Live from Reykjavik Teitur Riddermann Schiöth joins the band to talk traditional Icelandic spirits, (mmm, aquavit!) building an iconic bar on the edge of the Arctic circle and what he’s working on next. Plus, The Speakeasy has been nominated for the Taste Awards! Check out all the finalists at http://www.thetasteawards.com/12th-annual-taste-awards-nominees-finalists-and-honorees/...

This episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Bob Valgenti, from Gastronomica: The Journal for Food Studies, is in for Coral Lee. A conversation with Laurie Bertram. What motivates the passionate defense of a recipe? Historian Laurie Bertram expands on her recent Gastronomica article...

We've been galavanting for the past month and this week we talk our way around the world: Iceland, Paris, Taipei, Italy, Los Angeles and more! Plus, Dave shares his recipe for a shrunken head and answers listener questions on stabilizing Nut Butters, alternate uses for Acid-adjusted Orange Juice, choosing skewers...

The Fuhmentaboudit gang is joined by Sigurdur Snorrason, Co-founder & President of RVK (Reykjavik) Brewing Company. Join us as we delve into Iceland home brewing and beer culture, the country’s tumultuous relationship with alcohol and Siggi’s personal journey to opening a brewery.

On this week's episode of The Line, Eli is joined in studio by chef Gunnar Gíslason. Born in Iceland, Gunnar has garnered international acclaim for his creative cooking, and his curious nature, love for reviving traditions, and eye for finding pristine products have been applauded by guests and media alike...

What are our best travel memories with romantic partners? Sexiest? Most frustrating? What part does travel play in our hopeful romantic futures? And what do our desires – highbrow, lowbrow, and everything in between – say about who we are and how we love? On today's show, Ella Morton –...

Author Yvonne Horn calls in to tell us about her travels to exceptional gardens around the world, from Macau to Iceland, Germany and England.

Are you for real? Chris and Mary brought their listeners a souvenir from Iceland: cool info about the craft beer scene! Valgeir Valgeirsson of Borg Brugghús (brew house), and Steinn Stefánsson & the crew from the Icelandic Beer Academy talk Icelandic hops, sap, skyr, and cool collaborations. Emphasis on the...

Mead pioneer Sergio Moutela calls in to talk to us about the challenges and rewards of opening a meadery in New Jersey. The Garden State makes it tricky to ferment honey on a large scale; unlike other states, it doesn't count meaderies as a type of winery for registration purposes...

On the spring season premiere of Fuhmentaboudit!, Mary, Chris, and Rachel catch up on last weekend's TAP New York Craft Beer and Food Festival, Rachel's sima recipe for Passover, the Ferment! Ferment! festival, Chris and Mary's upcoming trip to Iceland, the importance of taking pH readings, and Mary's packed fermenting...