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12:OO - 12:45 /// The Main Course
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1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
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12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
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1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
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11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
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Hosted By
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Sponsored by
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New York Distilling Company creates handcrafted spirits in Williamsburg, Brooklyn. Their bar, The Shanty, happens to be right next door. Tune in as co-founder Allen Katz joins The Morning After and chats with Sari Kamin. This program was brought to you by Rolling Press.

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Hosted By
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Sponsored by
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Hear from the authors of Brooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest Borough on a brand new episode of The Speakeasy. In the popular tradition of farm-to-table cookbooks, Brooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest Borough, is the first distillery-to-glass cocktail book. Organized into chapters focused on these distilleries, each chapter will take an in-depth look at the distillery's story and the spirits they offer, and will present half-a-dozen cocktail recipes. Within these chapters, there will be sub-sections on several varying topics: a look at the bars and restaurants serving the Brooklyn-produced spirits; highlights on the work of local mixologists; and subsections on the history of distilling in Brooklyn. This program was brought to you by Michters.

"One of the reasons its easy to promote a book like this is we're promoting really cool work other people are doing. I'm hoping we did a good job capturing it. [06:00]\

"This is a yearbook in a sense. It's capturing what's happening right now." [14:00]

--Peter Thomas Fonatale on The Speakeasy


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Hosted By
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Sponsored by
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This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme are talking distilling with Chris Murillo, president of the Astoria Distilling Company. Specifically talking about distilling gin, Chris shares how he got his start in distilling and how he arrived at crafting his own gin. Talking about his distillery's original gin called Queens Courage, it is an "Old Tom" style gin, a type that was popular during the 1800s. Sweetened slightly using locally sourced honey, he explains that it can be used to craft classic cocktails or even to drink on its own. After the break, Chris shares that unlike most gins, Queens Courage’s botanicals are distilled in separate fractions. This allows the distillery to treat each botanical fraction differently to get the best individual flavor from the carefully selected botanicals. Astoria Distilling Company then marries all the components together to get the best unified flavor profile possible. Taking Chris and Mary through the gin making basics and more, tune in to learn all about this classic spirit. This program was brought to you by Cain Vineyard & Winery.

"There's three main categories of gin, there's Dutch Genever gin, London Dry, and then you have style of gin that's essentially been forgotten, very popular in the 1800s called Old Tom." [8:40]

"What we ferment is all New York wheat. What we use to sweeten it is all New York honey, so we wanted to make sure this was a New York product when we made it." [17:15]

--Chris Murillo on Fuhmentaboudit!


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