecdotes from Jen’s past, interviews with her wacky artist friends, and basic illustrations. According to the Jen, “This book is what would happen if Marquis de Sade, Andy Warhol, and Dorothy Parker got together and made a nymphomaniac Bride of Frankenstein.” Lastly, she talks about her latest film, Satan Hold My Hand, which is set to premier very soon in the Lower East Side. Thanks to our sponsor, Tekserve. “I’ve lived on Orchard St. longer than I’ve lived in Maryland. Orchard St. and the Lower East Side is my home.” [17:03] — Reverend Jen on The Mike and Judy Show

After sharing some unorthodox ideas for detox methods, Dave Arnold and Nastassia Lopez dig into a new batch of listener questions on this week’s episode of Cooking Issues. Hear how different eggs create different types of mayonnaise, and why one listener is having trouble making mayo from turkey eggs. Listen in to find out about some homemade, DIY immersion circulator technologies! Dave talks about muscle tissue in squid and octopus, and how invertebrates tend to get get mushy after long cooking times. Find out how changing the pH of certain seafoods can alter the texture when cooking! Finally, tune in to hear about the different grains, legumes, and beans that were blasted through the Museum of Food and Drink’s puffing gun! This program has been brought to you by Tekserve. “I hate mechanical relays for DIY electronics projects. Spend the extra three bucks and get a solid-state relay. They’ll last infinitely longer than mechanical relays unless you fry them.” [32:15] “Squid and octopus muscle is very different than vertebrate muscle… They tend to shrink up a lot more than vertebrate muscles do.” [36:30] — Dave Arnold on Cooking Issues

Darin and Greg Bresnitz are talking summer food trends with photographer Daniel Krieger, food writer Jordana Rothman, and DJ Dieselboy! Jordana brings a box of cronuts for the studio; tune in to hear the crew talk about the cronut craze, and whether or not the pastry is worth the hype. Jordana and Daniel recount their recent trip to Tales of the Cocktail, and how the culinary world is accepting craft cocktails. Dieselboy talks about his love for cooking hot dogs using strange cooking techniques. Hear about New York restaurant nostalgia, Russian cuisine, and what restaurant openings are going to change the New York restaurant landscape this fall. Thanks to our sponsor, Tekserve. “Americans love over-the-top things… Whenever you invent a combination, and add fat and calories, we love it.” [13:45] — Daniel Krieger on Snacky Tunes

We’re talking Upstate restaurants on this week’s edition of Snacky Tunes. Darin Bresnitz invites Jeremy McMillan of Bedford Post Inn into the studio to talk about his infatuation with food, and the expansion of quality of restaurants outside of New York City. Find out how Jeremy’s hometown of Scottsdale, Arizona influenced the way he used certain cooking techniques. Jeremy talks about some of his favorite pasta dished to make, and how he learned to make pasta by hand. How did Jeremy make the move Upstate to Bedford Post Inn? Later, Cyrus Lubin from Famous Class Records stops by with Matt and Edan from Death By Audio to talk about their recent collaborative release- a book of flexi disc records featuring live recordings from Death By Audio! Find out what bands are featured in the compilation, and why assembling the book was such an effort. Learn more about the rediscovery of the flexi disc technology, and why bands on a budget should consider the format for a release. Tune in to hear some music from Death By Audio favorites like Future Islands, METZ, and Ty Segall! Thanks to our sponsor, Tekserve. “Everything we cook at Bedford Post is cooked over an open fire or in a wood oven. It’s very cowboy-esque.” [5:50] “You don’t have to take the train into the city to eat at the best restaurants anymore.” [12:05] — Jeremy McMillan on Snacky Tunes

We’ve got a packed house on this week’s episode of Snacky Tunes! Greg and Darin Bresnitz welcome Claire Moyle of the Brooklyn Brewery into the studio to talk about this year’s Brooklyn, Sweden! Why are Swedes so in love with Brooklyn Brewery? Later, Mike Pace stops by to talk about his podcast, “Worst Gig Ever”, and how it aims to share musicians’ stories and humanize them. When band tensions get high, “Worst Gig Ever” delivers! Curses comes by to talk about putting down the guitar, leaving the mosh pits behind, and paying tribute to Chicago house. Why does Curses prefer using analog gear? Finally, hear a beautiful in-studio performance from Xenia Rubinos! Thanks to our sponsor, Tekserve. “Anyone who has toured in any capacity realizes the stress you are under, and being in such close proximity with other people, you find out that people need to let off some steam.” [22:20] — Mike Pace on Snacky Tunes

Mike Thelin, co-founder of Feast Portland, stops by Snacky Tunes to talk about his life of food on this week’s episode! Darin Bresnitz sits down to talk with Mike about his food-filled childhood, and how he was exposed to so many different types of cuisines at a young age. Hear how Mike’s time in countries like Spain and Ireland taught him to appreciate local cuisine. Is the Portland food scene dying? Tune in to hear about the Pacific Northwest’s organic and fresh food traditions. Mike and Darin give some helpful planning tips for food events! Tune into this week’s episode of Snacky Tunes to learn more about the inception and continuation of Feast Portland! Thanks to our sponsor, Tekserve. “At a young age, I was exposed to a lot of different types of food and cultures. I think as a kid, I really got it and it stuck with me. I judge a lot of places based on the local food.” [10:15] “Organic and local food- we grew up with that in Portland, Seattle, and the West Coast in general… it’s not a trend, it’s real.” [13:00] “It’s really important to honor local food. People talk about its environmental impact, but it’s also about local culture.” [19:50] — Mike Thelin on Snacky Tunes

On this week’s installment of Snacky Tunes, Darin Bresnitz takes over hosting duties as Greg explores France. Darin invites Lauren Cynamon and Chris Rosso of Vice’s VBS into the studio to talk about documentary filmmaking. Find out why Lauren and Chris focus on the subjects that they do, and why creative control leads to an authentic documentary. Hear about some of VBS’s food features, including “Fresh Off the Boat” and “Munchies”. Where are Lauren and Chris headed next in the name of food? Later, Octo Octa comes into the studio to talk about his love for house and techno. Find out more about Octo Octa’s new record, and the sweat and tears that went into its creation. Hear about Octo Octa’s recent stint at the Red Bull Music Academy, and his affinity for disco naps. Thanks to our sponsor, Tekserve. “Delis don’t sell dog bones and tampons. Delis sell food!” [11:05] — Chris Rosso on Snacky Tunes “The point is to make content that we’d want to watch ourselves, and not dumb it down to the lowest common denominator.” [13:00] — Lauren Cynamon on Snacky Tunes

What does it take to open a restaurant? This week on Snacky Tunes, Greg and Darin Bresnitz are joined in the studio by Thomas Carter and Ignacio Mattos. Thomas and chef Ignacio are in the process of opening a new restaurant on Houston Street called Estela that aims to focus on casual yet high-end food. Find out how the two met, and how they compose their menu and wine list. Find out why Thomas and Ignacio are adamant about homemade, refreshing cuisine. Tippy Toes joins the crew in the studio to play some live tracks and talk about their roots in jazz and improvisation. Learn some of the rules of dance music, and where Tippy Toes eats lunch together. Thanks to our sponsor, Tekserve. “We wanted to make food that you eat on your day off- food that you’d want to eat three times a week… We wanted to use the best ingredients, and that’s sometimes difficult because we don’t want to make it too expensive.” [13:00] — Ignacio Mattos on Snacky Tunes

Get ready for summer barbecue on this week’s edition of Snacky Tunes! Darin and Greg Bresnitz are joined in the studio by Dale Talde and John Bush of Talde, Pork Slope, and Thistle Hill to discuss Finger on the Pulse’s upcoming BBQ Blowout at Good Co. Hear about Dale’s interpretation of dim sum, and the duo’s healthy fascination with whiskey. How do John and Dale manage to run three restaurants? Later, Dead Stars visit the HRN studios to plays some songs and talk about their new EP, “High Gain”. What does the band eat on the road? Hear about their upcoming shows at the Northside Festival and Rippers, and find out where you can listen to “High Gain”! This program has been sponsored by Tekserve. “Dim sum means ‘a little bite from the heart’… However you interpret that word, whatever you cook – that’s what dim sum is to you.” [23:00] — Dale Talde on Snacky Tunes

Tørst is a bar focusing on craft beer in the Greenpoint neighborhood of Brooklyn, and its founders have two different storied careers in the beer world. This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme invite Brian Ewing and Jeppe Jarnit-Bjergsø into the studio to talk about their experiences working in beer, and why they decided to team up and open Tørst. Hear Brian talk about distributing rare European beers out of the back of his car in the early days of 12 Percent Imports. Jeppe talks about his beginnings in homebrewing, and how he honed his skills and began Evil Twin Brewing Company. How is Tørst’s draft system, also known as ‘the Flux Capacitor’, different from most? And how many draft lines will there be at Tørst? Tune into this episode to find out all of this and more! This program has been sponsored by Tekserve. “What it all comes down to is what you put in your mouth; what tastes good, and what smells good?” [12:40] — Jeppe Jarnit-Bjergsø on Fuhmentaboudit!

We’re talking summer cocktails with Crown Group Hospitality’s Ben Scorah on Snacky Tunes! Darin Bresnitz invites Ben into the studio to shake up some delicious drinks. Tune into this episode to learn about the differences between the New York City and London cocktail scenes. Why does Ben focus on using seasonal ingredients in his drinks? Hear Darin and Ben talk about their favorite places to drink, and what music gets them excited for a refreshing cocktail during the summer months. Small Black joins Darin and Ben in the studio to play some songs off of their new album, Limits of Desire. Find out what the band eats on the road, and their affinity for Argentinean barbecue techniques. Hear the cast flex their foodie muscles and dish on processed foods and dry-aged steaks! This program has been sponsored by Tekserve. Photo by Agnes Thor “New York has very traditional cocktails, like old-fashioneds and Manhattans, while London is trying to do its own thing.” [18:00] — Ben Scorah on Snacky Tunes

We’re gearing up for warm weather on this week’s episode of Snacky Tunes! Greg and Darin Bresnitz start off the show by calling up James Casey, the founder of Swallow Magazine. Hear about Swallow as a food publication that is not for foodies. Hear about some of their stranger undertakings, including a scratch ‘n’ sniff article. Later, Jordana Rothman calls in to talk about The Great Googa Mooga trading cards, and how they embody the spirit of the festival. Pure X is in town from Austin, Texas to play some acoustic songs. How has the Austin music scene evolved? Hear how Pure X’s upcoming record differs from some of their past efforts, and catch them this week in New York City. This program has been sponsored by Tekserve. “The baseball card aesthetic really encapsulates the spirit of The Great Googa Mooga, which is a really colorful, playful, and vintage vibe.” [21:45] — Jordana Rothman on Snacky Tunes

Technology, burritos, and music are the themes on this week’s Snacky Tunes. Darin and Greg Bresnitz call up Karin Muskopf from Bing to talk about their recent dinner with Marcus Samuelson. Hear Karin explain why Bing is the ultimate search engine for food enthusiasts. Later, Leo and Oliver Kremer of Dos Toros come into the studio to talk about their new location on Bedford Avenue in Williamsburg, Brooklyn. Hear why Leo and Oliver prefer pinto beans in their burritos. Hear the Dos Toro crew rap about beans and tacos, and learn about “burrito-eating music”. Anna Nordeen performs some of her music live on the show. Hear about Anna’s songwriting process, and how it has evolved since she first began writing music. This program has been sponsored by Tekserve. “Once a person spends enough time at Dos Torros, everyone converts to pinto beans.” [19:00] “A taco is Mexican food, but a burrito is Northern Californian Mexican food. And you need some Northern Californians to bring that to you here in New York City.” [20:50] — Leo and Oliver Kremer on Snacky Tunes

Meet Harold McGee, the man who literally wrote the book on science & cooking. His career defining book,On Food & Cooking, has been referenced as a cooking bible for a generation of forward thinking chefs and culinary professionals. On Evoluationaries, discover how a question from a friend on beans and flatulence inspired Harold to make a career of researching and writing about what happens when we cook, prepare and consume food. Harold McGee is largely responsible for the molecular gastronomy/modernist cuisine movement and is cited as a major influence from the likes of Heston Blumenthal, Alton Brown and Dave Arnold. Harold’s passion for gastronomic knowledge has changed the way we eat food in this country, and his journey is as inspiring as his work. This program was sponsored by Tekserve.

Darin Bresnitz is getting spicy on today’s Snacky Tunes. Tune into this episode to hear Darin chat with Jimmy Carbone and Steve Seabury about the upcoming New York City Hot Sauce Expo on April 20th, 2013. Hear why Jimmy and Steve teamed up to create this event, and why there is a need for a great hot sauce festival on the East Coast. How do a lot of new hot sauce makers differ from the traditional hot sauce companies? Later, Darin is joined in the studio by Lesley Townsend Duval to talk about this year’s installment of The Manhattan Cocktail Classic. Learn about the five-day festival, and some of the new events for this year’s cocktail celebration. How is cocktail culture changing? Finally, Darin wraps up the show with Ian Vanek of Japanther. Hear about Japanther’s decade-long journey of art, music, and play. How does Japanther hope to combine the worlds of art, food, and music in the digital age? Find out on this week’s Snacky Tunes! This program has been sponsored by Tekserve. “A lot of new hot sauce makers, such as myself, are all about flavor. It’s easy to make a sauce that will rip your face off.” [9:50] — Steve Seabury on Snacky Tunes “Cocktails are going more in the savory direction, and that compliments food a lot better.” [30:00] — Lesley Townsend Duval on Snacky Tunes

Darin Bresnitz takes it back to the home land with Caroline Russock, the Food Editor for the Philadelphia City Paper. This week on Snacky Tunes, join Darin and Caroline for discussions about the differing food scenes in Philadelphia and New York. Find out about Caroline’s food writing roots at Serious Eats, and her love of Sunset Park’s taco stands. How are restaurants like Federal Donuts and Zahav changing the restaurant landscape in Philadelphia? Later, TOKiMONSTA joins Darin in the studio to talk about collaborating with different vocalists and the life of a bedroom producer. What is Toki’s signature Korean dish? Tune in to hear some of her tracks and learn about her upcoming album release show at the Music Hall of Williamsburg! This program has been sponsored by Tekserve. “I like people who bring new stuff to the city. Living in New York, there’s so much of everything, but in Philly, it’s not really like that. So if someone comes in with a new idea, I’m into that.” [26:00] — Caroline Russock on Snacky Tunes

Barbecue and wine? This week on Snacky Tunes, Greg and Darin Bresnitz are talking with Paul Grieco of Terroir and Hearth, and Daniel Delaney of BrisketLab, BrisketTown, and the new Smokeline. Listen in to hear Paul spread the good news of summer Riesling. Why do most people expect Riesling to be a sweet wine? Find out what wines reject this expectation. Hear about Daniel’s newest rib adventure at New York City’s High Line. Does terroir affect beef in the same way that it alters the taste of wine? Later, hear some songs from Neighbors live in the studio! Where do Neighbors like to eat in New York City? Find out on this week’s Snacky Tunes! This episode has been sponsored by Tekserve. “Beer is beer, and wine is wine. You can’t be great wine drinker if you’re not a great beer drinker.” [4:40] “Riesling is the equal of every other grape and wine on the planet earth, and no one gives it its due credit.” [9:30] “Great wine is made in the vineyard, not in the winery.” [15:45] — Paul Grieco on Snacky Tunes “The process of good barbecue is the process of good cooking.” [17:30] — Daniel Delaney on Snacky Tunes

Greg and Darin celebrate the 150th episode of Snacky Tunes today! Tune into this episode to hear from Scott DeSimon and Justin Chearno of Pitchblende and Turing Machine. Hear the two talk about independent rock in the 1990s, touring, and eating on the road. Find out how Pitchblende used to book their tours, and how they were able to tour while having jobs in New York City with Turing Machine. Learn what NYC neighborhoods had the cheapest eats in the mid-90s, and how Williamsburg has evolved since that time. Hear rise of dance rock in the early aughts, and how music collecting has changed in the Internet era. Find out how both Scott and Justin eventually got jobs in the New York City food world! This episode has been brought to you by Tekserve. “In the early 90s, the independent scene wasn’t very commercial. If we wanted to go on tour in October, I’d start calling people in August.” [10:10] “The idea of eating at a restaurant in the 90s with two numbers in the price was out.” [37:00] — Justin Chearno on Snacky Tunes “It was the indie rock time. That was right around the time that everybody figured out that you could put out your own music.” [8:00] — Scott DeSimon on Snacky Tunes

It’s a packed house on Snacky Tunes – we’ve got Hot Bread Kitchen’s artisanal bread operation, Portland’s Lincoln Restaurant & Amrit Singh from Stereogum all in the studio together at the same time! Tune in for an episode full of content and insights – hear about Hot Bread Kitchen’s mission to empower immigrants and women bakers, learn what it’s like running a restaurant in Portland and hear some of the best new tracks from Amrit’s collection in anticipation of SXSW. There’s no fuller 60 minutes of food and music on the airwave – stay current on this week’s episode of Snacky Tunes! This program was sponsored by Tekserve. “We are a non-profit bakery that provides job training and business incubation for immigrant women and minority food entrepreneurs.” [7:44] “Women are the world’s bakers and cooks and often they come to America are are delegated to cooking in somebody’s home. Our founder realized there’s a huge demand for ethnic and artisan products.” [11:30] –Molly Crossin, Communications & Development Director of Hot Bread Kitchen on Snacky Tunes “In Portland, you’re 20 minutes from the country. Our farms are that close.” [24:00] –Jenn Louis of Lincoln Restaurant on Snacky Tunes

Greg Bresnitz is hosting a very special “music only” edition of Snacky Tunes! Greg is joined in the studio by Pearl and the Beard. Tune into this episode to hear how the band met, and why they construct their lyrics on “Lyrical Mountain”. Tune in to hear the band discuss their processes in the studio, and some of their film scoring endeavors. Check out Pearl and the Beard live in the HRN shipping containers! This episode has been brought to you by Tekserve.

Find out what restaurants are playing the best music on this week’s Snacky Tunes. Darin Bresnitz is in the house with Greg Morabito, Editor of Eater NY. Find out what got Greg interested in the New York City restaurant scene. Check in with Darin and Greg to hear about Guy Fieri’s new restaurant, and some scandalous news from the restaurant world. Tune in to hear what restaurant playlists get Greg excited to eat! Why is Wythe Avenue exploding with great food these days? Later, Baby Alpaca joins Darin and Greg in the studio to play some of their songs. Chris of Baby Alpaca talks about making braised short ribs and homemade pizza. What Disney movies influenced Baby Alpaca’s music? Tune into this installment of Snacky Tunes to find out! This program has been sponsored by Tekserve. “If a chef has a story to tell, we want to present as much news as we possibly can direct from the source.” [11:00] — Greg Morabito on Snacky Tunes

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

Beer, bourbon, and barbecue- what could be better? Pat Fondiller, the New York Field Manager for Smuttynose, is in the studio sharing some brews with Darin Bresnitz on Snacky Tunes. Hear Pat talk about his introduction to craft beer out in California, and learn about Smuttynose’s new brewery plans. Hear about the Beer, Bourbon, & BBQ Festival, and how Smuttynose will be represented at the fest. Later, MC Todd raps and talks about running a business. Listen in to hear the Roberta’s owner talk about starting a pizzeria, and his lifelong love affair with hip hop. MC Todd talks about New York rent, and why you should never settle for a boring corporate job. This program has been sponsored by Tekserve. “Who’s going to change the face of food? Dudes like us – we’re just regular dudes. There was no pretense, we were just dudes who cared.” [52:15] — MC Todd on Snacky Tunes

Sarah Simmons is dispelling misconceptions about Southern food at City Grit. This week on Snacky Tunes, Finger on the Pulse is talking with Sarah about being an ex-‘fat kid’, and the process of getting guest chefs at her space. Hear about Sarah’s food curation processes. What chefs are exciting Sarah these days, and how does Sarah define Southern food? Later, TEEN comes by the studio to play some of their songs. Hear about family histories in music, and food adventures on the road. Do bands share their favorite tour food destinations with each other? Find out on this episode of Snacky Tunes! This program has been brought to you by Tekserve. “These are just ingredients that I’ve been using all my life, and most of them are indigenous… I’m trying to put it out there that Southern food isn’t just fried chicken.” [21:50] “We’re building this brand that maybe doesn’t have a consistent menu, but a consistent experience.” [25:40] — Sarah Simmons on Snacky Tunes

Today on The Main Course, Patrick Martins rings in the new year with Chef de Cuisine of Lupa, Cruz Goler. Lupa was Heritage Foods USA's first customer back in 2004, and it's all coming full-circle on today's show. Also in the studio is Matthew Allen of Babbo! Learn how Lupa's kitchen operates- from cooking to food expediting. Tune in to hear about the new Lupa expansion in Hong Kong, and how the restaurant's food differs overseas. Where does Lupa in Hong Kong get their ingredients? Listen to this episode to hear Cruz talk about the average day of a chef, and working in an ever-changing restaurant environment. Learn about cooking pasta, and the finesse it takes to make great noodles consistently. This episode has been brought to you by Tekserve. “People who work in pasta- I feel like it takes at least six months to really flourish and consistently put out product that is good and nuanced with everything I am looking for.” [26:30] — Cruz Goler on The Main Course

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are talking gummies, meringue, studying food science, and sous vide! Tune in to hear Dave offer his suggestions for making a small appetizer that includes prawns and herb gels. Find out if food processors ruin the flavor of lemongrass. Listen in and learn more about spinning lemon and lime juice, exotic spices, and the best way to cook a prime rib! Dave answers a listener question about continuing education in food science; is it better to learn in a restaurant or in an academic setting? Can melatonin be used as an antioxidant in food? Can pig bladders be used for light sous vide work? Find out on this episode of Cooking Issues! This program has been brought to you by Tekserve. “If you’re going to use a dehydrator, you want to dehydrate [a methylcellulose meringue] at 130-5 degrees Fahrenheit, but you’re going to want to store it 110-120 degrees- much lower than 135 degrees- because if you store it at a high temperature and cook it for a long time to hold it, it’s going to start tasting cooked.” [6:45] — Dave Arnold on Cooking Issues

This week on Snacky Tunes, Greg Bresnitz is getting cheesy with Spencer Rubin of Melt Shop Grilled Cheese. Tune in to hear Greg and Spencer talk about how a diet of grilled cheese helped cure Spencer’s lactose intolerance. Find out about some of the creative grilled cheese sandwiches that Melt Shop is grillin’ up, and how they are being received in Midtown. How does Spencer get his customers to try something new? Hear about the importance of an authentic sourdough in a quality grilled cheese sandwich. Later, Lucius joins Greg in the studio for some live tunes. Hear the band talk about their experiences touring, coordinating outfits, and tour breakfasts! This episode has been brought to you by Tekserve.com. “I try to read about food trends and see what’s out there that people are really enjoying, and take that and put my own spin on it… make it a little more homegrown.” [22:20] — Spencer Rubin on Snacky Tunes

This week on Snacky Tunes, Greg Bresnitz sits down with Executive Director of the Heritage Radio Network and host of The Farm Report, Erin Fairbanks. Tune in to hear Greg and Erin discuss station updates. Hear about three of the network’s newest shows: After the Jump, Chef’s Story, and the business of The Business! Erin also speaks to the non-profit application process, and how 501-c(3) status has changed the network. Learn about how Hurricane Sandy impacted the food community, and why the Heritage Radio Network decided to share the stories of so many storm-drenched restaurants and food businesses. What should you expect from the Heritage Radio Network in 2013? Later, Karlie Bruce performs live in the famous HRN shipping containers! Learn about Karlie’s past in disco band Escort, and hear how Australia differs from New York City in Karlie’s eyes. How did Karlie land her first gig at Carnegie Hall? Find out on this week’s episode of Snacky Tunes! This episode has been sponsored by Tekserve. “We are recognized by the federal government as an organization that provides an educational resource… On the other side of things, it’s interesting for us to figure out what that [non-profit] status allows us to do or not do. We are held to a much higher level of transparency.” [12:00] —Erin Fairbanks on Snacky Tunes

This week on Snacky Tunes, Greg Bresnitz is joined in the studio by Adam Kolesar. But Adam’s not here to talk about tiki drinks! Adam works with The Brooklyn Feeding Academy, an institution that helps young children overcome feeding difficulties and disorders. Hear how an inability to distinguish food textures can cause some children to perceive certain foods as a threat! How does Adam help children cope with their maladaptations? Freelance Whales come back to Snacky Tunes and play some of their new songs live in the studio! Tune in to hear the band talk live sound troubles, favorite tour mates, and their sophomore record! This program has been brought to you by Tekserve. “It’s hard for people in this community who love food to identify with others who look at food as a potential threat.” [8:45] — Adam Kolesar on Snacky Tunes “It’s so inspiring when you surround yourself with great bands. Sometimes their influence comes in passively.” [46:00] — Freelance Whales on Snacky Tunes

On this week’s episode of Snacky Tunes, Greg Bresnitz is joined in the studio by Matt Burns, one of the founders of The Brooklyn Salsa Company. Hear about the beginnings of the company, and why salsa compliments music so well. How did The Brooklyn Salsa Company break out of the world of small-batch artisanal producers and become a national brand? Hear why Matt thinks that heirloom tomatoes are key to his salsa’s flavor. Later, Conveyor stops by to play some of their songs. Hear the band talk about Gainesville food and why Cuban food in New York City just doesn’t compare. This episode has been brought to you by Tekserve. “Using fresh ingredients is another one of those difficult challenges because other salsas that we compete with use dehydrated ingredients.” [25:00] — Matt Burns on Snacky Tunes

Greg Bresnitz is talking pizza this week on Snacky Tunes with guest Paulie Gee of Paulie Gee’s Pizza. Tune into this episode to hear how Paulie was inspired to create a no-frills pizza joint in Greenpoint at the age of 54. Hear how the atmosphere at Roberta’s influenced Paulie’s notion of a restaurant. Learn about Paulie’s early pizza experiments, and why he decided to quit his longtime job as a computer programmer and open Paulie Gee’s. Listen in for some of Paulie’s life lessons, and why it’s always best to pursue your passion. What music is playing at Paulie Gee’s? Later, Greg is joined in the studio by Har Mar Superstar for some live tracks. Hear why Har Mar moved from LA to New York, and learn about his long history playing in bands. Har Mar talks about his podcast, Nocturnal Emotions, and how he got involved in interviewing guests from MNDR to Macaulay Culkin. This episode has been brought to you by Tekserve. “The first thing I had to do when I built the oven is that I had to put belief in myself.” [7:20] “I really felt that all of the sudden, Brooklyn was leaving me behind. I needed to find a way back here… I didn’t want to serve pizza to older people- I wanted to serve pizza to young people; I wanted to be a part of something new.” [19:30] — Paulie Gee on Snacky Tunes

Welcome to a very special episode of Snacky Tunes in honor of the CMJ Music Marathon 2012. Darin and Greg Bresnitz get the show started off with some music from Slam Donahue. Tune in to hear about the band’s introduction to Cantora Records, and their old drive filled with hundreds of songs. Hear about their favorite foods from their hometown in Connecticut. Charles Grantham stops by from the Food Film Festival to explain the concept of the event. Later, he goes into the juicy details of food porn! George Motz, the founder of the Food Film Festival, calls in to talk about what’s new for this year’s event. Hear about Sunday’s oyster roast, and what it means to George and his family culture. This episode has been brought to you by Tekserve. “The side of your brain that appreciates sexual pornography also enjoys food and food pornography.” [46:00] — George Motz on Snacky Tunes

Greg Bresnitz is joined on this episode of Snacky Tunes by Mark Andrew Gravel, author of Kill the Recipe. Mark is a bean enthusiast, connoisseur, and promoter, and his new book is a how-to guide to show you how to make a great pot of beans. Tune in to hear Mark talk about his love for red cowpeas, the design of the cookbook, and why simplicity goes a long way when cooking beans. Why did Mark decide to self-publish Kill the Recipe? Tune in and find out! Later, Takka Takka plays some tunes from their new record. Hear about their long history as a band, the reason for their hiatus, and the instrumentation and arrangement on the new album! Check out Takka Takka at the Ernest Jenning CMJ showcase! This program has been sponsored by Tekserve. “The spices and herbs page is the foundation of each cuisine’s flavor profile, so it gives you the basic spices and herbs that are used in various cuisines- Italian, North African, and various Latin cuisines. It’s meant to give you ideas.” [17:49] — Mark Andrew Gravel on Snacky Tunes

Welcome to another awesome episode of Snacky Tunes! Greg Bresnitz is still without his brother, but he’s holding it down in the studio with Rae Bernamoff of Mile End Deli. Mile End Deli just finished a cookbook called simply The Mile End Cookbook that includes 100 dishes of traditional Jewish deli food. Hear about the recipe development processes, making deli foods in-house, and the influence of Jewish community traditions on the food and recipes at Mile End. Hear about Mile End’s upcoming Shabbat dinner at City Grit NYC, and their panel called The Future of Jewish Food featuring Gail Simmons, Mitchell Davis, Josh Ozersky, and more! Callers are live in studio playing some of their music and talking about their new record, Reviver. Tune in to hear Greg and Callers talk about album art, and why male chefs love to listen to Shellac in the kitchen. This episode has been sponsored by Tekserve. “For us, the restaurant is very much about the community it provides and when we think about Jewish food and the conversation surrounding Jewish food, it’s very inclusive. Everyone has their opinion on the best deli sandwich they ever had.” [11:15] — Rae Bernamoff on Snacky Tunes

On this week’s Snacky Tunes, Greg Bresnitz is once again without Darin, but is instead joined by a group of awesome guests. Alessia and Allegra Antinori stop by the studio to talk with Greg about Marchesi Antinori’s SoHo pop-up dinner event. Cantinetta Antinori will be at Mondorian SoHo from Oct. 3rd – 6th, so get your tickets while you still can! Alessia and Allegra talk about the Italian wine terroir, and why their wines hold deep nostalgic meanings for them. Later, Amanda from Other Music joins Greg in the studio to talk about the Brooklyn Flea Record Fair on Saturday, Oct. 6th. Hear about the labels, the DJs, and the food that’s going to be available at this special event at the Smorgasburg location. Beacon plays live in studio; tune in to hear Beacon talk with Greg and Amanda about working with record labels, and dads learning to cook. This episode has been brought to you by Tekserve. “Antinori represents our family because there’s a lot of tradition, and 600 years of history in our family. Also it represents innovation, because we made a lot novel wine in the 1970s.” 10:00 — The Antinori Sisters on Snacky Tunes

Welcome to an abbreviated episode of Snacky Tunes! Greg Bresnitz is flying solo today, and he’s joined in the studio by Josh Greenfield of The Brothers Green. Josh is best known for his cooking show on Youtube’s Hungry channel, but is also a musician. Tune in to hear how Josh learned how to cook, and how he came to cook for dinner parties and friends across New York City. Hear why Josh thinks that Youtube is a good format for The Brothers Green, and why he hopes to inspire people to cook more in their own kitchens. Later, Greg and Josh talk Philadelphia – cheesesteak spots, the Flyers, and Josh’s ultimate Philadelphia meal, the Philly Philly Philly. This episode has been brought to you by Tekserve. “If you make things at home and you know what’s going into you food… it’s going to improve your overall lifestyle.” — Josh Greenfield on Snacky Tunes

This week on The Main Course, Patrick Martins checks in on the Eat Real Festival on the west coast with festival organizers Renato Sardo and Anya Fernald, formerly of Slow Food International. Renato and Anya discuss what it took to get real, healthy and delicious food to the fourth annual Eat Real Festival in Jack London Square in Oakland. Later on in the show, Nicolette Manescalchi, sous chef at A16 Restaurant, checks in and gives some insight into back of the house culture. Learn more about processing, butchering, pasta making and ordering schedules. Finally, host of The Mike & Judy Show Mike Edison previews his upcoming Fifth Annual Banned Book party and talks politics, censorship, hot librarians and more! This program was brought to you by Tekserve. “I want somebody to be able to walk around and feel safe with whatever their kids want to eat.” —Anya Fernald of Eat Real Festival on The Main Course “Having to saw through all the limbs on a pig is a workout!” “I like the cuisine of Southern Italy because it focuses on using fresh ingredients and letting those flavors shine through.” — Nicolette Manescalchi, Sous Chef of A16 restaurant. “The real heroes are the librarians – they are the ones who keep [banned] books on the shelves.” –Mike Edison on The Mike & Judy Show

On this week’s episode of Snacky Tunes, Greg and Darin Bresnitz are joined by Max Sussman. Max is the chef de cuisine at Roberta’s, one half of the Sussman Brothers, and co-author of the new cookbook, This is a Cookbook: Recipes for Real Life. Max recounts how he got his start in food by working as a chef at a Jewish summer camp in Michigan. Hear about Max’s time at eve in Ann Arbor, and how he convinced his brother, Eli, to move to New York City and get involved in the food world. Tune in to hear about the process behind making the cookbook, and how it can serve as a reference for home cooks of all skill levels. Later, Matt from RVNG comes by to talk about an upcoming release of Franco Falsini recordings. Hear about Franco’s free spirit, as well as the extent of his recording career. This episode has been brought to you by Tekserve. “When you just let the idea happen and you don’t try and force it to become one thing, something else cool can happen.” — Max Sussman on Snacky Tunes

So, you know Cathy Erway as the host of Let’s Eat In, but did you know that she also makes some delicious and creative hot dogs? On this week’s episode of Let’s Eat In, Cathy is talking with Kara Masi, the organizer of The Great Hot Dog Cookoff, taking place in the Pfizer Building on Saturday, July 21st. Cathy has participated in the event for several years, making sushi hotdogs, and buns out of cucumbers. Tune in to hear Cathy and Kara discuss the origins of the event in Kara’s backyard in Fort Greene, and how the event grew to be a Brooklyn summer institution that consistently raises money for charity. Don’t listen to this episode if you’re hungry, because Cathy and Kara talk about some of the more eccentric (but scrumptious) hot dogs from past years’ cookoffs. Kara also talks about her history with underground supper clubs, and lists some of the Brooklyn-centric vendors at this year’s hot dog event. If you’re in Brooklyn this Saturday, you definitely don’t want to miss the 7th annual Great Hot Dog Cookoff! This episode has been brought to you by Tekserve. “The chefs are really the soul of the event because they get to use their creativity, and that’s what makes it so exciting- and allows us to raise a lot of money for the Food Bank for New York City.” — Kara Masi on Let’s Eat In

Welcome to another episode of Snacky Tunes, hosted by Finger on the Pulse. This week, Darin and Greg Bresnitz are joined in the studio by Nicole Cardone and Deb Gorman of Gourmet Sorbet. Gourmet Sorbet sells delicious, refreshing, and nutty sorbet on weekends at the Dekalb Market. Hear about how Nicole left the Wall Street life to make delicious icy treats, and how Deb went from working at NYC restaurants like Animal to creating amazing sorbet recipes. Froyo has come and gone, and ice cream can be, well…too creamy; check out some of Gourmet Sorbets awesome flavors like pistachio and strawberry chocolate. Hear why a simple lemon sorbet can be daunting to make, and listen in as Darin and Greg taste some sorbet on air! This episode has been brought to you by Tekserve. “I walked in at the right time and the right place. My resume was all advertising- I hadn’t worked in the culinary world. So they took me on as a free intern, and three weeks later they hired me as a line cook.” — Deb Gorman on her start in the restaurant world, Snacky Tunes

On this week's episode of The Main Course, Patrick Martins is talking with New York City's “Meat Man”, Pat LaFrieda, Jr. LaFrieda Meats supplies restaurants all over New York City with high quality meat. You might know Pat for his famous burger blends, or you may recognize him from The Food Network's Meat Men. Tune in to hear Pat discuss the role of family in LaFrieda Meats, the processes behind making original burger blends, and how to train a good butcher. Hear about Pat's favorite animals to break down, the importance of good yield in butchering, and the top reasons to support your local butcher. Patrick Martins asks Pat about long-time partners such as Joe Bastianich, Danny Meyer, and Mario Batali. Tune in to this episode to learn more about the restaurant business, butchering, and Pat LaFrieda's hunting hobby. This episode has been brought to you by Tekserve. “Back when I started with my dad, it was more about the business being our lifeline and our culture rather than it being something for profit. So if the company failed, our family failed, and growing up we were always instilled with how important family was.” “No restaurant wants to have the same burger meat as the guy next door.” “A bad butcher is someone who doesn't care about the yield.” — Pat La Frieda, Jr. on The Main Course

We’re getting sociopolitical on this week’s episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio taking your questions about cooking and other food-related topics. We start this week’s installment with a listener question about the proposed ban on sodas of certain sizes in New York City. Tune in to hear Dave’s opinions about the proposal, considering his love of bubbly beverages. Other questions include troubleshooting vacuum reduction devices, and the safety of homemade cultured butter products. What is the proper ratio of fat-to-meat when making sausage? Tune in to hear the answer, as well as types of fat make good additions to sausage mixtures. Finally, Dave and Nastassia talk about some of the food destinations they visited in their recent trip to Tokyo. This program has been brought to you by Tekserve. “I detest the phrase ’empty calorie’ as much as I detest the phrase ‘junk food.'” “It takes about 6 kilos of ice to condense one liter of water.” “You definitely don’t want to have coffee go in and out of the freezer because condensation will form.” — Dave Arnold on Cooking Issues

On this week’s episode of Let’s Eat In, Cathy Erway is joined in the studio by Daniel Delaney of VendrTV and the new barbecue workshop, Brisketlab. Back in Austin, Daniel bought an eighteen foot barbecue smoker, and he’s brought it to New York City to make some succulent barbecue brisket. Tune in to hear why Daniel decided to stop talking about food and start making it! Learn more about brisket, and what about the meat makes it a difficult cut to barbecue. Learn more about the goals of Brisketlab, and how the project grew so rapidly that it has become difficult to get a taste of Brisketlab’s barbecue. Fire up your smoker, grab a little salt and pepper, and tune into this episode of Let’s Eat In! This program has been sponsored by Tekserve. “The craft of making barbecue is much more related to being a butcher or something like a cheesemonger than it is like being a chef. It’s much less about innovation, and it’s more about execution and refining a craft.” “The problem with barbecue that doesn’t exist with other foods is that the iteration is super slow…How do you really refine it?” —Daniel Delaney on Let’s Eat In

Welcome to another episode of Snacky Tunes, hosted by Finger on the Pulse, Greg and Darin Bresnitz. On today’s show, the team from Maharlika NYC is in the studio. Maharlika is the first restaurant in NYC to push Filipino food as a unique cuisine, and we’re joined by chef Miguel Trinidad, along with Enzo Lim, Noel Cruz, and Nicole Ponseca. Hear about how they’ve maintained the flavors of Filipino food, but also moved away from the one-pot dish. Recently featured as a Timeout New York “Critics’ Choice”, and profiled by the Huffington Post and NBC, Marharlika is not a spot to miss. Also in the studio is Reggie Watts, musician and comedian known for his work with Conan O’Brien, and his Comedy Central Special, Why Shit So Crazy? Reggie plays some incredibly intricate and funny improv songs that he creates with synthesizers, loop pedals, and his vocal chords. So tune in to check out this great episode of Snacky Tunes! This episode has been sponsored by Tekserve. “If anything, the dishes tend to be one-note dishes. If it’s sweet, it has a heavy sweet note. The idea is that in the Philippines, we don’t eat just one dish, there’s many dishes on the table. So you eat a little sweet, you eat a little sour, and of course all of our condiments.” “When we set out to do this we wanted to go big or go home… we wanted to get Filipino food out there, finally.” — Nicole Ponseca of Maharlika on Snacky Tunes “Weird Al is amazing, he’s the reason I’m doing what I am doing.” — Reggie Watts on Snacky Tunes

Greg Bresnitz is back from Spain, and he’s here on Snacky Tunes, live from the back of Roberta’s. On this episode, Greg is talking with Josh Russ Tupper of Russ and Daughters in the Lower East Side. Hear about how Josh left his job making semiconductors in California to take over his family’s business, his choice in knives, and how the Lower East Side has changed since his childhood. Tune in to hear about Russ and Daughter’s upcoming Herring Pairing event, as well as some of the new products that are flying off the shelves at the shop. 2:54 is in the studio, on tour from the U.K. Check out some of their songs live on the show, and hear about their love of Mexican food. This episode has been brought to you by Tekserve. “There’s so many customers, where ever they move, whenever they come back- sometimes right off the plane- they come and get their sandwich. It’s really nostalgic, but it holds a really special place in a lot of people’s hearts.” — Josh Russ Tupper on Snacky Tunes

The Heritage Radio Network shipping containers have been turned into a prep kitchen on this week’s episode of Let’s Eat In! Our host Cathy Erway is joined today by Andrew Gottlieb of Flavors Amplified. For the past three weeks, Andrew has been cooking and selling tapas at Flavors Amplified’s pop-up shop at Smorgasburg in Williamsburg, Brooklyn. Hear about the roots of Andrew’s interest in Spanish food, and the supportive food community at Smorgasburg. Smorgasburg gives amateur and part-time chefs the ability to share the food they love; Andrew shares some of the secrets to his paella recipe, and talks about some of the upcoming small plates at the Tapas Shack. Tune in to this episode to learn more about the upcoming Flavors Amplified projects! This episode has been brought to you by Tekserve. “All these elements have popped up [in Brooklyn] to allow you, as a home cook… to test the water. Between Smorgasburg, or cooking contests, or classes – you can take your interest and really let it blossom into something a little more serious without ditching everything in your life.” — Andrew Gottlieb on Let’s Eat In

What do you do when Gourmet Magazine folds, and you lose your job? You become a farmer, of course! On this episode of Let’s Eat In, Cathy Erway is talking with food writer, cook, and author Ian Knauer. Tune in to hear about Ian’s new cookbook entitled The Farm: Rustic Recipes for a Year of Incredible Food; all the recipes are based on farm-to-table food! Hear about Ian’s family farm in Pennsylvania that inspired his cookbook, his homemade hard apple cider made with natural yeast, and the phenomenon of seasonal cookbooks. What has Ian been looking forward to harvest? Tune in to find out, and of course, hear Ian’s ideal date meal. This program has been brought to you by Tekserve. “The fact that we have so much selection helps us focus on what’s important and what’s good and, in this case, when to eat what’s good.” –cookbook author Ian Knauer on Let’s Eat In

On this week’s episode of Snacky Tunes, Darin is flying solo while Greg is at Primavera Sound in Barcelona. Joining Darin in the studio is Steven Redzikowski of the restaurant Oak in Boulder, Colorado. Hear about Steven’s beginnings in food at a pizza joint in Long Island. Hear about his graduation to Le Cirque and working for Jean Georges in New York City. Learn about how Steven migrated out West and started Oak, and then nearly had his restaurant ruined by a fire. Later, Oberhofer plays some tracks of his record Time Capsules II. Hear some crazy motorcycle stories from the road, and what it was like for Brad to play a set between Linkin Park and the Smashing Pumpkins. This program has been brought to you by Tekserve. “I was about a block away, and I got a call from one of our managers- he said we had a fire in one of our exhaust systems…I thought we could be open maybe later that afternoon…it ended up being nine months we were out.” — Steven Redzikowski on Snacky Tunes “As an artist I think it’s your job not to give people what they want, but something you want them to have.” — Brad Oberhofer on Snacky Tunes

Today’s Snacky Tunes is all about summer cocktails! Darin and Greg Bresnitz are joined in the studio by David Kaplan and Alex Day, co-owners of Proprietors LLC and the bar/restaurant Demi Monde. Also in the studio is Duane Fernandez Jr., bartender at ACME on Great Jones Street. David, Alex, and Duane discuss some of their favorite refreshing summer cocktails, and the best places to consume them during the hot summer months. Duane mixes some drinks on air while Wallpaper. provides some live accompaniment. Hear about the origin of the Snacky Tunes theme song (and a great live rendition), and transitioning from playing shows in basements to being featured at Coachella. This program has been brought to you by Tekserve. “I’ve been hanging out making cocktails for about seven years- just trying to learn as much as possible, make sure people have a good time, and trying and put my creativity in a glass.” — Duane Fernandez Jr. on Snacky Tunes

On the innaugral episode of The Speakeasy, Damon Boelte overcomes a brief power outage in the studio and chats with friend & colleague Brian Miller, formerly of Death & Company. Brian explains how he went from a food runner as a fresh New York transplant to becoming one of the best bartenders the city has to offer. Later in the show, Damon & Brian discuss Tiki cocktail culture and history and how under appreciated these fruity rum based drinks are these days. Tune in and learn more about cocktail culture in New York City. This episode was brought to you by Tekserve’s E-Waste events. For more information visit www.tekserve.com/recycing.

The MTA might have been responsible for Dave’s lateness this week, but that didn’t stop him from plowing through your Cooking Issues. Tune in and learn about cooking with THC, what happens when potatoes turn gray, using ISI infusions to make oil andwhy Dave once loved EZ cheese. Also learn why Dave supports salt and questions those who are convinced we need less of it in our diets. According to Dave, past generations tolerated much more salt with no real problems. Disagree? Let him know! This episode was sponsored by Tekserve and their E-Waste events. For more information visit www.tekserve.com/recycling.

On a “holiday” themed episode of Cooking Issues, Dave rides solo as Nastassia is in the comforts of Southern California. Nastassia does join by phone while Dave answers some interesting questions from listeners. Tune in to find out how short ribs are affected when prepared using low temperature cooking techniques, how to make homemade fizzing tables, why hot ice cream never really works out and how to best prepare a Christmas goose. This episode was sponsored by Tekserve & their E-Waste events in January 2011. For more information visit www.tekserve.com/recycling

Explore the history of Malaysian food this week on A Taste of the Past with Linda Pelaccio. Linda is joined by guest Susheela Raghavan, author of Flavors of Malaysia: A Journey Through Time, Tastes, and Traditions. Susheela discusses the history of Malaysia and how food ties into the everyday life of the Malaysians. Tune in and find out why not all Malaysian food is hot and spicy, and why the vendor is such an important part of Malaysian culture. This episode was sponsored by Tekserve & The Lower East Side Ecology Center’s “E-Waste Events”. Find out everything you need to know about recycling your old electronics by clicking here!

This week on The Farm Report, Erin and Heather are joined by Dan Gibson of Grazin’ Angus Acres. Grazin Angus Acres is a farm committed to raising the finest quality Grass-Fed and Finished Black Angus in a sustainable 2,000-acre eco-friendly environment. Dan talks about the challenges of raising grassfed and grass finished beef on a farm, and what complications arise when dry aging the meat. Tune in and learn how he transformed from a suit and tie Wall Street life to life on the farm. This episode was sponsored by Tekserve & The Lower East Side Ecology Center’s “E-Waste Events”. Find out everything you need to know about recycling your old electronics by clicking here!

This week on Cooking Issues, Dave addresses the growing concern over Nastassia’s lack of on-air time and Nastassia responds with…well, a little bit more on-air time than usual! Dave finished last week’s question on egg substitutes, and also ponders what pigs milk might taste like. He also explores rice cooking techniques, coffee extraction and nixtamalization. Tune in and find out why in the world Dave wants to become a Mexican grandmother one day! This episode was sponsored by Tekserve & The Lower East Side Ecology Center’s “E-Waste Events”. Find out everything you need to know about recycling your old electronics by clicking here! An 1836 lithograph of tortilla production in rural Mexico.

On this episode of The Food Seen, listen to Michael “cook art history”, as Maite Gomez-Rejón of ArtBites.net, takes THE FOOD SEEN on a tour through The MET (Metropolitan Museum of Art), to discuss America's first “foodie”, Thomas Jefferson. During his time as minister to France, he learned to love French cuisine, brought it's customs back to the US, introducing many staple ingredients, as well as bringing American crops back to Europe. After our time in the museum, we headed back to the kitchen to recreate “A Jeffersonian Feast”! This episode was sponsored by Tekserve & The Lower East Side Ecology Center's “E-Waste Events”. Find out everything you need to know about recycling your old electronics by clicking here!

This week on The Food Seen Michael sits down with sculptor, photographer and artist Corin Hewitt. Hewitt has had his art featured in the Whitney and in various galleries all over the world, and incorporates everything from heat casting to eating in his work. Hear Hewitt talk about the “kitchen/laboratory/art space” where he works, why still life has informed his work so heavily, and how he has used food as the product, medium, and end product in a lot of his art. This episode was sponsored by Tekserve. Photo: Corin Hewitt's Seed Stage

This week on Cooking Issues Dave and Stassia sit down with Jeffrey Steingarten, Vogue food critic and Iron Chef America judge. A bevy of callers chimed in to ask about everything from the vegetarian potential of meat glue to how to get the most out of MSG (and the myths that prevent meeting that potential). Callers also wondered what equipment will get you the best juice and smoothie action and whether or not that food on Iron Chef was actually delicious or not. Don’t miss this chance to hear an east coast food legend speak among friends about the subject he loves most. This episode was sponsored by Tekserve: your one-stop shop for all things Mac.

Today on The Food Seen, Michael sits down with Michael Laiskonis, executive pastry chef at Le Bernardin. The two talk about the art of dessert and the various artistic approaches to discussing it. Then, Salon.com's Francis Lam calls in to discuss the challenges of making dessert with a message and to say what he thought of dessert at Le Bernadin. This week's episode brought to you by Tekserve. For more information visit tekserve.com Photos: Dessert creations from Michael Laiskonis

Patricia Michelson, owner of the famous La Fromagerie in London, and author of Cheese: The World’s Best Artisan Cheeses. Patricia compares her humble beginings “in a shed” in her garden to HRN’s current shed-like status, and describes the defining moment when she fell in love with cheese during a skiing trip (she literally tripped while skiing) in the French Alps. Some delicious farmstead cheese was her pick-me-up after the tumble, and the rest is history. Tune in to find out why Patricia is bothered by Europe’s ignorance of America’s best cheeses, and how cheese lovers from both sides of the world would be better off investigating delicious cheeses at home AND abroad. This episode was sponsored by Tekserve.

James and John finish their series on the Macintosh OS with OS 9. eBay Finds are a new-in-box //c, System 6.0.8 floppies, and a real Apple. News includes James's article in Cult of Mac, the Tekserve museum, and Guy's 25th anniversary party photos. Other related links from this episode:Join the website at RetroMacCastMacHeads the MovieMac OS 8 and 9 compatibility with Macintosh computersOS 9 HelperSheepShaveriCab Internet BrowserLow End Mac's Compleat Guide to Mac OS 9, 2008 Edition

This is the debut of the Not Mac News minute with Chris Seibold! This week, Walken and Windows software running on Mac OS X! Apple re-entering the PDA market? Yes, according to PowerPage.org. Tim tests the equipment (courtesy of Tekserve.com!) for our next MacMOD video. Yes, a Mac mini and a Samsung 17” CRT monitor.