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Cooking with Sun King Recipe Finalist: Wee Mac N' Cheese(cake)


Wednesday, April 17, 2013

If you love cheesecake, then this is one recipe that you want to add to cheesecake recipe collection. Round One: Cooking with Sun King Recipe Finalist, Holly Martin made a Wee Mac N’ Cheese(cake). This is a nice twist to a classic cheesecake recipe – tangy and sweet, with a velvety smooth and rich texture, topped with chocolate.

Stay tuned…we will be announcing our next Grilling with Sun King Cooking Contest soon!

Wee Mac N' Cheese(cake)

Wee Mac N’ Cheese(cake)

Crust

3/4 cup Graham Crackers, finely crushed
1 cup Pretzels, finely crushed
2 tablespoons brown sugar
3 tablespoons butter, melted

Cheesecake

3 8 ounces packages of Cream Cheese
1 1/4 cup sugar
3 eggs
1/2 cup sour cream
1 cup Wee Mac Scottish Ale
2 teaspoons pure vanilla extract
2 tablespoons flour

Topping

7 ounces Chocolate Chips
1 cup Wee Mac Scottish Ale

Crust:
Preheat oven 350 degrees.

In mixing bowl, combine crust ingredients with a fork until evenly moistened. Light coat the bottom and side of an 8-inch springform pan with butter.

Pour the crumbs into the pan and using the bottom of a measuring cup or the smooth bottom of a pint glass, press the crumbs down into the base.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese and sugar on low speed for 1 minute until smooth and free of any lumps and creamy. Add the eggs, one at a time, and continue to beat slowly until combine. Add sour cream, Wee Mac, and vanilla. Periodically scrape down the sides of the bowl and the beaters. Add flour, the batter should be well-mixed but not overeaten. Transfer to the oven, and add a casserole dish of water in the oven a rack below the cheesecake. Bake for 40-50 minutes. The cheesecake should still jiggle, so be careful not to overcook.

For the Topping:
Add chocolate chips to a double boiler (or a metal mixing bowl on top of a sauce pan with simmering water), once the chocolate begins to melt, add Wee Mac and mix until all chocolate is melted and sauce is smooth. Top the cheesecake with the Wee Mac Topping and back for an additional 8 minutes. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

American Diabetes Association Tour de Cure Practice Ride at Sun King


Wednesday, April 10, 2013

2013 Tour Logo

On Saturday, April 13, the Indiana Tour de Cure and Sun King Brewing Company will host a ride leaving from the Sun King Brewery parking lot at 11 AM. This group is for cyclists of all levels who want to train for the annual Tour de Cure charity ride. This event will be held at the Indianapolis Motor Speedway on June 8, 2013 with 4 routes: 50K; 75K; 100 mile ride; or a family/recreational ride. Tour de Cure raises money for the American Diabetes Association and funds diabetes research, education and advocacy.

This group is open to everyone, including people who are just learning how to ride a bike. A cyclist does not have to be registered for Tour de Cure to participate in this meet-up. After riding, participants 21 years of age and older may sample Sun King’s beers and take a tour of their production facility.

The ride 100% free, however we would like to have an accurate count of riders prior to the event. Email Rob Nagel (rnagel@diabetes.org) if you plan on attending. The route map isattached. To register for the Tour de Cure, please go to: www.diabetes.org/indytour

Sun King Community Partner Spotlight: Indy Winter Farmers Market Part 2


Friday, April 05, 2013

The Indy Winter Farmers Market has a few weeks left in its season. So we thought that we would have them write a blog and highlight one of the many vegtables that you can buy at the farmers market. This week’s Sun King Community Partner Spotlight blog covers ramps!

ramps

A ramp, or perhaps you’ve heard it called a wild leek, is a wild onion that is native to North America. The beautiful broad and colorful leaves set this delicious treat apart from the rest. These little beauties are a wonderful addition to egg dishes, soups, casseroles, rice and potato dishes.

It’s robust flavor of onions and garlic will spice up any recipe to a burst of flavors on your taste buds. Preparing ramps is pretty easy. Just cut off the roots, rinse thoroughly, and scrub off any excess dirt. We’ve been luckily and had an appearance at the market this past week. A Couple Cooks blog has a couple recipes that involve ramps, chimichurri (or ramp classic) and a cheese omelette with ramp chimichurri!

For recipes visit http://www.acouplecooks.com and we hope to see you this Saturday, April 6th at the City Market to pick up some ramps and your free chipotle token! (limited to the first 250 visitors)

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Jacquelyn Halpern
Indy Winter Farmers Market

Sun King Community Partner Spotlight: Corks and Forks benefitting Second Helpings


Friday, March 29, 2013

Corks & Forks 15th Anniversary Celebration

Second Helpings is celebrating 15 years of food rescue, hunger relief and culinary job training in central Indiana. Join us for the Second Helpings Corks and Forks gala on April 18th at Bankers Life Fieldhouse for an evening of great food from some of the city’s top chefs, a live auction of things you can’t buy anywhere else and fun entertainment. Learn how Second Helpings is transforming lives through the power of food and get your tickets for the Corks and Forks gala at secondhelpings.org 100-percent of your ticket purchase will directly benefit Second Helpings and its fight against hunger and poverty in our community.

Second Helpings began in 1998 as the dream of three Indianapolis chefs. They began rescuing food and using that food to feed our hungry neighbors in and around the city. On its first day of operation, Second Helpings volunteers and staff prepared 66 meals for Holy Family Shelter.

In its earliest days, Second Helpings operated out of a small cafeteria kitchen and dining room at the former RCA plant on Sherman Drive. Long-time Hunger Relief Kitchen volunteer, Cheryl Holland, also recalls the need to fill-in when necessary and make use of what was on hand. “We would wait for a food donor to drop off sandwiches so that we could use the meat from those sandwiches to prepare meals,” said Cheryl.

15 years later, the staff, volunteers and students who have walked through the doors of Second Helpings now number in the thousands. Today 70 partner agencies serve more than 3000 Second Helpings meals each day and Second Helpings serves more people in the community than ever before. But it all started with an idea, with passion, with commitment, and with the engagement of an entire community. Fortunately, some things never change.

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Betsy Whitmore
Communications Manager
Second Helpings, Inc.
betsy@secondhelpings.org

Sun King Community Partner Spotlight: Guitars! Roundups to Rockers at the Eiteljorg Museum


Wednesday, March 20, 2013

From March 9 to August 4, 2013, when you visit the Eiteljorg you just might leave smelling a bit like “teen spirit.” If you’re not quite sure what that means, don’t worry, you’ll find the answer in Guitars! Roundups to Rockers. In addition to the instruments you might expect to see, you will find many surprises, including a section of guitars highlighting the work of punks, metal heads, and indie-rockers over the last 40 years.

Included in the mix is the Aria bass played by early Metallica bassist Cliff Burton. Burton was known for using the electric bass as a soloing instrument. He was also an ardent fan and promoter of many punk rock bands, a truth that flies in the face of the perceived hostility between the two scenes in the 80s.

You’ll also discover guitars played by punk pioneers Greg Ginn of Black Flag and Greg Hetson of Bad Religion. Both were active in building and promoting the Los Angeles punk scene, and the development of hard-core punk music.

Then there’s that early-90s music craze, known simply as “grunge,” that came screaming out of Seattle and swept the country. This new rock was the result of kids steeped in both the chaos of punk and the heaviness of metal. And what better guitar to represent this period of musical innovation in the West than the black Fender Stratocaster once owned by Kurt Cobain? Cobain and his band Nirvana were only one of many bands to pioneer the grunge sound, but when their single Smells Like Teen Spirit hit radio waves in 1991, the floodgates were open and the Seattle scene was on every kid’s mind.

Whether this is your first foray into the worlds of punk, metal, and grunge, or you’re a flannel-clad fan of the genre, Guitars! Roundups to Rockers has something for everyone. And who knows? You might just walk away with a new guitar hero.

Fender Stratocaster, early 1990s, formerly owned by Kurt Cobain; Courtesy EMP Museum, Seattle, WA.

Fender Stratocaster, early 1990s, formerly owned by Kurt Cobain; Courtesy EMP Museum, Seattle, WA.

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Katie Lineweaver Robinson
Corporate Contributions Manager
Eiteljorg Museum of American Indians and Western Art

Cooking with Sun King Recipe Contest Runner Up: "Midwest is Best with a Touch of the West" Beer Crust Pizza


Friday, March 15, 2013

There’s a lot of deliciousness that ignites your tastebuds with each bite that you take of this pizza. 4 types of cheeses, veggies, garlic, and if you like cilantro, there is a lot of it. Congratulations to Mary Martinez for her appetizing beer crusted pizza recipe!

"Midwest is Best with a Touch of the West" Beer Crust Pizza

“Midwest is Best with a Touch of the West” Beer Crust Pizza

Ingredients

4 c. Mozzarella cheese, finely shredded
1 c. Asiago, Romano, Parmesan cheese blend- this is a shaved/grated cheese blend
6 oz. feta cheese
1/4 of a red onion, thinly sliced
2 roasted poblanos, deseeded, peeled and chopped (recipe follows)
1 c. Sweet corn kernels, I prefer canned
1 avocado, cut into chunks
Two handfuls of cilantro, leaves chopped
Spicy garlic oil (recipe follows)

Preheat oven to 450 degrees. Brush pizza crusts generously with spicy garlic oil. Sprinkle half mozzarella cheese on each pizza. Sprinkle half cheese blend on each pizza. Sprinkle half feta cheese on each pizza. Sprinkle half red onion slices, 1/2 c. of corn, and half the poblanos on each pizza. Bake at 450 degrees for about 17-20 minutes, or until crust is golden and cheese looks toasted. Remove from oven. Brush each entire pizza with spicy garlic oil. Arrange/sprinkle half of the avocado chunks on each pizza. Sprinkle each pizza with half of the chopped cilantro. Cut pizza to your liking and serve.

Beer Pizza Crust

3 c. Unbleached flour, plus about a handful for dusting
1 T. Baking powder
1 t. Kosher salt
12 oz. Sunlight Cream Ale
Olive oil
Cornmeal

Preheat oven to 450 degrees. Prepare pizza pans by greasing with olive oil and lightly dusting with cornmeal. This recipe makes enough dough for two thin crust pizzas, round and/or rectangular. Mix first four ingredients together until combined. Dough will be wet and sticky. Dust rolling surface, rolling pin and hands with flour. Turn dough onto rolling surface. Kneed 3-4 times. Form a ball and cut in half. Roll out remaining two halves of dough to fit pizza pans. Place dough in pans, pressing to spread to edges. Top with sauces and toppings of your choice. Bake anywhere from 15-25 minutes, depending on thickness of pizza, sauce and toppings.

Roasted Poblanos

Preheat oven to 400 degrees. Place washed whole poblanos on a cookie sheet. Roast for 30-40 minutes, turning about halfway through, until browned and blistered. Remove from oven. Place in a bowl and cover with a cloth. Once cooled, peel off skins, destem, deseed, and chop.

Spicy Garlic Oil

1/2 c. Olive oil
4 cloves of garlic, peeled and diced
1/2 t. Chili flakes

In a small saucepan, cook all ingredients together on low until you start to see the oil bubble. Simmer for 5 minutes and remove from heat. Let cool. The flavor intensifies the longer the oil sits. This keeps for a few days and makes a terrific dipping oil for bread.

Shining Bright on Health at Sun King – A Blog about Healthy Living


Friday, March 08, 2013

Intro:
Does your day leave you feeling drained and unmotivated, yet you can’t seem to fall asleep, or if you do you toss and turn? If your mind is racing when you go to bed, your body and brain will be wired and therefore not able to relax and rest, resulting in inadequate/interrupted sleep.

Health Tips:
This month’s health note is all about the bedtime routine. Just like when we were little and our parents had us on a bedtime routine, we need to carry that through into adulthood. Nowadays everyone is on their computers, playing video games, watching TV/movies or on Facebook until way past a healthy bedtime. Instead we need to slow down, put the computers away, give our eyes a break and allow our body and mind to unwind so that they will be ready for sleep. Here are ways you can cultivate a bedtime routine:

• Eat early enough so you have at least 2 hours to digest your food before you go to sleep.
• Eat a light meal at dinnertime.
• Try to take a 10 minute walk after dinner.
• Turn off the computer and/or TV by 9:00pm
• If you watch TV when you get home, don’t watch the news or a violent movie, stay clear of anything that will agitate the mind.
• Try winding down with a hot Epson salt and apple cider vinegar bath. Use 1 cup apple cider vinegar in the bath to help relax muscles and draw out toxins.
• Try 10 minutes of meditation or a breathing exercise right before you get into bed.
• Lay on the floor with your legs up a wall for 10 minutes and breath into the belly.
• Have a cup of warm milk with honey or maple syrup, turmeric, cinnamon and a dash of nutmeg.
• Before you get into bed, rub some warm organic, cold pressed sesame oil on your feet and calves as well as on the very top of your head (if you are not going to wash your hair in the morning, just oil your feet).
• In order to even get to REM sleep, you need to go to bed at a decent time, in order to allow the body to get into the deep resting state of REM.
• Be in bed between 9:30 – 10:30pm.
• Don’t sleep with your phone right by your head.
• Get 7-9 hours of sleep, depending on your personal need
• Wake up between 5am and 7am (best waking time is a little before sunrise. It is when the body and the mind is in sync with the calmness of nature).

You don’t need to do all of these things. Pick and choose a few that you feel might help you sleep better and start writing down what works and what doesn’t. You will be amazed at what a great nights sleep can do for your energy level throughout the day. It can also have an effect on your metabolism, weight loss, digestion, skin issues as well as your moods.

Yoga in the community:
Check out Lululemon for their Saturday yoga schedule. The classes are free!

IWFM + Yoga classes are offered by-donation to raise funds to support the IWFM and Growing Places Indy in the ongoing work to cultivate wellness through urban agriculture, food awareness & access, and practices for empowered living. Suggested donation for Yoga is $10.

Recipes to help you sleep easy:

Sleepy time milk
1 cup milk (preferably raw or at least whole milk that is low temperature pasteurized, avoid ultra-pasteurized and homogenized milk)
Add one pinch of nutmeg (no more than 1/8 teaspoon)
Add 2 tbls crushed almonds (ground in a nut or coffee grinder. If you have time, blanch the almonds first)
Add all ingredients to a pot, bring to a simmer for a few minutes then pull off heat and drink while it is warm. Do not boil.

Tomato Juice
I cup Organic tomato juice (not V8)
2 teaspoons organic sugar
2 pinches of nutmeg
Drink this mixture between 4 and 5 in the afternoon.

Food as medicine:
Organic Chamomile or Tulsi tea before bed is great to induce relaxation and sleep.
Organic Cherries are great for mental fatigue and stress, which can contribute to insomnia. Eat 10-20 cherries daily to help ease the mind.

Workout tips
Working out late in the evening gets your blood pumping and your mind whirling. Try not to work out up to 4 hours before you go to bed. If there is no way that is possible make sure you do a long cool down 15-20 minutes, to allow your nervous system to settle down and relax.

Additional tip:
When going to bed make sure to cover any bright lights that may be shining in the room i.e. Alarm clock, computer lights, TV/VCR lights etc. Also think about keeping a piece of paper and pen by the bed. Use them to jot down any tasks or ideas that keep running though your head. By writing them down you can let them go, knowing that they will be there when you wake up.

Staraya McKinstry

Namaste,
Staraya McKinstry

If you have additional questions, please email Staraya at staraya@sunkingbrewing.com.

About Staraya McKinstry:
Born and raised in Homer, Alaska, the western most tip of the United States, was not appreciated by my siblings or myself until we all went out into the world, and found that we grew up in a pretty amazing place. Alaska is a rugged frontier but it has its perks. Eating fresh vegetables from the garden, fish and seafood out of the bay, and a freshly hunted down moose/elk/deer was and still is the way of feeding family there. Fitness is a way of life; hiking, mountain biking, fishing, skiing, snowboarding, snowshoeing and sledding (yes, it can be a great work out when you walk up the mountain) to name a few. The connection with nature seems to be a common understanding when you live in such a beautiful, ever changing environment as Alaska. With that background, I have come to love yoga and the connection it has seamlessly brought me in regards to myself, my family and friends, nature, and healthy living. I have a Masters in Public Health, but the everyday healthy lifestyle I have learned from my mom and dad and those like them back home. I am also currently going to school to train in Ayurveda Medicine (one of the oldest forms of medicine known to mankind), which focuses on healing the body, mind and spirit and maintaining health through food, herbs and exercise. My studies in yoga and Ayurveda are allowing me to bring practical, resourceful and sustainable practices to anyone who wants to learn how to get/stay healthy in mind, body and spirit.

Disclaimer: The entire contents of this blog are based upon the opinion of Staraya McKinstry. They are not intended to replace a one-on-one relationship with a qualified health care professional, and they are not intended as medical advice.

Cooking with Sun King Winter Recipe Contest Winter Edition Winner


Wednesday, March 06, 2013

After sifting through a plethora of amazing recipes for the Cooking with Sun King Winter Recipe Contest, we narrowed it down to our Top 5 Finalists! We invited each of the Top 5 contestants and a guest to come to Sun King for a night of cooking, beer, and good company. The lineup was a little bit of everything from Circle City Wee Mac Chili with Cream Ale Cheddar Muffins, WeeMac N’ Cheesecake, Midwest is Best with a Touch of West Sunlight Cream Ale beer crusted pizza, Winterfest Braised Rabbit, and Wee Muckle Drizzled Steak with Osiris Brussel Sprouts. For two nights we stuffed our faces with wonderful and creative dishes. Ultimately we knew that we had to pick one winner and that it was not going to be an easy task.

We would like to congratulate Janet Stimac (1st Place) for her Winterfest Braised Rabbit. Janet chose to make this dish because she loves cooking locally and seasonally. She matched locally-brewed Sun King Winterfest with some locally sourced ingredients. Janet purchased the rabbit, chard, and the cornmeal for the polenta from local farmers at Sun King Community Partner, the Indy Winter Farmers Market. Janet’s recipe is listed below.

We would also like to congratulate Mary Martinez (2nd Place) for her Midwest is Best with a Touch of the West Beer Crust Pizza and Holly Martin (3rd Place) for her WeeMac N’ Cheesecake. Big thanks and thumbs up to Jake Koeneman (Wee Muckle Drizzled Steak with Osiris Brussel Sprouts) and Melissa Stultz (Circle City Chili with Cream Ale Cheddar Muffins).

The Sun King Crew would like to thank everyone that participated and would also like to thank Janet, Jake, Melissa, Mary, and Holly (and their guests) for spending their evenings with us. Stay tuned for our Spring/Summer Cooking with Sun King Recipe Contest.

Winterfest Braised Rabbit

Winterfest Braised Rabbit

Ingredients

½ cup whole wheat or all-purpose flour
1 teaspoon salt
½ teaspoon pepper
1 (3 pound) rabbit meat, cleaned and cut into pieces
3 tablespoons extra-virgin olive oil
2 cups thinly sliced onions
½ pound mixed wild mushrooms
1 pound button mushrooms, thinly sliced
2 Tablespoons chopped garlic
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped fresh basil
1 Tablespoon chopped fresh rosemary
2 bay leaves
2 cups Sun king Winterfest beer
1 quart chicken stock (preferably homemade)
3 Tablespoons whole wheat all-purpose flour
2 Tablespoons softened butter
1 Tablespoon minced fresh parsley

Place ½ cup flour, salt, and pepper into a plastic bag; toss to mix. Add the rabbit pieces, toss to coat with the flour mixture, and shake off excess. Heat 2 tablespoons of olive oil in Dutch oven over medium-high heat until lightly smoking.

Sear the rabbit pieces on each side until golden brown, then set aside. Pour in the remaining tablespoon of olive oil and stir in the sliced onions. Cook until the onions have softened, about 2 minutes; then stir in the mushrooms and garlic, cook for an additional 2 minutes. Add the thyme, basil, rosemary, and bay leaves; season to taste with salt and pepper.

Place the browned rabbit pieces into the Dutch oven, and pour in the beer and chicken stock. Bring to a boil over high heat, then place in a 300 degree oven, covered, and simmer until rabbit is very tender, about 2 hours.

Mash 3 tablespoons of flour into the softened butter until smooth. Remove the rabbit from the simmering broth and set aside. Skim any visible fat from the liquid, then whisk in the butter paste. Simmer for 3 or 4 minutes until thickened, then remove the bay leaves, season again with salt and pepper if needed, and stir in the parsley.

Serve the thickened sauce with braised rabbit over polenta with a side of Swiss chard or other greens.

Sun King Community Partner Spotlight: RecycleForce


Tuesday, March 05, 2013

Recycle Force

On Saturday, March 9, RecycleForce will be at Sun King during their Tasting Room hours (1-4 p.m.) for an e-waste recycling collection. Sun King will have prizes and giveaways on hand for a few lucky winners and the Naptown Roller Girls will be there to join in on the fun.

According to a 2011 national study, 28 percent of all Americans have some sort of a criminal record. Other studies and estimates suggest that as many as 75 percent of us have a family member with a criminal record.

While not everyone serves time in prison for his or her crimes, once one is caught up in the tides of the criminal justice system it is very difficult to escape. Most have no job and no home to return to. Without these foundational elements, the rate of reoffending and returning to the criminal justice system in the U.S. exceeds 66 percent. More than half of all ex-offenders returning to Indianapolis and Marion County end up back in prison.

At RecycleForce, we offer people a second chance by giving electronics a second chance. We are a social enterprise offering comprehensive and innovative recycling services while providing transitional jobs to formerly incarcerated individuals.

We are R2-certified and recycle just about everything, but our primary focus is on electronic waste. We like to say that if it has a cord, we can recycle it!

We collect electronic waste and other recyclables from residents and corporate partners, deconstruct these items, recycle the materials, and dispose of the waste safely and cleanly. The scrap metals and other reusable materials collected in this process are then sold to help pay for life-changing workforce training to support our participants’ reentry back into society.

Since the founding of RecycleForce in 2006, we have recycled more 20 million pounds of material and successfully placed more than 400 ex-offender workers in full-time paid employment. The recidivism rate for these workers has been only 25 percent – significantly less that the local and national averages.

To learn more about the items we recycle and our social mission, please visit us atRecycleForce.org. We hope you’ll stop by Sun King on March 9th and drop off some old electronics collecting dust in your garage or basement!

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Ed Stites
RecycleForce
1125 Brookside Avenue, Suite D12
Indianapolis, Indiana 46202
Tel: 317.532.1367
Fax: 317.532.1369

Sun King Community Partner Spotlight: Indy Winter Farmers Market


Saturday, February 23, 2013

Turnip

 Indy Winter Farmers Market Vegetable Highlight for February: Turnips

 

Turnips get a bad rap. Admit it, you have overlooked them. Plain white or purple-pink and white, these root veggies are often sidelined for their potato and carrot cousins. But they are an easy-to-grow legume and have a variety of uses that might help you find ways to increase your veggie intake.

First, there are a few different kinds of turnips you can buy. Let’s skip turnip greens for now, as those are fairly more familiar and have their own recipes of note later on in the season (though we love this recipe: Mixed Greens with Turkey , or this spicy veggie version). Purple and white turnips are usually softball sized and often come without their leaves. These turnips are often cooked roasted, braised, or in soups. They are a great addition to roasted vegetables and rice. Sometimes they are pickled. Try this recipe for Turnips in Mustard Sauce. The smaller, often white turnips are most often used for salads. You can slice these and eat raw in salads for an added crunch and spice (as in this recipe from the New York Times).

When choosing turnips, look for smooth skins and a sweet-like aroma. Once you get them home to cook, wash the skin before chopping or slicing. Peeling is optional. Turnip flavor, mild and slightly peppery, goes well with other root vegetables, mushrooms, bacon, and onions.

For pairing with a turnip, Sun King recommends one of two beers. If you’re making a salad and using fresh raw turnips, go with Sunlight Cream Ale. Cream Ale will pair well with the delicate and sometimes citrusy flavors of the salad while also cutting through the bitter, spicy, almost radish like quality of the fresh turnip. If you decide to cook your turnips and serve them roasted, braised, or in soups, then we recommend going with Wee Mac Scottish Ale. The richness of Wee Mac’s malt will be a perfect complement to the hearty nature of the warm root vegetable.

You can buy turnips at the Indy Winter Farmers Market from November through February or March. Vendors like Full Hand Farm and Harvestland carry turnips. See you at market soon!

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Molly Trueblood, IWFM Market Manager

www.indywinterfarmersmarket.org

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