Originally published on Wed October 24, 2012 12:03 pm
The practice of imparting the flavor of something heavy into a lighter liquid is centuries old. Ancient Indian healers did it with botanicals; early Christian monks did it with bitters. But the process is getting new attention as part of the craze to put all things food into all things drink.
This week, we're visited by the marvelous Barrie Hardymon for a show about the nature of suspense — brought on by Stephen's and my enthusiasm for the new Ben Affleck film Argo -- and about cover songs. We play a lot of music, including covers we love and the raw materials to put together covers that don't exist except in our dreams.