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 conversation surrounding Jewish food, it's very inclusive. Everyone has their opinion on the best deli sandwich they ever had." [11:15] -- Rae Bernamoff on Snacky Tunes

Greg Bresnitz is joined on this episode of Snacky Tunes by Mark Andrew Gravel, author of Kill the Recipe. Mark is a bean enthusiast, connoisseur, and promoter, and his new book is a how-to guide to show you how to make a great pot of beans. Tune in to hear Mark talk about his love for red cowpeas, the design of the cookbook, and why simplicity goes a long way when cooking beans. Why did Mark decide to self-publish Kill the Recipe? Tune in and find out! Later, Takka Takka plays some tunes from their new record. Hear about their long history as a band, the reason for their hiatus, and the instrumentation and arrangement on the new album! Check out Takka Takka at the Ernest Jenning CMJ showcase! This program has been sponsored by Tekserve.

"The spices and herbs page is the foundation of each cuisine's flavor profile, so it gives you the basic spices and herbs that are used in various cuisines- Italian, North African, and various Latin cuisines. It's meant to give you ideas." [17:49] -- Mark Andrew Gravel 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