In today's episode we talk about our lives in lock down

We'll also get into making pizza from scratch

Finally, we taste a Keepsake Cider and a Fair State Co-op Heckin' Chonker

Per Andrea's request, here is the link to the pizza dough recipe that Aaron has been using. The only recommendation we have for you is to use a pizza stone when baking, use low moisture mozzarella and fresh toppings that you enjoy (Aaron has been using pre-sliced pepperoni for the most part, but every now and again he's been using fresh salami or soppressata). Feel free to experiment with fresh veggies and meats on your own pizza.

Also, if you want to make your own pizza at home, you can check out the series Making Perfect on the Bon Appetit YouTube channel. The link goes to the first in a 7 episode series on making the "perfect" pizza. Aaron doesn't completely agree with everything that they conclude in the show, but it's a great primer on making a great pizza from scratch.

If you're looking to make your own pasta and pasta sauces from scratch, I recommend you start with Basics with Babish, as he has a great set of primers on many topics, but Aaron uses the sauces and pasta episodes as references when making food.

Check out pizzatoday.com for recipes and just to drool over all the food you can imagine.

As with our very early episode on pizza, we'll send you to check out https://www.pizzanpasta.com/ to see if they're near you (this is the business that Aaron grew up in, and where he worked for 7 seasons).

Here is the recipe for the Ghost Pepper Glaze that Andrea sent to Aaron during the recording.

Completely aside from the normal notes on the episode, we want everyone to know that we hope you're safe. This year just keeps getting worse, and the issues coming up from the death of George Floyd aren't new. We want the healing of our nation and our world to begin, and we know that nothing will bring the victims back; but for those of us that are left, we just want to see real and actionable change to occur and justice to be served. Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Find out more at http://www.travelbyproxy.com

Aaron has been working on various projects around his home while off work due to Covid-19, and would like to share the following photos of before and after some of them. So head to the blog at travelbyproxy.com to see that photo set

We hope that you're finding time for your hobbies, or starting new projects in your own lives. Please share your projects with us! Send photos or a link to a blog at fans@travelbyproxy.com

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Find out more at http://www.travelbyproxy.com

We'll be picking this topic back up next week, but as mentioned in the episode: check out the links below

Bon Appetit "Improved Box Macaroni & Cheese" video. Carla makes the popcorn that we talked about starting at the 13:00 mark, but you really should watch the whole video.

As for the photo comparing Jaskier and the Rooster bard from the animated Robin Hood, please see the photo on the blog at Travelbyproxy.com

Have a great week, be safe, and let us know what you're doing to keep entertained while partial lock down is winding down.

Photo credit to the original creators. We're just posting it as found.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Find out more at http://www.travelbyproxy.com

In today's episode we talk about our last visit from our impromptu brewery crawl, Lake Monster Brewing, in Saint Paul, MN

We'll have tastings of several brews recorded at Lake Monster

Finally, we discuss the state of the planet and how the Covid 19 pandemic has created new ways to interact with local breweries

We hope you're staying safe, and know that we care about y'all, and hope everyone the best in these trying times

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode Andrea sits down with Mark Lazarchic, the owner of Blue Sun Soda

We taste two of the options that Blue Sun make

Finally, we discuss the soda fountain and the pinball league

We would like to thank Mark for sitting down for an interview with Andrea, and for opening up about how it all came to be

The State Fair Chocolate Chip Cookies soda is incredible and really does taste just like baked cookies.

The Blue Cheese Dressing Soda, well, it really does taste like Blue Cheese Dressing with cane sugar. It's... interesting, but in the best way.

We really do suggest that you give the selection a shot, and you can contact them to see if their wares are available near you.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we explore Bang Brewing in Saint Paul, MN

Taste a few of their beers

And learn about their commitment to sustainable brewing

We wanted to share the photo that Andrea took of the mounted comparison of the Kernza plant next to a more common Wheat stalk can be found in the blog post at travelbyproxy.com

The articles we mentioned aren't the only reading on the topic, but there are plentiful links available within them:

National Geographic article (may require signing in or providing an email address)

Star Tribune article that we also discussed

The Land Institute website with other resources to learn about Kernza

More from The Land Institute about beer being brewed from Kernza

We really enjoyed our time at Bang Brewing, and we think you should head over for a visit if you have the opportunity.

Please let us know if we were wrong about anything we were discussing, send us a message at fans@travelbyproxy.com and help us learn more about the topics we cover!

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we talk about The Slanted Door in San Francisco, CA

We'll taste some tea

Finally, we discuss the history of The Slanted Door

Aaron was so excited to sit down and remember his experience at The Slanted Door, as it has really stuck with him over the years. If you're looking to splurge while in San Francisco, we highly recommend indulging your palate at The Slanted Door. The Prix Fixe options for lunch are very reasonably priced, and will give you a great variety of what they have to offer.

The Slanted door is located in the Ferry Building, which is home to a wide variety of shops and purveyors of fine foods. We highly recommend that you check it out.

We do have a correction about the James Beard Awards: There are more categories than we were aware of at time of recording, so while each category only has one winner per year, there is more than one award to be issued each year. Just wanted to clarify and correct our mistake there!

Looks like Twinings tea is pronounced with a long I at the beginning, so Andrea was right.

And we have found this video of a blooming tea brewing, and it's pretty awesome.

For those of you who want the full video experience of the Laffing Sal, please click this link.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we talk about a rustic converted bar and breakfast in Tomahawk, WI

Taste a beer by O'so Brewing

Finally, we offer some tips on vacation rentals

If you want to learn more about Airbnb or VRBO, please check out those links for their respective websites. You can search by location, price, duration of stay, and a few other options to really refine what you want to get out of your vacation.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we talk about The Local in Minneapolis, MN

Taste a Travel by Proxy original cocktail

Finally, we discuss Irish pubs in America, and why we love them

We made "the Tangy" using equal parts of Mezcal and Cinnamon Whisky (in this case Fireball, as it's what we had on hand)

From our (admittedly limited) searching, we haven't found anything else that has this recipe, so we're happy to hear if you've heard about anything that we've missed.

We hope you enjoyed this episode, and wish you all the best in the year to come!

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we talk about the Executive Surf Club in Corpus Christi, TX

We'll taste a Shiner Bock

Finally, we discuss the Gulf Coast

If you want an answer to the Session Ale question, please look here.

Thank you for spending another potion of your day with us, and we hope you have a great day. Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

CW: there is a bell that is rung very frequently in this episode, so be warned if you have any issues with constant ringing bells.

In today's episode we talk about 49* memories (we really didn't keep a solid count, but it's a lot) from the first year of our podcast

We taste a gin and tonic with Chase Gin, from the UK

Finally, we discuss pretty much everything that we've experienced over the last year

We want to thank you for making our podcast a part of your lives over the last year, and we hope to continue to bring happiness to your lives in the years to come. Thank you for following us on this journey.

Best wishes for another wonderful year!

Andrea and Aaron.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we explore Stacked Deck Brewing in Saint Paul, MN

Taste some of their delicious beer

Finally, we discuss the turnover in Saint Paul Breweries

Right off the bat, 23 Skidoo means to "go away," "scram," or otherwise leave. I feel Skedaddle is better at conveying that notion, but 1920's slang was never perfect.

Not too much for notes this episode, but please do check out our teespring store and help support the content you enjoy so much!

Thank you as always for listening, and we hope that 2020 is going to be an amazing year for everyone!

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we explore Birch's in Lowertown Saint Paul

Taste some of the beer and a cocktail from their menu, with our special guest

We really enjoyed our time at Birch's, we were happy to have Kelsey along and tasting with us, and Aaron got to learn the correct pronunciation of hammerschlagen.

The current price per bottle of Utopia that we could find is $209.99, which is a lot; and that's all I'm gonna say about that.

We are incredibly serious in our want to get a Vegan meat raffle going. Please let us know if you would attend.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Our taste for this episode is a take on an old fashioned that has Rum as a base, rather than a whisky.

We used Lawless rum for this cocktail. If you'd like to recreate this on your own, the recipe is:

.75 Oz Lime Juice

.75 Oz Simple Syrup

2 Oz Rum

12-14 dashes of bitters

If you'd like to see the episode of How to Drink that we got the idea for this drink from, check out the link here.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we talk about Bent Brewstillery in Roseville, MN

We taste several options at their taproom

Finally, we discuss the history of Bent (and a lot of really old monetary systems)

The law in the state of MN (Section 340A.22) that governs micro distilleries is a bit circular, and has been hard to navigate for many new distilleries, as shown in this post from The Growler. The law forces only one sale per person per day on site, and limits the size of the bottle to 375 ml for on site sales. It's more complicated than that, but that's a decent start to the confusing cycle that has been created.

We here at Travel by Proxy want all of you to know about the crazy ways that currency used to be created and used, and want you to start with the Wikipedia entry on the Halfpenny, aka the Ha'penny, and for those of you wondering about the monetary system in The Name of the Wind, see the Kingkiller Wiki entry on the common currencies of the lands.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we talk about Tongue in Cheek in Saint Paul, MN

We taste another hard seltzer from Fulton

Finally, we discuss the concept behind Tongue in Cheek, and what makes it special to us

The Photo attached is all rights reserved to Tongue in Cheek, and is included in their google photos.

We really do suggest you go to Tongue in Cheek, and if not in an area that you can get to this specific restaurant, you should find something in your local area that is similar, as the meal can be an experience in and of itself. Aaron and his wife really enjoyed their trip to Tongue in Cheek, and plan to go back again soon, and any place you can find with a similar mission will be well worth the time and expense for a nice night out.

Also, if you all have suggestions for a Brunch tour in the Twin Cities, or any locale close to you, let us know, we need more places to go to and experience for you, and give our reactions to.

We haven't taken any photos of the new PC yet, as we're waiting for the desk to be completed, and we're really excited for that to come to be.

We really appreciate you all, and hope you have a great Thanksgiving, and we really are looking forward to completing our first year as a podcast!

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we talk about 3rd Act Brewing

Taste a Berliner Weisse from 3rd Act

Finally, we discuss the history of 3rd Act Brewing

While Andrea really enjoys the Berliner Weisse, while Aaron found it didn't mesh with his own palette, as many of the beers that he tastes do.

The Wiki for the Berliner Weisse is not super long, but is an interesting read.

3rd Act Brewing is located in Woodbury, MN, and has a beautiful taproom there, you can find more about their list of available brews and menu options here.

The Randall (officially known as Randall the Enamel Animal) is an interesting device, and we're sure it will come up again in future episodes. It was indeed originated by Dogfish Head Brewing, we do enjoy when we're right about things.

We're really excited to share our thoughts from our Saint Paul Brewery Crawl starting in a few episodes, so stay tuned for that!

Also, you just have to check out the little hype train that VW is making for their concept elecric vehicles, including the BUZZ that Andrea so adores.

And seriously check out the video of the Solar Powered yacht mansion that Aaron was talking about.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we explore Little Thistle Brewing Company in Rochester, MN

Taste their Brave Woman Scotch Ale

Finally, we discuss the history of this thistle inspired brewery

In further research, the Crowler craze is mostly of the 32 oz size, and 26 is less standard around the country. You can learn more about the Crowler from this infographic.

From our conversation about their merch, please check out the Crowler Carrier we misidentified as a cooler.

We as always would love your support for our own merch, and in particular check out the new This is not Alcohol Mug!

Sadly we never could remember the name of that other brewery down the road, but rest assured, when we do, we'll mention it on the show or on the blog!

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we break from our normal format for our regular 5 episode break, and talk about Roadside Attractions in our Social Episode

We're drinking more of Bubba's Secret Stills Brown Liquor, this time with the Eggnog we wanted in the previous episode that Bubba's was featured in.

Mix 2 oz Bubba's Secret Stills Brown Liquor with 4-6 oz of your favorite store bought Eggnog, and enjoy.

You can see more about the Hodag and the Iowa 80 Truckstop by clicking on those links. And we would love to hear about your favorite Roadside Attractions!

Also, you can find our merchandise at our Teespring store, which now proudly hosts the Travel by Proxy "this is not alcohol" mug!

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We'll also taste Fulton's Blood Orange Hard Seltzer

Finally, we learn about some of the history of Fulton Brewery

Right off the bat, we were confused about which sugar type is table sugar, we were kinda right. See here for a breakdown of the differences between Sucrose and Glucose. Short answer: Sucrose is table sugar!

We want to thank Fulton for producing a delicious product that Aaron can drink with his beer averse palette. Check them out on Facebook, and let them know we sent you. (image credit http://www.fultonbeer.com/beer/blood-orange-hard-seltzer)

This is now week #2 of our Merch being up for sale! Check it out at teespring, and get something fun for yourself, or someone you love! If you have ideas for designs, or want something specific on a shirt or other item, let us know at our Facebook page! Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we explore Coeur D'alene, Idaho, and talk about the taste of historic Hudson's Hamburgers

We'll also taste a hand-crafted secret spice liqueur, and make a cocktail of sorts

Finally, we learn about the history of this historic tourist-town mainstay

We first want to highlight Hudson's Hamburgers for their down to earth style of burgers. You can check out their Facebook page here.

This week's drink was Bubba's Secret Stills brown liquor, which we added to about 4 ounces of 2% milk over ice. As mentioned in the episode, we endorse the addition of this liquor to eggnog, as we believe it will be a tasty treat, and a fad in the coming holiday season.

If you would like to drive through a redwood tree, you can find some more information here.

Thank you so much for listening, and we hope you have a wonderful day/week. See you next Tuesday! Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We taste a Tiki inspired drink (the same we had last episode)

Finally, we discuss a bit of the history of Tiki bars

If you would like to see what Critiki is about for yourself, check out their website and begin to see this wonderful sub culture.

The taste of this episode is once again a Lyford Cay Rum Dum, Batch 1 cup Lemon Juice 1 cup Simple syrup 2 cup Water 1 Egg white 1 and a half ounces of light rum 1 ounce of dark Jamaican Rum Combine the lemon juice, simple syrup, water, and egg white together to create a sweet and sour mix. Add 3.5 ounces of the mixture to a blender and blend briefly with the light rum. Pour the blended mixture over ice in a short, chilled glass. Carefully float the dark rum over the top of the drink. Here once again is the alternate version of this drink

We want everyone to share in the experience of going t a Tiki bar at some point, and are proud to shout out Psycho Suzi's Motor Lounge as the first such establishment that Aaron has ever been to.

Here are also links for Frankie's, and Gold Tiki which are both in Las Vegas, NV.

If you're looking for recipes for drinks of your own, we of course recommend Mixel and The Grogalizer, you can also check out Smuggler's Cove as it has been suggested many times by Greg from How to Drink.

We hope you've enjoyed this episode, and would love to hear if you have any suggestions for future episodes.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're talking about our favorite standard menu items.

The taste of this episode is a Lyford Cay Rum Dum, Batch.

• 1 cup Lemon Juice
• 1 cup Simple syrup
• 2 cup Water
• 1 Egg white
• 1 and a half ounces of light rum
• 1 ounce of dark Jamaican Rum

1. Combine the lemon juice, simple syrup, water, and egg white together to create a sweet and sour mix.
2. Add 3.5 ounces of the mixture to a blender and blend briefly with the light rum.
3. Pour the blended mixture over ice in a short, chilled glass.
4. Carefully float the dark rum over the top of the drink.

Here's another version of the drink.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we talk about The Little Oven in Saint Paul, MN

Discuss take home deals from restaurants

Finally, we taste a Surly Furious, because nothing tastes better with pizza than beer*!

Aaron has eaten at, and enjoyed The Little Oven several times, and it is a wonderful place to have a meal with friends and family. Bring cash, or use the on-site ATM, or even bring your checkbook; but don't expect to pay with a card here. Try the wonderful pasta and pizza, just make sure you're prepared to bring at least another meal's worth home as left overs.

Surly makes many fine beers, and Andrea loves most of them. We're still scouting for another brew that Aaron will like, but today we didn't find one.

Also, for those of you interested in the hack for heating left over pizza, take a look here for some further info.

We really enjoyed making this episode, and would love to hear from you, please drop us a line at fans@travelbyproy.com

*This is Andrea's opinion, and is not shared by all hosts of Travel by Proxy. Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We'll also get into the food that we ate on our trip (and some that we didn't get a chance to eat)

Finally, we discuss a beer that Aaron tasted (and didn't enjoy) as well as a different beer that Aaron drank (and found palatable)

We really did enjoy our trip to the Minnesota State Fair, if you'd like to read up on some history of the Minnesota State Fair, you can check out the Wikipedia page.

The drink we tasted in this episode was a riff on a sidecar (the original version we've featured on a previous episode of the podcast), and we decided to change the base from Brandy to Rum, and use the Tattersall Purple Reign in lieu of the Orange liqueur (or Triple Sec).

We went with:

2 oz White Rum

1 oz Tattersall Purple Reign

3/4 oz lemon juice

2 dashes Angostura Bitters

Shake the Rum, Purple Reign, and Lemon Juice over ice, pour into lowball glass, add 2 dashes bitters and stir. Sip and enjoy.

We wanted to touch on the many places that we ate or drank at:

Cookies from Sweet Martha's

Cider, Beer, and Duck wings from Giggles

$2.50 cheeseburgers from Mike's

The Boozy Berries and Barb Trifle from The Hideaway Speakeasy

If you've never listened to Steven Wright and didn't understand what Aaron was talking about with the monotone pitch person portion, please avail yourself of 10 minutes of wonderful one liners

Have a wonderful day, and thank you for listening!

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're in Indianapolis with Maggie Schulz as she tells us about Heidelberg Haus.

The taste of this episode is beer from Bad Weather Brewing! We wanted to have something from Waldman, but they were closed on our recoding day and thus we’ll have to taste it another day. We invited Maggie on to help taste the beer! (She brought it…)

Beer and brats are a perfect combination. Here’s a GQ article on the subject!

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're also joined by not one, but two special guests this episode! Justin is back from Episode #128, and Maggie was there to record her guest spot for Episode #131, so we had her join us for the conversation during our social episode, and we are also joined by a secret third guest in the form of Wicket, Justin and Andrea's dog.

Finally, the taste for this episode is Andrea's take on a simple Zombie.

And per our instructions in the episode, you can find a few recipes for a Zombie here.

If you have not seen or heard any part of the Me First and the Gimme Gimmes live album, you can watch a short video here.

If you want to learn more about the escape room on certain Royal Caribbean cruises, check out the blurb about The Observatorium here.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

The official term for a person who makes cider is Cidermaker. There seems to be some discussion about the term, but Cidermaker seems to be the most agreed upon term. So Andrea and Aaron were both wrong in the episode.

As to back sweetening a cider, brewngrow.com has a great write up you can check out here.

There are a variety of resources to learn about ways to use yeast to ferment pretty much anything you want, the best starters we've found are beer and brewings dictionary entry for Pitching yeast, winemakermag has an article on Wild yeast that we also found very enlightening.

Thank you all so much for listening, and we hope you enjoyed our detour about meat and meat replacements.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Taste some Red Horse beer

and learn about what it's like to travel to the Philippines for work

We were super exited to have Andrea's spouse Justin join us to share his stories of travelling to the Philippines for work. We learned a lot about the area Justin visited, and it made us want to taste so many new things in the future.

We talk about items to search out like Red Horse beer (which Aaron didn't enjoy sadly), Halo Halo, Gising Gising, Jeepneys, Jollibee, and Fort Santiago.

We hope you enjoyed this episode, and would love to hear your thoughts. Please reach out to us on our Facebook page, or send us an email to fans@travelbyproxy.com

We look forward to seeing you next week, as we discuss Keepsake Cidery. Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we explore an Anime Convention Taste some Japanese candy And discover what it means to drink pure sugar water

In further reading about Kit Kats in Japan, we found that there have been over 300 varieties created for the Japanese market and you can purchase some of the different flavors in variety packs on Amazon.

Nara Dreamland seems to still have a lot of interest in it even since its closure and eventual demolition, you can read about its history in more depth on the Wiki.

And since we feel pretty bad for not remembering the name of the dog that had a statue put up in its honor, so we found the Wiki for Hachiko.

And the photo for this episode comes from Aaron's time at the Missouri Botanical Gardens, and it is a view of the beautiful wooden bridge in the Japanese garden area. Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're in New York talking about the blackout and some breweries we visited.

The taste of this episode is Ommegang's Rosetta.

We'll also discuss Folksbier, Other Half, Brooklyn Brewing, and more.

It's a little more freeform than some of our more focused episodes, but there were too many interesting Brooklyn things to choose from!

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're Taking another 5th episode break from our normal format to bring you tales of our not-so-fun travel experiences; as, well, not everything is always perfect and amazing. But bad experiences can help you learn more about yourself and how you will travel in the future, as well as some downright funny stories.

As a way to get back to the happy after the tales of our mishaps, have a photo of Admiral Ackbar "helping" me edit this episode.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We'll also get into tasting a Bauhaus Wonderstuff

Finally, we discuss a Ratskeller and the Reinheitsgebot

We had a lot of fun reminiscing about our trips to German Beer Halls for this episode, and we would love for you to let us know what you would like covered on this podcast. Please leave a comment on our Facebook page, or send us an email to fans@travelbyproxy.com.

I couldn't find a photo to use for this episode, so I added one of my cats.

For those of you who want to see the Man vs Food from Minneapolis episode, we found it here. Go to 11:10 to see the Gasthof's challenge (which is actually a meter long bratwurst) or watch the whole thing to see the Jucy Lucy debate unfold.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we talk about Updown in Minneapolis, MN

Taste a Sidecar made with local spirits

Finally, we discuss Barcades as a travel phenomenon

We had a lot of fun with this episode, as we talk about our time there for my bachelor weekend, as well as other times we've been to Updown. We would love to hear about your experiences with Barcades, as well as any suggestions that you may have for future episodes.

Please reach out to us at fans@travelbyproxy.com with any thoughts or comments you may have.

Also, if you would like to make the sidecar that we had for this episode, please look at the recipe below:

2 oz Brandy or Cognac

.75 oz Orange Liqueur or Triple Sec

.75 oz Lemon Juice

2 dashes bitters

You can add the sugar rim or not, either way, we hope you enjoy!

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we talk about Andrea's experience with speakeasies in Orlando Florida, and taste the Orange Liqueur from Norseman Distilling; and talk about making homemade boozy sodas with our sodastreams.

We also talk about the great and not so great experiences we've had at speakeasies.

We thank you all for listening, and we want to hear about your favorite and least favorite times in speakeasies, or anything else you would like to talk about.

And for those of you wanting to see Hanson's Shoe Repair for yourselves, visit them here.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Andrea talks about her times visiting various resorts with different levels of inclusivity, as well as her upcoming trip with her spouse to a wonderful resort in Mexico.

Aaron talks about his past and upcoming Cruises, as well as the sweet shirt you can see as the photo of this episode!

Also, since we never really looked it up during the episode, the point at which a boat becomes a ship is: A ship is any vessel or conveyance that floats on or operates on the water and is equal to or larger than 197 feet (60 meters) length overall (LOA). A ship may be used for pleasure, commercial, or residential purposes.

So now you all know the difference, and can feel superior in your nautical knowledge!

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In today's episode we talk about the Rio in Las Vegas Nevada, and we find another beer that Aaron actually likes!!

We talk about the history of the Rio, a lot of other things to do in Las Vegas, and bring it back to why you should stay at the Rio the next time you visit Las Vegas. Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We'll also get into a long talk about cocktails and tatertot hotdish

Finally, we discuss he history of the 5-8 and the jucy lucy in general

If you have any thoughts about the true progenitor of the jucy lucy, or just want to talk about your tatertot hotdish or wild rice recipes, please leave us a comment on our facebook page, or email us at fans@travelbyproxy.com.

Also, for any of you interested in the recipe for the "Hot Cookie," it is:

1.5 oz Fireball

1.5 oz Norseman Whisky barrel aged Rum

.5 oz dark simple syrup

Shake or stir over ice, pour into a lowball glass, and enjoy!

Thanks for listening everyone!

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're in Louisville, Kentucky again, talking about Angel's Envy.

The taste of this episode is Andrea's take on a Sazerac. Enjoy the NYT's recipe or Andrea's below!

Recipe: Chill a tumbler with ice and Absinthe while you mix the rest of the cocktail.

Add 1.75 Oz Rye Whiskey, .5 Oz Dark Simple Syrup, and a dash of Angostura bitters to a cocktail shaker with ice and mix well.

Discard the ice and Absinthe from your cocktail glass (or drink it!) and strain the mixed drink into it. Add a zest of lemon. Serve straight up or with ice.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We'll also get into the delicious and varied cocktails that Norseman have available

Finally, we discuss the options that Norseman have for learning the craft of cocktail making, as well as the tours that they have available to see their facility.

The taste of this episode is a Rye whisky from Tattersall Distillery.

We thank you for listening, and want to hear about your favorite distillery in your local area, or anything that you'd wish to have featured. Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

In this week's episode, we take another 5 episode break from our normal format and just chat about our lives and drink some cider from Sociable Cider Werks

Aaron goes a bit off the deep end talking about traffic, while Andrea discusses her knee injury; but as always, we have a great time talking with each other.

We hope you love it.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're in Tampa, Florida talking about Cigar City Brewing.

The taste of this episode is their Jai Alai IPA.

We also dig into the history of Cigar City Brewing and what makes it special.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're in Saint Louis Missouri, talking about the best Roast Beef Sandwich Aaron has ever eaten at O’Connell’s Pub, and the delectable donut selection at World’s Fair Donut

The taste of this episode is Roast beef sandwiches with Provolone, and fresh Donuts and Kolache’s from Cub Foods in Eden Prairie, MN

And we end with some history of the Missouri Botanical Garden

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're in Minneapolis, Minnesota at Die Laughing 6 presented by Fearless Comedy Productions.

The taste of this episode is Loon Juice Cider.

Aaron and Andrea talk about their San Antonio Riverwalk experiences.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're live at Die Laughing presented by Fearless Comedy Productions!

The taste of this episode is a fancy mule!

Learn about the Phoenix Theater!

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're taking a break from the road to discuss being on the road! What kind of circular logic is this? Listen in to discover Aaron's drink for the episode, a godfather.

Pour 1.5 oz scotch and .5 oz amaretto over ice, stir and serve.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're in Minneapolis, Minnesota visiting Lawless Distilling Company.

The taste of this episode is a Scurvy Skull inspired by the Shrunken Skull and served in a glass from Trader Sam's Grog Grotto

We also explore the city's liquor patrol limits and the laws surrounding them.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're in Minneapolis again checking out the Hi-Lo Diner

The taste of this episode is a Pink Plate Special, from Andrea’s test bar. Pour equal parts clear rum and honey syrup over ice, then add pink grapefruit soda until you say a Minnesotan, “Oh, that’s different.”

We get into the history of the Fodero diner company as well the history of diners overall according to The American Diner by Michael Karl Witzel.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're in Minneapolis, Minnesota at Merlins Rest, a fantastic neighborhood pub.

The taste of this episode is whiskey, or whisky depending on what you’re drinking. Either way it’s good.

We learn about this neighborhood bar, and also Andrea’s unique genealogical discovery about a lost Irish relative.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're in Portland, OR at the Saturday Market talking about the long history behind this thriving art institution and tourist attraction.

The taste of this episode is Rogue's HAZELUTELY CHOCTABULOUS.

We learn all about the history behind the Saturday Market, as well as the storied history behind the Rogue Nation.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

This week we’re talking about one of our favorite foods: Pizza!

Andrea and Aaron both discuss their most memorable pizza experience, and favorite pizza of all time (surprise: both favorites are ties!)

We also share a stuffed pizza from Papa Murphy’s, which we have topped a portion of with hot sauce from Grimm Brothers.

Listed in order as they appear:

Andrea’s list: Pizza Rock Las Vegas Carbone’s Minneapolis Lou Malinati’s Chicago

Aaron’s List: Pizza Luce Minneapolis Black Sheep Minneapolis Pizza ‘N’ Pasta

Look forward to our blog post where we eat the Sicilian at Black Sheep!

If you would like to tell us about your favorite pizza, or most memorable pizza experience, please send us a message to fans@travelbyproxy.com

We hope you’ve enjoyed the show, and as always, we wish you a look out your window.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're in Mendota Heights, MN and we're checking out the Mudd Room, a speakeasy found in the basement of Lucky's 13.

The taste of this episode is the Dark and Stormy made with special rum from Andrea's reserve collection.

We also learn about Saint Mudd and what it takes to become an elevator operator in St. Paul.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

This week we’re in Minneapolis once again and we’re checking out Tattersall Distilling and their dedication to craft spirits.

Andrea talks about her love for the Ramos Gin Fizz, Aaron brought in some Blackstrap rum from Tattersall for tasting, and we investigate the delightful cocktail room at Tattersall and reminisce about our favorite times spent there.

We also learn about the development of the Norden Bombsight via Atlas Obscura. The Minnesota Historical Society has some information on it, too.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We discuss Andrea's visit to Goodwood Brewing in Louisville, Kentucky.

Does their limestone aquifer add something unique?

The taste of this episode will tell us! We taste their Brandy Barrel Honey Ale

We also learn about the history of beer making in Kentucky!

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

We're in Minneapolis, Minnesota for our first episode of Travel by Proxy. Join us as we talk about brunch and the quirky cocktail offerings of Libertine Social, cooking classes at Kitchen Window, the doomed restaurant corner, and more in Calhoun Square

Later on, we'll reminisce about Aaron's fond memories of the now-defunct Independent while we taste the Minnesota Nice cocktail.

Finally, we'll close on the history of Calhoun Square and the opposition leading up to it.

Musical Credits:

Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone

Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq