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Snacky Tunes Jingle & Opening Song (4:00)
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SXSW Recap (11:46)
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Cathy Erway, The Art of Eating In, book readings, SXSW, late night parties have been shut down, a return to just shows, Ben Gibbard, Fucked Up, Sharon Jones, Hole, Spin Party, Mike Snow, Flosstradamus, Udachi, The Morning Benders, Brooklyn Vegan Showcase, Roberta's, Fairway Market, Jack Inslee, Wreck Tech, Yelawolf,Cathy Erway & Her Book Readings (8:56)
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Udachi, Trouble & Bass, Party Like Us, The Art Of Eating In: How I Learned To Stop Spending And Love The Stove, no kned bread, book tours, sustainability festival in Boston, Empire State Book Festival, Albany, niche markets, Housing Works Book Store, basil pesto, Village Voice,Music Break (6:43)
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Udachi Interview (7:17)
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Going Pro, Trouble & Bass, Party Like Us, Udachi, quitting a day job to make music full time, the life of a full time DJ and music producer, Brooklyn Grange, Roberta's, rooftop farms, health care reform,Udachi Live Set (16:25)
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Mind Kitchen Begins! Beets, Pistachios, Pasilla Chiles, Anchovies & Corn (11:31)
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Matt Timms, Whole Foods Market, Heritage Radio Network, Jack Inslee, Cathy Erway, The Art of Eating In: How I Learned to Stop Spending and Love the Stove, Chili Takedowns, www.noteatingoutinny.com, www.theartofeatingin.com, Let's Eat In, Scott Gold, The Shameless Carnivore: A Manifesto for Meat Lovers, whole animal, squirrel hunting, butchering, rattlesnake chili, Angus Vail, he manages KISS, also managed INXS, Violent Soho, he hosts a trans-European food show, butter sugar salt pepper oil and milk are included, beets, pistachios, pasilla chiles, anchovies, corn,The Contestants Submit Their Meals (12:53)
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Roberta's, Cathy Erway, appetizer: fresh smoky spicy fresh corn soup made with corn milk butter stirred with some of the soaking liquid from the chilis topped with fresh corn and beet salsa. the beets are roasted and chilled, main course: pan seared fresh whole large anchovies crusted with salt served atop a roasted pasilla chili and fish stock reduction served with sauteed beet greens atop creamy polenta cakes with pistachio crust, dessert: toasted pistachio milk ice pop, Scott Gold, appetizer: corn tortillas with sauteed anchovies and pureed chilis, main course: rabbits caught in northwest Louisiana with beets. roasted rabbit at a low temperature quartered and served plain with a little bit of beet puree, dessert: pistachio milk drink topped with rabbit cracklins, Angus Vail, appetizer: Amuse-bouche with anchovy caviar, main course: beet soup served in a blood transfusion bag, dessert: glazed corn bread with pasilla chili cooked in a bass tube amplified turned up to 25,Download MP3 (Full Episode)







