heritage radio network

Cask ales and beer and cheese pairings are today’s topics on Beer Session Radio! Jimmy Carbone is joined in the studio by cask expert Alex Hall of Wandering Star and Anne Likes Beer. Kevin Heald of Malt & Mold brings by some bold beers and cheeses for the cast to taste. Tune into this episode to hear Alex explain the best way to serve and preserve cask ales. Steve Wildy, beverage director for Vetri Family Restaurants, calls in to talk about Philly Beer Week and his Italian beer bar, Alla Spina. What beer and cheese pairing was revolutionary for Steve’s palate? Later, Anne talks about the importance of connecting the flavors of a beer to its hometown and history. Learn about Alex’s upcoming Glastonwick cask ale festival! Find out what breweries Alex will be featuring, and how cask IPAs fared in last year’s installment. Thanks to our sponsor, GreatBrewers.com, and thanks to Pamela Royal for today’s music.

Listen to the show here:

“You have to drink cask ale at cellar temperature for the best effect. So fill up your growler, and drink it the same night.” [7:00] – Alex Hall on Beer Sessions Radio

“The ‘intense’ on 'intense’ food pairing has a lot of risks. But iff it works out, it can be great.” [26:15] – Steve Wildy on Beer Sessions Radio

BURGERLORDS + PIZZAPRAYERS + JEN PELKA = RADIO VIBES

Have you noticed how tight the art/GIF game is on Tumblr? Especially in the food and drink section?

(via PizzaPrayers)

What I’m really trying to say is check out BurgerLords and Pizza Prayers, the incredible art blogs from a dynamic duo of L.A. natives (and brothers), Max and Fred. 

Restaurateurs by day, art  gangsters by night, Max and Fred own The Oinkster (that makes some of the most killer burgers in all of California), Maximiliano (“kinda” old school Italian) and Little Bear (a Belgian Beer Cafe). 

Visiting the BurgerLords or PizzaPrayers sites are like falling into a rabbit hole. By the time I snap out of it, I’m answering my door, tipping the pizza delivery guy, or firing up the grill to make a burger worthy of the ones I’ve been swooning over for the past couple of hours.

(via BurgerLords)

I guess this is the part where you figure out that I’m having them on my radio show, U Look Hungry, today, Thursday May 2nd at 6pm (EST) on the Heritage Radio Network.  When I thought this show couldn’t get any better, the inimitable Jen Pelka, Tumblr Food & Drink Evangelist, is also coming on the show to discuss what’s shaking on Tumblr, the state of the GIF, the L.A. food scene, and so much more.

(via PizzaPrayers)

Stream the live broadcast here via the Heritage Radio Network. If you miss the live broadcast cause’ your going in on that second pizza pie, take your time and listen at your leisure by downloading the (free) iTunes version of the show.

I promise that today’s show will be nothing like this situation.

Cutting The Curd
  • Cutting The Curd
  • Episode 198 - Cheese and Art: Film
  • Heritage Radio
Play

On today’s Cutting the Curd, Greg Blais and I discuss Cheese and Film, including our recent viewing of the cheese-heavy Boxtrolls, and an interview with Kari Branch, director of the short film Simple As That, and her subject, Marfa Maid cheesemaker Malinda Beeman:

Cutting the Curd :: Episode 198 - Cheese and Art: Film

Continuing the ongoing series on cheese and art, this week host Greg Blais is talking film on Cutting the Curd! Welcoming co-host Matt Spiegler, a writer, documentarian, and creator of the blog Cheese Notes, the duo kick off the show talking about their recent viewing of the movie, “The Boxtrolls,” and how cheese in general is beginning to become more visible in film but still has a way to go to achieve popularity. Going through a plethora of movies that do feature cheese, the guys discuss if the cheese adds or detracts from the overall message of the film. After the break, Greg and Matt speak with filmmaker Kari Branch and Malinda Beeman, a life-long artist and cheese-maker who is a subject in Kari’s project entitled “Simple As That.” “Simple As That” is a short documentary about a couple choosing to launch their artisan goat cheese business through one of the worst droughts in Texas history as well as personal adversity. Tune in to hear a thorough chat on cheese in film and how this subject is evolving in film culture. This program was brought to you by The Wisconsin Milk Marketing Board.

Here are links for some of film and TV cheese references that were discussed: 

Simple As That Trailer
https://vimeo.com/72287650 

Box Trolls IMDB:
http://www.imdb.com/title/tt0787474/

Monte Python:
https://www.youtube.com/watch?v=PPN3KTtrnZM

Family Guy

http://www.hulu.com/watch/702116#i1,p0,d1

Diary of a Wimpy Kid:
https://www.youtube.com/watch?v=73DxZPhVOYc

Ratatouille:
https://www.youtube.com/watch?v=6qtEjJuGo_U

The War of the Stinky Cheese 
https://www.youtube.com/watch?v=55WTvET5RAQ

Monocle To Start Radio Station

According to this article entitled Mr. Zeitgeist form the NY Times, Monocle’s main man Tyler Brule is starting a radio station called Monocle 24.

We’re not talking podcast, Monocle 24 is an actual radio station on actual radio that can be heard on The Heritage Radio Network, and the special edition heritage radio pictured above. This is a huge step in the opposite direction of other companies, specifically media companies, that are all going digital, iPadish and podcasting online <— stating the obvious.

Anyway, the article goes onto explain the “world of Monocle” that oozes style and tradition. This is nothing we didn’t already know but I don’t mind hearing again and again…only to make me jealous and look at the coat draped on the back of my chair and crumbs on my desk as I think to myself, “someday…”

Enjoy listening to food news? The Heritage Radio Network has a range of food-related programs that you might find worth listening to. As their mission states:

HeritageRadioNetwork.org is committed to archiving, protecting, and advancing our country’s rich food culture through programs that give voice to America’s leading food professionals, farmers, policy experts, artists, and tastemakers.

Some of my favorite programs are The Future of Food Leadership, Eat Your Word, and Just Food Stories.

Made Weekly Meets Radio

Today, I chat with Rachel Crawford, the creator behind Made Weekly, one of the most popular food sites on Tumblr.

Here’s the deal: five days, five recipes, one ingredient.

For those of you who have burned more than an eyebrow off in the process of cooking your mom’s favorite recipe, this show’s for you.

Tune in to the live broadcast today, Thursday March 14th, 2013 at 6 pm (EST) via the Heritage Radio Network, or download the iTunes (free) podcast version of the interview

Rachel’s gonna give you the run down so you don’t burn the house down.

Shadowbox is not your average electronic musician. Her songwriting varies from warm and melancholic to abrasive and mind-bending. In her live set, she uses Electribes, her voice, and the mixing hand of Icky Doome to create an enormous sound that punishes as equally as it pleases. Tune in for a psychedelic 45 minute set that is unlike any before it on Full Service Radio. This program was sponsored by Tekserve. **The interview with Shadowbox and Icky Doome was removed at their request. For Shadowbox’s music visitsoundcloud.com/shadowbox4u.

Listen to the show here:
Download MP3 (Full Episode)    
LIVE ON ROBERTA'S RADIO

Big thanks to the homie Jack Inslee for having me on his show Full Service Radio over at Heritage Radio Network. Heritage Radio, for y'all that don’t know, is the internet radio station run out of a couple of shipping containers in the backyard at Roberta’s Pizza in Bushwick.

The format is basically an hour and a half live mix, focused on electronic music. I went all over the place though with a solid base rappps, going into clubbier shit (PROJECT PAT TECHNO?), bounce, original remixes, a Mo B. Dick song and all the way back to some George Kush slowed and thowed joints. 

Had so much fun I stuck around for Gunwash afterwards and chopped it up about #Seapunk, Spanish ladies and the truthfulness of Vybz Kartel’s recent prison break. Plus theres other benefits of DJ'ing at a radio station with a built in pizza place….

HIT THE JUMP FOR A STREAM OF THE WHOLE SHOW

Hang out with Patrick Martins and Zachary Kell of Community Food & Juice on a relaxed and fun episode of The Main Course. Patrick and Zach are friends that recently took a trip down to Kansas to visit some Heritage farmers, and the two recount that trip and the inspirations they found there. Learn about how Zach, an Indiana-born chef, manages the kitchen at Community Food & Juice in uptown NYC and where he sources their excellent ingredients from. Get an inside perspective on sustainability, food and management from a guy who knows how to maintain high standards and do right by everybody he works with. This program was sponsored by S. Wallace Edwards & Sons.

Listen to the show here:

“The most eye-opening thing to see was [Frank Reese’s] poultry farm. He was an anesthesiologist, so the guy has serious ethical training and bringing that into how he raises poultry is [incredible]. Giving the animals the best life they can have is really what it’s all about.” [24:00]

–Zachary Kell of Community Food & Juice on The Main Course

Chris Hannah, Beloved New Orleans Bartender, On You Look Hungry Radio

       

Vintage New Orleans Mardi Gras photo, via JanesVanity

Mardi Gras season is in full effect, and it can only mean one, two, or three things:

1.) What are you drinking?

2.) Where’s your King Cake?

3.) What’s your costume? 

On today’s episode of U Look Hungry, I’ll be speaking with remarkable New Orleans bartender, Chris Hannah (wizard at Arnaud’s French 75 Bar), about what to drink throughout the mardi gras season, scaling from the old school recipes to modern twists on the ultimate cocktail city. 

Tune in live at 3 p.m. (EST) on Heritage Radio Network to get your full fix of audible libations, from cocktail recipes to the discussion on New Orleans mardi gras traditions, and major lagniappe.

Get the pot of gumbo ready. When you go to New Orleans, be sure to see the mardi gras. 

Jerry Jones is out for one thing: a room full of people losing their minds and letting go. Tune in to Full Service Radio as he plays a set that epitomizes the future ghetto club sound that is bursting from the underground right now. Find out why his name has nothing to do with the Dallas Cowboys and why he literally cannot stop himself from living behind the decks. This program was sponsored by Tekserve

Listen to the show here: http://www.heritageradionetwork.com/episodes/3768-Full-Service-Radio-Episode-25-Jerry-Jones

Download MP3 here: https://s3.amazonaws.com/hrn/audios/3768/03_07_13_Full_Service_Radio.mp3

On today’s episode of Wild Game Domain, host Chad Pagano talks about the future of hunting today; and what better way to hear from the next generation of hunters, than from his own children! Madison, Joe, and Emma Pagano all visit the studios in Brooklyn to give us their own opinions about hunting, and whether they believe in the future of the sport. With the number of hunters dwindling each year, Chad talks about why hunting should continue to be a practiced sport, and how all hunters, even those from the younger generations, must learn to be cautious and safe when out on the field. This program has been sponsored by Hearst Ranch.

CLICK HERE FOR FULL EPISODE:

“If you haven’t been to the real outdoors - you’re missing out. There’s just so much good stuff. Have fun, eat, camp. There’s nothing better than that.”

– Joe Pagano on Wild Game Domain


We Going H.A.M. on Pork Roll.

Texas has beef jerky. Hawaii has SPAM. Louisiana has boudin (and countless other magical meats). New Jersey has pork roll. Yes. Pork roll, also known as “Taylor ham.”

Have you ever heard of it? Picture a rounded roll of “pork” that arrives in a cotton sack. It’s virtually impossible to find outside of the Garden State lines, unless you drive to Philly.

According to Jersey lore, a Republican politician/grocery store and meat mogul, John Taylor, concocted the mystery meat in 1856 in Trenton, New Jersey. It’s popularity spread like wild fire, carving a niche in the contemporary pantry of iconic New Jersey eats.

Tune into U Look Hungry LIVE at 6pm (EST) today, Thursday April 11th, 2013 as I chat with Chef Kevin Pemoulie of the James Beard nominated Jersey City, New Jersey restaurant, Thirty Acres, broadcasting to you from the restaurant’s holy walls, only on the Heritage Radio Network.

Crank it loud as we explore this pork party and it’s elusive history, what’s going on at Thirty Acres today, and so much more.

Refresh your mind and your palette on Thirty Acres by audibly cruising the last time that I spoke with Kevin one year ago before the restaurant had opened its doors.

If you’re too busy going H.A.M. on pork roll, I get it. Take your time and download the free iTunes version of the radio broadcast here. Whatever you do, remember to cut the Taylor ham around the edges, otherwise it will curl up and ruin that hangover egg sandwich.

Chef De Cuisine Matthew Rudofker brings technicality and a la minute cooking to Momofuku Ssam Bar. This week on The Main Course, Patrick Martins is talking with Matthew about his history in the restaurant industry. Hear about Matthew’s respective experiences at restaurants like Striped Bass, Oceania, Daniel, and Fat Duck. Hear about the importance of individuality and cooking-to-order at Momofuku Ssam Bar. What was the inspiration for Ssam Bar’s offal menu, and what cuts are preferred at the restaurant? Hear Matthew talk about perfection in the kitchen, and the importance of knife maintenance and skill. Later, Sam Edwards calls into the show to talk about the tenth anniversary of the “Certified Humane” label and animal rights. Hear Sam talk about the prevalence of stressed meat in commodity pork! This episode has been brought to you by Rolling Press.

Listen to the show here: 

“Every guest is an individual, they have their own tastes and desires. If we don’t take the individual into consideration, we’re going to fail.” [24:20]

“If you ever think you’ve mastered something, it’s of my mentality that you have failed.” [36:10]

 Matthew Rudofker on The Main Course