Helen Rosner is the digital editor at Saveur Magazine, and she's joining Helen Hollyman in the studio today to talk about food blogs, food science, and web comics. On this week's installment of U Look Hungry, the Helens talk about their initial interests in food, and how that interest translated into the world of food media. What are some of Helen Rosner's favorite cookbooks to cook from? Hear about some of Saveur's new content, including contests, video, and comics. How did Saveur develop their recipe web comics, and how have readers responded to the innovative recipe format? Later, Helen Rosner talks about the dilution of regional cuisine, and how hipster culture has homogenized local food. This program has been brought to you by Tekserve, and today's music has been provided by Idgy Dean.

"What we're doing with Recipe Comics is making the recipe itself the end goal." [25:00] -- Helen Rosner on U Look Hungry

Did you know that a woman butcher helped invent the flatiron cut? One of the most bass-ass butchers in the world, Kari Undlery, joins Helen Hollyman for this week's episode of U Look Hungry. A third-generation meat cutter, Kari was introduced to the trade by her father at Underly’s Market, a butcher shop and ice cream parlor in Lydick, Indiana. As an adult, she entered a three-year meat cutting apprenticeship program and became a journeyman meat cutter with Martin's Super Market in South Bend, Indiana. Over time, Kari continued to develop her cutting skills and product knowledge as well as her business savvy and instincts for merchandising and marketing. Today, retailers, foodservice operators, associations, chefs, and farmers across the country regularly tap into Kari's expertise. Tune in and hear her story and get an inside look at the world of butchering from a leader in the field. This program was sponsored by Artisanal Imports.

"I've found in my journey that women have more finesse with their hands so they do a lot of finishing cuts. Sometimes I've noticed my male counterparts are more about about production and getting things done and women are about making sure it looks nice." [03:00]

"When people make a shift and decision to buy a grassfed produc,t they still have the eating experction of corn fed beef. Folks need to relaize that cows finished on pastures will be a more gamey experience." [18:00]

--Kari Underly on U Look Hungry

In the words of Rihanna, pour it up pour it up (or down) on tonight’s episode of U Look Hungry radio as Helen Hollyman dives into the epicenter of the New York cocktail and beverage scene with her guest, Eamon Rockey. A serious heavyweight champion/tour de force in this industry, Eamon’s worked at spots like Eleven Madison Park, Atera and most recently, Aska in Williamsburg, Brooklyn. Eamon and Helen discuss the contemporary trends in the cocktail/wine/spirits world, how he came to be one of the signature forces behind the current pulse of the drink scene and a slew of other topics like homemade redbull, how to build a restaurant drink program, and so much more. This program was sponsored by Tekserve.

"Each individual cocktail is it's own chapter - if we can relate the list to a book." [07:00]

"The exiting thing about cocktails is that it expands in all directions - in any direction that has energy applied to it." [14:00]

--Eamon Rockey on U Look Hungry