An Athiest Activist, A Stunt Woman, and San Francisco’s Seediest Crime Reporter
Friday, November 15
1pm
The ladies of Cheap Hooch and I got to chat with Dana and Dave, a typical, American, Norman Rockwell kind of couple. He writes books about Atheism, she writes fiction about zombies and was a sword fighter in Army of Darkness. The conversation meandered through topics like ocelots, fake band names, and erotica. (Cacao.)
Also in studio was San Francisco Examiner crime reporter and great friend of the show, Rob Nagel. For our Crime and Disorder segment, Rob was kind enough to read one of his own crime stories. That was fucking meta. (Am I using that word correctly?) Rob also talked a little about being a San Francisco cab driver, and a bike messenger, and he held my hand!
Thanks to Hot Paul, Alex Jones, Scofie, and Rak for your song requests.
And thank you, Jad Abumrad from the Radiolab show on NPR for your music requests. This show was dedicated to you!
You can follow Rob Nagel @SFEX_RobNagel
Listen for the return of Dave and Dana on our Erotica show coming up in January! (My safe word for the Erotica show is Cacao. Holly’s is Bottle Rocket. D$ doesn’t need a safe word. Daaaaaaamn…)
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I try not to think of adding water, staulfes, or a particular yeast as a bad thing. The specific yeast one chooses helps direct the taste of the wine. Although I’ve moved away from adding water to my concord wine I don’t advise against it, especially for beginning winemakers. Sulfates help keep bacteria down and using the bare minimum of it insures a stable wine. Using wild yeast is probably o.k, but there isn’t much predictability in it. With all the work it takes to make a nice wine, especially using concord, or other cold hardy grapes, I think it’s worth the my while to make it in a manner where I know, for the most part, I’ll be happy with it once it’s bottled. But to each his own and whatever it takes to make a wine something someone likes is all that really matters. As for me my grape harvest was very poor this year. I did get 150 pounds of pears from a friend and am making some pretty nice wine with them and the rhubarb wine this season was definitely something to write home about.
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