Snacky Tunes

This week on Snacky Tunes we feature an interview with the minds behind The Store, plus a live in-studio performance by Light Asylum.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Snacky Tunes, we talk liquid memoirs and a new book – Regarding Cocktails (Phaidon) – with Georgette Moger-Petraske and Theo Lieberman.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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, an

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.

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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.