We're talking science and booze on this week's episode of U Look Hungry. Helen Hollyman is joined by Tristan Willey, the bar manager of Booker and Dax in the Momofuku Ssam Bar. Tune in to learn why Tristan initially moved to New York City, and why he was called back to the food service industry. Hear about some of the techniques and technologies that Tristan uses at Booker and Dax to create a unique brand of cocktails. Learn about Tristan's introduction to the world of spirits with Kings County distillery, and his opinions about coopers. Hear about the state of the cocktail scene in New York City, and hear as Helen and Tristan taste bourbon and moonshine on air! Today's episode has been brought to you by Tekserve.

"We're trying to identify where we can make the process easier, better, more efficient, create better ingredients... rather than re-invent the wheel of cocktails."

"There's a terroir to spirits, which has been wildly debated before because you're not talking earth tones and grapes. But considering how much the process of aging spirits flavors them- we're talking 80 to 90% of the flavor coming from the barrel and how everything sits it- environment plays a big role."

-- Tristan Willey on U Look Hungry

The Daphne Zepos Teaching Award is an annual scholarship awarded to an USA-based cheese professional who uses the funds to travel, learn and further their education on cheese. This award will grow a squad of cheese professionals who teach about the history, culture and techniques in making, aging and selling cheese. Each year someone new will go forth to learn about cheese. The scholarship will fund travel and living expenses. The winner will return to share their learnings with the cheese community — at the annual American Cheese Society Conference and beyond. The scholarship is funded by the Daphne Zepos Endowment, which is held in the American Cheese Education Foundation. That's what you are donating to here. Our goal is to raise $250,000 both through this site and by direct investment. This week on Cutting the Curd, Anne Saxelby chats with Capital Campaign Adminstrator Rachel Juhl of Essex St. Cheese Co., who talks about her experiences carrying out Daphne's plans and helping aspiring cheesemakers in the country. This program was sponsored by Academie Opus Caseus

"Everything was her idea - we're just following it to a T." [04:00]

--Rachel Juhl on Cutting the Curd