Podcasts The Speakeasy

Dan Lyle

Episode: 99

This week on The Speakeasy, we celebrate the eve of America’s birthday by talking about barbecue, bikes, and the history of America’s food industry with Dan Lyle, owner of The Shop in Brooklyn. Together with host Damon Boelte, Dan talks about the influence of the upcoming 4th of July, tracing back its roots to the laborers of the 1800s. As a result, America continues to pride itself on the importance of a communal table, the notion of community, and simply sharing a meal with family and friends. Lastly, Dan talks about The Shop, a dual barbecue bar and motorcycle shop due to open this Summer / Early Fall, and how he strives to teach the community about growing meat within the food industry today. Tune-in to learn more about the significance of tomorrow’s holiday, and how the future of agriculture depends on how we grow and raise our food. This program has been sponsored by S. Wallace Edwards & Sons.

“Food and drink tie up American history in an amazing fashion.” [16:45]

Dan Lyle on The Speakeasy

Latest Episodes

Obviously You’re Not a Golfer

Obviously You’re Not a Golfer

559

Golf. It’s a sport enjoyed by millions of people and it can also be almost as divisive as modern politics. Can it only be enjoyed by the landed gentry and the country club set? Turner Lewis doesn’t think so and he’s out to prove the haters wrong with Fore Craft Cocktails, a line of RTDs designed for the golf course but, as tested by our ...
Cristal Clear

Cristal Clear

558

Cristalino. What is it? Why is it? And perhaps most importantly, what does it taste like? Jaime Salas, Head of Agave Advocacy at Proximo Spirits sits down with Greg and Sother to talk about this latest innovation in the world of agave spirits, why it follows in a proud tradition of tequila innovation, and how he deals with the haters who need ...
Bringing Up Baby Jane

Bringing Up Baby Jane

557

Hot dogs, white dog, and so much more comes up when Michele Clark and Sienna Jevremov sit down with Greg & Damon for a special Fourth of July episode of The Speakeasy! The two luminaries from Widow Jane talk about their new proprietary strain of “Baby Jane” corn and the ten year process of going from seeds in a field to bourbon in a ...
Forage Ahead

Forage Ahead

556

Two of Suncliffe gins founders Ryan Lawrence and Tom Giddings join us to discuss how infusing vodka with items foraged in the Arizona desert during the pandemic led them to being gin producers. They also illuminate how opening a gin company during the pandemic was full of advantages that may not have otherwise existed. Timing is ...
Sapphe Space

Sapphe Space

555

When Austa Somvichian-Clausen didn’t see a space for her and her former partner, she decided to make one. The creator of Grotto, a sapphic pop-up in New York’s Chinatown sits down with Greg and Sother to talk about building a space for queer women, what she does when the odd straight guy stumbles into it, and the state of lesbian bars and ...
Night of Trouble

Night of Trouble

554

It’s June and Pride is popping up and popping off! Joining the band live from Mexico City Michael Aredes jumps in to talk about his journey in the service industry as a queer Chicano, his work to create welcoming spaces - including his new queer Latino popup, Noche Traviesa - and what it’s like to work at New York’s Superbueno now that it’s a ...
Down n%27 Dirty

Down n’ Dirty

553

ET (aka Eric Tecosky even though no one calls him that) wants to talk olive brine! The founder of Dirty Sue talks about his early days as a bartender (and even earlier days as a screenwriter), the lightbulb moment of offering olive brine in a bottle, and how he shifted from bartender to a dirt, salty, entrepreneur! Plus, Greg and Sother saw ...
From Cognac With Love

From Cognac With Love

552

Fourth generation cognac distiller Guillame Thomas is here to shake up the industry in the tastiest way possible! The founder and CEO of Martingale Cognac sits down with Greg and Sother to talk about doing something different in the world of French brandy and making some very tasty juice in the process. Plus, a beloved New York City icon ...
SERIES
SUBSCRIBE

PARTNER