Schnebly Miami Brewing Company

Back in August, Schnebly Miami Brewing Company set out to find a woman to be their Big Rod Ale Girl. Her beauty would be enshrined on tap handles across America.

Schnebly's searched for a model who could not only conform to the pin-up style, but whose personality empowered women. They chose Miami model and actress Dominica Westling.

See Also:
- Schnebly Seeks Pinup Model For Big Rod Ale Girl
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Miguel "Mojarra" Guinovart

Fish mislabeling is rampant in the United States. Even in our own coastal paradise, sushi vendors, restaurants, and supermarkets hustle white fleshed fish as interchangeably as the dollars that they bank.

But Miguel "Mojarra" Guinovart, commercial spearfisher, longtime U.S. National Freedive team member, and local maritime expert is a straight shooter.

He doesn't trust fish he doesn't hunt down himself on a single breath.

We caught up with him at Trigger Seafood in Doral, an honest purveyor of high quality local catch

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Now that the wily scientists at NASA are no longer busy launching shuttle missions, they have time to focus on their inner foodie. At Houston headquarters, they are in the early stages of planning a menu for a team of six to eight astronauts for a planned mission to Mars some time in the 2030s.

A manned mission would require a lot of food, at least a year's worth. Some estimates have placed a one-way flight from anywhere between 400 to 450 days. And the astronauts will have to stay there for 18 months once they arrive to the Red Planet.

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Cutting Fish at Trigger Seafood

The yellowfin tuna is a remarkable fish. Also known as "ahi," and often served raw in sashimi, yellow fin are found in tropical and subtropical waters around the world, can weigh over 300 pounds, and have been recorded diving 3,000 feet deep.

Trigger Seafood, headquartered at a warehouse in Doral, are one of Miami's premier secret chef spots for sourcing the highest quality local catch. You can find their supply of premium spear and line caught wild fish at Michael's Genuine and My Ceviche.

We took a trip west of the Palmetto Expressway to see how they do what they do. Here's one of their expert butchers filleting a whopping 125 pound yellowfin tuna.

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Giulio Sciorio

Craft Brewja Arwen Lehman

Did you know women were the original brewmasters?

Arwen Lehman and the Craft Brewjas crew she rolls with aren't just consumers, they're also secretly brewing up their own batches of fine suds.

We caught up with her and friends at The Federal, The Bar, and The Local to see what she had to say about the growing South Florida beer scene.

Here's what she had to say about drinking with the boys, women who love porters, and loving beer.

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Giulio Sciorio

Craft alcohologist Nick Armada went to beer college at FIU before starting CerveTech in the Bird Road Arts district.

He can tell you all about how yeast are living micro-organisms, why fungi eat sugar and excrete alcohol, and how enzymes make it all possible.

Read this week's feature on Nick's company to find out how you can brew your own buzz for a nominal fee. And check out this video to see what he has to say about the importance of working together in making a beer scene, and the edge South Florida has on ingredients.

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Photo by Rhett Sutphin/Flickr CC

Show that bird who's boss.

​Whether you are deep frying your bird or filling it with other animals until it becomes a Turducken, sometimes you gotta know the basics. Welcome students, to carving 101. In under five minutes you will have stripped off all that luscious meat and have your platter full just in time for dinner!

Tools: Tongs and a carving knife. What do those look like or where to find em? Check out this carving knife we found on Amazon for only $6. Of course it's too late for that. But CVS or Walgreen's just might take care of you. Or Ace Hardware will sharpen your dull old blade.

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CBS

Andy Rooney eats his vegetables

​Andy Rooney, the famous 60 Minutes commentator who spent 30 years doing essays for the Sunday evening news magazine, died on November 4th at the age of 92.

Rooney retired just a month ago on October 2. According to 60 Minutes, Andy wrote and filmed 1,097 essays for 60 Minutes. The essays, which closed the weekly show, covered most every topic imaginable, from war to god to dogs. One topic that got a lot of attention was food. Rooney was especially fond of holding a mirror to companies that practiced deceptive marketing practices.

In fact, one of Rooney's four Emmy awards was for a story in which he revealed that there was no Mrs. Smith behind Mrs. Smith's Pies.

We've found five of Andy Rooney's best essays on food. In them, like most of his essays, he doesn't say anything particularly new -- he just says what we've been thinking all along. That's why we'll miss him.

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Sure, food is meant to be eaten, but to the creative person, it can also be a great tool for abusing your buddies. These food-based tricks use items that you probably already have at home and offer an extremely high cost-to-laugh ratio. So, go MacGyver your own food weapon to torture those who have it coming to them.

Disclaimer: We are not responsible for the mess and/or smells you will create or for the anguish you will experience when your target undoubtedly retaliates.



1. Exploding ketchup: A low-cost classic that's perfect for ruining that horrible shirt your significant other refuses to retire.

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Cohen, Rasta Cook

​When you smoke herb, it reveals your food to yourself. Sure, you can live your whole life eating nothing but processed industrial food type products, and we love pork fat, and gas station patties as much as the next schlub, but it's good to try new things.

Every Saturday at Glaser Organic Market in The Grove Cohen, DJ House of Israel Sounds, and friends come together to make traditional Rasta foods and sell fresh split coconuts.

Here is episode 1 of the Ital Is Vital Cooking Show.

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