Brew's Cafe

There are four major tournaments in golf: The Masters, The US Open, The British Open and The PGA. Most of us aspire to go and watch one of these tournaments, to simply to get to SEE the likes of a Tiger Woods, Phil Mickelson or Justin Thomas today, Jack Nicholson, Arnold Palmer in past eras and names like Ben Hogan and Sam Snead in the history books. For most professional golfers, the dream of playing in one of these tournaments resides far out of reach. For Montauk native Paul Dickinson, that dream came true last year when he qualified for, and played in, the PGA Championship at Southern Hills Country Club in Tulsa, Oklahoma. The road to the PGA was not a straight one, and with a family and a full time job that's not playing the Pro Tour, it was about as hard as it could be. But he did it. Join Paul and me as he recounts the long, seemingly impossible journey from playing with cut-off clubs at Montauk Downs, to the highest ranks of professional golf.

Jenny Landey, East End's premier location scout, arranges shoots in beautiful, undisclosed locations. She is also a successful real estate agent. The podcast covers her experiences growing up in NYC, working on film and photo shoots, and her preferences for pets. The hosts also discuss starting a podcast and their family restaurant.

Join Quiz Night and trivia enthusiast Paul Johnson as he reveals the art of creating engaging trivia questions and the importance of participants having fun. From the evolution of TV storytelling to entertaining escapes and trivia challenges, this episode dives into the dynamic world of hosting successful trivia nights for almost a decade.

Green Comets? Seventy degrees in February? Unusual beach erosion? Whales washing up all over the place? What in the Earth Science is going on here?!?! To help me understand some of what is happening in our world, and a little less of how, and hardly any why, I turned to my favorite Earth Science teacher, Erik Schwab (he's competing with Mrs. Joseph, my 9th grade ES teacher, so it's not really a fair competition). So for my first ever return guest, Erik joins me to help, if not understand what's going on, at least understand how to ask the questions. We cover all of the above topics, and we get a little deeper into how and why these questions are so difficult to answer, and how to get answers we can actually trust (spoiler alert: it's not on the news!). So please join us for this very special episode of the cafe.

Tony Marr, spends 6 hrs at WLNG radio. Topics include music format debate, evolution of genres, modern rap, Montville demographics, risky NY driving adventures, and reminiscing about Giants games.

Pit Master Bill Valentine shares his passion for BBQ, from fine dining to slow-cooked wonders. The episode dives into BBQ culture, kitchen solace, mentorship, competition judging, cooking chicken safely, meat prices during COVID, and a meat-based keto diet journey.

Susan Spungen is a cook, food stylist, recipe developer and cookbook author. She was the founding food editor at Martha Stewart Living Omnimedia from its inception until 2003. She was the culinary consultant and food stylist on the feature films "Julie & Julia" , "It's Complicated" and "Eat, Pray, Love". She is the author of "Recipes: A Collection for the Modern Cook", "What's a Hostess to Do?" and "Strawberries (a Short Stack Edition". Her new book, to be released this spring is "Veg Forward: Super Delicious Recipes that Put Produce at the Center of Your Plate". I spoke with her at her home in East Hampton.

Kathy Masterson, East Hampton Schools Athletic Director, shares her journey and expectations for the job. Topics include Title IX, paying college players, good coaches, bad parents, and the New York Football Giants. Also discusses the significance of athletics in education and community, challenges of living in a rural area, legalization of drugs in sports, and the impact of Title Nine on women's sports.

A deep dive into the community impact of Amagansett Life Saving Station, Amagansett Fire Department, and other organizations. Michael Cinque shares stories about wine, bird houses, and the historical significance of Amigansa. Learn about local history, maritime rescues, challenges of business ownership, affordable housing, and the joy of giving back to the community.

Long before we spoke of "regenerative" farming, before "sustainable" was a thing, before "renewable", almost before "organic", there was "local". Local was a guy you knew. Who grew stuff. Maybe it was corn, or potatoes or flowers or milk. In the case of Balsam Farms, it was mostly corn, and it sat atop a flatbed wagon at the intersection of Windmill Land and Town Lane in Amagansett. You took what you needed and put the money in the box on the corner. It made the news only because periodically, someone would try to steal the money box. Progress was an increasingly sturdier, more theft resistant "honor box". Today, of course, most of what Balsam Farms does on its 200 acres of farmed land here on the South Fork is regenerative, sustainable, renewable, organic. And it's definitely still local. In this week's episode, farmer Ian Calder-Piedmonte sits down and revisits the history, the vision, the drawbacks, the obstacles and the rewards (spoiler alert- it ain't the money, despite the high price of corn!) of farming this way on the South Fork of Long Island. The place where most people drive a Mercedes (or the like), refer to it as The Hamptons, and know nothing of the rich soil and the history of that soil, and what makes Balsam Corn (and tomatoes, and asparagus and melons and yes, shishitos) taste so damn good.