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 See Priva

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

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 TunesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-n

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 See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https

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

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 TunesSee Privacy Policy at https://art19.com/privacy and Ca

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 thi

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 See Privacy Policy at https://

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

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

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

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 convers

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 re

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

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 See Privacy Policy at

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 See Privacy Policy at http

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

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

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 r

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 t