The views and opinions expressed on Gunwash do not reflect those of the network or ANY of our sponsors. This is afterhours programming produced by Jack Inslee.

Filmmaker and hatter Clayton Patterson stops by Gunwash to discuss his new film, the lower east side, HollaBackTV and, most importantly, guns. A caller inquires about Rick Perry and concealed handguns; Wreck jumps in. Spliff gets nice with the blizzard drop.

Did you know that gangsters controlled nearly all of the food distribution in Depression-era New York City? This week on A Taste of the Past, Linda Pelaccio invites Andy Coe to talk about racketeering in New York City food history. Learn how something as innocent as an egg cream was the cause of major crime. Find out what products were controlled by specific gangsters, and how the food rackets weren't eliminated from the Big Apple until the days of Giuliani! Learn about Murder Inc., and how competition was dealt with in the 1940s. Calling all fans of The Godfather: you don't want to miss this installment of A Taste of the Past! This program has been sponsored by The Heritage Meat Shop. Music has been provided by SNOWMINE.

"Today we have supermarkets and bodegas, and the food appears on the shelves and we don't really know where it comes from... Back then, food distribution was much more spread out." [7:45]

-- Andy Coe on A Taste of the Past

Gabriella Gershenson recaps the Saveur 100 with Mitchell Davis on this week's installment of Taste Matters. Gabriella is the Senior Editor at Saveur Magazine, and she's in the studio to talk about the difference between other best-of lists and the Saveur 100. Hear how the team at Saveur Magazine compiles their list, and listen in to learn why the Heritage Radio Network was included on this year's list! Tune in to find out what people and locations were profiled, and why the magazine seeks to highlight trailblazers and the authentic. What are some of Gabriella's favorite food trends that did not make 's list? Hear Gabriella and Mitchell discuss immigration, and how it affects authenticity in food. This program has been sponsored by 360 Cookware.

"There are some things that the young staff doesn't even think that we can make at home, and then the test kitchen goes and proves us wrong." [15:00]

"Nothing exists in a bubble, and our idea of the 'Italian grandma' is always going to have a twist and a turn." [20:30]

"We're trying to capture food as it's evolving." [22:15]