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.

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 See Privacy Policy at https://

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

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

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 f

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 p

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

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

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

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

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

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

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

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