On the second installment of Gunwash, Aaron explores themes of infrastructure decay with staff eningeer and friend Evan. Bridges are falling apart, apartments in the Lower East Side are decrepit and Ace wants to finish his thoughts of terracotta and liquor stores. Gunwash is a conversation for the socially gifted.

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This week on Snacky Tunes it's time for another trend report with TimeOut New York's own Jordana Rothman. Tune in as she joins hosts Greg and Darin Bresnitz for a recap of last years trends--see what scored (local distilleries) and what flopped (tiki bars). Wanna know what is gonna be trending in 2012? We won't spoil it here but be sure to be look out for the NoMad, light coffee roasts, modern Jewish food, and Pok Pok among other things. So listen up and get on the inside and with this exclusive episode of Snacky Tunes. This episode is sponsored by Whole Foods Market.

"Restaurants have kinda flaunted the rules. We're paying less attention to what a western Continental restaurant should be like."

"I think a lot of new breweries and microbreweries focus on innovation and technology rather than consistency and Bronx Brewery can be commended for focusing on one thing"

"Dark roasting came out of the west coast and it was something that was used to char and mask the flavors of sub-par beans."

"I think that 2012 has been set up to be a year of personal restaurants, I think we are going to see idiosyncratic talents come to the fore."

"Everyone needs to chill out about the Time's [restaurant critic] seat, things change over time."

--Jordana Rothman of Time Out New York on Snacky Tunes

Joe Pedicini doesn't discriminate; tune into this episode of Fuhmentaboudit! to learn about brewing and wine-making! Mary Izett and Chris Cuzme sit down with Joe to learn about his transition from brewing beer to making wine. Learn why Joe started homebrewing after tasting some Anchor Steam brews. Listen in to hear Mary, Chris, and Joe talk about different hop varieties, and how they have affected beer styles over the years. Why did Joe leave the East Coast to start Montebruno and produce pinot noir? Find out on this week's episode, and make sure to tune in next week for the second installment with Joe Pedicini! This episode has been sponsored by Artisanal Imports.

"We decided to brew at home because we were looking for flavors that you couldn't get here on the East Coast." [7:25]

"There are so many new varieties of hops out there that pack such a punch! A lot of these super high-alpha hops are used for making these IPAs- these hops are fun to use in the brew house because they're a little less labor intensive." [13:00]

"What makes pinot noir unique is that it tastes of a place." [23:25]

-- Joe Pedicini on Fuhmentaboudit!