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