The Manual Podcast

On this episode we are finally all separated by quarantine, but brought together by technology and drinks. Sam takes the challenge of creating drinks based off of what ingredients you may have Nicole and Greg happen to have, we discuss the Tiger King and overall the state of affairs. Send us your suggestions to podcast@themanual.com and stay safe out there!

Let's face it, the world has changed a LOT in the last week since we recorded our episode and with the threat of coronavirus looming, many of us are now working from home. On this episode we discuss where we're at, what advice we can offer, and take a look at some of the great guides that are at The Manual website. We know it can be hard out there right now, but don't worry, we'll still be here bringing you some entertainment to take your mind off of things. Also....we talk about Quarantinis!

Brandon League is a former pitching phenomenon from Hawaii. He spent years in Major League Baseball and was even an All-Star! But after his playing career ended, he turned toward one of his other loves, fashion. With an eye toward combining his childhood in Hawaii and what he had already in his closet, he's created multiple lines of clothing designed for an athletic build. On top of all that, he's a really nice guy.

From creating their own soap, to a virtual online empire, the story of Duke Cannon is fantastic. Sam Swartz is one of the co-founders, and he joined us today to talk about the founding of the company and what inspired them. We also cover some of their amazing partnerships with brands like Budweiser, Deschutes, and Buffalo Trace. It's a lot of fun! Oh also...Nicole curses a lot.

Hawaiian cuisine can mean a lot of different things, depending on you speak to. From poke, to pork, there are a lot of different incredible dishes to choose from. On this episode we spoke with Chung Chow of Noreetuh. Chung walks us through his interesting background from Hawaii, to Japan, to Wine Country, to New York. It's a great look at how incredible Hawaiian food is and you'll be wanting a plate lunch after you're done.

Jeremy Fury joins us today to talk about how his band's tours turned into a love of candles. Fury Bros. was started after Jeremy and his brother started making candles with unique scents, and equally unique designs. You'll learn how they are made, how they choose what works and even a little about what doesn't work. 

Albert Bitton is the co-Founder of a restaurant called Shoo Shoo Nolita. With his incredibly diverse background in food and culture, Albert discusses how the combination led to his views on design and architecture when it comes to his restaurants. It's an interesting look into a world that we haven't covered a lot on this podcast. 

Sam Slaughter heads out on the town in Greenville, SC with his friend and New Anchor, Jamarcus Gaston. They cover all you'll need to know about this incredible place, from the weather, to the outdoors, to the myriad of restaurants and of course...the booze offerings. With great local breweries and distillers, it's a must visit, if you are heading to the South.

Brandon Doughan of Brooklyn Kura discusses all things sake. His journey started in science, but really began after visiting Japan for a wedding. From there he learned how sake was made, what the ingredients were, and that needed to be done to begin brewing the delicious beverage. He'll also cover a preferred way to consume it and will help us learn the differences in the various kinds of sake available.

Jay Weinstein is not only an expert in Ramen, he's also the Chef-Instructor at the Institute of Culinary Education. He discusses his interesting and fortuitous journey to where is now, but also gives an incredible history lesson in Ramen. From it's regional roots in Japan after WWII, to the expanded experiments happening now, it's a fascinating and delicious story. He'll also provide advice on what NOT to do when eating Ramen around other people.

On this episode, Greg answers some questions about the Consumer Electronics Show, after returning for another year of broadcasting with Digital Trends. What actually happens at the world's largest technology convention? What tech do we really need to know about? Also, will the robots serve us, then usurp us? We'll tackle a few of those questions and more in today's episode.

Happy New Year! We've got some amazing shows and interviews on the way for 2020, but to start off we though we'd take a little bit of a look back. We decided to re-air an episode that was monumental in not only number, but location, and......number of drinks. This is the 100th Episode, recorded live in Savannah, Georgia. Thanks everyone!

On our special Holiday Episode, Nicole, Sam, and Greg, discuss some of the various traditions and legends surrounding the Christmas holiday. Krampus is certainly well known, but what about.....the Yule Lads? Or a Witch that may eat you? Or a 'log' that delivers presents in a unique way? We'll let you know about all of these, plus you'll find out about 'Florida Water Cologne'.

Jelynn Malone and Mike Arquines have a mission to help decrease poverty, while at the same time roasting some incredible coffee. From a trip to The Philippines, to now celebrating their sixth year of Mostra, they walk us through the process of starting their business, to creating their products. They'll also dispense some great advice about how you can also roast your own coffee at home. 

Oysters have never been more popular and on this episode, we dig into some of the different types/ways we can enjoy them. We're joined by Bryan Rackley of Watchman's in Atlanta. Bryan will fill us in on his background, but also provide a great overview of the varied flavors and styles of eating oysters. Does whiskey pair well with them? We'll cover that and more.