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Michael Thanos is the co-founder and owner of Forbidden Island, Alameda’s beloved Tiki Bar. Not just a local hangout, Forbidden Island is well known in the Tiki Bar Scene, and features one of the deepest Rum menus in the Bay Area. An Alameda fixture since 2006, Forbidden Island is literally keeping the tiki torch burning.

Rachel Lee is the Executive Director of The California Historical Radio Society (CHRS), located at 2152 Central Avenue. CHRS is also the home of the Bay Area Radio Hall of Fame. Host Scott Piehler talks with Rachel about the Bay Area being the “Birthplace of Broadcasting,” and how the museum is both preserving the history of the medium, and ensuring its future, thanks to outreach programs that include the annual Radio Day by the Bay festival.

Evan Phillippe is the Executive Director of The Pacific Pinball Museum (PPM), located at 1510 Webster Street. Join host Scott Piehler as he and Evan discuss the history of the beloved American amusement that was actually technically illegal in Alameda until the mid 2010s. From helping schools with their STEM and STEAM programs, to showcasing the groundbreaking contributions of women to the game, there’s a lot to learn about “the world under the glass.”

Jeramie Andehueson is the President and Founder of Alameda Pride. 2025 marks the 4th annual Alameda Pride Celebration, entitled “Together We Rise,” with multiple events scheduled for Saturday, October 11th, coinciding with National Coming Out Day. Host Scott Piehler and Jeramie will discuss the creation of Alameda Pride, as well as last year’s launch of QTAC, the Queer Teen Alameda Center, a drop-in safe space for LGBTQ+ youth.

Ron Silberstein is the “Chief Malt Hustler” at Alameda’s Admiral Maltings, which supplies California’s finest brewers and distillers with a critical component: Malt. From the open-to-the-public behind-the-scenes tours, to their dog-and-family-friendly pub “The Rake,” Admiral Maltings is truly one of Alameda’s Hidden Gems. We’ll explore the journey of an Alameda ingredient that’s probably already in your glass, from local farmers to your favorite beverage.

Patti Cary is an Alameda native, filmmaker, and the creator of Alameda Haunts, the organization behind multiple Spooky Season events, all benefitting the Alameda Food Bank. This is the 20th anniversary year of Alameda Haunts, and from the Lil’ Goblin parade in Franklin Park to the Creepy Cocktail Contest at bars and pubs across Alameda, there’s truly something for everyone. Patti and host Scott Piehler explore what it is about Alameda that makes Halloween so special.

The storied history of the CV-12 started in WWII, made more history with the Apollo Space Program, and continues to this day as a vital link to Alameda’s past. Host Scott Piehler talks with Laura Fies, Executive Director, USS Hornet Museum about the history of the Hornet, what it takes to keep her afloat, and why some of the candy from the ship’s original snack bar may still be edible.

Adam Gillitt is the Publisher of The Alameda Post, the only local news source for the city of Alameda. In an environment of ongoing consolidation of media outlets, The Alameda Post stands in contrast as a non-profit, locally owned and managed news source. Host Scott Piehler talks with Adam about the battle against “the news desert,” the importance of a good cartoonist, and where to get a bite to eat, no matter what you’re in the mood for.

Since 1999, Rhythmix has shared their multicultural arts vision with Alameda, and the Greater Bay Area. Host Scott Piehler talks with Jennifer Radakovich, Executive Director about the history of Rhythmix, the programs they present, and the importance of bringing art to the people.

At Vinyl Wine Bar, the newest addition to the offerings of the Spirits Alley section of Alameda Point. With a focus on great wines, and great music, Vinyl brings a laid-back vibe that’s a change from the stodgy wine bars of the past. Host Scott Piehler talks with Founder/Proprietor Chamaine Wofford about her journey into the world of wine, and why potato chips go so well with champagne and caviar.