Darin sits down with Steven Clarke, VP of Marketing at Golden Krust, the iconic Jamaican fast-casual restaurant celebrating its 35th anniversary. They chat about his journey into the family business, the enduring appeal of Jamaican cuisine, and how Steven balances his professional life with his passion for DJ'ing.Plus, the episode features a throwback to May 2015 with singer-songwriter Lily McQueen, who shares tracks from her EP and talks about her musical influences, life in the city, and her favorite studio snacks.As the year rolls on, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

Darin sits down with our good pal all the way from Melbourne, Australia; Ben Shewry, whose new book Uses for my Obsessions: A (Chef’s) Memoir is a fantastic, unique look into his journey through the culinary world. He offers up a lot of personal philosophies, a lot of great stories, and shows how Fugazi helped him learn Thai cooking. We've also included a link to one of the playlists that is included in his book.And then we dip into the archives for a legendary performance from Sinkane, who has some new music out now and whose last album We Belong has been in heavy rotation at our house.As the year rolls on, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

Darin is in the DC / Virginia metro area for an all new episode today. First up, he sits down with co-owner and executive chef of Ama, Johanna Hellrigl. She talks about being born into the restaurant industry, her coming up and cooking through the DC scene, and how Italian love inspired her new restaurant.Then we head down to Virginia to hang out with Jeff and Jake of Illiterate Light, whose new album Arches will be out November 1st. They perform some live songs from the album, talk about the difference of their eating habits at home and recording in Hollywood, and how they brought the community into their new recording session.As the year rolls on, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

Host Darin Bresnitz sits down with Mike Traud, the executive director and founder of The Chef Conference, which is coming to Los Angeles on October 21st at the ChowNow headquarters. They discuss why Mike chose to bring the conference to LA, as well as the diverse mix of topics this year; including kitchen leadership and mental health, and what attendees can expect to eat at the event. Tickets are on sale now, with a link available in the episode write-up.Then the show dives into the archives with Color Collage, who visited the studio and transformed their sampling of MP3s into a sweeping cacophony of beautiful indie songs.As summer rolls on, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

Darin is joined by legendary chef Renee Erickson, who sits down to chat about her new cookbook, Sunlight & Breadcrumbs: Making Food with Creativity and Curiosity (Abrams; September 24, 2024; US $37.50; Hardcover), which is available for pre-sale now! They chat all about her creative process, how her restaurants are extended art projects, and how painting came back into her life during the pandemic.Then, we dip into the archives for a little post-punk performance by The Wants. They were currently working on their first album back in 2017 and Lydia and Madison of the band gave us a preview of what they were working on. The album turned out great and you should check it out wherever you listen to music now!As summer rolls on, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

On today’s episode, Darin sits down with producer and director Antonio Diaz, alongside chef Diego Argoti, to dive into the new PBS SoCal series, Rebel Kitchen, where Diego’s innovative restaurant, Poltergeist, is featured in one of the episodes. We chat about what it means to tie your art to your life, and of course, the incredible soundtrack you can expect to hear at Poltergeist over the next few weeks.Later on, we’re dipping into the archives to revisit one of our favorite performances from 2019 at Dangerbird Records with the legendary post-punk quartet from Compton, The Pantheons. It’s a killer performance paired with a great conversation.As summer rolls on, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

On this week’s episode, Darin is delighted to be sitting down with Ben Hundreds and Kate Burr, two of the owners of The Benjamin Hollywood, one of LA's best new restaurants and instant clubhouse for everyone who likes a good martini and a great burger. They talk about their road to opening, why Ben took so long to open up his first restaurant and what one can expect on the soundtrack at any given night.Then we dip into the archives when singer-songwriter, Rodes Rollins, stepped into the studio in 2017 for a live performance of her signature Americana-infused psychedelic rock from her debut EP, "Young Adult."As summer rolls on, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

This week, Darin presents a special episode celebrating the new book Taste in Music. The book offers a fantastic and fun look at eating on tour with indie musicians, written and compiled by Alex Bleeker of Real Estate and Luke Pyenson of Frankie Cosmos. They share their fascinating insights into how meals on the road can be just as important as the shows musicians play.As summer rolls on, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

There have been a lot of words used to describe Justin Chearno in the last few days: father, husband, inspiration, colleague, supporter, and the one that keeps popping up over and over and over again, friend. Justin‘s true gift was to make anyone in his presence feel like they were his close friend, whether they had known him for years or they had just met him.For anyone lucky enough to share a meal or a show or a few bottles of wine with him, it was a true pleasure and something you wanted regularly in your life.  He was one of those rare people who could bring so many people together because his excitement for life was so palpable, so infectious, anyone wanted to be a part of what he was doing and enjoy what he loved.I can say that my life would be very different had it not have been for Justin. From when we met at UVA, he immediately welcomed me into his world and introduced me to so many people, restaurants (essentially all of Paris), bands and wine that are a big part of my life today.  To sit across a table from him, to hear his laugh, to talk shop and listen to his unique insights, it is something I will carry with me forever.While we’ve had countless conversations over the years, we have two that are on the record, and we put them together here for anyone who wants to listen. In 2013, he & Scott DeSimon sat down with us to talk about the Turing Machine reunion / Brooklyn in the 90s and a few years later he co-hosted, along with Daniel Willis, to chat about Nordic cuisine and the recent opening of The Four Horsemen.To his family, we send you all of the love and support, and to his friends, which there are many, we want to thank Justin for connecting all of us. We will miss you, but never forget you.

Today Darin sits down with the co-owners of Ggiata, Max Bahramipour and Jack Biebel (with Noah Holton-Raphael in spirit) as they chat about their new location in Highland Park. They talk about their shared childhood love for Italian delis, growing up in New Jersey, and what drove them to open up a sandwich spot in Los Angeles. And then it's a deep dive into the archives when the sisters of Zambri stopped by the studio to play live. We learned about the many incarnations of the band, their musical training, and how their Italian heritage developed their palate.As summer rolls on, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

Today, Darin dives into a nostalgic chat with modern-day Renaissance man, Harley Wertheimer, the owner of LA’s Stir Crazy. They reminisce about their early days in New York City, spinning tracks at East Village Radio, and savoring the culinary delights of the mid-aughts. Harley shares how his passion for music, hospitality, and art culminated in the creation of one of the city's most beloved restaurants. He also created a Stir Crazy x Snacky Tunes playlist to accompany your summer vibe, which you can listen to here. To celebrate their conversation and the era, we unearthed a gem from the archives: a live performance by Ramesh of Voxtrot from 2012.As summer rolls on, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

We have an all new summer fun filled episode and we're kicking things off in DC with Brian Lowit. You may know him from his legendary indie label, Lovitt Records. He's also the label manager over at Dischord and one of the owners of Mount Desert Island Ice Cream in DC. We talked about how we started his own label, some of the different shows we've been at together throughout the years, and what it means to make an ice cream shop your new clubhouse.Then we head over to Iceland for the first time ever in Snacky Tunes history where we sit down with Paddan, who talk about their new EP, Fluid Time, which is out on Lovitt Records. We talk about their times in the early punk scene of Iceland, their long creative journey together, and what they like to put on the kettle when they're in the studio.As summer rolls on, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

We are so excited to share an all new jam-packed episode, starting in Vegas and ending in Brooklyn. First up, Darin chats with the Executive Chef of Momofuku Las Vegas, James Bailey. We talk about him growing up in Las Vegas, him cutting his teeth at different burger bars in the city, and him rising through the ranks of Momofuku Las Vegas. Then we dip over to Brooklyn for a live chat and performance from singer-songwriter Elly Kace. She talks about her new music she's been releasing throughout the year, what she eats when she's on the road, and how to stay centered.As we head into summer, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

Today, Darin heads to Portland to chat with Louis Lin and Jolyn Chen of Xiao Ye, one of the city's best new restaurants.  They chat about their LA roots, their time in DC, and why they eventually called Rose City Home. Then we head into the archives, when we welcomed musical guest Pree to the show, hailing from D.C. Talking about the live music scene, Philadelphia roots, music venues, and inspiration for their new record, “Rima," tune in as the group “creates a unique sonic realm through their colorful and shape-shifting pop gems.”As we head into summer, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

Today Darin sits down with food writer and cookbook author, Khushbu Shah, whose new book AMRIKAN is a love letter to the culinary traditions of the Indian American Diaspora. We talk about how immigration shapes food cultures, how her parents adapted their pantry, and she shares some of the delicious recipes that you can find in the book. In the second half of the show, Anni Rossi joins as musical guest.  An American singer, violist, and keyboardist from Minnesota, she graduated from the Perpich Center for Arts Education in Golden Valley and is notable for her unique style of playing the viola and singing, often at the same time.  Anni shares details surrounding her uniquely constructed instrument as well as her newest release due in the spring.As we head into summer, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

Today Darin sits down with Josh Hartley & Eric Bedroussian of one of L.A.'s most delicious and new Izakaya's Budonoki. We chat about their early day dorm dinners, their incredible playlist that rules over the restaurant, and how they are taking an open mind and wide approach to the food they serve. Then we dip into the archives when multi-instrumentalist Emily Wells joined us for a chat and live performance from songs off her album "Regards to the End." We talked about creating art out of disaster, her process for writing an album, and sharing comfort in her songs.As we head into summer, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

Today, we're back in Brooklyn for an all-BK episode. First, we sit down with Tomer Blechman, chef and owner of multiple restaurants. He shares stories about growing up in his grandma's kitchen, building community through his restaurants, juggling multiple operations, and creating a family-friendly space with live music on Sunday evenings.Next, we dip into the archives for one of our favorite soulful performances from Eli "Paperboy" Reed. If you have a chance, check out his Instagram, where he teases his rendition of Sam Cooke's live performance at the Harlem Square Club. We're eagerly awaiting its full release because what he has shared so far leaves us wanting more.As we head into summer, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated. Sit back, relax, and enjoy Snacky Tunes here on HRN.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

On this episode, Darin chats with fellow Philadelphian Josh Agran, who you might know from the legendary band, Paint It Black. Josh is also the founder of Delco Rose Hoagies, a pop-up in Los Angeles, serving Philadelphia-style hoagies. They chat about how Josh started the business, his quest to find the perfect bread, and the music he enjoys while preparing sandwiches for service. To round out the episode, a punk rock performance from one of the show’s favorite bands to grace the shipping containers, The Immaculates.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info. Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

On today’s episode, Darin sits down with Garrett Bess, the host of Bike to Bites, coming back for its second season on EarthxTV. Garrett shares his love of the open road, his journey into international food tv production and what he loves to think about when he’s on his custom bike. Then it's a dive into the archive from a live performance with Moira Smiley.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals, and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info. Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

For episode six-hundred, Darin is up in Homer, Alaska for a special food and music roundtable. Joining him from the culinary side is Mandy & Kirsten Dixon, one of the legendary families of The Last Frontier, who share their stories about farming up north, putting Alaskan cuisine on the map, and bringing the community together.  They are joined on the music side by Luna and Ursus, who share a few of their live songs and the tales that go with them.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin sits down with Katherine Lewin, the founder of the store Big Night and the author of the upcoming cookbook Big Night, which is all about dinners, parties and dinner parties. He talks to Katherine about the opening of her store, how you don't need to be perfect to throw a dinner party, and what she puts on her playlist for a night of having friends over.Then we head into the archives for the New York Rocker band NO ICE. They played with the likes of Television and Black Lips and they were stopping by to play acoustic songs from their latest album "Come On Feel The NO ICE." If the sounds of New York rockers, NO ICE, are new to you, it's certainly not due to the band's lack of effort. Deemed one of the “Hardest Working Bands” of 2016 and 2017 by the site, Oh My Rockness, NO ICE has performed with the likes of Richard Lloyd of Television and Ian Saint Pé of the Black Lips over the years. The band stops in for a live acoustic performance of songs from their latest album, "Come On Feel The NO ICE."Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin welcomes Jess Damuck back to the show to celebrate her new book health nut which is currently out on Abrams. They chat about the journey from the first book to the second book, the vibrations she finds in food, creating a community around her, and some of the music that pops up in the pages. Then it is a dip into the archives for one of our favorite artists, TOMI, who stopped by in 2018 to join us on the heels of the release of her ep "What Kind of Love."Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Today we are talking with Sasha Zabar, from the legendary Zabar family and owner of Glace, one of the most exciting new ice cream shops in New York City. We talk about growing up in his family’s grocery store, his heading out to hospitality school, and him coming back into the family fold to start his own business with his dad and brother. Then it's a dip into the archives where we sit down with Prima. She came by to talk about and play songs from  her debut album Lightning. Dirt. Metals. Debt. which was released in the summer of 2017.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We're hitting both coasts for this week’s episode, kicking things off in New York City with Chef Dan Kluger. We talk about him cutting his teeth in the local culinary scene, him opening up his first restaurant, and what it's like to open in Hudson Yards. Then we dip into the archives for a performance from Matt Costa at Dangerbird Studios in LA. Matt chatted about his 15 year music career and shared a live studio performance.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Today we sit down with Hanna Raskin, the editor and publisher of The Food Section, an incredible indie food publication/newsletter that covers the American South. We talk about her journey in the world of editorial writing, her time as a restaurant reviewer, and how the south is tied together by food. Then it's a deep dip into the archives back to March 2017, when Kid Wave stopped by the studio in Brooklyn to talk about growing up in Sweden, finding musical success in London, and what it's like living in LA.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Join us for another live recording of Snacky Tunes Salon from the ChowNow HQ in Culver City. For this roundtable, Darin chatted with Corporate Chef of Momofuku, Jude Parra-Sickels, and Pijja Palace’s owner, Avish Naran, about the direct connection between food and sports.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We have an all new episode today, and we are so excited to be kicking it off with two of our good friends, Antonio Diaz and Casey Felton, who launched a Kickstarter for their new series Fire The Menu. We chat about the current landscape of cooking shows, how they met, and what they hope to do and say with their new show. Then we head to London, where we chat with Hatis Noit before she heads out on tour around the world. We chat about what she eats before she goes on the road, how her songs balance hope and disaster, and what she is looking forward to when she goes out on a new adventure.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

This week we head over to New York to chat with the beverage director and managing partner at one of the city's best new bars, Libertine. That's right, we're sitting down with Cody Pruitt to chat with him about his love for the city, him coming up in the culinary scene, how food played a big role for him in his childhood, and what it means to open up a spot for people to hang and relax in one of the greatest cities in the world. Then it’s a dip into the archives for a sit down with songwriter and hip hop artist, Jimmy Jolliff, a.k.a. Champion Chills, who shared some of his (at the time) latest tracks with us. We also dive into the importance of interracial allyship, leveraging privilege to provide opportunity, and most importantly, keeping our ears and hearts open for discussion and education.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin heads to Highland Park to chat with Kat Turner, chef and partner of Highly Likely. She shares her story of being a personal chef, doing laundry for the Smashing Pumpkins in Tokyo, and building her community around regulars. Then we head to our hometown, Philadelphia, to chat with Mike McGuiness, who plays guitar in Rid of Me and runs Knife Hits Records.  We chat about the pandemic's influence on their (at the time) new EP, their future plans for shows, and what goes into selecting the perfect cover song.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin heads over to the east coast today for a chat with Tyler Akin, Chef and Founder of Form-Function Hospitality. They talk about Tyler’s culinary adventures up & down the eastern seaboard, his mentoring of the next generation of chefs, and how he supported the culinary community during the pandemic. Then it’s a dip into the archives when we were joined in the studio by singer/songwriter Monika Heidemann (stage name HEIDEMANN), who told us all about her early gravitation to synthesizers and lets us hear it.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We are heading back to Brooklyn today to chat with Max Natmessnig and Marco Prins, the new Co-Executive Chefs at The Chef's Table at Brooklyn Fare. They were given the reigns to the legendary tasting menu and have taken it to new heights. It is a fantastic chat about their start in Europe and how they met on the line, and the responsibility they feel to keep the restaurant at its top level. We’re then joined by Håbe, from Tulum, who are the famous club GITANO’s house band. They gave us a great live musical performance.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

This week Darin chats with Aaron and Hannah of one of our favorite pop ups turned permanent, Quarter Sheets Pizza. We chat about the cute story of how they met, how they pivoted during the pandemic, and the vibe they put together every night at their restaurant. Then it’s a classic performance from the archives from one of our favorite midwest trios, Wilderado.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We are kicking things off in Kauai with founder and chief business officer of Holey Grail Donuts, Hana Dreiling, who started the business with her brother, Nile, in a trailer in Hawaii back in 2017. We talk about how they use local ingredients to change up the take on the classic treat, how the lines stretch for an hour, how they provide live music for those who wait, and how they eventually came to the mainland to serve up their delicious wares. Then we have a live performance from Philadelphia's Snacktime. They are currently on tour with Portugal. The Man, and just released their new lead single from their first studio record, Together. We talk about their favorite food in Philly, Philadelphia sports, and what they love to eat when they come home from a tour.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin sits down with the owners of one of his favorite new restaurants in Los Angeles, Amiga Amore. Co-owners Chef Danielle Duran-Zecca and Alessandro Zecca opened up this Highland Park neighborhood spot, serving up their own genre of Mexitalian food. They chat about their time cooking in New York, their move back to LA, and the music & comfort that you could feel when you dine with them. Then, keeping up with our recent Philadelphia trend, we are heading back to the archives to hang out with OddKidOut, as he was at the show to talk about and play his then new single “Moonwalk”.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

This week we're heading back to Darin’s hometown of Philadelphia to chat with Colin McFadden and Chef Drew DiTomo, two of the founders of the new restaurant /  bar /  tap room, Meetinghouse. It is a beautifully designed space and they chat about that design, why they wanted to open up a spot in Philadelphia, what it means to carry on the legacy of being a local, and how they have weaved themselves into the fabric of the neighborhood. Then we are deep diving into the archive for a performance from Jocelyn Mackenzie, who swung by to debut her solo album PUSH, which was written entirely for string quartet. It's a beautiful, ethereal performance and we were so happy that she stopped by to share it with us.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Today we are sitting down with chef Angelo Sosa whose new restaurant Kembara just opened in Phoenix at the end of last year. We talk about his time cooking in New York, his travels all over the world, and his obsessive nature when it comes to the playlists at all of his restaurants. Then it's a dive into the archives where we sit down with Frances Rose, a New York duo who love to combine R&B, Rock, and Grunge. They talk about growing up in the Hudson River valley.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We are kicking off 2024 with our good buddy Fermín Núñez, who you may know from Este, Suerte, and Bar Toti if you've been to Austin. He's a great chef and an even better guy. We talk about his childhood in Mexico, learning how to cook when he came to the states, and what brought him back to Austin after his travels in Europe. Then we head into the archive for a performance from Native Sun. Fueled by their obsession with rock legends the Rolling Stones and Velvet Underground the quartet built an incredible following as one of New York city's best rock bands. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

For this year’s season finale, Darin sits down with Bill Addison, the LA Times Restaurant Critic, for a look back on the year that was 2023.  They chat about the stories that the culinary scene shared, the evolution of new restaurants, and the 101 Best Restaurant List that just came out. Then we head into the archives for a performance from Nadia Sirota, a one-woman contemporary-classical commissioning machine. A big thank you to everyone who supported the show this year and we’ll see you all in 2024! Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

On today’s episode, Dairn sits down with Steve Schwartz, the Founder, CEO, and Master Tea Blender at Art of Tea. They have an incredibly insightful conversation about Steve's travels around the world, how he started hand mixing tea in his living room, and how he has shared his vision of what tea can bring to people all over the world. After the break, it’s a dive into the archive for a performance by Starchild & The New Romantic. Bryndon Cook, who records as Starchild, describes his music as “Champion Music for the Heartbroken.” Drawing equally on electro and R&B, with silky sheets of synth cascading over rubbery bass lines, each song spikes lithe vocal melodies with an undeniable twinge of sadness. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Today, Darin heads to his homeland of Montreal to sit down with two of his favorite people, Vanya Filipovic & Marc-Olivier Frappier of Vin Mon Lapin. They talk about their time in the local food scene, how they met, and what it means to be the number one restaurant in Canada. Then it's a live performance from Saunder Jurriaans, whose new album, Phantom Limb,  is out on his own imprint, Ghost Talk Records. He chats about the holiday season, his approach to writing songs for his own album versus scoring incredible shows like Ozark, and him entering a song into the LA / New York song canon.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Today we are chatting with Adam Keita, one of the owners of Daughter, a cafe, coffee shop, wine bar in Brooklyn. We chat about the social pact that all  New Yorkers agree to when living in the city, his time spent as a barista in some of the great cafes of New York, and how he went from a barista to a business owner. Then it's a deep dip into the archives when the Desert Sharks stopped by the studio for a hard charging New York full flung rock and roll session. They were swinging by to talk about their first full length album and played some of their singles on their latest EP.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

This week we're throwing it all the way back to Thanksgiving 2014 when Momma Bresnitz called into the show. Darin, Greg, and Mom (Gloria) have a wonderful conversation about the traditional family Thanksgiving, including Mom's culinary background and timeline for the turkey day prep. She gives the guys full disclosure on how she pulls together the best meal and day-of experience for friends and family, as well as expert advice to the newbie making a Thanksgiving feast for the first time. In the second half of the show, Greg and Darin welcome the band A Bunch of Dead People, the vehicle for the compositions of Ruben Sindo Acosta. The music is a blend of Soul, Funk, Krautrock, Afro-Cuban Santeria, and (the ever so prevalent) Melodramatic Popular Song. We hope you enjoy and have a safe and happy Thanksgiving!Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin dips into Philadelphia to chat with Alex Kemp, the Chef and Co-Owner of My Loup. They chat about Alex’s culinary adventures across Montreal, San Francisco, New York, and eventually the City of Brotherly Love. They talk about his restaurant, which recently was on Eater’s best new restaurants in America, the work that he's done with his partner and wife, Chef Amanda Schulman, and what one can expect when they sit down for an absolutely perfect night out at My Loup. Then it's a dive into the archives where Darin chats with Miami Drive. They talk about how food was their first passion before music, their unique approach to writing songs, and their deep love for their sunny roots in South Florida.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Today Darin sits down with Shin Irvin and Melissa López of Cypress Park’s Shin’s Pizza, Creative Partner and Chef & Partner of the restaurant, respectively. These two, along with Last Word Hospitality, have created a deeply personal Pizza spot serving up East Coast style slices. Shin chats about growing up in Philly, how Melissa beautifully created dishes from Shin’s stories, and how the design plays an integral part in the experience. Then it's a deep dive into the archives when we had Alex Rose, before she became Canyon Counterpoint, playing some incredible songs from her debut album, "Arcadian Pages."Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Today Darin sits down with Benjamin Brown, the beverage director at Porchlight. We talk about the parallels between his love of music and bartending, his entry into the New York bar scene, and how he worked his way up to be the beverage director at Porchlight. Then it's a dip into the archives as are joined by the incredible team behind the legendary Northside Festival. They brought with them the singer and performing artist, GABI, who gave us a great chat and a fantastic in-studio performance.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

On today's episode, Darin welcomes restaurant royalty, Sophie McNally, who is the Founder and CEO of Kitchenette. We talk about growing up in the New York restaurant scene, her eventual move to the West Coast and the founding and incredible mission behind her company Kitchenette. Then it's a dive deep into the archives for a performance from the garageful duo out of Virginia now living in Brooklyn, known as The Winstons. They talk about the love for the blues, the raw energy of their live show, and their dynamic juxtaposition of devotion & depravity.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin welcomes the CEO of Cherry Bombe, Kate Miller Spencer, to chat about the brand’s recently launched WeFunder which is currently in the community round. They talk about how digital media has been shifting into the physical side to support the community's wants and desires, how to marry the business side with the content side, and what the future of the magazine’s brand, events, etc…looks like and how it's all working together. Then we're digging deep into the archives for one of Darin’s personal favorite performances from She Keeps Bees. It might just be the best song to ever close out an episode and we're bringing it back for you today!Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

This week we are dialing into two of our favorite cities, Montreal and New York, to chat with Stephanie Mercier Voyer & Ryan Gray, the co-authors of Salad Pizza Wine, the delicious cookbook from the team behind Elena. We chat about how they incorporated both the recipes and mission of the restaurant into the book, how they have found balance together, and the right way to roast an employee. Then we go back into the archives when our engineer, Jeet, interviewed the 3 Question Marks, a bluesy rock band from New Jersey.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We welcome Brad Metzger, founder of BMRS and LA Chef Con, for a fun chat about his decades' long work in the restaurant industry and the upcoming conference. Celebrating its fourth iteration, the event takes place on October 30th and features some of our favorite chefs in the city. Brad also shares his deep love of reggae and a special playlist that he made just for Snacky Tunes!  Then, it’s a deep, ten year dive into the archives, when the quartet Bad Girlfriends stopped by the studio to talk about their eating habits on tour and perform songs from the first self titled EP.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We are so excited to be sharing our second edition of Snacky Tunes Salon, our live food and round-table event, hosted by ChowNow at their incredible headquarters in Culver City. Held the Monday in between Rosh Hashanah and Yom Kippur, we brought in two of our favorite Jewish restaurants, Yangban and Freedman’s, for discussion about Jewish food, what it means to make it your own, and how they balance tradition with their own modern approach. A big shout out to all of our sponsors, LiveWire Cocktails, Ami Ami, and Skyduster Beer.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

For this episode of Snacky Tunes we head across the pond to France and Greece for an all-new episode! First up, we speak with Marianne Fabre-Lanvin, co-founder of Souleil Wines, about growing up in the South of France, cooking with her Grandma, and how her company is helping to clean up the beaches of the world. Then Sonny of Sonny & The Sunsets sits down with us to chat about his new album, Self Awareness Through Macrame. He shares tales of island hopping, pulling creative ideas from the ether, and how a pink cake inspired one of his new songs!Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin sits down with Natalie Webb, the Founder and Executive Director of Cafecita Coffee, her women owned roastery, who also works with women owned coffee farms and women farmers from all around the world. Over a hot cup, she talks to him about her global adventures as a teenager, her work as a human rights advocate, and her eventual move into the coffee importing business. Then we dig deep into the archives for a musical performance from Beshken, playing their unique blend of indie-rock jazz and electronica, the perfect coffee shop soundtrack.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Welcome to the Fall 2023 Season of Snacky Tunes! We are coming back fresh and with an all new episode. First up, we chat with Emmeline Zhao, the managing partner & sommelier of the Silver Apricot in New York City. We talk about her growing up in Chapel Hill, North Carolina and Shanghai, what brought her into the restaurant world, and the stories she is telling through what she curates on the list at her restaurant. Then we head to Brooklyn for pop-star-turned-jazz-musician Senri Oe. He talks to us about his new album, his switch to jazz from pop music, and what he loved about being back in school.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

This week, on the last episode of the summer, Darin sits down with Woody Hambrecht & Ross Dawkins of Ami Ami to chat about their gorgeously designed, beautifully tasting wine.  We chat about how they met, their road to launch, and how they are planning for the future.  Then we dip into the archives for a Ramones meets Elvis vibe with a performance from Tall Juan.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

It’s summertime in Scotland as Darin sits down with Ooni co-founder and co-owner, Darina Garland. They have a great chat about her belief in family, community, the shows she’s seen this summer (Hello Dolly, Willie and Beyoncé), and how the future of the company is being shaped with an eye on environmentalism. Then we dig deep into the archives for a classic Brooklyn performance from Prima, Brooklyn singer songwriter Rose Blanshei’s rock project. She played for us back in 2017 and is one of our favorite summertime performances!Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin welcomes back our good friend, Philip Speer, to chat about life, running, and his work in the culinary community.  Since we last chatted, he has opened the critically acclaimed Comedor, launched his own run club, and become a national advocate for mental health in the F&B space. We talk about the importance of having your own clubhouse, focusing on a pre-shift culture, and what he listens to when he’s out for a 5K (playlist here). Then we dig into the archives when Ricci Swift, Bianca, and Molly Nugent, better known as the Brooklyn rock trio Bernadette, swung into the shipping containers. They had freshly wrapped their first-ever tour in 2018, which was in support of their debut EP, Shadow Paint. They join us in-studio for a live performance.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

This week we are hanging right off of Sunset, sitting down with Charles Namba and Courtney Kaplan of Tsubaki & OTOTO. We talk about their recent James Beard win, how they met during their time in the restaurant scene in New York, and what guests can expect to hear on a Tuesday night at the bar. Then we head into the archives for a frenetic, punk, jubilant performance from Brooklyn's Grim Streaker. They played live for us in the shipping containers in Brooklyn and it is the perfect soundtrack to keep this summer rolling right along!Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Happy July Fourth Weekend! We head to Las Vegas for this week's episode, where we sit down with executive Chef Sarah Thompson, who oversees Casa Playa at the Wynn Las Vegas. We talk about her time in New York, her discovery of cooking Mexican food at Cosme, and what brought her out to Las Vegas. Then it's a dive into the archives, all the way back to 2013, for a legendary performance from Cassandra Jenkins. She talks about growing up in a musical family on New York's upper west side and shares some tasty tunes with us.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

On this episode of Snacky Tunes, Darin makes moves to Manhattan to chat with Amelie Kang about her delicious, dry pot restaurant, Málà Project. She shares her stories of growing up in Tangshan, China, making her way to the CIA in New York, and how Grandma still knows best in the kitchen. Then it’s a dip into the archives when Dead Stars visited the HRN shipping container studio to play some songs, talk about their new EP from 2013, “High Gain”, and share what they like to eat on the road.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Summer is here and we are kicking it off with a conversation with Andrew Quinn, the co-owner and Executive Chef at New York’s The Noortwyck. We chat about his road to opening, the freedom he finds in cooking from the farmer’s market, and what regulars can expect on the stereo when they sit down at the bar. We then head to the South to revisit a performance from our archives by Grammy-nominated Louisiana cajun and creole musician, Roddie Romero.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Happy Memorial Day! We are celebrating the official kickoff to summer with a little bit of drinking and a little bit of dancing with our two all new guests. First up, Dane Volek of Anchor Brewing Company chats about home brewing in college and the wonderful concoctions he made, his road to becoming the Head Brewmaster at Anchor Brewing Company, and the concerts he's excited about seeing this summer. Then we are joined by a DJ bud from our DJ days, DJ Lorant, who talks about heading into the city as a teenager, what he learned from those dance floors, and his upcoming party Rockstrap, which happens the first Friday of every month at a RockbarNYC, which you can hit this very Friday!Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

In this all Brooklyn episode, Darin bellies up to the proverbial bar with William Elliot, the Executive Bar Director and Managing Partner of Maison Premiere.  William and Darin dive deep into the bar’s history as they talk about The Maison Premiere Almanac, out now on Potter. They also chat about the bar’s legendary cocktails, their approach to creating a unique atmosphere, and what one can expect to hear on the sound system.  Then Darin welcomes Brooklyn artist Laura Wolf, whose new album, Shelf Life, drops on June 2nd. They chat about making music in her parent’s attic, where she likes to eat in her neighborhood, and her upcoming summer plans.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin is joined by author and legendary bon vivant, Nils Bernstein, whose new book The Joy of Oysters was released on Artisan this week. They chat about the oyster's current mainstream moment, the internal connection of this ingredient, and the perfect soundtrack to shuck to.  Then it’s into the archives for a performance from Finnish songwriter and multi-instrumentalist, Peppina, who has been writing and performing since she was a teenager in Helsinki. She gave us a live in-studio performance that included her latest (at the time) single, "Moments."Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

This week we kicked off Snacky Tunes Salon, our new live series in partnership with ChowNow. Hosted at their gorgeous headquarters in Los Angeles, Darin sat down for a roundtable conversation with Tommy Brockert of La Sorted's and Travis Hayden of Voodoo Vin, which we are sharing with you for this special episode. The night also included delicious food and drinks from Skyduster Beer and Jumbo Time Wines. Thank you to everyone who came out and keep your eyes open for the next one!Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin meets up with Chef Ashley Christensen, Chef + Proprietor of AC Restaurants, in advance of the Annual Hot Luck Festival happening in Austin this Memorial Day Weekend (tickets available here)! We chat about her decades plus support of the culinary community, the reopening of Fox Liquor Bar, and her plans for attending concerts this season.  We then dig back into the archives to when we met up with Brooklyn bluegrass buskers, Zack Orion and Scott Murphy, better known as Mountain Animation. The duo went from the subway to the studio, and gave us a raucous performance.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin welcomes back one of our first guests, George Motz, for a long overdue chat on Snacky Tunes. George, aka the Burger Scholar, shares many delicious tales about what he’s been up to for the last decade, including the launch of his new book, The Great American Burger Book, the opening of his new restaurant, Hamburger America, and how his TV show, Burger Land, still stands up today.  Then it’s a trip to the archives when Brooklyn pop dance duo, Crush Club, cruised into the studio and got us groovin' with a live performance. Wielding funk, house and Latin-style percussion influences, the band garnered a strong following with popular singles like "Louder" and "We Dance." They talked to us in depth about dance lyrics, and the all important bass bod.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

On this episode of Snacky Tunes, Darin catches up with Chef Ryan Bartlow, whose spot, Ernesto’s, was just recognized on Pete Well’s New York Times 100 Best Restaurant list.  We chat about the current dining scene in the city, his formative years cooking in San Sebastián, Spain, and the story behind his iconic plates. Then, from the archives, we share a chat and performance from garage punk rockers PowerSnap who trace their roots back to Tel Aviv where two of their three members originally hail from. The band had recently released their 2018 EP, Delatency, and were on their first-ever tour promoting it.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin crosses the 405 to chat with Zarah Khan, the new(ish) Executive Chef of Rustic Canyon.  She talks about cooking dinner for her family as a teenager, the first time she met Chef Jeremy Fox, and her time as a self-proclaimed Seattle “Pizza Rat”. Then we head back to 2018 for an experimental performance from Coleman Zurkowski, recorded live at the Dangerbird Records studios in Silverlake. He plays some songs off his debut album, ZERO, and chats about making a name for himself for his work with such brands as Netflix, Toyota and Lebron James' “Uninterrupted” documentary series.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin chats with Cream Co. Meats’ CEO, Clifford Pollard, about his game changing butcher company. Clifford shares how he got his start in the San Francisco dining scene, talks about his approach to working with farmers, and what he likes to listen to when he’s breaking down animals. Then we dip into the archives for performance from Triple Hex, who swung by in 2016 to share their new full length LP, Bust For Life, that resonated with fans of Bauhaus, 70s NYC rock n roll, and Factory Records. They played some tracks of the album and talked about what went into the recording!Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin turns on the disco ball for Jumbo Time Wines as co-owner Jonathan Yadegar swings by to talk shop about his burgeoning wine label. Jonathan shares stories about the sip of wine that changed his life, how he got the business started, and his curated playlist that pairs perfectly with a bottle of his chilled red. Then we dig into the archives for a psychedelic performance from New York rockers, Sun Voyager. They swung by in 2018 to chat about their recent release and play live tracks from the album. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin heads to Ojai to chat with Heather Stobo and Lisa Casoni, the founders of Beato Chocolates. They talk about the creative spirit of the area, how they became gallery curators, and their creation of their delicious art project turned chocolate bar. We then jump into the archives and land in October 2018 to revisit our dance party meetup with Morgan Wiley and Ria Bouttier, the duo behind tropical disco house outfit 88 Palms.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin sits down for a cultural chat with Kashy Khaledi, proprietor and owner of Ashes and Diamonds Winery.  They chat about Kashy’s start in the world of magazines at Grand Royal, his foray into the music industry, and the launch of his own wine label. In the second half of the show, we dig into the archives for a performance from Anni Rossi.  An American singer, violist and keyboardist from Minnesota, she is notable for her unique style of playing the viola and singing, often at the same time.  Anni shares details surrounding her uniquely constructed instrument as well as her release from Spring 2015.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Snacky Tunes is on the continent for an all new episode of delicious food and fantastic music.  Darin’s first stop is Amsterdam, where he chats with Kevin Kearny & Amber Leugs of the newly opened Stacks Diner.  They talk about the road to opening, American food in the Netherlands, and what’s on the nightly soundtrack. Then it’s over to Spain for a hang with Sergio Díaz De Rojas, whose new album, Muerte en una tarde de verano, was released on March 10th. He shares the inspiring influence of his grandfather & great aunt, the story behind the new release, and what he likes to cook when he’s at home. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Austin’s very own Birdie’s stops by for a chat on this episode of Snacky Tunes. Tracy Malechek-Ezekiel (Chef and Co-owner, Birdie’s), Arjav Ezekiel (Wine Director and Co-Owner, Birdie’s) and their son, Remy sit down with Darin for a chat about the local dining scene, their new approach to running a restaurant, and who gets to pick the playlist at their fine-casual spot. Then we dig into our archives and rustle up one of our favorite performances from December 2013, when singer-songwriter Cassandra Jenkins dropped into the studio to talk about growing up in a musical family on NYC’s Upper West Side. She also played us some songs from her newest self-titled EP at the time. Cassandra’s still making music we love, and you should check out her latest album, Play Till You Win.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin talks music and Irish bars with Liam Craig, the Director of Music for NYC’s legendary cocktail bar, The Dead Rabbit.  Liam chats about the bar’s decade long legacy, the modern shifting of music & bar culture in Ireland, upcoming Irish bands at SXSW, and legal Poitín from Dublin being served in NYC.  Then we dig into the archives for a dream pop performance from Brooklyn’s Gingerlys. The Dead Rabbit’s PlaylistsTaproom DaytimeTaproom EveningTaproom Late NightParlor EveningSeisiúnSnacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Influential food writer and LA scene maker, Andy Wang, sits down with Darin to chat about the local culinary scene, the community building through Industry Only LA, and some of the stories he’s been covering across the nation.  Then singer-songwriter Rachel Grae stops by for a chat and live performance in advance of her national tour. She talks about using writing as therapy, her dad’s best recipes, and what she is most looking forward to being on the road. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

To kick off Valentine’s Day, Darin sits down with Valerie Gordon of Valerie Confections to chat about her lifelong dedication to giving the perfect gift. She reminisces on the early days of the business and shares the details on her new headquarters located in beautiful Glendale. In the second half of the show, we feature a live in-studio performance by Diane Birch, whose 2016 album is the self-produced Nous. Written and recorded mostly in Berlin, Nous draws on musical influences as varied and rich as Birch’s own international upbringing—from her childhood as a preacher’s daughter in Zimbabwe and South Africa, to her wedding dress and black-lipstick days as a Goth teen in Portland, to her late teens in L.A. where she paid her musical dues playing piano and singing covers in fancy hotels.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

It’s a Philly thing on this episode of Snacky Tunes, as Darin sits down with Omar Tate (CEO & Co-founder) & Cybille St.Aude-Tate (COO & Co-founder) of Honeysuckle Provisions and Honeysuckle Projects. They chat about their shared history, their store in West Philadelphia, and what community means to them.In the second half of the show, we dig into the archives for a performance with Miwi La Lupa. Singer, songwriter, and multi-instrumentalist from Buffalo, NY now living in New York City, Miwi is a graduate of the Eastman School of Music in Rochester, NY, and is an original member of New York bands Red Baraat, Thought, and Knights on Earth.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin is happy to welcome back Michael Whiteman, President of Baum + Whiteman International Restaurant Consultants, for his annual sit down and chat about culinary trends.  2023 is shaping up to be a big year, with AI making menus, Mortadella making a comeback, and the rise of “Hybrid Meats”.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

On today’s episode, Darin sits down with Chris Bleidorn (Executive Chef/Co-Owner), Aarti Shetty (Co-Owner) of Birdsong & Birdbox in San Francisco. The couple chats about how they met, their road to opening up their first restaurant and their pandemic pivot, which lead to the viral, fried chicken sandwich sensation, known as “Claude the Claw”.  Then we open the archives for a 2016 interview and performance from Michael Daves.  He stopped by to celebrate the release of his seminal album, Orchids and Violence.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin welcomes Chef Selassie Atadika, who joins him from Ghana, to chat about her world travels, her legendary pop ups and her incredible truffles, which she sells through Midunu Chocolates.  She has been gracious enough to share a special discount code for listeners SNACKYTUNES10 for 10% their order.  Her playlists, created with DJ Fui, that pair perfectly with her chocolate are available on Spotify and Apple Music. We also dip into the archives for an acoustic performance from POP ETC.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

With the new year comes new openings! We sit down with Kyle McClelland, the chef & culinary director of Saltie Girl, to chat about the launch of their new LA outpost of the Boston restaurant.  He chats about their legendary tin fish collection, their sustainable approach, and how they adapted to their new West Hollywood address.  After that, we dig into the archives for a classic performance from our buddy, Fletcher C. Johnson, who recently launched a new podcast called Listening to Fletcher C. Johnson. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

For the final episode of 2022, Darin sits down with some old buddies from Brooklyn for an end of year check in.  Laura O'Neill, Co- Founder of Van Leeuwen Ice Cream, and Ben Van Leeuwen, CEO and Co-Founder of Van Leeuwen Ice Cream, chat about their early days of the business, their constant creative push for new flavors, and their legendary collabs. Then CEO of CREEM Magazine, John Martin, joins us for a walk down memory lane about Munchies, the rebirth of CREEM, and what a modern day brand can mean.  Thank you to every guest who stopped by this year and we’ll see you in 2023!Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We sit down with restaurateur, Avish Nara, to talk about his LA hit spot, Pijja Palace. He talks about his rule breaking approach to the menu, the recent accolades bestowed upon him and how he hopes to create a new type of sports bar.  Then we hit the archives for a live in-studio performance by CJ Fly, rapper and founding member of the hip-hop collective Pro Era.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

It’s the holiday season and that means we’re getting ready to celebrate L.A. Times' 101 Best Restaurants List, coming out on December 6th. Darin sits down with the paper’s food critic, Bill Addison, to talk about this year’s curation, the city’s current dining scene and then he shares some of the music he’s listening to while he’s cooking for friends & family.  Then we dive deep into the archive for a classic performance from one of our Brooklyn favorites, Au Revoir Simone. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Darin welcomes back Chef Brian Dunsmoor to chat about the opening of his new restaurant, Dunsmoor.  He discusses American culinary history and how he applied different aspects of it to both the menu and overall feel to the concept.  Then we pull up a classic performance from Eli “Paperboy” Reed, who shares some stories and sweet soul music. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We sit down Josh Donald and Kelly Kozak, co-founders and co-owners of Bernal Cutlery to chat about their legendary knife store and the community they’ve built around it.  We talk about their humble beginnings and they share some of the music they listen to while at the grinding stone. We then dig back into the archives when Greg welcomed the band Belle Mare to the show for a beautiful performance of select songs. They talked about their experience recording at the legendary Electric Lady Studios plus the reality of finding band members on Craigslist.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We sit down with ChowNow’s CEO and co-founder, Chris Webb to talk about his lifelong appreciation for food, the start of his company and where he sees the independent restaurant community heading.  Then we head back to Brooklyn for a dip into our archives for a performance from Loose Buttons.  A troupe of native New Yorkers, they have been together since 2012 and have played around New York City and Miami a heck of a lot. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

On this very special episode of Snacky Tunes, we dedicate the entire episode to our conversation with Tom Gozney, Founder and Product Inventor of Gozney Home Pizza Ovens.  He stops by the show to chat about the release of the The Tom Gozney Signature Edition Roccbox that celebrates his 15-year odds-defying journey from substance abuse. We talk about his salvation through pizza, the building of his first ovens, and he shares advice for those who are also struggling with their own issues. To mark this milestone, Gozney has pledged $100,000 of the limited-edition proceeds to three recovery focused organizations supporting people struggling with substance dependencies globally, partnering with non-profit To Write Love on Her Arms in the U.S.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We sit down with Chef and Founder of Edible Beats, Justin Cucci, to chat about his lifelong love of restaurants and being born into the industry.  He shares stories of growing up in the Waverly Inn, making his way to Denver and looking out for the future of his employees by making them owners.  Then we are treated to the old soul, three-time Grammy nominee Roddie Romero. Showcasing the modern day Louisiana Sound, Roddie’s been performing Cajun and Creole music live since he was in middle school, and has led the band the Hub City All Stars for nearly 30 years.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Jing Gao, Founder and CEO of Fly by Jing, swings by the show to celebrate the launch of their Chili Crisp Vinaigrette. She shares the story of the search for her culinary roots, the launch of Fly by Jing and how she keeps pushing the company in new, delicious directions.  Then we dig deep, way deep, into the archives for a legendary performance from We Are Augustines, who stopped by the studio to celebrate CMJ in 2011. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

To ring in October, we have an all new episode of Snacky Tunes, and we kick things off with Nick Muncy, founder and creator of Toothache magazine.  We chat about the origins of the publication, his pursuit of Michelin-level pastry arts and how to balance years-long project. Then Kendall Powell & Blair Howerton of  the Austin / Brooklyn quintet, Why Bonnie, join us to talk about their new album, 90 in November. They share live songs off the new record, talk to us about cooking in the Texas countryside and give us some fast food hacks for being on tour.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

In this episode, we are heading to France to talk with legendary Proprietor & Master Blender Alexandre Gabriel of Maison Ferrand. We step back in time to when he was a small boy, learning how to distill from his grandfather & how those lessons of preserving the essence of the land carries through towards today. Alexandre tells us how he found Maison Ferrand and expanded into other spirits bringing the same love & dedication to craft. Then we step into our archives with an interview and performance from Mahogany. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

For this all new, mega episode, we go coast to coast, starting with author & chef, Jess Damuck, whose new cookbook, Salad Freak, is out now.  She talks about the stories behind the salads, working with the legendary Martha Stewart and the perfect songs to play while prepping in the kitchen. Then we head over to the Rockaways to chat with the visceral duo, Sky Creature.  They talk about coming off their biggest tour this year, what they eat on the road and share some special tunes recorded with their buddy, Steve Albini.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We welcome restaurateur visionary David Rodolitz who has been in the New York City hospitality industry for 20+ years and has owned and operated various food & beverage establishments, from James Beard nominated restaurants, to fast-casual concepts, iconic bars and nightclubs.David founded VCR Group which is a modern-day hospitality company composed of kind operators with a simple focus of creating the most consumer-centric experiences for our guests. VCR creates, develops, and operates thoughtful restaurant and hospitality concepts, culinary experiences, and other food products both in the physical and digital space. David is the founder and CEO of Flyfish Club, the world's first member's only private dining club where membership is purchased on the blockchain as a Non-Fungible-Token (NFT) and owned by the token-holder to gain access to their restaurant and various culinary, cultural and social experiences.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We celebrate Black Business Month by sitting down with the founders of Prosperity Market, Carmen Dianne (FOUNDER, CEO) and Kara Still (FOUNDER, COO). We chat about their celebration of community, how they put the market together and what tasty tunes you can expect at their pop ups.  We then tune into our archives for a tasty performance from BOYTOY, for their summer fun surfer sounds.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We sit down with Philadelphia hometown-hero, Amanda Shulman, to chat about Her Place Supper Club. She shares with us stories of cooking supper for her family in high school, how she wound up cooking family meal with Marc Vetri’s father, and her inspiring approach to running her own spot.  Then we share some California vibes from the archives with a live performance from Matt Costa.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

The boys behind Family Style Fest sit down with Snacky Tunes to talk about their new show, Big Appetite, which premieres August 2nd on Tastemade.  Host, Ben Hundreds, Executive Producer, Miles Canares, and Producer, Jan Lashly sit down with Darin, who was also an Executive Producer on the show, to chat about their new type of travelogue that brings together great food and design through the lens of restaurants.  Then we dig into the archives for a smile-inducing performance from the legendary Har Mar Superstar. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We sip some Sorel with its microdistiller Jackie Summers, who is also the chief executive officer of Jack from Brooklyn. We chat about his family's journey from the Caribbean to Harlem, his deep love for Red Drink and the long, winding road to success for his award winning liqueur brand.  Then we head into the archives for a classic, dancey performance from Brooklyn’s Glassio.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Our long time friend Sean McGuiness stops by the show to talk about his new spot, The Garden Bar at The Puck.  He tells us about the inspiration to bring it to life, creating a new community and stocking it with Pennsylvania provisions. Then we dig into the archives for a pop performance from Toronto based duo, The Darcys.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Snacky Tunes is Powered by Simplecast.

Founder of RAW WINE, Isabelle Legeron MW, joins us to celebrate the relaunching of her traveling natural wine festival.  She shares with us the excitement of the producers being able to serve patrons, how she has dedicated her life to educating people about natural wine and what she is drinking this summer. Then we dig into the archives for a chat and live performance from WALTZ, who shares how 1980s aerobics videos inspired his visual accompaniment to one of his albums.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Snacky Tunes is Powered by Simplecast.

Our good friend, Dale Talde, joins us this week to chat about his new season of “All Up in my Grill” on Tastemade.  He shares some of his grilling tips, what he loved about coming back for season two and what he plays while he works the flames.  Then we dig into the archives for a live performance from Gurus, a big multimedia project from Brooklyn.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Kieron Hales, owner and chef of Cornman Farms, joins us to tell his teenage tales of working in English kitchens, his journey to ingredient sourcing and eventually becoming part of the extended Zingerman’s group.  Then we go deep into the archives to enjoy the tropical sounds of Salt Cathedral. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We hung out with Lee Hennessy and his goats (aka The Girls) at Moxie Ridge Farm in Argyle, New York. We chat about his journey to being a first generation farmer, how he started making goat cheese and the 90s dance music he plays for his animals.  Then we head to Australia to talk with Scarlett of Teen Jesus and the Jean Teasers. She shares her thoughts on the local punk scene, plays some live songs off their new EP and reveals her favorite meal on the road. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We are joined by Food Director and Editor-In-Chief of Shichimi Magazine, Kaoru Mitsui, to chat about the debut of her magazine that mixes art, photography and food.  She shares with us her early start as a caterer, her journey to being a Food Coordinator in Japan and the publication of her first zine. Then we dig deep, way deep, into the archives to hear the high-energy street performing band Moon Hooch, who performs live and explains what it’s like to be a busker.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We chat with CEO and Founder of LiveWire, Aaron Polsky, who shares stories of his early days bartending in NYC, his road to creating craft, canned cocktails and the lessons he learned from Sasha Petraske. We then sneak under the bleachers to meet up with Brooklyn high school sweethearts, The Rizzos. The quartet, known for their garage rock and 1950's-inflected sound that makes you wanna dance, gives us a live in-studio performance from their latest EP, "No Parents, No Rules 2: Beneath The Planet of No Rules.”Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We chat with legendary NYC pizzaiolo, Anthony Mangieri, to talk about the newest iteration of Una Pizza Napoletana on Orchard Street. He shares his journey to the new location, his reflections on the industry, and his continued work to put up the best pies possible. Then we are joined by one of our Brooklyn favorites, Annie Hart, with a performance from the archives. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

This week we are joined by Bruxa who is the Founder of Thirsty Thirsty, a web3 natural wine club. She is a child of Brazilian Indigenous, Portuguese and adopted Jewish ancestors. She founded Thirsty Thirsty in 2014, offering a natural wine focused wine club, events, and consulting. She has worked in the global food and wine industry since 2009, focusing on natural wine generative farming in thirteen countries. She holds a WSET Level 3 accreditation with Distinction. Her mission is to spread the knowledge of Ancestral ReGen practices  as Indigenous communities make up 5% of our Earth population but protect 86% of Earth’s biodiversity. Then, Multi instrumentalist Emily Wells joins us for a chat and live performance from songs on her upcoming album ‘regards to the end”. We talk about creating art out of disaster, her  process for writing an album and sharing comfort in her songs. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Chef Dom Crisp joins us for an all new episode of Snacky Tunes. He shares stories of literally being born into the sustainable / farm-to-table lifestyle, his travels to the Basque country and the opening of his sustainable seafood restaurant, Saso. Then, Brooklyn’s own Bloomsday joins us for a chat and live session.  Celebrating their debut album, Place to Land, they chat about their new tunes, their shared creative process and getting back out on stage. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We sit down with Chefs Katianna & John Hong to chat about their new and exciting, Korean-American deli, Yangban Society.  They talk about their childhood inspirations, their journey to & away from fine dining and how they met in one of America’s top kitchens. We then dig into the shipping container archives for a classic live performance from Lucius. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We dig into Russian and Circassian cuisine with Emily Efraimov, the chef & owner of Little Dacha, one of LA’s best new pop ups. We talk about her Grandma’s inspiration on her culinary senses at a young age, her time in the New York Night Life scene and her journey to opening up her khachapuri carrying sensation. She also created a playlist for us as an ode to her time in NYC. Then we dip into the archives with the Brooklyn pop dance duo, Crush Club, with a funky, fun live performance. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they're sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone. Featuring 100 essential cooking questions and answers, Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Thomas McNaughton & Ryan Pollnow of the Flour + Water Hospitality Group sit down with us for a chat about their new cookbook, flour + water: pasta. We chat about the seasonality & ingredients of Northern California, learning from nonnas in Bologna and the reopening of flour + water on February 10th. Then we travel to the otherside of the world, New Zealand, for a live performance from How To Escape Reality, who share some acoustic versions of their indie-delicoius songs. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We sit down with Chris & Jason of How Long Gone to chat about their podcast, their debut album release, Adds Color, on Jagjaguwar and their takes on food & music.  Then we dive into a performance from the archives from their label-mates, Small Black, one of our favorites from the shipping container.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Zack and Diana Wangemen opened the Tortilleria in Bushwick in October. The vibrant space features a tortilla factory that sells fresh, house-made tortillas alongside Mexican groceries and goods, a morning coffee shop with Oaxacan coffee and house-made Mexican pastries, as well as a taqueria with a variety of traditional taco styles and cocktails highlighting Mexican spirits. Zack’s mission and ethos behind Sobre Masa Tortilleria is to promote conversation around Mexican culture, the rich history of heirloom corn, the hardworking producers and growers of Mexico, and his home of Oaxaca.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We kick off our year with Chef Roy Choi, whose new season of Broken Bread premieres Tues., Jan. 25 at 8 p.m. PT on Tastemade and KCET. We talk about food’s crucial role in the season’s story telling, the responsibility of being a host and the chefs / organizations who are changing the way we think about the culinary world.  We then dig into the deep Brooklyn archives for a performance from the punk-soul bad boys, The Immaculates. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

On today’s episode we sit down with the boys of Little Coyote, Co-Founder Jonathan Strader & Co-Founder / Chef Jack Leahy. We chat with them about what drew them into the culinary world, why they wanted to open a slice shop, and how they have become a part of the local community.  Then we dig into the archives for a dreamy performance from Myrrias.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

In this week’s episode, we sit down with Amir Nathan & Jordan Anderson - the co-owners of Sami & Susu, the Mediterranean restaurant and specialty store in the Lower East Side.In Summer 2020, Sami & Susu originally launched (from two Maison Premiere alums) as a popular pop-up in Brooklyn and Manhattan, known for its vibrant dishes inspired by family recipes and the history of regional cooking throughout the Mediterranean. Now, Sami & Susu lays down roots in the LES and offers all-day menus and pantry item staples. Then we dip into our archives for one of our all time favorite performances with The Pizza Underground. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We sit down with our favorite baking couple in town, Gemini Bakehouse’s owners Hannah and Connor Smith to chat about their rise in the LA baking scene.  We learn about their magical moment when they met, how they started their wholesale business out of their house and their eventual brick & mortar in Silverlake.  They are also doing a Thanksgiving focused pop-up with La Sorted’s 11.19 - 11.21, so check it out! We also dig into the archives from one of our favorite shred bands from NYC, Huh.  Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

One of our oldest and most cherished friends, Nika Carlson, is the Cider Queen of Greenpoint Cidery. Discovering her love for cider from her old bar, The Drink, Nika has been on the entrepreneurial path to bring natural cider to New York and the world. Inspired by farmhouse practices, natural wine, and the long history of apples in America, her ciders are made with traditional methods, local ingredients, and minimal intervention. Fermented from all New York apples, they are 100% dry, aged, unfiltered, and un-refined. Each cider is hand made in small batches, and  limited release experimental ciders are made with fruits, herbs, and flowers foraged from the surrounding land. Because it’s made by hand, each batch, and each bottle, is unique.  We dip into our archives and go back to 2014 with a very special performance from Adrianne Lenker. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

For a very special episode five-hundred we sat down with author, comedian, vintner and all-around food lover, Eric Wareheim, to chat about his new book, Foodheim: A Culinary Adventure. He also shares with us a very vibey playlist, Heimy’s House, for anyone’s next dinner party that is in need of some tasty tunes. This episode also includes three of our favorite live tracks from our archives, from She Keeps Bees, Reggie Watts & PORCHES.  Thank you to everyone who helped us reach this incredible milestone and here’s to five-hundred more!Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We crack open a few oysters and talk about Santa Barbara seafood with chef and co-owner of Bar Le Côté, Brad Mathews. We explore his history of cooking in upstate New York, his move to the West Coast, and the opening of BLC with Daisy & Greg Ryan of Companion Hospitality.  Then we enjoy a live performance from Opus Orange, along with a healing conversation from their frontman, PB.  We talk about his new release, Object Lessons, the inspirations of PB’s long career and how music has brought him closer to the people in his life. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We sit down with nominated James Beard Rising Chef Ana Castro. Her new Mexican tasting menu restaurant, Lengua Madre, just landed on the New York Times 2021 List of Restaurants they are most excited about. We trace her journey from Mexico City to India to New York to Copenhagen and finally New Orleans, where she now calls home. She wants her guests to understand the story of her life as they journey through her dishes, leaving them with a sense of empathy.  Then we dig into our archives to pull out a classic performance from Xenia Rubinos from 2013 in anticipation of her critically acclaimed 3rd album. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We are joined by Alex Phaneuf & Or Amsalam, co-owners & co-operators of Lodge Bread Co. Full Proof Pizza and Hasiba. They share their story of their rise into the LA bread scene, along with their humble beginnings baking in their backyard.  They chat about the music that got them through those early days and their contribution to the growing pizza scene. Then we dig into our archives to hear singer-songwriter Mia Gladstone perform her special blend of pop, R&B and jazz for us. Her debut EP, Grow, earned high praise, and her latest single, “GEEKIN”, has been turning heads too.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We sit down for a can of cider with Soham Bhatt, the co-founder of Artifact Cider Project. We talk all things New England, including heritage apple varieties, their new tasting room and how his background in bio-tech allows them to make experimental cider! We also chat about how Artifact is working to make the cider scene more diverse and open. Then we dig into our archives to pull out a classic performance from Dangerbird Records Studio, featuring the psychedelic Tropa Magica. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Sol Han, the chef behind LittleMad, the recently opened Korean-American restaurant in Koreatown in partnership with HAND Hospitality.Chef Sol was born in Korea and raised in New York, and spent the last decade working in acclaimed New York restaurants, including Michelin-starred Le CouCou, and Ai Fiori under James Beard award-nominated Michael White. LittleMad is chef Sol's debut restaurant. It reflects his unique cooking perspective – a combination of his Korean heritage and favorite nostalgic dishes, with his training in French and Italian kitchens, to redefine what “New American” cuisine can be.We head back into our archives to share a special performance from one of our faves, THICK. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

On a special food only episode of Snacky Tunes, Greg talks with two of his closest friends about their entry into the culinary world after a professional career in the music industry.  Travis Hayden is a music business industry veteran turned chef. He’s worked in Michelin star kitchens and is the founder of Cali Bolo and El Travieso Burger.Luis Ceron is a Mexico City born / Vancouver raised tour manager and restaurateur. His restaurants under the Trocadero Group include Frito & Cruel, Lou’s pizza, Kuren, Jefe San Ramen and the soon to be opened, Distrot.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member! Snacky Tunes is Powered by Simplecast.

Back in March of 2018 we sat down with Vanda Asapahu of Ayara Thai for what would be, unbeknownst to us, our last in person interview for a long, long, long time.  Somehow in the shuffle of the world shutting down, we misplaced the interview...until now!  It’s a beautiful tale of family, food and building a special place for community and also is a snapshot of the restaurant industry before everything we knew about it changed forever. Then we are so excited to have TOMI back in for a live performance and to chat about her new track “Lemon Tree” which will be coming out on her new debut “Sweet, Sweet Honey”. It’s an insightful conversation about the creative process, going home and letting go. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member! Snacky Tunes is Powered by Simplecast.

This week’s food guests are Tamy Rofe and Felipe Donnelly, husband and wife team behind beloved Colonia Verde in Fort Greene and newly opened Disco Tacos in Williamsburg. Felipe, a Colombian chef who spent his childhood throughout Spain, Brazil and Mexico, and Tamy, a sommelier, worked for award-winning global advertising agencies for more than a decade, before they began to host weekly dinner parties in their apartment. The dinner series quickly grew in popularity and evolved into pop-ups, and then their first restaurant in Soho, Comodo. In 2014, the restaurateurs opened James Beard award-nominated Colonia Verde, the Latin American restaurant in Fort Greene known for its sold-out Sunday Asado backyard party series featuring guest chefs from around the world. The team also operates Comparti, a full-service catering company, and Casa by Colonia Verde, a pantry and marketplace of curated prepared foods, fresh produce, home goods, wine and more.In Summer of 2020, they wanted to bring moments of joy during a stressful time and opened Disco Tacos, a food truck with disco music and vibrant neon colors. One year later after countless tacos served all over New York, the food truck transitioned to a full service restaurant in the heart of Williamsburg, which just opened a few weeks ago. We got back into our archives with a performance from Big Bliss. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Today’s episode is all about community and we’re spending time in two of our favorite cities to celebrate! First up we’re in Chicago, sitting down with Jenner Tomaska (Executive Chef & Owner) and Katrina Bravo (Creative Director & Owner), who are on the precipice of opening their first restaurant, Esmé. They share their vision of changing the perception of fine dining, the plan for local philanthropy and how they will integrate themselves into their neighborhood, Lincoln Park. Their newborn son, Roman, also joins us for some spirited conversation!Then we head to our headtown, Philadelphia, to chat with Mike McGuiness, who plays guitar in Rid of Me and runs Knife Hit Records.  We chat about the pandemic's influence on their new EP, their future plans for shows and what goes into selecting the perfect cover song. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

On today’s episode, we sit down with Tim Wiechmann, the award-winning chef and restaurateur (and musician) behind some of Boston's most beloved restaurants, including Bronwyn, T&B Wood-Fired and Turenne Bagels.A first generation German-American, Tim played guitar professionally with jazz and blues musicians like Ron Levy and Melvin Sparks throughout his 20s. He ended up pursuing a culinary career and worked in internationally acclaimed kitchens like Taillevent, L’Arpege and Joel Robuchon, before returning to Boston in 2007 to open his first restaurant, T.W.Food. In 2013, Tim opened Bronwyn, the German-inspired tavern and beer garden, which received Esquire’s Best New Restaurant award in 2013 and a positive review from The Boston Globe; followed by T&B Wood-Fired and Turenne Bagels, both of which are centered around a custom stone hearth wood-fired oven.We also head into our archives for a perfect Sunday set from Moon Hooch. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

On today’s episode, we sit down with one of our favorite LA chefs, Andy Doubrava, who currently oversees the kitchen of Santa Monica’s Rustic Canyon.  We chat about the restaurant’s role as an enduring neighborhood spot, his deepening relationship with farmer’s market purveyors and his advice for what he looks for in hiring chefs. We also head into our archives for a perfect Sunday set from Small Black. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We catch up with Nathan Hazard, owner and proprietor of Littlebear Bottleshop, located in the San Bernardino mountains. We took about his journey from the music industry to the beverage world, the winding path that took him out of LA and how his new store is the ultimate COVID pivot. Then we dip into our archives for one of delicious electronic performance from The Present.  Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

On this week’s episode, we chat all things culinary and challah with LA based food stylist & photographer, Aliza J. Sokolow.  Our conversation takes us to the start of her career in food during the 2009 financial crisis, as she shares tips about her professional journey, her pivots during an impressive career and her continuing work with charity. She also shares a preview about her first book “THIS IS WHAT I EAT” coming out with Random House Kids / Rodale Books in Summer of 2021. Then we dip into our archives for one of our favorite sister led indie bands, Lucius, as we enjoy their delightful performance from the shipping container from 2012. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

As we ease back into drinks with friends, we are joined by our newest friend and rum entrepreneur, Marc Farrell. In summer 2019, young Trinidadian entrepreneur Marc, a Harvard Biz alum + Starbucks' youngest ever VP, set out on his own to challenge expectations around rum in the U.S. and reinvigorate the way people taste, experience and talk about the spirit, launching a premium rum brand that did away with the tired old pirate and plantation tropes and instead genuinely reflected his Caribbean heritage. Now Ten To One's award-winning rums can be found in bars + restaurants throughout NYC + the country and online for nationwide shipping. NYC-based Children Having Children is emerging from the pandemic and joins us live to talk about their new single and video for “Too Little Too Late.” The track finds Children Having Children exploring a new instrumental palette reminiscent at times of Bjork and Tori Amos. We talk about their new video and the prospect of upcoming shows as we get back to normal. CHC wants our audience to know that all streaming proceeds and digital sales for the track will be donated to Extinction Rebellion.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

We sat down with the legendary LA Hainan Chicken Whisperer, Johnny Lee, to talk about his restaurant, Pearl River Deli. We discuss growing up in East LA, his perspective on cooking Chinese food and the upcoming plans for his dinner menu. Then we sit down with brothers Keaton & Kacey of Raised on TV to chat about their new album, “Fernando” and to enjoy some live tracks of some of their recent releases. We talk about recording as brothers, their singles only release plan and what recording was like during the pandemic. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast. 

Bay Area native David Nayfeld is the Executive Chef and Co-Owner of the award-winning restaurants Che Fico and Che Fico Alimentari in San Francisco. Nayfeld boasts a venerable restaurant pedigree having worked alongside some of the most esteemed names in the industry. In 2018, Nayfeld opened his first restaurant, Che Fico, which features Italian cuisine through the lens of California. In 2019, he opened Che Fico Alimentari, a Roman-inspired, wine- centric restaurant and Italian market featuring traditional Italian fare.  Che Fico was named one of Bon Appetit's Top 10 Best New Restaurants in America as well as one of Esquire Magazine's Best New Restaurants. Additionally, Nayfeld was named Star Chefs 2019 Rising Star Chef and in 2020, received CBS San Francisco’s Jefferson Award for Public Service for his pioneering program called “Family Meal” which helped feed people in need during the COVID-19 pandemic. Tulsa, OK trio Wilderado recently released their new single “Head Right” and will be announcing the band’s self-titled debut album out later this year. The band’s dedicated fan-base has been built on the road, touring with the likes of Lindsey Buckingham and Christine McVie, Pete Yorn, Judah & the Lion, Mt. Joy, and Rainbow Kitten Surprise and main stage festival performances at Lollapalooza, BottleRock, Austin City Limits and more.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info. Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

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

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

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

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

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

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

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

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

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

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

Alan Delgado first hit the stoves as a kid in El Paso, TX, by teaching himself how to cook vegetable-centric dishes when his mother fell ill. He would eventually work in some of the best kitchens in Austin, including being Sous Chef at the critically acclaimed Mexican restaurant, Comedor. In 2020, during the pandemic no less, Alan moved to New York to become Director of Recipe and Development with Via Halcon Hospitality, the group behind Greenpoint’s Michelin-starred Mexican hotspot, Oxomoco. He now helms the kitchen at Oxomoco’s sister restaurant, Xilonen, where he’s wowing diners with his plant-based, sustainable fare.We drop into our archives to revisit a 2019 L.A. hang and live performance from post-punk quartet the Pantheons. Hailing from Compton, the group was one of a slew of young bands lighting up the local music scene. They gave us a spirited set at Dangerbird Records’ studio in Silver Lake.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

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

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

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

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

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

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

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

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

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

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

In the time before COVID-19, Tommy Brockert had well established himself as a top-flight events photographer. As events and group gatherings ground to halt due to health and safety concerns, Tommy was forced to do the pandemic pivot. He’s temporarily hung up his cameras and photo booths, and fired up the portable pizza oven instead, turning a hobby into a job with the launch of La Sorted's Pop Up Pizzeria. La Sorted’s has quickly gained a cult following in Los Angeles as folks have clamored for Tommy’s creative pizza toppings and focaccia sandwiches.In honor of La Sorted’s and the 2020 world champion LA Dodgers, we pop into our archives to revisit the musical performance from our first-ever show fully recorded in Los Angeles. The year was 2017, and we taped the show in our friend Cameron Parkins’ backyard home studio in West Hollywood. Our pal Ryan Kattner brought his tiny keyboard to play us songs from his solo project Honus Honus, whose debut album, Use Your Delusion, is a true love letter to the City of Angels. Ryan’s since gotten back to helming the band Man Man who released Dream Hunting in the Valley of the In-Between back in May to rave reviews, it’s their first full-length album in 7 years.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info and to order your copy. It’s a perfect gift for the holidays.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

This episode is a live recording of the Bay Area stop on the virtual tour for our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. We were immensely honored to have our friends at Oxfam America as our partners and hosts for this event which featured a lovely, insightful conversation about food, music and activism with singer-songwriter Thao Nguyen of Thao & the Get Down Stay Down and acclaimed chef Preeti Mistry. Isra Chaker, Senior Advisor for Global Campaigns at Oxfam America, moderated the discussion, and Omnivore Books, the Bay Area’s premiere culinary bookshop was our sponsor. We encourage everyone to support Oxfam America in their important fight against the injustice of poverty. For more info and to donate, please visit www.oxfamamerica.org. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info and tour dates.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

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

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

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

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

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

While folks might recognize Kenny Gilbert from his turn on season seven of Top Chef, he’s been a critically acclaimed restaurant industry veteran for the better part of two decades. Kenny’s kitchen talents manifested early -- he was cooking his family’s Thanksgiving dinners solo by the time he was 11 -- and over the years he’s helmed the culinary operations at some of the country’s top AAA Five Diamond and Mobile Five Star hotels and resorts, along with running his own restaurants. Kenny calls in from Jacksonville, FL, and gives us the lowdown on how the pandemic is affecting restaurants in the Sunshine State along with sharing his feelings about equality, social justice and cultural identity.We deliver some fun dance-y vibes by way of our archives with a revisit to 2014 and our hang with electronic musician and computer artist, Nullsleep. Known for his post-cyberpunk, synthpop sounds derived from his use of repurposed low-bit electronics, Nullsleep gave us a listen to a few brand new, unnamed tracks while also turning us onto the 1984 science fiction romantic comedy, Electric Dreams, and its Giorgio Moroder produced soundtrack. Our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Snacky Tunes hits shelves in North America, October 14.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by  Simplecast.

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

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

Philip Krajeck, the chef-owner of lauded Nashville restaurants Rolf & Daughters and Folk gives us some personal insights into resilience. In early March, he and his crew survived a tornado only to be hit a few weeks later with the health crisis and business uncertainty brought on by the coronavirus pandemic. Enduring as best he can, Philip’s managed to keep the lights on and support his community and its farmers. We look back to December 2016 when Light Asylum visited us in the studio. The electro darkwave duo were making a stop home in Brooklyn after spending a few months in Berlin, and joined us for pizza and to perform a few songs, including a thrilling rendition of their hit track, “Dark Allies.” Our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Snacky Tunes hits shelves in North America, October 14; globally, September 3.Snacky Tunes is powered by Simplecast.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

As the coronavirus pandemic continues to hold the world captive, we check in with Dale Donchey, award-winning barista and owner of Spiller Parker Coffee ATL. Dale and Spiller Park Coffee first began as a market stall, and has since grown to encompass two popular locations in Atlanta. Since COVID 19 hit, Dale’s had to temporarily shutter his cafes, and has been sustaining himself and his employees through sales and donations via Spiller Park’s online shop. In addition to letting us know how he’s been doing during this incredibly difficult time, Dale also provides us with tips on how we can all make a good cup of joe while we’re all quarantined at home. We stay in the South musically by revisiting a performance from our archives by Grammy-nominated Louisiana cajun and creole musician, Roddie Romero.Snacky Tunes is powered by Simplecast.

We catch up with our longtime friend Cathy Erway, journalist, author and host of the Heritage Radio Network show Eat Your Words. The coronavirus pandemic has meant all of us quarantining at home for safety’s sake, and the result is not being able to frequent our favorite restaurants, delicatessens, food carts and diners. Cathy has deep experience when it comes to being a resourceful, budget-conscious home cook, which she has chronicled via her blog, Not Eating Out in New York, and book, The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She provides us with insights into making the most of shopping for and preparing meals on our own. We then head back to 2010 to revisit an in-studio performance from hip-hop artist Pigeon John. His newest album, Gotta a Good Feelin’, is set to drop and is available for pre-order now.Snacky Tunes is powered by Simplecast.

Before the coronavirus pandemic completely halted the world, Chris Shepherd was one of the country’s most acclaimed chefs with his Underbelly Hospitality family of restaurants being must-visits destinations in Houston. Now, Chris finds himself in the role of relief aid fundraiser, stepping up to take care of his own. His charity the Southern Smoke Foundation has raised and dispensed hundreds of thousands of dollars of crisis financial assistance to unemployed workers in the food and beverage industry. You can learn more about Southern Smoke and donate by visiting https://southernsmoke.org. We also revisit an in-studio performance by Minneapolis trio Strange Names from 2015.Snacky Tunes is powered by Simplecast.

In this special episode of Snacky Tunes, Keith Cohen, baker and owner of New York City’s legendary 104-year-old Orwashers Bakery brand, gives us the rundown of what it’s been like running a restaurant during the global coronavirus pandemic. In addition to keeping his teams employed, and providing food for curbside pickup during this crisis, Keith supports the Food Education Fund. All NYC public school students get a $7 credit at Orwashers to use on anything they would like to eat.Snacky Tunes is powered by Simplecast.Snacky Tunes, Greg Bresnitz, Darin Bresnitz, finger on the pulse, food, music, talk, chef, radio, COVID-19, Orwashers, baker, bakery, Keith Cohen, Food Education Fund

In this special episode, we sit down with Kat Johnson, Heritage Radio Network’s Communications Director, to talk about the current state of HRN, the decision to close the studio and how the community is adapting.  She shares some keen insights on both logistic and content shifts, along how the network is helping provide information and entertainment for listeners at home. Also, like many other food focused businesses, HRN needs support in many ways right now, including financial.  If you are able to donate, please head to https://heritageradionetwork.org/donate and give what you can.Snacky Tunes is powered by Simplecast. 

In this special edition of Snacky Tunes, we chat with Helen Rosner, food correspondent for the New Yorker (who is also covering the developing Coronavirus story), and Royce Burke, chef / owner of Secret Lasagna.  In both deep-dive conversations, we discuss the current state of the restaurant industry, along with other food businesses, and how they are being effected by the current pandemic. We also chat about what people can help both short term and long term, how food journalism is shifting and what foods are easy to make in your own kitchen. For anyone who wants to support their local restaurants, please consider buying gift certificates or merch or donate to some of the following charities:Restaurant Worker’s Community - https://www.restaurantworkerscf.org/Dining Bonds Initiative - https://supportrestaurants.org/One Fair Wage - https://ofwemergencyfund.org/Stay safe, wash your hands and if you are interested in sharing your own story, please get in touch with us through our Instagram Show Page @snackytunes.Snacky Tunes is powered by Simplecast. 

Carrying the torch for the ultimate neighborhood restaurant, Minh Phan is the owner and chef of Porridge + Puffs in LA’s Historic Filipinotown. Nourishing everyone who comes through her doors, Minh talks about her journey, the beauty of a porridge canvas and celebrating the solo diner. We dig deep into the archives for a classic performance from Sudanese-American, multi-genre virtuoso, Sinkane. Check out Sinkane’s latest album, Dépaysé.Snacky Tunes is powered by Simplecast. 

Since making its debut in 2016 in Downtown Los Angeles, Sonoratown has been wowing everyone with its chargrilled carne asada tacos, perfectly sized chivichangas and what have become widely regarded as the best flour tortillas in the city. With a feature on Netflix’s Taco Chronicles, and a No. 5 ranking on the Los Angeles Times’ annual “101 Best Restaurants” list, Sonoratown now routinely has customers lined up down the block. Co-owners Jennifer Feltham & Teodoro Diaz-Rodriguez, Jr. sit down with us to explain what the Sonoratown journey and phenomenon have been all about. We drop into our musical archives, and reach back to 2013 for a live in-studio performance from dreamwave singer-songwriter, Anna Nordeen. Anna’s still making music these days, and performs as one half of the Brooklyn duo, Fever High.Snacky Tunes is powered by Simplecast.  

Kyle Glanville and Charles Babinski have spent most of their adult lives entrenched in the coffee business. They each even hold United States Barista Championship titles. The duo started G&B Coffee as a pop-up at Los Angeles’ super popular Sqirl back in 2012. They opened a permanent location of G&B at Grand Central Market the next year, and shortly after they launched the first of their now seven Go Get Em Tiger cafes. This caffeinated pair show no signs of slowing down, and we caught up with them to see what they’ve got on the horizon. Los Angeles native Will Wiesenfeld entered everyone’s musical consciousness in 2010 under the moniker, Baths. The following year, he stopped into our Brooklyn studio to gnosh on pizza, and to also give us a listen to the electro pop sound that had garnered him wide attention. Check out Baths’ latest single, “Clarence Difference.”Snacky Tunes is powered by Simplecast. 

Keegan Fong started Woon as a family run pop-up in order to share his mother’s (Mama Fong) home-cooked Chinese comfort food. Over the years, the audience had grown so much for Woon’s menu of Shanghainese and Cantonese dishes that the Fong family opened a brick-and-mortar space in Los Angeles Historic Filipinotown. PowerSnap are a Brooklyn garage punk band by way of Tel Aviv. The trio stopped into our Bushwick studio in 2018 to talk about growing up with musician fathers, reflected on their 12-year-old selves and played us songs from their EP, Delatency.Snacky Tunes is powered by Simplecast. 

Since opening in fall 2019, Found Oyster has quickly become a popular and welcomed addition to Los Angeles’ booming restaurant scene. At this narrow jewel box of a space in East Hollywood, co-owner and chef, Ari Kolender, and his partners Joe Laraja and Adam Weissblatt  spin great records, pour natural wines and put up an array of seafood specialties mostly inspired by the East Coast--including bivalves from Joe’s own family oyster farm in Massachusetts. The trio have been packing them in since their doors opened, and they take a break to recap for us the ride thus far. In 2017, we met up with Winstons, a Brooklyn-by-way-of-Virginia garage soul duo comprised of guitarist and vocalist Lou Nutting and drummer Ben Wilkes. The band had gained a steady following with its earnest and raw live shows, a taste of which we got in our Bushwick studio that April day. The band’s self-titled LP, their first ever, is out now. Snacky Tunes is powered by Simplecast.

We first met Yia Vang back in 2018. At the time, the St. Paul, MN, chef was garnering wide attention and acclaim for Union Kitchen, a pop-up restaurant specializing in his native Hmong cuisine. Yia’s back to tell us all about his dream to build Vinai, a brick-and-mortar restaurant that will serve as the permanent home for his family-inspired Hmong cooking. We also dive deep into our archives to our early days in 2009 and revisit an in-studio performance from Brooklyn band, Tijuana. Snacky Tunes is powered by Simpelcast. 

Jenn Harris is one of the most prominent and respected voices in L.A.’s vibrant food scene. She’s a senior writer for the Los Angeles Times, and is also the Southland’s unofficial fried chicken queen. Jenn usually eats fried chicken every day, and she explores the dish’s power as a cultural unifier in the new online series, The Bucket List. We drop into our archives and revisit 2011. That March at SXSW, we caught an incredible show from Los Angeles indie rockers, Hands. Eleven months later they dropped by our Brooklyn studio for a conversation and performance.Snacky Tunes is powered by Simplecast. 

The name Zabar is legendary in New York City, evoking images of smoked fish, baked goods and gourmet groceries. Oliver and Sasha Zabar join us to talk about continuing and evolving their family’s legacy. The brothers own and operate Devon, a cocktail bar in the LES that features food and drink made with ingredients sourced from their family-run rooftop greenhouse on the Upper East Side. Feminist punk duo, True Dreams, make their return to the show. Since we last met up with them, best friends and bandmates Angela Carlucci and Hannah Nichols have been working in the studio, and recently dropped their debut album, No. 1. Check out the music video for their single, “The Scum.”Snacky Tunes is powered by Simplecast. 

We open 2020 with an all Brooklyn show. Josh Emett is a Michelin-starred chef whose career has spanned London, New York City, Los Angeles and Melbourne. He’s also an author, and his latest work is The Recipe, a compendium of 300 classic recipes collected from such legendary chefs as Daniel Boulud, Dominique Ansel and Jean-Georges Vongerichten. Singer-songwriter Mia Gladstone joins us in the studio, and performs her special blend of pop, R&B and jazz for us. Her debut EP, Grow, earned high praise, and her latest single, “GEEKIN”, has been turning heads too.Snacky Tunes is powered by Simplecast.

As 2019 draws to a close, we meet up with our good pal, Chef Royce Burke of Secret Lasagna fame, at one of Los Angeles’ most anticipated restaurants of the year, All Day Baby. We take a look back on the last 12 months and all the ups, the downs, the old, the new and the key players that made L.A.’s dining scene so exciting. In keeping with the themes of reflection and Los Angeles, we pull from our archives the first-ever live music recording we did at the Silver Lake studios of Dangerbird Records. Performing for us that day in 2018 were Peter Walker, Aaron Espinoza and John Schlue of the music-and-art collective, Arthur King. The group crafts ambient improvised music utilizing synthesizer, guitar, drum machine and sounds extracted from environmental field recordings, combined with the experimental visual projections.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.Snacky Tunes is powered by Simplecast.

We connect with Paulina Escanes, chef-owner of the critically acclaimed San Juan, Puerto Rico, restaurant Paulina Escanes Gourmandize. Paulina hails from Guadalajara, Mexico, where she was instilled with an early love of good eating having been raised in a family of gourmands. A longtime resident of Puerto Rico, she stepped into the restaurant business first as a baker before eventually opening her eponymous restaurant in 2018, where she serves an eclectic menu influenced by her upbringing, world travels and local ingredients. Singer-songwriter Sarah Jaffe defies any real genre having recorded acoustic-folk, indie pop and hip hop tracks. The native North Texan got her first guitar at age 9, and was writing and performing songs by the time she was in high school. Since then, Sarah’s shared the stage with the likes of St. Vincent, Lou Barlow, Norah Jones and Cyndi Lauper. She joins us in our Brooklyn studio for a live performance of songs from her latest EP, SMUT. Snacky Tunes is powered by Simplecast.

For decades, Lincoln Carson has been one of the most respected pastry chefs in the industry. During his illustrious career, Lincoln’s worked with such notable names as Eric Ripert, Daniel Boulud and Michael Mina. He’s now tackling both savory and sweet, and lining up a long queue of diners, at his critically acclaimed brasserie, Bon Temps, in Downtown Los Angeles’ Arts District. We then cruise up the 101 to meet up with our good pals at Silver Lake’s Dangerbird Records who give us another installment of their Microdose single series. This time they cue up longtime Los Angeles underground music mainstay Joel Jerome, who performs his new song, “There’s Nothing Here To Bother You Anymore”, live in-studio for us. Joel, who’s one of the most respected singer-songwriters and producers in L.A., also reflects on the city’s music scene over the years, and gives us some of the wisdom he shares with up-and-coming artists. Snacky Tunes is powered by Simplecast.

It’s a special episode of Snacky Tunes Live recorded at House of Vans Philadelphia. Joining us for a roundtable chat are local heroes Hop Along, Emily Kovach and Pete Angevine. Hop Along makes rock music, which includes the album, Bark Your Head Off, Dog. Emily’s the co-owner of and wine buyer for the popular bar and restaurant, The Lunar Inn, and Tinys Bottle Shop in Port Richmond. Pete’s the co-founder and CEO of Little Baby's Ice Cream, a small-batch, hand-made, ice cream and non-dairy frozen dessert company. We visit our archives from 2017, and make our way back to Brooklyn for an in-studio performance from punk rockers, Heaven’s Gate.Snacky Tunes is powered by Simplecast.  

We meet up with Chef Sean Brock at the ArcLight Cinemas Hollywood during the West Coast swing of the tour for his latest cookbook, South: Essential Recipes and New Explorations. For the past 20 years, Sean’s been exploring, archiving and championing the cuisine of the American South. He shares with us his passion for the ingredients, history and distinct cooking techniques of his native home region, and debunks the outdated, monolithic notions of what makes up Southern food. We dip into our archives and revisit a 2016 in-studio performance from Grammy-nominated roots musician Michael Daves. During this visit, Michael, who’s still an active performer in and advocate for Brooklyn’s bluegrass scene, gave us a listen to his two-album set, Orchids and Violence.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Snacky Tunes is powered by Simplecast.

Hurricane Maria devastated Puerto Rico in fall 2017. The category 5 storm tore buildings apart and flooded everything, wreaking havoc that the island and its inhabitants are still recovering from today. We connect with celebrated chef and native son, Jose Enrique, at the third annual Culinary Getaway, hosted at Dorado Beach, a Ritz Carlton Reserve. Jose, who despite losing the roof, the windows and the power to his widely acclaimed eponymous restaurant in San Juan during the storm, reopened his doors and continues to be a resolute and active champion of the island’s vibrant culinary community. Back in July 2016, we played host to the immensely talented musician Bryndon Cook, better known as Starchild & The New Romantic. Since meeting up with us, he has worked with the likes of Solange, Chairlift and Blood Orange. We revisit Starchild’s live in-studio performance for us, and encourage you to check out his debut LP, Language.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Snacky Tunes is powered by Simplecast.

Lucas Kwan Peterson introduces us to his new Los Angeles Times Food show “Off Menu.” Traversing L.A. with a camera in tow, Lucas meets up with some of the city’s most notable restaurateurs, and gets an in-depth look at their careers, their lives and their cultures. We visit our archives and pull out a performance from Los Angeles-born-and-bred singer-songwriter Billy Uomo. Check out his latest EP, “All Trash No Love.”Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Snacky Tunes is powered by Simplecast.

It’s a special episode of the show recorded live at Los Angeles’ must-visit culinary bookstore, Now Serving. Our guest is a longtime friend of ours who’s making her first appearance on the Tunes: Bonnie Morales, chef / co-owner of Portland’s renowned Russian restaurant, Kachka. In addition to our interview, check out Bonnie’s cookbook, Kachka: A Return to Russian Cooking, and her Snacky Tunes Chef Music Monday playlist in which she shares her favorite hits from the likes of Alla Pugachova and Yuri Shatunov.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala. Snacky Tunes is powered by Simplecast.

We’re in London to meet up with world-famous experimental psychologist Professor Charles Spence, founder of the Crossmodal Research Laboratory at the Department of Experimental Psychology at Oxford University. Professor Spence specializes in neuroscience-inspired multisensory design, and has extensively researched how the background sounds and music that happens to be playing in bars, restaurants and cafes biases what customers choose to purchase, order, and/or consume, not to mention what they think it tastes like, how much they enjoy – and would be willing to pay for – the experience. We drop into our musical vault and pull a 2011 in-studio performance from multi-talented L.A.-based electronic music producer Daedelus. Snacky Tunes is powered by Simplecast.

From 1972 until its closing in 1983, Todd Barkan’s Keystone Korner in San Francisco was widely considered to be one of the world’s top jazz venues. The club played host to a slew of live performances from such legends as Stan Getz, Sonny Rollins, Miles Davis and Betty Carter. Todd is a renowned jazz producer and impresario, earning a prized NEA Jazz Masters fellowship in 2018. Chef Robert Wiedmaier was born in Germany and trained in Belgium and the Netherlands. He landed in the D.C. area in the 1980’s, and over the last three decades has earned the reputation as one of the country’s most respected chefs. His RW Restaurant Group operates some of the Capitol’s top eateries, including the acclaimed Marcel’s. In April 2019, these two powerhouses teamed up to revive the Keystone Korner in Baltimore. Acclaimed jazz bassist Ron Carter christened the club’s reopening with three nights of performances. We keep things jazzy with a 2014 performance by the Scott Colberg Trio from our archives. Snacky Tunes is powered by Simplecast. 

Critically acclaimed Portland, OR, restaurant Bullard is named after Doug Adams’ hometown in East Texas. The James Beard-nominated chef calls the restaurant’s cuisine “Tex-Oregana,” which is to say Pacific Northwest ingredients combined with Tex-Mex spirit. Bullard’s located in the Woodlark Hotel where Doug also bakes up kolaches at Good Coffee. In keeping things West Coast, we tucked into our archives and our recordings at Dangerbird Records’ studio in Los Angeles for a look-back listen to singer-songwriter Matt Costa. Matt performed tracks from his LP, Santa Rosa Fangs. Snacky Tunes is powered by Simplecast.  

Dave Beran’s our guest for this entire episode. He burst onto the national culinary scene as the Executive Chef of Grant Achatz’s high-flying, concept and genre-bending Chicago restaurant, Next. His work at Next’s stoves earned him all kinds of accolades--including a James Beard Award--so it was a bit of a surprise in 2016 when Dave announced he was leaving for Los Angeles. The following year he opened his first-ever restaurant, Dialogue. The 18-seat tasting menu restaurant lives in a former food court along Santa Monica’s tourist-drenched Third Street Promenade. It’s certainly unconventional, and it’s also been an instant hit, garnering a devoted following and a Michelin star. Continuing to cut his own path, Dave’s next venture is Pasjoli, a restaurant devoted to French gastronomy. Snacky Tunes is powered by Simplecast.

At her Michelin-starred restaurant Elizabeth in Chicago, Chef Iliana Regan has been stunning diners with her modern and soulful midwestern-inspired fare. Her cooking is rooted into the flavors she learned both growing and foraging ingredients on her family’s small farm in Northwest Indiana. In her new deeply candid memoir, Burn the Place, Iliana chronicles her less-than-conventional life’s journey. We’re joined once again by longtime friend of the Tunes, folk singer-songwriter Fletcher C Johnson. Darin and Greg met Fletcher nearly a decade ago when he was couch-surfing in Brooklyn. He’s now dropping by the studio to perform songs from his upcoming album, Are You Feelin’ It, and to talk about his new podcast, Listening to Fletcher C Johnson. Snacky Tunes is powered by Simplecast.

Ben Hundreds, co-founder of famed L.A. streetwear brand The Hundreds, gives us the download on his latest creative endeavor, the Family Style Food Festival, which hits on Sept. 15 at Television City. He described it to us as, “A day where we’re going to collide streetwear and food.” The upcoming fete features the combined talents of restaurants such as Jon & Vinny’s, Secret Lasagna, Felix and Howlin’ Ray’s, and artists, brands and designers like Verdy, James Jean, Mr. Cartoon and Chinatown Market collaborating on one-of-a-kind dishes and limited merchandise. Keeping things Angeleno we head over to Silver Lake to Dangerbird Records’ studio to meet up with Brazilian singer-songwriter Samira Winter and her eponymous band, Winter. After Samira and Darin commiserate about their college days in Boston, she and her crew give us a listen to dreamy songs from their latest release, Infinite Summer. Snacky Tunes is powered by Simplecast.

We open the show in Lima, Peru, with legendary chef Virgilio Martínez. He’s redefined the cuisine of his homeland by diving deep into the country’s incredibly diverse ecosystems and indigenous ingredients. He’s served potatoes that only grow thousands of feet above sea level, unleashed the flavors of wild varieties of quinoa and amaranth seed and even used kushuru, an edible cyanobacteria harvested in high-altitude wetlands. His flagship Central Restaurante is one of the most acclaimed and groundbreaking restaurants in the world. For music we revisit one of the most memorable bands we’ve had on the show: Tropa Magica. Back in October 2018, the Pacheco brothers, David and Rene, performed for us live in-studio at Dangerbird Records’ studio in Los Angeles. The East L.A. natives are longtime fixtures in the local music scene, and their unique high-spirited “psychedelic cumbia punk” sound is sure to get your feet moving. Snacky Tunes is powered by Simplecast.

It’s an all Eastside L.A. episode. We open in Echo Park with Chefs Akira Akuto and Nick Montgomery, owners of the hit Japanese sandwich shop Konbi. The two longtime friends and restaurant industry vets opened the daytime restaurant in fall of 2018, and it instantly gained critical notoriety and a cult following for its katsu and egg salad sandos. Our good pals at Silver Lake’s Dangerbird Records give us an up-close look and listen to their Microdose single series with dream pop upstarts Mirrorball. The band is the project of singer Alexandra Johnstone and guitarist Scott Watson, both longtime fixtures in Los Angeles’ underground music scene. The duo share their story with us along with some of their latest songs, including the single “This Time.” Snacky Tunes is powered by Simplecast.

In 2006, Ed Levine was a 54-year-old freelance food writer who wanted control of his own professional life. He took to the internet, created a blog and called it Serious Eats. Unbeknownst to Ed he had launched what would become one of the most respected and most oved food sites in America. Ed’s chronicled the entire surprising and wild journey in his new book Serious Eater: A Food Lover’s Perilous Quest for Pizza and Redemption. In January 2013, we met with Brianna Lance, Savannah King, Lyla Vander and Christian Owens, better known as all-ladies rock quartet Bad Girlfriend. They tell us about their eating habits on tour, and also perform songs from their first self-titled EP. Snacky Tunes is powered by Simplecast.

Christian Page is the chef / co-owner of one of Los Angeles’ most iconic lunch counters and burger joints, Cassell’s Hamburgers. Originally opened in 1948, Cassell’s rose to wide acclaim before shuttering in 2012. Christian and his partner Jingbo Lou resurrected the brand in late 2014 in the Hotel Normandie--they now have a second location in DTLA--and began once again slinging some of the best burgers and patty melts in the country. We return to Dangerbird Records’ studio in LA, and things get loud and fun with a visit and performance from SGV hardcore band Hungry Ass Youth. Formed in 2007 by best friends David “Flea” Ayon (guitar) and Jessie Castro (vox), the band has a devoted following for its comic stylings and odes to fast food, weight issues and anti-health. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Snacky Tunes is powered by Simplecast.

In 2015, Chef Rene Redzepi made the surprise announcement that he was shuttering his venerated Copenhagen restaurant Noma to search for new inspirations in hopes of finding reinvention. He reopened in 2018, but only after years of hopscotching the globe--Australia, Japan, Mexico and more--learning new tricks and running dining pop-ups. Acclaimed food and drinks scribe Jeff Gordinier, whose own life coincidentally was at a crossroads, tagged along and chronicled this four-year quest in the brand new book, Hungry. The book chronicles both men’s journeys of self-discovery and evolution. In addition to his work as a journalist, Jeff has a deep knowledge and affinity for poetry and music. Check out the “Chef Music Monday” playlist he did for us. We travel back to 2013 to revisit an in-studio interview and performance by Brooklyn’s TEEN. At the time the sisters Lieberson--Kristina, Katherine and Lizzie--were hard at work on a new EP. Check out their latest single, “Pretend,” from their new album, Good Fruit. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate. Snacky Tunes is powered by Simplecast.

Daniele Uditi arrived in Los Angeles from his native Italy in 2010. It was only supposed to be a 6-month stay for a consulting gig, but nine years later he’s very much still here and gaining a deep, devoted following as the chef-pizzaiolo for the popular Pizzana restaurants. We catch up with Steve Sladkowski, guitarist for Toronto punk band PUP. Steve called into the show during a stop on the band’s current tour to talk about jerk chicken, collard greens, Del Taco and of course, Hawaiian red fruit punch. PUP’s latest album is the critically acclaimed, Morbid Stuff. Snacky Tunes is powered by Simplecast.

Derek van Bakergem stops by to talk about this year’s Pinknic music, food and wine festival. Started in 2016 by Derek and co-founder Pierrick Bouquet, Pinknic is quickly becoming a New York City summer tradition, welcoming thousands to enjoy rosé and dance the day away. This year’s festival is July 19 and 20 on Randall’s Island Park, and features headliners Mark Ronson and Chromeo. We pull an in-studio performance from the archives, and reach back to May 2012 to revisit our time with Wilmington, DE, indie rockers The Spinto Band. In addition to playing songs from their new album Shy Pursuit, they also told us all about their greenhouse recording studio, and how to properly order a hoagie from Wawa. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Snacky Tunes is powered by Simplecast.

It’s our 400th episode. Wow. Thank you to everyone, and especially to our families and the folks at Heritage Radio for all the support over the years. Cheers! In this special episode of Snacky Tunes we’re in the Caribbean at the 11th annual Cayman Cookout at the Ritz-Carlton, Grand Cayman. Our guest is the indomitable, legendary, inspiring three-Michelin-star chef, Dominique Crenn. Dominique grew up in France, but blazed her trail in San Francisco with her acclaimed restaurants Atelier Crenn and Petit Crenn. We went all the way back to ST episode #26 for one of our most memorable in-studio performances. It was January 2010, and Queens indie rock quintet Freelance Whales played an all-acoustic set for us, opening the show with their hit song, “Generator 1st Floor.” It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Snacky Tunes is powered by Simplecast

Roy Choi is one of America’s most innovative, respected and successful chef-restaurateurs. Outside of the kitchen, he’s well-known for his activism and work in regards to social justice and food. Roy joins us to talk about his new multi-media series, Broken Bread, which explores neighborhoods across Los Angeles, and profiles individuals and organizations who make a difference in their communities through food. We dive into our archives for a live performance from Ahmed Gallab, better known as Sinkane. He and his bandmate stopped by to share some of their globally inspired, genre-bending sounds, showing us that there are no set rules when it comes to making great music. Check out their latest effort, the new album, Dépaysé. Snacky Tunes is powered by Simplecast.

Gabriela Cámara’s work at her restaurants Contramar and Cala have made her one of the most respected and acclaimed chefs in the world. She returns to the Tunes to share with us her first-ever cookbook, My Mexico City Kitchen. The book features recipes and essays encompassing her life, career and the evolution of Mexican Cuisine. For the second half of the show, our buddy Jeet Suresh Paul brings us music and a conversation from India. During a recent trip to Cochin, Jeet met up with Indian prog rock legends, Motherjane. The band’s been on the scene for 20+ years, and their albums Insane Biography and Maktub are considered classics. Snacky Tunes is powered by Simplecast.

Chef Diego Moya was born in Chile and grew up in Long Island working in his family’s small restaurants. Following stints at some of the most revered vegetable-driven restaurants in France including L’Arpège, he landed in NYC working the stoves at the beloved Casa Mono and LES darling, Hemlock. He currently helms the kitchen at Racines NY. Brooklyn’s Store Front got their start when bass player Peggy Wang overheard lyricist and vocalist Amy Rose Spiegel singing a Replacements song in an open office they shared. The pair began writing together, and eventually recruited guitarists Brandon Louro and Bob Marshall, and drummer Chalky Edwards. They hit the scene in fall 2018 with their catchy single “Go for Broke”, and are currently working on their new EP. Snacky Tunes is powered by Simplecast.

After lamenting how annoying it was trying to find someone to enjoy a three-hour tasting menu with who was not a girlfriend or partner, pals Alana McMillan and Sabrina Chen created the JaynesBeard Supper Club--a monthly culinary meetup for lesbian and queer women in NYC. JaynesBeard events range from cocktail parties to multi-course plated meals, and feature the talents of up-and-coming, mostly queer and female chefs and bartenders. It’s a return engagement for one of our favorite bands, Grim Streaker. The Brooklyn five-piece was formed in 2016, and have earned critical acclaim and a dedicated following for their loud, frenetic punk sound which harkens to the likes of the Adolescents, the Dead Boys, X-Ray Spex and Fugazi. They join us in-studio to share their debut album, No Vision. Snacky Tunes is powered by Simplecast.

In their new Netflix show Street Food, co-creators and executive producers David Gelb and Brian McGinn showcase the most democratic of culinary businesses--the food stands, pushcarts and hawker stalls that feed everyday people. Using the same dazzling cinematography, revealing biographical storytelling and passport-busting globetrotting that made their groundbreaking series Chef’s Table famous, the duo discover that these eateries are deeply imbued with passion and traditions that make such locales as Delhi, Bangkok, Osaka and Ho Chi Minh City incredibly special. Snacky Tunes is powered by Simplecast.

Lien Ta and Chef Jonathan Whitener grew up on opposite coasts, and both came into their hospitality careers from completely different angles. The duo met while working at Los Angeles’ iconic Animal--Lien managing the dining room, and Jonathan holding things down as Chef de Cuisine in the kitchen. In due time, they realized they wanted to eventually own their own place, and so teaming up they opened Here’s Looking At You in 2016. It was an immediate hit winning all kinds of accolades including being named one of Food & Wine’s “Restaurants of the Year.” In 2017, we hosted singer-songwriter and multi-instrumentalist John Chao. He grew up all over before settling in Houston, which he found to be a nexus of pop, Americana and New Orleans brass band jazz music. Combining his global roots and his American upbringing, John formed the pop band Misha, and performed live for us in studio. Snacky Tunes is powered by Simplecast.

Festival season has finally arrived, which means that Coachella kicks off this weekend! In addition to killer bands, there is an incredible food line up for this year’s festivities. We talk to Goldenvoice’s Nic Adler & Lizzy Stadler for an insider’s insight on what people can culinarily expect at this year’s Coachella and Stagecoach. We also dig deep into the archives for a vintage performance from Blood Orange to celebrate his appearance at Coachella this year. Snacky Tunes is powered by Simplecast.

In 1983, L.H. “Hawk” Arceneaux opened his now-famous eponymous restaurant Hawk’s in the “middle of nowhere” just outside Rayne, LA. The specialty of the house? Crawfish! Hawk’s specializes in a technique called “purging” which unmuddies the rich flavor of mudbugs. The restaurant also helped make crawfish popular eating. We catch up with father and daughter Anthony and Megan Arceneaux, the second and third generation of Hawk’s, to find out what makes the family business so special. We pull out one of our favorites band interviews and performances from the vault. In 2012, we met up with one half of Williamsburg, Brooklyn, rock band Ex Cops. We talked about zodiac signs, eating on tour and, of course, had the guys play us some live music. Snacky Tunes is powered by Simplecast.

Over the course of 20 or so years in the kitchen, Jeremy Fox has risen to become one of the most celebrated and admired chefs in the industry. Besides overseeing the menus at Santa Monica hotspots Rustic Canyon and Tallula’s, Jeremy’s also working to open his newest restaurant Birdie G’s, and he’s the author of the critically acclaimed cookbook, On Vegetables. We journey into the archives to revisit a performance we recorded with Brooklyn rock trio THICK. At the time, the band had recently been featured in a New York Times round-up of “25 bands that prove women are making the best rock music today,” and we couldn’t have agreed more. THICK recently dropped their latest album, a self-titled EP via legendary independent rock label Epitaph Records. Snacky Tunes is powered by Simplecast.

Joel Miller and Karl Hess operate one of our favorite podcasts, Yelling About Pâté. Joel’s a comedy-loving chef, and Karl’s a food-loving comedian, and every week they interview culinary and comedy industry luminaries. As they say, “It’s back of house meets back of the room.” Los Angeles quartet Criminal Hygiene has been doing the rock band thing since 2011. Since that time they’ve developed a strong following for their garage rock vibes and smart, catchy lyrics. Their latest record is called Run It Again, and they perform live for us at Dangerbird Records’ studio. Snacky Tunes is powered by Simplecast.

Most people know Shirley Chung from her time competing on Top Chef, but long before she made her TV debut Shirley was sharpening her knives under the tutelage of some of the best chefs in world. Following turns working with the likes Guy Savoy, Thomas Keller and Jose Andres, Shirley’s struck out on her own with the opening of her Culver City restaurant Ms Chi Cafe. From the archives we dig into one of our favorite performances from the legendary Annie Hart. Snacky Tunes is powered by Simplecast.

In 2017, husband-and-wife team Daisy and Greg Ryan traded the fine dining environs of the vaunted New York City restaurant Per Se for the quaint, down-home vibes of Los Alamos, CA, a small town of less than 2,000 people. A year later they opened Bell’s, a French-inspired bistro that’s become a critical darling and must-visit for anyone hanging out in the Santa Ynez Valley’s wine country. Danny Nogueiras was the touring drummer for punk rockers FIDLAR before breaking off to launch his solo endeavor the band NO WIN in 2015. Danny and company are poised to debut their highly anticipated first full-length album, downey, which is a candid look at his personal experiences growing up in Southern California. NO WIN performs live for us at Dangerbird Records’ studio in Los Angeles. Snacky Tunes is powered by Simplecast.

We sit down with the culinary concierge, Maisie Wilhelm, to talk about her new endeavor, Palatine, your “friend on the inside” when it comes to all things food. We talk about her insider’s knowledge about traveling the world in search of the best bites and what it was like to work for one of the masters, Chef Daniel Boulud. We also dig deep into the archives for one of our favorite interviews, joke telling sessions and performances from She Keeps Bees. Snacky Tunes is powered by Simplecast.

We’re at 11th annual Cayman Cookout at the Ritz-Carlton, Grand Cayman, to catch up with Amanda Cohen. She’s the chef-owner of the groundbreaking vegetable restaurant Dirt Candy, and is also one of the most-respected voices in the restaurant industry. We reach into our archives to 2011, revisiting episode 66 and the synthpop sounds of Computer Magic. She gave us a live, in-studio preview of her then-upcoming EP, Electronic Fences. Check out her latest work, a music video cover of Elvis’ “Suspicious Minds.” Snacky Tunes is powered by Simplecast.

Maria Nguyen launched one of the most popular digital food media companies with a simple hashtag: #theartofplating. In just 5 years, The Art of Plating has grown to captivate an audience of 3.5 million across multiple channels, and has also branched into experiential events. Abe Seiferth is the owner of Greenpoint’s synth-laden Transmitter Park Studio, and is also a regular performer in NYC’s improvised / ambient music scene. He recently debuted his EP, Solstice I, it’s a work inspired by the longest night of the year. Abe gives us a live performance in studio. Snacky Tunes is powered by Simplecast.

It’s a globetrotting episode, and we uncork it all in London’s East End with sommelier-restauranteur Charlie Mellor. He’s the owner of The Laughing Heart, a contemporary British restaurant that specializes in showcasing natural wines. Charlie’s got one of the more interesting backgrounds we’ve encountered. He’s a former professional opera singer who made his stage debut in his native Australia in Richard Wagner’s drama, Tristan und Isolde. In Los Angeles, we catch up with Compton’s own The Pantheons. The post-punk quartet is one of a slew of young bands helping to shape the city’s music scene. They give us a raucous live perfomance at the studios for Dangerbird Records in Silver Lake. Snacky Tunes is powered by Simplecast

It’s a new year, and that means our dear friend, Michael Whiteman–aka, “the dean of restaurant consultants”–will give us his annual food trends reports. (It’s his 9th episode of Snacky Tunes.) What does Michael think we should be on the lookout for in 2019? Next-generation fast-casual restaurants, marijuana going mainstream, automation and more. Michael is the co-founder of the legendary hospitality consulting company, Baum + Whiteman LLC, renowned for creating two of the world’s highest grossing restaurants, more 3-star restaurants than anyone in the United States and numerous international food, hotel and related concepts. Snacky Tunes is powered by Simplecast.

In this special episode of Snacky Tunes we’re in the Caribbean, and come ashore at the 11th annual Cayman Cookout at the Ritz-Carlton, Grand Cayman. We meet up with the cookout’s host: the legendary chef Eric Ripert. Eric shares with us his history with this island paradise, and also gives us a behind-the-scenes look at what makes the Cookout one of the most popular culinary events in the world. Snacky Tunes is powered by Simplecast.

It’s an all-Louisiana episode, taped at the legendary Dockside Studio. Our episode opens with the legendary Ton’s Drive-In, located in Broussard. Hollie Girouard is the third-generation owner / operator of this family eatery that’s been dependably serving up comfort food classics for breakfast and lunch since 1963. For the return of “Snacky Tunes 5’s” we sith with Justin Tocket, engineer at the storied Dockside Studio, who takes us through its history. Located in the heart of Cajun Country, Dockside has been home to sessions from such talents as Allen Toussaint, B.B. King and Arcade Fire. Finally, we are treated to the old soul, three-time Grammy nominee Roddie Romero. Showcasing the modern day Louisiana Sound, Roddie’s been performing Cajun and Creole music live since he was in middle school, and has led the band the Hub City All Stars for nearly 30 years. Snacky Tunes is powered by Simplecast.

Timothy Hollingsworth is one of America’s most respected chefs. He began cutting his teeth in kitchens during high school, and age 21 he became a commis at Thomas Keller’s venerated The French Laundry in Napa Valley. Timothy eventually became the restaurant’s Chef de Cuisine, and under Keller’s tutelage even competed in the prestigious Bocuse d’Or world cuisine contest in Lyon, France, in 2009. (He came in 6th, which at the time was the highest finish ever for an American chef.) Now living in Los Angeles, Timothy has opened Otium, C.J. Boyd’s Fried Chicken and Free Play. We talk to him about his illustrious career so far, and get the skinny on his recent victory on Netflix’s cooking competition show, The Final Table. Snacky Tunes is powered by Simplecast.

Chef Zach Swemle and Marlee Blodgett are the dynamic duo behind the beloved Neapolitan-inspired La Morra Pizzeria. The pair met in NYC, and decamped for Charleston, SC, where Zach built a mobile pizza oven from the bed of trailer. La Morra then developed a fast and dedicated following. A year later in the summer of 2017, they rolled out of town and headed to Los Angeles where they’ve been wowing the masses with their slow-fermented dough and wood-fired pies. Dev Ray is the solo project from California native Devin Ratliff, former member of dream-punk bands So Many Wizards and Tomemitsu. Dev Ray’s debut 2017 single was a moody synth cover of The Pointer Sisters’ classic, “I’m So Excited”. We catch up with him at Dangerbird Records’ studio where he gives us a live listen to his newest songs. Snacky Tunes is powered by Simplecast

We swung through London’s East End this past March to meet up with chefs Jackson Boxer and Andrew Clarke who gave us a preview of their Shoreditch restaurant St. Leonards. Since opening in May, the duo’s “fire and ice” menu, fueled by a raw bar with shellfish and various crudos and a wood-burning hearth offering up veggies, seafare and meats, have made St. Leonards one of the most popular restaurant openings in London this year. We dig into our archives and revisit one of the loudest musical performances we’ve ever had on the show with Boston sludgy punk rock trio Kal Marks. It was September 2013, and the band was just on the verge of releasing their first full-length album, Life is Murder. Snacky Tunes is powered by Simplecast

It’s a special episode of the show recorded live in front of an audience at NeueHouse Hollywood in Los Angeles. Our guest is esteemed New York City chef and long time friend, Ignacio Mattos. A native of Uruguay who trained under legendary chefs such as Francis Mallman and Alice Waters, Ignacio is the culinary force behind the popular and critically acclaimed restaurants Estela, Café Altro Paradiso and Flora Bar. He joins us to talk about his career and also his first-ever cookbook, Estela. Snacky Tunes is powered by Simplecast

We’re in Philadelphia, and that means roast pork and broccoli rabe for sure, but also meeting up with longtime friend of the Tunes, Chef Marc Vetri. His flagship eponymous restaurant, Vetri Cucina, turned 20 this year, and also launched a Las Vegas location on the 56th floor of the Palms Casino Resort. Marc’s fourth cookbook, Mastering Pizza, also hit the shelves. As usual, Marc’s been keeping super busy, and he catches us up on it all. And from the archives, enjoy a classic performance from Eli “Paperboy” Reed! Snacky Tunes is powered by Simplecast

Jeff Gordinier, Food & Drinks Editor of the venerated Esquire magazine, sits down with us to discuss his 2018 list of the country’s best new restaurants. (You’ll have to tune in to find out who landed at the top spot!) He gives us a real behind-the-scenes look at how the list and its awards came together, and recounts all the miles he traveled for research. Jeff also shares with us his memories growing up in Pasadena, seeing The White Stripes perform for the first time and hanging out in London with Oasis. Snacky Tunes is powered by Simplecast

We catch up with Fellow Heritage Radio Network host and PR industry veteran Shari Bayer. Shari is the founder and president of Bayer Public Relations, a full-service public relations, consulting and marketing agency in NYC that specializes in culinary and hospitality, mostly representing restaurants. Her show All in the Industry is dedicated to the behind-the-scenes talents in the hospitality industry, and is nearing its 200th episode. It airs live on Wednesdays at 4PM ET. Though they currently reside in Brooklyn, garage punk rockers PowerSnap trace their roots back to Tel Aviv where two of their three members originally hail from. The band recently released their new EP, Delatency, and have been on their first-ever tour promoting it. Check out PowerSnap’s single, “Chemistry.” Snacky Tunes is powered by Simplecast

We’ve long known Andrew Knowlton for his prolific work over the years as Bon Appétit’s de facto restaurant guy. Andrew’s byline has been attached to the magazine’s annual Hot 10 best new restaurants list, and some of our favorite feature stories such as 24 Hours at the Waffle House. A longtime New Yorker, Andrew’s recently transplanted himself to Austin, TX, and also added another title to his resumé: TV show host. (He still serves as BA’s Editor-at-Large.) Andrew is presenting the brand new Netflix global culinary competition show, The Final Table. The show features some of the world’s most talented chefs fighting for a spot at the elite Final Table made up of true culinary icons -- Enrique Olvera (Mexico), Andoni Aduriz (Spain), Clare Smyth (UK), Helena Rizzo (Brazil), Vineet Bhatia (India), Grant Achatz (US), Carlo Cracco (Italy), Yoshihiro Narisawa (Japan) and Anne-Sophie Pic (France). Powered by Simplecast

Magnus Nilsson trained in France to be a chef, but grew disillusioned with the professional cooking life and took up oenology instead. In 2008, he was recruited to be the sommelier at Fäviken, a 24-seat restaurant nestled onto 20,000 acres of farmland located nearly 500 miles north of Stockholm. Due to difficulty finding a head chef in such a far-flung locale, Magnus stepped into the role himself. He’s since redefined Nordic cuisine--and cooking in general--and become one of the most awarded and revered culinary talents in the world. Magnus’ latest work is the Nordic Baking Book, and he tells us what it took gathering the book’s 450 recipes from bakers, historian and home cooks in Denmark, the Faroe Islands, Finland, Iceland, Norway and Sweden. We dig into our archives and rustle up one of our favorite performances. In December 2013, singer-songwriter Cassandra Jenkins dropped into the studio to talk about growing up in a musical family on NYC’s Upper West Side. (Every month her brood hosts the Jenkins House Concerts for 65 or so guests in their apartment.) She also played us some songs from her newest self-titled EP at the time. Cassandra’s still making music we love, and you should check out her latest album, Play Till You Win. Snacky Tunes is powered by Simplecast Snacky Tunes

This special episode is a live recording from the fifth annual EastSide Food Festival in Los Angeles, and is brought to you by the fine folks at Echo Echo Wines. Jeff Bundschu, a sixth generation California vintner whose family-owned Gundlach Bundschu Winery in Sonoma is the driving force behind Echo Echo, joins us onstage along with the band Neil Frances. Marc Gilfry and Jordan Feller met in 2012 while working on other projects and formed Neil Frances five years later after Jordan recruited Marc to sing on demos he had written. The band has earned a fast following and gives us a listen to their new EP, Took a While, along with some great cover songs. Snacky Tunes is powered by Simplecast

One of our favorite podcasts is Dan Pashman’s James Beard Award-winning show The Sporkful. Dan uses food as the portal to learn more about humanity, and leads thought-provoking discussions about race, culture and body image. He also has wildly entertaining conversations with comics, chefs and TV personalities. Ricci Swift, Bianca and Molly Nugent make up Brooklyn rock trio Bernadette. They’ve freshly wrapped their first-ever tour which was in support of their debut EP, Shadow Paint. They join us in-studio for a live performance. Snacky Tunes is powered by Simplecast.

Bruce and Eric Bromberg debuted the now legendary Blue Ribbon Brasserie in 1992 in New York City. The restaurant is acclaimed for its cuisine, and is the de facto hang spot for the city’s hospitality industry pros. Since then, the Brothers Bromberg built a dining empire spanning 23 restaurants nationwide serving everything from sushi to fried chicken. We catch up with Bruce in Los Angeles to discuss all things Blue Ribbon, and he gives us a preview of Hank’s, the brothers’ new burger joint, in the Pacific Palisades. Oh, and there’s heavy metal talk too. In Brooklyn we met up with Morgan Wiley and Ria Bouttier, the duo behind tropical disco house outfit 88 Palms. They describe themselves simply as, “A couple of friends who share an intense love of 70s nostalgia, synthesizers, tropical getaways and late nights.” The band recently released their EP, Love Safari, and lucky us, we get to hear them play some songs live. Snacky Tunes is powered by Simplecast.

Since its launch in 2012, Health-Ade Kombucha has become one the most popular wellness brands in the country. We catch up with Justin Trout, Health-Ade’s co-founder and COO, to learn more about the history of the company--hint: hair loss plays a part--and we also talk about his career as a professional musician. The Pacheco Brothers, David and Rene, get our feet moving with a live in-studio performance at Dangerbird Records. The Pachecos initially emerged East L.A.’s music scene at Thee Commons, but are now known as “psychedelic cumbia punk” rockers, Tropa Magica. Snacky Tunes is powered by Simplecast.

Michelle Doll was a graphic designer when she decided at the age of 30 to change careers and enrolled at the French Culinary Institute (now the International Culinary Center). For several years, she was a renowned cake designer in New York through her company Michelle Doll Makes; however, her skills extend far beyond cake baking and her true passion is educating the home chef. She now plies her skills as a chef, food writer and culinary teacher, and is the author of Essential Tools, Tips & Techniques for the Home Cook. We’re back once again at Dangerbird Records’ studio in Silver Lake, Los Angeles. This go-round we meet up with singer-songwriter, Matt Costa. Matt discusses his 15-year career, and gives us a live in-studio performance from his new LP, Santa Rosa Fangs--his first full-length album in five years. The record tells the tale of a young woman named Sharon and her two brothers Richie and Tony, and their coming of age in California. It’s a sometimes autobiographical, sometimes fictional journey of Matt’s own life in his native Golden State. Snacky Tunes is powered by Simplecast.

For a guy who didn’t go to culinary school or set out originally to cook professionally, Royce Burke sure has built quite the career as a chef and restaurateur. He’s the culinary genius behind Los Angeles’ inventive late-night concept, Secret Lasagna, and Yarrow Cafe, which is reimagining what vegetarian cooking can be. Royce gives us a rundown of his circuitous path to professional kitchen life, and lets us in on what he’s got coming up next. In 2012, New Jersey’s own Static Jacks joined us in-studio for a chat and performance. The rock quartet regaled us with stories about their favorite diner tuna melts and busking in NYC. They also gave us a spirited acoustic set, playing songs from their debut album, If You’re Young.

Thomas Raquel is the Executive Pastry Chef at New York City’s legendary seafood palace, Le Bernardin. The Los Angeles native entered culinary school at the tender age of 16, and has cut his teeth at some of the best restaurants on the planet including Pierre Hermé Paris and L20. Thomas has been wowing diners with his elegant, and sometimes whimsical dishes such as this apple dessert, which he painstakingly crafted to look just like a shiny red apple, and is filled with layers of apple cake and caramel mousse. We roll back to 2013, and pull one of our favorite musical performances out of the archives. Brooklyn trio, Radical Dads--guitarists Lindsay Baker and Chris Diken and drummer Robbie Guertin--joined us to play songs from their debut LP, Rapid Reality. In addition to the great music, they also shared the history of their soda zine, defined what “slice guys” are and told us what compels them to pursue gastro adventures. Snacky Tunes is powered by Simplecast.

Self-proclaimed “California Girl,” Gaby Dalkin grew up a picky eater, but learned how to cook in college, became a private chef and is now teaching the masses how to prepare delicious, fresh home-cooked meals via her popular blog and new cookbook, What’s Gaby Cooking: Everyday California Cooking. Gaby gives us a behind-the-scenes look at the world of food blogging, recipe development and cookbook authoring. Brooklyn rock quartet, Active Bird Community, gives us a live performance from their soon-to-be-released new record, Amends. “In the simplest of terms, Amends is a record about forgiveness,” said Tom D’Agustino, one of the band’s singers and primary songwriters. “Forgiving your parents for splitting up, forgiving your friends for not always understanding you, learning to forgive yourself.” Snacky Tunes is powered by Simplecast.

For Chef Jeremy Salamon of The Eddy in the East Village looking back was the best way to move forward. Jeremy’s worked in some of the top restaurants in the city, including Locanda Verde and Buvette, but it’s the lessons he learned from his grandmother that inspires his cooking today. She successfully fled Nazi-occupied Hungary and emigrated to America, and taught him the magic of borscht, paprikash and langos. Jeremy’s menus champion Hungarian cuisine, showcasing his own unique take on classic dishes and flavors from his ancestral homeland. Brooklyn’s Elke (née Kayla Graninger) has vocals reminiscent of PJ Harvey, and a guitar-driven sound that alludes to top 40 rock, doo-wop, punk and shoegaze. The cross-genre musical influences reflect Kayla’s upbringing, which spanned various cities and small towns across America. She landed in NYC in her late teens, and eventually discovered her distinct tone with the launch of Elke. Elke’s newest EP, Bad Metaphors, is a collection of break-up anthems inspired by her past relationships. Snacky Tunes is powered by Simplecast.

We’ve got a pair of talented SoCal natives on this episode. Chef Jason Neroni grew up in Orange County, and began his culinary career as a teenager at the happiest place on Earth: Disneyland. Following his start at Disney’s famed Club 33 restaurant, Jason worked his way through some of the best kitchens in the country, including Le Cirque, Chez Panisse, Blue Hill and Spago. He’s now the owner of the wildly popular and lauded, Rose Cafe in Venice. In a city flocked with transplants and transients, singer-songwriter Billy Uomo is one of those rarest of birds: a born-and-bred Angeleno. Billy grew up in Silver Lake, and that’s where we catch up with him, meeting up at the studio for Dangerbird Records. Billy and his bandmates perform live in-studio for us, and give us a listen to his latest EP, Hello? Snacky Tunes is powered by Simplecast

Many folks remember Stephanie Izard as being the first woman to ever win Top Chef, but in the years since that victory she’s proven to be one of the most admired and successful chef-restaurateurs in the biz. Besides adding a coveted James Beard Award, Food & Wine “Best New Chef” and even an Iron Chef title to her mantle, Stephanie is best known for her critically acclaimed empire of Chicago restaurants, which include her flagship, Girl & the Goat. She sits down with us to discuss her much-anticipated Girl & the Goat expansion to Los Angeles, and also lets us know how challenging it can be sourcing goats in the city. Speaking of the City Angels, we once again descend upon the Silver Lake studio for Dangerbird Records, and this go-round we capture a live performance from composer, Coleman Zurkowski. Baltimore-bred and NYC-based, Coleman’s making a name for himself for his work with such brands as Netflix, Toyota and Lebron James’ “Uninterrupted” documentary series. He gives us a listen to his first album, ZERO, which was released under Dangerbird’s new “Arthur King Presents” series that showcases experimental music. Snacky Tunes is powered by Simplecast.

It’s an all-NYC show, and first up is Greg Proechel, executive chef of Ferris. Greg cut his teeth at some of the city’s best restaurants including Eleven Madison Park, Graffit, Blanca and Le Turtle. His fresh, creative take on new American cooking at Ferris has been garnering wide acclaim from both diners and the likes of the New York Times. Brooklyn rocker and singer-songwriter, TOMI, aka, Pam Autuori, joins us on the heels of the release of her latest EP, What Kind of Love. “TOMI makes anthems to dance and cry to,” declared Interview magazine, and she’s come a long way from first picking up a guitar at age 7. Fun fact: It’s Pam’s second appearance on the show, having previously joined us with her old band, XNY, back in 2013. (She brought us ribs last time!) Snacky Tunes is powered by Simplecast.

Few brands invoke immediate recognition, respect and fervor like TABASCO. Since 1868, the legendary hot sauce and its multiple condiment varieties have been produced exclusively by the family-owned McIlhenny Company of Avery Island, Louisiana. We catch up with John Simmons, Senior Manager of Agriculture for TABASCO, who also happens to be a member of the sixth generation of the McIlhenny family involved in the company. He grew up working the pepper fields, coopering barrels and learning all there is to conjuring TABASCO’s magic. John’s direct responsibilities are the agricultural operations--domestically and internationally--the making of TABASCO Sauce, new product development and the company’s sustainability efforts. We then travel all the way back to Snacky Tunes episode #198 and the summer of 2014 to re-visit pedal steel guitar virtuoso Jonny Lam and his band, Honeyfingers. Over the years, Jonny’s been an in-demand player working with the likes of David Byrne, Norah Jones, Billie Joe Armstrong, EmmyLou Harris, Busta Rhymes, Benny Blanco, Keb Mo, Sean Paul, Steve Earle, Pharaoh Sanders, The Blind Boys of Alabama and more. Honeyfingers gave us a live performance of their signature country jazz and western swing sound, and also did a cover of Ray Price’s No. 1 hit, “Crazy Arms.” It was the first time we’ve ever had a pedal steel guitarist on the show, and seeing the instrument up close was amazing. Snacky Tunes is powered by Simplecast.

Keith Kreeger is an Artist, Designer and Maker who focuses on the singular idea that "Objects Matter"; and that his work reflect that simple phrase. His current collections exemplify clean, polished, modern design. His plate ware can be found all across America, at legendary restaurants like Alex Stupak’s Empellon. Keith currently sits on the board of the Austin Food and Wine Alliance, the advisory board of Austin Bat Cave and is an active supporter and advocate for the Andy Roddick Foundation. We also dig into the Snacky Tunes archives for one of our favorite psychedelic performances from Small Black. Snacky Tunes is powered by Simplecast.

Chef Chris Kronner has been a Bay Area stalwart for more than a decade now. He first came on the scene working with Chad Robertson at his flagship, Tartine Bakery. He then bounced around for while with stints in NYC, Uruguay, Japan, England, Switzerland and Peru, among other locales, before opening KronnerBurger in 2015 in Oakland. Chris’ burgers are a something of a phenomenon, drawing acclaim far and wide. Sadly, in early 2018 a fire closed KronnerBurger, but not to worry Chris has landed on his feet with both a new cookbook, A Burger to Believe In, and a new kitchen gig, linking up with Robertson again to open Henry’s in Berkeley. Prima is the rock project from Brooklyn-based singer-songwriter, Rose Blanshei. Over the years, Prima’s developed a reputation for powerful lyricism and emotional storytelling driven by Rose’s searing voice which evokes the likes of Patti Smith, PJ Harvey and Karen O, complemented by her guitar whose sound she says is inspired by, “Lightning. Dirt. Metals. Debt.” Prima’s debut EP, Performance, was released in summer 2017, and is the result of Rose plumbing the innermost emotional depths of pain, suffering and violence. Rose joins us in studio to talk about the arc of Prima over the years, and also gives us a live studio performance. Check out Prima’s latest single, “Diva.” Snacky Tunes is powered by Simplecast.

We catch up with Nic Adler, the festival director behind two of Los Angeles’ top eating-and-drinking experiences: Eat Drink Vegan and Arroyo Seco Weekend. Eat Drink Vegan--originally called the Vegan Beer and Food Festival--was started by Nic, a vegan himself, in 2009. That first year was a gathering of 400 people in the parking lot of his very own The Roxy Theatre. This year’s crowd of 10,000+ surrounded the Rose Bowl, and there were more than 450 vendors in attendance. Now in its second year, Arroyo Seco Weekend combines great food--Burritos La Palma, Hatchet Hall and Freedman’s are among the restaurants participating--with great rock music. The 2018 headliners are Neil Young, Kings of Leon, Jack White and Robert Plant. We hit up our vault and revisit a musical guest from 2014: Psychic Twin. Erin Fein began writing and recording as Psychic Twin, and while recording by herself, doubling her vocals and singing melodies, she began to feel that she was in a way working with her twin. Psychic Twin gave us a live performance from their EP, Two Visions. Snacky Tunes is powered by Simplecast.

Restaurateur Jonah Freedman opened his eponymous Jewish deli, Freedman’s, in Los Angeles’ Silver Lake neighborhood in late 2017, and folks have been kvelling over the decor, vibes and Chef Liz Johnson’s cooking. In a very short time, Freedman’s has earned a slew of accolades from the likes of the Los Angeles Times, Eater and Food & Wine, who tapped Liz for its 2018 “Best New Chefs” class. Liz and Jonah catch us up on all things happening at their deli in a strip mall. Brooklyn’s art rock, post-punk quintet, BODEGA, takes a break from their current tour to join us in-studio for a live performance. The band recently released their debut album, Endless Scroll. Check out their latest music video and single, “Gyrate.” Snacky Tunes is powered by Simplecast.

It’s an all-Windy City lineup for this episode. We begin with a conversation with Diana Dávila, recent winner of Food & Wine Best New Chef 1018. She is the chef-owner of Mi Tocaya Antojería, the Logan Square restaurant that’s the epicenter of contemporary Mexican cooking in Chicago. Diana grew up in a restaurant family, and realized that her true life’s calling was in the kitchen after “hearing the sauce” and heeding its call. Na'el Shehade and Via Rosa make up Drama, the talented R&B/dance duo whose musical stylings the Chicago Tribune defined as, “...a more danceable version of The xx's haunting, minimalist masterpieces mixed with the sensuality of Sade.” They join us in-studio for a live performance. Snacky Tunes is powered by Simplecast

The Hmong are an indigenous people who’ve historically called Southeast Asia home. Following the ravages of the Vietnam War, many Hmong escaped to America settling in all places the Upper Midwest. In St. Paul, MN, Chef Yia Vang has been running Union Kitchen, a pop-up restaurant that specializes in Hmong fare, and he hangs with us to explain the nuances of his culture and its delectable cuisine. For “Snacky Tunes 5’s," our go-to oenophile Jameson Fink does some island hopping, and tells us all about the wonders of volcanic wines. We then head to Los Angeles and the Silver Lake studios of Dangerbird Records to get a live, one-of-a-kind performance from Peter Walker and Aaron Espinoza of the music-and-art collective, Arthur King. The duo crafts ambient improvised music utilizing synthesizer, guitar, drum machine and sounds extracted from environmental field recordings, and combine it with the experimental projections of visual artist John Schlue. All the sonic material used on Arthur King’s latest album, Changing Landscapes (Grand Escalante), is derived from a trip to the Grand Staircase-Escalante National Monument in rural Utah. Snacky Tunes is powered by Simplecast.

Mark Rosati might have the most enviable job in the entire food biz. He’s the Culinary Director for Shake Shack, and when he’s not in the kitchen dreaming up new menu items, he’s traveling all over the globe opening new locations and collaborating with top chefs on special burgers. Mark joins us to talk all things Shake Shack, and lets us know if there’s a chance they’ll ever offer a Philly cheesesteak again. The Unders are Michael Zadick, Tyler Bower and Joey Santa Maria, and they’ve been making rock ‘n’ roll music since 2013. The Brooklyn trio jams with us in-studio, giving us a live listen to songs from their recent EP, Psychgeist, and from their upcoming LP. Snacky Tunes is powered by Simplecast.

For our milestone 350th episode we stepped onstage in front of an audience at Los Angeles’ legendary El Rey Theatre for the first-ever Snacky Tunes Live show. It was an evening of soulful music, Italian-Jewish mashup food, Tony Soprano memories and we even tested people’s palates in a blindfolded game we call, “Super Tasters.” Many thanks to our partners on this incredible night: the mighty folks at Goldenvoice, critically acclaimed songstress, NIIA, the mensches behind Wexler’s Deli, Chef Micah Wexler and Mike Kassar, and DJ super pals, Dave P x 2 (Making Time/This Is Who We Are Now) and Russell Alexander (Babilonia). Most importantly, thank you for supporting our show all these years! Be on the lookout for info about our next Snacky Tunes Live event, which hits the stage this summer. Snacky Tunes is powered by Simplecast

We travel back to the 70’s and 80’s, and the raucous heyday of American restaurants. Author Andrew Friedman delivers a behind-the-scenes look at the era in his new book, Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession. New York rockers, Sun Voyager, also drop by the studio. Renowned for their heavy, psych rock sound, the band gives us a listen to their soon-to-be released album, Seismic Vibes. Snacky Tunes is powered by Simplecast

We're smack-dab in the middle of crawfish season, and to help us celebrate we meet up with Chef Mark Grandpre of Los Angeles' Beaucoup Crawfish Catering. Mark's a New Orleans native who migrated to the West Coast 20 years ago to pursue a career as a basketball coach and teacher. He's still working the court and classroom during the week, but on the weekends he's drawing in the masses with his delectable crawfish boils and Creole cooking. Brooklyn pop dance duo, Crush Club, cruises into the studio and gets us groovin' with a live performance. Wielding funk, house and Latin-style percussion influences, the band's garnered a strong following with popular singles like "Louder" and "We Dance." They talk to us in depth about dance lyrics, and the all important bass bod. Snacky Tunes is powered by Simplecast

When Chef Greg Baxtrom opened his 50-seat Prospect Heights, Brooklyn, restaurant Olmstead in 2016, he envisioned it'd just be a casual neighborhood spot. Olmstead's certainly delivered on that initial promise, and become so much more. After receiving a cascade of rave reviews from the likes of Eater, the New York Times, the James Beard Foundation and the Michelin Guide, the restaurant's become a must-visit dining destination in the Big Apple. Our wine guru, Jameson Fink, helps us navigate restaurant wine lists in his next installment of "Snacky Tunes 5's," and rest assured ordering wines by the glass is perfectly OK. The ladies of Desert Sharks describe themselves as, "...four brooding brunettes (who) came together via Craigslist personals to create driving garage rock tunes with a touch of surf." The hard-charging NYC-based is currently recording their first full-length album. Check out their single, "Ooh, Hey," from their EP, "Template Hair." Snacky Tunes is powered by Simplecast

Since its opening in 1957, St-Viateur Bagel Shop has ascended to legendary status that extends well beyond its Montreal borders. Vince Morena is the second generation keeping this family business running, taking it over from his father Joe who began working at the shop when he was just 15. We catch up with him to talk about the shop's history, and learn what makes St-Viateur's hand-rolled, wood-fired bagels so special. We then climb back into the archives to when we met up with Brooklyn bluegrass buskers, Zack Orion and Scott Murphy, better known as Mountain Animation. The duo went from the subway to the studio, and gave us a raucous performance. Snacky Tunes is powered by Simplecast

It’s wintertime in Montreal, and we warm up with lifelong locals Chef Emma Cardarelli, Lisa McConnell and Ryan Gray, the owners of Nora Gray. In the near seven years the restaurant has been open it’s garnered critical acclaim for its trailblazing modern Italian fare, savvy wine selections and superb vibes. The trio gives us insights into how they helped redefine their hometown’s notions of Italian cuisine, and how they continue to set themselves apart in one of the most robust gastronomic scenes on the planet. We then dive into the archives to 2012 when we kicked it in-studio with singer-songwriter Sean Tillmann, better known by his stage name, Har Mar Superstar. At the time, Sean was all about that new new. He had recently moved to New York City from Los Angeles, he'd just launched his podcast, Nocturnal Emotions, and he was in-studio putting the finishing touches on his next album, Bye Bye 17. Snacky Tunes is powered by Simplecast

Chef Nira Kehar hails from Montreal, and has spent a decade exploring India's culinary landscape. She joins us to discuss her new cookbook, OJAS, which features recipes inspired by Ayurvedic principles of wellness and balance. We keep things on the international scale with Danish drummer Mikkel Hess and his band, Hess is More. They join us in studio--with Mikkel dialing in from overseas--and give us a live listen to their latest album, "80 Years". Snacky Tunes is powered by Simplecast

A sweet tooth, a passion for perfume, a healthy dose of early onset entrepreneurship and good ol' fashioned hard work all helped fuel Jeni Britton Bauer on her journey to the top. She's the founder of the eponymous artisanal ice-cream company, Jeni's Splendid Ice Creams, and she sits down with us to share stories of growing up in Ohio, how she launched her brand and how she dreams up the most creative flavors in the game. We continue with the theme of hard work when we meet up with Brooklyn band, Big Bliss. The post-punk trio--composed of brothers Cory and Tim Race, and their friend Wallace May--was crowned “NYC’s Hardest Working Band of 2017” by Oh My Rockness, and true to form, they talk to us about the merits of doggedly practicing one's craft. Big Bliss is currently busy working on an upcoming LP, and just recently released their 7-inch single, "Contact." Snacky Tunes is powered by Simplecast

We start the show in the Palmetto State by meeting up with Gillian Zettler, executive director of the popular Charleston Wine + Food Festival. Now in its 13th year, the five-day festival brings together some of the world’s best chefs for a myriad of events, and it also provides much-needed funding and opportunity for local culinary job placement programs. Gillian gives us the inside scoop on how this year’s festival is shaping up and what we can expect. For “Snacky Tunes 5’s," Jameson Fink gets really personal in celebration of the just-passed Valentine's holiday, and has his non-wine expert girlfriend ask him what questions she has about wine. To close out, we're joined in-studio by one of the hardest-working bands in the Big Apple: Fruit & Flowers. This lady-led post-punk, psych rock quartet has been hitting the road hard in support of their debut EP, Drug Tax, and we're excited to have them perform some songs for us before they cross the pond for an upcoming European tour. Snacky Tunes is powered by Simplecast

We pop open a bottle for this all NYC episode. Up first, sommelier and restaurateur Ariel Arce epitomizes the notion of turning passion into action, and sharing that passion with the world. Her love of pouring wine--especially Champagne--and collecting vinyl has led her to open two fun and popular jewel box spots, Air's Champagne Parlor and Tokyo Record Bar. Inspiring Ariel at young age were her merrymaking parents and their dinner parties. We learn more about those soirees from Ariel's dad who joins us as well. Twenty-one-year-old Beshken began his musical life in his native Los Angeles as a jazz guitarist. DJ gigs brought him into the world of dance music, and now living in Brooklyn he's honed a distinct electronic sound infused with jazz and indie rock. Beshken's latest EP is Time Is The Longest Distance Between Two People, and he stops by for a live in-studio performance. Snacky Tunes is powered by Simplecast

We talk family, American dreams and pancit with brothers and restaurant partners, Chase and Chef Chad Valencia. The Valencias are the driving force behind Los Angeles' groundbreaking Filipino-inspired and California-influenced restaurant, LASA, which reflects their distinct upbringing as second-generation Filipino-Americans. We then sneak under the bleachers to meet up with Brooklyn high school sweethearts, The Rizzos. The quartet, known for their garage rock and 1950's-inflected sound that makes you wanna dance, gives us a live in-studio performance from their latest EP, "No Parents, No Rules 2: Beneath The Planet of No Rules. Snacky Tunes is powered by Simplecast

It's that time of year again. Our dear friend, Michael Whiteman--aka, "the dean of restaurant consultants"--returns for his 8th episode of Snacky Tunes to discuss the food trends of 2018. Michael gives us his outlook on such topics as plant-biased diets, going cashless and the rippling effect that technology plays into consumer spending habits. Michael is the co-founder of the legendary hospitality consulting company, Baum + Whiteman LLC, renowned for creating two of the world’s highest grossing restaurants, more 3-star restaurants than anyone in the United States and numerous international food, hotel and related concepts. Snacky Tunes is powered by Simplecast

For this episode, we're stationed at one of our favorite L.A. haunts, the Filipino-inspired and California-influenced, LASA. Joining us for a lunch of lumpia, pancit and lechon kawali is Phil Rosenthal, creator and host of the new Netflix travel-and-dining docu-series, Somebody Feed Phil. Phil shares with us his journey of becoming a passionate lover of all things food. He tells us how his time as the creator and writer of the hit sitcom, Everybody Loves Raymond, led to his current gig. And maybe most importantly, he explains why it's essential for everyone to get--and use--a passport. Snacky Tunes is powered by Simplecast

It's 2018, and we're starting the year in Los Angeles by meeting up with Ellen Bennett of the wildly popular apron and kitchen line, Hedley & Bennett. Ellen shares with us her journey from working as a line cook to developing one of the most recognized and beloved culinary brands in the world. For “Snacky Tunes 5’s," our good pal Jameson Fink eschews the typical fitness goals people usually make this time of year, and instead focuses his resolutions on the topic he loves best: wine! If the sounds of New York rockers, NO ICE, are new to you, it's certainly not due to the band's lack of effort. Deemed one of the “Hardest Working Bands” of 2016 and 2017 by the site, Oh My Rockness, ​NO ICE has performed with the likes of Richard Lloyd of Television and Ian Saint Pé of the Black Lips over the years. The band stops in for a live acoustic performance of songs from their latest album, "Come on Feel the NO ICE." Snacky Tunes is powered by Simplecast

Since its debut in 2016, Oriole has quickly and firmly established itself as one of Chicago's best restaurants. We catch up with chef-owner, Noah Sandoval, and learn about Oriole's history, his early career in Richmond, VA, and what it's like growing up with a Navy SEAL dad. Our buddy, wine writer Jameson Fink, drops in for a final toast of “Snacky Tunes 5’s" for the year. Fittingly for the holidays, Jameson's all about sparkling wine. (Keyword to look for when your bottle shopping? "Crémant.") The New York Times recently highlighted Brooklyn girlwave rock trio, THICK, in a feature about women making the best rock music today, and we couldn't agree more with the pick. THICK join us in-studio for conversation and a live performance. Check out their first EP, "It's Always Something..." Snacky Tunes is powered by Simplecast

Over the years, MUNCHIES' seminal "Chef's Night Out" show has given us a raucous inside look at the post-shift, after-hours creature habits of the world's most influential gastronomic talents. MUNCHIES editor-in-chief Helen Hollyman joins us to talk about the brand new cookbook inspired by the show--MUNCHIES: Late-Night Meals from the World's Best Chefs--and gives us some behind-the-scenes looks at how both "Chef's Night Out" and the book came to be. We then travel back in our archives to 2014 for a musical performance from singer-songwriter, Alex Rose. In addition to a life onstage, Alex's reminisces about her time spent making college and internet radio. Alex recently released her debut album, "Arcadian Pages." Make sure you give it a listen. Snacky Tunes is powered by Simplecast

We open the show at this year's Complexcon--Complex Magazine's annual celebration of music, food, fashion, art and culture--where we meet up with Sean Evans and Chris Schonberger, the guys behind the fiery hit web series "Hot Ones" on First We Feast. We talk Scoville units, chicken wings and learn how Sean handles all that heat as host of the series. New York City rockers, Native Sun, hit up our studio for a live performance. Fueled by their obsession with rock legends The Rolling Stones and Velvet Underground, the quartet have built a fast following as one of the city's best emerging bands. Be on the lookout for their forthcoming EP, "Songs Born From Love and Hate," which includes the popular single, "Palindrome. Snacky Tunes is powered by Simplecast

Legendary chef Massimo Bottura joins us once again, and this time it’s to share his new book, Bread is Gold. Massimo gives us insights into his fight to end food waste, and how he recruited 60 of the world’s best chefs to help tackle the issue by turning everyday ingredients into delicious recipes. Our good buddy, wine writer Jameson Fink, also stops in for another installment of “Snacky Tunes 5’s,” and this time he’s dropping some key advice on how to survive that big, daunting wine tasting. The final part of the show's trifecta is New York City electro pop singer, Julietta, who sits down with us to talk about her mom's Italian cooking, and also gives us a live in-studio performance of her latest single "Runaway." Snacky Tunes is powered by Simplecast

Before he was one of the top chefs in the country, Josef Centeno was a Texas kid following the Grateful Dead around the country. He's now renowned for his groundbreaking Downtown Los Angeles restaurant empire, and he sits with us to talk about his career and his new cookbook, Baco: Vivid Recipes from the Heart of Los Angeles. We're also joined by Lydia Gammil and Madison Velding-VanDam, one-half of the New York City post-punk band, The Wants. The band's currently working on their first album, and Lydia and Madison give us a live listen to what they've been working on in the studio. Snacky Tunes is powered by Simplecast

We've got a live episode of the show taped at Los Angeles' fourth annual EastSide Food Festival. It's an all-siblings celebration as we're joined onstage by Briana and Andy Valdez of Texas-inspired restaurant, HomeState, along with Marika and Miro Justad and their bandmates in Tangerine. Snacky Tunes is powered by Simplecast

We get away from the buzzing big city and head to Los Alamos, CA, to meet up with Bob Oswaks, the namesake baker-owner behind the acclaimed, must-visit Bob's Well Bread Bakery. In addition to hearing about how Bob makes some of the best French-inspired pastries around, he tells us all about the transition he made from show biz to the baking biz. We then dip into our archives for a live in-studio performance from musician and composer, Julianna Barwick. She shares with us her unique recording experiences working with Sigur Ros’ producer Alex Somers in Iceland as well as her thoughts on the cuisine there. Snacky Tunes is powered by Simplecast

We're grabbing a cup of coffee in Paris with Thomas Lehoux and Jeff Marois, co-founders of Belleville Brûlerie Paris. The duo source, roast, distribute and serve some of the best beans in the world, and are determined to get people to give up "sock juice." Singer-songwriter, Rodes Rollins, then steps into the studio for a live performance of her signature Americana-infused psychedelic rock. She released her debut EP, "Young Adult", earlier this year. Please do get yourself a copy. Snacky Tunes is powered by Simplecast

It's almost time for Los Angeles' EastSide Food Festival. We meet up with fest organizers, Anne Lee Huffman and Jesse Rogg, to talk about what you can expect to eat, drink, see and hear this year. The festival will be held on Oct. 22. We'll be there recording a live episode of the show, and you can get tickets here. We're also joined by talented Brooklyn singer-songwriter, Elijah Wolf, who gives us a live in-studio performance. He's just putting the finishing touches on his debut album which comes out next year. In the meantime, go ahead and put your ears on his latest single, Wilson State Park. Snacky Tunes is powered by Simplecast

We open the show up in lovely Modena, Italy, where we visit with sisters, Sara and Chiara Fantoni. They own Bar Schiavoni, the legendary cafe renowned for its panino al cotechino – small sandwiches. Don't have fancy wine glasses? Don't worry says our buddy, wine writer, Jameson Fink, who joins us for another turn of “Snacky Tunes 5’s” in which he discusses all things glassware. Brooklyn punk rock five-piece, Heaven's Gate, is currently working on their third full length album, and they took a break from recording to join us in-studio for a live performance. Snacky Tunes is powered by Simplecast

We start it all off with lowriders and a smoker named Lucifer as we meet up in L.A.'s Koreatown with Fernando Carillo, the pitmaster behind the smoked-meat-sensation, Ragtop Fern's BBQ. Don't have fancy wine glasses? Brooklyn punk rock quintet, Grim Streaker, closes everything out in a fury with a live in-studio performance. Check out their first EP, "Girl Minority." Snacky Tunes is powered by Simplecast

We open this episode in Paris where we meet up with the inimitable Camille Fourmont, owner of the must-visit wine bar, La Buvette. She shares with us the story of how she discovered her deep love for wine, and also explains how passion and intent can be just as important as expertise when it comes to the hospitality business. We're then joined by one of our favorite people, singer-songwriter Annie Hart, who you might know best as one third of the synth-pop band, Au Revoir Simone. Annie's just released her first solo album, "Impossible Accomplice," which she recorded in her Brooklyn basement after putting her kids to bed at night. Snacky Tunes is powered by Simplecast

We're in Portland, OR, with our buddy Peter Cho, chef and co-owner of the Korean hotspot, Han Oak. We talk about everything from his stints in NYC working with superstar chef April Bloomfield to dumplings and noodles--aka, "Noods and Dumps" in Peter's parlance. Then we hit up our archives for a performance from Oberhofer who plays us some tracks from his 2012 album, "Time Capsules II," while also regaling us with some fun and wild motorcycle stories from the road. Snacky Tunes is powered by Simplecast

This week we're joined by superstar chef, Lorena Garcia. Lorena grew up in Venezuela, and she's now known the world over for championing Latin cuisine at such restaurants as CHICA in Las Vegas, her various Spanish-language cooking shows, her cookbooks and her own kitchenware line. We're then visited by Brooklyn guitar rockers, BOYTOY, who give us an in-studio performance of their grunge-rock-meets-surf-jams sound. They talk gear, Euro tour and California vibes seeping into their New York sound.

On this week's episode of Snacky Tunes, we’re in Mexico City with one of the country's most celebrated chefs Gabriela Cámara. We talk about the evolution of Contramar, modern Mexican cooking, the impact of recidivism in the hiring process at Cala, her new San Francisco restaurant and to hear the story behind her iconic dish: tuna tostada. Our good buddy and wine writer, Jameson Fink, then dives deep into rosé in the latest installment of “Snacky Tunes 5’s.” The episode wraps up with a live performance from our archives with Brooklyn dance music ensemble, Midnight Magic.

It's an all L.A. episode of Snacky Tunes. We catch up with Neal Fraser at his restaurant, Redbird, to hear about how he went from being a professional cyclist to becoming one of the city's most respected chefs and restaurateurs. We then dive into our archives for a live in-studio performance from Chris Kittrell, lead singer of psych-folk band, Baby Alpaca. Snacky Tunes is powered by Simplecast

We head to the New Orleans Marigny to meet up with Chef Kristopher Doll of the neighborhood-first, one-man show, Shank Charcuterie, for a talk about butchering, and what it's like living upstairs from your office. We then make our way back up north, home to Brooklyn for a live in-studio performance from feminist punk guitar-and-drums duo, True Dreams. We also explore hairdressing, pastry chef-ing and find out if a certain bodega owner in Ridgewood, Queens, has seen them perform.

We caught up with Toronto-based chef, Matty Matheson, of the beloved restaurant, Parts & Labour, and popular Viceland show, "Dead Set on Life," while he was on a trip to Los Angeles. We then dive into the archives for an in-studio performance from Bostonian sludge rock trio, Kal Marks. Snacky Tunes is powered by Simplecast.

John Yao, chef/owner of Los Angeles' critically acclaimed seafood-focused, Kato, talks about his Japan meets Taiwan meets Southern California cooking. Our good friend, wine writer Jameson Fink, stops by for another installment of "Snacky Tunes 5's," in which he ponders the wine equivalent of the "shower beer." Buenos Aires--via-Far Rockaway--singer/songwriter, Juan Zaballa, a.k.a. Tall Juan, gives us a live listen to his Latin Elvis meets The Ramones musical stylings.

We drop by the dining room of the legendary Michael's in Santa Monica for both a retrospective of the restaurant's 38-year history, and a look at what its future holds as owner/founder Michael McCarty now hands the reins over to his son, Chas, and award-winning chef, Miles Thompson. With a sound described as "nihilist queer revolt musik," New York City artist, Dreamcrusher, a total non-conformist who originally hails from of Wichita, KS, lays down a live in-studio performance rich with electronic, shoegaze and punk influences.

Chef Norberto Piattoni of Fort Greene, Brooklyn's popular Mettā shares with us stories of growing up in South America, talks about his love of live-fire cooking and explains how his restaurant has a zero carbon footprint. Finnish songwriter and multi-instrumentalist, Peppina, has been writing and performing since she was a teenager in Helsinki. She gives us a live in-studio performance which includes her latest single, "Moments."

Snacky Tunes hosts a very special live taping at Brooklyn's 9th annual Northside Festival. We speak with Chef Palak Patel, who's trips around the world inspire her style and dishes. She discusses the path of becoming a private chef and how to put your ego away for the greater meal. Ó front woman, Gabby Smith, talks about life in Philly and the benefits of writing two songs a day to push her creative bonds. She also shares pro tips on why the Bolt Bus is a the best for writing. Thank you to Northside Festival for hosting us and TNT Drama and Luna Bar for making this happen.

We meet up with Chef Zakary Pelaccio and author, photographer and illustrator Peter Barett to talk about Project 258 (UTexas Press), the new cookbook about Zakary's Hudson Valley restaurant, Fish & Game. Our good friend, wine writer Jameson Fink, stops by to help us debut "Snacky Tunes 5's," a new segment in which a gastronomic expert drops five minutes worth of knowledge on a topic of their choice. New York City electro pop singer Julietta (+1 Music) wraps thing up with a live in-studio performance of her new single "Runaway," which drops just in time for summer dance parties.

In the first half of this week’s Snacky Tunes, Darin Bresnitz sits down with Nic Adler, founder of the new food and music festival, Arroyo Seco. They talk about what it takes to start a new festival, how to curate the right bands and chefs and their delicious picnic basket offerings . After the break, we have a live in-studio performance by The Undercover Dream Lovers, the solo project of Brooklyn based artist and producer Matt Koenig. His first EP, While It’s in Style, was bedroom produced and self-released. The Undercover Dream Lovers live performance is a six piece band including two drummers, a bassist, 2 guitars, and a keyboardist.

We recently hit up Austin's new food and music festival, Hot Luck, where we caught up with Chef Bryce Gilmore. At the core of Bryce's cooking is his deep commitment to showcasing local ingredients and farmers. This philosophy is on full display at his widely acclaimed restaurants, Barley Swine and Odd Duck. And Brooklyn's HNRY FLWR--the creator of "The Message"--joins us in-studio for a live performance and preview of his upcoming debut EP, FLOWERAMA (Paper Garden Records).

In this episode we catch up with Los Angeles Barbecue Masters, Maple Block Meat Co. to talk about brining authentic Texas brisket to California. We also dig through the archives for one of our favorite in-studio performances from Brooklyn's Radical Dads.

In this episode we catch up with Los Angeles culinary vanguard, Chef Josiah Citrin of the esteemed westside restaurants Melisse and Charcoal Venice. And in celebration of the revival of "Twin Peaks," and their recent musical appearance on it, we dig through the archives for one of our favorite in-studio performances from Brooklyn's Au Revoir Simone.

On this episode of Snacky Tunes we're joined by Farley Elliott, Senior Editor at Eater LA, and author of "Los Angeles Street Food: A History From Tamaleros to Taco Trucks", for an in-depth chat about the current state of the Los Angeles food scene. Later in the show, we pull a fantastic performance from the archives with Cassandra Jenkins, who plays lives and talks about her family’s history in music!

On this episode of Snacky Tunes we're joined by Olive Kimoto the unofficial spokeswoman of Silverlake Ramen, on of LA's most beloved places to slurp noodles. We also dig into the archives for a classic performance from Los Angeles rapper, Pigeon John, who brings his infectious beats and positive vibes for a live in-studio performance.

On this episode of Snacky Tunes we're joined by Josh Evans, former member of the Nordic Food Lab which is the group behind the compelling and eye-opening new book, On Eating Insects (Phaidon). Known for the their heavy, melodic slop-rock sound, Brooklyn trio Haybaby stop in for a chat about their forthcoming yet-to-be-named album, and also give us a live in-studio performance.

We’re giving the first half of this show to our friend, Chef Erik Bruner-Yang, for another special presentation of his new podcast, RICE. In this episode, Eric sits down with photographer Enrico Dungca of “The Amerasian Photography Project: The Forgotten Americans” exhibition to discuss Amerasians, immigration, food and identity. We’re then joined by the team from the influential Northside Festival, the 9-year-old Brooklyn weeklong fete celebrating the future of music, innovation and content. They’ve brought along singer and performance artists GABI who gives us a live in-studio performance."

In this episode we head to one of our favorite places, Austin, TX, where we meet up with Chef Philip Speer at his new American diner with a French twist, Bonhomie. We then get a listen to the eclectic, global, yet still all-American sounds of Misha.

Chef Massimo Bottura of Modena’s critically acclaimed restaurant, Osteria Francescana, shares his inspiration and vision for his charity work with Food For Soul. He talks about its creation, using art to create a universal experience and helping to create a culture movement.

On this episode of Snacky Tunes we learn all about Detroit-style pizza while staying close to home in Brooklyn with Emmy Squared. We then get a listen to the sounds of San Fermin.

Leah Ferrazzani of Los Angeles' Semolina Artisanal Pasta shares the story of how she started her business in her laundry room and grew it to become a national force, proving that great pasta doesn't have to be imported from Italy. Ahmed Gallab, better known as Sinkane, stops by to share some of his globally inspired, genre-bending sounds, showing us that there are no set rules when it comes to making great music.

It's Coachella time! Just before the world descends on Indio, CA, for two weekends of music and dancing, we sit down with Nic Adler, Goldenvoice's culinary director, to talk about the festival's delicious food lineup. The feast continues with Winstons, a garage-soul duo out of Virginia, residing in Brooklyn. They do love songs, blue songs, and dance songs with drums, guitar, harmonies, and a harmonica. Their live show is raw and earnest, with a dynamic juxtaposing devotion and depravity.

EPISODE 300!! To celebrate this milestone we're joined by our dear friends Kerry Diamond and Claudia Wu of Cherry Bombe Magazine. It's their annual visit with us, and they're here to tell us all about the expanded Cherry Bombe Jubilee. We're then visited by Shane Conerty, aka Color Collage, a project that was initially based on sampling mp3's of brand new indie music that Conerty found on blogs and making unique, original remixes of them. The current focus of the project is taking the indie pop songwriting aspects of Conerty's former band, Now You See Them, and applying them to the mid-fi, dusty electronic sound of Color Collage. We want to say thanks to everyone who's been on, supported and tuned into Snacky Tunes over the last eight years. We couldn't have made it to #300 without you!!!

We're coming up Kiwi this episode as we get to experience some incredible New Zealand food and drink. Chef Kane Bambery sits down to give us insights on the essentials of foraging around Queenstown, and how it affects his menus at Sherwood. We then make our way to Wanaka in the Central Otago wine region--the world's southernmost commercial wine growing region--to meet up with Jo Mills of Rippon, maker of fine biodynamic wines.

In this week's bicoastal episode we begin by catching up with Chef Sydney Hunter III of Silver Lake stunner Kettle Black to talk rustic Italian food. To finish, Brooklyn’s Gingerlys stop by the studio and deliver some experimental cream pop.

We meet up with LinYee Yuan, founding editor of the food design and technology magazine, MOLD. She discusses the future of food on our growing planet, exploring what we could be eating to how it all will look. MOLD is launching its print edition and could use your help via Kickstarter. Lea Emmery brings us 90's-inspired melodic rock live in-studio with Kid Wave. The Swedish singer-songwriter also talks about beginning her career in London to now living in Los Angeles and her spring tour with The Shins.

We cross the International Date Line this week to visit Pasture in Auckland, New Zealand. At this 20-seat jewel-box restaurant husband-and-wife team, Chef Ed and Laura Verner, serve up an inspired Kiwi menu emphasizing native ingredients, fermentations, preservations and natural wines. Later in the show, singer-guitarist, Jordan Robin, and multi-instrumentalist, Byron Kalet, of Brooklyn band, Lover, stop by our studio for a live performance. Known for their melodic, minimalist sound, Lover will give us a listen to songs from their first full-length album, "Am I Safe?," which dropped this past week.

To celebrate the 89th Academy Awards we sit down with culinary icon Chef Wolfgang Puck this week. It's his 23rd consecutive year creating the menu for the Governors Ball, the Academy of Motion Picture Arts and Sciences' official post-Oscar celebration. We also have a classic in-studio performance from the always entertaining and multi-talented Reggie Watts.

It's a special DIY episode as we're joined by L.A.'s vegan baker supreme, Clara Polito of Clara Cakes. She first hit the scene at the tender age of 12 selling her delectable wares at punk shows, and now seven years later she's publishing her first cookbook. We also bring you some soulful sounds from the past with a re-broadcast of a classic in-studio performance from The Immaculates.

Pinterest and Joel Embiid are just two of the many things discussed during this episode of Snacky Tunes--our first-ever fully recorded in Los Angeles. Chef Brian Dunsmoor and Jonathan Strader stop in from Culver City's wood-fired all-American, Hatchet Hall, to talk about their journey as restaurateurs. Then comes Honus Honus (a.ka., Ryan Kattner) with a tiny keyboard to share songs with us from his solo effort, "Use Your Delusion," which is a true love letter to the City of Angels. This episode is brought you in part by the letter "H." And special thanks to our dear friend Cameron Parkins of Hit City U.S.A. for lending us some studio time this week.

This week on an all new episode of Snacky Tunes, hosts Greg and Darin Bresnitz are joined by Jameson Fink, the Senior Digital Editor of Wine Enthusiast Magazine. A two-time SAVEUR Blog Award finalist, Fink launched his wine blog and began a career in retail wine in 2004. Fink has been a wine editor at Foodista, Grape Collective, and MSN.com. In the second half of the show, we feature a live in-studio performance by Diane Birch, whose latest album is the self-produced Nous. Written and recorded mostly in Berlin, Nous draws on musical influences as varied and rich as Birch’s own international upbringing—from her childhood as a preacher’s daughter in Zimbabwe and South Africa, to her wedding dress and black-lipstick days as a Goth teen in Portland, to her late teens in L.A. where she paid her musical dues playing piano and singing covers in fancy hotels.

This week on Snacky Tunes, we feature an interview with Chef Nyesha Arrington of Leona, a neighborhood restaurant in the heart of Venice, California. Plus, a live in-studio performance by Hannah Gill and The Hours.

You may have seen her on the first season of Netflix's hit series, "Chef's Table," and this week Chef Niki Nakayama sits down with us at her critically acclaimed Los Angeles modern kaiseki restaurant, n/naka. We talk about food. We talk about life. We talk about the cultural differences for female chefs in America and Japan. We talk about why she sometimes has Shalamar stuck in her head. Annique’s musical odyssey began at a young age in South Florida. In 2013, she ventured to NYC and created her debut album, “Phantom Letters”, released on Beyond Beyond is Beyond Records. Musical passion aside, Monet has also been involved in visual arts for many years and created all album art and music videos for her first release. We talk about finding your creative tribe and the time when creative journey has a an end point.

This week on Snacky Tunes, we head down to Texas to chat with Chef Chris Shepherd whose award-winning restaurant, Underbelly, is helping to shape Houston's dining scene. Chris shares with us stories about his career, his insights into Houston's multi-ethnic culinary history, his love of bourbon and football and provides some sneak peeks into his next ambitious project: One Fifth, a five-year project in which he'll transform one restaurant space into five completely different dining concepts.

Michael returns for his 7th Snacky Tunes to discuss 2017 food trends. Baum + Whiteman LLC, a boutique firm that has been "wowing" the food world since 1970, is known for creating two of the world's largest grossing restaurants, more 3-star restaurants than anyone in the United States, and numerous international food, hotel and related concepts.

On this episode of Snacky Tunes, we feature an interview with Michael Cimarusti, chef and co-owner of Providence, a James Beard Award-nominated seafood restaurant in the heart of Los Angeles. Plus, a live acoustic performance by Chris Chu of the band POP ETC.

Thanks for listening to this special presentation from Snacky Tunes. What you're about to hear is an episode of RICE, a new podcast hosted by Erik Bruner-Yang, best known as chef/owner of Maketto in Washington D.C. RICE will be regularly broadcast on Full Service Radio in Spring 2017. Full Service Radio will be a brand new podcast network broadcasting from Washington DC, run by Heritage Radio Network's Jack Inslee. Until then, enjoy this special preview from us on Snacky Tunes. Thanks for listening and enjoy!

On this episode of Snacky Tunes, we feature an interview with Chef Francis Derby of Cannibal, now located in Culver City, CA. Plus, a live in-studio performance by Lucius, a five piece indie pop band from Brooklyn, New York.

On this episode of Snacky Tunes we feature an interview with Chef Bruce Kalman, plus a live in-studio performance by CJ Fly, rapper and founding member of the hip-hop collective Pro Era.

Today on Snacky Tunes, we feature an interview with Billy Wagner, host and sommelier of Nobelhart & Schmutzig in Berlin, plus a live in-studio performance by Moon Hooch.

This week on Snacky Tunes, we feature an interview with Dave Green and Joe Cobden, aka Toothpix, plus a live in-studio performance by Porches.

This week on Snacky Tunes we feature an interview with the minds behind The Store, plus a live in-studio performance by Light Asylum.

Today on Snacky Tunes, an interview with Ari Taymor of Alma at the Standard in Los Angeles, plus a special live performance by Small Black.

On this episode of Snacky Tunes, we feature an interview with Wes Avril of Guerrilla Tacos taped at Taste Talks Los Angeles, plus a live in-studio performance by Fletcher C. Johnson.

This week on Snacky Tunes, Greg Bresnitz sits down with Lee Desrosiers, chef and manager at Achilles Heel in Greenpoint, Brooklyn. Achilles Heel is a casual neighborhood bar built in and inspired by one of the old dock-workers bars of the 1900s that served nearby East River shipyards. The Darcys are an alternative pop duo from Toronto, Canada. Currently the band consists of singer and multi-instrumentalist Jason Couse and drummer / lyricist Wes Marskell. The duo is the group’s original core and also what remains of an ever-evolving lineup that’s delivered close to a half dozen releases in as many years.

This week on Snacky Tunes, we're live at ComplexCon with First We Feast to talk about their inaugural event. And in the second half of the show, we have a live in-studio performance from the band Day Wave.

This week on Snacky Tunes we talk to Sophie Hunter of The Wellesbourne about bringing the English countryside to Los Angeles. We're then joined by Brooklyn quartet the Harsh Crowd to celebrate their new release.

On this episode of Snacky Tunes, we visit the Eastside Food Festival, a gathering of the best of the best and rising stars from LA’s gastronomic scene. The festival supports local sustainability, featuring locally owned/operated businesses including over 30 local vendors including restaurants, celebrity chefs, caterers, locally owned brands, and more. With a focus on the evolving and diverse scenes of LA’s EastSide neighborhoods, the festival highlights all aspects of culture in our communities. As in years previous, this year included discussion panels and food demos with appearances by musicians, artists, chefs, and more – all who share one universal thing – the love of food, and a passion for talking about it!

This week on Snacky Tunes, we talk liquid memoirs and a new book – Regarding Cocktails (Phaidon) – with Georgette Moger-Petraske and Theo Lieberman.

This week on Snacky Tunes, host Greg Bresnitz is joined by Jacob Hadjigeorgis, owner of Jacob's Pickles, and his father George to talk Southern comfort food, beer, biscuits and...pickles! For the music portion of the show – Milwaukee-born, Brooklyn-based indie electro-funk duo French Horn Rebellion is comprised of siblings Robert Perlick-Molinari, former member of the Chicago Civic Orchestra, DJ and indie remixer du jour (Beyoncé, Sia) and David Perlick-Molinari, producer of MGMT and owner of Brooklyn studio YouTooCanWoo. The band’s new album Classically Trained was released on October 14 via Ensemble Records.

We're back in London. This go-round we're in Shoreditch sitting with the crew behind Michelin-starred, The Clove Club, which also happens to hold the 26th spot on the World's 50 Best Restaurants list. Additionally, we'll hear all about the team's newest endeavor, a "Britalian" restaurant named Luca, opening next month. Josienne Clarke and Ben Walker then join us to talk balancing jokes alongside depressing songs. Just this past week, the award-winning British folk duo, known for their exquisite balladry and masterful guitar work, released their fifth album, "Overnight." It's available via Rough Trade Records.

This week we head across the pond to London to sit down with the team behind Jidori, Dalston's yakitori-ya that's winning diners over with charcoal-grilled skewers, well-made cocktails and a true welcoming spirit. We're also joined by Brooklyn rock quartet, Elliot & The Ghost--who recently dropped their latest single, "Turn Off Your Radar"--to talk all about late nights and living room records.

Casa Apicii, by Chef Casey Lane, the Los Angeles-based chef who oversees The Tasting Kitchen, is a seasonal Italian restaurant inside a Greenwich Village 19th Century townhouse. Lane has teamed up with A Voce's Adam Nadel for his first East Coast project. Acid Dad is psych punk kids from New York, whose melodies haunt your brains and get inside your veins.

Located Inside the Grand Central Market in Downtown LA, Madcapra is a produce-driven, untraditional falafel shop created by Chefs Sarah Hymanson and Sara Kramer. Our falafel is made from organic, locally-sourced chickpeas from Koda Farms. We take a lot of pride in the quality of our ingredients and source as much of our product as possible from sustainable growers in Southern California. Why? Because vegetables. Cameron Orr is a looping artist that uses live-recorded layers of electronically affected violin and synthesizer sounds to create cinematic, orchestral compositions that combine classical, jazz, and modern indie-pop influences.

Today on Snacky Tunes, we talk to Karasu founder Yael Peet, who tells us about her career change from art school (with dreams of cartooning) to the world of food, sharp knives, and putting twists on Japanese cuisine. Later, we hear intimate piano + vocals only versions of music by Charlene Kaye (KAYE), a New York-based artist who got her start singing with the indie rock collective known as San Fermin.

The season premiere of Snacky Tunes features Chef Luis Navarro and a live in-studio performance by the band PILL. Chef Luis Navarro has dedicated his career to learning and traveling through all of Mexico’s enchanting regions, from Veracruz, Mexico City, Yucatan, Baja California, and Oaxaca studying the craft of the local cuisine, and indigenous ingredients. He is currently the head chef of Lola's Mexican Cuisine in Long Beach, CA. PILL will be touring in Europe throughout the month of October. Their debut album Convenience is out now on the Mexican Summer label.

This week's episode of Snacky Tunes features an interview with Michael Stolfe of Connie's Pizza in Chicago, as well as a live in-studio performance by Psymon Spine. Connie's Pizza is Chicago's best kept secret for delicious Italian dishes and of course, pizza. Much has happened since founder Jim Stolfe traded his prized 1962 Oldsmobile Starfire to open the first Connie’s in a small storefront on the south side of Chicago. They have opened new restaurants and expanded into frozen foods nationwide. There are some things, however, that have not changed. They are still family owned, and still obsessed with quality and service. Dropping their self-titled debut EP on May 19 via Axis Mundi Records, Psymon Spine’s vibe is a hodgepodge of sonic styles: opener “Experience Machine” is a jubilant, guitar-driven romp with lush harmonies and an aggressively good-times agenda. “Eric’s Basement & Secret Tunnels,” meanwhile, blends strobing digital effects with sweet, acoustic folk-pop and an echoing, Books-ish sample, and “Gears” quietly slips in with gentle, dissonant string-work. None of these textures ought to fit together, but Psymon Spine have a knack for fitting square pegs in round holes. This episode features live in-studio performances of "Frankie Rose" and "Wallpaper."

In this week's episode of Snacky Tunes, Greg Bresnitz talks to the gentlemen behind Cordobar, an Austrian wine bar in Berlin, Germany. Take it from them: Burgundy isn't the only place to grow grapes with a fine wine in mind. Then we're joined in the studio by singer/songwriter Monika Heidemann (stage name HEIDEMANN), who tells us all about her early gravitation to synthesizers and lets us hear it.

This week's episode of Snacky Tunes features an interview with Chef Curtis Stone, followed by an in-studio performance by B Boys. Curtis Stone is an Australian celebrity chef, author and television personality, nicknamed "The Quiet Terminator" by fans following his performance on The Celebrity Apprentice 3. He recently launched his ambitious new tasting-menu restaurant Gwen in Hollywood. Three psychos that came to be through fate by way of necessity, B Boys offer up to the world their sonic manifesto, No Worry No Mind. A relief from the mania, an expression of duality, an extension of Dadaism.

On today's Snacky Tunes, we spoke with three Berlin artists who use food as their medium of creative expression and connection to the community around them. 'Pepe Dayaw' is a work-in-progress. In this work lies a blend of folklores, precarious technologies and funky improvisations whose mission is to research and choreograph living designs and sociality. Formally educated in the University of the Philippines, University of Amsterdam, University of Warwick, the National Museum of Reina Sofia Madrid and the Kaloob Philippine Music and Dance Ministry, Pepe performs, having trained in several dance disciplines such as pangalay and butoh, a self-taught chef, polyglot and masseur; and a professional karaoke singer. Kim Upstill is a freelance event producer, curator, chef, and artist based in Berlin. She hosts and cooks a variety of pop-up cafes and events that investigate feasting’s ability to enact lyrical and discursive participation with universal and personal themes such as family history, sexuality, and sound. She holds a degree in Art & Critical Theory from The Evergreen State College and a very worn food handlers card from the State of California. Joel Isaac Black is a world traveler by way of west to mid to Berlin. He cooks in the infamous Fame, based inside the Katerschmaus club. He is good with a story and recently turned to disco.

This week on Snacky Tunes, Darin and Greg Bresnitz are back in the studio to interview Jameson Fink and Nils Bernstein of Wine Enthusiast Magazine the world’s largest periodical for wine and spirits. Fink is a two-time SAVEUR Blog Award finalist, and Bernstein has authored culinary content for Bon Appetit, Men’s Journal, New York Times, Hemispheres, and Kinfolk, among others. After the break, a live in-studio performance by Starchild & The New Romantic. Bryndon Cook, who records as Starchild, describes his music as “Champion Music for the Heartbroken.” Drawing equally on electro and R&B, with silky sheets of synth cascading over rubbery bass lines, each song spikes lithe vocal melodies with an undeniable twinge of sadness.

This week's episode of Snacky Tunes features an interview with Rene Ramirez of Ray's BBQ in Huntington Park, CA, and a live in-studio performance by Harsh Crowd, a punk-inspired band composed of four 14-year-olds who formed in 2013 after meeting at Willie Mae Rock Camp for Girls in Brooklyn, New York.

In this week's episode of Snacky Tunes, Darin Bresnitz interviews Chef Greg Bernhardt of Paley, a restaurant in Columbia Square, the birthplace of the Golden Age of Hollywood. At the forefront of the California farm to table movement, Bernhardt serves a dynamic menu of seasonal and local ingredients in classic dishes with a modern twist – a nod to the inspiration behind the restaurant itself. The second half of the show features of live in-studio performance by OddKidOut, a 20 year old music producer from West Philadelphia. He is also the co-creator of FACT Magazine's #FACTInstaBeats Instagram series.

This week's episode of Snacky Tunes features an interview with Shawna Dawson, founder of the LA Food Fest, followed by a live in-studio performance by the band Myrrias.

On this week's Snacky Tunes, Greg Bresnitz is on location at Barrafina, an authentic Spanish tapas bar owned and operated by restaurateurs Sam & Eddie Hart in London's Soho. In the second half of the show, a live in-studio performance from the band Street Smells, a New York City Garage Psych Rock band named for the smelliest street on earth. They are Jonny Street, on guitar and vox, Ryan Street, guitar and vox, Jessi Street, bass, Vivi Street, drums, and Lala Street, synth,aux, and vox. They like heavy fuzz, pajama jamz, and chasing the comet.

On this week's Snacky Tunes, Greg Bresnitz interviews Claire Wadsworth of the restaurant La Copine. La Copine began as a pop-up kitchen in 2009. Chef Nikki Hill partnered with singer-songwriter Claire Wadsworth in Philadelphia, where they started their business serving farm-to-table brunch on a food cart. In 2012, Nikki and Claire moved to California. Now living in Yucca Valley, they have opened their first restaurant in Flamingo Heights. After the break, a live in-studio performance by violinist Nadia Sirota. “A one-woman contemporary-classical commissioning machine” (Pitchfork), violist Nadia Sirota is best known for her singular sound and expressive execution, coaxing works and collaborations from the likes of Nico Muhly, Daníel Bjarnason, Valgeir Sigurðsson, Judd Greenstein, Marcos Balter, and Missy Mazzoli. Her debut album First Things First (New Amsterdam Records) was named a record of the year by The New York Times, and her follow-up Baroque (Bedroom Community and New Amsterdam) has been called “beautiful music of a higher order than anything else you will hear this year” by SPINMedia website PopMatters. Nadia also hosts the Meet the Composer podcast on Q2 Music, exploring the work of living composers through her interviews and musical selections.

In the first half of this week's Snacky Tunes, Darin Bresnitz sits down with Austin expat Briana Valdez, owner of HomeState, a Texas kitchen in Los Angeles. The menu features Tex-Mex specialties such as migas and brisket tacos. After the break, we have a live in-studio performance by The Undercover Dream Lovers, the solo project of Brooklyn based artist and producer Matt Koenig. His first EP, While It’s in Style, was bedroom produced and self-released. Koenig wrote, tracked, and mixed all the instrumental and vocal parts for the EP, which was released on April 7th, 2016. The Undercover Dream Lovers live performance is a six piece band including two drummers, a bassist, 2 guitars, and a keyboardist.

Bill Esparza, also known as Street Gourmet LA, joins us in the studio to talk about winning the James Beard Award for food coverage, Latin American cuisine, and how it all comes together in Los Angeles. In the second half of the show, the band Huh delivers a live in-studio performance. Huh are a heady, shreddy new rock band from New York City with a new EP and a new video. The four-piece creates thick, melodic sounds with whiffs of mid-'90s nostalgia and the occasional nod to Dad Rock. Onstage, their energetic set flows effortlessly from fast-paced, danceable tunes to dark, alluring ballads. Friends from around town, guitarist/vocalist Tia Vincent-Clark (The Fugue; Queening; Pygmy Shrews) singer Carrie-Anne Murphy (Bad Credit No Credit; Clapperclaw), and drummer Ryann Slauson (Sleepy Vikings; Loins; Giddy-Up, Helicopter!) played their first show in September of 2015. Bassist Molly Jean Schoen, fresh to NYC from Detroit, joined in early 2016.

In the first half of this week's Snacky Tunes, Greg welcomes Raffaello Van Couten, Paul Kolbe, and Chef Marcellus Coleman of MID|NIGHTS Restaurant into the studio. Located in Williamsburg, MID|NIGHTS is the combination of a well executed food program, with a cocktail focused bar scene, that features outdoor seating, live DJ’s and a late-night menu. The second half of the show features WALL, a post-punk or no wave band (it's up for debate, according to their website) based in New York City. Tune in for a live in-studio performance and their origin story...plus, they reveal their favorite cat they've encountered thus far as a band.

In the first half of this week's Snacky Tunes, Greg and Darin catch up with Tracy Jane Young and Josh Grinker, the creative forces behind Kings County Imperial, a reinterpreted Central Chinese restaurant in Williamsburg, Brooklyn. Rather than striving strictly for "authenticity," the menu is all about making an emotional connection between the food on the plate and the people who made it. After the break, we have musical guest Michael Daves, whose two-album set Orchids and Violence is out now on Nonesuch Records. Both discs of Orchids and Violence are produced by Daves and have identical track listings of mostly traditional bluegrass songs. The first features straightforward interpretations of them and was recorded live to tape in a 19th-century church by Daves and a band of roots-music innovators: bassist Mike Bub, violinist Brittany Haas, mandolinist Sarah Jarosz, and Punch Brothers banjo player Noam Pikelny. The second disc was recorded in Daves's home studio and includes bass, drums, and electric guitar, mostly played by Daves, and takes a raw, experimental rock approach to the same old-time material. Both discs were mixed by Vance Powell (Jack White, Kings of Leon, Danger Mouse) and have a special guest appearance from Tony Trischka on cello banjo, and Daves's wife Jessi Carter played bass on the electric disc.

This week on Snacky Tunes, host Greg Bresnitz sits down with Kavita Meelu, who is one of the founders of Street Food Thursday. She has also developed a number of Berlin events, such as Burgers & Hip Hop and Mother’s Mother. After the break, Mike Edison and Mickey Finn, perform excerpts from Mike's new tragic-comic memoir, You Are a Complete Disappointment: A Triumphant Memoir of Failed Expectations.

On this week's Snacky Tunes, Greg and Darin kick off the show with Canadian transplant Noah Bernamoff, the co-founder of Mile End Deli, Black Seed Bagels, and Grand Army. They chat about New York's uniquely competitive deli scene, cocktails at Grand Army, and Black Seed's plans for the upcoming Passover holiday. In the second half of the show, Philadelphia harpist Mary Lattimore delivers an exclusive in-studio performance. Mary has performed and recorded with such artists as Meg Baird, Thurston Moore, Sharon Van Etten, Jarvis Cocker, Kurt Vile, Steve Gunn, Ed Askew, Fursaxa, and Jeff Zeigler. She has been a part of soundtrack projects including Valerie and Her Week of Wonders, Lopapeysa, a film by David Kessler set in Iceland, and the film score for Marina Abramovic: the Artist is Present, a documentary about the artist. In March 2013, she accompanied Nick Cave’s beautiful horse soundsuits for the 100th anniversary of Grand Central Station in New York City. Mary was named 2014 Pew Fellow by the Pew Center for Arts & Heritage, an organization that awards grants in support of Philadelphia’s arts and cultural community. She is one of 12 individuals chosen to receive a $60,000 fellowship award.

On this week's episode of Snacky Tunes, the ladies from Cherry Bombe magazine stop by to talk about their upcoming Jubilee conference, and the overall state of women in the food world. The second half of the show features an in-studio performance from New York City electro-pop outfit Frances Rose, aka Sarah Frances and Michelle Rose Cagianese. As dual vocalists, songwriters, and producers, the sisters are known for a dynamic sound which deftly blends a wide range of influences including R&B, indie rock, grunge, and contemporary chart-pop. Growing up in the rural Hudson River Valley, Sarah and Michelle began their journey with classical instruments at age seven, with Sarah learning violin and Michelle the cello; blossomed into a songwriting duo as pop and indie-obsessed teenagers.

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.

On this week's special edition of Snacky Tunes, we bring you another panel from the South By Southwest festival: "Modern Food Reporting." Presented by Darin Bresnitz, co-host of Snacky Tunes, and Jack Inslee, executive producer at Heritage Radio Network, with guests Helen Rosner (Eater) and James Hamblin, MD (The Atlantic Monthly).

On this week's special edition of Snacky Tunes, we present "The Real Cost of Food" panel from South By Southwest. Presented by Darin Bresnitz & Greg Bresnitz, co-hosts of Snacky Tunes, and Jack Inslee, executive producer at Heritage Radio Network, with guests Alex Stupak of Empellon and Erik Bruner-Yang of Maketto in Washington D.C.

On this episode of Snacky Tunes, host Greg talks to Maria Godoy. Maria Godoy is a senior editor with NPR’s Science Desk and the host of NPR’s food blog, The Salt. Maria covers the food beat with a wide lens, investigating everything from the health effects of caffeine to how our diets define our cultural and personal identities.With her colleagues on the food team, Maria won the 2012 James Beard Award for best food blog. The Salt was also awarded first place in the blog category from the Association of Food Journalists in 2013; and it won a Gracie Award for Outstanding Blog from the Alliance for Women in Media Foundation in 2013. Musical guest: Beverly

In the first half of this week’s Snacky Tunes, Greg and Darin chat with Matt Robard, co-author of the book Koreatown along with Deuki Hong. The second half of the show features the rapper False Prpht, as well as his producer, Poozy. Their collaboration was created through a chance encounter in a North Carolina airport, and merges rap with hardcore/noise. Also joining them in the studio is manager Siobhan Bledsoe, a published poet and False Prpht’s former bandmate in the punk band Mattress. “The narrow path in between [hip hop and hardcore] is so evident. It’s there, people just need to take it.” [46:45] – False Prpht  

Tune in to Snacky Tunes this week as Greg and Darin Bresnitz welcome Jakob Layman and Gurus to the show! Jakob is a Los Angeles based photographer with expertise in food and restaurant photography.  He is photo editor of Time Out Los Angeles and regularly freelances for local and international publications.  He has had his images published in newspapers and magazines such as Newsweek, The New York Times, The New York Times T Magazine, LA Times, Los Angeles Confidential, Condé Nast Traveler, Food Network Magazine, SPIN, Time Out New York, and Esquire. Gurus is a big multimedia project based in Brooklyn, NY, with street percussion, saxophone, voices, visual imagery, and printed material, singing about a cult and at times resembling one. Their debut single, “Believers,” is out February 5, 2016, followed shortly by their album, “Unconditional Surrender” in May 2016.  

Tune in for a brand new episode of Snacky Tunes as Greg Bresnitz is joined in studio by guest co-host Jordana Rothman as well as Anna Polonsky, co-founder of The MP Shift. The MP Shift is a New York based concept, design and branding studio, which specializes primarily in hospitality and lifestyle. Turning clients’ ideas into lasting brands, focusing on every detail from visual identity to the floor tiles, through marketing and events, Anna explains how The MP Shift uses its network of makers and professionals to build their verbal and visual strategy and serve their inspiration, while deliberately avoiding a signature style. Guitarist / crooner Dave Tudi founded Triple Hex in the early oughts in Brooklyn, releasing the rockabilly tinged Phantom Highway 13 EP in 2006 on Thigh High Records. The band followed up with extensive touring throughout Europe in 2007 before releasing a Stooges-esque three track 7” entitled Scratch My Back. The band went through a couple lineup changes before enlisting Miss Chip on 60s electric organ to release their self titled full length LP on Lucinda Records in Spain and Thigh High in the US. The band released another EP entitled Triple Hex E.P. in 2013 on Mon Amie Records. The band added Lyla Vander on drums in 2015 and their sound has progressed over the years to their current incarnation. Triple Hex returns with a new full length LP called Bust For Life that will resonate with fans of Bauhaus, 70s NYC rock n roll, and Factory Records. Dave Tudi’s gloomy songwriting style juxtaposes with the carousing, carnal aesthetic a la Serge Gainsbourg or Marquis De Sade. Triple Hex invokes the gestalt of nightlife in their album, creating a gritty, glamorous experience that leaves you feeling slightly used yet wanting more. Triple Hex’s Bust For Life will be released later this year on Death Goat Records. The first single “Dead Stars” will drop February 19th with accompanying video produced and directed by Violet Shuraka. The album was recorded and produced by Matt Verta-Ray (Heavy Trash, Madder Rose, Speedball Baby), at NYHed Studios.

Tune in for a brand new episode of Snacky Tunes as Darin Bresnitz is in conversation with Courtney Nichols, co-founder of Disco Dining Club. Disco Dining Club is a bi-monthly culinary excursion steeped in all the excess, debauchery & hedonism of disco. Each dinner features cuisine from a renowned chef, unlimited oysters, an open bar provided by local microbreweries, wineries and distilleries, an all-vinyl disco DJ set, a live performance, multiple, thematic installations, and an invite-only crowd of cultural tastemakers – all donning decadent attire while partaking in a night of disco escapades. It is the intent of Disco Dining Club to take the warehouse scene out of the underground and into the dining room that asks but one thing of guests: to consume everything. In the second half of the show, Greg Bresnitz is in studio with Miwi La Lupa. Singer, songwriter, and multi-instrumentalist from Buffalo, NY now living in New York City, Miwi is a graduate of the Eastman School of Music in Rochester, NY and is an original member of New York bands Red Baraat, Thought, and Knights on Earth. He has performed, toured and recorded with David Byrne/St. Vincent, Femi Kuti, Charlie Hunter, Conor Oberst, Bill Frisell, Spoon, Lou Reed, Antibalas, Mike Gordon Band, Noah and the Whale, The Impressions, Michael Leonhart, Nublu Orchestra (Butch Morris), Red Baraat, El P, Slide Hampton, Michael Franti, MMW, The Dap Kings, Elvis Perkins in Dearland, Mocean Worker, Brazilian Girls, Fela! on Broadway/Lagos, Ozomatli, Thought, Beyondo, Knights on Earth, Smoota, Kenny Wollesen, and Les McCann.

Tune in for a _ Snacky Tunes _ tradition, as esteemed guest Michael Whiteman is in studio discussing the much debated trends predicted for 2016. Michael Whiteman, president of the renowned Joseph Baum & Michael Whiteman Company, is considered this country’s leading food and restaurant consultant. With his partners of 37 years, he has forged a “world view” of an ever-changing industry. He is respected for a keen sense of architecture, design, social dynamics and consumer taste trends. His company’s best known projects include master planning and operation of the magical Rainbow Room atop Rockefeller Centers and all the restaurants in the New York World Trade Center. He also initiated the renewed Windows on the World project as served as design management and operations consultant there until 11 September 2001. A much sought-after speaker, he has lectured at Cornell University; at meetings of the International Council of Shopping Centers in three countries; at the Institute of International Research in Singapore; and New York Technical College, as well as for private companies. He recently has appeared at food and beverage conventions for Starwood Hotels Bangkok, Taj Hotels, Mumbai, Club Corporation of America, Austin, Culinary Institute of American, Napa Valley. He is a Permanent Member of the Corporation of the Culinary Institute of America, sits on the Board of Directors of the Project for Public Spaces, is Advisor to the Board of American Institute of Wine & Food, and is on the Board of Directors of the Greyston Foundation. His firm has worked around the globe, researching and planning food and beverage services for the Raffles Hotel Group, creating the first fast food courts in Europe and Japan; developing signature restaurants for Hotel Arts Barcelona, the Regent of Sydney and the Beverly-Wilshire Hotel; enhancing visitor experiences at the Metropolitan Museum and National Gallery of Art. Mr. Whiteman was founding editor of Nation’s Restaurant News, making a young industry’s first newspaper the most powerful trade publication, and giving shape to an industry that was just entering its years of booming growth. His successes have been featured in the New York Times, USA Today, Business Week, Newsweek, Restaurant-Hospitality, Restaurant Business, Food Arts, and numerous overseas publications. He acts as mentor and advisor to students in the culinary world. He graduated from Syracuse University and did graduate studies in economics at the New School for Social Research.

Snacky Tunes is back for 2016 as host Greg Bresnitz welcomes Peter Meehan, Editor of Lucky Peach Magazine and musical guest Loose Buttons to the studio. Peter is the editorial director and cofounder of Lucky Peach. A former columnist for the New York Times, he is also the coauthor of numerous cookbooks, including the New York Times bestselling Momofuku, The Frankies Spuntino Kitchen Companion and Cooking Manual. He is also the author of Lucky Peach’s debut cookbook, Lucky Peach Presents: 101 Easy Asian Recipes. He resides in Manhattan with his wife and their two daughters and shares his latest experiences at the quarterly publication and plus details surrounding the EATING OUT LOUD event in Los Angeles. An evening of performances, food, and drinks inspired by the content of Lucky Peach, hosted by Lucky Peach editors Peter Meehan and Chris Ying, the event consists of two parts: a series of readings from Lucky Peach at the Million Dollar Theater by David Chang, Roy Choi, Kim Gordon, Jonathan Gold, Amelia Gray, and Eric Wareheim, followed by a reception at the historic Grand Central Market. Unfortunately the event is sold out, but listen in for details on how to win tickets to the coveted event! A troupe of native New Yorkers (well we actually feel bad lying to you, one of them is from Connecticut), the quartet known as Loose Buttons was struck by the energy buzzing around The Big Apple at some point in their early adolescent years and channeled that inspiration into endless hours practicing in their parent’s garage. Loose Buttons have been together since 2012 and have played around New York City and Miami a heck of a lot. Three of them went to college in Miami to pursue careers as dubstep DJs, but eventually returned to their roots of indie rock and roll. The newest single “Thrill” came out in October and the band is planning to release their next EP in the Spring of 2016.

Kicking off the last Snacky Tunes episode of 2015, solo host Greg Bresnitz welcomes the Roebling Tea Room’s owner Sydney Silver and Chef Homer Murray to the studio for a chat about how their unlikely backgrounds brought them to one of the most iconic Brooklyn establishments.  They go on to to highlight their newest venture, River Styx, and what is next in the coming year!  In the second half of the show, Anni Rossi joins as musical guest.  An American singer, violist and keyboardist from Minnesota, she graduated from the Perpich Center for Arts Education in Golden Valley and is notable for her unique style of playing the viola and singing, often at the same time.  Anni shares details surrounding her uniquely constructed instrument as well as her newest release due in the spring.

_ Snacky Tunes _ is coming at you from a parking lot in LA this week as host Darin Bresnitz is on the scene with Chefs Jon Shook and Vinny Dotolo of Animal, Son of a Gun, Jon and Vinny’s, Trois Mec, Petit Trois, Trois Familia, & Helen’s.  Jon and Vinny met in culinary school 15 years ago, where they share they first thought about opening a restaurant together. Chatting about opening animal, a wildly successful restaurant in Los Angeles, their next restaurant, Son of a Gun, a seafood-focused spot that is an homage to the fish shacks they grew up with in Florida, the duo have also partnered with Chef Ludo Lefebvre for delicious destinations. In the second half of the show, Greg welcomes Todd Goldstein AKA Arms to the studio talking his long history with Snacky Tunes and what he’s been up to since 2009! Todd has been writing and recording music under the name ARMS since 2004, which is a pretty long time if you think about it. His songs are sinewy and guitar-forward, with a wild energy and an sad core. His lyrics are sly, aching sketches written in language both more oblique and more direct than normal speech. There have been two ARMS full-length albums—the noisy, melancholic Kids Aflame (2008) and its fancied-up widescreen sequel Summer Skills (2011)—a handful of singles and EPs, a covers album, and 2013’s rollicking EP2. The 3rd and latest ARMS album—a collection of songs recorded with longtime drummer Tlacael Esparza, called Patterns—will be released in the spring of 2016. Notably, ARMS has shared the stage with Passion Pit, Walkmen, Beach House, White Rabbits, The Long Winters, A Place to Bury Strangers, Japandroids, Hospitality, Caveman, Asobi Seksu, and more. Stay tuned for his acoustic set! “Yes, local is great and it’s awesome and we love it but let’s just try to make the most delicious food… we don’t beat people over the head with it.” [9:00] –Jon Shook and Vinny Dotolo on Snacky Tunes

This week on Snacky Tunes , solo host Greg Bresnitz welcomes Roberto Deiaco to the studio, chef at East 12 Osteria.  Roberto Deiaco was most recently the Executive Chef at Armani/Ristorante 5th Avenue in New York City, one of the three meticulously built Giorgio Armani restaurants (the other two are in Milan and Tokyo). Chef Deiaco hails from the Dolomites in Northern Italy. Like most classically-trained European chefs, he started his training as a kitchen apprentice at the age of 14 and has had a phenomenal journey through the restaurant world.  Talking moon cycles, ingredients, and a hefty discussion on cooking with and acquiring the best truffles, Roberto explains how he crafts his menu around both black and white truffles. The Present are an NYC based electronic music duo consisting of Rusty Santos and Mina Ohashi.  The name is derived from their concept of creating the music they feel right now.  The Present’s versatile sound is characterized by Mina’s fervent vocals and Rusty’s production.  Distorted sub bass, rolling breaks, and repetitive vocal hooks bring to mind juke, jungle / drum ‘n’ bass, rave.  In fall of 2015 the two began releasing a series of EPs called ‘Energy & Sound’ expanding upon their high octane dance with hip hop beats.  They previously released the house influenced record  ‘FSG’ (Group Tightener Records 2015) and two ambient records World I See and The Way We Are (Lo Recordings 2008 / 2009). This program was brought to you by the Christmas Tree Farmers Association of New York.

_ Snacky Tunes _ is back with a brand new episode featuring Chef Johnny Zone of Howlin’ Rays Hot Chicken and musical guest Jaye Bartell. Straight from the scene in Los Angeles, host Darin Bresnitz is in conversation with Johnny, talking his serious passion for fried chicken. An LA native, Johnny shares that he has worked under some of the best chefs in the world, including Thomas Keller, Gordon Ramsay and Nobu Matsuhisa.  Last year, during a stage at Sean Brock’s Husk in Nashville, a local chef introduced Johnny to Nashville Hot Chicken. It was instantaneous love. Johnny brought back tales of this hidden gem to LA and thus Howlin’ Rays was born. In the second half of the show, Greg Bresnitz welcomes musician Jaye Bartell to the studio.  Born in Massachusetts, Jaye Bartell moved to Asheville, NC, in the early 2000s where he began playing music among friends as a parallel activity to his work with poetry and other writing. Writing was his main focus for most of a decade—a time that involved constant traveling and moving around the U.S., mostly between North Carolina and the Pacific Northwest, where he lived on a small island in northern Washington. It wasn’t until Jaye moved to Greenpoint, Brooklyn in the fall of 2013, where he began working on the new set of material that will furnish his next release — a set of songs that examine and resist transcendence, dissociation, and departure to “find a home on earth” as Robert Creeley wrote, and take images and inspiration from hot air balloons, Spalding Gray, and the neighborhood around McGolrick Park. “The beauty to me is its [hot chicken] relatability in all culture… Why I fell in love with it is the heat really opened up my palate, it gave me a different sensation!” [28:45] –Johnny Zone on Snacky Tunes

Puerto Rico Meets NYC on this week’s Snacky Tunes!  Solo host Greg Bresnitz is talking all things Puerto Rico with Marie Elena Martinez, founder of the Meets NYC events, Chefs Manolo Lopez, Pedro Alvarez, and Mixologist Lynette Marrero. Rounding out the celebration, Puerto Rico Meets NYC shared the bounty and beauty of this Caribbean island’s culinary legacy. By shedding light on Puerto Rico’s best chefs, the rums, and the accompanying food and travel intersection, Puerto Rico Meets NYC showed this sunny destination the epicurean respect and exposure it deserves. Tapping into the deep network of Nuyoricans inhabiting New York City and surrounding, these guests leave everyone hungry for more. Tune in for a rousing live performance from Bombayo as well, playing the traditional music of Puerto Rico with some amazing bomba music! “I’m from the countryside of the island some would call it, and there’s it’s really centered on family and all the joy of celebrating life and what our tradition is.” [11:50] “I think with Puerto Rican food right now… we’re taking it back to what it usually is.” [17:12] –Chef Manolo Lopez on Snacky Tunes  

This week on Snacky Tunes, tune in as Darin is on the ground in Los Angeles chatting up Rachael Ryen of The Los Angeles Donut Festival.  The event, which takes place October 3rd, brings together donut enthusiasts from around Los Angeles County to sample the best of the best that bakeries, restaurants and independent donut shops bring to the table. Though tickets are currently sold out, Darin tastes a few donuts on behalf of the listeners! In the second half of the show, Greg welcomes the band Belle Mare to the show for beautiful performances of select songs from their EP plus a new piece that’s due on their upcoming album.  Talking about their experience recording at the legendary Electric Lady Studios plus the reality of finding band members on Craigslist, this is a group you won’t want to miss.

This week on Snacky Tunes, solo host Greg Bresnitz is in studio with Jon Gray, one of the founders and chefs of the unique culinary collective: Ghetto Gastro.  Comprised of young, enthusiastic chefs hailing from the Bronx, each member has put in time working in some of New York’s top kitchens and have since drawn inspiration from the Bronx to their own food.  Catering around the world, Jon shares highlights from the group’s culinary travels and some of the best plates they’ve made.  In the second half of the show, musical guest Steven Klavier joins the show. To the world of dance music, Steven Klavier brings sultry vocals through labels like Safer at Night, and Sweat It Out. Raised equally in the suburban church choir and the gay clubs of Downtown Philly, Klavier takes a unique stand as a NYC party boy with a heart of gold; a club savior with something to say. Heavily influenced by ’90s club divas like Robin S and CeCe Peniston and R&B icons Aaliyah and Ginuwine, Klavier creates enigmatic, infectious songs. Whether working with NYC’s Walker & Royce, taking the stage with MNDR or penning toplines for some of the best in the business, Klavier lends an air of sensuality to each track he touches.  Tune in for a great show!  This program was brought to you by Whole Foods Brooklyn. “Our mission is bringing the world to the Bronx and bringing the Bronx back to the world.” –Jon Gray on Snacky Tunes “When you do a performance in a club, it’s less about what you’re looking and more about the feeling.” –Steven Klavier on Snacky Tunes      

Snacky Tunes has gone Nordic! This week solo host Darin Bresnitz talks all things Scandinaviawith honorary co-host Justin Chearno (Four Horsemen) and guests Daniel Willis (The Clove Club), Mads Refslund (Acme NYC), and Kalle Bergman (Honest Cooking). Inspired by the upcoming North Festival going on in NYC at the end of the month, the guests relay what Nordic cuisine really brings to the table plus how the chefs have managed to successfully introduce the unique eats to the Big Apple. Conversation also includes thoughts on London fare and how the Brits are a force to contend with when it comes to delectable dishes. Tune in for an episode with international flair! This program was brought to you by Whole Foods Market.  > #### “One of the things that I think is important about Nordic cuisine is that instead of fine dining it’s more of a fun dining approach.” [43:40] “The differences are more regional than national… there’s a difference between Danish east coast and the Danish west coast.” [46:21] –Kalle Bergman on Snacky Tunes  

Snacky Tunes is back this week as Darin Bresnitz and Greg Bresnitz feature the first west coast food segment with Andrew Steinthal and Chris Stang, founders of The Infatuation. Launching in 2009, The Infatuation sought to bring a fresh voice to the world of restaurant reviewing where the regular, not super foodie people could turn to for honest and delicious opinions. Sharing how they initially met on the set of MTV’s TRL and eventually transitioned from the music industry to the food world, The Infatuation has become a successful app with branches in New York, San Francisco, Chicago, Denver and now, Los Angeles. In the second half of the show, Greg welcomes musical guest WALTZ to the studio. Talking about his upcoming release, WALTZ shares details on the recording process and how 1980s aerobics videos ultimately inspired the visual accompaniment to the album. Tune in for great live performances and catch WALTZ at Rough Trade on August 12! This program was brought to you by Edwards VA Ham. “I think it’s a similar craft almost; people who care about what they eat care about what they listen to.” [8:17] —Andrew Steinthal on Snacky Tunes “That was what we started to think through – the why’s of people going to restaurants – and often it’s a lot more than, ‘I love to eat great food.'”[12:03] —Chris Stang on Snacky Tunes

Bringing the infamous BBQ Blow Out event to life in the studio, this week on Snacky Tunes hosts Darin Bresnitz and Greg Bresnitz sit down with Chefs Fabian von Hauske, Jeremiah Stone, and Jorge Riera of the NYC restaurants Contra and Wildair. With Contra serving up an ambitious menu of contemporary New York cuisine that features interesting local and seasonal ingredients, the chefs also talk about the efforts at Wildair which hails a more approachable à la carte menu and a pared-down environment. The guys talk their stacked backgrounds as well as what we can expect from the duo in the future! In the second half of the show, Greg and Darin welcome musical guest Salt Cathedral (who will also be DJ-ing the upcoming BBQ Blow Out) for incredible live performances and chatter on that tour life, musical inspirations, and tidbits on their next record. This program was brought to you by Edwards VA Ham. “We try to evoke a New York American feel with the food and the space and the wine.” [9:57] –Jeremiah Stone on Snacky Tunes “[In Japan] they partied until 7, and then keep drinking and keep drinking and keep drinking, and then they eat ramen at 8.” [32:08] –Salt Cathedral on Snacky Tunes

This week on Snacky Tunes, Greg Bresnitz and guest co-host Jordana Rothman kick off the summer solstice with guest Angelo Romano of Rocky Slims in the Murray Hill neighborhood in NYC. Angelo shares his background in food and how he came to open his own restaurant featuring his own brand of Italian-American cuisine that uses carefully sourced ingredients that are transformed into flavorful compositions with a focus on extracting maximum flavor. Angelo also reveals his goal at Rocky Slims is to offer an array of new Italian-American cuisine experiences in the space, from the organic flours used to make the square pizzas, the local salumi, the pastas, the contornis and the brick oven slice shop in the back. After the break, Greg welcomes musical guest Strange Names. Hailing from Minneapolis,the guys explain how they formed and made their way to the east coast, plus details surrounding their new record that was re-recorded and produced with Andrew Maury. Tune in for a great show! This program was brought to you by Bonnie Plants.“Pizza wasn’t anything I ever was interested in. It’s also hard as s**** to make 200 pizzas a day, it’s an art form…the variable for execution and consistency is so skewed, every single one, it’s ballsy thing. I don’t think it gets enough respect.” [7:13]“A big part of the job is managing and fine tuning. I think those are the two key points in making really amazing restaurants consistent all the time and also, in theory, you want it to always be like this, consistently awesome day in and day out.” [12:25]—Angelo Romano on Snacky Tunes

This week on Snacky Tunes, hosts Greg Bresnitz and Darin Bresnitz are celebrating the summer weather welcoming Chef Marcus Samuelsson to the studio. Talking about his mission to rebuild and highlight the Harlem community with the help of his restaurant Red Rooster Harlem, Marcus shares how he stays true to the neighborhood as well as the importance of music at the restaurant. His newest venture, Streetbird Rotisserie, recently opened, drawing inspiration from Harlem’s diner culture, globally influenced street food, neighborhood cookouts and 1970’s hip hop. He also divulges some great details on his restaurants in Sweden, including how the menu focus differs from his American restaurants plus the scoop on his new kids cookbook. In the second half of the show, the guys welcome musical guest Pree to the show, hailing from D.C. Talking about the live music scene, Philadelphia roots, music venues, and inspiration for their new record, “Rima”, tune in as the group “creates a unique sonic realm through their colorful and shape-shifting pop gems.” This program was brought to you by Edwards VA Ham. “I think we start to see communities first through the restaurants now, maybe the 80’s it was clubs, but now we start seeing them through restaurants.” [4:54] “I remember a real community level measurement for success for me was when the West African guy started to set up and sold fake Obama shirts [outside Red Rooster Harlem]…. when you’re off the traditional grid, you can’t look for the traditional measurements for success because there are none.” [6:39] “We couldn’t do Rooster without music, it’s such a core part of our identity.” [11:43] —Marcus Samuelsson on Snacky Tunes

This week on a brand new episode of Snacky Tunes, solo host Greg Bresnitz welcomes guest Sarah Simmons, chef and founder of Birds & Bubbles in NYC. Talking about opening the new restaurant as well as the interesting menu featuring an elevated take on dishes traditionally reserved for special occasions or Sunday Supper (a Southerners most important meal of the week) and a wine list with a large selection of champagnes and sparkling wines, Sarah laments saying goodbye to spring vegetables and what to expect for the summer. Sarah also shares the amazing tale of serving for none other than Oprah herself! Musical guest Briana Marela rounds out the second half of the show talking about coming up in the Pacific Northwest and how the area shaped her sound. Having formative roots in Seattle and Olympia, WA her aesthetic sensibility derives from many other kindred spirits of the local music scene, but with her own unique vision of the world around her. Tune in as Briana weaves together melodies with meaning and lyrics filled with longing the she worked on with producer Alex Somers in Reykjavik, Iceland due out soon on Jagjaguwar. This program was brought to you by Heritage Foods USA.

This week on Snacky Tunes, Greg Bresnitz is back! Greg and Darin kick off the show with Mac Malikowski, founder and editor of the gay-foodie Mouthfeel Magazine. Exploring the cross-section between food and gay culture, Mac shares how he came up with the unique spin on the zine and while not solely a gay publication, it’s filled with profiles, photos, love letters, recipes, essays and more. Mac emphasizes that Mouthfeel is not a gay men’s Good Housekeeping, rather it champions the spirit, creativity and counter culture ethos of the world, which has historically defined gay culture and the best of culinary arts. Special guest Renato Poliafito of Baked NYC also joins in! In the second half of the show, Greg and Darin welcome musical guest Johnny Aries to the show. An England transplant in NYC, Johnny brings his axe to the studio to play a few tunes in the indie/surf rock vein and shares how he made the jump across the pond. With new music on the way, Johnny discusses how the new album is a departure in sentiment from the last. This program was brought to you by Bonnie Plants.

This week on Snacky Tunes, host Darin Bresnitz welcomes Gustavo Frias and musical guest Lily McQueen to the studio for a lovely episode on Mother’s Day. Gustavo formed Gustavo’s Salsa in Brooklyn in 2013. Growing up in Los Angeles and with a first generation Mexican family, Gustavo shares with Darin that he first gained inspiration by his mother Bernardina cooking up delicious and flawless Mexican cuisine. After arriving in NYC, Gustavo realized the void of such cuisine and flavors in the new environment and after several years of trial and error, finally hit his stride with the perfect balance of smokey heat, consistency and fruity notes that make what the salsa is today. In the second half of the show, musical guest Lily McQueen shows off her musical chops with some 80s-inspired pop songs that she probably wrote in her bedroom! Previewing some tunes that will appear on her upcoming EP on Concierge Records, Lily shares how she came into the music scene plus her foodie habits in the city and what her go to snack is when she hits the studio. Tune in for a great episode! This program was brought to you by Fairway Market.

This week on a brand new Snacky Tunes, host Darin Bresnitz is getting into the summer spirit with Joe Carroll and Nick Fauchild, authors of the upcoming book “Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling.” Talking about the making of stellar barbecue and grilled meats in Brooklyn at his acclaimed restaurants Fette Sau and St. Anselm, Joe shares that in the book he gives us lessons and highlighted recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats. Darin then welcomes Annestine Bae and Gheanna Emelia, the EIC/Creative Director and Executive Editor, of Brutal Magazine talking about the relevance of print and how they came to start the mag. Annestine and Gheanna explain that Brutal Magazine is meant to be a collaborative world that showcases talent from different creative industries through the lens of food. Brutal strives to produce stories that embody that juxtaposition through stirring visuals, smart writing, and a sense of humor. Musical guest Annie Hart rounds out the show, catching up with Darin and recalling some crazy stories from tour before performing live in studio! Chatting about the recording process and its similarities to cooking, Annie talks about her solo work and what’s next for her music! This program was brought to you by Whole Foods Market.

This week on Snacky Tunes, Darin Bresnitz and guest co-host Jordana Rothman, Food & Drink Editor at Time Out New York, flip the normal show format and welcome the musical guest Tal National with an energetic, danceable tune! Hailing from Niamey, the capital city of Niger, their music is joyously hypnotic, a highly unique contribution to West African guitar music. With its lightening fast rhythms and rotating cast of vocalists, this makes for a unique Snacky Tunes experience! Darin and Jordana ask how a group known for its five hour sets can contain that energy in an album that only lasts so long, such as their new album Zoy Zoy, out now on Fat Cat Records. Have they enjoyed their time in NYC? Have they found good Nigerian food on the road? Tune in for answers and amazing live music. In the second half of the show, Heritage Radio Network host of The Main Course and neighbor/owner of Momo Sushi Shack, Phillip Gilmour joins in the fun talking about his new sandwich shop venture “Hi Hello!” located off the Jefferson subway stop in Brooklyn. Talking about why he decided to go from sushi to the sandwich biz, Phil elaborates how disappointed he’d been in other sandwiches and how he decided to change that for himself. Sifting through interesting ingredient combinations as well as Jordana’s thoughts on brunch, Phil shares thoughts on being a restauranteur and the message he’s trying to spread with food. This program was brought to you by Whole Foods Market.“What makes a bad sandwich is people either don’t use enough salt, enough spice, or enough acid.” [35:44]“I’m not a one trick pony. I’m not just obsessed with Japanese things, I’m obsessed with life!” [54:08]—Phillip Gilmour on Snacky Tunes

This week on Snacky Tunes Darin hosts solo and begins the show by interviewing Chef Edi, of Edi and the Wolf, about his journey as a chef, Austrian cooking, and the financial troubles of running a restaurant. Chef Edi tells us stories from one of his restaurants called seasonal and some of the dishes that got him a great deal of attention. He then tells us how and why he started his restaurant on Avenue C. After the break Darin comes back with band, Radical Dads. The interview starts off with the band talking about their recent album. The band then plays a live track called “In The Water.” The band then talks about their lead singer’s pregnancy, and Darin suggests some marketing techniques. The band then plays a song called “Cassette Brain.” This program was brought to you by Rolling Press. “Nothing is more frustrating than going to a restaurant where there are tons of bells and whistles, and the protein is overcooked.” [29:00] — Chef Edi on Snacky Tunes “I think our baby really loves Robbie’s [Band Member] drumming.” [48:00] — Radical Dads on Snacky Tunes

This week on a brand new Snacky Tunes, solo host Darin Bresnitz is back from SXSW and chatting with Elettra Wiedemann, the Executive Food Editor at Refinery29, and her husband James Marshall of White Hall in NYC. Opening the show chatting about her amazing background as a prominent fashion model, academic, writer, and cook, she also shares tidbits of her childhood as the daughter of actress Isabella Rossellini. Realizing the importance of food in her life, Elettra talks about the period of her life dedicated to her pop up restaurant, Goodness, and how it spawned her recipe site Impatient Foodie. In the second half of the show, Elettra shares her vision for the Refinery29 food section as well as her personal cooking philosophy before her husband, James Marshall, chats about his restaurant experience at White Hall and his docu-series, The American Dream Project. Tune in for a great show! This program was brought to you by Visit Napa Valley.“I’m not that girl, I love food but I’m not somebody that really knows how to throw together a beautiful quiche.” [20:00]—Elettra Wiedemann on Snacky Tunes

This week on_Snacky Tunes_ solo host Darin Bresnitz is talking to the ladies of Cherry Bombe Magazine, co-founders Kerry Diamond and Claudia Wu, celebrating International Women’s Day! Also mentioning the second ever Cherry Bombe Jubilee – it’s right around the corner! Like last year’s conference, Jubilee will celebrate women and food through networking opportunities as well as a series of panels and presentations featuring female participants. Kerry and Claudia share highlights to look forward to this year plus panel details, and even divulge a Snacky Tunes exclusive! In the second half of the show, Darin welcomes musical guest, the indie pop duo Laura & Greg and gets the scoop behind how they met… over ice cream! Laura happens to be a co-founder and owner of Van Leeuwen Artisan Ice Cream and elaborates on their fondness for vegan ice cream before delving into their songwriting process and their excitement over the upcoming release and tour over their first album. “Forever For Sure” comes out May 12, 2015! This program was brought to you by Visit Napa Valley. Photo via racked.com “I think the funny thing in food is that there are so many women. There’s just been this outside focus on women having to be the chef and I think if you step back for a minute there are so many women doing interesting things.” [13:51] “One thing we’re definitely trying to do at Cherry Bombe is shine the spotlight on all the different women in this industry. You don’t have to be the chef to be making a contribution and an impact on this industry.” [14:17] —Kerry Diamond on Snacky Tunes “We just started doing chocolate and vanilla vegan ice cream and I was pretty excited when I came across a vegan so I dragged him [Greg] into the store and got him to try it and we got to talking about music and made a very loose plan to jam.” [41:19] —Laura O’Neill on Snacky Tunes

This week on Snacky Tunes, solo host Darin Bresnitz is braving the March snow and welcomes Aaron Arizpe, Press / Storyteller Chef Liaison at Chef’s Club New York. Chef’s Club by Food & Wine brings patrons a curated menu composed of signature dishes from some of the most talented chefs in the world, AKA Food & Wine’s Best New Chefs. Chefs Grae Nonas and Michael Fojtasek from Olamaie, hailing in Austin, TX are set to cook at Chef’s Club two evenings coming up, and chat with Darinabout their restaurant,their recent nomination for a James Beard Award, and preview their menu. In the second half of the show, the Brooklyn band Spirit Animal joins the show with a few acoustic performances and share their excitement for playing live, particularly at South by Southwest 2015. They divulge details on tour life, favorite eats, and inspiration for new music and to never forget their fundamental purpose: bring the party to the people. This program was brought to you by Route 11 Potato Chips.“The way we approach it [Chef’s Gallery] is almost like an art gallery but with food!” [5:35]—Aaron Arizpe on Snacky Tunes

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

This week on Snacky Tunes, hosts Greg and Darin Bresnitz welcome Tommy Gallagher (Wholesale Technical Services NY) and Jesse Kahn (Regional Wholesale Sales NY) from Counter Culture Coffee. Talking about how Counter Culture Coffee came to be as well as their dedication to finding and bringing to market the most exciting and delicious coffees in the world, Tommy and Jesse school Greg and Darin on good coffee do’s and don’ts, plus where they grab a cup of joe when they’re out in New York City. The coffee experts also share what sets Counter Culture Coffee a part from any other bean on the market and why they love working in the coffee biz. In the second half of the show, the guys welcome musical guest Oh Land to the studio. She tells her background growing up and shares that initially she wasn’t into music, though she comes from a very musical family. After a few live songs, Oh Land tells the guys of her love of cooking and delves into her favorite foods to make at home plus what’s on her radar for the upcoming year. This program was brought to you by Visit Napa Valley. “Coffee shops get to be the single issues voters of the food and beverage world.” “We do a really good job of being more than just a vendor of a product.” —Jesse Kahn on Snacky Tunes “When I tour, like most musicians, I eat out all the time and once you get you home I just love spending hours and hours in the kitchen.” —Oh Land on Snacky Tunes

This week on Snacky Tunes, solo host Greg Bresnitz is chatting with the founders of Braven Brewing Company – Eric Feldman and Marshall Thompson. With offices located around the corner from Heritage Radio Network in Bushwick, Brooklyn, Braven Brewing Company came about in 2013. Focused on creating crisp, perfectly balanced ales and lagers, Eric and Marshall take Greg through how they came together to establish their own brewery from the bottom up as well as the trials and tribulations along the way. The guys share their plans for a future taproom (in Bushwick) and bringing the brewing operation totally back to Brooklyn as well. It’s clear that Braven takes pride in being an active member of the Bushwick community and is excited to help revive Brooklyn as one of America’s top brewing capitals. In the second half of the show, Greg welcomes the band Leave the Planet who is coming to HRN straight from London. The band is made up of Nathalie Bruno and Jack Milwaukee, two musicians who met after moving into the same East London flat. They relay to Greg that their project was born when they discovered their mutual love for the same bands. The band name itself comes from the song ‘Leave The Planet’ by one of their favorite bands, Galaxie 500. Ultimately their sound melds these influences along with vintage synths, drum machines and guitars. This program was brought to you by Whole Foods Market.

This week on Snacky Tunes, hosts Greg and Darin Bresnitz is celebrating Super Bowl Sunday with Adam Collison and Nika Carlson of The Drink and music from The Downtown Club. Kicking off the show, Daring chats with old friends Nika and Adam about the process of owning a bar; from early conceptual chats to opening day. Parties are a specialty at The Drink and the duo share some of the highlights and personal favorite event memories that include a baptism and crazy costumes. Nika and Adam are also on the precipice of releasing their own hard cider, Greenpoint Cidery, and share how they came to make their own unique brew plus other projects on their forefront. In the second half of the show, The Downtown Club officially joins in the fun, playing a few live tunes. The Downtown Club is an ethereal, post-punk trio that released their debut full-length LP in 2014. Lead singer April Harkanson, with bassist Travis Regan and drummer Dan Welsh, shares how the band formed and why they’re proud to call Philadelphia home. This program was brought to you by Visit Napa Valley. “[The Drink]’s a bar that taps into the history of all our families and all of our backgrounds, and it’s the bar we didn’t think existed that we needed.” —Adam Collison on Snacky Tunes “I think we’re very hot right now with our creativity. We’ve compiled a group of songs were very excited about.” —April Harkanson of The Downtown Club on Snacky Tunes

This week on a brand new Snacky Tunes, host Darin Bresnitz is joined by guest co-host Carter Adams and guests Mark Ramadan and Scott Norton of Sir Kensington’s. Sir Kensington’s is a maker of fine condiments like ketchup and mayonnaise that comes in both traditional and spiced forms. Mark and Scott take the hosts through their journey creating the staple ketchup by testing recipes at their alma mater Brown University. The duo shares a great amount of insight on starting a culinary venture and the trials and tribulations competing against other big condiment brands, what’s in store for their upcoming year, plus a Snacky Tunes exclusive tidbit! In the second half of the show, Darin and Carter welcome the band Klaus. Klaus is Chris Madden and Lewis Rapkin, a Brooklyn based electronic music duo dedicated to the sounds of yesterday, today and tomorrow. With an assembly of vintage synthesizers, the group seeks to bridge the gap between WBLS funk and industrial dance music. Taking thematic cues from half remembered horror movie binges, Klaus invites the listener to join them in environments where the road is foggy, the motives unclear and the characters never fully revealed. The guys share their writing techniques and inspirations plus what plans they have in the future! This program was brought to you by Whole Foods Market.Photo by Meredith Jenks“Condiments are never a center of the plate item. For us, always trying to compliment the food has been goal #1and not overwhelm it.” [15:45]—Scott Norton on Snacky Tunes“It was really easy to share our music when we started making videos.”—Lewis Rapkin on Snacky Tunes

This week on Snacky Tunes, hosts Greg and Darin Bresnitz are closing out 2014 with an all-food episode welcoming Yahoo Food Editor Julia Bainbridge and President of the renowned Joseph Baum & Michael Whiteman Company and leading food and restaurant consultant, Michael Whiteman to the show. Kicking off chatting with the guests about trends in the restaurant world, they start with the influx of technology showing up in the ordering and dining experience. IPads in lieu of menus? The group discusses if progressing with the times is the direction in which restaurants should go before delving into the idea of abolishing tips and pre-paying for tables in restaurants. Later, the group addresses this year’s unique potato chip flavors and how it seems as though Americans can’t get enough ‘taste thrills.’ Tune in for a great discussion to usher in the new year! This program was brought to you by Whole Foods Market.“The idea of abolishing tipping and either raising prices and putting the tip into the price means that you can redistribute who gets the tips and try to balance out the front of house and back of house.”“You’re seeing people drinking large format drinks in restaurants, and Pimm’s Cup makes a great punch, especially if you put a bunch of stuff in it!”“I think people have stopped being ‘fatophobic’ and are willing to get a fatty piece of pastrami and corned beef.”—Michael Whiteman on Snacky Tunes“I’m interested to get into the minds of chefs we haven’t heard of before.”—Julia Bainbridge on Snacky Tunes

This week on a brand new Snacky Tunes, hosts Greg and Darin Bresnitz kick off the show welcoming Michelle Capocefalo, Partner Solutions Associate of the app “Cover,” to the show. “Cover” allows patrons to create or join a table when you arrive at the selected restaurant then splits the bill (with your tip) when the meal concludes. Michelle divulges how handy the app is and where she sees it heading in the future. Previously, Michelle was a general manager for restaurants and bars at Standard Hotels including Le Bain, Top of the Standard, and most recently Café Standard, and tells the guys all about her personal favorite restaurants in the city, including Estela. In the second half of the show, Oh, Cassius! joins Greg and Darin for a good talk and a few tunes. Singer-songwriters and multi-instrumentalists, John Torres & Meredith DiMenna liken their music to Gram Parsons and Emmylou Harris meeting Of Monsters and Men. Tune in to hear Oh, Cassius! play beautiful and haunting songs that are simultaneously classic and modern. This program was brought to you by Rolling Press. “At the end of the meal we’re not going to make it transactional – we want people to focus on what matters.” [11:30] —Michelle Capocefalo on Snacky Tunes “Many people do hate the kazoo, but they learn to love it!” [35:05] —Oh, Cassius! on Snacky Tunes

This week on Snacky Tunes, host Darin Bresnitz and guest host Jay Strell welcome Adam Geringer-Dunn, executive chef and co-owner, and Vincent Milburn, head fishmonger and co-owner, of Greenpoint Fish & Lobster Co. Talking to the hosts about how the new business has been doing, what inspired them to open such a place in Brooklyn, as well as the shop’s menu, Adam and Vincent explain that they try to use every piece of fish throughout the store and restaurant. Additionally, the guys go on to share their commitment to fresh, sustainable, traceable seafood and what sets Greenpoint Fish & Lobster Co. apart from other fish shops. In the second half of the show, mixing the likes ofafro pop, funk, moody mid tempo, straight dance, and even soul ballads, musical guest Shaun Hettinger AKA Memoryy’s brand of synth-pop proves to live in a realm between the past and present. He talks about how he came to be a solo artist and the process of making his latest album. This program was brought to you by White Oak Pastures. “We’re trying to do something different with fish – really high quality, sustainable, traceable fish.” [23:25] —Adam Geringer-Dunn on Snacky Tunes “This album was really weird because I thought I had the songs written first, then I got in there and rewrote them twenty times.” [19:25] —Memoryy on Snacky Tunes

This week on Snacky Tunes, hosts Greg and Darin Bresnitz welcome a very special guest via phone, Mom (Gloria) Bresnitz and musical guest A Bunch of Dead People to the show. Opening up with a wonderful conversation about the traditional family Thanksgiving, Greg and Darin get Mom’s culinary background and timeline for the turkey day prep. Starting her ingredients scout back in August for the perfect blueberries, she gives the guys full disclosure on how she pulls together the best meal and day-of experience for friends and family. After the break, Mom gives out expert advice to the newbie making a Thanksgiving feast for the first time. In the second half of the show, Greg and Darin welcome the band A Bunch of Dead People. A Bunch of Dead People is the vehicle for the compositions of Ruben Sindo Acosta. The music is a blend of Soul, Funk, Krautrock, Afro-Cuban Santeria, and (the ever so prevalent) Melodramatic Popular Song. The band identifies as a cult with new members joining everyday (though three of them are audio engineers), and share that they are in the middle of making a new record. Notably, Rubin shares that his family owns a Cuban restaurant in Queens that has been in business since 1976. This program was brought to you by The International Culinary Center. “I’m so overjoyed with the pleasure that I can give to people with this meal.” [22:30] “Thanksgiving means to me that I’m an American… and about giving.” [29:25] —Mom Bresnitz on Snacky Tunes

This week on Snacky Tunes, solo host Greg Bresnitz welcomes the team from Root & Bone: Jeff McInnis and Janine Booth. Kicking off the show explaining how they met over a lovely meatloaf dish and formed a working business relationship. Going through their journey to open up Root & Bone in Alphabet City, NYC, the idea came from making food that both tasted and felt like home. Taking listeners through the highlighted dishes of Root & Bone, the chefs share how they came to choose ingredients and how they’re keeping the restaurant small, for now, feeding the neighborhood before opening up additional seats. In the second half of the show, musical guest Bad Credit No Credit joins in talking about how they formed with the help of Craigslist. Straight from Brooklyn’s DIY scene, Bad Credit No Credit is a mix of cheerful provocation, combination of socio/political consciousness and a blatant lack of inhibitions. The groovy brass-based septet is fiercely led by its charismatic singer/sax player Carrie-Anne Murphy, who can sing but would much rather scream and roar her discontent, telling tales of alienation, misogyny and other delights to the sounds of punk-infused jazz and instrumental freak-outs. Which is just fine, as it makes for a most entertaining performance – tune in to find out! This program was brought to you by Whole Foods Market.“It’s food from our roots. It’s a restaurant that’s not pretentious, it’s casual enough, and the food’s great and the name made sense.” [20:25]—Jeff McInnis on Snacky Tunes“It’s funny, I do feel like this band is tied pretty closely with food.” [55:25]—Bad Credit No Credit on Snacky Tunes

This week on Snacky Tunes, hosts Greg and Darin Bresnitz are closing out the 2014 CMJ Music Marathon with a special music episode! Kicking off the show with Chef Patti Jackson of Delaware and Hudson in Williamsburg, Greg and Darin jump into a lively brunch discussion and how she came to earn a Michelin star. Patti also shares her background and her journey through the culinary world and some of the details behind Delaware and Hudson’s changing menu. Musical guest Julianna Barwick later joins the show and talks about her unique recording experiences working with Sigur Ros’ producer Alex Somers in Iceland as well as her thoughts on the cuisine there. Julianna also features samples of her mother singing on a track and goes on to say how she was a contributing factor to inspiring her original music. In the last portion of the show Greg and Darin welcome fellow Canadian, Ben Stevenson. The group discusses that he first found a home in the reckless abandon of punk rock, but was Inclined to explore new musical directions. Eventually, Ben set out as a solo artist, immersing himself in the vintage soul music he had admired from a young age. Tune in for a this special CMJ inspired episode featuring some amazing performances! This program was brought to you by Rolling Press.“Sometimes it’s old girl groups and sometimes it’s Steely Dan-y: it’s brunch!”—Chef Patti Jackson on Snacky Tunes“It’s exciting to get out and play these songs I’ve had in my pocket for a minute.”—Ben Stevenson on Snacky Tunes

Today on Snacky Tunes we have host Darin Bresnitz interviewing Chef and Owner of Coppa and Toro in Boston, Jamie Bissonnette. Even as a child, Bissonnette was drawn to the kitchen eschewing cartoons for cooking shows on the Discovery Channel. With this early start, he earned his Culinary Arts degree from The Art Institute of Fort Lauderdale by the young age of 19 and spent his early 20s eating and cooking his way through Paris, San Francisco, New York and Phoenix. These early experiences fed his culinary drive, teaching him expression through his daily-changing menus. They discuss his latest book ‘The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home’, along with his journey from a young assistant chef to the owner of a famous restaurant in Boston. Today’s musical guest is Psychic Twin. They discuss the band’s formation and their latest EP ‘Two Visions’. This show is brought to you by Edwards & Sons “I used to cook with a lot of anger and the dishes just didn’t taste pleasant,” [20:00] “In my personal life I don’t eat a lot of meat anymore.” [21:20] —Jamie Bissonnette on Snacky Tunes “I started having panic attacks and ultimately realized that i was probably seriously suppressing my need to move forward with music and move away from what I had going on before.” [42:30] —Erin Fein on Snacky Tunes

On this episode of Snacky Tunes, host Darin Bresnitz talks with Wen-Jay Ying & Kris Delatorre of The Local Roots NYC. They’re organizing and hosting The Good Festival, a biennial party that celebrates one-of-a-kind local music and food initiatives. It inspires New Yorkers to make, cook, and do right in their own kitchens and backyards. Throughout the night, bands will perform as artisans and urban gardeners share their skills between bands’ sets. It’s a celebration music. dance and food. The festival is taking place October 11th at Friends & Lovers. In the second half of the show, Darin talks to Lew Bryson, Managing Editor of Whisky Advocate. They discuss the widespread knowledge of beer and the over-saturation of breweries all over the country. WhiskyFest is a festival that Whisky Advocate organizes. It offers people the opportunity to taste from a selection of more than 300 whiskies from around the world; many of them rare and exclusive. On October 29th ,WhiskyFest is going to celebrate it’s 40th year. Musical guest for the day is Toy Cities, a post punk Indie Rock band based in Brooklyn. This program was brought to you by The International Culinary Center. “It’s an intimate night,, everyone is super excited, they’re experiencing something new. I think the people that go for the bands, generally don’t know their interest about being more sustainable and this is a really nice introduction to them. On the other side, the people who come for the local food systems, they may not be aware about all these amazing bands living in their neighborhoods.” [8:00] “There will be a chef in the back yard making ice cream fills, carmel donuts…that in itself is how our festival’s different.” [9:30] —Wen-Jay Ying on Snacky Tunes “John Hansell, editor and publisher of the magazine, tells this story and well to be honestly after sitting down with him and drinking, I’ve come to the realization that he’s telling the truth…it came to him in a dream.” [22:30] “You go over there and ask for the stuff under the counter. I got to tell you, that’s the best part about whiskyFest, somebody always brings something like….here try this.” [27:30] —Lew Bryson on Snacky Tunes

This week on Snacky Tunes, hosts Greg and Darin Bresnitz are talking to the guys behind the Cameo Gallery in Williamsburg, Jify Shah and Evan Weiner. Cameo is the definitive Brooklyn venue for bands, DJs, producers, and comedians that is set as a kaleidoscopic arts hub that’s hidden in the back of a restaurant. Talking about how Cameo got its start and how they have seen the Williamsburg scene evolve, Greg and Darin get the scoop on how Cameo has been able to up its reputation over the years and bring in some world-renown acts. Greg and Darin go on to ask the guys about their food selection at the venue, and as it turns out, a few of the recipes are personal family favorites that they brought to the menu. In the second half of the episode, the guys officially welcome musical guest, Alex Rose to the Snacky Tunes stage. Striking up a conversation about her past with radio, Alex, Greg, and Darin talk the ins and outs of college and internet radio. Alex can be seen playing in bands every once in a while, but still writes music fairly often. Tune in for a thorough discussion on the Pacific Northwest and to hear great Mexican food hot spots! This program was brought to you by White Oak Pastures. “I don’t know why I wrote a song in French. I was drunk walking home from a bar maybe three or four weeks ago…” [38:43] “I feel like I was always trying to come up with clever ways to basically be like, ‘I’m stoned’ – but like in a clever way.” [43:05] —Alex Rose on Snacky Tunes

This week on Snacky Tunes, hosts Darin and Greg Bresnitz welcome Heritage Radio Network’s own Talia Ralph to the show! Talia is the host of the new Thursday show, Pizza Party, and starts this episode with the guys off with a bang – talking pizza and bagels. Hailing from Montreal, Talia talks about her food memories growing up, complete with her grandmother’s matzo ball soup. Talia admits that her family was a big source of inspiration for her to head into the food world and having nearly completed her Graduate Degree in Food Studies at NYU, the guys dig deep into her obsession with various American chain restaurants. In the second half of the show, the guys welcome musical guest Nullsleep to Snacky Tunes. Nullsleep is an electronic musician whose musical style could best be described as post-cyberpunk; a combination of distorted synthpop, electro, and industrial produced with repurposed low-bit electronics. Delving into his musical influences and writing process, Greg and Darin chat about more 1980s inspirations before hearing a few brand new, unnamed tracks, live in the studio. This program has been sponsored by Cain Vineyard & Winery.“I do have a lingering obsession with American chain food.” [13:45]“I really love talking about things that people overlook but that I actually think are really important and significant, and I think that pizza is one of those things.” [30:49]—Talia Ralph on Snacky Tunes“The whole period of technology during the 80s, the emergence of the internet… is interesting inspirational material to draw from.” [52:00]—Nullsleep on Snacky Tunes

This week on Snacky Tunes, Greg and Darin kick off the new radio season welcoming Chef Brendon Doyle, Jessie Vukoson, and musical guest Daniel King to the show. Starting off, the guys talk to Brendon and Jessie about the start of their co-owned, Guerrilla Condiment Company. Greg and Darin also ask about their humble beginnings, how they came to be in the hot sauce business, and what their plans are for the Guerrilla future. In the second half of the show, Daniel King joins in on the fun sharing his first experiences at open mic nights and how he’s been able to build a community from these experiences. Playing songs live from his newest release, Lucky Enough, as well as a throwback, tune in for a classic Snacky Tunes episode! This program has been brought to you by Whole Foods Market.“The idea behind Guerrilla was to create a company that was in our control; something that we build and we are responsible and in charge of the growth.” [21:50]—Brendon Doyle on Snacky Tunes“I love playing The Drink, it’s my favorite place to play. I feel like it’s an extension of living room.” [48:19]—Daniel King on Snacky Tunes

This week on Snacky Tunes, a solo Darin welcomes the Pit Bastard Frank Davis, and musical guest Miami Drive to the program. Opening the show speaking to Frank about his 20 year background in the music industry, Darin makes the connection between music and food and just how Frank decided to make the career jump to BBQ and grilling. Starting a restaurant in upstate New York in 2010, Frank and his wife honed their skills and though that restaurant closed its doors due to a slow economy post Hurricane Sandy, Frank is back making his mark in the Brooklyn BBQ scene, founding the Bushwick Grill Club, as well as working as the Food Director at Northern Bell restaurant in Williamsburg. In the second half of the show, musical guest Miami Drive hashes it out with Darin talking about how the duo met, their unique approach to songwriting and collaborating, as well as their sunny roots in South Florida. Tune in for the last show of the summer filled with love, pizza, and love for pizza! This program was brought to you by Rolling Press. “I think the longest I’ve ever gone without grilling has been, even in the winter, maybe 4 days.” [21:31] –Pit Bastard, Frank Davis, on Snacky Tunes “It’s (cooking) is experimentation constantly, my dad would throw 10 things in a pot and then magically there was a potion there!” [42:02] “(Food) was my first passion – I went food first then music.” [45:31] –Miami Drive on Snacky Tunes

Join Greg and Darin for their 200th episode on this week’s Snacky Tunes! To mark the momentous occasion, the guys pop some champagne and take it back to the beginning. Welcoming Mom and Dad Bresnitz to the show to reminisce and shed light on how the twins came to be where they are today, they talk about their early food memories, and, of course, how Mom and Dad met. Seemingly bursting with foodies and great stories on each side of the family, it’s a no brainer how Greg and Darin came to have their finger on the pulse! The second half of the show features the band Roses who joins in with great live performances. Tune in for the celebration with the Snacky Tunes family! This program was brought to you by Heritage Foods USA. “I had my first culinary experience from a chow-chow cart, an eggroll, prior to the food trucks that come around.” [18:50] “I guess I was cooking a little leaner food and one day Greg came home from high school and said, ‘look mom, I’m hungry… and I don’t mean vegetable hungry, I mean meat hungry!'”[22:14] “Inviting people to your house, setting the table, and giving them food from the heart is a real special occasion.” [45:26] — Gloria Bresnitz on Snacky Tunes

This week on Snacky Tunes Greg and Darin welcome Steve Rogenstein, Founder of theARTcorps and Co-Producer of the NYC Honey Week. Right off the bat, the guys talk to Steve (a native New Yorker) about the yesteryear of NYC, and delve into his background and how he founded theARTcorps in 2003. Steve recently turned his attention to the NYC Honey Week, a citywide festival celebrating the honeybee. Honey Week 2014 merges the educational, the entertaining, and the delicious. From beekeeping workshops to honey-themed dinners, apiary tours, honey tastings, and honey-infused drink specials, the festival flits from neighborhood to neighborhood in NYC. Check it out from September 8-14 throughout the city. In the second half of the show, the guys welcome the band Motion Studies in for maybe one of the biggest live setups in Snacky Tunes history. Talking to the seven-piece band about their background and general band life, tune in for some great live music from Motion Studies! This program was brought to you by Rolling Press.

This week on Snacky Tunes, Greg and guest co-host Carter Adams open the show with the musical stylings of Jonny Lam and then welcome Butcher Tom Mylan from The Meat Hook located in Brooklyn, NY. Hot off the release of The Meat Hook Meat Book, Tom talks about his inspiration behind authoring the cookbook and all that goes into the cookbook process. Greg highlights a part of The Meat Hook Meat Book that teaches the reader about the importance of knife skills, especially considering the horrific tale that Tom shares with the crew. Also speaking on the ethics of red meat, Tom gives his take on the timely issue along with up and coming cuts of meat. Later in the program, Greg and Carter talk with Jonny Lam and his band about playing country music and how Jonny has made his mark in the music scene by being an amazing pedal steel guitar player. Tune in for a meaty show with great live music. This program was sponsored by Heritage Foods USA. “In the United States, there’s maybe 10 well-recognized cuts of steak; probably less, actually. In our shop we have like 20.” [21:49] “I think that you’ll be seeing more hare in probably 5 or 6 years, maybe sooner.” [28:15] “Chefs will look through the price sheet and see what is dirt cheap; a couple years ago it was ox tails, short ribs, pig tails, pig heads. I think that the only territory left is probably beef shank.” [29:43] — Tom Mylan on Snacky Tunes “I feel like there’s probably less than 20 pedal steel guitar players in New York.” [40:31] — Jonny Lam on Snacky Tunes

This week on Snacky Tunes, hosts Greg and Darin welcome the Editor-in-Chief of First We Feast, Chris Schonberger and the Brooklyn-based, electronic dreampop act, Mahogany. At the top of the show, the twins speak with Chris about his beginnings and how he worked his way to his esteemed position with the online media outlet. He goes on to elaborate how First We Feast is an online entity that looks at food as an illuminating lens into pop culture, music, travel, and more. Mahogany joins the second half of the show, giving a breakdown of their history and how the duo initially met and started collaborating. Playing live in the studio, the electronic dreampop act lets loose with a few tracks from their new album and talks their upcoming tour. Tune in for a solid show, complete with World Cup fever. This program was brought to you by Whole Foods Market. “Food media at this point is so competitive… You have places like Eater, Grubstreet… and magazines like Savuer and Food & Wine. So the question was, how could we reach an audience, being an online media only entity.” [22:08]–Chris Schonberger on Snacky Tunes“Plug the guitar in! Don’t sit in bed in your panties playing the guitar with no amplifier, that’s the rule.” [40:37]–Mahogany on Snacky Tunes

This week on a solo show of Snacky Tunes , Darin welcomes MOOD Magazine Co-Founders Mario Villar and Emma Hovel. MOOD Magazine fits right in with Snacky Tunes as its focus is both music and food with some great stories and gorgeous photos as well. Mario and Emma talk about the magazine’s beginnings and plans for the future, notably with MOOD’s fifth issue coming out soon. Later, Darin brings on the band Big Ups (featuring former HRN Engineer Joe Galarraga!) who recently released their album, Eighteen Hours of Static. The crew discusses band life, touring, and which band member dominates the kitchen. Tune in to hear it all! This program was brought to you by White Oak Pastures. “It’s easier to appreciate something that you can hold… And for us, instead of doing a blog about music and food, actually putting the work into producing… content that is worth paying to print.” [9:07] — Emma Hovel on Snacky Tunes — Big Ups on Snacky Tunes

This week on Snacky Tunes, Greg and Darin take on the topic of wine and upcoming summer events with a full studio of guests. Chauvet Thibault of Prestige Wine Lounge, Jules Dressner of Louis/Dressner Selections, and Owner of The Cleveland Restaurant, Paul Shaked, discuss importing wines and the natural wines that will be available at the next Prestige Wine Lounge-Garden Series coming up on Sunday, June 15. The guys also chat with Christina Tosi, Chef, Owner and Founder of Momofuku Milk Bar, about her summer happenings, including a new book in the works. The musical guest this week is Young Heel. Packing the studio with tons of gear, the experimental pop trio shares a few live tracks, their musical influences, as well as their strong opinions on seltzer. This program was brought to you by the International Culinary Center.“Something is happening in wine, especially in natural and organic wines… It’s getting bigger and bigger in New York City, and we wanted to share that.” [11:06]–Chauvet Thibault on Snacky Tunes“It’s going to be a book about sweet, savory, and life’s little hijinx… It’s going to be called Milk Bar Life.” [32:10]–Christina Tosi on Snacky Tunes

Snacky Tunes ushers in summer early this year with the gang from the Big Apple Barbecue. The Big Apple Barbecue puts on a Block Party one weekend each June held in Madison Square Park and its surrounding streets, attracting people near and far to celebrate America’s authentic culinary and musical traditions. The pitmasters from around the country grill up their region’s best dishes for all to enjoy. This year, the 12th Annual Block Party will be held on June 7th and 8th from 11am to 6pm. Later, NYC-based trio WOLVVES stop by the show who share a few selections from their debut EP “Feed the Hand that Bites” and chat about their musical influences and the evolution of their sibling band. This program was sponsored by Whole Foods Market. “Everybody can get a taste of home at the block party.” [11:48] “It brings people from all over the world to experience something that this country does so well.” [12:40] –Big Apple Barbecue on Snacky Tunes

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

Today on Snacky Tunes, Dave Lane from The Gourmand, award-winning food and culture journal, comes out to Roberta’s to tell us about his unique magazine with spectacular design. We also have Caroline Russock in the studio, food writer for Philadelphia City Paper who tells us about some of the greatest sandwich spots in Philadelphia. After the break, Colin Self sings some tunes for us and we experience perhaps the greatest moment in Snacky Tunes history. Tune in to hear it all! This program has been sponsored by Fairway Market. Image from The Gourmand “Even the content is not about now, it’s timeless stuff.” [11:15] –Dave Lane on Snacky Tunes “I don’t pay too much attention to what’s physically happening as much as I almost feel as though there’s this thing of being aggressively neutral in weird ways.” [52:00] –Colin Self on Snacky Tunes

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

Nothing goes together better than French wine and electrifying bluegrass music. At least that’s what we’re taking away from this week’s episode of Snacky Tunes. Tune in for a barnburner of an episode as Marianne Fabre-Lanvin of Sud De France previews the upcoming Sud de France Festival! For three weeks, from June 9th to June 30th, foodies, gourmands, oenophiles, Francophiles and those who believe joie de vivre is just as important as breathing will have the unique opportunity to discover the singular delights and culture of Languedoc-Roussillon. Later in the show, busking bluegrass duo Mountain Animation tear the house down with an incredible live performance. “I feel more Mediterranean than I do French!” [6:00] –Marianne Fabre-Lanvin on Snacky Tunes

This week on Snacky Tunes, Mitchell Davis (host of Taste Matters) comes in to talk about the upcoming James Beard Awards, and tells us about how they’ve changed since the foundation’s inception in 1986. We’re also joined by Mike Thelin, co-founder of Feast Portland, Jamie Feldmar, managing editor of Serious Eats, and Maison Premiere’s beverage director Maxwell Britten who tells us how excited he was when he found out his bar was nominated for a 2014 award. Later on, all the way from Sweden we have Alice Boman here to play some beautiful and calming music. This program has been sponsored by Whole Foods Market. “[Ikea’s] meatballs aren’t really meatballs.” [43:15] –Alice Boman on Snacky Tunes

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, 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 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

This week on Snacky Tunes, we have The Scott Colberg Trio in the studio to treat us to some nice jazzy tunes – perfect music for this cold weather. Then, Michael Stember and Erik Donley from Upstream Foods tell us about their company’s dedication to providing “ultra healthy, home cooked meals packed with flavor. This show has been sponsored by Hearst Ranch. “It’s the best fish in New York, without a doubt, at our parties.” [47:45] “People from new york tend to get what we’re all about the second they walk in the room.” [56:15] Michael Stember on Snacky Tunes

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

Snacky Tunes wraps up 2013 with a few bands that love pizza and soda – The Pizza Underground & Radical Dads. The Pizza Underground is a timeless band that exemplifies the underground pizza experience. Tune in to hear the band explain why they will never turn down a slice. What are there favorite pizza joints in the city? Listen in to find out the answer, and to hear a medley of The Pizza Underground’s classic songs. Later, Radical Dads joins the program to talk about their soda zine, pizza blogs, and why they were inspired to start these foodie endeavors. Tune in to hear some of their guitar-driven songs- only on Snacky Tunes! Thanks to our sponsor, Underground Meats. Photo via The LA Times “There’s no wrong way to make a pizza if you ask me.” [12:15] — Macaulay Culkin of The Pizza Underground on Snacky Tunes

This week on Snacky Tunes, Darin and Greg Bresnitz welcome Annemarie Ahearn of Salt Water Farm into the studio to talk about her New York City exodus, and her cooking school in Maine. Find out why the transition was at times scary, but ultimately led to a burgeoning recreational cooking school with visitors from across the world. Later, the crew from Red Boat Fish Sauce joins the studio to talk about the ingredients for authentic fish sauce, and why environment plays such a crucial factor. What chefs use Red Boat Fish Sauce, and why does Red Bat pack such an umami kick? Later, Cassandra Jenkins plays some songs, and talks about her family’s history in music! This program has been sponsored by MOOD Magazine. “People will fly to Maine to take my classes for three days. I never expected that it would get to that point.” [13:20] — Annemarie Ahearn on Snacky Tunes “The anchovies that live in the Phu Quoc- they are called black anchovies. They make the best fish sauce. If you use another type of anchovy from another part of the world, it’s not going to be the same.” [31:40] — Red Boat Fish Sauce on Snacky Tunes

This week on Snacky Tunes, Greg and Darin Bresnitz talk about giving thanks and giving back with Dale Talde. Dale’s restaurants, TALDE, Pork Slope, and Thistle Hill Tavern, are co-hosting a benefit for the victims of Typhoon Haiyan in collaboration with The Green Building. The event is called Taste 4 The Philippines; buy your tickets now! Hear about Dale’s personal connection to the Philippines, and why he feels privileged to help. This episode has been brought to you by MOOD Magazine. “We tend not to take ourselves too seriously, and sometimes that reflects negatively… This benefit that we’re doing on December 4th at the Green Building- it’s not like that. The typhoon hit so close to home because we had Hurricane Sandy last year at our doorstep.” [10:20] “With our restaurants, we aren’t feeding people who need food… if you’re eating at one of our places, you’re blessed to be there!” [13:00] — Dale Talde on Snacky Tunes

This week on Snacky Tunes, Darin Bresnitz and guest co-host Carter Adams are talking wine, food trends, and music with Marianne Fabre-Lanvin of Sud De France, Greg Morabito of Eater, and Heloise & the Savoir Faire! Tune in to hear Darin and Marianne discuss the Sud de France wine region, and why it is such a hot spot for organic wines. Greg chats with Darin about the upcoming Eater Awards, and what food items are going to be trending in 2014. Later, Heloise & the Savoir Faire play some of their songs on-air, and talk about the religious symbology used in some of their songs. This program has been brought to you by MOOD Magazine.

This week on Snacky Tunes, Darin Bresnitz invites Lauren Hirschberg of CraftBar into the studio to talk about his beginnings in the food world, and his plans for the upcoming Bar Food Blowout! Tune in to hear about Lauren’s accidental prize-winning wing sauce. Find out what music gets Lauren excited to cook, and why culinary school can never prepare a chef for busy dinner service at a top NYC restaurant. Later, Vinny Milburn and Adam Geringer-Dunn of Greenpoint Fish & Lobster Co. join the program to talk about the inspiration for their brand of North Brooklyn fish market. Hear about their raw bar/restaurant ideas, and find out why seafood is in Greenpoint Fish & Lobster Co.’s blood. Later, Angelica Allen aka My Midnight Heart stops by to play some live music, talk about her set-up, and introduce her upcoming EP! This program has been sponsored by MOOD Magazine. “When I was making this hot sauce, it was all so blurry. The joke is this- I made this award-winning hot sauce, and I don’t know what’s in it.” [15:00] — Lauren Hirschberg on Snacky Tunes

Charlotte Druckman has been in the world of publishing since her first internship at New York Magazine in high school! This week on Snacky Tunes, Darin Bresnitz talks with Charlotte about her experiences in magazines, and why she transitioned from freelance writer to editor at Medium. Hear how Charlotte pitched a story to Ruth Reichl and got started in food writing! What inspired Charlotte to write about women in food in her book Skirt Steak, and is she comfortable with being the spokesperson for women in the culinary world? Later, Brandon Hoy stops by to talk about the release of the Roberta’s Cookbook, and why the tome is so much more than a recipe manual. Tune in to hear Brandon talk about the different types of heat that are used in pizza ovens, and some of the grosser moments that were left out of the book. See Through stops by and talks about their relatively short life as a band and shares a couple of tracks! Tune in to hear about the origins of the band as a recording project, and find out how See Through drinks at a show. Thanks to our sponsor, MOOD Magazine.“Coming from traditional publishing, everything is so set. It’s so cool to be in such a fluid environment like Medium.” [7:15]“I didn’t want to be the spokesperson for women in the culinary world!” [26:15]— Charlotte Druckman 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

Greg Bresnitz is talking Feast Portland with chefs Sarah Simmons and Floyd Cardoz on this week’s episode of Snacky Tunes! Feast Portland is a world-class event celebrating Oregon’s bounty and the chefs and artisans who do some pretty amazing things with it. Tune in to hear Sarah and Floyd talk about their favorite eats in Portland. Hear about Floyd’s rooftop garden at North End Grill, and find out what types of grill Floyd prefers. What are Sarah and Floyd cooking up for Feast Portland? Later, San Fermin joins the show and plays their unique brand of classically-influenced folk pop. Learn about the band’s songwriting process, and how they recruited members to fit the arrangements. Thanks to our sponsor, BluePrint Cleanse. “As long as you are true to who you are and you keep your style, people will get who you are, and they’ll get your soul. And once they get your soul, they’ll see the passion, and it will all make sense.” — Floyd Cardoz on Snacky Tunes

This week on Snacky Tunes, Greg and Darin welcome Amanda Freitag, one of New York’s most celebrated chefs, and the band Kal Marks, who came all the way from Boston to play some rock. Amanda is a graduate of the Culinary Institute of America, and a well known TV personality and chef for battling Bobby Flay on Iron Chef America on the Food Network. Getting her start under the guidance of Jean-Georges Vongerichten at Vong New York, she eventually teamed up with legendary restaurateur Godfrey Polistina (Carmine’s, Ouest, Virgil’s BBQ) to start the popular upper west side restaurant Cesca Enoteca & Trattoria. Most recently, Amanda was the executive chef at Gusto in the West Village, where she received both critical and popular acclaim. Lastly, Freitag found a new opportunity at The Harrsion in Tribeca. Since Freitag’s arrival, The Harrison has received numerous accolades from local and national media, including a two-star review from The New York Times, as well as features in Time Out New York, New York Magazine and Forbes Life. Boston’s Kal Marks (originally the solo project of Carl Shane and now a trio) are set to release their first full length album as this lineup, and first recorded in a real studio, Life Is Murder, on September 17 via Exploding In Sound/Sophomore Lounge/Midnight Werewolf. They come from a scene of other young raging rock bands (like Pile and Speedy Ortiz), and like those bands, Kal Marks get loud. But they’re also part of a long lineage of indie rock bands with weird-voiced singers that spans from bands like Modest Mouse or Wolf Parade to more recent things like Alt-J. Ever wondered what Titus Andronicus might have sounded like if Patrick Stickles was more into Isaac Brock and less into Conor Oberst? Kal Marks could be your answer. “When I got to The Harrison, I got a call asking if I wanted to be on Iron Chef. I had a great experience that led to Chopped.” [24:30] — Amanda Freitag on Snacky Tunes

This week on Snacky Tunes, Jamie Bissonnette, chef and owner of Coppa and Toro in Boston, joins hosts Greg and Darin Bresnitz in the studio to talk about his latest updates! On the show, Jamie talks about winning Best New Chef, being nominated for a James Beard award, and gives us his latest updates on the opening of Toro in New York City, set to open this Spring. He also talks to us about the upcoming BBQ Blowout set for this August 13th, where Jamie is set to preview a taste of what people can expect from his soon to open NY Toro outpost. Lastly, Mount Moon (Wes Bryon) also comes into the studio for a special performance of songs Stay Real,Niagra, and more! Hear more about Mount Moon’s music, and how he has progressed from busking to playing shows in Philadelphia! This program has been sponsored by BluePrint Cleanse. “I worked in Paris for a bit and a chef there said if I wanted to be better I needed to start eating meat – I did, and by the end of the week I was chowing foie gras.” —Jamie Bissonnette on Snacky Tunes “It’s actually not illegal at all. It’s technically illegal to ask for money, but it falls under freedom of speech.” —Wes Bryon 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

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

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

Darin Bresnitz is covering a lot of ground in the worlds of food and music on this week’s installment of Snacky Tunes. Darin calls up Mitchell Davis, Executive Vice President of the James Beard Foundation and host of HRN’s ‘Taste Matters’, to talk about the upcoming James Beard Awards. Learn how food media and journalism has changed the buzz around restaurants and food policy. Mitchell reports live from The World’s 50 Best Restaurants in London; who will be this year’s winner? Later, Darin chats with The Rev about his upcoming events- Burger Week and Beer Balls. Find out why beer and burgers make the ultimate food pairing, and hear Darin and The Rev talk about their ideal meatballs. Finally Amanda from Other Music calls in to talk about this year’s Smorgasburg Record Fair! This episode has been sponsored by Rolling Press.“My appreciation for other people’s artistry of the burger goes beyond what I can do. I like to cook things other than burgers at home.” [28:15] — The Rev on Snacky Tunes 

Sometimes, dreams come true. This week on Snacky Tunes, Darin Bresnitz invites food writer and journalist Jamie Feldmar into the studio to talk about her dream of becoming a food writer. How did Jamie know she wanted to become journalist? Find out how one of Jamie’s first stories in her high school newspaper created controversy and inspired further reporting. Learn how Jamie’s time in Thailand sparked her interest in food and food journalism. Tecla joins Darin and Jamie in the studio to perform some of her songs! Listen in to hear Tecla talk about her Haitian-Italian background, and how that translates in the kitchen. Hear about her obsession with plants, and her songwriting process! This episode has been brought to you by Underground Meats. “There are things that you can do- no matter what profession you are in- to make the most of your travels. I always like to have guidance from a local when I’m in a foreign city.” [27:15] — Jamie Feldmar 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

Learn about heritage breeds and cuts of meat with Heritage Foods USA’s Mail Order Director, Catherine Greeley. This week on Snacky Tunes, Greg Bresnitz invites Catherine in the studio to talk shop- butcher shop! Why did Cathering get involved in the sustainable meat business? Find out what animals and cuts Heritage Foods USA offers via mail order. What seasonal options are offered? Learn about Heritage Foods USA’s half-lamb and eighth-cattle programs! Later, Pictureplane comes by to play some of his favorite tunes. Hear about the differences between the Denver and New York City music scenes. Listen to Pictureplane talk about the importance of local culture in the DIY music. Hear Greg and Pictureplane’s thoughts on the Black Flag reunion! This episode has been brought to you by Fairway Market. “We work with all of these different breeds, and the slaughterhouses keep the breeds separate for us. So you could get ribs from a Duroc, Berkshire, or Red Wattle.” [10:30] — Catherine Greeley 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.

It’s our favorite time of the year on Snacky Tunes and Jordana Rothman is back to recap the year in food and make predictions for 2013. Which predictions from last years show came true? What will be hot in 2013? Why does Jordana hate brunch so much?!? The answers to all of these questions and more can be found in an extra special double-length episode of Snacky Tunes. Later in the show, Snowden stops by and performs their brand of mellow cavernous indoe rock live in-studio. This program was sponsored by The International Culinary Center. “Brunch brings out the worst in restaurants… Give me breakfast, or give me death.” [48:00] “Anybody who picks up a knife is indebted to the French.” [52:30] “I think some of the best restaurants right now are in hotels.” [64:00] “I think health in restaurants is something people will be talking about over the next few years.” [66:00] –Jordana Rothman on Snacky Tunes

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

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

This week on Snacky Tunes, Greg Bresnitz recaps the year in food and drink with none other than Michael Whiteman and his wife, acclaimed food writer Rozanne Gold. Michael Whiteman, president of the renowned Joseph Baum & Michael Whiteman Company, is considered this country’s leading food and restaurant consultant. Tune in to get the low down on the trends you may have missed including the Peruvian food explosion, the growth of the artisanal cocktail movement and labeling regulations. If you’re a foodie this is a must listen! This program was sponsored by 360 Cookware. “It used to be if you wanted ethnic cuisine you’d have to go to some ethnic enclave or barrio, but that’s not true anymore. These flavors and cuisines are moving into mainstream America.” [08:32] “The most interesting part of what’s happening with food in America today is in the low end of the market you’re finding people putting together ingredients that your grandmother would never have considered eating on the same plate.” [10:32] “I think that bars in the next year will be the most fascinating place to look for food trends. There is a rise in this country of a whole new bartender and bar culture that leans towards natural, artisan [tendencies]. It’s farm to bar as opposed to farm to table.” [19:00] –Michael Whiteman of Whiteman & Baum 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

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

On this week’s episode of Snacky Tunes, Greg and Darin Bresnitz are joined in the studio by Carl McCoy, the owner and operator of Gwynnett St. – a real “New York” restaurant on Graham Avenue in Williamsburg. Tune in to hear about Carl’s culinary influences. From barbecue to fine Italian cuisine, Carl has seen all different facets of the food world. Tune in to hear about the seasonal menu at Gwynnett St., and hear about how Carl found his team of chefs for the restaurant. Later, Erika Spring plays live in the studio. Tune in to hear Erika talk about her band Au Revoir Simone, and how they have managed to work without a record label. Erika also talks about her collaboration process, and her past life as a vegetarian. This episode has been brought to you by Hearst Ranch. “One of the biggest things about fine dining is that it should never be taken too seriously. It’s still food, and it’s still ingredients. It needs to be relaxed and serious at the same time.” — Carl McCoy on Snacky Tunes

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

Welcome to a (craft) beer-soaked episode of Snacky Tunes! On this week’s installment, Greg and Darin Bresnitz are joined in the studio by Ben Hudson, Marketing Director for Brooklyn Brewery. Hear Ben recount the early days of Brooklyn Brewery’s establishment in Williamsburg, Sweden’s affinity for Brooklyn’s brand of craft beer, and the brewery’s recent expansion. The studio tastes the most recent Brewmaster’s Reserve, a Belgian witbier featuring lime and coriander. Later, the sisters of Zambri are in the studio playing live. Tune in to learn about the many incarnations of the band, their musical training, and how their Italian heritage developed their palate. This episode has been brought to you by The Heritage Meat Shop. “The best part about working in beer is that if you do it right, you have the chance to meet a lot of cool people.” — Ben Hudson on Snacky Tunes

On this week’s episode of Snacky Tunes, Darin Bresnitz is without Greg, but talking summer, food, and music with Jessica Luzzi, events coordinator at King & Grove Williamsburg. The King & Grove is a hotel that got its start up in Montauk, but has recently opened a new location on North 12th Street! Darin and Jessica talk about the light food offered at the hotel. After eating (wait thirty minutes, of course) take a dip in King & Grove’s saltwater pool! Hear about King & Grove’s cocktail program, as well as the excellent summer playlist that you can hear poolside all season long. Hear about some of the hotel’s upcoming events, as well as the emerging hotel culture in New York City. Later, Darin’s talking with Brooklyn’s own Ex Cops. Hear about the proper way to eat on tour, as well as some of the band’s recent gigs. As always, tune in for live performances! This program has been brought to you by Heritage Foods USA. “We really wanted it to be something that the community really took to. Just a place to spend time with family and friends, and really be a part of it.” — Jessica Luzzi on Snacky Tunes

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 Snacky Tunes, Greg and Darin Bresnitz are talking with Food & Wine Magazine Features Editor Michael H. Endelman. Michael got his start in journalism working for music publications such as Spin and The Rolling Stone. Tune in to hear about the good and bad of food and music interviews, the difference between food blogs and magazines, and the transition to food writing from music journalism. Hear discussions about what makes quality journalism, and more importantly, how food and recipe writing translates to actual taste. Hear some cuts from the upcoming live compilation Snacky Tunes Live Vol. 2! This episode has been brought to you by S. Wallace Edwards & Sons. “We think a lot about trying to make this experience of reading a magazine really different that what people are experiencing on their iPhone or their computer at work.” “We’re trying to find people who are pushing forward in the world of food. We’re always striving to give our readers something new that’s a trend, or that’s going to be the next big thing.” “The skills you learn as a journalist should be transportable no matter what you do.” — Michael H. Endelman on Snacky Tunes

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

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 this episode of Snacky Tunes, Greg and Darin Bresnitz are joined in the studio with Joe Carroll of Williamsburg hot spots like Spuyten Duyvil, Fette Sau, and St. Anselm. Joining Joe is the Yvonne de Tassigny, chef at Fette Sau and St. Anselm. Tune in to hear Joe’s past in the music business, working in Belgian restaurants, and why he started a barbecue restaurant in Williamsburg. Joe and Yvonne are going to be hosting and cooking for Finger On The Pulse’s BBQ Blowout this upcoming Wednesday at Good Co. This week’s musical guest is Emil & Friends. Emil & Friends make electronic music, collaborate with orchestras, and Emil plays acoustic guitar live for this episode. Hear some of Emil & Friends’ songs from the full-length Lo & Behold, and a P.R. stunt involving Emile Hirsch. This episode was brought to you by Hearst Ranch. “White tablecloths and wine lists don’t equate barbecue to me.” “I’m going to do what I do regardless of what’s going on around me. I didn’t really think about where we fit in [the barbecue scene].” — Joe Carroll about Fette Sau on Snacky Tunes “Once you get the attention of a group of people, it’s important to show who you are and be honest.” — Emil of Emil & Friends on Snacky Tunes

Today is a very special food-and-drink-only episode of Snacky Tunes. Darin and Greg Bresnitz are joined in the studio by Naomi Pomeroy of Beast in Portland, Oregon. Tune in to hear about Beast’s history in the Alberta Arts District, Portland’s affinity for farm-to-table cooking, and its fixed menu in a sea of vegetarians and vegans. Naomi discusses what two tribute dishes she would make for the people who taught her how to cook- her mother and grandmother. Also in the studio is Lesley Townsend, founder and organizer of the Manhattan Cocktail Classic. Tune in to hear about this year’s event and all of the surprising collaborations with technology, theater, and music. This program has been sponsored by Hearst Ranch. “Portland is a really natural place for farm-to-table food because the farms are really close to the city” “This is a fixed menu, and there’s going to be meat.” — Naomi Pomeroy on Snacky Tunes “The whole point of setting up the festival in this way is to have as many different entities become a part of it, and host their own events.” — Lesley Townsend on Snacky Tunes

On this week’s Snacky Tunes, Greg Bresnitz talks with Alison Price Becker of the new restaurant Alison 18. Alison is a veteran in the New York restaurant scene, starting restaurants like Alison on Dominick Street, and Alison By the Beach in Long Island. Tune in to hear Greg and Alison talk about her restaurants after 9/11, how motherhood has changed her business approach, and why she decided to return to New York City. Greg is joined in the studio by The Spring Standards, a folk group that has been playing together since high school. Hear some of The Spring Standard’s songs, their thoughts about the Philadelphia Flyers and the playoffs, and their upcoming double EP. This program has been brought to you by Hearst Ranch. “We choose to go forward with very simple flavor forward food that doesn’t come with a lot of surprise, but with a lot of comfort.” — Alison Price Becker on Snacky Tunes

This week on Snacky Tunes, Darin Bresnitz is once again joined by guest co-host Travis Hayden. They’re in the studio with Mitchell Davis of the James Beard Foundation, and music journalist John Norris of Noisevox and formerly of MTV News. Tune in to hear about the upcoming James Beard Awards, the increasing quality of food across the United States, social media’s effect on cooking culture, and some of the parallels between cooking and music. John Norris talks about his time at MTV, his new work on Noisevox, and his thoughts on Fiona Apple’s comeback. Tune in to hear John talk about the dichotomy between the constant need for new music and the prevalence of band reunions. Also, hear about John’s involvement with PETA, and his beliefs about vegetarianism and veganism. This episode was sponsored by Edwards. “I beleive there’s a craft to cooking, I don’t think it’s just shopping…you go to a restaurant and you see a chef’s who is 27 years-old and they’re cooking their heart out.” —Mitchell Davis on Snacky Tunes “We want ‘new, new, new’ [music] – but we can’t break away from our nostalgia.” — John Norris on Snacky Tunes

This week on Snacky Tunes, Darin Bresnitz is joined in the studio by guest co-host Travis Hayden of OurLabel International and urban farmer, Gwen Schantz. Tune in to hear Gwen talk about Brooklyn Grange’s acre of urban farm, and their expansion to the Brooklyn Navy Yard. Also, get some more information about Hayseed’s Big City Farm Supply, a pop-up shop in Greenpoint with all of your urban farming needs! Hayseed’s has everything from chicken feed to garden supplies, so check it out during this year’s summer months. Later, Darin and Hayden discuss OurLabel International’s new releases and all of the upcoming summer music festivals. This episode is brought to you by Hearst Ranch. “Urban farming offers a lot, both in terms of food and nutritional benefits, but also environmental benefits. It’s a good way for New Yorkers to reconnect with nature, and do something good for the local environment.” — Gwen Schantz on Snacky Tunes

Today on Snacky Tunes, Darin and Greg Bresnitz are in the studio with Ramesh Srivastava, formerly of Voxtrot and now making music under the moniker Ramesh. Tune in to hear about songwriting, collaborating with other musicians, and the recording process. Ramesh discusses working on music after Voxtrot, and the dangers of taking a career in music for granted. Also, Luke Jackson and Justin Warner from Do or Dine come in and talk about starting a restaurant in Bed Stuy. Hear about Do or Die’s love of puns, pickle back balls, and deep-fried deviled eggs. This episode was sponsored by Hearst Ranch. “Pickle-backs are much older than the fad would suggest. It’s a cowboy drink. It was a pro-active medicinal approach to avoiding a hangover and also a way to mask the taste of the [bad] whiskey at the time.” –Luke Jackson of Do or Dine on Snacky Tunes

This week on Snacky Tunes, hosts Darin and Greg Bresnitz talk with master distiller Colum Egan of Bushmills Irish Whiskey. Listen in to learn some whiskey history, about the different Bushmills whiskeys, and the importance of barrels in maturation and distillation. Also, Beca performs live in the studio, discusses her past musical projects, and talks about her new record out on This is Music Ltd. This episode was sponsored by White Oak Pastures “[When making whiskey] you have to respect what the master distillers have done in the past.” “Bushmills typically has this light fruity spiciness to it.” –Distiller Colum Egan of Bushmills Irish Whiskey on Snacky Tunes

This week Snacky Tunes is rapidly approaching their 100th episode. Gearing up for this they welcome on home-made granola entrepreneur Sarah Abramjuk of Spatzi’s who recounts how she turned a hobby into her own business. Next up, the best friend duo of Alie and Georgia talk about being classy ladies, the creation of the McNuggetini, and their upcoming web series on the Cooking Channel. Later on, tune in for a special in-studio live set from musical guest Devin Therriault. This episode is sponsored by Cain Vineyard & Winery. “The Mcnuggetini never existed before we made it on this video, it was a joke.” –Alie and Georgia on Snacky Tunes

When a guest comes into the studio armed with slow cooked pork, bbq sauce and potato buns you know it’s gonna be a good show. This week’s episode of Snacky Tunes features John Stage of Dinosaur Bar-B-Que, who breaks down the ins and outs of BBQ culture. Find out why low and slow is the key to TRUE barbecue. Later on the show, singer/songwriter Liam Finn plays a few live songs and talks about his experience leaving New Zealand for greener pastures. This episode was sponsored by S. Wallace Edwards & Sons.

This week Snacky Tunes welcomes Shaun Fletcher, photographer for the James Beard House who talks about his beginninga at the house and some of the more outrageous chef stories as well as how he transitioned to food photgraphy. This extended issue continues with We Are Augustines who play a special live set as well as talk playing CMJ, second chances in the music world, and the importance of keeping your friends. The show rounds out with Damn Dogs who hail from Australia and have come to play CMJ. Tune in find out finally what exactly Australian cuisine is and what kangaroo meat tastes like!

Brooklyn-based band Good Relations is this week’s musical guest on Snacky Tunes. Tune in to find out how they are connected with the original Finger on the Pulse and what kind of food they eat on the world as they play songs live in studio. This episode was sponsored by Roberta’s.