January 14, 2022
Join Justin and Andy this week as special guest Dan Hesler guides them on a Kombucha journey. Using his experience in home fermenting, Dan teaches the guys about how it's made as they try a table full of buchas. Along with the drinks, Dan made some sour dough and Justin picked up some kimchi and fermented carrots.
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Music: "Affirmations" by Ketsa
License: https://creativecommons.org/licenses/by-nc-nd/4.0/
January 7, 2022
Join Justin and Andy this week as special guest Yıldız takes them on a food and drink tour of her home country:Turkey. While sipping some Rakı, the guys try some small plates such as Lahmacun, Suçuk, Sarma, İçli Köfte, and more. After dinner treats of coffee, Knafeh, and Turkish Delights are also enjoyed. Listen, learn, and make yourself hungry on a trip to the doorway between Europe and Asia.
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Music: "Chain Refractions" and "Forest Friends"by Ketsa
License: https://creativecommons.org/licenses/by-nc-nd/4.0/
December 24, 2021
Join Justin and Andy this week as they mix spices into hot wine and cider and make some old traditions come to life. Andy brewed up some traditional Swedish Glögg and the guys try it alongside some Pepparkakor cookies. Also, staying in the seasonal mood, Justin brewed up some traditional Yuletide Wassail. It's a fun episode full of holiday cheer and strange drink histories.
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Music: Winter is Coming by Audiobinger
License: https://creativecommons.org/licenses/by-nc-sa/4.0/
December 3, 2021
Join Justin and Andy this week as they judge a can by it's cover. Andy brings a variety of canned saké and the guys try to see if the flavor matches the design. Can saké actually taste good when you open it like a can of soup?
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Music: The-Duel by Ketsa
License: https://creativecommons.org/licenses/by-nc-nd/4.0/
November 19, 2021
Join Justin and Andy this week with special guest Casey Wolf as they knead, top, and bake pizzas led by Justin! This meeting is made whole with mead tasting from Justin’s travels, as well as from good friend and SnackPack member Todd Canterino of Handlebar Craft!
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Music: Buckbreak by Ken Hamm
License: https://creativecommons.org/licenses/by-nc-nd/3.0/
November 5, 2021
Join Justin and Andy as they make their way into the French Mountains to taste the old ways of herbal liquor. Green and Yellow Chartreuse are tried side by side and in cocktails. It's an episode filled with herbs, flowers, history, and a little too much to drink.
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Music: Blood by Anthem
License: https://creativecommons.org/licenses/by/4.0/
October 29, 2021
Join Justin, Andy, and special guest Jessica of Mint Moon Tarot as they celebrate the mystical, the celestial, and the sugary parts of Halloween. Hopped up on sugar from Speach Family Candy Shoppe, mystery sodas, and a creepy shot of horror, the three try and figure out what’s a trick and what’s a treat! Jessica also teaches the guys a little about the craft of reading Tarot cards
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Music: Death Comes To Us All by Daniel Birch
License: https://creativecommons.org/licenses/by-nc/4.0/
October 22, 2021
Join Justin and Andy this week as they try Ratafia: a Spanish liqueur that literally traveled across the sea to the Snackdown table. Along with the drinks, they pick up several authentic Spanish desserts from Otro Cinco.
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Music: "Noir #1" by Pdro and "Olé" by Eme Hache
License: https://creativecommons.org/licenses/by-nc-sa/4.0/
October 15, 2021
Join Justin and Andy this week as they make Autumn cocktails you haven’t tried before! Fig, apple butter, and cinnamon sugar will have you ‘Fall’-ing for these drinks!
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Music: "Slam Funk" by John Bartmann (https://johnbartmann.com) and "Lullaby Sweet Dreams" by Alena Smirnova
License: https://creativecommons.org/licenses/by-nc/4.0/
October 8, 2021
Join Justin and Andy this week as they fill their bowls with the Japanese noodle soup everybody knows and loves: Ramen. Stepping away from the dry noodle packages from their college days, they head down to Kasai and pick up two different fresh bowls along with some Gyoza and steamed buns.
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Music: "Wonton Soup" by Audiobinger
License: https://creativecommons.org/licenses/by-nc/4.0/
