It takes a stiff drink to lead the free world and our presidents were up for the challenge

Your tax dollars are going to buy booze for the government. The Washington Times said it was about $1.3 million in 2013. Now before you get your hackles up, you should also know that the government takes in about $10 billion a year from alcohol taxes. All in all, it’s a pretty good ROI.

Some of that spending finds its way into the White House. You can’t host a state dinner without some wine. But what about inside the Oval Office? How much money is spent on the presidential palate?

Damned if I know. I couldn’t find any break-out on that, but I did come across some interesting stuff on presidents and alcohol. More specifically, the favorite drink of all U.S. presidents, and you’ll hear from the Master Distiller at Mount Vernon who will tell you how George Washington made his whiskey.

Listen at

Make Valentine’s Day savory or sweet with sexy edibles

When it comes to Valentine’s Day, candy is dandy, but it’s more fun when the candy is in the of form sexy underwear, like edible panties.

This week we sink our teeth into sexy edibles and give you all the deets on where they came from, what they’re made of and the best way to use them. Heck, we’ll even tell you how to make your own. No need to thank me – just send pictures.

Make your own candy panties

Make a sexy meat treat

The hidden world of restaurant tipping

Today we’re talking about tipping. Not cow tipping, although that could be fun, but tipping servers when you’re in a restaurant.

There are a LOT of things that happen to your tip as you pay the check. You may think it goes straight into the server’s pocket. Nope. It undergoes a lot of addition and subtraction before your server gets their share. And, if your server is the weak link in the chain, they might end up with more money than you intended.

There’s a lot to know about tipping and Amanda Graham is the person to tell us about it. If you remember her from our 2018 show on holiday parties, then you know she is a veteran of the business and colorfully welcomes you into her world.

In this episode, she tells us about campers, cleavage, why the kitchen is never wrong and who are the people who rarely get tipped, but love it when they do. I also get to play the part of a stripper, so brace yourself.

Amanda pulls back the curtain on the hidden world of tipping. You need to be 100 percent in on this one.

Incoming pie! The story of food fights

It was a hot, dusty day at the O.K. Corral. Long ‘bout 3 p.m., two men squared off on the street, mere feet apart. Those that were both curious and brave stood to the side to see which would prevail.

Reaching quickly to his side, one of the men grabbed his weapon and said, “I’ve got a tomato and I’m not afraid to use it!” The crowd gasped.

His opponent fired back, “You’re done for. I’ve got a custard pie.” It took just moments for the loser to be covered in sugar, eggs and crust. To add insult to injury, it was a deep dish pie. His tomato on the ground, he bowed his head and snuck away.

OK, it’s a bit dramatic, but food fights have been a staple in comedy. They regularly appear as slapstick pranks … a cheap way to get a good laugh. Then there are the real food fights. In Spain, it’s La Tomatina, a day where residents and visitors hurl tomatoes at one another. In Italy it’s oranges and in Britain it’s custard pies. This week we look at food fights where they’ve happened and how you can stage your own. No doubt it will be a mess-terpiece.

Even a band on the run needs to eat

Most bands have had days when they travel from gig to gig in an old VW camper van or something similar. There are long days in close quarters, grabbing meals when and where they can.

But when a band hits the big time, it’s a much different story. Strings of buses and tractor trailers move from show to show and all those folks have to eat. With hundreds of people to feed, you can’t just pull into a Denny’s and expect everyone to get a seat and be back on the road in an hour. A full kitchen and chefs travel with the bands, making sure there are three meals a day, including snacks.

Richard Jones, now executive chef at Green Door Gourmet, has spent many years catering for bands, many of them the top names in the business. In this episode Richard talks about what it’s like on the road and how he uses food and the dining area to create a place of comfort to those who work long, strenuous hours. Listen in. This one goes to 11.

Green Door Gourmet

Dega Catering

Dega on LinkedIn

Smart Cookie: The one where we have 2020 vision on upcoming food trends

The possible demise of Old Charley’s, fermented drinks, home meal kits – they are all a possibility in the coming year.

In this Smart Cookie episode, we’ll tell you what the experts predict will be the food trends for 2020. It’s the second day of the year, so now’s the time to get the jump on all the foodies in your life and show them you’re in the know.

If the food doesn’t kill you, the injection will — inmates’ final meal

If you had only one day left to live, what food would you eat?

Odds are that you won’t have any clue as to what that day and time will be, so you won’t be faced with that decision — unless your address is Death Row.

Final meals are becoming a thing of the past, but in the past there have been some interesting requests. And there is the guy who has prepared final meals for more than 300 inmates. We’ll tell you about him, too.

I’m not hosing you – building a brewery is hard work

Sure, anyone can make beer. It doesn’t take many ingredients and those you need can be found easily.

Now building a brewery and operating it – that’s completely different. You’ve got to think of water, drains, hoses, grain storage and processing, cleanliness, bottling, storage … it’s an endless list.

Kent Taylor is a co-founder of Blackstone Brewery and although its restaurant is closed, the firm’s production brewery produces LOTS of beer. Listen as Taylor, a brewery operations geek, tells you what it takes to build and operate a brewery.

Blackstone Brewing Co.

Take a flying bite on a rolling doughnut

There are few things as tasty as a warm doughnut — unless it’s a doughnut with fresh apple cider.

Watching the dough slide gently into the oil at Krispy Kreme, seeing them flip, then be inundated with a glaze, you wouldn’t think that doughnuts originate a long, long time ago.

Doughnuts are the topic this week and if you’re obsessed with how to spell it, don’t worry, we’ll you the skinny (which you won’t be if you eat too many) on that, too.

This is not your grandmother’s fruit cake

It’s the holidays and I thought we should talk about fruit cakes, so I went on the hunt for local bakers that create them. I couldn’t find any. But along the way, I stumbled into another interesting story.

Back in the day, there was A&P. It was the first grocery chain in America and for about 40 years, it was the largest. A lot of factors played into it, but the company came to an end in 2015. Everything was put up for auction.

Brothers Alex and Chris Ronacher kept hearing how much people liked the Jane Parker fruit cakes and they found out no one had picked up the former A&P brand. They snapped it up and brought it to market, learning lots of things along the way.

Today they will share their story and, for listening in, you can get a 10 percent discount on your order by going to and using the promo code hungry19.

Don’t say I never did anything for you.