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Seen Through A GlassAuthor: Lew Bryson
Seen Through A Glass is mostly about drinks and food in central Pennsylvania, hosted by long-time drinks writer Lew Bryson. There are shows about particular products -- maple syrup, soft-serve ice cream, whiskey -- or profiles of individual towns, like Lock Haven, Carlisle, or Altoona. We also talk about life in central Pennsylvania, and what you can find there: covered bridges, excursion railroads, state parks, anything interesting we can find between Williamsport, Clarion, Johnstown, and Harrisburg (and occasionally elsewhere, when I travel). We do interviews, visits and descriptions, and theres always What Im Drinking Today; might be whiskey, might be beer, might be coffee. Grab a slice and a glass and join us!Seen Through A Glass accepts NO money from the businesses and people I talk to. If that ever changes, Ill let you know. Language: en Genres: Arts, Food, Places & Travel, Society & Culture Contact email: Get it Feed URL: Get it iTunes ID: Get it Trailer: |
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A Short But Worthwhile Episode; Season 3.
Episode 101
Thursday, 22 October, 2026
This is a short but worthwhile episode. I don't have an interview, or even a theme, because frankly, I'm just overwhelmed. Dental work, packing up a house (not mine!), my duties as my aunt's executor, and starting a new season of What's Brewing PA has put me deep in the hole. But I'm not doing nothing! No, I had two great new whiskeys that just came in, and two beloved family recipes I cooked this week, so that was enough to give you what we have here today. What I'm Drinking Today is both the 20th Edition of Parker's Heritage Collection, a 14 year old bourbon made with backset from a rye whiskey, from Heaven Hill; and Tumblin' Dice 11 Year Old Bottled in Bond Rye from Proof & Wood Ventures. What I'm cooking is a one-two punch of recipes, a great thing that we were introduced to by Cooking Light magazine back in the day. Make one recipe, then a day or two later, use the leftovers as the start of another great meal. I based these two recipes around five pounds of pork loin, which is one heck of a lot less than beef right now! Next episode? I still have no idea, but as I said, I've got a GREAT idea for November that's coming together nicely. One way or another... See you in two weeks! Until then? TELL YOUR FRIENDS ABOUT THE PODCAST! This episode uses these sounds under the following license: Creative Commons CC BY 4.0 https://creativecommons.org/licenses/by/4.0/ "Champ de tournesol" by Komiku at https://www.chosic.com/free-music/all/ "Glow" by Scott Buckley | www.scottbuckley.com.au Music promoted by https: //www.chosic.com/free-music/all/ All sounds sourced by STAG Music Librarian Nora Bryson, with our thanks.
