4 chapters across the catalog
A visit to Otto's German Bistro in Fredericksburg, Texas, resulted in a discussion about a unique menu item: fried sauerkraut balls. The owner, John, provided the hosts with complimentary desserts and discussed the restaurant's 12-year history. The dish is compared to the Dutch bitterballen, featuring a battered exterior and a savory sauerkraut filling.
Homemade Sauerkraut Recipes and Podcast Value-for-Value Network
Adam Curry and John C. Dvorak open the program with a discussion on the simplicity of making homemade sauerkraut using only cabbage and salt. They introduce the "value-for-value" model, highlighting a new word cloud feature created by a listener in Australia. The hosts transition into the day's news cycle for December 20, 2018.
Sauerkraut Season and Polish Delis in San Francisco
The hosts open the program discussing the seasonal nature of cabbage and sauerkraut. They highlight a specific Polish deli in San Francisco called Seykor that produces its own sauerkraut on-site.
Christmas Donation Segment, Listener Karma and Letters
A lengthy segment dedicated to reading listener letters and acknowledging donations. Highlights include Sir Eric Nagel's donation in lieu of the "Serious Request" event, Dame Joni's travel karma story, and a birthday tribute to Frank Zappa. The hosts also issue "F-cancer" karma and "swass on enough" rewards for various contributors.
