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Specials & Highlights
First Aired - 07/19/2009 02:30PM
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Tristam shares his aesthetic vision for the venue, and speaks on the challenges of designing a rock 'n roll stage, a bowling alley and a restaurant in a single large space.
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Tristam: Brooklyn Bowl Kingpin (34:27)
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architecture, Brooklyn Bowl, breakout venue, bowling, rock ‘n roll, Tristam’s set designs, designing a set vs. designing a 3-D space, designing an aesthetic experience, telling a story through design, The Wetlands, live rock shows+bowling+Blue Ribbon Restaurant, Vaudeville-like ambiance, wonderment, Bowl appeals to kids in us, sideshow allure, carnival atmosphere, lanes and stage separated by lounge, using local vendors, sourcing local materials, design of HRN shipping containers, Peter Shapiro, Brooklyn Bowl’s green structure, LEED Certification,To comment on this episode click here. There are currently Comments
First Aired - 02/03/2013 02:00PM
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Today, Mike Edison and Judy McGuire are celebrating a national sporting pastime - The Puppy Bowl! Sara Cross from Badass Brooklyn Animal Rescue and Harris Bloom from Stewie to the Rescue are in the house talking about the processes and reward of adopting dogs! Learn about some of the conditions that dogs and cats face inside of animal shelters and pounds, and why it's important to be a responsible adopter. Also in the studio are Jam Messengers, sharing their swampy, bluesy rock 'n' roll for everyone in Internet Radio Land. You don't want to miss this episode of The Mike & Judy Show! This episode has been sponsored by Roberta's.
"Beagles are like Pitt Bulls here down in Southern shelters." [14:30] -- Sara Cross on The Mike & Judy Show
"You don't necessarily have to get the cat to adopt it. You can foster it first." [28:00] -- Harris Bloom on The Mike & Judy Show
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Responsible Adoption (18:55)
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Badass Brooklyn Animal Rescue, the pound, animal rescue, shelters, adoption, application for adoption, veterinarian, Stewie to the Rescue, Harris Bloom, stand-up comedy, pitbull, kilo, Petfinder, fostering animals, low income, city animal shelters, Mars Bar, Scott Stringer, volunteering, Navajo reservation, infection, beagles, The Puppy Bowl, Beyoncé, The Jam Messengers, Rob K, Uncle Butcher,Breeding Practices (14:47)
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Scottish Terriers, pure bred, gas chamber, dog shows, kittens, baby, lava tube, Irish Wolfhound, neuter, Ditmas Park, spraying, cat pee, Gotham Animal Clinic, dog, cat, Smooch a Pooch,To comment on this episode click here. There are currently Comments
First Aired - 09/01/2010 06:00PM
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This week on Brooklyn Eats spirit expert Robert Simonson relays his past few months spent researching articles on The NY Egg Cream for Edible Brooklyn & Manhattan. Learn the various conflicting stories regarding the birth of the egg cream (long-lost familial secret? European misunderstanding?) and hear the science and art behind the egg cream's most important component: seltzer (NOT club soda). Plus, how did Fox's U-Bet become the undisputed king of Egg Cream syrups? This episode was sponsored by Tekserve: your one-stop Mac superstore.
Photo: Yonah Shimmel Egg Creams via Edible Manhattan
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The Return of The Egg Cream (19:22)
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Rachael Wharton, Brooklyn Eats, Tekserve, Edible Brooklyn, Edible Manhattan, Heritage Radio Network, Robert Simonson, spirits and cocktails, the history and culture of the egg cream, egg creams popping up in Carroll Gardens, Henry Public, The Brooklyn Pharmacy, retro soda fountain, there were no egg creams in Wisconsin, Vaselka, places everyone goes for an egg cream, the genesis of the egg cream, writing about cocktails, no one knows where the martini came from, stories shrouded in mystery, the egg cream is iconic and eternal, most accounts say Louie Auster invented the egg cream, 2nd Avenue, did the egg cream start in Manhattan or Brooklyn, the first half of the 20th century, people stole the egg cream, Auster made the egg creams in secret, Auster's original egg cream recipe is lost, The Yiddish Broadway, Boris Thomaschefsky, Yiddish sex symbol, chocolat et creme in Paris, David Fox, Fox's U-Bet Syrup, there is no egg and no cream in egg creams, New York and seltzer, egg creams are so totally new york, Pete Friedman, no seltzer in the Midwest, the egg cream feels like a Brooklyn drink, the nostalgia and mythology of Brooklyn, two cents plain, two cents worth of seltzer, Ray Alverez, put some syrup in it, The Lower East Side, the egg cream walking tour, Ray's Candy Store, the perils of the Styrofoam cup, drinking from a tall glass, Fort Defiance, the high priest of the egg cream in Brooklyn, Yonah Schimmel, put in the milk first, stir while you put the seltzer in for the head, head should be a good inch, The Bronx, the Bronx egg cream, a muddy brownish head, iconoclastic foods, the Bronx used to be so influential food-wise, cocktail rivalries, Edible Bronx, tamale lady in the South Bronx, Pete Friedman's egg cream cart debuts this weekend, The Brooklyn Flea Market, Ronnie Starman is a third generation seltzer man, siphon bottles, old fashioned seltzer works, specialized seltzer systems, the best seltzer in the city, the princess and the pea, building up mystique, Gem Spa,Ron Starman: Seltzer Man Extrordinaire (10:41)
Tags:
Ron Starman, third generation seltzer man, installing seltzer systems, seltzer addict, Ron Starman likes to play golf and is very hard to get on the phone, Fort Defiance's satate of the art seltzer system, with seltzer this good it is your obligation to make egg creams, super cooled water is best for carbonating, The New Monitor, fizzy and refreshing, Brooklyn Naval Yards, U-Bet, taste-testing chocolate syrups, tastes processed, David Fox, Kelly Fox, there were many syrup purveyors back in the day, business shenanigans, the Fox syrup monopoly, egg cream conspiracy theory, Ray Alverez, diamond blue raspberry, Brooklyn Pharmacy uses Brooklyn-made natural syrups, there were mobile egg cream carts all over the city, your very first egg cream, Tom's old-school egg cream, make the best egg cream you can, egg cream mustache, drinking from a bowl, New York Times, writing about booze,To comment on this episode click here. There are currently Comments
